Greek Yogurt in the Instant Pot- Thick & Creamy

Instant pot Greek yogurt youmakeitsimple.com

Making yogurt used to seem real intimidating to me, until I learned how to make Greek yogurt in the Instant Pot. It is so easy and I am totally in love with this recipe!

Who would have thought you can make yogurt in a pressure cooker. This baby does it all. When I got my Instant Pot, I was able to get rid of my rice cooker, crock pot and manual pressure cooker. I just bought another Instant Pot, ha ha. It is so nice to have an extra one handy for those times when I want to steam veggies and cook a main dish at the same time. Now I have more room in my pantry and an easy way to make yogurt!

I love this thing and I am totally in LOVE with this Greek Yogurt Recipe!

This is seriously the best yogurt ever. I am not a big fan of eating plain yogurt without anything on it, but this is so yummy I even like it PLAIN. There are only TWO ingredients, THREE if you want to add a little vanilla flavoring.

Post update September 26, 2018 – I have added a few new nuggets of information about timing and straining.

Ingredients:

  • 1/2 gallon of milk (I like to use organic milk. Sometimes I use whole milk and other times just 1%, both turn out creamy. I also hear goat milk works great too).
  • 2 Tablespoons starter yogurt (The “starter yogurt” is simply already made yogurt. The yogurt that you use for the starter is very important.  The first time making yogurt, purchase a high quality container of yogurt containing milk and live active cultures; nothing more).
  • 1/2 – 1 Tablespoon pure vanilla extract (optional)

Makes approximately 5-6 cups yogurt.

RECIPE CAN BE DOUBLED WITH GOOD RESULTS!

What you will need:

I have a NEW way to strain the yogurt! The nut bag method is what I instructed previously, but it can be messy and almost requires someone else to assist in pouring the yogurt into the bag.

The new method is using a strainer and coffee filters. You can find a video tutorial here, and the blog post about it here.

NOTE: If you are processing a full gallon of milk, you will have to strain it in two batches, unless you have a big strainer.

Once you start making your own yogurt, you can save at least 2 tablespoons of your last batch to add to the new one as your “starter”.  I like to freeze some yogurt then I never have to worry about saving some. It goes fast in my house.

I use this handy BIG ice cube form. It is the perfect size for 2 tablespoons servings of yogurt. After they are frozen, I pop them out and put in a zip bag in the freezer.

Let’s get to the instructions of how to make it.

1-Pour the cold milk into a COLD Instant Pot pan

Place the lid on the pot.

 

2-Press the Yogurt button on the Instant Pot Pressure Cooker and then the “Adjust” button until the display says “boil”

When the boiling cycle is done, a beep will sound and the Instant Pot Pressure Cooker display screen will say “Yogt.”

*You can remove the lid immediately. There is no need to wait for pressure to come down. The yogurt making process does not require the machine to come up to pressure.

3- Stir the milk and using a digital thermometer, check the temperature of the milk.

You are trying to get the milks temperature up to at least 180 F°. I like to get it up to 181-185 F°. (The first time I made it, it didn’t set up real well and I am sure it was because I wasn’t patient enough to wait for it to get up to temperature). If is not 180 degrees, you will need to do another boil. It may take a few boil sessions to get it up to temperature.

(There will be hot spots so stirring prior to taking the temperature, will give a more accurate reading).

*If you can’t reach 180 F degrees after two cycles, hit Sauté and then adjust to low and whisk continuously (scraping the bottom too), until you get to 180 degrees.  (I like to get to 181-185 F° ).

It helps to give your milk a whisk halfway into the boil cycle (and again later on, if you remember).

4-Remove the cooking pot from the Instant Pot Pressure Cooker and allow the milk to cool down to 110 F°

Sit the pot on a cooling rack where air can circulate around it. If I am in a hurry, I like to fill the sink with cold water and place the pot in the sink. (Be careful not to get any water in it). Remember to always stir the milk prior to taking the temperature.

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

5-Get a little bowl and take about a cup of the milk from Instant Pot and whisk in the starter, mixing well. Pour this mixture back into the pot

If you want to add a sugar (which I never do) and/or vanilla, now is the time to do so. Stir well.

