How to make PERFECT GREEK Yoghurt - Thick, Tangy & Foolproof!

Instant Pot yogurt is a simple, hands-off way to make homemade yogurt with milk and a starter culture. The controlled temperature of the Instant Pot allows the bacteria to ferment correctly, creating a thick, creamy, and tangy yogurt. It eliminates the need for constant monitoring, making it a reliable method for beginners and experienced cooks alike. You can customise it to be mild or tangy and strain it for a thicker Greek-style yogurt. Perfect for breakfasts, sauces, and baking, homemade yogurt is fresher, more natural, and often cheaper than store-bought options.

👇 RECIPE BELOW
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Ingredients:
• 1 liter (4 cups) whole milk (or 2% for a lighter yogurt)
• 2 tablespoons plain yogurt with live active cultures (as a starter)
Heat the milk to 82°C (180°F), stirring occasionally to prevent scorching.
Let the milk cool to 43°C (110°F)
Select the Yogurt function and set the time to 8-12 hours (longer = tangier).
Refrigerate for at least 4 hours to thicken further.
If you want Greek-style yogurt, strain it through a cheesecloth for a few hours.

Instant pot used: https://amzn.to/4bBBzSW

How to Store Homemade Yogurt
Cool completely first – Let the yogurt cool fully at room temperature before refrigerating.
Transfer to clean containers – Use sterilized glass jars or plastic containers with tight lids.
Label & date – It helps keep track of freshness.
Refrigerate immediately – Store in the coldest part of your fridge, not in the door.

Storage Duration
In the fridge:
Up to 2 weeks — Best quality is within 7–10 days. After that, it may get tangier or start to separate.

In the freezer (if you must):
Up to 1 month — Texture will suffer, but it's usable for cooking or as a starter.

Signs It’s Gone Bad
Excessive whey separation (a little is normal)
Mould (green, black, pink)
Sour or "off" smell beyond the usual tang
Slimy or curdled texture

#backyardchef #greek #yoghurt

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