The EASIEST Instant Pot Yogurt - No Boil - No Fail - 3 Ingredients! 

Iraqi here: My whole life been making yogurt with whatever milk we get out hands on. We just boil it first, takes 20 min to boil. Then wait for it to cool down a bit, that’s another 20 min to get it down to warm temp, then add the yogurt you want and cover it for 12 hours. You’ll have amazing yogurt that way. We only make plain, if we want it sweet we some dates and honey in the cup at serving

Im 15 and im trying to do more cooking with my mom she just had a double mastectomy and has been in remission but they think she had cancer again and she made a lot of yogurt when I was a lot younger but with everything that's happened she's forgotten and she only used a normal pot and we got this power quick pot thing and it's been so hard to find a good recipe and you are so sweet in this video and I just love this recipe and I love that you gave credit to where credit is due I just love this recipe

I personally use regular pasturised full cream milk. (2% has more sugar and more carbs than regular milk) goes in my instapot at room temp. Starter at room temp also. Choose the yogurt setting, make sure the lid is on vent then go. That's it. No special milk, no pre boiling. The instapot does all the work for you couldn't be easier. Don't make it harder or more complicated than it needs to be. Run for 10 hours if you want thicker yogurt.

Oh my goodness.... Thank you so much for this video! Since watching it last week I think I’ve made FOUR batches of yogurt!!! I’m never buying store bought yogurt again!!! I love your channel and have been binge watching your videos!!! I don’t even recall how I came across your channel but I’m so glad I did.

i love that you share your resources instead of claim them as your own... - you just got a new subscriber!!! I'm making yogurt today ---- first time!!! And my first time using an instant pot 😬

I made this yogurt. It turned out perfect. Thank you for sharing. I will definitely be making this many many more times. 🤗

The whey can be used in so many different ways! I never toss it. I use it to make my grits, pancakes, cornbread, etc. I normally use about half whey and half what other liquid recipe calls for, like milk, buttermilk or water.

Excellent job at explaining this , so simple and I love it...

I just made this a few days ago. It is fabulous. I was going to strain it but felt I didn't need to as it is thick and creamy just the way it is. By the way, my instantpot pro counts down instead of up.

Thank you!!! I just tried this out and it was a major success!!! Because of lactose intolerance, I have stayed away from yogurt. I tried this with lactose free fairlife and lactose free yogurt. Sensational! Thank you! God bless you for sharing all your recipes whether air fryer or instant pot. So helpful!

Thank you! Finally, a recipe where I don't have to do multiple steps! I didn't know it would be so hard to find a yogurt recipe for the instant pot when there is a "yogurt" button! Was getting frustrated and found you this morning. I'll head out later to get the ultra pasteurized milk. I can't wait to try it. I've done it before by boiling on the stove, then sitting in a cooler all night, but it's always been runny--still tasted good, but I want it thicker so I can't wait to try this. I will stick to the 2 tablespoons even though it DOES seem like more is better:)

Excellent, informative, smart, and explained for this amateur instant pot yogurt maker can understand. Thank you!

I just tried this recipe. It was so good!

Was given an instant pot for Christmas so will definitely try this but plant-based as I have a family history of cancer and need to avoid all the estrogen in dairy. Thanks for posting

I'm fairly new to using an Instant Pot and love to make yogurt. Your video is fabulous! (And, so is your fabulous hair--great shine!). Just for those out there with the Ultra Mini 3 Qt, its yogurt setting doesn't have "Normal" temperature or "Medium" as I believe the larger Ultra models have--only "High," "Low," and "Custom." I don't recall, now, which temperature setting is highlighted when the yogurt button is selected, but I chose "Custom" and set it for 110 degrees Fahrenheit. I read "Medium" temperature of 108-112 degrees Fahrenheit works for yogurt, so the average seemed like a good starting point. So far, so good. Our grocery carries Fairlife milk, so I haven't bothered to try the more tedious, "boil" method.

Thank you for doing this shout out to Frieda, Cathy. I am pleased to see this. That video is where I learned to make the yogurt from.

