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.
LeaAnn says
I have vanilla paste....wonder how much I would use instead of the extract?
Michelle says
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!
Jane says
Can you make this dairy free?
Michelle says
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!
Cindy says
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?
Michelle says
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!
Cindy Bertoncin says
I've made this recipe twice and it works great. My family ❤️ it. It is easy plus you save money. It is a keeper.
Michelle says
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!
LeaAnn says
I made this and love it. Now I am curious if you can make it with FairLife 2% chocolate milk? Any suggestions?
Michelle says
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!
Linda Alexander says
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?
Thank you
Linda
Michelle says
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!
Kelly says
Oops - I accidentally added the vanilla extract before incubating it. Did I ruin this batch?
Michelle says
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!
Jamie says
Going to try this with the heavy cream. When do you add the cream? The same time as the vanilla?
Michelle says
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!
Michele says
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!
Michelle says
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!
Jaimie says
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!
Michelle says
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!
Amee says
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?
Michelle says
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!
Amee says
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.
Kathy A says
Hi, I was wondering if you can freeze portions to eat as frozen yogurt like froyo in stores?
Michelle says
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.
Bre says
First timer here! I accidentally added the vanilla and stirred it before putting it in the fridge... Did I just ruin it??
Michelle says
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!
Kim says
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.
Michelle says
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!
KimNTn says
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
Michelle says
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!
Sherry says
Hi
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
Michelle says
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.
Sherry says
Thanks
I’ll try again today. Lol
And set a timer.
I used 2% milk this time instead of whole and it was still thick.
Michelle says
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!