6-Place the cooking pot back into the Instant Pot.

Make sure you dry off the pot before placing it back in the Instant Pot, if you had it in the sink with water.

7- Push the Yogurt Button, the display will show 8:00

(This is 8 hours). If you prefer a tarter yogurt, adjust the time to 10:00 hours. I usually set mine at 9 or 10.


****For those of you who have digestive issues, a few of my readers have left feedback regarding how longer processing helps with the digestion of lactose.

Kristen says: You might not need the Lactaid milk–the bacteria in yogurt digest the lactose and homemade yogurt that has been fermented for hours (the longer the better for lactose issues) has little lactose left. You might need to experiment to see how long you need to ferment it for your body to tolerate it. Good luck from another lactose-intolerant person

Mandy said: Just an FYI for anyone, like myself, who has to deal with chronic digestive issues: Long fermented yogurt is particularly helpful. I cook mine for a full 24 hours. I was amused when I got my Instant Pot to find out that 24 hours is one of the default yogurt settings. When we got our two cats, the little girl kitten begged for yogurt so pitifully that I did some research. Cows milk isn’t good for kitties but guess what. Home made, long fermented yogurt is. Score!!!! She gets her tablespoon every morning without fail.


A few things to note:

  • Be mindful if you press the adjust button twice, the Instant Pot will adjust to 24:00 hours. (Perhaps that is the setting many of us should be using). Make sure you get it to the right time setting for your needs.
  • The Instant Pot may reset from the “Normal” function to the “Less” function! You don’t want to incubate on the “Less” option. Make sure it is on “Normal”.
  • After you set your time, the Instant Pot will start to count up. I like to have the incubation period happen while I sleep. So if I go to bed at 10:00, I will start my yogurt making around 8:00. That gives me time for heating and cooling. It works out wonderful.

When I wake up it is ready to strain. If you like a thinner consistency, you won’t need to strain it.

To Strain or Not to strain

Un-strained Yogurt is just regular Yogurt and strained Yogurt is called “Greek Yogurt.” YUMMY! You are going to love this stuff.

The instructions below are for using the NUT MILK BAG to strain the yogurt.

The other method of straining using a bowl strainer and coffee filters can be found here.

8- Pour the yogurt into a strainer or Nut Bag

This is the nut milk bag. Place a big bowl underneath the strainer or bag to catch the whey that will drip out.

If you use a rice milk bag, you can make a knot in the string and hang it from a cabinet knob. Let it sit and drain until you get the consistency you like. This will take a few hours. If it is not a hot day, I just leave it out on the counter. If it is hot in your kitchen, you can let it strain in the refrigerator

9- You can save the whey and use it in smoothies, salad dressings, etc for added probiotic nutrition.

Make sure you label the jar you put it in. You don’t want someone thinking this is lemonade or some other beverage. There will usually be a few quarts of whey left over.

10-Place the yogurt into single one cup jars, or other glass containers

I like using these 2 cup glass jars with plastic lids.

These jars are great to store just about anything in (dried herbs, nuts, bulk seeds, etc).

This recipe makes 4 1/2 – 5  cups of Greek yogurt.

Here are some ideas of what to put in your yogurt

Play Video

If you ever want a little sweetness, you can add a smidget of,  honey or maple syrup.

Frozen berries, nuts and flaked coconut added to the yogurt makes a yummy, healthy and nutritious breakfast.

Greek Yogurt in the Instant Pot- Thick & Creamy

Instant pot Greek yogurt youmakeitsimple.com

Making Greek yogurt in the Instant Pot is a snap. This yogurt is thick and creamy with no added preservatives or sweeteners. Totally delicious!

  • Prep Time10 min
  • Cook Time8 min
  • Total Time18 min
  • Ready in8 hours 40 minutes
  • Yield5 cups
  • Serving Size1 cup
[MEDIAVINE EXAMPLE AD SPACE 1]

Ingredients

    • 1/2 gallon of milk (I like to use organic milk. Sometimes I use whole milk and other times just 1%, both turn out creamy. I also hear goat milk works great too).
    • 2 Tablespoons starter yogurt (The “starter yogurt” is simply already made yogurt. The yogurt that you use for the starter is very important.  The first time making yogurt, purchase a high quality container of yogurt containing milk and live active cultures; nothing more).
    • 1/2 – 1 Tablespoon pure vanilla extract (optional)
[MEDIAVINE EXAMPLE AD SPACE 2]

Instructions

1

Pour the cold milk into a COLD Instant Pot pan

Place the lid on the pot.

