Author: Lisa Childs
Comments: 115
Category: Breakfast Recipes
Published Date: February 16, 2019
Updated Date: July 25, 2023
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Instant Pot Yogurt is so easy, creamy, and dreamy! This recipe requires no special tools or equipment, besides an Instant Pot with yogurt function. My homemade yogurt recipe only has two or three ingredients. Try it plain or sweetened!
It actually took me a couple of years to muster up the courage to make my own yogurt. It just seemed super intimidating. Plus, I was pretty happy with my Instant Pot Bread Pudding for breakfast!
To be completely honest, I have always been indifferent toward yogurt. I never cared about it, even as a kid. But I wanted to try Instant Pot yogurt because so many readers had the same concerns and questions as me. My kids like eating yogurt too.
I saw the same homemade yogurt method over and over again, which originated from Frieda Loves Bread. It couldn’t be that hard, right?
I set out to conquer my fear and be the tribute for everyone with my same questions:
“Would the yogurt set up?”
“Would it be totally gross?”
“Is it difficult?”
“Why would I make my own if buying it is so easy?”
“Do I have to buy a thermometer, strainer, cheesecloth, or special tool?”
I’m here to literally answer all these questions and more! Spoiler: Instant Pot yogurt is the BEST yogurt I have ever had. I’m never going back to store bought yogurt!
INSTANT POT YOGURT TABLE OF CONTENTS
Here’s what to expect in this post:
- Homemade Instant Pot Yogurt Description and Explanation
- How To Make Yogurt In Instant Pot Without Thermometer
- Instant Pot Yogurt Supplies and Ingredients
- Instant Pot with Yogurt Setting
- Ultra Pasteurized Milk vs. Ultra-Filtered Milk
- Milk Brands
- Best Milk to Buy in Canada
- Yogurt Starter
- Frozen Starter
- Sweetener and Flavorings, Sugar-Free Yogurt
- Instructions–How to Make Instant Pot Yogurt
- Large and Small Batch Yogurt
- Yogurt Variations
- Test results from multiple different batches
- Frequently Asked Questions
- Thick and Thin Yogurt
- Troubleshooting
- Storage
My Popular Breakfast Recipes
- Instant Pot Hard Boiled Eggs + Air Fryer Hard Boiled Egg Test
- The Best Avocado Toast
- Instant Pot Yogurt + FAQ (2-Ingredients, Plain or Sweet!)
- Air Fryer Eggs
- 2-layer Pumpkin Yogurt – Noosa Inspired
- Instant Pot Bread Pudding with Butter Rum Sauce
- Instant Pot Oatmeal, 5 Ways!
- Instant Pot Brown Sugar Breakfast Quinoa
- Instant Pot Applesauce
- Instant Pot Egg Bites with Bacon and Cheddar
- Air Fryer Sausage Patties
- Air Fryer Bacon
- German Pancakes (Dutch Baby) and Vanilla Bean Syrup
HOMEMADE INSTANT POT YOGURT
Basically everyone knows about and eats yogurt! But to make it at home, it helps to understand the ingredients and process.
Yogurt is defined as, “a semisolid sourish food prepared from milk fermented by added bacteria, often sweetened and flavored.”
Ha! I wonder why Chobani doesn’t put THAT description on the packaging!
WHY WOULD I MAKE MY OWN YOGURT IF BUYING IT IS SO EASY?
Couldn’t you ask the same question for anything homemade? I like making as many things homemade as possible. I think it tastes better. Furthermore, it’s empowering to know EXACTLY what is in my food and EXACTLY how it was handled.
Also, isn’t it just kind of cool to say you’ve made homemade yogurt? Keep in mind:
- It’s a little cheaper to make it on your own, especially if you eat a lot of yogurt.
- Save the environment! It’s much less plastic waste.
- It is the best yogurt I’ve ever had (and I really like Noosa pumpkin!)
HOW TO MAKE YOGURT IN INSTANT POT WITHOUT THERMOMETER
The Instant Pot is a great tool for making yogurt because it consistently keeps the perfect temperature throughout the incubation process. Instant Pot yogurt is essentially made by warming milk (typically between 110 and 116°F) with live cultures, encouraging the bacteria to do its job!
The best part–no thermometer needed! That leads me to the necessary supplies and ingredients.
I do, however, still encourage every home cook to have a cooking thermometer for cooking and baking confidence!
INSTANT POT YOGURT SUPPLIES AND INGREDIENTS
WHAT DO I NEED TO MAKE INSTANT POT COLD START YOGURT?
Let me break down the necessary supplies and ingredients. I think you’ll be surprised by how basic and easy it is!
INSTANT POT WITH YOGURT SETTING
In order to make Instant Pot yogurt, you need an Instant Pot with the yogurt setting. Every Instant Pot model has the yogurt button, besides the Lux.
I use (and LOVE) my 3 quart mini for this recipe.
MY INSTANT POT DOESN’T HAVE A YOGURT BUTTON! I HAVE AN INSTANT POT LUX. CAN I STILL MAKE INSTANT POT YOGURT?
Unfortunately, no. This is one of the main reasons I recommend purchasing the Instant Pot Duo over the Lux versions.
I typically start my yogurt right before bed. It incubates overnight and I don’t have to babysit the temperature! Then, when I wake up, I refrigerate it.
There are other methods on the internet that troubleshoot how to make Instant Pot yogurt without the yogurt button. Mostly these recipes rely on other functions, like the sous vide function on the more advanced pots.
However, I have not personally tested these methods. I can’t speak to the safety and reliability or make any endorsements.
DO I HAVE TO BUY A THERMOMETER, STRAINER, CHEESECLOTH, OR SPECIAL TOOL TO MAKE INSTANT POT YOGURT?
Nope!
There are methods for Instant Pot yogurt that involve sanitizing, scalding, boiling, tempering, incubating, straining, and many other intimidating words. And while I will always, always recommend every home cook to have a cooking thermometer, this recipe does not require one.
I wanted THE easiest way to make homemade yogurt without buying any fancy supplies. The only thing you need for this recipe is an Instant Pot with yogurt setting!
Though if you want SUPER thick, Greek-style Instant Pot yogurt, you will have to strain it (More on that later).
INSTANT POT YOGURT INGREDIENTS
INSTANT POT YOGURT VS YOPLAIT YOGURT
Before developing this recipe, I usually bought Yoplait yogurt. But I noticed it has modified food starch, gelatin, and other unnecessary ingredients. I didn’t really feel great about eating it or feeding it to my family.
Chobani has better ingredients, but I’m not a huge fan of Greek yogurt. I definitely liked the sweetened version, or sweetening plain Greek yogurt myself.
This homemade Instant Pot yogurt recipe only requires two ingredients! You can also add some sweetener, depending on your preferences.
Let me break down the different ingredients:
- Ultra-pasteurized milk
- “Starter” that has live cultures
ULTRA-PASTEURIZED MILK
FAIRLIFE MILK YOGURT
Since we do not boil the milk or use a thermometer, we need ultra-filtered milk. Ultra-filtered milk has already been pre-boiled.
I love the Fairlife brand OR the Costco ultra-pasteurized milk.
DO I HAVE TO USE FAIRLIFE MILK FOR INSTANT POT YOGURT? WHAT ABOUT COSTCO MILK?
Any ultra-pasteurized or ultra-filtered milk should work. I have personally had success using Fairlife Whole or Fairlife Whole DHA Omega 3 (Lactose-Free) and Kirkland Organic Lactose-Free 2% Reduced Fat Milk. I purchased Kirkland milk at Costco. It’s ultra-pasteurized and comes in a pack with three half gallons.
