Greek yogurt in the Instant Pot is one of the easiest homemade cultured dairy recipes because the machine keeps the milk at a steady temperature for both heating and incubation. The result is tangy, rich, and much fresher tasting than most store-bought yogurt. Straining turns it into a thick Greek-style yogurt that is delicious with fruit, honey, granola, or savory toppings like cucumber and herbs. It pairs well with breakfast bowls, smoothies, baked potatoes, and marinades. You can serve it plain, lightly sweetened, or use it anywhere you would use sour cream or plain yogurt.

Ingredients

• 1/2 gallon whole milk
• 2 tablespoons plain yogurt with live active cultures
• 2 to 3 cups cold water, for cooling the inner pot if needed

Directions

1. Pour the milk into the Instant Pot insert and lock the lid in place. The valve setting does not matter for this step.
2. Press the Yogurt button until the display shows Boil. Let the milk heat until the cycle ends. This usually takes about 30 to 45 minutes.
3. Open the lid and check the temperature of the milk. It should reach about 180°F.
4. Remove the insert and let the milk cool to 110°F to 115°F. To speed this up, set the insert in a sink or bowl of cold water, being careful not to let water splash into the milk.
5. Scoop about 1/2 cup of the warm milk into a small bowl. Whisk in the plain yogurt until smooth.
6. Stir the yogurt mixture back into the warm milk gently.
7. Return the insert to the Instant Pot. Cover with the lid.
8. Press the Yogurt button again and set the time for 8 to 10 hours. Use 8 hours for a milder yogurt and 10 hours for a tangier flavor.
9. When incubation is done, the yogurt should look set but still somewhat soft. Refrigerate it for several hours to chill and firm slightly.
10. For Greek-style yogurt, line a colander with cheesecloth or a clean flour sack towel and set it over a large bowl.
11. Spoon the chilled yogurt into the lined colander and drain in the refrigerator for 2 to 4 hours, depending on how thick you want it.
12. Transfer the thickened yogurt to a covered container and refrigerate.

Tips and variations

• Save 2 tablespoons of your finished yogurt to use as the starter for your next batch.
• Whole milk gives the creamiest texture, but 2% milk also works.
• For even thicker yogurt, strain longer.
• Stir in honey, maple syrup, or vanilla after straining, not before incubation.
• Do not use ultra-pasteurized milk unless you have tested it successfully before, since results can vary.
• The liquid drained off is whey, which can be used in smoothies, baking, or soups.
• If you want a very mild flavor, incubate for less time.
• For a richer result, whisk in 2 to 4 tablespoons dry milk powder before heating the milk.

Yield

• About 2 quarts regular yogurt before straining
• About 1 to 1 1/2 quarts Greek-style yogurt after straining

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