Creamy French Style Potted Yogurt Recipe (No-Boil Method)

December 29, 2017Van
Blog post

Prep time: 5 minutes

Cook time: 12 hours

Serves: 18 (4 oz Jars)

This has to be my favorite type of yogurt, French Style Potted Yogurt is individually cultured in clay or glass pots to preserve the thick creamy texture. If you’ve ever had Philadelphia-style soft serve ice cream, this is like the yogurt version of that!

It’s very delicious plain, but you can top with your favorite berries, fruit curd or granola. I think this tastes more like dessert than it doesn’t yogurt because it’s so creamy.

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

French Style Potted Yogurt

Only 4 Ingredients are needed for this recipe

Yogurt Recipes

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Creamy French Style Potted Yogurt Recipe

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


  • 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)


  • 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. Ladle the mixture into small glass jars / pots and seal with the lids.

  • 4)

    INSTAN POT: Stack your jars in the liner and seal 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). If you have two rows of jars, add a cup of water to the pot so the top row sets. Refrigerate for at least 4 hours before serving. Enjoy!

    ***This recipe will work with any Yogurt Maker as well


*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



  • 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.

          1. Leslie

            May 12, 2019 at 8:39 pm

            How much agave would you suggest?

          2. Van

            May 14, 2019 at 9:01 am

            Hi Leslie, about 1/3 – 1/2 Cup of agave should work nicely.

      2. Nicole Koch

        October 3, 2019 at 9:04 pm

        Every time I make this my top row doesn’t set up and the bottom row does. So I just cook the top row again, by itself, and then it works which I am happy to do because this recipe is so divine, but also it is a pain to do. I have 14 jars that fit perfectly in my 6 at. Instant pot and fit this recipe perfectly. So I want it to work so badly. I put the jars right in with no water and no insert. Could this be my problem? Any suggestions? Thank you for sharing this heaven sent recipe.

        1. Van

          October 6, 2019 at 5:13 pm

          Hi Nicole, if you have two rows, add a cup of water to the pot and that should fix your issue.

  • 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):

  • 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

    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!

        1. Leslie

          October 27, 2019 at 8:13 pm

          Still making this yogurt every 1-2 weeks! I’m so glad you have both the sugar and the sweetened condensed milk directions – that way I can still make it when I forget to pick up the condensed milk at the store :). Thanks again!!!

          1. Van

            October 30, 2019 at 1:25 pm

            You’re welcome Leslie! Glad this recipe has been so successful for you!

  • 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 😀


    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

    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!

  • Brent

    July 22, 2018 at 7:41 pm

    This is the most amazing yogurt I have ever had. I don’t have an instant pot, so I made it in my bread proofer. I made it in two 1 liter Weck Tulip jars (plus a few 4 ounce ball jelly jars for the extra.) It turned out perfectly, So thick, and rich. Scooping from the large jars it retains its thick consistency, and is perfect with a little bit of preserves on top.

    I used one of the liters as a base for frozen yogurt, I made a peach-ginger compote, and added one cup of it to the yogurt, mixed it up and put it through my ice cream maker. Once it was all whipped up I portioned it out into 12 4 ounce ball jars so that they are easily available for an after dinner treat – pre-portioned.

    It froze quite hard, but If I take it out right before I sit down to eat dinner it softens up enough to be perfect.

    I made it with the condensed milk, but in the future if I am going to eat it as yogurt (not frozen) I will probably not sweeten it, or use sugar because WOW – sweetened condensed milk has a lot of calories!

    Thank you for the great recipe!

  • Mandee W.

    July 30, 2018 at 7:02 pm

    I’ve never made yogurt before and I have the Bella 6qtpressure cooker. It doesnt have a yogurt setting on it. They have a recipe but uses whole milk. Could I just use this recipe instead and follow the instructions for theirs? Thank you!

    1. Van

      July 30, 2018 at 7:30 pm

      Hi Mandee, if they have instructions on how to make yogurt, you can use this recipe or any other yogurt recipe. You just need to follow their instructions for the incubation settings.

      1. Mandee w

        August 11, 2018 at 7:30 pm

        They give instructions but it says to cook directly in the pot using their soup setting. Would it remain thick if I transferred it to the jars or should I place in the jars first?

