Instant Pot Thick Greek Yogurt

We are Greek, yet I have never attempted to make my own Greek yogurt (I know, *gasp*). We are Fage faithful purchasers, since this is what my husband and I both grew up and deem "the real stuff."

But since our Crock-Pot Express joined out family at Christmas, I decided it was time to try it out. Worst case, I was out a half gallon of milk.

This recipe was a huge (good) surprise though! Perfect tart taste and thick, creamy consistency.

Ingredients:

• 1 half gallon of milk (use can use any fat level, I used 2%)
• 3 T of Fage Plain Greek Yogurt (be sure it says "Live Cultures" on the container)
• Instant Pot or Crock-Pot Express
• Cheesecloth
• Mesh Strainer or Colander
• Digital Thermometer
• Large Bowl

Helpful Tip:

• Once you start making your own yogurt, save 3T of your last batch to add to the new one as your “starter”.  I like to freeze it as a yogurt cube, then I never have to worry about saving some.

Instructions:

• Starting with a cold Instant Pot liner, add in the half gallon of cold milk.

• Place lid on the pot and lock into place. Steam valve should be "open".

• Hit the "Yogurt" button and the screen on your Crock-Pot Express will read "Heat" and the "High Temp" light will be on. For an Instant Pot, hit "Yogurt" then hit "Adjust" until the display says "Boil".

• Your device will beep at the end of this cook cycle. There is no pressure, so you do not need to release any steam. Give it a stir with a wooden spoon so you know it heated evenly, then check the temperature with your thermometer. You want it at least 180 degrees, ideally between 180-185. If it is not up to this temperature, lock the lid back in place and do another yogurt cycle, then check the temp again.

• Prepare an ice bath in your kitchen sink, filling the sink about 4" deep with cold water, then add in about 8 cups of ice. Using mitts, remove the warm liner of milk from your device and put in the ice bath. The water should come up the outside of your pot about half way. Stir frequently to help the milk cool down. 

• Check the temp once a minute until it's between 95-110 degrees. Once you are in this range, remove the liner from the ice bath and dry the bottom of it well! 

• Ladle 1 cup of the milk into a bowl and stir in the 3 tablespoons of prepared Greek yogurt and mix well until the yogurt is dissolved into the milk. Add back to the main pot of milk. (If you want to add a flavoring like vanilla, now is the time to add 1 teaspoon of extract).

• Place the liner of milk back into the device. Press the "Yogurt" button and adjust the time up to 12 hours. I like to set this in the evening so it'll set while I'm asleep.

• Lock the lid on (pressure valve open), set it and forget it!

• When the 12 hours is up, your device will beep. When you open it, don't freak out that it's runny/thin. You haven't drained it yet.

• Turn off the device.

• Prepare your straining station: Large bowl with the colander or mesh strainer sitting it in, then lay your cheesecloth inside the strainer.

• In batches of about 2 cups at a time, pour the yogurt into the cheesecloth and let it drip. This takes time. I pour in some yogurt and check it after about 20-30 minutes. 

• Once the dripping is slowed or stopped, I gather the cheesecloth and give it a final, gentle squeeze to get out the extra liquid.

• This liquid is WHEY (DO NOT TOSS IT OUT). More about that later on.

• I keep a pitcher nearby to pour in the whey as it drips out and another glass bowl to scrap the strained yogurt into after it's strained and it becomes nice and thick. 

• Repeat until all of the yogurt has been strained. If you still want it thicker, repeat again with a cheesecloth until it's thicker.

PHEW! That's it. I stop here to portion it out into containers for 21 Day Fix snacks, but you can store it all together in an air-tight container in your fridge for about a week or so. Give it a little stir before you enjoy.

21 Day Fix = 1 red container