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Raw Milk Yogurt and Granola
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Raw Milk Yogurt in the Instant Pot

Learn how to make your own raw milk yogurt for a probiotic and nutrient rich snack with an Instant Pot in 24 hours.
Prep Time10 minutes
Cook Time1 day
Total Time1 day 10 minutes
Course: Snack
Cuisine: American
Keyword: High Protein, Raw Milk, Snack, Yogurt
Servings: 5 Cups
Calories: 1kcal
Cost: $10-20

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.