Fairlife whole milk has more protein and fat than 2% milk. This results in a much creamier, thicker, and smoother texture.
The 2% milk is a little thinner. I incubate it longer, about 10-11 hours. Whatever it looks like after the incubation period is what it will look like after you refrigerate it. (It will not really firm up any more in the fridge.) So if it looks too soft, incubate it for a couple extra hours.
If you are making Instant Pot yogurt for the first time, I highly recommend using the Fairlife Whole milk. I always get extremely consistent results with Fairlife, where I have had some inconsistencies with other brands.
ARE ULTRA-PASTEURIZED AND ULTRA-FILTERED THE SAME OR DIFFERENT?
Ultra-pasteurized and ultra-filtered are not the same. Ultra-filtered milk has been heated to a high temperature to kill bacteria, and then passed through filters to concentrate the protein and remove sugar.
That’s why Fairlife milk has less sugar and fifty percent more protein than conventional milk.
The Costco brand organic, lactose-free 2% milk is ultra-pasteurized. This means it was heated to a high temperature to kill the bacteria.
You’ll notice by the expiration date that both options stay fresh much longer than regular milk.
Making yogurt the traditional way requires you to basically pasteurize the milk yourself by boiling and cooling it down to a specific temperature. Using this no-boil method, you can skip that part and the straining to get beautiful Instant Pot yogurt!
HOW WAS YOUR COSTCO MILK YOGURT COMPARED TO THE FAIRLIFE MILK YOGURT?
I was actually really nervous about this yogurt batch. When I purchased ultra-pasteurized milk, I wasn’t completely positive it would work. But I knew the main reason you need ultra-filtered is because it has already been pre-boiled.
Doing so kills the bacteria and it’s safe to leave for a long time. I knew both milks had gone through that process and I was pretty sure it would work.
I mixed in two tablespoons of frozen starter from my last batch, then incubated for ten and a half hours because it looked too loose at eight hours. The results were beautiful! I loved the silky smooth texture. It wasn’t too thick and actually my favorite of all my attempts.
WHICH ONE IS BETTER?
I’m so glad it worked! Costco milk is less fat and more affordable. I like the Costco brand better because it’s a little softer, even though I loved both.
It will purely come down to a texture preference. I’m not a big Greek yogurt fan and prefer my yogurt a tiny bit softer.
HELP, I’M IN CANADA AND CAN’T GET FAIRLIFE MILK!
My sources tell me that JOYYA brand milk is easily found in Canadian stores and can be successfully used for yogurt making!
CAN I USE GOAT, ALMOND, OR COCONUT MILK TO MAKE YOGURT?
I have heard about coconut milk yogurt being successful. But I’m not an expert on non-dairy options. My friend Jennie from Jenuine Home has spent a ton of time creating a non-dairy Instant Pot yogurt recipe. Find this recipe in her Instant Pot Creations ebook! All the recipes are gluten, soy, dairy, and refined sugar-free. It’s the perfect cookbook for Whole30 or Paleo diets!
INSTANT POT YOGURT STARTER
The second ingredient in Instant Pot yogurt is a “starter” with LIVE CULTURES. This might sound gross, but yogurt is basically milk with bacteria in it.
All you need is premade yogurt to introduce the bacteria into the milk. Have I scared you away yet? 😉
Don’t worry. It’s easier than it sounds!
It’s similar to sourdough bread. If you’ve ever made it or are familiar with the process, then you know you need a starter. Something that has been fermenting to give that distinct taste.
For yogurt, you need live, active cultures to begin the process. You’ll find live cultures in any yogurt that is already made, but it should indicate on the packaging.
Live cultures are basically bacteria and probiotics that are alive. They sit in the warm milk and multiply to create yogurt.
If this is your first time making homemade yogurt, your starter will simply be store-bought yogurt. I typically use Fage 2% plain yogurt! Double-check that the yogurt you purchase has “live cultures” in the ingredient list.
I have also used Chobani plain and Chobani blueberry with success (just use the yogurt on top that isn’t mixed into the fruit.) I’ve also used Nancy’s Organic yogurt.
If you have already made homemade yogurt, you can use your current batch as your starter next time! Set aside, and even freeze, about two tablespoons of your yogurt.
Tip: I usually start with a fresh starter every 5-8 batches just to ensure the yogurt will set. If you use a frozen starter, I recommend using one that is no more than 3 months old.
HOW TO USE FROZEN YOGURT STARTER?
I freeze two tablespoons of my last batch of yogurt in a tiny storage container. When I’m ready to use it, I pour some of my milk in the tupperware and let it thaw for about 5-10 minutes. Then I whisk it together completely.
You can also let it thaw overnight in the fridge. Then, use it as normal.
WHY DO I NEED YOGURT TO MAKE YOGURT?
Great question! Just like other foods that are fermented, you need to introduce the bacteria into the milk at some point. You can always buy a yogurt starter on Amazon, but it’s about $8-$20 for a starter. Or you could just get the starter for about one dollar using premade yogurt!
DO I NEED TO USE STORE-BOUGHT YOGURT EACH TIME I MAKE YOGURT IN THE INSTANT POT?
Technically, just once! Then you can use your current batch of homemade yogurt as your starter. You can even freeze your yogurt starter to use for next time, which is what I do.
However, I do recommend starting with a fresh starter every 5-8 batches just to ensure the yogurt will set. If you use a frozen starter, I recommend using one that is no more than 3 months old.
INSTANT POT YOGURT SWEETENER
Adding sweetener to Instant Pot yogurt is optional. It totally depends on your preferences. If you’d like plain Instant Pot yogurt, simply don’t add any sweetener.
Plain Instant Pot yogurt is too tart for my liking. I usually add a can of sweetened condensed milk right before incubating and it sweetens up beautifully! It is perfectly milky, still tart, but smooth and sweet. I LOVE it like this!
TELL ME MORE ABOUT SWEETENING INSTANT POT YOGURT
I use sweetened condensed milk, which equates to .27 ounces of sweetener per ounce of yogurt. I think this is pretty comparable to other yogurt brands.
I’ve never tried this myself, but many people have successfully used:
- Coffee creamer such as Bliss Natural coffee creamer (before incubating)
- Coconut creamer (before incubating)
- Coconut milk sweetened condensed milk (before incubating)
- Powdered Jello (after incubating)
- Cream of Coconut (before incubating)
I use this ingredient in so many recipes that I created The Ultimate Cream of Coconut Guide!
- Jam (after incubating)
- Drink Syrups (like what you put in sodas, after incubating)
- A bottle of Premier Protein drink (before incubating)
I also like just eating it plain with honey or berries. One of my favorite ways to sweeten yogurt is adding in some pineapple juice or chunks and Cream of Coconut for a pina colada yogurt!
I have seen people add a bag of frozen or fresh fruit to the Instant Pot before incubating the yogurt. Yes, it works. However, my food safety instincts don’t love the idea of letting fruit cook at a low temperature for that long mixed with dairy. Do what feels right to you, but I wouldn’t recommend this.
CAN I ADD VANILLA EXTRACT TO INSTANT POT YOGURT?
Yes, you may add any flavor extract to Instant Pot yogurt, such as vanilla or coconut.
Simply add vanilla or other extracts before or after incubating. I have not noticed a difference in flavor if you do it before or after.
Please note that mixing up yogurt will break down the proteins, making it thinner. So if you decide to mix in some vanilla after incubating, it will be thinner than it was right after incubation.
SUGAR-FREE INSTANT POT YOGURT
When I want to make low-carb yogurt, I make a sugar-free Instant Pot yogurt using monk fruit sweetener. I use the Lakanto sugar-free substitute.
