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Updated: May 16

I make this Yogurt every Sunday so it is ready for the week. Thanks for the recipe and the ideas of making Tzatziki with it! - Amelia

Skip the store-bought stuff! Make creamy, delicious Greek yogurt right at home in your Instant Pot! This easy recipe shows you exactly how, with step-by-step instructions. But wait, there's more! We'll also show you 1 amazing way to use the leftover whey remaining from straining your yogurt: a healthy and flavorful Chicken Gyro recipe with TZATZIKI and a low-calorie, protein-packed dessert with fruit and yogurt! Perfect for breakfast, snacks, or a light and healthy dessert.



  • 1/2 gallon (2 liters) skim milk or low fat milk

  • 2 tablespoons or 125ml plain yogurt with live and active cultures (starter)

Additional equipment:

  • Instant Pot

  • Mason jars or yogurt containers (sanitized)

  • Trivet or steamer rack

  • Thermometer (optional)

  • Fine-mesh strainer

  • Cheesecloth


  1. Measure: Pour 1/2 gallon (2 liters) of low fat milk or skim milk into your Instant Pot.

  2. Heat the Milk:

  •  Press yogurt in the Instant Pot and let it "boil".

  • When the Instant Pot says "yogurt", heat the milk in the Instant Pot using the "Saute" function on "Normal" for about 5 minutes, stirring occasionally, until just barely simmering. It's important not to let the milk boil. Until 190ºF.

  1. Cool the Milk:

  • Turn off the Instant Pot and let the milk cool down to between 110°F (43°C) and 115°F (46°C). This is the ideal temperature for activating the yogurt starter culture.

  • You can use a thermometer to check the temperature, or wait until the milk feels lukewarm to the touch.

  1. Add Starter Culture:

  • The video uses 2 tablespoons of plain whole milk yogurt with live and active cultures as the starter.

  • Whisk the yogurt starter into the cooled milk until well combined.

  • Close the Instant Pot lid and press Intant Pot, yogurt button and let it working for 7:00 hours. (Or set the cooker to "Manual" for 7 hours on "Low Pressure."

Note:  The specific times and settings might vary slightly depending on your Instant Pot model.

5. Straining: Strain the yogurt using a cheesecloth.

The whey, a thin liquid byproduct, will drain through the cheesecloth, leaving the thicker Greek yogurt behind. The straining time can vary depending on how thick you want your yogurt. It can take anywhere from a few hours to overnight.

6. Place the strainer over a large bowl and pour the yogurt into the strainer.

In a bowl, combine Greek yogurt with additional toppings (Optional): Add honey or maple syrup for extra sweetness and top the yogurt with fresh berries and bananas, or fruit of your choice. You can also add other toppings like granola, chopped nuts, or shredded coconut for additional texture and flavor.

Bonus Recipe:

Greek Chicken Gyros with Whey Marinade

Marinate the Meat:

  1. In a bowl, combine the leftover whey from straining the yogurt with: olive oil, lemon juice, oregano, garlic powder, paprika, salt, and pepper to create a marinade.

  2. Add 1 whole chicken to the marinade.

  3. Marinate the chicken for at least 30 minutes, or preferably overnight, in the refrigerator for maximum flavor.

  1. Cook the Meat


  1. Preheat oven to 480°F (250°C).

  2. Place a cast iron skillet in the bottom of the oven to preheat.

  3. Place the chicken in the preheated skillet and roast for 30 minutes.

  4. Reduce oven temperature to 450°F (230°C) and roast for an additional 30 minutes.

  5. Remove the chicken from the oven and let it rest for 5-10 minutes before carving.

2. Assemble the Gyros

  1. Serve the cooked chicken gyros in warmed pita bread with your favorite toppings like chopped tomatoes, onions, crumbled feta cheese, and tzatziki sauce.

Tzatziki Sauce:


  • 1small cucumber

  • 1 cup greek yoguut

  • 1/2 lemon juice

  • 1 tbs olive oil

  • 1 tbs fresh dill

  • 2 cloves of garlic

  • salt and pepper

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