Instant Pot No Boil Yogurt is simply a shortcut to Yogurt making that uses a Cold Start Method. Meaning the Milk is not first boiled. (Please read the disclaimers before starting.)
Instant Pot No Boil Yogurt {Cold Start Method}
Instant Pot No Boil Yogurt {Cold Start Method}
You asked for it and you got it.
After numerous emails and messages asking for a “Cold Start” Yogurt, I’ve come up with a quick recipe for you.
I first heard about this method from Cuong Nguyen, when he posted his Vietnamese Yogurt recipe in the Instant Pot Community, a couple of years ago.
Cuong has made several videos of my recipes and fun to watch, so when he told me about this method, I was intriqued.
Cast of Ingredients for Instant Pot No Boil Yogurt
Sometimes you are in a hurry and just want some quick and healthy Instant Pot Yogurt for breakfast.
You have told me how much you love my Instant Pot Greek Yogurt recipe but so many of you have written to me, asking if you can skip the “boiling” stage.
I was hesitant because my Instant Pot Greek Yogurt recipe was the first Yogurt recipe to truly crack the Instant Pot Yogurt Making code. My recipe and method is now widely used by most Instant Potters and is the recipe found on many Blogs.
Well, you know how I feel about short cuts, but I succumbed to your wishes. (Please don’t hold me accountable.) This post is just a quick post for a quick method.
The plus side is that this Instant Pot No Boil Yogurt recipe is a perfect recipe to make in the Instant Pot Mini DUO!
What is No Boil Yogurt?
- Simply put, the Milk is not first heated/”boiled,” like in my Instant Pot Greek Yogurt recipe.
- This Instant Pot No Boil Yogurt recipe uses Milk that has already been cleaned of unwanted bacteria.
- Fairlife Milk is pasteurized at a higher temperature than other milk and for a shorter period of time, so it is safe to use for this recipe.
- Using Fairlife, for this recipe, the taste of the Yogurt will be a bit stronger, almost concentrated, than the taste my regular Instant Pot Greek Yogurt.
- Using other brands of Ultra Pastaurized Milk, that has not been through the filtration process that Fairlife uses, will work too, and will be taste similar to regular yogurt.
- Please make sure that your country doesn’t have rules for No Boil Yogurt.
Pour in the Fairlife Milk
What is Fairlife Milk?
- Fairlife Milk is an ultra-filtered product, which runs through “soft” filters to concentrate the Milk and remove impurities
- There is more natural protein and calcium which comes directly from the Milk.
- Because of the Filtration process, the Milk is higher in protein and calcium.
- There is less sugar and the Milk is Lactose Free!
- Fairife Milk is not organic, but is ultra-pasteurized.
Other ultra-pasteurized Milk that is ultra-filtered can be used as well and will produce some Whey, which can be strained.
Add Fresh Yogurt (“Starter”)
Any yogurt that has only milk and live active cultures, can be used as the Yogurt Starter.
After the first time making this Instant Pot Cold Start Yogurt recipe, you will be able to save some Yogurt for future Yogurt Making adventures.
You can also use Starter from my regular Instant Pot Greek Yogurt recipe.
A nice Ice Cube Tray with Cover, will keep Tablespoons of Fresh Yogurt frozen, without a smell transfer.
Pop out a cube about an hour before you are planning to make Instant Pot No Boil Yogurt.
It will defrost quickly and be ready to mix in with the Fairlife Milk.
What is a Yogurt Starter?
- Fresh Yogurt that is only made with Milk and contains live active cultures.
- Some people like to use an Heirloom culture as their Yogurt Starter. I don’t know much about those, so I can’t speak to that type of Starter.
- Fage and Oikos are both great to use as a Starter.
Your own Frozen Yogurt Cubes will be considered a “Starter” too!
I started with Fage and haven’t purchased any yogurt in two years.
Whisk the Yogurt Starter with the Milk
What is Cold Start Yogurt?
- It’s just skipping the boiling step.
