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 been using this recipe for over a year now, it never fails. Well, except for the time I forgot to add the starter, ha ha. I love adding a little of a variety of jams in the bottom of the jars of my individual portions.
I am glad you enjoyed the recipe. Jill
SO easy & delicious ?
Thanks, Judith. Jill
How can I get this yogurt to be a little thicker?
I use half the container of yogurt “starter” instead of just a tablespoon. I don’t know if that’s why but mine is really thick.
Now that Fairlife milk has been pulled from the shelves what other brands are good for making yogurt?
what state or country are u in i buy farlife milk regulary i have never seen or even herd of it being pulled maybe your store quit carrying it as it is a bit more expensive try other stores too see if they have them if you have a target store i know mine carries it
Hi Jill,
I just made this and it’s fantastic! I was in such a hurry to do it, I didn’t even see that paragraph about sterilizing the pot! This was my first time making yogurt and I already ate some before I reread your whole post. Do people normally go thru that sterilization process, or am I safe not to? I know it says optional, but now I’m worried! Thanks for a good easy recipe!
It is just an optional step, added because so many people never wash the lid of their pressure cooker. Jill
Hi,
Thanks for sharing this recipe. I was wondering if the cold start method only works with ultrafiltered milk or if I can use ultrapasteurized (but not filtered) milk.
In my country we don’t have ultrafiltered milks but I really want to try this method.
Best,
Gaby
Tried both ways. UHT pasteurized work fine but required regular straining to get thick Greek style. Using ultrafiltered milk came out thick without straining.
I have an instant pot without a yogurt button. I would love some instruction for that issue? I have tasted the yogurt from this recipe and it is the best yogurt I have ever had. For both my question and my assessment I am speaking of the no boil method using ultra pasteurized milk.
How long will this yogurt stay fresh in the fridge?
I was thrilled with the way this recipe turned out. I love yogurt, and this was not disappointing! The thick and creamy texture, the hands off making..all made it for an easy way to fill our mornings with something good.
We use fresh fruit as a sweetener (diabetic).
Love it! I used my 8 quart DUO.
Thank you so much. I am so glad you enjoyed my recipe. Jill
Hi there, I don’t have a lid to for my instant pot ultra, can I use the pot top ? If so.. sealed or unsealed ?
I have made this yogurt weekly in my 6 qt Instant Pot Ultra for the last year. Last night I decided to make it in my 3 qt mini Ultra. Imagine my surprise this morning after eight hours incubating to find it still in liquid form. Everything had been set exactly as it should have been on the 3 qt mini. What could have possibly gone wrong? A whole container of Fairlife went down the drain. I used my frozen starter which is what I use every week. I can’t think of one thing done differently.
My 3 qt mini Ultra works fine, no problems there. Any ideas?
What are the nutrition facts based on? I’m confused about how there’s no fat. What happens to the milk fat?
I accidentally left yogurt in instant pot for two hours after it was finished before refrigerating. Is it safe to eat?
Probably. Jill
Yogurt has been around for centuries before refrigeration. It will continue to sour if you don’t refrigerate it but should be safe to eat for days if it was stored in sterile jars container. YOgure was originally made in sheepskin saddle bags in Mongolia. No refrigeration, but it is cold there much of the year. If your yogurt forms mold or mildew, throw it out.Otherwise, it is most probably safe to eat. Taste it. If it tastes okay, it’s okay to eat.
Thank you for sharing this recipe. I haven’t had a failed batch since.
I was wondering, however, if you have ever added pectin to obtain that smooth creamy texture brands such as Oui, Liberté, and Noosa have. This seems to be the only ingredient I am not using to accomplish this. If you have used pectin, when would I add it to this recipe?
Thank you!
Hi CJ. Please check my Noosa Yogurt recipe for using pectin. Jill
Great, thanks! I will! 🙂
LOVE this recipe! I was hesitant to make the boil method, this came out PErFECT for me! Yum! Quesiotn, how long will it keep in the fridge? Yes, I know most of you say its gone in no time, but there is just me at home and I don’t want eat the whole thing in a couple of days…
Hi Gail. Thank you. About two weeks. Jill
Love how easy this is and it tastes great but after the first time I made it I started getting a skin on the top that doesn’t stir in so I’ve been skimming it off . Is this normal?
It can happen sometimes. Just skim it off like you did. Jill
Thanks, Jill!
I made this recipe, and while the flavor is lovely, it only achieved a slight thickening. I was not able to find the brand you mentioned but used an ultra pasteurized whole milk and Fage yogurt. My IP timer was set for 8 hours on the Yogurt setting. What did I do wrong, and is there a way to reprocess the mixture to thicken it more?
Ultra filtered is key, not ultra pasteurized. Jill
First try. Turned out perfect! Mixed it frozen blueberries and a little maple syrup! Awesome! Thank you!
Second time using ane really good. Bought the strainer and like it too.
Wonderful to hear, thank you. Jill
If I put sweeten condense milk to it will the yogurt still be ok as a starter ?
Yes, that is fine. Jill
I want to use this recipe. Right now I have Greek God’s Honey Vanilla yogurt in the fridge. Can I use 2T cultures from this? Will it taste like Greek Yogurt?
Yes. Jill
Starters that have been sweetened and flavored are usually pasteurized after being put into containers. This kills the bacteria necessary to make yogurt. Look on the container. If it doesn’t say something like “live cultures” it won’t be good as a starter. Also flavorings and sugar inhibit the bacteria’s ability to replicate and thicken the milk.