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.
- 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
No Boil Yogurt Recipe
I would love to know how you enjoy this recipe! Be sure to leave a comment and let me know. Or snap a picture and tag @amindfullmom on Instagram and hashtag it #amindfullmom
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.
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.
Peggy says
I have an 8 qt instant pot, but it doesn’t have a yogurt button. How do I make it in the pot without using the yogurt button?
Kristen Chidsey says
Hi Peggy! Yogurt can be made without a yogurt button–just a bit trickier. You need to hold your Instant Pot at a constant warm temperature ranging from 105-115. So first, you need to get your Instant Pot to that temperature. What I would do is put 8 cups water into your inner pot and turn on saute function. Let your water come to a boil and then turn off pressure cooker (your pressure cooker will be higher than 180 but quickly will come down in temperature) Dump water out, use a towel to dry out inner pot. Add milk and starter and close instant pot. Wrap two warm towels around instant pot to keep it warm, changing the towels after 4 hours, if you feel the towels are too cool to the touch. It is not an EASY method, but it can work with care. Hope that helps. This is for ultra-pasteurized yogurt–if using traditional milk, please read my directions on how to make Yogurt without an Instant Pot button here.
Foodiewife says
I tried your IP yogurt, and through no fault of yours, it turned out too tart and runny for me. It wasn’t your fault at all. However, this cold start method is what works for me! It’s super easy and I got that creamy and thicker texture I wanted. I love this– now I just have to figure out the best way to sweeten it to my liking. Yep, I have a sweet tooth and a very sensitive to tart. I’ll get there!
Great Post!
Candi says
For sweetening options, you can add a can of sweetened condensed milk to the milk/starter and whisk well. This is like Yoplait level sweet. If you want something a bit less sweet, you can use some CoffeeMate Natural Bliss creamer (only the natural kind, because it’s pure dairy and not oils). Again, add before starting the Instant Pot. I only use 1 TB of starter yogurt. Use a yogurt you like the taste of. If you like Yoplait, use Yoplait. If you don’t like Chobani, don’t use it. The particular blend of cultures will make your yogurt taste like your starter yogurt. Another tip for sweet tooths, use a fruit jam as a mix-in after refrigerating or before serving.
Erika says
This is the ONLY way I’ll make yogurt anymore! I’d tried the boil start once, but wasn’t super happy with the results. Cold start has yet to steer me wrong. One addition though, a glass lid from a regular pan can be used instead of the instant pot lid so there’s no worry about a stinky ring transferring flavors. All my rings seem to smell like Butter Chicken or baby back ribs… 🤣
Kristen Chidsey says
LOL!!! Great tip on the clear lid. I have a savory, sweet, and yogurt ring (in various colors) to keep it straight for me, but a clear lid works perfectly.
Mary Fran says
Can I use A2 milk for this?
Kristen Chidsey says
Yes, any ultra-pasteurized milk works. Enjoy!
Christina m Nichols says
So, what would happen if you used a flavored Chiboni for the starter?
Kristen Chidsey says
Hi Christina! Well, the sugars can disrupt your yogurt from being as creamy as it could be and the taste may be spread throughout the yogurt. However, people have shared with me they have had success, I just don’t recommend it as it is not as fool proof. If you do try it, please let us know how it goes for you though! All the best!
Tatiana says
This is my favorite recipe for an Instant Pot yogurt so far. Perfect every time!
Liz says
I was debating getting an Instant Pot and this convinced me! Thank you for sharing this! (I LOVE yogurt!)
Kristen says
My yogurt was basically warm milk when the 8 hrs was up and even after refrigerating over night it never thickened up. Any troubleshooting advise?
Kristen Chidsey says
Can I ask what milk you used? And what yogurt you mixed in? If you let me know I can better troubleshoot for you 🙂
Kelly says
This just happened to me too! I used Organic Valley 2% milk and plain Fage total 5% militant yogurt. What did I do wrong?
Kristen Chidsey says
Hi Kelly! Organic Valley Milk is just pasteurized, not Ultra Pasteurized–using Ultra Pasteurized milk is a MUST for cold start yogurt. Most organic milks are ultra-pasteurized but this brand is not. I am so sorry for you!
Kelly says
Hmmm… My Organic Valley says Ultra Pasteurized all over it. I double and triple checked! Any other ideas?
Hillary says
Can I immediately freeze the initial Greek store yogurt for use next time?
Kristen Chidsey says
Absolutely Hillary! That is exactly what I do to ensure I always have some ready to make a fresh batch of yogurt.
Kellie Messman says
My son is allergic to dairy and can’t have regular milk, yogurt, etc. He drinks So Delicious coconut milk or Silk coconut milk. I usually get him the soy or coconut yogurt and it is $1.50+ per 5 oz container so I would love to be able to make it myself. Do you have any recipes or websites that would be able to help me out with finding a non-dairy yogurt recipe?
Kristen Chidsey says
Hi Kellie! I would love for you to be able to make yogurt at home too. Dairy free yogurt is so much trickier. I haven’t tried this recipe myself, but it has good reviews. https://detoxinista.com/how-to-make-vegan-coconut-milk-yogurt/ Good Luck!
Becca says
Hi! If you freeze your starter do you then have to thaw it for any certain amount of time or do you just put the frozen cube in with the milk and not have to mix it in? Also, do you know how long the frozen starter cubes are good for? Thanks!!
Kristen Chidsey says
Hi Becca! Your freezer starter MUST be fully thawed. I usually set it in fridge night before I plan to make yogurt. It needs to be thawed to be able to fully incorporated into your milk and “activate” it. And it should last for at least 3 months 🙂
Pam F says
I love that you include nutritional information but it doesn’t say the size of a serving (guessing a half cup? or would it be 5 oz given the 56 oz of milk). Also which milk for the 70 calorie serving (guessing this is using 2% Fairlife).
Kristen Chidsey says
Hi Pam! This is for 2% fairlife milk and for 6 ounces–which if you do strain (and no, most do NOT) it would be more like 4 ounces. Hope that helps clarify! Enjoy the yogurt.