French Style Potted Yogurt Recipe, No-Boil Method – Copycat of La Fermière Yogurt

December 29, 2017Van
Blog post

Prep time: 5 minutes

Cook time: 12 hours

Serves: 18 (4 oz Jars)

This French Potted Yogurt is the most decadent yogurt, it’s thick, creamy and smooth. This recipe uses ultra-pasteurized half and half, so there is no need to boil it before incubating. Each serving is individually cultured in the glass “pots” to preserve the thick creamy texture.  If you’re a fan of La Fermière Yogurt that comes in adorable clay pots, you will love this recipe!

It’s very delicious plain, but you can add vanilla paste or extract to make vanilla yogurt or top with your favorite berries, fruit curd or granola. You can easily make half this recipe if you can’t fit all the jars into your pot.

I also have a Copycat Recipe for Oui French Vanilla Yogurt here that you might enjoy.

French Style Potted Yogurt

Only 3 Ingredients are needed for this recipe

Yogurt Recipes

Print Recipe

French Style Potted Yogurt Recipe, No-Boil Method

  • Prep time: 5 minutes
  • Cook time: 12 hours
  • Serves: 18 (4 oz Jars)

Copycat Recipe of La Fermière Yogurt

www.foodisafourletterword.com

Ingredients

  • ½ Gallon Ultra-Pasteurized Half and Half, (8 Cups)
  • 4 Tablespoons Plain Yogurt with active cultures
  • 14 Oz Can Sweetened Condensed Milk
  • 1 Teaspoon Vanilla Paste or Extract, (optional)

Method

  • 1)

    Pour the condensed milk into a large bowl, then add two cups of the half and half. Using a whisk, mix until the everything is completely combined, this step is important because it insures that you’ll end up with smooth yogurt.

  • 2)

    Place the 4 Tablespoons of yogurt into a small bowl and add ½ Cup of the Half and Half and mix well with a whisk until the yogurt is completely smooth.

  • 3)

    Pour the yogurt mixture and the rest of the half and half into the large bowl (add 1 Teaspoon of vanilla paste or extract if you want to make vanilla yogurt). Whisk well so the mixture it’s evenly combined.

  • 4)

    Ladle the mixture into small glass jars / pots and seal with the lids. Incubating the yogurt single serving jars protects the thick creamy texture.

  • 5)

    Place 2 cups of water into the Instant Pot liner to help circulate the heat, stack your jars in the liner & close the Instant Pot lid. Use the “Yogurt” setting on Normal for 12 hours (if you like your yogurt more tart, incubate anywhere from 12-24 hours). This recipe will work with any Yogurt Maker. Refrigerate for at least 4 hours before serving. Enjoy!

Notes

*If you wanted to make plain yogurt, just leave out any sweeteners. In place of condensed milk you can use ½ cup of honey, maple or agave.

*If you prefer to use granulated sugar as your sweetener, heat ¾ Cup of Sugar and 1 Cup of the half and half in a sauce pan, as soon as all the sugar has disolved add it to the rest of your half and half and stir well. In a separate bowl Mix a ½ Cup of the Half and Half and yogurt starter and whisk well. Combine the yogurt with the rest of the half and half and stir well and place into jars.

*If you are using twelve 4 oz jars, use 5 cups of half and half, about ¾ can of condensed milk and 3 Tablespoons Plain Yogurt with live active cultures. Or you can easily make half of the original recipe.

 

 

Supplies to make this recipe







 







72 Comments

  • Brooke

    December 30, 2017 at 11:52 am

    Can you make this without adding the simple syrup if you are looking for a lower carb option? I assume it will be very tangy but I could sweeten individual servings to taste.

    1. Van

      December 30, 2017 at 6:27 pm

      Hi Brooke, you can definitely make this without the sugar/simple syrup. Hope you enjoy it!

      1. Andi

        May 23, 2018 at 10:48 am

        Hi, I just had French style for the first time yesterday and I’m hooked, I’d pick it over a dessert anytime, I had Oui so I was wondering which of your two copy cats you prefer? Also could I use agave syrup instead of sugar in either recipe?

        1. Van

          May 23, 2018 at 7:19 pm

          Hi Andi, the copycat of La Fermiere is the most popular yogurt recipe on my blog – I don’t make it as often as the Oui version because of the fat content, but it’s definitely more of a treat. You could use agave instead of sugar in either recipes.

