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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 have been making the 24hr yogurt, so it is lactose free. My question iscould i make the lactose free yogurt with the cold method? Could this recipe be adjusted to do the same? With the 24 hr I only use one starter packet of (yogourmet) instead of two when making a gallon of milk recipe.
Hi Karen! As long as you use ultra-filtered milk yes! If not, I would not suggest using this method.
The Ultra-Filtered milk worked great thick and creamy! the 2 packets of started for a gallon worked great! I stopped at 10 hours my second question is can you go to the 24 hours to get the tart flavor? thank you for your response
Hi😊why can I not use raw milk with this recipe? What happens? I don’t want to use the recipe because I do not want to boil my milk. Thanks!
Maria
(new milk cow owner)
Hi Maria. In order for the yogurt to be incubated safely and no bacteria form, the milk needs to be boiled first or ultra-pasteurized.
Hi there, I would love to try this recipe! Unfortunately, my instant pot does not have a yogurt button. Is there a way for me to make it without the yogurt button?
Hi Kathryn! It is possible, however, it is much harder to achieve consistent results. I have detailed instructions on how to attempt it on my post for regular Instant Pot yogurt.
My second try came out GREAT! Thanks so much for your guidance. HAPPY NEW YEAR TO YOU!
I had no idea how easy it is to make homemade yogurt, with such delicious results. Thanks for sharing this method and I’m so happy I have a use for my IP other than beans. It came out perfect.
I've never made yogurt before and used this recipe for my first try. I couldn't find ultra pasteurized milk here (in Australia) so I used plain pasteurized organic milk and organic yogurt. My first attempt was good, but my second attempt was great! I used some of my own yogurt for the starter this time. Also, I let it incubate for 10 hours (overnight) for a tangier flavour. In the morning when it was ready, I refrigerated it in a cloth-lined strainer over a bowl for a few hours to thicken it. Very, very good...thick and creamy with a lovely gentle tang! Completely organic, with no added sugar, thickeners, or other nasties. Thank you for this recipe!
I am so happy to hear you enjoyed! Thanks for sharing!
So do you put the pot immediately into the fridge after 8 hours or cool it first? Isn't it hot? Thank you. I am 7 hrs and 15 minutes in!
Hi Teri! You can let it cool for 10-15 minutes before refrigerating. Yogurt is only 115 degrees, so it is not really that hot.
Thank you. Yes, it was not hot as I had expected. Unfortunately, this morning I checked it and it was watery as could be. I was so disappointed. I added another Tbs. of yogurt and I have it cooking for another 8 hours. I hope that's OK??? I have no idea why it failed.
That is so frustrating. It sounds like your yogurt incubation may have been sent to low not normal. It would be but I would suggest going through the whole cycle again.
Thanks for your input. It was on normal-I ran it through again with another Tbs of yogurt and it is better but still somewhat watery. I am eating it anyway! I do not see any health issues with eating it, do you?
I'll try again another time and appreciate your help!
As long as it was set to the right temperature and the milk was good, there shouldn't be a concern.
How large is a serving size for the nutritional information?
Each serving size is 4 ounces.
I have made this twice and it turned out great both times. I cut the recipe in half to use in my 3 qt. I can't eat the full recipe before it ruins. That's for the post. I forgot to Pin it the first time and had to find it again. I didn't want to take a chance on using a different recipe.
Thanks for sharing Shirley! So happy you found a winner!
Unfortunately my yogurt failed. I have the intant pot viva, it has the yogurt button and I followed the instructions for cold start, 8 hours. Milk was still liquid when I opened the pot,dumped it in sink.. I used Maple Hill whole milk ultra pasteurized ultra filtered.
Hi Jackie! I can imagine how frustrated you are. I just looked up the Maple Hill milk, as this is a brand I am unfamiliar with and it looks like several varieties have added water and gellan gum. If this is the case with the milk you purchased, my hunch is those added ingredients messed with the process. If not, check to be sure your yogurt function was on NORMAL not LOW heat. Also, be sure your starter has active live cultures.
Hi Kristen, thank you for your reply. Not sure about the added stuff in the milk, all I know it's organic ulta pasteurized ultra filtered. Temp was normal and I left it for 8 hours.
What other milk brand you suggest? I prefer organic:) thank you so much .I can't wait to try it again .
Hi Jackie! I would suggest using the traditional boil method for Instant Pot yogurt that way you can use any brand of organic milk with success.
Thank you. May God bless you!
I just made the same mistake! I used Maple Hill and it didn't turn out at all... I've used fairlife and have had good results, so I'll stick to that. I understand your disappointment.
Hi! I only have pasteurized, homogenized 1 percent milk on hand. Will it work better with your cold start or boil method? Thank you!
I would use the boil method for the best results 🙂
My very first time making yogurt and I followed the directions exactly. It came out perfectly delicious and incredibly easy! Thank you for all the explanations! So many things we can do with it!
You are so welcome Hannah! Thanks for taking the time to leave a comment and review 🙂