Instant Pot Cold Start Yogurt is simply a no boil method of making yogurt. No need to first boil the milk. Just add in cold milk and starter and in a few hours, you have thick yogurt. (Please read the disclaimers before starting.)
Instant Pot Cold Start Yogurt
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. This cold start recipe was started by him and the craze took off like wildflowers. Other people copied his recipe and credited themselves, but, it is all Cuong!
Cuong has made several videos of my recipes and fun to watch, so when he told me about this method, I was intrigued.
Cast of Ingredients for Instant Pot Cold Start 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! Directions for using the Instant Pot Ultra are found in the “Notes” section of the recipe card below.
What is Instant Pot Cold Start Yogurt?
- Simply put, it’s just skipping the boiling step. The Milk is not first heated/”boiled,” like in my Instant Pot Greek Yogurt recipe.
- This Instant Pot Cold Start Yogurt recipe uses Milk that has already been cleaned of unwanted bacteria.
- The Cold Milk and Starter are put into the Instant Pot together.
- Cold Start Yogurt is a one step process in the Instant Pot.
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 making homemade yogurt without the boiling step.
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!
- Fairlife 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
How to Flavor Cold Start Yogurt?
- A can of sweetened condensed milk can be whisked in with the milk and yogurt starter.
- A bottle of True Bliss can also be used to sweeten the yogurt.
After adding the Yogurt “Starter,” take a Whisk and make sure the Starter and any sweetener is mixed in well. This is the way that Cuong prefers his yogurt; the sweet way, which is Vietnamese style!
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 Cold Start 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 Cold Start 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 DUO, Ultra, Smart, Mealthy MultiPot or Pressure Cooker
- 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!
If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!
Here is the handy printable recipe:
Instant Pot Cold Start Yogurt [No Boil Method]
Print Pin Save RateIngredients
- 52 ounces Milk Ultra-Filtered & Pasteurized, like Fairlife Milk or Natrel (Canada's version)
- 1 Tablespoon Fresh Yogurt ("Starter") live cultures
Sweetener Options (Vietnamese Style)
- 1 can Sweetened Condensed Milk
- 1 bottle Natural Bliss Coffee Creamer
Recommended Products
Instructions
- Optional step: Clean and sterilize your Instant Pot by adding one cup of water, closing the pot and pushing the sterilize, pressure cook or manual button and setting the timer to 1 minute. Carefully release the pressure and dump out the water.
- Place cooking pot into refrigerator to cool off or put a few ice cubes into the pot and then dump out.
- To Make Cold Start Yogurt: Add cold milk and 1 Tablespoon of yogurt starter (any yogurt with active cultures to the Instant Pot.
- Whisk the milk and yogurt together well.
- If sweetening the yogurt, add the sweetened condensed milk or the Natural Bliss now and whisk it in very well.
- Push the Yogurt button and then 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.
Notes
Instructions for Using the Instant Pot Ultra
- Turn the dial to the temperature setting
- Push the dial
- Turn the dial to Medium
- Push the dial
- Turn the dial back to the time setting
- Push the dial
- Turn the dial until you have the time you want
- Press start!
Nutrition
PIN this Instant Pot Cold Start Yogurt!
![Instant Pot Cold Start Yogurt [No Boil Method]](https://thisoldgal.com/wp-content/uploads/2017/09/Instant-Pot-Cold-Start-Yogurt-13.jpg "Instant Pot Cold Start Yogurt [No Boil Method]")
Instant Pot Cold Start Yogurt [No Boil Method]
We love this recipe. We make a batch every 2 weeks. We add jam for flavor.
Thanks you much for this recipe. I made yogurt yesterday and I love it so much. I will use it all the time for sure. Thanks you.
Hi Sharron. I am so glad you enjoyed this recipe. Thank you. Jill
I’ve never made yogurt. Which do you prefer using to make this recipe, sweetened condensed milk or True Bliss? And which one has more sugar?
I have been making this with Fairlife forever. It shocks and amazes my friends every time I stand Sooon it.
Kids call it yogert / icecream.
Time for me to branch out and try the boil method too.
? I will share this recipe as well.
Thanks, Wendy. I know you are going to love the taste of the boil method. Jill
I have a bottle of fairlife that froze in my fridge… any idea if I can thaw and use it to make yogurt?
Is there a reason why you can’t put this in containers first instead of after?
Hello! I accidentally bought vanilla flavored Greek yogurt as my starter 🙁 Can I use it, or do I need to go back to the store ?? 🙁
Great and easy! I did use the Almond Milk Creamer to sweeten it. I did it for 9 hours. Yummy and thick!
Sounds great, Cheryl. Thank you. Jill
Do I need to chill the yogurt before adding fruits? Thank you,
I would add fruit or other toppings right before you are ready to eat a bowl. Jill
My entire family loves this recipe. Thank you.
Thank you, Mary. Jill
Can you tell me the serving size to match your nutritional facts? I love this, but trying to fit in in my Keto plan.
Can I make this with lactose free fair life milk?
Do you need to stir the yogurt at any point? Or is it just press the button and leave it alone..
Can I use ulta pasteurized milk that has been frozen them thawed?
I believe so. Jill
I love this yogurt! BUT last night I forgot to add the starter and woke up to warm runny milk. Is there a way to fix this?
Hello I would like to make this but my instant pot does not have the yogurt setting. How would I adjust to be able to make it?
HAHA- that was NOT FISH!! But rather “DISH”
Do you know if the chocolate Fairllife will work to make the yogurt? Usually I use fat free because I’m on weight watchers and add tablespoon of Bon Maman jelly to my fish for breakfast which is 3 points. However, I’m going to look at adding the creamer u suggested to the milk and starter. The condensed milk sounds delicious. I might overeat if I did that but I can try it once to experiment. Loved your blog.
