A recipe for Instant Pot® No-Boil “Cold Start” Yogurt – www.instantlydelicious.com – Instantly Delicious

Instant Pot® No-Boil

I stumbled upon the “cold start” yogurt technique on Pinterest from This Old Gal. It’s funny, when I bought my Instant Pot®, I immediately thought about all of the wonderful things I would be making.  Little did I know that more than anything else, I would use my Instant Pot® to make Greek Yogurt. I make a batch of yogurt, pretty much every week.  Up until recently, I have been using this method for homemade yogurt. After making the yogurt, I chill it in the fridge overnight and then strain off the whey until I have thick and creamy Greek Yogurt. Delicious.  The no-boil method is SO MUCH BETTER.  No fussing with thermometers.  No icky film to remove. No worry about scorching on the bottom – just thick, creamy, perfect yogurt, ready to eat or strain into Greek Yogurt.  The trick is to use ultra-pasteurized milk.  Ultra-pasteurized milk is heated to a higher temperature than regular pasteurized milk, which kills more bacteria.  Because of this, you can skip the step of heating your milk to 180-200F. I have experimented with two different brands and both have worked for me.
No Boil (Cold Start) Yogurt
Makes 1/2 gallon


Half-gallon ultra-pasteurized (UHT) milk (whole, 2%, etc.)
1 tablespoon yogurt starter with live active cultures


1. Pour 1/2 gallon of milk into your Instant Pot®.  Stir in yogurt starter (I reserve a tablespoon from the previous batch.)

2. Press the yogurt button and adjust the time up to at LEAST 8 hours.  The longer you ferment, the tarter your yogurt will become.  I typically set it to 11 hours.   Lock the lid and let your Instant Pot® do its thing.  When finished, remove the inner lid.  Cover with plastic or foil and chill for at least 4 hours. This will stop the fermentation process. Transfer to containers and store in the refrigerator for 1-2 weeks. **

**To make Greek-style Yogurt, line a colander with paper towels or cheesecloth. Place the colander over a bowl to collect whey. Pour chilled yogurt onto the paper towels or cheesecloth and strain in the refrigerator, until the desired consistency is reached (about 2-4 hours). Transfer to containers and store in the refrigerator for 1-2 weeks.




6/2/2018 11:51:58 pm

Where did you get the original starter when you started making yogurt in the Instant Pot? …and how do you find the UHT milk?
This sounds like a great way to make yogurt 😊


6/4/2018 06:43:07 pm

Hi Sherry,

I either use a previous batch, or my favorite commercial yogurt with live active cultures. The UHT or ultra pasteurized milk can be found at more grocery stores – usually in a paper container. I have seen it at Aldi, Target, Trader Joes, and my regular super market.

Good luck!



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