Yogurt 2 – Fairlife/filtered milk

I make yogurt roughly every 10-14 days now, to use in smoothies and sometimes for my Indian cheesecake. I’ve been making it exclusively in the Instant Pot, and now exclusively with Fairlife filtered milk. Using UHT – Ultra high temperature pasteurization means that the milk has already been heated to the point that helps the yogurt culture process, so there’s no need to do it again using the Instant Pot yogurt “boil” function. You can start at the incubation function, starting with cold milk from the jug! But Fairlife has also been filtered, and it seems to be the only brand that reliably turns out good yogurt for me – a recent test with Mootopia, locally produced and sold by H-E-B, ended up pretty loose and slimy, even though it’s supposed to be the same process, including filtration. That’s ok for smoothies but for about 1 cent more per ounce, I’m sticking with Fairlife. The one downside is the container is only 52 ounces vs 64 for other milks, so I have to make it more often.

Another new thing I started doing is buying a quart of Fage whole milk yogurt as starter and freezing it in 1T cubes, and using 2 for each 52-oz container of Fairlife. At some point, I realized I forgot to thaw 2 cubes, and just threw them in frozen. It works just fine! There is one tiny, negligible difference – there’s usually one weird liquidy spot in the finished yogurt that I figure has something to do with the frozen yogurt. I just mix that weird spot into the rest and go about my business.

Print Recipe

Fairlife Whole Milk Yogurt in the Instant Pot

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Ingredients

• 1 52-oz container of Fairlife whole milk
• 2 T yogurt as starter

Instructions

1

Pour the milk into the Instant Pot steel liner - make sure the blue sealing ring is installed

2

Stir the yogurt in (or drop the frozen yogurt cubes in)

3

Use the Yogurt function for 9:30 hours

4

Turn off the Instant Pot, cover the inner steel liner and put in the fridge for 1+ hours

Notes

You don't have to use a sealing ring or even the regular lid - any lid should work, but when I tried it, the yogurt didn't come out as good. It's possible my kitchen was too cold and the milk didn't maintain the right temperature long enough, so now I always use the lid with a sealing ring.