• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply Happy Foodie

Easy Recipes, Instant Pot recipes and slow cooker recipes

  • Home
  • Recent Posts
  • Recipes
  • My Cookbooks
  • About
    • Privacy Policy
    • Disclosures / Disclaimers / Copyright
    • Contact Me
    • Meet Gizmo, Our Foodie Pug
  • Cook’s Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Instant Pot No Boil Yogurt

March 10, 2018 by Sandy 145 Comments

Jump to Recipe
Instant Pot No Boil (cold start) Yogurt

Instant Pot No Boil Yogurt, also known as Instant Pot Cold Start Yogurt, is a thick, creamy yogurt that you can make faster than the boil method. Electric pressure cooker yogurt uses a yogurt setting that is built in, to make it easy, with no babysitting required! And did I mention that this Instant Pot yogurt is delicious?!

small glass bowl of yogurt next to glass jars with yogurt

Instant Pot No Boil Yogurt

Making yogurt is something I never did until I bought my first Instant Pot® electric pressure cooker. I used the boil method, where you heat the milk to 180, cool it to 110, then add the starter (yogurt), then incubate for 8+ hours. It’s not hard, and you can use regular milk.

It comes out a little thinner than the “cold start” or “no boil” method. It is still good though!

When I first made Instant Pot No Boil Yogurt, I was thrilled, as this method appealed to my lazy side, and it came out thick enough that I didn’t have to strain it (another point for my lazy side)! Not having to boil & cool it meant that I saved time, too.

Yogurt in pressure cooker with spoon standing straight in yogurt

Instant Pot No Boil Yogurt, or sometimes called “Fairlife yogurt”, “Cold Start yogurt” or a loose version of Vietnamese yogurt, comes out creamy and thick.

This version of Instant Pot Yogurt uses a milk that has already been boiled and is filtered. There are several brands out there, but Fairlife® is by far the most popular. It comes in whole, 2%, and nonfat.

Spoon scooping yogurt in pressure cooker pot

How to Make Instant Pot No Boil Yogurt

  • Use ultra pasteurized milk, such as Fairlife® – You can use whole, 2%, etc. The reason you can get away with not boiling it for this method is that they already boiled it. The milk gets heated enough to kill the bacteria that fights against the cultures that make the yogurt. That’s why you have to add starter with active/live cultures.
  • Add a starter with active/live cultures – You need a starter (I use Fage yogurt), since all of the live stuff was killed off in the boil. Just whisk it in. I use 2 heaping Tbsps for 1/2 gallon of milk. Make sure it’s fresh, and actually says “Active Live Cultures” on the carton.
  • Sweetening your yogurt – Completely optional. Sometimes I do, and use a can of sweetened condensed milk, whisked in well. Sometimes I don’t want a sweet batch, or I just don’t have the SCM, so I leave it out. I like to use honey and vanilla when I serve it.
  • Heavy Cream – Sometimes I add a cup to make my yogurt even creamier. Totally optional (and so decadent!).

three glass jars layered with granola and yogurt topped with raspberries
Vanilla Yogurt Parfait

blue banner with the words you might also like
Instant Pot Vanilla Extract
Instant Pot Hot Sauce
Instant Pot Lemon Curd
Instant Pot Dulce de Leche Caramel

Pin This Recipe

Instant Pot Yogurt in pressure cooker with title and simply happy foodie.com logo

5 from 26 votes
Yogurt in pressure cooker with spoon standing straight in yogurt
Print
Instant Pot No Boil Yogurt
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
 

Instant Pot No Boil (cold start) Yogurt is thick, creamy, and delicious. Pressure cooker yogurt is fun to make and tastes so good!

Course: Breakfast
Cuisine: American
Keyword: instant pot cold start yogurt
Servings: 6 - 8
Calories: 235 kcal
Author: Sandy Clifton
Ingredients
  • 52 oz Fairlife® Ultra Filtered Milk, divided
  • 2 Tbsp Yogurt Starter (use a yogurt with live, active cultures)
  • 1 14 oz can Sweetened Condensed Milk (optional), such as Eagle Brand®
  • 1 cup Heavy Cream (optional)
  • 2-3 tsp Vanilla (optional)
Instructions
  1. Pour 1/4 of the milk into the inner liner (stainless pot).

  2. Add 2 heaping Tablespoons of the yogurt starter (I like to use Fage brand). Whisk to incorporate completely.

  3. Add sweetened condensed milk (if using), and whisk very well to dissolve and combine.

  4. Add the heavy cream and vanilla (if using) and the remainder of the milk and whisk well to combine.

  5. Place a lid on the pot. You can use the IP lid (on venting), a glass lid, silicone, a dinner plate, etc.

  6. Press the Yogurt button (or dial), and set time, using the + or - button, or dial, for either 8 hours (default) or 9 hours (for a more tart flavor). Longer incubation time equals tarter yogurt.

  7. When incubation time is finished, cover the inner liner with a paper towel, and a lid over that, and place it in the fridge to chill. Do not stir until chilled, for best results.

  8. Remove from fridge and stir. Yogurt should be nice and thick. If you want it even thicker, you will need to strain it.

