Instant Pot Ultrafiltered Yogurt (Cold Start Method)

Instant Pot Yogurt | Instant Pot Cold Start Yogurt | Instant Pot No Boil Yogurt | Instant Pot Ultrafiltered Yogurt | Pressure Cooker Yogurt | How to make Yogurt

Super Easy No Fuss Foolproof Shortcut to make Instant Pot Yogurt in 3 Steps! Instant Pot Ultra Filtered Yogurt or Instant Pot Cold Start Yogurt (No Boil Yogurt) Method makes Thick & Creamy Smooth Homemade Yogurt. A healthy breakfast or snack.

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4.96 from 23 votes

One of the most amazing features of the Instant Pot Multicooker is how easy you can make Homemade Yogurt!

It’s always exciting to hear how readers from around the world have successfully made Instant Pot Yogurt using the traditional boiling method. 🙂

But wait!! Did you know there’s an even easier shortcut to making homemade yogurt in Instant Pot?!

Behold the Instant Pot Cold Start (No Boil) Method.

Super Easy . No Fuss . Foolproof

Instant Pot Yogurt | Instant Pot Cold Start Yogurt | Instant Pot No Boil Yogurt | Instant Pot Ultrafiltered Yogurt | Pressure Cooker Yogurt | How to make Yogurt

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3 Easy Steps to Make Instant Pot Yogurt:

  1. Heat Milk to 180°F – 200°F
  2. Cool Milk to 105°F – 114°F
  3. Add Yogurt Starter to Ultrafiltered Milk
  4. Incubate Yogurt – wait for it to set
  5. Refrigerate & Strain Yogurt if desired

With the Cold Start or No Boil Method, you can simply eliminate Step #1 & Step #2 from the traditional yogurt making method!! ohhh yesss!!! 😀

The only requirement is using Ultra-filtered Milk.

Instant Pot Yogurt | Instant Pot Cold Start Yogurt | Instant Pot No Boil Yogurt | Instant Pot Ultrafiltered Yogurt | Pressure Cooker Yogurt | How to make Yogurt

Foolproof Tips for Instant Pot Ultrafiltered Yogurt

1. Use Only Ultra-Filtered Milk

Ultrafiltered Milk (UF milk) aka diafiltered milk is regular milk that has been processed through an ultra-filtration process.

This filtration process creates a type of milk that has more Protein, more Calcium, less Sugar, and lactose free compared to regular milk.

We are using Fairlife Ultrafiltered Milk to make this Instant Pot Cold Start Yogurt or No Boil Yogurt.

*Critical Pro Tip: This cold start or no boil method will not work with regular milk.

Instant Pot Yogurt (Instant Pot Cold Start Yogurt | Instant Pot No Boil Yogurt): Fairlife ultrafiltered whole milk

Use Whole Milk

The type of milk you use will determine the thickness and creaminess of your homemade yogurt.

After testing the Instant Pot Yogurt Recipe with 2% Milk, 3.25% Milk and 3.8% Milk, 3.8% Whole Milk with the highest milk fat content produced the thickest and creamiest homemade yogurt.

Since Fairlife currently offers Skim Milk, 2% Partly Skimmed Milk, and 3.25% Whole Milk, we’re using 3.25% Whole Milk to make this Instant Pot Cold Start Yogurt. 😀

2. Yogurt Starter Must Have Active Bacterial Cultures

Beware that not all yogurt works as yogurt starters!!

It’s critical for you to check the ingredient list of the store-bought yogurt when you’re shopping for a yogurt starter. It must have active bacterial cultures for it to work as the yogurt starter.

A live culture usually contains at least 2 types of bacteria (L. bulgaricus and S. thermophilus).

Instant Pot Yogurt Recipe: yogurt starter must have Active Bacterial Cultures

*Pro Tip: The homemade yogurt’s consistency and taste will vary depending on the type of bacteria cultures in the yogurt starter. Sometimes, it does make a big difference! So, choose the brand you like best for the most consistent result. However, keep in mind that you will get plain yogurt no matter what flavor or type of yogurt you use.

3. Incubation Time

Longer incubation time = Tangier yogurt

You can open the lid for a taste test once the yogurt is set (roughly 6:30 hours).

4. Do Not Disturb

Don’t disrupt the fermentation process by moving the Instant Pot or opening the lid. Wait until it is set (roughly 6:30 hours) before opening the lid.

5. Best Time to Start the Instant Pot Yogurt Process?

We like to start the process before we go to bed, so when we wake up, the fermentation process is done, and party’s over! ?

But if you don’t need your Instant Pot for cooking during the day, you can start anytime as long as it’s 10+ hours before you sleep. Or else you’ll either have to stay up late, wake up early, or end up with ultra tangy yogurt. ?

