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
Ingredients
- 52 ounces Ultra Pasteurized Milk Ultra-Filtered is BEST--see notes
- 2 tablespoons prepare yogurt with live cultures or yogurt starter
Instructions
- Whisk 1 cup of the milk with the starter or prepared yogurt until well combined.
- Pour the remaining 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.)
- 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.
Equipment Needed
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, not ultra-filtered milk, you may want to strain your yogurt for super thick yogurt.
- Ultra-filtered milk does seem to be more foolproof than ultra-pasteurized milk--as a couple of brands have not set up as well for readers.
- If you have an Instant Pot Evo Duo Plus, select custom temperature using the yogurt function and set to 110 degrees.
Nutrition
This instant pot yogurt method was named "Cold Start" by Freida Loves Bread to the best of my knowledge.
Kristie
I don't have the yogurt option on my Instant Pot....can I still do this?
Kristen Chidsey
Hi Kristie! I have directions for how to make yogurt without a yogurt button here https://amindfullmom.com/instant-pot-yogurt/ 😊
Ashley
If I’m lactose intolerant would yogurt made with lactose free milk but using a chobani (lactose)yogurt starter be lactose free? Or at least low lactose?
Kristen Chidsey
Hi Ashley! Technically you can use lactose free milk to make yogurt. You can even use packaged dairy free yogurt cultures to keep this completely lactose free. However, lactose free milk can be much more difficult (unless you use fairlife brand) to culture and may require up to triple the amount of culture. Hope that helps.
Tracey Sawka
So easy to make! I just finished incubating mine and put it in the fridge. Looks so great! I can't wait to add some vanilla and bottle it up! It'll go great with fresh in season fruit! Thank you! Your recipe was a lot less complicated than others I read. Perfect for a beginner like myself.
Kristen Chidsey
YAY!! I am so glad you found my directions easy and had success. I hope you enjoy using this recipe over and over again!
Linda Jones
I have a question about the ultra pasteurized milk. I see in your photograph that you are using the ultra filtered milk, which is what I bought at the store. However, when I got home, I did a little research and it looks like the ultra filtered is not the same as the ultra pasteurized. Is the ultra filtered ok to use, or do I need the ultra pasturized? Looking forward to trying this, but what to make sure I dont run into any problems. Thank you.
Kristen Chidsey
Hi there! Ultra filtered is fine...it is ultra pasteurized and filtered making it higher in protein and lower in sugar.in fact, I have found it actually turns out creamier. Sorry for any confusion.
Linda Jones
Thank you for your quick reply, Kristen! Should have figured what you had pictured was correct, but Google confused me, lol! Looking forward to trying your recipe...I'm sure it will be awesome!
A.Casis
I bought the Fairlife milk also and realized later that there was no indication on the bottle that it was 'ultra-pasteurized', only ultra-filtered. Thanks for clearing it up.
Elena
Thank you for this recipe! It could not have been easier! I also strained it overnight in a cheese cloth to make it thick and creamy! Turned out perfect!
Kristen Chidsey
Hi Elena! I am so glad you found this so easy! I sure do! Enjoy!
Emily
Hi! Do you let it cool after incubation before refrigeration, or do you put the pot straight in the fridge hot?excited to try!!
Kristen Chidsey
Hi Emily! The Yogurt will not get that hot, so feel free to put right into the refrigerator 🙂 I hope you enjoy!
Blair
Hi! I think my first batch is a success! I was wondering if you might clarify for me the best time to add sweetener. I don't trust them to add their own honey with any sort of restraint! 😂🤣😂
Thanks!
Blair
Kristen Chidsey
Hi Blair! I can imagine kids go crazy with sweeteners 😉 I would personally add after the yogurt has set up in the fridge. Hope you all enjoy!
Laura
I saw a recipe that adds one can of sweetened condensed milk at the beginning. I tried it and it makes a beautiful smooth, thick and creamy yogurt. Have you tried that? Thanks.
Kristen Chidsey
Hi Laura! Feel free to add in the sweetened condensed milk. I don't add because I don't want added sugar in my yogurt (and this is still thick and smooth) but it does not change the process if you add it in.
DeeDee Revia
My instapot keeps beeping with the words ADD after 4.5 hours. What am I supposed to be adding please.
Kristen Chidsey
Hi DeeDee! Can you tell me what IP model you have? That will help me trouble shoot this for you. After the beeping does it go back to counting the time? If so my hunch is that your model is telling you now you can add in sweeteners or flavors (but I would need to know what model you have to and if it continues to work after the beeping) Thanks!
Patti
Hi Kristen,
LOVE your regular Instant Pot yogurt recipe and I’m trying this one today with 2% Fairlife and my previously frozen starter culture. If I make a double batch do I need to adjust the incubation time at all?
Kristen Chidsey
I am so happy you enjoy this yogurt Patti. If you double the recipe, be sure to double the starter, but the incubation time remains the same.
Patti
Thanks, Kristen, I have a perfect double batch! And no boiling, super easy...keep those great recipes coming! 🙂
Jess
Hi! Super excited to make this! Can I freeze after the 8 hours in the fridge? (Go-gurt style for kids)
Thanks so much 🙂
Kristen Chidsey
Absolutely...we do this all the time. And will last 3 months...but I find best for 30 days.
Andrea Jensen
I used exactly the following:
52oz Fairlife while ultra filtered milk
1 tablespoon Chobani non-fat plain greek yogurt
14oz can Nestle Carnation condensed milk
(8 hour yogurt setting on Instant Pot using a regular glads lid and not the Instant Pot standard lid)
It was PERFECT! Thank you for the recipe😊 Any idea if I can use the Fairlife ultra filtered CHOCOLATE milk?
Kristen Chidsey
Hi Andrea! I am so glad you enjoyed. I would imagine chocolate milk WOULD work, but I have never tried. Let us know if you give a whirl--it will help others in the future 😉
Jodi
I am wondering if you tried the chocolate milk? bought some today 🙂
Kristen Chidsey
Hi Jodi! I have not personally tried it with chocolate milk, but I have had others tell me it work--but was not quite as thick. I would love if you try it to come back and let everyone know the results--it will help others out 🙂 I hope it is fantastic!
Carole MacMinn
I want to flavor the entire batch (6 qt.) with vanilla extract. How much would you suggest I use?
Kristen Chidsey
I personally use 1 tablespoon---but we really like vanilla 🙂 You may want to start with 2 teaspoons and increase form there.
Linda
At what point would you add the vanilla?
Kristen Chidsey
I add it after yogurt has been cultured and sat in fridge for 8 hours. This will help preserve the thick texture you want!
Adri
Thanks for all the info...I'm looking forward to making my first batch! What is your opinion, Kristen, on disposing of whey as Gwen recommended? I read that whey is nutritious & should be stirred back into yoghurt.
Kristen Chidsey
Hi Adri! I never throw away the whey. I use it to make smoothies or oatmeal--but I would not stir back into the yogurt as that will change the consistency.
Lisa
If I want to make a double batch could I simply double the amount of Fairlife and starter and follow the same procedure?
Kristen Chidsey
You would need to double the starter as well Lisa 🙂
Dawn Klein
I’m going to make this on Thursday, on my next day off. I ordered extra rings today. They will be here on Wednesday. Will keep you posted.