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.
Staci says
If for some reason you cannot get fairlife milk, you can boil the milk to 180 degrees Farenheit or 83 celcius on the stove or in the instant pot using the boil setting in the yogurt setting. Then remove the milk and let cool to 115 F/46 C. I usually do it in the Instant Pot Linter on the boil setting and then have another bowl with ice that I place the Instant Pot Liner with milk in until it reaches the correct tempture, usually only 20 minutes or so and then follow the instructions above and you will get great results with any whole milk from the grocery store. Make sure to cover the milk while it cools.
Michelle says
Thank you, Staci! Yes, you are correct...that is how to make yogurt in the Instant Pot using the "boil" method when using regular milk. For anyone who doesn't know, when using regular milk that has not been ultra-pasteurized, you must always first heat it until it reaches 180°F to kill off the bacteria. Then you cool it down to 110°F to 115°F (which is the approximate temperature at which the Instant Pot will incubate the yogurt). Be sure to skim off any film that may have formed on top of the milk while it was heated and cooled, and then proceed with the recipe.
Jenny says
I make this recipe every 2 weeks. My family and friends love it! I do switch out the sweetened condensed milk with honey.
Thank you so much!
Jenny
Michelle says
Thank you, Jenny!!
Shelly May says
Can I substitute the condensed milk with stevia? If so what would the portions be?
Michelle says
Hi, Shelly! I have only ever made the recipe as written, so I don't know if or how using stevia would affect the final result when added before incubation (and since I don't use stevia, I don't know what the proportions would be if you did). Sorry! You could always make a batch without the sweetened condensed milk and then just sweeten the finished yogurt to taste with stevia when you add the vanilla.
George Noland says
Wow...this was simply fantastic. Per the suggestion I added a cup of heavy cream and I also made a low carb sugar free ( allulose) condensed milk to add since my wife has sugar issues .
Just simply wonderful...If you are not a yogurt lover then prepare yourself....you are soon to be. Thank you so much for this recipe 🙂
Michelle says
Thank you, George! So happy you enjoyed it!
Jenny says
Super easy and amazingly delicious!
Michelle says
Thank you very much, Jenny...so happy you like it!
Cindy says
You can make yogurt in a instant pot that does not have a yogurt setting. My Instant pot has Soys Vide button, which will do the exact same thing. It’s how I always make mine.
Michelle says
Hi, Cindy! Thanks for sharing this information. At the time I wrote this post, I don't think any of the Instant Pots had a sous vide function. I don't have one of those, so I haven't tried it yet, but for anyone wanting to give it a try, the temperature should be set to 110°F for the 8 to 9 hours of incubation.
Jennifer says
Are there Nutrition Facts for this recipe? I’m curious to know how much sugar would be in each 1/2 cup serving?
Michelle says
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!
Susan says
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.
Michelle says
Thank you, Susan! So glad that you both enjoyed it!
Linda O says
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.
Michelle says
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)!
Jennifer Stuckey says
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.
Michelle says
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!
April says
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?
Michelle says
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.
Anne says
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!!
Michelle says
Thank you, Anne! I'm so happy you enjoyed the yogurt (I like adding a little extra vanilla sometimes too)!
Rebecca says
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!
Michelle says
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!
Jeanelle says
Looking forward to trying this yogurt! I was wondering if I could make it in mason jars in the instant pot?
Michelle says
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!
Kyla says
This is the very Best Yogurt recipe!
Michelle says
Thank you so much, Kyla! I'm so happy you like it!