The Cookbook

High-Protein Greek Yogurt

This high-protein Greek yogurt is thick, creamy, and made right in the Instant Pot with just two ingredients. Slow cultured overnight, then strained for a rich, tangy yogurt that’s perfect for breakfast, snacks, or adding protein to any meal. No Instant Pot? You can make this yogurt on the stovetop or in a crockpot, too. Simply heat the milk to 180°F, cool it to 110°F, whisk in the yogurt starter, and keep it at a steady 105–115°F for 8–10 hours while it cultures. Once set, refrigerate and strain to your desired thickness for a creamy, high-protein Greek yogurt.