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 that’s thick, creamy, and so delicious and simple, you will want to make it 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, and 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, and 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, and 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, line it with coffee filters, and add the yogurt.
- Cover and place in the refrigerator for as long as it takes 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!
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.
- My Instant Pot yogurt function doesn’t have a “normal” option. What should I do?
- Check your owner’s manual to see what yogurt setting you need to use to achieve a temperature anywhere between 100°F and 110°F (I suggest getting as close to 110°F as you can).
- It might be Medium on some models, or you might need to use a custom setting and set the temperature manually.
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).
- If your model Instant Pot doesn’t have a “normal” setting for the yogurt function, check your owner’s manual to see what yogurt setting you need to use to achieve a temperature anywhere between 100°F and 110°F (I suggest getting as close to 110°F as you can). For example, it might be Medium on some models, or you might need to use a custom setting and set the temperature manually.
Can I use Chobani Vanilla Greek Yogurt for this?
Hi, Kinzie! Yes, you can use Chobani vanilla Greek yogurt. You can use any plain or vanilla yogurt that has live and active cultures in it. Let me know how it goes!
Sorry for delayed response!
But I wanted to let you know I had made this and it turned out great. My family and I loved it. 🙂
Thanks so much, Kinzie! Happy New Year! I am so happy that you and your family loved the yogurt. Thank you for taking the time to comment and rate the recipe!
AMAZING. Tried other recipe in the past and it was a flop. Followed this recipe. Tastes like vanilla pudding. Only thing was my Ip didn’t say “normal” I used medium and cooked 8 hrs. Thought it wouldn’t be good because I knocked the lid off 4 times. I was wrong. Spoiled hubby now I won’t be buying yogurt.
Hey, Hope! I’m so happy that you tried and enjoyed the yogurt! I guess some of the newer Instant Pots say low/medium/high instead of low/normal/high for the yogurt function, so you were correct in using the medium setting. Thanks so much for taking the time to comment and rate the recipe!
How long does this yogurt last in the fridge?
Hey, Jamie! As long as you start with super fresh ingredients, the finished yogurt should last in the refrigerator (covered) for at least a week and up to two weeks.
I have a yogurt stained do I put yogart in there after 8 hours in instpot or after sits in frig for 8 hours
Hi, Sandy! Wait until after it sits in the refrigerator for 8 hours so you can see the final consistency. Note that it will be very thick before you stir in the vanilla; it will thin out some after stirring. Judge it after that and then strain it if you’d like it to be thicker.
I see where people add 16 oz Natural Bliss coffee creamer to their Fairlife, starter yogurt and vanilla. What do you think? Does the condensed milk make it really sweet? TIA
Hi, Alice! Yes, you can use Natural Bliss vanilla creamer instead of sweetened condensed milk. Use a 16-ounce bottle (or less depending on the flavor you are looking for), and add it with the milk. I’ve never actually tried it myself, but I’ll bet it’s delicious. I personally love using the sweetened condensed milk, and I don’t think it makes it overly sweet.
I realized I accidentally added the vanilla to the yogurt mixture before cooking the 8 hours. Will it still turn out? Silly me starting this late at night before bedtime lol
Hey, Lisa! No worries…your yogurt should still turn out just fine!
I love this recipe. Great yogurt. My question is can I use the yogurt I made as my starter or do I need to purchase a new Greek yogurt?
Hi, Nancy! Thank you for the 5-star rating…I’m so happy you enjoyed the yogurt! Yes, you can use some of the yogurt you made as a starter for your next batch (it needs to be “fresh”, so I would suggest removing 2 tablespoons before you add the vanilla and freezing it until you are ready to use it (it should last up to 3 months), then thaw it in the fridge completely before you use it). Give it a try! Just note that, over time as you continue to do this, the cultures can weaken with subsequent batches, so you may eventually need to start over with some fresh store-bought yogurt. For this reason and for consistent successful results, I prefer to use (and recommend using) fresh yogurt each time.
I plan on making this today. I don’t have a glass lid. Will a stainless lid work?