Instant Pot Yogurt | Instant Pot Cold Start Yogurt | Instant Pot No Boil Yogurt | Instant Pot Ultrafiltered Yogurt | Pressure Cooker Yogurt | How to make Yogurt

Instant Pot Ultrafiltered Yogurt (Cold Start Method)

Super Easy No Fuss Foolproof Shortcut to making Instant Pot Yogurt: Instant Pot Ultra Filtered Yogurt or Instant Pot Cold Start Yogurt (No Boil Yogurt)! Thick & Creamy Smooth Homemade Yogurt makes a healthy breakfast or snack.
4.96 from 23 votes
Print Rate This Recipe
Incubation Time: 8 hours 30 minutes
Total: 10 minutes
Servings: 2 L
Author: Amy + Jacky

Ingredients

  • 2 litres (½ gallon) Fairlife ultra-filtered whole milk
  • 2 tablespoons (32g) yogurt with active bacterial cultures

Instructions

  • Optional Preparation – Sterilize Equipment: Place 2 cups cold water + trivet in Instant Pot. Place all yogurt making equipment - silicone spatula or whisk, Pyrex glass measuring cup, and measuring spoon in Instant Pot


    Close the lid and move the Venting Knob to Sealing Position. Sterilize at High Pressure (press Manual/Pressure Cook button) for 3 minutes + Natural Release. 

    After sterilizing the equipment, air dry them on a clean rack.
  • Prepare Yogurt Starter: Add 2 tbsp (32g) Yogurt (with active bacterial cultures) and 1 cup (250ml) ultrafiltered milk in Instant Pot inner pot. Use the whisk to mix well.
  • Make Instant Pot Ultrafiltered Yogurt: Pour 7 cups (1750ml) ultrafiltered milk in the inner pot. Use the whisk to mix well. Close lid (Venting Knob position doesn’t matter).

    Yogurt Incubation: Press the Yogurt Button & use the Yogurt Normal Function to incubate the yogurt. Adjust incubation time to 8:30 – 12:30 depending on how tangy you like your yogurt. You can open the lid for a taste test once the yogurt is set (roughly 6:30 hours).
    *Pro Tips:
    i) Longer incubation time = tangier yogurt
    ii) The timer will count up instead of count down when the incubating process begins
    iii) Don’t disrupt the fermentation process by moving the Instant Pot or opening the lid. Wait until yogurt is set (roughly 6:30 hours) before opening the lid.
  • Stop the Incubation Process: Once the yogurt has reached your desired tangy level, remove the inner pot of yogurt and place it in the fridge for a few hours to stop the incubation process. The yogurt will also thicken a little. Now (or before serving) is a good time to mix in flavorings.
  • Optional - Strain Yogurt: If you prefer a thicker yogurt, use a Yogurt Strainer to strain the yogurt.


    *Pro Tip: the longer you strain = the thicker the yogurt becomes.
    1 Hour – about 1.5 cup (375ml) of whey will separate from 2L of yogurt
    2 Hours – about 2.5 cups (625ml) of whey will separate from 2L of yogurt
    Overnight – about 4 cups (902ml) of whey will separate from 2L of yogurt. You will have a little over 1L of Greek yogurt after straining overnight.
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Recipe Notes:

*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?
Course: Breakfast
Cuisine: World
Keyword: healthy instant pot recipes, how to make yogurt, instant pot breakfast, instant pot cold start yogurt, instant pot no boil yogurt, instant pot recipes, instant pot yogurt, pressure cooker recipes, pressure cooker yogurt, ultrafiltered yogurt
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step Instant Pot Ultrafiltered Yogurt Guide

Only 2 ingredients to make this Instant Pot Ultrafiltered Yogurt 🙂

Instant Pot Yogurt (Instant Pot Cold Start Yogurt | Instant Pot No Boil Yogurt) Recipe Ingredients

1

Optional Preparation – Equipment Sterilization


This is an optional step. We have done this recipe successfully with or without this step.

  • Place 2 cups of cold water and a trivet in Instant Pot.
  • Place all yogurt making equipment – silicone spatula or whisk, Pyrex glass measuring cup, and tablespoon measuring spoon in Instant Pot.
  • Close the lid and move the Venting Knob to Sealing Position.
  • Sterilize everything at High Pressure (press Manual/Pressure Cook button) for 3 minutes + Natural Release.
  • After sterilizing the equipment, air dry them on a clean rack.

2

Prepare Yogurt Starter


Add 2 tbsp (32g) Yogurt with Active Bacterial Cultures and 1 cup (250ml) ultrafiltered milk in Instant Pot’s inner pot.

Use the whisk to mix well.

Instant Pot Yogurt (Instant Pot Cold Start Yogurt | Instant Pot No Boil Yogurt): add yogurt and fairlife ultrafiltered milk in Instant Pot Pressure Cooker

3

Make Instant Pot Ultrafiltered Yogurt


Pour 7 cups (1750ml) ultrafiltered milk in the inner pot. Use the whisk to mix well.

