Name: Instant Pot Yogurt Recipe
Prep time: 5 min
Cook time: 480 min
Total time: 485 min
Ingredients: 52 ounces ultra pasteurized, ultra high temp, or shelf stable milk such as Fairlife milk (½ gallon or 1 carton); 2 Tablespoon plain yogurt (or vanilla yogurt); 14 ounces sweetened condensed milk (1 can); 16 ounces Natural Bliss Creamer; 2 cups heavy cream (or half and half milk); 1 teaspoon vanilla extract (and choice of sweetener after yogurt has chilled/strained)

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Being able to make homemade yogurt is the all the rage in the Instant Pot world. If you’re wondering how to put that “Yogurt button” to use, this Homemade Instant Pot Yogurt is the simple, easy-to-follow recipe you need.

It’s the easiest way to make your own yogurt and it tastes better than the yogurt from the grocery store. Don’t be intimidated by that yogurt setting or yogurt function on your Instant Pot, grab the simple ingredients and after your first time you’ll never go back to the store-bought yogurt.

Making creamy yogurt at home is more nutritious and gives you health benefits with good bacteria, it also saves you from unhealthy additives and sugars in the store bought tangy yogurt.

Cold Start Yogurt or No Boil Yogurt

The traditional way of making yogurt requires you to heat your milk temperature of 160 – 180 degrees and then to cool it before adding your yogurt starter. This “scalding” of the milk kills bacteria in the milk before making yogurt.

This step is not necessary with the cold start method, because we use a ultra pasteurized, ultra high temp, or shelf stable milk such as Fairlife milk. These milks have already been heated to a very high temperature before being packaged and sold.

Ingredients needed to make Instant Pot Yogurt:

52 ounces ultra pasteurized, ultra high temp, or shelf stable milk such as Fairlife milk ½ gallon of milk or 1 carton
2 Tablespoons plain yogurt or vanilla yogurt (this is your yogurt culture starter, make sure it has live active cultures)

Optional (Choose ONE of the following for best results)

14 ounces sweetened condensed milk 1 can
16 ounces Natural Bliss Creamer
2 cups heavy cream or half and half milk
1 teaspoon vanilla extract and choice of sweetener after yogurt has chilled/strained

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

How to make Instant Pot Yogurt:

Pour milk into clean Instant Pot liner.
Stir in your optional ingredient (sweetened condensed milk, creamer, etc.) if desired. Whisk well.
Whisk in 1-2 Tablespoons of yogurt.
Lock the lid on the Instant Pot and turn the valve to sealing, not venting.
Press the Yogurt button (for the ULTRA model: Medium or any temp in the 100°F-110°F range).
Set the incubation time for 8 hours. Increasing the incubation time (up to 24 hours) by pushing the + button will result in a more tangy yogurt.
The Instant Pot will beep, and then count up. When finished, the Instant Pot will beep and display YOGT.
Remove the Instant Pot liner, cover, and chill in the fridge for 4-6 hours.
Do not stir your yogurt until fully chilled or strained.
After chilling for 4-6 hours, stir 1 spoonful of yogurt into a bowl. It will thin out. If a thicker yogurt is desired, you will need to strain.
strain yogurt if desired.
Add vanilla extract and/or choice of sweetener if desired.
Store yogurt in the fridge for up to 2-3 weeks.

What is a Fresh Yogurt Starter?

To make yogurt, you need to add live yogurt cultures! This is easier than it sounds.

For our yogurt starter, we use 1-2 Tablespoons of a plain yogurt with live cultures. Check the ingredient list to see if it has live/active cultures– this is a must!

The brand doesn’t matter, but we recommend one low in sugar and additional ingredients.

The Best Milk for this Instant Pot Yogurt Recipe:

What Kind of Milk do I need to make instant pot yogurt, Regular Milk, Skim Milk, Whole Milk, Raw Milk?

You need a ultra-pasteurized milk, ultra high temp, or shelf stable milk. Fairlife milk is the most popular brand.

Do not use regular, pasteurized milk for this recipe. These milks may contain bacteria that will grow along with your yogurt cultures if the milk is not heated prior to making the yogurt.

Milks that are higher fat and protein will yield a thicker yogurt. Low fat milks may need additional straining to reach the thicker consistency you may desire.

