Instant Pot Cold Start Yogurt (No Boil Method)
A no-boil method for making thick, creamy homemade yogurt using ultra-filtered milk and a yogurt starter. Ready to eat after 8 to 12 hours of incubation.
Ingredients
Method
Completed steps 0
Optional sterilization: Add 2 cups cold water and trivet to the Instant Pot. Place a silicone whisk or spatula, glass measuring cup, and measuring spoon inside. Close the lid, set venting knob to sealing, and run on high pressure for 3 minutes with natural release. Air dry the equipment on a clean rack.
Combine 2 tbsp (32g) yogurt starter with 1 cup (250ml) ultra-filtered milk in the inner pot. Whisk until well mixed.
Pour 7 cups (1750ml) ultra-filtered milk into the pot. Whisk to combine thoroughly. Close the lid (venting knob position does not matter). Press the Yogurt button and select Yogurt Normal function. Set incubation time to 8 hours 30 minutes to 12 hours 30 minutes depending on desired tanginess; longer fermentation produces tangier yogurt. Do not open the lid or move the pot during fermentation; yogurt will be set around 6 hours 30 minutes.
Once yogurt reaches your preferred tanginess, transfer the inner pot to the refrigerator for a few hours to stop fermentation and allow further thickening. Add flavorings at this point if desired.
Optional straining for thicker yogurt: Use a yogurt strainer. After 1 hour, approximately 1.5 cups (375ml) of whey separates; after 2 hours, approximately 2.5 cups (625ml) separates; overnight straining yields approximately 4 cups (902ml) of whey and about 1 liter of Greek yogurt.
Notes
Do not disturb the pot or open the lid during the first 6 hours 30 minutes of incubation to ensure proper fermentation.
Use only ultra-filtered milk and yogurt with live active cultures for best results.
Strain overnight for Greek yogurt consistency, or skip straining for a thinner yogurt.
Calories: 122 kcal · Carbs: 9 g · Protein: 7 g · Fat: 7 g · Sodium: 92 mg · Sugar: 9 g
Adapted from www.pressurecookrecipes.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.