Is it possible to make thick raw milk yogurt in the Instant Pot?
In other words… can you skip the pasteurizing step, retaining all the raw goodness of your milk, and still end up with thick yogurt?
I’ll show you how in a moment. First, let me tell you the back story…
I Was So Disappointed!
When I first started making yogurt, I didn’t want to pasteurize my milk like all the recipes called for. Yet I also didn’t want to end up with runny yogurt — like everyone said would happen if I didn’t heat my milk first.
(The pasteurizing denatures the proteins which is essential for getting thick yogurt.)
I tested making yogurt with raw milk anyway (that I didn’t heat up). I guess I had to see for myself whether or not it could work.
Yep, runny. 🙁
And I was sooooo disappointed, even though I should have expected it. My family really wanted thick and creamy yogurt like you can get at the store!
However… it is possible to make thick raw milk yogurt. It takes adding a special ingredient (that is very good for you, by the way).
I’ve been doing it for years now. Like clockwork, every week. Thick, delicious, creamy yogurt.
Nowadays, my family couldn’t live without our homemade yogurt. They miss it so much if we’re out. It tastes and feels waaayyyyy better than store-bought — and it’s waaayyyy healthier and cheaper, too.
First, I showed you how to make that thick raw milk yogurt it in the dehydrator (get the free recipe here).
Ready To Make Raw Milk Yogurt In The Instant Pot?
I’m glad you’re here and I’m thrilled to be showing you how to make thick raw milk yogurt in your… Instant Pot!
You need less than 5 minutes to get it going, and then the Instant Pot does all the work! It’s really amazing and easy and it will change your life! It has mine.
Before You Begin…
A few notes before you begin…
1. It’s helpful to have an additional insert pot for your Instant Pot. This is because you’ll be transferring the yogurt into the refrigerator for an additional 24 hours to set up fully. If you don’t have another insert pot, you won’t be able to use the Instant Pot for that time.
2. It’s also helpful to have the glass or silicone lid accessory to keep the yogurt covered when it’s chilling for 24 hours in the refrigerator after culturing. You could use plastic wrap instead, but because the glass lid is so helpful with daily use of the Instant Pot, I recommend you have one anyway!
3. You might want a second Instant Pot! (I know you might be cringing, yet hear me out!)
The other day, a TCS member said she knew she needed a second Instant Pot the day she got her first. Ha, ha — and so true. 🙂 Because you’re tying up your Instant Pot for 24+ hours on this recipe, you’ll want to have another for all your other cooking. We just got a second Instant Pot (the 8 quart size), and both are in use several times each day. If you love cooking in the Instant Pot, you won’t regret having another one — especially when your yogurt is tying up your first one for 24+ hours! Edit: we now have a 3rd 8-quart Instant Pot that’s devoted to making yogurt… that’s almost all it does!
4. You could make your yogurt in jars instead of the insert pot as I’m doing here. However, I tend toward maximizing batch sizes so I like being able to make a gallon or more of yogurt right in the pot. If I used jars, I’d be making much less yogurt overall. That wins out over the convenience of jars. It’s up to you, though.
5. Yes, you can make this recipe with pasteurized milk as well. I tested it out a couple weeks ago and it not only works like a charm, but you get to skip the initial heating and cooling of milk… which saves a TON of time.
6. Adjust the culturing time and batch size to suit. For culturing times, culture as little as 8 hours or as much as 24. (You set your Instant Pot to the time you want… so easy.) For scaling amounts, you’ll see in the recipe below that I included the “formula” with each ingredient — so you can scale up or down depending on how many quarts you’re making.
And now, for the recipe for thick raw milk yogurt in the Instant Pot… Enjoy!
Makes 1 gallon (or more or less if you scale up or down).
- 6-quart or 8-quart Instant Pot with yogurt function
- 1 gallon raw milk (can scale up to 5 quarts, or up to 7 quarts if using the 8-quart Instant Pot)
- 2½ tablespoons gelatin (the formula is 1 to 3 teaspoons per quart of yogurt you're making; scale up or down accordingly)
- ABY-2C yogurt culture (if using this culture, you'll need 1/32nd teaspoon x 4 - measure using these mini-measuring spoons; scale up or down accordingly)
- Put a few cups of raw milk in the Instant Pot insert pot.
- Then sprinkle with gelatin.
- Whisk together milk and gelatin.
- Press the "Yogurt" button.
- Next, press "Adjust" once so the display reads "Boil".
- While stirring constantly, let the milk heat just enough to melt the gelatin. You can tell it's ready when there are no more flakes of gelatin visible in the milk (bring up a spoonful to check visually).
- Press the "Cancel" button.
- Add the rest of the milk to the pot.
- Then sprinkle/add the yogurt culture. (Using these mini-measuring spoons really helps!)
- Stir well.
- Put the lid on the Instant Pot and turn the venting knob to the sealing position.
- Press the "Yogurt" button. Use "Adjust" if necessary, to put it on the "Normal" setting.
- Next, using the -/+ buttons, adjust time. (6 to 8 hours minimum; up to 24 hours for GAPS or THM.) It will soon turn on.
- Put the Instant Pot in a corner of the kitchen to culture undisturbed for the duration of the time; the display will count up to show you how long it's been. (You can open it up and check periodically, if you'd like.)
- When done, put a glass or silicone lid on the insert pot and transfer to the refrigerator for 24 hours to set up fully. IMPORTANT!
- Skim the cream that rose to the top, if desired, for sour cream or making cultured butter. Divvy up the yogurt into smaller jars (optional) or serve from insert pot.
Have you made yogurt in the Instant Pot? How did it turn out? Are you going to try this method?
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