Thanks for the video & for mentioning how and why the final product can look a little "stringy" ... I thought I was doing something wrong, everyone else's looks so perfect

I have been wanting to try this. I hope you and your family are well.

I was looking for Vietnamese yogurt recipe that I saw a few years ago and stumbled upon your video, this is how the it's made also in the instant pot with condense milk and ultra pasteurized milk.

I freeze the whey in ice cube trays. My family uses them in their energy/fruit drinks. Perfect.

This was a great video. Thank you!

Wow! I never heard of using ultra-pasteurized milk. I've always just used normal milk but sometimes have issues getting it hot enough before setting it on the yogurt function. But it sounds like with ultra-pasteurized milk you don't have to boil it beforehand. Yay I love cutting out steps, excited to try it out!

Gracias por simplificarlo. Compré la instat pot para no complicarme. Gracias

Thank you for this! I used to make homemade yogurt when I did the SCD diet years ago. I loved it but hated having to do the boiling and cooling steps. I want to start making it again because I loved the taste and how good it was for my gut. I saw you can make it in an instapot and so I watched a few videos on how to. 1 person definitely is putting people at risk to get sick because they didn’t explain the need for ultra pasteurized milk when doing this straight from fridge method. Another video showed someone doing the original technique of boiling it first. I was confused because the 2 methods were so different and didn’t make sense to me how both could work. So Thank you for explaining the types of milk and sweeteners that can be used in this method and why it is safe to do it this way with specific ultra pasteurized products.

My instant pot was different. Had the yogurt feature, but no options like medium. I had two options - heat and ferment. Chose ferment and hoped for the best. It counted down and turned off, did not give yogurt done, just end. It worked! So happy with this recipe. Thank you ❤

Tried this recipe and it is really good but I accidently used Natural Bliss Vanilla Almond Milk and think that was why it was runnier. A little too sweet with the vanilla creamer but happy with first try. Will try again soon.

Finally something I can use the insta pot for😂 great tutorial ❤

The whey can be used in baking or flatbreads or in place of buttermilk (e.g. fried chicken).

Hi Frugal girl, I made my very first batch of yogurt ever using your original frugal girl yogurt recipe that I found online using a cooler and hot water to Incubate it and my yogurt has turned out perfect every time! However, as I’m sure you remember what a pain in the butt it was to heat up the water to the right temperature put it in the cooler with your cups and then empty the cooler when it was all done. So many years ago I started using my instant pot instead of the cooler to incubate my portioned cups and it’s always turned out wonderful. My question for you is, if I want to make my yogurt in the traditional way where I have to heat it up and cool down before adding my starter, can I add the can of sweetened condensed milk at the time I add my starter culture?

Love this! Thank you! New subscriber!!! :)

I learned how to make yogurt in the instant pot last year during the stay-at-home order and love it. I do the boil method with no added sugar and the yogurt is so yummy! Even plain. And I've never liked plain yogurt. I may try this method for my boyfriend though as he likes things a little sweeter. I'm a new subscriber...I started bingeing your videos when my sister got me the air fryer lid for my instant pot. Love your videos! They are informative and easy to watch!

I followed your recipe using the SCM and loved the flavor! I need to figure out what I need to change next time, though, because my yogurt was not as creamy as yours at the end of the 8 hrs. There was visible whey at the perimeter and a tiny pool at the center top. I did strain it to thicken it, but think maybe I need to change something on the front end of this process to make it thicker from the start. Perhaps a more accurate measurement of 5% Fage or possibly incubate longer?

Whaaaaa?! I can use vanilla yogurt so long as it has active cultures?? I knew I watched this vid for a reason ! TY 😃👍

Seriously this was amazing. Tried 1st with the sweetened condensed milk, next will try with creamer.

Hi thank you for sharing this yogurt recipe in instant pot . It has been game changer . But I want to ask I have a 8qt instant pot but I am only making 1 litre of milk and the pot can’t fit in my fridge . So I would like to ask if it is possible to use another metal bowl to place inside using 1 cup of water to pour in and set yogurt function ? Thank u

I’m in Australia and I made my yoghurt using Woolworths Uht Full Cream Milk it worked beautifully, really delicious yoghurt.

