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!
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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
- 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)
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!
Common Questions:
- 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 Easy Instant Pot Vanilla Yogurt recipe and love it as much as I do. Thanks for visiting today!
More Instant Pot Recipes to Try
If you make this recipe, I'd love to know how it went! Please leave a comment and str rating below. Thanks!
📋Recipe
Easy Instant Pot Vanilla Yogurt
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Crystal says
Can this recipe be doubled
Michelle says
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!
Danielle says
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!
Michelle says
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!
Donna says
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.
Michelle says
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!
Stephanie says
So easy to follow the recipe, and so delicious!! Im not buying single-serve yogurt again!
Michelle says
Thanks, Stephanie! I'm so happy that you like the yogurt! I appreciate you talking the time to comment and rate the recipe!
Sherry says
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.
Michelle says
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!
Sherry says
No problem ?
B says
Looking up recipe again 🙂 we made this last week and need a batch for this week! So so good and easy!
Michelle says
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!
Anna says
I just made this, and it’s amazing. Would it work with 2% milk for a low-fat version?
Michelle says
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!
Calvin Hill says
Can you reuse the yogurt to make new yogurt or do you have to buy fresh yogurt to make more?
Michelle says
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!
Calvin says
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.
Robin says
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!
Michelle says
Hey, Robin! That's great! Thanks for sharing your experience with us!
Michelle Berezowski says
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!
Shannon says
I have the lux instapot with no yogurt button . So how would i do this??
Michelle says
Hi, Shannon! You must have an Instant Pot with the Yogurt button to make this yogurt.
Samanda says
How long is the yogurt good for after it’s incubated and chilled?
Michelle says
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!
Jennifer says
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?
Michelle says
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!
Jennifer says
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!!!!
Michelle says
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!
Jen says
Do you have the nutritional information for the yogurt?
Specifically sugar and protein amounts?
Looking forward to trying this recipe.
Michelle says
Hi, Jen! I'm not a nutritionist, and so I don't provide nutrition information for my recipes because it can vary depending on the specific products/brands used as well as the nutrition calculator used. Sorry about that, and I hope you'll still try the recipe!
Kimberly says
Can you make a double batch of this at once, in the same pot?
Michelle says
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!
DiAnn says
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.
Michelle says
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!
Brittney says
Do you have the nutrition facts for this recipe?
Michelle says
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.
Lauren says
Can I transfer this into another container to cool?
Michelle says
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!
Nadene says
I plan on making this today. I don't have a glass lid. Will a stainless lid work?
Michelle says
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!
Kinzie says
Can I use Chobani Vanilla Greek Yogurt for this?
Michelle says
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!
Kinzie says
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. 🙂
Michelle says
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!
Hope says
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.
Michelle says
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!
Jamie says
How long does this yogurt last in the fridge?
Michelle says
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.
Sandy says
I have a yogurt stained do I put yogart in there after 8 hours in instpot or after sits in frig for 8 hours
Michelle says
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.
Brittany B. says
I love this recipe and have made it several times. However the Last few times I end up with small chunks, as if something is not completely blended. I can’t quite figure out what’s causing this. Any suggestions? At first I thought it was condensation drippings but I consistently use a paper towel during cooking and chilling.
Michelle says
Hi, Brittany! So glad you love this recipe...thank you! I've never experienced this with my yogurt, so I'm not exactly sure what happened with your last few batches. Assuming you didn't change any of the ingredients or steps, perhaps the sweetened condensed milk and yogurt starter weren't completely blended into the milk before incubating, or maybe some of the milk or sweetened condensed milk stuck to the bottom of the pot while the yogurt was incubating. Other possible causes of a lumpy yogurt are incubating it for too long or at too high a temperature, agitating the yogurt while it is incubating, or using a yogurt starter that isn't super fresh, doesn't have live active cultures, or has been compromised in some way (the starter can often be the culprit for less than perfect results, which is why I recommend always using plain Greek yogurt from a freshly opened container as the starter). Hope this helps!
Alice says
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
Michelle says
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.
Lisa says
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
Michelle says
Hey, Lisa! No worries...your yogurt should still turn out just fine!
Nancy Sarver says
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?
Michelle says
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.
Ginger says
I accidentally added the vanilla extract before cooking, will it still be ok?
Michelle says
Hi, Ginger! Yes, your yogurt should still turn out just fine!