- The Cold Milk and Starter are put into the Instant Pot together.
- Cold Start Yogurt is a one step process in the Instant Pot.
After adding the Yogurt “Starter,” take a Whisk and make sure the Starter is mixed in well.
Push the Yogurt Button
Choose 7-10 hours. Remember, the Yogurt is NOT under pressure, so a Glass Lid can be used.
For the Instant Pot DUO Plus and Instant Pot Mini DUO:
- Push the Yogurt button until it says “Yogt.”
- Hit the +/- button to choose your time.
- The Yogurt setting should always be on “Normal.”
For the Instant Pot DUO and Instant Pot Smart:
- Push Yogurt and then Adjust.
- The Yogurt setting should always be on “Normal.”
The longer you incubate, the more tart your yogurt will be.
8 or 9 hours seems to be the best times for most people.
8 hours gives a very mild taste with a slight tartness, while incubating for 9 hours, packs quite a punch.
Thick Instant Pot No Boil Yogurt
While this is a great method for getting the job done in the least amount of time, I suggest trying out the regular Instant Pot Greek Yogurt recipe and seeing which method you prefer.
To my palette, Fairlife has a thicker type of taste, rather than a watery, clean like taste, but I presume that is from condensing the Milk, if you will.
I also used this recipe with Filtered, Ultra-pasteurized Milk and it was fantastic. The taste was clean and pure.
My preference is the regular boil, Instant Pot Greek Yogurt recipe method, but this one is one is pretty darn good too!
DISCLAIMER: This is not an advertisement for Fairlife. This Instant Pot No Boil Yogurt recipe is not to be used with milk that has not been through the ultra-filtration process, like Fairlife which is different than ultra-pasteurized. Regular Milk has some bacteria that needs to be brought up to 180 degrees prior to making Yogurt.
Cover Yogurt and Place in Refrigerator
Allow the Yogurt to chill and set up in the refrigerator.
It is so thick, I doubt you will want to strain it.
But if you do, I recommend the Eurocuisine Yogurt Strainer.
This Instant Pot Cold Start Yogurt will be very thick and creamy and full of protein and calcium.
Instant Pot No Boil Yogurt
These little Weck Tulip Jelly Jars are adorable for serving Yogurt.
- Homemade Granola is always great on Yogurt.
- Instant Pot Mixed Berry Compote is one of my favorite toppings.
- Instant Pot Dutch Apple Yogurt, shares the number one spot with…….
- Agave, Granola and Fresh or Dried Cherries.
There you have it. I did it.
If you make this Instant Pot No Boil Yogurt, let me know, as I am interested in your thoughts.
Will you make it again or go back to my Instant Pot Greek Yogurt recipe?
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60 or Instant Pot DUO Plus 60 or Instant Pot DUO80 (8 Quart) or Instant Pot Mini DUO or Instant Pot Ultra
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Rösle Stainless Steel Flat Whisk
- Weck Tulip Jelly Jars
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
Here is the handy printable recipe:
Instant Pot No Boil Yogurt
Instant Pot No Boil Yogurt is simply a shortcut to Yogurt making that uses a Cold Start Method. Meaning the Milk is not first boiled.
- 52 ounces Ultra-Pasteurized Milk or Fairlife Milk/(Natrel, Canada's version)
- 1 Tablespoon Fresh Yogurt ("Starter") live cultures
- 1 Stainless Steel Whisk
- 1 Instant Pot Mini DUO (DUO Plus, DUO, Smart, Ultra)
Clean/Sterilize your Instant Pot. Add Milk and 1 Tablespoon of Yogurt to Pressure Cooker cooking pot. Whisk together and place on your IP Lid or a Glass Lid (this is not under pressure).
Push the Yogurt button and use the +/- buttons and set time to 8 hours. Make sure the Yogurt setting says "Normal."
When Yogurt cycle is finished, remove cooking pot and transfer to refrigerator to chill overnight. Transfer Yogurt to containers and enjoy.