Hi Maria. Yes, the chocolate milk does work. Jill
At what step to I pull some yogurt to create my starter.
When all is done. Jill
I dont have the yogurt button on my instant pot, we have the Instant Pot Duo Crisp, is there a way I can still me cold start yogurt? Ty Mary Ann
I have the same question! Did you get an answer?
You list the nutritional facts but don’t list how much a serving is.
I’ve made this several times now and love that I can freeze parts of a batch to use as a starter for each new batch. The money I’ve saved on buying yogurt each week is worth the time I’m unable to use my Instapot. Thank you for sharing.
Thank you, Stephanie. Jill
Can you use the Great Value creamers?
Yes, of course you can. Jill
I tried this with organic ultra pasteurized milk (not Fairlife) and made sure instant pot was on normal and not low for 8 hours. I used yogurt with active cultures. But it was runny as milk after 8 hours. What could have gone wrong?
Thank you
I made it with A2 milk. I left in IP for 10 hours then, I leave it in a yogurt strainer in the fridge for several hours. Maybe if you strain it, it will thicken up.
Did it turn out thick with A2 milk?
What is the shelf life of this yogurt, please?
A couple of weeks. Jill
I looked in the comments… can I use the blue carton of Fairlife milk? That’s what I bought as my store didn’t have the red (whole). Thank you for your help!
I have used your method. It’s great. I incubated first 10 hours, it was very creamy. I wanted more Greek yogurt consistency so I strained for 3-4 hours. Fantastic, add 1/4 t vanilla & 1 pkgslpenda per 1/2 cup makes Greek vanilla yogurt.
Sounds fantastic, Doris. Enjoy! Jill
I have used your method. It’s great. I incubated first 10 hours, it was very creamy. I wanted more Greek yogurt consistency so I strained for 3-4 hours. Fantastic, add 1/4 t vanilla & 1 pkgslpenda per 1/2 cup makes Greek vanilla yogurt.
mine came out runny, put it back in for another 8 hours with extra natural yogurt and is still runny 🙁
Please check the settings on your pot. Jill
I started this recipe this morning – it’s now been going for 6 hrs, 50 min and it’s still the consistency of the milk!! Did I do something wrong??
It sounds like it. Check the recipe post.
I too have the same problem and followed the recipe. I’ve made the boil yogurt successfully so I’m confused.
Not sure if I should keep incubating or throw it all out.
Perhaps your pot is on low, rather than normal. Jill
Can I use regular milk and not pasteurized for this cold start method?
Super easy, with excellent results. I, too, have been making yogurt (using a variety of methods) for several years. This is EASY and the least messy of the various approaches I have used.
Thank you, Jen. Jill
Wondering about making this in jars – so I don’t have to give up my IP for 1.5 days! Have you tried that? I figure I would just mix the starter and Fairlife together and then pour it into individual jars, add a couple cups of water to the pot and go for it? If you have any tips I’d appreciate it!
You could do that. Put the jars on a trivet. Jill
Mine has been going for 8 hrs and it’s still pure liquid. What did I do wrong.
Hi Jill, I love this recipe, we make it every week! I’m curious how long it stays fresh? Do we have to eat it within a few days? a week? two weeks? Thank you!
This is a very tasty recipe! How long does it last in the refrigerator?
Can I use non-dairy? I have a friend who loves yogurt but can’y have daily. Can I use Almond Milk? Or something like that? Oat, cashew, what about goat?
My ultra doesn’t have a medium temp option. It says Low, High or Custom. What do I choose when making the cold start? I decided on the default on Custom which was 122 degrees? Please help lol! Thank you ??
What button would I use if I do not have a yogurt button on my instant pot
Hi Jill,
My family loves the cold start yogurt so much that I’d like to make a double batch so it will last us the week. If I simply doubled the ingredients does the time remain at 8 hours(we like it sweet and not pungent). Thanks so much for the amazing receipe!!!
xoxoxo
Yes, time would be the same. Jill
So I had to make this yogurt again this morning. My family loved the batch from yesterday. That said, I have to know how you can even get yogurt from lactose free milk. Isn’t lactose the food for the starter bacteria.
For the Nutritional Info … is it only for the milk and yogurt starter (no added sweeteners)? And what is the serving size. Thanks!
Thank you for the nutritional information! What is the serving size? Also, can you use Stevia or Truvia to sweeten?
Anyway to make this without the instant pot — or with one with no yogurt button
Diana
Jill..I am intrigued by this method, been making yogurt 30 yrs now!! Cant wait to try this cold start method..I really want to use reg whole milk not fairlife..what r my chances..? Do let me know..??
I always use regular whole milk and it’s great! Making some at this moment!
So, Regular whole mill CAN be used? I thought the recipe said only Fairlife or some other ultra pasteurized milk only?
I have been using this recipe for over a year now, it never fails. Well, except for the time I forgot to add the starter, ha ha. I love adding a little of a variety of jams in the bottom of the jars of my individual portions.
I am glad you enjoyed the recipe. Jill
SO easy & delicious ?
Thanks, Judith. Jill
How can I get this yogurt to be a little thicker?
I use half the container of yogurt “starter” instead of just a tablespoon. I don’t know if that’s why but mine is really thick.
Now that Fairlife milk has been pulled from the shelves what other brands are good for making yogurt?
what state or country are u in i buy farlife milk regulary i have never seen or even herd of it being pulled maybe your store quit carrying it as it is a bit more expensive try other stores too see if they have them if you have a target store i know mine carries it
Hi Jill,
I just made this and it’s fantastic! I was in such a hurry to do it, I didn’t even see that paragraph about sterilizing the pot! This was my first time making yogurt and I already ate some before I reread your whole post. Do people normally go thru that sterilization process, or am I safe not to? I know it says optional, but now I’m worried! Thanks for a good easy recipe!
