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Learn to make your own Homemade Greek Yogurt! It’s creamier and higher protein than store bought yogurt and is free of preservatives and thickeners!
Homemade Greek Yogurt
Why bother, you ask? Why not just buy it? I’ll tell you: because your homemade yogurt will be a lot creamier, it will have no preservatives, guar gum and other thickeners, and if you start with high-protein milk, it will also be a lot more protein-rich than store-bought yogurt.
USE YOUR HOMEMADE GREEK YOGURT TO MAKE MY AIR FRIED JOOJEH KABABS!
★ DID YOU MAKE THIS RECIPE? DON’T FORGET TO GIVE IT A STAR RATING BELOW! JUST CLICK ON THE STARS IN THE RECIPE CARD TO RATE.
Learn to make your own Homemade Greek Yogurt! It's creamier and higher protein than store bought yogurt and is free of preservatives and thickeners!
- 2 cups whole milk
- 2 tablespoons store-bought full-fat greek yogurt, as a starter
Heat the milk for 2 minutes in the microwave and test with your pinky finger. It should feel just ever so slightly warmer than your skin temperature but not burn you. You're aiming for about 110F on the temperature.
Pour a little of this warm milk into your starter and mix until it's well-dissolved.
Pour this mixture into your warm milk and mix once again.
Pour this into a mason jar, a ceramic crock, or some other container that is heat proof and will fit into your electric Instant Pot. I use pint size mason jars, but you can also make the yogurt directly in the inner liner.
Once the yogurt is set, you want to strain out the whey. You can use cheesecloth or a large coffee filter in a large stainless strainer, place the strainer over a bowl and let it drip in the fridge overnight.
Alternatively, you can buy a Cuispro Donvier yogurt maker which is easier to clean up. For larger quantities of yogurt, a Eurocuisine Greek Yogurt Maker works better.
Turn on the yogurt button, put your jars into it, set it for 8 hours, place a glass lid on the pot, and let it rest for 8 hours. If you're using your Instant Pot lid, leave it at venting, not sealing to make the yogurt.
Just set your pots in there for 8 hours or until the yogurt is set. Once the yogurt is set (usually 8 hours), you want to strain out the whey. You can use cheesecloth or a large coffee filter in a large stainless strainer, place the strainer over a bowl and let it drip in the fridge overnight.
Alternatively, you can buy a Cuispro Donvier yogurt maker which is easier to clean up. For larger quantities of yogurt, a Eurocuisine Greek Yogurt Maker works better.
Turn your slow cooker on high as you start the yogurt making, and place jars in it, turn it off, and cover with towels or some other insulation so the pot stays warm.
Once the yogurt is set (usually 8 hours), you want to strain out the whey. You can use cheesecloth or a large coffee filter in a large stainless strainer, place the strainer over a bowl and let it drip in the fridge overnight.
Alternatively, you can buy a Cuispro Donvier yogurt maker which is easier to clean up. For larger quantities of yogurt, a Eurocuisine Greek Yogurt Maker works better.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
hi, is the carb count listed for entire two cup recipe? 6 g carb is what Fairlife lists as being in 1 cup of the milk. I’m assuming some of that gets reduced as the sugar is eaten up by the bacteria, but do we know how much?
How do you strain the yogurt when they are in individual jars? The instructions sound like you empty the jars into the strainer. Is there a way to strain while keeping the yogurt in the jar?
No trivet? No water? Could it be this easy?!
Yes ma’am. IMHO people over complicate yogurt making. Millions of Indians have been making it for centuries every night with no Instant Pot 🙂
Do you strain befor or after the refrigerator?
After. It thickens up quite a bit as it sits in the refrigerator and you lose less that way.
Can you use a pyrex bowl without the lid?
Thank You! I have an instant pot and failed miserably the first time I tried to make yogurt! I will definitely try this. I am also a sleever! ?
Honestly I think their directions are very complicated. Heat to 180 then cool to 110 etc. I get the science of it but there’s apparently no appreciable difference in heating and then cooking vs not so I don’t bother.
Thank you!