Instant Pot Yogurt (Instant Pot Cold Start Yogurt | Instant Pot No Boil Yogurt): add fairlife ultrafiltered milk in Instant Pot Pressure Cooker

Close lid (Venting Knob position doesn’t matter).

Yogurt Incubation:

  • Instant Pot Function: Press the Yogurt Button & use the Yogurt Normal Function to incubate the yogurt.
  • Time: Adjust the time to 8:30 – 12:30 depending on how tangy you like your yogurt

You can open the lid for a taste test once the yogurt is set (roughly 6:30 hours).

Instant Pot Yogurt (Instant Pot Cold Start Yogurt | Instant Pot No Boil Yogurt): set Instant Pot yogurt incubation settings

*Pro Tips:

  1. Longer incubating time = Tangier yogurt
  2. The timer will count up instead of count down when the incubating process begins.
  3. Don’t disrupt the fermentation process by moving the Instant Pot or opening the lid. Wait until it is set (roughly 6:30 hours) before opening the lid.

4

Stop the Incubating Process


Ta da!! Your Instant Pot Yogurt has successfully set!

Instant Pot Yogurt (Instant Pot Cold Start Yogurt | Instant Pot No Boil Yogurt): stop yogurt incubation in Instant Pot Pressure Cooker

Once the yogurt has reached the desired tangy level, remove the inner pot of yogurt and place it in the fridge for a few hours to stop the incubating process. The yogurt will also thicken a little.

Instant Pot Yogurt | Instant Pot Cold Start Yogurt | Instant Pot No Boil Yogurt | Instant Pot Ultrafiltered Yogurt | Pressure Cooker Yogurt | How to make Yogurt

Now (or before serving) is a good time to mix in whatever flavoring you want.

You’ve just made homemade yogurt in Instant Pot! How easy was that?! 😀

Give yourself a pat in the back & enjoy!~ 😉

5

Optional – Strain Yogurt


If you prefer a thicker yogurt, use a Yogurt Strainer to strain the yogurt (as shown in below photo).

*Pro Tip: the longer you strain = the thicker it becomes.

  • 1 Hour – about 1.5 cup (375ml) of whey was separated from 2L of yogurt by the strainer
  • 2 Hours – about 2.5 cups (625ml) of whey was separated from 2L of yogurt by the strainer
  • Overnight – about 4 cups (902ml) of whey was separated from 2L of yogurt by the strainer. You are pretty much left with a little over 1L of Greek yogurt after straining overnight.

Check out how Thick, Creamy, & Smooth the Instant Pot Yogurt becomes!!

Foolproof Instant Pot Greek Yogurt Recipe #12 (Pressure Cooker Greek Yogurt): Step-by-Step Guide on how to make thick creamy homemade Greek yogurt. Recipe developed based on 12 experiments.

Enjoy your Instant Pot Ultrafiltered Yogurt!~ 🙂


More Instant Pot Yogurt Recipes You’ll Love

Instant Pot Yogurt (Traditional Boil Method)

*Use this method & recipe if you’re using regular milk

Foolproof Instant Pot Yogurt Recipe #12 (Pressure Cooker Yogurt): Step-by-Step Guide on how to make thick creamy homemade yogurt based on 12 experiments.

Instant Pot Greek Yogurt

Foolproof Instant Pot Greek Yogurt Recipe #12 (Pressure Cooker Greek Yogurt): Step-by-Step Guide on how to make thick creamy homemade Greek yogurt. Recipe developed based on 12 experiments.

Instant Pot Yogurt | Instant Pot Cold Start Yogurt | Instant Pot No Boil Yogurt | Instant Pot Ultrafiltered Yogurt | Pressure Cooker Yogurt | How to make Yogurt #instantpot #pressurecooker #fairlife #ultrafiltered #lactosefree #healthy #breakfast
Instant Pot Yogurt | Instant Pot Cold Start Yogurt | Instant Pot No Boil Yogurt | Instant Pot Ultrafiltered Yogurt | Pressure Cooker Yogurt | How to make Yogurt #instantpot #pressurecooker #fairlife #ultrafiltered #lactosefree #healthy #breakfast
Instant Pot Yogurt | Instant Pot Cold Start Yogurt | Instant Pot No Boil Yogurt | Instant Pot Ultrafiltered Yogurt | Pressure Cooker Yogurt | How to make Yogurt #instantpot #pressurecooker #fairlife #ultrafiltered #lactosefree #healthy #breakfast
Instant Pot Yogurt | Instant Pot Cold Start Yogurt | Instant Pot No Boil Yogurt | Instant Pot Ultrafiltered Yogurt | Pressure Cooker Yogurt | How to make Yogurt #instantpot #pressurecooker #fairlife #ultrafiltered #lactosefree #healthy #breakfast
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  1. Has anyone ever tried making it with fair life chocolate milk? I’m curious if it would taste good and be a healthier option than something like pudding for my kids.

