Creamy, delicious, smooth, and easy home made yogurt. This pressure cooker yogurt recipe has 3 ingredients and is a set it and forget it dish. You'll never go back to store-bought after you learn just how easy and tasty yogurt in the pressure cooker is.
Why This Recipe Works
I have to admit, when I first heard about pressure cooker yogurt making I shunned the idea. Why would I spend 16 hours creating yogurt at home when I can easily purchase it at the store? Then one day, I just decided to go for it. I had read many people's experiences in various forums and decided I needed to give it a try, even if I didn't know if it would turn out. I went with a method that involved zero boiling because it seemed the least painful. To my surprise - it turns out flawlessly. And it is creamy, delicious, and a FRACTION of the calories and cost of store bought yogurt has. Let me show you just how to do it!
About The Ingredients
When making yogurt without boiling, there are a few things you will need:
Ultra Pasteurized Milk - The first is an ultra-pasteurized milk. The reason for this is simple - using regular pasteurized milk can result in lots of yucky bacteria building up. So go for the ultra pasteurized versions to make your instant pot yogurt. If you want to use a regular milk you will need to do a boil start method for yogurt making.
Some ultra-pasteurized milks you may find at your grocery store are:
- Fairlife - which is what I use. It was the first brand I tried. It worked. Why fix something that isn't broken? I'm sticking with Fairlife.
- Organic Valley
- Horizon
- Certain Varieties of Kirkland Brand Milk - be sure to read the label
Live Cultures - To get your yogurt started you need to add live cultures. The easiest way to do this is to use yogurt. It is the same idea as a sourdough bread starter. It may sound counter intuitive, but you need those cultures to make your own cold start yogurt.
Once you've made your first batch of yogurt you can use your homemade yogurt as your starter. You can use your own yogurt as a start - freeze some yogurt in an ice cube tray, and then use a few thawed cubes in your next batch.
Yogurt Starters With Live Cultures
Some brands of yogurt that contain live cultures are:
- Fage
- Chobani
- Dannon
- Yoplait
- Siggi
Pro Tip: I have found that using different brands of yogurt as my live culture changes the taste and consistency of the homemade yogurt's end result. So if you love a certain brand of yogurt, go with that one. There is no wrong answer.
Sweetener (Optional) - The next ingredient for your homemade yogurt is a milk based sweetener. This is completely optional, but let me tell you why I add it. Sugar acts as a preservative, and when you are adding a small amount of sweetener to a gallon of milk, the amount per serving is very small. I've included the nutritional information below to include my sweetener of choice (sweetened condensed milk.). I also don't care for plain yogurt. If you like plain yogurt, then simply omit the sweetener.
You can also add sweetener in after you have incubated your yogurt. Or you can sweeten with toppings like berries, honey, or granola. If you want to add sweetener before you incubate, chose one of the following:
- sweetened condensed milk
- Natural Bliss Sweetener
An Pressure Cooker with a yogurt setting - The last and most important item you need is an Pressure Cooker with a yogurt setting. Not all models have this setting, and you can not complete this method without it. There are other methods of making yogurt without a yogurt settings, but they are much more complicated.
How To Make Pressure Cooker Yogurt
Step 1: Add milk to a 5qt pressure cooker.
Step 2: Add in 2 tablespoon of your live cultures (yogurt).
Step 3: (Optional) pour in your sweetener.
Step 4: Whisk thoroughly. You want to make sure the live cultures are evenly dispersed thru the milk.
Step 5: Cover your pot with either the pressure cooker lid, or a glass lid. (More on this in the FAQ.) Use the yogurt setting and incubate for 8 hours.
Step 6: Do not stir yogurt. Transfer to the fridge and chill for 6-8 hours. Divide and serve.
Pressure Cooker Yogurt Recipe FAQ
For the method outlines in this post, you need to make sure that you use and ultra pasteurized milk. Brands that fit this description include: Fairlife, Horizon, and Organic Valley.
Absolutely! You can use a few tablespoons of your homemade yogurt to start the next batch if used within a week fresh. You can even divide some homemade yogurt into ice cube trays and freeze for future use. Just make sure they are completely thawed before you stir them in. Usually after using this starter 3-4 times it is best to start over with store-bought yogurt as your starter.
Yes you can. I recommend following this tutorial.
Using too much starter can crowd the bacteria, causing the bacteria to run out of food before the yogurt completely ferments the milk. The result is often a thinner, sometimes bitter, yogurt.
There are a few reasons: 1. You didn't fully incorporate your live culture starter into the milt. 2. You live cultures were dead.
You can use the lid that comes with your pressure cooker. I recommend swapping out the rubber seal to avoid infusing any savory flavors into the yogurt. You can also use a glass lid that is sold separately. Both will keep your yogurt clean and prevent any contamination while incubating.
