GoWISE USA Greek Yogurt Recipe is so simple to make. This creamy and smooth Greek Yogurt will save you so much money.
GoWise USA Greek Yogurt
We eat yogurt almost every day at various times during the day. Breakfast, lunch, snack, dessert after dinner and it always satisfies. I’m pretty adventurous with my toppings. This GoWISE USA Greek Yogurt Recipe is so creamy and delicious.
For breakfast, I like a little honey or agave. For dessert, I love fresh fruit, granola, agave, nuts….oh, I can go crazy with different toppings.
Now, my husband, well he likes just strawberry sauce or preserves and fresh strawberries. He sticks to what he knows and likes; he is not adventurous. Homemade yogurt is the best.
I used my GoWise Pressure Cooker for this batch. If you have an Instant Pot DUO and not a GoWise Pressure Cooker, check out my Instant Pot Yogurt Recipe. The GoWise Pressure Cooker will show you the temperature of the yogurt as it is cooling from the scalding cycle.
Fresh Fruit Yogurt Parfait
Fresh fruit, Agave and a sprinkle of Orange Ginger Pecan Granola makes a delicious Parfait.
I also love Fresh Berry Compote with yogurt and more often than not, I add a couple of Tablespoons of my Fresh Berry Compote and/or Lemon Curd to the bottom of 15-16 Kerr Half Pint (8 oz) Mason Jars and then fill up the jars with the thick yogurt and store in my refrigerator.
Makes an easy grab and go breakfast. If I bought single containers of yogurt, it would cost about a dollar a container and that is for only 6 oz! Big savings, plus, the taste of this GoWISE USA Greek Yogurt Recipe is divine.
I keep hearing about yogurt failures and I’ve noticed that after the GoWise Pressure Cooker beeps, people are assuming that the milk has reached 180 degrees, because that is what is SUPPOSED to happen and then they go on to the next step. I find that the milk rarely gets to 180 degrees after just one boil cycle.
While I’ve read that it is not imperative to get all the way to 180 degrees, that number, I find, produces a better yogurt than not getting to 180 degrees. In fact, my best and thickest yogurt has actually been when I allow the milk to get to 182-185 degrees and then keep it there for a few minutes.
Granola and Strawberry Compote Yogurt Parfait
My husband loves Pressure Cooker Fresh Strawberry Compote on his yogurt. I put Granola on his bowl too, but after I took the picture, he removed the granola and added more Compote!
After one boil cycle, sometimes my milk is only around 160 degrees or there about. I am wondering if some people are not cooling down their cooking pot, after the sterilization process and/or taking the temperature of the milk after the boil cycle and only taking the temperature on the cool down.
It’s also really important to stir the milk before taking the temperature, to avoid hot spots and an inaccurate reading. This could be one of the reasons you are having a failure, assuming that is what is happening.
Another reason for failure has to do with the setting of the time for the yogurt to incubate. I will discuss that further down, when we get to that step. It is important, so make sure you understand about the buttons and how they work.
Cast of Ingredients for GoWISE USA Greek Yogurt Recipe
I like to start with a very sterilized pot, so before I start the GoWise Greek Yogurt process, I put about three cups of water into the cooking pot and run it through the Steam Cycle for about 5 minutes.
Another reason could be the type of milk or starter (culture). Ultra pasteurized milk doesn’t generally set up as well.
The “starter” you use for the yogurt is very important too. The first time making yogurt, purchase a high quality container of yogurt containing milk and live active cultures; nothing more.
Some recipes call for powdered milk, but you do not need that, as it is really just a crutch. If you prepare the yogurt properly, you will never need anything more than milk and your starter.
