The EASIEST Instant Pot Yogurt – Just 3 Ingredients “No Boil” Method
Instant Pot Cold Start Yogurt
Unlike traditional stovetop methods that require careful monitoring and temperature control, this method simplifies the process by maintaining a consistent temperature, eliminating the need for boiling and straining. The result? A thick, creamy, and delicious yogurt with minimal effort.
The ultra-filtered milk helps create a naturally rich and dense texture. At the same time, the fermentation process enhances flavor and consistency, producing a yogurt that rivals store-bought varieties.
The only trick to making this Instant Pot “No Boil” Yogurt Recipe work out perfectly is using the right ingredients. It’ll make it or break it. I take you step-by-step through the process of making instant pot yogurt.
Ingredients and Supplies Needed for Thick and Sweet Yogurt
Just 3 ingredients for thick, creamy, and perfectly sweet yogurt—no extra sweetening needed! The secret? Sweetened condensed milk does all the work for you.
Ingredients
- Ultra-filtered, ultra-pasteurized Fairlife whole milk
- Sweetened condensed milk (optional)
- Plain yogurt with live, active cultures
Supplies
- Instant Pot with a yogurt setting
- Whisk
- Glass or silicone lid (or a dinner plate)
- Airtight containers
Ingredient Variations
Why Sweetened Condensed Milk?
A 14-ounce can of sweetened condensed milk provides just the right sweetness, creating a perfectly balanced yogurt without additional sugar. Plus, it blends seamlessly with the milk in your Instant Pot, making the process effortless.
Want to take it a step further? Try making homemade sweetened condensed milk for an extra touch of homemade goodness!
Customize Your Yogurt
While sweetened condensed milk adds a mild, even sweetness, you can still play around with flavors. For the best results, add flavorings after your yogurt has chilled. Here are some delicious mix-ins:
Sweet options:
- Warmed honey
- Fresh fruit such as bananas, blueberries, or strawberries
- Jam
- Lemon curd
- Vanilla
- Flavored syrups
- Drink mixes
- Protein powder
Savory options:
- Garlic and herbs
- Ranch seasoning—turn it into a tasty veggie dip!
- Savory lemon yogurt dip with zucchini fries for a flavorful snack.
Versatile & Practical
Prefer plain yogurt? Simply omit the sweetened condensed milk and enjoy it as a healthier mayo or sour cream alternative.
This simple, no-boil method makes homemade yogurt more approachable than ever. Give it a try and enjoy the creamy, lightly sweetened goodness in every spoonful!
PRO TIP:
Don’t forget—you can use a few tablespoons of your homemade yogurt as a starter for your next batch. Just freeze small portions in an ice cube tray, and you’ll always have fresh yogurt on hand!
Choosing the Right Yogurt Starter for Homemade Yogurt
The easiest way to start making homemade yogurt is by using store-bought yogurt as your starter. Just make sure it contains live active cultures—not just “made with live active cultures.” You can use dairy-free, Greek, or powdered yogurt, but the key is to choose a plain yogurt with a flavor and texture you enjoy. The fat and sugar content in the starter doesn’t affect the results, so feel free to use what you prefer.
Freshness Matters!
Choose a yogurt that hasn’t been open for more than seven days for the best results. While vanilla yogurt can work in a pinch, it won’t add much flavor to your homemade batch—so stick with plain yogurt whenever possible.
How to Make Fresh Yogurt in the Instant Pot
Step 1: Prepare the Ingredients
Ensure the Instant Pot insert is clean and free of any residue.
Pour about half of the milk into the Instant Pot insert. Add the sweetened condensed milk (if using) and whisk until thoroughly combined. Pour in the remaining milk and whisk again. Add 2 tablespoons of plain yogurt and whisk until smooth.
Step 2: Start the Yogurt Process
Place the pot into the Instant Pot and cover it with a glass or silicone lid (or a dinner plate). The lid does not need to be sealed. Press the yogurt button and ensure it is set to normal pressure for 8 hours. The Instant Pot will count up to the 8-hour mark, then beep and display “YOGT” when done.
Step 3: Chill the Yogurt
Remove the lid and take out the Instant Pot insert. Cover the insert pot and refrigerate overnight or for at least 4-6 hours. Do not stir the yogurt until it is fully chilled. This Instant Pot yogurt is so thick and creamy! Especially right out of the pot after chilling. It will thin out when you stir it because you are breaking up the protein strands.
If the Instant Pot yogurt isn’t thick enough, try using milk with higher fat and protein next time. Also, you can strain the yogurt to make it thicker.