Storing Your Yogurt
There are several ways of storing this recipe:
- half pint mason jars
- yogurt jars
- plastic food storage containers
- Storing it in bulk in a large food storage container
This recipe will keep in the fridge for up to 2 weeks.
Other Recipes You May Enjoy
- Healthy Granola - This is the best granola, and a perfect addition to your homemade yogurt!
- Funfetti Cake Batter Dip - Use your homemade yogurt to make this addicting and delicious dip.
- Red Velvet Trifles - Another delicious way to use your homemade yogurt.
Pressure Cooker Yogurt Recipe
Equipment
- Pressure Cooker with yogurt setting
- glass lid optional
Ingredients
- 104 ounces ultra pasteurized milk like Fairlife brand
- 2 Tablespoon plain yogurt with live cultures like Fage brand
- 14 oz sweetened condensed milk optional
Instructions
- In a 6qt Instant Pot, combine all ingredients. Whisk until well combined. Cover with glass lid.
- Using the yogurt setting, incubate for 8 hours.
- Without stirring, transfer inner pot with lid to a refrigerator and chill for 8 hours.
- Serve your cold start yogurt plain or with desired toppings. Will keep in refrigerator for 7 days.
Notes
- half pint mason jars
- yogurt jars
- plastic food storage containers
- Storing it in bulk in a large food storage container
Nutrition
Kate says
I make this all the time! My family loves it! I was going to switch up the sweetener this time, is the Natural Bliss Sweetener that you reference the same as Natural Bliss Coffee Creamer? That is all that shows up when I search!
Shiela says
Amazingly easy and delicious!
Jennifer says
I made this yesterday and I’m so pleased! It’s delicious and doesn’t have the tang like store-bought yogurt that sometimes weirds me out. I halved the recipe and followed exact directions. Such a great recipe; thank you!!
Krystal says
Oops! Went to bed and forgot to put the yogurt in the fridge so it sat out all night? Do you think it’s still ok to eat?
Kadee says
I'm usually pretty conservative and get rid of food that sits our or is past expiration, but others are ok with it. I suppose you could taste it and see if its soured? I would probably throw it out, but my husband wouldn't ha ha.
Lena says
My instant pot hasnthe yogurt setting, but do you put it on Med or high heat?
Kadee says
the yogurt setting should be low heat.
Bruce says
Can probiotic capsules be used in place of a yogurt starter?
Kadee says
I have not tested this method, so I can not recommend this. If you try it please let me know.
Clancy says
I do have a question--my first batch of full-fat, full-sugar (sweetened condensed milk) is in incubating now. I'm hoping that I love what emerges and then I'll get to work on no-sugar (Erythritol blend) version (making my own no-sugar sweetened condensed milk) and then on the fat content.
In the comments and throughout, people here are told to add flavorings, etc. after the incubation, but the recipe and other comments you've made say to put the incubated yogurt into the fridge "without stirring." Obviously, both can't be right, or one method won't work as well as the other. What's the optimal? I've added vanilla and vanilla bean powder, to mine, for flavoring, at the very beginning, but for future batches with different flavors, I would love to know the answer to this.
Kadee says
I recommend adding non dairy sweeteners like fruit, jam, syrups, etc. after the yogurt is completely done. So after incubation and chilling. The yogurt should not be stirred before chilling.
Mary Swiatkiewicz says
I always stir my finished yogurt and then pour it into glass canning jars for the fridge. Have never had a problem. What is the reason for not stirring?
Kadee says
I find I get a thicker yogurt if I don’t stir it before it is refrigerated. If yours sets up to your liking by stirring first, I don’t see a reason to change your method. This is just my preferred method.
Gretchen Madison says
Can I freeze it? I doubt I can eat all of this in a week.
Kadee says
We do not recommend freezing it. It can change the texture of the yogurt. You can, however, make a half batch.
Barbara says
I freeze some of mine however the texture does change and it isn’t
Good to thaw and eat. I use my frozen yogurt in smoothies. Works great!
Sandy Kimbrough says
Can you please post to let us know if you can make instant pot yogurt with pre=sweetened store-bought organic oat milk? I have tried several times to come up with my own recipe, but each time were epic fails! Thank you so much for your help!
Kadee says
I have not tested with oat milk, so I’m not sure what the result would be with this recipe.
Samantha says
My Daughter makes this recipe and I love it. She made one container of Fairlife for me and I received Eight 6 Ounce Mason jars of the best yogurt in the world. Thank you for the nutrition breakdown it is greatly appreciated. This yogurt is so good I thought it had to have thousands of calories. I have been adding canned fruit but thanks to a previous commenter I tried frozen blueberries today. WOW!! It is going to be frozen fruit from now on. Especially for the summer. I am now eating every morning and sometimes in the evening too it is that good.
