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Raw milk yogurt topped with maple syrup and sliced strawberries in a bowl on a white and blue striped towel
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4.43 from 104 votes

Raw Milk Yogurt

Thick, creamy, and delicious, this raw milk yogurt recipe comes out perfect every time. 
Prep Time5 minutes
Cook Time5 minutes
Additional Time1 day
Total Time1 day 10 minutes
Course: Breakfast
Cuisine: American
Keyword: instant pot yogurt, raw milk yogurt, yogurt
Servings: 8 cups
Author: Lisa Bass

Ingredients

  • 1 gallon raw milk
  • 2 1/2 tablespoons gelatin
  • 1/8 teaspoon yogurt starter culture

Instructions

  • 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.

Notes

  • Raw milk yogurt should stay good in the refrigerator for 10-14 days. If it lasts that long. 
  • I strongly recommend using a starter culture for more consistent results.

Nutrition

Serving: 1cup | Calories: 279kcal | Carbohydrates: 21g | Protein: 17g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 54mg | Sodium: 177mg | Potassium: 681mg | Sugar: 22g | Vitamin A: 735IU | Calcium: 559mg | Iron: 0.02mg