I did one batch of my yoghurt yesterday and I am amazed to see the results:))))))) the texture, creaminess and taste, 10/10. Followed all the tips and yayyyy I can finally please my kindergartener:) my husband loved it. Going to stick to this recipe and method for the rest of my life. Thank you sooooo very much.

Thank you for this video. Using this method can we use a smaller pot inside the Instant Pot liner pot to make less quantity? If so, we need to put water in the liner pot, right? Will it work? Advise please. TIA.

Well, I’m making yogurt this weekend… 😂 THANK YOU !!!

I JUST purchased my Instant Pot at the beginning of November. The MAIN reason I really wanted one, the yogurt function!! I've tried several times to make it, EPIC FAIL!!! I was on RU-vid night & day just watching videos on how to make yogurt in the Instant Pot. The 6 qt went on sale at Wal-Mart, I snatched one up. Since I've had it, I've made yogurt 3 times!! It's sooooo good! I use same 3 ingredient recipe! I also add a few drops of vanilla extract to the mixture. I like the Fairlife Whole Ultra-Filtered/Pasteurized Lactose Free Milk. Last week when I made it, I only used half the can of condensed milk and of course the yogurt culture. The first time I made it, I actually used a whole container of Oui Vanilla Yogurt & it turned out fine. It was thick & creamy & once I gave it a lil stir, it smoothed out a lil more. For me, the 8 hours is perfect & it's just the right amount of tang. I top it with a lil honey or agave, blueberries & granola. I'll NEVER buy yogurt again! I guess I need to make something other than yogurt in my pot 😂😂

Love it with maple syrup and nuts

This looks delicious! Can you tell me how much of the vanilla creamer you would ad to a regular batch and at what point you add it? Also, how much does the end product yield? We buy soooo much vanilla yogurt in our house every week and vanilla is our favorite but buying 3-4 large containers gets pretty pricey and would love to make it homemade! Thank you so much, I'm new and loving your videos!

You mentioned portioning into jars before the fermentation process but not how. Do you put the jars in a water bath please? Any particular water level? Clarifying the milk for a cold start method was helpful thank you. I’ve used the whey successfully as the starter in the slow cooker so trying in the Instant Pot this time. The boil function didn’t seem to boil so glad to skip that step.

Great video, my question is about a specific Canadian brand milk .. wondering if we can make it from "Sealtest 3.25%" Can we make yugart of it without boiling or without bringing it to the room temperature ?

I made this last night, and it turned out great, thanks for sharing. In the UK the milk is sold as UHT milk, it means that it has been pasteurised at a ultra high temperature, and lasts until sell by date, no need to refrigerate.

How about adding vanilla essence to the mix at the beginning. Will that work?

Hello, i followed your recipe and used fairlige whole milk and fage yogurt. I didnt put any condensed milk, cooked with Yogurt mode for 8 hrs. It smells like yogurt but very watery. Im currently straining it in the fridge and wondering what went differently. The only difference i can think of is not putting condensed milk. Could it cause runny texture? Thank you!

Thank you for the video. I have two questions for you : Do I strain for thickness after it has cooled down in the refrigerator OR While it’s still warm from the Insta pot? I understand the ultra pasteurized concept … Will the addition of lactose free effect the consistency? I clearly prefer Greek styled thick yogurt

When do I take some out for a starter for my next batch? Or do u have to buy store yogurt for the next batch again?

A question if I may? If after whisking the starter yogurt into the milk I then choose to decant into sterilised jars what do I do with them? Do I just stand them in the dry pot, do I need water around them? Do I stand them on a rack above water? What’s the next step please?

Ah! This is so helpful! I've been overwhelmed by making instant pot yogurt too. But you've inspired me to do it. Thank you so much!