It is just an optional step, added because so many people never wash the lid of their pressure cooker. Jill
Hi,
Thanks for sharing this recipe. I was wondering if the cold start method only works with ultrafiltered milk or if I can use ultrapasteurized (but not filtered) milk.
In my country we don’t have ultrafiltered milks but I really want to try this method.
Best,
Gaby
Tried both ways. UHT pasteurized work fine but required regular straining to get thick Greek style. Using ultrafiltered milk came out thick without straining.
I have an instant pot without a yogurt button. I would love some instruction for that issue? I have tasted the yogurt from this recipe and it is the best yogurt I have ever had. For both my question and my assessment I am speaking of the no boil method using ultra pasteurized milk.
How long will this yogurt stay fresh in the fridge?
I was thrilled with the way this recipe turned out. I love yogurt, and this was not disappointing! The thick and creamy texture, the hands off making..all made it for an easy way to fill our mornings with something good.
We use fresh fruit as a sweetener (diabetic).
Love it! I used my 8 quart DUO.
Thank you so much. I am so glad you enjoyed my recipe. Jill
Hi there, I don’t have a lid to for my instant pot ultra, can I use the pot top ? If so.. sealed or unsealed ?
I have made this yogurt weekly in my 6 qt Instant Pot Ultra for the last year. Last night I decided to make it in my 3 qt mini Ultra. Imagine my surprise this morning after eight hours incubating to find it still in liquid form. Everything had been set exactly as it should have been on the 3 qt mini. What could have possibly gone wrong? A whole container of Fairlife went down the drain. I used my frozen starter which is what I use every week. I can’t think of one thing done differently.
My 3 qt mini Ultra works fine, no problems there. Any ideas?
What are the nutrition facts based on? I’m confused about how there’s no fat. What happens to the milk fat?
I accidentally left yogurt in instant pot for two hours after it was finished before refrigerating. Is it safe to eat?
Probably. Jill
Yogurt has been around for centuries before refrigeration. It will continue to sour if you don’t refrigerate it but should be safe to eat for days if it was stored in sterile jars container. YOgure was originally made in sheepskin saddle bags in Mongolia. No refrigeration, but it is cold there much of the year. If your yogurt forms mold or mildew, throw it out.Otherwise, it is most probably safe to eat. Taste it. If it tastes okay, it’s okay to eat.
Thank you for sharing this recipe. I haven’t had a failed batch since.
I was wondering, however, if you have ever added pectin to obtain that smooth creamy texture brands such as Oui, Liberté, and Noosa have. This seems to be the only ingredient I am not using to accomplish this. If you have used pectin, when would I add it to this recipe?
Thank you!
Hi CJ. Please check my Noosa Yogurt recipe for using pectin. Jill
Great, thanks! I will! 🙂
LOVE this recipe! I was hesitant to make the boil method, this came out PErFECT for me! Yum! Quesiotn, how long will it keep in the fridge? Yes, I know most of you say its gone in no time, but there is just me at home and I don’t want eat the whole thing in a couple of days…
Hi Gail. Thank you. About two weeks. Jill
Love how easy this is and it tastes great but after the first time I made it I started getting a skin on the top that doesn’t stir in so I’ve been skimming it off . Is this normal?
It can happen sometimes. Just skim it off like you did. Jill
Thanks, Jill!
I made this recipe, and while the flavor is lovely, it only achieved a slight thickening. I was not able to find the brand you mentioned but used an ultra pasteurized whole milk and Fage yogurt. My IP timer was set for 8 hours on the Yogurt setting. What did I do wrong, and is there a way to reprocess the mixture to thicken it more?
Ultra filtered is key, not ultra pasteurized. Jill
First try. Turned out perfect! Mixed it frozen blueberries and a little maple syrup! Awesome! Thank you!
Second time using ane really good. Bought the strainer and like it too.
Wonderful to hear, thank you. Jill
If I put sweeten condense milk to it will the yogurt still be ok as a starter ?
Yes, that is fine. Jill
I want to use this recipe. Right now I have Greek God’s Honey Vanilla yogurt in the fridge. Can I use 2T cultures from this? Will it taste like Greek Yogurt?
Yes. Jill
Starters that have been sweetened and flavored are usually pasteurized after being put into containers. This kills the bacteria necessary to make yogurt. Look on the container. If it doesn’t say something like “live cultures” it won’t be good as a starter. Also flavorings and sugar inhibit the bacteria’s ability to replicate and thicken the milk.
Does the milk have to be lactose free to work?
Will this recipe for in a 3 quart?
Yes. I only use my 3 qt for the cold start yogurt making process.
I’m totally not understanding how to get my IP to 8 hours. I have the yogurt button 🙁 the highest I can get it to go is 99:30.
Please disregard my previous comments. I now can see it’s counting up. For some reason I thought it would count down from 8 hours. ?
*correction to my previous comment. I meant to say 8 hours on normal setting, not medium. Thanks in advance!
I set my instant pot duo mini to yogurt at 8 hours, medium. I came back to the pot about 30 minutes later and the display said 00:29. Did I do something wrong?
Hi Jill! I have made your Regular yogurt many times and it has come out wonderful!! I strain it to make Greek Yogurt. So I thought I would try the cold start yogurt recipe. IT came out good and thick BUT it’s a little grainier than the other. Is there a reason that might have happened? I did use a starter from the regular yogurt. Can this be whipped with a mixer to make it creamier? I like the fact that you don’t have to “babysit it”like the other Greek yogurt, but if it’s going to continue to be grainy, I’d prefer to make it the other way. Just wondered if you’d ever run into this problem before. Thanks for great recipes!!