    1. Hi Carrie,

      Thank you for your question.
      We personally haven’t tried it so let see if someone else did. Please report back if you do try it 🙂

      Please take care
      Jacky

  2. I just made this and it is in the refrigerator. Looks thick enough without straining. My question is- how long will this yogurt last before going off?

    Thanks!

  3. I make this every Thursday night using Fairlife skim milk and starter from the previous batch which I freeze. I’ve tried all of the Fairlife milks and finding no difference in the flavor or body of the yogurt I use the skim. I incubate it for eight hours overnight and then strain for eight hours for Greek Yogurt.

    One thing I do differently is after straining I use my immersion stick blender to smooth out the texture and fully incorporate the Splenda I add. I freeze strawberries and peaches in season, sweeten with Splenda and divvy up in individual containers. After thawing a container I add a tablespoon to my half cup serving of yogurt. This is my “go to” breakfast every day, I absolutely love it.

    1. Thank you so much for the immersion blender tip. I did this today and it made my yogurt so creamy. Thanks again!

  4. Has anyone used Horizon ultra filtered D milk?
    I ask because I always used Fairlife D milk but Sprouts said that they have stopped carrying it due to questions about the treatment of animals at Fairlife. i agree with that so I chose Horizon.
    After about the usual time I used with Fairlife Milk the Horizon mild was not a firm when I opened the Instant Pot.
    Anyone experience this?

    1. Yes same experience. But after straining, it was just as thick as usual when using fairlife.

  5. I’ve been using this method with Fairlife whole milk for the last several weeks and it’s wonderful! Perfect yogurt with no fuss at all. Very quick to put up in the instant pot before going to bed, or in the morning for yogurt later in the day.

    The only change I make is that I whisk the starter into an extra cup of regular whole milk (not Fairlife, but just for economy’s sake) before stirring that into the Fairlife. This seems to give me a smoother end product with fewer lumps. Also gives me the bonus of an extra cup of yogurt since the Fairlife is only 52 ounces rather than a full half gallon. And still sets up perfectly with no heating.

    If you find Fairlife on sale (I just bought 3 bottles at $2.89) you can stock up a little bit since the expiration date is usually a few weeks ahead.

    For the taste we love, I incubate at least 9-1/2 hours, or as much as 10.

    Thank you for sharing this fantastic method!

  6. I’ve had the yogurt in my pit for 8.5 hours and I just checked it, its liquid. This is my second try and both times have been the same. Should I leave it for longer or put into the fridge? The tanginess is really good

    1. When you say “pit”, do you mean electric pressure cooker? If you are using the yogurt function on an instant pot, check the temperature it’s incubating at. It should be 107° to 115°. I had a similar thing happen when I used my 3 qt IP instead of my 6 qt IP. Upon investigating what happened, I compared the yogurt button settings. The 3 qt only has low and high temperatures vs low, med & night on the 6 qt. The 6 qt uses the med setting and the 3 qt uses low. The difference was 3 qt – 91° vs 6 qt – 107°. The yogurt will not “cook” so to speak at 91°. You can customize the temp to 107° which is what I did and my yogurt came out of my 3 qt the second time tried perfectly.

      Hope this helps.

  7. I have made about 10 batches of yogurt with Fairlife Whole milk, (I usually keep back 2 cups in case we need milk for recipes; we don’t buy other milk because of lactose intolerance) Oikos Greek Yogurt (I just whisk in the whole 6 oz container; I have had mixed results with saving/freezing yogurt for the next starter) and a can of sweetened condensed milk. I have sterilized and not sterilized; I didn’t notice any difference. I put it on yougurt setting for 10 hours and immediately put in fridge. Comes out thick and perfect.

  8. Is it possible to make the yogurt in individual portions directly in the Instant Pot? As is, using small containers such as mason jars? Thanks Amy and Jacky!

    1. Hi Grace,

      thank you for your question 🙂

      It will work fine. You will want to increase the incubation time by 30 mins – an hour as it will take a bit longer in the individual jars.

      Please take care
      Jacky

  9. Very easy recipe to follow. Have always had thick creamy yogurt without straining whenever I use whole Fairlife milk.

  10. I am shocked this recipe IS actually as simple as it is! I used 52 oz total of 2% Fairlife (the entire contents of one bottle) and 2 tablespoons of Chobani unsweetened Greek Yogurt. It set up beautifully. As my husband has lactose sensitivities and loves yogurt, this will bring a smile to his face. Thank you!

  11. This is my favorite recipe for cold start yogurt! I’ve made it with yogurt starter, dried probiotic starter, with Nestles Vanilla Bliss and… each time was a little different but so delicious! Afterwards, I’ve added different toppings and flavorings as well as eating it plain.

  12. Two questions:
    1) Do you have to put the no boil yogurt in the refrigerator immediately after completing the 8 hour incubating time? I left mine at room temperature for about an hour as I completed the process overnight.
    2). Can the started be from a batch of instant pot yogurt or does the starter always have to be commercially prepared? I always use the started from the current batch inamorata eating.
    I followed the instructions with the above two points. The yogurt was runny after being refrigerated. I also used. 2% ultrafilted. Is this the reason for the consistency?