Hey, Nadene! Yes, a stainless lid would work. You could even use a plate. Or just use the Instant Pot lid set to venting (be sure to remove the sealing ring if it has a smell to it). Let me know how it goes!
Can I transfer this into another container to cool?
Hey, Lauren! Yes, you could transfer the yogurt to another container to cool. I will admit that I’ve never actually done that before, but there’s no reason why you can’t. I would suggest that you don’t stir it while transferring it, as that will thin it out. Just kind of scoop it into the other container. I have always gotten the best thick and creamy texture when I just let the yogurt chill as is and then wait to stir it until after it’s chilled. Hope you enjoy it! Please let us know how it goes!
I’m not a big fan of yogurt but I decided to try this recipe and I will tell you it is so good! Thank you for the recipe.
Hey, DiAnn! I am so glad that you tried and enjoyed the yogurt! Thanks so much for taking the time to comment and rate the recipe!
Do you have the nutrition facts for this recipe?
Hi, Brittney! I don’t include nutrition facts for my recipes (sorry!) because the results can vary based on the different brands of ingredients that people might use. I recommend trying out one (or some) of the free nutrition calculators that are available online where you can enter in the information for the specific ingredients you will use.
Can you make a double batch of this at once, in the same pot?
Hey, Kimberly! Yes, you can make a double batch in the same pot (6 or 8-quart Instant Pot). The cooking time will stay the same (8 to 9 hours). Let me know how it goes!
How long is the yogurt good for after it’s incubated and chilled?
Hi, Samanda! As long as you start with super fresh ingredients, the finished yogurt should last in the refrigerator (covered) for at least a week and up to two weeks. I’m not sure about any longer than that, as we always eat the yogurt quickly in our house!
My yogurt tastes great, but it is kind of more stringy than when I buy it in the store. I mean when I get a spoonful the yogurt strings behind off e spoon. Is that normal?
Hi, Jennifer! I have made this yogurt so many times, and I’ve never had my yogurt turn out stringy as you describe, so I am not sure what would cause that. Sorry to ask, but did you alter the recipe ingredients or instructions at all? If not, perhaps something could have been a bit off with one of your ingredients. Also, always make sure your Instant Pot is super clean before making yogurt in the event there could be some bacteria lurking around that could affect the incubation process. I have read that yeast contamination could potentially cause stringy yogurt (this could be from yeast being used for baking – so avoid making bread at the same time you make yogurt – and there is also wild yeast just naturally in our environments and on us). I hope you will give it another try!
Thank you for your response! I actually read all the posts on here and realized that I added the vanilla before I cooled it down. Once I stirred it up good again the creamy texture returned and the “strings” went away. I think it just needed stirring! It’s very delicious!!!! And I will make this again. Thank you for sharing!!!!
Hey, Jennifer! Thanks so much for coming back and giving us an update. I’m so glad you figured it out and that it was such a simple fix…and that you thought it was delicious and will be making it again! Take care!
I have the lux instapot with no yogurt button . So how would i do this??
Hi, Shannon! You must have an Instant Pot with the Yogurt button to make this yogurt.
Can you reuse the yogurt to make new yogurt or do you have to buy fresh yogurt to make more?
Hello, Calvin! Although I have never actually tried it myself (I recommend using a fresh starter yogurt each time for the best results), I have read that you can freeze some of the yogurt that you make to use as your starter for future batches. As soon as the yogurt has chilled – but before you add the vanilla – freeze some in tablespoon-sized portions. They should last up to 3 months. Thaw the cubes before adding them to the new batch of yogurt. One thing to keep in mind is that the yogurt from your first batch made with a fresh starter will have stronger cultures than yogurt from any subsequent batches. So, since the cultures weaken with each batch, you will only be able to do this a few times. You will eventually need to use a fresh starter or you risk the yogurt not turning out right (this is why I just use fresh yogurt each time). Hope this helps!
Thank you! We have been making the yogurt very similar to your recipe, fairlife milk starting with Greek yogurt. However, each batch we have reused it. This is good to know that the cultures do not last as long.
