Instant Pot No Boil Yogurt [Cold Start Yogurt] is simply an easy no boil method of making rich and thick yogurt in just a few hours.
Instant Pot No Boil Yogurt, also known as Instant Pot Cold Start Yogurt, is a thick, creamy yogurt that you can make faster than the boil method.
After numerous emails and messages asking for a “No Boil, Cold Start” Yogurt recipe, I decided to post my method.
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 created by Cuong and the craze took off like wildflowers.
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.
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Ingredients for No Boil Yogurt
- Fairlife Milk or other Ultra Filtered Milk (full fat milk is best)
- Yogurt Starter
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.
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?
- Also called No Boil 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.
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.
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.
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!
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.
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.
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.
These little Weck Tulip Jelly Jars are adorable for serving Yogurt.
Yogurt Topping Ideas
- 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, Ninja Foodi or Pressure Cooker
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Rösle Stainless Steel Flat Whisk
- Weck Tulip Jelly Jars
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Here is the handy printable recipe:
Instant Pot No Boil Yogurt [Cold Start of Milk]
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!
Donna Nelson says
We love this recipe. We make a batch every 2 weeks. We add jam for flavor.
Sharron says
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.
Jill Selkowitz says
Hi Sharron. I am so glad you enjoyed this recipe. Thank you. Jill
Rose says
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?
Wendy Mccammon says
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.
Jill Selkowitz says
Thanks, Wendy. I know you are going to love the taste of the boil method. Jill
Michelle says
I have a bottle of fairlife that froze in my fridge… any idea if I can thaw and use it to make yogurt?
Cindy says
Is there a reason why you can’t put this in containers first instead of after?
Kim Gordon says
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 ?? 🙁
Cheryl says
Great and easy! I did use the Almond Milk Creamer to sweeten it. I did it for 9 hours. Yummy and thick!
Jill Selkowitz says
Sounds great, Cheryl. Thank you. Jill
Lacey says
Do I need to chill the yogurt before adding fruits? Thank you,
Jill Selkowitz says
I would add fruit or other toppings right before you are ready to eat a bowl. Jill
Mary says
My entire family loves this recipe. Thank you.
Jill Selkowitz says
Thank you, Mary. Jill
Ronda says
Can you tell me the serving size to match your nutritional facts? I love this, but trying to fit in in my Keto plan.
Linda says
Can I make this with lactose free fair life milk?
Shelly says
Do you need to stir the yogurt at any point? Or is it just press the button and leave it alone..
Kathleen says
Can I use ulta pasteurized milk that has been frozen them thawed?
Jill Selkowitz says
I believe so. Jill
Amanda says
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?
Lisa says
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?
maria says
HAHA- that was NOT FISH!! But rather “DISH”
Maria says
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.
Jill Selkowitz says
Hi Maria. Yes, the chocolate milk does work. Jill
Lisa says
At what step to I pull some yogurt to create my starter.
Jill Selkowitz says
When all is done. Jill
Mary Ann Ward says
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
Lisa says
I have the same question! Did you get an answer?
Helena says
I am looking for the same. I just found that the SOUS VIDE function works as long as the temperature can be set at 110F
Kevin says
You list the nutritional facts but don’t list how much a serving is.
Stephanie Greene says
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.
Jill Selkowitz says
Thank you, Stephanie. Jill
Stephanie says
Can you use the Great Value creamers?
Jill Selkowitz says
Yes, of course you can. Jill
AS says
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
SLynne says
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.
Nitsa says
Did it turn out thick with A2 milk?
Julie says
What is the shelf life of this yogurt, please?
Jill Selkowitz says
A couple of weeks. Jill
Delrae Gerdes says
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!
Doris says
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.
Jill Selkowitz says
Sounds fantastic, Doris. Enjoy! Jill
Doris says
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.
Pam says
mine came out runny, put it back in for another 8 hours with extra natural yogurt and is still runny 🙁
Jill Selkowitz says
Please check the settings on your pot. Jill
T Clark says
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??
Jill Selkowitz says
It sounds like it. Check the recipe post.
Chris says
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.
Jill Selkowitz says
Perhaps your pot is on low, rather than normal. Jill
Brandy Myers says
Can I use regular milk and not pasteurized for this cold start method?
Jen says
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.
