Thick Instant Pot Greek Yogurt is so simple to make. This creamy and smooth Greek Yogurt will save you so much money. Make some yogurt in 9 easy steps!
Once! One time is all it takes and you will never buy yogurt again. Instant Pot Greek Yogurt will have you jumping for joy. Only two ingredients are needed to make incredible Instant Pot Greek Yogurt in the Instant Pot Smart DUO or Instant Pot DUO. Only a few steps and some patience and knowledge, will get you there fast.
Fresh fruit, Agave and a sprinkle of Orange Ginger Pecan Granola makes a delicious Parfait. I also love Fresh Berry Compote with Instant Pot Greek Yogurt and more often than not, I add a couple of Tablespoons of my Fresh Berry Compote and/or Lemon Curd to the bottom of 15-16 Kerr Half Pint (8 oz) Mason Jars and then fill up the jars with the thick yogurt and store in my refrigerator.
Instant Pot Greek Yogurt is cost effective. If I bought single containers of yogurt, it would cost about a dollar a container and that is for only 6 oz! Big savings, plus, the taste of this homemade yogurt is divine. A wonderful Grab and Go breakfast!
After reading about yogurt failures, I did extensive experimentation to recreate and figure out all the issues, so that you will have great Yogurt on your first try. Many people assume that when your Instant Pot Pressure Cooker beeps after the boil cycle, the temperature is 180 degrees. Even though that is what is SUPPOSED to happen, it doesn’t always happen. I will speak about the reasons and give you the tips to make it happen. (Just an FYI – This post with these tips/tricks/findings/method are all my unprecedented and original work.)
While many think it is not imperative to get your yogurt to 180 degrees, I am here to tell you that you will have better results. In fact, my best and thickest yogurt comes when get the milk to 182-185 degrees and hold the temperature for a few minutes.
After one boil cycle, sometimes my milk is only around 160 degrees or there about. I am wondering if some people are not cooling down their cooking pot, after the sterilization process and/or taking the temperature of the milk after the boil cycle and only taking the temperature on the cool down.
It’s also really important to stir the milk before taking the temperature, to avoid hot spots and an inaccurate reading. This could be one of the reasons you are having a failure, assuming that is what is happening.
Another reason for failure has to do with the setting of the time for the yogurt to incubate. I will discuss that further down, when we get to that step. It is important, so make sure you understand about the buttons and how they work.
I like to start with a very sterilized pot, so before I start the Instant Pot Greek Yogurt process, I put about three cups of water into the cooking pot and run it through the Steam Cycle for about 5 minutes.
Place your Instant Pot Pressure Cooker cooking pot into the refrigerator and allow it to dry and chill. Or, allow your Instant Pot Pressure Cooker cooking pot to air dry and allow the Instant Pot Pressure Cooker itself to cool down. It is important to start with a cold pot, so that your milk won’t scorch on the bottom and have trouble getting up to temperature.
Another reason could be the type of milk or starter (culture). Ultra pasteurized milk doesn’t generally set up as well. Ultra Pasteurized Milk is heated to 280 degrees, which kills about 99.9 percent of the bacteria needed, to properly culture yogurt. Often times, Milk labeled “Organic” is Ultra Pasteurized. Some people have had success using Ultra Pasteurized Milk, but many do not. I suggest starting with Milk that is not 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.
Some recipes call for powdered milk, but you do not need that, as it is really just a crutch. If you prepare the yogurt properly, you will never need anything more than milk and your starter.
After the first time making yogurt, you will have your own “Starter,” so make sure you save a little bit from each batch. The starter can be frozen. I like to use these King Size Ice Cube Trays (for starter), as they are the perfect size to hold 2 Tablespoons of starter. Plus, filled with water, they are perfect for Scotch on the Rocks! 😉
When you get a super great batch of yogurt, remember to freeze some for future batches. I have not purchased store bought yogurt since I started making my own yogurt. I only use my own yogurt starter. Take your block out of the freezer when you start the “boil” process. It will be thawed in the proper amount of time. 🙂
I always make plain yogurt and strain it really well, as I love very thick Greek yogurt. Often, I use my yogurt in place of sour cream in many recipes. Greek yogurt is higher in protein and lower in sugar because of the straining.
If you feel you want to flavor your yogurt with vanilla extract and vanilla beans, add it to the milk when you add your starter. That being said, I suggest making a really good and plain yogurt and adding in flavoring and sweeteners, before you eat. Many people save the whey for bread making and you probably don’t want flavored or sweetened whey!
Here are some wonderful and sweet add-ins:
If you have previously frozen starter from your last batch of yogurt, remove one cube from the freezer, so that it will be defrosted by the time you need to add your starter.
Please click the giant PINK BUTTON below to go to Page 2 (Detailed Printable Recipe follows the Step by Step Tutorial).