2

Press the Yogurt button on the Instant Pot Pressure Cooker and then the “Adjust” button until the display says “boil”

When the boiling cycle is done, a beep will sound and the Instant Pot Pressure Cooker display screen will say “Yogt.”

*You can remove the lid immediately. There is no need to wait for pressure to come down. The yogurt making process does not require the machine to come up to pressure.

3

Stir the milk and using a digital thermometer, check the temperature of the milk.

You are trying to get the milks temperature up to at least 180 F°. I like to get it up to 181-185 F°. (The first time I made it, it didn’t set up real well and I am sure it was because I wasn’t patient enough to wait for it to get up to temperature). If is not 180 degrees, you will need to do another boil. It may take a few boil sessions to get it up to temperature.

(There will be hot spots so stirring prior to taking the temperature, will give a more accurate reading).

*If you can’t reach 180 F degrees after two cycles, hit Sauté and then adjust to low and whisk continuously (scraping the bottom too), until you get to 180 degrees.  (I like to get to 181-185 F° ).

It helps to give your milk a whisk halfway into the boil cycle (and again later on, if you remember).

4

Remove the cooking pot from the Instant Pot Pressure Cooker and allow the milk to cool down to 110 F°

Sit the pot on a cooling rack where air can circulate around it. If I am in a hurry, I like to fill the sink with cold water and place the pot in the sink. (Be careful not to get any water in it). Remember to always stir the milk prior to taking the temperature.

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

5

Get a little bowl and take about a cup of the milk from Instant Pot and whisk in the starter, mixing well. Pour this mixture back into the pot

If you want to add a sugar (which I never do) and/or vanilla, now is the time to do so. Stir well.

6

Place the cooking pot back into the Instant Pot.

Make sure you dry off the pot before placing it back in the Instant Pot, if you had it in the sink with water.

7

Push the Yogurt Button, the display will show 8:00

(This is 8 hours). If you prefer a tarter yogurt, adjust the time to a longer time. I usually set mine at 20-24 hours.

Straining Instructions

8

Pour the yogurt into a strainer or Nut Bag

This is the nut milk bag. Place a big bowl underneath the strainer or bag to catch the whey that will drip out.

9

If you use a nut milk bag, you can make a knot in the string and hang it from a cabinet knob. Let it sit and drain until you get the consistency you like. This will take a few hours. If it is not a hot day, I just leave it out on the counter. If it is hot in your kitchen, you can let it strain in the refrigerator.

10

You can save the whey and use it in smoothies, salad dressings, etc for added probiotic nutrition.

Make sure you label the jar you put it in. You don’t want someone thinking this is lemonade or some other beverage. There will usually be a few quarts of whey left over.

11

Place the yogurt into single one cup jars, or other glass containers

I like using these 2 cup glass jars with plastic lids.

These jars are great to store just about anything in (dried herbs, nuts, bulk seeds, etc).

[MEDIAVINE EXAMPLE AD SPACE 3]

Oh, this is so much more nutritious and better for you than store bought yogurt. All those added sugars and food coloring and whatever else goes into that stuff is unnecessary . You won’t ever want to buy store bought yogurt again.

We use this yogurt in place of sour cream too. It makes a great chip dip as well.

There you have it…….. a creamy, dreamy Greek yogurt!

Enjoy!

jan3

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DIY: Upcycled Sweater Slippers

Keep your feet warm this winter with a cozy pair of upcycled sweater slippers.  If you like to sew, these slippers are fun to make and are quite easy to make. You can  use upcycled felted wool sweaters, mixed fiber sweaters and even fleece.  The PDF patterns can be purchased from my Etsy shop and can be downloaded instantly.

Upcycled Sweater Slippers

Here are 5 different upcycled sweater slippers styles to choose from

The Basic Slipper

This is one of the first slipper patterns I designed. Simple, basic and cozy.

