Very Low Effort Greek Yogurt

Recommended Equipment:

• Yogurt Strainer
• Instapot (Or pressure cooker with a yogurt setting)

Ingredients

• 2 Liters of Whole Milk
• 2 Tsp of Yogurt Starter

*A yogurt starter is a small sample of another cultured yogurt. It can be from the grocery store or a previous batch of yogurt.

1. Add approximately 2 Liters of Whole milk to your Instapot. *I use the measuring lines on the Instapot.
2. Turn Instapot to Yogurt mode and then use the "Pasteurize" setting. This will bring the milk to a temperature of 180 degrees F and then turn it off.
3. Take the Instapot bowl holding the milk and place it in an ice bath, and cool the milk to a temperature of 110 or less and return the Instapot bowl with the milk to the Instapot.
4. Add the starter and give it a quick mix with a clean spoon.
5. Turn Instapot to Yogurt mode, but set it to "Fermented" this time. This will need to sit for 8 hours.
6. Once the fermentation cycle is complete, move the yogurt to your yogurt strainer and strain off the excess whey. I strain it overnight or for about eight hours.
7. Once your preferred consistency is found, move the yogurt to a clean container for storage inside your refrigerator. If the yogurt is too firm, take some whey from the bottom of the strainer and add it to the yogurt.

A Few Notes

Yogurt and Whey need to be refrigerated and will last for about five days. You do not need the strainer and can use cheesecloth. However, if you want to do this often, the strainer significantly reduces the time to complete this task. I make this almost every week, and it only takes about 8 minutes of your time to complete.

Introduction

I know life can get hectic, so here is a low-effort recipe that you can use for your weekly meal prep. I make this almost every week, and it's a flexible staple in the kitchen that can not only be used for breakfast, but can be used to flavor blast other foods you prepare in the week.