Is it possible to make thick raw milk yogurt in the Instant Pot?
In other words… can you skip the pasteurizing step, retaining all the raw goodness of your milk, and still end up with thick yogurt?
Yes!
I’ll show you how in a moment. First, let me tell you the back story…
I Was So Disappointed!
When I first started making yogurt, I didn’t want to pasteurize my milk like all the recipes called for. Yet I also didn’t want to end up with runny yogurt — like everyone said would happen if I didn’t heat my milk first.
(The pasteurizing denatures the proteins which is essential for getting thick yogurt.)
I tested making yogurt with raw milk anyway (that I didn’t heat up). I guess I had to see for myself whether or not it could work.
Yep, runny. 🙁
And I was sooooo disappointed, even though I should have expected it. My family really wanted thick and creamy yogurt like you can get at the store!
However… it is possible to make thick raw milk yogurt. It takes adding a special ingredient (that is very good for you, by the way).
I’ve been doing it for years now. Like clockwork, every week. Thick, delicious, creamy yogurt.
Nowadays, my family couldn’t live without our homemade yogurt. They miss it so much if we’re out. It tastes and feels waaayyyyy better than store-bought — and it’s waaayyyy healthier and cheaper, too.
First, I showed you how to make that thick raw milk yogurt it in the dehydrator.
And now…
Ready To Make Raw Milk Yogurt In The Instant Pot?
I’m glad you’re here and I’m thrilled to be showing you how to make thick raw milk yogurt in your… Instant Pot!
You need less than 5 minutes to get it going, and then the Instant Pot does all the work! It’s really amazing and easy and it will change your life! It has mine.
Before You Begin…
A few notes before you begin…
1. It’s helpful to have an additional insert pot for your Instant Pot. This is because you’ll be transferring the yogurt into the refrigerator for an additional 24 hours to set up fully. If you don’t have another insert pot insert, you won’t be able to use the Instant Pot for that time.
2. It’s also helpful to have the glass or silicone lid accessory to keep the yogurt covered when it’s chilling for 24 hours in the refrigerator after culturing. You could use plastic wrap instead, but because the glass lid is so helpful with daily use of the Instant Pot, I recommend you have one anyway!
3. You might want a second Instant Pot! (I know you might be cringing, yet hear me out!)
The other day, a TCS member said she knew she needed a second Instant Pot the day she got her first. Ha, ha — and so true. 🙂 Because you’re tying up your Instant Pot for 24+ hours on this recipe, you’ll want to have another for all your other cooking. We just got a second Instant Pot (the 8 quart size), and both are in use several times each day. If you love cooking in the Instant Pot, you won’t regret having another one — especially when your yogurt is tying up your first one for 24+ hours! Edit: we now have a 3rd 8-quart Instant Pot that’s devoted to making yogurt… that’s almost all it does!
4. You could make your yogurt in jars instead of the insert pot as I’m doing here. However, I tend toward maximizing batch sizes so I like being able to make a gallon or more of yogurt right in the pot. If I used jars, I’d be making much less yogurt overall. That wins out over the convenience of jars. It’s up to you, though.
5. Yes, you can make this recipe with pasteurized milk as well. I tested it out a couple weeks ago and it not only works like a charm, but you get to skip the initial heating and cooling of milk… which saves a TON of time.
6. Adjust the culturing time and batch size to suit. For culturing times, culture as little as 8 hours or as much as 24. (You set your Instant Pot to the time you want… so easy.) For scaling amounts, you’ll see in the recipe below that I included the “formula” with each ingredient — so you can scale up or down depending on how many quarts you’re making.
And now, for the recipe for thick raw milk yogurt in the Instant Pot… Enjoy!
Raw Milk Yogurt {Instant Pot}
Is it possible to make thick raw milk yogurt in the Instant Pot? In other words... can you skip the pasteurizing step, retaining all the raw goodness of your milk, and still end up with thick yogurt? Absolutely! Makes 1 gallon (or more or less if you scale up or down).
