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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.
Hi
Any idea why my yogurt the past 2 times I’ve attempted it is completely loose and liquidy? I’ve used ultra pasteurized milk both times.... is it possible there’s something wrong with my pot?
Hi Jennie! I would not give up! Let me help you trouble-shoot. First, be sure you are using plain yogurt as your starter (Chobani, Fage, etc are all great brands.) For ultra pasteurized milk, I have found Fairlife works best for the thickest yogurt. I have found some brands of organic ultra-pasteurized (like Trader Joes), it is best to follow the traditional method, you can also add in 2 teaspoons pectin when you add the starter to the milk. You can retry with the liquid "yogurt" or you can add in chia seeds to thicken (but will change the texture). Let me know how else I can help!
So you think it’s me and not the pot?
Last time i used the whey i had strained and frozen from a successful batch, so i assumed it was that.
This time i used grass fed ultra pasteurized milk and grass fed yogurt with the cold method and it still was loose 🙄
I’ll keep trying thanks for your help
Hi Jennie--well, don't be too hard on yourself, but I would think there could be reasons other than the pot that need ruled out first. Whey does not work as a starter--so that would certainly have been the cause that first time. And grass fed milk is a BIT more tempermental. I can get it to work 90% of the time, but fairlife works 100% of the time. It may also help to use whole milk over skim (Just in case your were!)
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.
YAY!!! I am so glad you enjoyed and had success with this recipe. I just had some in my post workout smoothie 🙂
My Instant pot does not have a yogurt setting can I use another one.
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.
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.
Hi Natalie! Your yogurt is absolutely fine in the fridge for over 8 hours before transferring to another container.
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!
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!
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?
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 🙂
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.
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)