    To strain, place coffee filters in a strainer set over a bowl and pour the yogurt in the lined strainer (or use a yogurt strainer). Place in fridge and strain until desired thickness is achieved.

pink button with the words follow my pinterest board

Resources to Make Instant Pot Cold Start Yogurt Recipe and more

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Filed Under: Breakfast, Instant Pot, MOST POPULAR, Recipes, Vegetarian

Previous Post: « Instant Pot Picadillo
Next Post: Instant Pot Chicken Corn Chowder »

Reader Interactions

My Instant Pot Cookbook is Here!

Instant Pot Cookbook Cover

Comments

  1. Joan Link

    January 7, 2021 at 5:49 pm

    I am so thrilled to discover your website. Sandy, this yogurt recipe is the BOMB! I just made this for the 1st time and followed your instructions (only change was that I substituted the heavy cream with 1/2 cup of half & half). I was amazed how thick, creamy, and velvety it turned out. I was able to coerce my hubby, who absolutely hates Greek yogurt, to try a spoonful of the yogurt as I was transferring the yogurt into sterilized containers. He reacted with a wide-eyed expression and then with a wicked grin announced it was his yogurt! He actually went out today and bought several bottles of Fairlife Milk and cans of sweetened condensed milk so I’ll be able to make more batches of this delicious concoction. Wish there was a way to give this recipe a 10 star review. You have a brand new fan, Sandy. I look forward to trying more of your recipes.

    Reply
    • Sandy

      January 7, 2021 at 9:17 pm

      I’m happy to read this! I’m so glad you and your hubby liked the yogurt!

      Reply
  2. Beth

    November 14, 2020 at 10:59 am

    I just made this. Followed the recipe except I didn’t use the sweetened condensed milk, it’s good but not much flavor & I would like it sweeter. Can I add the SCM now? Thanks, Beth.

    Reply
    • Sandy

      November 25, 2020 at 10:19 pm

      I’m not sure. I think it would thin it out, though it would sweeten it. Maybe try adding some honey to the individual servings.

      Reply
  3. PattiAnn

    August 8, 2020 at 5:36 pm

    Well Sandy, I can’t believe it took me so long to try your recipe for yogurt. But this darn virus thing drove me to try it. For years I was buying Trader Joe’s European yogurt, but now I refuse to stand on line to get into TJ for yogurt. Guess what? Not only did your recipe work great, my husband & I like it better than TJ, tastes fresher! I only made a 1/2 recipe in my 3qt mini, no scm,but did add cream & 9 hours. Just perfect.
    But I have a question about starter. I bought a small Fage yogurt & used 1 tab. How long can I keep the Fage to use as starter now that it has been opened?
    Thanks for your reply.

    Reply
    • Sandy

      October 23, 2020 at 10:12 pm

      I would say use it within a week or freeze it. You can take some of your freshly made yogurt and use it! Just freeze it in the amount needed, then thaw it in the fridge before using.

      Reply
  4. Candi

    April 9, 2020 at 10:45 am

    Hi Sandy. Thanks so much for your recipes. I have now tried 2 in less than a week and both were phenomenal!!! I have a question about the addition of vanilla to the yogurt recipe. Do I add the vanilla at the start or after chilling? Thanks so much in advance……Candi

    Reply
    • Sandy

      April 16, 2020 at 10:11 am

      I add my vanilla after chilling, just in case I want a different flavor for some of the servings.

      Reply
  5. Nikki Isakson

    March 9, 2020 at 10:20 am

    Have made the yogurt 5 times. It is FABULOUS. My last batch ended up with some curd to it. Not like cottage cheese, but tiny soft curds. Could it have been that I used too much vanilla? I also noticed when I was re-reading the instructions just now, that in one of the comments you say to add the vanilla AFTER it has cooled, but in the recipe it says to add it with the heavy cream which would be just before you cook it. I add it before cooking. Is that the problem? I whisk it well just as you say to in the instructions. Thanks for your help and ALL of your great recipes. Oh, one other thing…I STILL CAN’T MAKE THE START LIGHT UP

    Reply
  6. Wyn Mahoney

    March 1, 2020 at 12:23 pm

    Can’t give this the 5 stars it deserves! I used to make yogurt many years ago, and liked it, though I remember it being kind of a pain. Since I had mouth surgery and radiation a few years ago, I haven’t been able to eat most yogurt, as it’s too tart. I’ve been eating Noosa Honey only, and it’s not cheap! Since I love rich, creamy, not tart Greek yogurt I decided to try your recipe yesterday. It was so easy, and this morning I loved the results without any straining, which is great as I’m not wasting any whey and it makes it even easier. Even my husband likes it with honey on it, and he usually only likes a few flavors of Greek yogurt. I used the cup of heavy whipping cream but no SCM and the 8 hours time. What a winner, thank you so much! This will be a regular around here, as I like yogurt almost daily.

    Reply
    • Sandy

      March 1, 2020 at 9:08 pm

      That’s fantastic! Thank you for your review. I hope you are doing well after your radiation treatment.

      Reply
  7. Diana

    February 15, 2020 at 7:19 am

    I am trying this recipe now but i am not venting the insta pot. Will that be a problem? I am trying just the fair life milk and 2 tablespoon vanilla yogurt. Want to add honey, fruit, and granola after.