Ingredients
- 1 6- or 8-quart Instant Pot with yogurt function
- 1 gallon raw and/or whole milk can scale up to 5 quarts for 6-quart Instant Pot, or up to 7 quarts if using the 8-quart Instant Pot
- 2 1/2 tablespoons sustainably-sourced gelatin (certified glyphosate-free) the formula is 1 to 3 teaspoons per quart of yogurt you're making; scale up or down accordingly
- 1/64th teaspoon LyoPro Y+ yogurt culture if using this culture, you'll need 1/64th teaspoon per quart, ie 1/64th teaspoon x 4 for 4 quarts - measure using mini-measuring spoons; scale up or down accordingly
Instructions
-
Put a few cups of raw milk in the Instant Pot insert pot.
-
Then sprinkle with gelatin.
-
Whisk together milk and gelatin.
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Press the "Yogurt" button.
-
Next, press "Adjust" once so the display reads "Boil".
-
While stirring constantly, let the milk heat just enough to melt the gelatin. You can tell it's ready when there are no more flakes of gelatin visible in the milk (bring up a spoonful to check visually).
-
Press the "Cancel" button.
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Add the rest of the milk to the pot.
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Then sprinkle/add the yogurt culture. (Using these mini-measuring spoons really helps! Drop equals 1/64th teaspoon.)
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Stir well.
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Put the lid on the Instant Pot and turn the venting knob to the sealing position.
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Press the "Yogurt" button. Use "Adjust" if necessary, to put it on the "Normal" setting.
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Next, using the -/+ buttons, adjust time. (6 to 8 hours minimum; up to 24 hours for GAPS or THM.) It will soon turn on.
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Put the Instant Pot in a corner of the kitchen to culture undisturbed for the duration of the time; the display will count up to show you how long it's been. (You can open it up and check periodically, if you'd like.)
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When done, put a glass or silicone lid on the insert pot and transfer to the refrigerator for 24 hours to set up fully. IMPORTANT!
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Skim the cream that rose to the top, if desired, for sour cream or making cultured butter. Divvy up the yogurt into smaller jars (optional) or serve from insert pot.
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Enjoy!
Recipe Notes
- This raw milk yogurt every time with my special ingredient!
Have you made yogurt in the Instant Pot? How did it turn out? Are you going to try this method?
This post was featured in 47 Trim Healthy Mama E Meals & Snacks With Traditional Foods and 100+ Amazing, Easy & Healthy Pressure Cooker Recipes (Instant Pot, too!).
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Does one have to obtain powdered starter for this rather than using an existing batch of yogurt?
Susan ~ You can use store-bought yogurt as a culture. 2 Tablespoons per quart. You can’t use raw milk yogurt, though, because it’s not a pure yogurt culture. It might work for a time or 2 but wouldn’t be reliable long term.
So you can never use raw milk yogurt then. If you’re always making with only raw milk, you always need a starter culture? I buy raw milk yogurt all the time and thought about using it to make my own (it’s just so expensive to buy) with my raw milk I buy. It sounds like that will only work once and then I need to rebuy a raw milk yogurt and do it again?
Hi Jessica,
You can preserve your own culture but you would have to pasteurize the milk in order to get a pure culture. You could do this for occasional batches. Or else use a purchased culture each time.
Millie
Traditional Cooking School
I’ve been making Bulgarian yogurt in a yogurt maker but just bought an Instant Pot. I pasteurize the raw milk. Would alternating making one batch in the yogurt maker, next batch sans pasteurization in the IP allow me to continue using the same starter?
Hi April,
Switching between the yogurt maker and the IP should not affect the continued use of your starter.
However, you need to save the starter before adding the gelatin.
~ Vicki, TCS Customer Success Team
Hi! Recommendation for store bought yogurt as culture?
Hi Savannah, any yogurt with live/active cultures will work.
~ Vicki, TCS Customer Success Team
What is a good rule of thumb ratio of beef gelatin in tsp to one gallon of raw milk? My last batch had to be tossed as it was like jello 🙁
Hi Jaime,
The recipe calls for 1 to 3 teaspoons of gelatin per quart of raw milk. You can scale up or down accordingly.
If you’re using the higher amount (3 teaspoons per quart) and your yogurt was too thick scale back on the amount of gelatin until you get the thickness you like.
~Vicki, TCS Customer Success Team
Hi. Can you use previously homemade yogurt instead of yogurt culture? I currently use a few tablespoons of my previous batch in the instant pot.
If it was raw milk yogurt, it isn’t a pure culture (the raw milk organisms are in there, too) and that means it may or may not work out in terms of culture/taste. You could still try it though!
