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.
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/(Natrel, Canada’s version) 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/(Natrel, Canada’s version), 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.
Pour in the Fairlife Milk
What is Fairlife Milk?
- Fairlife Milk/(Natrel, Canada’s version) 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 can be used as well and will produce a 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 (and I assume Natrel, Canada’s version) 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 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/(Natrel, Canada’s version). 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/(Natrel, Canada’s version) or is not 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 IInstant 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.
Don’t forget to Pin It – Instant Pot No Boil Yogurt
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I make this yogurt every week to make treats for my dogs. For me, I use the boil method😊
I have done your cold start yogurt using Horizon Ultra Pasteurized and found great success. I’ve done cold start and regular and thought the amount of whey after straining to be very comparable.
Thank you so much for your site, your Facebook page and the many great recipes. I’ve learned to depend on several of them.
I’ve done both methods, and enjoy them for different reasons. I dont find Fairlife yogurt “fake” tasting, or unpleasant in any way. I also find the whey output to be only slightly higher than when I strain the boiled method yogurt, which isn’t a bad thing, really. There are several uses for whey). And yes, I do strain my cold start yogurt same as my traditional boil method as we enjoy the thicker consistency – especially when subbing for sour cream or other cooking options.
I realize this is a “to each his own” situation, and truly appreciate your time and effort documenting the “other” way, I hope people will try BOTH methods, decide which is better for them (or be like me and find each has it’s own place in their kitchen) and let others do the same.
Hi Dani. We all have such different tastes buds, don’t we. Would you believe that I am not a fan of chocolate? Jill
Jill you aren’t a fan of chocolate?!?!? Oh my! We’re breaking up! Kidding! I couldn’t make it without your recipes. I’ve never commented before, but wanted to tell you that you are my go-to for all things IP. My daughter just started using hers and your website & FB were the first things I mentioned to her. Thank you so much for sharing your recipes and techniques with all of us. You’re the best!
Hi Lana. I dislike Coke/Pepsi too, can you imagine. 🙂 Cream Soda and Grape, yum. I am glad you and your daughter are enjoying your IP and my recipes. Thank you for your lovely comments. Jill
It’s OK Jill, we forgive your chocolate transgression 😉 You have so many other redeeming qualities!!
Kidding aside, it’s so true – we all see and hear and taste and smell things so differently (lets not discuss the house painting issues Im in the middle of right now because I SWEAR I see green and he sees blue… lol). It can be challenging sometimes, but those differences make the world more interesting too 🙂
Thanks for the response, and of course, your wonderful resource – Im certain MANY people would have given up or not even tried the IP without your guidance! Happy weekend!
This looks interesting! Since I prefer the creaminess and mildness of Noosa, does this compare with that, or is your method for Noosa-like yogurt still the closest in mouth feel and lack of tartness? Thank you so much for everything you’ve done to help me with my IP!
I love fairlife no boil yogurt. I’ve made it a bunch of times. To me it is delicious. I’ve also made yogurt using your original recipe but don’t want to bother with straining. Personal preference for sure but I’m sticking to fairlife no boil.
Yogurt was not something I was ever going to make with my new IP. I love Fage Greek yogurt and for just me, and once in a while my husband, I thought purchasing was good for us. After reading of your quick, no boil method on FB, I decided to try it. It was excellent. I did strain for several hours as it chilled to get that really thick yogurt. It was as close to the Fage as I think I can get. Can the boil method be any better for my needs? Thanks for taking time to experiment. I value your expertise.
Hi Bev. I am so glad you enjoyed this recipe. Both recipe methods are good and it is all a matter of personal preference. Jill
You don’t need high temp pasteurized milk for no-boil yogurt to get a thick yogurt.
I use vat-pasteurized milk (135-140 held for 30 minutes) and make yogurt that is thicker and much creamier than scalded milk yogurt.
However, I ferment my yogurt for 24 hours. I’ve never tried a shorter ferment time because my goal is to eliminate the lactose. Using vat-pasteurized milk may not result in thick, creamy yogurt if you ferment for a shorter time.
Thank you so much for this yogurt recipe. I’ve made it several times and it is always wonderful. My son made it with his new Instant Pot and it did not turn out. I was just as thin as regular milk. He used Fage yogurt as a starter. What could have gone wrong?
When do you add the sweetened condensed milk, if using?
Hi Wendy. You can add it when you add the milk and starter. Enjoy. 🙂 Jill
I’m a huge fan of your “regular” yogurt recipe but thought I’d try your no-boil method with the Fairlife milk. I found the Fairlife yogurt to be less tart than the original recipe, but I must admit that I did enjoy it. The recipe is certainly a bit easier, but the Fairlife milk is certainly more expensive than whole milk. I’ll probably stick to your original recipe, but it’s nice to know that I like the no-boil method if I find the Fairlife milk on sale. Thanks for taking the time to bring us both recipes.
Thank you, Allyn. I am so glad you are enjoying my recipes and cooking. Jill
Hi, I am using the new Ultra Instant Pot. I make yogurt all the time and have the heat up and cool down process down. I scalded the milk as usual the put it in the Instant Pot and pressed yogurt. My question is this, is it going to boil then stop or does it just go to the yogurt stage? Pressing the dial I get the time at 8:00 press again and it goes to temp which is med? There is no normal that I can see. Also the time is counting upward and not down, seems strange
My son can not tolerate lactose. I see Fairlife is lactose free, but will any soy based yogurt or coconut milk based yogurt work?
Chris
Dear Jill, I made this last night with my new Instant Pot Mini Duo (my first Instant Pot – perfect size for empty-nest me!)
It turned out perfectly. I used a half gallon of Safeway’s organic ultrapasteurized whole milk and Fage (100% fat) plain yogurt, and 8 hours processing time with the Instant Pot lid set at sealed. (No glass lids for the Mini, as yet?)
Way cheaper than buying that much Fage, for sure. It’s cooling in the fridge right now so I am hoping it will thicken up a bit as it cools – it seemed pretty ‘loose’ in consistency fresh out of the pot. Probably straining it would be a good choice for me.
Next time I make it I plan to use your suggestion of sweetened condensed milk.
Thanks so much for this terrific recipe.
Hi Laura. I am glad you enjoyed the yogurt. Jill
Back to say it set up great! Since I was using 6 6-oz containers (from my old yogurt maker, which is heading for the thriftstore now!) I had a bit left over, so put that in my Danvier yogurt strainer. That bit (1 cup finished) turned out stands-on-its-own thick, the stuff in the containers is just spoon-stands-in-it thick. I am thrilled. I saved the whey from the strainer and froze it to try using that as starter next time – really? Freezing doesn’t kill the culture?
Also in case anyone else was wondering as I was, I did see an IP glass lid for the Mini on Amazon shortly after I posted. Currently out of stock, but there’s hope.
I made this and oh, my, goodness, it is fantastic. I followed the recipe exactly and at 8 hours have perfect yogurt.
I have a quick question about adding the sweetened condensed milk. Since it is milk but not ultra pasteurized is it still okay to use without boiling? I am thinking that it is mainly used as a flavoring?
Thank you so much for this new yogurt recipe. I enjoy the previous Greek Yogurt recipe here, too.
Hi Dorothy. You can use the condensed milk without boiling. Enjoy. Jill