Upcycled Sweater Slippers

Elf Slippers

This pattern is for infants and children.

Upcycled Sweater Slippers

Adults get your whimsy on.

Upcycled Sweater Slippers

The Crossover Slipper

These slippers look more difficult to sew, but they are actually one of the easiest pair of slippers to make.

Upcycled Sweater Slippers

Slipper Boots

For those of you who don’t want the warmth to stop at the ankles.

Adult, child and infant sizes are available.

Upcycled Sweater Slippers
Upcycled Sweater Slippers

Bowling Slippers

Upcycled Sweater Slippers

This is the perfect time to whip up a pair of cozy, foot lovin slippers for Christmas!

jan3

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Sore Throat: 4 Alternative Remedies That Work

If you are experiencing a sore throat, don’t jump in the car and run to the clinic just yet. I am going to share with you 4 simple alternative remedies for a sore throat that really work! Many of the ingredients you probably already have in your home.

Honey, Cayenne and Garlic:

This is one of Dr. Christopher’s remedies I learned about many years ago and it is VERY effective in treating sore throats and even strep throat. When I get a sore throat I don’t even bother with a strep test because even if it is or isn’t strep, this will take care of it.

How long does it take to get over strep throat with the standard medical procedure? 10 days on an antibiotic. This herbal remedy will generally get you over strep throat in 24 hours, and you won’t have to deal with all the side effects of antibiotics.

  • Put 1 tablespoon of honey in a small bowl (use raw unprocessed honey)
  • Add 1/4 teaspoon of cayenne pepper
  • Add 4 cloves of minced garlic (yep, your breath is going to smell fabulous) Trust me it is worth it.
  • Mix well
  • Cover and use as indicated below.

Take ½ teaspoon to one teaspoon of the formula every 30-60 minutes. Don’t wash it down – let the honey coat the throat, then the cayenne will bring blood into the area, and then your immune system will be stimulated with the garlic. Garlic is anti-bacterial, anti-fungal, and anti-viral, so anything that may be causing the sore throat, is toast! It is quite soothing to your throat!

Orange Juice and Cayenne Pepper:

If it isn’t strep, this is great option for a mild sore throat.

  • Pour a little orange juice in a cup
  • Add 2-4 shakes of cayenne pepper.
  • Mix well and drink quickly.

It does burn, but just for a few seconds. This brings more circulation to the area so the body can start fighting whatever is causing the sore throat.

3   Salt Water:

Another very simple option for a mild sore throat is to simply gargle with salt water. This is good to do as soon as you feel a sore throat coming on.

  • Mix a teaspoon of salt in eight ounces of warm water.
  • Gargle the whole mixture several times a day.

This will increase the blood supply to the area by washing away mucus and dilating capillaries, thereby enabling better circulation of infection-fighting antibodies. The salt draws out some of the fluid in the throat that causes the swelling and inflammation. If this doesn’t bring comfort, you may want to opt out to some of the other options.

Sore Throat

Lymph Massage

Lymph massage is a good thing to do whenever you are sick, especially when you have a sore throat or ear infection.  Adding this blend of essential oils to the neck and armpit area will help the body move congestion in the lymphatic system. If you do not have all the essential oils listed below, you can still use what you have combined with olive oil or coconut oil.

  • 20 drops Melaleuca
  • 5 drops Lemon
  • 5 drops Cinnamon
  • 2 drops Wintergreen
  • 13 drops Lavender
  • 9 drops Clove
  • 8 drops Thyme
  • 8 drops Eucalyptus

In a 2 oz. dark colored glass jar, combine essential oils and fill with fractionated coconut oil or pure virgin olive oil. If using olive oil, you may want to store this in the refrigerator to keep the oil from going rancid.Place the lid on the bottle and shake well.

Apply the oil around the neck area, especially below and behind the ears. With a soft massaging motion drag your hand down the neck towards the sternum area and around the ear. Go easy because this area may be very tender. The essential oils will penetrate the skin and enter the bloodstream to help fight infection. Apply the oil blend to the bottoms of the feet as well.

I hope you found this information helpful.

 

jan3

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