How to make Raw Milk Yogurt in the Instant Pot
If you’ve discovered the magic of raw milk, you are going to LOVE this raw milk yogurt recipe. With just two ingredients and a few tools, you can make an abundance of your own high protein and nutrient dense snack!
Making Raw Milk Yogurt
Although store bought yogurt is fermented and has added probiotics, the pasteurized milk that is used can still cause someone to have digestive upset. It is theorized that it may be because the beneficial bacteria and enzymes (like lactase, not lactose) are altered or destroyed in the pasteurization process. The good bacteria and enzymes are what helps many people be able to properly digest dairy products.
By heating your raw milk just to 110℉, you are able to culture the milk with a small amount of store bought yogurt (or other starter culture) without damaging the beneficial bacteria and other enzymes.
Sourcing Raw Milk
Finding a good source of raw milk is very important to ensure the highest quality in regards to the nutrient profile, high sanitary practices and wellbeing of the animal. It’s important to note that each state has their own laws for purchasing raw milk and raw milk products. If you live in a state that does not allow any sale of raw milk, you may be able to work with a local farmer and exchange resources.
If you do not know the laws in your state or want to find a raw milk provider near you, the best resource is the Get Raw Milk website. This website provides a lot of additional information on raw milk.
Storing Homemade Raw Milk Yogurt
The best way to store homemade raw milk yogurt when you know you will be using it within a few weeks is in the refrigerator. Be sure to use an airtight container to keep out as much oxygen as possible. I’ve found a canning jar with a two-piece lid works really well for this. I also like to take the extra step to place it in the back of my refrigerator. This helps to extend the shelf life by a little bit.
For a longer term storage (2-6 months) it would be better to freeze your yogurt. If you decide to freeze yogurt, I suggest pre-portioning the amount you will use for a single serving or the amount your family will go through in about a week. This will ensure the yogurt stays as fresh as possible. If you freeze your yogurt, be aware that it may separate or change in texture a little. With a quick which or mix with a spoon, it should be back to a normal texture
The Shelf life of Homemade Raw Milk Yogurt
If raw milk is used with this recipe and it is stored in an airtight container, this yogurt will likely last a while in your fridge. Based on personal experience and proper storage, I’ve had this yogurt look and taste great for over 6 months. I recommend using it within a few weeks
As with any food product, exercise caution and use your senses! If it smells off or has something growing in it, don’t take the risk & toss it out instead.
If you make a large batch and you’re worried about it going bad before you can eat it, you can put it in a freezer safe container and freeze it until you need it.
The Amount of Starter Culture Needed
If you’re using a store bought yogurt, the measurement doesn’t need to be exact; however there are a few rough guidelines. I typically use ¼-½ cup per half gallon of milk. You can use as little as 2-3 tablespoons of yogurt per ½ gallon of milk.
If you are using a powdered culture, it’s best to follow the directions for that specific culture.
What Starter Culture to Use With Raw Milk Yogurt
If you search online for a yogurt starter culture, you might be inundated with numerous cultures. Some of them will have strange names almost like it’s a secret code such as “ABY2C” or “YAB 450BB”. While it can be intriguing to play with specific cultures for one reason or another, it can also be intimidating.
If you’re just starting out, I recommend you find a plain yogurt that you like from your local grocery store and use that. Be sure there are no extra gums or flavorings. Those can alter your fermentation process and are just unneeded.
Once you get more comfortable, you may want to branch out and play with specific cultures. However, it isn’t necessary if you’re just looking to make some homemade yogurt for you and your family to enjoy.
Ingredients and Tools To Make Raw Milk Yogurt
½ gallon Raw milk
¼ cup Plain Yogurt – Use either a plain yogurt of your choice purchased from the store or some from a previous batch.
An Instant pot with a yogurt setting
A thermometer
Whisk
Liquid Measuring cup or medium sized bowl
A ladle or a small solid measuring cup
An airtight storage container
Optional tools to make thicker yogurt:
A strainer
Cheese cloth
Large bowl
Directions
Before you begin making yogurt, I recommend sanitizing your instant pot.
