6/22/17

183 [Original] EASY Cold Start™ Yogurt (No Boil) Method - {VIDEO}


Cold Start™ Yogurt - Lucille F.
For those of you who are intimidated by the process of making yogurt, there is another, simpler method. What can be easier than mixing two ingredients and pushing a button?
It's as easy as 1, 2, 3...

1. Mix your cold milk and couple tablespoons of yogurt.
2. Select the yogurt setting.
3. Walk away.
When the the yogurt is finished incubating, put it in the fridge to chill.  That's it!

This post is part one of a three part series.
Part One is this post - How to make Cold Start yogurt.
Part Two: Cold Start yogurt FAQ - Answers to many questions, milks to use, etc.
Part Three: Research & Testing - yield and cost comparison

I named this the Cold Start™ Method, as you put two cold ingredients: Milk & yogurt starter, in your pot, and start your yogurt. This method has been SO popular and easy to make, it has been copied and shared all over - but this is the ONLY place you'll find the Original recipe!

There are TWO methods for making yogurt: My easy Cold Start, or the more Traditional boil method, that I've been making for years. The biggest differences between the two methods are the milks used and the time it takes to make them. With my Cold Start method, you can skip the heating/cooling steps and most often, the straining.

{NEW VIDEO!} I have put together a video that will help you understand the Cold Start™method, how to choose your milk, your starter, and how to strain for a thicker yogurt.

The actual demonstration of making yogurt, starts at the 8:19 mark.
I highly recommend that you watch the video in it's entirety or read through this article before starting your Cold Start yogurt. Enjoy!



MILKS YOU CAN USE
Fairlife milk is in the picture below, but you can use any ultra pasteurized, shelf stable or powdered milk with this method. More info about milks can be found in the Yogurt FAQ post.

*For best results and for food safety, do not use regular pasteurized or raw milk with this method. 
For regular pasteurized milks, you will need to use the Traditional method of heating/cooling your milk. 
For a full explanation as to why, see the FAQ page.


Fairlife milk is only one of the many milks you can try!


A member of the Instant Pot Facebook Community took this picture to show how thick their yogurt is:


Video courtesy of Aiman Kassam-Daudaly

You will need a cooker that has a yogurt setting to use the Cold Start™ method. If you do not have a yogurt setting, follow the instructions for No Yogurt Button in the recipe.


print recipe

Frieda's Easy Instant Pot Cold Start™ Yogurt
Making yogurt is so simple and easy with my revolutionary Cold Start method! No heating, no cooling, no temperature taking and most likely, no straining! You must have a yogurt setting for this method to work and use ultra pasteurized milks. If you are Canadian, Natrel Lactose free milk & Joyya milks are similar to Fairlife milk.
**Using creamer or sweetened condensed milk is optional, and only for flavor. This recipe will work for the 3 quart, 6 quart, or 8 quart Instant Pot. You can double this recipe, up to a gallon of total milk for the 6 or 8 quart, but do not triple the recipe.
Ingredients
  • 1/2 gallon *Ultra Pasteurized, Ultra High Temp, or shelf stable milk. If using Fairlife milk, 1 carton (52 oz) is fine to use. You can use Soy or Ripple Pea milk for a non dairy option.
  • 1 Tablespoon **Fresh plain or vanilla yogurt, with live cultures, not opened
  • OPTIONAL INGREDIENTS:                                                            Choose ONE of the following, and use a full two Tablespoons of yogurt as your starter & add it to your milk
  • 14 oz can sweetened condensed milk (you can use the whole can or half of it)
  • 16 oz Natural Bliss creamer (vanilla or sweet cream are my favorites)
  • 1 (11oz) carton of Premier Protein Shake or Fairlife Corepower (adds a protein with less sugar)
  • 1-2 cups heavy cream or half & half milk
  • If you do not use the sweetened condensed milk or creamer, you can add 1 teaspoon of vanilla extract and your choice of sweetener after your yogurt has chilled/strained.
Instructions - If you do not have the yogurt setting, use the directions below, "No Yogurt Button?"
1. Make sure your Instant Pot & utensils are clean and free of soap residue. Pour the contents of your milk into your Instant Pot insert. Stir in  your optional ingredient milk, if desired, making sure it is whisked in very well.2.Whisk in your 1-2 Tablespoons of fresh yogurt, dissolving it well.3. Cover your Instant Pot, with the IP lid in the locked position and the pressure valve closed. If you have an IP seal that smells, you can remove it. You can also use a dinner plate or pie plate as a lid.4. Select Yogurt Normal, according to your model. If you have the ULTRA model, this can be Medium or a customized setting of any temp in the 100°F-110°F range.5. Select the incubation time for 8 hours. You can choose a longer time, up to 24 hours, by pushing the (+) button for more tang to your yogurt.6. The IP will beep, and begin counting UP. When finished, the IP will beep and your display will show YOGT.7. Remove your pot of yogurt, cover, and chill it in the fridge for at least 4-6 hours. 8. If you want to transfer your yogurt or strain it***, you can slowly pour your yogurt into another container or strainer. Do not stir your yogurt until fully chilled or strained9. After chilling, Do the thickness test. Take a spoonful of your chilled yogurt and stir it into a bowl. It will thin out. If you want it thicker, you will need to strain. Next time, you can use a higher fat milk, add some instant powdered milk to your milk prior to starting incubation, or strain & chill your yogurt at the same time. Flavor your yogurt by whisking in vanilla extract and choice of sweetener. For a list of flavoring options, look in this article. If you are making plain, unflavored yogurt, you may want to freeze some in tablespoon portions to use as starters for your next batch of yogurt. Store yogurt in the fridge for up to 2-3 weeks.
NO YOGURT BUTTON? 
1. Using the Saute Less setting, heat ONLY your milk(s) to 110°F, stirring constantly. If you do not have a thermometer, this temp is "baby bottle warm," and you can put a clean finger in your milk to test this temp. Milk should feel slighter warmer than your finger, but not too hot.2.Whisk in your 1-2 Tablespoons of fresh yogurt, dissolving it well.3. Remove your insert, cover with a lid, and wrap your pot of milk in a large towel.4. Put your wrapped pot of milk in your oven with ONLY the oven light on to maintain the incubation temp for 8-10 hours. If you do not have an oven, find a warm spot (100°-110°F) that will work. If you have a heating pad that doesn't have an auto-shut off, you can test the lowest setting to see if it will stay below 110°F. You can put your unwrapped pot of yogurt in a small cooler with 115°F water up to the level of your yogurt, cover and close the cooler. 
NOTES:
*
You can use any ultra pasteurized, UHT, shelf stable or powdered milk. The higher the fat/protein, the thicker your yogurt will be. Lower fat milks have a higher water content and will need the addition of powdered milk and/or straining to achieve a thicker yogurt. Fairlife and other filtered milks (Natrel lactose free, MooTopia, CarbMaster, Joyya) will be thicker due to the higher protein contents of these milks.
**Chose any plain or vanilla yogurt that has the taste and texture that you love. Fage, Oui are mild and will create a mild yogurt. Chobani, Siggis, and Greek Gods are tangy and will create tang in your yogurt. It must contain live/active cultures. If plain yogurt is not available, you can use a vanilla yogurt, but it will not flavor your yogurt. Yogurt with the l.casei bacteria strain will help set up your yogurt more quickly and be more viscous. For more info on yogurt starters, click here. 

