• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Paint The Kitchen Red
  • Home
  • Recipes
    • Instant Pot
    • Air Fryer
    • Other
  • Tips
  • Shop
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Tips
  • Instant Pot Recipes
  • Air Fryer Recipes
  • Other Recipes
  • About
  • ×

    Home » Instant Pot

    Instant Pot Cold Start Yogurt | Fairlife Yogurt

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read the disclosure.    

    Published: Apr 16, 2021 | Updated: Jul 7, 2021 | Author: Paint the Kitchen Red | 35 Comments

    JUMP TO RECIPE
    glass bowl of yogurt with granola and raspberries and gold spoon on black background


    This is the easiest homemade yogurt recipe ever! Use the Instant Pot cold start or no boil method to make thick and creamy yogurt using ultra-pasteurized milk; Fairlife brand is best. There’s no need to heat or boil the milk. Just add the yogurt starter to the milk and let it incubate (ferment).

    bowl of yogurt with granola and raspberries

    Table of Contents


    1. INTRODUCTION
    2. PASTEURIZED vs ULTRA PASTEURIZED MILK
    3. TIPS
    4. FAQs
    5. INGREDIENTS
    6. STEP BY STEP INSTRUCTIONS
    7. RECIPE CARD – PRINTABLE
    8. RECIPES THAT USE YOGURT

    Introduction

    I grew up in a household where yogurt was made fresh every single day and still is. The yogurt starter culture my mom uses has been passed down through generations and yogurt is part of every lunch and dinner.

    So, how does yogurt form? Yogurt is formed when the bacteria (in yogurt starter) feed on the milk sugar in the milk to form lactic acid, and that causes the proteins in the milk to thicken. The lactic acid gives yogurt its tang.

    You only need two ingredients to make yogurt: milk and yogurt culture. The yogurt culture or starter provides the spark to get the milk to change into yogurt. The starter can be commercial store-bought yogurt or freeze-dried yogurt culture.

    There are a few ways to make yogurt in the Instant Pot. The traditional way to make yogurt is to boil the milk, let it cool, stir in yogurt starter and let it ferment. I’ve shared this method, with a twist, when I showed you how to make Instant Pot yogurt in individual jars.

    Another way to make yogurt is to skip the boiling and cooling, and add yogurt starter directly into cold milk.

    Very thick yogurt being scooped out of bowl with spoon

    In this recipe, I’ll be sharing with you the second method, which I discovered through the Instant Pot Facebook group. It’s known as Instant Pot Cold Start Yogurt and I love making Instant Pot yogurt using cold start because the yogurt is so thick and creamy and the recipe is easy and fool-proof.

    Pasteurized vs Ultra Pasteurized Milk

    The regular Instant Pot yogurt recipe (the boil method) uses pasteurized milk. However, with the cold start Instant Pot yogurt method, you’ll be making yogurt with ultra pasteurized milk (preferably also ultra filtered.)

    So why does making Instant Pot yogurt the no boil way require ultra pasteurized milk? It’s because pasteurized milk has native cultures (bacteria) and since you’re not boiling the milk, the native cultures would compete with the yogurt cultures, resulting in thin or runny yogurt.

    If you’re wondering what the difference is between pasteurized, ultra pasteurized, and ultra filtered milk, here’s a quick summary:

    Pasteurized Milk

    Pasteurized milk undergoes a High Temperature Short Time (HTST) pasteurization process. HTST pasteurization heats the milk to 161 degrees Fahrenheit for 15 seconds and then rapidly cools it to 39 degrees.

    This pasteurization or sterilization process removes contamination and eliminates common bacteria that are harmful to humans such as salmonella, listeria and E. Coli. But it doesn’t remove all (non-pathogenic) bacteria.

    Ultra Pasteurized Milk

    Ultra-High Temperature (UHT) pasteurized milk is heated to about 280 degrees Fahrenheit for just 2 seconds and is then quickly chilled back to 39 degrees.

    This process removes the remaining non-pathogenic bacteria, which gives the milk a later sell-by date and lasts longer in the fridge before you open the carton. Once you open the container, the life of the milk is the same as pasteurized milk.

    Ultra Filtered Milk

    Ultra-filtered milk goes through a very fine filtration system that concentrates the milk. Lactose is filtered out, leaving behind lactose-free milk that has more concentrated protein and lower sugar.

    Tips and Substitutions


    Fairlife vs other brands

    This cold start yogurt recipe requires ultra pasteurized milk. Although not essential, if the milk is also ultra filtered, you’ll get thicker yogurt. Fairlife milk is the brand that I use because it’s ultra pasteurized AND ultra filtered, which gives it a high protein content. The higher protein makes the Fairlife yogurt thicker and creamier.