Ho do you measure 1/32 of a teaspoon>
Julie — With these mini-measuring spoons. 🙂
http://amzn.to/2ersly3
Hi Wardee!
I bought the spoons you linked to, but they’re labeled “tad”, “dash”, etc. Which one corresponds to 1/32 teaspoon?
Thanks!
Rebecca ~ On my set, it’s “smidgen” 🙂
Drop = 1/64 teaspoon.
Smidgen = 1/32 teaspoon.
Pinch = 1/16 teaspoon.
Dash = 1/8 teaspoon.
Tad = 1/4 teaspoon.
These spoons say Tad, dash etc.. Not the actual measurement needed. So which one of these mini measuring spoons do you use? Also which one to use if you half batch?
Wardee!! I cannot wait to try this! I love the amazingly thick yogurt I get using the IP, but I hate that I’m killing off my (not inexpensive) raw milk to do so. Though I did check the temp of the milk right after the boil function was finished, and it only got to 170 degrees, which isn’t toooo bad. But I was just thinking there must be a way to make raw yogurt in the IP too. I’ll definitely be giving this a try this week! And I fully agree with needing a second Instant Pot! 😉
Kirsten ~ Yay! Enjoy it! It’s not only not heating the milk, but it’s waaaayyyyy less time-consuming. 🙂
I thought something was considered raw as long as it was heated to LESS than 180 degrees. So, if that’s true, if you heat your raw milk in this way, wouldn’t you get a good reuseable culture? Your post indicates otherwise?
—Julie
[email protected]
?Hi Julie,
?
?You’re just barely heating the raw milk to dissolve the gelatin. You are not pasteurizing the milk.
?
?The Yogurt function on the Instant Pot maintains the temperature around 110 and 115 degrees in order to culture the yogurt.
?
?Since you’re not pasteurizing the milk to start with there are other cultures in the raw milk thus the yogurt culture will not pure and reusable.
~ Vicki, TCS Customer Success Team
I am really glad you shared this today. I have my second batch in my insta-pot. My first bombed big time and turned into cheese. I ended up boiling it today and I am sad. Raw milk is good! But, I wanted to test it. I normally make in a pan and incubate in an ice chest. I will have to try your idea next.
Rachel ~ I hope it works out for you, too! 🙂
I have made it in the IP three times now and still can’t get it right. This time I did it with gelatin and it has so much whey it is ridiculous! The first two times I didn’t use gelatin, but the first time I had cheese curds, the second soup. Goodness.
I can’t comment on the first 2 times without gelatin, but on the 3rd with gelatin: If you had a lot of whey, that means it started separating. I get a bit of that because I want to do a 24-hour ferment (to reduce lactose) — you could ferment for less time and experience less separation.
Thanks for trying it — a yogurt you love can take some trial and error. There are different preferences for sourness and thickness/texture. I understand if you’re done, but if you want to try again I hope it will turn out better next time. 🙂
Hi, I have a pressure cooker xl without a yogurt function. Which function could I use?
Hi, Mama E,
You will need an Instant Pot with the yogurt function to do this recipe.
~Peggy, TCS Customer Success Team
I can’t STAND yogurt w gelatin in it as it’s ALWAYS noticeable…it never matches the texture or flavour of thick Greek yogurt so this one was a let-down for me! Oh well, 99% success w your recipes won’t have me complaining about only 1 that’s not for me! I’m not caught up on your posts lately so I may have missed your definition of what an instant pot is …are you talking about a crockpot ? or is this something American that were not familiar with in Canada … since crockpots are the opposite of instant I have a feeling I’m wrong and don’t know what you’re talking about !! Lol thanks for the clarification…
This is an Instant Pot! 😀
http://amzn.to/2enkuzu
hMh ~ Sorry you didn’t like it!
The Instant Pot is an electric multi-purpose appliance. It has a crockpot (slow cooker), rice cooker, saute function, keep warm, pressure cooker (high and/or low), and even yogurt maker, among other settings.
Here’s a link:
http://amzn.to/2enkuzu
And last week on #AskWardee I showed how to reheat foods in it (replacing the microwave):
http://TradCookSchool.com/aw047
Tomorrow on #AskWardee I will be comparing various models and sizes so that people can make the right purchase decision. Check it out if you’re able! http://askwardee.tv and look for episode #48.