Kadee says
Thank you for this comment Samantha! Made my day!
Cyndee Bosworth says
Can you add Sweetened Condensed Milk after incubation + 8 hours of chilling.
Kadee says
Yes, but it may thin out the yogurt.
Sue says
I'm glad you doubled the recipe I was using as the yogurt is so yummy it is eaten quickly.
Kim Austin says
Can you use the whole container of yogurt instead of 2 tablespoon?
(just to use it all up, so no left over)
Kadee says
I would not recommend this.
Carol Hillis says
Can I make it sweeter while it's in the instant pot for 8 hours or do I wait until I take it out of the refrigerator?
Kadee says
You can add the optional sweetened condensed milk prior to incubation, or you can sweeten after it is done.
Al says
Excellent yogurt. Comes out just like described. I use a half gallon of fairlife and a half can sweetened condensed milk
Linda says
Hi! Thank you for your recipe. I noticed you suggested two sweeteners but only gave the quantity for the sweetened condensed milk. How much Natural Bliss Sweetener would be used in this recipe?
Kadee says
You use the same amount of natural bliss as the sweetened condensed. 14 oz.
Amy says
Does straining this to make greek yogurt change the nutritional value?
Kadee says
No, the nutritional info remains the same.
JaCey says
That can’t be right. Strained amount can very. How do you calculate the calories in strained whey?
Kadee says
This recipe is not greek yogurt, and it is not strained. Total number of servings is approximate and it is what I have measured out when I have made it.
melissa says
How much does this recipe yield? I'm new to IP cooking and I see so many people raving about their homemade yogurt. My kids LOVE yogurt, but we don't buy it often. If this is a good as everyone says, I'll be making this often in my house. But, I'm a prep-er, and a (sometimes) plan ahead-er. If I do this, I want to have some kind of single serve storage so my kids can take this to school in their lunches and have it for after school snacks. None of the recipes I've seen/read say how much yogurt the recipe makes.
Kadee says
20 - 3/4 cup servings.
Clancy says
Yowzers, I'm glad someone asked this question. I only have me here to eat the results and 20 3/4-cup servings would last me nearly 3 weeks, lol. I'll halve the recipe.
Anybody tried to make a chocolate version of this? Or Key Lime? (I'm Asking because the Mister is trying to lose weight and with his post-chemo tastebuds, he can't taste vanilla worth a d*mn.
Thanks in advance for any replies.
Linda Dombrosky says
Is there any way beside straining that can make greek yogurt? Add dried powder milk or condensed milk. I want to make plain yogurt w/o sugar.
Kadee says
Hi Linda,
I think you'll find this yogurt to be very thick. If you would like a greek style - which is a stained yogurt, I do recommend straining. You can also add gelatin to the mixture prior to putting the mixture into the instant pot. You can omit sweeteners for a plain yogurt. I've noted the sweeteners as optional in the recipe card. For tips on using gelatin to your recipe - check out Keeper of the home's post.
Beth Bischetsrieder says
I have a 3qt. with a yogurt setting my 6qt does not. Could this be done in the 3qt?
Kadee says
Yes, but half the recipe.
Lila says
If I use natural bliss instead of sweetened condensed milk how much do I use?
Kadee says
Use 16 ounces.
Brianna says
Can you share a link for the glass jars you have pictured?
I've seen others cook their cold start yogurt in mason jars in the Instant Pot and stack them offset. That's what I'm looking to do.
Kadee says
These are the jars I used in the photos:
https://rstyle.me/+niYDrsiJif63n0P69P3wWQ
Mary mccombs says
Hello!
I have used this recipe for over a year now and absolutely love it! Thank you for sharing! But lately my batches have turned out to be a stringy consistency (thicker than sweetened condensed milk, but not the usual thick consistency we've enjoyed for so long). I haven't changed anything on my end. I use Organic Valley ult. pasteurized milk, Organic sweetened condensed milk from whole foods, and siggi yogurt for the starter. I whisk the ingredients thoroughly until its a little foamy so I know that stirring isn't the issue. After the 8 hours, I remove the glass lid, place a rubber instant pot lid on it and transfer it to the fridge without stirring to chill for 8 hours. Do you have any ideas on what could be going wrong? We even bought a new instant pot recently to see if that was the problem, but I'm still getting the runny consistency :( :(
Becky Bromley says
Best yogurt I’ve ever eaten, I use Natural Bliss♥️♥️♥️
Denise neff says
How much natural bliss do you use when making yogurt and do you have nutritional facts using it instead of using sweetened condensed milk.
