Make Cold-Start Yogurt Without Boiling Milk

Name: Cold Start Yogurt Recipe
Prep time: 5 min
Cook time: 300 min
Total time: 425 min
Ingredients: 1 liter ultra-filtered whole milk (or use 2% or non-fat ultra-filtered milk); 1 tablespoon unflavored yogurt (homemade or storebought)

Last updatedFebruary 3, 2025

47 Comments

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Sneak Preview:Save time with the cold-start yogurt method—no boiling or cooling required! Use an Instant Pot or another incubation method. FAQs and a video guide included.

cold-start yogurt in jars with blackberries and mint

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The cold-start method is the easiest way to make homemade yogurt. Whether you’re a beginner or an experienced yogurt maker, this guide eliminates confusion and myths about the process.

Happy Bakers Speak Up

“I love this cold start method and make Greek yogurt all the time.” —KLW

What Is Cold-Start Yogurt?

Cold-start yogurt skips the boiling step, cutting at least 90 minutes from the process. Instead, the milk is incubated directly at a warm temperature.

Important: You must use ULTRA-FILTERED milk. Not ultra-pasteurized, organic, or regular milk.

Some brands of ultra-pasteurized milk work, but results vary. Experiment with different brands to find one that sets well.

Choosing the Right Milk

2 different brands of ultrafiltered milk: fairlife and Organic Valley Ultra Whole

Look for ultra-filtered milk. Some labels may say “ultra-pasteurized” as well, but as long as one label says ultra-filtered, it should work.

Preparing the Starter

Use store-bought yogurt or homemade yogurt as a starter. If using a freeze-dried starter, follow the package directions.

Add a tablespoon of starter to a small bowl.
Stir in a small amount of cold milk and whisk until smooth.
Mix this into the rest of your milk.

whisking yogurt starter until it's cool. — #1

Cold-Start Yogurt Without an Instant Pot

Pour ultra-filtered milk into a 2-quart container.
Stir in the prepared starter.
Incubate at 100-105°F for at least 5 hours.
Check for firmness; it should hold its shape.
Chill for 2-3 hours before eating.

pouring ultra-filtered milk into a 2-quart container — #1

Cold-Start Yogurt With an Instant Pot

Pour ultra-filtered milk into the Instant Pot.
Stir in the prepared starter.
Set Instant Pot to “Yogurt” mode for 5-9 hours.
Check consistency and chill before serving.

Filling the instant pot with ultra-filtered milk. — #1

Note: The Instant Pot does not use pressure for this process.

Frequently Asked Questions

What is ultra-filtered milk?
- It’s milk that has been filtered to remove some water and lactose, leaving more protein and nutrients.
Can I use ultra-pasteurized milk?
- Some brands work, but results vary. If your yogurt fails to set, try a different brand.
Does this method produce higher-protein yogurt?
- Yes! Ultra-filtered milk has more protein than regular milk, resulting in a thicker, more protein-rich yogurt.
How can I make Greek yogurt?
- Strain your finished yogurt for a few hours to remove excess whey and create a thicker texture.
How long does cold-start yogurt last?
- It stays fresh in the fridge for up to 2 weeks.

Final Thoughts:

If you are a yogurt newbie, see a complete tutorial plus a video for the traditional method here. If you’ve never made yogurt, check out Five Things You Should Not Do When Making Yogurt.

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

Cold Start Yogurt Recipe

By Paula Rhodes

Cold-start yogurt is a no-boil method using ultra-filtered milk and a yogurt starter. Mix, incubate, and chill—no heating required. Works with an Instant Pot or any consistent warm setting. Strain for Greek yogurt if desired!

5 from 19 votes

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Video

Prep time: 5

Cook time: 5

Additional Time: 2

Total time: 7 5

Ingredients

1 liter (1031 g) ultra-filtered whole milk or use 2% or non-fat ultra-filtered milk
1 tablespoon unflavored yogurt homemade or storebought

Instructions

Pour 1 liter (1031 g) ultra-filtered whole milk into an Instant Pot or a large bowl.
Whisk a small amount of cold milk into 1 tablespoon unflavored yogurt until it is smooth.
Stir thinned “starter” into the milk.
If using an Instant Pot, position the lid on top and push the Yogurt button. Time should be 5-9 hours according to the level of tartness you prefer. If you are doing overnight, set the pot to finish when you wake up.

