Raw Milk Yogurt

Prep Time: 5

Cook Time: 8

Servings: cups

Author: Amy

Clean the stainless steel insert of the Instant Pot, the lid, and the sealing ring with hot soapy water before starting.
Pour one gallon of milk into the liner along with 1 cup of full-fat plain yogurt. Use a whisk to disperse the yogurt and cream throughout the milk. Place the lid on the Instant Pot and press the SOUS VIDE button. Set the timer to 24 hours and the temperature to 110°F (43.3°C). (OR, press the YOGURT button twice and set the timer to 24 hours.)
When the time is up, remove the lid and give the yogurt a stir. Transfer 1 cup to a small jar to inoculate the next batch. Transfer the remaining yogurt to glass containers and place it in the fridge for 24 hours to set.

Whisk together one cup of yogurt and 2 cups of milk in a bowl. Split the mixture evenly into jars and top the jars with the remaining milk. Screw lids onto each of the jars and shake. Place the jars into the chosen equipment. Set the temperature to 110°F (43.3·C) and allow the milk to culture for a minimum of 8 hours up to 24 hours. Transfer the jars to the fridge for 24 hours for the yogurt to set.

Place a fine mesh strainer over a large bowl. Line the strainer with a clean, thin tea towel or several layers of cheesecloth. Pour a portion of the yogurt into the towel-lined strainer and cover it with a lid or a large plate. Transfer the bowl to the fridge for several hours or until the yogurt is at the desired thickness.
Scoop the yogurt into a small container with a lid and store it in the refrigerator. Transfer the whey located in the bottom of the bowl to a separate container with a lid and store it in the fridge.

Nutrition Facts

Raw Milk Yogurt

Amount Per Serving

Calories 151 Calories from Fat 72

% Daily Value*

Fat 8g12%

Carbohydrates 12g4%

Protein 8g16%

* Percent Daily Values are based on a 2000 calorie diet.