Homemade Yogurt has NEVER been easier than with this Cold Start Instant Pot Yogurt. Two ingredients and time is all you need to have perfect, creamy, thick yogurt.
If you are looking for making yogurt without ultra-pasteurized milk, be sure to grab my recipe for Instant Pot Yogurt. If you are looking for more Instant Pot Recipes, please check out all Instant Pot Recipes.
One of the biggest reasons I love my pressure cooker is for Homemade Yogurt.
It was one of the first recipes I mastered and I make it on a weekly basis.
But a lot of people have been asking how to make Cold Start Yogurt, and I am here to say, Instant Pot Cold Start Yogurt is so much easier than my original Instant Pot Yogurt Recipe.
Cold Start Yogurt
It could not be easier to make yogurt using cold start yogurt, and it is nearly IMPOSSIBLE to mess up–the same can not be said about my traditional Instant Pot Yogurt.
There are no thermometers needed, no boiling of milk, no wondering if your milk didn’t reach the right temperature to achieve perfect yogurt. Plus cold start yogurt comes out thick, just like Greek yogurt–no need for straining!
Just two simple ingredients and a pressure cooker is all that is needed for this cold start yogurt.
Ingredients for Cold Start Yogurt
- Ultra Pasteurized Milk
- Like Fairlife brand
- Most Organic Milks are Ultra-Pasteurized as well–but be sure it is labeled “ultra-pasteurized”
- 2 tablespoons plain yogurt with active cultures
How To Make Cold Start Yogurt
Step One: Clean your Instant Pot
- Be sure your pressure cooker is clean and you use a clean inner ring when making yogurt–no one wants yogurt tasting like Instant Pot Chili!
- I wipe my inner pot down with vinegar and then rinse well and dry.
- I also recommend a separate sealing ring to use for yogurt–not necessary but it does help!
Step Two: Add Milk and Starter to Pressure Cooker
- Pour milk into inner pot of pressure cooker.
- Whisk in starter/prepared yogurt.
Step Three: Incubate Yogurt
- Place lid on pressure cooker.
- Hit “Yogurt” and it should read 8:00.
- Let it begin to incubate.
Step Four: Refrigerate Yogurt
- After 8 hours, remove inner pot from pressure cooker.
- Cover with plastic wrap and refrigerate for another 8 hours.
- Place yogurt in glass jars to store in refrigerator.
Tips for Making Cold Start Yogurt
- There is NO substitution for ultra pasteurized milk. If you do not use ultra pasteurized milk, you need to follow these instructions for Instant Pot Yogurt.
- Fairlife milk is also ultra-filtered, which means it has more protein and less sugar, meaning it will produce a thicker yogurt than just ultra pasteurized milk. If you use ultra pasteurized milk, no ultra-filtered milk, you may want to strain your yogurt for super thick yogurt.
- Cold start yogurt is lower in sugar and carbs than traditional yogurt. It is also higher in protein.
- Use any percentage fat milk you like for this cold start yogurt, the higher the fat percentage the creamier the yogurt. I prefer 2% Ultra Pasteurized Milk.
- You can cut this recipe in half, or if you have an 8 quart pressure cooker, you can also double this recipe for homemade yogurt.
- For homemade yogurt, you must, use either use a yogurt starter or plain yogurt with active live cultures. I like to use plain Greek yogurt–Chobani or the store brand.
- Feel free to sweeten yogurt with vanilla extract, honey, maple syrup, or fruit AFTER incubating.
- A huge tip for making yogurt in the future, is to FREEZE your starter immediately after fresh yogurt is made. I recommend using an ice cube tray. Each ice cube holds 1 tablespoon of yogurt so you will know exactly how much yogurt to defrost when making a new yogurt batch. Just be sure to thaw your yogurt cubes in the fridge to not alter the cultures in the yogurt.
- If you would like tangier yogurt, set incubation period to 10 hours instead of 8 hours.
- Homemade yogurt should last for up to 10-14 days in your refrigerator.
More Instant Pot Basic Recipes
- Instant Pot Chicken Stock
- Instant Pot Spaghetti Sauce
- Instant Pot Beans
- Perfect Instant Pot Hard Boiled Eggs
- Instant Pot Steel Cut Oats
Instant Pot Cold Start Yogurt
Ingredients
- 56 ounces Ultra Pasteurized Milk
- 2 tablespoons prepare yogurt with live cultures or yogurt starter
Instructions
- Pour milk into inner pot of pressure cooker.
- Whisk in starter/prepared yogurt.
- Place lid on pressure cooker.
- Hit "Yogurt" and it should read 8:00 (If not, hit ADJUST until screen reads 8:00). Let the pressure cooker do it's thing!
- After the 8 hour incubation period, remove inner pot from pressure cooker. Cover with plastic wrap and place in refrigerator for 8 hours.
- After refrigeration, store yogurt in glass containers for 10-14 days.
Notes
- Fairlife milk is also ultra-filtered, which means it has more protein and less sugar, meaning it will produce a thicker yogurt than just ultra pasteurized milk. If you use ultra pasteurized milk, no ultra-filtered milk, you may want to strain your yogurt for super thick yogurt.
To Make Cold Start Yogurt You May Need
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This instant pot yogurt method was named “Cold Start” by Freida Loves Bread to the best of my knowledge.
Kristen Chidsey
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You don’t say whether the lid should be set to venting or sealing. I believe it’s should be venting otherwise the yogurt turns out very watery.
Hi Jen! Because pressure is not reached for yogurt, no need to worry about whether your lid is open or not, you can even use a glass lid. And because no steam will occur, so no extra moisture will form in pressure cooker.
I’ve used this method many times but I incubate my yogurt in pint sized Mason jars. I just put warm water in the bottom of my IP, use the rack that comes with it and set the jars on top. I just cut this recipe in half (basically) and it makes about 3 pints. I also put the lids on the jars while incubating.
I love doing this as well Jo! Thank you so much for sharing your method with us all!