It tastes the most like real sugar to me, and it works in the yogurt! In order to make it low carb, ensure you use a low-carb milk like Fairlife.
I usually add monk fruit sweetener to taste. Start with about ¼ cup to half a gallon of milk and sample a small sip before incubating to see if it’s sweet enough. How it tastes before incubating will be close to what it will taste like after incubation (but not as tart).
Ensure the sweetener is dissolved as well as possible. If you’re worried about the sweetener not dissolving all the way, you can remove a cup of the milk from the yogurt, warm it up, and then dissolve the sweetener in the warm milk first.
DO I NEED TO USE SWEETENED CONDENSED MILK?
NO! You don’t have to use the whole can, either! That’s the beauty about it. You can add as much or as little as you like to control the flavor and sugar. See other flavoring ideas above!
If you like this recipe, check out my Instant Pot oatmeal recipe!
INSTANT POT YOGURT–YOUTUBE
For a helpful step-by-step tutorial video, watch How to Make Homemade (2 Ingredients!) Instant Pot Yogurt!
HOW TO MAKE INSTANT POT YOGURT
Now that you have ultra-filtered or pasteurized milk, a starter, and sweetener (if you’d like), you’re ready to make Instant Pot Yogurt!
This is the simplest Instant Pot Yogurt recipe. Simply pour, whisk, and press Yogurt. Refrigerate, then eat!
It’s so simple I kept thinking, “Is that it?!”
STERILIZE INSTANT POT
First, I like to give my Instant Pot a thorough cleaning. I run a cycle using my Instant Pot deep clean technique (it went CRAZY on Instagram!), especially if the lid smells funky.
Check out my YouTube video on How to Clean Your Instant Pot + A GENIUS Hack! or get my free guide on How to Clean Your Instant Pot by signing up for my email list at the bottom of this post!
STARTER FOR INSTANT POT YOGURT
The key to Instant Pot yogurt is to ensure the starter is completely whisked into the milk!
- Measure exactly 2 tablespoons of starter in a little bowl. Add about ½ cup milk and whisk together COMPLETELY.
- Pour the can of sweetened condensed milk into the Instant Pot liner with 1 cup of milk.
- Whisk the milk and condensed milk together completely to dissolve the sugar (sweetened condensed milk is like a sticky syrup consistency.)
- Add the rest of the milk into the pot and whisk more.
- Add the starter/milk mixture and whisk a bit more.
- Press Yogurt and set it to Normal for 7-10 hours.
I typically do 8-9. The longer the incubation period, the more tart it will taste. I find 8 hours to still be pretty mild!
The Instant Pot will count UP to the time set, NOT DOWN like regular pressure cooking.
- After it’s done incubating, it will be nice and set. Place it in the fridge for at least 4 hours, or overnight, to cool and set completely.
Oh wait, you do have to stick a spoon in your finished product, just because it’s so satisfying!
My favorite is vanilla yogurt with frozen blueberries, mini chocolate chips, and this pumpkin flax seed granola. It is the BEST!
There’s also nothing better than Instant Pot yogurt topped with some fresh strawberries. Check out my hack on how to keep berries fresh for three weeks!
INSTANT POT GREEK YOGURT
I thought mine came out pretty thick! But if you’d like a more Greek yogurt texture, you’ll have to strain it using a nut milk bag or special strainer until you get the consistency you like.
Making Instant Pot Greek Yogurt like you know it from the store requires just a little extra work to make it as thick. If you don’t use the Fairlife whole milk (red carton), your yogurt will be thinner than pictured above and you will need to strain it.
CAN I INCUBATE YOGURT IN JARS?
Yes! I love making my homemade Instant Pot yogurt in jars. This is perfect for cute, individual servings.
- Add 1-2 cups of water to the Instant Pot liner, add the trivet or rack, and put jars on top.
- Just add the whisked milk mixture into individual mason jars or glass containers.
- Incubate for the desired time. You don’t need to cover the containers, but you may if you prefer.
A reader told me today that she added jam right into the bottom of the containers and then added the yogurt mixture on top and it worked! She did note that the ones with jam had a softer, runnier texture than the jars without jam.
PUMPKIN YOGURT
Make sure you check out my Noosa Copycat Instant Pot Pumpkin Yogurt Recipe– it MAGICALLY separates into two distinct layers during incubation. It’s seriously SO GOOD.
I also have this recipe in a single portion in my new Instant Pot Cookbook! There are two easy recipes in the book for Instant Pot yogurt in jars to create a single portion.
I incubate my individual 2-layer Noosa Inspired Pumpkin Yogurt Recipe directly in jars! It typically takes less time to incubate in a smaller quantity (about 6 hours).
I like using a glass lid or plate to cover the yogurt while incubating.
INSTANT POT YOGURT TEST RESULTS
I have tested many different yogurt combinations. Here are the results for each batch:
- ATTEMPT 1: Fairlife Ultra-Filtered Whole Milk with Chobani Nonfat Plain Greek Yogurt (8 hours).
Results: Tart, thick, bright, fresh-tasting yogurt. It was a tiny bit gritty. I don’t think I whisked in my starter well enough.
- ATTEMPT 2: Fairlife Ultra-Filtered Whole Milk with DHA-Omega 3, 1 Tablespoon of Nancy’s Organic Probiotic Whole Milk Yogurt, 1 Tablespoon of Chobani Greek Yogurt (it had blueberries on the bottom, but I only used the top yogurt). We had a yogurt issue at my house, hence the mixing of the yogurt starters. Lastly, one scant can of Kroger Sweetened Condensed Milk (8 hours).
Results: SO GOOD. THICK! Perfectly sweet, milky flavor. It wasn’t quite Greek yogurt consistency, but it was definitely thicker than Yoplait.
- ATTEMPT 3: Kirkland (Costco) Organic 2% Ultra Pasteurized Lactose-Free Milk, 2 tablespoons of the yogurt from Attempt #2 above, one can of sweetened condensed milk (10.5 hours)
Results: My favorite combination yet! The ultra-pasteurized milk has a slightly sweeter taste, but the texture is what I loved most. It was so smooth, creamy, and light. Because Fairlife has a lot more protein, I knew it would be thicker. But this consistency with the 2% milk was actually my favorite! I’ve noticed I need to incubate closer to 11 hours to get the thicker consistency I want with the lower fat/protein milk.
- ATTEMPT 4: Kirkland (Costco) Organic 2% Ultra Pasteurized Lactose-Free Milk, 2 tablespoons Fage 2% plain yogurt, one can sweetened condensed milk, 14 oz Ultra Pasteurized 40% Heavy Cream. (10.5 hours)
Results: The yogurt was fantastic, but I prefer it without the heavy cream. The cream left an odd film on top of the incubated yogurt. It wasn’t the best texture. It wasn’t a huge deal, but I don’t think it added any flavor. In the future, I will use my favorite method (Attempt #3.)
MAKING YOGURT ON KSL’S STUDIO 5 WITH BROOKE WALKER
Lisa Childs of Tried, Tested, and True with Brooke Walker, host of KSL’s Studio 5
I got to share this recipe/technique for homemade yogurt with Brooke Walker on KSL’s Studio 5 lifestyle show. I absolutely love being at Studio 5 and it’s always a joy and honor! Head on over to my TV SEGMENTS page to watch this segment, and others!
INSTANT POT YOGURT FAQ
IS IT HARD TO MAKE INSTANT POT YOGURT?
NO! I actually made it and thought, “Wow! This is one hundred times easier than I thought it would be. Can it really be this simple? Am I missing something?!”
Again, NO! Instant Pot yogurt is not difficult to make. It’s literally 2-3 ingredients and a little whisking. After that, it’s just refrigeration and eating!
