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Home / Recipes / Breakfast / Instant Pot Greek Yogurt (Thick and Creamy)

Instant Pot Greek Yogurt (Thick and Creamy)

February 12, 2016 By Jill Selkowitz / 706 Comments Updated October 30, 2020 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

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A silver spoon standing in the center of an Instant Pot that has greek yogurt in it.

Instant Pot Yogurt – Thick and Creamy Yogurt is so simple to make in 8 easy steps. Add one more step to make it Instant Pot Greek Yogurt. Keto and Low Carb yogurt instructions too!

Instant Pot Greek Yogurt

Instant Pot Greek Yogurt

For the very best and most popular Instant Pot Yogurt recipe, look no more.

After reading about yogurt failures, I did extensive experimentation to recreate and figure out all the issues, so that you will will make the best yogurt in your Instant Pot or Mealthy MultiPot on the very first try. This method and all these tips and findings are my unprecedented and original work from February 2016.

Jump to Section

  • Can I use Lactose Free Milk for Making Instant Pot Yogurt?
  • Ingredients to make Instant Pot Yogurt and Instant Pot Greek Yogurt
  • Can I use Ultra Pasteurized Milk for Instant Pot Yogurt?
  •  
  • Do I have to make a Whole Gallon of Milk for Instant Pot Yogurt?
  • Is Instant Pot Yogurt made under Pressure?
  • How long does it take to make Instant Pot Yogurt?
  • Can you freeze Yogurt to use as a Starter for Instant Pot Yogurt?
  • Can I use my Whey for the Starter Instant Pot Yogurt?
  • Do I Need a Thermometer for Instant Pot Yogurt?
  • Why Cool Down Milk in Sink?
  • When to Flavor Instant Pot Yogurt?
  • How Long to Incubate Instant Pot Yogurt?
  • What are the Normal and Less Settings on the Instant Pot?
  • Tips and Tricks for Instant Pot Yogurt.
  • How to Make Instant Pot Greek Yogurt
  • When should I strain my Yogurt?
  • What To Do with the Leftover Whey
  • How to Store Instant Pot Yogurt
  • Instant Pot Greek Yogurt

Can I use Lactose Free Milk for Making Instant Pot Yogurt?

  • Yes. Yogurt bacteria converts lactose into lactic acid, which makes yogurt tangy.
  • Use regular milk and incubate 19-24 hours… voila, lactose free! And tangy !!

 

Cast of Ingredients for Instant Pot Greek Yogurt

Cast of Ingredients for Instant Pot Greek Yogurt

Ingredients to make Instant Pot Yogurt and Instant Pot Greek Yogurt

  • Milk – Whole Milk yields the thickest yogurt.
  • Yogurt Starter – any brand of yogurt with just milk and live cultures. I prefer to use Fage.
  • Instant Pot DUO Plus  – all models, but the LUX, have the Yogurt Feature. Mealthy MultiPot works in exactly the same way at the Instant Pot DUO Plus.

Only a few steps and some patience and knowledge, will get you there fast.

Can I use Ultra Pasteurized Milk for Instant Pot Yogurt?

  • Type of Milk and or Starter (culture) plays a role. Ultra Pasteurized Milk is heated to 280 degrees, which kills about 99.9 percent of the bacteria needed to properly culture yogurt, so therefore, it doesn’t generally set up well. Milk labeled “Organic” is most likely Ultra Pasteurized.
  • 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, nothing less.

Pro Tip: For a quick “Cold Start” or “No Boil” method, use my Instant Pot Cold Start Yogurt [No Boiling] where you WILL use the ultra pasteurized milk.

 

Pour the Milk into the Instant Pot DUO

Pour the Milk into the Instant Pot

Do I have to make a Whole Gallon of Milk for Instant Pot Yogurt?

  • No. If you want to make Half a Gallon of Milk for your homemade yogurt, just cut the entire recipe in half.
  • The Milk will heat through quicker too!

Is Instant Pot Yogurt made under Pressure?

  • No, the Yogurt Function is not under pressure.
  • The lid can be removed at any time.

 

Boil the Milk

Boil the Milk

How long does it take to make Instant Pot Yogurt?

  • Whisking the milk every 10 minutes during the boil cycle will help the milk come up to temperature quicker.
  • Getting milk to 183-185 degrees and holding there for a few minutes, will yield a thicker yogurt.
  • Boil Cycle will take about 45 minutes.
  • Cool Down will take about 10 minutes.
  • Incubation Time for Instant Pot Yogurt – From 5 hours to 10 hours.
  • Most people incubate for 9 hours.

Can you freeze Yogurt to use as a Starter for Instant Pot Yogurt?

  • Yes you can! After the first time making homemade yogurt, you will have your own “Starter,” so make sure you save a little bit from each batch.
  • These King Size Ice Cube Trays (for starter) are the perfect size to hold 2 Tablespoons of starter yogurt. They are perfect for Scotch on the Rocks! 😉

 

Prepare the Starter

Prepare the Starter

Can I use my Whey for the Starter Instant Pot Yogurt?

  • Yes, you can use whey for the starter yogurt.
  • You can even freeze the whey to use as your starter for homemade yogurt.

Do I have to thaw my Yogurt Starter?

  • Yes, the yogurt you use for your starter must be thawed!
  • It should be defrosted enough to temper into the warm milk.

 

The Temperature Should Read 180 Degrees Image

The Temperature Should Read 180 Degrees

Do I Need a Thermometer for Instant Pot Yogurt?

  • Yes. If you just rely on the functions of the Instant Pot, Mealthy MultiPot, you won’t know if the temperature of the milk reached the optimal number. Therefore, using a thermometer, will let you know and if you want to continue to heat the milk more, you have the knowledge.
  • There will be hot spots, so stir the milk first and then use your Digital Thermometer to check the temperature of the milk.

The Sauté function can be used if needed to get the milk up to temp. Just make sure to use a whisk continuously, until the Digital Thermometer reads at least 180 degrees; it’s important. (I like to get to 182-185 degrees.)

Pro Tip: Make sure to have a good working digital thermometer.

 

Whisk Milk for a Quicker Cool Down This Old Gal Yogurt

Whisk Milk for a Quicker Cool Down

The best way to cool down the milk for yogurt is to place the cooking pot into the kitchen sink full of cold water.

Why Cool Down Milk in Sink?

  • While an ice bath will cool the milk quicker, you will have a better overall yogurt result using cold water and not shocking the milk. Using a whisk will aerate the milk and help it to cook down quicker.

If you sense a metallic taste try using this silicone whisk instead. Another way to cool down the milk is to let the cooking pot sit on a cooling rack, but that will take about 30 minutes.

 

Temperature of Milk Reads 110 Degrees

Temperature of Milk Reads 110 Degrees

When the temperature reaches 95-110 degrees, you are ready to add your yogurt starter.

To purchase this cheap digital thermometer, please click here.

 

Remove a Little Milk from Instant Pot and Mix in Starter

Remove a Little Milk from Instant Pot and Mix in Starter

The yogurt that you use as the “Starter,” needs to contain live cultures and milk; nothing more.

When to Flavor Instant Pot Yogurt?

  • If you want to flavor your homemade yogurt with Vanilla Extract or Vanilla Beans, it can be added when the yogurt starter is added.
  • Sugar and sweeteners are best added after the yogurt has chilled.

Pro Tip: The bacteria in the yogurt needs to work without fighting with any sugar.

 

Cooled Down Milk with Starter

Cooled Down Milk with Starter

The milk will look bubbly, which is fine. The milk is ready to incubate to become yogurt in the Instant Pot.

 

Push the Yogurt Button, the Adjust to the Time You Prefer

Push the Yogurt Button, then Adjust to the Time You Prefer

This glass lid is nice to use since the yogurt is not under pressure. The regular lid works well too!

How Long to Incubate Instant Pot Yogurt?

  • Incubating the yogurt for 8-10 hours will give you a tart, but not overly sour yogurt.
  • For a milder tasting yogurt, try incubating for 6-8 hours. For a more tart yogurt, incubate longer.
  • The longer incubation time, the more beneficial bacteria in the yogurt is produced.

It is a good idea to start the yogurt process in the evening. While you are sleeping, the yogurt can incubate.

Pro Tip: For yogurt that is lower in carbohydrates, incubate for 12-14 hours and then strain the yogurt for 4-12 hours. This will greatly reduce the sugar from the milk.

What are the Normal and Less Settings on the Instant Pot?

  • The “Normal” function is for incubating yogurt. The timer will start at 8:00 and can be adjusted up or down.
  • After adjusting, the time will count up. Make sure the Instant Pot says “Normal.”
  • The “Less” function on the Instant Pot is used by many people to retard their bread quicker, as it provides a warm environment. When the adjust button is pressed the Instant Pot will display 24:00.
  • Don’t just use the “-” to get it back down to 8:00 or 10:00 hours. The Display Screen must say “Normal.”

My Instant Pot Yogurt Whey Dutch Oven Crusty Bread recipe uses the “Less” function and is a great way to use your whey, after straining the yogurt.

 

Cover Yogurt and Place into the Refrigerator

Cover Yogurt and Place into the Refrigerator

After incubation, the yogurt should be covered with saran wrap or a glass lid and place it in the refrigerator for at least 6-8 hours to chill and firm up.

Tips and Tricks for Instant Pot Yogurt.

  1. Sterilize the Instant Pot. This helps to remove any odors from prior Instant Pot meals. You don’t want your yogurt tasting like my Competition Chili con Carne recipe, would you?
  2. Placing the cooking pot in fridge after sterilizing will help to prevent the milk from scorching during the boil cycle.
  3. During the boil cycle, stir the milk before taking the temperature, to avoid hot spots and insure an inaccurate reading.
  4. You will get thicker yogurt when the milk reaches 182-185 degrees.
  5. Cooling down the milk in a sink full of cool water is preferred over an ice bath.
  6. Check that your Instant Pot is on the Normal “setting” during incubation not “Less.”
  7. Yogurt needs several hours in the fridge to set up, so don’t be tempted to stir.

The starter can be frozen. Only freeze enough for a couple of weeks. You should never need to purchase “Starter” again so long as the frozen starter is used within a few weeks.

Yogurt is great in place of sour cream. Greek yogurt is higher in protein and lower in sugar because of the straining.

 

After Chilling in the Fridge, the Spoon will Stand Upright

After Chilling in the Fridge, the Spoon will Stand Upright

The Instant Pot Yogurt will be thick at this point and ready to eat.

Yogurt that has not been strained is just regular yogurt. Strained yogurt is called “Greek Yogurt.”

How to Make Instant Pot Greek Yogurt

 

Straining Yogurt Makes it Greek Style

Straining Yogurt Makes it Greek Style

The Euro Cuisine Greek Yogurt Maker makes Yogurt Straining so much easier and is my first choice for straining and making Greek style yogurt.

What constitutes Greek Yogurt is just using Milk and the Starter (no powdered milk is used) and then STRAINING the Yogurt to remove whey. That’s all it is…..strained Regular Yogurt = Greek Yogurt!!

If you use a Strainer instead, you may need several layers of cheesecloth, butter muslin or coffee filters in order to achieve translucent/clear whey. If your whey is coming out cloudy, add another layer of cheesecloth, butter muslin or coffee filters to your straining device.

When should I strain my Yogurt?

  • It is best to first chill the Instant Pot Greek Yogurt, so that it sets up, undisturbed.
  • However, you can strain the Yogurt and chill it at the same time right after incubation, but, you will end up with more Whey.

If you first chill the Yogurt, your yield will be much greater.

 

A Long Strain Time Will Make Super Thick Yogurt

A Long Strain Time Will Make Super Thick Yogurt

The above photo shows Yogurt that was strained overnight. All you need is two to three hours is fine to achieve a nice, thick Greek Yogurt.

What To Do with the Leftover Whey

  • Instant Pot Yogurt Whey Dutch Oven Crusty Bread in less than 5 hours!
  • Yogurt Whey Indian Chapati a/k/a Roti (Flatbread)
  • Pressure Cooker Chocolate Chip Bread Pudding
  • Instant Pot Mexican Hot Chocolate Frozen Yogurt Bars – Delicious summer treat

For a delicious Noosa like recipe, try my Instant Pot Homemade Noosa Honey Yoghurt Copycat recipe.

 

Grab and Go Breakfast Fresh Fruit Yogurt Parfait

Grab and Go Breakfast Fresh Fruit Yogurt Parfait

A wonderful Grab and Go breakfast!

Fruit Toppings for Instant Pot Yogurt

  • Instant Pot Fresh Berry Compote, Instant Pot Strawberry Compote
  • Instant Pot Lemon Curd or Instant Pot Key Lime Curd
  • Instant Pot Peach Crisp
  • Instant Pot Dannon Dutch Apple – My favorite as a kid!

Non-Fruit Toppings for Instant Pot Yogurt

  • Simple Dulce de Leche Recipe {Pressure or Slow Cooker}
  • Homemade Granola

Fresh fruit, Agave and a sprinkle of Orange Ginger Pecan Granola makes a delicious Parfait.

 

Instant Pot DUO Greek Yogurt

Instant Pot DUO Greek Yogurt

How to Store Instant Pot Yogurt

  • For individual servings, add a couple of Tablespoons of 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 yogurt.
  • Use larger Reditainers Extreme Freezer Containers to store yogurt in bulk.

More Uses for Instant Pot Yogurt.

  • Add dollop on top of my Pressure Cooker Competition Chili Con Carne
  • Use on Instant Pot Drive Thru Tacos in place of sour cream.
  • Top Pressure Cooker Chicken Enchiladas with yogurt.
  • Make Homemade Naan!
  • Make Homemade Greek Tzatziki

Now that you are a pro at yogurt making, make sure to check out the most delicious Instant Pot New York Cheesecake recipe ever!

Kitchen Equipment and Essentials

  • Instant Pot DUO Plus, Mealthy MultiPot
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Salbree Steamer Basket
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
  • Kerr Half Pint (8 oz) Mason Jars
  • Euro Cuisine Greek Yogurt Maker
  • Digital Thermometer
  • King Size Ice Cube Trays (for starter)

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue bringing you more wonderful recipes!

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Instant Pot Greek Yogurt 2

Instant Pot Greek Yogurt

4.93 from 166 votes
Print Pin SaveSaved! Rate
Course: Breakfast, Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Incubation: 8 hours
Total Time: 45 minutes
Servings: 14 servings
Calories: 118kcal
Author: Jill Selkowitz

Ingredients

  • 1 Gallon Whole Milk
  • 2 Tablespoons Yogurt "Starter" (Yogurt made w/milk & live/active cultures only)

Lower Fat Recipe

  • 1 Gallon 2% Milk, Low Fat or Fat Free Milk
  • 2 Tablespoons Yogurt Starter
US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
Digital Thermometer
Rösle Stainless Steel Flat Whisk
Tempering Cup
Euro Cuisine Yogurt Strainer
Jumbo Ice Cube Tray

Instructions

Sterilize (Optional)

  • Add three cups of water to the Instant Pot cooking pot, lock on lid and close Pressure Valve. Push the Steam button and adjust time to 5 minutes.
  • When Beep is heard, open Pressure Valve (Quick Release). When all pressure has been released, remove lid and dump out the water. Dry and cool off cooking pot.

Make Yogurt (Not Under Pressure)

  • Pour Milk into cold/cool Pressure Cooker cooking pot. Cover with IP Lid or Glass Lid. Close the Pressure Valve, if desired.
  • Push Yogurt button and then the Adjust button, until it says "boil."  {For IP Plus, push Yogurt button until it says "boil"}  A few times during boil cycle, remove lid and whisk Milk.
  • When Beep sounds, open lid, whisk and take temperature. If the temperature is not 180 degrees, repeat last step or use the Sauté/Low function to get it up to temp, whisking continuously.
  • When 180 degrees is reached, remove cooking pot and place in kitchen sink full of cold water. Cool Milk down to 95-110 degrees, whisking often.
  • Temper starter - scoop out some Milk and whisk in the Starter. Pour Milk (w/the Starter) back into cooking pot, whisk thoroughly.
  • Place cooking pot back into the Instant Pot and cover with IP Lid or Glass Lid.  Press Yogurt button.
  • The display screen will say 8:00 (hit again or Adjust, if necessary). {For IP Plus, press Yogurt button repeatedly until the display says 8:00 Normal}  Make sure display says "Normal." Use the +/- button to adjust time to your desired level of tartness. The program will end after whatever time you have set to incubate.
  • When Cycle ends, remove cooking pot (covered) to refrigerator, until cool, 6-8 hours (undisturbed).

How to Make it Greek Yogurt

  • Use a Yogurt Strainer and strain the yogurt in the refrigerator for at least two hours. Your whey should be translucent/clear.
  • If the whey is cloudy, add another layer of cheesecloth/butter muslin to your straining device. The Euro Strainer should produce clear whey.

Keto/Low Carb Yogurt

  • Adjust time to 14 hours and then strain yogurt overnight in the refrigerator.

Notes

  • Whisking the milk every 10 minutes during the boil cycle will help the milk come up to temperature quicker.
  • Getting milk to 183-185 degrees and holding there for a few minutes, will yield a thicker yogurt.
  • Boil Cycle will take about 45 minutes.
  • Cool Down will take about 10 minutes.
  • Greek Yogurt is simply yogurt made from milk and a live culture starter and then strained for at least two hours.
  • Don't forget to save some of the strained yogurt in ice cube trays to use as your future starter.
  • Whole Milk works best and give the most creamy and thick consistency, but 2% or low fat can be used as well.
Low fat and fat free milk will work, just please note the consistency will be thinner.

How to Make Low Carb Yogurt

  • Incubating the yogurt for longer periods of time will rid the yogurt of more sugars, so that the yogurt will be lower in carbs. The longer you strain the yogurt, the more whey is released, which means more carbs are also strained.
  • You can also use heavy cream instead of milk.

How To Make Instant Pot Yogurt in Instant Pot Ultra

  • Turn Dial to the Yogurt Setting and press to select.
  • Press Dial and set the time to 6-10 hours (depending on tart preference) and then press again to confirm.
  • Turn Dial to Temp, select "Medium," and press Dial to start.
  • Display will say "Yogt," when complete.