Please only use Fairlife/(Natrel, Canada's version) or other ultra-pasteurized Milk for this recipe.
Do not use Raw Milk. Do not use regular Milk, as it contains bacteria and it needs to be heated first.
Adding a can of sweetened condensed Milk, will give this Yogurt a nice smooth and sweet taste.
PIN this Instant Pot No Boil Yogurt!
Instant Pot No Boil Yogurt {Cold Start Method}
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The first two batches of yogurt were great. Now for some reason, it is as if I hadn’t even turned on the ip. So I put it on for another 8 hours and it was as thick as it should. Would it be safe to eat after 16 hours in the pot? And why all of a sudden is this happening? My ip is cooking well otherwise.
Check your starter, if it sits in the fridge for a week or two the futures due and will belt work. I had the problem as did friends who tried it. Now I take out two tablespoons of mine as soon as it’s done and I freeze it. Next time I make it I let that one thaw for 30 minutes and it’s perfect to mix in.
Wow- spell check didn’t help me there! The cultures die and slowing work…
I made it and it is delicious. I added the condensed milk and a couple teaspoons of vanilla extract.
I will always be making it this way.
I made this for the first time today. I used one tablespoon of plain Icelandic yogurt and 52oz of organic whole ultra pasteurized milk for 8 hrs on the yogurt setting. After 8 hrs it was still completely liquid. I can’t figure out what I did wrong…help?!
Hi Rebecca. As I wasn’t there, I do not know what happened. However, this recipe calls for ultra filtration milk only. Jill
Where does it say that? It says Ultra Pasteurized & you could use Ultra Filtered, No?
Or are they the same?
Ultra Filtered is in addition to ultra pasteurized. Jill
this just happened to me too last night on my first try! what the heck 🙁
Should start the ip in the yogurt program,in the normal mode. After seeing 800, normal time, it will show 0000. It will start the incubate time. The heater will click on and off. This will let you know it’s heating. This should make sure it will turn out.
Probably starter was older… even from the grocery – try another
Thank you for posting this recipe. I’ve had my IP for a few months and decided to look for a recipe for Cold Start Yogurt. It was so easy and the most delicious yogurt I’ve ever tasted.. I did add a can of sweetened condensed milk and it made it so creamy. I intend to pass your recipe on and give you the credit you deserve..
Do you know how long this yogurt Keeps for???
This creates a LOT of yogurt for 1 person! I was wondering what recipe I could use for just a quart (32oz) of full fat Fairlife milk…..thanks!
Cut it in half. Jill
Do you know how long the yogurt keeps for??
I would say two weeks. Jill
Will the lower fat versions of Fairlife milk work for this as well? 1% or skim to keep fat content lower?
I’m new to the IP world and would like to try yogurt for the first time… Last night I made Indian butter chicken and, despite thorough cleaning, everything still smells like an Indian restaurant! I only have one cooking pot and one sealing ring… How do I ensure this will not effect the taste of my yogurt? Thanks in advance!
Since yogurt is not under pressure, there is no need to use the silicone gasket. Jill
Take out the sealing ring and soak it in a baking soda and water mixture. Let this soak for a few hours or overnight. Wash and rinse it and the smells should be gone.
This is safe and won’t harm the seal and safe for you too.
I made this and it taste great, but could not get a thicker consistency. I “cooked” it longer in 30 minute intervals butnwas still pretty liquidity. Any advice how to make it thicker?
Are you sure the pot was on normal, not less? Jill
This recipe is great! I LOVE it! My question is this….I was told by my doctor for gut health to have a yogurt a day and this is helped me do that as I love eating this yogurt. Am I getting the same quality of live cultures for gut health as I would by eating yogurt off the shelf? I’m assuming I am as I use the live culture yogurt starter?
