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How To Make Homemade Greek Yogurt

Greek Yogurt Recipe

This Greek yogurt recipe utilizes an instant pot. It is such a simple and easy way to make yogurt. I use our fresh, raw milk from our goats. You can use any animal-based milk you like, but whole milk is the best. So even if you normally drink 2%, grab the red capped milk for this recipe. You’ll use half a gallon of milk.

Also, yes you need Greek yogurt initially for this recipe for culturing. But once you make this, you’ll always have your own yogurt culture to use over and over again. You need the live, beneficial bacteria to make yogurt. You just save about 1 cup from each batch to reuse for culturing.

Greek Yogurt Recipe Ingredients:

  • 1/2 gallon whole, animal-based milk
  • Greek yogurt

Tools Needed:

  • Instant pot
  • Thermometer
  • Strainer
  • Cheesecloth


  1. Place 1/2 gallon of milk into the instant pot.
  2. Press the yogurt button twice which set the instant pot to boil.
  3. Once the instant pot is done boiling, remove the lid and set the whole pot into an ice bath of cold water to cool. Check the temperature. Once the thermometer reads 100 degrees you are ready for the next step. Cooling usually takes about 20 minutes.
  4. If a film develops on the top of your milk this is normal, you can easily remove this with a fork but its not necessary.
  5. Add a large dollop, about 1/2 cup of Greek yogurt to your cooled milk.
  6. Place back into the instant pot, replace the lid, and press the yogurt function. This should automatically set it for 8 hours.
  7. Once the instant pot is done, place a small cereal bowl upside down into a large mixing bowl. On top of the cereal bowl you will place a pasta strainer covered with cheesecloth. Dump the yogurt mixture into the cheesecloth. Place in the fridge to drain for 12 hours.
  8. Once done draining, remove the yogurt from the cheesecloth/strainer and place into Tupperware. Your yogurt is ready! Feed the remaining whey that drained into the mixing bowl over your dog or cats’ food, they will love it!

Just remember to always reserve 1 cup of your yogurt batch for the next culturing and you will never run out.

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