***If you are unsure about straining your yogurt, chill it first for 4-6 hours. Once chilled, take a small spoonful of yogurt and stir it into a bowl. It is normal for yogurt to thin out when stirred. If you want your yogurt to be thicker, you will want to strain it. If you do end up straining your yogurt, you can strain and chill it at the same time, right after incubation. If your yogurt is too thick, you can whisk some whey back in to your desired consistency.
Details
Prep time: Cook time: Total time: 8Yield: approx. 6.5+ cups 


HOW TO FIND THE NORMAL YOGURT SETTING
This short 1 minute video will show you how to get to the normal yogurt setting for the Duo. You need to make sure your display shows NORMAL and YOGURT


If your display says LESS or LOW, the temp will be too low and you will have thin yogurt. 







Here are the steps to find the NORMAL yogurt setting for the Instant Pot Ultra, Duo Plus, Viva & Max models:

ULTRA MODEL:
1. Turn dial to YOGURT
2. Press to select
3. Press the dial again to set TIME (5-24 hours, depending on how tart you like your yogurt)
4. Press the dial to confirm
5. Turn dial to TEMP (LOW, MED, HIGH, Custom)
6. Select  MEDIUM (107°F) or CUSTOM (you can choose between 100°F-110°F)

7. Press dial to confirm
8. Press the START button.
Incubation will start.
When cycle has ended, the display will show YOGT.
*UPDATE/2018 on the Ultra Model: There is no "medium" setting for the newer Ultra models. You will need to use the CUSTOM setting and set the temp for 110°F.

DUO PLUS or VIVA MODEL:
1. Select YOGURT NORMAL (press the yogurt button repeatedly until Normal is displayed)
2. Press +/- to set incubation time
3. IP will beep, and begin counting UP.
When finished, the IP will beep and display YOGT

MAX MODEL
1. Select Yogurt
2. Touch the temperature field repeatedly to toggle between Boil, Yogurt, Custom. 
3. Select Yogurt.
4. The yogurt setting will default to 8 hours. To change the time, 
       - Touch the Hours field
       - Turn the central dial to adjust
5. Touch Start to begin.

LUX MODEL - No yogurt setting is available. 
Follow the directions in the recipe above for heating your milk, then adding your starter.
To incubate your yogurt for the next 8-10 hours, try any of the following methods:
  • Oven: Wrap your pot of milk in a large towel and put it in your oven with only the oven light on.
  • Convection Oven: Use the bread proofing setting & turn that on. Place your covered pot of milk in your oven. No towel is needed
  • Warm Place: It can be in the kitchen near the oven or even in your laundry room near the dryer.
  • Heating Pad: Use the lowest setting, with the auto-shutoff disabled. Test the temperature before using. Wrap the heating pad around your pot or place it under your pot; put a towel around your pot of milk to keep the temps. 
  • Cooler: Put your pot of milk in a small cooler, fill it up to the milk level with 115°F water and close the cooler. 
OTHER MODELS:
CROCKPOT EXPRESS
1. Press YOGURT.
2. Set temperature to LOW.
3. Set time to 8-12 hours.
4. Pres START/STOP.

Power Quick Pot
Do not use the Cold Start method with this brand, as it automatically heats the milk, cools, and tells you to ADD the starter. There is no way to bypass the heating step and go directly to incubation. With this model, you will need to use the traditional method of making yogurt

FAGOR
1. Press the YOGURT button.
2. Preset time is 8 hours, but you can press the (+/-) buttons to change the time.
3. Press START/STOP.



183 comments:

  1. I went to your Amazon store for the silicone lid you used in the Cold Start Yogurt video and couldn't find the lid to purchase. Could you please add it or let me know which lid you used? Thanks!

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    1. The flat silicone suction lid that is in my video is from the Norwex company, but I located a similar one at a better price and added it to my Amazon store. I really enjoy using this lid for not only incubating yogurt, but for covering my bowls and saving on plastic wrap. :-)

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    2. Can you use almond milk instead of fair life? Does it work

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  2. I wanna try making the yogurt with ripple milk what non dairy yogurt do you recommend? My son has a dairy allergy and misses yogurt very much. Any help would be appreciated

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    1. Yoplait and SoDelicious brands carry non-dairy yogurt you can use as starters. You can also try a powdered yogurt starter ie. Yogurmet or others found online at Cultures for Health.

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  3. I need to increase my protein intake in virtually everything I eat. Can I add Protein Powder to this using the cold start method?

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    1. Hi Amy!
      Absolutely, you can add protein powder to your finished and chilled yogurt. Using a milk that is high in protein (Fairlife is an example) is a good start. Straining your yogurt also increases the protein in your yogurt, as the whey removed from it contains very little protein. :-)

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  4. I used shelf stable UHT milk 1 liter with the powdered yogurt starter in your video. I put it on yogurt mode normal, as directed put lid on without silicone ring because it smells. 8 hours later and it is liquid milk still?

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    1. Some UP/UHT milks need a longer time to culture, or set, into yogurt. Give it another hour or two and see if it sets, or gels. If not, it may be that your yogurt starter is too weak. If you used more starter than the recipe calls for, it can make a thin, lumpy, or bitter yogurt.

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  5. When using yógourmet freeze dried yogurt starter with cold method can you mix the starter with the room temp shelf stable milk or does the starter need warm milk to activate before adding to rest of milk?

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    1. The Yogurment starter can be dissolved in a cup of cold milk, then mixed into the rest of your milk. No need to warm up the milk. :-)

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  6. Any easy way to determine whether my yogurt fails are my UHT shelf stable milk or if my yógourmet freeze dried starter is the problem? I have tried cold start and boil method with same milk and starter. Cold start yielded a few milk curds but mostly all milk and the boil method all milk.

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    1. There are a couple of things you can check:
      1. Check to make sure you are using the correct yogurt setting for your model. If you are using the correct setting for incubation, the temp should be in the 100°F-110°F range. You can test this setting by putting 4 cups of water into your insert, selecting the appropriate yogurt setting, and testing the temp of the water 30-40 minutes later.
      2. If your incubation temp is correct, then it is most likely your starter that is the culprit. Yogurmet starter should be sealed in the packet and I find it in the refrigerated section of my store. Make sure you are using the correct amount - I believe it is one 5g packet for every liter (4 cups) of milk.
      3. You may want to try your favorite plain or vanilla yogurt that contains live/active cultures as a starter.
      4. If your incubation temps are too low on the correct setting, you will want to put in a support ticket with the maker of your pressure cooker.
      Hope this info helps!

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  7. I have a quick power pot and it only has the boil method avaiable so i cant use cold start method as it automatically boils milk so what kind of milk should i use to get thick yogart? When should i add in sweetners like sweet condensed milk or creamer?

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    1. The Power Quick Pot automatically heats your milk to 180°F, and there is no way to bypass this setting. However, it does have a sous vide setting that you can use to make my Cold Start yogurt recipe.
      First, test this setting with 4 cups of water and choose a temperature in the 100°F-110°F range. My Instant Pot incubates at 107°F.
      Wait 40 minutes and then take the temperature, to make sure it is accurate. If not, make any adjustments to the setting so it falls within the incubation range.
      With the Cold Start recipe, your thickest yogurt will come from using higher milk fat and the most protein. These milks are Fairlife, CarbMaster, Natrel Lactose free or Joyya milks. You must use an ultra pasteurized milk with this method. The creamer or sweetened condensed milk is added along with the milk prior to incubation.
      If the sous vide setting doesn't work, you can always use the boil method to make yogurt. You can use any regular pasteurized milk with the boil method. Add your creamer or sweetened condensed milk after your milk has heated, and before it cools, dissolving it well. :-)

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    2. I have a Power Quick Pot and tested the Sous Vide setting as suggested (thanks Frieda, for everything). By the way, the Power Quick Pot beeps to signal it has reached the selected temperature, that's convenient when performing multiple tests. On the "Beef" option, when selecting 110ºF the actual temperature was 130ºF. After multiple tests with different settings/temps, the best was the Fish setting, temperature selected at 110ºF. It gave me an actual temperature of 111ºF, well within the range of yogurt incubation temps. Hope this helps.

