Instant Pot Cold Start Yogurt
Homemade Yogurt has NEVER been easier than with this Cold Start Instant Pot Yogurt. Two ingredients and time is all you need to have perfect, creamy, thick yogurt.
Servings: 10
Calories: 70kcal
Ingredients
- 52 ounces Ultra Pasteurized Milk Ultra-Filtered is BEST--see notes
- 2 tablespoons prepare yogurt with live cultures or yogurt starter
- 1 can Sweetened Condensed Milk
Instructions
- Whisk 1 cup of the milk with the starter or prepared yogurt until well combined. Whisk in sweetened condensed milk.
- Pour the remaining milk into the inner pot of pressure cooker and then whisk in starter mixture.
- Place lid on the pressure cooker. There is no need to seal.
- To set the incubation time, hit yogurt function and then adjust function until the time reads 8:00 (be sure pressure is at normal and not low--if at low hit yogurt again.)
- After the 8 hour incubation period, remove inner pot from pressure cooker. Cover with plastic wrap and place in refrigerator for 8 hours.
- After refrigeration, store yogurt in glass containers for 10-14 days.
Equipment Needed
Notes
- Fairlife milk is also ultra-filtered, which means it has more protein and less sugar, meaning it will produce a thicker yogurt than just ultra-pasteurized milk. If you use ultra-pasteurized milk, not ultra-filtered milk, you may want to strain your yogurt for super thick yogurt.
- Ultra-filtered milk does seem to be more foolproof than ultra-pasteurized milk--as a couple of brands have not set up as well for readers.
- If you have an Instant Pot Evo Duo Plus, select custom temperature using the yogurt function and set to 110 degrees.
https://amindfullmom.com/instant-pot-cold-start-yogurt/#recipe