    Reply
    • Sandy

      February 16, 2020 at 9:17 am

      If using the IP lid, it is best to leave it vented.

      Reply
  8. Ashley Marie

    February 13, 2020 at 4:16 pm

    Also, how long does this stay good in the refrigerator ?

    Reply
    • Sandy

      February 14, 2020 at 12:33 pm

      About 1-2 weeks.

      Reply
  9. Ashley Marie

    February 13, 2020 at 4:13 pm

    This yogurt was amazing!!! However, it made too much for just my husband and I. Any suggestions ? Can I half the recipe? If so, do I cut the time in half?

    Reply
    • Sandy

      February 14, 2020 at 12:34 pm

      You can cut it in half, but the time stays the same.

      Reply
  10. NIKKI

    February 12, 2020 at 9:18 am

    Made this recipe recently. It is FABULOUS and so easy! I do have a question though. I want to use some of the yogurt from this batch to make a new batch, but, since I’m the only one who eats it, my first batch is now 2.5 weeks old. Is this too old to use as a starter? And, if yes, does that mean I have to buy a big container of store bought yogurt every time I want to make a batch of yogurt? That doesn’t seem like a good idea. Oh, BTW, whenever I attempt to comment on one of your recipes, I can’t get the Rating stars to work. I try to do 5 stars and either get nothing or one star on the comment.

    Reply
    • Sandy

      February 14, 2020 at 2:23 pm

      Thank you. Yes, I think 2.5 weeks is too old, however, I have heard of people freezing their yogurt and thawing it before adding to the milk. If you do need to buy it, just buy a small one-serving container. Thank you for letting me know about the star issue.

      Reply
  11. Linda Easton

    February 11, 2020 at 8:23 pm

    I can’t get fairlife milk where I live. So can I use lucerne

    Reply
    • Sandy

      February 16, 2020 at 9:30 am

      Not for the cold start version of making yogurt. Look for a milk that is Ultra Pasteurized / Ultra Filtered.

      Reply
  12. Josie Howlett

    January 27, 2020 at 6:00 am

    I had read that the yogurt made in the instant pot was so much better than what you find in the store so, even though I figured I’d never make it, I decided to try it. It really is good. I think I’ll be making more of it in the near future. I really loved it.

    Reply
  13. Jen

    January 24, 2020 at 6:19 pm

    This turned out perfect. I did not sweeten my batch so it is a bit tart, but this is also the first time I’ve ever made it at home. I used yo’gourmet powdered yogurt starter. Can’t wait to make some more!

    Reply
  14. Holly

    January 13, 2020 at 6:05 pm

    Oh…and how big is a serving?

    Reply
  15. Holly

    January 13, 2020 at 6:04 pm

    This is amazing! We made ours with the SCM, the heavy cream, and the vanilla. My husband said it’s the best yogurt he’s ever had. I normally don’t like yogurt but I agree with him! I could eat all of it. Is the 235 kcal per serving listed above for the recipe with all the options (SCM, heavy cream, and vanilla)?

    Reply
  16. Kathy

    July 11, 2019 at 7:04 am

    I don’t like store bought yogurt, but this is great!!! I kept reading that this was better, but didn’t really believe it. I’m a convert! So rich, thick, creamy with less of the tartness of store bought. I used the Fairlife, SCM, a point of half and half that I needed to use, and my starter was 2 tbs of blueberry yogurt (never send a husband with a list ?). Even if you are so-so about store bought yogurt, as I was, you’ve got to try this!

    Reply
  17. Tammie

    June 4, 2019 at 9:27 pm

    This recipe is fantastic!
    I looked and haven’t seen this question yet.
    Have you ever frozen it to make frozen yogurt?

    Thanks!
    Tammie

    Reply
    • Sandy

      June 5, 2019 at 8:33 am

      Thanks, Tammie! Yes, I have frozen small amounts for my grandkids to snack on! They love it!

      Reply
  18. Diane

    April 14, 2019 at 9:20 am

    Can this recipe be doubled? Does the time change?

    Reply
    • Sandy

      April 14, 2019 at 1:57 pm

      Hi Diane, the most I have made at once is 64 oz (1 gallon). The Fairlife comes in a 52 oz bottle, so about 12 oz less. I think you could, if your pot is large enough. You may need to add a little time, maybe an extra hour.

      Reply
  19. Natasha

    April 13, 2019 at 5:27 pm

    Instead of SCM can I add raw sugar cane?
    Thanks

    Reply
    • Sandy

      April 13, 2019 at 5:30 pm

      I would add it after chilling the yogurt.

      Reply
  20. Connie

    March 17, 2019 at 8:48 pm

    I used heavy whipping cream and followed someone elses similar recipe. Pressed the yogurt button but didnt ask me to “adjust” the time. The display did t default to 8 hours, it s just showing the time elapsed. Will it still be ok? Waiting for 8 hour mark

    Reply
    • Sandy

      March 17, 2019 at 10:13 pm

      Yes, 8 to 10 hours is a good incubation time. The longer it incubates, the more tart it will get. I do 9 hours and it’s not that tart to me.

      Reply
      • Carole

        December 29, 2019 at 2:03 pm

        I’m excited to try this, can I do the cold method with skim milk?

