Cold Start vs. Traditional Yogurt: Which Method Is Best?
Sneak Preview: Wondering which yogurt-making method suits you best? This guide compares the cold start vs. traditional method, covering ingredients, time, cost, texture, and equipment to help you decide.
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What’s the Difference?
- Traditional Method: Heat milk to 180°F, then cool before adding a starter.
- Cold Start Method: Skip the heating step and go straight to incubation using ultra-filtered milk.
Both methods have pros and cons. Let’s break them down.
Note: This post addresses yogurt made from dairy products. Making yogurt with nut or grain milk is a different game and a topic for another day.
Happy Bakers Speak Up
Thank you for all the great information! I’ve made two batches of yogurt, both were a success but the second batch was much firmer than the first. I did the crock pot method first from start to finish. It took much longer to reach temp and cool down than the videos claimed.
For my second batch I heated up my milk in the microwave as you do, brought it down to temp and then incubated it in a warmed crock pot. It turned out perfect!! –JAN O.
What Ingredients Are Required?
Ingredients: What Milk Do You Need?
✅ Traditional Method: Works with most dairy milks—whole, 2%, skim, raw, pasteurized, ultra-pasteurized, or organic.
✅ Cold Start Method: Requires ultra-filtered milk (e.g., Fairlife, Organic Valley Ultra). Some brands of ultra-pasteurized milk will work. Experimentation is in order.
Heads up! Ultra-filtered and ultra-pasteurized are not the same—check the label.
Starter Cultures: Both methods use the same types—plain yogurt (store-bought) with live cultures, freeze-dried starters, or homemade yogurt.
In the name of doing thorough investigative work, I tried making yogurt with chocolate ultra-filtered milk. The result was yogurt with a somewhat softer texture than yogurt with unflavored milk. My grandkids loved it with Redi-Whip on top.
Time: Which Method is Faster?
⏳ Cold Start: Saves time! Skip the heating/cooling process and start incubation immediately.
⏳ Traditional: Heat milk (15-20 mins), then wait 45-60 minutes for it to cool.
Bottom Line: Cold start cuts out over an hour of prep.
The distinguishing characteristic of the cold start method is that the milk is not heated and cooled before incubation.
Cost: Which Is Cheaper?
💲 Traditional Method: Regular milk is much cheaper—$3–$6 per gallon.
💲 Cold Start: Ultra-filtered milk costs at least twice as much ($5–$7 per liter).
Verdict: Traditional is the budget-friendly choice.
Equipment: Do You Need Special Tools?
🔹 Both methods require a container and an incubator.
🔹 You can use an Instant Pot, a yogurt maker, or a warm oven for incubation.
No Instant Pot? Use a glass bowl, a ceramic dish, or a metal pan and find a warm spot.
Texture & Thickness: Which Makes Creamier Yogurt?
🔹 Both methods can make thick yogurt, but variables like incubation time, milk fat, and straining matter more.
🔹 For extra-thick yogurt, strain it (Greek-style).
👉 Try these methods: fine sieve, yogurt pouch, or coffee filters.
Taste: Does the Method Affect Flavor?
🔹 Milk choice matters more than method. If you don’t like ultra-filtered milk’s taste, you may not like cold start yogurt.
🔹 A longer incubation = tangier yogurt, regardless of method.
Milk Skin: A Cold Start Advantage
Traditional yogurt can develop milk skin when cooling. Cold start avoids this issue entirely since the milk isn’t heated.
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Conclusion
Spoonable yogurt is possible with both methods. Other variables play an important role in the final product’s texture, taste, and thickness. Straining after incubation will make any yogurt thicker without using additives.
The cold start method is more convenient, quicker, and more expensive than the traditional method.
Which Method Is Right for You?
✔ Want to save time and prioritize convenience? Cold Start.
✔ Want a budget-friendly option? Traditional.
✔ New to yogurt-making? Cold Start is easier.
Try both and see which one works best for you!
If you’ve never made yogurt, check out Five Things you Should Not Do When Making Yogurt.
Questions? Email me: Paula at saladinajar.com. Hope to see you again soon!
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.