I have been using the yogurt from each new batch for roughly 2 months. I just take a spoon or two and freeze. It’s been working excellent for me!
Hey, Robin! That’s great! Thanks for sharing your experience with us!
Hi Robin…I’m new to making yogurt – only done it a few times. Know that you can use previously made yogurt to start your next batch but didn’t know you could freeze the ‘starter’ and the bacteria culture would still be active. That’s awesome to know…thank you!
I just made this, and it’s amazing. Would it work with 2% milk for a low-fat version?
Hi, Anna! I am so glad you enjoyed the yogurt! Yes, you can use the 2% version of the Fairlife or other ultra-pasteurized, ultra-filtered milk. The yogurt will probably be less thick and creamy than the whole milk version. Thanks so much for taking the time to comment and rate the recipe!
Looking up recipe again 🙂 we made this last week and need a batch for this week! So so good and easy!
Hey, B! I’m so happy you enjoyed the yogurt and want to make it again (best compliment I could ask for)! Thanks so much for taking the time to comment and rate the recipe!
I have never made yogurt in our IP and we’ve had it for two or three years. I just made a batch. It’s chilling in the fridge. I did sneak a taste and yummy!!! I’m so thankful for this EASY recipe. Friends want to know the recipe as I had to share what I was up to on Facebook. Good to know I can use a plate to cover it during the 8/9 hours.
Hi, Sherry! I am so happy to hear that you like the yogurt! Thanks so much for taking the time to comment and rate the recipe and for sharing the recipe with your friends!
No problem ?
So easy to follow the recipe, and so delicious!! Im not buying single-serve yogurt again!
Thanks, Stephanie! I’m so happy that you like the yogurt! I appreciate you talking the time to comment and rate the recipe!
This recipe was super easy and oh, so creamy! I don’t think I’ll ever buy yogurt again. I used lemon extract and it was delicious. Thank you for sharing the recipe.
Hi, Donna! Ooh, lemon extract sounds amazing…I’m definitely going to have to try that! Thanks so much for taking the time to comment and rate the recipe. I’m so glad you enjoyed it!
This is the first time I’ve every made yogurt in the instant pot. I honestly had low expectations, and really doubted that my yogurt would actually taste good – but this recipe exceeded my expectations. It was so easy and DELICIOUS!! I am making it again for the second time now. My husband loved it too. Thank you!
Hello, Danielle! I’m so glad you decided to give the yogurt a try and that you both enjoyed it (and are making it again – yay!). It’s one of my favorite things to make in my Instant Pot. Thanks so much for your rating and comment!
Can this recipe be doubled
Hi, Crystal! Yes, this recipe can be doubled in a 6 or 8-quart Instant Pot. The cooking time will stay the same (8 to 9 hours). Let us know how it goes!
I accidentally forgot about it and it had the yogurt message for about 3 hours past the 8 hours it was supposed to be on. The heating part was still warm. Is this ok or did it sit too long out? Thx
Hi, Sherry! To be honest, I am not sure if it would be okay after sitting out that long. To be safe, I would discard it.
I’ll try again today. Lol
And set a timer.
I used 2% milk this time instead of whole and it was still thick.
I was sorry to have to tell you to discard it, but when it comes to food safety, it’s better to be safe than sorry! A timer is such a good idea because it’s definitely easy to miss that quick and not-very-loud set of beeps from the Instant Pot, especially if you’re not in the same room. I’m glad you had good results using the 2% milk. Thanks for sharing!
First time making yogurt, basically wanted to use all my IP buttons! It’s wonderful and tart enough after 8 hours! Wonderful breakfast today! Thank you
You’re welcome! That yogurt button might just be my favorite one of all. I’m so glad you are enjoying the yogurt! Thanks so much for taking the time to comment and rate the recipe!
Just made first batch. Delicious. Question 1: adding fruit – obviously after but do you mix in or add to bottom of containers. Question 2: how often a week are you making this. I’m trying to figure cost savings. Thanks.