Kadee says
Hi, I do not have the nutritional info using natural bliss, but you can use 14 ounces of natural bliss.
Arminda says
I just did the math on the ounces, it’s like 0.81 gallons? I used a half gallon. Also, what kind of milk did you use? I used skim to cut down on calories. I’m hoping it’ll still give me good results. I also didn’t add any sweetener. I purchased Noose yogurt for culture too.
Arminda says
That should be Noosa yogurt lol. My phone decided to autocorrect me haha.
Kadee says
I use whole milk for my kids - and I use the fair life brand. Skim should work fine, it may not be as thick though. And Noosa should work for cultures too!
Dagmar Graham says
This is THE BEST instruction of how to make no boil yoghurt !!!. Thank you so much. I am new to yoghurt making and have looked at several instructions, YOURS is the most comprehensive and informative and now I AM READY!
Sarah says
If I make this in a 3 qt instant pot, do I need to halve the amounts?
Kadee says
Yes, I would half it to be safe.
Linda Jones says
I have a question about the ultra pasteurized milk. I see in your photograph that you are using the ultra filtered milk, which is what I bought at the store. However, when I got home, I did a little research and it looks like the ultra filtered is not the same as the ultra pasteurized. Is the ultra filtered ok to use, or do I need the ultra pasturized? Looking forward to trying this, but what to make sure I dont run into any problems. Thank you.
Kadee says
If you are using any of the brands I mentioned in the blog post - it should work perfectly. ;)
Kellie says
Can I use my regular lid if I do not have a glass lid?
Kadee says
Yes :)
Bianca says
Can I use the regular lid? Why the glass? Just wondering??
Kadee says
You can use the regular lid. I like to use the glass lid because you aren’t pressurizing the pot at all, and I can see in. :)
rhonda Burkhardt says
Can I make the yogurt with the pot in pot method? I don’t have a 2nd inner pot and don’t want to tie up my instant pot for 16 hours. I have a stainless steel container that will fit in my 8 quart. Thanks in advance!
Kadee says
I've not tried this method, but let me know if you do!
ChristIe says
Oh my gosh, why haven’t I made this sooner? I’m not a plain yogurt lover, so I would add a small amount of sweetener next time. I was going to spend $25 on a yogurt strainer on Amazon, but thankfully changed my mind and bought a cheese cloth. Strained it for about 2 hours to get rid of the whey, and it turned out perfect. Thick and creamy
Janessa says
Using the instant pot lid it came with, no need to turn the valve to pressure correct? It can stay on vending?
Kadee says
Correct. :)
Amber says
Help! I followed this recipe to a T and after an 8 hour incubation, it is completely liquid still. What could have happened?
Kadee says
Hey Amber, did you whisk the yogurt starter into the milk well? Sometimes if the starter isn't fully incorporated into the milk, the cultures won't grow. A few readers have reported that their yogurt didn't set up if they did not whisk it well.
Pam says
I've made this a few times now using fair life whole and 2% milk and both were equally creamy. I made it with the sweetened condensed milk up until last night. I used some maple syrup to sweeten it instead and was anxious to see how it turned out this morning. Without thinking, I took the lid off and added the vanilla and stirred it in. Afterward, I realized I'm not supposed to stir until AFTER it chills. Fingers crossed that it still turns out. Have you ever stirred too soon?
Kadee says
I have not - but hopefully its ok! Keep me posted!
Pamela says
It's still good! A little lumpy, but still yummy. Thanks for the super easy recipe.
carol says
This is delicious. Question: I've been using sweetened condensed milk and I'd like to try a batch with the Natural Bliss, BUT, I'm not sure how much to use??? help
Kadee says
You the same amount as the sweetened condensed milk - 14 ounces.
aLETA BOEHM says
Will this work with skim milk? And omitting the sweetener?
Thank you.
Kadee says
Yes!
Terri Hushon says
I was just in my local store looking for the Fairlife to see who carries it. I seen several flavored choices, like chocolate, or vanilla etc. Can these flavored choices be used too??
Kadee says
Hi Terri,
I've not tried to make yogurt with the flavored varieties - so I don't have an answer for you. If you try it, please let me know!
Shelly waLoszyk says
Can you make this in a double batch?
Kadee says
Yes! Incubation time will remain the same.
Angela says
Can I use activia vanilla yogurt or does it have to be plain?
Kadee says
That should work just fine.
Melissa says
Followed the recipe and it turned out great!
AnETTE says
Would you happen to know the nutritional value without the condensed milk. Since I want to use part of my batch for Yogurt Sauce, the sweetener is not necessary. Thank you for al of the great info and tips!