Instant Pot is the brand name of an electric pressure cooker, but it has many other capabilities other than just pressure cooking. I use my Instant Pot to make rice, beans, stews, soups, pot roast, bone broth, porridge, and of course…yogurt. It also has a slow cook function. I love mine!
I want to try this, but wondered if I can use whole plain organic yogurt as the starter culture to inoculate my raw yogurt in the Instant Pot. Do I need to buy the starter you mentioned?
Natasha ~ You can use a store-bought yogurt as your culture. The raw milk yogurt itself doesn’t make a great culture because it’s not pure (there are raw milk organisms in there as well). See comments above for more info. Thanks for your question!
Do we need to use the starter culture for future batches or could we use some of the yogurt we just made as a starter for the next batch?
Oops. Just saw you answered this already in the comments. . .
I have these measuring spoons! But which one is the 1/32th? Mine say Drop, smidgen, pinch,dash and tad. 🙂
Karla ~ On my set, the 1/32nd teaspoon is “smidgen”. It’s the 2nd smallest one. If yours are the same as mine, they go from biggest to smallest: 1/4, 1/8, 1/16, 1/32, 1/64… 🙂 Thus, the 2nd smallest one.
Would you start at Step #8 if you have pasteurized milk? I have been using my Instant Pot all day catching up on some cooking I needed to do. I love it!
Kathleen ~ No, actually you still need to start at Step 1. The milk either needs to be freshly pasteurized OR melt in some gelatin. It will still save time to use gelatin over pasteurizing, though! I hope this helps. 🙂
Thank you! I am looking forward to trying it.
Ok, Im still confused. If I use pasteurized milk with gelatin, I still need to heat it first? Like the boil part? How is that faster?
Hélène ~ You only use the boil to melt the gelatin – not to fully boil the milk. You do everything the same as my recipe whether or not the milk is raw. 🙂
Oh ok, I just sprinkle and bloom my gelatin over the cold milk and whisk in. Nice and thick yogurt.
I just think that using regular culture will not work for this, am I right? You have to use the special ABY-2C one?
Hélène ~ You can use a regular culture. If you’re using pasteurized milk, your culture should be pretty pure to use from batch to batch. (It’s not so with raw milk.)
Please explain why you measure the culture at 1/32nd teaspoon x 4. Wouldn’t that add up to 1/8th of a teaspoon. Is there some unique way to add this culture to the milk?
Vikki ~ That’s a great question! I left it at 1/32nd teaspoon per quart x 4 so that everyone would know the formula. You can definitely combine all into 1/8th teaspoon, provided you are making 4 quarts of yogurt. Enjoy!
I’m confused. The recipe above that I’m reading says 1/64 tsp per quart. Here you are saying 1/32 tsp per quart. Can you please clarify? Thanks!
Hi, Chris.
The LyoPro culture is 1/64 tsp per quart. The ABY2C culture is 1/32nd per quart.
~Danielle, TCS Customer Success Team
I’m so happy to have found this recipe! I’ve done a few batches and it seems to only work if I get the 1 gallon of raw milk to 110 degrees before I add the culture. Does adding culture to cold milk kill it?
Hi, Elizabeth.
Cold milk will not kill the culture.
If you’re following the recipe as directed above your milk will be warm when you add the culture.
~Danielle, TCS Customer Success Team
Hi, I don’t have a yogurt setting on my cooker. Is the keep warm setting too hot? I could try it but thought you might already know/have tried, without me wasting ingredients. Thanks!
Barb ~ The yogurt temps are:
86-93.2 F – yogurt less
96.8-109.4 F – yogurt normal (this is the one we use)
160-180 F – yogurt more
And keep warm is:
145-172 F
So you can see that keep warm is much too hot. Sorry! 🙁
Thanks for the answer–I figured you’d know! I don’t know what “yogurt more” means–it’s temps are in range, but they do seem awful hot. I use 3 Salton individual cup yogurt makers or a cooler with very warm water. I do like my yogurt in cups because it seems once you dip into a larger container, it starts to weep and separate. I leave mine long enough that it’s almost a Greek type yogurt. It’s just me that eats it too, so for me the 15 jars last about 10 days unless I’m cooking with it. I think they might be more economical too as they only run for 8 hours and don’t have a lot of wattage.