    1. Hi MK,

      thank you for your questions 🙂

      1) For an hour, it will be fine.

      2) It can be from a batch of Instant Pot yogurt.

      Yes, more fat will make the yogurt thicker, but you can also strain the yogurt to make it super thick.

      Please take care
      Jacky

  13. Is it necessary to strain the yogurt or can you use it without straining?
    Also, how much yogurt does this recipe make?

    1. Hi Jane,

      Thank you for your question 🙂

      You can use it without straining. It will make the same amount as the milk you put in

      Please take care & have fun cooking
      Jacky

  14. I have made this recipe several times and it’s wonderful. I prefer to use Fairlife whole milk and Siggi’s plain yogurt as a starter. It does come out a bit grainy but the taste is wonderful. I have also used Fairlife skim milk with Fage fat free yogurt as starter for a fat free yogurt, and would advise anyone doing this to allow extra time for straining since this combination made a lot more whey.

  15. I make this easy yogurt every Friday night for breakfast for the following week. I started my first batch with Fairlife skim milk and FAGE Greek yogurt as the starter but found it thinner than I like. My next batch was made with Fairlife reg milk and two tbsp of the yogurt I froze as the starter. The Fairlife reg milk version turned out awesome, very thick and exactly as I like it. Next I’m going to try Fairlife 2% and settle on the one I like best. I did add some vanilla paste at the start and it worked well. It gave the yogurt a nice hint of flavor.

    I start mine around 10:00 pm and at 6:00 am the next morning it’s ready to go into the strainer for about eight hours. Turns out perfectly, nice and thick. I divvy it up in half cup portions and keep in refrigerator for the week.

    I freeze strawberries with Splenda, crush them with my stick blender and freeze. I use the mashed berries in the yogurt – yummy!

  16. I have used this recipe since I started making my yogurt in the Instant Pot and haven’t had a bad batch yet. We absolutely love it – but today I am trying the Cold Start method with canned Evaporated milk – we will see how it works.

    1. Donna, how did it turn out with the evaporated milk?
      Amy+Jack, this cold-start process is mind-blowing! Can’t believe it works this way!
      Thank you so much for sharing!

    1. Hi Sharon,

      thank you for your question 🙂

      It will depend on the consistency you are looking for.

      About 4 – 12 hours.

      Please take care & have fun cooking
      Jacky

  17. I have a insta pot ultra, when I made the yogurt I had a choice of temperature of high, medium, or low. The high setting wanted to boil it so I chose medium. However when u got up this morning after 8 hours of coming the yogurt still had the consistency of milk. Should it? I used Farlife milk and yoplait yogurt which stated in the side it had live, active cultures. I’ve put it in the fridge but can’t imagine that it’s going to thicken up enough to be yogurt. I’m so bummed. Where did I go wrong?

    1. Hi Tasha,

      thank you for your question. The medium setting is correct. It should have the consistency of yogurt.

      I recommend trying a different kind of yogurt as yogurt starter.

      Please take care & have fun cooking
      Jacky

  18. Love this yogurt recipe! I have tried Amy&Jacky’s standard yogurt recipe where you boil the milk first (which makes great yogurt) and I then strain it to get more of a Greek consistency. This recipe is easier and makes tastier yogurt IMO. I used FairLife whole milk & Fage for starter – incubating it anywhere from 6.5 to 7.5 hours (I like it less tangy). I immediately stick it in the fridge overnight and I end up with wonderfully thick & creamy yogurt. It’s so thick I don’t need to strain it to make Greek style! Thank you Amy & Jacky! ❤️

  19. I’m making a second batch with Fairlife milk. Here are my findings:
    1st batch:
    -whisked 2 Fairlife Whole milk jugs ultra filtered, 1/2 can condensed sweetened milk and 3 large soup spoons ful of chobani unsweetened Greek yogurt plus vanilla extract into inner pot.
    -Instant pot yogurt button (8 hours)
    -dabbed condensation off lid and top of yogurt with paper towel.
    -refrigerated inner pot with lid, and paper towel to soak up any more condensation overnight.
    Spooned yogurt into jars for mobile breakfasts.
    Delish!!
    2nd batch: same as above plus 1/2 So Delicious coconut milk (refrigerated carton) that was unsweetened, 2 cans coconut milk with cream solids, plus 1 container coconut yogurt by So Delicious and 1 large soup spoon of Greek plain yogurt for backup cultures if the coconut yogurt wasn’t enough. Plus coconut extract.
    Can’t wait!!
    Please do one that is dairy free! I want some coconut milk Greek yogurt so bad!