Hi there. Greetings from Denmark. I follow you as I have bought a Cosori Dual Airfryer, but now I have also bought a Ninja OL750eu and not a One pot but are the 2 machines the same? Denmark is REALLY behind in terms of both food products ☹ and machines, so is one pot the same as the Ninja? Could you perhaps make a few more recipes in such a deep cooker. Kind regards from Sabina

Nice!👍🏼

I'm making a batch right now! Question for next time. I was gifted Instant Pot Yogurt Cups. I saw where I would pour the mixture into the cups, but do I add water to the pot under a trivet? Or do I use the yogurt setting with a dry pot with the cups on a trivet? Thanks for providing such a great video!

What would the protein content be after it is made into yogurt? Just curious if you’re trying to stick to an amount grams of protein per day. Thanks in advance!

If you double the recipe, do you have to cook it for longer than eight hours? I made this recipe and it was good!

turned out nice and thick..9.30 hours. Adding the sweet condensed milk is just an option? I will go without it the next time. Does it just makes the yogurt more plain?

I have an instant pot, but no yogurt setting. I have always made my yogurt on the stovetop or crockpot. I would like to start using the instant pot. What setting do you use when there is no yogurt setting?

Thank you for the video. If my starter is from my 1st batch with the sweet and condensed milk, do I still need to add a sweet condensed milk to my next batch?

If you strain your yogurt and also bake bread, you can use the whey in your bread dough as all or part of your liquid. I do this with my kefir and I will make yogurt in my instant pot for the first time, I too, have had an instant pot for several years and never used the yogurt setting😁

You can also lower the carbs by straining the whey out after finishing the yogurt process... Use cheesecloth and hang it from your cabinet with a rubber band tie to drain. The whey is where all the carbs are

I always use two probiotic capsules with 15 strains for a starter. Works great. Never tried the Fairlife milk. Looks easier. I'll try it next time. Thank you.

Hello, My instant pot does not have the temperature options: Less, normal, more. Only 2 options: Low and High. If I choose high, it is gonna go to BOIL, but this recipe requires no boiling. Do I use the low setting or set to a certain temperature?

Hi, I have lactose free pasteurised milk but it’s SKIMMED and I’m mixing it with skier yoghurt. Does that sound okay?

Could you substitute evaporated milk for a low sugar yogurt? It's basically sugarless condensed milk.

If I want to use the coffee creamer as my sweetener how much of the creamer do I use and what size bottle?

Hi there how long can I store and freeze the tablespoons of plain yogurt to use later to make the no boil yogurt

It looks amazing! Thanks for the tips. I am gonna try my first ever yogurt in IP. By the way, you can use the yogurt juice for making bread with yeast. You will see how monstrously it will rise up:))

Does the yogourt have to be 5%, can it be lactose-free...and is Activia a good brand?

When freezing your starter in ice trays, what is the measurement of each cube?

If you want to strain it, do you do that AFTER it has chilled (unstirred) in the refrigerator all night?

I sweeten my whole milk mixture PRIOR to culturing with Organic Pyrue as well as using an alcohol free pure organic vanilla extract. I purchase my culture because I found a super mild culture (ABY-2C) that totally eliminates the tang. I use my crock pot to slowly heat my milk to 180, then cool to 115 add everything and stir. I place the crock liner in my oven with light on overnight. Then I chill it a couple of days. It tastes like whipped cream. I make 3 batches a month for my sisters, niece, and my daughter. No hard work just time.

Oh thank you so much for this...I am definitely gonna make this...question...how do you cook them in the jars and how many jars will fit in the IP?