        Reply
        • Sandy

          December 29, 2019 at 3:25 pm

          As long as the milk is ultra pasteurized, you can use skim or any fat percentage.

          Reply
  21. Linda

    March 6, 2019 at 1:18 pm

    Hi Sandy, could I use Danone Activia probiotic yogurt as my yogourt starter.. it has active probiotic culture and active bacterial cultures.. Thank you so much for the recipe.

    Reply
    • Sandy

      March 6, 2019 at 3:32 pm

      Yes, as long as it has active live cultures!

      Reply
  22. Terri

    March 1, 2019 at 3:38 pm

    I made this yogurt a couple of weeks ago in my power quick pot. It was fabulous. My husband who normally does not like yogurt, loves this recipe for home made yogurt. He even gives me fruit ideas so he can add it to his jar of yogurt. He takes a jar every couple of days in his lunch. I was so happy I gave a couple of jars to other family members… I am making another batch tomorrow morning.

    Reply
    • Sandy

      March 1, 2019 at 9:06 pm

      That’s fabulous!

      Reply
  23. Shauna

    February 22, 2019 at 9:30 pm

    Does the heavy cream take the place of some of the milk or is it in addition to the milk?

    Reply
    • Sandy

      February 23, 2019 at 2:56 am

      In addition to the milk.

      Reply
  24. Cathie

    February 22, 2019 at 12:25 pm

    I would like to make drinkable yogurt. Are there some adjustments I can make?

    Reply
    • Sandy

      February 23, 2019 at 2:59 am

      I think you need to make the actual yogurt first, then add the fruit or other flavors, and additional liquid of some sort to make drinkable yogurt. I was researching it and this was all the info i could find.

      Reply
  25. Stephanie Carr

    February 12, 2019 at 2:05 pm

    How long does it need to chill?

    Reply
    • Sandy

      February 12, 2019 at 5:19 pm

      5 hours minimum.

      Reply
  26. Debra

    February 10, 2019 at 4:53 pm

    Thank you for you very prompt replies to my questions. I tried your recipe, without the heavy cream,because I didn’t have anyon hand. I used the dulce de leche eagle brand, it came out perfect and is delicious,I just wanted to post the results in case someone else may wish to try it. Thanks again.

    Reply
    • Sandy

      February 10, 2019 at 5:18 pm

      Awesome! I’m so glad it worked for you, Debra!

      Reply
  27. Debra

    February 9, 2019 at 8:58 pm

    Do you know of any reason not to use the Dulce De Leche Eagle Brand in place of regular SCM in your cold start recipe.. The label says in ingredients: sweetened condensed milk,colour, natural flavour. Thank you.

    Reply
    • Sandy

      February 10, 2019 at 3:53 am

      I don’t know. It sounds delicious!

      Reply
  28. Foodiewife

    February 8, 2019 at 3:52 pm

    I can’t tell you how many recipes I’ve looked at, before settling on yours. I made IP yogurt and it was tangy and I had to strain it (the boil method). I bought the Fairlife milk, and tomorrow I’m trying it your way. I don’t like tart yogurt, so I’m adding the sweetened condensed milk. I will report back. Great post, great pictures. Thanks!

    Reply
  29. Debra

    February 8, 2019 at 3:21 am

    How fresh is fresh for the starter yogurt. I made my first batch of SCM yogurt in my instant pot and it was delicious. My starter yogurt was a little bit larger than the single serving size, so I am wondering if after it is opened is it good for 24 hours or 2 days maybe? I didn’t want to throw it out if it is still usable as a starter. Thank you.

    Reply
    • Sandy

      February 8, 2019 at 5:41 am

      I used a 2 day old starter and it was fine. It may depend on how it is stored.

      Reply
  30. Kayliv

    January 29, 2019 at 11:45 am

    Anyway to make this without a yogurt button??

    Reply
    • Sandy

      January 29, 2019 at 2:48 pm

      There is, but it wouldn’t be cold start, and you would need to use regular milk, not the ultra pasteurized.

      Reply
  31. Amy

    January 27, 2019 at 1:09 pm

    Is it a problem to use more starter yogurt? (more than two heaping teaspoons?) Will that help it be thicker? I like it thick and tangy!

    Reply
    • Sandy

      January 27, 2019 at 1:27 pm

      I don’t know as I’ve never tried it.

      Reply
    • Sharon

      May 19, 2019 at 4:37 pm

      I’ve used as much as a half cup for a gallon of milk. It comes out nice and tangy!

      Reply
  32. Debby

    January 26, 2019 at 8:56 am

    Can you use fat free Fairlife and fat free yogurt in this recipe? I’m waiting on my first batch right now using full fat Fairlife and yogurt, but would like to cut the fat and calories, if possible.

    Reply
    • Sandy

      January 26, 2019 at 10:11 am

      I have not used it, bit I have heard that it does work.

      Reply
  33. Anna

    January 17, 2019 at 9:08 pm

    Would love to try this with ultra pasteurized chocolate milk. Ant tops or ideas?

    Reply
    • Sandy

      January 17, 2019 at 11:50 pm

      I haven’t tried it, so I’m not sure. It sounds like a fun experiment. You may need to incubate it longer.