To do this, begin with a clean inert and lid. Fill the insert halfway with water and select the yogurt button until it reads “boil”.
After the first boiling process is complete, restart your instant pot and repeat the boiling feature.
Once the second boiling process is complete, dispose of the water and let the insert cool slightly. Letting the insert cool will help to prevent scalding.
After the insert is cool enough to touch, begin adding the raw milk to your instant pot insert.
Using the steam setting, slowly heat the milk until the thermometer reads 110°F. Be sure to stir frequently to avoid scalding the milk touching the bottom.
While the milk is coming up to temperature, add the starter culture into a liquid measuring cup.
When your thermometer reads 110°F, remove from the insert from the instant pot and slowly ladle ¼ -½ cup of warm milk into the starter culture while vigorously whisking.
Vigorously whisk until there are no lumps left in the starter culture & milk mixture. If there are any lumps in this mixture, there will be lumps in the final product and it will make the yogurt unappetizing.
When there are no lumps, whisk the starter culture & milk mixture back into the rest of the heated milk.
Replace the insert into the instant pot and secure the lid.
Press the “yogurt” button until it reads 24.
After 24 hours, the yogurt should smell pleasantly sour and will wiggle a bit in the pot when moved.
Mix this yogurt with a whisk until smooth.
If you like a thinner yogurt, transfer to your storage container & store in the fridge.
Looking for another raw milk recipe? Try this raw milk ice cream!
Additional Directions for Thicker Raw Milk Yogurt
If you prefer a thicker yogurt, prepare a bowl with a strainer and some cheesecloth.
Add the freshly made yogurt into the strainer that is above the bowl. Add a covering and transfer to the fridge until the desired thickness is reached.
I like really thick yogurt so I usually let my yogurt sit in the fridge overnight. If the yogurt sits too long and it gets too thick, just add some of the whey back into the yogurt and mix well.
With the remaining whey, you can make this delicious whey caramel sauce to use with your yogurt or vanilla raw milk ice cream! (it can also be used on this chocolate ice cream!!)
Frequently Asked Questions:
How Much Yogurt Should I Use As My Starter Culture?
Although the measurement doesn’t need to be exact, the amount of yogurt you use will depend on the amount of milk you can fit in your instant pot. I typically use ¼-½ cup per half gallon of milk. You can use as little as 2-3 tablespoons of yogurt per ½ gallon of milk
Can I Use Pasteurized Milk In This Recipe?
If you do not have raw milk available to you, you can substitute with store bought/ pasteurized milk. If you use store bought milk, be sure it is not Ultra High Pasteurized (or UHT).
How Long Will This Yogurt Keep?
If raw milk is used with this recipe and it is stored in an airtight container, this yogurt will likely last a while in your fridge. Based on personal experience and proper storage, I’ve had this yogurt look and taste great for over 6 months. I recommend using it within a few weeks
As with any food product, exercise caution and use your senses! If it smells off or has something growing in it, don’t take the risk & toss it out instead.
If you make a large batch and you’re worried about it going bad before you can eat it, you can put it in a freezer safe container and freeze it until you need it.
Does It Matter What Starter Culture I Use?
Unless you are making yogurt to add a specific strain of bacteria to your diet, it’s not necessary to get fancy or particular with the kind of starter culture you use.
Some homemakers prefer a fresh starter culture each time. If that’s you, the website called Cultures for Health is a popular resource for starter cultures.
Although I have not tried using the kind of culture that cultures for health offers, I’ve had great success with using store bought yogurt or a portion of raw milk yogurt from a previous batch.
What Is Raw Milk?
Raw milk is milk that has not been through the pasteurization or homogenization process.
The pasteurization process is when the milk is heated to a specific temperature for a specific amount of time and then quickly cooled. While this process can remove a lot of bad bacteria, it also removes the good bacteria and enzymes that make milk more digestible.