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    3. Coming back to let you know using the "Sous-Vide" function of the Power Quick Pot totally works! I made yogurt, the traditional way (heating to 180ºF, cooling to 110ºF, and incubating at 110ºF) using the Power Quick Pot "Sous-vide" function. I used the "Fish" option and selected temperatures and times according to the recipe steps. It came out perfect. I prefered to start with the traditional method first so to keep a consistent supply of my heirloom Bulgarian yogurt to use as a starter.
      I ran to the grocery store to get a bottle of Joyya milk (no Fairlife in my area). I used the recipe in this article, without the condensed sweetened milk. Joyya comes in 1 liter bottles (33 ounces) so I used only 2 third cups heavy cream. I'm totally confident this batch will turn out great! It's incubating as I write this. I'm so excited and can't wait to taste it. Thanks a whole bunch Frieda!

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  8. Mary Jo GilbertFebruary 20, 2019

    Hi Frieda - I just want to thank you for sharing your knowledge (which is clearly from a *lot* of experience) of yogurt making. You have saved me a considerable amount of time, trying to figure out cause and effect. I suspect that I would quit before getting the preferred result. The first batch turned out great and I am currently making my first cold start batch with condensed milk. Thanks again, Mary Jo

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    1. Hi Mary Jo!
      You are most welcome! I'm glad you found my site and that you enjoyed my recipe. :-)

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  9. Hi Freida! I have been using your cold start method with sooooo much success!! My family, friends, coworkers, even my pup are in love with my yogurt! I am using 52 oz of Fairlife, a can of condensed milk, 2 tablespoons of starter, and a teaspoon of vanilla! It is absolute heaven! HEAVEN!!! Thank you so very much because it is my new go to food and snack! I cannot believe I waited so long to try it! Best yogurt of my life! I cannot thank you enough!

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    1. Just curious! Did you add the vanilla in the beginning with the milk? Or at the end after the yogurt has finished and chilled?

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    2. Hi Janie!
      I'm thrilled to hear that you are having so much success and enjoying this recipe! You are most welcome. Enjoy! :-)

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  10. I have been making yogurt using the boil method for quite sometime. I freeze the whey in ice cube trays to use as starter. I am going to try the cold start method. Can I use the defrosted whey cubes as starter in the cold start method? If so, should I use 1 or 2 cubes?

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    1. Yes, you can use your defrosted cubes of whey as your starter. I thaw my starters at room temp for about 30 minutes, mash and stir in a cup of the milk, dissolving well. If you are using only 8 cups of ultra pasteurized milk, use 1 tablespoon of starter. If you are adding sweetened condensed milk, dairy creamer, or heavy cream, increase your starter to 2 tablespoons. I'm not sure how large your ice cube tray is, but mine holds 1 tablespoon in each cube. :-)

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    2. when using the sweetened condensed milk do you know how many calories are in it? Is they a way to cut back?

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    3. Frieda, I would like to begin making cold start yogurt in my IP. Freezing the starter is so cost-effective. How long will the culture remain active. Which would be a better starter to freeze, a tablespoon of fresh yogurt or the fresh whey.

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    4. Wait, you can use whey as a starter?

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  11. Can I use probiotics instead of yogurt for starter and how much to use with Fairlife 52oz. I have used other UP/UHT and now I stay with FAIRLIFE. I even shared my cold start yogurt with an owner of a senior home there is only 2 ladies left there now, but I make yogurt 3 times a week. I do incubate it for 11 hours for a nice firm texture but keep the whey and serve it with the yogurt. But I wanted to use probiotics for myself and if it does for me what I want then I can share it with her and my elderly friends in her home.

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    1. Hi Donna!
      So sweet of you to share your yogurt with the ladies in the senior home! I'm sure they love your homemade yogurt.
      While you can use probiotic caps as as starter, I don't recommend them, as there are so many strains and strengths available. Use too little or the wrong strains, and your yogurt won't set. Use too much, and you will have thin, bitter yogurt.
      Probiotic activity in yogurt is at their peak during the first week that yogurt is made, and then begins to decline of the next couple of weeks. You can open up a probiotic cap and stir it into your yogurt for a boost. :-)

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  12. Hi Frieda,

    If I want to flavor my yogurt with creamer, do I add it at the beginning with the Fairlife and starter? If so, is it okay to do this without boiling since now you are adding milk that is not ultra pasteurized?

    One more question, does it have to be a creamer that is only milk and sugar? My son really wants to try the International Delight Reese's Peanut Butter Cup creamer. :)

    Thank you for your great video. It was very informative and gave me the courage to try it. :)

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    1. Hi!
      Yes, you add the creamer at the beginning with your Fairlife milk. The creamer should be ultra pasteurized, to be added at the beginning with the milk.
      Yes, it's best to use a creamer that is all-dairy, made with only milk, sugar and flavor. You can use a non-dairy creamer, but it may make your yogurt thinner; it depends on how thick you like your yogurt and if you strain it.
      Thanks for watching my video! I'm glad it gave you the courage to make yogurt.
      :-)

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  13. Hi Frieda! I just love you, and I love your yogurt. I've been fighting using Fairlife because of the calories, but using the carbmaster regular milk (lately) has produced a yogurt too loose (and now that I can't find my vanilla carbmaster milk, I'm devastated!). So I bought a half gallon of fairlife fat free and am going to try that. I watched your recent video where you said you can add pudding, but I can't find that reference here on your site. I'm all about watching my calories, so if I do the fairlife, I want to add sugar free vanilla pudding to give it that vanilla taste. Will that work? I'd SO love to use SCM, but....it's like 130 cal. per TBSP or per 2 TBSP thus defeating my purpose of making healthy yogurt (same with the bliss...it's like 30 cal. per TBSP or per 2 TBSP). I ONLY use my IP for yogurt (I have another pressure cooker to cook meat and stuff in) because I don't want the pot to take on any funky smells or anything...so it is the dedicated yogurt maker. I just want to make the best tasting, thickest that I can get, yogurt with that hint of vanilla. Your new video is great and I thank you for all your hard work and caring that goes into everything that you do! Fan for life!

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    1. Hi Terri!
      Thank you for your sweet comment! You can add a small package of instant pudding mix to your finished and chilled yogurt. Adding flavors after your yogurt is made is a good way to give variety to your yogurt. You can try sprinkling some Crystal Light on your individual serving of plain yogurt, as an example.
      Thank you for watching my video and for leaving a comment. I'm sure, with some tweaking, you'll be able to make your perfect yogurt! :-)

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    2. Terri, I had similar concerns so I tried to figure out the calorie and sugar content. I used 1% Fairlife and bliss vanilla. Total calories per 1/2 cup serving are less than 100 kcals. Sugar is around 11 grams. I found the yogurt to be sweet enough without adding additional sugars. Oikos triple zero has less sugar but is more calories. I’m not sure how thick the Fairlife fat free would be without additions, and straining is likely to increase sugars and calories.

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  14. I'm considering the cold start method. Is the time the same if I want to half the recipe?

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    1. Yes, the incubation time remains the same. 8 hours is average. :-)

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  15. If my cold start yogurt is "set" at 6:30 hours is it okay to go ahead and strain and refrigerate it that soon, or is it necessary to wait for 8 hours of incubation time?