    1. Hi Anissa,

      Late Reply (We were on a trip to Asia)! Thank you for your kind words & sharing your findings with us 🙂

      Have fun cooking & please take care
      Jacky

  20. My first attempt at yogurt failed. I ended up with warm milk. I want to try again. 1. Do I need to use yogurt with whole milk as a starter? 2. Can the starter be vanilla flavored? My whisk is vinyl coated I swear that ok? If I lift the lid, does that disturb the process? That’s the only thing I can think of that I may have done wrong. My heat setting was at Medium. My ultra 60 doesn’t have a natural setting I don’t think. Thank you for you help

    1. Hi Roxann,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      1) You don’t need the yogurt with whole milk as starter
      2) You can use starter with vanilla flavor, but the yogurt you make will not be vanilla flavor.

      I recommend trying another kind of yogurt as yogurt starter.

      Please take care & have fun cooking
      Jacky

  21. I couldn’t wait to try this! It came out perfect! I set it for 10:30 since I prefer tart yougurt and let it strain overnight. Will try the regular method with homemade almond milk and storebought almond yogurt as a starter….

  22. I was wondering if you could use culture powder as the starter?
    I wanted to make yogurt with the highest probiotic content.
    thank you
    Aj

  23. I used your recipe to make my first batch of yogurt today. I wasn’t think at all! I followed the recipe to a tee. I tested the tanginess at 6 hours and 45 mins and it wasn’t tangy are all, so I put the life back on and continued to let the yogurt intubate. After 8 hours, I tasted it again and it was very tangy, so I stopped the process, but the consistency was like snot. What could be the problem do you think? I used Mountain High Plan Fat Free yogurt as my starter and Fairlife whole milk as my milk.

    1. Hi Kimberly,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. I am thinking the problem came from the yogurt starter. I recommend trying it again with another brand of yogurt.

      Happy New Year & please take care
      Jacky

    1. Hi Danielle

      Hope you had a wonderful Christmas Holiday 🙂
      Thank you so much for your kind words.
      The graininess can come from the yogurt starter. I suggest trying another yogurt starter and see what happens.

      Please take care & have a wonderful weekend
      Jacky

    1. Hi Sally,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!
      Fresh fruit can be added after the yogurt has finished incubated.

      Happy New Year & please take care
      Jacky

  24. Thank you so much for this easy cold start method. I have made yogurt twice! The only question I have is, can I use the yogurt I’ve made, as the “starter” for the next batch or do I have to continue to buy Greek yogurt for the active culture?

    1. You sure can! You can even freeze it and take it out about an hour before making yogurt to that it!

  25. I am ready to make the cold start yogurt and just realized my instant pot doesn’t have a yogurt setting on it. What setting should I use?

    1. Hi Karyn,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. If your Instant Pot doesn’t have a yogurt setting, you will have to place the yogurt mixture under a place that can maintain the 105 – 110F temperature (such as oven lamp).

      Happy New Year & please take care
      Jacky

  26. I have used my Ultra Instant Pot sedveral times to make Fat Free yougurt with a major different – I use powderd milk. I start with 2+liters of reconstituted p-milk poured into the Instant Pot, start saute, and bring the milk to 115 F. I then cancel Saute an inoculate the milk with 2 tbls of Chobani fat free yogurt which contains 5 different active cutures. Place the lid with open pressure port and set the time to 8hrs. It drains to a nice thick yogurt of a little more than a liter.
    I am in the procress of making another 2 liter batch and increased the time to 9:30 hrs after reading several of your replies to other makers and expect to get a little sharper and firmer yogurt.

    I have to ask the question: Is it OK to use powdered milk considering it reduces the cost greatly but is never shown as a basic part of making yogurt? Also I do not bring the themperature up to 180F to “pasturize” reconstituted milk. I find you are the best source for learnng ow to use my IP – Keep up the good work – You’ve got a lot of folks depending on you.
    Duane
    P.S I’m already subscribed for your recipes

  27. First batch, and my yogurt is amazing. Thanks to you both, for I know I can always count on any recipe from your site. I used just ultra pasteurized milk. Even gave myself a yogurt facial. ?

    1. Hi Sharryn,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your support & kind words on the recipe!

      Happy New Year & please take care
      Jacky

  28. Jacky, you mentioned measuring the temperature of the milk, but at what point in time do you take the measurement? After six and a half hours? My batch will not support the spoon. I had my IP set for eight hours. I am going to try restarted the cycle for another two hours.

    1. Hi Sharryn,
      Hope you had a wonderful New Year & Christmas 🙂
      The temperature of the milk can be taken after an hour of incubation.

