LogFAQs > #936974103

I've been making Greek yogurt in mine, a gallon of milk's Worth, each week.

Need a thermometer, 1 gallon whole milk + 1 or 2 tbs of leftover yogurt with live cultures. I had been buying 5% fat FAH-YEH (lol the real spelling is auto censored) and have propagated that serially.

Starting with freshly opened gallon of milk, add to instant pot and heat to 180F on Saute setting while stirring almost constantly (the boil setting from the yogurt button never gets it up to 180 and heats slowly anyway)

Cool to 115F (I set the instant pot insert into an ice water bath in a v large mixing bowl)

Add leftover yogurt and whisk to combine

Press yogurt button until 8 hour display comes on

Close the lid (valve position doesn't matter)

Check after 8 hours. It's done when you can remove/tilt the stainless steel insert and the yogurt pulls away from the wall in one jelly-like mass. You might need to put it back on a new yogurt setting for an hour or two.

Then cool thoroughly (I again use ice water bath, this time for a few hours) before straining overnight. I strain mine using a clean tea towel inside a colander, put on top of a large stock pot. I cover the yogurt with the pot lid just to keep it as uncontaminated as possible. In the morning, it's really thick and can be transferred to a storage container.

1 gallon of whole milk ($3.30) yields nearly two of the large tubs of Greek yogurt (which would be like $6 a piece).

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