Cold Start Instant Pot Yogurt (No Heat/Boil Method)
Want a fuss-free and easy way to make yogurt at home? This cold-start instant pot yogurt is the easiest method I’ve found to make homemade yogurt in the instant pot.
I’ve always wanted to be able to organic, grass-fed milk from my local store for yogurt, but as an ultra-pasteurized milk, this cold start method makes the best yogurt.
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What is Cold-Start Yogurt?
Normally, making yogurt in the instant pot requires you heating the regular milk, letting it cool down, and then adding the yogurt starter to the milk to make the yogurt.
Cold start yogurt uses ULTRA-PASTEURIZED MILK or ultra-filtered milk to make yogurt which requires no heating at all. Essentially, it is a no boil method which saves a ton of time.
This is a favorite method because of the simplicity of it since we eat a lot of yogurt in our home.
The taste is a little different. It has a bit of a cooked flavor, but, for me, it’s exactly what I’ve been looking for in my homemade yogurt.
To make this recipe, you will need an Instant Pot with a yogurt function.
Why make yogurt at home?
As with anything, homemade is always better. Plus, I can make a gallon at a time and have it stocked up in my fridge for a much lower cost.
I eat yogurt for breakfast every day, so, I go through quite a bit in a week.
Another reason I like making my own yogurt is the choice of the quality of the milk I use. My local store does not carry organic, grass fed yogurt. So, if I want to have that option, I have to make it myself.
With this method, it’s so easy, I don’t mind at all to make this anytime.
Health benefits of yogurt
Good quality yogurt is made with 2 ingredients. Milk and cultures. Those cultures inoculate the milk with tons of good bacteria. This fermentation process adds tons of gut healthy probiotics.
This good bacteria is imperative for gut health. Without the proper amount of good gut bacteria one will have stomach issues as well as other problems with the immune system.
I like to incorporate several different probiotic rich foods into my diet each day. Each food contains different strains of the bacteria giving my gut a wide variety.
This method only works with ultra pasteurized milk
Where to get a starter culture
You can actually just use a store bought plain yogurt for your culture. Make sure it is unflavored and only has the 2 ingredients of milk and cultures. These active live cultures will make your homemade yogurt.
Once you make your first batch of yogurt, save back 1/4 cup for 1/2 gallon of milk, or 1/2 cup for 1 gallon of milk.
Save this portion each time to inoculate the next batch.
I’ve used the same culture for a year now.
You can also buy a dry starter culture online from websites such as Cultures for Health or even Amazon!
What you will need to make this cold start yogurt
- Instant Pot with Yogurt Setting
- Ultra Pasteurized Milk – I buy an organic milk that is grass fed from my local store. I also prefer whole milk but 2% or skim milk will work, as well.
- Yogurt Culture – Get your starter by purchasing plain, Greek yogurt from the store which is full of active cultures.
How to make Instant Pot Cold Start Yogurt
To get started, pour your cold milk in the instant pot liner. Reserve a cup in a small mixing bowl. Add the starter culture to the reserved milk and whisk thoroughly.
Add this mixture to the rest of the milk in the instant pot liner.
Whisk to make sure everything is combined.
Place a glass lid on the liner or place the instant pot lid WITHOUT THE GASKET. Make sure if use the instant pot lid to have it set to venting, not sealing.
Press the yogurt button and make sure it is on NORMAL for 8 – 24 hours. The incubation time will affect the flavor. The longer it cultures, the tangier it will be.
After about 5 hours you can check to see if it is setting up.
After the 8 hours, place a tea towel over a colander. Place the tea towel lined colander over a large bowl.
Pour the yogurt into the tea towel lined colander and place the colander over the bowl in the fridge for up to 4 hours. This helps the yogurt set well.
I personally like to use a YOGURT STRAINER for straining to get a thicker greek yogurt.
After 3-4 hours, dip the yogurt out and place in an airtight container. Keep in fridge for 7-10 days.
NOTE: For a thicker yogurt, strain longer
Storage
Store the finished yogurt in an airtight container in the refrigerator for 7-10 days.
I like to add raw honey or maple syrup to my yogurt to give it a slightly sweet flavor. Also, adding banana or berries will cut the flavor.
Simply add enough milk or cream and whisk the yogurt to get the consistency you desire.
Although, I have never personally used fairlife milk to make yogurt, I feel certain it will work just fine using this method.
I find that whole milk that is ultra-pasteurized makes the best texture of yogurt.
It is possible, but you will need to order a special culture that is made specifically for raw milk and follow the instructions with that culture.
Mary, I’ve been watching your YouTube channel for a few months, and have thoroughly enjoyed your posts on freshly milled sourdough creations. Thank you for giving all of us great recipes and ideas. I’m venturing out and want to start making my own yogurt. After making myself crazy looking at so many different Google posts on the how, why, and what, I have become disillusioned. It seems that ultrapasteurized milk may be the way to go, but only if it’s ultrafiltered (Fairlight brand). Do you use a particular brand of milk when you make your cold start yogurt? Blessings to you and your family.
Yes, I use Organic Valley Grassmilk. It makes the smoothest, creamiest cold start yogurt for me.