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Instant pot cold start yogurt
This is a super easy, foolproof shortcut method to make yogurt in your instant pot! This recipe for Instant pot cold start yogurt makes the most delicious, thick and creamy Indian style yogurt (dahi) with only 5 minutes of effort.
Equipment
Ingredients
- ½ gallon whole milk (ultra-pasteurized, UHT, ultra filtered or shelf stable)
- ¼ cup yogurt with live active cultures or yogurt starter culture
Instructions
- Make sure that the container you use to make your yogurt in is absolutely clean and dry.I like using a glass container to make my yogurt in, so I can store the yogurt container in the refrigerator and continue using my instant pot for other recipes. If you plan on making yogurt directly in the instant pot insert, skip this step and follow the instructions below (directly in the instant pot insert).
- Fill the instant pot insert with 2-3 cups of water.
- Add the cold ultra pasteurized milk into your container and mix in the yogurt.
- Set this container inside the instant pot insert and cover with the lid. I prefer setting the valve to the vent position.
- Select the yogurt option on your Instant pot and select the Ferment/Incubate option. Set the time to 8 hours on high (100-110F), then press Start. If your Instant pot doesn't have a yogurt option but has the sous vide option, select it and set the temperature to 110F and time to 8 hours, then press Start.The Instant pot will beep and start heating the water in the insert. When the water has reached the correct incubation temperature, it will start counting down.
- When the fermentation is complete, the instant pot will beep and turn off. Open the lid and check if the yogurt is set well (and jiggles slightly when shaken). If it hasn't set well, ferment for another 2- 8 hours. When it's done, remove your yogurt container, cover it with a lid and chill it in the refrigerator for a minimum of 4 hours. Do not stir the yogurt until fully chilled.
- After chilling, stir the yogurt well and enjoy! It can be stored for up to a week in the refrigerator. Remember to save ¼ cup of yogurt to make your next batch!
Notes
- You have to use ultra-pasteurized / UHT / Ultra filtered / shelf stable milk in this recipe. Regular milk will not work in a cold start yogurt recipe.
- The higher the fat content in the milk, the thicker the yogurt will be. Lower fat milks have a higher water content and will produce a more watery yogurt. You will need to add powdered milk and/or strain the yogurt to make it thicker
Estimated Nutrition
Nutrition Facts
Instant pot cold start yogurt
Calories
149
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
31
%
Cholesterol
25
mg
8
%
Sodium
105
mg
5
%
Potassium
324
mg
9
%
Carbohydrates
12
g
4
%
Sugar
12
g
13
%
Protein
8
g
16
%
Vitamin A
391
IU
8
%
Vitamin C
1
mg
1
%
Calcium
277
mg
28
%
Iron
1
mg
6
%
*Percent Daily Values are based on a 2000 calorie diet.
*Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
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