How to Make Raw Milk Yogurt in the Instant Pot

This Instant Pot raw milk yogurt is creamy, slightly tangy, and packed with gut-loving goodness! Made from unpasteurized, nutrient-rich milk, it’s teeming with live probiotics and enzymes that nourish from the inside out.

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Raw milk yogurt has been on my “to make” list for awhile now. I love using my Instant Pot to make from scratch foods quick and easy, from everything from homemade applesauce to bone broth. It is one of the most versatile tools you can have in your kitchen, and saves me so much time.

Homemade yogurt is nothing to be intimidated by. By making it in the Instant Pot, it is a very hands-off process to creating something that is packed full of gut healthy benefits, and versatile for use in all kinds of recipes.

Let’s make it!

Quick Recipe Snapshot

TOTAL TIME: About 36 hours total (times can and will vary slightly). Remember good things come to those who wait 😉
YIELD: About 8 cups of wholesome, gut healthy yogurt!
STORAGE: Store in an airtight container in the fridge for up to two weeks.
BEST SERVED WITH: I enjoy it mixed into my favorite strawberry banana smoothie, or topped with homemade granola and berries.

How to Make Yogurt in the Instant Pot

1. Begin by adding the raw milk to the Instant Pot. Click the SAUTE button and allow the milk to heat to around 180 degrees. Use a food thermometer to accurately measure the temperature.
2. Once the milk has heated, turn the SAUTE button off and allow the milk to cool back down to 110-115 degrees.
3. Once cooled, sprinkle in one packet of yogurt starter culture, whisking it into the milk.
4. Place the lid on the Instant Pot. Press the YOGURT button and set the time for a minimum of 8 hours and up to 24 hours. Keep in mind that the longer the yogurt sits, the thicker and more sour it will become. I usually like to set mine for 8-12 hours.
5. Once the time is up, remove the lid and give the yogurt a stir. Transfer 1 cup to a small jar to save for the next batch. Add the remaining yogurt to glass containers and place it in the fridge for 24 hours to set before enjoying.
6. Raw milk yogurt will store well in the fridge for up to 14 days.

Variations + Recipe Ideas Using Homemade Yogurt

My favorite way to use raw milk yogurt is as an ingredient in my morning smoothies, like this chocolate cherry smoothie recipe! It gives the smoothies lots of creaminess and a huge gut healthy boost. If you were going to ask my kids, they would more than likely say they prefer these mixed berry frozen yogurt popsicles. It also works great topped with homemade maple pecan granola, and even sourdough granola. If I’m eating it plain, I usually like to pile on the fruit and then top it with a drizzle of honey or maple syrup, and sometimes even strawberry jam! Heaven. To make a vanilla flavored yogurt, scoop out a portion of yogurt and add a tsp of pure vanilla extract or vanilla bean paste. An easy and delicious flavor variation. The options really are endless.

How to Thicken Raw Milk Yogurt

The one downside to raw milk yogurt is that it tends to be on the runny side. This does not usually bother me since I primarily use it for smoothies, however, if you do prefer a thicker, Greek style yogurt, there is an easy way to thicken it.

• Strain the Whey: After the yogurt has cultured in the Instant Pot, thicken it further by placing a fine mesh strainer over a bowl, and then line it with a thin tea towel or cheesecloth. Place the yogurt into the towel-lined strainer and cover it. Place it in the fridge and let it sit for several hours or until the yogurt is at the desired thickness. Scoop the thickened yogurt out of the strainer and add to an airtight container to store in the fridge. You can discard the liquid (whey) or keep it in a separate container in the fridge for use in other recipes.

Recipe FAQs

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Instant Pot Raw Milk Yogurt

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• Author: Rachael
• Total Time: 36 hours 5 minutes
• Yield: 8 cups 1x

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Description

This Instant Pot raw milk yogurt is creamy, slightly tangy, and packed with gut-loving goodness! Made from unpasteurized, nutrient-rich milk, it’s teeming with live probiotics and enzymes that nourish from the inside out.

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Ingredients

Scale 1x2x3x

• 2 quarts 8 cups raw milk
• Yogurt starter culture (I use Cultures for Health)

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Instructions

1. Begin by adding the raw milk to the Instant Pot. Click the SAUTE button and allow the milk to heat to around 180 degrees. Use a food thermometer to accurately measure the temperature.
2. Once the milk has heated, turn the SAUTE button off and allow the milk to cool back down to 110-115 degrees.
3. Once cooled, sprinkle in one packet of yogurt starter culture, whisking it into the milk.
4. Place the lid on the Instant Pot. Press the YOGURT button and set the time for a minimum of 8 hours and up to 24 hours. Keep in mind that the longer the yogurt sits, the more sour it will become. I usually like to set mine for 8-12 hours.
5. Once the time is up, remove the lid and give the yogurt a stir. Transfer 1 cup to a small jar to save for the next batch. Add the remaining yogurt to glass containers and place it in the fridge for 24 hours to set before enjoying.
6. Raw milk yogurt will store well in the fridge for up to 14 days.

Notes

You can make homemade yogurt using a yogurt starter culture like the one listed above, or by using 1 cup of already made homemade yogurt. Store-bought yogurt will also work! I recommend trying to find a high-quality organic option that contains active live cultures. Also, make sure it is plain and not flavored or sweetened.

If you like to sweeten your yogurt, I recommend adding in any sweeteners and/or flavors after the yogurt has set up in the fridge for at least 8 hours, or after straining.

Raw milk yogurt is usually on the thinner side. If you prefer a thicker, Greek style yogurt, be sure to check out the options below for thickening.

If you are interested in sourcing local raw milk in your area, try looking at Raw Milk Finder.

How to Thicken: After the yogurt has cultured in the Instant Pot, thicken it further by placing a fine mesh strainer over a bowl, and then line it with a thin tea towel or cheesecloth. Place the yogurt into the towel-lined strainer and cover it. Place it in the fridge and let it sit for several hours or until the yogurt is at the desired thickness. Scoop the thickened yogurt out of the strainer and add to an airtight container to store in the fridge. You can discard the liquid (whey) or keep it in a separate container in the fridge for use in other recipes.

Storage: Raw milk yogurt will store well in an airtight container in the fridge for up to 14 days.

Variations: This yogurt works great topped with homemade maple pecan granola, and even sourdough granola. If I'm eating it plain, I usually like to pile on the fruit and then top it with a drizzle of honey or maple syrup, and sometimes even strawberry jam! To make a vanilla flavored yogurt, scoop out a portion of yogurt and add a tsp of pure vanilla extract or vanilla bean paste. The options really are endless!

• Prep Time: 5 minutes
• Cook Time: 12 hours

If you enjoyed this recipe for homemade raw milk yogurt, be sure to come back and leave a 5 star review! I love hearing how recipes turn out for you.

rachael