      Reply
      • Anna

        January 18, 2019 at 8:19 am

        I’m going to try 9 hours. I did 8 hours last time with white milk and made the mistake of stirring it after the 8 hours and it didn’t get thick.

        Reply
  34. Cheri

    January 17, 2019 at 12:08 pm

    When is it best to strain for Greek yogurt -before or after chilling? I have usual chilled and then strained. Then I read where you should stain before or while chilling. Just curious if your thoughts

    Reply
    • Sandy

      January 17, 2019 at 1:48 pm

      You can do it either way. I think straining as it is chilling avoids an extra step.

      Reply
      • John

        April 11, 2019 at 10:36 am

        I have been using this recipe for a few months now and actually have to make it about once a week. However I add the vanilla at the beginning when I am whisking everything together and when done strain it in a Nut bag before chilling. My IP the yogurt button is for 9 hrs then I strain for 2 hrs. As a side note I save out approx 4oz of one batch to use as a starter for the next batch.

        Reply
  35. Linda

    January 13, 2019 at 7:27 am

    Hi Sandi, I want to make yogurt using the no yogurt button as I have the 3qt lux mini. My question is when do I add the sweetened condensed milk and vanilla?

    Reply
    • Sandy

      January 13, 2019 at 3:14 pm

      Add the SCM in the beginning. Be sure to whisk thoroughly. Add the vanilla after chilling.

      Reply
  36. Lonnie

    January 10, 2019 at 7:34 pm

    Today I made the no-boil yogurt. 8 1\2 hrs in my IP and it came out PERFECT.
    Thank you for this great recipe. I am a newbie with my IP and this is my first major win !

    Reply
    • Sandy

      January 10, 2019 at 7:51 pm

      That’s wonderful, Lonnie! I’m so glad it worked for you!

      Reply
  37. Karen Barney

    January 9, 2019 at 9:48 am

    How long would you say the yogurt will last? Will be trying it tomorrow.

    Reply
    • Sandy

      January 9, 2019 at 1:56 pm

      A couple weeks in the fridge. Maybe longer, but mine rarely lasts that long!

      Reply
  38. Tiffany

    January 3, 2019 at 7:31 pm

    I’m so bummed! I don’t have the yogurt button, so I tried your friend’s recipe and after 8 hours, it was pure liquid with a few curdles on the bottom. I used the recommended milk, 2 heaping tablespoons of starter yogurt, some vanilla and some maple syrup. I heated to 110 degrees, turned off, unplugged, set to sealing and wrapped it with a blanket and a tablecloth so it was very, very insulated. It was still warm when I unwrapped it 8 hours later. I’m SO bummed! 🙁 I was really looking forward to some homemade yogurt, and so were my kids! I wish I knew what went wrong!

    Reply
    • Sandy

      January 10, 2019 at 12:42 pm

      If you keep the ingredients in the same ratio, it should come out fine. Keep cook time the same.

      Reply
  39. Ondrea

    December 16, 2018 at 7:43 am

    Hi Sandy! I’ve been wanting to try making yogurt in my IP but my family only likes fruity yogurt, not plain with added fruit (tried it & no one would eat it). Is there a way to make fruit flavored yogurt this way?

    Reply
    • Sandy

      December 16, 2018 at 8:27 pm

      I’m not sure, but maybe blend the fruit in with the yogurt.

      Reply
    • Lonnie

      January 10, 2019 at 10:44 am

      Why not add after done. There are some wonderful frozen fruit mixes in the grocery store. Also you could try fruit pie mixes or like canned peaches.

      Reply
  40. Kelly

    December 10, 2018 at 9:59 am

    I do not have a yogurt button and made the no yogurt button last week. It was a fail. I must have done something wrong. I don’t understand the point in wrapping the IP in a towel after the milk has cooled down to 110 because my IP is cold by then and the milk was only 110. Maybe I didn’t let it sit long enough? I think it sat from 9:30-6:30.

    Reply
    • Sandy

      December 11, 2018 at 5:17 pm

      So sorry to hear that, Kelly. As I said in y article, I haven’t tested this method personally, but my friend always has success with it. I’ll ask her if she ha any ideas for you, then I will update the post, if she does.

      Reply
  41. Shannon Sharp

    December 3, 2018 at 12:17 pm

    Can you tell me how much yogurt this recipe yields? It says 6-8 servings, but how much is a serving?

    Reply
    • Sandy

      December 11, 2018 at 5:17 pm

      1 cup servings.

      Reply
  42. Beth

    October 23, 2018 at 9:07 pm

    Hello, I just found your site tonight. I have tried this same recipe minus the heavy cream 2 days in a row now and keep ending up with nothing more than warm milk. Fairlife, 2 tbsp fresh, active yogurt, SCM. I have been pouring it into Jars and setting them uncovered on the trivet. Incubating for 8 hours. Maybe just pouring it in the liner pot works better? TIA

    Reply
    • Sandy

      October 24, 2018 at 7:52 pm

      Hi Beth, how frustrating! It may be that the jars need more incubation time. Also, make sure you whisk it really well. Maybe even add a little more starter (make sure it’s fresh!). I just make mine in the pot.

