One Step Home Made Instant Pot Greek Yogurt

There are lots of ways to adapt this basic Instant Pot Yogurt recipe using different types of milk and yogurt starter but this is my standard go to. I find using UHT ultra pasturised milk and therefore removing the boil/sterilisation stage (because it has already happened) really saves time and effort and means I can pop some milk in before work and come home to ready to strain yogurt. I also try and keep the whey and use it wherever I can during the week. Soups, stews, doughs, smoothies etc all made healthier and from a by product!

Ingredients

4 Pints UHT Whole Milk or Semi Skimmed or Skimmed for a low fat option

1 large tbs Remaining Yogurt from previous batch or any live yogurt

Method

Pour milk into Instant Pot and stir in yogurt starter. Place lid and set to 8-12 hours on the Yogurt setting (scroll through from the BOIL setting to YOGURT)

A longer time will produce a slightly tangier yogurt. I then strain using a Nutbag tired to a kitchen cupboard handle. Strain for about than hour and then pop in the fridge to finish cooling. https://www.amazon.co.uk/Love-Tree-Products-Nut-Milk/dp/B00KY3DZNM

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