Go Back
raw milk yogurt with berries

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.
Prep Time 5 minutes
Cook Time 1 day
Total Time 1 day 5 minutes
Serving Size 12

Ingredients

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

Instructions

  • First thing is to add 1/2 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. 

    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.