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.
I am a city-girl, born and raised. I took the train to H.S., know how to hail a cab, live in an urban area, and love all of the things city living has to offer. That said, my dear friend Laura lovingly refers to me as “Amish” and I kind of love it. I mean, sometimes after negotiating rush-hour traffic and the hustle and bustle of my daily life, I long for a simplicity. Something that involves churning-butter, baling hay, more realistically – making homemade yogurt. I have been making yogurt for years and try to make it every week. I make it in my oven, or in my snazzy yogurt maker, and now in my Instant Pot® on the yogurt setting.