Making Homemade Greek & Regular Yogurt Using Different Methods

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Like you, I love yogurt. But after eleven years of milking cows, I’ve never made it until now. Why?

Well, whenever I looked it up, it always seemed so intimidating. However, not anymore. With the world going crazy, I am more determined than ever to make everything we eat.

As our family eats A LOT of yogurts, it was time to bite the bullet and add healthy homemade yogurt making to our list of homesteading essentials ;).

Before we begin, let’s hear from Laura Burak MS, RD, CDN, a registered dietitian and who received her Bachelor’s degree in Nutritional Science from Penn State University.

Greek yogurt vs. regular yogurt: what are the differences between them?

“Any plain yogurt is not only a great source of protein and calcium, but it’s also convenient and easy to find in most stores, versatile in meals, and economical for the nutritional punch it provides,” says Burak. “Greek yogurt, however, contains nearly triple the amount of protein as regular, due to the straining process, which results in a thicker consistency and more sour taste.”

That’s why Greek yogurt has so much more protein than regular yogurt—it’s more concentrated due to the absence of the whey. While Greek yogurt dominates regular yogurt in protein content, regular yogurt has more of an important bone-building mineral.

“Plain, unstrained yogurt typically contains more calcium than Greek though, and is sometimes more palatable to my clients who aren’t used to the thickness,” Burak says.

So, is one style of yogurt healthier for you than the other?

Burak says that plain Greek yogurt and regular yogurt are both healthy choices, it just boils down to personal preference.

“If my clients are looking for an easy way to incorporate a nice amount of protein into a snack or meal, I do recommend Greek first for its protein content, as more protein will slow digestion, control blood sugar, and increase satiety—and encourage them to doctor it up with fresh fruit and a sprinkle of nuts or granola,” she says. “If they can’t tolerate the sour taste, however, regular plain yogurt always works, too.”

Anything else people should know about the two types of yogurt?

Burak says to be mindful of the added sugar varieties offered for both Greek yogurt and regular yogurt. Plain is the best version both for low sugar content and for the health of your body.

“Also, it is important to note that eating yogurt with some fat, as in 2 to 4 percent or whole milk, will not only increase that satiety, or feeling of fullness, but it is so much more palatable than fat-free without adding significant calories,” she says. “I love 2 percent plain Greek yogurt with fresh berries and a sprinkle of chopped walnuts.”

Now that you understand the different types of yogurt let’s make some.

How to Make Yogurt Using Easy Cuisinart Electric Yogurt Maker with Automatic Cooling

One thing I’ve learned is yogurt making doesn’t need to be hard. Currently, this is the method I use, and I love how easy it is! Fresh, homemade all-natural yogurt, custom-blended from your choice of ingredients.

Ingredients

• 6 oz of yogurt culture. You can use your own once your first batch is made, but before that purchase, some online or simply scoop 6 oz of yogurt from your favorite brand you usually buy at the store.
• Four cups of whole milk. I use raw organic because we have milk cows, but you can use whatever kind you normally would buy.

Directions

1. Take a medium-sized bowl and mix your whole milk and yogurt culture with a whisk.
2. Next, pour the mixture into the plastic BPA-free container provided by your Cuisinart yogurt machine.
3. Plug your machine in and turn the time to 6, push start.
4. When your machine starts to cool it will show a C on the screen. You can wait until it is finished or press the cancel button at this point and remove the plastic container placing it in your refrigerator.
5. Serve when cool.
6. Be sure to save 6 oz for the next batch before eating it all.

I know what you’re thinking, why did I wait so long? That’s what I thought after my first batch of homemade yogurt was done.

Instant Pot Homemade Greek Yogurt (Thick and Creamy)

Recipe by Amy + Jacky a husband and wife team who worked directly with Instant Pot company, pressure cooker manufacturers, and 35+ restaurants.

Nutrition:

Calories: 295kcal | Carbohydrates: 18g | Protein: 51g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 180mg | Potassium: 705mg | Sugar: 16g | Calcium: 550mg | Iron: 1mg

Ingredients:

Whole Milk: We used Whole Foods 365 Organic 3.8% Whole Milk.*Yogurt Starter: We used Dannon/Danone 4% Plain Greek Yogurt with Active Bacterial Cultures.