How to Sweeten Instant Pot Yogurt

  • Instant Pot Fresh Berry Compote
  • Instant Pot Lemon Curd
  • Instant Pot Strawberry Compote
  • Simple Dulce de Leche Recipe {Pressure or Slow Cooker}
  • Homemade Granola
  • Instant Pot Peach Crisp
  • Instant Pot Dannon Dutch Apple
  • Instant Pot Key Lime Curd

Nutrition

Nutrition Facts
Instant Pot Greek Yogurt
Amount Per Serving
Calories 118 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 10mg3%
Sodium 72mg3%
Potassium 282mg8%
Carbohydrates 6g2%
Sugar 6g7%
Protein 20g40%
Vitamin A 8IU0%
Calcium 220mg22%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to this post is both encouraged and appreciated. Unauthorized use of this material, including, screen shots, copy/paste of full recipes to any social media site, website, copying into the copymethat app, cookbook, without written permission from Jill Selkowitz is strictly prohibited and in violation of our copyright protection. You may share a photo with a link back instead.

PIN this Instant Pot Greek Yogurt Recipe {Pressure Cooker Yogurt}!

A silver spoon standing in the center of an Instant Pot that has greek yogurt in it.

Instant Pot Greek Yogurt

February 12, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Delta says

    March 27, 2021 at 7:46 am

    5 stars
    I tried this recipe twice already. I used fresh milk. The outcome is wonderful soft creamy yogurt. I love all the details and information given. Thanks,

    Reply
    • Jill Selkowitz says

      March 27, 2021 at 2:48 pm

      Thank you, Delta. Glad you enjoyed your yogurt! Jill

      Reply
  2. Megan says

    March 14, 2021 at 7:12 am

    Hello,

    I am making this receipt but only going a half gallon on whole milk. I have added 1/2 teaspoon of vanilla extract when I mixed in the starter. I also would like to add agave to my yogurt. How much would I use for a half gallon of milk and would you suggest adding it before or after straining?

    Reply
  3. Nichole says

    January 20, 2021 at 1:42 pm

    Love this recipe and have been using it for a few years now. Question though, any way to get the nutrition facts for this if you use skim milk?

    Reply
  4. Katrina says

    July 19, 2020 at 9:38 am

    5 stars
    I made this for the first time last week and it turned out great!

    Two questions:
    How long is Greek yogurt good for?
    How much yogurt is considered a serving on your nutritional information?

    Thank you!

    Reply
    • Tiffany says

      January 22, 2021 at 3:23 pm

      5 stars
      I’m also curious what serving size was used in the nutritional info included. I couldn’t find an answer in all the comments.

      Reply
  5. Katrina says

    July 16, 2020 at 11:17 am

    5 stars
    I am been considering making this for a while. It seemed very daunting. But it was simple! My first batch is currently cooling in the fridge!

    I found it took longer to both bring up to heat and cool down than the recipe. Hoping to become more efficient with this.

    I have high hopes since lactose-free yogurts are expensive and some times hard to come by.

    Reply
  6. Nancy says

    July 15, 2020 at 4:01 am

    5 stars
    I use this recipe on a weekly basis. Love it. I strain to make Greek yogurt. I also use the drained whey to add to my bread. Imparts a wonderful sour dough flavor!! A half gallon of milk drained gives me nearly a quart of whey!I also use 1% milk. Work very well!

    Reply
  7. Joy says

    June 15, 2020 at 3:32 pm

    5 stars
    Hello Jill, I have made this successfully many times and we love it in our house! Unfortunately, the last two times I made it it has come out very runny, like nothing has changed during the process at all. The first time I used frozen (then thawed) starter, and the second time I used a yogurt that I bought again for that purpose (Fage). Any ideas what the trouble could be? It’s hard to go back to store bought yogurt after this deliciousness.

    Reply
    • Jill Selkowitz says

      July 12, 2020 at 11:51 am

      5 stars
      Perhaps the pot was set to less.

      Reply
  8. Julie says

    June 5, 2020 at 4:58 am

    I have found that if I let the milk cool naturally to 110, my yield increased. No rushed cooling of the milk for me anymore.

    Reply
  9. Deanna says

    May 29, 2020 at 2:46 pm

    My husband loves Key Lime Greek Yogurt. Can I use a Key Lime starter or lime juice to flavor? How can I make this taste like Kirkland’s Key Lime Greek Yogurt? THANKS!

    Reply
  10. Terri says

    May 29, 2020 at 1:12 pm

    Why do I see cautions against using flavored yogurts for starters? They have live bacteria too, so if one used a mild flavor such as vanilla it wouldn’t taint the batch so that later added other flavor couldn’t cover it. Or not. I scooped the top portion of a fresh, (newly bought), unstirred “fruit on the bottom” yogurt and it worked just fine, no flavor showed up at all.

    Reply
  11. Judy says

    May 19, 2020 at 4:56 am

    5 stars
    I have been making your recipe for a couple of years and love it- I am pretty sure I have paid for my Instant Pot with the money I have saved buying Greek yogurt. Unfortunately, last night I did too much multi-tasking while making it and got careless…and forgot the starter. Is it possible to still use that milk or do I need to start with a new gallon? (It was on the yogurt setting for 10 hours) Very frustrating! (All I had to do was double check the recipe!! oh well!) Thanks for your help!

    Reply
    • Jill Selkowitz says

      May 24, 2020 at 3:34 pm

      Hi Judy. That is up to you. It probably s fine, but I don’t want to make the decision. Jill

      Reply
  12. Kristin says

    May 18, 2020 at 6:59 am

    Do you have a recommended amount of vanilla extract and sugar/sweetener to add to this recipe?

    Reply
    • Jill Selkowitz says

      May 18, 2020 at 3:19 pm

      It is a personal preference. Start with less and add more if needed. Jill

      Reply
  13. Mandy says

    May 15, 2020 at 11:08 am

    I have a house divided on greek yogurt vs regular yogurt, if I make greek yogurt and freeze the 2 tbsps, can I use that started for non greek yogurt…and vice versa? Also if I add vanilla when adding my starter and freeze that for next time, will I always want to add the vanilla?

    Thanks!

    Reply
  14. Jenna says

    May 14, 2020 at 10:38 am

    Hello! I have used your recipe with lots of success! We recently started buying raw, non pasteurized milk from a local farm. Can this milk be used with this recipe or should we still but regular pasteurized milk from a store to make yogurt?

    Reply
    • Jill Selkowitz says

      May 15, 2020 at 5:15 pm

      I would not use raw in this recipe. Jill

      Reply
    • Danielle says

      June 10, 2020 at 11:40 am

      Using raw milk won’t change anything in this recipe but you will be pasteurizing the raw milk, essentially, and destroying the beneficial effects of the raw milk. If you don’t heat the milk and do the cool start process you can add high quality gelatin to make a thicker end product.

      Reply
  15. Jenna says

    May 14, 2020 at 3:33 am

    I’ve been using your method for a while now and love it! We recently started buying milk from one of our local farms. It is raw, unpasteurized A2 milk. Can I use it to make yogurt? Or should I still be using regular pasteurized milk from the store?

    Reply
  16. Gator Lanphear says

    May 7, 2020 at 10:06 pm

    Is the second time in the pot for 8:00 is it 8 hours or 8 min?

    Reply
  17. Dawn says

    May 7, 2020 at 8:37 pm

    If I’m only using 1/2 gallon of milk, would 1 TBS starter (fage 2%) really be enough?

    Reply
    • Sandra A MERRITT says

      June 1, 2020 at 12:31 pm

      yes

      Reply
  18. Donna says

    May 3, 2020 at 4:44 pm

    Can i use this method to make Greek yoghurt with ultra pasteurized milk? Or would i have to use the Instant Pot cold start method?

    Reply
    • Jill Selkowitz says

      May 7, 2020 at 3:23 pm

      You can use that milk for this recipe. Jill

      Reply
  19. K Ann Guinn says

    May 1, 2020 at 9:10 am

    5 stars
    I can’t recall if I’ve ever left a comment or rated your recipe, but I just wish to say that I only use your recipe and tips for my Instant Pot Greek yogurt, as it is the one that finally gave me success when first learning to make yogurt. I also like your cold-start method and use that on occasion when I’m too tired or have less time to fidget with the whole boil method process. It is also very good (and super easy!), but I agree with you that the boil method yields the best and tastiest results.

    Thanks for not only providing this wonderful recipe, but all of your expert advice, which has really made a difference. I think especially getting the milk to a slightly higher temperature and leaving it for a few minutes works so well.

    I always refer to your post when folks are asking questions about making yogurt in their Instant Pot. Keep up the good work!

    Reply
    • Jill Selkowitz says

      May 7, 2020 at 9:23 pm

      Hi K Ann. Thank you so much for your lovely message. It is truly appreciated. Jill

      Reply
  20. Sharon says

    May 1, 2020 at 5:04 am

    Can you use a pressure cooker to make your Greek Yogurt recipe?

    Reply
  21. Victoria says

    April 25, 2020 at 4:17 pm

    5 stars
    First off, let me say I love this recipe – have made it many times and have turned others on to it. A few times I have had the problem of the Greek yogurt being “grainy” rather than being smooth and creamy and trying to figure out what might be causing this. Any ideas – i.e. the brand of the starter, the length of time culturing time, the temperature the milk is heated to before cooling and and adding the culture? My solution has been to use a wire whip after straining the yogurt but that tends to thin it down a bit. Thanks, open to any and all suggestions…

    Reply
    • Jill Selkowitz says

      April 27, 2020 at 4:40 pm

      It is possible the milk might have scorched on the bottom of the pot. Jill

      Reply
  22. jen says

    April 7, 2020 at 5:59 pm

    my insta pot doesnt have a ypgurt setting. would you recomend the “keep warm” button?

    Reply
    • Becca says

      February 6, 2021 at 7:52 am

      5 stars
      Wondering the same for my friends asking!
      I’ve made this many times and love it!

      Reply
  23. Linda says

    April 5, 2020 at 8:03 am

    Delicious! I’ve made this twice now with great success. 2 litres of Lucerne skim milk and 1 Tbsp Kirkland Greek yogurt.

    Reply
    • Jill Selkowitz says

      April 5, 2020 at 4:58 pm

      Thank you, Linda. Jill

      Reply
  24. Kaye says

    March 27, 2020 at 5:10 pm

    5 stars
    I made this with a half of a gallon of whole milk. Absolutely delicious. Feels like eating a dessert, especially with her fruit compote recipe. Mine was very thick before I added the vanilla and honey flavorings. Then after it was blended it was more smooth and pour-able. Thickened up slightly after being in the refrigerator though. I had a 4-5 servings yield from it.

    I ate mine with some mango, the berry compote, and homemade granola on top. Divine as dessert or even as a meal for me. I was surprised that the yogurt had less of the tangy flavor that I don’t love, more rich and creamy like whipped cream or pudding. Will definitely make again.

    Reply
    • Jill Selkowitz says

      March 28, 2020 at 2:29 pm

      Hi Kaye. Thank you very much. I am glad you enjoy the yogurt. Jill

      Reply
  25. Suzanne Robbins says

    March 6, 2020 at 8:41 am

    I have a instant pot duo so I use a half gallon of milk. Would you have any reason why i can not get the milk to reach your suggested temperatures such as 183-185 degrees and then downtown the lower degrees for incubation?

    Reply
  26. Carol Fellers says

    March 4, 2020 at 9:30 pm

    Can I use fat free milk for instant pot yogurt?

    Reply
  27. Ivy Hutchison says

    March 1, 2020 at 4:34 am

    Thank you for the step by step directions. I’m anxious to try it. How would I make yogurt higher in active cultures? Probiotic? Thanks

    Reply
  28. Bonnie says

    February 19, 2020 at 8:34 am

    5 stars
    I tried this using 1 qt lactose free whole milk and store bought plain yogurt for the starter. I used 1 Tb per cup of milk. I incubated first 12 hours & then strained for 5 hrs to help remove sugar for diabetic hubs. It is thick & delicious before refrigerating!
    The yield was three 6 oz jars. Is that because I strained it? I only made a small batch to see if it worked out. It’s perfect & easy!! So much cheaper than store bought lactose free yogurts!! Thank you for the great instructions!

    Reply
    • Jill Selkowitz says

      February 21, 2020 at 1:25 am

      Thank you, Bonnie. Jill

      Reply
  29. Joy says

    February 12, 2020 at 7:53 am

    Thank you for sharing this recipe. I have made it several times now and it always comes out perfectly. I leave it for nine hours for a little extra tang. We love it with my homemade granola.

    Reply
    • Jill Selkowitz says

      February 12, 2020 at 4:26 pm

      Thank you so much, Joy. Jill

      Reply
  30. Nannaboo8 says

    February 5, 2020 at 4:42 pm

    How long will the yogurt keep in fridge? And also the whey in fridge and if frozen?

    Reply
  31. Amber says

    February 4, 2020 at 9:57 am

    I am just looking at your Nutrition Facts… What is the serving size? 1/2 cup or 1 cup?

    If I strain it longer then 2 hours, will it increase the protein? Do you know by how much/or where I might be able to figure out the calculation?

    Thanks in advance! 🙂

    Reply
  32. Belinda says

    January 29, 2020 at 7:49 pm

    5 stars
    Delicious and easy to make yogurt, thank you!
    How much whey would I use as a starter?
    Thank You

    Reply
    • Jill Selkowitz says

      January 30, 2020 at 2:40 pm

      Thank you, Belinda! Jill

      Reply
  33. Anna Hill says

    January 25, 2020 at 9:37 am

    Five stars I just made my second batch of Greek yogurt

    Reply
    • Jill Selkowitz says

      January 25, 2020 at 5:59 pm

      Wonderful! Jill

      Reply
  34. Candice says

    January 18, 2020 at 6:59 pm

    Your picture has 2% milK yet the recipe says whole milk. Which milk should be used?

    Reply
    • Jill Selkowitz says

      January 18, 2020 at 7:27 pm

      Whichever you like. Jill

      Reply
  35. Mary Moore says

    January 17, 2020 at 2:15 pm

    I have a question about making Greek yogurt in my instapot. Can I use instant low fat milk to make your recipe and do I have to boil it? Thank you for your help.

    Reply
    • Jill Selkowitz says

      January 17, 2020 at 8:10 pm

      Instant milk, you mean the powdered stuff? That is an interesting question. You sure can try and then let me know how it tastes. JIll

      Reply
  36. Debbie says

    January 11, 2020 at 5:23 am

    5 stars
    My IP doesn’t have the yogurt setting so what can I do?

    Reply
    • Becca says

      February 6, 2021 at 7:56 am

      5 stars
      Same question!
      I’ve made it many times and my friends without the yogurt button have asked!

      Reply
  37. Jeanie B says

    January 5, 2020 at 12:05 pm

    The best yogurt ever! I divided the yogurt and strained half the recipe, and the strained product is like cream cheese! I don’t think this recipe needs straining it is awesomely delicious unstrained.

    Reply
  38. Judy says

    December 27, 2019 at 4:37 pm

    Hi Jill, I like trying many of your recipes for the instant pot (which I use a few times a week). Thanks for your clear instructions and photos. I started making my own greek yogurt using the cold method. It is much easier and less steps than the standard method. I originally didn’t want to make yogurt if I had to go through all steps required. so when my daughter in law showed me how simple the other way was and how delicious and thick it came out, I was hooked.
    I start with using Fairlife 2% milk which is ultra filtered making it lactose free friendly. I add the yogurt starter) heaping 2 TBS Greek yogurt blended into a little of the milk. Pour the milk into the instant pot and add a pinch of salt.
    Turn on the IP and push the yogurt button and put on a lid (I use the glass lid). 8 hours later or a few hours later if you don’t get to it just as the display reads YGRT). Shut the machine by pressing cancel and put the pot into the refrigerator (I put on the silicone clear lid now) for at least 24 hrs. No stirring once done. Then spoon it into mason jars. That’s it! Oh, and I occasionally use half of the 2% with half of whole milk.

    Reply
    • Jill Selkowitz says

      December 27, 2019 at 4:53 pm

      Yes, that is the recipe from my blog. Jill

      Reply
  39. Isolde says

    December 26, 2019 at 12:26 pm

    I just got an Instant Pot and this yogurt recipe looks good. About how much vanilla would you add per gallon of milk for vanilla Greek yogurt? That’s my favorite flavor. Thanks for sharing your recipe!

    Reply
    • Jill Selkowitz says

      December 26, 2019 at 1:08 pm

      That is up to you, but I would start with just a Tablespoon. You can add more after the yogurt is made. Jill

      Reply
    • M H says

      January 2, 2020 at 9:41 am

      4 stars
      I just made a half gallon batch of this, and I ended up using just two cap fills of vanilla. After setting up in the fridge over night, it had that distinct vanilla flavor store bought has (in the best way).
      Currently its straining in the fridge to become greek yogurt, so I’m not sure how much flavor will carry over after that. Will try to report back with my findings.

      Reply
  40. Carole says

    December 15, 2019 at 2:32 pm

    LOVE the yogert recipe and the lemon curd!!#

    Reply
    • Jill Selkowitz says

      December 16, 2019 at 3:52 pm

      Thanks, Carole. Jill

      Reply
  41. Amber says

    November 24, 2019 at 4:05 pm

    I have made these recipe countless times, and it is the best!

    However this time, I spaced due to my 2 year old having a tantrum.. and I just realized (2.5 hours into incubation) I forgot to add the starter (ahh!!). In haste I opened the IP and whisked it in. Have I now messed up the yogurt? Should I start over? Or is there another step I should incorporate with this batch?

    Any feedback would be very much appreciated.

    Thanks in advance!
    A

    Reply
    • Jill Selkowitz says

      November 24, 2019 at 4:56 pm

      It should be just fine. Let it incubate longer to make up the time without the starter. Jill

      Reply
  42. Tina Hervol says

    October 15, 2019 at 5:34 am

    5 stars
    I take care of my 92 year old Mom. I have trouble getting her to eat before her medicine so I have been making her your yogurt. I can put her pills in the yogurt and she loves it. Just the two of us and we go through a gallon of milk every week. Thanks for the recipes. We also love your crusty bread made with the way. This was originally the reason I bought the instant pot..Now thanks to you it never leaves my counter.

    Reply
    • Jill Selkowitz says

      October 22, 2019 at 1:35 pm

      Thank you so much, Tina. I am glad you and your mom enjoy the yogurt. Jill

      Reply
  43. Barbara Hirzel says

    October 8, 2019 at 8:01 pm

    5 stars
    I have been making this yogurt recipe for some time, over a year. Jill, you make every recipe doable for anyone! Thank you. You took the fear right out of this whole process. I am so comfortable making this. Thank you for all the advice and information. I love looking at your recipes. Anyone doing the Greek yogurt, make sure to try the whey Dutch oven bread recipe. OMG!!! Now, I cannot live without that bread.

    Reply
    • Jill Selkowitz says

      October 9, 2019 at 4:14 pm

      What kind words, Barbara, thank you so much. Jill

      Reply
  44. Shelly says

    October 8, 2019 at 3:34 pm

    In looking at the nutrition info I don’t see the size of the serving. Can you help me? Thanks!