    There are three kinds of Fairlife milk: the red bottle is whole milk, the blue bottle is 2% milk and the light blue bottle is 1% milk. All three have high protein levels but due to the fat content, whole milk will give you the thickest yogurt, and 1% milk will be slightly thinner.

    You can use other brands of ultra pasteurized ultra filtered milk. Try and find one with a protein content like Fairlife (13 grams per cup).

    If the brand you’re using (e.g. Horizon Organic, Organic Valley, Costco Kirkland, etc.) has a lower protein content, there are a few things you can do to ensure success:

    1. Incubate the yogurt for a longer period of time (about 12 hours).
    2. Add in about 1/4 to 1/3 cup of nonfat dried milk (powdered milk).
    3. Strain the yogurt through a cheesecloth or cheescloth bags after the incubation period.

    Yogurt Starter

    Yogurt starter is the catalyst that converts the milk to yogurt. I like to use plain yogurt as my starter. Vanilla yogurt also works fine.

    Some flavored yogurts can have fewer active live cultures and may contain ingredients that can interfere with the fermentation, so I avoid using them as a starter. Besides, using flavored yogurt as your starter won’t yield a flavored yogurt.

    The different brands of yogurt produce different levels of tartness when used as a starter. My advice is to use the brand of yogurt that you like the taste of.

    Some are acidic, while others are sweet or mild. I find Fage, Yoplait Oui and Noosa to be on the milder side. Siggi’s and Chobani are a bit more tart.

    Once opened, the yogurt starter should be used up within 7 days. Beyond that, the effectiveness of the culture diminishes. The fresher the yogurt, the better the results.

    Once you’ve made your first batch successfully, you can set aside a few tablespoons of that yogurt as your starter for the next batch. You can successfully keep this going for a few generations. Some people keep it going for years and others have to restart after 3, 5 or 10 generations.

    Yogurt can be frozen by the tablespoon in an ice cube tray. So you can make many copies of that first generation and get quite a few batches of yogurt from it. Just be sure to fully thaw the yogurt before using it as a starter.

    You can also purchase powdered yogurt cultures, which are just freeze-dried yogurt. These yogurt starters can be stored in the freezer. Although I’ve not used them to make no-boil or cold start yogurt, I know people are successful with them.

    Here are some more tips on how to care for your yogurt culture.

    Covering the Inner Pot

    You can cover the inner pot with any of the following:

    • The Instant Pot lid *
    • Instant Pot silicone cover
    • Instant Pot tempered glass lid

    * If you’re concerned about the smell of the sealing ring transferring to the yogurt, you can remove the sealing ring. The Instant Pot doesn’t reach pressure, so the sealing ring isn’t necessary. The steam release can be on Sealing or Venting. It doesn’t matter.

    Some people like to put a clean paper towel below the lid to capture condensation:

    Making Greek Yogurt

    To make a thick Greek-style yogurt, refrigerate the yogurt until set. Transfer the yogurt to a fine-mesh strainer, cheesecloth bag, or colander lined with cheesecloth, and let the whey drain into a bowl for several hours. The whey is full of probiotics and healthy nutrients. Here are some ideas on what to do with the whey.

    Additions

    Any of the following ingredients can be added to the milk before the incubation process. However, for your first time, try and keep it simple.

    • Nonfat dried milk
      Add 1/4 to 1/3 cup of nonfat dried milk to the liquid milk to get thicker yogurt. This is especially useful if the protein content of your milk is lower than Fairlife’s.
    • Heavy cream
      Add 1/2 cup of heavy whipping cream to the milk to get a thicker consistency of yogurt.
    • Sweetened condensed milk (SCM)
      Sweetened condensed milk added to the Fairlife milk makes for such a delicious treat! I use Carnation or Eagle brand SCM. Thoroughly stir the SCM into the milk to get thick and creamy sweet yogurt.
    • Vanilla extract
      I add one teaspoon of vanilla extract to the milk for a dash of extra flavor.
    • Spices
      For added flavor, stir in 1/2 teaspoon of your favorite spices such as cinnamon or cardamom to the milk. The spices may rise to the top upon fermentation, but they can be stirred back in.
    • Dairy creamer
      Add about 1 cup of milk-based creamers such as Chobani or Natural Bliss coffee creamer to the milk for additional flavor. Don’t use a non-dairy creamer.

    FAQS


    Why is my Yogurt Not Setting?

    Needs More Time
    Proper fermentation requires time. Yogurt takes anywhere from 6 to 12 hours to set. You may just need to let it ferment (incubate) for a bit longer. If you’re using a brand other than Fairlife or if you’re using organic milk, you might need to add a few hours to the fermentation time e.g. 12 hours of fermentation.

    Starter Too Old
    If you’re using an opened container of commercial yogurt, it could be too old. The longer an open container of yogurt sits in the fridge, the weaker the live cultures.

