Instant Pot Cold Start Yogurt (no Boil)

Published: Apr 6, 2021 by Viola · This post may contain affiliate links ·

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This is a super easy, foolproof shortcut method to make yogurt in your instant pot! This recipe for Instant pot cold start yogurt makes the most delicious, thick and creamy Indian style yogurt (dahi) with only 5 minutes of effort, no boiling or babysitting and results in perfect yogurt every single time!

Instant Pot Cold Start Yogurt (no Boil) - Lime Thyme (1)

What is Instant pot cold start yogurt?

Yogurt is traditionally made by first pasteurizing milk (boiling it thoroughly) and then allowing it to cool until it is lukewarm (100-110F). This process takes more than an hour. Yogurt starter is then added into the warm milk and it is allowed to ferment in a warm place for a few hours until it turns into yogurt.

With this recipe of cold start yogurt, we can skip the most time consuming step of boiling and cooling the milk and directly make yogurt with cold milk. Only 5 minutes of effort and you can have delicious, creamy, homemade yogurt ready! Isn't that incredible?

Instant Pot Cold Start Yogurt (no Boil) - Lime Thyme (2)

What type of milk can I use?

Milk is the most important ingredient when it comes to cold start yogurt. Since we are skipping the boiling (pasteurization) step entirely, we must use milk that is already pasteurized. The package will often say ultra-pasteurized or UHT (Ultra high temp) on it. Most shelf stable milks will also work in this recipe.

This is very important and you can't use regular pasteurized milk or raw milk in this recipe. Regular pasteurized/raw milk still has natural bacteria in it and this can compete with the yogurt starter bacteria during the fermentation process. If you would like to use regular milk in this recipe, you will have to first boil it (use the pasteurize setting on the instant pot) and then cool it until about 110F before following this recipe.

The second most important consideration when choosing milk for this recipe is the fat content in it. I prefer using full fat milk in this recipe as it results in a rich and creamy yogurt. Reduced fat milk has more water content and will result in a thinner and looser yogurt, but will still work in this recipe.

I personally prefer buying organic grass fed dairy products and I like to use organic grass fed milk to make my yogurt as well. I can't usually find organic grass fed yogurt in stores and I am really happy that I can make my own yogurt effortlessly, using this quick and easy instant pot method.

NOTE: If you would like your yogurt to be extra thick and creamy, then I recommend using ultra-filtered milk. A popular brand of ultra filtered milk in the US is Fairlife.

Instant Pot Cold Start Yogurt (no Boil) - Lime Thyme (3)

What is yogurt starter and what can I use in this recipe?

Yogurt starters are a live blend of bacteria that are used to convert milk into yogurt. You can either buy yogurt starter culture or just use store bought yogurt that has live bacterial cultures in it. If using store bought yogurt, read the ingredient list and make sure it says live and active cultures and/or the names of the cultures on it.

I really like the taste and texture of European style yogurt, it reminds of creamy and tangy Indian dahi, so that's what I use as my starter in this recipe.

How much yogurt starter do I need?

My recipe calls for ¼ cup (4 tablespoons) of yogurt starter per ½ gallon (~2 litres) of milk. I like using a half gallon container of milk at a time to make yogurt and this ratio works out perfectly.

Instant Pot Cold Start Yogurt (no Boil) - Lime Thyme (4)

How long do I need to ferment the yogurt?

It can take anywhere from 6-16 hours to ferment your yogurt. The time it takes depends on the weather, room temperature and strength of your yogurt starter. The longer the yogurt ferments the more tangy the taste becomes. I live in Seattle where it is chilly most of the year and I personally enjoy the flavor after 12 hours of fermentation.

What containers can I use to make yogurt?

You have a coupe of options when it comes to making yogurt in the instant pot.

Make it directly in the instant pot insert. I don't prefer this option because I then have to wait for the yogurt to be completely chilled before transferring it to another container (which means I can't use my instant pot in the interim). I also don't like that the yogurt tends to stick to the sides of the container, making it hard to clean.
Make it in a separate container placed inside the instant pot insert. The container can be made of any non reactive material like stainless steel or glass. This is my preferred method and I like using a designated glass container to make yogurt.
Make it in multiple individual serving containers. This option is great if you're making multiple flavors of yogurt or just want to portion out the yogurt beforehand for an easy, grab and go breakfast/snack.

Instant Pot Cold Start Yogurt (no Boil) - Lime Thyme (5)

How can I sweeten/flavor this yogurt?

I like to make plain unflavored yogurt and then add in flavoring ingredients later, if needed. This gives me the option to use the yogurt in both savory and sweet recipes. But if you would like to flavor it before hand, you could add sweetened condensed milk, caramel, honey, agave, sugar or even ingredients like cocoa powder and vanilla extract.

Adding sweetened condensed milk results in a very creamy and lightly sweet yogurt, so I definitely recommend trying it out at least once! You could also ferment the sweetened yogurt in smaller individual jars if you like. This will make an excellent grab and go breakfast.

Refrigeration and storage instructions

After the yogurt is set, refrigerate it immediately for a minimum of 4 hours (ideally overnight). This helps thicken the yogurt further and makes it creamier. The yogurt will stay well in the refrigerator for up to a week.

How to keep making yogurt?

Always remember to save ¼ cup of your yogurt for the next batch. I like to transfer ¼ cup of it into a separate container as soon as it has set, so I don't forget! You can also freeze the yogurt in ice cube trays if you aren't going to make yogurt for a while. Thaw the yogurt starter when you are ready to make a new batch and follow this same process to keep making yogurt over and over again!

Instant Pot Cold Start Yogurt (no Boil) - Lime Thyme (6)

Some frequently asked questions

Can I use yogurt as the starter?

Yes! You can either use a store bought powdered starter or store bought yogurt (that has live cultures) to make your instant pot yogurt. I use store bought yogurt as my starter in this recipe.

Can I make yogurt with cold milk?

Yes, absolutely. As long as you make sure your milk is either ultra-pasteurized, UHT (Ultra high temp) or shelf stable, you can use cold milk in this recipe.

How long does cold start yogurt last?

This cold start yogurt can be stored in the refrigerator for up to 1 week.

Can I flavor the milk before making yogurt?

Yes! you can add a variety of flavorings like sweetened condensed milk, caramel, honey, agave, sugar or even ingredients like cocoa powder and vanilla extract before making yogurt.

What kind of container can I use to make yogurt?

You can either make the yogurt directly in the instant pot insert or make it in separate container(s) placed inside the instant pot insert. The container can be made of any non reactive material like stainless steel or glass.

More instant pot recipes to try!

Instant pot chicken bone broth

Chickpea sweet potato coconut curry

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