The following pictorial for our Instant Pot yogurt recipe is an adaptation from Van Fulton’s recipe for Instant Pot Vietnamese Yogurt. We had a hard time trying to find the exact ingredients so I tried to improvise using what we normally have. This post is an ongoing documentation of the variations of yogurt we make using different milk, sweetened condensed milk, and yogurt with live cultures.
- Prep time: 15 minutes
- Cook time: 12-18 hours
- Servings: 7 OUI yogurt glass jars
- Gadget: 6-quart Instant Pot
- 3 cups milk (Fairlife Ultra-filtered lactose free Whole Milk or Dairy Pure 2% Lowfat Milk)
- 1/2 cup sweetened condensed milk (Longevity Brand or Eagle Brand)
- 4-oz Dannon yogurt (any flavor with live active cultures)
We chose Dannon yogurt to make this homemade Instant Pot yogurt because my family likes it. This was my little man’s first time eating with a spoon. Oh what a mess!
- The 6-quart Instant Pot can fit up to 14 OUI French yogurt glass jars stacked up in two layers.
- The white plastic lids used to cover the top of the OUI jars are on Amazon. It didn’t fit snugly so we placed saran wrap on the jar before closing it off with the lid to prevent moisture from building up.
- The yogurt we use must labeled “live active cultures”. Live active cultures are some kind of itty bitty organisms that you can’t even see with your naked eyes that turn pasteurized milk to yogurt during fermentation. Fermentation is a big fancy word for me to understand so don’t ask me what it means.
1. First, I measure out the ingredients.
2. Next, I empty the Dannon yogurt into a mixing bowl.
3. Third, I dump the sweetened condensed milk into the mixing bowl.
4. Fourth, I use a whisk to stir until the yogurt and condensed milk are blended.
5. Fifth, I pour the milk into the bowl and stir again.
6. Sixth, I spoon the mixture into the empty glass jars, cover the top of the jars with saran wrap, and then put a plastic lid on top. This is to prevent condensation building up in the jar.
7. Next, I pour a cup of water into the IP inner pot.
8. Then I place the seven yogurt jars into the pot. The 6-quart Instant Pot fits up to 14 Oui jars so I sometime would use a different Dannon yogurt to make another batch.
9. Lastly, I need to press the Yogurt button on the Instant Pot and set to twelve hours. If this is your first time following this recipe, after twelve hours, I suggest to take one yogurt jar out to taste test. If it is not tart enough, close the lid and set the Yogurt function for another hour or so. Refrigerate or freeze the yogurt before serving. Enjoy!
Behind the scene:
We failed our first attempt and learned that we must use yogurt with live cultures or else the mixture would not thicken.
I have a question, don’t you need to strain your yogurt so it’s thicker. Also you say to set it for 12 hours the first time, so does that mean after that it will be 8 hours.
Thanks for pointing that out. The wording does seem confusing. I have edited that part. “If this is your first time following this recipe, after twelve hours, I suggest to take one yogurt jar out to taste test. If it is not tart enough, close the lid and set the Yogurt function for another hour or so. Refrigerate or freeze the yogurt before serving.” Hope this clarifies what you needed to know.