Kadee says
Without the condensed milk - 3/4 cup has 91 calories, 4g protein, 4g fat, 7g carbs, 7g sugar.
Cheri says
I accidentally stirred this before putting it in the fridge (my old boil method had me stir). What can I expect and is there any saving my yogurt??
Kadee says
I think it will be ok. Let me know how it turns out!
Diana says
Can you use skim Fairlife to make this recipe?
Kadee says
Yes - it won't be as thick though.
Donna Rosen says
Hi! My second time making this yogurt - it was easy and good but I would like it a bit thicker. Would I strain it before or after it sets in the refrigerator?
TIA!
Donna
Kadee says
You can strain after it sets in the fridge.
Shirley says
I put it in the strainer directly after cooking and get a lot of liquid whey. It makes the yogurt nice and thick.
Sandi says
Can you make this a dairy free yogurt. My grand daughter had a dairy allergy. I can buy the dairy free condensed milk and yogurt. Which milk would you recommend. Thank you. Have a great day
Kadee says
I've not tried this. The milk you use has to be ultra pasteurized. If it is not, you'll need to use the boil method that I linked to in the post.
Wendy says
Thank You! This was my 3rd attempt at instant pot yogurt. First 2 times were with the heating the milk up and cooling it down. They didn’t turn out right. Different problem with each.
This time I tried with your method. I used fairlife whole milk, stoneyfield organic plain yogurt (it was the only “plain” I could find with live cultures), and Eagle sweetened condensed milk. Mixed it all together and used the regular cover with it on the venting setting. 8 hours later...PERFECTION. As soon as I lifted the lid I could see the difference. I chilled it and have half in a strainer to try it Greek style. It’s better than the store bought I have. I can’t even believe it. Thank You! Thank You! Thank You!
Kadee says
Yay! I'm glad you loved it!
Emily says
Can you substitute coconut milk for the milk? (or is there a dairy-free version?)
Kadee says
I've not tried this - and all recipes I've read for coconut yogurt require the boil method.
Holly Fitzgerald says
Just made this and it came out great. I used low-fat fairlife. I was wondering what type of milk your nutrition information is based on. Whole? Low-fat? Fat free? Thanks!
Kadee says
The nutritional facts is based on whole milk. Glad you liked the recipe!
Laurie says
I’ve used the boil Would love to try this. I have the ultra model. When I go to yogurt setting, it gives. Temperature options. Low. Nef. High. Which do I choose for this method? Thank you
Kadee says
Use normal or medium.
Aimee says
Can I use an open bottle of ultra pasteurized milk for this recipe? Or is it better to start with an unopened bottle?
Kadee says
Because you aren't boiling the milk - it is better to use an unopened bottle.
Jann says
Can I make the cold start yogurt in a 7 c pyrex bowl instead of the instant bowl? It would prevent any smell from instant pot bowl and I could leave it in pyrex bowl for serving instead of transferring it to the pyrex bowl to refrigerate.
Kadee says
I've not tried this, so I do not know how the pyrex bowl would react to the pressure cooker.
Beth A Pierce says
How thick should the yogurt be when finished?
Desarae says
This yogurt is REALLY wonderfully thick! It will stick to a spoon if held upside down or hold a spoon up if placed in the pot.
Emily Summer says
You have the best, straightforward, uncomplicated recipe for IP yogurt, bar non. I am making this in my Instant Pot mini with 1/2 gallon ultrapasturized milk. I did, however, use the 'boil' yogurt setting to bring the cold milk and the can of condensed sweetened milk up to about 90 degrees F to get the milk warm right away, because it takes a long time to get to incubation temp otherwise. Then I add my starter and set for 9.5 hours because we like our yogurt a bit more tangy. Since we always use organic ultrapasurized milk, I could never see heating the milk up to 185 or so. Your method is so much simpler to understand. Thank you
Mary McCombs says
Do you recommend keeping the glass lid on it while it chills in the fridge or would a rubber instant pot lid be better and more airtight ?
Kadee says
I leave the glass lid on, but even plastic wrap is fine. Just something to keep things from falling into the yogurt.
BRE says
Hello- I accidentally bought the almond milk version of Natural Bliss creamer. Do you think that will work fine or should I go get the regular version?
Thanks!
Kadee says
I would make sure it is dairy based, as the natural bliss creamer works as a sweetener because it is a dairy base with the milk.
Jillian says
This recipe is perfect!! My toddlers were begging me for it!!!
Michelle says
I have made this in my Ultra 6 qt and it’s perfect every time. I just bought the Ultra Mini (3) and went to make it & discovered the yogurt function only has low/high. The larger pots have low/normal/high. When making cold start we use normal. Not knowing what to do I chose low, since high said boil. It did not turn out. It was very runny. I cannot find anywhere to tell me the temperature differences. Can it be done just going longer or will it just not work in the mini?
