Homemade Greek Yogurt

Homemade Greek Yogurt

Greek yogurt bowls have been my go-to breakfast for the past couple of years. They provide plenty of protein with minimal carbs, helping to keep my blood sugar steady throughout the day. I feel so much better when I eat a high protein breakfast as opposed to one high in starches and sugars. During the busiest seasons of life, I have no problem buying my yogurt at the store, but if I have a little extra time, I love making my own! It only requires two ingredients (plus an Instant pot, cheese cloth, and thermometer) and although it takes a full day to make, the vast majority of the time is hands off! Keep reading to learn how to make your own Homemade Greek Yogurt!

Homemade Greek yogurt

Ingredients and Equipment

In terms of ingredients, all you’ll need is whole milk and some plain, full-fat Greek yogurt. I’ve made this recipe with pasteurized, homogenized milk such as Organic Valley as well as low-heat pasteurized, non-homogenized milk such as Crystal Ball Farms and both work. I have not tested this recipe on raw milk.

You may be wondering why yogurt is an ingredient to make yogurt. It’s because it provides the bacterial cultures needed to ferment the milk, so you’ll want to make sure you use yogurt with live and active cultures and no added ingredients such as flavors or sweeteners. Once you make the yogurt, you can save a quarter cup to start your next batch so you don’t have to keep buying yogurt at the store.

For equipment, most importantly, you’ll need an Instant Pot to heat and ferment the milk. I’m certain there are ways to make yogurt without one, but I have never attempted it. You’ll also need a cheesecloth for separating the yogurt and the whey and a thermometer (such as one for meat or candy) to measure the milk temperature.

homemade greek yogurt

How to Make Homemade Greek Yogurt

Pour the milk into the inner chamber of the Instant Pot and set to sauté mode. Whisk often until the milk reaches 180℉. Check the temperature frequently to prevent it from getting too hot.

When it reaches temperature, turn off the Instant Pot and remove the inner chamber. Allow the milk to cool to 110-115℉. I usually just let it cool on the counter, but if you want to speed up the cooling process, place the inner chamber of the Instant Pot in a large bowl of cool water. Just be sure the check the temperature more frequently, as it will cool down quickly and you don’t want the temperature to drop below 110℉.

When the milk has cooled, whisk in the yogurt. Place the inner chamber back in the Instant Pot and press the ‘yogurt’ button. Be sure it is on the ‘normal’ setting and set the time to 12 hours. Then place the lid on the Instant Pot without the sealing ring. The silicone ring tends to hold on to flavors of previous things you’ve cooked and can make the yogurt taste a little oniony! The seal is not necessary since the yogurt will not be pressure cooked, so it also does not matter if the valve is set to sealing or venting.

Top down view of yogurt bowl with raspberries, seeds, and cinnamons with a bowl of raspberries on one side and a spoon on the other

When the 12 hours is up, the screen should say ‘yogt’. Then secure the cheese cloth over a large bowl. I use clothespins, but a large rubber band should work too. Pour the yogurt into the cheesecloth to strain out the whey. This will take several hours. Place in the refrigerator to chill overnight while the liquid drains.

When the yogurt is chilled and the whey is separated, scoop the yogurt into an airtight container. If it is too thick, add some of the whey back in. Serve with fresh berries, homemade granola, seeds, cacao nibs, nut butter, or your other favorite toppings! You can save the leftover whey and use it as an egg replacer (3 Tbs = 1 egg) or add it to bread in place of water or make your own ricotta cheese. (I haven’t tried this yet, but would really like to!)

Close up of raspberries and chia seeds over homemade greek yogurt

I hope you enjoy this Homemade Greek Yogurt! Be sure to leave a rating below and let me know what you think in the comments! Happy cooking!

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Homemade Greek Yogurt

This simple recipe only requires two ingredients to make a thick, creamy, high protein Greek yogurt. It's perfect for a satiating breakfast or snack.
Prep Time5 minutes
Cook Time15 minutes
Fermenting Time and Chilling Time1 day
Total Time1 day 20 minutes
Servings: 4
Rachel Alexandra

Equipment

  • Instant Pot
  • Cheese cloth
  • Thermometer

Ingredients

  • ½ gallon whole milk
  • ¼ cup full fat, plain Greek yogurt

Instructions

  • Pour the milk into the inner chamber of the Instant Pot and set to sauté mode.
  • Whisk often until the milk reaches 180℉.
  • Turn off the Instant Pot and remove the inner chamber. Allow the milk to cool to 110-115℉.
  • When the milk has cooled, whisk in the yogurt. This acts as a starter culture.
  • Place the inner chamber back in the Instant Pot and press the 'yogurt' button. Be sure it is on the 'normal' setting and set the time to 12 hours.
  • Place the lid on the Instant Pot without the sealing ring. (The ring tends to hold on to flavors of previous things you've cooked and can make the yogurt taste a little oniony!) It does not matter if the valve is set to sealing or venting as the yogurt will not be pressurized.
  • When the 12 hours is up, the screen should say 'yogt'. Then secure the cheese cloth over a large bowl. I use clothespins, but a large rubber band should work too.
  • Pour the yogurt into the cheesecloth to strain out the whey. Place in the refrigerator to chill overnight while the liquid drains.
  • When the yogurt is chilled and the whey is separated, scoop the yogurt into an airtight container. If it is too thick, add some of the whey back in.

Notes

Make sure the yogurt you use as a starter culture contains live and active cultures!
After I make a batch of yogurt, I save a quarter cup to use as the starter for my next batch.
You can use homogenized or non-homogenized milk for this recipe.
The leftover whey can be saved to be used as an egg replacer (3 Tbs = 1 egg, similar to aquafaba) or added to bread in place of water.
Tried this recipe?Mention @roots_and_rosemary or tag #rootsandrosemary

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