Jen, this is a question for a nutritionist or a doctor. My guess would be yes, but since I am neither a nutritionist or a doctor, please don’t take my words as definitive. Jill
I followed your instructions exactly but made half a batch (used half a gallon of ultra pasteurized milk). 1/2 a tablespoon of starter I used 2% Fage) didn’t seem like not enough so I used an entire tablespoon BUT my yogurt is not even yogurt after 8 hours in the IP and overnight in the fridge. It is liquid. What went wrong? Can i fix it by putting it back on the Yogurt setting for a couple hours with more starter? Or i have to trash it:(
Hi Melissa. Is your starter very fresh and are you sure the pot is on normal, not less? Those are the two areas, where issues will happen. Jill
Any problem that you know of that would caused with U Pasteurized milk containing Sucralose? (Kroger Carbmaster shim)
This is the only method and recipe I use to make my yogurt except instead of the sweetened condensed milk as the sweetener (as suggested) I add a 16 oz container of Nestles Coffee Mate Natural Bliss creamer, vanilla flavor. It’s in the refrigerator section of the grocery store. I incubate 8 1/2 hours. So thick and creamy, never have to strain if you use the Fairlife whole milk. If you want plain Greek yogurt, leave out the creamer as the recipe shows. I’ve had more converts from store bought to this recipe, I’m one of them. So easy. Sleep while it incubates, wake up, you have yogurt.
There seems to be more than one issue at hand here. one is the bacteria that is found in regular milk, which you could remove by boiling the milk and then chilling it to use at will. Another is the apparent nutritional value of the kind of milk that you are suggesting… More calcium Etc… I’m not sure but I think the deal-breaker for me is that I would not be getting the amount of whey that I get from the traditional method. the end of the day many methods are valid and you probably settle on the one that tastes the best to you.
I wonder if I can make this in my Magic Chef electric pressure cooker, using the yogurt button?
Yes. Jill
I have a Cuisinart Electric pressure cooker, no yogurt button, so what temp and time should I be using. Thank you
I am a bit curious about the calorie count, what with having a full can of sweetened condensed milk in it. Does anybody know how many calories per serving? Also, do you add the condensed milk before or after cooking?
Hi Thomas. The sweetened condensed milk adds quite a few calories. It can be added in with the starter. Jill
Can you use ultra pasteurized half and half?
I just bought a 3 qt ultra. Apparently it does not have a normal setting in yogurt mode. The yogurt turned out runny after 8 hrs of incubation and only slightly thu
Ickes after another hour. Any ideas?
The recipe says it makes 7 servings. What size = 1 serving?
I have made both boil start and no-boil start yogurts Anna like the taste/texture of both. I do really appreciate the ease of cold start yogurt and, for me, that makes up for the higher price of the Fairlife milk.
I was wondering when you should add the can of sweetened condensed milk— when you start the cooking or when it’s done. I can’t seem to find the answer on this page (though I may have overlooked it). Many thanks!
When you add the starter. Jill
I have just learned that I am lactose intolerant, so the cold start Fairlife milk is great for me. Ì strain it overnight for greek yogurt but it gets too thick. Like cream cheese. What am I doing wrong?
Strain it for less time. Jill
I want to make lactose free yogurt but using “starter” is adding lactose back in. Do you know of a lactose free yogurt that can be used as a starter
I added two tablespoons of starter, will it make a difference?
Great recipe! I just tried it for the first time last weekend. Used Fairlife Whole Milk and Fage starter. No sweetened condensed milk as I am trying to get the highest protein, lowest sugar yogurt. I strained at the end and end up with 1.5 – 2 cups of whey, which as I understand it, reduces the carbs. All that to ask, do you have Nutrition Facts for this Cold Start Yogurt? Or can you give any direction on how to figure out that nutrition? Thanks so much for all of your great recipes!! Jenn
Hi Jenn. I am so glad you enjoyed my recipe. I don’t have the nutrition info for this. Jill
I love this recipe… I make it every week… although I have to admit I haven’t tried the boil method yet.
I cook this one for 8 hours and strain it through paper towel lined colander in the refrigerator for several hours. Thick, creamy and mild tasting.
Thank you, Mary. I am glad you enjoy this recipe. Jill