  • Gary

    August 23, 2018 at 11:43 am

    I don’t have a yogurt setting can I use the normal setting>

    1. Van

      August 23, 2018 at 1:00 pm

      Hi Gary, when you say normal setting, do you mean the pressure cook setting? If so, that won’t work since the temperature is too high to make yogurt. You can use this recipe, but use this technique for the Lux model to make yogurt:

  • Brent

    August 26, 2018 at 12:45 pm

    I made this recipe again, this time using sugar instead of sweeten condensed milk.

    I was feeling lazy, and didn’t want to heat any of the half and half to dissolve the sugar, so I put the sugar in the blender for 90 seconds until it turned into powdered sugar.

    It dissolved readily, and turned out great.

    I just wanted to share, as I think it was a good time saver!

  • Patti

    September 10, 2018 at 9:55 am

    Hi Van…I bought my 7 yr old grandson a yogurt maker as he tried my yogurt and LOVES IT ! (this recipe) The yogurt maker only holds 7 6oz jars…Do you think this recipe (with sweetened cond. milk) can be halved ? I’m assuming so, but would like your thoughts !
    Thanks Patti

    1. Van

      September 11, 2018 at 5:43 pm

      Hi Patti, that’s so cool that your grandson is going to make his own yogurt! You can definitely half this recipe. Hope he has fun with his yogurt maker 😀

  • Deb

    October 28, 2018 at 7:12 am

    I see questions about the water in the IP, but I don’t see any mention of adding water to the IP in the recipe. Also, the recipe mentions sealing the IP. Do you just mean putting the lid on it? Or actually sealing the vent?
    So excited to try this!

    1. Van

      October 28, 2018 at 4:56 pm

      Hi Deb, I updated the recipe since I tested it without water and it works fine and prevents condensation in the jars so you don’t need to add any water to the pot. Yes, I just mean put the lid on the Instant Pot, it doesn’t matter if you set the vent to sealing or not.

  • Eman

    February 12, 2019 at 6:58 am

    I tried your instant pox lux recipe and it worked get. I kept it in my regular IP on a Trivet in a dry pot for 24 hours and it was perfect even before that, but I kept it longer to get rid of the lactose. Do you think this recipe where there is no heating involved would work just as well? Thank you so much.

    1. Van

      February 12, 2019 at 8:49 am

      Hi Eman, you can use this recipe, but you will have to heat the ultra pasteurized half and half to 115F first and then follow the steps with the Lux method.

  • Marguerite

    March 6, 2019 at 4:45 am

    I love this recipe, it tastes great and the preparation is so easy. Just one thing, it tastes so good it must be high in calories and fat. Do you the nutritional information?

    1. Van

      March 13, 2019 at 10:02 pm

      Hi Marguerite, I’m so glad you love it! Sorry I haven’t calculated the nutritional info for it

  • Erma

    April 14, 2019 at 5:37 pm

    I can’t wait to try this yogurt! Do you think I can add splenda instead of condensed milk and how much should I put in?

    1. Van

      April 26, 2019 at 5:05 pm

      Hi Erma, check out this Splenda conversion chart, because it depends on which product you’re using. You’re converting 1 cup of sugar.

  • Claire

    April 22, 2019 at 6:58 am

    Thank you for the recipe. I made this last nite and enjoying my first jar this morning. I did make a couple modifications. Used ultra pasteurized whole milk, 1/2 can of sweetened condensed milk. And I prefer strawberry flavor so I used strawberry extract. I don’t have a yogurt maker, I have always made yogurt in the oven with the oven light on. I prefer warmed the jars in the oven with the light on. I whisked 1 cup of the whole milk with the half can of sweetened condensed milk. And then whisked the starter yogurt in. Since I don’t have a yogurt maker I did heat the rest of the whole milk to 115 degrees and then whisked the heated milk into the sweetened condensed milk/starter yogurt mixture. I also added the strawberry extract at the same time. I only had 8 oz Mason jars so I used those. I put all the jars into a cake pan, filled the jars and put on the lids. Placed the cake pan of jars into the oven, wrapped a towel around them and another towel on top. Left the oven light on all nite. Early this morning I pulled the cake pan of jars out of the oven, removed the towels and slid cake pan of jars into the fridge. After 4 hours of cooling I opened my first jar. Perfect consistency and sweetness. For the last 3 years I’ve been making Greek yogurt. Your yogurt recipe is now my new favorite. And no straining, doing the happy dance.