Sandy, you can whip it up, no problem. Jill
This was the first yogurt recipe I tried and it was delicious. Thanks!
Thank you so much, Kristie. Jill
I made it and it’s not bad
I would love to know the nutritional information on making this yogurt with one container of Fairlife Non-fat milk, one container of Natural Bliss Vanilla Creamer and 2 tablespoons of Chobani Non-fat Greek yogurt. Any help would be greatly appreciated!
I love your recipe for the yogurt. I was wondering if you might know if this recipe has live yogurt and if so how much. Thank you for your time.
Paula Rixham
Can you use PIP when making cold start yogurt?
Yes. Jill
First time trying the cold start yogurt, Fairlife full fat & half a can of sweetened condensed milk and a bit of vanilla. 8 hours of incubation in another corel container on a trivet. 24 hours of rest and the result is a thick, silky and tasty yogurt with a hint of sweetness! I will make it plain next time and this just might be the recipe that will make me quit buying yogurt forever! Thank you Jill for all the hard work that goes into developing these recipes and making them available to all of us!
Thank you, Deniz. Jill
Can I use activia vanilla yogurt or does it have to be plain?
Any thoughts/trials on cold start coconut milk yogurt? Thanx.
One thing you do not explain: once you sterilize your Instant Pot, it’s hot. Do you wait til it’s cool again to pour in the milk? And does that risk the sterilization?
I make this all the time and absolutely love it but this time it was really runny like a yogurt drink. What could have gone wrong and is there a way to fix it?
I’m trying this for the first time tonight! My husband picked up Chobani Vanilla yogurt to use as the starter. Is that ok? It does have added vanilla, cane sugar, etc…still safe?
Can you use whey as a starter for the no boil method of yogurt? I want to try it and I have frozen whey from my “boil method” yogurt.
I have used this method for years. Its hard the mess it up! I do take it one step further. After the yogurt has set in the refrigerator, I like to take my hand mixer and beat the yogurt for about 20 seconds. It is so smooth and creamy by adding this one step. Try it!
I bet that makes it nice and creamy. Jill
I am so excited to try this! I have been avoiding making yogurt in my instant pot because I didn’t want to deal with the boiling process. Can you explain how you freeze your starter? I currently spend so much money on Fage greek yogurt, if I could freeze my own starter that would be even better!
Can you use coconut milk for this?
Finally psyched myself up to try making yogurt in the IP. Using Fairlife, 1 tbsp Olympic organic vanilla yogurt as starter, and hoping for the best!
Does it matter if I leave the yogurt in the pot after the 8 hours are finished ?
You can leave it as long as you like, the longer, the more tart. Jill
Thanks for this!
I fully agree that the regular (boil) method is slightly better, but it’s really nice to have this easier, quicker method that I usually don’t even have to strain.
I appreciate all of the work you’ve put in to these recipes to share a great method and really good tips to help.
Yours is the one I refer to when other folks ask for help with yogurt-making.
Thank you, K Ann. Jill
I used regular 2% milk to do the cold start yogurt not realizing I should have gotten the ultra pasteurized. It tastes fine and looks good but should I throw out the rest or can I save it in some way? I am still not sure on the difference other than bacteria but if I’m drinking the milk how can making it into yogurt be any worse?
I’m gonna have to think that’s fine…thanks for this comment…i was pretty sure that regular pasteurized milk would work and I’m gonna try it now…the only reason you would boil raw milk for yoghurt is to let the yoghurt culture take over…pasteurized milks have no more natural bacteria so truly what would be the point in boiling them??? (Ultra pasteurized milk is dead; nothing healthy in there if you really know anything about it)
How many servings should I do if I’m using a DUO Mini? Will 7 work or will it go over my max fill line? Thanks!
Just did a taste test of the two methods. I was sure I would like the boiled recipe best ’cause I’m in love with that yogurt but it didn’t turn out that way. The cold start yogurt started out with tang then went to a little sweetness (to my palate anyway.) I used only Trader Joe’s ultra pasteurized milk. The boiled to me was just entirely tangy, nothing subtle going on there at all. Unfortunately, I like all things sweet so cold start wins there. Not sure yet if they’re similar in texture, but from what you said I thought I wouldn’t have to strain the cold start. But it seems to have as much whey as the boiled and I’m draining it for just as long. I seem to like it really thick, maybe that’s why or something else I did….Thanks for the wonderful recipes!
Do you have the nutritional information on this recipe? I know you have it in the regular recipe but I’m watching my carbs so I’m looking specifically for that. Or would it be the same as the Faye life label?
Hi! Love your recipes! I recently started Keto and was wondering if you knew the carb count for a serving. Thanks!
I wonder the same thing. For now I’ll assume it’s the carb count of the fair life milk and starter.
Third time making yogurt in my 6qt duo. First 2 times went as planned.
This time after pressing yogurt button, the “yoght” did not come on but
just started to keep time. Canceled after 1hour to see if it was warming up
and it is , so closed back up and hit yogurt button but only keeping time.
Pressed yogurt bottom several times but never got “yoght”
Any thoughts?
Click the adjust button. Jill
When I press my button, it says 8 and normal because that is how much time I normally select. It won’t say Yogrt until it is done incubating.
I think the only reason I haven’t started making my own yogurt is that I heard somewhere that you can get yeast infections. How can you guarantee that won’t happen with these recipes?