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    1. Yes, as long as your yogurt looks set, you can put it in the fridge to strain. :-)

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  16. Hi Frieda! Made my first batch of cold start yogurt last night...used Fairlife whole milk, 1/2 can SCM, and 5% fat Fage yogurt as starter, also added about a 1/2 tablespoon of vanilla bean paste for flavor.

    I however do not have a yogurt button on my IP, so I put the cold mixture into 8 oz mason jars, and incubated overnight using the dehydrate function at 105 degrees in my Breville Smart Oven Air. Worked like a charm!! Will definitely be making this again and again!! Gonna make some berry compote or lemon curd to add to my vanilla yogurt for varfiety.

    Thank you so much for this wonderful recipe and step-by-step clear instructions!!!

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    1. You are most welcome! I'm thrilled to hear that you made a great tasting yogurt using your dehydrator setting on your oven. Perfect! :-)

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  17. Does anyone have an idea of the calorie/macro breakdown if you use Fairlife whole milk and Bliss? Is it the same as the individual ingredients or does the bacteria process out some of the sugars? Thank you!

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    1. Brooke, you can get a close estimate by using the nutritional info on your milk labels and dividing it by the number of servings you get from a batch. The yogurt process does consume some of the sugar/lactose/carbs. The longer you incubate, the more tang, and fewer carbs you will have. :-)

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  18. Just made this recipe using half a gallon ultra pasturized whole milk and my yogurt starter. Set for 8 hours. Checked when it was done and my "yogurt" is nothing more than warm milk. So bummed. Where did I go wrong?!

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    1. So sorry to hear about your yogurt! Milky yogurt means that your yogurt starter was not active. It is also possible that your yogurt setting is not working correctly. To test this, you can put 4 cups of water into your insert, select the correct incubation setting for your model (Normal/Medium/Custom) and wait 40 minutes. Test the temp with an accurate thermometer and the temp should be in the 100°F-110°F range. :-)

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  19. Money cane out real thin so I added Knox gelatin to it and put it back on yogurt setting for 2 hours with NO improvement! Currentlyitsin the fridge. Maybe my kids will like it. They like those yogurt drinks!

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    1. Heather, so sorry to hear about your yogurt! It may be your yogurt was not active and you may want to test your yogurt setting as I described in the comment just above yours.
      Knoxx gelatin needs heat to activate, much like adding boiling water to Jello gelatin. You can use this thin yogurt by freezing it into yogurt pops or adding a small box of instant pudding mix. :-)

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  20. Freida strange question. I have a friend who wants to make it in the crock pot. Doesn't have an instant pot. Do you know if your cold start would work there? Just curious. I use your recipe weekly in my IP and love it. Thanks.

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    1. It's a great question! I've used many methods of making yogurt over the years, including the crock pot. Ultra pasteurized milks are heated to 110°F, regular pasteurized milks are heated to 180°F, then brought to 110°F.
      1. Heat your milk on LOW for 1 hour.
      2.Take the temp. It should be in the 100°-110°F range.
      3. Unplug the crockpot
      4. Add the starter to 1 cup of milk, then mix the milk mixture back into the pot.
      5. Cover your pot, wrap the entire pot in a large towel for 8-10 hours.
      Chill your yogurt thoroughly and enjoy.
      :-)

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  21. Wow . You are a wealth of information. Thank you for sharing and explanations of the yogurt process. I Made my first batch yesterday in my IP and it was perfect. My grandson gobbled it down. Will experiment with different flavors. Thank you for sharing and explaining the different ingredients and how they affect the yogurt, as well as explaining different ways to Make it in all the different cooking vessels. THANKS

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  22. Can i double the recipe? And if so will the 8 hours still be good. Need to make some for home as well as for the grand kids

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    1. Yes, you can double the recipe; however, for your first time, I'd make a single batch just to become familiar with the process.🙂

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    2. Just for clarity, would I double ALL of the ingredients? 2 fairlife, 2 creamers and 4 tbls of starter? Have made several single batches and am so happy to find you and your recipe! Now hubby is in on the yogurt love and he inhales it so I need more at once.

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  23. Hi Frieda, I made a batch with SCM. It was a bit too sweet for me. Was thinking of doubling the milk and using one can of SCM. Would I use 3 TBLs of starter then? Thanks!

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    1. Hi! That would equal 14.6 cups of total volume of milk, so you'd be fine with 3 or 4 Tablespoons of yogurt as your starter.

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  24. I made some a few days ago for the first time with the fairlife whole milk a can of sweetened Condensed milk and a bit of Cobani. Super easy and it turned out fantastic! Thanks for the recipe. Do you know how many calories are in this made this way?

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    1. I'm thrilled that you are enjoying your yogurt! If you are not straining, you can add up the nutritional info from the labels and divide it by the number of servings. 🙂

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  25. Hi Frieda....Ruth sent me 😁😉
    This is my first time making yogurt and I think I may have messed up before I even started the batch 😁 I bought a small container of Yoplait Source yogurt in cherry flavour as my starter...it was all that was available at my corner store. I don’t want to waste my expensive Joyya milk if it’s not going to work because of my starter. Do I need to go to the big city and get a different starter in plain??
    Thank you so much for guiding us 💕

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    Replies
    1. Hi Erin!
      You are fine to use your cherry yogurt as your starter, as long as it doesn't contain fruit, you haven't opened it and that it contains live/active cultures. The small amount you use as a starter will not be enough to flavor your batch of yogurt. Using plain or vanilla yogurt gives you more consistent results from batch to batch and more options for flavoring after it has been chilled.
      Joyya has a long shelf life, unopened, so it can wait if you want to wait until next time to find a plain or vanilla yogurt as your starter. :-)

      Delete
  26. If my cold start yogurt is coming out runny what am I doing wrong?? I used Fairlife Milk, can of sweetened condensed milk and 2 tbsp of starter yogurt. Thank you in advance for your help!

    ReplyDelete
    Replies
    1. Hi- runny yogurt is usually due to using low fat milk or the low/less yogurt setting. If your yogurt looked set after incubation, and then thinned out when you stirred it, this is normal. You may want to increase your milk %, add instant powdered milk or strain your yogurt. 🙂

      Delete
  27. I've tried making the yogurt in the Instant Pot several ways: with regular cream, half n half, sweet cream, and nothing but Fairlife (with plain Fayeh yogurt as starter) and our favorite is plain Fairlife with nothing else but the Fayeh yogurt for culture added. While the Half n Half and nothing added versions had to be strained (it pretty much self strains), the plain version is still rich and less fattening and I have high cholesterol. That says a lot considering previously we were Fayeh fans. I also find that adding a third ingredient makes it much more expensive. I should add though that for some reason the Fayeh yogurt was not settling well with me, whereas the Instant Pot yogurt sets very right with my troubled digestive system. Thanks Sooo Much!!!

    ReplyDelete
  28. which of the longlife boxed milks work with this recipe? Any that says ultra pasteurized?

    ReplyDelete
    Replies
    1. Yes. They will be marked ultra pasteurized or UHT, ultra high temperature.

      Delete
  29. I've made cold start yogurt twice now and love it. Now I want to try cold start and putting them in jars first. In doing so, do you lid the jars for incubation or do you lid them after the 8 hours?

    ReplyDelete
    Replies
    1. If you are not straining your yogurt, using jars to incubate is a good idea. You can use lids or keep them off; it doesn't matter. Personally, I'd keep them off so condensation doesn't form and drip onto the yogurt. :-)

      Delete
  30. When you double the recipe do you also put in 2 16 oz/ creamer for flavor or still just use 1 16 oz?

