How to make Raw Milk Yogurt in the Instant Pot
In 2022, I discovered the magic of raw milk. When I began drinking raw milk, I didn’t experience any of the symptoms I had when drinking milk from the grocery store! This newfound love of milk fueled my desire to advance my kitchen skills and make more of what I believe is good & nutritious food for my family. One of the first steps on that path was to make our own raw milk yogurt!
Ingredients and Tools to make Raw Milk Yogurt
Raw milk
Yogurt Starter – Use either a plain yogurt of your choice purchased from the store or some from a previous batch.
Instant pot
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 we begin turning the milk into 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.
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 115°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 115°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 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.
Frequently Asked Questions:
How much yogurt should I use if I’m using a store bought yogurt as my starter culture?
Although the measurement doesn’t need to be exact, the amount of yogurt you use as a starter culture will depend on the amount of milk you can fit in your instant pot. I typically use a ratio of 2-3 tablespoons per half gallon of milk.
Can I use pasteurized milk in the 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.
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Are you looking for more recipes for your family? Here are some of my family’s favorites!
