Cold Start Yogurt Recipe
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!
8
servings
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 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
***The nutritionals apply only to yogurt made with whole milk that has not been strained.
Some people have good luck with ultrapasteurized (not ultra-filtered) milk. However, different brands vary in their ability to make yogurt. You may want to experiment.
Nutritional Information
Serving: 8 | Calories: 78kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 55mg | Potassium: 169mg | Sugar: 6g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 1mg