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.
sarah
Hi, followed recipe but using ultra pasteurized organic valley whole mill as I couldn't find fair life. Just had 8 hours in instant pot and moving to fridge. At this time the yogurt is still as thin as milk. Hoping it will thicken in the fridge!! 🙁
Kristen Chidsey
Hi Sarah! Fingers crossed it thickens up. If not, check to be sure your incubation on your yogurt was at NORMAL not LOW as that make a HUGE difference.
Martha
Can you tell me what temps the milk travels through in this process?
I want to try this for the yogurt (yum!) but I also want to know if I can use this process for infusing oils for medicinal purposes. The holding temp is good but if the temp goes high and then comes down, the temp can damage the medicinal qualities.
On the other hand, if it stays from 120-140F or so the whole time, then it’s an herbal medicine game changer.
Any idea about the temps?
Thanks!
Kristen Chidsey
Hi Martha. The temperature for the incubation on the yogurt function when set at normal is between 110-115 degrees. I hope that helps clarify things for you.
Andrea
Fair life whole milk and 2 tbs of Chiba I plain yogurt made a great, thick yoghurt after 8 hours in the pot. It doesn’t seem to need time in the refrigerator as it is already set up. How do I add flavor to it?
Thank you.
Kristen Chidsey
Hi Andrea! I am so glad you had success with this yogurt recipe. For flavor, you can add in 1-2 teaspoons vanilla extract and then add fruit, honey, or maple syrup to individual servings. Enjoy!
MaryAnn
Where do you get the yogurt starter and the milk? At the regular store in a specialty store? I’ve never seen it but never looked either.
Thank you,
MaryAnn
Kristen Chidsey
Hi MaryAnn! You can purchase Fairlife milk at any grocery store (at least that is the case here for me.) As for starter, you can purchase a starter off amazon or you can simply buy a small container of regular plain yogurt to use--which is much more economical.
Gail Sikkenga
Hi I’m interested in your cold process recipe for yogurt but I’m also confused. You talk about ultra filtered and altar pasteurized milk being very important...but Fairlife isn’t actually ultra pasteurized. Ultra pasteurized is for long shelf life and needs no refrigeration before it’s opened. So I’m assuming it’s just ultrafiltration that is necessary? Thank you
Gail
Kristen Chidsey
Hi Gail, Fairlife is ultra filtered (which is a special process but it also pasteurizes the milk), but Organic refrigerated milks are also ultra pasteurized and work as well. However, Fairlife produces the thickest results.
Janet Zigaro
Will this recipe fit in my 3qt MINI IP? Do you have to use the sealing lid...can you use the Instapot glass lid?
Kristen Chidsey
Hi Janet! Yes this recipe will fit in a 3 quart and you can use the glass lid as no pressure is reached.
Momma_of_4
I love making cold start yogurt. The first batch of yogurt I made the heated way with bacteria I got off of Amazon for just a few dollars. Since then I use the last of each batch as the starter for the next. I've been able to do it like this for over a year now. It reminds me think of sourdough starter, but even easier! I get my batch going so it is ready to be put in fridge right before bed. I cook mine for 10 hours and then strain so it is Greek yogurt texture. I take some of it and strain even more for sour cream. Two products, one recipe!!
Kristen Chidsey
YAY!!! I am so glad you are finding such value with this recipe! I use mine for sour cream as well.
LOIS
I tried this recipe for the first time and it came out wonderful. I used the Fairlife 2% milk and plain store bought greek yogurt as my starter. I had no problem with anything. The consistency was about the same as sour cream. I'll never go back to store bought yogurt again. Thank you !!
Kristen Chidsey
I am so glad you had success Lois! Thank you!
Emily
I have the 6 Quart Lux model with no yogurt button. Any suggestions/directions for incubation without a yogurt button?
Kristen Chidsey
Hi Emily! Making yogurt without a yogurt button can be very tricky, but can be done. I have instructions for doing so on my original Instant Pot yogurt post.
Emily
Thanks! It looks like a shopping trip for an upgraded IP is in order! 😀
Kristen Chidsey
Ugh, so sorry! But honestly, in the long run, you will love having the option to make yogurt if you enjoy yogurt!
Barbara Hummel
I find that cold start yougurt recipes are usually for 6 qt inatant pots. Do you just cut the receipe in half for 3 qt. ?
Kristen Chidsey
Yes, Barbara, although this recipe should fit in the 3 quart as well!
Donna
I recently purchased a 3 quart, specifically for making yogurt, it worked wonderful and the pot is just the right size. It made more than I actually used and am looking forward to trying to cut recipe, would you still cook for 8 hours with a half recipe?
Kristen Chidsey
Hi Donna! So glad you had success with your homemade yogurt. You will still need 8 hours incubation regardless of the how much yogurt you make.