Instant Pot Greek Yogurt
Servings: 1 quart
Ingredients
- 1 Gallon Whole milk see notes above about milk quality!
- 2 TBSP Plain, whole milk yogurt starter
Instructions
- Add milk to your instant pot and press the yogurt button until the screen reads "boil"
- Making sure your instant pot is sealed and the pressure valve is closed, boil the milk, ocassionally checking the temperature with an instant read thermometer.
- You might need to do two rounds on the boil setting before the milk is hot enough.
- Once the temperature reads 190 degrees F, turn off the instant pot.
- Use hot hands to remove the stainless bowl of the instant pot with the hot milk in it.
- Place the container on a cooling rack (I just use one meant for cookies).
- Cover and cool to 110 degrees F.
- Add 1 TBSP yogurt starter once the mixture is cool enough.
- Stir with a whisk to combine everything.
- Carefully place the bowl back in the instant pot body and press the "yogurt button".
- Tap this botton until it shows a timer. When you see the timer appear on the screen, use the + and - buttons to toggle the timer. I like to start with 10 hours and then see how thick the yogurt is.
- Once the timer is up, check on your yogurt. It should be quite thick, but still creamy and pourable. If it's not thick enough, add a few more hours to the yogurt timer and check again.
- Once the yogurt is done, strain using cheese cloth or nut milk bags, following my notes above.
- The liquid strained is called whey and can be used for all kinds of lacto-fermentation in the kitchen.