    ReplyDelete
    Replies
    1. If you like the sweetness of using one 16oz container with 1 carton of milk, then yes, double it; keep the same incubation time. :-)

      Delete
  31. I used the cold start metthod, added heavy cream with sugar and the yogurt came out fine but some of the top was a little yellow and has a skin on top. I have used light cream with sugar in the past and didn't have any of the above. I'm sure it's safe to eat. Just wondering why that happened..thank you

    ReplyDelete
    Replies
    1. The yellow layer is the milk butter fat from the heavy cream. You can scrape this off or mix it into your yogurt. 🙂

      Delete
  32. I have my first batch of yogurt in the IP now. How should I preserve part of it to be used as a starter for my next batch? Do I freeze it so it stays fresh? If so, do I thaw it before putting it in my next batch?

    ReplyDelete
    Replies
    1. You will want to freeze some of your chilled yogurt in tablespoon portions in an ice cube tray, transfer to a freezer baggie and they will keep viable for up to 6 months. Yes, thaw out your starter at room temp for 30 min, mash and dissolve in a cup of milk. You can find this answer and much more in my IP Yogurt Guide for Newbies, here. :)
      (http://www.friedalovesbread.com/2017/07/instant-pot-dairy-yogurt-for-newbies.html)

      Delete
  33. Hello!

    My yogurt came out kind of gritty/lumpy. Any ideas on what I did wrong?

    I used Fairlife, natural bliss creamer, and 2 tbs of starter and set my pot to yogurt function for 8 hours.

    Is there any way to smooth out the texture?

    Thanks!

    ReplyDelete
    Replies
    1. The gritty texture can be from the milk solids that are on the bottom of your pot (see above, in my article). You can avoid this by pouring your warm yogurt into another container/strainer to chill, or try the ice cube tip in my traditional boil method yogurt, found here ( http://www.friedalovesbread.com/2016/07/no-powdered-milk-pressure-cook-greek.html). The starter you use also contributes to texture, so you may want to try a different starter. :-)

      Delete
  34. Thank you for your thoroughly researched article. It was so helpful to get me over the fear of making my own yogurt in the Instant Pot. I followed all your directions and read all the hints, and my first batch today turned out perfectly. I am so happy! I used 2% Fairlife, and it was still creamy enough for me, and I didn't even have to strain it (because I don't like it too thick). Thank you thank you!

    ReplyDelete
    Replies
    1. You are welcome! Thank you for sharing your experience with my yogurt recipe. :-)

      Delete
  35. Hi frieda, thank you so much for all that you do and share. My 13 grandchildren love the cold start yogurt so much that I can't keep it in house.
    I have a question, when using the 8 qt Ultra do you add more fairlife and if so does that change texture? I have always used my 6 qt duo.

    ReplyDelete
    Replies
    1. You can double my recipe by doubling ALL the ingredients, but keep the incubation time the same. A double recipe will fit in your 6 quart. Even though the 8 quart can hold much more, for best results and consistency, I don't recommend using more than a gallon of total milk volume. I'm glad your grandkids are enjoying your yogurt! :-)

      Delete
  36. I made my own yogurt following the way you do it and worked amazing. I didn’t add sweet condensed milk because we don’t like it sweet but WOW! Thanks for sharing all your information helped me decide what milk to use and how to do it. ♥️

    ReplyDelete
  37. I really love coconut yogurt, can I use noosa coconut? What about cream of coconut instead of scm for a sweetner, would I add before or after? TIA!!

    ReplyDelete
    Replies
    1. It's best to use a plain or vanilla yogurt as your starter. There's not enough flavor in 2 tablespoons of yogurt to flavor your entire batch. Cream of coconut sounds like a better option, but as a non dairy milk product,it may not set up as well. My favorite way to make a coconut flavor yogurt is to add a splash of coconut flavor Torani coffee syrup in my serving of yogurt. Toss in some mini chocolate chips, toasted almonds and toasted coconut....😋

      Delete
  38. How much powdered milk would you add to one 52oz container of Fairlife 1%?

    ReplyDelete
    Replies
    1. 1/3 cup instant powdered milk for every 4 cups is what I recommend starting with. Fairlife is 6.5 cups, so that is where I'd start. :-)

      Delete
  39. I would like to know calories etc of cold start yogurt using 2 tbsp out yogurt as starter,2 c. Natural bliss sweet cream and a carton of either 2 percent fairlife or whole fairlife.

    ReplyDelete
    Replies
    1. You can add the nutritional information from the labels and use MyFitnessPal or other nutritional calculator & divide it by the number of servings. :-)

      Delete
  40. Hi, can I use two different brands of yogurt (1 tablespoon each) as starter? Would that have any negative effect? Thank you

    ReplyDelete
    Replies
    1. Each brand of yogurt has a unique blend of bacterial strains that make up both the tang and texture of yogurt. Using a combination of two different starters may or may not have a negative outcome. I've only used 2 tablespoons of yogurt from the same container to maintain consistency in taste and texture from batch to batch. 🙂

      Delete
  41. I made my yogurt with heavy cream, and developed a yellow skin on the top as another commenter mentioned above. I mixed that in to the yogurt prior to straining. However, I noticed the yogurt then became chunky and gritty. Maybe I mixed in the bottom milk solids that you mentioned? If so, how do you mix in the yellow butter fat but not mix in the milk solids from the bottom? Proves to be quite difficult.

    ReplyDelete
  42. The yellow skin you mention is the milk fat that has risen to the top of the milk during incubation. Stirring is not recommended until after chilling and straining. You can scrape off this yellow layer and use it like butter or discard it. Stirring this layer into your yogurt can explain the chunks.
    The gritty texture is more likely from the milk on the bottom of your pot, as it is near the heat source. To avoid this, you can slowly pour your warm yogurt into another container to chill or use the ice cube tip in my boil method yogurt recipe, which keeps the milk from sticking to the bottom of the pot.🙂

    ReplyDelete
  43. please delete or not post my last query from Anonymous. I was mistaken about the sweetened condensed milk question. It was LOW FAT sweetened condensed milk not 2% that I was asking about. thanks. Sorry about that.

    ReplyDelete
    Replies
    1. You can certainly use the low fat sweetened condensed milk in your yogurt recipe. :-)

      Delete
  44. My son has dairy allergy. If I make fresh almond milk (without the thickening agents), would that work with the cold start method? Many thanks!

    ReplyDelete
    Replies
    1. It won't set like yogurt; it would be thin and drinkable. If you want a non dairy yogurt with this recipe, you'll need to use soy or pea milk. They will thicken into yogurt without a thickening agent.🙂

      Delete
  45. The Lactantia PurFilter you have posted doesn't say Lactose Free and that's the one that I buy all the time. It does say UHT but doesn't say Lactose Free. Can I use this one for cold start or should I get the Lactantia Lactose Free one?

    ReplyDelete
    Replies
    1. Hi Tracey -
      As long as the milk says that it is UHT, you are fine to use it with the cold start yogurt method. It doesn't have to be lactose free milk. :-)

      Delete
  46. Hi Frieda
    I absolutely loved this yogurt recipe however to cut some calories i was thinking next batch i would use 1% fairlife. I see that you said it would be a loser consistency. I would love for it to have the same consistency as it did with the original recipe (i really dont want to get into straining) Any suggestions?

    ReplyDelete
    Replies
    1. Lauren - I'm glad that you are enjoying my Cold Start yogurt recipe! You can try adding some non fat instant powdered milk to your cold milk for a thicker consistency. 1/3 cup of instant powdered milk, added to one carton of Fairlife, is a good place to start. You can adjust the amount of powdered milk to your desired consistency. :-)

      Delete
  47. I've seen other posts about making yogurt in the instant pot and they use the whey as the starter. Does this work with cold start method? If so, is it two tablespoons as well, or would you need more? After researching it seems to have live cultures so I would think so but would the liquid consistency make the final product looser?

