Raw Milk Yogurt
Only 2 ingredients!
Prep Time: 5 min. Cook Time: 24 hours
Total Time: 24 hours
Makes: 10 cups (80 oz)
Macronutrients: 8g protein · 12g carb · 8g fat (1 cup)
About the recipe:
This is by far the EASIEST thing I have ever made from scratch.
I will never buy yogurt again!
All you need is an instant pot, some leftover store bought yogurt, and a 1/2 gallon of raw milk.
Yogurt is a really gut healthy way to consume raw milk with the added benefit of probiotics!
Homemade Honey Blueberry Jam
Sliced Apple, Ceylon Cinnamon, & Shredded Coconut
Crushed Pineapple & Shredded Coconut
Want a quick and easy way to eat raw milk yogurt?
Try my “Raw Milk Yogurt Bars”!
Raw Milk
Raw milk is unpasteurized milk, or milk in its pure form, straight from the animal.
Pasteurization is when the milk is heated at a high temp for long enough to kill bacteria and allow for a longer shelf life.
In 1973 the government required all milk sold across state lines needed to be pasteurized due to safety concerns of foodborne illnesses. To this day many states do not allow the sale of raw milk.
Although this may seem safer, pasteurization also kills good bacteria, enzymes, and nutrients that work symbiotically to allow our bodies to properly digest milk, as well as provide many health benefits.
Some health benefits that raw milk can provide are reducing environmental allergies, strengthening your immune system, improving digestive health, increasing bone density, and overall having a healthy gut.
It is a personal decision to drink raw milk. I choose to because I think the benefits far outweigh the risk of food poisoning. There are much riskier foods to get foodborne illnesses from and as long as you are buying from a trusted farmer, I wouldn’t worry.
Want to find raw milk in your area? Go to getrawmilk.com
Follow any of the links to view a list of all of the foods or kitchen items that I recommend. It will provide an Amazon link to purchase if you wish.
As an Amazon associate I earn from qualifying purchases.Equipment:
Mason jars for storing
Ingredients:
1/2 Cup plain yogurt (store bought)
I prefer A2 organic
1/2 gallon of raw milk (or organic whole milk)
Steps:
Add your yogurt and raw milk into your stainless steel instant pot bowl.
Whisk everything together so the yogurt, and milk are well blended.
Cover the instant pot, press the “yogurt” button, and allow to cook for 24 hours. This is 110°F.
Yogurt cultures between 8-24 hours. The longer the yogurt cultures, the thicker it will become and the more lactose will be broken down. I prefer a THICK yogurt!
When you are happy with the consistency (it will thicken a bit more once refrigerated), whisk the yogurt well and store in mason jars in the fridge.
I fill 2 large (32 oz.) mason jars for eating and save a 1/2 C of yogurt in a small mason jar for making your next batch!
Once you have this, you wont need to buy store yogurt anymore, simply take your 1/2 cup saved from last batch and make your next batch following the same instructions.
I make yogurt every 2 weeks and it stays fresh until then. If you will be storing it a lot longer, then store it in the freezer, although I have not tried this yet.
You can flavor this yogurt however you’d like once it’s made! I like to add fruit, shredded coconut, jams, maple syrup, honey, etc. WHEN IM READY TO EAT IT. This will allow for a longer fridge life.
You can also enjoy this yogurt in a savory way like you would sour cream!
Changes/Substitutions
You can culture this yogurt anywhere between 8-24 hours. The shortest time I have ever done is 20 hours and it wasn’t thick enough for my liking so now I always do 24.
You can add whatever flavors to this yogurt you want but AFTER you culture it (do not add flavorings in the instant pot).
See my snacks page for ideas!
You can easily double this recipe, just be prepared for a lot of yogurt.
You can use pasteurized milk, goats milk, or sheeps milk.
Want a quick and easy way to eat raw milk yogurt?
Try my “Raw Milk Yogurt Bars”!
Sadie creates naturally sweetened and savory dishes with an animal-based way of eating in mind.
Meal prep is her specialty.
She likes to make traditional recipes that are inclusive to everyones palate and lifestyle, while showcasing natural alternatives.
Learn more in “About me”
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