Homemade yogurt? Oh, YES you can! All you need is four simple ingredients, an Instant Pot, and a little patience to make this Easy Instant Pot Vanilla Yogurt. Thick, creamy, and so delicious and simple, you will want to make this yogurt again and again!
There are two ways to make yogurt in the Instant Pot: the (kind of) easy way and the really easy way. Today we’re going to talk about the really easy way because I just love it when recipes are this ridiculously simple yet so incredibly delicious!
You can find recipes all over the place for making yogurt this way – I certainly didn’t come up with it – but it’s so good that I just had to share it here for any Instant Potters out there who might not know about it or who might want to give it a try.
This method of making yogurt in the Instant Pot is often called either the cold start method or the no-boil method. I’ve also seen it called Vietnamese yogurt. I honestly don’t know who actually first came up with it, but I learned about it from the blog Freida Loves Bread. She has a ton of great information about this yogurt if you’d like to learn even more about it!
Now, before we go any further, you need to know that there two simple RULES to making this Easy Instant Pot Vanilla Yogurt.
RULE #1 (THE MILK):
You must use ultra-pasteurized milk and, preferably, milk that is also ultra-filtered.
DO NOT use regular pasteurized milk or raw milk for this recipe. There is an entirely different process that needs to be used when making yogurt with these types of milk due to the bacteria content. So not only will it not work, it’s not safe to use those types of milk in this recipe. Just don’t do it, okay? Thank you.
Ultra-pasteurized milk, on the other hand, has had most of the bacteria removed, which is why it is safe to use in this recipe. The most common brand of milk that is both ultra-pasteurized and ultra-filtered – and the only one that I ever use for this recipe – is called Fairlife. It’s easy to find here in the US. It has worked perfectly for me every single time. It also results in a thicker yogurt due to its higher protein content. Plus, it’s lactose-free.
You can use the Fairlife whole milk version (which is what I use) or the 2% reduced-fat version. The reduced-fat version will be less thick and creamy because it has a higher water content. And in case you’re wondering, the chocolate one, sadly, will not work.
Note #1: I have no affiliation with the Fairlife brand. This is just the brand that I and many others have found works the best.
Note #2: Even though it doesn’t say it on the bottle, Fairlife milk is, in fact, ultra-pasteurized. I contacted Fairlife, and they confirmed that the milk is ultra-pasteurized.
RULE #2 (THE YOGURT STARTER):
Your yogurt starter must contain live active yogurt cultures (and it must be fresh).
You will need to use some yogurt to make yogurt. The yogurt you use must contain live active cultures. Check the label because there are some yogurts that don’t contain them. The yogurt you use also must be from a fresh, unopened container of yogurt. I use a plain Greek yogurt where the only two ingredients are milk and live active cultures.
Okay. Now that we’ve gone over the rules, let’s get on to making the yogurt!
INGREDIENTS YOU NEED TO MAKE EASY INSTANT POT VANILLA YOGURT:
- Ultra-pasteurized, ultra-filtered whole milk (I recommend the Fairlife brand)
- Plain yogurt that contains live active cultures
- Sweetened condensed milk
- Pure vanilla extract
Note: If you’d rather make plain unsweetened yogurt, all you need is the milk and the yogurt. Follow the recipe without adding the sweetened condensed milk or vanilla.
SPECIAL EQUIPMENT NEEDED:
- Instant Pot (must have the yogurt function)
HERE’S A QUICK LOOK AT HOW TO MAKE EASY INSTANT POT VANILLA YOGURT:
That’s it! About 2 minutes of pouring and stirring, and the rest is totally hands-off time. The hardest part really is the waiting, but your patience will be rewarded!
TIPS & TIDBITS:
- For this recipe, you can cover the Instant Pot with the regular lid (steam release valve turned to venting) or a glass lid. Even a plate will do in a pinch.
- If you are going to use your regular Instant Pot lid and you have a sealing ring that has a strong smell, I strongly recommend that you remove the ring for this recipe (it’s not needed since we aren’t pressure cooking). You could also swap out the sealing ring for one that has no smell. Why? That smell will transfer flavors to your yogurt. Yogurt that tastes like beef stew, curry, or whatever you have been cooking in there is so not delicious.
- I use a glass lid for this reason and also because there will be some condensation that builds up on the lid during the incubation process, and it’s easier to very gently lift off the glass lid so all that water doesn’t drip down onto your yogurt.
- The longer you incubate the yogurt, the tangier it will be. 8 hours will give you a milder, less tangy yogurt. 9 hours will give you a more tangy yogurt.