What toppings can you add to your next batch:

Now that you’ve mastered making yogurt in your Instant Pot, what are you going to do with it? Here are some of our ideas:

Add Maple Syrup
Top with granola
Add fresh fruit for a parfait.
Dip apples or graham crackers in it.
Layer yogurt with fruit compote in containers for a quick breakfast on the go!
Freeze into popsicles for the kids.

Enjoy More Delicious Sweet Breakfast Recipes

Breakfast will never remain the same with these sweet breakfast ideas! Browse our comprehensive list of sweet breakfast recipes.

A bowl of Instant Pot Yogurt, topped with granola and blueberries.

Instant Pot Yogurt Recipe

5 from 8 votes

If you're wondering how to put that "Yogurt button" to use, this Instant Pot Yogurt is the simple, easy-to-follow recipe you need.

6.5 cups

Prep Time 5

Cook Time 8

Total Time 8 5

Save Print Review Pin

Ingredients

▢ 52 ounces ultra pasteurized, ultra high temp, or shelf stable milk such as Fairlife milk, ½ gallon or 1 carton
▢ 2 Tablespoon plain yogurt, or vanilla yogurt

Optional (Choose ONE of the following)

▢ 14 ounces sweetened condensed milk, 1 can
▢ 16 ounces Natural Bliss Creamer
▢ 2 cups heavy cream, or half and half milk
▢ 1 teaspoon vanilla extract, and choice of sweetener after yogurt has chilled/strained

Equipment

Instructions

Pour milk into clean Instant Pot liner.
Stir in your optional ingredient (sweetened condensed milk, creamer, etc.) if desired. Whisk well.
Whisk in 1-2 Tablespoons of yogurt.
Lock the lid on the Instant Pot and turn the valve to sealing, not venting.
Press the Yogurt button (for the ULTRA model: Medium or any temp in the 100°F-110°F range).
Set the incubation time for 8 hours. Increasing the incubation time (up to 24 hours) by pushing the + button will result in a more tangy yogurt.
The Instant Pot will beep, and then count up. When finished, the Instant Pot will beep and display YOGT.
Remove the Instant Pot liner, cover, and chill in the fridge for 4-6 hours.
Do not stir your yogurt until fully chilled or strained.
After chilling for 4-6 hours, stir 1 spoonful of yogurt into a bowl. It will thin out. If a thicker yogurt is desired, you will need to strain.
strain yogurt if desired.
Add vanilla extract and/or choice of sweetener if desired.
Store yogurt in the fridge for up to 2-3 weeks.

Notes

Optional Ingredients not included in Nutritional Information

Nutrition

Calories: 142 kcal · Carbohydrates: 11 g · Protein: 7 g · Fat: 8 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Cholesterol: 23 mg · Sodium: 100 mg · Potassium: 309 mg · Sugar: 12 g · Vitamin A: 374 IU · Vitamin C: 1 mg · Calcium: 264 mg · Iron: 1 mg

Video

Cuisine: American

Cost: $5

Author: Steph Loaiza

Course: Breakfast

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Laura Lauber says:

Hi! Thanks for this recipe. My question is how to tell what the calories, etc are in this recipe. Using Fairlife, sweetened condensed milk. Also using heavy whipping cream. I am doing keto and this will help me. Thanks.

Tess says:

What happens if you use NO sweetener? Will you end up with plain yogurt? Like the other commenter I’m interested in calorie count, and grams of protein

Tammy says:

In the video you use a plate to cover the yogurt while cooking and in the written recipe it says to put instant pot on sealing. Can you do it either way or does one way work better than the other? Thank you! I really enjoy your instant pot recipes. (:

Deborah Parris says:

I”m confused..why do you use the plate? does it go under the lid that has the pressure gauge on it?

David j Taylor says:

Hello.
I made the 3 Ingredient Instant Pot “No Boil” Yogurt in my 6qt IP and loved it.

I tried again in my Ultra 3 qt mini and I think I failed, after the 8 hours it was still runny and cool to the touch, [stuck my finger in] it’s late too late to try again or continue so I threw it out…just in case. Will try again.

My question(s) is, In the 3 qt do I need to boil first? OR What temp. do I manually set IP for during the 8 hrs? AND instead of buying the 32oz plain starter for just 2Tbs can I use a 5oz serving cup of Greek Yogurt? Couldn’t find 5oz plain yogurt in Krogers.

Please and Thank You.

Dee says:

I only used a glass lid from a skillet that fit my 8 qt IP perfectly, not the IP lid. A plate also works well. It came out wonderful!