  • Juni

    January 6, 2018 at 6:57 am

    Hello Van,
    Last week I was looking at your post I could have sworn I read the recipe using sugar as the sweetener (?) I’d prefer not using condensed milk for the yogurt. Would you send me your previous recipe? Thanks

    1. Van

      January 7, 2018 at 5:09 am

      Hi Juni, I updated it again with the option to use granulated sugar, just look under the Method section.

  • Laura

    January 6, 2018 at 11:51 pm

    Van, did you change the recipe? When I first read the recipe I thought it mentioned using a simple syrup of sugar and water. Now it says sweetened condensed milk. I thought I was going nuts until I noticed the simple syrup mentioned in one of the comments. Could you send me the amounts of sugar and water to make the syrup since it is no longer in the recipe?

    1. Van

      January 7, 2018 at 5:11 am

      Hi Laura, yes I did – I wanted to streamline it so there was no need for a stovetop. I updated it again, just look under Method, there are measurements and instructions for using granulated sugar.

  • Ashley

    January 8, 2018 at 2:09 am

    I know in my area you can’t find ultra pasterurized cream. Would I need to boil?

    1. Van

      January 8, 2018 at 3:51 am

      Hi Ashley, yes you’d have to do the boil method. Heat it up
      to 180F, then let it cool to 110F before adding your yogurt starter. You really need a thermometer for this method

  • Van

    January 8, 2018 at 3:55 am

    Hi Vickie, did the pot feel warm? The only other thing I can think of is the starter, was it a brand new container of yogurt?

  • Stephanie

    January 8, 2018 at 2:34 pm

    This was the best tasting and creamist Yogurt! My 18month old eats a full serving and asks for more! I am now making another recipe you have linked here but am wondering of you have the nutritional analysis for this or the Vietnamese potted yogurt. Thank you. And thank you for sharing. Absolutely wonderful!

    1. Van

      January 10, 2018 at 9:33 pm

      I’m so glad you love it! It’s really good for babies and kids, I know that it’s higher fat than regular yogurt, but that’s great for them. The nutritional value for the yogurt would depend on which milk you are using. Do you plan to use Fairlife milk? With Fairlife a cup of yogurt would have 13g of Protein, with regular Organic Milk a cup of yogurt would have 8g of Protein.

    2. Cissy

      May 30, 2018 at 8:02 am

      What about the sugar/carb content? This is the only yogurt my husband will eat, but he’s diabetic.

      1. Van

        May 30, 2018 at 8:15 am

        Hi Cissy, sorry I don’t know what the carb content is. Does he need to avoid sugar? You can leave out the sugar in this recipe or replace it with stevia.

  • Vickie Fowler

    January 12, 2018 at 1:30 am

    Turns out the 4 jars on the bottom set up just fine but the jars on top were barely warm. I took out the ones that st up and put the others in with more water. Set the time for an additional 5 hours and they were perfect. I don’t know if stacking is a bad idea or to just add more water next time.

    1. Van

      January 13, 2018 at 5:02 pm

      I make yogurt weekly and always stack my jars. I think you’re right, adding more water might make a difference. I’m glad they set up with the additional time.

  • suyin

    January 13, 2018 at 8:16 pm

    Can I make the yogurt directly in the inner pot without putting them in small jars?

    1. Van

      January 14, 2018 at 4:27 am

      Hi Suyin, yes you can make this directly in the inner pot, the texture will be a little different, it’s not as thick. Just be sure to refrigerate it for at least 4 hours in the pot before transferring the yogurt to another container.

  • Lee

    January 16, 2018 at 6:45 pm

    I do not have an instant pot, would this no-boil recipe work in the oven with lights on plus adding a pot of hot/boiling water (next to them) in the oven for 8 hours? Or, since i’m without an instant pot, i must boil before executing the oven method? Thanks!

    1. Van

      January 17, 2018 at 12:00 am

      Hi Lee, have you had success with using the oven method for other yogurt recipes in the past? If you have, then this should work in the oven as well. Do you also keep the oven light on to keep it warm?

      If you think you’ll make yogurt often, it might be worth it to invest in a yogurt maker. This one works well and will give you consistent results.

  • Michelle

    January 17, 2018 at 7:46 pm

    What size jars did you use? Brand? Thank you!

