The EASIEST Instant Pot Yogurt – No Boil – No Fail – 3 Ingredients!
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Ready to try Instant Pot Yogurt? I researched and tested a TON before producing this video for you. I will answer ALL your frequently asked instant pot yogurt …
I started using this and it is great but using the other method costs less than half the cost of this. Takes a little more time.
I like it with granola and honey and some berries 😍
Mine came out as warm, tangy milk. Thin as water.
If you use a half gallon of ultra pasteurized milk do you still use 2 tbs starter?
I don’t want the sugar, how do you make it without the SCM
if it doesn't have a seal it's fake and doesn't have live cultures.
Seriously this was amazing. Tried 1st with the sweetened condensed milk, next will try with creamer.
How do you make NONFAT plain yogurt?
Substitute for condensed milk, healthier, but dont want plain??
Any chance you know of a whole milk version of a Cold Start Yogurt?
Can I make yogurt in a instant pot without a yogurt button if yes how
Culture for Health.com who specialize in fermented and cultured items and foods… Says Not to use Ultra pasteurized milk.
I did the same thing but never success with yogurt its came running 🥲🥲
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
Please help: How do I double yogurt recipe?
Nice recipe… Did you have a thick powdery layer at the bottom of your insert pot after the yogurt has formed?
Please share a yogurt recipe with 2% regular milk if and when you have success with it
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?
If you make a half batch, do you use half the starter?
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! 🙂
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!
Can you save 2 tablespoons of that and use that as your starter for the next batch?
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:))
Now I know how to make yogurt , thanks for sharing with us !!!
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?
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?
When using the creamer as the sweetener, how much do you use? About the same amount as the sweetened condensed milk?
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.
How about honey greek yogurt???? Does it work?
Can you use this as a starter with the added condenstmilk in it .
I ran out and got the milk and went to hit “yogurt”, it asks if I want pasteurized or fermented and then asks the temperature!! What do I do?
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!
Do you put yogurt in fridge directly after cooking (hot)…or should it cool first before going into fridge?
Got my first instant pot for Christmas 🤩
For My sweetner Can I use vanilla extract?
What if instant pot is non stick and don’t have yogurt button. I just heard different process. Can u plz share that process too for yogurt making with no yogurt button on instant pot.
Can you use just milk and a light vanilla Greek yogurt as your starter? I like to eat the light Greek yogurt. Less calories, carbs, sugar and a lot of great bacteria and protein. I’d prefer not to put sweetened condensed milk in it because it’s a lot of sugar and carbs.
Is InstaPot the same as Pressure cooker?
Love making yogurt in my IP! So easy, I bought a great strainer from Amazon years ago. 😄 I use Fairlife too!
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.
Nice!👍🏼
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?
makes no sense….youre telling us to use Fairlife milk which has less sugar and lactose free but then adding sweetened condensed milk(loaded with sugar and contains lactose). I'm confused
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.
Can you use soy milk or coconut milk to make yoghurt in instant pot? Love all your vdo 🙂