Desarae says
It won't work on an instant pot that doesn't have the yogurt function. The yogurt function keeps the yogurt cooking at a certain temperature for many hours to help the cultures incubate and grow at the temp for the perfect yogurt.
LSE says
Sorry, just to comfim. Should total time be 16hrs 5mins or 8hrs 5 mins? You have 8hrs for cooking, 8hrs for cooling. Should it be 4 & 4 or 8 & 8?
Also, does it have to be a glass lid?
Kadee says
Glass lid is not necessary. You can use the regular pressure cooker lid. Once it goes in the fridge - you can use plastic wrap or another cover. Incubation is 8 hours, chilling is 8 hours. SO 16 hours.
Estelle Racine says
It is excellent. Thank you for the recipe. I have made it twice but didn’t add sweetened condensed milk. Why do I have lumps. I follow the recipe to a T and I end up with lumps but it is great tasting. Just wondering thanks.
Judith says
Is this supposed to have the consistency very similar to the sweetened condensed milk?? Or should it be thicker. Mine is just a tad bit thicker than the sweetened condensed milk. I used the exact same ingredients (packaging was the exact same as in the picture above) so I’m not sure if I did something wrong or if that is how it’s supposed to be. It’s definitely not as thick as any store bought yogurt I have ever had.
Kadee says
Hi Judith - It should be the same consistency as a yoplait yogurt - so not as thick as greek, but thicker than sweetened condensed milk. Did you chill before stirring?
Judith says
Yes, chilled for 14 hours because at the 8 hour mark of chilling it would have been 2:30 in the morning. I wasn’t going to wake up to stir it and taste it then. I figured it would be ok until I woke up in the morning and had yogurt for breakfast.
Thank you for the quick reply!!
Kadee says
My only other guess is that the starter was not mixed well enough into the milk in the beginning. That is the only instance I've had of it not thickening properly. I hope you'll try it again, and I hope you're able to enjoy the thinner version too. :)
Shannon says
Half and half is also ultra pasteurized. It makes awesome yogurt. I strain mine to get Greek yogurt and it is the best yogurt I’ve ever eaten.
Clancy says
OMG, you just saved me. I cannot find ultra-pasteurized where I live for love or money. I've been trying to figure out how the heck to make this (the no-boil). Brilliant, thanks for that. (Yes, I realize it's been 4 years and you won't see this, but...thanks anyway.)
Cct says
Your recipe says 1 gallon of Fairlife but the bottle is only 52 oz. Can you clarify how much you used? Does that change your Nutrition Facts?
Thanks!
Kadee says
Hi Cee Cee - you actually use two bottles of milk. I adjusted the recipe card to reflect the ounces so that is more clear.
Kristina says
When can I add vanilla extract?
Kadee says
We suggest adding vanilla after incubation.
Jamie says
Don't have a glass lid, so I'm just using the regular instant pot lid without the ring. But when it comes to Refrigeration, if I'm only putting the inner liner in, what's the best thing to use for a lid?
Kadee says
Just cover it with plastic wrap. :)
Amy Winter says
If my yogurt finishes overnight (like 4AM) and I don't plan to get up to put it in the fridge, is it OK to sit on the counter until morning when I put it in (probably 2-3 hours)?
Kadee says
Do you plan on leaving it in the instant pot? If so it will continue to incubate. Which is OK, but the longer it sits in that warm environment, the tangier the flavor will be.
Julie says
does it need to be cooled before it goes into the refridgerator to chill?
Kadee says
The yogurt will be warm, but not hot. So there is no need to let it cool first. It can go right into the fridge.
Robin buchanan says
can you use the chocolate or strawberry fairlife milk for a flavored yoGurt?
Kadee says
I've never tried this method. If you do - please let me know how it turns out.
TRACIE STIDHAM says
Any update on the flavored milk?
Kadee says
Hi Tracie - I've not tried using flavored milk, but I don't see why it wouldn't work. Let me know if you try it!
Allison says
Have made yogurt by the ook method but am trying this now. Can't wait for it to be ready
Liana says
Can I use the milk cold out of the refrigera or it has to be room tem before i start the process.
Kadee says
Use cold out of the fridge.
Hllb says
I made a half batch of this with less of the swee cond milk. For a 1/2 gallon oF milk, i used about 1/3 of a can of The swee cond milk. I also strained it for about 2 hours. It tastes good and is still plenty sweet. Ill pr use 1/4 of a can of sweetener next time to reduce the sugar further.
stacey says
I AM THINKING I will try the natrual Bliss Sweetener. For a half batch, how much would you put in?
