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Recipe: Instant Pot Greek and Bulgarian Yogurt

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The Instant Pot is an incredible kitchen gadget that allows you to streamline the yogurt-making process. However its instructions are designed for direct-set yogurt, so make sure to follow the extra steps required to perpetuate your heirloom Greek orBulgarian yogurt starter!

15 minutes

120 minutes



Greek Yogurt Starter Culture

Yogurt Greek Yogurt Starter Culture

Greek Yogurt Starter Culture


There’s a reason Greek Yogurt is one of our most popular products! Make tangy, rich, and delicious yogurt at home for a fraction of the cost of store-bought. 

Using a starter culture allows you to control the ingredients, making your Greek Yogurt much healthier.

The Greek Yogurt Starter is an heirloom culture - meaning you'll make endless delicious yogurt all from one starter!

Bulgarian Yogurt Starter Culture

Yogurt Bulgarian Yogurt Starter Culture

Bulgarian Yogurt Starter Culture


Bulgarian yogurt is one of the most popular yogurt varieties - and making it at home gives you control over the ingredients, making it much healthier. 

Our Bulgarian starter produces a delicious, rich and creamy homemade yogurt.

The Bulgarian culture is an heirloom culture - meaning you'll make endless delicious Bulgarian yogurt all from one starter! 




  1. Pour 1 quart of milk into your Instant Pot
  2. Turn the valve to the “pressure” setting
  3. Hit the “YOGURT” button until it says “BOIL." Wait until the “BOIL” cycle is complete
  4. Release the pressure valve (either natural or quick release is ok)
  5. Open the Instant Pot
  6. Cool your milk to 115 degrees (life hack - stir the milk with a frozen water bottle to expedite the process)
  7. Add 1 yogurt packet into the yogurt maker and stir thoroughly
  8. Hit the “YOGURT” button again until it says 8 hours, then hit the “+” button until it says “12."
  9. Check frequently between hours 8 & 12 by tilting the pot gently. If the yogurt moves away from the side of the pot in one mass instead of running up the side, it is finished culturing.
  10. Once the yogurt has set or at the end of 12 hours, cover it and allow it to cool for 2 hours at room temperature.
  11. After 2 hours, refrigerate the yogurt for at least 6 hours before consuming.
  12. If your activation batch doesn’t set in 12 hours, that’s ok! Remember to reserve 2-3 tablespoons of your runny batch to inoculate your next batch and use the rest as you’d use buttermilk - in biscuits, salad dressing, pancakes, etc.
  13. For successive batches, follow steps 1-11, except add 2-3 tablespoons of yogurt from your previous batch instead of a starter packet.

    download our yogurt guide and recipe book