    ReplyDelete
    Replies
    1. Yes, you can use whey as your starter, as it contains the same live, active cultures. Yes, use the same amount as you would yogurt. The liquid consistency of your small amount of whey will not impact the overall consistency of your yogurt. The key to using whey or yogurt as your starter is to freeze it asap after straining to preserve its viability. :-)

      Delete
  48. Can you strain some of the yogurt and leave the rest in the pot to cool or will this mess up the consistency of whats left in the pot?

    ReplyDelete
    Replies
    1. You can,if you like. No stirring until it's fully chilled. I like to strain the entire batch, divide it in half, and whisk in some whey back into one half. That way, I have some thick, Greek style yogurt and some thinner, traditional style yogurt. 🙂

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  49. A question for you please. I made cold start yogurt last night with time up around 11:30 pm. Unfortunately I fell asleep and didn’t put it in fridge til I woke up at 3 am. 3 1/2 to 4 hours later. So, do I throw the batch out. Is it safe to eat. I used fairlife 2%, coconut milk sweetened condensed milk and yq vanilla for starter. Thank you.

    ReplyDelete
    Replies
    1. It's questionable. I personally would not keep yogurt in the off setting for more than two hours. Others go by smell and taste. If your yogurt smells or tastes "off" for any reason, toss it.

      Delete
  50. Hi Frieda, thank you for your fabulous website!! I have a question regarding Lactantia PurFiltre Milk for yogurt making. I have contacted the company to ask if it is Ultra Pasteurized and their response was "that information is not readily available." I have asked to be called back by a supervisor as the customer service worker I spoke to did not have information on their filtration or pasteurization process. Can you tell me if I could use Lactantia PurFiltre Milk for yogurt making in the IP duo80? Thanking you in advance for any assistance you can give me. Have a great day!!

    ReplyDelete
    Replies
    1. I have seen a picture of Lactania and it did say U.H.T (ultra high temp)on the back of the carton, so yes, you can use this milk with the Cold Start yogurt method. 🙂

      Delete
  51. Frieda,

    Thank you so very much for taking the time to not only do the experiments on different milks and temps but also on making so much information available.

    Question....What can we do with the left over Whey? I don't want to waste it if I can do something with it.

    I used both Carbmaster milk(Kroger) and Carbmaster plain yogurt (Kroger) as my starter then strained it in the fridge, added Pyure stevia (Wal-Mart) and then some vanilla extract and it turned out soooo delicious for me! This was my FIRST attempt and I"m very pleased I read/watched your information and videos before doing it.

    ReplyDelete
    Replies
    1. Hi! Thank you for watching! I'm thrilled you are enjoying my yogurt recipe. Whey can be used in place of using buttermilk in many recipes: pancakes, waffles, biscuits, etc. It can be used in place of some or all of the water/milk used in breads, soups, rice, etc. You can freeze some of your whey to use as starters for yogurt, as long as you freeze asap after straining.

      Delete
  52. Hi Frieda,
    I don't have an IP, but I do have a yogurt maker. Will your cold start method work using it? Thanks!

    ReplyDelete
    Replies
    1. I'm sure it would. If you can bypass the heating and go directly to the incubation setting, it should work well.🙂

      Delete
  53. I used the Natrel lactose free milk.. Your recipe called for 52 ozs and 2 tbsp. yogurt... I used the whole 2 litre container which is about 68 ozs so I added an additional tbsp. plain yogurt.. It turned out lovely though quite a lot of liquid on top… I am assuming this is due in part to the cold start method instead of boil first traditional method... I strained it until it was very thick... I am not a eat plain yogurt Kind of Gal but I actually could have eaten it as it was and not added sweetener or flavoring however I did add a bit of sweetener ( not a lot) and some coconut extract... It is so delicious thick and creamy...I am totally blown away and Except in a pinch I will be making my own in the future. Thank you so very much... I also have a quick cooker which has all the features except for Yogurt...Could I use the proof setting on that ..It only goes to 6 hrs would that be enough. I have the IP and purchased the QC as a gift... as the person is interested in making yogurt I want to be able to tell her how to do this as she loved the batch I made...The appliance site had no answers for me regarding this issue...I hope you can help as you are so Knowledgeable on the subject...I can see this person being Leary about using the oven method...
    Thank you..Sher

    ReplyDelete
    Replies
    1. Hi!
      I'm glad you enjoyed your yogurt and thanks for sharing your experience.
      My recipe calls for 1/2 gallon (64oz)of any ultra pastuerized milk-or- one 52 oz container of Fairlife milk. For my Canadian readers, an equivalent would be 2 liters. You only need 1-2 tablespoons of yogurt as your starter; when adding creamer or sweetened condensed milk, you would use the full 2 tablespoons yogurt. Using more yogurt starter than the recipe calls for can create more whey,which is the liquid you noticed on top of your yogurt. It's best to use only 2 tablespoons of yogurt for every 8 cups (2 liters) of milk. You can use the proof setting of your Quick Pot if it can be set in the 100°F-110°F temperature range.🙂

      Delete
  54. I am on mobile, so I apologize if this has been asked already.

    Can you make one gallon of yogurt, at one time, following the same steps?

    ReplyDelete
    Replies
    1. Yes, you can make yogurt using up to one gallon of total milk. 🙂

      Delete
  55. My yogurt setting stops after about 3 hours and says add then press the yogurt button and it says 8 hours.

    3 tries later its still coming out runny even after 10 hours in the icebox. Can I put it back in for a second run on this latest batch?

    What could I have done wrong all 3 times?

    Power Quickpot 8 quart
    Fairlife milk 52 ounces
    Chobani yogurt plain 2 tbls

    ReplyDelete
    Replies
    1. Thank you for providing the information needed to troubleshoot your yogurt. With the Power Quick Pot, you cannot make Cold Start yogurt with the yogurt setting. Instead, use the Sous Vide setting - select 110°F as your temperature and 8-10 hours.
      The Power Quick Pot yogurt setting is designed for the more traditional method of making yogurt: heating pasteurized milk to 180°F, cooling (this is the 3 hour period you mentioned), saying "Add" for you to add your starter, then maintains a temp of 100°-110°F to incubate your yogurt.
      When using my Cold Start yogurt recipe with the Power Quick Pot yogurt setting, the live bacteria is killed when the milk temps go above 115°F, resulting in milky yogurt. This milk should be tossed and not used. For more information on the traditional method for making yogurt, you can look here:
      https://www.friedalovesbread.com/2016/07/no-powdered-milk-pressure-cook-greek.html
      Hope this helps! :-)

      Delete
  56. Can I add vanilla coffee syrup at the beginning instead of the SCM? I am also planing on adding powdered milk. Thanks

    ReplyDelete
    Replies
    1. I would dissolve the instant powdered milk with my cold milk, add starter and incubate. Add the coffee syrup to my chilled yogurt. I enjoy using Torani or Davinci flavored coffee syrups with my yogurt. I add a dash to my individual serving. 🙂

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  57. Thanks for all this great information! Turned out amazing on the very first try!

    ReplyDelete
  58. Hi. I was wondering if it would be ok to double the recipe and if it would change the times or anything? Thank you.

    ReplyDelete
    Replies
    1. You can double the recipe, keeping the incubation times the same. :-)

      Delete
  59. I use your recipe for yogurt and it never fails. Have you ever tried making butter from your yogurt? I currently buy a yogurt butter and am wondering if I can save on plastic by making my own!