Kadee says
Use 14-16 ounces of the natural bliss sweetener per gallon.
Barbi says
@Beth, can you share the strawberry compote recipe? :) It looks like this is caps on as well, hopefully not when I hit post...
Beth says
My batCh came out beautifully. I added a Homemade strawberry compote. My concern is that the yogurt i put in the freezer comes out really really thin once thawed. I’m worried my cubes of yogurt (without the strawBerry oBviously) will be thIn as well once thaweD. If they do Thaw really thin will they still work as a starter?
Kadee says
From what I know they should work just fine.
Beth says
Just for an update... it worked beautifully even though the thawed yogurt was very thin!
Sharon says
Do you mix the
Sweetner right
In BefoRe putting in tne fridge or. Or after the 8 hrS in the fridge?
Kadee says
If you are adding a non-milk based sweetener like stevia, sugar, or fruit - add it after the yogurt is completely done. After incubation and chilling.
kiersten says
do you have to use a whole milk? or could you use fairlife's 1% or 2% milk? (sorry if this comes across in all caps)
Kadee says
yes, you can use 1% or 2%.
Jen says
Hello! Is using 2% Fairlife just as creamy as whole? Because I just realized I bought 2%.
Kadee says
It should be just fine! It may not be as creamy, but it will still be delicious!
Lynn says
2% is what I always use, works perfectly and after I strain mine for Greek yogurt it turns out very thick which I love. BTW, Fairlife skim works well also. I’ve made it with all three - full, skim and 2%.
When I skim mine I get about 3-4 cups of whey.
Darla says
I always use Fairlife skim milk with the Fage 0% and my yogurt turns out very smooth and tasty. I have used every flavor of the Natural Bliss creamer available, and they are all equally delicious. I do strain my yogurt in a yogurt strainer to make Greek yogurt, which is my favorite.
Linda says
How much of the Natural Bliss creamer do you use?
Stephanie says
If i add the sweetener before IncubatinG, will the STARTER i keep still wOrk for nExt time? (NO IDEA why all caps????
Kadee says
The only sweetener you can add before incubating are milk based sweeteners like sweetened condensed milk. All other sweeteners need to be added after incubation.
Starters containing milk based sweeteners will work fine for your next batch.
Kerry Rumple says
What settings do I use of I don't have the yogurt button? Sorry for the caps, can't get it to turn off.
Kadee says
Hi Kerry - not all instant pot models have this setting, and you can not complete this method without it. There are other methods of making yogurt without a yogurt settings, but they are much more complicated. You can find a tutorial here: https://www.theferventmama.com/pressure-cooker-yogurt/
Jodi says
I read on a blog that the culture shouldn't be mixed in until after the refrigeration period. Ant thoughts on this?
Kadee says
I would not recommend this. Your yogurt will not thicken without a rice live cultures in it.
You can, however, add non milk based sweeteners after the refrigeration - stevia, honey, fruit, etc.
Hllb says
How did you calc the CALORIES? I have calculated significantly more cAlories and sugar. 14 oz of sweetened condensed milk has 1300 calories and 222 grams of sugar. Even at a 2/3 cup serving, i get 193 calories and 23 grams sugar. (Sorry for caps - it wouldnt change to lc)
Kadee says
Hi Hllb,
Thanks for bringing this to my attention! Our recipe cards automatically calculate the nutritional info, and when I further inspected the card it was calculating the sweetened condensed milk in a strange manner. I'm not sure what happened but it had calories with several decimals. I manually adjusted the calories and made sure the serving size was visible. It should be accurate now.
Hllb says
Thanks! Have you tried making this with half the amount of sweetened condensed milk? I'd like to cut the sugar content a bit.
Kadee says
I have. For me - it is kind of like eating sour cream. You can, however, add different sweeteners after incubating. Like stevia, honey, or fruit.
Anni says
I always make mine with a half-can of sweetened condensed milk instead of a whole can. I like it better slightly sweet.
Cher says
What is the serving size? One cup or half cup?
Kadee says
2/3 cup. I'm not sure why the serving size wasn't showing up - but I've updated the nutritional info to reflect that.
Barb says
Can the recipe be doubled? My kids go througH yogurt like crazy!
Kadee says
Yes! If you double, the incubation time will remain the same.
Jeannette Bolin says
Why do I alway see it served in glass jars can I store in plastic?
Kadee says
Yes! You can store in plastic containers.
Lisa says
Is your nutritional information with or without the condensed milk?
