|There are so many recipes and information for instant pot yogurt on the internet, it will make your head spin! I settled on making the cold start method as it seemed the easiest. This is the first recipe I tried and it turned out perfect. Why try any other, one and done! It’s from the blog, Pipping Hot Curry. Below I’m going to share the exact ingredients and instructions I use but if you need any more info check out Pipping Hot Curry. She goes into detail about the kind of milk, starter, and sweetener you must use for cold start to turn out.
*Very important before starting – sterilize your pot first. It’s not enough to just clean because you never want your yogurt tasting like last night’s dinner. I even went as far as having a designated pot just for yogurt. To sterilize, you simply pour boiling water in the inner pot and discard it or pressure cook one cup water one minute to sanitize. I’m not sure if this matters but I always make sure my pot is back to room temperature before I start. Being a cold start method I don’t want to start it out in a hot pan.