Yogurt can treat a yeast infection, it doesn’t give you one. A poor immune system or antibiotics can give you a yeast infection.
I just made delicious yogurt for the first time in my instant pot. I found the Fairlife milk in my store and used that 2Tbl of Chobani plain yogurt and I can of sweetened condensed milk. It worked great was just the right touch of sweetness. My husband would never eat plain yogurt and can’t be bothered adding anything just before he eats it so I knew I had to do something that makes it sweet. Next time I am going to add vanilla extract when I mix everything together. Bought tons of huge coffee filters but this is thick enough I don’t think I will need them. I have a very fine mesh cone that I use with plain yogurt to make a very thick cheese-like product. I have made Boursin cheese out of it and it was delicious.
This is wonderful. So glad your husband will enjoy your yogurt. Jill
Can you use Fairlife skim milk for the same recipe and get good yogurt
Yes.
I have followed your recipe to a T and it came out lumpy. It is still delicious.Jusr wondering. Thanks
Absolutely the easiest and tastiest instant pot yogurt! Thick and creamy. I use the whey in soups and bread – it adds a depth of flavor. Never fails!
Thank you so much. Jill
Do I add the sweetened condensed milk at the beginning, when it’s done or after it cools?
I’ve made it before and love it!
Cold-start yogurt with a pressure cooker that doesn’t have a yogurt button. I have a Cuisinart CPC 600 Using Fairlife Whole Fat milk, I mixed in 2 Tablespoons Chobani Greek Style yogurt. I have found sugar in any form is not good. I will not be using scm. 7 half pint mason jars fit perfectly. I put flat lids on just to keep from condensed water off the yogurt. I poured in 1C of water in the pot, put the pressure cooker lid on – just to keep in the warmth. Put it on KEEP WARM for 20 min. unplugged and looked at the clock – made a mental note for at least 10 hours from 8:30p. I checked the jars of yogurt at 8:30a. Put the whole pot with the 7 jars in the fridge for 4 hours. At 12:30p – Perfecto ! I have a photo.
Sounds perfect, Deb. Jill
We loved this. I used non fat sweetend condensed milk and a teaspoon of vanella. 8 hours and it was perect. trying it today with low fat milk
This is so nice to hear. Thank you! Keep enjoying. Jill
When do you add the scm and vanilla?
I have started using this easy method with fair life. I have made it about 7/8 times so far. I prefer the traditional way but this is so much easier. “Note” I have been letting it sit in the 3 qt instant pot for at least 12 hours. 8-10 hours is bland and tastes nothing like greek yogurt.
I’ve used the canned milk as a sweetener twice but prefer to leave it out. ( way to sweet )
Honey or fruit is the best as I would use in any store bought plain yogurt.
This yogurt does not produce good whey. The whey comes out white, not yellow. This method costs more but is simple. Nothing beats the old fashion way “whey” but if your feeling lazy then this is your best choice. No heating or candy thermometer needed. Enjoy!!!!!
HI Jill! Just started a pot of yogurt with this method! I’ve used your other method with great results so I’m looking forward to seeing how this one turns out 🙂
Thanks!
Enjoy, Mindy. Jill
Tried yogurt for the first time today, and this was the recipe I used (plus the 2 tsp of vanilla and the can of sweetened condensed milk). After 8 hours, it turned out *perfect*! It’s a little loose, so I think I’ll strain it for a few hours, but it tastes amazing. Will experiment with this and make it again and again!
Can you use regular whole pasteurized milk. I couldn’t find any ultra pasteurized milk thanks
You can’t do cold start without ultra high pasteurized milk. For regular pasteurized milk, you must heat it to 180 degrees and let cool down to around 110 degrees before adding the starter.
Man i wanted to love this, but my batch turned out super runny. Think I can just heat it and stick with the old (amazing!!) Recipe? Admittedly,my milk wasn’t ultra pastuerized, so maybe that’s my problem.
Yes,, I believe you can. Jill
Yes, if your milk isn’t ultra pasteurized, the cold start method won’t work.
I made this yogurt for the first time and it came out great. Can you please tell me how long I can store it in the individual glasses?
Can the yogurt starter be flavored
I was wondering the same thing about using a flavored yogurt. Thanks
Can this be made using the Fairlife non-fat milk? We’re trying to keep our calorie intake down.
Thanks!
I made it with the non-fat milk and it was great!
I bought the 6 qt instant pot a few months ago. I thought all were the same but I found it does not have a yogurt button. Is there another one that I can use for yogurt making
Hi Judy. The Instant Pot DUO has the yogurt button. This Mealthy MuliPot also has a yogurt button. Jill
My mini ultra does not list normal for temp. It does not have the plus or minus indicators. It does have custom, low and high. What temperature should I use if I use the custom choice? Your instructions indicate the ultra will work so there must be a way! Thank you.
I’m lactose intolerant so this recipe will solve that issue. Do you have other yogurt recipes for those of use who can’t digest dairy well?
The regular yogurt recipe will work for you. Jill
I’m lactose intolerant so this recipe will solve this issue. Do you have other yogurt recipes for those of use who can’t digest dairy well?
I love this recipe! I just made it for the 3rd time. My only adjustment is I like to add a 16oz carton of heavy cream to give it that yummy creamy taste. Thanks for the recipe!
Found the Fairlife milk at a store. But since store is quite a distance from me I was wondering if you can freeze milk and then thaw when needed to make a batch of yogurt? Anyone know?
Yes, you can. Jill
Thanks for the simple recipe. Have you ever tried using commercially made chocolate milk (filtered and ulta pasteurized) for this recipe or your other yogurt recipes? Any thoughts?