IS HOMEMADE YOGURT CHEAPER?
As far as cost, you get more yogurt (½ gallon or 64 ounces) compared to the 52 ounces from the Fairlife container. Fairlife usually costs about four-ish dollars each, but the half gallons of Costco milk cost $9.99 for three containers.
- Fairlife Milk Yogurt Cost: $4/52oz = .077 cents an ounce
- Costco Milk Yogurt Cost: $3.33/64 oz = .052 cents an ounce
WILL MY HOMEMADE INSTANT POT YOGURT SET UP?
YES! There’s no special trick, just follow the recipe.
Please keep in mind that the texture of homemade Instant Pot yogurt will be the same when it is done incubating (when it is still warm) and after it is refrigerated. Many people have milky yogurt that didn’t set in the Instant Pot and mistakenly put it in their fridge, hoping it will set. It won’t.
If you notice the yogurt hasn’t set by about halfway through the cycle (3-5 hours), then double-check that your starter was fresh and the settings on your Instant Pot are correct.
IS INSTANT POT YOGURT TOTALLY GROSS?
Actually, no!
I explain two Instant Pot yogurt recipes: a SWEETENED one, and a PLAIN one. The recipe for plain yogurt, without a sweetener, is tart. So, you may think that’s gross.
Honestly, it isn’t AMAZING plain. But I prefer my yogurt plain to mix in homemade jam, vanilla bean paste, honey, or fruit. This helps me control the sugar and calories.
I give directions on how to make yogurt in your Instant Pot without sweetner (sugar-free yogurt) or with sugar (sweetened condensed milk).
WHAT ABOUT OTHER METHODS TO MAKE INSTANT POT YOGURT? BOILING YOGURT?
The other method for Instant Pot yogurt is the boiling method. This involves using a regular gallon of milk (not ultra-filtered), and then boiling it to a certain temperature, adding in the starter, whisking, incubating, cooling, etc.
This requires you to have a thermometer (I exclusively use Thermoworks!) and a strainer. You can buy a euro strainer, or use cheesecloth or nut milk bag to strain the yogurt from the whey. It takes a while longer than this method.
I don’t want to strain my yogurt. Plus, I don’t have any strong personal convictions about using ultra-filtered milk or sweetened condensed milk. This method is a lot easier for me!
MY YOGURT IS THINNER THAN I WANT. HOW DO I THICKEN INSTANT POT YOGURT?
The Fairlife milk produces a much thicker product than the Costco milk. That’s because it is ultra-filtered, has more protein, and less sugar. It’s still pretty creamy, but the Costco milk yields a more conventional, Yoplait-esque texture.
If you’d like more or a Greek yogurt texture, you’ll have to strain it using a nut milk bag or special Yogurt strainer until you get the consistency you like.
I’ve also heard people using coffee filters or a very clean cloth, though it is much messier. You do need to get a very fine strainer designed for yogurt or nut milks. A fine mesh strainer or colander will not work to strain yogurt.
When I use 2% milk, the yogurt made in the Instant Pot is definitely thinner. I find that incubating for an additional 2-3 hours does help it set up more. When I use a lower-fat and lower-protein milk (anything besides Fairlife), I incubate for a longer period.
MY INSTANT POT YOGURT IS TOO THICK
If your Instant Pot Yogurt is too thick, here are a few ideas:
- Use a milk that has less fat and/or protein. Fairlife milk is ultra-filtered, meaning it has more protein and less sugar than conventional milk. If you use the whole milk variety (red carton), it will be much thicker than the 2% variety. The Kirkland brand 2% milk has less protein and fat, so the texture is more like conventional yogurt.
- Stir your yogurt or whisk it around to thin it out. If you put your Instant Pot yogurt in a blender, it will also thin it out substantially.
- Add a little milk and mix/whisk.
CAN I LEAVE MY INSTANT POT UNATTENDED WHILE MAKING YOGURT? WHAT ABOUT OVERNIGHT?
Yes, you can absolutely leave your Instant Pot unattended while making homemade yogurt. The Instant Pot doesn’t ever come to pressure while on the yogurt setting. Nothing will burn because it is just warming the milk at such a low temperature.
Making your yogurt overnight is a great idea! You can start it right before bed, and then put it in the fridge when you wake up. It won’t go bad if you leave it longer than 8 hours. Some people incubate their yogurt for 12 hours! In fact, I do this almost every time.
DO I NEED TO VENT OR SEAL MY SEALING KNOB?
Such a great question! You do not need to turn your knob to sealing when making Instant Pot yogurt. You may, but you do not need to because it will not make a difference. Since the pot doesn’t come to pressure, it’s “venting” the entire time.
You can also use any glass lid that fits your pot lid.
Give your lid a sniff before you make homemade yogurt and make sure it doesn’t smell like last night’s chili! If it does, give it a little love using my cleaning method.
You can get a FREE guide on How to Clean Your Instant Pot by signing up for my email list at the bottom of this post!
If your lid smells like anything–the flavor and smell WILL infuse into the milk. Curry and pot roast-flavored yogurt is not an uncommon occurrence in this space! If in doubt, just cover the pot with foil, plastic wrap, a dinner plate, or a pot lid. It doesn’t need to be sealed.
The same concept applies when you make Instant Pot Cheesecake. If your pot and lid have a strong smell, it will definitely infuse into your cheesecake. Please get rid of the smell before cooking something delicate!
INSTANT POT YOGURT CAME OUT STRINGY AND GLOOPY
I have had this happen once. I suspect the following:
- The pot was not clean and there was some bacteria in the Instant Pot liner that affected the incubation.
- The quality of the sweetened condensed milk.
- The milk had an inconsistency that did not affect the taste, but affected the incubation and final texture.
I have had this happen maybe three times in the hundred batches of Instant Pot yogurt I have made. The Instant Pot yogurt is slimy, stringy, gooey, and gluey. It’s honestly disgusting. I have tried to replicate the results and cannot force it to happen.
I do not know conclusively what causes the yogurt to come out this way. If it does come out this way, please ensure your next batch has fresh milk, fresh starter, and the pot is extremely sterile.
I will also add that I have never had the yogurt come out stringy when I use Fairlife milk. It is the most fail-proof milk I have used, no matter the brand of sweetener or starter.
Unfortunately, I haven’t been able to reverse this odd occurrence. I usually resort to blending it with my immersion blender, freezing it, and using it in my smoothies for the week.
You can use this disappointing yogurt in any recipe that calls for yogurt. (I wouldn’t recommend using it in any recipe where the texture matters.) I just couldn’t bring myself to eat the yogurt slime straight up!
HOW LONG DOES INSTANT POT YOGURT LAST IN THE FRIDGE?
My last batch was in the fridge for 7-10 days. If you’re worried you’re not going to eat it all, yogurt freezes beautifully!
HOW DO I STORE INSTANT POT YOGURT?
You can keep it in your Instant Pot liner with a lid or covered with plastic wrap. Scoop it into a tupperware, individual mason jars, or glass/plastic containers. These glass jars with lids are the perfect size for individual portions that you can reuse!
WHY DID MY INSTANT POT YOGURT TURN OUT GRAINY OR RUNNY?
There are two likely culprits:
- Not whisking in the starter completely.
- Adding too much starter or adding old starter.
The first time I made it, it did come out a tiny bit grainy. It wasn’t too bad, but it wasn’t as smooth as normal yogurt.
I whisked a decent amount, but I also “eyeballed” my starter, which might have been part of it.
Don’t Forget to Pin this Post!
Simple 2-ingredient Instant Pot Yogurt
Instant Pot yogurt is so easy, creamy, and dreamy! This recipe requires no special tools or equipment besides an Instant Pot with yogurt function. Try it plain or sweetened!