How to Strain Instant Pot Yogurt
Use a strainer lined with cheesecloth, a coffee filter, or a high-quality paper towel. Then, pour the yogurt into the lined strainer over a container and let the liquid drain in the refrigerator for about 2 hours.
Frequently Asked Questions
Is Fairlife Milk Good for Making Yogurt?
Yes! Fairlife works exceptionally well because it is ultra-filtered and ultra-pasteurized milk, resulting in a naturally thick, creamy yogurt without additional thickeners.
What is the difference between Fairlife milk and regular milk?
Whole and 2% milk contains natural fats and requires boiling to achieve a thick texture. Fairlife milk is ultra-filtered, meaning it has more protein, more calcium, and less sugar than regular milk.
This ultra-filtration process removes much of the lactose. It concentrates the nutrients, resulting in a thicker consistency and a creamier texture, making it an excellent choice for homemade yogurt making it a great choice for making thicker, creamier yogurt without the need for boiling.
Is it better to make yogurt in the Instant Pot for 24 hours or 8 hours?
The fermentation time affects the taste and texture:
- 8 hours – Results in a mild, creamy yogurt.
- 24 hours – Produces a tangier, probiotic-rich yogurt with a thicker consistency. The longer the fermentation, the stronger the tangy flavor.
How do you store homemade yogurt?
Any food-safe containers with an airtight lid will work! Canning jars, small bowls with lids, yogurt tubes, pouches, or these cute yogurt containers.
When storing your Instant Pot yogurt covered in the refrigerator, it should stay good for about 2-3 weeks. If you add fruit or syrups, then it will keep for about 4-10 days.
Final Thoughts
Making yogurt in the Instant Pot has never been easier! Not only is it a convenient and foolproof method, but it’s also a cost-effective and healthier alternative to store-bought yogurt. By making it at home, you can control the ingredients, avoid unnecessary additives, and enjoy fresh, high-quality yogurt at a fraction of the price.
This no-boil method takes the guesswork out of homemade yogurt, producing a thick, creamy, and delicious batch every time. Whether you prefer it sweet with honey and granola or tangy as a savory dip, this yogurt is customizable to your taste. Try different flavors, mix-ins, and toppings to make it your own!
Check out More Ways to Enjoy Yogurt in These Recipes:
Replace the Mayo, Sour Cream, or Cream Cheese for Yogurt in these Recipes:
- Easy Jalapeno Cilantro Dip Recipe
- Spinach Artichoke Dip with Alfredo Sauce
- Coconut Shrimp with Pina Colada Dipping Sauce
- Easy Raspberry Mouse Recipe
More Delicious Recipes in the Instant Pot!
- The BEST Instant Pot Mac & Cheese
- Balsamic Glazed Pork Roast Recipe
- Instant Pot Shrimp Alfredo Pasta
- Instant Pot Mexican Shredded Chicken
- White Chicken Chili Recipe
The EASIEST Instant Pot Yogurt - Just 3 Ingredients "No Boil" Method
Equipment
- Pressure Cooker
Ingredients
- 52 ounces ultra filtered ultra pasteurized Fairlife whole milk
- 1 can sweetened condensed milk (14 ounces) (optional)
- 2 tablespoons plain yogurt containing live active cultures
Instructions
- Make sure the Instant Pot insert is clean and free of residue.
- Pour about half of the milk into the Instant Pot insert. Add the sweetened condensed milk and whisk until combined. You can tell it is combined well enough when you tilt the pot and don't see any sweetened condensed milk on the bottom of the pot. Pour in the remaining milk and whisk to combine. Whisk in the yogurt, until smooth.
- Place pot insert into the Instant Pot, if it isn't already, and cover with a glass or silicone lid or plate. Does not need to seal. Press the yogurt button and verify it is set on normal pressure for 8 hours. Instant Pot will count up to the 8-hour mark, then beep and display "YOGT" when it is done.
- When done, remove the lid and remove the insert pot. Cover pot and refrigerate overnight, or for at least 4-6 hours. Do not stir yogurt until it is fully chilled.
Recipe Notes
Nutrition
Recipe Source: Frieda Loves Bread
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i do this love it
YES! Sooo good!
My ex made this for the kids and they loved it, so I thought I’d give it a try. It is super easy to make and unbelievably creamy and smooth! We love vanilla, so I think my next batch, I’m going to use Natural Bliss creamer.
YES! It’s so good! Enjoy it! The creamer just gives it some light flavoring so it won’t be as sweet as it turns out with the sweetened condensed milk added.
Mine came out great, too! Next time I will only use half of the Natural Bliss creamer. Still good, but slightly sweeter than I like. Thanks!!!
