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.
Veronica
So so easy and delicious! Thank you. I added a spoon of homemade strawberry jam and a squirt of honey into my bowl this morning and OMG!!! So so good! Ty.
Kristen Chidsey
YAY!!! I am so glad you enjoyed and had success with this recipe. I just had some in my post workout smoothie 🙂
Sandra Altum
My Instant pot does not have a yogurt setting can I use another one.
Kristen Chidsey
Hi Sandra! It is a bit harder to make yogurt without a yogurt button on a pressure cooker, but it is possible. There is not a setting that matches the yogurt setting. I have directions on my traditional Instant Pot yogurt post. But you need to heat the instant pot up and then wrap in a towel to hold at temperature between 110-115 degrees to incubate. I have not tried doing this with the quick start yogurt. I would follow my full directions, which do heat up the milk again--but that helps to heat up the Instant Pot to hold the needed temperature.
Natalie
My first try at this is in the IP now. My worry is when the 8 hours in the fridge are done I’ll be asleep. Can it sit in fridge for longer than 8 hours before placing into jars? I did a half batch because I have a 3 qt IP and only had 52 ounces of milk.
Kristen Chidsey
Hi Natalie! Your yogurt is absolutely fine in the fridge for over 8 hours before transferring to another container.
Juliana
I haven’t tried the cold start yet, I do the long way where I get to 185, cool to 100, add starter and then let it sit for 9+ hours. I use Trader Joe’s whole pasteurized organic milk. Could
I use the same for the cold start? Or does it have to be labeled “ultra pasteurized” thanks!
Kristen Chidsey
Hi Juliana, you can do the cold start with any pasteurized milk, but I have found not as thick as ultra pasteurized or when boiled. I personally have better success using regular method, but it does work!
Courtney
Hey Kristen. This is my first time making something with an instant pot and I'm really excited. I got the powder yogurt starter and was wondering how much I needed to use? Is it also 2 tablespoon of the powder?
Kristen Chidsey
Hi Courtney! Great question! Every brand is a bit different, but it is usually one packet per 2 quarts of yogurt (so one packet for this recipe) If your powdered starter is in bulk it will be hard to say--there should be directions. Some require only 1/4 teaspoon per 2 quarts some need more like 1 tablespoon. Each brand is different. If you don't have directions, let me know the brand and I can try to find out exact amounts for you 🙂
Linda
I made this, incubated nine hours, but had to gently pour it into two mason jars to store it in the fridge. I don't see that it's any thicker than when I use whole milk with the boil method, just costs more for the ultra pasteurized milk.
I bought a strainer.
Kristen Chidsey
Hi Linda! I am glad it turned out for you, but it would have been thicker if you waited to pour into mason jars until it sat for 8 hours undisturbed in fridge. (I actually have two liners for the Instant Pot to make this easier to do)
Meliss
What is the serving size?
Kristen Chidsey
Hi there! The serving size is just about 6 ounces.
Judie Gee
We absolutely LOVE this yogurt. Our first batch was made with Fair Life whole milk because we couldn't find the reduced fat. It was delicious! However we have found a source for the low fat version and our second batch is 1% milk and perfect!! We've been mixing it with fresh or frozen fruit for a summer breakfast.
Kristen Chidsey
I am so glad you have found success using this recipe😊 thank you for taking the time to review.
Joan
I want to try this but do not have a yogurt setting on my instapot.
Kristen Chidsey
Hi Joan! It can be a bit more finicky for sure, but still doable. I have instructions for how to make yogurt without a yogurt button on my traditional Instant Pot Yogurt post.
Rosalie Magistro
Hi there. I made it using whole milk,the top was nice and thick but the bottom,not so much. What did I do wrong ? I used my 3qt Ultra and used yogurt setting.
Thank you
Rosalie
Kristen Chidsey
Hi Rosalie! Well, first what type of whole milk did you use? Was it ultra-pasteurized or Fairlife? If so,did you let it set up for 8 hours before you attempted to stir it? That step is crucial 😉
Vanessa
I made the mistake of making my yogurt at a time I'd need an alarm to get me up yo put it in the fridge. It was done at 12:45 am. I slept through my alarm and got up at 5:16 am. Is it still safe to refrigerate and eat after sitting out almost 5 hrs?
Kristen Chidsey
Hi Vanessa! I am sorry you left slept through your alarm that is frustrating! As far as if your yogurt is safe, it is questionable. If your Instant Pot held the temperature for incubating yogurt, it would be safe--but you would need to test the temperature of your yogurt--if it is still around 100-110 degrees, it should be safe. However, if you temperature dropped, anything after 2 hours is considered by food safety experts to be unsafe (I typically go by the rule of 60 minutes, but I am pretty cautious) Sorry!
Margaret
If you look at the photo of Fairlife in your blog post, it says ‘Lactose Free.” So it seems it works fine for yogurt.
Kristen Chidsey
Great point Margaret. If you want to use lactose free milk, I would definitely use Fairlife.
Allison
Hi Kristen. Thanks for the great recipes! I’ve successfully made your instant pot yogurt recipe, and now I’m trying the cold-start with ultra-pasteurized milk. I’m confused about the controls on my instant pot, maybe you can help? The yogurt function first says “boil” but I’m since I’m not going to uses that I tried to scroll through to the next step to choose the number of hours. Instead it jumps to “warm.” So, is “warm” actually the yogurt-making process once the milk has been boiled? I never checked the display when I made the regular yogurt to notice if it switches automatically from “yogurt” to “warm.” Thanks!
Kristen Chidsey
Hi Allison! I am so glad you have enjoyed my regular yogurt 🙂 As for making cold start, you need to hit the yogurt button, then ADJUST button until it reads "8:00" That is the yogurt function 🙂
Timothy
Could I add vanilla extract to the starter to flavor the yogurt
Kristen Chidsey
Hi Timothy! I prefer to add any sweeteners and the vanilla extract after the yogurt has set up. However, I doubt the extract alone would effect the overall outcome too much.
rallph
I wonder if anyone knows if it would be possible to put the milk and starter in glass jars inside the instant pot so that I could save the step of scraping it out into jars after the yogurt has thickened? If I tried this would I put the jars right in the bottom of the instant pot or set them in a few inches of water in the bottom of the instant pot? thanks. ralph
Kristen Chidsey
Hi Rallph! You can do this, you would just need to be sure to precisely divide your milk and starter evenly. For 4 jars, I would use 1/2 tablespoon starter in each jar and then 14 ounces of milk in each jar. But you must put 2 cups of water in your Inner pot and then place glass jars on wire rack--glass on the bottom of your inner pot could cause the glass to break. It is unlikely at low temperature of yogurt setting, but better safe!
Amber
I have one gallon of horizon organic 2% milk and would like to use it all to follow this recipe for cold start instant pot yogurt. Any idea how much yogurt I would need to add as the starter for one gallon? 56 oz isn’t quite half a gallon...so I’m trying to figure out the correct ratio of starter to milk. Thank you.
Kristen Chidsey
Hi Amber! 4 tablespoons of started will be enough. Technically, I use 2 tablespoons per 64 ounces of milk, but because ultra pasteurized milk comes in 56 ounces, that is how the recipe. Adding extra starter does not hurt, adding too little can. Enjoy!