Kadee says
with condensed milk
Jen says
I made another recipe that called for 52 ounces of FAIRLIFE milk with 14 ounces of sweetened condensed milk and 2 tbsp. Of live culture yogurt not a whole gallon. It came out great. It was thick and creamy and not too sweet. I am wondering if the thickness and sweetness level would differ much with a whole gallon of milk. Any thoughts?
Kadee says
thickness will be the same. sweetness level will just be slightly sweet with this recipe. You can adjust the sweetener to your liking.
April says
I added vanilla extract before incubating. is that ok?
Kadee says
I've never done it, but I have read other recipes that include it. Let me know how it turns out!
Doris Calleja says
Making this for the 2nd time today. it is delicious!
Kim says
If if I make a half batch do I still cook it for eight hours?
jessie says
So creamy and delicious. I cant believe how thick it is.
Katie says
It looks like my message mIght be in caps, excuse it if it is. Can you use half aNd half as your Milk source? Its ultra Past. Also, does tHe sweetened Con Milk make The yogurt thicker?
Kadee says
I have not tried half and half, but if you can find a version that is ultra pasteurized I don't see why not.
Katie says
Tried it last night witha quart of organic valley half half and tbps of fage yogurt and it worked beaUtifully! Creammy and thick and mild!
Katie says
Excuse typos, IPhone is not working with me today!
Donna says
can you use the whey as starter for the next batch?
Kadee says
You can divide the yogurt into ice cube trays and freeze. Then thaw and use them as your next starter.
Cheri says
Can you use the natural bliss coconut milk creamer as a sweetner. One of my kids cant have lactose and fAirlife is dairy free, but the regular cream is not.
Kadee says
I've not tried it, but I don't see why not!
sheila says
You stated Fairlife is Dairy Free, however, if it comes from cows, how can it be considered dairy free?
Kadee says
Fairlife is lactose free. While it is dairy, it is lactose free.
ANNI says
Cheri - Fairlife milk is NOT dairy-free. It has reduced lactose due to their filtering process, but it comes from cows. I think the sweetener works better if it is also milk-based. The yogurt cultures grow in milk (e.g., Lactobacillus). I've tried adding other flavors and the yogurt did not set up as well, but that doesn't mean it will be ruined. Maybe just thinner. Just make sure any product you incubate is ultra-pasteurized so you aren't growing something other than beneficial cultures.
Amanda says
How many servings does this recipe make? looking forward to trying this recipe! Thanks!!
NanetTe says
Do you have to use a glass lid? Or can I use my regular lid it came with?
Kadee says
You can use your regular lid. Just remove the silicone ring so you yogurt doesn’t taste like chili ha ha. You don’t need the ring because you aren’t pressurizing the pot.
NanetTe says
Awesome! Yes, minE smells like salsa chicken and I was wondering about the smell seEping in! Thanks for the tips!!
aL says
I have a second ring just for yogurt and desserts etc
Kadee says
So do I. I love doing that so none of the smells seep in.
JENNIfer says
DO you need to strain at all. Is there any wheY?
Kadee says
You don’t need to strain. There is such a small amount of whey that you can just stir. If you want thicker Greek style yogurt you can strain.
Linda says
How long can the finished yogurt stay good in the refrigerator? Can I make a half recipe with success? This makes an awful lot of yogurt for my household!
Kadee says
Yes you can make a half batch. And it lasts about a week. Some say two weeks but it doesn’t last that king at my house.
Barbi says
If you make 1/2 a batch do you cook it for 1/2 the time? Also, have you ever made frozen yogurt from this after? I made some today, its excellent but way too much for us to eat so I’m thinking of making frozen yogurt today ????
Desarae says
no, you still need to cook it for the 8 hours so the culture can mature.
Barbi says
If I make only a half a batch to I still go for 8 hours or can i do it in 4 hours?
Amy PlA says
Barbi, you need to cook a half batch of yogurt for the same amount of time as a full batch.
Allison says
I've had yogurt last a month but that was the cook method.
Shelley says
How big is a serving? Also what does it mean to incubate? Just push yogurt and 8 hrs and WALK away?
Kadee says
One serving is 2/3 cup. And yes - just let it sit in the pot for 8 hours on yogurt setting.
Defe says
Yes. Just walk away. It is an amazingly easy recipe for some amazing yogurt.
April Pett says
Is there a way to make a flavored yogurt? Or is plain my only option?
Kadee says
You can flavor after you incubate. You can add fruit, honey, whatever you like after you have made it.
Lynn says
I can not eat sugar so I flavor my yogurt with Vanilla Paste. I add about two tablespoons along with the Fairlife 2% milk and my starter that I froze from the previous batch. When eating it, I add a tablespoon of strawberries that I sweetened with Splenda and froze. You can also flavor your yogurt when eating it with honey - try orange blossom.