Easy 2-Ingredient Greek Yogurt Recipe
There’s nothing quite like the taste of homemade Greek yogurt — creamy, thick, and so much fresher than anything you can buy at the store! Plus, it’s surprisingly easy to make with just two ingredients: milk and a little bit of yogurt with live active cultures.
Today, I’m sharing my complete step-by-step guide for making Greek yogurt in the Instant Pot, using farm-fresh milk. If you’ve ever been curious about how to make yogurt from scratch, this simple method is perfect for beginners!
Why Make Your Own Greek Yogurt?
✅ It’s more affordable than store-bought yogurt.
✅ You control the ingredients — no added sugars or fillers.
✅ It’s packed with probiotics and nutrients.
✅ It’s so creamy, thick, and delicious!
Ingredients You’ll Need
- 6 liters of milk (I’m using farm-fresh, pasteurized, non-homogenized milk)
- 1/2 cup plain yogurt with live active cultures (either homemade or store-bought — I started with Liberté Greek Yogurt)
Tip: Always check the label to make sure your yogurt starter contains live active bacteria!
Equipment
- Instant Pot with Yogurt Setting
- Glass lid or Instant Pot lid (no need to seal)
- Thermometer (to check milk temperature)
- Cheesecloth or nut milk bag
- Large bowls and strainers
Step-by-Step Instructions
1. Pour Milk into the Instant Pot
Start by pouring your milk into the Instant Pot.
For this recipe, I used 6 liters — which perfectly fills my 8-quart Instant Pot.
2. Boil the Milk
Press the Yogurt button, then Adjust until the screen reads “boil.“
Cover with a glass lid or your regular lid (do not seal).
Allow the milk to heat up to 180°F (just before a full boil).
This usually takes about 30 minutes, but it can vary — use a thermometer to check. Sometimes, you may need to repeat the boil cycle if your milk hasn’t reached temperature.
3. Cool the Milk
Once the milk reaches 180°F, it’s time to cool it down to about 110°F.
This can take a few hours at room temperature, but you can speed it up by placing the Instant Pot insert over a bag of ice or an ice bath.
Important: The milk must be cooled properly, or it will kill the beneficial bacteria when you add your yogurt starter.
4. Add the Yogurt Starter
In a small bowl, mix 1/2 cup of yogurt starter with a small amount of cooled milk. Whisk it until smooth.
Then pour the mixture back into the full pot of cooled milk and stir gently to combine.
5. Ferment the Yogurt
Place the insert back into the Instant Pot.
Cover (again, no need to seal), press the Yogurt button, and set the timer for 8 to 12 hours.
Tip: I like to ferment mine for around 12 hours for extra-thick yogurt!
Turning Regular Yogurt into Greek Yogurt
Once your yogurt has finished fermenting, you technically already have homemade yogurt!
But to make it Greek-style (thicker and creamier), you’ll need to strain it:
- Line a strainer with cheesecloth or a nut milk bag.
- Place it over a large bowl to catch the whey.
- Pour your yogurt into the strainer.
Allow it to strain for 4 hours to overnight, depending on how thick you like your Greek yogurt.
I strained mine overnight and ended up with 6 bottles of 500ml yogurt plus 1 bottle of 750ml — plenty to enjoy for the week!
Tips for Success
- Use fresh milk: Non-homogenized milk makes for richer, more authentic yogurt.
- Always use a thermometer: Accuracy matters for both boiling and cooling the milk.
- Don’t rush the straining: Longer straining = thicker yogurt!
- Save some yogurt: Keep a few tablespoons to use as your starter for your next batch.
How to Store Homemade Greek Yogurt
Store your yogurt in airtight containers in the fridge.
It will stay fresh for up to 2 weeks — though it usually disappears long before then in our house! 😉
Why We Love This Recipe
Besides being budget-friendly, healthier, and better-tasting than store-bought, making Greek yogurt from scratch just feels so satisfying.
It’s a beautiful way to connect with the food you eat — and your family will taste the difference!
Homemade Greek Yogurt FAQs
Can I use ultra-pasteurized milk?
You can, but results can vary. For best texture and flavor, use pasteurized but non-homogenized milk if you can find it.
What if I don’t have cheesecloth?
You can use a clean tea towel, coffee filters, or a nut milk bag to strain your yogurt.
How do I make flavored Greek yogurt?
After your yogurt is ready, you can stir in honey, vanilla extract, fruit purée, or jams to create different flavors!
Final Thoughts
Making homemade Greek yogurt in the Instant Pot is one of the simplest, most rewarding recipes you can try. Once you get the hang of it, it becomes second nature — and you’ll never want to go back to store-bought yogurt again!
If you try this recipe, let me know in the comments below — I would love to hear how it turns out for you! 💬
✨ Want the quick version?
Watch my full YouTube tutorial here:
👉 And don’t forget to pin this recipe for later!
Happy Homemaking
Sonja
Life with sonja 
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