Question for you: I have been making yogurt using your method (or very similar) for quite a while and mine does not turn out as thick as yours looks here, but I strain it so it becomes thicker and "Greek" yogurt and it's just great, I love it. Well, I just made some that did not thicken up at all! I used a gallon of 2% milk and about a cup of plain yogurt. It smells and tastes like yogurt but it did not actually "become" yogurt. I started to strain it through cheesecloth and a large colander like I always do, but it was just going to mostly run right through it, so I poured it back into the instant pot and decided to try again. I pushed the yogurt setting and waited another 8 hours .... result - exactly the same! Not knowing if I was changing the overall make-up or protein structure, but thinking I've got nothing to lose, I tried a 3rd time and back in the pot it went for ANOTHER 8 hours. When done, it had been in the "incubation" pot for a total of 24 hours! Alas, no change and still didn't look like the yogurt I normally achieve. SO.... because I have recently learned how to make ricotta cheese from milk and/or cream, I decided to see if I could turn this failed batch into ricotta cheese. I put it in a regular large stovetop pot, heated it to 200 as ricotta instructions say, removed from heat, added the proper amount of lemon juice and salt, gently stirred, waited, and still no separation of curds and whey happened as it should. It basically looks like heavy cream. So now I am like .... Huh! What is going on and what did I do wrong? Could it be the milk? I googled and learned that if my milk was UHT pasteurized it probably won't work. The milk I used came from Costco - it's Kirkland Signature 2% pasteurized milk. It does not say UHT but I figure they probably don't have to state if they are using that process. Could that be why it didn't work? And of course, now I am wondering what can I do with this creamy sour tasting milk? It doesn't taste bad but it's not yogurt, not ricotta and not even sour cream! Can I somehow turn it into sour cream or is there anything you would suggest besides dumping it? Thanks for any advice and sorry this got so long! :)

If you want to flavor with vanilla extract when do you add that?

I need to make some I never made yogurt in my instant pot yet ! How is that making yogurt if you are using yogurt to make it?

do you have to set a temperature, or how does it work? I do have a pot, but there is no option for yogurt, so I have to set the time only. Can you help me, please Orbegozo HPE 6075 this one is, that I have

How do you make it more sour? Do you need to sanitize the jar and the instant pot? Thanks

if I wanted to add heavy cream would I need to boil it first if it's not pasteurized

How much creamer would you use?

I can only find fage 0% as a starter. Will it be as good as using 5% (which I have used and loved)

How long should I strain the yogurt to make it into Greek style yogurt?

If you choose to use the creamer, how much do you use.

Plain yogurt IS delightful! I grew up on homemade yogurt. I had never heard of “flavored” yogurt til I was in my 20s. Kids will eat and like what they are used to. So thankful for being raised on a farm and with my mom’s wonderful Armenian cooking. Sorry, but the idea of sweetened condensed milk changes this to something other than pure yogurt.

You are a very good teacher. I make it without the yogurt button owing to my particular IP model. I keep the whey liquid after straining and freeze half of it in ice trays. I use the other half in place of water in bread recipes and actually use the whey as the next generation of starter for my next batch of yogurt. Thank you for a clear instruction.

Do you have to use fairlife milk. Can you use dairy land 2% partly skimmed milk

I have an IP Lux Mini. Can I make yogurt in it even though it does not have a YOGURT setting? If I can, what setting do I use to make my yogurt?

Do you strain the yogurt before or after chilling it in the refrigerator?

