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How to Make Raw Milk Yogurt in the Instant Pot

If you have hopped on the raw milk train, then you HAVE to try this super simple homemade yogurt in the instant pot. This instant pot yogurt is so creamy and delicious, and loaded with bioavailable vitamins and minerals. Enjoy this nutrient dense whole milk yogurt for breakfast, as a snack, or in any baking recipe that calls for yogurt or sour cream.

pinterest graphic for instant pot raw milk yogurt

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Raw milk has certainly been on the rise in popularity over the last couple of years. Which is amazing because there are so many health benefits in raw milk! The Raw Milk Institute says, “Numerous scientific studies have shown that raw milk is correlated with decreased rates of asthma, allergies, eczema, fever and respiratory infections. Raw milk also aids in recovery from antibiotic use, and provides many gut-healthy probiotics and enzymes.” Read more about the benefits of raw milk here.

is raw milk safe?

Raw milk is safe as long as you are careful about where you are getting it from. If your milk is coming from a small, clean, healthy farm then yes! The milk will be full of bioavailable (absorbable) vitamin A, D, and K, phosphorus, zinc, and omega-3 fatty acids. Not to mention many beneficial bacteria (great for gut health), enzymes and probiotics! If it is coming from a conventional dairy farm, then no. Traditional dairy farms are usually really large scale and the cows are forced to produce more milk than they would naturally. This leads to mastitis which leads to infection which leads to antibiotic use… never drink raw milk that was intended to be pasteurized.

can i use pasteurized milk for instant pot yogurt?

Short answer, yes. You can use pasteurized milk for this recipe but it will probably turn out a little more runny. 99.9% of the good bacteria is boiled off during pasteurization, which you need in order to culture. So it’s possible, but will certainly turn out different. If you choose to use a pasteurized gallon of milk, use a good quality milk like organic whole milk.

ingredients you will need –

tools you will need –

  • Instant Pot – I love that I don’t need a special yogurt maker for this recipe! My favorite way is in the instant pot. It’s so easy, it does everything for you!
  • Whisk
  • Mason Jars – I store my finished yogurt in half gallon mason jars in the fridge. But any glass container will work.

If this is your first batch of yogurt, you will need to buy plain yogurt for your yogurt starter culture. I recommend Stoneyfield plain whole milk organic yogurt. It has all of the active cultures that you need without any flavorings or additives that so many other store-bought yogurt brands have. If you have already made homemade yogurt, you can use 1/2 cup of yogurt from a previous batch. If you plan to make this recipe multiple times, make sure to reserve 1/2 cup of yogurt to use in the next batch!

After about using yogurt from a previous batch about 3 times, you will need to start with a new starter yogurt from the store.

You could also make your own yogurt with a small amount of yogurt culture like this one here.

I like to use a few tablespoons of grass fed beef gelatin to make a thick raw milk yogurt. You could definitely make it without. But without it, the yogurt has a runny consistency. This would still be great for yogurt drinks or mixing into smoothies! It’s totally preference. But I prefer thick yogurt. I use this Bovine Gelatin from Perfect Supplements (affiliate). Their products are super duper high quality and they’re just a great company.

how to make raw milk instant pot yogurt

  1. Start by mixing your raw milk to incorporate the cream. Pour about 1 quart of raw milk into the instant pot insert and press the saute button. This will start to heat milk.
  2. When the milk is warm (it doesn’t have to be hot, just not refrigerator-cold), sprinkle the beef gelatin with one hand while constantly whisking with your other hand. If you dump the gelatin in without whisking, it will quickly form clumps that are hard break down. Once the gelatin is mixed in and dissolved, hit “cancel” and leave it to bloom for a few minutes.
  3. Next, whisk in 1/2 cup of yogurt from a previous batch (or yogurt culture). This will have all of the live cultures that will culture that whole gallon of milk into yogurt. Once the milk and yogurt mixture is smooth, add the rest of the milk. Give it a quick stir and put the cover on the instant pot. It’s not cooking under pressure, so it won’t need to be sealed.
  4. Press the yogurt button and set the yogurt function to 24 hours. Using the yogurt setting is my favorite way to make yogurt because it keeps the instant pot at a consistent temperature. Yogurt needs to culture between 106 and 113 degrees F. The instant pot is able to hold that constant temperature for 24 hours, which will guarantee perfect yogurt every time.

