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No Fuss Instant Pot Greek Yogurt

Making yogurt can seem time consuming particularly if the milk is pre-boiled prior to adding cultures. However there are a couple of methods that work wonders and will get you enjoying fresh homemade Greek Yogurt without the fuss. Here’s my recipe with variations.

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Servings: 6

Prep Time: 00:20

Cook Time: 08:00

Main Ingredients

1 litre of milk

yogurt cultures*- see notes below

40 grams full cream milk powder

Preparation

1If using fresh milk^, add it to the Instant Pot, cover with class lid or pot lid. Set the pot to Yogurt (Normal) setting between 8 and 12 hours. The longer the yogurt inoculates the tarter the flavour and thicker the result. At this point you will just allow the milk to warm to luke warm temperature. Approximately 15 minutes.

2NB: If using UHT milk, you do not need to warm the milk at all.

3When the milk is warm, remove a cup of milk and whisk in the cultures and milk powder.

4Whisk culture mixture back into the full pot of warm milk. Replace the lid and leave for the remainder of time set.

5Once the time has lapsed, the yogurt will be set. Remove the inner pot and place in the fridge for 4-6 hours to cool and completely set.

6The milk powder will aid in a thicker yogurt, however to get the consistency of Greek Yogurt it will need to be a strained.

7Place a strainer over a pot to catch the whey, lay a double layer of cheesecloth over the strainer. Pour in the yogurt.

8Wrap the cheesecloth over the the yogurt so the cloth doesn’t hang over the edge of the strainer, as the whey will drip over. Place in fridge 1 to 2 hours. The longer the yogurt strains, the thicker the result.

9Pour yoghurt into an airtight container and refrigerate.

10Enjoy!

Additional Notes

*I have successfully used granulated yogurt cultures which are stored in the freezer until ready to use, or 2-3 tablespoons of my favourite store bought yogurt. However my favourite method is using Easiyo Greek Yogurt mix. Just use 3 tablespoons of the mix to 1 litre of milk. It’s interesting to note that each culture strain produces a different flavour to the yogurt. ^Either full cream milk or low fat milk produces a good result. Adding full milk cream milk power adds creaminess. I use lactose free milk either fresh or UHT. I find that each brand of milk also produces a different flavour. It’s a matter of experimenting until you find a combination that you like.

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