Instructions

• Optional Equipment Sterilization: Place 2 cups of cold water and a trivet in the Instant Pot. Place silicone spatula, Pyrex glass measuring cup, and tablespoon measuring spoon in the Instant Pot. Close the lid and move the Venting Knob to Sealing Position. Sterilize everything at High Pressure (Use the manual/pressure cook button) for 3 minutes + natural release. Or Sterilize on Stovetop: sterilize the equipment (including meat thermometer) on stovetop by boiling them for 10 minutes. After sterilization, air dry the equipment on a clean rack.
• Heat Milk to 180°F – 200°F to Denature the Protein: Pour 2L (½ gallon) of whole milk in the inner pot. Close lid (venting knob position doesn’t matter). Use the Yogurt More function to boil the milk to at least 180°F. It will say “boil” on the screen. It will take roughly 35 – 40 minutes. The Instant Pot screen will change to “yogt” when the boiling is done.
• Check Milk Temperature: Open the lid. Check the milk temperature immediately in a few spots and make sure the milk is over 180°F. Stir with a silicone spatula and check the temperature again to make sure the milk is over 180°F. *Pro Tip: If the milk is not over 180°F, close the lid and heat the milk with the Slow Cook Less function for another 15 minutes.
• Prepare Yogurt Starter: After the milk is heated over 180°F, place 32g (a little more than 2 tbsp) Dannon/Danone 4% Plain Greek Yogurt with Active Bacterial Cultures into the Pyrex glass measuring cup. Do not add the yogurt starter to the hot milk, as it will kill the bacterial cultures. (If you sterilized the measuring cup, make sure it has cooled to the touch).
• Cool Milk to 111°F: You can leave the pot on counter-top and wait until the milk cool to 111°F. Or alternative method to quickly cool down the milk temperature: Fill a larger pot or kitchen sink with cold tap water. Partially submerge the inner pot with heated milk into the cold tap water. Stir the milk in a circular motion with a silicone spatula and frequently measure the temperature. It will take 2 – 4 minutes to cool the milk to 111°F. Remove the pot from cold water immediately. *Pro Tip: Try not to touch the bottom of the pot with the spatula as it may have some milk solid stuck to the bottom of the pot.
• Add Yogurt Starter: Add ½ cup of 111°F milk to the Pyrex glass filled with yogurt starter. Gently mix it with the tablespoon measuring spoon. Pour the yogurt milk mixture in the inner pot and give it a few gentle stirs with a silicone spatula.
• Yogurt Incubation: Place inner pot back in the Instant Pot. Close lid (Venting Knob position doesn’t matter) and use the Yogurt Normal Function to incubate the yogurt. Adjust the time to 8:00 – 12:00 depending on how tangy you like your yogurt (longer time = tangier). You can open the lid for a taste test once the yogurt is set. Roughly 6 hours. *Pro Tip: Don’t disrupt the fermentation process by moving the Instant Pot or opening the lid. Wait until it is set (roughly 6 hours) before opening the lid.
• Strain Yogurt & Stop Incubating Process: Once the yogurt has reached the desired tangy level, pour the yogurt into a Greek Yogurt Maker to separate the whey from the yogurt. Place the Greek Yogurt Maker into the fridge to stop the incubating process. Greek yogurt will be ready to serve in 3 hours – overnight depending on how thick you like it.*Pro Tip: If you think the Greek Yogurt is too thick, you can stir some of the whey back in with a whisk to adjust the thickness.
• Serve: Plain Greek Yogurt is done. Serve by adding sweeteners such as honey or maple syrup. Add fruits, granola, or your favorite toppings.

“Whey to go!! Creamy, thick, and rich, your homemade Plain Greek Yogurt is done! 😀

Serve by adding sweeteners such as honey or maple syrup. Add fruits, granola or your favorite toppings.”

Can you freeze yogurt to use as a starter for Instant Pot Yogurt?

• Yes, you can! After the first time making homemade yogurt, you will have your own “Starter,” so make sure you save a little bit from each batch.
• These King Size Ice Cube Trays (for starter) are the perfect size to hold 2 Tablespoons of starter yogurt.

