Instant Pot Yogurt (Two Ways)
Instant Pot Yogurt (Two Ways)
- 52 oz bottle of any whole or 2% Fairlife milk (or any ULTRA-PASTEURIZED milk ONLY – YOU CANNOT use regular milk when doing this method. But that’s fine because Fairlife is super high in protein and calcium!). Canadians – use Natrel Lactose Free milk (OR any Ultra-Pasteurized milk) since Fairlife isn’t regularly available there!
- 2 tbsp of any PLAIN yogurt that has milk and live/active cultures in it (I used Chobani greek yogurt)
- 14 oz can of sweetened condensed milk, for sweetening(optional and you can use as much of the can as you want – but I’d only use this if you were going the Regular/unstrained way, NOT the Greek/strained way due to the consistency and sweetness combo). You can also use any sweetener of your choice really and just add it to the individual yogurt servings when done, but the condensed milk will make the entire batch taste exactly like the trusted stuff you get in stores
- An Instant Pot DUO, DUO Plus or Ultra model (the Lux model does not support yogurt making)
If you wish to make Greek yogurt, I STRONGLY suggest you buy the Euro Cuisine strainer. It’s simply the easiest and best for this.
If you wish to have your yogurt taste sweeter, add in up to a 14 oz can of condensed milk. It seriously makes it taste like the delicious yogurt you’d get from the market (and the kind kids love). I used one can for my Regular/unstrained yogurt as I don’t think Greek/strained yogurt benefits from being sweet. You can always sweeten your yogurt when you serve it too if you don’t wish to sweeten the entire batch!
The longer you incubate, the tangier/more tart the yogurt. So, when you hit the “Yogurt” button and Adjust so it’s on the “Normal” or “Med” setting, go with 8 hours if you want it more neutral and up to 10 hours if you want it more tangy.
Want to make it into FROZEN YOGURT? Great! Take about 2 cups of EITHER version of the yogurt, add in 1/2-3/4 cup of sugar, 1/2 tbsp of lemon juice, 1 tsp of vanilla extract and any other mix-ins, blend it well with a whisk (and either an immersion blender or in a food processor of adding in fruit) and then transfer the mixture to an ice cream maker and let churn for 20 or so minutes! Serve right away if you want it soft or place in a container and let set in the freezer for 3 hours if you want it firmer!
Making yogurt is like planting seeds. Once you finish a batch, you can use 2 tbsp as the starter for the next batch instead of opening up a new container of already made yogurt! Just make sure you do this within 1 week of making the yogurt so it’s fresh and active for the next batch!
Use a batch of the Greek yogurt to make my AMAZING Tzatziki dip here!
Any other questions? Check out Frieda’s advice here which is SUPER resourceful!
- Place the Fairlife and yogurt (and condensed milk if using – which I suggest only for Regular/unstrained yogurt) in the Instant Pot and whisk together
- Secure the lid, hit the “Yogurt” button and Adjust so it’s on the “Normal” or “Med” setting (it MUST be on this setting or it won’t become proper yogurt). The time should display 8 hours. If you want it more tangy in flavor, adjust the time up to 10 hours. (Note: the yogurt incubates and therefore will NOT come to pressure. That’s how this works!)
- Once done, the display will read “Yogt”. Remove the lid (remember, there won’t be any quick or natural releasing as it wasn’t pressure cooked)
- Remove the liner pot from the Instant Pot (it won’t be hot when you remove it), DO NOT MIX, cover the pot with tin foil and set in the fridge to chill from 4-8 hours (the longer, the better)
- When ready to serve, you can place in individual containers/jars or leave it in one big bowl provided they all have nice, protective covers as yogurt must always remain covered to retain its state
- Serve with fresh fruit, honey, granola or however you like it! (The yogurt will last up to 2 weeks in the fridge so long as it’s securely covered)
- Take a Euro Cuisine (the best) yogurt strainer (or a colander lined with coffee filters), and once the liner pot is removed from the Instant Pot, pour it into the strainer and allow the whey (liquid) to separate from the yogurt. This is what’s going to make it super thick (and will also make a magnificent base for dips like a Tzatziki)
- Allow it to strain in the fridge for 4-8 hours (the longer, the better) with the top covered
- When ready to serve, you can either save the whey (the drippings) for whatever you’d like (some love to make bread with it) OR you can discard it! Serve with fresh fruit, honey, granola or however you like it! You can also use the Greek yogurt to make my awesome Tzatziki dip! (The yogurt will last up to 2 weeks in the fridge so long as it’s securely covered)