Anita says:

My insta pot does not have a yogurt button, can I still make yogurt, if so I need instructions. Thanks

Renee Snyder says:

Do I add vanilla extract to the entire batch of yogurt? or do I add it to my bowl when I’m ready to eat it?

Can I use mountain high whole milk vanilla yogurt? or does it have to be plain?

Kelly T says:

I see that heavy whipping cream or half and half can be added. Does this change the consistency of the yogurt? Also does the condensed milk make this a sweeter yogurt? I am going to be trying this for the first time next week when I get my **First** ever instant pot. I saw this recipe video and just had to get one to try it out. My family goes through a lot of yogurt and if I can make my own and just add toppings to each, then it will save me loads of money and it will be more healthy.

norah says:

3 ingredients? I counted 6! Also, look at the sugar content in a cup of condensed milk! 166 gms and add more for the extra 6 ozs in the can.

Cyd says:

It’s just 3 ingredients. The first two ingredients listed are a must. Then from the column of 4 ingredients – it says to choose one. Hope this helps.

Florence says:

Hi there, i am so keen to try your yoghurt recipe.. i would like to do it in those little cute glass containers with lids.. do i need to change anything in the recipe? Please advise..
Thanks & regards:-)

Paula Bradley says:

My question is, do you strain the yogurt only if it looks too wet, (watery)., and if you strain it, do you just put it into a strainer with perhaps a bowl under the strainer or do you use something like cheesecloth?

Lynn Harton says:

I made this by adding 8 oz of ultra filtered half and half, first in the steel pot and then with the plastic containers from Amazon that fit in the steel pot. I have not tried it without the steel pot.

1.25 Gallon HDPE Container for Yogurt- Fits Instant Pot DUO60 and DUO80. 2 Pack

Reah Laloma says:

Can you use table cream cake instead of condensed milk?

Marilyn says:

I don’t see a reply to your question so I can only add the yogurt I make in my 3 qt is definitely different, that is, not as good, smooth and creamy, as what I make in my 6 qt. It’s ok, but it’s almost a tiny bit curdled and although it’s very thick when I put it in separate containers, within a day it begins to separate and has excess liquid in the container. I’d like to know why the difference and how to use the 3 qt successfully for yogurt because that’s really the only reason I bought it.

Sara says:

Same. Wanting to know also

Nicola Gossee says:

What is the nutrition of this yogurt when using condensed sweetened milk. Ie: calories, fat, sugar, carb’s etc
Thank you

Mark Goldstein says:

I have a question.

I’ve been making cold start yogurt for a couple of months now. I use non-fat Fairlife milk and plain, non-fat Greek yogurt for the starter. For convenience, I just put the whole 5 oz container in and whisk it. When it’s done (9 hours in the Instant Pot), I pour it into a strainer for another 6 hours in the fridge. It comes out the way my wife likes it, very thick, almost cheese-like.

My question is, you say to refrigerate it for 4-6 hours before taking it out of the pot. What, if anything, does that do for me if I’m going to be straining it anyway?

Thanks!

Karen says:

I love this idea of making homemade yogurt so thank you for this! I was just wondering if you can make this with coconut milk or just making it dairy free?

Shona Briggs says:

On the video it shows you popping a plate on top but in the instructions says pop lid on to sealing ? Totally new to this so a little confused.

Thanks for any help

Cyd says:

You can use the plate or the instant pot lid. If you use the lid be sure the valve it set to venting.

Cyd says:

So far we have only made this recipe as directed.

Michelle Petermann says:

I’m confused by the “After chilling for 4-6 hours, stir 1 spoonful of yogurt into a bowl. It will thin out. If a thicker yogurt is desired, you will need to strain.” ….. is that just to test the consistency?

Rob says:

You can but you’ll need a full fat coconut milk and the other vegan plain yogurt with live cultures. I think you’ll also have to do the boil first in the instant pot, let it cool, add the cultured vegan yogurt, and then yogurt setting. If you ever have to do the boil step you have to remember to let it cool before adding cultured yogurt/probiotics cuz heat will kill them! (Makes me think of sea monkeys for some reason lol).

Rob says:

YUMM-O! I made it yesterday and just finish transferring it to large glass bowls for storage. Tastes great! Is there an alternative to using sweetened condensed milk though. Like could you leave the condensed milk out and use honey or coconut sugar. I know you have to be careful when making yogurt at home with sugar because the cultures won’t do what they’re suppose to do.

