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  1. This is great Jenn! I’ve been wanting to try yogurt in my Instant Pot. I have access to both raw cow and goat milk so thank you for this. I love experiments!

    1. Maybe you can help me. I just made yogurt as you suggested with fresh morning milk and after 24 incubating and then cooling overnight, I ended up with a thick layer like cream cheese on the top. What did I do wrong? Should I have skimmed my milk? That seems counterproductive. Thank you!

      1. That layer is likely just the cream. I am either going to delete or highly edit this post. You can see in another comment, I don’t really recommend making yogurt this way anymore. I have been reading some things from a cheesemaker and she claims that this is not really yogurt but something closer to clabber. Heating the milk to 180 and then cooling to 115 is really the best way to make yogurt. Otherwise, the raw milk bacteria is competing with the yogurt cultures and you don’t really get true yogurt. I definitely have more consistent results when I heat the milk first. I hated to “kill” the good raw milk bacteria but it seems to be the only way to get true yogurt. I hope that helps!

        1. More info please! : ) came here excited to make yogurt in my instant pot then saw your comment. How do you do it the other way?

          1. Hi there,
            In the Instant Pot I use the saute function to heat the milk to 180 degrees. Then I let it cool to 110-120 degrees. After it is cooled I add in some plain whole milk yogurt or yogurt starter depending on what I have. I make mine about a gallon at a time so I add about 1 cup of yogurt for starter. You need less of course if you are making less. My Instant Pot has the Yogurt function, if yours does not have that I’m not sure you can make it in there. You may need to search the internet for making yogurt in the IP without the yogurt function… anyway I usually let mine go for at least 12 hours sometimes 24 depending on how tart you like it. I hope that helps!

  2. Thanks for sharing your experiment. Marisa at Bunblebee Apothacary did a raw milk yogurt video a while back but she used a yogutherm. I was thinking I would try this in my instant pot but just havent had time. Thanks for doing the research!

  3. I am new to using raw milk. I have my first raw milk yogurt batch incubating now thanks to your method! I love making yogurt in the instant pot but since I’m new to handling raw milk I have a few questions. Approximately how long will this yogurt keep in the fridge? Would it strain successfully to create a greek style yogurt? I always strain the whey off when using pasturized milk and I assume there would be no reason you could not strain this as well. Thank you so much for the video by the way as that really helped to reassure me that this recipe should work.

  4. I’m so grateful for this easy-does-it recipe.

    I just made my raw milk yogurt last night following your guidelines. Wow! Thank you!

  5. I tried this last night, using Cultures for Health yogurt starter for 8 1/2 hours, it stayed in the instant pot for about another 2 hrs beforeI I put it into the fridge, then it was in tere for about 2 hours, and it’s just sour milk. Any ideas what might have happened?

    1. I replied to this in an email. I have recently had two batches not turn out well myself. The only difference has been the milk I used. Our cow is dry, so I have been buying milk. It is A2 milk. I am curious as to whether the protein that is easier for folks to digest does not make thick yogurt? I wish I had all of the answers!

  6. I used a half gallon raw milk and half cup organic whole milk yogurt. Put it in my instant pot on the yogurt setting. It just finished and was runny. Any ideas? Thank you!

  7. I grew up part of my youth drinking raw milk with no problem. My younger brother could go through a gallon or more a day. Our mother also made our own butter, we had a large cream separator to get the cream. I think she also made cottage cheese & ice cream sometimes. I hate store bought milk but don’t have a clue where to get raw milk here around Calgary Alberta. It’s really stupid the opinions people, the government, etc. think about products from the farm. You’re really tempting me now to get a Instant Pot. I have friends that have them & they love them. One of my problems also is counter space, I live in a very small apt. with almost no counter space. You’ve made me think. Will definitely keep your email with the information about making yogurt.

    1. Yes, it’s discouraging that the world is so upside down right now with there being rules against things that are harmless! I hope you can find a source! Thank you for taking the time to reach out, sounds like you had a lovely time growing up!

  8. I’m very new to using raw milk(like only a month in to having in it my life). Going down a fun rabbit hole 🤪. I was just curious can u add any flavoring like vanilla or maple syrup doing the process or should it be added at the end?

    1. You should add it at the end. Also, I am considering removing or heavily changing this post. I have been following a cheesemaker on Instagram and she says that making yogurt this way isn’t really making yogurt it’s something more like clabber. I have also been getting very inconsistent results making the yogurt this way. If you want true yogurt and if you want it to come out nice and thick consistently you really do have to heat the milk to 180 degrees first then let it cool to around 110-115 F and add your yogurt or your yogurt culture. Yes you are killing the good bacteria in the raw milk but you are allowing the good yogurt bacteria to grow if that makes sense. Apparently the two compete and that is why it comes out runny sometimes. I hope that helps!

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