Please tell me the serving size for the nutrition information
Hi Julie, the recipe has been updated to show the nutrition information. Per 6oz. of yogurt (with the sweetened condensed milk) is 136kcal, 18 g carbohydrate, and 5 g protein. Thanks for reaching out!
The flavor is good, but this turned out way too runny for me. :/ I’m currently trying to strain it with coffee filters. I used organic horizon brand ultra pasteurized.
Was your milk low or non-fat?
Is it mainly that it needs to be ultra-pasteurized WHOLE milk? Or is there something else unique about the Fairlife brand to make your recipe work?
Fairlife brand has 52 ounces in their container versus a half gallon of another milk is 64, maybe why it’s
runny? I’ve made this exact recipe numerous times and it’s always perfect. Try it again!!
The best and easiest instant pot yogurt recipe I have tried to date, thank you!
Katy
Yay! You’re welcome Katy!
Please, help me double this recipe.
Thanks galore!
Julio
Hi Julio! You can double this if you have a 6 or 8 quart instant pot. Double all the ingredients, but leave the incubation time the same. 🙂
What setting do you use if your pot doesn’t have a yogurt setting?
Hi Melissa! Great question. Check out this website, it will help you: https://www.friedalovesbread.com/2017/07/instant-pot-dairy-yogurt-for-newbies.html
This was the best ever yogurt, It was great even before chilling it. Will be making this alot
Awesome! Thanks, Jeri, for the review! I’m glad you love it!
I am a beginner at Using an Instant Pot. Why should we use a glass lid instead of the Instant Pot lid?
I was not smart and left out the sweet and condensed milk. It is way to tart now, can I by any chance add that now that it is complete?
Oh dear I hate when I forget ingredients! It happens to all of us. I don’t think that adding it now would completely work, but mix a small amount and try it! Alternatively, if you have any liquid stevia, I would recommend that. I use liquid stevia to sweeten plain Greek yogurt. let us know how it goes?!
I did add afterwards and it turned out perfectly. Can’t taste a difference!
That is fantastic! Way to save that!! I am so glad that it turned out so well. Thanks for letting us know 🙂
This is fabulous! I was trying to figure out the protein per 1 cup serving. I think it’s a lot more than 3g as shown in the nutrition part of your recipe. Fairlife 52 oz whole milk has 13 gram per serving ( x ~6 servings) so that would be 78g, another 2-3 per the 2 T. of yogurt (I used Chobani which is 12g per 5.3 ounces, so maybe 2 grams for 2 T?). Then add 24 grams in the whole can of sweetened condensed milk (estimated 1 cup per can). 78 + 2 + 24 = 104 grams of protein in the whole batch, divided by about 8 cups would be 13g per cup serving of the finished yogurt. I knew it had to be more than 3g. I ate some for breakfast at 4:30 am and didn’t get hungry until 11:30. I usually am hungry by 9am! You might want to correct this on your website. It is amazing, and I’ll be making this from now on.
Hi Rachel! Thanks for your awesome review and comment. I looked into the recipe’s nutritional information and you are right, some of it wasn’t calculating correctly. I’ve now updated it, thank you!
Is this yogurt lactose free?
Hi, can this yogurt be considered a good probiotic?
I made this with the lactose free Fairfield. Added 1Tsp vanilla, 1 cup of French vanilla coffee creamer similar brand to natural bliss. My husband threw out the container so I don’t remember brand I used but it came out amazing! My friend gave me the recipe but not enough directions so I got on YouTube and your video came up first! It was almost identical to her recipe. Without your directions I am sure it would have failed. Like taking the ring off the lid! Thank you so much! Next time I will reduce the condensed milk as it was too sweet.
Thanks Jeri, for your sharing your experience!
I saw this on YT recently and am curious to try. I’ve been making IP yogurt for over a year now, using the boiling method and it always turns out. I use 1/2 gallon of milk, either whole or 2%, depending on my mood. If I need a fresh starter I always buy a small container of Fage. I’ve used all percents of Fage with success.
The Fairlife milk is twice the cost of 1/2 gallon of milk in my area, so that is a consideration.
In the YT video you commented you didn’t know what to do with the whey. I strain my yogurt after letting it chill, and obviously get more than what you showed. I use the whey in smoothies, and substitute for half the liquid when making bread.
Thanks, Colleen, for the feedback!
I’m excited to try this!! A question….. If I want to strain the yogurt, should I do that after the overnight cooling or immediately after the 8 hours of cooking while it is still warm? Thanks!!
I just bought an instant pot (3 quart DUO) … i am so excited about this recipe… I LOVE YOGURT, but it is so expensive… the directions are easy to follow… fingers crossed… we will know tomorrow…FYI , this recipe just barely fit in the pot… and i followed it to the letter…lol