Jill Selkowitz says
Thank you, Jen. Jill
Dee says
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!
Jill Selkowitz says
You could do that. Put the jars on a trivet. Jill
Rebecca says
Mine has been going for 8 hrs and it’s still pure liquid. What did I do wrong.
Danielle Shaw says
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!
Michelle says
This is a very tasty recipe! How long does it last in the refrigerator?
Lynne says
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?
Marcie Norris says
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 ??
Janice salmon says
What button would I use if I do not have a yogurt button on my instant pot
Barbara Hess says
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
Jill Selkowitz says
Yes, time would be the same. Jill
Julie says
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.
Cathy says
For the Nutritional Info … is it only for the milk and yogurt starter (no added sweeteners)? And what is the serving size. Thanks!
Angie says
Thank you for the nutritional information! What is the serving size? Also, can you use Stevia or Truvia to sweeten?
Diana says
Anyway to make this without the instant pot — or with one with no yogurt button
Diana
SG says
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..??
Jill says
I always use regular whole milk and it’s great! Making some at this moment!
Susan says
So, Regular whole mill CAN be used? I thought the recipe said only Fairlife or some other ultra pasteurized milk only?
Patti T says
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.
Jill Selkowitz says
I am glad you enjoyed the recipe. Jill
Judith Vallejo says
SO easy & delicious ?
Jill Selkowitz says
Thanks, Judith. Jill
Laura says
How can I get this yogurt to be a little thicker?
Pam says
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.
Carolyn says
Now that Fairlife milk has been pulled from the shelves what other brands are good for making yogurt?
meagan says
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
Cindy says
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!
Jill Selkowitz says
It is just an optional step, added because so many people never wash the lid of their pressure cooker. Jill
Gaby says
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
Bruce German says
Tried both ways. UHT pasteurized work fine but required regular straining to get thick Greek style. Using ultrafiltered milk came out thick without straining.
Cynthia Tinsley says
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.
Jean Loprinzi says
How long will this yogurt stay fresh in the fridge?
Janice says
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.
Jill Selkowitz says
Thank you so much. I am so glad you enjoyed my recipe. Jill
Rosalie Magistro says
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 ?
Lynn says
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?
Justine says
What are the nutrition facts based on? I’m confused about how there’s no fat. What happens to the milk fat?
BP says
I accidentally left yogurt in instant pot for two hours after it was finished before refrigerating. Is it safe to eat?
Jill Selkowitz says
Probably. Jill
Anita Burns says
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.
CJ says
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!
Jill Selkowitz says
Hi CJ. Please check my Noosa Yogurt recipe for using pectin. Jill
CJ says
Great, thanks! I will! 🙂
Gail says
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…
Jill Selkowitz says
Hi Gail. Thank you. About two weeks. Jill
Gaile says
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?
Jill says
It can happen sometimes. Just skim it off like you did. Jill
Gaile says
Thanks, Jill!
Merrilee says
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?
Jill says
Ultra filtered is key, not ultra pasteurized. Jill
Mary says
First try. Turned out perfect! Mixed it frozen blueberries and a little maple syrup! Awesome! Thank you!
BenjieRae says
Second time using ane really good. Bought the strainer and like it too.
Jill says
Wonderful to hear, thank you. Jill
KATHLEEN MEYERS says
If I put sweeten condense milk to it will the yogurt still be ok as a starter ?
Jill says
Yes, that is fine. Jill
Michelle says
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?
Jill says
Yes. Jill
Anita Burns says
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.
Edith says
Does the milk have to be lactose free to work?
Ellen says
Will this recipe for in a 3 quart?
Marsha says
Yes. I only use my 3 qt for the cold start yogurt making process.
Meg says
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.
Jace says
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. ?
Jace says
*correction to my previous comment. I meant to say 8 hours on normal setting, not medium. Thanks in advance!
Jace says
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?
Sandy Stephens says
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!!
Jill says
Sandy, you can whip it up, no problem. Jill
Kristie says
This was the first yogurt recipe I tried and it was delicious. Thanks!
Jill says
Thank you so much, Kristie. Jill
Penny says
I made it and it’s not bad
Linda Freitag says
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!
Paula jane Rixham says
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
Dotty says
Can you use PIP when making cold start yogurt?
