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2-Ingredient Instant Pot Yogurt

Instant Pot Yogurt Pin

This is a recipe for instant pot yogurt using cold start method without thermometer. It is a simple method of making homemade yogurt in a pressure cooker. This recipe can be easily turned into homemade Greek yogurt.

Instant Pot Yogurt Cold Start

This cold start instant pot yogurt recipe uses only 2 simple ingredients and yields natural homemade yogurt that is creamy, but still runny. It is a basic recipe for yogurt, so you can enjoy it as is, or add a sweetener of your choice (more info below).

I like thick yogurt, so I strain mine and often use it to make Greek Yogurt Breakfast Bowl or smoothies (Mango & Kale Smoothie might sound like a weird flavor combo to you, but if the flavors are balanced, you will get a tasty and nutritious drink).

If made way too much yogurt, you can use it to make Mango Yogurt Popsicles or Yogurt Marinated Grilled Chicken.

Or if you like Blue Cheese Salad Dressing, try making it from scratch and substitute it for sour cream.

How to make Instant Pot Cold Start Yogurt from Scratch

What is the difference between Greek yogurt and natural yogurt?

Greek yogurt is thicker than natural yogurt.

How Lonk it takes to make Instant Pot Yogurt at Home

How to make Instant Pot Greek Yogurt out of this recipe?

All you have to do is strain it to get rid of whey.

3 cups of this homemade pressure cooker yogurt (which would be about 1/2 of this cold start instant pot yogurt recipe) will give you 1 cup of homemade Greek yogurt (after 2 hours of straining), so you can see that the yield is significantly lower. In fact, the longer you let it strain, the more whey will come out which means you will end up with thick yogurt, but you might get only a little out of it.

If planning to making a large batch of homemade Greek yogurt in pressure cooker, I recommend doubling the recipe.

Freshly Made Instant Pot Yogurt Ready to Eat
How to Strain Homemade Yogurt

What is cold start yogurt?

It’s a simple, hassle-free method for making instant pot yogurt without having to bring milk to a certain temperature. It also means there is no need to check its temperature with thermometer or babysit it.

Dump, mix, set the timer and return back when the homemade yogurt is ready!

Tip: If you ended up with a large quantity of Instant Pot yogurt and think that you cannot consume all of it, then I recommend straining it – it’s the easiest way to lower the quantity.

Storage: This homemade yogurt will last for several days (up to 7) when stored properly. I recommend using a jar with a lid (both sterilized to avoid possible contamination of your Instant pot yogurt).

Natural Yogurt vs Greek Yogurt

Good to know:

  • I’ve tried this cold start yogurt making method using milk alternatives several times, but it did not work for me. If it does for you, please let our readers know! They will appreciate it.
  • The higher the fat content in the milk you use the thicker the yogurt.
  • Don’t stir! The yogurt literally needs peace and quiet in order to set.
  • If you want to make yogurt with this cold start method, you need to use ultra-pasteurized milk (UHT), which does not contain any bacteria that need to be killed by heating it up at it has been already done for you. Do not substitute this milk for the regular one.
  • This recipe yields about 6-7 cups of natural yogurt. If you like the consistency of your yogurt, then you don’t need to do anything with it. Just transfer it into sterilized jars. If you prefer a thicker yogurt, then you will need to strain it.
Instant Pot Greek Yogurt with Honey and Pistachios

How to sweeten my homemade instant pot yogurt?

Here are a few options. You can ether stir them in or just drizzle over the yogurt.

  • Jam of your choice
  • Syrup (maple, agave, chocolate, strawberry …)
  • Honey
  • Sweetened condensed milk
Spooning Instant Pot Yogurt from Jar
Instant Pot Yogurt
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4.88 from 8 votes

Instant Pot Yogurt

This is a recipe for instant pot yogurt using cold start method without thermometer. It is a simple method of making homemade yogurt in a pressure cooker.
Prep Time2 mins
Cook Time8 hrs
Total Time8 hrs 2 mins
Servings: 6 Cups of Yogurt. See note 3
Calories: 154
Author: Julia

Ingredients

  • 52 ounces Ultra Pasteurized Milk (1,5 liters), see note 1
  • 2 tablespoons Natural Yogurt , see note 2
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Instructions 

