Follow this simple tutorial on how to make raw milk yogurt in the Instant Pot. Thick, creamy, and delicious, this raw milk yogurt recipe comes out perfect every time.
Table of Contents
- Is homemade yogurt healthy?
- How long is raw milk yogurt good for?
- What temperature is the yogurt setting on the Instant Pot?
- What type of yogurt starter should I use?
- How long should I let my yogurt culture for?
- Tips for making raw milk yogurt in the Instant Pot
- How To Make Raw Milk Yogurt In The Instant Pot
- Homemade Raw Milk Yogurt In The Instant Pot Recipe Card
- Raw Milk Yogurt Recipe
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We’ve been talking a lot about raw milk lately, and are continuing the series with how to make raw milk yogurt in the Instant Pot. This is – hands down – the best way to make it.
It is a really quick and no-fuss recipe. It is even faster than making yogurt with pasteurized milk since you do not have to heat up all of the milk.
The usual problem with raw milk yogurt is that it can be on the runny side, but ever since making it with this method and adding gelatin, it has been a game changer. I was inspired for this recipe by my friend Wardee at GNOWFIGLINS.
Thick and creamy yogurt every single time. The best part is the cream that floats to the top, which I sometimes like to scrape off and hide from the kids.
Honestly, I wish I could just make it with straight cream and not add the rest of the milk, but since that’s not how God intended it, that’s not the way we do it.
Now if you wanted to do straight cream, you could and make it into homemade sour cream.
This recipe has become a staple in our family, and we use it a variety of ways. We make simple breakfast parfaits by topping this yogurt with homemade rustic granola and fruit. Add it to smoothies, make sauces, and even bake with it.
There really is nothing better than homemade raw milk yogurt… Well, maybe just the straight cream.
Is homemade yogurt healthy?
Rich in probiotics, vitamins, minerals, and healthy fats, raw milk yogurt may be one of the earth’s most perfect foods. The probiotics in yogurt can benefit the gut microflora and help boost the immune system.
The live cultures may help those with digestive issues. Yogurt may also help reduce the risk of type two diabetes, certain types of cancer, blood pressure, cholesterol, and more (Source). Don’t you love when food not only tastes amazing, but also has great health benefits?
How long is raw milk yogurt good for?
Raw milk yogurt should stay good in the refrigerator for 10-14 days. If it lasts that long. Our kiddos gobble it up way sooner than 10-14 days.
What temperature is the yogurt setting on the Instant Pot?
The yogurt setting on the Instant Pot keeps a constant temperature at 106 to 113 degrees perfect for culturing yogurt. This consistent temperature makes making yogurt super easy and consistent.
What type of yogurt starter should I use?
There are a few different methods to culture raw milk yogurt, which I have tried and have gotten inconsistent results. The best and most consistent way to culture raw milk yogurt I have found, is from this yogurt starter from Homesteader’s Supply.
How long should I let my yogurt culture for?
Yogurt can be cultured anywhere from 8-24 hours. Yogurt needs at least 8 hours for the good bacteria to culture and thicken up. When yogurt is allowed to ferment for 24 hours, good bacteria has more time to proliferate and helps consume the lactose, allowing it to be easier to digest.
Yogurt fermented for 24 hours is suitable for a gut healing protocol, like GAPS.
Tools and supplies you will need:
Live culture- I have the best results with this one from Homesteader’s Supply.
Whisk
Glass lid (optional, but handy)
Measuring spoon
Glass storage container for yogurt – we usually store ours in a half-gallon mason jar.
Tips for making raw milk yogurt in the Instant Pot
- Add gelatin to make it thicker as raw milk yogurt tends to run on the thin side.
- Use a yogurt starter culture, rather than yogurt from another batch, to inoculate the next batch for better results.
- You don’t need to use the silicon seal on the lid. The silicon seal tends to harbor smells from any other meals you’ve made in the IP before.
- A second IP stainless steel insert and glass lid come in handy. That way you are only sacrificing your Instant Pot for the 24 hours during fermentation.
How To Make Raw Milk Yogurt In The Instant Pot
- Shake up the 1 gallon of raw milk to disperse cream.
- Add about 2 cups of milk to the Instant Pot. Click the sauté function or double press the yogurt button.
- Once the milk heats up, sprinkle 2.5 tablespoons of gelatin over it and whisk until dissolved.
- Turn the sauté function off.
- Add the remaining milk to the Instant Pot.
- Sprinkle 1/8 teaspoon yogurt starter over the milk and mix well. Put the lid on the Instant Pot and slide it to seal.
- Press the yogurt button and set for at least 8-24 hours. 8 hours if you are in a hurry, or up to 24 hours for the most beneficial culturing time.
