Raw Milk Yogurt

Raw milk yogurt recipe: Learn to create homemade yogurt in an Instant Pot using raw milk, with easy steps for a delicious and nutritious treat.

Keyword instant pot, raw milk, raw milk yogurt, yogurt

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 331kcal

Author Tereza Taus

Ingredients

1. 7 liters Raw Milk 7 quarts of milk
2. ½ cup of yogurt culture

Instructions

First thing is to add ½ cup yogurt and 2 cups of fresh raw milk to your instant pot.
Press the yogurt button two times, and allow for the milk & yogurt to get heated through while whisking. The content of the instant pot should be evenly mixed. Do NOT allow the mixture to come to a boil.
Press cancel. Add the remaining raw milk to your instant pot, until you reach the max line.
Remove the sealing ring from the lid of your instant pot. Place the lid onto the instant pot & close.
Press the yogurt setting button again, and set to 24 hours.
After the instant pot times is done, remove the yogurt, cover with plastic wrap and place in the fridge to set for 24 hours.
The next day, take the yogurt out.
If you want a runnier yogurt, stir the content of the pot, transfer to jars & refrigerate.

If you'd like a thicker yogurt, Greek-style yogurt, you will have to strain through a cheesecloth. Place a cheesecloth inside a colander. Set the colander inside a large bowl or pot. Pour the yogurt into the cheesecloth. Allow to strain for several hours, until the yogurt reaches your desired consistency.

Video

Notes

If you've made several batches of raw milk yogurt, and always use a bit of your last batch as a starter culture for your next batch, it is possible that you will start getting inconsistent or different results after a while. In this scenario, I simply buy my favorite yogurt that contains live cultures and use that as starter for my next batch of yogurt.

When making Greek yogurt, the collander can get very heavy with yogurt. An easy fix is to place a small jar or cup upside down on the bottom of the bowl, and allow the colender to rest on it.

Choose high-quality raw milk; as the freshest raw milk is possible from a trusted source to ensure the best flavor and texture.

A digital thermometer can help you precisely monitor the milk's temperature, ensuring optimal results.

Run the Instant Pot on the "Sauté" setting for a few minutes, then turn it off before adding the milk. This helps maintain a consistent incubation temperature.

Whisk the starter yogurt well into the milk to evenly distribute the live cultures for consistent fermentation.

Placing a clean towel over the Instant Pot lid (without sealing it) can help maintain warmth and protect the yogurt from drafts.

Once the yogurt is incubating, minimize movement to allow the milk to set properly.

After incubation, let the yogurt sit in the refrigerator for a few hours to further firm up and develop flavor.

Try different incubation times to find the perfect balance of tanginess and texture that you prefer.

The whey strained from the yogurt can be used in smoothies, baking, or as a starter for your next batch.

Ensure the Instant Pot and all utensils are well-cleaned and sanitized to prevent contamination and ensure successful fermentation.

Storage

Raw milk yogurt should stay good in the refrigerator for 10-14 days.

Store it in airtight containers like mason jars.

Freezing raw yogurt is possible but can alter its texture, making it grainier and less smooth. Separation may occur upon thawing, resulting in a watery layer that can be stirred back in. Nutrients remain largely unaffected, though some probiotics may be reduced.

Thaw yogurt in the refrigerator overnight and stir well before use. Thawed yogurt is best for smoothies, baking, cooking, or as a frozen treat.

Nutrition