Brenda says:

I forgot to add my yogurt when I cooked it. Can I Add the yogurt and start it again?

carol smith says:

Can I use whole milk with this if I heat the milk to 180 degrees on the stove and let it cool first?

Cyd says:

You need to use filtered milk to prevent it from curdling.

courtney says:

Can you use a gallon of milk in your instant pot? Do you need more yogurt as a starter if you make a gallon of yogurt? THanks

Hugh Brodie says:

The written recipe says “sealing not venting”

Cyd says:

You are right. Thanks for catching that. SEALING!

Cyd says:

That would be too much for the instant pot.

Karen says:

I hope this isn’t a repeat question but can you make this dairy free? If so what would you replace? Really want to try this!

Becky says:

I made a gallon and it worked. I just tried this last night and want to repeat with just a plate or with it on vent. I had to strain it as it had quite a bit of liquid. I strained it for two additional hours in the fridge after chilling in the fridge for 4 hours. Very yummy!!

Cyd says:

We have not made this dairy free.

Jessica says:

Using the sweetened condensed milk is the killer here is you are trying to go keto. Here are the calculations. I used about 6oz or 3/4 cup in my calculations. These aren’t going to be 100% accurate since yeast eat sugar but they will be close. You can cut out the sweetened condensed milk and still get yogurt. It might take a little longer as there is less sugar. I have done so successfully. I heat the milk to 80 degrees which really helps give the yeast a boost!

Nutrition Facts
Servings: about 10 (3/4 cup or 6oz)
Amount per serving
Calories 204
% Daily Value*
Total Fat 6.2g 8%
– Saturated Fat 3.9g 20%
– Cholesterol 25mg 8%
Sodium 94mg 4%
Total Carbohydrate 31.8g 12%
– Dietary Fiber 0g 0%
– Total Sugars 31.6g
Protein 5.9g
Vitamin D 0mcg 1%
Calcium 214mg 16%
Iron 0mg 1%
Potassium 206mg 4%

Cynthia says:

So, I am new to this…after mixing all the ingredients, can I put the mixture into my little jars, and turn on my yogurt maker for the hrs needed to “bake”?

Sarah W. says:

So I have made this yogurt more than a handful of times. I add in 1/2 of the 14oz can of sweet and condensed milk. It has always turned out great, but the last 2-3 times. The last 2-3 times it was had a weird Consistency. Almost like think baby spit up. It’s not smooth. What is causing this?

suzanne says:

GREAT!!! and THANKYOU!
Just a quick question please. I do the boil first pasteurised milk method using pot [glass] in pot – then can use glass pot in fridge, no transfer of contents.
Any idea whether or not I could still use pot in pot [with water in main pot base] using this cold start method?
Most grateful for a reply if possible….
Regards

Grancy says:

Can you cut the recipe in half? If so, what adjustments are required for the cooking time?

Grancy says:

Can you cut the recipe in half? If so, what adjustments are required for the cooking time?

Carmen says:

Does anyone know you can still use the instant pot to make this yogurt if yours does not have the yogurt setting?

Cyd says:

You can cut this in half, cooking time stays the same.

Bon says:

This was the first yogurt recipe I tried with the sweetened condense milk in it. I have experimented with others but they are not as good. Going back to this one.

Bren says:

I had to do a custom temp for my 3 qt. to 110 degrees. Comes out great. First time I had to throw mine out too. 😡

Brinda says:

I have the 3 quart instant pot and want to use a pot in pot method with this recipe, besides the amounts would anything else change?

Momma Cyd says:

Everything else should stay the same.

Shelly says:

Would this qualify as regular or Greek yogurt?

Momma Cyd says:

It’s more like regular yogurt. It’s delicious!

Joanne says:

Love this yogurt its so good. Question though. Once i make it can i use this yogurt for the starter. Does it have enough active culture in it?

Momma Cyd says:

It could probably work. Yogurt cultures evolve since the bacteria in them change and die off over time. So, over time, you may need to change your culture as you could find your yogurt becoming tangier, stringier, thinner, or less stable. In such cases, you may find that you have to buy store-bought yogurt starter or dried yogurt starter.

To maintain the strength, purity, and vigor of your homemade starter batch, I recommend that you make yogurt at least once a week at home. Fresh homemade yogurt that is less than a week old is bound to contain the right balance of bacteria and can serve as the perfect yogurt starter.