Thanks again, Barb
Does the yogurt need to set up undisturbed for 24 hours or could I go ahead and put in the the jars for storage and then refrigerate? If it does need to set up undisturbed, could I put the milk in jars with the culture and then put the jars in the instant pot on the yogurt setting. I can get 2-3 quart jars in my instant pot. Then my instant pot would be free to use for other things. Thanks.
Rhonda ~ Yes, it does need to set undisturbed until it’s chilled thoroughly. This could be as soon as 12 hours but I usually wait 24.
For the quart jar option, definitely! See #4 under “Before You Begin…” in the post. You’re right; 3 quart jars will fit. I would put them on a towel to prevent breaking. You might also put some water in the bottom; I’m not sure whether or not that’s necessary.
Enjoy!
Thanks!
I used raw milk that was about 1 week old. It still smells and tastes fresh. I made 42 ounces as that is what fits into my yogurt maker jars (don’t have an Instant Pot) and used 2 Tbsp gelatin as I misread the measurement. I cultured for 12 hours and the milk separated. I refrigerated for 24 hours, and it all set up. I stirred it all together and it tastes fine but looks a little lumpy. Is the separation normal? Maybe due to the milk not being day 1 fresh? Or maybe using too much gelatin? Anyway, I’ll definitely try again as I love being able to keep the milk raw and get a thick yogurt.
Hi Patti,
The separation is normal. Yes, that is way too much gelatin for a little over a quart of milk. 🙂 It would explain the lumpiness.
Millie
Traditional Cooking School
Has anyone tried this with goat milk?
Molly ~ I know of someone who has. It worked just great. No cream separation at top, though. 🙂
With goats milk do I need to add more gelatin or change the recipe in any way?
Rebecca,
You may need a little more gelatin. Yogurt made from goat milk tends to be thinner than yogurt from cow milk. The breed of goat can also produce different results.
You’ll want to experiment to get the perfect thickness with your goat milk.
~ Millie, TCS Customer Success Team
Thanks so much for this recipe Wardee! I’ve definitely missed the thick texture of yogurt since switching to making raw milk yogurt. Just one more reason this Instant Pot is climbing to the top of my wish list! SO MANY USES!
Do you recommend another brand of grass-fed gelatin other than Great Lakes? We have GL and I find the taste to be a little overpowering in most recipes. I would love one that’s truly “flavorless” because I know how great it is for us!
Hi Kelsey,
Try Perfect Bovine Gelatin from Perfect Supplements. http://TradCookSchool.com/ps
Under “Perfect Products” go to “Perfect Bovine Gelatin”
🙂
Millie
Traditional Cooking School
Could this be done raw goat’s milk? I am sorry if someone else already asked this question. I would love to start making this for y family.
Hi Jennifer,
Yes, it can!
Millie
Traditional Cooking School
How does everyone flavor and/or sweeten their homemade yogurt?
Shari, in my family, some of us enjoy it plain–nice and tangy! To flavor/sweeten it, honey, maple syrup, and homemade preserves have been stirred in. In the summer, we like fresh fruit chunks in the yogurt. In the cooler weather, we enjoy homemade granola on top of the yogurt. Goodness, now I’m hungry! God bless.
Hello, how long will the ABY-2C yogurt culture last if I make yogurt 1 gallon at a time? Thank you!
Anxious to see answer. A gallon is a lot for one person to consume as yogurt in a week.
Anxious to see answer. A gallon is a lot for one person to consume as yogurt in a week.
Hi Marie,
Wardee has had 3 week old yogurt that has been fine and she thinks it would have lasted longer but they ate it by the 3 week mark. 🙂
Millie
Traditional Cooking School
We have a small raw milk dairy, guernsey cows, and make a lot of yogurt to sell. I have a customer that had yogurt for 3 months and it was still good. it lasts a very long time and the older it is the thicker it gets actually. it never lasts that long around here though. I only bring my whole milk to 115 degrees and use a cooler with the water a little hotter for the cooler to take up some of the heat. I use ABY-2C culture only and let it culture over night and then right into fridge to cool and set. (of course it is in individual containers for sale into the cooler) My yogurt is not going to be like what you get in the store because it is better. There is only the best raw milk and culture in it. no thickeners, preservatives, nothing. If you want it a little thicker strain it. Only my 2 cents and what we do on our farm.