Raw Milk Yogurt {Instant Pot}

Is it possible to make thick raw milk yogurt in the Instant Pot? In other words… can you skip the pasteurizing step, retaining all the raw goodness of your milk, and still end up with thick yogurt? Absolutely! Makes 1 gallon (or more or less if you scale up or down). Course Cultured –Prep Time 5 minutes –Cook Time 1 day –Total Time 1 day 5 minutes –Author Wardee Harmon

Ingredients

• 1 6- or 8-quart Instant Pot with a yogurt function
• 1 gallon raw and/or whole milk can scale up to 5 quarts for 6-quart Instant Pot, or up to 7 quarts if using the 8-quart Instant Pot
• 2 1/2 tablespoons sustainably-sourced gelatin (certified glyphosate-free) the formula is 1 to 3 teaspoons per quart of yogurt you’re making; scale up or down accordingly
• 1/64th teaspoon LyoPro Y+ yogurt culture if using this culture, you’ll need 1/64th teaspoon per quart, ie 1/64th teaspoon x 4 for 4 quarts – measure using mini-measuring spoons; scale up or down accordingly

Instructions

1. Put a few cups of raw milk in the Instant Pot insert pot.
2. Then sprinkle with gelatin.
3. Whisk together milk and gelatin.
4. Press the “Yogurt” button.
5. Next, press “Adjust” once so the display reads “Boil”.
6. While stirring constantly, let the milk heat just enough to melt the gelatin. You can tell it’s ready when there are no more flakes of gelatin visible in the milk (bring up a spoonful to check visually).
7. Press the “Cancel” button.
8. Add the rest of the milk to the pot.
9. Then sprinkle/add the yogurt culture. (Using these mini-measuring spoons really helps! Drop equals 1/64th teaspoon.)
10. Stir well.
11. Put the lid on the Instant Pot and turn the venting knob to the sealing position.
12. Press the “Yogurt” button. Use “Adjust” if necessary, to put it on the “Normal” setting.
13. Next, using the -/+ buttons, adjust the time. (6 to 8 hours minimum; up to 24 hours for GAPS or THM.) It will soon turn on.
14. Put the Instant Pot in a corner of the kitchen to culture undisturbed for the duration of the time; the display will count up to show you how long it’s been. (You can open it up and check periodically if you’d like.)
15. When done, put a glass or silicone lid on the insert pot and transfer it to the refrigerator for 24 hours to set up fully. IMPORTANT!
16. Skim the cream that rose to the top, if desired, for sour cream or making cultured butter. Divvy up the homemade yogurt into smaller jars (optional) or serve from the insert pot.
17. Enjoy!

Slow Cooker Homemade Yogurt

Author: Melissa Griffiths-Bless this Mess

 Prep Time: 5 min

 Cook Time: 12 hrs

 Total Time: 12 hrs 5min

 Yield: Makes 8 Cups

Nutritional Information: 

YIELD: 16 SERVING SIZE: 1/2 CupAmount Per Serving: CALORIES: 79.1 FAT: 4.2g CHOLESTEROL: 13.2mg SODIUM: 56mg CARBOHYDRATES: 6.2gSUGARS: 6.5g PROTEIN: 4.1g VITAMIN A: 58.2µg VITAMIN C: 0mg

Ingredients:

• 1/2 gallon (8 cups) whole milk (you’ll get a thinner product with lower fat content milk)
• 1/2 cup commercial plain yogurt that says “Live and Active Cultures” on the tub (I have great success with Mountain High yogurt for my culture)

Instructions:

1. In a large crockpot, add the milk, place the lid on, and then turn it on low for around 2 1/2 hours*.
2. After that time has passed, unplug the crockpot and let it sit for 3 hours. I always set a timer, or I don’t remember.
3. After the 3 hours have passed, stir in the 1/2 cup of yogurt. Replace the lid of the crockpot and cover with 2 big towels or a blanket. Let rest for 8 to 12 hours (overnight works well). In the morning you’ll have yogurt!
4. Place it in a 1/2 gallon mason jar and refrigerate for a few hours before serving. It will thicken up in the fridge. Keep a 1/2 cup of this yogurt for your next batch and say goodbye to buying yogurt!
5. You can also let the yogurt strain in cheesecloth in the fridge for a few hours, and you’ll get a thicker Greek yogurt!

Notes:

• *The goal is to scald the milk, which takes place around 180 degrees. So you could check it with a thermometer the first time to see if the “warm” setting is warm enough or if maybe an hour and 45 minutes would work on low. Once you figure it out, I don’t think you would have to use the thermometer every time.
• After the milk has scalded, the waiting time is meant to bring the milk down to around 115-110 degrees so that it’s still warm but won’t kill your yogurt culture!

There you have it, multiple ways of making fresh homemade yogurt. What’s so great about this is now you can add your own yogurt and make some awesome smoothies!

Best of luck to you and welcome to the team of yogurt makers ;).

-Heather Earles