    Starter Not Potent
    If you’re using yogurt set aside from a previous batch (recultured yogurt) it can start to be less effective after a few generations. At that point, you should buy a fresh container of starter yogurt.

    Using the Less Setting
    The Instant Pot Yogurt smart program has multiple settings. Some models have three settings: Less, Normal and More. The Less setting is for Jiu Niang (fermented glutinous rice) and won’t work for yogurt. The More setting is for boiling the milk (used with regular milk). For this Instant Pot yogurt with Fairlife, you need to use the Normal setting which is for fermentation. If you’ve accidentally used the Less mode, switch it to Normal and start the fermentation again.

    Quantity of Starter Too Little
    You may have added too little of the yogurt starter. You’ll probably end up with a good result if you let it ferment for a bit longer.

    Quantity of Starter Too Much
    You may have added too much starter. A heaping tablespoon of yogurt per quart (4 cups) of milk is enough. Although you might think that more is better, this isn’t quite true. In fact, less is more. If you add too much starter, you’ll crowd out the bacteria and it will run out of food to ferment. You can end up with runny yogurt.

    Wrong type of milk
    You may have used regular pasteurized milk and not ultra pasteurized milk. If you want to use pasteurized milk, you need to use the method used in my Instant Pot yogurt recipe where you boil the milk first.

    Inner Pot isn’t Clean
    The Instant Pot inner pot could be contaminated. Always make sure that you start the fermentation in a clean and sterilized inner pot. Also make sure that any utensils you use are clean and dry. And watch out for soap residue.

    Instant Pot is Running too Warm or too Cold
    Measure the temperature of the milk/yogurt in the Instant Pot and make sure it’s at approximately 110 degrees Fahrenheit. If it’s much higher or lower, you may be using the Less or More setting or there may be an issue with the Instant Pot.

    Why is my Yogurt Thinner than Store-bought Yogurt?

    Artificial Thickeners
    Purchased yogurt can have artificial thickeners, so it may not be a fair comparison. Next time you make cold start yogurt, add nonfat dried milk to the milk.

    Less Protein in the Milk
    Fairlife milk produces fairly thick yogurt due to the protein content. The higher the protein and fat content of the milk, the thicker the yogurt. If you’re using a brand other than Fairlife, the protein content might be too low. You can strain the yogurt through a cheesecloth to get thicker yogurt. Or add nonfat dried milk to the milk next time.

    Less Fat in the Milk
    If you’re using lowfat or skim milk, the fat content may be causing the issue. Try adding nonfat dried milk to thicken the yogurt in your next batch.

    Needs to Chill
    Yogurt also thickens up quite a bit once it’s chilled. So if the yogurt is set but still jiggly, putting it in the refrigerator might make it thicker.

    Whey Has Formed
    Whey is the thin liquid the rises to the top of yogurt. Whey formation is normal. Whey has probiotics and nutritional benefits. Lower fat milk can cause more whey and some yogurt cultures form more whey. You can either stir it in, drain it off, or strain it.

    Why is my Yogurt too Sour?

    Generally, the type of starter you use contributes to the flavor of the yogurt. If you’re using a tart starter, the resulting yogurt will also be tart. Try and buy a starter yogurt that you like the taste of.

    The longer you ferment the yogurt, the tarter it gets. Next time, try and remove the yogurt an hour or two earlier.

    How Can I Tell When the Yogurt is Ready?

    After about 9 hours of fermentation, use a clean spoon to remove some yogurt (without disturbing the yogurt) to see if it’s tart enough and thick enough.

    If it’s not quite ready, program the Instant Pot to ferment for a few more hours. The longer the yogurt incubates (ferments), the tarter it gets. If it’s been fermenting for less than 12 hours, it might thicken up with more time.

    If the yogurt is too tart or sour, you can reduce the fermentation time in your next batch by an hour or two.

    Why is my Yogurt Grainy?

    Using commercial yogurt that has additives can cause the resulting yogurt to be grainy. Try and stick to plain yogurt without any flavorings.

    I’ve found that add-ins such as vanilla or spices can sometimes make the yogurt grainy. Fully incorporating these ingredients into the milk with a whisk can help reduce graininess.

    How Long Can Yogurt be Stored?

    Yogurt can be stored in the refrigerator for 2 to 3 weeks. You can store it in the freezer for up to 3 months.

    If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.

