Instant Pot Raw Milk Yogurt Recipe Guide

A Simple Start

Making yogurt at home feels like a small miracle. You start with simple milk. Then you turn it into something thick and tangy.

My granddaughter loves watching the milk change. She calls it our “kitchen science.” It is a wonderful way to spend an afternoon together.

Why We Use Raw Milk

Raw milk is just milk straight from the cow. It has all its good cream. You must shake the gallon first.

This mixes the cream back in. That cream makes the yogurt so rich. I think it tastes like sunshine and grass.

Fun fact: The cream that rises to the top is where most of the vitamins are! Do you like your yogurt creamy or light?

The Magic of Gelatin

Gelatin is our secret for thick yogurt. It comes from animal bones. This might sound strange, but it works.

You sprinkle it over the warm milk. Then you whisk, whisk, whisk! I still laugh at the time I forgot to whisk. We had lumpy yogurt that day.

Getting the texture right matters. It makes the yogurt feel special in your mouth. A good breakfast starts with food you enjoy.

The Long Wait

After you mix everything, you put the lid on. Then you wait. The little cultures work their magic for many hours.

You can set it for 8 hours or even a whole day. The longer it sits, the more tangy it gets. Doesn’t that smell amazing when you open the pot?

This slow process matters. Good food cannot be rushed. What is the longest you have ever waited for a treat?

The Final Chill

After the cooking, you must be patient again. The yogurt needs a full day in the cold. This helps it set perfectly.

Then you stir in the creamy top layer. Or you can scoop it off if you like. I always stir it in for extra flavor.

What is your favorite thing to add to yogurt? I love fresh berries from my garden. Tell me about your favorite topping.

Ingredients:

Ingredient	Amount	Notes
Raw Milk	1 gallon
Gelatin	2 1/2 tablespoons
Yogurt Starter Culture	1/8 teaspoon

My Favorite Way to Make Yogurt

Making yogurt always reminds me of my own grandma. She didn’t have an Instant Pot, of course. She used a big ceramic bowl wrapped in a heavy towel. It sat near the wood stove all night long. I love how my modern pot does the same gentle work. It feels like a little bit of kitchen magic to me.

This recipe makes the creamiest yogurt you’ll ever taste. It’s thick and rich, just like the old-fashioned kind. My grandkids gobble it up with a drizzle of honey. Let’s get started on our own batch. I’ll walk you through it, step-by-step.

Step 1

First, give that gallon of raw milk a really good shake. You want all the lovely cream mixed in. Pour about two cups of it right into your Instant Pot. This little bit will warm up first. It makes the next step so much easier.

Step 2

Now, turn on the sauté function. You can also press the yogurt button twice. We just want to warm this milk a little. As it warms, sprinkle the gelatin over the top. Whisk it in until you can’t see any more little grains. (A hard-learned tip: Don’t let it boil! Just get it warm enough to melt the gelatin.)

Step 3

Cancel the sauté mode now. Press the yogurt button just once. This is where the fun begins. Pour in the rest of the milk from the gallon. It will cool everything down to just the right temperature. Doesn’t that fresh milk smell amazing?

Step 4

Sprinkle your yogurt starter culture over the milk. Stir it all together very well. You want that good bacteria to spread everywhere. I still laugh at the time I forgot to stir. I ended up with milk in one spot and yogurt in another! What’s your favorite yogurt flavor? Share below!

Step 5

Put the lid on your pot. Make sure the valve is set to sealing. Now, set the yogurt function. You can let it culture for 8 hours, or even a full 24. The longer it sits, the tangier it gets. Then just walk away and let the pot do its work.

Step 6

When the time is up, open the lid. You’ll see a beautiful, thick yogurt. There might be a layer of cream on top. You can stir that back in for extra richness. Or you can skim it off if you like.

Step 7

This is the hardest part, I think. You have to chill the yogurt in the fridge for a full day. This helps it set perfectly. Waiting 24 hours feels like forever. But it is so worth the wait.

Cook Time: 8-24 hours
Total Time: 9-25 hours
Yield: About 16 cups
Category: Breakfast, Snacks

Let’s Get Creative With Your Yogurt

Plain yogurt is wonderful, but sometimes you want a little change. I love playing with different flavors. It makes a simple snack feel special. Here are a few of my favorite twists to try.

Honey-Vanilla Swirl

After chilling, stir in some local honey and a splash of vanilla. It tastes like a sweet dream.

Berry Blast

Mash up some fresh raspberries or strawberries. Layer them with the yogurt in a pretty glass.

Maple Cinnamon

Mix in a spoonful of maple syrup and a dash of cinnamon. It reminds me of Saturday morning pancakes.

Which one would you try first? Comment below!

How I Love to Serve It

This yogurt is a star all on its own. But I think everything is better with friends. For a lovely breakfast, serve it with granola and fresh peach slices. The crunch and the cream are a perfect pair. You could also dollop it on top of a warm bowl of oatmeal.

For a special treat, try it with a drizzle of chocolate sauce and some sliced bananas. It feels so decadent. What to drink with it? A cold glass of apple cider is just right. For the grown-ups, a cup of hot chai tea with milk is a cozy choice. Which would you choose tonight?

Keeping Your Yogurt Happy and Fresh

Your homemade yogurt will last a week in the fridge. I always keep mine in a glass jar. It just feels right.

You can freeze yogurt for up to three months. It will be a bit thinner after thawing. I use frozen yogurt for smoothies.

My first batch was a big one. I shared jars with all my neighbors. This is why batch cooking matters. It lets you share food and kindness.

Have you ever tried storing it this way? Share below!

Easy Fixes for Common Yogurt Troubles

Is your yogurt too runny? Make sure you whisk the gelatin very well. I once rushed this step. My yogurt was like soup!

If it is not tangy enough, culture it longer next time. A longer culture time makes a richer flavor. This matters for a perfect taste.

Do you see separated whey on top? Just stir it back in. This is completely normal. Fixing small issues builds your cooking confidence.

Which of these problems have you run into before?

Your Yogurt Questions Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Enjoy it without worry.

Q: Can I make it ahead? A: Absolutely. It needs a full day to chill. Plan ahead.

Q: What if I do not have raw milk? A: You can use regular milk from the store. It works just fine.

Q: Can I make a smaller batch? A: Yes, just use half of all the ingredients. It is that simple.

Q: Any optional tips? A: Add honey or vanilla after chilling. Fun fact: The bacteria in yogurt are good for your tummy!

Which tip will you try first?

Until Next Time, From My Kitchen to Yours

I hope you love making this yogurt. It is a simple, happy kitchen task. I have shared this recipe for years.

I would be so pleased to see your creations. Please share your photos with our community. It makes my day.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Fiona Brooks.