Homemade Greek Yogurt Field Card

My dad is from Greece. Yogurt was on the counter the same way ketchup is in everyone else's house. So when I started making my own, I was not experimenting. I was just going back. Milk, a starter, and an Instant Pot. Three days, less than an hour of actual hands-on time, and you end up with something better than you'll find in any story. It's thick, creamy, clean and costs about half what the store version does. No thickeners, no stabilizers, and the live cultures are actually intact. Which is more than you can say for much of what is on the shelf. After the first batch you never need to buy starter again.

The Field Card covers the full three-day process, temperatures, straining, and how to keep the cycle going indefinitely.

Want the full story first? Read the Field Note.

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Not medical advice. Just what works for us. Use good sense and consult a professional if needed.