Jill says
Yes. Jill
Deniz says
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!
Jill says
Thank you, Deniz. Jill
Angela Fernandez says
Can I use activia vanilla yogurt or does it have to be plain?
Toni Lewis says
Any thoughts/trials on cold start coconut milk yogurt? Thanx.
Sarah A Spitz says
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?
Glenda says
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?
Cori says
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?
Melissa says
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.
Shelly says
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!
Jill says
I bet that makes it nice and creamy. Jill
Chelsea says
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!
Jessica VanBuskirk says
Can you use coconut milk for this?
Liz says
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 ?
Jill says
You can leave it as long as you like, the longer, the more tart. Jill
K Ann Guinn says
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.
Jill says
Thank you, K Ann. Jill
Stephanie Womack says
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?
BZ-NMgial says
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)
Alexis says
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!
Laurie says
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!
Nicole says
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?
Terre says
Hi! Love your recipes! I recently started Keto and was wondering if you knew the carb count for a serving. Thanks!
Karyn says
I wonder the same thing. For now I’ll assume it’s the carb count of the fair life milk and starter.
Barb says
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?
Jill says
Click the adjust button. Jill
Sydney says
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.
Chelsie says
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?
SurfNurse says
Yogurt can treat a yeast infection, it doesn’t give you one. A poor immune system or antibiotics can give you a yeast infection.
Leona Gibbs says
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.
Jill says
This is wonderful. So glad your husband will enjoy your yogurt. Jill
Shreya Jain says
Can you use Fairlife skim milk for the same recipe and get good yogurt
Jill says
Yes.
Estelle says
I have followed your recipe to a T and it came out lumpy. It is still delicious.Jusr wondering. Thanks
CMF says
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!
Jill says
Thank you so much. Jill
Bonnie says
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!
Deb Comstock says
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.
Jill says
Sounds perfect, Deb. Jill
cindy edwards says
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
Jill says
This is so nice to hear. Thank you! Keep enjoying. Jill
Suzanne says
When do you add the scm and vanilla?
Dawn says
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!!!!!
Mindy says
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!
Jill says
Enjoy, Mindy. Jill
Vicki says
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!
Sara says
Can you use regular whole pasteurized milk. I couldn’t find any ultra pasteurized milk thanks
Miss Madine says
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.
Rachel says
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.
Jill says
Yes,, I believe you can. Jill
Miss Madine says
Yes, if your milk isn’t ultra pasteurized, the cold start method won’t work.
ARLINE BELL says
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?
Char says
Can the yogurt starter be flavored
Sara says
I was wondering the same thing about using a flavored yogurt. Thanks
Connie says
Can this be made using the Fairlife non-fat milk? We’re trying to keep our calorie intake down.
Thanks!
Kristin says
I made it with the non-fat milk and it was great!
Judy B Barrie says
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
Jill says
Hi Judy. The Instant Pot DUO has the yogurt button. This Mealthy MuliPot also has a yogurt button. Jill
Linda Robertson says
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.
Ann says
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?
Jill says
The regular yogurt recipe will work for you. Jill
Ann says
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?
Kathy Jackson says
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!
Melinda says
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?
Jill says
Yes, you can. Jill
Elise Acuna says
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?
Kathy says
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
Jill says
Hi Kathy. That sounds like a perfect schedule for yogurt. Jill
Sara says
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
cheryl steele says
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
Emily Stilwell says
My IP does not have a yogurt button. Is there a way I can do this still?
Mary F says
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.
Jill says
Thank you, Mary. I am glad you enjoy this recipe. Jill
Jenn R. says
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
Jill says
Hi Jenn. I am so glad you enjoyed my recipe. I don’t have the nutrition info for this. Jill
Sandra Morrissey says
I added two tablespoons of starter, will it make a difference?
Sarah says
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
Joyce Ollendike says
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?
Jill says
Strain it for less time. Jill
Bethann says
I found I didn’t need to strain at all. One reason I love this method! Maybe give it a try!
Anna says
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.
Alison says
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!
Jill says
When you add the starter. Jill
Erika says
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.
Barbara says
The recipe says it makes 7 servings. What size = 1 serving?
Bethann says
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.
Scott says
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?
Katie says
Can you use ultra pasteurized half and half?
Thomas says
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?