Not sure why I didn’t try before but got home late from the store hmmm about 10ish pored in the Fairlain milk, can of condensed milk, tablespoon of starter, wisked, and went to bed. Set the yogurt button then went to bed sorry! Woke up to perfect Yogurt!! Stirred some sliced strawberries in and off to the refrigerator it went!! Easy Peasy, no straining nada!! Love it thank y’all
Hi Kathy. That sounds like a perfect schedule for yogurt. Jill
Did you adjust the milk quantity when you added the condensed milk or keep it the same and add a 14oz can to the recipe. Thanks
How can I make coldstart yogurt in the instant pot lux? It doesn’t have a yogurt button I bought all the stuff to make it then realized I don’t have a yogurt button
My IP does not have a yogurt button. Is there a way I can do this still?
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
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 added two tablespoons of starter, will it make a difference?
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 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 found I didn’t need to strain at all. One reason I love this method! Maybe give it a try!
Bethann, I let mine strain so long that mine was almost cream cheese consistency. I just put it in a bowl and whisked some of the whey back into it until it was the consistency I liked. It was beautifully creamy and delicious.
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 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.
The recipe says it makes 7 servings. What size = 1 serving?
As there is no whey separation with this method, you can pretty much just divide the 52 oz of milk by 7 to get your serving size.
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?
Can you use ultra pasteurized half and half?
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
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
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.
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.
Do you add the condensed milk or creamer before cooking it or after?
I add my sweetened condensed milk when I start making it. It incubates fine and it comes out really well. I’ve never tried creamer before.
Any problem that you know of that would caused with U Pasteurized milk containing Sucralose? (Kroger Carbmaster shim)
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
I did the same thing. What if I accidentally used Ultra-pasteurized but not ultra filtered. Will I now have throw it out?? 🙁
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 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
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.
Will the lower fat versions of Fairlife milk work for this as well? 1% or skim to keep fat content lower?
The 2% does for sure. That is the only kind I have used. The Cold Start recipe I use had a carton of both whole milk and 2% in their photos.
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
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???
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
I used Kirkland brand ultra-pasteurized Organic milk (not ultra-filtered, I don’t think) to make my yogurt and it seemed to work out fine. Texture is great. But, after reading your comment, should I be concerned about bacteria even though it looks good?
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
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.
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…
My IP does not have a yogurt button. Is there a way I can do this still?
I see in the images that you used Whole Fairlife milk. Do you think 1% Fairlife would turn out the same?
Thank you! I really appreciate you adding the Canadian brand of milk in the recipe as I wasn’t sure which milk would have been equivalent. Can’t wait to try this recipe.
Is it possible to freeze the yogurt in glass jars.
Mmmmm! Soooooo delicious! My very first time at making yogurt and I used your cold start method. I used organic whole milk and the starter I used was from an organic brand called Brown Cow. When the time was up for the yogurt, I set the whole inner pot in the fridge to finish. Then I strained it all. Wow! So creamy and delicious! We use honey to sweeten our yogurt. This is the best yogurt I’ve ever had! Thank you for such a delicious and easy recipe!
How much honey did you use? Thanks!
You said you made this with filtered, ultra pasteurized milk – what brand was this? I’m interested since you said that taste was cleaner than the Fairlife.
Just Fairlife. Jill
So when you said “I also used this recipe with Filtered, Ultra-pasteurized Milk and it was fantastic. The taste was clean and pure.”, were you referencing the regular recipe or this one?
My cold start yogurt has not set in the 8 hours in my Ultra. I reset and will keep incubating another 2 hours. What if it isn’t set by then? I don’t know what I did wrong. I used chocolate Fairlife, 2 tbsp ciobani plain yogurt, and 1 can sweetened condensed milk. I was disappointed at the end that it was still very liquid. Has this happened to anyone? What should I do?
Do you think Incould use Almond milk Yogurt as a starter? We are dairy free. I am using Fairylifr milk also. Thanks.
Can this be doubled?
Zolona, yes. Jill
This will be my second time making the cold start yogurt. I don’t think I will ever make it any other way. This makes the best yogurt I have ever had. I just wish the Fairlife would be a little cheaper.
I’m in Canada and want to use Natrel lactose free milk. Thought I read somewhere that it can be used for this method. As well, can I double this recipe with the same effect?
From what I understand, Natrel is also ultra filtrated. Jill
Hello, I was interested in knowning when you would put the can of condensed milk into the yogurt? I am assuming it would be after it’s been chilled?
Lindsay, you do that when you add the starter. Jill
Can you add sweet condensed milk to this resipie?
Yes, Michelle. Add it in with the starter. Jill
Could you use regular milk if heated first to kill bacteria, then chill before following the recipe?
I would do the regular yogurt recipe. Jill
Can I try fair life milk in the regular instant pot Greek yogurt recipe?
Hi! I received the Crock Pot Express for my birthday, so did not get a chance to buy an IP. Would the no boil yogurt recipe still be okay to follow with the Fairlife milk, in there as well? It does have a yogurt feature.
Yes I have the same pot , just use the yogurt button.
52 oz is approx 1.6 literally in Canada Can I use the whole 2 liter container or do I need to adjust anything else?
At what point would you add the sweetened condensed milk if using?
Mix the sweetened condensed milk with the Fairlife and starter in your IP. Stir with whisk. I also add one packet of unflavored gelatin to make it thicker.
I have ultra-pasteurized milk that I would like to use to make cold start yogurt in my 8 qt instant pot. In the recipe above you said, “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.”
In the disclaimer you said, “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.”
So can I use Left Field non-fat ultra-pasteurized milk to make cold start yogurt in my IP or not?