Incubate

If using a bowl, place the pitcher in a warm environment. Keep the temperature at a constant 100-110˚F level.
Instant Pot: Use “Yogurt” mode for 5-9 hours.
Without Instant Pot: Keep at 100-105°F for at least 5 hours.
Check consistency—yogurt should hold its shape when spooned.
Chill for at least 2 hours before eating.

For Greek yogurt:

Strain the finished yogurt for 1-2 hours.

Notes

Notes:

The nutritionals apply only to yogurt made with whole milk that has not been strained.

Equipment

Nutrition

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

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Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.

4.74 from 19 votes (11 ratings without comment)

47 Comments

John says:

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Hi Paula,

Just wondering, is it okay to not strain the (Greek) yogurt, seems like an unnecessary step to me? I don’t mind having whey in my yogurt, even if it makes for a slightly less thick final product. I’d appreciate your thoughts. THANKS!

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1. Paula says:
  
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  Hi John,
  It is absolutely OK not to strain the yogurt. Straining is what makes it “Greek yogurt,” but since you made it, you get to do whatever you like.
  
  Reply
Sean says:

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Hi Paula, great tips for cold start yogurt. I have been using Fairlife whole milk 52oz with 5oz Chobani greek yogurt with live culture, I love the taste of yogurt. I have a question if can use Belle-Bella culture powder with Fairlife whole milk cold start.
Thanks.

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1. Paula says:
  
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  Hi Sean,
  
  Great to hear from you. I am unfamiliar with the Belle-Bella culture powder so I looked it up. They say it works with cow’s milk so I don’t see why it wouldn’t work. If you try it, please come back and tell us how it went.
  
  Reply
Vanessa Faukner says:

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As always, excellent recipes and advice!

Thank you!!!

Reply
Kris says:

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Can you freeze cold start or heat started yogurt?

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1. Paula says:
  
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  Hi Kris,
  When you freeze yogurt, no matter how it’s made, it will change the texture. It’s OK for baking or pancakes, but not so nice for eating out of a bowl.
  
  Reply
Karin van N says:

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Great recipe, I’m so glad to have found your site you have answered lots of questions I’ve had since starting to make my own Greek style yogurt a few weeks ago. Thank you. I’m using an Instapot without a yogurt setting, and after trying several methods of incubation I tried the Sous Vide function and find it works well for me since I like to just make a big batch instead of making individual cups. I pour cold ultra pasteurized milk into the container, select sous vide for 6 hours at 105*, when pot beeps check that the temp is actually at 105, mix in starter, close pot and voila, yogurt in 6 hours.

Reply
1. Paula says:
  
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  Karin, If it works for you, keep doing it.
  
  Reply
Margie Hubbard says:

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Also, I might add that I am spending an incredible amount on yogurt (skyr actually) since my husband has replaced his daily ice cream with it. So, no matter how much ultra filtered milk cost it doesn’t come close to the $2 a serving skyr that we are eating now. I do love the skyr. But, I’m hoping this might be a good replacement after a bit of straining and flavoring. Hub won’t eat plain. He wants it to be dessert.

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1. Paula says:
  
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  Hi Margie,
  
  Thank you for the 5-star ratings. Yes, indeed, this method is easier. It should make wonderful skyr if you strain it enough.
  
  Reply
Margie Hubbard says:

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I have just started my first batch. I’m using a sous vide bath to incubate the yogurt. If this works for me and I like the flavor, texture, etc. I am going to be so thrilled! I hate the heating up and cooling down process. It’s just soooo boring. I was able to put my jars in to incubate within about 5 minutes from time I started the process. Now, all I have to do is forget about it until this evening and see how it turns out. I’m going to have to give this recipe 5 stars just for the lack of effort involved!

Reply
Cathy says:

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Hi Paula,
I’ve made my yogurt exactly as you’ve stated, however went back to the 180° method due to cost. A half gallon of the Fairlife milk is now $5.00 a Half-Gallon!! I can make an entire gallon for $1.65 if I use the saute button on my Instant Pot, just check the temperature now and again. I also add 1/4 cup dry powder milk to give extra thickness and creaminess.

Your recipes are great and enjoy reading your articles. Thank you for your time and efforts!
Cathy

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1. Paula says:
  
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  How kind of you to write this. So glad you’ve found your preferred method for making yogurt. That is my goal for everybody–to find a way to make yogurt that fits your budget, your schedule, your taste preferences, and your kitchen. Great job!
  
  Reply
KL Woodsy says:

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I love this cold start method and make Greek yogurt all the time. Here’s a pro tip:

Instead of straining the yogurt to get it thick, add powdered milk to the ultra filtered milk. The thicker you want it the more powdered milk you add! To start off I suggest adding 1/2 cup powdered milk to 4 cups of milk. That will result in a moderately thick end product.