Homemade Yogurt Starter
After the first time making yogurt, you will have your own “starter,” so make sure you save a little bit from each batch. The starter can be frozen. I like to use these King Size Ice Cube Trays (for starter), as they are the perfect size to hold 2 Tablespoons of starter. Plus, filled with water, they are perfect for Scotch on the Rocks! 😉
So, when you get a super great batch of yogurt, remember to freeze some for future batches. I have not purchased store bought yogurt since I started making my own yogurt. I only use my own yogurt starter. Take your block out of the freezer when you start the “boil” process. It will be thawed in the proper amount of time. 🙂
I always make plain yogurt and strain it really well, as I love Greek yogurt and I use my yogurt in place of sour cream in many recipes. Greek yogurt is higher in protein and lower in sugar because of the straining.
If you feel you want to flavor your yogurt with vanilla extract and vanilla beans, add it to the milk when you add your starter. That being said, I suggest making a really good and plain yogurt and adding in flavoring and sweeteners, before you eat. Many people save the whey for bread making and you probably don’t want flavored or sweetened whey!
Here are some wonderful and sweet add-ins:
This step is totally optional, but it will give you better yogurt!!! It will take your GoWISE USA Greek Yogurt Recipe over the edge!
I like to run my GoWise Pressure Cooker through a five minute steam cycle. Just add two cups of water to the GoWise Pressure Cooker cooking pot and set the steam time for five minutes.
This makes for a very sterile and sanitary environment for the yogurt.
At the end of the steam cycle, dump out the water.
Place your GoWise Pressure Cooker cooking pot into the refrigerator and allow it to dry and chill. Or, allow your GoWise Pressure Cooker cooking pot to air dry and allow the GoWise Pressure Cooker itself to cool down. It is important to start with a cold pot, so that your milk won’t scorch on the bottom and have trouble getting up to temperature..
You might be able to see how shiny the pot is but my cameral is picking up lots of reflections. Place the cooking pot into the GoWise Pressure Cooker and you are ready to make yogurt.
Remove Frozen Starter Cube from Freezer
If you have previously frozen starter from your last batch of yogurt, remove one cube from the freezer, so that it will be defrosted by the time you need to add your starter.
GoWise USA Greek Yogurt
Please click the giant PINK BUTTON below to go to Page 2 (Detailed Printable Recipe follows the Step by Step Tutorial).
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I want to make greek yogurt soon. Is it possible to make a 1/2 batch? I’m the only one that will eat it and I don’t want to waste any.
Hi Judy~
It is absolutely possible to make one-half a batch and in fact, the milk will probably get to temperature quicker. Just use half the “starter” recommended. My husband for years would not eat Greek Yogurt. Now, he eats the yogurt more than me and I love the stuff.
Jill
Thank you. I can’t wait to make up a batch. I may sneak some into his smoothie when he’s not looking.
My first batch is incubating right now. What glass lid to you show on your GoWise 8 quart? Is it from Amazon or one you had already? Thanks again.
Hi Judy~
Congrats on making your first GW yogurt. Here is a link to the lid. http://amzn.to/2aE84k1 Can’t wait to hear how you like the yogurt.
Jill
No more store bought yogurt for me. I followed your directions to a “T” and it turned out fantastic. I see why you have an extra inner pot. I guess that will be on my wish list. I’m taking the yogurt up north to the cottage with me to share with others. My P.C. is also going.
Do you have a recipe for lactose free yogurt? And where do you get starter if you don’t already have it? Also, how do you make a starter?
Emily, the lactose free milk works fine. Any yogurt with live cultures is fine to use for your starter.
Does the recipe need to be adjusted if using the 6 qt Gowise? If so, what would the adjustments be? Thanks!
Jill, it’s time to update your GoWise link. I want you to get the credit, but when I tried to share it with a friend and it takes you to an Amazon page that says this cooker is only available through third-party vendors. If you click on the buying options there were three cookers that are over $200 each. (when the fourth generation cooker is currently selling for $94.95)
Hi Deanna. The GoWise pressure cookers sell out fast and when that happens, the third party sellers show up. The link is the same. Please just wait until the machine is again sold by GoWise, but you will need to click through my link again. They seem to update their inventory a few times a week. Thanks so much for clicking through my link. Jill
My GoWise doesn’t have a yogurt setting. Can I still use my machine to make yogurt?