  • Pour the milk into the inner pot of your instant pot pressure cooker.
  • Add natural yogurt and stir until well combined (use a whisk for best results).
  • Take a plate that is larger than your instant pot and cover it with clean kitchen towel. Cover the instant pot with it (check photos for better understanding). The towel will catch any moisture that creates so it does not drip back to the yogurt.
  • Press YOGURT setting and set the timer to 8 hours (or more if you prefer a stronger – pungent taste). The timer will count from zero up until it reaches the desired time. Then it will beep.
  • When the yogurt is ready, transfer the inner pot including the "plate lid" to the fridge and let it set for 8 hours (or overnight).
  • After this time, you can either enjoy it as is or you can turn it into a Greek yogurt (thicker yogurt) by straining it for several hours. See note 3 for more info. Either way, make sure to keep it in sterilized jars, sealed with lids (see note 4).
  • To strain: Place a fine mesh strainer over a bowl or sauce pan. Cover it with either 2 paper kitchen towels (make sure to use brand that does not contain any possible harmful additives. If not sure, use cheese cloth only) or a layer of cheese cloth followed by 1 sheet of paper kitchen towel. Pour the yogurt over and transfer to the fridge. The yogurt will turn thicker already after 2 hours.

Notes

  1. Milk – This is a cold start yogurt making method so make sure to use ultra-pasteurized milk (UHT). Do not substitute it for fresh milk as it would have to be heated up to a certain temperature to kill any bacteria before you start making yogurt. I’ve also tried using milk alternatives, but it did not work for me, so I don’t recommend doing it.
  2. Yogurt – it must be natural – it must contain live cultures for the milk to turn into homemade yogurt. For this reason, check the label before buying it. I usually use natural Greek yogurt, but you can use any natural yogurt as long as it has live cultures in it. Do not use any flavored or sweetened yogurts.
  3. Yield – you can get more or less yogurt. Note, that if you want to achieve a thicker consistency – or if you want to turn this into a Greek yogurt, you will need to strain it. This will also mean that your yield will reduce (the longer the straining = the thicker the yogurt = the smaller the yield).
  4. Storage: This homemade yogurt will last for several days when stored properly (I recommend consuming it within 7 days). I recommend using jars with lids. Make sure to sterilize all these first (e.g. with a 10-minute water bath).
  5. For more information or if in doubt, please read the full post above this recipe card.
Course: Breakfast
Cuisine: American
Keyword: Homemade Yogurt, Yogurt Recipe
Nutrition Facts
Instant Pot Yogurt
Amount per Serving
Calories
154
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
25
mg
8
%
Sodium
 
109
mg
5
%
Potassium
 
335
mg
10
%
Carbohydrates
 
12
g
4
%
Sugar
 
13
g
14
%
Protein
 
8
g
16
%
Vitamin A
 
398
IU
8
%
Calcium
 
286
mg
29
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
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Comments

  1. Jen says

    20/02/2020 at 15:10

    I never realized how easy it is to make your own! Definitely trying it out this weekend.5 stars

    Reply
    • Julia | Happy Foods Tube says

      24/02/2020 at 08:05

      Hope you liked it!

      Reply
  2. Bintu says

    20/02/2020 at 15:20

    I love that you only need 2 ingredients for this! I love to make yogurt in my Instant Pot.5 stars

    Reply
    • Julia | Happy Foods Tube says

      24/02/2020 at 08:05

      It’s so easy, isn’t it?

      Reply
  3. Kiki Johnson says

    20/02/2020 at 15:29

    Woah I need to try this – and could those jars look any more delish with the honey and pistachios! Perfect for spring!5 stars

    Reply
    • Julia | Happy Foods Tube says

      24/02/2020 at 08:04

      Absolutely!

      Reply
  4. Marie-Charlotte Chatelain says

    20/02/2020 at 15:30

    Oh my goodness this looks so creamy! I am kind of tired of looking for a yogurt that has not tons of sugar or artificial sweeteners in it so making it myself would defs be the right move !5 stars

    Reply
    • Julia | Happy Foods Tube says

      24/02/2020 at 08:03

      Definitely! :)

      Reply
  5. Jenn says

    20/02/2020 at 15:58

    I love the idea of making my own yogurt, and thanks to your step-by-step instructions, I’m going to give it a try! Thanks for the recipe!5 stars

    Reply
    • Julia | Happy Foods Tube says

      24/02/2020 at 08:04

      You are welcome!

      Reply
  6. Tereza says

    10/07/2022 at 17:54

    This recipe is perfect for using raw milk because it only heats it to 110 degrees and does not not kill the beneficial bacteria. This is how I make raw milk yogurt. If you have access to raw milk from a local farm, it is by far the best milk for you as it has a ton of beneficial bacteria and is a natural prebiotic. Once made into a yoghurt or kefir, it’s a probiotic. Pasteurized milk really has no benefits, unless made into a yogurt gaining some live active cultures that way. But it does not have nearly as many as raw milk.

    Reply

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