There are greek yogurts out there without stabilizers and added sugars that are convenient to buy! SO this is not the only alternative to having a good healthy yogurt.

HOWEVER, with that said, the process takes time. But it’s not slaving away in the kitchen time it’s just a couple of things you need to do and then the milk will create the yogurt and it’s DELICIOUS. It’s creamy, no tang and sort of tastes to me more like a dessert than a healthy breakfast (now that’s SWEET). I don’t flavor this, but rather, after this yogurt is finished I add it to things or add things to it. Read my tips on what you can do with yogurt!

Step 1: Pour 1/2 gallon of milk into the inner bowl of the instapot. Press “Boil” and after it goes off in 30 minutes press it one more time. This takes an hour.

Step 2: Open lid carefully, make sure temp reaches 180 degrees F. Let it cool until it reaches 108 degrees F. That takes an hour. For a faster approach you can put it in an ice bath which takes about 15-20 minutes. Skim off the top.

Step 3: Dry off the inner bowl (if it was in the ice bath) and place back into the instapot. Add the two tbsp of yogurt and whisk it in well. Cover lid and push yogurt button until it says “8 hours”. Let it go

Step 4: Remove yogurt carefully, pour it into a large bowl and cover. Refrigerate. It’s ready to eat! But you can do step 5 for a thicker yogurt.

Step 5: To make this thick, place a cheesecloth over a colander over a bowl and let it sit for about 8 hours to reach it’s desirable thickness. Do this in a refrigerator or in a room that’s cool, about 65 degrees F. The mixture works better when it’s cold. I usually refrigerate overnight and then do the straining the next morning.

Voila! Creamy greek yogurt. Read my nutrition tips on what to do with the yogurt and leftover whey!