Instant Pot Cold Start Yogurt is so easy, and only has two ingredients! This is a classic Instant Pot dish that uses a "no-boil" method and ultra-pasteurized milk that has also been ultra-filtered.
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What ingredients do I need?
The ingredients are 2 tablespoons of yogurt with live cultures, and one 52-ounce container of ultra-pasteurized and ultra-filtered whole milk. Fairlife milk contains 50% more protein and 30% more calcium than regular milk due the filtering process. It's also lactose free.
What kind of yogurt should I use?
Any yogurt you use must have ACTIVE BACTERIAL CULTURES. A Chobani greek style yogurt will produce a tangier yogurt. A more mild yogurt like Stonyfield will produce a less tangy and milder yogurt. Other yogurt brands with live cultures are Fage, Dannon, Yoplait, and Siggi.
After you make your first batch of yogurt you can use your own yogurt as a starter for your next batch. You can also freeze the yogurt in two tablespoon snack packs for later use.
Clean equipment for a happy yogurt
Before starting make sure all of your equipment is clean because you don't want your yogurt smelling like Instant Pot Chicken Tagine when it's done. 😉 I used a 6-Quart Instant Pot Duo for this recipe.
We don't use a sealing ring for this recipe, but make sure you wipe down your inner pot really well with hot soapy water. If you have a stubborn stink then use a little white vinegar to get the odor out.
What kind of lid can I use?
You can use a plate, a glass lid, or the lid that came with your pressure cooker. Anything that will sit on top and keep the inner pot covered during incubation basically.
Preparing the yogurt starter
Add one cup of your milk to a measuring cup, and whisk in your yogurt until well combined.
Next, add the remaining milk to the Instant Pot liner. Whisk in the prepared yogurt starter.
Incubating the yogurt
Cover the Instant Pot with your chosen lid of choice. Cook on the yogurt function on NORMAL for 8 hours. Keep in mind the longer you cook your yogurt the tangier it will be. If you cook for 10 hours you will have a pretty tangy yogurt.
If low is what you see lit up, then you MUST change to normal or the yogurt will not incubate properly.
Finishing the yogurt
Once the incubation period is over, put the inner liner in the refrigerator. Be sure to keep covered with the lid or plastic wrap. I usually leave it in overnight to set. The next morning the yogurt should be set, and it can be put into jars or an airtight container.
If you would like to sweeten the yogurt you can add vanilla, honey, or coffee creamer to your taste. This is so delicious with your favorite granola, honey, fruit, or jam!
Properly stored the yogurt can last 10-14 days in the refrigerator. Don't forget to freeze some immediately for your next batch!
Instant Pot Cold Start Yogurt
- 52 ounces Ultra pasteurized milk whole, ultra filtered
- 2 tbsp plain yogurt with active cultures
- Clean equipment.
- Whisk together one cup of milk and yogurt in a measuring cup.
- Add remaining milk to liner. Whisk in prepared starter. Cover with lid.
- Cook on yogurt setting on NORMAL for 8 hours. If you would like tangier yogurt cook for 10 hours.
- Chill covered overnight in the refrigerator.
- Store in an airtight container or jars for 10-14 days in the refrigerator.
- Can keep some of the yogurt in freezer for next batch.