Jill says
Hi Thomas. The sweetened condensed milk adds quite a few calories. It can be added in with the starter. Jill
Ann Bergeron says
I wonder if I can make this in my Magic Chef electric pressure cooker, using the yogurt button?
Jill says
Yes. Jill
Melanie Orr says
I have a Cuisinart Electric pressure cooker, no yogurt button, so what temp and time should I be using. Thank you
Claudine says
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.
Jean says
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.
Andi says
Do you add the condensed milk or creamer before cooking it or after?
Yaro says
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.
Lynne Golson says
Any problem that you know of that would caused with U Pasteurized milk containing Sucralose? (Kroger Carbmaster shim)
Melissa Pikulin says
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:(
Jill says
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
Marie says
I did the same thing. What if I accidentally used Ultra-pasteurized but not ultra filtered. Will I now have throw it out?? 🙁
Jen says
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?
Jill says
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
Andrea says
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?
Jill says
Are you sure the pot was on normal, not less? Jill
Dana says
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!
Jill says
Since yogurt is not under pressure, there is no need to use the silicone gasket. Jill
Gary says
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.
Tammy says
Will the lower fat versions of Fairlife milk work for this as well? 1% or skim to keep fat content lower?
Bethann says
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.
Derek says
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!
Jill says
Cut it in half. Jill
Megan says
Do you know how long the yogurt keeps for??
Jill says
I would say two weeks. Jill
Carol Ann Ferris says
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..
Megan says
Do you know how long this yogurt Keeps for???
Rebecca says
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?!
Jill says
Hi Rebecca. As I wasn’t there, I do not know what happened. However, this recipe calls for ultra filtration milk only. Jill
JIM says
Where does it say that? It says Ultra Pasteurized & you could use Ultra Filtered, No?
Or are they the same?
Jill says
Ultra Filtered is in addition to ultra pasteurized. Jill
Marie says
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?
Melissa Pikulin says
this just happened to me too last night on my first try! what the heck 🙁
Gary says
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.
Patty says
Probably starter was older… even from the grocery – try another
Beth says
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.
Deb says
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.
Patty says
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.
Patty says
Wow- spell check didn’t help me there! The cultures die and slowing work…
Emily Stilwell says
My IP does not have a yogurt button. Is there a way I can do this still?
Courtney says
I see in the images that you used Whole Fairlife milk. Do you think 1% Fairlife would turn out the same?
Joanne says
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.
Maydell Rea says
Is it possible to freeze the yogurt in glass jars.
Evelyn says
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!
Melanie says
How much honey did you use? Thanks!
Rae says
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.
Jill says
Just Fairlife. Jill
Carla says
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?
Linda says
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?
Melanie says
Do you think Incould use Almond milk Yogurt as a starter? We are dairy free. I am using Fairylifr milk also. Thanks.
Zolona says
Can this be doubled?
Jill says
Zolona, yes. Jill
Patricia T says
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.
Della says
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?
Jill says
From what I understand, Natrel is also ultra filtrated. Jill
Lindsay N says
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?
Jill says
Lindsay, you do that when you add the starter. Jill
Michelle says
Can you add sweet condensed milk to this resipie?
Jill says
Yes, Michelle. Add it in with the starter. Jill
Malia says
Could you use regular milk if heated first to kill bacteria, then chill before following the recipe?
Jill says
I would do the regular yogurt recipe. Jill
olivia timperman says
Can I try fair life milk in the regular instant pot Greek yogurt recipe?
Beth says
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.
Stephanie says
Yes I have the same pot , just use the yogurt button.
Terry says
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?
Sharron Powers says
At what point would you add the sweetened condensed milk if using?
Sandy4cats says
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.
Michele Larson says
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
Gloria says
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?
Stephanie says
Would it be possible, instead of pouring milk and starter into the IP inner pot, to make it in individual jars?
Wanda says
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.
Deborah Kervin says
Instant pot is a great invention.
Sydney says
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!!
Jen says
Can I use leftover whey as my starter for the cold start? If so how much?
Cara says
I made it with whey from TOG’s regular yogurt method, and it turned out great!
Denice Sterr says
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
Cindy says
You add the condensed milk at the start with the milk and starter.
Shannon says
I would love to try making yogurt, but my PC doesn’t have a yogurt setting. How Can I do it in min e?
