Instant Pot Raw Milk Yogurt

Learn how to make a rich, creamy, raw milk yogurt using your Instant Pot. This recipe makes a nutritious, probiotic yogurt that is good for your gut!

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I remember the first time I heard someone say they made their own yogurt, it blew my mind. You can make that?? I thought only professionals in factories made that stuff. At the time, I was buying a good organic yogurt.

It didn’t take long for me to begin searching the internet on how to make my own yogurt. I started by using a crock pot, which worked okay. Then, the instant pot became a hot item on the market. I waited a long time and finally decided to give it a try, I mean it does have a yogurt button.

Honestly, the instant pot makes it so easy to make yogurt, I wouldn’t do it any other way now. Besides just being plain easy, it is able to maintain the same temperature for the whole cycle. Before, I would wrap my crock pot in a blanket to keep the temperature steady.

Tools for Instant Pot Raw Milk Yogurt

• Instant Pot
• 2 quarts of Raw Milk
• Yogurt Culture (I get mine here)
• Whisk
• Candy thermometer

What kind of yogurt culture should I use?

This is a good question. For the longest time, I bought quality organic yogurt at the store and used it as my yogurt culture. You can do this, and it certainly is the quickest way to get started making yogurt. Each time you make a new batch of yogurt, you use a couple of tablespoons from the previous batch. However, after a while, you will need to buy another container of yogurt at the store. It will not last batch after batch.

I eventually switched to a yogurt culture from Cultures for Health. They have two different varieties of cultures, regular and Greek. This yogurt culture, once activated, will last over and over again. I have been so pleased with this starter culture and this company. It creates a thick, creamy yogurt every single time I make it! My advice after trying both, is to just go ahead and invest in a yogurt culture.

How to make Instant Pot Raw Milk Yogurt

Start by pouring 2 quarts of raw milk into the instant pot. Make sure the stainless steel pot is inside of it first. Why? Because, one time, I almost poured 2 quarts of raw milk into my Instant Pot without the pot. Clearly, I wasn’t paying attention. So, beware!

Next, go to the yogurt setting. Select HIGH and press start. This will begin the process of heating the milk to 181 degrees. I know what you’re thinking. What is the point of using raw milk if you are just going to heat it up?

Well, a few things, but mainly, I know exactly where this milk comes from. I know the farmer and how he takes care of his cows; how they are bred, what they eat, etc. We have also found this milk to be easier on our stomachs.

Even though you’re heating up the milk, there is still a lot of goodness in the final product that will benefit your gut. It is also more difficult to get a good consistency without heating up the milk to 181 degrees.

Once the milk is at the desired temperature, your instant pot should either beep or say boil on the display. At this point, take the pot out and set it somewhere to cool. It needs to cool to 110 degrees.

Once it has cooled, place it back in the instant pot.

Now, you are going to add your yogurt starter culture or your yogurt from a previous batch. If you are using the yogurt starter culture for the first time, follow the directions on the packet. If you are using yogurt from a previous batch, whisk in 4 T of yogurt per 2 quarts of milk. Whisk it all together and place the lid back on the instant pot.

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Set the instant pot to a custom setting of 110 degrees. Then you can set your time, I typically set mine for 8 hours. If you like a tangy yogurt, try 9 plus hours. When the cycle is finished the instant pot will beep.

From here, take out the pot, place a plate over the top, and put it in the fridge for at least 8 hours. This will help solidify the yogurt.

Once it has set, take the yogurt out. At this point you have two options. You can serve it up as is, or you can strain it to create a thicker yogurt. My family likes the consistency of a thicker yogurt so I strain mine for a couple of hours on the counter. Then, add your favorite toppings!

In the summer we pile it high with fresh berries. In the winter we pull out one my preserves, like my Easy Fig Preserves to go on top!

Straining the yogurt

You can use a cheese cloth, a scrap piece of cotton, or a flour sack. I use an unbleached flour sack from Breadtopia. They work perfect and they are big enough for me to tie up for the straining.

Use a bowl with a colander over top.

Next, lay the cloth over the colander.

Pour the yogurt from the Instant Pot into the cloth. Now, take the opposite ends of the cloth and tie them together. I tie mine over a wooden utensil and let it rest on the colander.

After a few hours, spoon out the yogurt from the cloth into a jar. You should have a nice thick yogurt in the cloth, and quite a bit of whey at the bottom of the bowl. Store the whey in a jar as well, you can use this for other things! Store the yogurt in the fridge for a week. The whey will last much longer, I have used mine for up to a month. Also, make sure you save some yogurt for the next batch!

How to use leftover whey

Okay, so you have strained your yogurt and you are left with this cloudy liquid in the bottom. Should you just throw it out? NO!!!!

Did you know that whey is equally as good for you?

Whey is filled with minerals. It aids in digestion, will keep your muscles young, your joints movable and ligaments elastic. Yeah, it is really good stuff.

I know you’re saying, that is great Amanda, but how do we use it? Throw it in a smoothie, or use it in place of buttermilk in other recipes, like my Whey Biscuit Recipe . You can also use it to soak your dried beans because it helps neutralize the phytic acid.

We have taken a teaspoon of whey as needed to settle our stomachs.