    1. Van

      April 26, 2019 at 5:02 pm

      Thanks for sharing your results Claire! So glad you’re happy with the recipe 😀

  • Laila

    April 26, 2019 at 1:53 pm

    I was wondering what the Macros would be for a 4 oz size of this recipe with the Sweetened condensed milk.
    currently going to be starting a reduce sugar challenge, and I fear I may miss out on this in my days to come. I do love it, and we make this recipe in the house often, in fact – my husband has said that we no longer need to purchase yogurts because he enjoys what I make better! Win WIn. But the Macros for 4 oz would be great!

    1. Van

      April 26, 2019 at 5:18 pm

      Hi Laila, sorry I don’t have the nutritional information for it. If you need to avoid using sugar, try this zero calorie / zero glycemic sugar replacement in this recipe. You’d need about 3/4 Cup of this to replace the sweetened condensed milk

  • Michelle

    May 6, 2019 at 7:18 pm

    THANK YOU FOR THIS RECIPE! I finally decided to give it a try. It was so easy and it’s sinfully delicious. My first thought was that it’s more like pudding than yogurt. This might be dangerous to my waistline!
    I’ve read the other posts here and since it’s possible to make this with no sweetener I’m going to assume it will be okay to make it with a half or a quarter of a can of sweetened condensed milk. However, I’m wondering if anyone can give me their opinion of it made with maple syrup?
    By the way, I had to borrow an IP, but I’ve put in a request for one of my own for Mother’s Day this weekend.

    1. Van

      May 6, 2019 at 9:30 pm

      Hi Michelle, so glad you love it. You can use less condensed milk in the recipe or maple syrup would be delicious as a sweetener. Hope you enjoy your new Instant Pot!

  • Cindy

    June 18, 2019 at 12:04 pm

    I have a few questions/points that are going to sound like snark but they are legit questions, so please bear with me:
    Recipe says:
    *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.

    My question:
    If I want to make plain yogurt, I can leave out sweeteners. But the sweetened condensed milk is still sweetened so won’t my yogurt be sweet and therefore not plain?
    And if I leave condensed milk out because I want it plain, why would I add honey, maple syrup, or agave?
    So basically, if I want plain French-style yogurt, use:
    ½ Gallon Ultra-Pasteurized Half and Half, (8 Cups)
    4 Tablespoons Plain Yogurt with active cultures
    OMIT 14 Oz Can Sweetened Condensed Milk
    OMIT 1 Teaspoon Vanilla Paste or Extract, (optional)
    Should I replace the sweetened condensed milk with another kind of canned milk?

    Also, your photo shows Icelandic yogurt as your starter. Oui by Yoplait is no longer available in plain, only vanilla and fruited flavors. I don’t think I can get plain La Farmiere where I am. (I don’t think so, but I’m still on the hunt.) If I use plain yogurt of any style, won’t my yogurt taste like the starter I use? So if I use Skyr I’ll have that yogurt, and if I use Chobani, I’ll have that yogurt? I’ve only ever made Greek style before, and would LOVE to make plain, French style yogurt, so I’m really hoping you can help.


    1. Van

      June 18, 2019 at 12:22 pm

      Hi Cindy, if you want to make plain yogurt – all you need is the ultra-pasturized Half and Half and plain yogurt starter. The yogurt you make will share some properties of the starter you use.

      “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.”

      ^These are two separate sentences answering common questions people were asking. You don’t need to add any sweeteners – so you don’t need sweetened condensed milk. If you do want to make a sweetened version, you can use honey, maple or agave instead of sweetened condensed milk. I hope this clears things up for you.

  • Vida

    July 20, 2019 at 12:24 pm

    Hello. I just purchased the IP Duo Plus and decided to use this easy recipe for the first time. Since I only had the Ball 8 oz jars, I filled 8 jars and 2 Oui jars. But I could only fit all but 3 8 oz. jars in the IP. What can I do with the remaining 3 jars. Is it ok to place in the fridge until the others are done and repeat? I am very excited to see how they turn out. Based on the reviews, sounds like a winner.

    Thank you.

  • Vida

    July 24, 2019 at 3:08 am

    I made this and I am enjoying this perfect yogurt every day at work! I love this so much I was bragging to coworkers and how easy it was to put together. I thank you for your efforts and sharing this wonderful recipe.

  • Vida

    July 24, 2019 at 3:18 am

    I ended up refrigerating the remaining jars, the placed them in the IP, after the others were done. They all turned out. Very thick and creamy! Thank you, Van!

