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Make a huge batch of great tasting instant pot yogurt with this easy to follow 3 ingredient recipe. This is a super creamy, lightly sweetened homemade yogurt recipe.
I use the no-boil cold start method for this instant pot yogurt recipe. If you are nervous about making yogurt in your instant pot, but really want to try, this recipe is for you! One of the reasons why I specifically purchased the instant pot duo 7 in 1 was because of the “yogurt” option. I wanted to make my own yogurt and I heard having the yogurt button made it easy to make my own healthy yogurt.
New to the instant pot? Check out our instant pot guide here.
Well, a year passed and I did not even try making instant pot yogurt (although, I did make some killer instant pot cinnamon rolls). I know, I’m such a sissy. More like, I didn’t have the mental capacity to take on learning something new while I was busy coming up with new recipes on the regular for you.
I knew I needed to start experimenting with yogurt making just so I could share the details with you. I did not expect to be completely hooked on making instant pot yogurt but I totally am. It is just so easy!
All you need is 3 ingredients and some hands-off time where your instant pot is claimed. The only thing I may change is investing in a second inner pot so I can leave my yogurt to chill in the fridge and still have my instant pot available for dinner.
Instant Pot Yogurt Ingredients:
- 1-gallon ultra-pasteurized milk
- 1 can sweetened condensed milk
- 4 tablespoons plain yogurt with live active cultures
Helpful Tools for Making Yogurt
Milk Type is Important
For this cold start method, it is very important that you purchase ultra-pasteurized milk. The regular pasteurized stuff will not work for this particular method. You can also use ultra-filtered milk like the Fairlife brand. I have not been able to find gallon sized containers of ultra-pasteurized milk, so you may need to buy two 1/2 gallons. That’s what I do for this recipe.
Choosing a Yogurt Starter
You will want to start with fresh yogurt, not yogurt that has been sitting opened in your fridge for a week. It is okay if your yogurt is sweetened, but you do not want the fruit variety.
The most important thing is to confirm it has live and active cultures in it. It should say it right on the ingredient list. Once you make your own yogurt, just grab a bit and freeze it right away. Then you can just defrost it before making another batch.
Which Lid to Use When Making Yogurt?
When making yogurt in the instant pot, the pot does not come to pressure. Therefore, the inner sealing ring does not need to be used. If your sealing ring is stinky, it’s best to remove it.
You can still use your instant pot lid or a clear glass lid. Instant pot makes one that fits your instant pot. Or you may already have one in your kitchen that fits (I do).
Once your yogurt has finished the incubation period, you will transfer it to the refrigerator either in the inner pot or by transferring it to a different container. You will still want to cover it.
For more Instant Pot Recipes check out:
- Instant Pot Cinnamon Rolls From Scratch
- Instant Pot Banana Bread
- Instant Pot Blueberry Oatmeal
- Instant Pot Mushroom and Parmesan Risotto
- Instant Pot Salsa Chicken Tacos
Instant Pot Yogurt (Cold-Start Method)
- 1 gallon ultra-pasteurized or ultra-filtered milk
- 1 can sweetened condensed milk
- 4 tbsp plain yogurt with live active cultures
- Start with a very clean instant pot inner pot.
- Whisk together the milk, condensed milk, and yogurt.
- Place lid on the instant pot (sealing ring can be removed) and set to "yogurt". Make sure it is set to medium and 8 hours.
- Once complete, transfer yogurt to a different container (if desired) and refrigerate a minimum of 8 hours.
- Use within 10-14 days.