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. Electric pressure cooker yogurt uses a yogurt setting that is built in, to make it easy, with no babysitting required! And did I mention that this Instant Pot yogurt is delicious?!
Instant Pot No Boil Yogurt
Making yogurt is something I never did until I bought my first Instant Pot® electric pressure cooker. I used the boil method, where you heat the milk to 180, cool it to 110, then add the starter (yogurt), then incubate for 8+ hours. It's not hard, and you can use regular milk.
It comes out a little thinner than the "cold start" or "no boil" method. It is still good though!
When I first made Instant Pot No Boil Yogurt, I was thrilled, as this method appealed to my lazy side, and it came out thick enough that I didn't have to strain it (another point for my lazy side)! Not having to boil & cool it meant that I saved time, too.
Instant Pot No Boil Yogurt, or sometimes called "Fairlife yogurt", "Cold Start yogurt" or a loose version of Vietnamese yogurt, comes out creamy and thick.
This version of Instant Pot Yogurt uses a milk that has already been boiled and is filtered. There are several brands out there, but Fairlife® is by far the most popular. It comes in whole, 2%, and nonfat.
How to Make Instant Pot No Boil Yogurt
- Use ultra pasteurized milk, such as Fairlife® - You can use whole, 2%, etc. The reason you can get away with not boiling it for this method is that they already boiled it. The milk gets heated enough to kill the bacteria that fights against the cultures that make the yogurt. That's why you have to add starter with active/live cultures.
- Add a starter with active/live cultures - You need a starter (I use Fage yogurt), since all of the live stuff was killed off in the boil. Just whisk it in. I use 2 heaping Tbsps for ½ gallon of milk. Make sure it's fresh, and actually says "Active Live Cultures" on the carton.
- Sweetening your yogurt - Completely optional. Sometimes I do, and use a can of sweetened condensed milk, whisked in well. Sometimes I don't want a sweet batch, or I just don't have the SCM, so I leave it out. I like to use honey and vanilla when I serve it.
- Heavy Cream - Sometimes I add a cup to make my yogurt even creamier. Totally optional (and so decadent!).
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Instant Pot No Boil (cold start) Yogurt is thick, creamy, and delicious. Pressure cooker yogurt is fun to make and tastes so good!
- 52 oz Fairlife® Ultra Filtered Milk, divided
- 2 Tablespoons Yogurt Starter (use a yogurt with live, active cultures)
- 1 14-ounce can Sweetened Condensed Milk (optional), such as Eagle Brand®
- 1 cup Heavy Cream (optional)
- 2-3 teaspoons Vanilla (optional)
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Pour ¼ of the milk into the inner liner (stainless pot).
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Add 2 heaping Tablespoons of the yogurt starter (I like to use Fage brand). Whisk to incorporate completely.
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Add sweetened condensed milk (if using), and whisk very well to dissolve and combine.
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Add the heavy cream and vanilla (if using) and the remainder of the milk and whisk well to combine.
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Place a lid on the pot. You can use the IP lid (on venting), a glass lid, silicone, a dinner plate, etc.
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Press the Yogurt button (or dial), and set time, using the +/- button, or dial, for either 8 hours (default) or 9 hours (for a more tart flavor). Longer incubation time equals tarter yogurt.
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When incubation time is finished, cover the inner liner with a paper towel, and a lid over that, and place it in the fridge to chill. Do not stir until chilled, for best results.
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Remove from fridge and stir. Yogurt should be nice and thick*.
*If you want it even thicker, you will need to strain it.
To strain, place coffee filters in a strainer set over a bowl and pour the yogurt in the lined strainer (or use a yogurt strainer). Place in fridge and strain until desired thickness is achieved.
If you get it too thick, just stir some of the whey back into it.
Resources to Make Instant Pot Cold Start Yogurt Recipe and more
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Joan Link
I have made this several times and absolutely love it. Question though: How is this different from Greek yogurt? It is just as thick and creamy as Greek yogurt.
Sandy
Greek yogurt is just strained (whey is removed), resulting in a thicker, creamier consistency, higher protein content, and a more concentrated, tangier flavor. You can strain this yogurt using cheesecloth, if you want it thicker.
Michelle
Amazing!!! Thank you! Can the recipe be doubled? Any time changes?
Sandy
Yes, it can be doubled, though I recommend using the 7.5 or 8 quart size IP. It may take a little longer to set up.
Benni
I'm continuing to make this wonderful recipe, but I have a question. What is the paper towel for? Do you lie it directly on top of the yogurt (I'm thinking, no) or across the top of the inner liner just below the lid? Thanks. Greatest recipe, ever.
Sandy
Across the inner liner. It's to absorb the water that accumulates on the lid and can drip onto the yogurt.
Dana
Can I add honey to the recipe when I add the rest of the milk?
Sandy
It would be best to mix the honey in each serving, or after the yogurt has set.
Brooke
We made this yogurt using only half a can of condensed milk and left out the cream and vanilla, making the cost easier to handle when feeding four teens. It is still sweet enough to enjoy. Since we like to add granola or chocolate chips we like that it isn’t overly sweet.
Tori
I made this for this first time this weekend and it’s amazing and so simple.. I froze some of the yogurt in an ice cub try would I be able to use that for the starter next time?
Sandy
Yes, you can use your homemade yogurt as a starter!