Homemade Greek Yogurt: A Ritual of Transformation
Spring
As the days lengthen and the pasture grasses return, it’s a time for the birth of calves and the return of fresh milk. For those of us living close to the rhythms of our kitchens, this is the time to begin again, to invite culture and time to do their slow work. Making yogurt from scratch is an alchemical act. It transforms a simple ingredient into something nourishing, connecting us to an ancient practice of preserving food.
Greek yogurt, thickened by straining, feels especially elemental, milk condensed and brightened to a subtle tang, ready for breakfast, or to be crafted into lebneh. This recipe is simple, and reliably produces thick, creamy yogurt.
The Recipe
Yields: about 1 quart of yogurt
Time: 8–24 hours including straining
Ingredients:
- ½ gallon 2% or whole milk
- 3–4 tablespoons plain yogurt with live, active cultures (as a starter)
Instructions:
- Heat the milk
Pour milk into the Instant Pot. Use the yogurt setting and press the button until it says “Boil.” This heats the milk to just under boiling, preparing it for culturing. - Cool to 110°F
Once the cycle completes, allow the milk to cool to around 110°F (check with a thermometer). - Add the starter
Scoop out a bit of warm milk into a measuring cup. Stir in the yogurt starter until smooth. Pour it back into the pot and stir gently to combine. - Incubate the yogurt
Press the yogurt button again and set to “Normal.” Place the lid on top (not sealed). Allow it to culture undisturbed for 4–8 hours. Check for doneness: it should pull away from the sides when you tilt the pot. For tangier yogurt, you can ferment up to 10–12 hours. For long fermentation times use the “low” instant pot yogurt setting. - Strain
Line a strainer with a muslin bag, cheesecloth, or coffee filters. Place over a bowl and gently spoon in the yogurt. Cover and strain for 2-4 hours on the counter or 8–12 hours in the refrigerator. You can add a little whey back into the yogurt to soften the consistency if needed.
Equipment:
- Instant Pot (with a yogurt setting)
- Thermometer
- Measuring cup or ladle
- Whisk or spoon
- Muslin bag, cheesecloth, or coffee filters
- Strainer
- Bowl for whey
- Clean glass jar(s) or container(s) for storage
Resources for Yogurt-Making Beginners:
- Cultures for Health – Sells a variety of yogurt starters, both mesophilic and thermophilic.
- The Art of Fermentation by Sandor Katz – An amazing book for home fermenters interested in yogurt, kefir, and more.
In Closing
Making Greek yogurt is a small, ritual one that roots you to the season, to the milk in your pot, and to the work of microbes that transform the milk into yogurt. Spring gives us abundance. This is how we can begin to keep it.