    1. Van

      January 18, 2018 at 3:09 am

      I use 6 oz jars made by Euro Cuisine and 4 oz jars made by Ball



  • Heather

    January 29, 2018 at 7:41 pm

    I wanted to say how much I enjoyed this recipe: I have been majorly jonesing for La Fermiere, and this recipe really hit the spot! Also I figured that I’d share how I simplified it in two ways: 1) rather than dirtying two bowls, I used only one bowl. I mixed the condensed milk with some of the h&h until smooth. Then I added in my yoghurt starter to the same bowl, and mixed again until smooth. Last, I added in the rest of the h&h. 2) The recipe calls for vanilla paste, which I didn’t have and couldn’t acquire in time yesterday to start the recipe. I used the same amount of vanilla extract, and it worked perfectly.

    Thank you for developing and sharing this recipe!

    1. Van

      January 29, 2018 at 9:20 pm

      Hi Heather, I’m so glad you enjoyed the recipe. Thank you for sharing your tips!

  • Cara

    February 2, 2018 at 1:32 pm

    So I had an epic fail or at least I thought so…my instapot was not on when I woke up. Think my stinker cat bumped the plug. I started it at 11:pm and when I woke this am it was off. I put it in the fridge as it seemed pretty solid. I did reluctantly try a taste and it was great. Just wondering if I should save it or pitch it as I don’t know how long it sat with out the pot being on? Thanks for your help in advance!

    1. Van

      February 2, 2018 at 1:38 pm

      Hi Cara, it’s totally fine. There’s actually a method for people who don’t have the yogurt function on their IP, where they leave the yogurt in the pot and wrap a towel around it without the pot being on for 8 hours. And some people actually just make yogurt at room temp when it’s hot or in the oven with the oven light on.

  • Cara

    February 2, 2018 at 3:54 pm

    Thank you so much! My son and I split one this afternoon and it was the very best yogurt we have ever had! A million thanks!!

    1. Van

      February 2, 2018 at 5:42 pm

      You’re welcome Cara! So awesome to hear that you and your son love the yogurt!

  • Lorie

    February 4, 2018 at 6:52 am

    Could you use low fat or no fat sweetened condensed milk?

    1. Van

      March 5, 2018 at 9:15 pm

      Hi Lorie, yes you could. You can also leave out sweeteners if you prefer.

  • Lorie

    February 4, 2018 at 6:52 am

    Could you use low fat or no fat sweetened condensed milk?

    1. Van

      February 4, 2018 at 7:01 am

      Hi Lori, yes low fat or no fat sweetened condensed milk would work great in this recipe.

  • j

    February 6, 2018 at 12:31 am

    I dont like very tart yogurt. What is the shortest time to incubate for the least amount of tart?

    1. Van

      February 6, 2018 at 3:48 pm

      Hi J, even with a 12 hour incubation this yogurt isn’t very tart at all. You could try doing 10 hours instead.

  • Crystal

    February 8, 2018 at 8:06 pm

    Do you think covering with foil would work/be safe? Or is it necessary to use the sealing lid for the jars?

    1. Van

      February 8, 2018 at 8:59 pm

      Hi Crystal, foil would work too, it’s just to help keep the condensation from getting into the yogurt

  • Margaret

    February 12, 2018 at 7:54 am

    I’m challenged. How does it look inside the IP, stacked?
    Can the jars sit on top of each other?
    Thanks for your recipe. I’m excited to try it once i figures this out.

    1. Van

      February 12, 2018 at 8:09 am

      Hi Margaret, the jars just sit on top of each other, so you can stack as many as you can fit in your Instant Pot.

  • Patty

    February 19, 2018 at 5:15 pm

    Thank you for sharing!! I made it this weekend and everyone is loving it that I may need to make another batch soon. My question is how many calories do you think there are in each 4oz jar? I made it exactly how you posted with vanilla extract. Thank you

  • Becky

    February 22, 2018 at 10:49 am

    Hello! I just recently tried the Oui French Style yogurt and it is so yummy! I was wondering if this could be done in the crockpot instead and how to do that. I have never made my own yogurt before, but this looks so easy I would love to try!!