      Happy New Year & please take care
      Jacky

  29. Bonjour Amy + Jacky 🙂
    By happy coincidence, I had already bought a 1-liter tub of authentic Greek yogurt (Delta brand, made in Greece) and 2 liters of French Ultra-Filtered Milk (a surprisingly rare find in my part of France Profonde!)
    After 8½ hours, my IP produced a tasty ‘yaourt nature’, though my spoon sank immediately when I checked its thickness! After cooling, then straining for 5 hours, I have 1 liter of whey and 1 liter of delicious, thick and creamy Greek yogurt.
    As a basis for comparison, the tub of Greek yogurt cost around €5 ($5.70). 2 liters of Ultra-Filtered milk (Marguerite micro-filtré 3.5%) cost €1.35 ($1.55) each. Add 1 Activia yogurt (which I buy regularly for him-indoors) for the starter and the home-made version comes to €2.70 ($3.10).
    Both are smooth, creamy, thick and rich-tasting and I would have been very happy with the shop-bough Greek yogurt. But it tastes much, much sharper than the home-made version, and considering how little effort was involved, I’ll stick with making my own.
    Next time, I’ll add some powdered milk to get a thicker yogurt before straining.

    Thank you for the detailed explanation and Happy New Year! 🙂

    1. Hi Claudine,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  30. Amy & Jacky,
    Just made my 1st batch of yogurt in the IP.
    It was super easy with your cold start recipe!
    I used as my starter Oui yogurt which is one of my favorites. My question is when it was complete it was really good but needed something to make it like Oui.
    Have you ever tried adding some sweetened condensed milk to the mix at the beginning? I did add 2 tablespoons of hvy cream but that didn’t address the lack of sweetness.
    Thank you
    Aj

    1. Hi Aj,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Sweetened condensed milk will work in the beginning.

      Happy New Year & please take care
      Jacky

  31. Do the milk and the yogurt starter need to be in room temperature prior dumping them in the Instant Pot?
    Or can they be straight out from the fridge?

  32. First time trying this & mine came out more like cottage cheese. I had a thick layer of whey on top which I ladled off, but then the yogurt itself was chunky like cottage cheese. What did I do wrong? I’ll probably still eat it though:).

    1. Hi Jessica,

      Hope you had a wonderful Christmas Holiday 🙂 Thank you for your question.

      It sounds like the Instant Pot didn’t get to the correct temperature.
      It was probably a little lower at ~100F.

      Please try it again and measure the milk temperature with a thermometer.

      Please take care & have a wonderful weekend
      Jacky

  33. Hi Amy & Jacky,
    I followed your recipe and the yogurt came out just as you said. I strained it for a few hours after it finished, and ended up with 4 cups of whey separated out. The only thing that I would say is that it’s not entirely creamy – it has tiny lumps in it, and despite whisking and then even mixing with a hand held mixer, I still have the little bit of graininess. It’s not that bad – I will still happily eat it, but I’m wondering if you have any ideas about why that happened.
    Thanks,
    Lauren

    1. Hi Lauren,

      Hope you had a wonderful Christmas Holiday 🙂
      The graininess can come from the yogurt starter. I suggest trying another yogurt starter and see what happens.

      Please take care & have a wonderful weekend
      Jacky

  34. This is by far the easiest way to make yogurt. It comes out nice and thick (8.5 hrs) and simple to do the prep part. My only concern is that it doesn’t really taste like yogurt. Yes, the tang is there, the consistency, but it still tastes like just thick Fairlife milk (which is delicious, BTW). I can’t quite describe the difference but there is a subtle one. However, due to the ease, I will make again!

    1. Thank you so much for your kind words Perky 🙂

      Yes, I agree on the slightly different taste from regular yogurt.

      Please take care & have a wonderful Christmas holiday!
      Jacky

  35. I have been making cold-start yogurt for about a year now. I don’t eat it but my husband takes it everyday in his lunch to work. I started making it the same way but use fat-free milk for dietary reasons. I added 1 teaspoon of real vanilla extract and a can of fat-free sweetened condensed milk before incubating. I cut it back to 1/2 can because it was too sweet. To cut down on the sugar even more, I changed from using sweetened condensed milk to Natural Bliss Sweet Cream or Vanilla Coffee Creamer. It sweetens it just a little and also gives it some flavor.

  36. Is ultra filtered the same as ultra pasteurized? I like to use grassfed whole milk that is just pasteurized. Is this okay with the cold start method?
    Thank you. Love all your great info and recipes.

    1. I have the same question as Kay, but your answer did not actually address the question directly. I have access to “ultra-pasteurized “milk, but it does not say “ultra-filtered” on the label. Fairlife does not have the words “ultra-pasteurized “ on the label anywhere, and your directions specifically call for “ultra-filtered “. So, I’m left with some confusion. Are they the same and interchangeable? Thank you for your reply.

    2. Hi Mary,

      thank you for your question 🙂

      From my knowledge, Ultra-pasteurized milk is not the same as Ultra-filtered milk.

      Fairlife milk is ultra-filtered milk and also ultra-pasteurized milk.

      Here is quoted directly from Fairlife’s website:
      “It’s simply in the processing. Ordinary milk is pasteurized at a high temperature for 15-20 seconds. We pasteurize our milk at an even higher temperature for less time. That gives fairlife much longer shelf life unopened.”

