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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 to make 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 every week.
But a lot of people have been asking how to make Cold Start Yogurt, and I am here to say, that 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, and 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 are all that is needed for this cold start yogurt.
Ingredients for Cold Start Yogurt
- Ultra Pasteurized Milk or Ultra-Filtered Milk
- 2 tablespoons plain yogurt with active cultures or a yogurt starter
Ultra Filtered or Ultra Pasteurized?
Cold start yogurt works using milk that is ultra-pasteurized. That said, for the creamiest, thickest yogurt, ultra-filtered milk works best.
Ultra-Filtered milk is still pasteurized, but it also goes through a special filtration process. The result is ultra-filtered milk with 50% more protein, 30% more calcium and half the sugar of regular milk and lactose free. Which yields a yogurt that is creamier and thicker. It also is higher in protein and calcium and lower in sugar--perfect for anyone watching their sugars.
You can look for a brand, like Fairlife brand for ultra-filtered milk.
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
- Whisk 1 cup of the milk with the starter until well combined.
- Pour remaining milk into inner pot of pressure cooker.
- Whisk in starter mixture.
Step Three: Incubate Yogurt
- Place lid on pressure cooker.
- Hit "Yogurt" and it should read 8:00. Be sure NORMAL is lit up. If LOW is let up, you must change to normal heat for incubation to occur, by hitting yogurt again until normal is lit up.
- 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. Most Organic Milks are Ultra-Pasteurized as well--but be sure it is labeled "ultra-pasteurized"
- Use any percentage of 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 the 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 Chicken Breasts
- Instant Pot Beans
- Perfect Instant Pot Hard Boiled Eggs
- Instant Pot Steel Cut Oats
Instant Pot Cold Start Yogurt
Video
Ingredients
- 52 ounces Ultra Pasteurized Milk, Ultra-Filtered is BEST--see notes
- 2 tablespoons prepared yogurt with live cultures, or yogurt starter
Instructions
- Whisk 1 cup of milk with 2 tablespoons prepared yogurt with live cultures (or starter) until well combined.
- Pour the remaining amount of 52 ounces Ultra Pasteurized Milk into the inner pot of pressure cooker and then whisk in starter mixture.
- Place lid on the pressure cooker. There is no need to seal.
- To set the incubation time, hit yogurt function and then adjust function until the time reads 8:00 (be sure pressure is at normal and not low--if at low hit yogurt again.) *See recipe notes on using a Duo Plus Model.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This instant pot yogurt method was named "Cold Start" by Freida Loves Bread to the best of my knowledge.
I was debating getting an Instant Pot and this convinced me! Thank you for sharing this! (I LOVE yogurt!)
This is my favorite recipe for an Instant Pot yogurt so far. Perfect every time!
So, what would happen if you used a flavored Chiboni for the starter?
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!
Can I use A2 milk for this?
Yes, any ultra-pasteurized milk works. Enjoy!
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... 🤣
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.
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!
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.
How much of the CoffeeMate Natural Bliss creamer do you add when adding the starter? And is it still thick like greek yogurt?
I'm ready to start making my own yogurt and let go of all the 'stuff' they add in store bought yogurt.
I sweeten mine with Splenda after straining it for eight hours. I like it thick but creamy so after reserving the amount needed for my next batch I add Splenda to desired sweetness and then hit it with my immersion blender for a thick and creamy consistency.
For my cold start yogurt I use Fairlife fat free. I’ve also used Fairlife 2% as well. I can’t tell any difference so I opt for the fat free (skim) for an even healthier delicious Greek yogurt.
Thank you for sharing your method Lynn. The strawberry addition sounds fabulous.
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?
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.