  • Corina

    November 18, 2019 at 7:24 pm

    If i wanted to could i add a fruit jam?
    If so how should i ajust the recipe

    1. Van

      November 20, 2019 at 8:22 pm

      Hi Corina, you can add jam to the bottom of your jars before pouring in the milk mixture. Enjoy!

  • Trina Nguyen

    December 12, 2019 at 7:28 am


    Can I use organic whole milk instead of half and half? Thanks for sharing!

    1. Van

      December 12, 2019 at 9:33 am

      Hi Trina, yes you can use whole milk, just make sure it’s ultra-pasteurized. Enjoy!

  • Holly

    May 6, 2020 at 5:33 am

    Hello! I made this yesterday and put my little yogurt jars with lids as the first layer on the bottom, and then used a glass tupperware bowl for the rest and set that on top of the jars. I poured 1 cup water in the bottom of the pot and incubated 12 hours. My little jars turned out beautifully, but my tupperware bowl did not set at all. I did not put a lid on it because the lid would not fit in the pot. Was that why it didn’t set? Or am I missing something? Not my first time making yogurt, but is my first time making directly in the smaller containers. Thanks for your help!

    1. Van

      May 6, 2020 at 3:58 pm

      Hi Holly, did you seal the Instant Pot lid? Not sure why it didn’t set up, possibly it was the bowl you used, I always make two layers of jars in the Instant Pot and the top layer sets fine. Have you tried using 2 layers of jars instead of a bowl?

  • Lisa

    September 24, 2020 at 2:52 pm

    Aw, I was so excited for this, but my batch didn’t come out right. The top two centimeters were like a tough, hard skin, and past that it was a soupy liquid underneath once you broke past the top.

    I halved the recipe (including halving the yogurt starter) and used 2 cups of water (based on comments saying that their top row of glasses didn’t set and recommended adding more water to compensate). I wonder what went wrong!

    1. Van

      September 24, 2020 at 3:19 pm

      Hi Lisa, did you use ultra-pasteurized half and half? By what you describe, it sound’s like maybe a mix of milk & cream instead and one wasn’t ultra-pasteurized? Or possibly the sweetened condensed milk wasn’t stirred well enough, so it separated.

      1. Lisa

        September 25, 2020 at 5:06 am

        Hm, the carton of half and half says ‘ultra pasteurized,’ but I did wonder if it was okay just dumping it in as a cold start. I thought I stirred it pretty well, but I guess if I didn’t that would make sense!

        I might try your Oui dupe and see if I encounter the same issue. At least I only did half, so I didn’t waste as many ingredients!

  • Ruby Zavala

    November 15, 2020 at 11:55 am

    Hello. I just realized I bought Fairlife whole milk (ultra filtered), can this be used in this recipe instead? Thank you.

    1. Van

      November 15, 2020 at 12:53 pm

      Hi Ruby, it will work fine – it’s not as creamy, but it will still turn out delicous

  • Jay

    January 6, 2021 at 4:21 pm

    Would love to try to replicate La Fermiere’s orange blossom honey flavor. Do you think the 1/2 cup of orange blossom honey in place of the condensed milk and vanilla would do the trick?

    1. Van

      January 6, 2021 at 5:14 pm

      Hi Jay, yes I think that would work! Let me know how it turns out

  • Lisa Christiansen

    April 6, 2021 at 1:56 pm

    I’ve never made yogurt but am interested to try. Not ready to invest in special equipment. Can I make this without an instapot or yogurt maker? I know there are many methods but not sure if any would work for this recipe or which method would be best?

    1. Van

      April 6, 2021 at 6:10 pm

      Hi Lisa, I don’t know of other methods beside a yogurt maker or Instant Pot, I’ve heard of people trying to use their oven, but results can be inconsistent unless you have a dough proofing setting. The temp needs to stay steady at 105-115°F during incubation.

  • Noreen

    March 30, 2023 at 12:55 am

    I made this recipe and it was AMAZING! I do have one question- I noticed that some of the jars were “grainy” at the bottom- any suggestions or ideas?

    1. Van

      April 16, 2023 at 7:41 pm

      Hi Noreen, glad you liked it! Grainy bottoms are usually caused by yogurt starter that didn’t fully dissolve into the milk. You can try straining the milk next time before putting them into jars

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