When the yogurt is done, the cream will have risen to the top. You can either skim this off or mix it in. I usually just stir it back in. There is sometimes a watery layer on the top as well, I just stir this in too. If you want a thicker yogurt, you can skim this off. Another way to achieve a thicker greek yogurt is to strain it through a cheese cloth.

Refrigerate for a FULL 24 hours! The yogurt will continue to thicken in the fridge, so don’t skip this step. Store in the fridge for up to 14 days.

does the yogurt need to ferment for 24 hours?

If you have time, it’s best to ferment your yogurt for 24 hours. The extended cook time will provide the most nutrient dense version of this creamy yogurt possible. But if you need your yogurt sooner, you set the timer for as little as 8 hours. If you are new to yogurt making, you may want to start with 8 or 12 hours, and then increase the cook time each time you make it. The 24 hour yogurt does have a stronger sour flavor as it has had a longer ferment time. This may take a little getting used, especially for kids if they aren’t accustomed to fermented foods.

tips for enjoying your instant pot raw milk yogurt –

  • Our favorite way to eat this delicious yogurt is to pour a little drizzle of honey or maple syrup over the top and mix in some fresh fruit! We love to make parfaits and layer yogurt with berries and homemade granola. It’s so simple but feels so fancy!
  • Add it to overnight oats or breakfast smoothies.
  • This homemade yogurt is also a perfect substitute for sour cream in baking, on tacos or in chili! Honestly it is so versatile and the possibilities are endless!

try these other raw milk recipes!

print this recipe-

jar of raw milk yogurt with fresh berries

Raw Milk Instant Pot Yogurt

Prep Time: 10 minutes
Cook Time: 1 day
Total Time: 1 day 10 minutes

This instant pot yogurt is so creamy and delicious, and loaded with bioavailable vitamins and minerals. Enjoy this nutrient dense whole milk yogurt for breakfast, as a snack, or in any baking recipe that calls for yogurt or sour cream.

Ingredients

  • One gallon raw milk
  • 1/2 cup yogurt
  • 3 Tablespoons beef gelatin

Instructions

  1. Start by mixing the raw milk to incorporate the cream, or you can skim it off. Pour about 1 quart of raw milk into the instant pot and press the "saute" button.
  2. After the milk has warmed up a bit, sprinkle the beef gelatin with one hand while constantly whisking with your other hand. If you dump the gelatin in without whisking, it will quickly form clumps that are hard break down. Once the gelatin is mixed in and dissolved, hit "cancel" and leave it to bloom for a few minutes.
  3. Next, whisk in 1/2 cup of yogurt from a previous batch. Once the milk and yogurt mixture is smooth, add the rest of the milk. Give it a quick stir and put the cover on the instant pot. It's not cooking under pressure, so it won't need to be sealed.
  4. Press the yogurt button and set the yogurt function to 24 hours.
  5. When the yogurt is done, stir in the cream that rises to the top, or skim it off. Refrigerate for a full 24 hours before enjoying.

Notes

After the yogurt has chilled for 24 hours, swirl a little honey or maple syrup on top to sweeten it.

We love to eat Raw Milk Instant Pot Yogurt with fresh berries and homemade granola. So yummy!

Store yogurt in a glass jar or container in the fridge for up to 14 days.

save this recipe for later –

pinterest graphic for raw milk instant pot yogurt

8 Comments

  1. I’ve been wanting to make my own yogurt for a while now, but haven’t. This is a great post, easy to follow and to the point, and making yogurt in the Instant Pot sounds so easy I can’t wait to try making my own!

    1. Oh yes I totally understand. It took me a while to find a farmer near us too, and we’re in the heart of the dairy state! Hopefully you’ll be able to find what you’re looking for soon!

  2. We have been wanting to find raw milk locally, but have yet to find a reliable source. Our homestead is continuing to grow and hope to one day have access to fresh raw milk straight from our own farm. I have wondered what the process was for making raw milk yogurt at home. Thanks for sharing.

  3. I noticed ours looks a bit like cottage cheese but not as chunky or dry chunks. I used an immersion blender after letting it sit for 24 hours in the fridge and looks more like yogurt and of course tastes like yogurt. Great recipe!

  4. How and when can I flavor the yougurt?
    I would like to add maple flavoring or even just Vanilla… thoughts?

    1. Hi Kami! You can add vanilla or other flavoring/sweetener when you add the rest of the milk and the yogurt, before the 24 hours in the instant pot. Or, you could add it after the 24 hours in the instant pot before the 24 hours in the fridge. I’ve done both and it works out either way. Hope that helps!

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