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.
Jules says
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.
Michelle says
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!
Haley says
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.
Michelle says
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!
Andrea Hannan says
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!
Michelle says
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!
Amy says
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!
Michelle says
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.
Shannon says
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...
Michelle says
You're very welcome, Shannon! I'm so happy that you love the yogurt! Thank you for the awesome comment!
Lisa H says
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?
Michelle says
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).
Gloria says
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.
Michelle says
You're welcome, Gloria! Thank you for taking the time to comment and rate the recipe!
Peggy says
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?
Michelle says
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!
Peggy says
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 🙂
Michelle says
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!
Suzanne Hill says
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!
Michelle says
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!
Tonya says
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?
Michelle says
Hi, Tonya. This recipe is for the Instant Pot only.
Carina says
Hi Michelle,
Is there an alternative to using sweetened condensed milk? Can I use regular sugar instead?
Excited to try this recipe!
Thanks!
Michelle says
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!
Jenger says
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.
Jenger
Michelle says
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!
Kara says
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!
Michelle says
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!
Carina says
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?
Thanks!
Michelle says
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.
Jennifer says
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!!!
Michelle says
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!
Olya says
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
Michelle says
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!
Georgina says
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.
Michelle says
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!
Aubrey says
Hey! Can you use sweetened and condensed cocunut milk for this recipe?
Thanks!
Michelle says
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.