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 Cold Start Yogurt 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.
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.
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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.
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.
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!
Nutrition
PIN this Instant Pot No Boil Yogurt [Cold Start Yogurt]!
![Instant Pot Cold Start Yogurt [No Boil Method]](https://staging.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]
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.