    Reply
  45. Erin says

    October 6, 2019 at 9:09 am

    I am in the process of doing this right now! Question about the whey – can that be frozen?

    Reply
  46. Oprah Winfrey says

    October 4, 2019 at 7:14 pm

    5 stars
    In one of the pictures you have I think 8 oz mason jars with some brown liquid at the bottom of the yogurt. It looks delicious – what is that? Caramel?

    Also, the Greek strainer that you recommended – will that work for 1 gallon worth of milk all at once?

    Great website – what are your best keto-oriented instant pot or keto recipes?

    Thank you,
    Oprah Winfrey

    Reply
    • Allison says

      October 7, 2019 at 2:47 pm

      I used 2 strainers for a gallon of milk. I incubate overnight for 9 hours then refrigerate while I am at work. I then use 2 strainers and let that work overnight again. It is so thick and amazing. A little local honey and berries and granola and my crew are happy campers!

      Reply
  47. Bobbie says

    September 30, 2019 at 8:45 pm

    5 stars
    Hi Jill, how do I sterlize my instant pot? Thanks!

    Reply
  48. Rachel says

    September 26, 2019 at 7:56 am

    I’ve been keto since 2015 and thought yogurt would never come back into my life but my friend made this the other day and it was DELICIOUS!! She suggested that I read up on the process which decreases the amount of sugar consumed at the end, combined with Fairlife being lower carb to begin with, I cannot wait to make it myself!

    One question that I can’t find a concrete answer to so I thought I’d come straight to the source: Can I make this method (NOT the no-boil method) exactly as written with Fairlife milk? My friend used regular milk so that’s the only change I want to make but I don’t want to ruin it. I plan to make both this method and the no-boil method but want to be sure it won’t be a wasted experiment!

    Thanks a bunch!

    Reply
    • Jill Selkowitz says

      September 26, 2019 at 4:08 pm

      Rachel, I don’t see why not. Jill

      Reply
  49. Alexis says

    September 25, 2019 at 4:30 am

    Can you make this recipe with dairy-free milk (like soy, almond, or oat milk)? Thanks!! I’ve heard great things about your recipe!

    Reply
    • Jill Selkowitz says

      September 26, 2019 at 4:23 pm

      The process is different for non dairy. There are additional ingredients. Jill

      Reply
  50. Kim Taylor says

    September 16, 2019 at 4:26 pm

    Hi Jill, I love this recipe for yogurt! And the lemon curd! What is the yogurt serving size? Is the nutritional values based on an 8 oz serving or smaller?

    Reply
  51. Christine says

    September 2, 2019 at 5:10 am

    5 stars
    Hi. I made this recipe yesterday with organic milk and it worked out perfectly. I added an extra spoonful of starter (faage yogurt) because I was concerned that the organic milk would not contain enough lacto bacillus. I cultured the yogurt for 20 hours because I like tart yogurt. Next time I will culture it for 24 hours to see how that works. It set up like a charm. Thanks for your thorough instructions. You are one of go-to bloggers for all things instant pot. I’m looking forward to using the abundant whey to brew up some fruit kvass. Who knew that whey was so useful! Now I feel bad about all of they whey that I have discarded from plain commercial yogurt over the years.

    Reply
    • Jill Selkowitz says

      September 2, 2019 at 5:33 pm

      Thanks, Christine. There are so many useful things to do with whey. Jill

      Reply
  52. Allison says

    September 1, 2019 at 1:17 pm

    5 stars
    This is fantastic. Followed the recipe exactly. My instant pot doesn’t have a yogurt button so I just sealed the lid and wrapped it in some beach towels for 9 hours and it came out great. Called it for 6 hours and strained it for 4 hours. I have made 3 batches in the last 2 weeks.

    Reply
    • Jill Selkowitz says

      September 1, 2019 at 6:11 pm

      Wonderful, Allison, so glad you had a great experience and then made more and more! Jill

      Reply
  53. Jack McRitchie says

    August 19, 2019 at 8:41 pm

    Still my favorite yogurt recipe. I decided to experiment by adding a 14oz can of sweet & condensed milk to the milk just taken off the heat. After the cooling and straining process, I ended up with a real creamy and delicious yogurt.

    Reply
  54. Sandra says

    August 6, 2019 at 7:53 am

    I’ve made this a few times and LOVE it!! I’d like to beef it up with probiotics. Any suggestions? Can I break open a probiotic capsule and add it after the boil/cool stages?

    Reply
  55. Amber says

    July 31, 2019 at 11:48 am

    Thank you for this detailed recipe! It turned out perfectly!!

    Question(s): How long can I store the individually jarred yogurt in the fridge? Is there a difference in time if I add a compote or curd to the bottom?

    Thanks!

    Reply
    • Jill Selkowitz says

      August 16, 2019 at 12:00 pm

      5 stars
      Once you add something to the yogurt, it will not last as long as if you just store it plain. For plain I suggest a week or two at the most.

      Reply
  56. Nancy says

    July 20, 2019 at 5:04 am

    I tried your recipe, followed it exactly except that I let it cool naturally, taking the inner pot out and placing it on a cooling rack. It took about 45 min to get to the desired temperature. Also my leftover whey from a previous batch was room temperature. My yogurt is very runny, more like kefir.
    I’m cooling it now with hopes that it will firm up
    a bit but I would have expected it to be firmer than it is.
    Any suggestions or advice?

    Reply
    • Michelle says

      October 27, 2019 at 4:44 am

      I just started straining mine and it has the same consistency as yours in your comment. Did you find a way to improve it?

      Reply
  57. Maggie says

    July 19, 2019 at 6:53 pm

    Is there a way to make this dairy free?

    Reply
  58. Annette says

    July 10, 2019 at 8:58 am

    5 stars
    Do I cool the yogurt before putting in the fridge or does it go directly from Instapot to fridge? I’ve just made my first batch, thanks for thorough instructions!

    Annette

    Reply
  59. BambiPerry says

    July 8, 2019 at 7:25 pm

    5 stars
    Love this recipe!

    Reply
    • Jill Selkowitz says

      July 9, 2019 at 9:29 am

      Thank you very much. Jill

      Reply
  60. Kristine says

    June 24, 2019 at 4:29 am

    Just wondering what I did wrong, couldn’t get to temperature and the boil never beeped. The temperature seemed to be going down. Stirred every 10 mins. I don’t think my milk was ultra pasteurized would that have made a difference? Just said pasteurized. I stopped and put it in the fridge and will try again. Thanks Thanks

    Reply
    • Jill Selkowitz says

      June 24, 2019 at 2:49 pm

      Test out your pot by adding in a few cups of water and sealing and then hit steam for 3 minutes. See if that clears things. Jill

      Reply
  61. Tina says

    June 19, 2019 at 4:14 pm

    What can you do if you forget to add the starter and incubation is done.

    Reply
    • Jill Selkowitz says

      June 19, 2019 at 5:48 pm

      Start incubation over. Jill

      Reply
  62. Caroline says

    June 7, 2019 at 8:15 am

    5 stars
    Hi Jill:
    Excellent recipe! I made yogurt for the first time ever yesterday and it turned out perfect and so delicious. I halved the recipe by using a Pyrex, four-cup pitcher on the trivet in my instant pot (adding a cup of water to the bottom of the pot) otherwise following your instructions. The whole procedure just fell into place perfectly. Thank you for all the details which contributed to my success.

    Reply
    • Jill Selkowitz says

      June 7, 2019 at 12:57 pm

      Wonderful, Caroline. I am so happy you enjoyed this recipe. I hope you will share the recipe link in all your FB groups! Jill

      Reply
  63. Kathy says

    June 7, 2019 at 7:37 am

    What is the serving size for this recipe?

    Reply
  64. Rose says

    May 30, 2019 at 5:23 pm

    5 stars
    Hi, for the first time I tried to use lactose free milk instead of just regular skim milk and it came out runny. I’ve been using your recipe successfully for at least a year if not longer and this is my first “fail”. Do you think it was the lactose free milk? Was there something I needed to do differently? I usually only incubate 5-5.5 hours since I like my yogurt mild. Did it perhaps need more time? I bought a fresh carton of Chobani plain greek yogurt which I’ve used successfully before since it’s been some time since my last batch. I hate that I wasted a 3 dollar half gallon of milk. 🙁 Thank you for any help you can give.

    Reply
    • Jill says

      June 3, 2019 at 12:18 pm

      I was not there to see if any steps were missed, so I suggest retracing the steps and then re-incubating the milk. Jill

      Reply
  65. Leigh Chapman says

    May 12, 2019 at 1:28 pm

    About how much vanilla would you recommend adding to a cup of this? I’ve found several recipes that use vanilla Greek yogurt, but I don’t want to buy vanilla yogurt when I’ve got this delicious yogurt already in my refrigerator!

    Reply
    • Jill says

      May 12, 2019 at 5:37 pm

      Start with a little and add until it is good for you. Jill

      Reply
  66. Wayne Harrison says

    May 1, 2019 at 7:56 am

    I use the leftover whey on our dogs’ dry food. They love it and it’s good for them.

    Reply
  67. Mary Lomma says

    April 30, 2019 at 12:44 pm

    5 stars
    2nd time I made yogurt. This recipe is perfect!!

    Reply
    • Jill says

      May 3, 2019 at 1:07 pm

      Thanks, Mary. Jill

      Reply
      • Lisa says

        May 9, 2019 at 4:19 am

        Are there instructions for a 6 quart?

        Reply
  68. Kristi Wheeler says

    April 26, 2019 at 7:21 am

    5 stars
    I love how super simple making yogurt is in the Instant Pot! Your tip to freeze some of the yogurt to use as starter is GOLD! It’s so helpful and saves money for the next batch. I’ll never go back to store bought yogurt after making it in the IP!!

    Reply
    • Jill says

      April 26, 2019 at 12:49 pm

      Thank you, Kristi. Jill

      Reply
  69. Debbie says

    April 21, 2019 at 5:43 pm

    5 stars
    Easy to follow and super delicious… I have been making this recipe for over a year with excellent results!! I hate the times when I need to resort to store bought 🙂

    Reply
    • Jill says

      April 21, 2019 at 6:33 pm

      Thank you, Debbie. So glad you enjoy the recipe. Jill

      Reply
  70. Nancy Johnson says

    April 9, 2019 at 9:55 pm

    Do you have a recipe making yogurt in the IP 6 qt lux which doesn’t have a yogurt button?
    Thank you

    Reply
  71. Aimee says

    April 1, 2019 at 3:47 pm

    5 stars
    Love this recipe! I do have a question: sometimes my yogurt will be insanely thick, creamy, and delicious. Other times it comes out runny. I follow the same recipe but can’t figure out what causes this to happen. Do you have any advice?

    Thank you for this delicious recipe. You save me a ton of $ as my husband and kiddo eat yogurt like it’s going out of style. ?

    Reply
    • Jill says

      April 1, 2019 at 7:56 pm

      Hi Aimee, thank you so much. It could be the strength of your starter or the temperature during the boil cycle. Jill

      Reply
      • Aimee says

        April 3, 2019 at 5:12 am

        Hi, Jill!

        Would you clarify, please? I make sure it gets to 180 when I boil it (sometimes needs 3 boil cycles to get there) and use about 2 Tbsp of starter. I originally used a plain full fat greek yogurt as my starter but have been using mine for a few weeks.

        Thank you so much!

        Reply
        • Aimee says

          May 28, 2019 at 4:16 am

          Hi, Jill!

          I just wanted to check in re this question. =)

          Reply
  72. Ann Vogel says

    March 30, 2019 at 6:46 pm

    Hi. I did not have good results with yougart. I followed your recipe and all your tips. I incubated for 8 hours and left in fridge to set for 6 hours. I strained it for 4 hours and it was runny and lumpy. Any idea what I did wrong?
    Thank you for any help!

    Reply
    • Jill says

      April 1, 2019 at 7:59 pm

      Sounds like your pot was on less, rather than on normal. Jill

      Reply
  73. Caryn Suehowicz says

    March 26, 2019 at 9:51 pm

    5 stars
    This is easy and fun to make. Thanks for the tips! I did 12 hours and loved the result.

    Reply
    • Jill says

      March 27, 2019 at 1:25 am

      Thanks, Caryn. Jill

      Reply
  74. deb baker says

    March 19, 2019 at 7:32 pm

    I just got the instapot and don’t have a yogurt setting. what would be the best settings etc, to do yogurt?

    Reply
  75. Kelli Rumburg says

    March 10, 2019 at 12:11 am

    Hi Jill,
    how are you? I am a Trim Healthy Mama in maintenance mode and am wanting and ready to make my own greek yogurt in my IP
    First I have 2 questions:
    1) Do I still need to use Whole milk even if I want to make 0% greek yogurt like what is encouraged on the Trim Healthy Mama plan for E meals? and
    2) What is the boil cycle on the instant pot? I don’t see a button for this on my instant pot (I have a IP-Duo60)

    Reply
    • LINDA says

      March 17, 2019 at 7:58 pm

      kELLI RUMBURG, I saw your comment and thought I could help.

      1) I have made IP yogurt with skim (0%) milk with good results and,
      2) the “boil” you ask about is part of the yogurt button function. See step 2 under Make Yogurt (Not Under Pressure). Cheers

      Reply
  76. Cassidy says

    March 9, 2019 at 8:37 am

    When you say save some of the strained yogurt to use as a starter, do you mean the stuff you would actually eat or the super liquidy stuff that you strain out?

    Reply
    • Katie says

      July 21, 2019 at 8:29 pm

      I use some of the yogurt, the part you eat. But, I just re-read the instructions and it sounds like you can use either one.

      Reply
  77. Janet says

    March 8, 2019 at 10:51 am

    My first 2 batches did not set up. I just had curdled milk. what did I do wrong?

    Reply
    • Jill says

      April 9, 2019 at 10:38 pm

      I’m sorry, there is not enough info here to give an answer. Please review the post to make sure each step was followed. Jill

      Reply
  78. CleanUpKate says

    February 27, 2019 at 11:33 am

    5 stars
    Wow, the directions you provided here are beyond helpful. I’m pretty sure you answered ALL of the questions I had about making yogurt. So thank you very much for all the effort, time, detail and pictures you put into this post.
    I grew up in the ’70’s and my Mum always made yogurt and I’ve been thinking about making it for years. Thanks to your instructions, I’m finally on it.

    I’ve now made 4 batches using your directions and each has come out perfectly. I’ve gradually upped the incubation time from 8 to 10.25 hours, hoping to get the tangy taste that I remember from my mother’s homemade yogurt. I haven’t gotten there yet – all batches have had only a slight hint of tang. Do you have an incubation time recommendation for tangy yogurt? Or is there something else I should be trying to get that tang?

    Again, many MANY thanks for your fool-proof instructions. Greatly appreciated.

    Reply
    • Jill says

      February 27, 2019 at 6:30 pm

      Thank you very much. Perhaps try using another starter that is tangier. Nine hours should provide a nice tang. Jill

      Reply
  79. Suzanne Hadley says

    February 26, 2019 at 8:27 am

    5 stars
    I have made this recipe many times and we love it. For some reason the last time I made it there were lumps in it that I tried to whisk out and was somewhat successful. Any idea what might have happened? This was the first time I used my Ultra for yogurt but otherwise I followed the same procedure as in the past. Thanks.

    Reply
    • Jill says

      March 1, 2019 at 2:13 am

      Hi Suzanne, I don’t know what happened, perhaps the temperature was set too high. Jill

      Reply
  80. Ann M Cooper says

    February 16, 2019 at 2:01 pm

    I see the nutritional information, but it doesn’t say how large a serving is. Does anyone know?

    Reply
  81. Leslie says

    February 12, 2019 at 8:48 am

    5 stars
    Could a person freeze regular milk to use for a batch of yogurt later? We are going away and have quite a bit of milk left

    Reply
    • Jill says

      February 12, 2019 at 3:25 pm

      Yes. Jill

      Reply
  82. Nikki says

    January 30, 2019 at 10:27 am

    5 stars
    Best yogurt ever and fun to make!!! I put some together in the Michaels exclusive Ball half pint jars with the peach compote, fresh berry compote, strawberry compote, lemon curd and dannon dutch apple and gave some away to friends and they love them! I also used some chalkboard lids so I could label them. If you want a picture let me know. 🙂

    Reply
  83. Nikki says

    January 30, 2019 at 10:27 am

    Best yogurt ever and fun to make!!! I put some together in the Michaels exclusive Ball half pint jars with the peach compote, fresh berry compote, strawberry compote, lemon curd and dannon dutch apple and gave some away to friends and they love them! I also used some chalkboard lids so I could label them. If you want a picture let me know.

    Reply
  84. Lisa says

    January 29, 2019 at 3:31 am

    5 stars
    Thanks So much for the recipe and easy print out. I used to make yogurt and a small yogurt machine with individual Jars I often times used a yogurt starter that was dried in packets freeze dried you didn’t mention anything in regards to using live and active cultures that are freeze dried would I still follow the same method?
    Can you please email your answer since I don’t know where to find your answer. Thank you

    Reply
  85. K Ann Guinn says

    January 28, 2019 at 10:49 am

    5 stars
    Thank-you so much!

    After much trial and error in making yogurt in my instant pot, you have provided the most helpful tips that have brought made yogurt-making a success! I finally have the process memorized, but when I’ve forgotten anything, yours is the first recipe I check.

    I’ve also tried your no boil recipe and agree that this one is preferable, but it sure is nice to have a quicker and easier method that requires little to no straining as well.

    Keep up the good work. I’m sure I’ll be checking your website for other great recipes and ideas.

    Reply
    • Jill says

      January 28, 2019 at 11:33 am

      I am so glad you enjoy my recipes. Thank you so much. I am sure you will find more recipes you will enjoy. Jill

      Reply
  86. Janet says

    January 28, 2019 at 4:31 am

    I have the yogurt button and tried this a week ago with good results using Greek yogurt and organic whole milk. I tried it again night using siggi’e 0% because the store I was at didn’t have any plain Greek yogurt in a small container. It is just warm milk this morning! Now what do I do??

    Reply
  87. Jules says

    January 25, 2019 at 11:27 pm

    5 stars
    After trying a bunch of organic milks I tried the Trader Joe’s brand and it’s been great! I’m curious on how long the shelf life is after making it yogurt?

    Reply
  88. Cindy Del Carlo says

    January 20, 2019 at 3:24 pm

    5 stars
    How much of this Greek yogurt is one serving? I’m trying to figure out Weight Watchers points.

    Reply
  89. Karen says

    January 13, 2019 at 7:36 am

    After heating my milk to 180, I forgot to let my milk cool before I added my starter. Do I need to throw this away or can I let it cool and add more starter?