Thank you,
Michele
When using my mini to make no boil yogurt you say to clean/sterilize pot. No button on my mini. How do you sterilize it?
Would it be possible, instead of pouring milk and starter into the IP inner pot, to make it in individual jars?
That’s what I do. I saw a video that said she didn’t even add any water. Just fill the jars with your milk and starter and put the lid on, glass lid if you have one, and set the IP for 8 to 10 hours. I did add water when I did mine in jars but it might not be necessary.
Instant pot is a great invention.
I’ve made this once 2nd batch is in the IP now) and I love it! I used a whole can of the sweetened condensed milk and it was a bit sweet for me (but my daughter loved it). For my 2nd batch I added vanilla bean (scrapped the insides one one small bean) and just half a can of the sweetened condensed milk. I also added 2T of the starter. Looking forward to trying it tomorrow? Ok- here is my question… does it natter if Whole (milk/yogurt) is used? I love your recipes and can not wait for your book!!
Can I use leftover whey as my starter for the cold start? If so how much?
I made it with whey from TOG’s regular yogurt method, and it turned out great!
There is a comment at the end about adding a can of sweetened condensed milk to make it sweeter but the comment doesn’t say when to add it. Right away at the start or after it is done. Please let me know
You add the condensed milk at the start with the milk and starter.
I would love to try making yogurt, but my PC doesn’t have a yogurt setting. How Can I do it in min e?
Is there a trick to freezing the freshly made yogurt for starter in subsequent batches? I have tried using the IP yogurt with both boil and non-boil methods. I have used the yogurt straight from the fridge as starter, frozen in trays as starter, and even have done the same with the strained off whey. Every time it flops on me after the 2nd or 3rd batch despite the starter being from the store-bought container (frozen) or the 1st generation IP batch. It comes out beautifully the first time. Any ideas what I am missing here? Buying a tub of yogurt every time I want to make yogurt seems to defeat the purpose. Would love some guidance on this! 🙂
Love it! I did mine w/Fairlife 2% for 9 hours and it’s perfect. I like the consistency & ‘flavor’. Also, I really like not have scorched milk to clean up from the bottom of the liner!
another question I forgot to ask you is are you talking about canned sweetened condensed milk? what taste does that give the yogurt and when do you add you haven’t answered on here about that
You add it at the beginning with the milk and starter. I used fat free sweetened condensed milk (from the can). It just sweetens the yogurt.
I have a question when you chill it after processing can it be transferred to a different bowl to chill? my instanpot would not fit in the fridge and when can you put in the vanilla?
Yes, Barbarann. Jill
Made this yogurt with the sweetened condensed milk and it is so good! How long is the shelf life?
Do you add the sweetened condensed milk in the beginning and whisk it in with the starter and Fairlife?
I’m going to try this one.
When do you add the condensed milk
When you are first mixing in the yogurt starter.
W when do you add the sweetened condensed milk
What kind of pressure release do you do for this method? Quick release?
Plan on trying this out soon.
Thanks
There is no pressure built up while yogurt is incubating.
I’ve tried both methods and I honestly prefer this one over the boil method. I made a batch today using H-E-B brand Ultra -Pasteurized Milk with Yoplait 100 Protein Greek Vanilla Yogurt as my starter and 1/2 can sweetened condensed milk and OMG! It is soooooo good! I can eat it out of the pot with nothing else added. I incubated for 8:30 and that was perfect for my taste buds.
I didn’t realize that this is what Mootopia milk was until I did some research after reading your comment! I just wish they had a whole milk version (or that my HEB carried it, if one exists).
Is it ok to cut this recipe in half to get a smaller amount?
If adding the condensed milk is the added at the beginning with the Fairlife and starter?
Thanks!
I use 3 cups Fairlife and 1/4 cup starter … period … nothing else … incubate 12 hours and it is perfect
Do you think this recipe would work with coconut milk?
I was wondering the same thing!!
I do not have a yogurt setting. Can I make yogurt?
My IP doesn’t have a yogurt button. Can I still use this recipe? If so how? What buttons do I use instead?
My new IP is not a duo…of yogurt button. Santa couldn’t find the one that I wanted ? Can I still make yogurt in my 8 qt. Lux?
I made this the other day and loved it! I added some home made strawberry compote and honey, and it was delicious. I have an 8qt pot, and if I want to double the recipe, will that affect the incubation time? Or will 8 hours still be enough?
Did you get an answer on your question? I made this recipe once and lived it. Now I want to double it and wondering if incubation period is the same?
Incubation time would be the same. Jill
In the recipe section you show 8 hours prep time, 8 hours cook time, 16 hours total. I have read your instructions over and over and can’t figure out the eight hours prep time. Looks like short prep, 8 hours cook, into the refrigerator. What am I missing
My IP LUX doesn’t have a yogurt setting. Is there an alternative for me? Or is your original recipe able to be made in an IP without a yogurt setting? Thank you!
Can you use 2% or skim Fairlife?
Hi! I love this recipe and want to try both this one and the boil one, but I am allergic to dairy and am wondering if either of these can be made with coconut milk, or soy milk. Thank you!
Gave it a try. While tasty, it’s a bit runny, even after straining. Will definitely give it another try, as well as the regular version.
It was a good, easy way to get my proverbial feet wet in making yogurt. Thanks!
HELP, JILL! I tried this method of yogurt making. I wanted to see how it differed from your original method, which I love. I used Fairlife fat-free milk, Fage as a starter, cooked it for 8 hours and it came out runny. Really runny! I even tried straining it to no avail. Could it be because I used FF milk? I wouldn’t think it would matter but maybe it does. Any thoughts on what may have gone wrong? Thanks for your input.
Karilyn. Was your pot on the proper setting?