      Reply
  43. Christiana Dean

    October 10, 2018 at 5:30 pm

    If I start the yogurt now it will finish in the middle of the night. Am I suppose to sry an alarm clock to get up and refrigerate the yogurt? Can it be at room temp for several hours before refrigeration?

    Reply
    • Sandy

      October 10, 2018 at 9:17 pm

      Well, I can’t tell you yes, as food safety is important… Would I do it? Maybe. Just know that you can set the incubation time longer, though that may make the results tangier.

      Reply
  44. Celene

    September 20, 2018 at 7:08 pm

    I have the lux. I was wondering if there’s any way I could make the yogurt in jars directly and not the inner pot?

    Reply
    • Sandy

      September 20, 2018 at 11:48 pm

      I’m not positive as I haven’t tried it.

      Reply
  45. Barb

    September 1, 2018 at 12:41 pm

    Just made my second batch of this yogurt. I used the heavy cream as you suggested and it came out even thicker! This is my favorite yogurt!

    Reply
    • Sandy

      September 1, 2018 at 12:46 pm

      Hey Barb! I’m so happy you liked this yogurt recipe! I also made a batch with the heavy cream yesterday! Thanks for the review!

      Reply
  46. Pam

    August 16, 2018 at 10:34 am

    If I have the Yogurt function on my IP do I just bring milk to temp of 110-111 add yogurt startet and then set my time w yogurt function? (Skipping the towel step) Love the idea of not having to boil it first and bring back down to 111. I buy Aldi Organic Whole Milk that is Ultra Pasterized.

    Reply
    • Sandy

      August 16, 2018 at 5:58 pm

      If you have the Yogurt button, just follow the recipe on the recipe card. Not the towel version.

      Reply
  47. Maggie

    August 15, 2018 at 1:02 pm

    i have the instant pot mini. Would this recipe work by cutting it in half? You make it look soooooo easy.

    Reply
    • Sandy

      August 15, 2018 at 5:08 pm

      Yes, you could cut this in half with no problem. Maybe only cut the starter by 1/3.

      Reply
      • Jackie

        March 31, 2019 at 6:33 pm

        Sandy, without the cream, this recipe works just fine in the 3 quart mini. No need to cut it in half.

        Reply
        • Sandy

          March 31, 2019 at 8:12 pm

          That’s good to know! Thank you, Jackie!

          Reply
  48. Stephanie

    August 11, 2018 at 5:47 pm

    Thanks for the recipe. I’m going to try it out tonight. My first attempt was a complete failure. Live and learn though. Do I just leave the pot out onto the stove for 8hrs in a towel wrapped around the IP? Note: Stove will be off. Or does it need to go into the fridge?

    Reply
    • Sandy

      August 11, 2018 at 10:35 pm

      If you are doing the LUX version, when you wrap it you are trying to keep it warm so it incubates for 8 hours. So not in the fridge. Then put in fridge after the 8 hours.

      Reply
  49. Stephanie Gibson

    August 8, 2018 at 4:11 am

    Since we sweeten the yogurt in this recipe, is it still good to save for starter?

    Reply
    • Sandy

      August 8, 2018 at 1:06 pm

      Yes, it’s fine. Many people like to use vanilla flavored yogurt for their starter.

      Reply
  50. Terr Flynt

    August 4, 2018 at 7:43 am

    In recording my calories and protein values, do I just use the Fairlife values and 2 tbsp. FAge yoghurt values? Or does incubating change the protein / calories nutritional values? I made my delicious yoghurt according to this recipe, without adding any sweetness and flavorings.
    Thank you, love this easy recipe and results.

    Reply
    • Sandy

      August 4, 2018 at 2:24 pm

      I am not a Nutritionist, so I can’t say for certain how much change there is after it becomes yogurt! Great question! Now I need to do some research!

      Reply
  51. Barbara

    July 29, 2018 at 8:39 am

    How long does this keep in the fridge?

    Reply
    • Sandy

      July 29, 2018 at 11:04 am

      Hi Barbara, I’ve kept it as long as 2 weeks. It probably lasts longer, but I don’t know how much longer. We eat it daily, so it goes fast!

      Reply
  52. Jan

    July 27, 2018 at 12:46 am

    Have you made cottage cheese in your IP?

    Reply
    • Sandy

      July 27, 2018 at 12:58 pm

      I haven’t. Sounds fun though!

      Reply
      • Tammie

        June 4, 2019 at 7:56 pm

        I’d love to know how! If you figure it out, let us/me know!

        Reply
  53. Linda

    June 18, 2018 at 7:26 am

    Oops, I bet it is your picture at the top of the page that gave me the idea of honey and walnuts.

    Thanks!

    Reply
    • Sandy

      June 18, 2018 at 9:54 am

      I see that combination a lot! 🙂

      Reply
  54. Linda

    June 18, 2018 at 7:24 am

    What a fantastic recipe. And, it couldn’t be simpler!

    I used organic, grass fed cows’ milk and the yogurt is sooo good. I did strain out the whey because I like really thick yogurt. Also I found a recipe that shows a bit of raw honey drizzled on top and a few walnuts added, too. It is my new favorite treat!

    I won’t ever buy store bought again!

    Thank you!!

