Okay, okay. I know what you’re thinking. Making homemade Greek yogurt seems a little…much. But honestly, that couldn’t be farther from the truth! Homemade yogurt takes time, yes, but very little effort. Plus, it supports gut health, delivers a solid dose of protein, promotes bone health with nutrients like calcium and B12, and even helps with muscle recovery after a solid workout. [1]
One gallon of whole milk yields at least twice as much homemade Greek yogurt as a store-bought carton for at least half the cost. My family used to spend upwards of $80-100 on yogurt every month at the grocery store. Not only can you make more Greek yogurt for less money, but you will also enjoy naturally sweetened, thick, creamy Greek yogurt made from just 6 simple ingredients.
My family loves to pair this Greek yogurt with my Sweet & Salty Granola, as the base of Apple Deluxe, on the side of a pile of fresh berries, or “just” plain, but the possibilities are endless:
- Add fruit purée for more natural flavor and sweetness
- Mix in cocoa powder for a chocolatey twist
- Use cucumber, dill, lemon juice, and garlic for a refreshing tzatziki dip that pairs perfectly with Greek Chicken Wraps
I have to thank my dear friend and colleague, Erika, for convincing me to make my own Greek yogurt. She inspired this recipe, so I think of her every time I start a new batch. Making homemade Greek yogurt might sound intimidating at first, but once you try it, store bought just won’t impress you much. So, using my best Shania Twain voice, Let’s go, gurt!
Greek Yogurt
Description
Thick and creamy Greek yogurt is made by straining regular yogurt to remove excess whey, resulting in a rich texture and concentrated flavor. It’s packed with protein, probiotics, and calcium, making it perfect for breakfast bowls, smoothies, baking, or as a healthy substitute for sour cream and mayonnaise. Enjoy it plain, or sweeten it naturally with honey and fresh fruit for a wholesome treat.
Ingredients
Instructions
Step 1
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Gather ingredients and equipment
Gather milk, yogurt starter, and Instant Pot.
Step 2
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Heat the Milk
Add 1 gallon of milk to the inner pot and close the lid. Press the yogurt button until it says "boil" on the screen. It will take about one hour for the milk to get to 180°F.
This step denatures proteins so your yogurt thickens properly.
Step 3
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Cool the Milk
Once the Instant Pot beeps multiple times, open the lid and use a kitchen thermometer to ensure the milk's temperature is 180°F.
Remove the inner pot and place in a clean sink filled with ice water. Let the pot sit for about 10-15 minutes until the temperature reaches 110-114°F. Remove any "skin" that forms on the surface as it cools.
It is very important that you get the milk to this temperature range to ensure proper incubation. If you don't have a sink large enough to fit the pot, leave it on the counter for about an hour.
Step 4
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Add the Starter
Once the milk cools to 110-114°F, take a half cup of the milk and whisk in 0.25c of the yogurt starter. Mix until creamy, then return mixture to the inner pot and stir until combined.
If this is your very first batch, use PLAIN Greek yogurt from the store as your starter. Check the ingredients to make sure it has live, active cultures.
Step 5
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Incubate
Place the inner pot back into the Instant Pot. Click the "Yogurt" button until the red light hovers above "Normal." Use the +/- buttons to adjust the timer to 12 hours.
The longer you incubate, the thicker the yogurt will become.
Step 6
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Cool the Yogurt
After the yogurt is done incubating, remove the lid. The yogurt should look thick and wiggle a bit like Jello. Remove the inner pot, cover with aluminum foil, and chill in the fridge for 4-6 hours until it is fully set.
Step 7
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Strain the Yogurt
After the yogurt is chilled and set, pour the yogurt into a fine mesh strainer and allow it to strain until it reaches your desired thickness.
I like ours to sit for at least 6 hours or until it looks like cream cheese. That way, it is still thick after adding the honey and maple syrup (see Step 8).
The leftover whey is full of nutrients! Instead of pouring it out, add a few tablespoons to your smoothies, oatmeal, baked goods, or even as a natural starter for pickles.
Step 8
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Sweeten the Yogurt
Add the vanilla, honey, maple syrup, and cinnamon and mix until fully combined. Store in an airtight container for up to 7 days.