    • Instant Pot DUO Beginner’s Manual
    • Instant Pot ULTRA Beginner’s Manual
    • Instant Pot DUO EVO PLUS Beginner’s Manual
    • Instant Pot DUO NOVA Beginner’s Manual
    • Instant Pot DUO GOURMET Beginner’s Manual
    • Instant Pot DUO CRISP Beginner’s Manual
    • Instant Pot PRO Beginner’s Manual
    • Instant Pot PRO CRISP Beginner’s Manual

    Instant Pot No Boil Yogurt – Ingredients

    Instant Pot Cold Start Yogurt ingredients - fairlife milk, plain yogurt
    • Ultra pasteurized milk (Fairlife)
    • Plain yogurt

    More details in the recipe card at the bottom of this post

    How to Make Yogurt in the Instant Pot (Step by Step Instructions)

    1. Add milk to clean the inner pot.
    2. Stir in the yogurt starter and close the lid.
    3. Program the Instant Pot Yogurt function.
    4. Check to see if the yogurt is set.

    Add Milk to Inner Pot

    Instant Pot Cold Start Yogurt Instructions 3 - Paint the Kitchen Red
    • Make sure the inner pot is very clean.
    • Add the milk to the inner pot.

    Stir in Yogurt Starter and Close the Lid

    Instant Pot Cold Start Yogurt Instructions collage - stir in yogurt, close lid
    • Whisk in the yogurt culture.
    • Close with the Instant Pot lid, glass lid, or silicone lid. Place a paper towel below the lid, if desired, to catch condensation.

    How to Program the Instant Pot Yogurt Function For Every Model

    If your Instant Pot has no Yogurt button, you can still make yogurt if it has the Sous Vide button. If you don’t see your model below, it’s because it has neither the Yogurt nor the Sous Vide smart program e.g. the Instant Pot Lux does not have a Yogurt or Sous Vide smart program.

    Instant Pot Duo

    Instant Pot Duo display panel black and white

    1. Press the Yogurt button multiple times to toggle between Less, Normal and More till Normal is selected. *
    2. Press + or – to set the time to 09:00 (9 hours).
    3. The Instant Pot display will go to On.
    4. Once the Instant Pot has reached the fermentation temperature (approximately 110 degrees Fahrenheit), the display will change to 09:00 and begin counting down.
    5. After 9 hours the display will go to 00:00 and beep.

    * Some models have an Adjust button. If that applies to your model, press Adjust repeatedly to toggle between Less, Normal and More.

    Instant Pot Duo Gourmet

    Instant Pot Duo Gourmet Display Panel
    1. Press the Yogurt button multiple times to toggle between Less, Normal and More till Normal is selected.
    2. Press + or – to set the time to 09:00 (9 hours).
    3. The Instant Pot display will go to On.
    4. Once the Instant Pot has reached the fermentation temperature (approximately 110 degrees Fahrenheit), the display will change to 09:00 and begin counting down.
    5. After 9 hours the display will go to 00:00 and beep.

    Instant Pot Duo Nova

    Instant Pot Duo Nova Display Panel

    1. Press the Yogurt button multiple times to toggle between Less, Normal and More till Normal is selected.
    2. Press + or – to set the time to 09:00 (9 hours).
    3. The Instant Pot display will go to On.
    4. Once the Instant Pot has reached the fermentation temperature (approximately 110 degrees Fahrenheit), the display will change to 09:00 and begin counting down.
    5. After 9 hours the display will go to 00:00 and beep.

    Instant Pot Duo Plus

    Instant Pot Duo Plus display panel
    1. Press the Yogurt button multiple times to toggle between Less, Normal and More till Normal is selected.
    2. Press + or – to set the time to 09:00 (9 hours).
    3. The Instant Pot display will go to On.
    4. Once the Instant Pot has reached the fermentation temperature (approximately 110 degrees Fahrenheit), the display will change to 09:00 and begin counting down.
    5. After 9 hours the display will go to 00:00 and beep.

    Instant Pot Duo Evo Plus

    Instant Pot Duo Evo Plus Display Panel closeup with 00 05 and all the buttons - Paint the Kitchen Red
    1. Press the Yogurt button.
    2. Turn the knob to toggle between Custom, Pasteurize and Ferment. When Ferment is blinking, press the knob to select it.
    3. The time will be blinking.
    4. Turn the knob to change the time to 09:00.
    5. Press the knob to confirm.
    6. The temperature will be blinking. If Low is blinking, turn the knob to change it to High and press the knob to confirm. If High is blinking, don’t change it.
    7. Press Start.
    8. The Instant Pot display will go to On.
    9. Once the Instant Pot has reached the fermentation temperature (approximately 110 degrees Fahrenheit), the display will change to 09:00 and begin counting down.
    10. After 9 hours the display will go to 00:00 and beep.

    Instant Pot Duo Crisp

    Instant Pot Duo Crisp Display Panel
    1. Press Sous Vide.
    2. Press Time + or – to change the time to 09:00.
    3. Press Temperature + or – to change the temperature to 110 degrees Fahrenheit.
    4. Press Start.
    5. Once the Instant Pot has reached the fermentation temperature (approximately 110 degrees Fahrenheit), the display will change to 09:00 and begin counting down.
    6. After 9 hours the display will go to 00:00 and beep.