Hey, Kim! Glad you liked the yogurt! Yes, add fruit after the yogurt has finished chilling. You can mix it in or add it to the bottom of containers…whichever you prefer. Keep in mind that yogurt with fruit added may not last quite as long as plain or vanilla yogurt (especially because the fruit itself might not last that long). Another option is to add the fruit when serving, which is what I usually do. I make this yogurt once every two weeks (there are 2 people in my house), but I know people who make it once a week. Cost savings will depend on how much yogurt you eat! Thanks for taking the time to comment and rate the recipe!
First timer here! I accidentally added the vanilla and stirred it before putting it in the fridge… Did I just ruin it??
Hi, Bre! No, that wouldn’t ruin it. It might just end up being a thinner consistency than if you had waited until after it chilled. If it turns out too thin for your liking, you could always strain it. Let me know how it goes!
Hi, I was wondering if you can freeze portions to eat as frozen yogurt like froyo in stores?
Hey, Kathy! Honestly, I have never tried freezing this yogurt, but you definitely can freeze yogurt. However, the texture of the yogurt may change when frozen. The water content may make it icy rather than creamy, and it may be hard to scoop. Depending on how you want to use the frozen yogurt, that change in texture may not matter (for example, you’re putting it in a smoothie). But if you want to eat it like froyo, I think you might be disappointed if you just freeze it straight-up. Most frozen yogurts have additional ingredients that make them creamy and scoopable, and they are usually processed in a food processor or ice cream maker. All that being said, you could always take a small amount and freeze it and see what happens! When I make another batch, I’ll try it too.
Hi! After a few failed attempts at making yogurt in my Instant Pot, this recipe worked. Thank you for sharing your recipe! The only thing I did different was that I used a powdered yogurt starter, since I already had it. My yogurt is delicious, but it does have a grainy texture. Everything I’m finding online says this problem is either caused by using a yogurt with additives as your starter, or heating the milk too quickly. So I’m not sure what happened. Have you ever had this issue?
Hi, Amee! First, I am so glad you finally found success in making yogurt with this recipe! I have never had a problem with a grainy texture, but you are right that a starter with additives or heating the milk too quickly could cause this problem. Since this yogurt is made using the yogurt function of the Instant Pot, I am thinking that heat probably wasn’t the cause. It was more likely the starter you used. I have never used a powdered yogurt starter. I always use fresh yogurt where the only ingredients are milk and live active cultures, and that’s what I recommend since my yogurt has always turned out nice and creamy. You should definitely try making it again using yogurt and see if there is a difference. If you do, please come back and let me know how it went. Thanks so much for taking the time to comment and rate the recipe!
Michelle, thank you, I will try that. I really want to figure this out, because we love yogurt, and I feel like since I have an instant pot, I should be taking advantage of it. I’ll let you know how it goes.
Hello! My instant pot has a yogurt button but once I press it, I have to select either custom, pasteurize or ferment and then a temperature. Do you have experience with this? Any recommendations would be helpful because I have all the ingredients in the pot already haha. Thanks!
Hey, Jaimie. Sorry that I probably didn’t get back to you quickly enough! My Instant Pot is a Duo Plus, so I don’t have those options, so I had to do some looking around. It sounds like you have the Evo Plus Instant Pot. If not, check the user’s manual for your particular model, but the instructions for cold start yogurt in the Evo Plus manual state that you would use Ferment and then the High for the temperature (which should be the default). The time would still be 8 to 9 hours (I do 8). Hope it’s not too late for you to try it. Let me know how it goes!
Going to try this with the heavy cream. When do you add the cream? The same time as the vanilla?
Hi, Jamie! Add the heavy cream (it must be ultra-pasteurized) at the same time you add the milk. Let me know how it goes!
Hi there, is the brand of heavy cream you Fairlife as well? thx in advance. I’m about to try yogurt for the first time tonight but just saw about the cream just now 🙁 I will try it next time, o just wondering aout brand. Thx so much. I’ excited!
Hi, Michele! I don’t think Fairlife makes heavy cream. You can use any brand of heavy cream as long as it is ultra-pasteurized. Let me know how it goes!
Oops – I accidentally added the vanilla extract before incubating it. Did I ruin this batch?