    Reply
    • Sandy

      June 18, 2018 at 9:54 am

      Excellent, Linda! Thank you for letting me know! Honey and nuts on yogurt is such a classic! My Instant Pot Lemon Curd is also amazing on yogurt! Thank you for your review!

      Reply
  55. Pam

    June 17, 2018 at 9:31 am

    I bought the ingredients for this at the store yesterday and started the process this morning. As I was rinsing the containers for recycling I noticed that the container of Fairlife milk was only 52 oz short of a half gallon. Was I supposed to buy two containers to make up that difference? Have I ruined my first batch of yogurt?

    Reply
    • Sandy

      June 17, 2018 at 10:14 am

      It’s okay. That’s the size they come in now. I updated the recipe card. Thank you for your question/comment.

      Reply
      • Pam

        June 18, 2018 at 2:17 pm

        It worked, it is delicious, and boy does it make a lot!

        Reply
  56. Pat

    June 16, 2018 at 2:30 pm

    Thank you Sandy! This is the first yogurt instant pot recipe that I really liked. I used Aldi’s Organic Whole Milk (ultra pasteurized), a cup of heavy cream, 2 tsp. Vanilla. I incubated for 9 hours. It is the thickest I have ever made but I am still straining it right now. I like really thick yogurt like Fage. Next time I think I will incubate it a little longer. I really appreciate you taking the time to post the recipe.

    Reply
  57. Allison

    June 7, 2018 at 9:34 pm

    I wasn’t watching carefully and my mixture got to 140 degrees so I cooled it back down to 110 and added another heaping tablespoonful… I’m hoping I haven’t ruined this batch! Any suggestions for if it doesn’t turn out? Creamer maybe?

    Reply
    • Sandy

      June 8, 2018 at 8:07 am

      Oops! It happens sometimes. You can drink it, as it will still be healthy. You can use it as a creamer, and if it is unsweetened, use it to make a creamy soup or pasta dish. If it is sweetened, you could have it over peaches or a cobbler, or make a smoothie or milkshake with it!

      Reply
  58. JEN

    May 11, 2018 at 6:17 pm

    Just tried this recipe night before last, and it is FABULOUS!! My husband claims it is THE BEST yogurt he’s ever had—and he’s quite a “foodie”/likes to critique too! I used the recipe exactly as you have it here with the Fairlife milk and the sweetened condensed milk and the cream, which I figured out (by entering the ingredients into “My Fitness Pal” app) is about 325 sinful calories PER cup! I’d made apple crisp earlier in the week and my husband voted for some of this yogurt on it last night instead of my homemade whipped cream, and then he claimed THAT was the best thing I’d fed him in years!!!
    NOTE: I had used my IP with the slow-cook button to do some taco chicken the evening before I made this yogurt and I noticed the taco smell in the liner after my son had hand-washed it. I then cleaned the liner extra well, used an organic (vinegar-based/food-safe) air freshener and the smell was gone. However, when I opened the IP in the morning I could tell it was tainted with taco!! I panicked that I’d ruined it, and discovered that the smell had come from the LID—specifically the silicone seal ring… I put the IP liner in the fridge still to “firm up” and after it cooled I then skimmed off an entire layer off the top (to give to my dog!) and then the next spoonful was ok, so I skimmed another layer just to be sure and it’s GREAT! So my husband just ordered a set of 3 replacement silicone rings for me (for only $13) that are actually all different colors so then I can use one specifically for spicy recipes in the future and another for sweet and another for… Well, for ALL those various flavors Sandy has so well-documented here for us—THANKS!!

    Reply
    • Sandy

      May 11, 2018 at 10:32 pm

      Hi Jen, It sounds like you and your hubby are an awesome dup when it comes to IP cooking! How great that you both share the Foodie fun! Thank you so much for your review with so much info!

      Reply
    • Sharon Dora

      January 27, 2019 at 5:22 pm

      You can take the seal out, as yogurt isn’t under pressure!

      Reply
    • Debbie Purvis

      February 10, 2019 at 5:54 am

      You can use any lid as you are not pressurizing. You can use that lid and remove the seal.. I use a glass lid.

      Reply
  59. Steph

    April 18, 2018 at 11:41 am

    Is there a trick to getting the thick yogurt with just the instant pot? I followed your instructions and when the timer went off after 8 hours I had liquid, runny yogurt 🙁 I put it in the fridge to see if it would thicken, but I was really hoping this method would work! I have the yogurt button and I put in organic ultra pasteurized milk and hit the button. Do I need to bring it up to 110 degrees beforehand or are there any other pointers you can give me?

    Reply
    • Sandy

      April 18, 2018 at 12:57 pm

      Hi Steph, I can’t say why your yogurt didn’t get thick. I have heard that some brands of organic milk use oil based algae, and that may be the issue. I just learned of this, so I’m not sure. Also things to consider: Was the yogurt starter fresh? Did you use enough? Did you mix it really well? I hope this helps. I use the Fairlife brand, and it works every time.

      Reply
      • Steph

        April 18, 2018 at 1:11 pm

        Good to know! I did use fresh starter with 2 overly rounded TBSP. I think I mixed it well but maybe I didn’t. I will definitely try it with Fairlife next time! I just used the Walmart Great Value brand organic milk so maybe that has the oil based algae in it. Thanks for your tips!