    1. Van

      February 23, 2018 at 6:42 pm

      Hi Becky, you could make it in the crock pot. You can just use my recipe, but check out this page for the instructions for the crockpot ( you can just heat up to 115F if you’re using ultra pasteurized half and half): https://livesimply.me/2013/05/06/homemade-yogurt-in-the-crock-pot-recipe/

  • Rhonda Gladden

    February 25, 2018 at 9:44 am

    You have said to seal the jars by putting on the lids. I have yogurt jars that I got with a yogurt maker that has plastic lids. Would it be safe to use those in the Instant Pot? I’m afraid everything would explode!

    1. Van

      February 25, 2018 at 10:52 am

      Hi Rhonda, yes the plastic lids are fine in the Instant Pot for the Yogurt setting, the temp is only 110F-115F when you’re making yogurt.

  • Chantal

    February 25, 2018 at 10:37 am

    Hello!
    I’m so excited to try this. I have decided to order some of the pots you use. I love that you can put date on them!
    I wondered….if I have family that prefers different flavous…could I use the basic recipe but add fruit or coconut to some jars before incubation ? I am feeding 4 boys and a hubby who all have different taste! Thank you! 🙂

    1. Van

      February 25, 2018 at 10:55 am

      Hi Chantal, it’s a better idea to add the fruit or coconut after the yogurt is finished and has been refrigerated – the acid in the fruit could affect the culturing process. Hope your family enjoys it!

      1. Chantal

        February 25, 2018 at 11:04 am

        Perfect thank you for the help! I’m really excited to try. I can’t order the jars with the dates in Canada for a reasonable price. ..but I found the same ones without the date that will work just as well ! Lol Thank you again!

  • Mary

    February 25, 2018 at 12:03 pm

    Any way to cut the recipe down so there are only 8 jars? I don’t think my Instant pot 6 qt duo would handle 18 jars.

    1. Van

      February 26, 2018 at 12:21 pm

      Hi Mary, you can easily make half the recipe or even a little less if you need to, just keep the same incubation time. Hope you enjoy!

  • Erin

    February 26, 2018 at 11:11 am

    This is THE most amazing yogurt! I did not have enough room for three 6oz jars so I refrigerated them until the first incubation was done. I held my breath wondering if the 3 would work the next day and they did! I was wondering if you knew how much different the thickness would be if I just made it directly in the insert? I’ve been making Greek and having to strain is a real pain! I LOVE how thick this is. Thank you so much for sharing the recipe!

    1. Van

      February 26, 2018 at 12:26 pm

      So glad you love the recipe Erin! So many people have told me it’s their favorite yogurt! The thickness is the same when you make it in the insert, the texture only changes when you have to scoop it into other containers, if try to not disturb it too much, the texture will stay pretty similar – just refrigerate it for 6 hours before transferring it. You can also make half the recipe next time too. Thanks for trying out my recipe 😀

  • Kim

    March 4, 2018 at 3:51 am

    When picking out the culture yogurt is there a certain brand, or anything I should be looking for? This is my first time making yogurt! Also like the “oui” brands can you put cooked fruit in the bottom before adding the yogurt and processing? Thank you so much for the recipe!

    1. Van

      March 4, 2018 at 7:55 am

      Hi Kim, if you like Oui yogurt, use Oui plain yogurt as your starter. It’s better to add the fruit after the yogurt has been refrigerated. That’s awesome that you’re going to make yogurt for the first time, you’ll love it!

  • Kim

    March 4, 2018 at 3:54 am

    When picking out the culture yogurt is there a certain brand, or anything I should be looking for? This is my first time making yogurt!

  • Amy

    March 4, 2018 at 12:49 pm

    Fantastic! Made this without adding any sweetener and it was amazing. The kids loved it with strawberries and didn’t ask for honey or sugar to top it! Win in my book.

    1. Van

      March 4, 2018 at 2:10 pm

      That’s so awesome to hear Amy! So glad your family is enjoying it!

  • Brittney

    March 4, 2018 at 1:40 pm

    I tried Oui yougurt for the first time today and I think I’m hooked! I’ve been experimenting quite a bit with recipes in my instant pot and I think I’m ready to try to make yogurt. Would I just layer the jars directly in the water (meaning the bottom row is sitting in the water) or should I sit them on top of the trivet? Thank you!

    1. Van

      March 4, 2018 at 2:13 pm

      Hi Brittney, yes you can just place the jars directly in the water, you don’t need to use a trivet. If you like Qui, you’ll love this recipe, it’s even better!

  • Tracy

    March 18, 2018 at 8:20 am

    I have NEVER TASTED IT’S EQUAL!!!! This is absolutely the best yogurt I have ever had in my life! Thank you.