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1. Paula says:
  
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  Hi Kathy,
  I’m so glad you added your advice to the comments. I have people asking me about adding powdered milk quite frequently. Since I’m not a fan of powdered milk (childhood hangup), I can’t speak from experience. But your advice sounds good. Thanks so much for taking the time to write it down.
  
  Reply
Joanna says:

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It doesn’t have to be a filtered milk. I’m using ultra pasteurized (called long life in UK) milk and it’s perfectly fine. I live in UK and there is no filtered long life milk in the market here. I’m keep wondering why some many people repeat this false information. Maybe because Fairlife is owned by Coca-Cola company, and obviously they want to increase their sale.

Reply
1. Paula says:
  
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  Hi Joanna,
  Thank you for taking the time to write. I have never tried the ultra-pasterurized milk in the UK so can’t speak to that. If it works to your satisfaction, keep doing it. Absolutely! For me, the ultra-pasteurized milk available to me makes yogurt that is too thin. But the beauty of making your own yogurt is that you get to use whatever works for you and is available where you live. Happy yogurt-eating!
  
  Reply
Esther says:

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I was wondering why not add powdered milk to your regular milk instead of buying ultra fine milk? If it’s just a matter of more protein seems like that could work…of course it might not save you any money and powered milk needs a LOT of stirring for best results so it might not be worth it. But do you think it would work?

Reply
1. Paula says:
  
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  Hi Esther,
  You are my kind of friend–always thinking and asking questions to find a better way. I don’t know if it would work. I’ve never tried it. But I hope you will, then let me know. For me, I don’t like the taste of powdered milk. However, my experience on this website tells me that many people don’t mind it at all.
  
  I look forward to hearing how your experiment turns out.
  
  Reply
Penny Eisenberg says:

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I got sick from the cold start yogurt. Maybe it’s because I put honey in before it incubates, or possibly from an unsterilized utensil (the pot was sterilized), but I won’t try it again. My regular yogurt from milk brought to 180 degrees takes a little more time, but I don’t have to worry about it. When I’ve tried to add sweetener before incubating, the yogurt thins down or gets gluey. I usually use 1 or 2% milk, pasteurized or ultra and then I strain it to get a thicker, Greek yogurt. The Fairlife is double the price and I eat so much yogurt, I didn’t want to spring for it.

Reply
1. Paula says:
  
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  Hi Penny,
  
  As you have illustrated, the cold start method is not for everybody. I agree that the milk is more expensive and the regular method is not that much more trouble. I’m so sorry you got sick. I never put sweeteners into my milk before making it into yogurt and wouldn’t recommend it to other home yogurt makers although I can’t say for sure that the honey was responsible for making you sick.
  
  Hope you are feeling better now. Thanks so much for writing.
  
  Reply
Bethany says:

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Paula,

Two questions:
#1: I am wondering if there is any way to tell what the sugar content is in a batch of homemade yogurt? I am assuming the cold start method would produce less sugar because the ultra filtered milk already has less sugar and more protein. Regardless, I am still looking for a more exact number if that is possible? I ask due to a medical condition. I spend extra money on specialty foods, low-sugar(2g) yogurt being one of them, and I would love to save some money and make some healthier homemade yogurt in the process if that’s possible.

#2: I saw on your website that you also make bread. I would also love to produce a gluten-free (gf) bread without yeast but I haven’t been successful thus far. Wondering if you had any experience with yeast-free options? GF bread baking in general is different, but manageable. I just can’t make it look and taste like normal bread with the baking soda method. I know it’s possible because I spend almost $7 a loaf to buy from a baker out of FL called Sami’s Bakery. They are the only place that I know that produces GF and yeast-free bread that taste normal.

I realize I am asking a lot but it seems like you have accumulated a lot of knowledge and experience and I will appreciate any knowledge you can provide!!!

Reply
1. Paula says:
  
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  Hi Bethany, Nice to hear from you.
  Re: #1–The amount of sugar in your yogurt would be roughly the same as in the milk (and starter) that you use. I’m guessing the only way to know for sure is to have a lab analyze it for you. If you strain your yogurt to make Greek yogurt, some of the sugar will be in the whey that you strain off. I have no idea what the specific amount would be.
  
  Re: #2–I have tried several GF bread recipes and not one of them was edible in my opinion, so I’m afraid I can be of no help. Several websites out there specialize in GF bread–perhaps you could reach out to one of them.
  