Thanks so much for this! A few questions/comments.... Do yogurt pros think that if we DON'T sterilize all equipment (including the pot itself) that this may somehow compromise our results? Or is it fine not to sterilize beforehand? What is the rationale behind sterilizing? So do I understand that if a milk is labelled ultra-Filtered, that it is essentially ultra-Pasteurized... and then some (so in some ways perhaps even BETTER than simply ultra-Pasteurized)? As for making sure starter yogurt contains live/active cultures, I typically purchase yogurt (which I would then use as starter yogurt) from a 100% authentic, entirely GREEK market. It's so authentic that they make their yogurt in-house...there are no 'ingredient' details on the tub of yogurt, except that it says 'Yogurt'. lol. And it is extremely THICK and rather TART (not sweet). It's my understanding that such yogurt would indeed have lots of active cultures, no?? As for the actual cooking of the yogurt, there are a number of different Instant Pot models, and the buttons on each model can vary greatly, as does the manner in which one should adjust the cooking temperature. Your video didn't clearly state what temperature it should be cooked at, though the last thing that appeared on your Pot's display screen was 'Normal'. I assume for others of us (like me, who has the Duo Plus 6-quart model), that I would select the Medium temp option (my model only offers Low, Medium or High/Boil options, for the Yogurt setting....nothing that shows as a 'Normal' setting...) As for the general concept of 'cold-start' yogurt-making in an Instant Pot, my initial reaction was 'how is that possible....I thought you HAD to first boil the milk...then let it cool...and then while it's still warm (110F degrees), then you add the starter...and only THEN can you cook it all, slowly, over a lower temp?' But now that I think some more about it ...(and I think it's helpful to understand the SCIENCE of this...)...I'm guessing that the only reason some such recipes have us first BOIL the milk, is simply to ensure the milk is ...er....not 'contaminated'...safe for consumption and once it all becomes full of active cultures?' In other words, it's simply BECAUSE (in the case of the recipe you provide us, here) we are starting off with Ultra-Pasteurized or Ultra-Filtered milk, that we can therefore SKIP the boiling process. Do I understand that right? Otherwise, I'm not sure how or why some recipes suggest we HAVE to boil the milk first, when in fact it seems we do not...that making yogurt in the Instant Pot will work either way.... (so then why have ANYONE take that extra step of boiling - and then having to wait for it to cool - before cooking it for a number of hours?) I also noted that you mentioned we only add 2 TBSP of yogurt, but what wasn't totally clear was how much of everything else you were adding. So like for me, I have no interest in adding sweetened condensed milk. I just want to use milk, starter yogurt, and a smidge of vanilla extract. It appeared from the video that you used just One half-gallon of milk (plus a can of SC milk) and then the 2 TBSP of starter. I assume I could do the same recipe/quantities and simply forego the SC milk entirely. (Most other yogurt recipes I've seen...the quantities were generally One half-gallon of milk to 1-2 TBSP of starter yogurt.) You also mentioned we should not add anything more than 2 TBSP of starter...that anything beyond that could mess up your end result...maybe make the yogurt runny. I wonder if that was part of my issue with my recent epic-fail Instant Pot yogurt. I may have added a bit too much starter, assuming that it couldn't hurt and that it might in fact help to make my yogurt extra thick. (In fact, it never ended up solidifying at all, even after 9 hours of cooking at Medium....) NOTE TO SELF: (as I may likely come back here, when getting ready to try this again...) This is a COLD START (vs Boil start) recipe, and due to COLD START option, requires a very specific type of milk: Ultra-pasteurized (i.e., Horizon brand) or else Ultra-filtered milk (i.e., Fairlife brand)...ideally whole milk. You can also use Ultra-Pasteurized cream/half & half, to replace some of the milk quantity, to add additional 'creaminess' to the end result yogurt...)

It sure will save money!

on the yogurt, I too tried it and it was AWESOME. Question if I use the coffee creamer how much of that do I use

You can freeze the whey and yse it as your starter culture instead of yogurt

I bought a Instant pot pro crisp 8 qt. I discovered it doesn’t have a yogurt button. I used the Sous Vide function and set the temperature to 110 for 8 hours. It worked. It did take a long time before it got to 110 deg. Not sure why. If you know of a better faster way please comment. I called Instant pot company but they were of no help.

You can use the whey as a starter in lacto-fermentation

Can you use the yogurt you just made as a starter for the next batch? Or do you have to use store bought every time?

Whey is very handy when making soup or stews. I’m a vegetarian. I’m not sure how well whey works with meat based dishes. I do like it in my home made instapot soup. Next time you have whey add a little to a small bowl of soup for a taste test.

Can you use soy milk or coconut milk to make yoghurt in instant pot? Love all your vdo :)

Have you ever used the chocolate Fairlife milk to make chocolate yogurt?

Hi I want to ask why my yogurt is bitter I set the time 6 hours and A2 milk. I boiled the milk before that all . Why is my yogurt is better?

When using the creamer as the sweetener, how much do you use? About the same amount as the sweetened condensed milk?