    Instant Pot Pro Crisp

    Instant Pot Pro Crisp Display Panel
    1. Press the Sous Vide button.
    2. The time will be blinking. Turn the knob to change the time to 09:00.
    3. Press the knob to confirm.
    4. The temperature will be blinking. Turn the knob to change the temperature to 110 degrees Fahrenheit.
    5. Press Start.
    6. The Instant Pot display will go to On.
    7. Once the Instant Pot has reached the fermentation temperature, the display will change to 09:00 and begin counting down.
    8. After 9 hours the display will go to 00:00 and beep.

    Instant Pot Max

    Instant Pot Max Display Panel

    1. Touch Yogurt.
    2. Touch the Hour in the Time field and turn the knob to 09 for 9 hours.
    3. Touch Temperature.
    4. Turn the knob to set the temperature to 110 degrees Fahrenheit.
    5. Touch Start.
    6. Once the Instant Pot has reached the fermentation temperature (110 degrees Fahrenheit), the display will change to 09:00 and begin counting down.
    7. After 9 hours the display will go to 00:00 and beep.

    Instant Pot Ultra

    Instant Pot Ultra display panel
    1. Turn the knob till the Yogurt smart program is blinking.
    2. Press the knob to select Yogurt.
    3. The time will have a box around it that’s blinking. Press the knob to choose it. Now, the time will be blinking.
    4. Turn the knob to change the time to 09:00 (9 hours) and press the knob to confirm it.
    5. Turn the knob to go to Temp and press the knob to choose it.
    6. Turn the knob to toggle between Low, Medium, High and Custom. When Custom is blinking, press the knob to select it.
    7. The temperature will be blinking.
    8. Turn the knob to select 110 degrees Fahrenheit.
    9. Press Start.
    10. Once the Instant Pot has reached the fermentation temperature (approximately 110 degrees Fahrenheit), the display will change to 09:00 and begin counting down.
    11. After 9 hours the display will go to 00:00 and beep.

    Instant Pot Smart WiFi

    Instant Pot Smart Wifi display panel
    1. Press the Yogurt button multiple times to toggle between Less, Normal and More till Normal is selected.
    2. Press + or – to set the time to 09:00 (9 hours).
    3. The Instant Pot display will go to On.
    4. Once the Instant Pot has reached the fermentation temperature (approximately 110 degrees Fahrenheit), the display will change to 09:00 and begin counting down.
    5. After 9 hours the display will go to 00:00 and beep.

    Check to see if Yogurt is Set

    Instant Pot Cold Start Yogurt Instructions 3 - Paint the Kitchen Red
    • Remove the lid.
    • Taking care not to disturb the yogurt too much, use a clean spoon to remove a teaspoon of yogurt. Check to make sure the yogurt is set: taste to make sure it is thick enough and tart enough.
    • If it’s still too thin or not tart enough, cover again and set the Yogurt program for another 2 hours.
    • If it is ready, take the inner pot out of the base unit, cover and refrigerate immediately.
    • Be careful not to disturb the yogurt too much. The yogurt will thicken some more in the refrigerator.
    bowl of yogurt with granola and raspberries

    Instant Pot Yogurt

    This Cold Start Instant Pot Yogurt is a quick way to make yogurt. For best results with this no boil recipe, use ultra pasteurized Fairlife milk and plain yogurt as a starter.
    4.93 from 13 votes
    PRINT PIN RATE
    Prep Time: 10 minutes
    Cook Time: 9 hours 10 minutes
    Total Time: 9 hours 20 minutes
    Servings: 8
    Calories: 81
    Author: Paint the Kitchen Red

    Equipment

    • Instant Pot
    • Cheesecloth
    • Whisk

    Ingredients
      

    • 1 Tbsp plain yogurt preferably full fat
    • 4 cups ultra pasteurized, ultra filtered milk preferably Fairlife brand

    Optional Ingredients

    • 1/2 cup sweetened condensed milk
    • 1 tsp vanilla extract

    Instructions
     

    • Make sure the inner pot is completely clean.
    • Pour milk into inner pot.
    • Add the yogurt and optional ingredients to the milk and use a clean whisk to incorporate the ingredients into the milk.
    • Close the Instant Pot lid and set to Yogurt mode for 9 hours. See blog post for instructions on each model.
    • Press Cancel and open the Instant Pot. If the yogurt appears to be thickened, use a clean teaspoon to take out a small amount of yogurt and see if it's thick enough and tart enough for you. If it isn't, put the lid back on and let it run through the Yogurt program for another 2 hours.

    Notes

    • I used the full-fat variety of Fage brand of yogurt.
    • Remember to save a few teaspoons of your plain yogurt for the next batch.
    • See the blog post for more detailed recipe tips.

