Sweet? No. I make vegan soy yogurt with WestSoy and some commercial soy yogurt for the initial starter in the instant pot for 14 hours, then drain it for a few hours using a permanent coffee filter. It’s wonderfully thick and tangy. You can control the tang by how long you “cook” it. Now sure where the “sweet” is coming from. Maybe you tried one of the commercial ones with all the additives.

Yes, @Jennifer – it will work just fine. Just make sure you have one with some tang to it.

Hi Brielle, sorry for the confusion – overnight is sufficient, the longer you wait, the thicker it’ll be.

My wife makes her own yogurt, from whole milk, no added sugar. Although it is not “Greek” yogurt it worked very well, it did have more moisture to strain out but 24 hours in the fridge was plenty to get that done.

Hi Dave, regular plain Greek yogurt is best for this recipe – it shouldn’t have any added sugar.

I used the only Greek yogurt I could find, which was 10% milk fat. From a texture standpoint it came out great, wonderful spreadability. Unfortunately this yogurt had added sugar, 27 g per 3/4 cup which is way too much for the blood glucose challenged, next time I will see if this brand (Bles World made in Coalhurst Alberta) has a lower or sugar free variety.

Hi Elsie,
In an organic Australian full cream yoghurt, I usually get about 1-1 and ½ cups of whey as I like my labneh more cheesy with the olive oil and zaatar after. I use the whey in my bread maker replacing the water and salt content in the recipe. It has brilliant proteins that are very good for you. Goodluck

Hi Victoria, 5%… some label it “whole milk” or “total”