Hey, Kelly! No, you definitely didn’t ruin it. It should be fine. I have actually done that before. The vanilla taste might be a little weaker, so you might just want to add more after incubating. Let me know how it goes!
I made this last week. My husband who “doesn’t really like yogurt” has eaten the most of it!
My great grandchildren loved it and want more.
Is it possible to double the recipe? Also I would like to try just one can of the condensed milk for double recipe, do you think that would work?
Hello, Linda! I am so happy that you and your family enjoyed the yogurt (the same thing happened with my husband the first time I made it too)! Yes, you can double the recipe in a 6 or 8-quart Instant Pot (it won’t fit in the 3-quart). The time will stay the same at 8 to 9 hours. You can use just one can of the sweetened condensed milk for the double recipe, and it will work fine. The yogurt will just be less sweet. Thanks so much for taking the time to comment and rate the recipe!
I made this and love it. Now I am curious if you can make it with FairLife 2% chocolate milk? Any suggestions?
Hey, LeaAnn! I am so glad that you love the yogurt! I would not use the Fairlife chocolate milk because the increased sugar content and other additives in the milk interfere with the culturing process. If you’d like chocolate-flavored yogurt, I would suggest making the vanilla yogurt (or plain yogurt) and adding chocolate milk mix powder or even some chocolate instant pudding mix after the yogurt has incubated and chilled (or chocolate syrup, although that might thin out the yogurt a bit). Thanks so much for taking the time to rate and comment on the recipe!
I’ve made this recipe twice and it works great. My family ❤️ it. It is easy plus you save money. It is a keeper.
Hey, Cindy! I am really happy that you and your family are enjoying the yogurt! Thanks so much for taking the time to comment and rate the recipe!
If I don’t want to use scm, I heard I can use Natural Bliss Vanilla creamer. Is that a good idea or should I just sweeten it after with vanilla extract? If so, how much do I use?
Hi, Cindy! Yes, you can use Natural Bliss vanilla creamer instead of sweetened condensed milk. Use a 16-ounce bottle (or less depending on the flavor you are looking for), and add it with the milk. Let me know how it goes!
Can you make this dairy free?
Hi, Jane! Sorry, but I’m not aware of a way to make this particular recipe dairy-free. There are recipes out there for making dairy-free yogurt in the Instant Pot, but not with this method, and I have never tried them. Thanks for your question!
I have vanilla paste….wonder how much I would use instead of the extract?
Hi, LeaAnn! I actually have never used vanilla paste, but from what I have read, you would use it the same as you would vanilla extract, so I suggest using 1 tablespoon just like you would the vanilla extract. Of course, you could always start with a smaller amount, taste, and add more if needed. Let me know how it goes!
Hey! Can you use sweetened and condensed cocunut milk for this recipe?
Hey, Aubrey! If you mean using coconut milk instead of ultra-pasteurized regular milk, that would not work for this particular recipe. If you mean using sweetened condensed coconut milk as the sweetener, I have be honest and say I am not sure since I have only ever made the recipe as written. I don’t know if there is anything in it that would inhibit the incubation process.
I cannot believe how easy and amazing this recipe is! I’ve never made IP yogurt before so I was a little nervous about how it would turn out! It’s perfection!! Even my teenagers are impressed!
This will be my go to recipe from here on out.
Hey, Georgina! Thank you so much! I am so happy that you and your family enjoyed the yogurt. It is one of my all-time favorites for the Instant Pot. I really appreciate you taking the time to comment and rate the recipe!
I’d love to try this recipe but I have a question….do I need to boil the milk first, cool it to a certain degree, then add cultures and incubate? I do have an instapot with yogurt function. Sorry if this is a dumb question
Hi, Olya! For this particular recipe, you do not boil the milk first, cool it, and then add cultures and incubate. That is a different process that you would need to use when making yogurt from regular pasteurized milk. This recipe is different because it uses ultra-pasteurized, ultra-filtered milk (like the Fairlife brand – you must use this special type of milk for this recipe), so those additional steps are not needed. Hope this helps! If you have any other questions, just let me know!