Renee Snyder says:

How can I make this yogurt into a greek yogurt?

Joanne says:

Make this weekly for my husband and friend. They wont eat any other yogurt now. Love it

LuAnn says:

This looks absolutely amazing. I know this recipe is made using an instant pot. But my question is. Can this same Recipe be made in a slow cooker? Stove top?

I don’t own a instant pot and have interest in buying one. TIA.

Bobbi @ Six Sisters says:

We haven’t tried making this one in the slow cooker but this recipe has some good reviews: https://www.blessthismessplease.com/crock-pot-yogurt/

Lisa says:

I’ve been making this for several years with no issue. I recently decided to save a buck by using Costco’s Kirkland lactose free milk instead of Fairlife, and it was a total fail! I thought I had some something wrong with the first batch and tossed it just to be safe. The next batch came out the same — runny and loose. Back to Fairlife for me!

mike mceachran sr says:

As a single person, 1/2 gallon is a lot of yogurt. How long will it last in the fridge or how to preserve the yogurt. I will cut the recipe next time. Taste great, thank you.

Bobbi @ Six Sisters says:

If you store your yogurt in airtight, sterilized glass jars (like Mason jars) or sealed plastic containers it should keep fresh for 1–2 weeks in the refrigerator. For best results, cool the yogurt completely before covering and refrigerating, and keep it in the back of the fridge, not the door, for consistent temperatures

Join The Discussion

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Laura Lauber says:

Hi! Thanks for this recipe. My question is how to tell what the calories, etc are in this recipe. Using Fairlife, sweetened condensed milk. Also using heavy whipping cream. I am doing keto and this will help me. Thanks.
Tess says:

What happens if you use NO sweetener? Will you end up with plain yogurt? Like the other commenter I’m interested in calorie count, and grams of protein
Tammy says:

In the video you use a plate to cover the yogurt while cooking and in the written recipe it says to put instant pot on sealing. Can you do it either way or does one way work better than the other? Thank you! I really enjoy your instant pot recipes. (:
Deborah Parris says:

I”m confused..why do you use the plate? does it go under the lid that has the pressure gauge on it?
David j Taylor says:

Hello.
I made the 3 Ingredient Instant Pot “No Boil” Yogurt in my 6qt IP and loved it.

I tried again in my Ultra 3 qt mini and I think I failed, after the 8 hours it was still runny and cool to the touch, [stuck my finger in] it’s late too late to try again or continue so I threw it out…just in case. Will try again.

My question(s) is, In the 3 qt do I need to boil first? OR What temp. do I manually set IP for during the 8 hrs? AND instead of buying the 32oz plain starter for just 2Tbs can I use a 5oz serving cup of Greek Yogurt? Couldn’t find 5oz plain yogurt in Krogers.

Please and Thank You.
Dee says:

I only used a glass lid from a skillet that fit my 8 qt IP perfectly, not the IP lid. A plate also works well. It came out wonderful!
Anita says:

My insta pot does not have a yogurt button, can I still make yogurt, if so I need instructions. Thanks
Renee Snyder says:

Do I add vanilla extract to the entire batch of yogurt? or do I add it to my bowl when I’m ready to eat it?

Can I use mountain high whole milk vanilla yogurt? or does it have to be plain?
Kelly T says:

I see that heavy whipping cream or half and half can be added. Does this change the consistency of the yogurt? Also does the condensed milk make this a sweeter yogurt? I am going to be trying this for the first time next week when I get my **First** ever instant pot. I saw this recipe video and just had to get one to try it out. My family goes through a lot of yogurt and if I can make my own and just add toppings to each, then it will save me loads of money and it will be more healthy.
norah says:

3 ingredients? I counted 6! Also, look at the sugar content in a cup of condensed milk! 166 gms and add more for the extra 6 ozs in the can.
Cyd says:

It’s just 3 ingredients. The first two ingredients listed are a must. Then from the column of 4 ingredients – it says to choose one. Hope this helps.
Florence says:

Hi there, i am so keen to try your yoghurt recipe.. i would like to do it in those little cute glass containers with lids.. do i need to change anything in the recipe? Please advise..
Thanks & regards:-)
Paula Bradley says:

My question is, do you strain the yogurt only if it looks too wet, (watery)., and if you strain it, do you just put it into a strainer with perhaps a bowl under the strainer or do you use something like cheesecloth?
Lynn Harton says:

I made this by adding 8 oz of ultra filtered half and half, first in the steel pot and then with the plastic containers from Amazon that fit in the steel pot. I have not tried it without the steel pot.

