Instant pot cold start yogurt is so easy to make with only 2 ingredients you get the thicker and creamier yogurt you ever have.
Instant pot cold start yogurt is what I make regularly.
Since my son has tried my homemade yogurt, he doesn't want more yogurt, from the store, and I will not blame him, because the taste is richer and creamier. Both of my kids love plain greek yogurt as much as I do.
How to make Greek yogurt in the instant pot
STEP 1. Add ORGANIC or any ultra-pasteurized milk and PLAIN Greek yogurt with live cultures to the instant pot. (I use Chobani 0% fat Greek yogurt as my yogurt starter)
STEP 2. Whisk yogurt and milk together in the Instant Pot line. You can also whisk the yogurt starter with 1 cup of milk in a small bowl then pour it into the rest of the milk you are using to make the homemade yogurt.
STEP 3. Place a glass lid that fits on the pot or use a piece of kitchen paper towel and a plate to cover the pot.
STEP 4. Press the YOGURT button (or dial) and the + or - button (or dial) to choose 8-12 hours. Make sure the yogurt setting says NORMAL. (The pot won’t build up pressure).
If you set it for 8 hours, the yogurt will be less tangy than 12 hours. I like to set 10 hours when making a haft gallon of milk and 12 hours when making a gallon of milk, and I haven’t found any difference with tanginess.
STEP 5. When the yogurt is done, the screen of the instant pot says YOGURT. Remove the plate and discard the kitchen paper towel. At this point, you can transfer the inner pot to the fridge and strain letter or start the straining process immediately.
To start the straining process of the cold start yogurt instant pot:
Place a large strainer lined with cheesecloth over a large mixing bowl to separate the whey.
STEP 6. Transfer cover or uncover to the fridge and strain for 3-4 hours or overnight. Depending on how thick you want your yogurt, the longer you strain it, the thicker yogurt will be.
STEP 7. In the morning, scoop out the thick Greek yogurt into a container to store. If the yogurt is too thick to your liking, add a few tablespoons of the whey back in and stir.
STEP 8. Serve with maple syrup or honey, fruits, and seeds of your choice.
How long does homemade yogurt be good?
Homemade yogurt is good for up to 10-14 days in your refrigerator.
Suppose you want to use a starter from your previous batch. Make sure to save 2 tablespoons of your homemade yogurt to make your next batch.
What to do with the whey from your fresh-made instant pot greek yogurt?
You can use it in oatmeal, smoothies, shakes, etc. It will be filled with probiotics and protein. If I have too much, I pour some to my plants.
How much yogurt starter
You will aim for 1 tablespoon of plain Greek yogurt with active live cultures for every quart of organic milk. For each half-gallon of milk, whisk in 2 tablespoons of plain Greek yogurt
You can use homemade yogurt from your previous batch, but make sure it was freeze or a least it was saved in a separate container with an airtight lid.
How do you know if your store-bought yogurt has live cultures?
The label on the store-bought yogurt will say Lactobacillus bulgaricus or Streptococcus thermophilus.
Helpful tips to make your instant pot cold start yogurt
The most crucial part DO NOT use flavored yogurt as your starter. It would be best if you had plain yogurt with active live culture or a yogurt starter.
Make sure the plain yogurt you are using as a starter is not expired or expiring soon.
Use ultra-pasteurized or ultra-filtered milk for cold start method. Regular milk won’t work for cold start and do not use expired milk.
This one is obvious, but clean your inner pot with warm water before pouring the milk and yogurt starter.
Cold start instant pot yogurt is creamy and very easy to make. It only needs a little patience from you, and you need to plan because you won't be using the instant pot for cooking anything else during the incubation time.
This instant pot yogurt cold start recipe is fantastic! If you try it, I'd love to know how your experience was and if you have any questions, I'm here to help you. You can find me on Instagram and Pinterest. Or leave a comment and rate this recipe. Thank you for reading Enjoy Clean Eating.
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INTANT POT COLD START GREEK YOGURT
Instant pot cold start yogurt is so easy to make with only 2 ingredients you get the thicker and creamier yogurt you ever have.
Ingredients
- ½ gallon organic milk ultra-pasteurized (I use horizon or organic valley)
- 2 Tablespoon plain Greek yogurt with live cultures (I use chobani)
- Strainer
- Cheesecloth
Instructions
- Add ORGANIC milk and PLAIN Greek yogurt with live cultures to the instant pot. (I use Chobani 0% fat Greek yogurt as my yogurt starter).
- Whisk yogurt and milk together in the Instant Pot line. You can also whisk the yogurt starter with the milk in a small bowl then pour it into the rest of the milk you are using to make the homemade yogurt.
- Place a glass lid that fits on the pot or use a piece of kitchen paper towel and a plate to cover the pot.
- Press YOGURT (or dial) and the + or - button (or dial) to choose 8-12 hours. Make sure the yogurt setting says NORMAL. (The pot won’t build up pressure).
If you set it for 8 hours, the yogurt will be less tangy than 12 hours. I like to set 10 hours when making a haft gallon of milk and 12 hours when making a gallon of milk, and I haven’t found any difference with tanginess. - When the yogurt is done, the screen of the instant pot says YOGURT. Remove the plate and discard the kitchen paper towel. You can transfer the inner pot to the fridge and strain letter or start the straining process immediately.
To start the straining process: Place a large strainer lined with cheesecloth over a large mixing bowl to separate the whey. - Transfer cover or uncover to the fridge and strain for 3-4 hours or overnight. Depending on how thick you want your yogurt, the longer you strain it, the thicker it will be).
- In the morning, scoop out the thick Greek yogurt into a container to store. If the yogurt is too thick to your liking, add a few tablespoons of the whey back in and stir.
- Serve with maple syrup or honey, fruits, and seeds of your choice.
Notes
- The most crucial part DO NOT use flavored yogurt as your starter. It would be best if you had plain yogurt with active live culture or a yogurt starter.
- Make sure the plain yogurt you are using as a starter is not expired or expiring soon.
- Use ultra-pasteurized or ultra-filtered milk for cold start method. Regular milk won’t work for cold start and do not use expired milk.
- This one is obvious, but clean your inner pot with warm water before pouring the milk and yogurt starter.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 102Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 103mgCarbohydrates: 10gFiber: 0gSugar: 0gProtein: 7g
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used. When the recipe list salt to taste the amount of salt is not calculated, only the sodium in the other ingredients is calculated.