How to Make Greek Yogurt at Home

Do You Need a Pressure Cooker or Instant Pot to Make Yogurt?

While Instant Pots and pressure cookers offer undeniable advantages for yogurt-making, such as speed, precise temperature control, multi-functionality, hands-off operation, and consistency, it’s still entirely possible to craft delicious homemade yogurt without them.

Traditional stovetop methods involve heating milk to a specific temperature, adding yogurt culture, and fermenting the mixture in a warm spot. Alternatively, specialized appliances like yogurt makers provide controlled environments for fermentation, ensuring reliable results. Some home cooks also utilize warm ovens or sous vide machines for consistent temperatures during fermentation. With these alternative methods, you can still achieve creamy homemade yogurt, even without an Instant Pot or pressure cooker, however, the Instant Pot method is my go-to approach and I’ll share the ingredients and step by step directions on how I make it next!

• Greek Yogurt Strainer
• Natural sweetener, like honey or agave (to taste)
• 2 teaspoons vanilla extract
• Containers (we use these for the kids and these for DIY Parfaits!)

• Instant Pot
• 1 Gallon Ultra-Pasteurized Milk
• 2-3 tablespoons Yogurt Starter (this can be homemade yogurt from a previous batch or store bought yogurt as long as they have live active cultures.)
• Greek Yogurt Strainer
• Natural sweetener, like honey or agave (to taste)
• 2 teaspoons vanilla extract
• Containers (we use these for the kids and these for DIY Parfaits!)

Step 4

Allow the Instant Pot to ferment the yogurt for 8 hours. Avoid moving or jostling the Instant Pot during this time to ensure consistent results.

Step 5

Once the yogurt has finished fermenting, you can strain it for a thicker Greek-style consistency by removing some of the whey. This will lead to a thicker, creamier consistency. Pour the yogurt into the strainer and let it drain in the refrigerator for several hours or overnight.

Step 6

Transfer the yogurt into airtight containers and refrigerate. Serve it plain or with your favorite toppings. We like to make vanilla yogurt by adding a sweetener like honey or agave to taste and 2 teaspoons of vanilla.

Step 1

Add ultra-pasteurized milk to the Instant Pot. I get my milk from Trader Joe’s at a decent price – they sell ultra-pasteurized milk by the half gallon, so I will use two of these. If you cannot find ultra-pasteurized milk, heat the milk over medium heat until it reaches 180°F (82°C), stirring occasionally. Remove the pot from heat and let it cool to around 110°F (43°C). You can speed up cooling by placing the pot in a cold water bath. 

Step 2

In the Instant Pot, mix 2-3 tablespoons of the yogurt starter to the milk. 

Step 3

Close the Instant Pot lid and set the valve to the sealing position. Select the “Yogurt” function on your Instant Pot and adjust the time to 8 hours. The Instant Pot will automatically maintain the ideal temperature for yogurt fermentation.

Step 4

Allow the Instant Pot to ferment the yogurt for 8 hours. Avoid moving or jostling the Instant Pot during this time to ensure consistent results.

Step 5

Once the yogurt has finished fermenting, you can strain it for a thicker Greek-style consistency by removing some of the whey. This will lead to a thicker, creamier consistency. Pour the yogurt into the strainer and let it drain in the refrigerator for several hours or overnight.

Step 6

Transfer the yogurt into airtight containers and refrigerate. Serve it plain or with your favorite toppings. We like to make vanilla yogurt by adding a sweetener like honey or agave to taste and 2 teaspoons of vanilla.

Embracing Homemade Yogurt: A Healthier and Customizable Option

Making Greek yogurt at home not only offers a rewarding culinary experience but also presents a healthier alternative to store-bought options. By making yogurt in your own kitchen, you gain control over the ingredients, allowing you to adjust sweetness levels, avoid additives like preservatives, coloring, gums, and artificial flavors, and tailor the yogurt to your dietary preferences and health goals. Homemade yogurt is a wholesome and nutritious addition to any diet, providing probiotics and essential nutrients while offering the satisfaction of knowing exactly what goes into your food. I hope you have found that the process is really quite simple, yet tremendously rewarding!

Side Note: Don’t Throw Your Whey Away!

Don’t toss that leftover whey from making Greek yogurt—put it to good use! Whey is a versatile ingredient packed with nutrients. Add it to smoothies for a protein boost, use it in baking recipes for added moisture and flavor, or incorporate it into marinades to tenderize meat. It’s also great for enhancing homemade soup stocks, fermenting vegetables, and cooking grains. Additionally, you can dilute whey with water to fertilize plants in your garden or supplement livestock feed. With these creative uses, you can maximize the nutritional value of whey while minimizing food waste.