I have made this several times and always check to make sure I am doing it correctly…just in case. This time as I was reading your recipe, I realized I don’t have a NORMAL setting on my GoWise PC. I have HIGH MID LOW. I know there is a NORMAL on the Instant Pot but not on the GoWise, at least not on my 8qt. It automatically goes to MID when I press Yogurt. Is that the setting you are referring to?
Thanks, I love your site..maybe because I am an “old gal,” too, but most likely because your recipes are delicious.
Hi – I would love to make this – but I do not have either an InstaPot nor a Go Wise Pressure Cooker. I have a Power Pro XL. Is this an easy recipe to convert over to that pot? Thanks.
I have a 6-qt. GoWise. Do I need to make adjustments to make the yogurt in it?
Thank you so much for the wonderful directions to make this yogurt. I am thrilled with my results! I have about a half gallon of pure whey which I plan to use for your bread recipe! Thank you so much for sharing!
Thanks, Sandra. Enjoy the bread too! Jill
Hello Jill,
Can I use the cold start method with my Gowise 6 qt?
What actually happens during the 8-10 hours.
Thank you
Yes, Dave, no problem. I used my 6 quart. Jill
Wow, you must have really NOTHING else to do in your daily life but write about and make yogurt the most complicated way imaginable! I do like your photos, but… for goodness sake, girl, come to the point!
Well, with this machine, it seems easier to have an arm and a leg amputation in about the same time it takes to make some jars of yogurt. That sounds scary… and it is! LOL
So, the only good that came from this is that I decided to buy a yogurt maker… you know the kind where you just stir the mild with the yogurt culture and put it into the jars, the jars into the machine, push the button and hop!
Next morning, it is all done.
I agree…get to the point quickly. Put the directions first in the post. I don’t have time to read all the extra inf. Put the extra info at the end and at the end of the recipe put an asterix or something with your variations, hints and helps.
If my pot worked correctly it would be a very simple way to make yogurt! (see comment below)
Hi Sarah, I am sorry for your inconvenience. My new cookbook is available for you to purchase (pre-order) and you won’t have to worry about the ads to get to the free recipe or all of my tips to help you be successful. Jill
Hi Monaya. You are correct, Writing posts is my daily life, as well as creating, testing, cooking and photographing the recipes. Thank you for noticing. Jill
I have tried yogurt twice and failed. 2nd attempt was following these instructions. It could be one of 3 possible problems. 1) I only let incubate for 7 hrs 2) my thermometer may not be accurate (just ordered new one) OR 3) I didn’t put the Instant Pot lid on – just the top to a pan while incubating. And, this is really the question! Do I have to seal it during incubation? I didn’t think so since it’s not using pressure. Thanks!
My pot literally boils (210+ degrees, I’ve checked the temperature) my milk when I try make yogurt. It boils over and makes a mess. It also pressurizes itself so that If I don’t have the lid set to pressure it will boil over making a mess. I cannot remove the lid at all during the heating up stage because it doesn’t follow your directions and heat up to 180 Degrees, it goes higher. It cooks the rest of the things just fine on the other settings that I’ve used thus far (I haven’t tried rice or soup). Is my pot faulty? I’ve checked the directions so often I’m positive that I’m following them exactly.
Please see my prior response. Jill
My initial yogurt making was using the Ip for a whole batch and I had some crusty layer on the bottom. Since then, I have used my microwave for 15-18 minutes to heat 70 oz of milk to 180 + degrees . I sterilize 14 oz canning jars and lids with 3 minutes pressure cooking. When the milk reaches 110 degrees , I add 2 Tab. yogurt starter and mix well. Using a sterjilized funnel, I fill the jars and lightly tighen and set on yogurt function for 10 hours. Makes less than a gallon at a time, but I get good results with this method.