    Reply
  90. Krista says

    January 10, 2019 at 5:26 pm

    5 stars
    How long does this last in the refrigerator?

    Reply
  91. Jessy says

    January 6, 2019 at 6:16 pm

    I want my yogurt to be slightly sweetened (agave nectar, maybe? Coconut sugar? ) and also vanilla flavored. When do I add sweetener and vanilla to the yogurt?

    Reply
  92. Jenna says

    January 4, 2019 at 6:08 am

    I thought I set the time right so it would be ready in the morning….but at 5:30 am the pot and yogurt were cool. Should I start over? Just wonder about bad bacteria.

    Reply
  93. Caren Hulsey says

    January 3, 2019 at 6:59 pm

    I started early this morning and the result is exciting. I let it incubate for 9.5 hours and it is now straining. I strained half of it for a couple of hours and put that in a bowl because my sieve isn’t too big. I’m on my second half to strain. In an hour, I will add the first half back to it because it will fit. I will strain all of it through the night and enjoy fresh homemade yogurt with blueberries, granola, and honey in the morning.

    Reply
    • Jill says

      January 3, 2019 at 7:21 pm

      I am so happy to hear this news. Enjoy. Jill

      Reply
  94. CoDee says

    January 3, 2019 at 7:03 am

    5 stars
    I was always scared to make yogurt. I found your blog and it is very helpful and informational. I made Greek yogurt for the first time and now I am hooked!! Thank you!

    Reply
    • Jill says

      January 3, 2019 at 10:53 am

      That is wonderful to hear. Jill

      Reply
  95. Joanne Wineinger says

    January 2, 2019 at 2:00 pm

    Can almond milk be substituted for a non-dairy option?

    Reply
  96. Randi Schmid says

    December 31, 2018 at 10:24 am

    5 stars
    I’m making my first batch today. How large is a serving size (in cups preferably)?

    Reply
  97. Cozette says

    December 27, 2018 at 6:46 pm

    Gotta try this!

    Reply
  98. Ruby says

    December 16, 2018 at 3:39 am

    Help, how do you make this with an IP with no Yogurt button?

    Reply
  99. Susan says

    December 10, 2018 at 10:14 am

    5 stars
    When I do the boil function and the temp does not reach 180 degrees, what steps do I use to saute to reach temp then get back to yougurt 8:00 hours? If I press yogurt again after cooling down to 95-110 degrees the program wants to start again at boil. (I’ve made this most excellent recipe before without having to use saute to get it to temp. I’m rather flummoxed as to what is different this time.)

    Reply
  100. Leslie says

    November 28, 2018 at 9:18 am

    5 stars
    I made my first batch yesterday and I missed the part about setting Yogurt button to “Normal” I’ll be ready for that next time…..it still seems to have worked but I’m hoping its still safe to eat after incubating at the wrong temp??

    Also….Initially I bought an organic coconut milk to use for Flavour and because we have a daughter that is vegan. I took it back and got regular milk since since it was my first try but …Would that have worked?
    Thanks. Great recipe!! and easier than I expected. Will be doing this regularly

    Reply
    • Jill says

      November 29, 2018 at 11:57 am

      Coconut milk yogurt is a different process. Jill

      Reply
  101. Katherine Knapp says

    November 27, 2018 at 11:35 am

    5 stars
    OMG. I will never buy yogurt at the store again. I was reluctant to make yogurt. I thought it was difficult so I never really considered it… until I bought another Instant Pot (one for our trailer and another in the house). This time I got the 7 in 1 so I figured I’d give it a go. It is absolute heaven. I love your instructions for the process. I never realized it was that easy to make and you covered every question that one could ever have on the process, starter, whey etc. Moving on to make your IP Yogurt Whey Dutch Oven Crusty Bread now. Thank you ?

    Reply
  102. Michael Rudman says

    November 26, 2017 at 1:56 pm

    5 stars
    I have made many a batch and use most of your techniques. I like the fact that homemade yogurt has no gums, modified food starch, or preservatives. I like my yogurt thicker but not necessarily as thick as the greek yogurt you have described. Since there’s only two of us, I make a quart a week. One quart whole milk takes 3 TBS starter. If I want thicker yogurt, rather than strain I add 1/4 cup powdered milk to the batch. Whole milk yourt has been shown to be associated with more weight loss than yogurt made from skim milk. Lately, I have not added powdered milk as I prefer the taste without it. I use an infared thermometer so nothing touches the milk and there’s a bit less to clean. A good IR thermometer can be purchased for less than $20.

    Reply
  103. Lindsey Mercer says

    November 25, 2017 at 6:36 pm

    5 stars
    I have greek yogurt every day. Now i can make my own, i am excited to try it. I usually layer my yogurt with suckers no sugar added caramel sauce. So good. like a sundae almost. Thanks for the recipe.

    Reply
    • Jill says

      November 27, 2017 at 10:46 am

      Oh, that sounds yummy. Enjoy. Jill

      Reply
  104. Kathy L. says

    November 21, 2017 at 2:33 pm

    5 stars
    Jill, thanks for your thorough directions on making greek yogurt in the IP.
    1) I liked that you included a sanitizing step at the beginning. That makes me feel more confident that all soap and food residue has left the pan prior to boiling the milk. I fill up my pot halfway – although that may not be necessary. Let’s just chalk that up to my OCD nature.
    2) Kudos to recommending reaching a temperature of at least 182F, not just 180F. In my experience reaching 185F has improved my success markedly, and the frequent whisking helped achieve that. Equally important, I cool to 110F before adding the starter (and I found that the contents on one side of my pot were hotter than in other test points in the pot; that reinforced my desire to cool to 110F).
    3) WHISKING. I had never whisked as much before trying your directions – 1) while heating the milk, 2) before checking the temperature of the milk, 3) while cooling. It did seem to cut the amount of time to complete those steps. I’m sold!
    4) I make a half batch at a time because that’s all that will fit in my Euro Cuisine Yogurt Strainer. Plus generally I am the only one in the house eating yogurt.
    5) I made one batch using Fairlife whole milk and the second batch with Horizon organic whole milk; I used plain Icelandic yogurt as my starter. The Fairlife batch yielded very little whey liquid at the bottom of the Euro Cuisine Yogurt Strainer, but I had an inch or more of whey after straining the Horizon batch. And my post-straining yield (on a half-gallon of milk) from Fairlife was 1.5 quarts of very thick Greek Yogurt, whereas my yield from Horizon was just 1 quart. Given the time invested in producing a batch of yogurt, it’s worth my while to buy Fairlife.
    6) Your directions didn’t mention adding any granulated sugar, but I added 1/4 cup of granulated sugar when adding the starter. The result was a slightly sweet yogurt to which no more sugar was needed for palatability. The sugar did not seem to interfere with the thickening of the yogurt.
    7) Thank you for a very organized and helpful presentation.

    Reply
    • Jill says

      November 22, 2017 at 8:44 pm

      Thank you so much, Kathy. Jill

      Reply
  105. Tina Corn says

    November 15, 2017 at 11:40 pm

    Can you use raw fat free milk??

    Reply
    • Jill says

      November 16, 2017 at 12:58 am

      Tina, for this recipe, raw milk is not recommended. Jill

      Reply
  106. Kathy Leake says

    November 9, 2017 at 9:33 pm

    5 stars
    I just purchased the 3-quart Instant Pot. If I’m using it to make yogurt with 1/2 gallon of milk, do I use half the yogurt “starter” as well or stick to the 2 tablespoons? And do I use the same incubation period? Thanks for posting all these recipes for us!

    Reply
    • Jill says

      November 10, 2017 at 10:24 pm

      Ingredients in half, IP time, the same.

      Reply
  107. HV says

    November 8, 2017 at 9:09 am

    5 stars
    Hi Jill, thank you for this recipe!
    My first batch was the best yogurt I have ever had. It was also the first thing I ever made in my instant pot. I was in love!
    Thank you, HV

    Reply
  108. Kelly says

    November 6, 2017 at 10:57 am

    5 stars
    Hi! Can you tell me how you figured out the nutrition information for the finished Greek yogurt? I use 2% lactose free milk And I strain it a lot. I’m assuming the protein amount will be higher and the carb amount will be lower per serving than the actual milk. Would the calories be higher because it’s more condensed? Trying to figure out the WW points. Thanks!

    Reply
    • Jill says

      November 8, 2017 at 2:26 am

      Hi Kelly. I used a nutrition calculator. Jill

      Reply
  109. Malone Guthrie says

    October 29, 2017 at 8:47 am

    5 stars
    Thanks for the great recipes, Jill, I use them a lot. I know you must be a busy lady with such a successful blog, but it really would be nice to see some answers to the very good questions.

    Reply
  110. Denise says

    October 26, 2017 at 5:41 pm

    5 stars
    Update: Put the yogurt back through the incubation stage for 10 hours and it worked just fine. Strained for 2 hours and sweetened with agave and vanilla. Turned out well.

    Reply
  111. A. Smith says

    October 24, 2017 at 4:53 am

    5 stars
    This was my first time making yogurt. Thank you so much!!
    I used and sterilized the pot portion in my dishwasher just before making the yogurt, so did not steam it. But I only washed the lid by hand. I incubated yesterday and put in the fridge overnight to have fresh yogurt this morning. It looks great! But then I went and read your Noosa yogurt post this morning and realized I had not sterilized my lid. Is that okay?

    Reply
  112. Fern says

    October 19, 2017 at 2:56 pm

    5 stars
    I made yogurt! And it turned out! That’s a lot of yogurt! I took some of it right away and added just a touch of Agave and granola. DELICIOUS! I have it straining now. Can I freeze the whey in small portions?

    Reply
  113. Rich says

    October 18, 2017 at 9:21 am

    5 stars
    Thanks for the great recipe, I made my first Greek Yogurt yesterday.. followed your instructions to the letter and it turned out great. Had some blueberries so put those in bottom of jar topped with yogurt this morning. Yummy.

    Reply
  114. rachel says

    October 16, 2017 at 3:45 pm

    5 stars
    hi! i made yogurt twice now with your wonderful recipe. this time, i forgot to clean steam first before making my yogurt. is this ok? can i still eat the yogurt?

    Reply
  115. Maureen Bergstrom says

    October 11, 2017 at 3:34 pm

    5 stars
    I made yogurt using your recipe last week and it turned out fabulous. I really think it was because of your suggestion to use the whisk to heat thoroughly (and get the temp to 180-or more) and then to cool it down. I used 2% milk and whey from previous yogurt making. I strained it to make Greek yogurt. Thank you!

    Reply
    • Jill says

      October 12, 2017 at 1:49 pm

      Thank you, Maureen. I am glad you had a great success. Jill

      Reply
    • Tracey says

      December 8, 2018 at 7:39 pm

      Hi. You use whey instead of “yogurt starter” correct!? How much do you use with, let’s say, a gallon of milk? Thx

      Reply
  116. Laurie says

    October 9, 2017 at 9:20 am

    Going to try making Greek yogurt for first time! I am a bit confused about the “starter.” I purchased a starter (2 packets of starter culture). How do I use this with your recipe? I have 1/2 gallon of whole milk. Each packet is for 1qt. Help!

    Reply
  117. Mary says

    October 3, 2017 at 11:55 am

    5 stars
    How long is the yogurt good for. I just made my first batch and I’m so excited.

    Reply
  118. Rebecca Longie says

    October 1, 2017 at 9:04 am

    5 stars
    Thank you so much for sharing this recipe. I just received my Instant Pot a week ago and one of the big selling points for me was the ability to make my own Greek yogurt. I’m pretty sure that a few months of making my own will pay for my initial investment. I made my first batch of yogurt early yesterday using a gallon of 2% milk, and in spite of making a really dumb mistake, it turned out great. The mistake? The yogurt had been incubating for two hours before I realized I had forgotten to add some yogurt in for starter. So, I took out a cup of the milk from the pot, added 3 TB of yogurt, mixed it well, then poured into the pot and whisked it in. I was so happy that it worked. I put half in my Euro Cuisine strainer (wonderful accessory) and drained it overnight. This morning I had thick and delicious Greek yogurt for my breakfast and will also try it in place of sour cream tonight on a baked potato. Saving whey for some no knead bread. Thanks again for sharing.

    Reply
  119. Susan says

    September 28, 2017 at 8:18 am

    5 stars
    Is there a recipe for Instant Pot coconut milk yogurt?

    I made your recipe for Greek yogurt and found it to be delicious and perfect texture.

    Reply
  120. Laura says

    September 27, 2017 at 6:06 am

    5 stars
    I never leave comments but want you to know your yogurt recipe worked perfectly! I haven’t used my Instant Pot much after I bought it and was thinking I wasted my money but now I can make my own fresh yogurt from raw milk. I tried to make yogurt one time years ago and it was a runny mess. I was so excited when my spoon stood up in the pot just like your picture! Your directions and tips are very good. THANK YOU!

    Reply
  121. Susan D says

    September 26, 2017 at 3:07 am

    5 stars
    I followed your instructions to the letter and my yogurt was perfect. Thank you so much for this detailed and informative post. Yogurt is coming off my shopping list!

    Reply
    • Jill says

      September 27, 2017 at 2:16 am

      Hi Susan. I am so glad you enjoyed homemade yogurt! Jill

      Reply
  122. Barbara Brady says

    September 23, 2017 at 2:07 pm

    Oops! That was “should I use”

    Reply
  123. Barbara Brady says

    September 23, 2017 at 2:05 pm

    Hi Jill
    If I use my whey for the next batch of yogurt, how much shout I use for 1/2 gal of milk. Thanks for all your yummy recipes!

    Reply
  124. Janice Rybczyk says

    September 23, 2017 at 5:44 am

    5 stars
    This was so easy when I actually tried it last evening. It looks somewhat complicated, but it’s not. This morning I had a quart of thick delicious yogurt (even warm) that the spoon stuck upright. Thanks so much. I only “cooked” mine for 10 hours and it is mildly tart which for me is terrific

    Thanks so much for a great instructions!

    Reply
  125. ANGELA says

    September 16, 2017 at 1:25 pm

    Is there any reason this wouldn’t work with goat milk? Also, the starter that I would like to use Is Hewitt’s goat yogurt. Ingredients: goat milk ingredients (goat milk, goat skim milk powder), active bacterial culture. Would this be a good starter?

    Reply
  126. Vicki Garino says

    September 13, 2017 at 3:12 am

    5 stars
    Hi Jill,

    Thank you so much for this and all of your wonderful recipes. When I first got the ip I was nervous because on some of the threads I read that people were having disasters….you, however, made it easy.

    I have a yoghurt question…..I’ve made your recipe about 1/2 dozen times with great success. Most recently, I discovered the dairy I get my milk at has non-homogenized milk so I decided to try that. The first batch came out runny and I assumed I did something wrong in the process. Strained it and it was fine, just less of a yield. I tried a second time and sure enough, runny. I’m guessing it’s the non-homogenized milk, though I can’t fathom why? Do you have any thoughts?

    Thanks for your thoughts! 🙂

    Vicki

    Reply
  127. Patti says

    September 9, 2017 at 2:30 pm

    Just finished my first yogurt in the ip and I must say it is the best yogurt ever. Thank you for sharing.

    Reply
    • Jill says

      September 9, 2017 at 2:38 pm

      Thank you, Patti! 🙂 Jill

      Reply
  128. Bob says

    September 9, 2017 at 3:23 am

    love the site am excited to try the yogurt recipe, I have bought some chobani greekplain yogurt non fat. Will that work as starter. thanks

    Reply
  129. Maria says

    September 2, 2017 at 3:18 pm

    How long will this stay good in the refrigerator?

    Reply
    • KarenB says

      September 12, 2017 at 2:22 pm

      5 stars
      I have kept .one in fridge, plain, then added fruit and Stevia when I was going to eat it, and it’s still great after 2 weeks or so

      Reply
  130. WayneH says

    August 28, 2017 at 6:56 am

    Any idea why this worked? I started the boil procedure at about 4 pm, getting the temp up in the range you like then turned off the IP and cooled it down, mixing in the yogurt starter when the temp decreased to the range you specify. I put the pan back in the IP and kept the lid on, intending to start the 8-hour yogurt function at about 10 pm. I ended up forgetting about the yogurt until I woke up the next morning. I opened the pot and my yogurt was set (?) I never went through the 8-hour heated phase but the yogurt was set and delicious!

    Reply
    • Megan says

      September 7, 2017 at 2:43 pm

      That just means it stayed warm enough overnight for the yogurt to incubate without the instant pot keeping it to temp.

      Reply
  131. Denis says

    August 27, 2017 at 4:55 pm

    It worked like a charm. The flyover and texture were very good

    Reply
  132. Sandra says

    August 27, 2017 at 11:16 am

    5 stars
    Great recipe and commentary.Puzzle me this: Made 2nd batch with 1 gallon reg homo milk and got same amount strained Greek yogurt as 1st batch with 1/2 gallon lactose free homo milk. After cooling 1st was very thick and 2nd was reg yogurt consistency. Only difference was 1st batch I held at 183-185 temp like you mentioned for thicker yogurt. So it’s really more economical to boil and hold at higher temp. Yes 24 hrs incubation does give you lactose free yogurt and tart like store bought. Lactose free milk for 8 hrs make a sweet one.

    Reply
  133. Rich says

    August 25, 2017 at 3:31 pm

    Can I freeze Homemade Greek Yogurt, and if so for how long.

    Reply
  134. Ali says

    August 25, 2017 at 12:54 pm

    5 stars
    Using your instructions, I made my very first time yogurt, and this made the most creamy icing-like yogurt I’ve ever tasted. Better than gourmet store-bought!

    In response to a few of the comments on here, I used

    1/2 gallon ultra-pasteurized organic milk (instead of one gallon unpasteurized),
    Fage whole milk plain yogurt for starter (2 TBS, exactly as much as you would for a full 1 gallon milk),
    incubated for just over 8 hours
    strained for 8+ hours.

    Reply
  135. Katie says

    August 24, 2017 at 8:22 pm

    5 stars
    What’s the recommended time frame for consuming the yogurt?

    Reply
  136. Bridget says

    August 20, 2017 at 7:01 am

    If you use a gallon of milk will it all fit in the Euro Cuisine Greek Yogurt Maker? I seem to end up with so much yogurt when it’s ready to be strained. The description says it holds 2qts. I seem to have more than that. I am currently using 2 strainers and bowls.