I made yogurt one other time years ago (not with a pressure cooker). It was a bit of a pain and honestly was not my favorite yogurt at all. Years later I’ve given this a try in my pressure cooker and it was SO easy and SO GOOD!!! I love super thick, creamy yogurt! Thank you for sharing this recipe!!! Delicious!!!
Hey, Jennifer! Thank you! My experience with homemade yogurt was pretty much the same as yours. The Instant Pot is definitely a game-changer. I’m so glad the yogurt was a winner for you. Thanks so much for taking the time to comment and rate the recipe!
Hello, I accidentially added the vanilla to the mixture prior to cooking. Is it ruined?
Also, what is the issue with using pasteurized milk vs ultra-pasteurized?
Hey, Carina! Your yogurt should still be fine even though you added the vanilla before incubating. Regarding the milk issue, as mentioned in the post, you must use ultra-pasteurized milk for this recipe because it has been heated to a higher temperature which removes most of the bacteria in the milk. You cannot use pasteurized milk because it has not been heated to that higher temperature and so it contains more bacteria and, therefore, is not safe to use. A completely different process is required when you make yogurt with pasteurized milk where you must heat it to a certain temperature first.
I made the vanilla yogurt, it’s very tasty!
It is creamy , and just right, and will make it again.
I don’t like artificial sweeteners ….so this was perfect for me……
Thank you Michelle for sharing this recipe.
I love cooking from scratch.
Hey, Jenger! I love cooking from scratch too, and I’m so happy that you enjoyed the yogurt! Thank you so much for taking the time to comment and rate the recipe…I really appreciate it!
Love this recipe! So simple and turns out great everyday. i do use the fairlife fat free and it’s just as thick as when using 2%. I use 8 oz of Bliss Natural creamer instead of the condensed milk bc I’m watching calories. Thanks Michelle!
Hey, Kara! Thank you! I’m so happy that you like the yogurt and appreciate you sharing your experience with using fat-free Fairlife and Natural Bliss creamer!
Is there an alternative to using sweetened condensed milk? Can I use regular sugar instead?
Excited to try this recipe!
Hi, Carina! From the research I have done, you can’t use regular sugar in this recipe because it will interfere with the incubation process. If you want to sweeten it before you incubate it, you need to use a milk-based sweetener like sweetened condensed milk. The only alternative I know of to that is Natural Bliss creamer (vanilla or sweet cream) – one 16 ounce bottle – and it needs to be that particular brand. The other option is to just make plain yogurt (use only the Fairlife milk and the yogurt starter) and then sweeten the yogurt after it has incubated and chilled with anything you’d like such as honey, maple syrup, agave, etc. Hope that helps! Let me know how it goes!
I love yogurt and have ultra filtered and ultra pasteurized milk from Organic Valley. I want to make yogurt with it with this recipe, but I don’t have an Instant Pot, I have 2 different yogurt makers. Will this recipe work in those?
Hi, Tonya. This recipe is for the Instant Pot only.
This recipe is sooooooooo easy and the flavor is perfect! This was my first attempt at yogurt – thank you for posting this – I will never buy yogurt again!
Hi, Suzanne! I’m so happy that you like the yogurt! Thank you so much for taking the time to comment and rate the recipe!
I’m so excited to find this recipe! I have had an instant pot for years and have never attempted to make yogurt. I love Fairlife milk and plan on using the whole milk variety, and adding some heavy cream, but I’m wondering if the “real” sugar sweetened condensed milk must be used? I would like to make a Keto friendly version of this recipe using a sweetened condensed milk I make from a recipe using natural sweeteners. I guess what I’m really asking is, is the SUGAR in regular sweetened condensed milk necessary for proper fermenting? Or could I use a non-sugar, but sweetened (from erythritol or monk fruit) sweetened condensed milk?