    Nutrition

    Serving: 0.5 cup | Calories: 81 kcal | Carbohydrates: 4 g | Protein: 7 g | Fat: 4 g | Saturated Fat: 3 g | Cholesterol: 15 mg | Sodium: 61 mg | Sugar: 4 g
    Course Sides
    Cuisine Miscellaneous
    Main Ingredient vegetarian
    Have you made this recipe? I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed or #PaintTheKitchenRed!

    Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!

    I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

    If you loved this recipe, please give it a five ⭐ rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!

    BACK TO TOP

    Recipes That Use Yogurt

    Instant Pot Chicken Shawarma

    Instant Pot Chicken Shawarma requires very little hands-on time and delivers a delicious punch of bold flavor.   Serve in a pita or flatbread or as part of a rice bowl, with hummus, garlic or tahini sauce, hot sauce, pickled baby cucumbers, lettuce, tomatoes.
    GET RECIPE DETAILS
    Instant Pot Chicken Shawarma - pita with white sauce, chicken, salad greens, halved cherry yellow and red tomatoes on parchment placed on a large white plate with French fries and white sauce and folded shawarma

    Instant Pot Biryani with Lamb

    Instant Pot Lamb Biryani is an aromatic one-pot dish made with basmati rice and lamb.  Flavored with complex spices, it is topped with caramelized onions, raisins, and nuts.  One of my favorite recipes, it’s the pressure cooker version of a family recipe for biryani.  A feast in every bite!
    GET RECIPE DETAILS
    Instant Pot Biryani with Lamb landscape with 2 brass bowls on blue table - Paint the Kitchen Red

    Lamb Curry – Rogan Josh (Instant Pot and Stovetop)

    This lamb curry is a signature North Indian Kashmiri lamb curry that can also be made with beef. Tender morsels of lamb are pressure cooked to perfection in a vibrant aromatic sauce. Fragrant whole spices such as cloves, cinnamon, and cardamom combine with ground Indian spices such as coriander, cumin, and Kashmiri chili powder to create a flavor-packed combination. Stovetop and Instant Pot instructions included.
    GET RECIPE DETAILS
    Instant Pot Rogan Josh in a copper dish with whole spices and cilantro in background
    « How to Use Instant Pot Delay Start
    Instant Pot Air Fryer Chicken Wings »

    Reader Interactions

    Comments

    1. Robin

      December 31, 2022 at 7:21 pm

      5 stars
      By far the best and easiest yogurt recipe I have made. I used 2% Fairlife and added the nonfat milk and it came out so thick and creamy! Thank you so much!

      Reply
      • Paint the Kitchen Red

        January 04, 2023 at 9:53 pm

        Robin, I’m so glad you liked it.

        Reply
    2. Sibby

      October 20, 2022 at 6:54 pm

      5 stars
      This is a fantastic recipe and so easy! I used 2% ultra-filtered milk and 3tbsp Siggis plain yogurt (nonfat) , 1/3 cup condensed at 111F sous vide for 12 hours. Perfection! Thank you! I may try it with almond milk next time. I do like a “thickish” pourable yogurt sometimes. Thanks again!

      Reply
      • Paint the Kitchen Red

        October 23, 2022 at 8:16 pm

        Sibby, thank you so much for providing details on how you made it. Glad that it worked for you. And do let me know if you try it with almond milk!

        Reply
      • Sibby

        December 20, 2022 at 3:31 pm

        Okay, second comment on this… This is the recipe that keeps on giving!! I have made chocolate yogurt (sprinkle on a little chocolate mint granola or fruit) and almond eggnog yogurt (top with sugar cookie or cinnamon granola) and 1% yogurt. This is just so easy and so fabulous. I am excited to see what I can think up next!! Maybe cucumber mint this summer or lemon with lavender!! Hmmm…. THANK YOU!!!!

        Reply
        • Paint the Kitchen Red

          December 27, 2022 at 9:50 am

          Wow, Sibby. Thank you for following up! Your variations sound amazing!

          Reply
    3. Sibby

      October 20, 2022 at 6:53 pm

      5 stars
      This is a fantastic recipe and so easy! I used 2% ultra-filtered milk and 3tbsp Siggis plain yogurt, 1/3 cup condensed at 111F sous vide for 12 hours. Perfection! Thank you! I may try it with almond milk next time. I do like a “thickish” pourable yogurt sometimes. Thanks again!

      Reply
    4. Lynn

      August 21, 2022 at 2:01 pm

      Hi!! My fiends make this all the time and it’s delicious! Can I
      Make this in a crockpot? I don’t have an instapot. Please help!