When raw milk sits undisturbed, the cream naturally separates from the rest of the milk. The process of homogenization emulsifies the fat molecules of milk with the rest of the fluid milk. This process is said to change the molecular structure of the final milk product.
Why Use Raw Milk?
Raw milk contains a lot of good bacteria, enzymes that allow for proper absorption of vitamins, minerals and nutrients along with the essential fatty acids. It is possible that pasteurization and homogenization changes and/or destroys these amazing features of milk.
I’ve also found that raw milk and dairy made with raw milk is easier for me to digest. I don’t get any “lactose intolerance” symptoms when I drink raw milk or eat raw milk cheese and yogurt.
Won’t Raw Milk Make Me Sick?
There is a possibility that raw milk can make you sick. There’s also a possibility that lettuce or anything else from the store can make you sick.
In my experience and opinion, modern sanitation, proper care of animals and knowing your farmer and their practices reduces the risk of raw milk to be almost nonexistent. As with any food product, there is a risk to consuming it, even if you think it’s the safest food in the world.
When choosing to try raw milk for the first time, I suggest knowing the farmer and their practices. If the farmer is not willing to talk with you, I suggest finding a different one that will.
If you are skeptical or don’t want to ingest raw milk, don’t! You are in charge of what you eat and serve to your family & you don’t have to have raw milk if it makes you feel uneasy.
Where Can I Find Raw Milk?
In the United States, each state has their own laws for purchasing raw milk and raw milk products. If you live in a state that does not allow any sale of raw milk, you may be able to work with a local farmer and exchange resources.
If you do not know the laws in your state or want to find a raw milk provider near you, the best resource is the Get Raw Milk website. This website provides a lot of additional information on raw milk.
Did you try this? Share your creations in the comments or by tagging @MissysHomestead on Instagram.
Are you looking for more recipes for your family? Here are some of my family’s favorites!
Raw Milk Yogurt in the Instant Pot
Equipment
- Instant Pot
- Small Whisk
Ingredients
- 1/2 gallon Raw milk
- 1/4 cup Yogurt Starter Use either a plain yogurt of your choice purchased from the store or some from a previous batch.
Instructions
Sanitizing Your Instant Pot
- Begin with a clean inert and lid. Fill the insert halfway with water and select the yogurt button until it reads “boil”.
- After the first boiling process is complete, restart your instant pot and repeat the boiling feature.
- Once the second boiling process is complete, dispose of the water and let the insert cool slightly. Letting the insert cool will help to prevent scalding.
Preparing Your Milk for Fermentation
- Once the insert is cool enough to touch, begin adding the raw milk to your instant pot insert.
- Using the steam setting, slowly heat the milk until the thermometer reads 110°F. Be sure to stir frequently to avoid scalding the milk touching the bottom.
- While the milk is coming up to temperature, add the starter culture into a liquid measuring cup.
- When your thermometer reads 110°F, remove from the insert from the instant pot and slowly ladle 1/4 – 1/2 cup of warm milk into the starter culture while vigorously whisking.
- Vigorously whisk until there are no lumps left in the starter culture & milk mixture. If there are any lumps in this mixture, there will be lumps in the final product and it will make the yogurt unappetizing.
- When there are no lumps, whisk the starter culture & milk mixture into the rest of the heated milk.
- Replace the instant pot insert into the instant pot and secure the lid.
- Press the “yogurt” button until it reads 24.
After 24 hours
- The yogurt should smell pleasantly sour and will wiggle a bit in the pot when moved.
- Mix this yogurt with a whisk until smooth.
- If you like a thinner yogurt, transfer to your storage container & store in the fridge.
Additional Directions for Thicker Raw Milk Yogurt
- If you prefer a thicker yogurt, prepare a bowl with a strainer and some cheesecloth.
- Add the freshly made yogurt into the strainer that is above the bowl. Add a covering and transfer to the fridge until the desired thickness is reached.
- I like really thick yogurt so I usually let my yogurt sit in the fridge overnight. If the yogurt sits too long and it gets too thick, just add some of the whey back into the yogurt and mix well.
