How to make the BEST Instapot Greek Yogurt - time, temperature and cost. #cheap #greekyogurt

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.

Clean the Instapot by steam cleaning it for five minutes.

Pour 1 gallon of milk into the Instapot and set to sauté function.

Heat the milk to 185 to 190°F, stirring continuously to prevent burning.

Once the milk reaches the desired temperature, turn off the Instapot and cool it down.

Fill a sink with cold water and add ice cubes and ice packs to cool the milk quickly.

Place the Instapot in the cold water to drop the temperature to between 110 and 115°F.

Add 1 heaping tablespoon of plain yogurt to the cooled milk and stir to distribute.

Close the Instapot without the rubber ring and press the yogurt button, setting the time for 18 to 24 hours.

After the fermentation period, check the yogurt; if there's liquid, it's whey.

Prepare a strainer by placing a colander in a large pot and adding a yogurt strainer bag on top.

Pour the yogurt from the Instapot into the strainer carefully to drain the whey.

Refrigerate the strainer for a few hours to allow more whey to drain out.

After a few hours, check the yogurt; it should be thickened.

Transfer the thickened yogurt into containers, measuring the yield.

Equipment Needed

Spice Level:

Dietary

Allergens