1.25 Gallon HDPE Container for Yogurt- Fits Instant Pot DUO60 and DUO80. 2 Pack
Reah Laloma says:

Can you use table cream cake instead of condensed milk?
Marilyn says:

I don’t see a reply to your question so I can only add the yogurt I make in my 3 qt is definitely different, that is, not as good, smooth and creamy, as what I make in my 6 qt. It’s ok, but it’s almost a tiny bit curdled and although it’s very thick when I put it in separate containers, within a day it begins to separate and has excess liquid in the container. I’d like to know why the difference and how to use the 3 qt successfully for yogurt because that’s really the only reason I bought it.
Sara says:

Same. Wanting to know also
Nicola Gossee says:

What is the nutrition of this yogurt when using condensed sweetened milk. Ie: calories, fat, sugar, carb’s etc
Thank you
Mark Goldstein says:

I have a question.

I’ve been making cold start yogurt for a couple of months now. I use non-fat Fairlife milk and plain, non-fat Greek yogurt for the starter. For convenience, I just put the whole 5 oz container in and whisk it. When it’s done (9 hours in the Instant Pot), I pour it into a strainer for another 6 hours in the fridge. It comes out the way my wife likes it, very thick, almost cheese-like.

My question is, you say to refrigerate it for 4-6 hours before taking it out of the pot. What, if anything, does that do for me if I’m going to be straining it anyway?

Thanks!
Karen says:

I love this idea of making homemade yogurt so thank you for this! I was just wondering if you can make this with coconut milk or just making it dairy free?
Shona Briggs says:

Hi

On the video it shows you popping a plate on top but in the instructions says pop lid on to sealing ? Totally new to this so a little confused.

Thanks for any help
Cyd says:

You can use the plate or the instant pot lid. If you use the lid be sure the valve it set to venting.
Cyd says:

So far we have only made this recipe as directed.
Michelle Petermann says:

I’m confused by the “After chilling for 4-6 hours, stir 1 spoonful of yogurt into a bowl. It will thin out. If a thicker yogurt is desired, you will need to strain.” ….. is that just to test the consistency?
Rob says:

You can but you’ll need a full fat coconut milk and the other vegan plain yogurt with live cultures. I think you’ll also have to do the boil first in the instant pot, let it cool, add the cultured vegan yogurt, and then yogurt setting. If you ever have to do the boil step you have to remember to let it cool before adding cultured yogurt/probiotics cuz heat will kill them! (Makes me think of sea monkeys for some reason lol).
Rob says:

YUMM-O! I made it yesterday and just finish transferring it to large glass bowls for storage. Tastes great! Is there an alternative to using sweetened condensed milk though. Like could you leave the condensed milk out and use honey or coconut sugar. I know you have to be careful when making yogurt at home with sugar because the cultures won’t do what they’re suppose to do.
Brenda says:

I forgot to add my yogurt when I cooked it. Can I Add the yogurt and start it again?
carol smith says:

Can I use whole milk with this if I heat the milk to 180 degrees on the stove and let it cool first?
Cyd says:

You need to use filtered milk to prevent it from curdling.
courtney says:

Can you use a gallon of milk in your instant pot? Do you need more yogurt as a starter if you make a gallon of yogurt? THanks
Hugh Brodie says:

The written recipe says “sealing not venting”
Cyd says:

You are right. Thanks for catching that. SEALING!
Cyd says:

That would be too much for the instant pot.
Karen says:

I hope this isn’t a repeat question but can you make this dairy free? If so what would you replace? Really want to try this!
Becky says:

I made a gallon and it worked. I just tried this last night and want to repeat with just a plate or with it on vent. I had to strain it as it had quite a bit of liquid. I strained it for two additional hours in the fridge after chilling in the fridge for 4 hours. Very yummy!!
Cyd says:

We have not made this dairy free.
Jessica says:

Using the sweetened condensed milk is the killer here is you are trying to go keto. Here are the calculations. I used about 6oz or 3/4 cup in my calculations. These aren’t going to be 100% accurate since yeast eat sugar but they will be close. You can cut out the sweetened condensed milk and still get yogurt. It might take a little longer as there is less sugar. I have done so successfully. I heat the milk to 80 degrees which really helps give the yeast a boost!