- Don’t stir the yogurt until it’s thoroughly chilled. Yogurt thins a little after you stir it, so just leave it be until it’s chilled for best results.
- If, after you stir it, you find that you want your yogurt thicker, you can strain it. Place a mesh strainer over a bowl and line it with coffee filters. Place the yogurt in the strainer. Cover and strain (in the refrigerator) for as long as it takes for the yogurt to become as thick as you’d like it.
Oh, and if you want a super creamy, super indulgent yogurt (I do! I do!), add 1 cup of ultra-pasteurized heavy cream with the milk. WOW! Just…WOW!
So how do you like your yogurt? This yogurt is really great on its own, but it would also be nice with some fruit and/or nuts and maybe a drizzle of honey or maple syrup. Sometimes I swirl in some preserves (blackberry, raspberry, and strawberry are my favorites). It’s also great in smoothies.
I especially love it topped with some granola (like my Cranberry Coconut Homemade Granola) for a really yummy snack or breakfast!
- I’d rather make plain unsweetened yogurt. How do I do that? Easy! Follow the same instructions, but only use the Fairlife milk and the yogurt.
- Can I use regular pasteurized or raw milk? No, definitely not. Please see Rule #1 above.
- Can I use a different sweetener? From the research I’ve done, only milk-based sweeteners can be used when being added to the milk and yogurt mixture before it is incubated. If you want to sweeten your yogurt with honey, maple syrup, agave, or other sweeteners, just make plain unsweetened yogurt (see above) and then sweeten the yogurt after it has incubated and chilled.
- Can I add fruit or other flavorings? Yes, but only after the yogurt has incubated and chilled.
Making your own homemade yogurt has never been easier. You’ll totally feel like a kitchen rock star. And it’s so delicious you’ll want to make it again and again!
I hope you try this recipe for Easy Instant Pot Vanilla Yogurt and love it as much as I do. Thanks for visiting today!
Easy Instant Pot Vanilla Yogurt
- 52 ounces ultra-pasteurized, ultra-filtered whole milk (I use the Fairlife brand)
- 2 tablespoons non-fat plain Greek yogurt (must contain live active cultures)
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon pure vanilla extract
- Add the milk, yogurt, and sweetened condensed milk to the Instant Pot. Whisk until the mixture is very thoroughly combined.
- Place a lid on the pot. You can use the Instant Pot lid (steam release valve set to venting) or a glass lid. Note: If your sealing ring has a strong smell to it, I recommend removing it (you don't need it for this recipe because you are not pressure cooking), or you could swap it out for a ring that has no smell. The smell can and will get into your yogurt. I just use a glass lid that fits the pot.
- Select the YOGURT function and make sure it is on NORMAL, and set the time to 8 hours (for a milder yogurt) or 9 hours (for a tangier yogurt).
- When the time has finished, the Instant Pot will say YOGT. Carefully remove the lid (there will be condensation on the lid, so just gently remove it so as to not get a lot of water dripping down into your yogurt).
- Remove the liner pot from the Instant Pot, cover it with a paper towel (this helps to stop any condensation that forms on the lid not drip down onto your yogurt), and then cover the pot (a glass lid or even a plate works fine). For best results, do not stir the yogurt until it has chilled.
- Place the pot in the refrigerator until thoroughly chilled (I leave mine to chill for at least 8 hours).
- Add the vanilla extract and stir to combine. Enjoy!
- Store your yogurt, covered, in the refrigerator. It should last for 1 to 2 weeks.
- You must use ultra-pasteurized and, preferably, ultra-filtered milk for this recipe. DO NOT use regular pasteurized or raw milk.
- You can use 2% reduced-fat ultra-pasteurized milk. The yogurt will be thinner and less creamy.
- If you want thicker yogurt, you can strain it. To do this: place a mesh strainer over a bowl and line it with coffee filters. Place the yogurt in the strainer. Cover and strain (in the refrigerator) for as long as it takes for the yogurt to become as thick as you'd like it.
- For extra-creamy yogurt, you can add 1 cup of ultra-pasteurized heavy cream with the milk. This will give you 18 (½ cup) servings. Calories per serving: 209.
- If you would like to make plain unsweetened yogurt, follow the instructions but only use the Fairlife milk and the yogurt. This will give you 13 (½ cup) servings. Calories per serving: 76.
- I used an 8-quart IP-DUO80 for this recipe, but it will also work in a 6-quart or 3-quart Instant Pot (as long as the model has the yogurt function).