Instant Pot Cold Start Yogurt
Homemade yogurt made with just milk and a yogurt starter culture, incubated in the Instant Pot without heating. Requires minimal hands-on time.
Ingredients
Method
Completed steps 0
Combine 1 cup of the milk with the 2 tablespoons of yogurt starter and whisk until smooth.
Pour all 52 ounces of milk into the Instant Pot inner pot and stir in the yogurt-milk mixture.
Set the lid on the pot without sealing it.
Press the yogurt button, then adjust to reach 8:00 on the display, confirming the pressure setting shows normal (not low); press yogurt again if it defaults to low.
Let the mixture incubate undisturbed for 8 hours.
Remove the inner pot, cover tightly with plastic wrap, and refrigerate for 8 hours.
Transfer the finished yogurt to glass containers and refrigerate for up to 10–14 days.
Notes
Ultra-filtered milk produces the thickest yogurt; standard ultra-pasteurized milk works but may be thinner.
Do not seal the lid during incubation; the pot must remain open to maintain proper temperature.
Longer refrigeration allows yogurt to thicken further as it cools.
Calories: 70 kcal · Carbs: 4 g · Protein: 8 g · Fat: 3 g · Sodium: 69 mg · Sugar: 3 g
Adapted from amindfullmom.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.