Raw Milk Yogurt

Thick, creamy, and delicious, this raw milk yogurt recipe comes out perfect every time.

Course Breakfast

Cuisine American

Keyword instant pot yogurt, raw milk yogurt, yogurt

Prep Time 5

Cook Time 5

Additional Time 1

Total Time 1 10

Servings cups

Calories 279kcal

Author Lisa

Shake up the raw milk to disperse the cream.
Add about 2 cups of raw milk to the Instant Pot. Click the sauté function or double press the yogurt button.
Once the milk heats up, sprinkle 2.5 Tbs gelatin over it and whisk until dissolved.
When the gelatin has dissolved, turn the sauté function off and press the yogurt button.
Add the rest of the milk.
Sprinkle yogurt starter over and mix well. Put the lid on the Instant Pot and switch it to seal. Set yogurt function for at least 8-24 hours.
When the yogurt is done fermenting, stir the cream that has risen to the top (or skim it off). Refrigerate for a full 24 hours before enjoying.

Raw milk yogurt should stay good in the refrigerator for 10-14 days. If it lasts that long. Our kiddos gobble it up way sooner than 10-14 days.