      Reply
      • Paint the Kitchen Red

        August 22, 2022 at 8:32 am

        Lynn, I am sorry but I’ve not tried it in the slow cooker. If you can set the temperature to 110 degrees F, it might work.

        Reply
    5. Susan

      August 20, 2022 at 11:00 pm

      5 stars
      My first time making yogurt with my favorite Fairlife milk and it came out perfect!!

      Reply
      • Paint the Kitchen Red

        August 21, 2022 at 9:33 am

        Awesome! I’m glad to hear it, Susan!

        Reply
    6. Patricia Dudley

      June 01, 2022 at 7:20 am

      We love this yogurt, I even got my husband to eat it. I’ve been making it for several years. My question is, I put my yogurt in 1 cup containers after it has been in the refrigerator over night. Can I put the mixture in the cup containers in the instant pot? Do I need to cover them, can I layer them if they are covered?I know I would need to add 1.5 cups of water. Do I need to do anything else? That would save me a lot of time. Thank you so much for your help.

      Reply
      • Paint the Kitchen Red

        June 01, 2022 at 1:07 pm

        Patricia, yes I have made it in individual cups. Covering is not necessary but it can prevent condensation from falling in. And yes, you should be able to layer them. You can also add the starter to the individual jars (about 1/2 pint milk + 1 tsp yogurt)

        Reply
    7. Sue

      April 20, 2022 at 8:23 am

      Hi, I want to try making this yogurt in my new InstantPot Ultra. Can you tell me if I can use the glass lid that came with my unit? Or do I have to use the InstantPot lid and lock it?

      Reply
      • Paint the Kitchen Red

        April 21, 2022 at 1:29 pm

        Sue, yes you should be able to use it.

        Reply
    8. Kim

      December 11, 2021 at 9:47 am

      What are your thoughts and recommendations for making a reduced fat yogurt with 1%, 2% or fat-free ultra pasteurized milk?

      Thank you

      Reply
      • Paint the Kitchen Red

        December 13, 2021 at 8:57 pm

        Kim, thanks for your question. If you’re using lower fat milk, 2% should be just about as good as whole, but if you’re doing 1% or nonfat, you might find the yogurt to be less creamy. Try adding 2 to 4 tablespoons of nonfat dried milk. Hope that helps.

        Reply
    9. Margaret

      November 02, 2021 at 3:09 pm

      5 stars
      I had tried several ways to make this type of yogurt in my instant pot and failed 2 out of three tries. I used your method adding 1/3 cup dried milk and set the yogurt time to 9 hours instead of 8. TA DAH!! Perfect, perfect, perfect! Thank you!

      Reply
      • Paint the Kitchen Red

        November 02, 2021 at 3:54 pm

        Yay, I’m so glad it worked for you! Thank you for letting me know 🙂

        Reply
    10. Patricia Gaedeke

      October 29, 2021 at 3:48 pm

      5 stars
      This is a perfect recipe for my Duo Evo Plus.

      I just got the Ninja Food XL SmartLid 601. Do you have a recipe for yogurt using the Fairlife Milk?

      Reply
      • Paint the Kitchen Red

        October 29, 2021 at 4:01 pm

        Hi Patricia, you should be able to press Temp, select ‘Fer’, press Time, adjust the incubation time, and press Start. Does that help?

        Reply
    11. Helen Outzen

      October 05, 2021 at 7:20 am

      5 stars
      Hi, made my first batch last night and I used little jars to pre-pour the yogurt before I put it in the IP. I have been buying yogurt in little glass jars and I thought they were too cute to throw away so I kept them and ordered silicone lids for them. They worked perfect! My question to you is have you tried putting fruit in the bottom of jars before adding the mixture on top? If yes, what do I need to do, if anything, to add the fruit or would that interfere with the fermentation of the yogurt?

      Reply
      • Paint the Kitchen Red

        October 12, 2021 at 1:01 pm

        Helen, I would try experimenting with one jar. I usually add fruit at the end when I’m ready to eat the yogurt.

        Reply
    12. Maggie hayes

      June 30, 2021 at 10:01 am

      Why do you say do 9 hours for yogurt? I’ve seen it in the Insta pot cookbook for 8 hours.

      Reply
      • Paint the Kitchen Red

        June 30, 2021 at 7:11 pm

        Hey Maggie, that’s just the amount of time that I use. Give it a try at 8 hours and see if it’s set. If it is and it’s sour enough, refrigerate it and it not, program the Yogurt function for another hour.

        Reply
    13. Nikki Isakson

      June 06, 2021 at 11:23 am

      5 stars
      Hi Neena – I’ve been making the Fairlife yogurt in my IP for a couple of years and have finally perfected MY recipe. I use only Fairlife milk and starter from my last batch of Fairlife greek yogurt. It is perfect every time. A question-I strain my yogurt for at least 24 hrs in a yogurt strainer and get between 2-2.5 cups of whey. Do you have any idea of what the nutritional content of the whey is? I am KETO and it would be handy to know. I eat it A LOT.

