Instant Pot Greek Yogurt

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Makes: About 1 litre strained yogurt • Prep Time: 15 minutes • Cook Time:  8–12 hours (incubation)  • Strain Time:  Overnight

I N G R E D I E N T S

• 2 litres full-cream milk

• 2 tbsp Greek yogurt (with live cultures)

D I R E C T I O N S

1. Pour milk into the Instant Pot. Select Yogurt > Boil and heat until it reaches 84°C.

2. Allow milk to cool to 43°C.

3. Remove 1 cup of the warm milk and whisk it with 2 tbsp Greek yogurt until smooth.

4. Pour this mixture back into the Instant Pot with the rest of the milk and stir gently.

5. Select Yogurt mode and incubate for 8–12 hours, depending on how tangy you like it.

6. Once set, transfer yogurt to a strainer lined with muslin or a nut milk bag. Strain overnight in the fridge for a thick, creamy Greek-style texture.

7. Store in an airtight container in the fridge for up to 1 week.

   
   

N o t e :

Store in an airtight container in the fridge for up to 1 week.

The longer you strain, the thicker and creamier your yogurt will be.

Perfect for breakfast bowls, smoothies, or savoury dips.

For extra flavour, stir through a drizzle of honey, fresh fruit, or a spoonful of chia jam before serving. Parker loves his with mashed banana or berries on top