    Reply
    • Jill says

      August 20, 2017 at 6:14 pm

      Hi Bridget. I strain my yogurt, half and half. Jill

      Reply
  137. Sharon Beckmon says

    August 19, 2017 at 1:24 pm

    5 stars
    I made my very first batch of yogurt in my 8 quart Instant Pot yesterday. I let it set in the refrigerator for about 20 hours.
    This afternoon, I ladled it into a strainer lined with coffee filters. To my surprise, there was no whey?!?! The entire gallon and a half turned to yogurt.
    I will let it drain overnight. Then, I will have my Greek yogurt
    I used Meier brand plain Greek yogurt.
    The left-over yogurt in the bottom of the pot was much softer, so I put vanilla and raw sugar in it and drank it like a milkshake…delicious!

    Reply
    • Jill says

      August 19, 2017 at 2:32 pm

      Hi Sharon. Great news. This is why it is important to refrigerate prior to straining. You get a much larger yield. Jill

      Reply
      • Sharon Beckmon says

        August 19, 2017 at 3:04 pm

        Thank you so much for having such a nice site!
        The information is really appreciated.

        Reply
        • Jill says

          August 20, 2017 at 12:34 am

          Thank you, Sharon. Jill

          Reply
          • Sharon Beckmon says

            August 20, 2017 at 10:16 am

            5 stars
            Update on yogurt…..
            I put the 6 qts. Of yogurt in a coffee filter lined strainer and put it back in the refrigerator for about 20 hrs.
            I got 3 qts. Of whey and 3 qts. of the creamiest, thick Greek yogurt one could imagine! The whey is very clear.
            I am beyond pleased!
            I put the whey in 1 qt. wide-mouthed canning jars and vacuum sealed them. They are waiting in the refrigerator until I can find good recipes to use them.
            Any suggestions on how to use that much whey?

  138. Cheryl Mathews says

    August 19, 2017 at 4:34 am

    Help!! I thought I followed the recipe exactly but I messed up somewhere. I think I didn’t let it incubate properly (the settings on my IP must have been wrong, my fault). Looking back, it must have incubated only 8 min then I put it in the fridge. Now this morning its still liquid. How do I fix this? which steps do I repeat?

    live and learn!

    Reply
    • Terri King Beaver UT says

      January 13, 2019 at 8:09 am

      I thought I did it all per the recipe too.. 8.5 hours incubating… then overnight it refrigerator…mine came out soupy… not sure what I did wrong…

      what is a troubleshoot reply??

      LOVE the website. Thank you

      Reply
  139. Jenifer Upton says

    August 17, 2017 at 6:48 pm

    Perhaps you stated this in the recipe but exactly how much milk do you put in the Instant Pot to make the yogurt?

    Reply
  140. Karen Corson says

    August 13, 2017 at 6:05 am

    5 stars
    Thank you!! I can’t wait to try this!! So easy to read and understand!!

    Reply
  141. Kim says

    August 12, 2017 at 11:32 am

    I’m noticing on the ultra. You use yogurt setting. Then select custom then set temp to 181 which sets to boil. Your instructions say go to yogurt and push until it reads boil. Mine dies nit ha e that option. You chose temp. It would allow me to select boil. Am I missing something. My first time with the new ultra. I own an duo but decided to buy the ultra to avoid the trying to get it to boil trial and error

    Reply
    • Jan says

      November 11, 2017 at 5:54 pm

      5 stars
      Use the custom temperature and set for 110 and then select hours for your incubation time.

      Reply
  142. Jenifer says

    August 9, 2017 at 6:11 am

    5 stars
    Sorry – so new to all of this. I am confused about this comment: “If you want to add sugar and/or vanilla, now is the time to do so. However, I recommend that you wait until after incubation”.

    Add the flavor after the 8 hour incubation period, but before leaving undisturbed in the fridge for 8 hours?

    Reply
  143. Michaela says

    August 4, 2017 at 5:12 am

    Where does everyone buy their starter? Any particular brand you recommend? The yogurt starter from Cultures for Health seems to have good reviews. Once I have that and my cheese cloth I can’t wait to try this recipe. I love how detailed the steps are.

    Reply
    • Jill says

      August 4, 2017 at 6:25 pm

      Micheala. I just used Fage from the grocery store. Jill

      Reply
    • Christine Collins says

      August 18, 2017 at 5:33 pm

      5 stars
      I use to buy Dannon whole milk plain yogurt. So I chose to use the Dannon as my starter. I used two tablespoons and then put the rest in 2 tablespoons into 4 tablespoons size ice cube tray and frozen the rest in six cubes. Once I finish up my cubes, I’ll save two tablespoons from my current batch of Greek yogurt batch for the next stater.
      Does that help?

      Reply
  144. Anne Marie says

    August 3, 2017 at 3:55 am

    continued from last comment: 1. Use slow cook for 1 hour and the milk does not burn and you can walk away and do something else. 2. Don’t waste your precious yogurt. USE THE WHEY for your next starter. It works beautifully!

    Reply
    • Barbara Brady says

      September 23, 2017 at 2:11 pm

      How much of the whey do you use? Thanks for helping

      Reply
  145. Anne Marie says

    August 3, 2017 at 3:50 am

    I have been making yogurt in my instant pot for over a year. I have learned 2 things. I hate the boil function because my milk burned at the bottom and I do not want to babysit my instant pot. So I use the slow cook function for one hour

    Reply
  146. Brittny Betts says

    August 2, 2017 at 4:44 am

    5 stars
    Help! I used a gallon of the milk you recommended and what I thought would be an excellent starter. My yogurt was incubating for 6 hours bc we don’t care for really tart yogurt. I did everything you said and I paid close attention to the temps. My yogurt sat in the fridge, covered for 7 hours. I check it when I went to be and it was extremely runny! I then left it undisturbed all night, for another 8 hours and looked again this morning and nothing changed! It’s still VERY runny! What am I doing wrong? This is my first try in an IP, second try ever. I’m sad and frustrated and I’m don’t wasting money! What can I do?

    Reply
  147. Alice says

    August 1, 2017 at 9:42 am

    What happens if your milk gets hotter than 185? Does it hurt the end product?

    Reply
    • Shirley in NJ says

      August 2, 2017 at 3:36 pm

      Alice,
      I’m not entirely sure. But I do know I heated my milk to 189 before realizing it was up to temp, and I think it rose another degree or two after I turned it off. It still made beautiful thick yogurt, no problem!

      Reply
  148. Greta says

    July 31, 2017 at 9:29 am

    Thank you for posting this recipe. I badly want to make homemade ORGANIC yogurt. How can I make it without using ultra-pasteurized organic milk?

    Reply
  149. Ruth says

    July 31, 2017 at 5:39 am

    I also have a question about how to figure out the calorie count for the yogurt. Do you have any suggestions on how I would figure that out if using 2% milk. And what is the serving size that you figured out when using the whole milk? 1/2 cup?
    Thanks in advance for your advice

    Reply
  150. Nicole Gunning says

    July 29, 2017 at 7:33 am

    5 stars
    I’m so happy you know the nutritional values! What size serving is it based on? 1/2 cup or full cup?

    Thanks!

    Reply
  151. Marge Hutton says

    July 29, 2017 at 7:17 am

    I have had my Insta Pot for just over a week and have had both success and failures with making yogurt. Can’t figure out why I’m having failures when I seem to be doing the same thing. With my failures I # 1: Boil the milk, let it cool below the recommended temps, them touch yogurt, adjust, to less, adjust to 8:00 hours, after time is up and I open the cover, two times there has been barely and texture to it. WHAT AM I DOING WRONG?? My last failure was I used 10 cups of 2% milk, where I usually only do 8 cups. With the 10 cups I increased the time to 10:30 hours.

    Reply
    • Jill says

      July 29, 2017 at 10:50 am

      Marge, please read the directions. First you say you cool below the recommended temps and then you say you adjust to less. Jill

      Reply
  152. Reggie Gore says

    July 26, 2017 at 6:07 pm

    This is so thick and creamy and the most delicious yogurt I’ve ever had. My son and granddaughter love it!! I strained it for about 9 hours. Thanks for the great recipe. I’m trying your cottage cheese recipe next.

    Reply
  153. LuAnne says

    July 26, 2017 at 11:44 am

    Thank you for this recipe! I have a couple of questions.

    1. I’m on a low carb diet and I eat whole milk yogurt a few times a week. The theory is that, between the time the yogurt is packaged until the time you buy it, the bacteria continues to eat the sugar so the carb count is much lower than the number on the package. Although, I really want to make my own yogurt, I don’t want to consume a lot of carbs. Any idea what the actual carb count is for this homemade yogurt and what the timeframe is where we could assume that the bacteria is finished eating the sugars?

    2. What is the fridge shelf life of the yogurt?

    Thanks!

    Reply
  154. Barbara gross says

    July 26, 2017 at 11:19 am

    Oops, I used the low setting. Will it be okay to eat?

    Reply
  155. Tracy says

    July 25, 2017 at 5:16 am

    Do you have to use a flat wisk?

    Reply
    • Jill says

      July 25, 2017 at 3:28 pm

      No, Tracy. It is just my favorite one. Jill

      Reply
  156. Christina Galegos says

    July 24, 2017 at 8:52 am

    Since I live at 5280 feet high, I am waiting for your reply to the altitude question. Also, since I am lactose intolerant, I have become accustomed to buying and using goat’s milk. Does that make any diffeence?

    Reply
    • APRIL M says

      July 30, 2017 at 8:30 pm

      5 stars
      I found Fairfarm 2% lactose free milk! I made the yogurt today for the first time and it is looking good. Just finished the incubation, decided to go with 7 hours. Now its in the fridge.

      I’m wondering if it can be freezed? I believe so, but I’m thinking it might affect the texture.

      April

      Reply
  157. CHAZ says

    July 23, 2017 at 11:45 am

    I made it and something went amiss! After a 10-hour incubation, I have yogurt-y smelling milk soup. Can I salvage this by adding more starter (and at what temp?) and incubating again? I thought I took careful measurements and incubated on “normal.” So bummed. Yogurt is the sole reason I bought my IP. I’ve been using stovetop pressure cookers for years!

    Reply
  158. Susan Tymchuk says

    July 20, 2017 at 9:15 pm

    5 stars
    I am having a hard time getting my 1% milk up to 180, it takes up to 90 minutes or more. First I do the boil, then try boil again, then sauté. When I first got the pot it never took this long but then I was using 2 litre..now I am loving the yogurt and using a gallon.

    Reply
  159. Connie Waite says

    July 20, 2017 at 5:48 am

    5 stars
    Do the instructions change for different altitudes or humidity? I have followed your instructions successfully many times, but my sister who lives in Wisconsin is not having any success. I live in Utah. Thanks for any tips or possible solutions!

    Reply
  160. Bea Shumey says

    July 17, 2017 at 9:49 pm

    Well, I set the pot to boil and when it beeped..the milk was already 187*, so I cooled it down as quickly as I could and added my starter and now it is incubating…we will see if it turns out, or turns into cheese! What do you think?

    Reply
  161. Cynthia Slegel says

    July 16, 2017 at 1:58 pm

    Didn’t work for me. I used 1 gal. Of milk and boiled until beep. Wished, took temp. And it was less than 180° so I sauteed and turned off at 185%°. Transfered to cold water bath until temp was under 115°. Incubated for ,8 hours , put in fridge overnight and found it to be the consistency of milk, not even sightly creamy. What can you tell me?

    Reply
    • Jill says

      July 16, 2017 at 3:20 pm

      Cynthia, either you used ultra pasteurized milk, or your pot was set to less. Did you use starter? Jill

      Reply
    • Charlotte Andrews says

      July 25, 2017 at 6:26 am

      I had the same problem. Just looks like milk. I did use fresh goat milk, don’t know if that makes a difference. Thoughts?

      Reply
      • Jill says

        July 25, 2017 at 3:27 pm

        There are many reasons. Pot could have been on less, bad starter, etc. Jill

        Reply
    • Mark says

      August 2, 2017 at 4:51 pm

      Maybe the cultures are getting killed off early if you are only cooling to just below 115. Try cooling to 95-100. And make sure you whisk so there are no hot spots.

      Reply
  162. Kathy Gospodarek says

    July 15, 2017 at 7:10 am

    What are your thoughts on sterlizing, sanitizing the other equipment used in making yogurt. I read your instructions on the pot but how about the whisk, thermometer, etc. ?
    Thank you

    Reply
  163. Kassidee says

    July 13, 2017 at 8:47 pm

    5 stars
    I see the yield is 14 servings. Is that one-cup/8 ounce servings? I couldn’t find an actual measurement listed, only the jar size. I’m just trying to decide if it’s worth the time and effort to make it – if the yield is enough 🙂
    And I assume this is unstrained servings?

    Reply
  164. Lorilei says

    July 12, 2017 at 10:37 pm

    5 stars
    Thanks so much for a great recipe! My IP only reached 173 degrees after the yogurt boil setting, I followed your instructions and used the sauté function to 180 degrees. Yogurt is delicious!

    Reply
    • Jill says

      July 13, 2017 at 6:34 pm

      Hi Lorilei. So glad you had a nice success. Jill

      Reply
  165. Kristina says

    July 4, 2017 at 5:43 am

    Great instructions! How long does the yogurt typically last before it “expires”? Trying to decide whether to make a full batch or half batch.

    Reply
  166. Jill says

    July 1, 2017 at 9:28 pm

    Your smoothie looks delicious! Jill

    Reply
  167. Linda says

    July 1, 2017 at 5:29 pm

    What do you mean when you say the bacteria may fight the flavourings?, “If you want to add sugar and/or vanilla, now is the time to do so. However, I recommend that you wait until after incubation, so that the bacteria in the milk doesn’t fight with any flavorings.” I’m trying to figure out what that means. I’ve had good success making it, then straining, and then adding a bit of sugar and vanilla, but it does seem to get runnier/thinner after stirring in the sugar and vanilla. Mostly I want to save time and it seems like adding the sugar and vanilla before incubation may solve that, but I don’t want to ruin a batch when I’ve had success making the recipe as posted.

    Reply
  168. Hollie says

    June 29, 2017 at 9:19 am

    Thank you for all the help!! I made my first batch but we like the sweetness of yoplait yogurt. I cannot find a recipe for the exact amount of sweetener to use, so I’ve ended up with a lot of unusable samples? Any specific amount of sweetener? We like the banana one! Thanks for your tips!

    Reply
    • Jill says

      July 1, 2017 at 2:08 am

      Hi Hollie~

      It is a personal preference. Start with a little and add more until it is the right amount of sweetness for you. Jill

      Reply
  169. Evelyn says

    June 29, 2017 at 6:48 am

    5 stars
    Just made yogurt in the liner for the first time. (Previously I used the in-jars method a couple of times.) This turned out so thick and smooth and creamy. The only straining I needed to do was what was in the bottom of the pot after spooning out most of the yogurt. I ended up with 4 pint-size Mason jars almost full. I used a half gallon of whole milk (not ultra pasteurized). I incubated for 10 hours and it was the perfect tartness for our liking.

    Reply
  170. Adele Aiken says

    June 29, 2017 at 4:06 am

    5 stars
    If I plan to strain the yogurt, do I put it in the strainer immediately after making the yogurt or do I first put it in the fridge overnight (I make during the day) and then strain? I also am curious about the spoon standing straight up – is that after it’s cooled or after it’s cooked and strained?

    Reply
    • Marge Hutton says

      July 29, 2017 at 7:20 am

      I have had my Insta Pot for just over a week and have had both success and failures with making yogurt. Can’t figure out why I’m having failures when I seem to be doing the same thing. With my failures I # 1: Boil the milk, let it cool below the recommended temps, them touch yogurt, adjust, to less, adjust to 8:00 hours, after time is up and I open the cover, two times there has been barely and texture to it. WHAT AM I DOING WRONG?? My last failure was I used 10 cups of 2% milk, where I usually only do 8 cups. With the 10 cups I increased the time to 10:30 hours.

      Reply
      • Shirley Pena says

        August 2, 2017 at 3:43 pm

        Could it be you forgot to add the starter?
        Using 10 cups milk vs 8 is no problem. You don’t even have to increase the time if you don’t want to (unless you prefer the taste of more tart yogurt. More time = more tart).

        Reply
  171. Lyn says

    June 26, 2017 at 12:28 pm

    I have followed this recipe twice with great results. Getting ready to make my third batch of Greek Yogurt today!

    Reply
  172. John Whelan says

    June 26, 2017 at 10:50 am

    Would like to learn as much as possible about the instant pot.

    Reply
  173. Camille Nordwall says

    June 19, 2017 at 9:20 am

    Hi! Two questions… have you ever used raw milk and if you don’t strain it, it’s just regular yogurt, right?
    Thanks!

    Reply
  174. Camille Nordwall says

    June 19, 2017 at 8:56 am

    So what happens if you use raw milk?

    Reply
  175. mary says

    June 18, 2017 at 5:58 pm

    First attempt at yogurt making in my instant pot. used goats milk and followed your instructions. what I ended up with was a pot of thick gelatinous yogurt. even when strained it was still gelatinous. Tasted very mild considering I incubated for 10 hours. It was on yogurt normal.

    Reply
  176. Mel says

    June 14, 2017 at 10:27 am

    Would it work with cow milk alternatives such as coconut or almond milk?

    Reply
    • Jill says

      June 15, 2017 at 8:37 pm

      Hi Mel. You would need a different type of starter, among other things. This recipe is just for regular milk. Jill

      Reply
  177. Lisa says

    June 12, 2017 at 3:44 am

    5 stars
    First, thank you for the directions!

    I have a question pertaining to straining the yogurt. Using the Euro Strainer, I’ve tried straining immediately after incubation as well as after setting the yogurt in the fridge for 6 hours. Both attempts have super-fail results. The yogurt is running right through the strainer.

    I’ve posted on the Euro website as well as Amazon and no one can find a solution/reason. Hoping your expertise comes in handy.

    Thanks in advance!
    L.

    Reply
    • Jill says

      June 14, 2017 at 4:38 pm

      Lisa, it sounds like your pressure cooker is set on less, rather than normal. Jill

      Reply
  178. Alexis says

    June 6, 2017 at 8:23 pm

    5 stars
    I love this recipe! I was wondering though, do you let your Greek yogurt sit in the fridge for 6-8 hours and then start straining? Or can you immediately start straining after the Instant Pot cycle is done and have the yogurt strain and chill at the same time? Thanks so much!

    Reply
  179. Dianne Collins says

    June 3, 2017 at 12:31 pm

    5 stars
    Thank you for the great recipe and instructions that even this IP novice could follow. I’ll never eat store bought yogurt again! But I have a question.

    When I went to put the second half of the batch in the strainer, whey was already separating out. I strained it anyway and it came out nice and thick. Is it normal for it to start to separate like that? I used whole milk and Fage starter, incubated for 8 hours and chilled in the fridge overnight.