    ReplyDelete
    Replies
    1. I'm thrilled you are enjoying my yogurt recipe! Yes, I have made butter, but not from yogurt. I use heavy whipping cream. You can see my post on making butter here. :-)
      https://www.friedalovesbread.com/2010/06/20-minutes-or-less-to-homemade.html

      Delete
  60. Hello!

    Thank you for your recipe! I have made it several times and it tastes delicious. However, I made a batch last night and when I went to separate it into smaller containers today the consistency is similar to that of Elmer's glue. Do you happen to know what may have caused this? Is the yogurt still safe to eat?

    Thank you in advance!

    ReplyDelete
    Replies
    1. If you used a store brand of sweetened condensed milk, that can be the culprit. If you didn't use sweetened condensed milk, I'd be hesitant to eat the yogurt, as some random bacteria could have cultured and affected the texture.

      Delete
  61. Hello Frieda, I made your cold start yogurt a couple times and it was fabulous. The last time I made it, it turned out very thin and gooey. I used Costco brand ultra posturized milk, half gallon, 1 can SCM and 1 1/2 tablespoons starter. The other 2 batches I used the fairlife milk and it turned out great. I'm not sure what went wrong...…. could it have been the milk?

    ReplyDelete
    Replies
    1. I'm sure you did everything correct,as you have made yogurt successfully before. Fairlife milk has more protein, which creates a thicker yogurt, so you may want to strain for a thicker yogurt.
      You will want to use the full 2 tablespoons starter when using SCM and add another hour or two to culture or set the yogurt. The gooey texture can be from the SCM.🙂

      Delete
  62. Have you tried making your cold start yogurt adding the l. Reuteri bacteria and inulin fiber? It’s a wheat belly recipe. I wanted to try it but I am not good at experiments, lol. It is one of those heat the milk recipes.

    ReplyDelete
    Replies
    1. No, I have not. These bacteria alone will not culture into yogurt, but you can definitely add the I.Reuteri bacteria and inulin fiber to your finished and chilled/strained yogurt.

      Delete
  63. Hi! Thank you for this info! Have you ever tried it with coconut milk and coconut milk yogurt? (Trying to find a good, non-soy alternative.) I tried using canned coconut milk and boxed. I added coconut milk yogurt. No success. 😊

    ReplyDelete
    Replies
    1. You are welcome. While coconut milk is shelf stable, the proteins in the milk will not allow it to set up into yogurt. As a result, you will need to add a thickener (gelatin, agar, tapioca starch, etc.) and use the boil method to make coconut milk yogurt. Canned coconut milk/cream works better than the carton milk. Primal Desire has a popular coconut milk yogurt recipe. Good luck! :-)

      Delete
  64. Hello, Frieda! I made your cold start yogurt with Fairlife 2%, vanilla Natural Bliss creamer and 2Tbsp of Fage 2% yogurt. It turned out great and the whole family loved it!! Unfortunately, the 2nd time I made it, it came out only about 75% set, and quite jiggly. 🥺 What could I have done wrong? Not mix the starter well enough? Instant pot may not be heating consistently? Help!🥺 Thank you in advance!!

    ReplyDelete
    Replies
    1. Hi - not mixing in the starter enough would *not* be the cause. If your yogurt is only 75% set, your starter may be weaker and need another hour or two to set fully. Make sure you are using the yogurt *normal* setting instead of the low/less setting. :-)

      Delete
  65. Can one use a powdered yogurt starter with this recipe? And if so how much would I use? Thank you in advance.

    ReplyDelete
    Replies
    1. Absolutely. Check the directions on the package. For example, Yogurmet freeze dried powdered starter comes in 5g packets. You would use one packet for every liter or quart of milk. :-)

      Delete
  66. fREIDA are there ways to make flavored cold starter yogurt and if so what would you use such as maybe lemon flavor or chocolate etc

    ReplyDelete
    Replies
    1. Yes! You can add a flavored creamer (Natural Bliss) or a flavored Protein drink/shake, directly in with the milk, prior to incubation. For lemon, you can add any of the following *after* chilling your yogurt: lemon drink mix powder (Crystal Light), TruLemon, extract, or my favorite, Lemon curd (recipe found here). For chocolate, add to your chilled yogurt: Chocolate pudding mix (instant), chocolate syrup or drink mix powder.
      You can find *many* flavoring ideas here on this link that may inspire you. :-)
      https://www.friedalovesbread.com/2017/07/instant-pot-dairy-yogurt-for-newbies.html#flavor

      Delete
  67. I have been reading all the posts and i am only half way through. I really want to make non-dairy, low sugar yogurt in the IP. Are their any recipes that have been proven to work?

    ReplyDelete
    Replies
    1. You can use Ripple pea milk or soy milk with a non dairy yogurt as your starte with the Cold Start method. You'll need to incubate for 10-12 hours and the consistency will be more like a traditional yogurt. You will need to strain if you want a thicker yogurt.
      Coconut, almond and other plant based milks will need a thickener and the boil method. 🙂

      Delete
  68. For straining, can I pour the warm yogurt from the instant pot right into a strainer for making Greek yogurt?

    ReplyDelete
    Replies
    1. As long as your yogurt looks set, you can slowly pour your warm yogurt into your strainer and set it covered in the fridge. 🙂

      Delete
  69. Can I still use the whey from a previous batch of yogurt as my starter if I added about 10 oz Natural Bliss to my 52 oz Fairlife? I get quite a lot of whey when I strain for Greek Yogurt and it seems like a waste to not use that as my starter, but I think you mentioned that too much sweetener interferes with the cultures. Thank you thank you!!

    ReplyDelete
    Replies
    1. You can. Using too much sweetener in your milk (not starter) can slow down the culturing process, needing more incubation time. 🙂

      Delete
  70. Hi Frieda! First thank you for this awesome recipe! I've done it twice now with no sweeteners. I have a LUX and want to try adding in sweetened condensed milk. I tried re-reading and couldn't seem to find it but a what step do I add the optional sweetener with this model?

    ReplyDelete
    Replies
    1. You're most welcome! For the LUX, asd your sweetened condensed milk, creamer or protein drink along with your milk and bring them all to temp, stirring constantly.🙂

      Delete
    2. You're amazing! One more question. Can I get away with using 2% milk with this model and method or is it best to use the UP milk? I have a whole gallon of 2% that I'm trying to use and I've only ever used the recommended

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    3. Cold Start yogurt requires using only ultra pasteurized or shelf stable milks. For regular pasteurized milk, you'll need to use the boil method found here. The higher the milk %, the thicker your yogurt will be. 🙂
      https://www.friedalovesbread.com/2016/07/no-powdered-milk-pressure-cook-greek.html

      Delete
  71. Awesome! Thank you, Frieda! I will be making this tonight!

    ReplyDelete
  72. Can I add vanilla or other extracts with the milk and starter? Not for sweetness but for flavor.