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Servings: 13
INGREDIENTS
- 1 container ultra-filtered or ultra pasteurized milk divided (Do NOT substitute. I have had success using Fairlife milk that comes in 52 oz containers, as well as the Costco Kirkland Organic Lactose Free 2% Reduced Fat Milk that is ultra pasteurized.)
- 2 tablespoons yogurt with live active cultures (I have successfully used Chobani plain, Chobani flavored, Nancy's Organic, and Fage 2%. Just look on the side of the container for "contains live active cultures.")
- 1 can sweetened condensed milk if using (My can was 14 ounces, but you can add however much you like to control the sweetness).
- Instant Pot with Yogurt function
INSTRUCTIONS
- Whisk 1/2 milk with the yogurt starter to completely dissolve.
- Add sweetened condensed milk, if using, to the Instant Pot with 1 cup milk and whisk in completely to dissolve.
- Add in the rest of the milk to the starter/milk mixture. Whisk completely.
- Lock the lid on (Or use a glass lid, and don't worry about sealing the lid or not. It does not matter!)
- Press the Yogurt button and ensure that it is on the NORMAL setting, NOT LESS or MORE. Use the plus and minus buttons to select a time. 7-10 hours is ideal. I do 8 hours for Fairlife milk and 10.5 hours for Costco 2% (it requires longer incubation or it will be watery). The longer you "incubate," or let it sit, the more tart it will be. Some people incubate up to 24 hours. The Instant Pot will start counting UP, not down like when pressure cooking.
- After the 8-10 hours are up, take the liner out of the Instant Pot and cover with a lid, or plastic wrap, or foil. Refrigerate 8 hours, or overnight. Do not stir or disturb. The consistency after incubation will be almost exactly the consistency after refrigeration, so if it is not set enough for you, continue incubation for another couple hours.
- If you would like a super thick consistency like greek yogurt, use a yogurt strainer and strain to your desired consistency after chilling.
- After refrigeration, you can mix it up and transfer to a large storage container, individual containers, or mason jars.
- Enjoy with your choice of sweetener, fruit, granola, etc.
PRODUCTS WE LOVE
VIDEO
NOTES
- Your Instant Pot should be clean and sterile before you make your yogurt.
- The consistency of your yogurt after incubating should be thick. It will not thicken much more in the fridge.
- The starter needs to be whisked in completely, otherwise your yogurt may result in a grainy texture.
- Save two tablespoons of Instant Pot yogurt in the freezer. The next time you make this recipe, thaw it in the fridge and use it as your starter.
- Try my Magical 2-Layer Pumpkin Yogurt Recipe if you like this!
NUTRITION
Serving: 1grams
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Hi! I'm Lisa!
I founded Tried, Tested, and True in 2019 to help moms like me develop confidence and joy in the kitchen.
Since then, I have taught millions of home cooks around the world through our tried and true recipes and Youtube tutorials.
In 2021, I wrote my first book called, “I Love My Instant Pot: Cooking for One”!
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This recipe was SO.GOOD! The second time around, I made my own brown sugar sweetened condensed milk plus a tablespoon of coconut oil and it was so delicious! Can’t wait to experiment with more flavors! Have you ever used honey instead of SCM?
This recipe was SO.GOOD! The second time around, I made my own brown sugar sweetened condensed milk plus a tablespoon of coconut oil and it was so delicious! Can’t wait to experiment with more flavors! Have you ever used honey instead of SCM?
Author
Aruba, THANK YOU SO MUCH for coming back to tell me you liked it!! That Brown sugar condensed milk sounds amazing. I’ve made it myself from scratch but not with Brown sugar. I want to try it! – Lisa
Have you made frozen yogurt from this? I read that you have frozen this, but only to save the starter? Just curious!
The blog and everything look great! Congratulations!
Author
Hi Sarah! Thanks so much. I haven’t made frozen yogurt (like ice cream, right?) but I bet it would work to put this yogurt in an ice cream maker! You can freeze it to eat like a frozen gogurt. Thanks so much for stopping by! – Lisa
I attempted to make lactose free yogurt and used the lactose/dairy free starter as well as a dairy free creamer versus sweetened condensed milk – due to the milk/lactose in the condensed milk. Did 8 hours on Yogurt setting was just warm milk when it was done. Any thoughts?
Author
Hi Kimberly! I haven’t tried making dairy free yogurt, though I know it can be finnicky due to all the substitutions. There may not have been enough cultures, or the cultures just didn’t work with the dairy free ingredients. Also, did you make sure the IP was set to Normal yogurt, not low or boil? Sorry it didn’t work! I can only attest to the ingredients I tried! – Lisa
Thank you!! I made it tonight with Aldi lactose free milk and the sweetened condensed milk and regular yogurt, cake out great! We’ll see how this works. Appreciate the reply!
I made this with the Costco milk and sweetened condensed milk. I did it for 10.5 hours and it’s really good. I wonder if the consistency would be thicker if it ran for 8 hours instead of the 10.5. I was a bit confused with your post about which one you liked better.
I made this with the Costco milk and sweetened condensed milk. I did it for 10.5 hours and it’s really good. I wonder if the consistency would be thicker if it ran for 8 hours instead of the 10.5. I was a bit confused with your post about which one you liked better.
Author
Hi Lisa! Thanks for reading! The texture will be thinner with less time. It won’t ever incubate to greek yogurt consistency on its own. After a certain point, the only thing it will change is the taste. I do the Costco milk for 10.5 hours and I think I prefer it over Fairlife, though I love both! Thanks for reading! – Lisa
My instant pot doesn’t have a yogurt setting. Can I do it manually somehow?
Author
Sorry, I can’t recommend a tried and true method without a yogurt button. That’s one of the biggest reasons I recommend any model but the LUX Instant Pots. Thanks for reading! – Lisa
Hi Lisa,
I am just getting around to making this yogurt. However, my Instant Pot Duo Plus does have a yogurt button but only has a high or low setting for it. Which would you recommend for the fermenting process?
Lisa hasn’t tested this recipe in the Instant Pot Duo Plus. However, the “high” setting is for boiling conventional milk (not the ultra pasteurized), so Lisa recommends the low setting. Please let us know how it works!
I love this!! I have been wanting to try to make this and I just made it last night and we just ate some today. The best yogurt ever. It was creamy and just sweet enough..I only used 1/2 a can of sweetened condensed milk and it was perfect, I don’t want super sweet yogurt and I am trying to eat less sugar. I used the Fair Life milk this time, next time I will use the Kirkland brand and see which I like more Thank you for your hard work and sharing your knowledge, I had wanted an instant pot but decided I didn’t need one but my family gave one to me for Christmas. Immediately I cam across your instagram page and have been more excited to used it and try new things. Next adventure is the lava cakes 🙂
Author
Ahh Kathy, THANK YOU! I’m so glad you enjoyed it too. Thanks for stopping by and reading! 🙂 – Lisa
Is it possible to double the recipe? We go through yogurt so fast in my house.
Author
Hi, Eileen! 🙂 YES! You can double it with no issues. Double all the ingredients and keep the incubation time the same. Thanks for stopping by! You’re the best! – Lisa
Hi! I love this recipe and make it almost weekly. I want to double the recipe, but do you know if I need to double the started if I double the fairlife milk?
Author
Yes, please double all ingredients but keep the time the same. If it’s still too thin, I would add an additional 1-3 hours to the incubation time
You’re just using HALF of a container of the milk? I guess I missed that in your recipe and mine came out thinner than I like, so that is probably why! oops!!! I saw you on Studio 5 and couldn’t wait to start making my own yogurt at home. 🙂 Thank you so much!!