  Sorry, I cannot be more helpful.
  
  Reply
JimmyW says:

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Hey Paula, my cold starts still are working out when I use a Tbsp of yogurt as a starter per quart. But I’m not a Greek yogurt fan, so do you know why my yogurt turns out quite thick, like Greek? It happens even if I use regular yogurt for a stater. I incubate 8.5 hours. Thanks.

Reply
1. Paula says:
  
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  Hi Jimmy,
  Congrats on your yogurt. This is the first time I’ve ever had anybody complain about it being too thick. :-). You could just add some regular milk to your yogurt to thin it down a bit. Also, I only incubate for about 4-5 hours but it’s still thick. Still, you could try incubating for less time.
  
  Reply
Jimmy Weg says:

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I thought I’d mention that, after a series of good and poor results with CFL starters, I just use a tablespoon/quart of plain yogurt as my starter. Works perfectly and actually is cheaper, even though I just pitch the plain yogurt when I’m done. I think CFL starters are inconsistent and probably handled poorly during shipping.

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1. Paula says:
  
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  Hi Jimmy,
  
  I say do whatever works for you. I like the CFL starters but if they don’t work for you, yogurt from the store works.
  
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JimmyW says:

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Hey, Paula, have made cold start with 2% Fairlife? Thanks.

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1. Paula says:
  
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  Yes. It’s good.
  
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JimmyW says:

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Oh, I should mention that CFL contains one strain that Yogourmet does not: Bifidobacterium lactis.

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JimmyW says:

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FYI, I had my first failure of a cold start yogurt. However, the reason seems to be that I tried a different packaged, starter culture: Yogourmet. I had used it to make yogurt with the traditional hot-start method in my Instant Pot, and it turned out fine, but closer to Greek than the CFL-based varieties. I don’t believe that any of the commercial starter outfits suggest cold start, regardless of whether a given variety works.

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1. Paula says:
  
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  Hi Jimmy,
  
  I have used the packaged starter culture with the Cold Start method several times. HOWEVER, it was not the first generation. The first generation is usually thin no matter what method you use. The more you use it, the thicker it gets. Was it the first batch with that particular culture?
  
  An interesting note about the bacteria in CFL.
  
  Reply
JimmyW says:

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Yep, you’re right! The yogurt I made in jars came out perfectly. I mixed a pack of Cultures for Life Traditional starter in a quart of Fairlife whole milk, and then poured about 6 oz. of the milk in 6, 8-oz. jars. I added a cup of water to my Instant Pot and incubated for 8 1/2 hours. For me, the CFL starters are the way to go. As I don’t eat a lot of yogurt, the CFL is as economic as using a plain yogurt starter, as I’d probably get only one starter portion out of a store-bought yogurt. My homemade is better than any of the premium yogurts I’ve had, and I sweeten mine with homemade fruit syrups/jams or date/maple/agave syrup/honey. Thanks for the advice!

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1. Paula says:
  
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  Awesome!! Love hearing the success stories.
  
  Reply
JimmyW says:

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Hi, Paula. After that first failure with the Cultures for Life Traditional starter, which I bought from Amazon, I tried again with a pack that I purchased from CFL. I used a quart of Darigold Fit ultra-pasteurized whole milk. It turned out perfectly! While it was creamy and on the thick side, I would have strained it if I preferred Greek yogurt, which I don’t. So, it seems that the first starter was bad, probably the result of mishandling by the Amazon merchant. I’ll have to try making it in jars next time. Thanks!

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1. Paula says:
  
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  Hi Jimmy, Good to hear your yogurt turned out good. I’m betting it will work fine in jars if that’s your preference.
  
  I checked the website. It looks like Darigold Fit is not only ultra-pasteurized, but also ultra-filtered. In case other readers are reading this comment, I just want to make that clear. The cold-start method doesn’t usually work with milk that is only ultra-pasteurized. Perhaps I should say–it has never worked for me.
  
  Reply
Bonnie says:

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Paula, have you tried making yogurt in an instant pot according to the company’s instructions? My 3 qt iPot has instructions for a “Yogurt “ setting, but it seems to bring it to a boil.

Reply
1. Paula says:
  
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  Hi Bonnie,
  
  Bringing milk to a boil is the traditional way to make yogurt. It is necessary when using regular milk. The Instant Pot manual assumes that’s the kind of milk you will use.
  