    ReplyDelete
    Replies
    1. You can, but if you end up straining, some of your vanilla will be strained out with the whey. It's also been theorized that the alcohol in vanilla extract interferes with the culturing process. Some people have no problems, while others have had issues.🙂

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  73. When saving your yogurt as a starter for the next batch, do you scoop it out before or after chilling it in the refrigerator? Thank you

    ReplyDelete
    Replies
    1. After chilling. I put them in a small ice cube tray that holds a tablespoon of yogurt in each cube. Freeze,transfer to a freezer baggie and date it.🙂

      Delete
  74. Great recipe for yogurt in my instapot! first one that worked!! TY

    ReplyDelete
    Replies
    1. Thank you! I'm glad you are enjoying my yogurt recipe. 🙂

      Delete
  75. Dear Frieda, I write you from Italy. I used an UHT whole fat Milk, 2 spoons of a Greek yogurt with my instant pot duo (function yogurt) for 9 hours. At the end yogurt was very liquid (almost like milk). What went wrong in your opinion? Thanks Laura

    ReplyDelete
    Replies
    1. Hi Laura, sorry to hear about your yogurt. Runny or thin yogurt can be from: 1. Inactive starter, 2. Using the incorrect yogurt setting (Less or Low), or not incubating long enough. Some UHT milks need at least 10 hours to set, or culture. It can be any one or combination of these things. 🙂

      Delete
    2. Who knows... I left yogurt 5 hours more... Nothing at all. I will check yogurt setting and buy another yogurt as starter and I'll do it again

      Delete
  76. Hello,

    I tried this recipe with horizon and it worked great! However, I completed the same process with fairlife and it came out okay, just with odd small curdles, not a smooth and consistent texture like before. Can you give me any feedback?

    ReplyDelete
    Replies
    1. It could be your starter. Rach brand of yogurt has a unique blend of bacterial strains that make up both the tang and texture of yogurt. Try a different yogurt as your starter.🙂

      Delete
  77. Hi, I made the yogurt twice now in my Instant Pot and LOVE IT! So easy and tasty!

    Do you have nutritional information for just the basic yogurt ... whole fat Fairlife milk and 2 Tbs of plain yogurt as a starter? Thanks!

    ReplyDelete
    Replies
    1. I'm thrilled that you are enjoying my recipe for yogurt!
      If you are not straining, you can simply use the nutritional info on the carton and divide by the number of servings. MyFitnessPal is a good place to enter in the information. 🙂

      Delete
  78. Hi, Frieda,
    I got up the courage to try making yogurt in my instant pot using skim milk and chiobani yogurt using the traditional method. Something went wrong and it was very thin, but I ended up getting 3 cups of good Greek yogurt and lots and lots of whey after straining.

    I was going to try again when I saw your cold start post. I used the Fairlife fat-free milk and Fage 0% yogurt and, as per your suggestion, 1/3 cup of non-fat powdered milk. Wow! I couldn't believe how thick it was! I ate one portion (delicious!) and then experimented with straining the rest. I only ended up with about a cup of whey (which I froze in an ice cube tray for future use)...that's how thick it originally came out!
    -
    Thank you so much! I will be making my yogurt this way from now on. I think I'm going to try a batch adding a carton of the Premium Protein shake sometime soon...yum!

    ReplyDelete
    Replies
    1. You are so welcome! I'm glad you are enjoying my yogurt recipe and are experimenting.🙂

      Delete
  79. Hello. I made yogurt for the first time today using your method. It looks exactly like your video. Thank you. I have two questions. How long will the yogurt be good in the refrigerator? And did you place the paper towel during the cooking process or the cooling process. I experienced quite a bit of condensation when I took off the silicone lid after 8 hours. I wasn’t expecting this and as a result most of it went in the pot. Next time I’ll be better prepared.

    ReplyDelete
    Replies
    1. Hi!
      Yogurt will keep for at least 2-3 weeks in the fridge. I'm able to remove my lid quickly, without any condensation dripping into the yogurt. You most certainly can use a paper towel or even a clean kitchen towel between the pot and lid to reduce the condensation. 🙂

      Delete
  80. Do you recommend using any of the leftover whey as starter for a new batch of yogurt? If so how much should I use for 2 of the 52 oz. bottles of Fairlife milk?

    ReplyDelete
    Replies
    1. As long as your whey is fresh or frozen right after straining, they can be used as starters. Use the same amount as you would yogurt, 1-2 tablespoons for every 8 cups of milk. 🙂

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  81. Is it okay to use half a can of sweetened condensed milk and half a bottle of natural bliss?

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  82. On the instant pot community facebook page, somebody said she used a can of pie filling in with the milk and starter, and she showed a picture of perfectly firm yogurt that resulted. Is it ok to use pie filling? Nothing in there to harm the bacteria? I know the sugar actually helps it, but I wanted your opinion. I'm trying to find a way to flavor/sweeten prior to incubation (ithout SCM or Bliss) since mixing in after thins the yogurt. Thanks for helping us make great yogurt.
    PS I've only had really good thick yogurt with Fairlife, as you recommend.

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    1. While you can add pie filling to your milk, adding fruit can water down your yogurt and adding sugar can slow down the culturing process. Once stirred, set yogurt will always thin out to a degree.
      Adding fruit to your yogurt also shortens the shelf life to one week. Plain yogurt will keep for at least 2-3 weeks, so I prefer to add my fruit or jam to my serving of yogurt when I'm ready to enjoy it.🙂

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  83. Can yogurt be made in a smaller pot or bowl put into the IP inner pot? That way I don't have to tie up the IP for two days and the smaller pot/bowl is easier to get (and store) in the fridge. If I can do that, how would you recommend? Pot directly onto inner IP pot? on a rack? water under the rack? Any thoughts? Thanks

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    1. You can use PIP (pot in pot) method to incubate yogurt, but may need to increase the incubation time.
      My advice is to make your yogurt overnight and in the morning, put your yogurt in the fridge to chill/strain for 4-6 hours. If you need your insert right away, you can transfer your warm yogurt by slowly pouring it into another container to chill in the fridge. 🙂

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  84. Hi Frieda, Can you use FAGE Greek whole milk yoghurt instead of the FAGE 2% as a starter? Also, what you had in the pot before stirring looks more like thick greek yoghurt which is how I like mine...is it necessary to stir it, or can you eat it like it is before stirring? Thanks!

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    Replies
    1. Yes, you can use any % of yogurt as your starter. The fat content doesn't matter; what's more important is that you like the tang and texture of the yogurt, as your homemade yogurt will mimic the tang and texture of your starter.
      Thickness has more to do with milk fat percent and protein of your milk. The higher the milk fat and protein, the thicker your yogurt will be.
      It is not necessary to stir your yogurt, in fact, stirring thins out your yogurt. Just skip scoop and enjoy. 🙂

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  85. Have you tried the natural bliss® Toasted Coconut?

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    Replies
    1. No,I haven't. It's a non dairy creamer. You can use a non dairy creamer, but it won't set up as thick as the all natural dairy creamers. Many folks have used non dairy creamers and have been happy with their results. 🙂

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  86. Do you have a pinterest link so I can save this?

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    1. Absolutely! 🙂
      https://pin.it/hg5xrjm45gnxee

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  87. My instant pot has no yogart botton at what point would I add in sweetened condensed milk ?

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    1. In the recipe,look for No Yogurt Button in the directions. Step 1 says to add your milk(s) into the pot. This means your main milk, plus your optional milks (sweetened condensed, creamer, powdered milk, etc.) if you wish to use them too make yogurt. 🙂

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  88. Frieda, I purchased a Cuisinart pressure cooker several years ago before Instant Pots were even around. You were the one who set me on this path. I've loved it and have never felt the need to purchase a Instant Pot. However, I would like to try yogurt and don't know if it is even possible in the pressure cooker. bCan you advise me on this? Thanks

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    1. Cusinart was my very first pressure cooker and I loved it. The Instant Pot with the yogurt setting is the only reason I bought it and I have enjoyed using it for making yogurt and much more.
      The Cuisinart does not have a yogurt setting, so you'll need to follow the directions for No Yogurt Button in the recipe in the post, using one of the suggestions for incubation. 🙂

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