Greek Yogurt in the Instant Pot

With a large family to feed, saving money wherever we can is a must. One of the best ways we have found to do that is by making food from scratch. Homemade Greek yogurt in the Instant Pot checks all the boxes. It is easy, affordable, and incredibly nourishing.

After years of buying store-bought yogurt, which is often filled with added sugars, gums, and thickeners, I finally committed to making my own using a yogurt starter from Cultures for Health and a 24-hour fermentation process. The result is a creamy, tangy yogurt that is far richer in probiotics than anything I have found on the shelf.

If you are trying to support your digestion, following a gut-healing diet like GAPS or SCD, or simply wondering how to make Greek yogurt in an Instant Pot, this is the recipe for you.

Disclosure: This post may contain affiliate links. That means I may earn a small commission if you purchase through them at no additional cost to you.

Why 24-Hour Yogurt?

Most commercial yogurt is only fermented for 4 to 8 hours. When you extend the fermentation time to 24 hours, nearly all the lactose in the milk is consumed by the bacteria. This results in a yogurt that is not only easier to digest, especially for those with lactose intolerance, but also significantly richer in beneficial bacteria.

In therapeutic diets such as the Specific Carbohydrate Diet or the GAPS protocol, 24-hour yogurt is considered a foundational healing food. It is packed with probiotics and free of added sugars or stabilizers, making it ideal for restoring gut health.

What You’ll Need

Here’s everything I use to make long-fermented Greek yogurt in the Instant Pot:

Ingredients

• 1/2 gallon (8 cups) of whole milk
• 1 packet yogurt starter (I get this one on Amazon)
  • You can also use 2 to 3 tablespoons of plain yogurt with live active cultures as your starter for future batches

Equipment

• Instant Pot with a yogurt setting
• Kitchen thermometer (optional but recommended)
• Whisk
• Clean kitchen cloth or thin tea towel
• Glass jars or containers for storing your finished yogurt

How to Make Greek Yogurt in the Instant Pot (24-Hour Method)

Step 1: Heat the Milk

Pour the milk into the Instant Pot.
Press the “Yogurt” button, then press “Adjust” until the display reads “Boil.” The pot will heat the milk to 180°F. Stir occasionally to prevent any milk from sticking to the bottom.

If your model doesn’t have a boil setting, you can use the sauté function while monitoring the temperature with a kitchen thermometer.

Step 2: Cool the Milk

Once the milk reaches 180°F, turn off the Instant Pot and remove the inner pot. Allow the milk to cool to 110°F. This is the ideal temperature for adding your starter without killing the beneficial bacteria.

You can speed this process by placing the pot in a cold water bath in your sink.

Step 3: Add the Starter Culture

In a small bowl, mix a few tablespoons of the cooled milk with your yogurt starter. This helps the starter dissolve more evenly. Then pour this mixture back into the pot of milk and gently whisk to combine.

If you’re using the yogurt starter, follow the packet instructions carefully. Each packet typically cultures up to a half gallon of milk.

Step 4: Ferment for 24 Hours

Place the inner pot back into the Instant Pot. Press the “Yogurt” button and adjust the time to 24 hours using the “+” button. Place the lid on top. There is no need to seal it, the vent can remain on venting.

Leave the pot alone for the full 24 hours. Avoid stirring or disturbing the yogurt during this time.

At the end of the fermentation, the yogurt should be thickened and have a pleasant tang. If it looks slightly separated, that is normal.

Step 5: Strain to Make Greek Yogurt

To turn this into Greek-style yogurt, you will need to strain out the excess whey.

Place a clean kitchen cloth or thin tea towel into a fine mesh strainer set over a large bowl. Carefully pour the yogurt into the cloth-lined strainer and place the whole setup in the refrigerator.

Let it strain for 2 to 6 hours, depending on how thick you want your yogurt. The longer it strains, the thicker it will become.

The liquid that drains out is whey. It is a nutrient-rich byproduct you can save for use in smoothies, soaking grains, or feeding to chickens if you have them.

Step 6: Store and Save

Transfer your strained Greek yogurt into jars or a container with a lid. It will keep in the refrigerator for 1 to 2 weeks.

Be sure to save 2 to 3 tablespoons of this batch to use as the starter culture for your next batch.

Gut Health Benefits of 24-Hour Greek Yogurt

This long-fermented yogurt offers benefits that go far beyond flavor and texture.

1. Rich in Probiotics

Because it’s fermented for 24 hours, this yogurt contains significantly more beneficial bacteria than most store-bought varieties. These probiotics help balance gut flora, aid digestion, and support immune function.

2. Easier to Digest

Most of the lactose is broken down during the extended fermentation process, making it much easier to digest for people who are lactose-sensitive or prone to bloating after dairy.

3. Naturally Anti-Inflammatory

When gut bacteria are balanced, inflammation in the body tends to decrease. Many people report fewer digestive symptoms, improved skin, and even better mental clarity when they include this type of yogurt regularly.

4. Ideal for Gut-Healing Diets

This method of yogurt-making is often recommended in gut-healing protocols like SCD and GAPS because it is both nourishing and very gentle on the digestive tract.

If you have been intimidated by the idea of making yogurt at home, it is much easier than it seems. Using the Instant Pot takes all the guesswork out of it, and fermenting it for 24 hours adds a level of health benefit that truly sets it apart from anything store-bought.

Using a clean kitchen cloth to strain and Cultures for Health’s yogurt starter gives consistently great results with minimal fuss. You can make a batch once a week, save a few spoonfuls for the next one, and always have fresh, probiotic-rich yogurt on hand for breakfast, snacks, or baking.

Once you taste your own homemade Greek yogurt, thick, tangy, and nourishing, you may never go back to store-bought again.

Want more fermented recipes? Try this apple scrap vinegar!