    1. Van

      March 18, 2018 at 9:22 am

      I’m so happy you love it Tracy! So many people have told me this is the best yogurt they’ve ever had 😀

  • SHERYL

    March 27, 2018 at 5:53 pm

    the “IP liner”.. is that just the IP pot inside or an actually liner for the pot? (sorry IP noob)

    1. Van

      March 27, 2018 at 8:08 pm

      Hi Sheryl, yes the IP liner is just the IP pot.

  • Molly

    April 24, 2018 at 9:11 am

    Hi Van, I am so glad to have found your blog! I love french style yogurt. I finally made this today and I can not wait to try it. I can not believe how easy it was to make. I couldn’t fit all 18 in my 8qt, so I put a few in my 3 qt. Now the hard part ……. waiting for it to be finished! I look forward to more of your recipes!

    1. Van

      April 24, 2018 at 9:17 am

      Hi Molly, thanks for trying my recipe – you will love this yogurt!!!

  • Deborah

    May 24, 2018 at 8:22 am

    I do not have an Instant Pot and I’ve never made yogurt before. But I love French Style Yogurt and want to try making it at home. My gas range has a bread proofing cycle. Testing the temperature of a bowl of water in this cycle, the temperature was in the range of 90-103*F. What is the temperature tolerance range for culturing the yogurt? Would the proofing oven be sufficient if the culturing time is increased? I will be using 5 oz glass jars for the yogurt. Is the water bath recommended always or just for the Instant Pot?

    1. Van

      May 24, 2018 at 3:07 pm

      Hi Deborah, the ideal temp for making yogurt is 110°F-115°F – I think you could make it work if you oven has a bread proofing setting, yogurt will still culture at around 100°F – you’ll have the best success if you heat the half and half to 115°F first before incubating in your oven. 90°F is a little low and could result in yogurt with a “slimy” texture – you could leave the oven light on + the bread proof setting so hopefully the temp stays at the higher end of the range.

  • Patti

    June 26, 2018 at 8:14 am

    Can’t wait to try this…I have 2 questions…
    1. Can I put fruit or jam in the bottom of the jars, then add mixture ?
    2. I don’t have an instant pot but I do have a Cuisinart electric pressure cooker. Any idea what setting I could use ?
    Thank You in advance
    Patti

    1. Patti

      June 26, 2018 at 8:42 am

      Hi. I was just reading the rest of the comments and got my answer regarding fruit in the jars before incubating !
      Still old like your thoughts on the Cuisinart settings ! :}

      1. Van

        June 26, 2018 at 10:58 pm

        Hi Patti, does your Cuisinart have a bread proofing setting? I’m unfamiliar with Cuisinart pressure cookers, so I don’t know the options that are one them. If there is a setting that will keep it at around 100°F-115°F – that would work, anything higher than that range will kill the yogurt cultures and anything lower than that range isn’t warm enough to keep the culture producing.

        1. Hi …No it doesn’t

          June 28, 2018 at 1:08 pm

          Hi…No it doesn’t and the keep warm button was way to high ! I followed your instructions on the Lux, but my pr cooker is way to small and even with a towel on it, it would keep the temp high enough ! But I figured out a solution. I used my Fresh Tech Water Bath canner on Low ! It worked perfectly and held between 111 and 115F ! BTW…This yogurt is Wonderful ! I put 2 Tbl of jam in the bottom of 10 half pint jars (apricot and raspberry ) and 3 jars plain. I used the sweetened condensed milk recipe !
          Thank You Again ! This is now my go to recipe for French Style Yogurt !!! :}

          1. Van

            June 28, 2018 at 3:44 pm

            Hi Patti, that’s awesome that you figured out a work around and I’m so glad you enjoyed the yogurt 😀

  • Mike

    July 5, 2018 at 7:02 pm

    After making it several times I have to say it’s not really the same as La Fermiere and I think it is primarily due to higher fat content in this recipe. This recipe actually produces more rich yogurt. I have compared them side by side, and even used the original La Fermiere plain yogurt as a starter.
    Half and half is around 11.5% fat vs. La Fermiere (plain) is 8.5%. Other varieties of La Fermiere have even lower fat content, but never as low as whole milk (4%). Something like half-half-and-half would probably be ideal, if it existed.
    Anyway, the recipe is great and I really appreciate it!

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