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.
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
3 Easy Steps to Make Instant Pot Yogurt:
Heat Milk to 180°F – 200°F
Cool Milk to 105°F – 114°F
Add Yogurt Starter to Ultrafiltered Milk
Incubate Yogurt – wait for it to set
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.
Foolproof Tips for Instant Pot Cold Start 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.
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).
*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.
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.
Optional Preparation – Sterilize Equipment: Place 2 cups cold water + trivet in Instant Pot. Place all yogurt making equipment - silicone spatula or whisk (no plastic/wooden handles), 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 hours – 12:30 hours depending on how tangy you like your yogurt. You can open the lid for a taste test once the yogurt is set (roughly 6.5 hours).*Pro Tips:i) Longer incubation time = tangier yogurtii) The timer will count up instead of count down when the incubating process beginsiii) 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 yogurt2 Hours – about 2.5 cups (625ml) of whey will separate from 2L of yogurtOvernight – 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.
*Plastic Tools or Equipment: Do not sterilize any tools or equipment with plastic or wooden handles.*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
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