Make Cold-Start Yogurt Without Boiling Milk
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.

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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

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.


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.




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.




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!
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.