I use Fairlife Fat Free, a can of low fat sweetened condensed milk, and 1 tblsp of fage. 10 hours and it’s the thickest! No straining needed!
Do you add the sweetened condensed milk in the beginning and whisk it in with the starter and Fairlife?
I’m going to try this one.
Yes, add it when you add your starter, I made it overnight. It is the best thing I have EVER eaten!!!
What settings do you use?
I just got my instant pot for Christmas and I am so excited to make yogurt, I bought all the ingredients today. When looking at my Instant Pot I don’t have a yogurt button. Any idea what I would set it at to make the yogurt? thanks!!
How long will this Yogurt be good for? Also, can you use the 2% or fat free Fairlife or just the whole?
Can I use the cold start method using pint mason jars that hold 2cups each instead of in the pot? If so would they be placed on the trivet and would some water be needed or not. Thank you
Is there a way to do this recipe if you have. Lux version that doesn’t have the Yogurt button?
I have a question about how long this cold start yogurt can be stored? I see that the boil method can last up to a month? Thanks so much ch for all of your recipes and advice, I really appreciate it.
Your FB page and recipes are terrific….I think the most informative of several i have looked at. However, my Cold Start Yogurt , using Fairlife didn’t turn out nearly as well as I expected…it was very “grainy” and not creamy smooth. Any idea why? I also hear that one should ONLY use Fa-jhe (sp) commercial Yogurt as a satisfactory starter…Is that so? and if not, please could your recommend a GOOD starter that would give me a nice creamy consistency! Thank you if you can offer any help!
I have been a 3-time IP yogurt failure. This method was my final hope, my last chance. When I opened my pot and had actual, great tasting, THICK greek-style yogurt, I almost cried. Thank you so much! I am on Weight Watchers and 0% fat greek yogurt is now a zero-point food. This changes EVERYTHING. I know I said it before, but thank you again!!!!
Wonderful! So glad you had such a nice success. Jill
Hi! If I strain the yogurt, will it then be a Greek yogurt? Thanks!
DH, it will be thick, like Greek Yogurt. Jill
I have runny yogurt, like the original milk I put In the pot. Also used 1 cup half and half. Was so excited for this has a healthy snack and will try agai. As soon as someone tells me what I did wrong. Can I just use this same milk and add more Greek yogurt and try again?
Can u double the recipe for 8 quart instant pot?
Yes. Jill
If you double it, do you still incubate for 8 to 9 hours? I just made a single batch and it turned out beautifully so am definitely interested in a double batch next time. Canadian here so used the milk you recommended and it looks just like yours. Now to watch for Natrel to come on sale as it does every few months and I will buy 4 litres and make a huge batch. I eat yogurt daily so it won’t go bad on me.
After the cycle is done, can it be scooped out of the base to chill in a container? So I can use the pot sooner!!
Yes.
Do you know what the calorie content/nutritional info is for the finished product?
Do you happen to know the nutritional facts for this yogurt? Mainly looking for protein and sugar content
First time at making yogurt . Going to refrigerate overnight. I did not add Sweetened condensed milk at beginning should I stir some in now or just sweeten as we eat? Thanks
I’m in Canada and want to try the cold start yogurt. I bought Natrel 3% milk which is called. “fine filtered milk”, but I just read somewhere else that you have to use Natrel’s Lactose free milk for the cold start. Honestly, I’m not sure I understand the difference between fine filtered and ultra pasteurized…..which is the milk I need? Thanks
My daughter is dairy-free but enjoys yogurt made from coconut, soy and other plant based proteins. Will this recipe work using a non-dairy milk? Could I use a soy (or comparable) yogurt as my initial starter? If love to know if anyone has tried it successfully or what your thoughts are on the feasibility before tying up my IP for an 8 hour experiment. ?TIA!
This was my first try at making yoghurt and it was so easy. No straining it was perfect. After I chilled it for 4 hours I stirred in some berry sauce I made (just cooked frozen 3 berry mix with 3 T sugar, mashed & strained and then I did put back in pan & thicken with a little cornstarch). I used Face and love the idea of being able to freeze in ice cube trays. Don’t think I will even try the other methods as I like the ease of this one. Next time I may add lemon curd.
I have an Instant Pot w/o a yogurt button. Can I still do the cold start method?
Hi, just found your site and am so glad I did! Thank you so much for all your wonderful recipes. I’ve had my Instant Pot for many, many years, I actually won it, but I never got around to using it until just recently. I want to use your yogurt recipe but my Instant pot does not have a yogurt setting. I believe it is a 6-1 but it doesn’t have that setting. The settings I have are, soup, poulty, meat/stew, bean/chili, rice, multigrain, congee and the normal ones like saute, steam and slow cook. That said, do yo think another setting would be work? Any help would be appreciated as I am new to this whole thing. Thanks.
I’ve tried doing the cold start method using Fairlife and had great success numerous time. Today when I tried using Horizon ultrapasteurized whole milk with vitamin D added as the milk and at 7 hour, it is still liquid. Could it be the added vitamin d that’s in the milk? I’m going to try to incubate for longer to see if it helps. Any pointers would be appreciated!
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
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.
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
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
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
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
How many ounces of sweetened condensed milk? They have different sized cans :p.
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?
I tried it as well, but did not read the part about using ultra pasteurized milk. Just used a 2% milk. It did not turn out thick at all.
Mary I wonder if the setting was on less, rather than on normal. 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.
I didn’t realize you could eliminate the lactose. Thank you for sharing this. I will try it soon. My granddaughter and possibly my husband would benefit from less lactose.
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
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.
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’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!
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 make this yogurt every week to make treats for my dogs. For me, I use the boil method?