The Easiest RAW Milk Yogurt -InstantPot
Making yogurt has always been so time-consuming and intimidating I rarely ever made it.
Standing over the stove stirring forever & ever until the milk hit 180* and you had to keep it at that temp for 20-30 min, but also attempt to not let it scorch on the bottom…
Which brings me to another thing I could never wrap my brain around.
Why heat raw milk to pasteurization temperatures and kill all the good stuff??
But if you’ve ever tried to make “raw milk yogurt” you’ll know it’s more like drinkable yogurt than scoop-able.
There has to be a better way.
Scott got me an InstantPot for Christmas a couple years ago (well actually I was Christmas shopping with my mom and 2 of my sisters, took a picture of the InstantPot in my cart, sent it to Scott, and said, “Thanks for the Christmas present”).
I’ve learned after 25 years, he appreciates my not-so-subtle cues LOL!
But for peace-keeping purposes, we’ll say he got it for me.
I have used that piece of magic at LEAST weekly ever since, meat, burgers, ribs, brownies, yogurt…
Yogurt is unbelievably easy in this pot of gold.
Here’s a step-by-step on how to make raw milk yogurt in your InstantPot
You’ll need:
1 gallon Hoffman’s Little Acres Raw Milk
2 TBS beef gelatin
2 pks yogurt culture (from cheesemaking.com)
Thermometer
InstantPot
Pour the cold gallon of milk into your IP. Sprinkle the gelatin on top.
Let sit for a few seconds then whisk. Let gelatin sit and “bloom” for 2-5 more minutes. Whisk again.
Press “Saute” on IP. Heat to 90-100*.
Press “Cancel” before it reaches that temp because it will continue to rise.
Don’t worry about heating it to that temperature, cows’ normal body temp is around 101.5. So you are still keeping it in its “raw” state!
Sprinkle the packs of culture on top of the warm milk (pictured is what I use). Let it sit for 2 min. before whisking it in well.
Place the lid on (I remove the rubber gasket so any meat seasoning smells don’t get into my yogurt) and turn the knob to “vent”.
Press the yogurt button so it sets for 8 hours.
You can go 12 hrs if you like. The longer it incubates the tangier/tart it will be.
After time’s up, this is what it will look like. Not real solid yet because it needs to cool. I cover with plastic wrap, pressing it into the top of the yogurt or it will get kind of hard on top.
Refrigerate overnight.
The next day I “peel” off the top layer of cream. It can be a little ‘chewy’ if you mix it in. BUT, don’t waste it! It’s like cream cheese!! :)
Nice and thick creamy yogurt!
My favorite way to eat it is with slivered almonds, cinnamon, and drizzled with our raw honey! What’s your favorite way to eat yogurt?
Raw Milk Yogurt (instant pot)
Ingredients
- 1 gallon Hoffman’s Little Acres Raw Milk
- 2 TBS beef gelatin
- 2 pks yogurt culture (from cheesemaking.com) or 1/2 c organic yogurt
- *Thermometer
- *InstantPot
Instructions
- Pour the gallon of raw milk into instant pot and sprinkle with 2 TBS gelatin, let sit for 30 sec, then whisk.
- Let the gelatin “bloom” for 3-5 min. whisk again.
- Press “saute” and heat to 90-100*F whisking frequently (press cancel before it reaches 100).
- Sprinkle packs of culture on top of warm milk, and let sit for 2 min.
- Whisk thoroughly.
- Place lid on IP without gasket and the knob turned to “vent”.
- Press the “yogurt” button for 8-12 hour incubation.
- When done, remove pot from IP. Press cling wrap to the top of the yogurt. Refrigerate overnight.
- Next day, scoop off the harder cream layer and use it in another recipe as a replacement for cream cheese.
- VOILA, yogurt!
Now, what if you don’t have an InstantPot??
You just follow these steps on your stove-top. And incubate the yogurt in warm water.
But, you’ll have to keep an eye on the temp of the water-bath so it stays around 90-100*.
You can fill a cooler with the warm water and place your yogurt pan/jar in the water. Close the cooler and cover with a heavy blanket for 8-12 hours.
Have fun!!