    Reply
  180. Catherine Muscarelle says

    May 30, 2017 at 8:29 pm

    Hi, Jill!
    Thank you fo your amazing recipe! I was raving about my yogurt to my son, who also has an IP, and found out that his IP does not have a yogurt button. Could you please tell me how he can set this manually? I have seen several people ask,but I cannot find your answer to this question.

    Thank you!

    Reply
    • Jean T says

      June 5, 2017 at 11:09 am

      My instant pot does not have a yogurt cycle.
      Can you please tell me how to set it manually
      I’m anxious to make this great recipe.
      Thanks

      Reply
  181. Pugmom says

    May 30, 2017 at 8:43 am

    5 stars
    I have made this fabulous yogurt almost weekly. I have tested skim milk, 1% and 2% and like the 2% the best so far. I am trying to keep the calories down so don’t want to use whole milk. I make a gallon at a time and strain it until it is very thick. If it gets too soft after a few days, I strain it again and it comes out perfect! I have started adding vanilla extract at the beginning of incubation. My question is, has anyone tried stevia to sweeten the yogurt at the start of incubation? Again, I am trying to cut calories. Thank you Jill for ALL of your amazing recipes. Every one I have tried is PERFECTION!

    Reply
  182. Sharon says

    May 29, 2017 at 5:52 am

    Loved all your tips for making Greek yogurt

    Reply
  183. Sharon says

    May 29, 2017 at 5:32 am

    5 stars
    Loved all your tips for making Greek yogurt in the instant pot

    Reply
  184. Rebecca T. says

    May 28, 2017 at 6:47 pm

    I followed your directions perfectly and the yogurt is amazing! Just a question. I use 2% milk. Do you know how to apply whatever formula you used to calculate the nutritional info for the whole milk. It seems different than just the info for the milk alone. I make greek yogurt. I know that a lot of the carbs drain out in the whey, but who’s to know how many? I do Trim Healthy Mama, so knowing this info is pretty important. Thanks so much!

    Reply
  185. Sharon B says

    May 28, 2017 at 3:07 pm

    Hi! I tried making yogurt for the first time yesterday. I wanted to use raw milk as that is what I buy. The recipe (not yours) was specially for raw milk. It was a total FAIL!
    I’m going to try again with your recipe and pasteurized milk. But one quick question: is a candy thermometer ok? I also have a meat thermometer, but it’s not like the one you use. Thanks!

    Reply
  186. Melody Francis says

    May 27, 2017 at 11:23 am

    5 stars
    How long can it stay in the Instant Pot on Keep warm after it’s incubated?

    Reply
  187. Michelle says

    May 27, 2017 at 10:48 am

    5 stars
    This is my second time making yogurt and I’m following your directions to a T. I’m having a lot of trouble getting it to 182° It takes FOREVER!! The first time I did at least three boil cycles then I still had to put it on sauté afterwards do you have any advice for me? This is second time I’ve had it on Saturday for at least 10 minutes Thanks in advance.

    Reply
    • Jill says

      May 27, 2017 at 2:59 pm

      Hi Michelle~

      Please make sure to follow the directions on the recipe card.

      Jill

      Reply
    • Rae says

      June 18, 2017 at 8:43 am

      I’m having the same issue and have followed the recipe instructions. I’ve also asked a friend who makes yogurt frequently. Jill, would you be able to provide us an interval that you whisk? I.e.: every 2, 5, 10, 79 minutes whisk….

      Reply
      • Jill says

        June 23, 2017 at 7:06 pm

        Hi Rae. I usually just whisk once or twice. Jill

        Reply
  188. Bella Barrows says

    May 27, 2017 at 9:20 am

    Willthe euro strainer hold all of the yogurt? On Amazon it said it only holds 2 quarts.

    Reply
    • Camille Nordwall says

      June 19, 2017 at 9:21 am

      I’d like to know too!

      Reply
  189. Kim says

    May 25, 2017 at 11:08 am

    5 stars
    I am incubating my first batch of yogurt in my Instant Pot. I just now realized that I only used a half gallon of milk but used the full 2 tablespoons of yogurt for my starter! Oops! What will that mean?

    Reply
  190. Nancy says

    May 23, 2017 at 6:21 am

    Do you strain it for Greek yogurt after letting letting it set in the frig?
    Or do you strain it immediately for 2 hour for Greek yogurt in the frig?
    Starting my first batch NOW!!

    Reply
  191. lulu says

    May 21, 2017 at 11:26 am

    Do you chill the yogurt before you strain it?

    Reply
  192. Jessica says

    May 18, 2017 at 1:58 pm

    5 stars
    Hi Jill! I’m an IP newbie but made this yogurt last week when I first got my pot. I just had a quick question (need some clarification): Is it okay to sweeten with honey and add vanilla after incubation but before refrigeration? I’m mostly just making regular yogurt (no straining) and am finding that with doing it individually after the yogurt is cold my raw unfiltered honey does NOT want to mix in. But, I also don’t want to risk ruining an entire pot of yogurt by stirring it before it’s fridge set. So is it okay to add honey at that point and then chill? Thank you so much for this blog. I’ve already made a few of your recipes and everything so far has been wonderful!

    Reply
  193. Stephanie says

    May 17, 2017 at 10:40 am

    I’m super excited to make yogurt using your recipe today! I gave birth to my sixth baby a few months ago and I am working on losing the weight, so calories are being counted ? How did u figure out the calorie count for your yogurt? I’m making mine today with 2% milk. If I don’t strain it, would it roughly b the same calories as the same amount of 2% milk? Thank u for your time and awesome recipes.

    Reply
  194. Mary says

    May 16, 2017 at 6:40 pm

    5 stars
    Hi, thanks so much for being the test kitchen and sharing the perfect recipe! I just started using my IP and found your blog. Just wondering how long is the yogurt good for once finished. I’m the only one in my family thta eats this and just curious how long it is good for. Thanks!

    Reply
    • Jill says

      May 17, 2017 at 1:20 am

      Hi Mary~

      I am so glad you are enjoying yogurt. Two weeks is a good amount of time in the fridge.

      Jill

      Reply
  195. Stephanie says

    May 16, 2017 at 5:23 pm

    My yogurt turned out a little watery like it didn’t set up right. Still tastes good, just not super thick. What might I have done wrong?

    Reply
  196. Devan Pfeiffer says

    May 16, 2017 at 6:34 am

    I just got my instant pot a few days ago, and have had success with your recipes! I made your strawberry compote first. It was unbelievably easy and delcious. I was intimidated by making yogurt, but your tutorial made it so easy. And it is so delicious topped with the strawberry compote!
    Thank you for the recipes!

    Reply
    • Jill says

      May 17, 2017 at 1:24 am

      Hi Devan~

      Congrats on your purchase. I am so glad my tutorial helped you to make good yogurt. Nothing better than fresh compote and homemade yogurt! Have fun cooking.

      Jill

      Reply
  197. Lisa Fourroux says

    May 13, 2017 at 7:59 am

    Hi Jill
    Thanks for this recipe!
    I want to make vanilla yogurt. I see when not to add the vanilla, but I’m not sure when to add it in the process. Thank you.
    Lisa

    Reply
  198. Pritha Ghoshal says

    May 12, 2017 at 7:04 am

    5 stars
    Hi Jill, Thanks for the clear instructions, I was able to make really good greek yogurt in my first try itself. Do you have any suggestions about how long the yogurt can be kept in the refrigerator? Also I separated a little bit of the yogurt to use as starter next time. I kept that also in the refrigerator. How long will that remain active in the fridge?

    Reply
    • BuckeyePeach says

      May 31, 2017 at 5:46 pm

      I find it’s better to immediately freeze a couple tablespoons of your fresh yogurt to use for starter next time, rather than let it sit in the fridge. The frozen will always be fresher than what has been sitting in the fridge for a while.

      Reply
  199. Joline Crane says

    May 11, 2017 at 4:24 pm

    I have Power XL pressure cooker,are there instructions for yogurt and cottage cheese for this model? Is it possible for me to make in my XL cooker?

    Reply
  200. Nancy says

    May 7, 2017 at 6:02 am

    I am with the comment made by KB below. Been making my own yogurt for about 15 years using different methods. My Instant Pot was purchased for making yogurt. It kept coming out so thin, even using whole milk. After searching I came across This Old Gal’s site and read about checking the temp after “boil.” Sure enough mine was not getting high enough. Making another gallon now, digital thermometer is at the ready! Every day I get comments from my coworkers on “now what’s in the 8 oz canning jar?” Thank you so much for your tried and true information. You have a wonderful web site!

    Reply
    • Jill says

      May 8, 2017 at 12:44 am

      Hi Nancy~

      I am so glad you are happy with your yogurt now. Over a year ago, when I first read about “failures,” I was determined to get to the bottom of it. I did many experiments and figured out why people where having the same issues over and over again. It was exciting to have been the one who did get to the bottom of it all and cracked all the codes to make perfect yogurt. I put my own findings into this blog post. Thank you for your comments.

      Jill

      Reply
  201. Tracy says

    May 5, 2017 at 12:20 pm

    Do you have nutrition information for yogurt made with 1% milk?

    Reply
  202. Lisa Fourroux says

    May 5, 2017 at 6:17 am

    5 stars
    I’m on Amazon ordering all of my yogurt “tools”. I like the idea of the Euro Cuisine GY60 Greek Yogurt Maker With Stainless Steel Strainer, but need your advice. Does it only strain 1/2 of your recipe at a time? I read comments/reviews but you have the yogurt making experience, so I came to the source.
    Thank you in advance –
    Lisa

    Reply
    • Jill says

      May 8, 2017 at 12:32 am

      Hi Lisa~

      The strainer does one half of a gallon of milk at a time. It is very easy to use and washes up nicely. I always make a gallon of yogurt and then strain half and then the other half.

      Jill

      Reply
  203. Jenny says

    May 2, 2017 at 3:43 pm

    Jill,
    This is the fourth time I’ve made the yogurt. It’s truly delicious but I am having a problem. The first time it came out perfect. The last three times it’s been like soup when finished incubating for 8 hrs. (Still tastes good). I made sure I followed your directions, exactly. I’ve watched videos on YouTube. I don’t know what I’m doing wrong.
    I’m using whole Milk and Fage yogurt for a starter. All temperatures good. Incubating yogurt/normal for 8hrs.
    Do you have any idea why it’s like soup? Thanks

    Reply
    • Jill says

      June 8, 2017 at 12:58 am

      Jenny, what type of milk are you using? Jill

      Reply
  204. Tammi says

    May 1, 2017 at 9:28 pm

    5 stars
    Made this three times now and I’m very happy with the outcome. First time was thin, because I used an ultra-heated milk instead of fresh. (I’m in Germany; milk is commonly sold in liter boxes on the shelves.) Using fresh milk and straining produced the kind of yogurt I wanted. Thanks so much for the step by step!

    Reply
    • Jill says

      May 4, 2017 at 11:12 pm

      Hi Tammi~

      I am glad you were able to find fresh milk and get the outcome you love. Enjoy. Jill

      Reply
  205. ange bunch says

    May 1, 2017 at 3:27 pm

    None of the links to the digital thermometer work. Can you tell me the make and model so I can look it up? Can it be left in meat in the oven?

    Reply
    • Jill says

      May 3, 2017 at 2:53 am

      Hi Ange~

      Thanks for letting me know. I have fixed all the links. Here is the link for the Digital Thermometer. This cannot be left in the oven. This Meat Thermometer has the probe that can be left in the meat in the oven.

      Jill

      Reply
  206. KB says

    April 30, 2017 at 8:37 am

    After trying my friend’s Instant-pot yogurt using Jill’s recipe, I bought an instant pot SOLELY for the purpose of making it. It is that good. Thank you, Jill, for the easy to follow, well-tested, delicious yogurt recipe. I make it every 10 days or so, I use my own starter (originally from Fage). It is better than any store-bought Greek yogurt and way more affordable.. My advice: do what Jill says… exactly… and you will have a perfect batch of yogurt every time. Thank you for helping the DIY-challenged cooks of the world reach success.

    Reply
    • Jill says

      May 4, 2017 at 12:52 pm

      Hi KB~

      Thanks so much for the kind words. I am so glad I was able to help you and others make perfect yogurt. All that testing and recreating user failures, almost two years ago, really cracked the code to perfect yogurt. It makes me happy that almost everybody with an IP has learned from my findings/method.

      Jill

      Reply
  207. Nicole says

    April 30, 2017 at 6:48 am

    5 stars
    My yogurt didn’t set and there were partial yogurt pieces at the bottom of the pot. Not sure what happened. Any advice? I’ve made this before and it’s been successful so I’m not sure what happened.

    Reply
    • Jill says

      June 20, 2017 at 2:08 am

      Hi Nicole~

      It sounds like some milk burned on the bottom of the pot. Jill

      Reply
  208. Nins says

    April 30, 2017 at 1:23 am

    Mine came out nice and thick. How log should I incubate to get a really tart Yogurt. I did 10 hours. The Whey, to me looked cloudy. How clear is it supposed to be. I used the Euro 60 Greek Yogurt Maker, and let it drain overnight.

    Reply
  209. Judy says

    April 28, 2017 at 4:15 am

    Have you ever tried flavoring the yogurt with essential oils (like lemon or tangerine or …)

    Reply
  210. Elise Richard says

    April 28, 2017 at 2:36 am

    We just got the instant pot ultra. We were so excited to try to make yogurt. This morning, however, it looked like just plain milk. Nothing thick or anything. What did we do wrong?? Thank you!!

    Reply
    • Jill says

      June 14, 2017 at 4:41 pm

      Hi Elise. Not being there, I don’t know. Please check all the steps and make sure that your pot was on the right settings for the yogurt incubation. Jill

      Reply
  211. Mommy2jands says

    April 24, 2017 at 4:46 pm

    I’m new to using the IP and I got an 8 quart one. Will the timing be the same or does it need to be adjusted? Will results vary because of a bigger pot? Also, I’ve seen people post your recipe and have it incubate for just 6 hours and having it turn out super thick and not needing to strain it. I don’t understand what you mean by it needs to read normal and not less when adjusting the time. Also, I don’t have a glass top yet. Instead of putting the regular IP top into the fridge can I just use plastic wrap?

    Reply
  212. Randy says

    April 23, 2017 at 5:56 pm

    How many days does this keep in the fridge? I am single and can’t eat that much yogurt. 🙂

    Reply
  213. Ailynn says

    April 22, 2017 at 3:04 am

    5 stars
    My tired brain accidentally placed the lot in fridge after adding starter at 110. Is it okay to just now incubate in pot?

    Reply
    • Jill says

      June 11, 2017 at 12:11 am

      Hi Ailynn. That is fine. 🙂 Jill

      Reply
  214. KarenB says

    April 20, 2017 at 9:08 am

    How do you come up with the nutrition information ? I watch my sugar and protein so i would like to know how i can figure out the nutrition info after i make mine using your recipe. The nutrition information is for the plain Greek yogurt without anything added. Correct ?

    Reply
  215. Andrea Wilson says

    April 19, 2017 at 7:39 am

    I made this yesterday. I like a less tart yogurt so only incubated it for 8 hours and then drained it to thicken. It is really, really wonderful. Today I made the fruit compote, and it is terrific, too. Thanks!

    Reply
  216. Delaine says

    April 18, 2017 at 8:35 pm

    A bunch of condensation from the lid fell into my heated milk, did I just ruin the yogurt process? I continued on and it is now incubating. This is my first time making yogurt so I hope I didn’t mess it up. Thank you for the wonderful and thorough instructions!

    Reply
    • Jill says

      April 19, 2017 at 12:59 am

      Hi Delaine~

      Your yogurt will be fine. As long as your pot is on Normal and not less, all will be well. Have fun. Jill

      Reply
  217. Pat says

    April 18, 2017 at 3:03 pm

    Help, please. My yogurt came out wonderfully but the euro strainer, even with coffee filter insert, still produces milky/cloudy whey. I wanted to use the whey for baking your bread, but it is my understanding that I need the whey to be clear. True? (I LOVE your delicious, easy to follow recipes!)

    Reply
    • Jill says

      April 18, 2017 at 8:22 pm

      Hi Pat~

      Cloudy whey is fine for the Bread. No worries. Thank you too! 🙂 Jill

      Reply
  218. Diane says

    April 18, 2017 at 12:33 pm

    Are there instructions, or is it even possible, to make yogurt if you have the IP that doesn’t have the Yogurt function?

    Reply
  219. WayneH says

    April 17, 2017 at 9:50 am

    ” However, I recommend that you wait until after incubation”

    So after incubation – before you put it in the refrigerator to set – is when you would add sugar or vanilla? Would you just pour it on top and stir the yogurt then to get it mixed properly?

    Reply
    • Jill says

      April 19, 2017 at 1:01 am

      Hi Wayne. I would sweeten prior to eating. Jill

      Reply
  220. Joline Crane says

    April 17, 2017 at 9:43 am

    Wondering if it’s possible to make this in the power pressure XL machine?

    Reply
  221. hana says

    April 16, 2017 at 10:13 pm

    4 stars
    Is it possible to put the milk in glass container inside the instant pot for the whole process?

    Not directly pour the milk into the instant pot.

    Reply
  222. Shirley Welk says

    April 14, 2017 at 5:14 pm

    I have a Power Pressure XL pot. No you garb button. Can I make yogart?

    Reply
  223. Harlean Greathouse says

    April 14, 2017 at 5:54 am

    Thank you, Jill I have searched and searched for instructions for Making yogurt with my instant pot. This is the first one that is very clear about each and every step. The photos are also appreciated. I just spent all day yesterday trying to follow someone else’s directions, and ended up with about a cup of solid that looked a little like cottage cheese. I will try again, but believe that I will go back to my old recipe that takes about 30 minutes of work, then wrap it in towels and forget it for about 12 hours, and it is ready to finish up in the same manner that you describe. I do strain mine as I like the thicker, creamer texture. However, the good thing is that I have found your site (and bookmarked it for future reference. So, thankyou, thank you, thank you!!!

    Reply
    • Jill says

      April 16, 2017 at 1:37 pm

      Hi Harlean~

      Thanks so much for the lovely words. I try to be very clear. I am glad you found my site. Jill

      Reply
  224. Natalya says

    April 13, 2017 at 6:50 pm

    I prefer to use organic milk but most organic milk is ultra pasteurized in my area. Do I need to adjust the amount of starter or anything in my recipe for it to turn out well?

    Reply
  225. Maria Oropallo says

    April 13, 2017 at 6:34 am

    5 stars
    Ugh
    I accidently hit the yogurt button twice. How do I reset?
    I turned it off, now it wants to boil again. I know that’s not right.