Nutrition Facts
Servings: about 10 (3/4 cup or 6oz)
Amount per serving
Calories 204
% Daily Value*
Total Fat 6.2g 8%
– Saturated Fat 3.9g 20%
– Cholesterol 25mg 8%
Sodium 94mg 4%
Total Carbohydrate 31.8g 12%
– Dietary Fiber 0g 0%
– Total Sugars 31.6g
Protein 5.9g
Vitamin D 0mcg 1%
Calcium 214mg 16%
Iron 0mg 1%
Potassium 206mg 4%
Cynthia says:

So, I am new to this…after mixing all the ingredients, can I put the mixture into my little jars, and turn on my yogurt maker for the hrs needed to “bake”?
Sarah W. says:

So I have made this yogurt more than a handful of times. I add in 1/2 of the 14oz can of sweet and condensed milk. It has always turned out great, but the last 2-3 times. The last 2-3 times it was had a weird Consistency. Almost like think baby spit up. It’s not smooth. What is causing this?
suzanne says:

GREAT!!! and THANKYOU!
Just a quick question please. I do the boil first pasteurised milk method using pot [glass] in pot – then can use glass pot in fridge, no transfer of contents.
Any idea whether or not I could still use pot in pot [with water in main pot base] using this cold start method?
Most grateful for a reply if possible….
Regards
Grancy says:

Can you cut the recipe in half? If so, what adjustments are required for the cooking time?
Grancy says:

Can you cut the recipe in half? If so, what adjustments are required for the cooking time?
Carmen says:

Does anyone know you can still use the instant pot to make this yogurt if yours does not have the yogurt setting?
Cyd says:

You can cut this in half, cooking time stays the same.
Bon says:

This was the first yogurt recipe I tried with the sweetened condense milk in it. I have experimented with others but they are not as good. Going back to this one.
Bren says:

I had to do a custom temp for my 3 qt. to 110 degrees. Comes out great. First time I had to throw mine out too. 😡
Brinda says:

I have the 3 quart instant pot and want to use a pot in pot method with this recipe, besides the amounts would anything else change?
Momma Cyd says:

Everything else should stay the same.
Shelly says:

Would this qualify as regular or Greek yogurt?
Momma Cyd says:

It’s more like regular yogurt. It’s delicious!
Joanne says:

Love this yogurt its so good. Question though. Once i make it can i use this yogurt for the starter. Does it have enough active culture in it?
Momma Cyd says:

It could probably work. Yogurt cultures evolve since the bacteria in them change and die off over time. So, over time, you may need to change your culture as you could find your yogurt becoming tangier, stringier, thinner, or less stable. In such cases, you may find that you have to buy store-bought yogurt starter or dried yogurt starter.

To maintain the strength, purity, and vigor of your homemade starter batch, I recommend that you make yogurt at least once a week at home. Fresh homemade yogurt that is less than a week old is bound to contain the right balance of bacteria and can serve as the perfect yogurt starter.
Renee Snyder says:

How can I make this yogurt into a greek yogurt?
Joanne says:

Make this weekly for my husband and friend. They wont eat any other yogurt now. Love it
LuAnn says:

This looks absolutely amazing. I know this recipe is made using an instant pot. But my question is. Can this same Recipe be made in a slow cooker? Stove top?

I don’t own a instant pot and have interest in buying one. TIA.
Bobbi @ Six Sisters says:

We haven’t tried making this one in the slow cooker but this recipe has some good reviews: https://www.blessthismessplease.com/crock-pot-yogurt/
Lisa says:

I’ve been making this for several years with no issue. I recently decided to save a buck by using Costco’s Kirkland lactose free milk instead of Fairlife, and it was a total fail! I thought I had some something wrong with the first batch and tossed it just to be safe. The next batch came out the same — runny and loose. Back to Fairlife for me!
mike mceachran sr says:

As a single person, 1/2 gallon is a lot of yogurt. How long will it last in the fridge or how to preserve the yogurt. I will cut the recipe next time. Taste great, thank you.
Bobbi @ Six Sisters says:

If you store your yogurt in airtight, sterilized glass jars (like Mason jars) or sealed plastic containers it should keep fresh for 1–2 weeks in the refrigerator. For best results, cool the yogurt completely before covering and refrigerating, and keep it in the back of the fridge, not the door, for consistent temperatures