Cold Start or No Boil Yogurt
The traditional way of making yogurt requires you to heat your milk to a temperature of 160 – 180 degrees and then to cool it before adding your yogurt starter. This “scalding” of the milk kills bacteria in the milk before making yogurt.
This step is not necessary with the cold start method, because we use a ultra pasteurized, ultra high temp, or shelf stable milk such as Fairlife milk. These milks have already been heated to a very high temperature before being packaged and sold.
What Kind of Milk do I need to make instant pot yogurt?
You need a ultra pasteurized, ultra high temp, or shelf stable milk. Fairlife milk is the most popular brand.
Do not use regular, pasteurized milk for this recipe. These milks may contain bacteria that will grow along with your yogurt cultures if the milk is not heated prior to making the yogurt.
Milks that are higher fat and protein will yield a thicker yogurt. Low fat milks may need additional straining to reach the thicker consistency you may desire.
What is a yogurt Starter?
To make yogurt, you need to add live yogurt cultures! This is easier than it sounds.
For our yogurt starter, we use 1-2 Tablespoons of a plain yogurt with live cultures. Check the ingredient list to see if it has live/active cultures– this is a must!
The brand doesn’t matter, but we recommend one low in sugar and additional ingredients.
What Kind of instant Pot do i need to make yogurt?
You will need an Instant Pot with the “Yogurt” button. As long as you have that, you can do this in a 3 quart, 6 quart, or 8 quart Instant Pot.
You can double this recipe, using up to one gallon of milk, in the 6 quart or 8 quart. We started with a small batch while we figured it out, but it’s been a large batch ever since because we like it so much.
How to Make Yogurt in the instant pot
Start with a clean liner. Pour in your milk and add sweetened condensed milk, creamer, half and half, or heavy cream (if desired). Whisk well.
Lock the lid on the Instant Pot and turn the valve to sealing, not venting. Press the Yogurt button (for the ULTRA model, set it to Medium or any temp in the 100°F-110°F range).
Set the incubation time for 8 hours. Increasing the incubation time (up to 24 hours) by pushing the + button will result in a more tangy yogurt.
The Instant Pot will beep, and then count up. When finished, the Instant Pot will beep and display YOGT. Remove the Instant Pot liner, cover, and chill in the fridge for 4-6 hours.
Remember!! Do not stir your yogurt until fully chilled or strained. If you do, it will not remain as thick as you may like.
After chilling for 4-6 hours, stir 1 spoonful of your homemade yogurt into a bowl. It will thin out. If a thicker yogurt is desired, you will need to strain.
If you’d like a thicker yogurt, strain it and then add vanilla extract and/or your choice of sweetener.
You made yogurt!! You can store it in the fridge for up to 2-3 weeks.
What to add into your Instant Pot Yogurt
Now that you’ve mastered making yogurt in your Instant Pot, what are you going to do with it? Here are some of our ideas:
- Top with granola.
- Add fresh fruit for a parfait.
- Dip apples or graham crackers in it.
- Layer yogurt with fruit compote in containers for a quick breakfast on the go!
- Freeze into popsicles for the kids.
Looking for more Instant Pot Recipes?
- Instant Pot Dulce de Leche (Homemade Caramel)
- How to Cook White Rice in the Instant Pot
- How to Cook Hard Boiled Eggs in the Instant Pot
- Instant Pot Mac and Cheese
Instant Pot Yogurt Recipe
- 52 ounces ultra pasteurized, ultra high temp, or shelf stable milk such as Fairlife milk ½ gallon or 1 carton
- 2 Tablespoons plain yogurt or vanilla yogurt
Optional (Choose ONE of the following)
- 14 ounces sweetened condensed milk 1 can
- 16 ounces Natural Bliss Creamer
- 2 cups heavy cream or half and half milk
- 1 teaspoon vanilla extract and choice of sweetener after yogurt has chilled/strained
- Pour milk into clean Instant Pot liner.
- Stir in your optional ingredient (sweetened condensed milk, creamer, etc.) if desired. Whisk well.
- Whisk in 1-2 Tablespoons of yogurt.
- Lock the lid on the Instant Pot and turn the valve to sealing, not venting.
- Press the Yogurt button (for the ULTRA model: Medium or any temp in the 100°F-110°F range).
- Set the incubation time for 8 hours. Increasing the incubation time (up to 24 hours) by pushing the + button will result in a more tangy yogurt.
- The Instant Pot will beep, and then count up. When finished, the Instant Pot will beep and display YOGT.
- Remove the Instant Pot liner, cover, and chill in the fridge for 4-6 hours.
- Do not stir your yogurt until fully chilled or strained.
- After chilling for 4-6 hours, stir 1 spoonful of yogurt into a bowl. It will thin out. If a thicker yogurt is desired, you will need to strain.
- strain yogurt if desired.
- Add vanilla extract and/or choice of sweetener if desired.
- Store yogurt in the fridge for up to 2-3 weeks.
- Optional Ingredients not included in Nutritional Information
- Instant Pot
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