Caley says
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! 🙂
Clair Powers says
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!
Barbarann Adamo says
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
Karyn Johnson says
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.
Barbarann Adamo says
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?
Jill says
Yes, Barbarann. Jill
Penny Hochanadel says
Made this yogurt with the sweetened condensed milk and it is so good! How long is the shelf life?
B Young says
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.
Jeanne says
When do you add the condensed milk
Penny Hochanadel says
When you are first mixing in the yogurt starter.
Jeanne says
W when do you add the sweetened condensed milk
Nicole says
What kind of pressure release do you do for this method? Quick release?
Plan on trying this out soon.
Thanks
Kayleen says
There is no pressure built up while yogurt is incubating.
Tomeka says
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.
Cara says
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).
Bonnie says
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!
sharyl says
I use 3 cups Fairlife and 1/4 cup starter … period … nothing else … incubate 12 hours and it is perfect
AmyW says
Do you think this recipe would work with coconut milk?
Nicole says
I was wondering the same thing!!
Barbara says
I do not have a yogurt setting. Can I make yogurt?
Laura says
My IP doesn’t have a yogurt button. Can I still use this recipe? If so how? What buttons do I use instead?
Judith Evans says
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?
Natalie says
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?
Della says
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?
Jill says
Incubation time would be the same. Jill
Rob T says
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
Wendy says
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!
Robyn says
Can you use 2% or skim Fairlife?
Stephanie says
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!
Meadow says
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!
Karilyn Pittman says
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.
Jill says
Karilyn. Was your pot on the proper setting?
Julie Parsons says
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!
B Young says
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.
Shelly says
Yes, add it when you add your starter, I made it overnight. It is the best thing I have EVER eaten!!!
Joy says
What settings do you use?
Heather says
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!!
Robyn says
How long will this Yogurt be good for? Also, can you use the 2% or fat free Fairlife or just the whole?
Rose-Marie Fogarty says
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
Candace says
Is there a way to do this recipe if you have. Lux version that doesn’t have the Yogurt button?
Lynne says
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.
Danny Cutting says
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!
Geminimb says
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!!!!
Jill says
Wonderful! So glad you had such a nice success. Jill
DH says
Hi! If I strain the yogurt, will it then be a Greek yogurt? Thanks!
Jill says
DH, it will be thick, like Greek Yogurt. Jill
Robin meyers says
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?
Kristin Elliott says
Can u double the recipe for 8 quart instant pot?
Jill says
Yes. Jill
Tracey says
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.
Jessica says
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!!
Jill says
Yes.
Kelly BIANCO says
Do you know what the calorie content/nutritional info is for the finished product?
Kelley says
Do you happen to know the nutritional facts for this yogurt? Mainly looking for protein and sugar content
Natalie says
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
Susan A says
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
Traci Stovall says
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!
Linda Lorenzo says
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.
Marian says
I have an Instant Pot w/o a yogurt button. Can I still do the cold start method?
Lilia R. Barlow says
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.
Carol says
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!
Dorothy B says
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.
Jill says
Hi Dorothy. You can use the condensed milk without boiling. Enjoy. Jill
Laura Campbell says
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.
Jill says
Hi Laura. I am glad you enjoyed the yogurt. Jill
Laura Campbell says
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.
Christine Stephens says
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
Lorna says
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
Allyn says
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.
Jill says
Thank you, Allyn. I am so glad you are enjoying my recipes and cooking. Jill
Wendy Marshall says
When do you add the sweetened condensed milk, if using?
Jill says
Hi Wendy. You can add it when you add the milk and starter. Enjoy. 🙂 Jill
K10 says
How many ounces of sweetened condensed milk? They have different sized cans :p.
Mary says
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?
Karen says
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.
Jill says
Mary I wonder if the setting was on less, rather than on normal. Jill
Karen says
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.
Evelyn says
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.
Bev Wingate says
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.
Jill says
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
Alyce says
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.
Wyn says
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!
Dani says
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.
Jill says
Hi Dani. We all have such different tastes buds, don’t we. Would you believe that I am not a fan of chocolate? Jill
Lana says
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!
Jill says
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
Dani says
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!
Barbara Brady says
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.
Randy says
I make this yogurt every week to make treats for my dogs. For me, I use the boil method?