Author
Hi Chelsea! I’m using a 52 ounce container of Fairlife Milk, or a 1/2 gallon of Ultra Pasteurized Kirkland Milk. This recipe isn’t for a conventional one gallon of milk that isn’t ultra pasteurized 🙂 Thanks for stopping by! If your yogurt was still yogurty but not quite thick enough for your taste, you can strain it to make it thicker! – Lisa
I was a little hesitant to try this. I have a coworker who made yogurt last weekend and gave me a taste sample. It was really good. While grocery shopping this weekend, I bought what was needed. Mixed up the ingredients and let it incubate overnight. This morning it with stood the spoon test and my little sample taste was exceptional. I have it in the refrigerator now. My significant other had heard others talking about it and was curious. I am surprised how easy it was to make. Thank you for sharing the recipe.
I was a little hesitant to try this. I have a coworker who made yogurt last weekend and gave me a taste sample. It was really good. While grocery shopping this weekend, I bought what was needed. Mixed up the ingredients and let it incubate overnight. This morning it with stood the spoon test and my little sample taste was exceptional. I have it in the refrigerator now. My significant other had heard others talking about it and was curious. I am surprised how easy it was to make. Thank you for sharing the recipe.
Author
I’m so glad you enjoyed it, Janet! thanks for trying and reporting back! – Lisa
I am making this now with ingredients that are available in Canada, hence the brands are not the recommended ones. As I’m the only yogurt eater, I am curious if the recipe can be reduced to say half with the same success?
Author
Absolutely! Do half, but make sure you incubate for the same amount of time. I did recommend a couple canadian brands in the post! Thanks for stopping by! – Lisa
I have an 8quart, can I double or triple the recipe?
Sorry missed your answer above, disregard mine. Excited to give this a try.
This is the only yogurt I make and my family absolutely loves it! I use Fairlife 2% and Chobani or Fage as the starter. That’s it! We like it at 8.5 hours. Then I make a fruit compote. To store I put yogurt in individual cups, drizzle honey on top, then scoop fruit compote on top. Seal up and toss in frig. When someone wants yogurt they grab one from the frig and toss in a handful of granola, stir, and eat — so good! It’s nice to know I can make it in a 3 qt. Good excuse for adding another pot to my IP addiction lol!
I love this yogurt recipe! My favorite way to make it is – 2% Fairlife milk, 1 can of sweeten condensed milk and 2 Tbsp Fage 2% Yogurt. Mix per your recipe. I pour the mixture into (5) 8 oz glass jars and cover with lids (loosely screwed on). Pour 1 1/2 cups of water in the bottom of the pot. Sit jars on the trivet. Press the Yogurt button and select 10 hours. Cool for at least 4 hours.
I love the consistency and flavor when it’s done like this!
I love this yogurt recipe! My favorite way to make it is – 2% Fairlife milk, 1 can of sweeten condensed milk and 2 Tbsp Fage 2% Yogurt. Mix per your recipe. I pour the mixture into (5) 8 oz glass jars and cover with lids (loosely screwed on). Pour 1 1/2 cups of water in the bottom of the pot. Sit jars on the trivet. Press the Yogurt button and select 10 hours. Cool for at least 4 hours.
I love the consistency and flavor when it’s done like this!
Author
I’ve never done it in jars myself before but I love it! Thanks!!!
This tastes better than most yogurt and is so easy to make. I have made this twice now and it’s been delicious every time (and lasts awhile!).
This tastes better than most yogurt and is so easy to make. I have made this twice now and it’s been delicious every time (and lasts awhile!).
Author
Thanks, Katarina!! We love it too!
Lisa,
I’m considering trying this recipe. I have a habit of trying to healthify recipes, even if they are already healthy. So my question is, Can I increase the amount of starter to increase the amount of probiotics in the end result? Or would that somehow throw something off “chemically” in the incubation process? I’ve been sitting on the fence for quite some time about making yogurt. but being able to add extra starter might be a game changer.
Author
Hi Becky! Actually from my research, I’ve heard that adding in additional starter will not work because the bacteria become “lazy” since they don’t have to work as hard. I’ve never tried it, but you can and let me know! I don’t know if it would change the amount of probiotic in the final product without having it tested in a lab. Let me know if you try it!
Will this work in a pressure cooker that isn’t an Instant Pot? I have a Mueller and it does have a yogurt function. Thanks.
Author
I have not tested it in any other brand, sorry! Let me know if you try it!
I just stumbled across this recipe and I want to make it. I’m confused though, I do not want to sweeten it. I just want plain yogurt. There is not measurements for just milk and the starter. I do not want to add any condensed milk, I’m confused I only put a cup of milk with with the half cup mixed with the starter…. I must be missing something
Author
If you don’t want to sweeten it, don’t add the sweetener and simply pour the milk in and whisk in 2 Tablespoons of starter, and set the time as instructed! 🙂
How do you use the yogurt that you freeze? I froze a little bit of yogurt for my next batch and it was frozen solid. Do you add it frozen or let it sit out and thaw? I put mine in the microwave on defrost and then i was afraid to use it for fear that i may have killed the live bacteria.!
Author
I freeze two tablespoons of my last batch of yogurt in a tiny tupperware container. When I want to use it, I pour some of my milk in the tupperware, and let it thaw for about 5-10 minutes and whisk it in completely. You can also let is thaw overnight in the fridge. Then, use as normal.
Hi Lisa,
I just made my first IP yogi. It turned out perfect and tastes great!
Inspired by your recipe and commentary, I used:
1/2 gallon HEB brand 2% (ultra filtered) Mootopia milk
14 oz can of Eagle brand sweetened condensed milk
2 tbsp plain Chobani starter
I pre-mixed the condensed milk and starter, each with a little Mootopia, then whisked it all together thoroughly in the IP. I then set it for 10.5 hrs on the ‘Make me a delicious yogurt while I sleep’ setting, and voila!
It’s sooo smoooth and creamy. I will enjoy it plain, mixed with fruit or honey, and in smoothies. Easy and satisfying.
No mo sto bot!
Thanks for the inspiration,
Brian
Lakeway, Texas
Hi Lisa,
I just made my first IP yogi. It turned out perfect and tastes great!
Inspired by your recipe and commentary, I used:
1/2 gallon HEB brand 2% (ultra filtered) Mootopia milk
14 oz can of Eagle brand sweetened condensed milk
2 tbsp plain Chobani starter
I pre-mixed the condensed milk and starter, each with a little Mootopia, then whisked it all together thoroughly in the IP. I then set it for 10.5 hrs on the ‘Make me a delicious yogurt while I sleep’ setting, and voila!
It’s sooo smoooth and creamy. I will enjoy it plain, mixed with fruit or honey, and in smoothies. Easy and satisfying.
No mo sto bot!
Thanks for the inspiration,
Brian
Lakeway, Texas
Author
Hi Brian! Thank you so much! I’m glad you enjoyed it. We love our Instant Pot yogurt, too! Thanks again for reading! – Lisa
Question, instead of yogurt starter – being lactose intolerant – can I use the probiotic capsule with 50 billion live cultures?
Author
Hi Angela! I have never used a probiotic capsule but I think it would work in theory! I would try it in a smaller portion of milk and see if it works! Let me know if you try it!
Lisa, your recipes always make me feel like an IP rockstar! My yogurt came out great. I used Fairlife Whole Milk, Fage Total 2%, and Kroger Sweetened Condensed Milk for 10 hours with the glass IP lid on. I let it cool on the counter for a couple of hours then refrigerated with the plastic IP lid on. The other recipes I found called for boiling and required a thermometer which is waaay too much trouble for me. Thank you for this simple, no fail yogurt recipe! My next venture will be your lava cake.