    Reply
  226. Ed says

    April 11, 2017 at 2:37 pm

    5 stars
    Better than any store bought yogurt I’ve ever had. I eat it almost every day and more economical than buying at the store.

    Reply
    • Rhonda says

      April 11, 2017 at 5:46 pm

      I luv luv making Jill’s yogurt. I will never buy commercial yogurt again. Thanks Jill.

      Reply
      • Jill says

        April 13, 2017 at 11:35 pm

        Hi Rhonda~

        Thanks. 🙂 Jill

        Reply
  227. KarenB says

    April 10, 2017 at 10:02 pm

    How much milk do you use? It doesn’t say. I bought whole milk, as I need the fat but never the sugar. I add the splenda after the 8 hours of it on the yogurt setting? I bought fage plain yogurt for my starter but if I make a whole gallon of milk, do I use 4 tablespoons of fage?

    Reply
  228. Mary Mozingo says

    April 10, 2017 at 7:52 am

    5 stars
    How long should the yogurt be “good” in the fridge. I used whole milk. The recipe worked for me this first time. Thanks!

    Reply
  229. Mary Mozingo says

    April 10, 2017 at 7:14 am

    5 stars
    How long do you estimate the yogurt is ” good” for? I used 1 gallon of whole milk. Just my 2 people in my house, so wondering when I need to consider freezing it. Thanks. Recipe worked for me on my first attempt!

    Reply
  230. Tracy Penn Sweet says

    April 6, 2017 at 8:14 pm

    Do you need to use the Bluetooth instant Pot or any instant pot with a yogurt funcrion?

    Reply
  231. Darlene says

    April 6, 2017 at 7:06 pm

    5 stars
    I just made this and put two tablespoons of starter yogurt into milk, will this ruin it?

    Reply
    • Darlene says

      April 6, 2017 at 7:09 pm

      I used one half gallon of whole milk.

      Reply
      • Jill says

        April 11, 2017 at 2:45 pm

        Hi Darlene. Your yogurt will be fine. 🙂 Enjoy. Jill

        Reply
  232. Fernando Milmo says

    April 6, 2017 at 6:23 pm

    5 stars
    Thank you for all you do!

    I wanted to add that you can use whey from a previous batch so no more wasting yogurt as starter. I found that the best ration is 4 tbsp of whey (as long as it has live culture) per gallon of milk. Thus, if you use whey as starter double the dosage from your recipe to get it right. The whey can be frozen. This works for me.

    Reply
    • Donna says

      April 7, 2017 at 3:33 pm

      5 stars
      Is 1/3 cup whey too much

      Reply
  233. linda says

    April 6, 2017 at 8:07 am

    I do not see the recipe on the yogurt..would you please post it..it states it is on here..but I haven’t found it..thank you.. 🙂

    Reply
  234. txgrandma says

    April 5, 2017 at 3:32 pm

    5 stars
    I made this and it was a smashing success! I used organic milk and yogurt for a starter and it was the smoothest and creamiest yogurt I’ve ever had. No tart taste to it. I am currently straining it for Greek yogurt and expect that is will get better by tomorrow. Thanks for such a great tutorial. It was very helpful!

    Reply
    • Jill says

      April 5, 2017 at 6:39 pm

      Hi txgrandma. Thanks for your wonderful words and I am thrilled that my method has worked so nicely for you! Enjoy. Jill

      Reply
  235. Mei says

    April 4, 2017 at 12:48 pm

    5 stars
    I have made IP yogurt successfully with other recipes. I tried your recipe and followed your exact directions. Using whole milk, the yogurt came out quite thick and no need to strain to make Greek yogurt. I served with your IP Lemon Curd. Both recipes are a hit with the family. Thank you!

    Reply
    • Jill says

      April 4, 2017 at 5:56 pm

      Hi Mei~

      Thank you for the kind words. I am glad you had better success with my recipe. Enjoy your yogurt! JIll

      Reply
  236. Stef says

    April 3, 2017 at 3:51 am

    5 stars
    So I use to make homemade yogurt in my crockpot & it was awesome but wanted to try it in my IP now that I have one. It turns out well except that it is not completely smooth – it has little “lumps” or granulars of yogurt in it – they are like the size of a sugar granular that hasn’t disolved. I never had this with my crockpot method so it’s new to me. Any ideas what I should modify to fix this? I followed this recipe exactly & used a brand new carton (just opened) of fresh fage yogurt that I have had much sucess with in the past. My son is on the autism spectrum with sensory issues and he won’t eat the yogurt with the little “lumps” in it – I even whisk it and they are still there, Other than the little “lumps” it sets up great and has an awesome flavor. Could I maybe not use the yogurt button on my IP and try a lower temp for longer time?

    Reply
    • Jill says

      April 11, 2017 at 3:00 pm

      Hi Stef. It is possible that some milk burned to the bottom of the pot and was whisked into the milk. If you start with a cool pot whisk a few times during the boil cycle, you should not have this problem. Jill

      Reply
      • alyssa says

        May 9, 2017 at 3:43 pm

        I had this same peoblem and I started with a cold pot and whisked 4 times during cycle 🙁

        Reply
  237. Lynn says

    April 2, 2017 at 10:44 am

    I am planning on making this tonight and wanted to clarify the “starter”. As this will be my first attempt i do not have a starter. Someone referenced store bought Greek yogurt. Just wanted to clarify that this would work and/or if there any other suggestions for the starter

    Reply
    • Jill says

      April 11, 2017 at 2:58 pm

      Hi Lynn. I like to use Fage for the starter. Thereafter, I freeze some of my own yogurt to use as the starter. Jill

      Reply
  238. Pam Bettendorf says

    April 1, 2017 at 8:15 pm

    Hi Jill. I believe I read in one of your yogurt recipes that the yogurt is not made under pressure, therefore, the sealing ring should be removed from the lid. Is this correct? Thanks a bunch!

    Reply
    • Jill says

      April 4, 2017 at 6:01 pm

      Hi Pam. You can leave it in or take it out as it does not matter. Jill

      Reply
  239. My Duong says

    March 26, 2017 at 8:12 am

    Does it matter if you store yogurt in containers with metal lids or plastic lids?

    Reply
  240. Momaseeta says

    March 26, 2017 at 7:59 am

    I am dairy free but love yogurt. Can I use plain almond milk rather than lactose cow milk?

    Reply
  241. Hanna says

    March 24, 2017 at 5:55 pm

    Does transferring to another vessel to cool in the fridge count as “disturbing” it? I don’t have a second IP pot so I need mine while the yogurt is setting…!

    Reply
    • Hanna says

      March 26, 2017 at 5:09 am

      First batch (organic milk and bought greek y for starter) followed these great instructions to a T, it rested in IP pot and came out silky smooth. Second batch I used some saved starter from first batch (it wasn’t thawed but I tempered it) then transferred to glass bowl to rest.
      Don’t know which caused this (transferring? frozen/saved starter?) but y came out lumpy and loose, strained a pint of whey out of half gallon…!? Still delicious tho!

      Reply
  242. Sarah says

    March 20, 2017 at 5:48 am

    HI Jill!
    My IP does not have a yogurt button…can I still make yogurt in it?
    Thanks!
    Sarah

    Reply
  243. Christy Ziliotto Madden says

    March 17, 2017 at 9:58 pm

    Oh dear – I realized that my pot has been on the ‘less’ setting for 7 hours! I corrected it but now wonder if I should incubate it longer . . . it looks like it’s getting thick, but I’m reluctant to disturb it now. Suggestions?

    Reply
    • Katherine says

      March 26, 2017 at 7:15 am

      5 stars
      I think it is super easy for this to happen. I didn’t know whether to turn it off or leave it saying YOGT after the boiling process. I left it in that setting and placed the pot back in after cooling it to 110 and then pressed the YOGT button. It changed it to LESS and showed the 8 hours so if I hadn’t been paying attention because of her notes in the blog I totally would have done the same thing. I’m going to pay better attention my second time around, but I think a solution is to turn it off after the boiling process and then hit the Yogurt button and carry on with the incubation after that. **Sorry if this doesn’t make sense…I woke up super early to put the yogurt in the fridge after incubating all night. And as last night/today is my first attempt I am far from an expert. I just wanted you to know you weren’t crazy for doing that. =)

      Reply
  244. Christy Madden says

    March 17, 2017 at 9:55 pm

    Oh dear – I realized that my pot was on the ‘less’ setting for 7 hours . . . it looks like it is incubating and I shut it off and turned it back to ‘normal’. Should I incubate it longer?

    Reply
  245. Cindy Marie Kuest Myers says

    March 17, 2017 at 3:00 pm

    First attempt was a success! I don’t don’t why I was intimidated to do this, as it was so easy. (Thanks to your clear instructions) I incubated it for 10 hours, but would still like a lot more tang. Is there such a thing as incubating it too long? Does it just get more sour or is there a limit? Can I try 14-16 hours for example? Thanks!

    Reply
    • Mark says

      March 25, 2017 at 6:46 pm

      Check out my comment on February 19th regarding the incubation time and getting a little more of the yogurt-y tang you’re seeking.

      Reply
  246. Cincin says

    March 17, 2017 at 2:19 pm

    Thank you so much it came out great, except I over strained my yogurt ;-p Are you able to reuse your starter every time, or do you have to start from scratch every few times? I heard the commercial starters only last a few batches unless you use “heirloom” starter that can regenerate forever.

    Reply
    • Jill says

      March 17, 2017 at 5:21 pm

      Hi Cincin~

      I freeze mine and use them for the next batch and so on. I am still using starter from my batches and haven’t purchased any more commercial yogurt.

      Jill

      Reply
  247. S says

    March 17, 2017 at 8:01 am

    At which point would it be more like sour cream? Before or after straining it for greek yogurt? I think I am not understanding that part. Also do you know how long I would have to strain it for it to be more like cream cheese? I have heard of some people doing this. Thanks 🙂

    Reply
  248. Judi says

    March 14, 2017 at 10:29 pm

    Hi Jill, I’m cooling my second batch of yogurt. My problem is that with both batches, the milk burned on the bottom of my IP. I ended up putting it in a stainless steel bowl to cool while I clean my pot, but I can’t keep doing this. I feel like I’m following your directions correctly with stirring several times during boil and continually when I’ve used saute to get the milk to 180 degrees. Any suggestions would be greatly appreciated. Thank you!

    Reply
  249. Melissa says

    March 12, 2017 at 7:40 pm

    I need whey for a fermented food recipe I want to try, and I’ve been wanting to try yogurt in my IP, two birds with one stone right? But the recipe I need the whey for says to make sure not to use whey from something that goes over 105 degrees after its been cultured because it might harm the live cultures in it. I have searched and read for hours and I cannot find the temperature of the IP during incubation. Does anyone know how warm it gets during incubation?

    Reply
    • Melissa says

      March 13, 2017 at 4:58 pm

      Found it, 96 to 109 degrees

      Reply
  250. Christina says

    March 12, 2017 at 2:15 pm

    How much vanilla extract would you recommend adding for 1/2 gallon milk? And I’d sugar necessary if using vanilla? If so how much sugar should I add, and when? Thank you!

    Reply
  251. Jennifer Ceva says

    March 10, 2017 at 2:54 pm

    Great recipe, it worked perfectly for me last night in my very first batch of Instant Pot yogurt. Thanks!

    Reply
  252. Heather Anne says

    March 10, 2017 at 11:22 am

    Thanks so much for taking the time to perfect this recipe and share it! I didn’t think I was going to jump on the IP yogurt making bandwagon, but our favorite yogurt just took another price hike and I keep finding organic milk on awesome sales at ALDI USA … so jump I did! With teenagers who are healthy eating fans, this recipe is a really blessing!

    Reply
  253. Leah Turner says

    March 9, 2017 at 3:05 pm

    Hi! I heard I can make lactose free yogurt in the instant pot if I cook it longer or something…anybody know anything about this? Thank you!

    Reply
  254. Theresa says

    March 8, 2017 at 3:24 pm

    I’ve made this twice with great success! My husband will only eat homemade Greek yogurt now. Thank you for the detailed steps!

    Reply
  255. Shannon Ryan says

    March 8, 2017 at 11:26 am

    I have a strange question.. I just followed your yogurt recipe. It was going very smoothly and beautifully.. For some reason during the very last stage prior to putting it back in the instant pot for 8 hours.. I pulled the plug in the sink before removing the pot.. a bit of water bubbled up and over the side of the pot!! A little water got in.. did I ruin everything!??! Is it still ‘safe’ to eat you think?

    Reply
  256. Jenna says

    March 8, 2017 at 11:08 am

    Is there a version of this recipe for those of us who have the IP without the yogurt button?

    Reply
  257. Pamela Jean Bettendorf says

    March 8, 2017 at 4:37 am

    What an excellent and clearly written article! Thank you so much for taking the time to publish this in such great detail. I have my Instant Pot arriving tomorrow and will be making yogurt this weekend and I am confident that I will be much more successful after reading this. I have to do non-dairy and no refined sugar, so I will be experimenting with different recipes, and I’m thankful to have you to get me started with the hard part, technique!

    Reply
    • Jill says

      March 8, 2017 at 2:12 pm

      Hi Pamela~

      Thank you very much for your kind words. After seeing many people struggling with yogurt making, I spent months doing testing to discover every possible situation. My tips/methods blog post is the first of its kind using the Instant Pot for yogurt and my research and discoveries are being used by other bloggers (most without crediting me).

      Jill

      Reply
      • Pamela Jean Bettendorf says

        March 9, 2017 at 2:08 pm

        Jill, I’m so sorry to hear about the plagiarism. Unfortunately, that happens more often than not on the internet. I, for one, appreciate and recognize the effort and time you put into your research and you definitely have helped a huge amount of us be successful. Keep doing what you are doing, it is not going unnoticed!

        Pam

        Reply
  258. Lauren says

    March 7, 2017 at 3:31 pm

    This looks amazing – is it possible to use non-dairy milk and starter (like unflavored almond or soy) to get the same results? Thanks!

    Reply
  259. Roni says

    March 7, 2017 at 12:24 pm

    The European Greek yogurt strainer holds only two quarts, right? If you start with a whole gallon of milk, will all of it fit in the strainer?

    Reply
    • Jill says

      March 13, 2017 at 5:08 pm

      Hi Roni~

      The Euro Strainer holds half a gallon at a time.

      Jill

      Reply
  260. modeknit says

    March 7, 2017 at 9:42 am

    Just made my first ever yogurt and it’s DELICIOUS! Thank you for your great instructions!

    Reply
  261. Sylvia says

    March 7, 2017 at 8:22 am

    Followed directions BUT when I hit yogurt to incubate it shows “9” then goes off and back to “0” and counts up. Also you bolded that pressure should be on normal. Mine is on less and I can’t figure out how to fix it. IP DUO V2.
    Thank you. I can;t wait to eat it and hope I didnt screw it up!

    Reply
  262. Amy Jeffries says

    March 6, 2017 at 12:41 pm

    Does this work with non-dairy milk, like almond, cashew, coconut, etc? We are a dairy-intolerant family and I’ve yet to be able to find a good plain non-dairy greek yogurt. Would love to be able to make one.

    Reply
  263. Karen says

    March 4, 2017 at 8:37 pm

    Hi Jill,
    I’ve changed my mind and wanted it to incubate 10 hrs but I’ve set it for only 8, is there a way to change this? Thanks in advance, Karen

    Reply
    • Karen says

      March 5, 2017 at 10:52 am

      I just did 8 hrs and it looks fab! It’s now in the fridge draining the whey. I can’t wait! I gave my dog the lil bit that remained in the pot and he cleaned his bowl. He loves yogurt I think more than humans.

      Reply
  264. DebbieH says

    March 4, 2017 at 12:20 pm

    Thank you Jill once again. I made your Greek yogurt twice now and it’s sooo good! It’s so nice to have something quick to grab on mornings we have to get out the door early too. THANK YOU for sharing with us all!

    Reply
  265. Barbara Cremin says

    March 4, 2017 at 9:17 am

    Would it ruin the outcome if I transferred the incubated mixture to a different container before placing it in the refrigerator to cool? I don’t want to tie up my liner pot for that long.

    Reply
  266. Jenny says

    March 3, 2017 at 7:41 am

    I just made Greek yogurt and lemon curd for the first time using your recipes and had delicious results! Your instructions are fantastic and I’m still just beside myself that I am able to make these things (of course, the Instant Pot does all the hard work LOL)

    Reply
    • Jill says

      March 25, 2017 at 1:37 am

      Hi Jenny~

      That is terrific. I am glad you are enjoying your Instant Pot. Jill

      Reply
  267. Shawna says

    March 3, 2017 at 7:08 am

    Thank you for your detailed instructions!! I’m an IP newbie, so this might be a dumb question, but when you put the yogurt in the fridge, can I transfer it to another container first, or must it stay in the IP to be successful?
    TIA,
    Shawna

    Reply
  268. Rachael says

    March 2, 2017 at 5:42 am

    My Instant Pot does not have a yogurt button- how should I incubate for 10 hours after I spoon in the starter? Slow cook button???

    Reply
  269. Britt McCarthy says

    March 2, 2017 at 4:11 am

    Thanks so much for your step by step instructions! IT was perfect almost made the “LEss” mistake when I went back to set my yogurt function. I just put mine in the fridge and it already looks firm and beautiful! Cant wait to try! Love your sight, thanks for all the wonderful IP recipes!

    Reply
  270. Erica Knoop says

    March 1, 2017 at 11:30 am

    Hi Jill,

    I tried making your yogurt in my ppcxl. When using a starter yogurt, can using organic yogurt effect the consistency! I used stonyfield organic plain. Also, when incubating I left it in the pressure cooker and put a towel over it for 8 hours. The yogurt still came out thin. Thoughts on if the organic yogurt could have caused this or if it went wrong during incubating? It is still edible and yummy when I added honey and vanilla but it was way too thin to put in my euro yogurt maker to strain to make Greek. Thank you!

    Reply
  271. Yogurt Newby says

    March 1, 2017 at 7:08 am

    I’m an idiot. I’m was so tired when I was making this yesterday that I totally forgot to cool it down after getting it to 183…. obviously that then killed my starter. ????

    Is it possible to just heat this “milk” up again, let it cool to 95 degrees and then add new starter? Or am I toast?????

    Reply
    • Jill says

      March 2, 2017 at 2:11 pm

      Just let it cool down and add the starter. Jill

      Reply
  272. Staci T. says

    February 27, 2017 at 1:54 pm

    This recipe is wonderful. Make sure to read the container of your starter yogurt carefully. The first batch was great, second batch my son picked up some yogurt for me. I didn’t check it first. Running mess, haha.