Hey there, Peggy! The sugar in the sweetened condensed milk is not necessary for proper fermenting. In fact, you could omit it from the recipe and make just plain unsweetened yogurt (the yogurt feeds on the sugars in the Fairlife milk). That being said…I have only ever made this recipe sweetened with the regular sweetened condensed milk or the plain unsweetened version, and that is what I know works. You have to be careful when making yogurt because some ingredients could hamper the fermenting process, and I don’t know how erythritol or monk fruit would affect it. For that reason, I don’t recommend altering the recipe. However, what you could do is make plain yogurt (using only the Fairlife milk and yogurt starter), and then sweeten it after the fermenting and chilling processes with your keto-friendly sweeteners along with the vanilla. Hope that helps!
Thank you SO much for this information Michelle! I will plan on making it as written, but plain, and sweeten it just before eating. I might experiment with a sugar free sweetened condensed milk – if it works I’ll follow up here 🙂
Hey, Peggy! I’m so glad you will be trying the yogurt! Just a note: I don’t do sugar-free, so I don’t know if any ingredients in the sugar-free sweetened condensed milk, such as artificial or other sweeteners, could have a negative affect the incubation process. It may just be best to make it plain and sweeten it after. Please come back and let me know how it turned out for you!
I’m making this today and hoping it turns out. I love Fairlife milk because I can’t tolerate lactose. Will this yogurt be lactose free?
Hi, Lisa! Although the Fairlife milk is lactose-free, the sweetened condensed milk and the yogurt starter are not. So, as the recipe is written, the yogurt will not be lactose-free. I suppose you would need to use lactose-free versions of the sweetened condensed milk and the yogurt starter to end up with a lactose-free yogurt (which I have never tried, so am not 100% sure what the results would be).
Hello. I made your yogurt today using fairlife nonfat milk..added mountain view yogurt and a can of sweet condensed milk..no vanilla..still has an hour to go, but took a taste. Yummy! Thanks for the recipe.
You’re welcome, Gloria! Thank you for taking the time to comment and rate the recipe!
Thank You,Thank You!!!
I love vanilla yogurt I am not a huge Greek yogurt fan and I haven’t had luck with one I love until now… I will never buy yogurt again…
You’re very welcome, Shannon! I’m so happy that you love the yogurt! Thank you for the awesome comment!
Does adding the starter yogurt to the mix from the beginning kill the active cultures? I’ve seen other recipes that say to mix in the yogurt after the boil cycle has completed.
Related question…your recipe doesn’t mention the IP starting with a boil cycle after pressing the yogurt button. Hope that my IP isn’t doing something I don’t want it to!
Thanks for the recipe!
Hello, Andrea. There is no boil cycle using this method of making yogurt in the Instant Pot (which is why it is often referred to as the cold-start or no-boil method of making yogurt). There are other methods/recipes that do require boiling, but this one does not because it uses ultra-pasteurized and ultra-filtered milk (which you absolutely must use; DO NOT use regular milk for this recipe). If you follow the recipe as it is written, you should have great results!
Hi Michelle 😊 I feel so ridiculous asking this. How do I find out what ultra-pasteurized, ultra-filtered whole milk is? I’m from Canada and the one you use isn’t available in my area. I’ve tried reading labels and figuring it out but I’m not getting anywhere! And I’d love to make this!
Hi, Amy! It should say ultra-pasteurized (or ultra-high temperature) and ultra-filtered right on the carton/package. Sometimes, like with the Fairlife brand that I use, it says ultra-filtered but doesn’t actually say ultra-pasteurized on the container. I had to contact them to make sure it was ultra-pasteurized, so you may need to do a little research. I have read that the Joyya brand is pretty close to Fairlife and is available in some locations in Canada. You can use ultra-pasteurized milk that is not ultra-filtered (you can’t, however, use milk that is ultra-filtered but not ultra-pasteurized), but it may take longer for the yogurt to set. You could also use any boxed shelf-stable milk or instant powdered milk.
What temperature is considered “normal”? I have the instant pot ultra mini and the settings are low, high and custom. I used the low setting (91 degrees) and my yogurt turned out pretty runny.