      You can use this method for ultra-pasteurized milk as well.

      Please take care & have fun cooking
      Jacky

  37. Hi Amy and Jacky,
    I’d like to process this type of Ultra Processed Milk yogurt directly in small yogurt jars, rather than in one large pot. Have you done it this way? Any tips for processing in individual serving containers?
    Thank you!

    1. Hi Julia,

      thank you for your question 🙂

      You can mix up the yogurt starter with the milk and then place them into small yogurt jars.
      The process will be the same.

      Please take care & have fun cooking
      Jacky

  38. I really want to try this and making cheesecake in the instant pot but I am worried about them absorbing the odors from the lid abd sealing ring. I do have a sealing ring just for the not so heavy smelling stuff but wonder about the lid. How can I clean those so my yogurt and cheesecake don’t taste like pot roast and chili?

  39. I use a powdered culture for my yogurt. Will that work with the cold method? Also, can I use some of this new batch of yogurt as the starter culture for the next batch of yogurt?

    1. Hi AJ,

      so happy to hear from you again 🙂

      I am not so much of a yogurt eater so I haven’t tried Noosa yogurt yet.

      I will try to find some and taste it.

      Please take care & have a wonderful weekend
      Jacky

  40. I have an Instant Pot that does not have the Yogurt preset button. What is the cook level and time for manual? I wish you would include this and not assume everyone has your exact model.

    1. Hi Brian,

      thank you for your question 🙂

      Unfortunately it will not work if your instant pot doesn’t have the yogurt button. You will need to find somewhere that can hold a constant 105 – 110F temperature (such as under oven light).

      Please take care & have a wonderful Christmas holiday!
      Jacky

  41. I’ve been making it this way for the past couple years. My local Aldi’s has ultra filtered milk, and the appropriate yogurt starter. I don’t care for the tangy taste of traditional yogurt so I only incubate it for about 5 hours. I actually strain mine overnight and end up with a yogurt cheese.. I can get nine 1/4 cup servings out of a half gallon of milk. And since I do not sweetened the mixture, I can use this yogurt cheese in a few different ways. For a sour cream substitute I will put a little bit of lemon juice and lemon zest to loosen it up a little bit and it tastes exactly like fresh sour cream it’s amazing. For a cream cheese alternative I will leave the consistency just as it is, but I will add herbs like rosemary garlic, etc. for a schmear on a bagel. And for my morning yogurt I will loosen up the thick consistency with a little bit of coconut milk and pair it with some thawed out (over night) wild berries with a little lemon juice and monkfruit /nutrisweet packet. I like thawing the fruit out because that will create a juice that I don’t get from just fresh berries. The other great thing that this produces is an enormous amount of whey. I use this whey in my homemade salad dressings and just about anything that may require a little extra water. (sauteed veggies, smoothies, etc.).

  42. Thanks for all your recipes! Any ideas on how to do this if my instant pot doesn’t have a Yogurt button? I have the version that only has high pressure.

    Thanks.

    1. Hi Jannie,

      thank you for your question ?

      Unfortunately it will not work if your instant pot doesn’t have the yogurt button. You will need to find somewhere that can hold a constant 105 – 110F temperature (such as under oven light).

      Please take care & have a wonderful Christmas holiday!
      Jacky

    1. Hi Becky,

      thank you for your question 🙂

      I will have to test them out before I can answer this question.

      Please take care & have a wonderful Christmas Holiday~!
      Jacky

  43. Does the filtered milk taste like milk in the first place?
    To Jackie: I have made so much yogurt following your recipe and making every possible Mistake that could be made (Not bragging). The yogurt is always what I want. I am going to try this recipe. It sounds like there’s very little chance of making a mistake, maybe just the timiNg. I have been using a gallon of milk most of the time which has its own issues. I have an Ultra IP, It’s my second IP, The first was one of the simple early , I find I almost only use pressure cook and sauté And I use it all the time. Thank you. I look foeward to your emails. The cranberry jam made a great hit at our Church’s Christmas sale.

    1. Hi Ruth,

      thank you for your kind words and question 🙂

      Filtered milk tastes slightly different from regular milk.

      You will have to try it out to see if you like it 🙂

      Please take care & have a wonderful Christmas holiday!
      Jacky

    1. Hi Cheryl,

      thank you for your question 🙂

      Doubling the recipe will work fine in a 6 quart or a 8 quart Instant Pot.

      Please take care & have a wonderful Christmas holiday!
      Jacky

  44. I have made this multiple times and I’m not getting the results that I want. I get beautiful, spoon-standing yogurt every single time, but it never tastes like yogurt! I use Fage whole milk plain yogurt as a starter and have incubated it up to about 9 hours. Everything else is identical to your recipe. Is there ANYthing else I can try?

    1. Hi Tara,

      thank you for your question 🙂

      Are you looking for the tangy taste? You will want to incubate the yogurt for a longer time.

      Please take care & have fun cooking
      Jacky

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