    Reply
  273. Tammie says

    February 26, 2017 at 8:59 pm

    I made my first batch last night and I’m a believer!! How can I determine the macros of this recipe? I used fat free milk and strained 8 hours. Also, how many grams per serving? Thanks!????

    Reply
  274. Marie says

    February 26, 2017 at 7:52 pm

    Is your milk straight out of the fridge cold when you start or do you let it warm up a bit on the counter? I’ve made this twice now with milk straight from the fridge (and in glass bottles) and I had to go an extra 1/2 hour on boil to get up to temp.

    Reply
    • Jill says

      April 14, 2017 at 12:02 am

      Marie, I use cold milk in a cold pot. Jill

      Reply
  275. Sheryl says

    February 26, 2017 at 4:24 pm

    I incubated on less…is it ruined?

    Reply
  276. Sarah Bartlett says

    February 26, 2017 at 1:45 pm

    HI Jill,

    I made this Now. First time was perfect, this batch didn’t set. I know what I did wrong, I forgot to let it cool before adding the starter. My question is now that it cooked/ incubated for 6 hours and it has cooled to 105, can I add starter and restart the 6-10 hours incubate or is it garbage?

    Reply
  277. Alexis says

    February 26, 2017 at 1:27 pm

    5 stars
    Wondering how you would recover from temperature errors. If I forgot I had the milk on boil and it flipped to yogurt on its own, can I just take back up to 180s and make as before or is it ruined? Similarly, let’s say when I’m cooling it (before incubating) I cool it below 95 degrees by accident. Must I take it back to 180? Only above 95? Or is the whole thing ruined?

    Reply
    • Jill says

      April 11, 2017 at 2:41 pm

      Hi Alexis~

      Your yogurt is not ruined. Just add the starter and then incubate. Jill

      Reply
  278. Molly says

    February 26, 2017 at 10:27 am

    My pressure cooker doesn’t have yogurt button. I have the pressure cooker xl. Will it still work ? Anyone use a different machine ?

    Reply
  279. Meirav says

    February 25, 2017 at 5:57 pm

    Thank you for the detailed recipe, how many days does the prepared yogurt last in the fridge?

    Thanks

    Reply
  280. Jeannette Pilling says

    February 25, 2017 at 6:31 am

    Would you use same measurements if using almond or rice milk?

    Reply
  281. Elizabeth says

    February 25, 2017 at 5:01 am

    I made yogurt for the first time using your recipe and notes and it was perfect! Thank you for all of the information, you’ve made it easy! In particular I followed your advice for holding temp between 182-185 for a few minutes, and during boil cycle I whisked a number of times. I thought maybe too much but it turned out perfectly. I also used the euro strainer and it could not have been easier!

    Reply
    • Jill says

      February 25, 2017 at 4:13 pm

      Hi Elizabeth~

      I am glad your yogurt was such a success.

      Jill

      Reply
  282. Tatyana says

    February 24, 2017 at 6:27 pm

    I can’t thank you enough for sharing this awesome recipe! I have made yogurt before, using a yogurt maker, but never this good. It was super easy, too!

    Reply
    • Jill says

      February 25, 2017 at 4:13 pm

      Thanks, Tatyana. I am glad you have had great success.

      Jill

      Reply
  283. Nancy says

    February 24, 2017 at 11:30 am

    This is my first batch of yogurt.My batch is currently incubating. After incubation, do I let all of it chill for 6-8 hours and then strain for additional 2 hours to make the greek yogurt…….Or place 2 quarts into Euro Strainer and strain as it is chilling?

    Reply
    • Sam says

      February 26, 2017 at 7:05 pm

      First chill for 6 -8 hours so it can set up then strain it to make greek yogurt

      Reply
  284. Louise Wrage says

    February 23, 2017 at 1:01 pm

    Any idea nutritional value?

    Reply
  285. Melanie says

    February 23, 2017 at 6:51 am

    Hi, how long will the yogurt keep in the fridge?

    Reply
    • Nancy says

      February 25, 2017 at 12:31 pm

      I’ve read up to 3 weeks

      Reply
  286. Vicki George Taylor says

    February 23, 2017 at 4:37 am

    So I made yogurt for first time. Decided to incubate over night, but the process took less time to prepare than I estimated. So by the time I finally got to the yogurt incubation cycle and programs 8 hours I realized it was going to be complete at 4 am. I unhappily woke at 7 am. Is my yogurt still good?

    Reply
    • Jill says

      March 14, 2017 at 12:34 am

      Hi Vicki~

      That should be fine.

      Jill

      Reply
  287. Maranatha N Adam Parke says

    February 22, 2017 at 10:12 am

    I can’t see the yogurt recipe and would love to

    Reply
  288. Aubrey says

    February 21, 2017 at 9:28 pm

    I have the IP-LUX so it doesn’t have the yogurt button…any suggestions? ????

    Reply
  289. DebbieH says

    February 21, 2017 at 5:52 pm

    Jill, Is it okay to add sweetener and vanilla flavoring after it’s been strained so I don’t have the flavorings in the whey? Also, can you tell me about how much of each to use for one recipe? Thank you! Finishing up my second batch which turned out perfect again!

    Reply
  290. Michelle Levy says

    February 21, 2017 at 12:07 pm

    I made my first batch following these directions, and it came out so creamy and delicious. I strained it to make it Greek-style, and was left with a ton of whey.

    Can you make ricotta with the whey left over from making yogurt?

    Reply
  291. Jan says

    February 20, 2017 at 2:13 pm

    Love the recipe and detailed directions. Now I feel I can try this. Thank you!

    Reply
  292. Mark says

    February 19, 2017 at 11:09 am

    I found your tips very helpful. I’ve never been able to get up to 180 after even the second round on Boil, so after the first round I just go ahead and select Manual High. Your suggestion to let the milk sit at 185 for a few minutes has really helped result in a thicker end product. I also didn’t have as good success using only 2 measured tablespoons for starter. Once I started using 3 heaping soup spoons, then letting it incubate for 11 hours (instead of 10), I’ve found my yogurt to be thicker and with a slight bit more yogurt-y tang to it. I use whole organic milk, but am not sure if this makes a difference as I haven’t tried it with reduced fat milk.

    Another note: the cold water in my kitchen is never really cold, and it takes quite a while to come down to 110 while in the bath—even with whisking. I add about 5-6 ice cubes to the water in the sink so the water is cooler, yet not ice cold. This has helped, too.

    I wanted to add this note so that others can see that they can experiment with getting their yogurt just they way they like it, and it isn’t meant to be critical in any way.

    By the way, my favorite topping is a dollop of your stovetop lemon curd. Refreshing, healthful, and delicious!

    Reply
  293. James W. Ernest says

    February 18, 2017 at 9:30 pm

    I’ve attempted this recipe 5 different times with the same result- runny yogurt. And yes, i followed all of the tips and incubated for 10 hours and set for another 10 hours. I have another recipe that calls for 1/2 c yougurt starter and it comes out perfectly. What am I doing wrong? Has anyone else had this experience?

    Reply
    • Jill says

      February 19, 2017 at 3:02 am

      Hi James~

      I wonder if your pot is defaulting to less, not normal, during incubation. What kind of milk are you using? What temperature is the milk when you add the starter?

      Jill

      Reply
  294. Barbara says

    February 17, 2017 at 9:06 am

    Dear Jill,
    I have been making your Greek yogurt recipe in my IP and love it. I took 4 cups of whey and added it to a gallon of whole fat milk and put it on Sauté until it got to 180 degrees F and made some unbelievable ricotta cheese! Here’s my question

    Can I use the whey that came from making the ricotta (there was a lot!) as I did the whey from the yogurt making? Is it the same?

    Reply
    • Jill says

      February 19, 2017 at 3:03 am

      Hi Barbara~

      I don’t see why not.

      Jill

      Reply
  295. Patricia says

    February 17, 2017 at 4:34 am

    I followed your directions but my yogurt did not thicken at all, it’s still just like milk. Do I throw it away or can I go through the process again? What do I do?

    Reply
    • Jill says

      February 19, 2017 at 3:05 am

      Hi Patricia~

      Did your pot default to less, rather than incubate on normal? You can add more starter and incubate again.

      Jill

      Reply
  296. Melissa Watts says

    February 16, 2017 at 10:39 am

    If I defrost some of a previous batch of yogurt to use as my starter and it is liquid, not thick at all, can this still be used to make a good end product?

    Reply
    • Jill says

      February 19, 2017 at 3:07 am

      Melissa~

      Yes, that is fine. Mine is always thin too.

      Jill

      Reply
  297. DebbieH says

    February 15, 2017 at 5:29 pm

    Hi Jill!

    I am making the yogurt & I goofed on my timing. Will it hurt to leave it in frig cooling for about 10 hours instead of 6-8?

    I can’t wait to try it! Thank you for sharing your recipe!

    Reply
    • DebbieH says

      February 16, 2017 at 1:47 pm

      It turned out great!!

      /Users/debhollingshead/Pictures/iPhoto Library.photolibrary/Previews/2017/02/16/20170216-164318/i6s1bi%sQqeoXB8FAFvS1w/IMG_3317.jpg

      Thank you Jill!

      Reply
    • Jill says

      February 16, 2017 at 7:54 pm

      Hi Debbie~

      You can leave it as long as you like. Not a problem at all.

      Jill

      Reply
      • DebbieH says

        February 21, 2017 at 5:46 pm

        Thanks Jill! It turned out perfect! I am on my second batch because all my friends stole all my jars! 🙂 I’d post a pic of how nice it turned out if I could. Thank you so much.

        Reply
  298. Joi says

    February 14, 2017 at 6:16 am

    I tried this recipe today and it turned out awesome. Thank you for such a nice and easy-to-follow recipe.

    Reply
    • Jill says

      February 14, 2017 at 7:52 pm

      Hi Joi~

      Wonderful. I am so glad you were happy with your yogurt. Thank you for sharing that with me.

      Jill

      Reply
  299. Clare says

    February 13, 2017 at 2:11 pm

    For those in U.K. I used 3.3 pints full fat milk to 1 tablespoon Fage total Greek yoghurt in my ip and it came out perfect. Heavenly!

    Reply
  300. Stephanie says

    February 12, 2017 at 1:19 pm

    What do you recommend to use as initial starter?

    Reply
    • Kelley says

      February 16, 2017 at 3:19 pm

      I use Nancy’s Organic Greek Yogurt and am happy with the results. To me, the most important factor is that the only ingredients are milk and live cultures.

      Reply
    • Mark says

      February 19, 2017 at 11:13 am

      I used Noosa, only because it looked like it contains a greater variety of active cultures than some other brands. I’m not sure if that makes a difference, but my yogurt tastes great!

      Reply
  301. Janet says

    February 12, 2017 at 9:43 am

    Hi….Thank you so much for the detailed instructions…..I had given up on using my IP for yogurt, but thought I’d give it one more try when I found your recipe. I have to say, this is by far the best yogurt I’ve ever made. I’ve been using an electric yogurt maker for a couple years and thought it was awesome, but for some reason, this seems to taste even creamier and better; so much so that I’m giving away my beloved yogurt maker. Yes, it is more work making it in an electric pressure cooker, but the results are worth it!

    Reply
  302. Rike B says

    February 11, 2017 at 8:59 pm

    my instant pot doesn’t go to boil when it’s on the yogurt function…. so how do I do this first step?

    Reply
    • Kelly says

      February 17, 2017 at 4:58 pm

      Hit the “adjust” button to get to boil. Yogurt, then adjust.

      Reply
    • Peggy says

      February 20, 2017 at 11:15 am

      I didn’t the sauté function kept winking and checking temperature frequently.

      Reply
  303. Laura says

    February 11, 2017 at 5:19 pm

    I bought organic Low fat yogurt. Will it still work? Also, have you done coconut yogurt ?

    Reply
  304. Anne says

    February 11, 2017 at 12:14 am

    Hi,
    I see you use a gallon of milk. Yet, the Euro Strainer only holds a half gallon from what I’ve read. Do you have two Euro Strainers or do you stain in batches?

    Thanks for the thorough instructions. Can’t wait to try out your recipe. My goal is to make a yogurt resembling the brand “Noosa”. Hope I can make something as good or better without using gelatin as Noosa does to get the consistency. Noosa is not as thick as Greek yogurt.

    Reply
  305. FRancine Shea says

    February 10, 2017 at 3:49 pm

    I used 1/2 gal 1% milk and fage 2% plain Greek yogurt The boil setting never got up to 180. My yorurt never set up even after I strained it Advice?

    Reply
    • iplanandgodlaughs says

      February 16, 2017 at 1:43 pm

      I boil mine on the stovetop to get up to 180+ and pour over into the instant pot. let it run on “yogurt” overnight. Drained in a large colander lined with an old clean pillowcase cut in half. I used regular grocery store milk–nothing special. It was super thick and creamy. I think the temp is important.

      Reply
    • Joy Leverton says

      February 17, 2017 at 10:32 am

      Yogurt wont set unless you reach 180. We ended up switching over to saute after the boil cycle. Just remember you MUST whisk constantly on that setting or milk will scorch.
      Everything went just fine after that.

      Reply
    • Kelly says

      February 17, 2017 at 4:56 pm

      I have read if you don’t get desired temp after boiling to repeat that boil cycle. I haven’t even tried to make it yet, but I did read that. Good luck!

      Reply
    • Patty says

      February 24, 2017 at 5:02 pm

      I had to recoil mine and it turned out great!

      Reply
  306. Linda says

    February 8, 2017 at 6:45 am

    after the overnight incubation can’t i pour the yogurt into another container for refrigeration? or do you think that pouring action is too much disturbance for it to set up properly. This Old Gal refrigerates her’s all day, so my stainless steel pot will be tied up nearly 24 hours.

    Reply
  307. Connie R Perkins says

    February 7, 2017 at 7:01 am

    trying to get your blog and having no luck. I think I am stupid

    Reply
  308. Sarah Rolheiser says

    February 6, 2017 at 9:59 pm

    Hi there! I’m confused as to when is the best time to add vanilla. In one place the article says after incubation is best but in another place it says to place it in the fridge for 8 hours undisturbed.

    Reply
  309. Sandra Merritt says

    February 6, 2017 at 8:43 am

    HI! I am making yogurt for the first time and after cooling the yogurt, added starter and put it back into the pot. Set it to yogurt and 10:00 but the display doesn’t say Normal.. It went to 00:00 and now it’s adding up. The little display where it lets you + or – time is on “less” Am I on the right track? Or should I cancel? I’m leaving it until I see otherwise from all you experienced cooks out there!

    Reply
    • Jill says

      February 6, 2017 at 7:27 pm

      Sandra, the article talks about making sure the setting is on normal, not less.

      Jill

      Reply
  310. Rebecca says

    February 4, 2017 at 9:50 am

    Do you use 1 strainer for 1 gallon? I’ve been seeing conflicting reviews. I want to order a strainer, but don’t know if I need 2. Thank you! Fantastic recipe!

    Reply
    • Jill says

      February 6, 2017 at 7:29 pm

      Hi Rebecca~

      I use one strainer for half the batch and then strain the second half after the first half is processed.

      Jill

      Reply
  311. Chris says

    February 2, 2017 at 8:43 am

    How long is the yogurt good for?

    Reply
  312. Stacy says

    February 1, 2017 at 7:00 am

    Can this be made with fat free milk? (I’m on Weight Watchers and my points are valuable.)

    Also, any idea what the “nutritional” facts are?

    Thanks

    Stacy

    Reply
  313. Sandy says

    January 31, 2017 at 8:29 am

    My instant pot does not have a yogurt setting, what setting do I use?

    Reply
  314. Ashes says

    January 29, 2017 at 8:34 pm

    I tried freezing my starter, but when I thawed it the starter was liquid. Ian this normal?

    Reply
  315. Jessica Gregory says

    January 29, 2017 at 7:49 pm

    I’ve got yogurt incubating now but was wondering if I should have sanitized my thermometer and whisk? Hopefully I can plan better next time so I don’t have to get up at midnight to put it in the fridge!

    Reply
  316. Nannette says

    January 29, 2017 at 5:15 pm

    I used freshly made almond milk and a starter from culturesofhealth.com at four hours I accidentally unplugged for a second or two plugged back in . I peaked at it. Smelled the tang of yogurt and on habit gave a gentle stir.put lid back on and 4 hrs yogurt. Did I mess it up by stirring?

    Reply
  317. naomi says

    January 29, 2017 at 4:17 pm

    5 stars
    Hello — I used your recipe last week and it turned out great! Getting ready to make another batch. Question for you: after the milk has boiled and cooled, and the starter has been added, can I place the liquid into glass jars inside the main pot? I rarely have room in my fridge for the entire IP bowl to cool and would rather have 2 smaller containers to refrigerate. Do you foresee this causing any problems?

    Thanks so much!

    Reply
    • Sam says

      February 26, 2017 at 7:14 pm

      Yes you can pour it into jars prior to incubation. After incubation, cover thd jars and gently place the jars in the refrigerator to cool.

      Reply
  318. AD says

    January 29, 2017 at 6:25 am

    I set my IP for 8 hours not realizing that it would be around 1 a.m. when it finished. It sat in the IP until around 7:30. Do I need to throw this batch out?

    Reply
  319. Faith says

    January 28, 2017 at 8:26 am

    5 stars
    Thank you so much, especially for the tip about whisking the milk periodically during the boil cycle. I didn’t have any scorching or skinning and it reached 180 on the first go! Previously I would end up with a skin on the bottom of the pot… Ew. Cant wait til this batch is done 🙂

    Reply
    • Jill says

      January 28, 2017 at 9:22 pm

      Hi Faith~

      This is good hear. I am glad you are enjoying making yogurt.

      Jill

      Reply
  320. Kat says

    January 27, 2017 at 11:11 am

    I am making the yogurt with a half gallon as opposed to a gallon. Do I need to incubate still for the 8-10 hours suggested, or do I only need to incubate for 4-5 hours? Thank you!

    Reply
    • Faith says

      January 28, 2017 at 8:31 am

      Incubation time is the same 🙂 I’m doing the same thing right now, actually!

      Reply
  321. Lyndy says

    January 26, 2017 at 4:03 pm

    5 stars
    I didn’t realize you could add the sweetener before incubating! Any idea how much sugar and vanilla to add to a gallon of milk? We like it barely sweet– just enough to take the sour edge out of the yogurt.

    Reply
    • Sam says

      February 26, 2017 at 7:11 pm

      I use only 5 cups of milk and I add 2 Tablespoons of vanilla and 3 Tablespoons of honey. It’s not too sweet.

      Reply
  322. Judith says<