        Reply
        • Sandy

          April 18, 2018 at 2:06 pm

          I hope it works. I’ll be adding the tips to my post as I learn them. Who knew?! Please let me know how it turns out. Also, I think adding some heavy cream helps it. It is already ultra pasteurized. I think the Ultra filtered is another think to look for in the milk (not necessarily in the heavy cream).

          Reply
        • Debbie

          February 10, 2019 at 5:51 am

          The Walmart does not get as thick. I have tried a couple of other ultra pasteurized milks and they did not get as thick. I strain mine anyway because I use the whey.

          Reply
  60. Mary

    April 17, 2018 at 7:37 pm

    Will this method work for regular pasteurized milk?

    Reply
    • Sandy

      April 17, 2018 at 8:00 pm

      My understanding is that you want ultra pasteurized milk. It has already been boiled, so that’s why you can skip that step.

      Reply
  61. Angela Sack

    April 17, 2018 at 7:10 am

    My first attempt at yogurt was a fail (not your recipe/method). I don’t have a yogurt button. Last night I used your method and I was SO EXCITED to find thick yogurt this morning. Thank you, thank you!

    Reply
    • Sandy

      April 17, 2018 at 7:41 am

      Woo hoo! How awesome, Angela! So yummy! It’s time for me to make another batch. Thank you for letting me know! I think only an Instant Pot user understands that level of excitement over homemade yogurt! Enjoy!

      Reply
      • Debbie

        February 16, 2019 at 9:40 pm

        I do not have a yogurt button on my instant pot, only a porrage. Is that the same?? Thank you

        Reply
        • Sandy

          February 16, 2019 at 11:22 pm

          The porridge button is for oats and grains.

          Reply
    • Stella

      June 9, 2019 at 8:51 am

      Hi Angela, I don’t have a yogurt button as I have the lux multi cooker instant pot. What button did you use? Or what did you do to replace the yogurt button?

      Thank you, I am so excited to make my own yogurt! i

      Reply
    • Keisha

      December 16, 2019 at 12:15 pm

      Hello Angela!

      Since you don’t have a yogurt button, what setting did you use?

      Reply
  62. Celia Cordes

    April 11, 2018 at 9:23 am

    Curious…. Has anyone replace the sweetened condensed milk with coconut milk? The full fat kind.

    Reply
    • Sandy

      May 30, 2018 at 2:27 pm

      There are people who make coconut yogurt. I don’t have the exact recipe.

      Reply
      • June Lewis

        May 12, 2020 at 9:58 am

        What size instant pot should you use for this recipe?

        Reply
        • Sandy

          May 13, 2020 at 9:37 am

          Use a 6 qt or 8 qt.

          Reply
  63. Kylie

    April 5, 2018 at 11:54 am

    I was so proud when I opened up my pot and saw thick yogurt! Then I tasted it and it was creamy, thick, and sooo good! It was a lot easier than I thought it would be. Thank you for this awesome recipe!

    Reply
    • Sandy

      April 5, 2018 at 11:55 am

      Yay! Isn’t it fun? I don’t buy yogurt in the store any more. I’m so happy this method worked for you! Thanks for your review!

      Reply
      • Helia

        May 29, 2019 at 5:14 am

        How long does the yogurt has to be in the fridge before i take it out and put it in jars?? Also can we double the recipe or just one at a time??

        Reply
        • Sandy

          May 29, 2019 at 7:01 pm

          I usually chill at least 4 hours. If you have an 8 qt pot you can double it.

          Reply
    • Linda

      August 19, 2018 at 9:50 pm

      Hi, I used to make yogurt frequently when my children were little in a yogurt maker, but have never used sweetened condensed milk.(& am not allowed to eat it in my food plan)Mine always turned out well. Have you tried making it w/o scm? Any suggestions w/out adding all that sugar?

      Reply
      • Sandy

        August 19, 2018 at 11:49 pm

        Hi Linda, the SCM is purely optional.

        Reply
        • Carol

          July 4, 2019 at 8:21 am

          Hi, I was just wondering if you could use Fairlife chocolate milk and have chocolate yogurt?

          Reply
          • Sandy

            July 6, 2019 at 6:58 pm

            I know some folks have tried this, but I have not. I think you can search for it in the big Facebook group for Instant Pot.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi there!

Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

Reader Favorite Recipes

Hamburger Stroganoff on a white plate with fork next to bunch of parsley

Instant Pot Hamburger Stroganoff

Meatball Pasta Dinner in a white bowl on wooden board next to golden fork and slices of bread

Instant Pot Meatball Pasta Dinner

Instant Pot Zuppa Toscana (Sausage and Potato Soup) in a white bowl with scalloped edge next to silver spoon

Instant Pot Zuppa Toscana (Sausage Potato Soup)

Slow Cooker Loaded Potato Soup in a white bowl

Slow Cooker Loaded Potato Soup

See More Favorites

free email course

New to Instant Pot?

5 Foolproof Instant Pot Recipes for Beginners

Footer

Privacy Policy

Copyrighted Content
This website and its contents are the copyright of Simply Happy Foodie LLC – © 2016-2020.  All rights reserved.

Copyright © 2021 Simply Happy Foodie

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.