Lisa, your recipes always make me feel like an IP rockstar! My yogurt came out great. I used Fairlife Whole Milk, Fage Total 2%, and Kroger Sweetened Condensed Milk for 10 hours with the glass IP lid on. I let it cool on the counter for a couple of hours then refrigerated with the plastic IP lid on. The other recipes I found called for boiling and required a thermometer which is waaay too much trouble for me. Thank you for this simple, no fail yogurt recipe! My next venture will be your lava cake.
Author
Aww THANK YOU so much for leaving this kind comment!! – Lisa
My first try at making instant pot yogurt and I am so happy with the results! I will never buy store bought yogurt again! I put a small can of condensed milk on mine and I used oikos plain Greek yogurt. Perfection! I do not like tart yogurt. This had just the right amount of sweetness and I could eat it plain or add something, but I like that I don’t have to add anything! Thank you for sharing this recipe!!!
My first try at making instant pot yogurt and I am so happy with the results! I will never buy store bought yogurt again! I put a small can of condensed milk on mine and I used oikos plain Greek yogurt. Perfection! I do not like tart yogurt. This had just the right amount of sweetness and I could eat it plain or add something, but I like that I don’t have to add anything! Thank you for sharing this recipe!!!
Thank you Lisa! I make this all the time now and its the best! I like making mine in glass jars. If i made nothing else in the instantpot, it would still be worth it just as a yogurt maker!
First time I tried to make this yogurt and it was so so delicious. I will never buy store bought yogurt again. The directions are clear and precise. I made it with the eagle brand sweetened condensed milk, fairlife whole milk and plain oikos Greek yogurt as my starter. Completely delicious, I made it in my 6 quart pot. I just got a 3 quart duo nova. Would I do the same thing if I made it in that pot, and would it come the same? THANK YOU!
First time I tried to make this yogurt and it was so so delicious. I will never buy store bought yogurt again. The directions are clear and precise. I made it with the eagle brand sweetened condensed milk, fairlife whole milk and plain oikos Greek yogurt as my starter. Completely delicious, I made it in my 6 quart pot. I just got a 3 quart duo nova. Would I do the same thing if I made it in that pot, and would it come the same? THANK YOU!
Author
Thank you so much for the review, Maddie! So glad you enjoyed it! – Lisa
This is actually the second recipe I tried for yogurt. The first was fine, but your recipe was over the top! Thank you for all the extra information – this helps so much! (especially for someone who hasn’t used her instant pot!)
Since my husband passed away it’s just me in the house, and man is this a LOT of yogurt! I am lucky however because I have been able to share the batch with my kids and grand kids and so far – it’s a HIT! Thanks again, you have a new follower!
This is actually the second recipe I tried for yogurt. The first was fine, but your recipe was over the top! Thank you for all the extra information – this helps so much! (especially for someone who hasn’t used her instant pot!)
Since my husband passed away it’s just me in the house, and man is this a LOT of yogurt! I am lucky however because I have been able to share the batch with my kids and grand kids and so far – it’s a HIT! Thanks again, you have a new follower!
Author
that is so great to hear! Thanks Penni!
Hi Lisa. Something went wrong when I made this yesterday! I used 1/2 gallon of ultra pasteurized whole milk, and 2 Tablespoons of Fage 2% as my starter. I have the Duo Evo Plus. The yogurt “ferment” setting on this version only has “high” and “low” temperature settings so I left it on the default “high” setting. I set it on the ferment setting and for 9.5 hours. It was still soupy after it was done but I was hoping that a night in the fridge would firm up the batch. However. this morning when I checked on it, the yogurt was still in a liquid form. Any ideas of what might have gone wrong?
Author
Hi Doug, sorry to hear that! I’ve never made the yogurt in the Duo Evo Plus, but I can infer that the high setting probably boiled the milk as if it was making traditional yogurt. That would kill the culture, making it useless. I would recommend trying a smaller batch (in a jar) with the LOW setting and I’m willing to bet it would work!
Hi Lisa,
Thanks for your reply. I should have been more specific in my previous post. The “high” setting on the “ferment” setting only reached 109 degrees. I tested the temperature numerous times during the fermentation period with a Thermapen so I trust its accuracy. Maybe my starter just wasn’t up to par. However, since my last post, I tried it again and this time, even though I used ultra pasterized whole milk, I ran it through the “pasteurization” step before advancing to the “ferment” stage. After it cooled down from 180 to around 110 degrees, I stirred in the starter. This time,when fermenting it for 9 hours it came out great! I’m not sure why, but I’m happy! Thanks again.
I’ve made the Greek yogurt using the Fairlife milk and active culture yogurt. I loved it! The problem I have is after freezing some for a starter it came out watery and grainy after thawing. What did I do wrong?
Author
if you give it a good stir after thawing, it should be just fine! Was the yogurt grainy in the first place? my yogurt starter isn’t perfectly smooth after freezing
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So excited to try this recipe this weekend. My husband and I have been eating yogurt every day for breakfast and I always knew my instant pot had the yogurt setting I was just afraid to use it! So glad I stumbled upon your recipe, this seems so user friendly. I am excited to give this a shot. Just one question, I see in your recipe it says 13 servings, but how big is a serving size? Thank you so much for a well done explanation, I am so pumped to give this a try!
Author
Hi, Amanda! a full container with the sweetened condensed milk is about 5oz per serving. Without, it’s 4 oz!
I was nervous about making yogurt, but this recipe is so easy. It is incredibly delicious, too. I found a local dairy that has ultrapasturized ultrafiltered milk & use that (thanks Dairygold!). I love that the tartness and thickness can be customized based on how long it cultures. We dont use the sweetened condensed milk since I don’t eat sugar. Still delicious.
When I’m dishing it up, I might add a little vanilla extract, monk fruit and berries. Or applesauce, monk fruit and cinnamon for an apple pie yogurt.
Hi Lisa, I’m awaiting my first instant pot and have enjoyed watching you demystify the processes and have watched a few of your recipe preps so thank you. I’m in Australia where we use the metric system, which is ok as I can convert those ancient Imperial measurements you still use over there, lol.
My question relates to your yoghurt recipe, the plain one, the milk specifically. What is the exact amount of milk you use for the recipe? The ultra filtered milks comes in different brands and carton sizes here which is fine but you refer to using a carton for the amount but not which size carton. Further along you mention 52 fluid oz which is what gave me pause. The carton showing in your photo is a 1.5 litre carton (roughly 34 fl oz) so what amount do you actually mean? Thank you in advance. PS: Whilst I looked for an answer I didn’t see any references so forgive me if I missed it.
Author
Hi Lynda! The carton I use says 52 fluid ounces (1.5L), so that is the amount I used. The carton and a conversion calculator tols me that 1.5 L is 50.721 US fluid ounces. However, you can use however much milk you would like (how much yogurt you would like). I have used a gallon of milk, a half container of the Fairlife milk, etc. Just sweeten to your taste and add a little starter, then incubate. 🙂
thank you Lisa.
Hi Lisa,
I tried making this with Costco’s ultra pasteurized whole milk with DHA and Nancy’s whole milk yogurt as starter. I set the instant pot to yogurt normal 8.5hrs. The yogurt still looked watery although the pot felt warm. However, I thought it needed to set so I left it out for 30mins on the counter and then into the fridge overnight. In the morning, the yogurt still looked like normal milk. Any thoughts? Does the milk have to be lactose free? Seems like you have only been using lactose free? Thanks!