- When the yogurt is done fermenting, stir the cream that has risen to the top (or skim it off).
- Place a lid over the insert and refrigerate for a full 24 hours before serving.
Check out my other posts on raw milk
This post is part of a series on raw milk. We get so many questions from readers about our choice to drink raw milk. Check out our “Raw Milk Q&A” video and blog post, where I discuss why we choose to drink raw milk, the health benefits and risks of drinking it, and much more.
- How to Make Raw Milk Kefir
- How to Make Raw Milk Yogurt in the Instant Pot
- Why we Drink Raw Milk | RAW MILK Q&A
- How to Make Raw Milk Sour Cream
Homemade Raw Milk Yogurt In The Instant Pot Recipe Card
Raw Milk Yogurt
Ingredients
- 1 gallon raw milk
- 2 1/2 tablespoons gelatin
- 1/8 teaspoon yogurt starter culture
Instructions
- Shake up the raw milk to disperse the cream.
- Add about 2 cups of raw milk to the Instant Pot. Click the sauté function or double press the yogurt button.
- Once the milk heats up, sprinkle 2.5 Tbs gelatin over it and whisk until dissolved.
- When the gelatin has dissolved, turn the sauté function off and press the yogurt button.
- Add the rest of the milk.
- Sprinkle yogurt starter over and mix well. Put the lid on the Instant Pot and switch it to seal. Set yogurt function for at least 8-24 hours.
- When the yogurt is done fermenting, stir the cream that has risen to the top (or skim it off). Refrigerate for a full 24 hours before enjoying.
Notes
- Raw milk yogurt should stay good in the refrigerator for 10-14 days. If it lasts that long.
- I strongly recommend using a starter culture for more consistent results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hello Lisa,
I’m new to raw milk.
I was wondering how long the yogurt will last until it starts to get more sour and tangy. Also wanted to know if it ever goes bad.
Thank you!
It will usually last a week or two before it starts to taste tangy!
How fresh does the milk have to be? Can I use milk that has already gone a but sour in the fridge?
You can use raw milk that has gone a little more sour, but it will change the flavor of your yogurt.
Can I strain it for Greek yogurt?
Yes, for sure!
I really want to try this! I don’t have an instant pot. Would a slow cooker work? If so, what setting would you recommend?
No it would get too hot.
Love this! I’m new to raw milk and made this today! Question I have is I left my lid on vent… is that ok? I didn’t use the seal. Also, if I strain it, can I use the whey as a starter for the next batch?
Thank you soo much!!
Should be totally fine. You could use some of the yogurt for the next batch. Although, I prefer using a culture each time because it gives more consistent results.
My yogurt did not turn out. I’m not sure what I did wrong, but I did something wrong.. I wonder if its because it didn’t heat up enough when I put the rest of the milk into the IP?? It’s basically milk with tiny little chunks in it…I’m wondering if there is any way I can salvage this failure. Any ideas?
Did the gelatin fully dissolve?
Okay, so I just needed to be patient and wait for the yogurt to set up. It thickened up after the 24hrs! You’re awesome and I’ve got to learn some patience:)
My IP doesn’t have a yogurt setting, what setting would you recommend?
I would check out Kate from Venison for Dinner’s cooler option. She shares it on her IG and blog.
Hi Lisa!
I’m so excited to try this but had a question about the Instant Pot. My Yogurt function has three options: Low (91 degrees), Medium (109), and High (180). Which do you think is appropriate for this recipe?
Thank you! Congrats on your precious baby boy!
Oh interesting. I think mine goes to 180 which kills off any competing bacteria which can result in a more consistent product. If you are wanting your milk to still be considered raw, you could do 109 degrees.
Hi Lisa! I just tried this recipe out and I am thrilled with the results so far! I did have a question though – how long do you let your yogurt strain after chilling it in the fridge? Mine has been straining for about for almost 24 hours now and it’s only drained maybe 1/2 cup of whey. It’s no where near the cheese like consistency I saw yours was in your Instagram reel! Do you know why it’s taking so long? Thank you!
To get more whey out, put something heavy on top like a mason jar with a lid filled with water. You can also squeeze out some of the whey. Here is the greek yogurt cream cheese post: https://www.farmhouseonboone.com/greek-yogurt-cream-cheese
I always heard you have to heat milk to 180*. Why would you need to do that for store bought milk but not raw? I thought with raw milk it would be even more necessary. Please inform as I loath the process of cooling the milk down. 😁
The point of heating it to 180 is to kill any of the competing bacteria that could be in milk so that way you are left with a more consistent product. Raw milk on the other hand has a lot of beneficial properties including beneficial bacteria, so many people want to eat/drink it raw. So this is a way to keep it raw and still enjoy yogurt.