How to Make Greek Yogurt at Home (Thick, Creamy, & High-Protein!)

whole milk

🥗Healthier: low-fat milk

💰Cheaper: powdered milk

Low-fat milk reduces calories while still providing creaminess.

starter culture

🥗Healthier: probiotic capsules

💰Cheaper: store-bought yogurt

Probiotic capsules provide beneficial bacteria at a lower cost.

Start by using half of the previous yogurt batch or store-bought yogurt as a starter.

Ensure the half and half is ultra pasteurized; if not, boil it for 1-2 minutes and cool it down to below 100 degrees.

Add 2 tablespoons of inulin powder to the half and half.

Open 2 capsules of inner soil probiotic and add the contents to the mixture.

Whisk the mixture thoroughly to remove clumps of inulin powder.

Pour the mixture into the Instant Pot liner.

Seal the Instant Pot lid and set the vent to sealed position.

Press the yogurt button and set the timer for 9 hours.

After 9 hours, refrigerate the yogurt overnight with the lid on.

To turn the yogurt into Greek yogurt, place a strainer over a bowl and line it with cheesecloth.

Pour the yogurt into the strainer lined with cheesecloth and wrap it in a towel.

Refrigerate the strainer with yogurt for 24 hours to drain the whey.

After 24 hours, remove the lid and check the consistency of the yogurt.

Measure the liquid that has drained from the yogurt, which should be about 2 cups.

Transfer the thickened yogurt into a glass container for storage.

Equipment Needed

Spice Level:

Dietary

Allergens