If you’ve been afraid to start making yogurt in your Instant Pot, this Pressure Cooker Vietnamese Yogurt recipe is the perfect recipe with which to get started.
This is not my recipe. I found it somewhere, and much to my frustration I can’t remember where I saw it, so I can’t give credit to the right person and that’s bothering me. If you know whose this is, please let me know so I can credit them.
So why this is the best starter recipe? No boiling to 180F. No cooling. In fact, no heating at all. No straining. Totally delicious. Needs no adding, topping, nothing.
Doesn’t even need a measuring cup, let alone a thermometer. You will use your condensed milk can as the measuring device. When I say one can of water, I mean use the condensed milk can to measure the water.
This is what the recipe involves:
- Use the can of condensed milk as your measure
- Use hot water to get the last of the condensed milk out
- Mix everything together, pour into jars, and incubate.
- Refrigerate yogurt once done before serving. That’s it.
It’s not low carb, as it has 22 gms of carbs in it. I think it’s a good starter recipe, but once you feel confident in your yogurt-making abilities, you may want to reserve this for special occasions and use the No Sugar Added Cardamom Yogurt recipe as your everyday one, and potentially the Shrikhand as your dessert recipe.
If you’re not watching carbs that closely however, this Vietnamese yogurt recipe makes a great-tasting, easy yogurt. In the pictures, I added some fun toppings like dark chocolate, cinnamon peaches, and some pureed pumpkin with pumpkin pie spice for some additional flavor and to mix it up. Feel free to eat it plain or add toppings!
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If you've been afraid to start making yogurt in your Instant Pot, this Vietnamese Yogurt recipe is the perfect yogurt recipe to get started.
- 1 can sweetened condensed milk
- 1 can hot water ( use condensed milk can, pour hot water, and use it to rinse out the condense milk left overs)
- 2 cans whole milk (use condensed milk can as your measure)
- 1 can half and half (use condensed milk can as your measure)
- 5.3 ounces Greek yogurt
- In a large bowl with a spout, pour the condensed milk.
- Fill the condensed milk can with hot water from your faucet, and stir well to get the last bit of goodness out of that can. This is a good time to get a little lick of that condensed milk, just to make sure it's good.
- Pour in the hot water into the bowl and using a whisk, stir it well.
- Using the now-empty can of condensed milk, measure out the milk and half and half, and stir well.
- Mix in yogurt, and ensure it's well-incorporated.
- Pour into small jars with lids.
- Turn your electric Instant Pot on, and press the Yogurt button. It may show 8 hours by default.
- Set your jars into the pot directly (no trivet, no water, just the pot and your jars). Cover with a glass lid or the Instant Pot lid. This recipe makes about 10 jars of 6-7 ounces each.
- Once 8 hours are up, refrigerate the jars overnight before serving your thick, slightly sweetened, creamy yogurt as is.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
Don’t forget to check out my Instant Pot Fast & Easy Cookbook!
This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.