Instant Pot Cold Start Yogurt

There are hundreds of cold start recipes out there. mine just happens to involve prescription strength probiotics. Only the first two ingredients are necessary. Add the cream if you would like a richer, creamier end result. If you prefer your yogurt unsweetened you can leave out the condensed milk and vanilla and flavor with fruit or honey as you eat it. The additional probiotic will make the end product tangier than yogurt made without it.

  • 1/2 gallon 2% ultra pasteurized milk (I use lactose free, store brand is fine)
  • 2 Tbsp. starter yogurt (I prefer Fage 2%)
  • 1 cup heavy whipping cream
  • 1/2-1 can sweetened condensed milk
  • 2 tsp. vanilla
  • 1 probiotic capsule (I use VSL 3)

Add first 3 ingredients to pot. Mix well. If desired, add remaining ingredients and stir. Press yogurt button on the Instant Pot, make sure it's on Yogurt Normal. The low setting isn't warm enough for the culture to work.

Cover pot with glass lid or with IP lid with the ring removed.

Incubate for 8-14 hours. A longer incubation results in a thicker yogurt, and a tangier flavor, I usually do 12-14 hours so I let my yogurt culture overnight but you can allow it to culture up to 24 hours.

Once the incubation process is complete, refrigerate the yogurt 8 hours or overnight. Do not skip this step. Your yogurt WILL be thin until it chills completely.

You can stir the yogurt after it chills but some people say this makes the end product thinner.

Once the yogurt is cold, strain to desired thickness. I use a bowl and a strainer lined with paper towels and I let the yogurt strain in the refrigerator.

Divide your yogurt into containers and refrigerate until needed.

You can save the whey for things like pancakes or bread.


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