Author
Hi Judy! I haven’t ever used that milk but I have had a friend who had good results with it. I have noticed the milks that are not made by Fairlife take a lot longer to set up (10-12 hours) because they have less protein. If you ever make yogurt again, please keep in mind the yogurt will be the same consistency after refrigeration as it was before.
Hi LIsa, I follow low carb/keto living. Have you tried making yogurt with Whole Milk and no condensed sweetened milk yet? I was wondering how it would turn out before I try it.
Author
Hi Diana, yes I make plain yogurt all the time without sweetener. Just use the milk and the starter. I have also used monkfruit sweetener with good results!
Hello Lisa,
I am wondering if you have tried the A2 whole milk at Costco? I have had great success with Fairlife milk, but it seems whenever I use an organic milk (despite ultra filtration), it is milk at the end despite if I ferment for 8 or 16 hours. This has happened with the Costco A2 brand as well as Organic Valley Ultra Pasteurized. The starter I use is an unopened
container of the Fage 2% or 5%. I am really trying to figure out what I am doing wrong. Any suggestions? Thank you!
Heather
Author
Hi Heather! I have not used that kind of milk as my Costco doesn’t carry it. I have heard the Organic Whole milk from Costco (fermented a bit longer- 10-12 hours) has worked for some of my readers. Different milks are treated differently, so I don’t know the chemical makeup that could affect fermentation, sorry!
Hi!
This has been my tried-n-true recipe for yogurt since I found it but today I had my first fail. I used Trader Joe’s ultra-pasteurized whole milk from grass-fed cows at a 10 hour time period and when it was done, it was still very thin and like nothing had happened at all.
I can’t figure out why. Do you know of anyone with this problem with this milk?
Lisa
Hi I made the yoghurt but couldn’t find the milk you used so I used 2percent. It tastes lovely but it’s a little stringy. What I mean by that is when I scoop it it leaves some hanging on the spoon. Like a lot! I’ m just wondering if you know what I might have done wrong.
Author
Hi Daphne! I have had this happen once in every 20 or so batches. I have no idea what causes it because I do everything exactly the same but I have written some theories in my post. I hope it turns out better for you next time! I highly recommend fairlife milk (even 2%). It works so much more consistently. I have only ever had the stringy problem with the 2% milk from costco.
Is there a way to make almond yogurt with no dairy. What would be used instead of sweetened condensed milk or
Author
Hi Janice. Sorry, I don’t have a recipe for non-dairy yogurt. Try this one? https://www.everydayfamilycooking.com/almond-milk-yogurt-in-instant-pot/
Have you–or anyone else–figured out the nutrition info per serving?
Hi Jennifer,
I used MyFitnessPal and calculated that each serving is 221 calories, with 6.3g of fat, 31.8g of carbs, and 8.3g of protein.
Enjoy,
Sin
Thanks! What serving size did you use in your calculation?
Trying my IP for the first time and I’m making yogurt! So excited!! I’m so glad I found you!!! 🙂 Thank you for your tip,tricks, recipes, and everything !!!
Oh my gosh!!! This is amazing!!! The flavor is delicious and very creamy!!! And I love that I can make it like this whenever I want. Thank you so much Tina!!!
After incubation, it looked like warmed milk with the consistency to match. I thought maybe the starter wasn’t that good (plain greek yogurt). I didn’t get around to cleaning the instant pot until today, and found that the spoon test worked and it was tart and tasty. Lisa can teach this old dog some new tricks!
Hi. Can you use can coconut milk as a sweetner or will it make the yogurt thin?
Author
Hello! Coconut milk is not sweetened, so it wouldn’t work as a sweetener. You could add some cream of coconut after incubation.
How long will this yogurt last in the fridge?
I wish you would tell everyone that if their Instant Pot does NOT have a yogurt button they can still make yogurt. Simply use the “Sous Vide” button and set Temp. for 110*and time for 8 hours. Follow the rest of your instructions for Cold Start Yogurt.
Works for me every time.
Thanks.
Margie Latta, Black Mountain, NC
i’ve done this twice and both times when finished incubating there is a thick film on the top which I can’t remove, hence it adds gross lumps to my otherwise delicious yoghurt…I followed instructions completely, altho once I used frozen ultra filtered 2%milk that I really had to whisk to get melt the ice and this time, i could only find pastureized (not ultra pasturized) filtered milk…any ideas, it’s delicious but I can’t get past the lumpy bits from the film
Author
Hello! The most important part of this recipe is using ultra-pasteurized milk, because the milk has already been heated to a super high temperature to allow it to incubate from its original, cold state. I hope you’ll be able to try it with ultra pasteurized milk (I recommend the red, Fairlife whole milk for absolute best results.
I would like to try the monk fruit sweetener. Are you using the granulated one? How much did you use? Thanks!
Author
Yes, I use it granulated. I usually warm up some of the milk and mix it in to get it all dissolved first. I actually never measure it and just mix in what I think will taste good, then I taste the milk. If the milk tastes as sweet as I want my yogurt, I stop.
My instant pot yogurt setting does not go to normal temperature, it automatically goes to the low setting. The Keep Warm setting does register as normal. Should I just use Keep warm? Thank you.
No, do not use keep warm for yogurt. You’ll press the Yogurt button, then press the ADJUST button and that’ll adjust from low/normal/high.
I’m going to try using the fairlife chocolate milk just as an experiment, Lisa. I purchased your book about 6 months ago. I’ll let you know how it turns out.
Yes, please let us know how it goes!
I had mixed results. The flavor was good, but the yogurt didn’t thicken like I wanted. The spoon test failed. I’ll try again with fage yogurt and the full fat fairlife milk. Last time I used chobani (but it did have live cultures). Try try again.
Could you do a post using the Evo Duo plus model? It has a slightly different yogurt function than the one described here.
Loving your videos – so useful for new users 🙂
Thanks 🙂
Lisa doesn’t currently own this model or have plans to test on it specifically, but we will put the request in the backlog! In the meantime, we’re confident there are great resources out there for your specific model.
Lisa shares her favorite air fryer on this post https://triedtestedandtrue.com/which-instant-pot-to-buy/!
Your recipe says it makes 13 servings. What size are those servings (4 oz, 6 oz, etc)? Also, if I half the recipe (32 oz ultra filtered milk & 1 tablespoon live culture yogurt) is incubation time still 8-10 hours? Thank you.
A 52oz container of milk will make 13, 4oz servings. If you add additional sweetened condensed milk, it will be slightly over that. To calculate your exact servings, divide the total number of liquid ounces divided by how many or how big you want the servings to be. Yes, incubation time will still be 8-10 hours for smaller portions of milk (though it will be on the lower end of that number.)
Will this work if you use sweeten condensed coconut milk instead of regular sweetened condensed milk
Lisa has not personally tested coconut condensed milk but has heard second hand that it works. She recommends incubating a single portion of yogurt in a small mason jar with any experimental sweetener and see if it sets up and taste the way you want!
I’ve made this numerous times and works out great! can i use maple syrup as a sweetner?
Thanks for the kind comment, Alina! I double checked with Lisa and she actually has not incubated the yogurt with maple syrup as the sweetener. However, she has had success sweetening yogurt with syrups (maple, Torani, etc.) afterwards, by serving it on top or mixed in! But if you want to try incubating it with syrup as the sweetener, she recommends incubating a sample in a small jar first to test it. Please let us know how it turns out, if you try it!
Anyone knows what the nutritional facts are for the condensed milk yogurt recipe
The nutritional facts will be different based on the type of milk and condensed milk you use. To calculate, add together all the macros for all ingredients added, then divide by the number of servings. There are lots of handy online calculators that will help you calculate this based on your specific ingredients and quantities used.