Q: Why do you use both organic milk and Fairlife milk?

A: The combination gives you the best of both worlds. Organic whole milk is your creamy base, and Fairlife adds extra protein that naturally thickens the yogurt without a lot of straining. Together, they make a beautifully rich Greek yogurt.

Q: Can I use Chobani as my starter every time?

A: You can for your first batch, but after that, I recommend saving 1/2 cup of your homemade Greek yogurt to use as the starter for your next one. It works just as well and saves you money.

Q: Why did my yogurt not set?

A: The most common reason is that the milk was too hot when the starter was added, which kills the live cultures. Make sure your milk cools to between 105 and 110 degrees F before stirring in your starter.

Q: Can I make vanilla Greek yogurt?

A: Yes! Simply stir in 1 tablespoon of pure vanilla extract to the whole batch after the yogurt has finished incubating and before you refrigerate it. You will have to put the whole batch in a large bowl to stir before storing into individual jars.

Instant Pot Greek Yogurt: Thick, Creamy, and Easy to Make at Home

This Instant Pot Greek yogurt is thick, creamy, and made with whole organic milk and Fairlife for extra protein. It is simple to prepare, costs a fraction of store-bought, and tastes incredible topped with honey and fresh fruit.

Total Time: 9 to 10 hours
Yield: 18 to 20 cups 1x

Ingredients

Units Scale

1/2 gallon of whole organic milk
1 full container (52 oz) Fairlife whole milk (or you can use another 1/2 gallon of whole organic milk)
1 full container Chobani plain whole milk Greek yogurt (as your starter) OR 1/2 cup prior homemade Greek yogurt

Cook Mode Prevent your screen from going dark

Instructions

Pour the 1/2 gallon of whole organic milk and the full container of Fairlife whole milk into your Instant Pot insert. With the lid off, press Saute and heat the milk to 180 degrees F. Press Cancel when it reaches the temperature.
Remove the insert and allow the milk to cool to between 105 and 110 degrees F. Set in a sink of ice water to speed this up. Use an instant-read thermometer.
Place the inner pot back into the Instant Pot and remove the rubber sealing ring from the lid. Add your yogurt starter to the cooled milk and stir gently to combine.
Secure the lid and press the Yogurt button. Set the timer for 8 to 9 hours for mild yogurt or up to 12 hours for a tangier result. Do not disturb during incubation.
When done, the yogurt will look set and jiggly. Transfer to a cheesecloth-lined strainer set over a large bowl. Cover and refrigerate for 2 to 4 hours to drain off the whey and thicken. Stir a little whey back in if it becomes too thick.
Spoon into jars, secure the lids, and refrigerate for up to 2 weeks.

Notes

Save 1/2 cup of each batch to use as your starter for the next one.
Fairlife milk naturally creates a thicker yogurt with extra protein.
The longer you incubate, the tangier the flavor. Using Chobani plain whole milk Greek yogurt as your first starter gives you a beautifully rich culture to build on.

Author: Susan Buonpane
Prep Time: 30 minutes
Cook Time: 8 to 12 hours
Category: Breakfast, Snack
Method: Instant Pot