  However, if you purchase ultra-filtered milk, you do not have to boil it first because it has more protein available to begin with. Regular milk should be boiled to rearrange the protein strands in the milk so it will coagulate easily and make a thicker yogurt. I hope this answers your question. Happy yogurt-eating.
  
  Reply
May says:

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Your yogurt looks like it’s flavored with fruit, but I don’t see in the instructions when you do that. Can you please give pointers on berry flavored yogurt without just adding a compote at the end? Thank you!

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1. Paula says:
  
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  Hi May,
  
  You are very observant. The yogurt in the picture was flavored with grape juice concentrate. When using the cold start method and when I’m not planning to strain the finished yogurt, I do it the following way so I don’t have to stir or disturb the yogurt: With ultra-filtered milk, I stir in my yogurt starter and the concentrate (the amount is up to your own tastes), then incubate. Normally, I don’t recommend adding the flavoring until after the yogurt is set. Too much sugar and other flavorings can interfere with the incubation process. I have not yet experimented with enough different flavorings to know exactly what will and won’t work at this point.
  
  Since I prefer Greek yogurt, I nearly always strain my yogurt and THEN, add the flavorings. One of my favorite ways to do fruit is to put blackberries, raspberries, or blueberries in a blender. I strain out the seeds (or sometimes let the blender grind them until they are unrecognizable) and freeze the puree. Then when just pull out what I need whenever I make yogurt and stir it into the strained yogurt. It is smooth and beautiful. If you have kids eating your yogurt, they seem to like it better when they don’t see chunks of fruit.
  
  Reply
Charlotte Swift says:

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I live in France where at least 90% of the milk is UHT and live yogurt is usually sold in 4-packs. The other 3 pots can be frozen until needed.

I whisk 1 small pot of live yogurt into 1 litre of room-temperature UHT milk and fill 4 small pots. These are for me. Then I whisk in a tablespoon of full-fat creme fraiche to the remainder and fill the other 3 pots. These are for my husband.Then I leave them in my yogurt maker without a lid (or you could use a warm oven) overnight and then cover and chill for at least 3 hours. Perfect results every time!!!!!!!! I have been told that UHT milk actually makes BETTER yogurt.

I use one of the pots without cream as the starter for the next batch or, if I’ve eaten it all, I defrost one of the frozen shop-bought pots.

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1. Paula says:
  
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  Hi Charlotte,
  I want what your husband is eating. We don’t have creme fraiche available to buy like you do so that would be quite a treat. Sounds like you have a great set-up for making yogurt that suits you perfectly. I’ll be on the lookout for UHT milk which is not nearly as common in our stores as it is for you.
  
  Thank you for sharing.
  
  Reply
  1. Charlotte Swift says:
    
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    you can use double cream (do Americans call it heavy cream?) instead of creme fraiche. Great as a dessert but maybe too self-indulgent for breakfast! Or maybe not 🙂
    
    Reply
    1. Paula says:
      
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      Thanks Charlotte. I really don’t think there is a true substitute for creme fraiche. It’s hard to find in the grocery store. But sometimes, I make it myself. Good stuff!
      
      Reply
Marne says:

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I was so excited to see this post. I have used you as a resource for my yogurt making and through trial and error have it down to a science for what works for me. An opportunity to remove the heating/cooling step is a game changer for me as I use my crockpot to heat so need to account for that time (for me, 1 gallon of milk in High for 3 hours, then 1 hour to cool).

I tried this with 2% Darigold brand and it worked perfectly! Thank you so much for experimenting for all of us!

Reply
1. Paula says:
  
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  Yay! I’m so happy it worked for you. This will save you a ton of time! Thanks so much for writing.
  
  Reply

Make Cold-Start Yogurt Without Boiling Milk

Happy Bakers Speak Up

What Is Cold-Start Yogurt?

Choosing the Right Milk

Preparing the Starter

Cold-Start Yogurt Without an Instant Pot

Cold-Start Yogurt With an Instant Pot

Frequently Asked Questions

Final Thoughts:

Paula Rhodes, owner

Leave a Reply Cancel reply

47 Comments

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Happy Bakers Speak Up

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Cold-Start Yogurt Without an Instant Pot

Cold-Start Yogurt With an Instant Pot

Frequently Asked Questions

Final Thoughts:

Cold Start Yogurt Recipe

Video

Ingredients ½x1x1½x2x

Instructions

Incubate

For Greek yogurt:

Notes

Equipment

Nutrition

Paula Rhodes, owner

Leave a Reply Cancel reply

47 Comments

Ingredients