Hi, Haley! When I wrote this post, I don’t think the Ultra Mini was even out yet (it’s hard to keep up with all the new models and changes)! I did some research and, since the Ultra Mini doesn’t have a Medium yogurt setting, you would need to use the custom setting and set the temperature to 110°F. So your temperature was too low, which is why your yogurt would be runny. Hope you give it another go!
Easy to make. Results far exceeded my expectations! Family loves it. Made 3 batches in 3 weeks. One plain, one w scm, one with Natural Bliss. Enjoyed all.
Thank you, Jules! I’m so happy you and your family love the yogurt, and I appreciate you taking the time to comment and rate the recipe!
This is the very Best Yogurt recipe!
Thank you so much, Kyla! I’m so happy you like it!
Looking forward to trying this yogurt! I was wondering if I could make it in mason jars in the instant pot?
Hi, Jeanelle! I haven’t made this yogurt in mason jars, so I can’t say whether the results would be the same, and so I would recommend sticking to the recipe as written. That being said, I did take a quick look around and have seen people make it in jars where they add 2 cups of warm water (110°F) to the Instant Pot, put in the trivet, and then put the filled jars on the trivet, so you could always give it a try and see how it goes!
In the other recipe I tried I had to cook the milk to a certain temperature before setting it on yogurt setting, to “clean” it I suppose. Why is that not the case here? Thanks!
Hi, Rebecca! This recipe is different because of the special ultra-pasteurized and ultra-filtered milk that is used (such as the Fairlife brand). This type of milk has already had most of the bacteria removed through the ultra-pasteurization process, so there is no need to cook it first. Regular pasteurized milk, on the other hand, would need to be cooked first to remove the bacteria (which is a different recipe altogether). Hope that helps!
This recipe was so simple and the yogurt is just delicious!! I have made it before from another recipe, but I really like this one with the sweetened condensed milk – it’s much creamier. And the vanilla makes it amazing! I added a little extra so the vanilla flavor is really nice!! Thank you!!
Thank you, Anne! I’m so happy you enjoyed the yogurt (I like adding a little extra vanilla sometimes too)!
This is the best yogurt I’ve had! But I was wondering if I could add coconut extract to the recipe? Would I put it in at the same time as the vanilla?
Thank you, April…so glad you enjoyed it! Sure, you could try adding coconut extract; and yes, put it in at the same time as the vanilla.
Hi, I read the notes about how to make it thick. I’ve been doing the instant pot for 8 hours then chilling overnight. But it’s actually too thick. Should I stir it before I let it chill? We’re trying to replace danimals so want it kind of liquidy.
Hi, Jennifer! If you haven’t stirred it yet after the overnight chill in the fridge, give it a good stir, and it should loosen up and be more like the consistency of a regular (not Greek) store-bought yogurt (it won’t be liquidy, though). It can be quite thick in the pot before you stir it. If you’ve already stirred it and it’s still too thick for you, next time you could try stirring it before chilling or maybe try using the 2% Fairlife milk, which should be a little thinner because it has more water. Hope this helps…and thanks for trying the recipe!
I made this recipe before but they didn’t have whole fairlife so I used low fat and unfortunately, the yogurt didn’t turn out. It was really watery.
Hi, Linda! Although I usually use the whole-milk Fairlife, I have made this yogurt many times using the 2% Fairlife and have had no problems with it setting up at all (in fact, the difference was only very slight). Did you happen to use a lower-fat version like the 1% or fat-free? If you did, that could be the reason. I haven’t tried those and, therefore, don’t recommend them. Thanks for sharing your experience with us and for the 5-star rating)!
Used 2% Fairlife and it has been perfect both times I made it. Neither my daughter or I like plain yogurt, but we like this. It’s not sour like the store brought. Thanks for such an easy delicious recipe.
Thank you, Susan! So glad that you both enjoyed it!
Are there Nutrition Facts for this recipe? I’m curious to know how much sugar would be in each 1/2 cup serving?
Hi, Jennifer! Sorry, but I don’t have nutrition facts yet (working on it). You could always enter the ingredients you use (brands can vary) into one of the many free nutrition calculators available online to get the info you need. Thanks for your interest in this recipe!