      Reply
      • Paint the Kitchen Red

        June 09, 2021 at 2:10 pm

        Nikki, thanks for your question. I use myfitnesspal to calculate nutritional content of recipes and I was able to find this article – hope it helps! https://www.myfitnesspal.com/food/calories/whey-liquid-from-homemade-yogurt-217318323

        Reply
    14. Ann

      May 26, 2021 at 9:51 am

      Hello Neena,
      Is it OK to use whole fat yogurt culture made from sheep’s milk or goats milk along with the carton of fairlife? I am wondering if mixing the two may have bad outcome.
      Thanks,
      Ann

      Reply
      • Paint the Kitchen Red

        May 26, 2021 at 11:45 am

        Hi Ann, since I haven’t tried it I can’t say for sure but I would think it’s fine. Why don’t you try making a small jar of it so you don’t waste milk? Do keep me posted.

        Reply
    15. Bob

      May 02, 2021 at 12:28 pm

      Is it possible to double or triple this recipe?

      Reply
      • Paint the Kitchen Red

        May 02, 2021 at 12:32 pm

        Hi Bob, yes you can. My only concern would be if you’re substituting ingredients other than what I recommend, you might want to try it out with a smaller quantity (you can even do a mason jar’s worth placed on a trivet). Hope you enjoy it.

        Reply
        • Jana

          September 02, 2022 at 3:06 pm

          4 stars
          Hi, when do I add the sweetened condensed milk?
          When do I add the vanilla extract and/or other spices?

          Thank you kindly!!!

          Reply
          • Paint the Kitchen Red

            September 02, 2022 at 3:37 pm

            Hi Jana, sorry if it wasn’t clear but you add the optional ingredients (vanilla and condensed milk) in step 2 with the starter. Add the milk and then whisk in the two additional ingredients. Hope you enjoy it.

            Reply
        • Andrea

          November 12, 2022 at 12:39 pm

          5 stars
          Can you please tell me how you defrost your starter? I’ve just started making homemade yogurt and have been experimenting with which milk, and how sweet we want it. I finally settled on the 2% Fairlife milk, with the Fage Total 2% for the original starter. We’ve decided to add sweetener when it’s done, as my son prefers his much sweeter than I do.

          Unfortunately, my first batch with my homemade started did not set up properly, which I’m fairly certain is my own fault. I froze two starters in case I forgot to take some out of the next batch, since I’m not in the habit of it yet. The first starter I defrosted in the fridge. It was supposed to only be in there overnight, but something came up and it was in there two days. It was very separated and I wasn’t sure if it should be or not, so I trashed it. The second one, and here’s when I messed up, I put in the microwave on defrost for just 15 seconds so I wasn’t trying to blend a solid chunk. Fairly certain I killed the starter doing this.

          So, how do you defrost yours? Is it normal for it to separate? If it is, should I do something with it before blending it with the milk, or is it simply ok as is? Any tips you can give this newbie yogurt maker will be greatly appreciated.

          Reply
          • Paint the Kitchen Red

            November 14, 2022 at 2:11 pm

            Hi Andrea, I’m thinking that the first one should have been okay – it can seem separated and it’s fine. The second one was definitely the microwave killing the cultures. I just take my starter out of the freezer (frozen in 1 Tbsp cubes) a couple of hours before I need it and let it come to room temperature. I’m sorry you’re having trouble. I wonder if adding a little milk powder when you’re making the yogurt might help.

            Reply

    Questions, Comments? I love hearing from my readers and I reply to all comments! Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate This!




    Primary Sidebar

    Neena in red sweater head tilted

    Hi, I'm Neena and welcome! I am the creator, photographer, and author of recipes and tips at Paint the Kitchen Red. I live in the glorious west in Salt Lake City, Utah with my family.

    More about me →

    Popular

    • Easy Instant Pot Fried Rice Recipe (Chinese Style)
    • Coconut Chicken Curry Soup
    • Instant Pot Sausage Pasta in Creamy Tomato Sauce
    • Best Instant Pot Jambalaya Recipe

    Seasonal

    • Coconut Chicken Curry Soup
    • Instant Pot African Peanut Stew
    • Vegetarian Instant Pot Moroccan Stew
    • Creamy Instant Pot Chipotle Shrimp Soup

    Footer

    AS FEATURED ON

    Paint the Kitchen Red As Featured On Huffington Post, BuzzFeed, Brides.com, CNBC, msn, NBC News, Popsugar

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    Web Stories

    • Google Web Stories

    Instant Pot

    • Recipe Index
    • Tips and Resources

    Air Fryer

    • Recipes

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Paint the Kitchen Red