Hi Wendy,
This one:
https://www.homesteadersupply.com/index.php?main_page=product_info&cPath=234_170&products_id=1615
Can do 120 gallons of yogurt. 🙂
(It’s the one Wardee buys and it lasts a longgggg time.)
Or, the smaller size:
https://www.homesteadersupply.com/index.php?main_page=product_info&cPath=234_170&products_id=1611
It does 8 gallons of yogurt.
Millie
Traditional Cooking School
Thank you for the links Millie! Very helpful.
Wendy, also: I store the culture in the freezer in between uses. I’ve had the larger size bottle keep more than a year (maybe 2?) that way. It would probably last longer but we go through it!
The large,120 gallon, link is no longer valid. Can this be found elsewhere. A google search is not turning up anything similar.
I am wondering about the gelatin as Im vegetarian. While I drink Milk, I try not to eat anything else such as gelatin which is from hooves. Is there a vegetarian option?
Hi Jennie,
There is agar agar. This requires boiling for a few minutes to activate it. We can’t comment on how to adapt this recipe, but it might be worth investigating. You could also just leave out the gelatin. Many people report their yogurt turns out great (though perhaps not as thick).
Millie
Traditional Cooking School
Instead of cooling the yogurt in the fridge for 24hrs. in the liner pot, is it possible to just transfer the yogurt into quart mason jars and then cool it in the fridge?
That way you won’t tie up the liner pot.
Hi Roseann,
You could try it. Wardee hasn’t done this.
Wardee did receive a private comment from someone saying she had stirred before chilling. After she chilled the yogurt, it did set up. So we think it *could* work to transfer to jars because that would be similar to stirring. Let us know if you do try it!
Millie
Traditional Cooking School
SUCCESS! I followed all the instructions for the 24 hour fermentation (except that I used 8 TBSP of store bought yogurt as my starter).
After the 24 hours in the Instant Pot, I used an immersion blender to blend the gelatin throughout, as it had basically congealed the bottom portion of the yogurt only. Then I transferred the yogurt to stainless steel bowls & refrigerated overnight.
I’m happy to report that the texture was smooth & even- no gelatinous clumping!
I do this routinely. Pouring into my individual jars and refrigerating. I use vanilla for flavoring.
Wendy, What amount of vanilla do you use? What stage to you add the vanilla? We love vanilla yogurt here. Many recipes call for vanilla flavored sweetener and that isn’t what Im looking for.
Hi, Sam,
I like to use 1 tsp of vanilla extract in my half-gallon size jar after it is done setting in the fridge for 24 hours. I don’t sweeten mine but you most certainly can with a natural sweetener. You also can play with the vanilla extract if you want more of a vanilla flavor.
~Peggy, TCS Customer Success Team
Can this be done with nut or coconut milk?? We are a lactose free house since my son has tummy problems. We both love yogurt and I would love to make it at home for him. Thanks!
Hi Melanie,
We haven’t done this but here is a link to a paleo site that share Coconut Yogurt in the IP: http://www.theprimaldesire.com/instant-pot-coconut-yogurt/
🙂
Millie
Traditional Cooking School
Yay! Thank you so much!!
Thanks for suggesting us Millie!
Wardee,
I am making yogurt in my new Instapot. The lights are on, setting is yogurt and normal. It’s been on for over 6 hours, the timer is running, but the pot isn’t warm to touch. Is this because yogurt is made at a low temp? I made rice and beans last night and it worked perfectly.
Hi Marie,
Yes, that’s correct. It shouldn’t be hot to the touch ~ it’s a low temp 🙂
Millie
Traditional Cooking School
Thank you, when the time was up the yogurt was set! Only thing is it was firm at first and then it got runny 🙁
We made this and the flavor was amazing, however, we ended up with a chunky texture which I thought could be remedied with an immersion blender. That created a soupy texture. Any thoughts?
Hi Robin,
The gelatin might not have been fully dissolved or you used too much of it. Next batch give it a very good stir and/or try a little less gelatin. The immersion blender does what happens when you make a smoothie — it’s get thinner and drinkable.
Millie
Traditional Cooking School Support
I was wondering about the immersion blender idea, so thanks for the warning! I might try just using a wire whisk, or even the egg-white whisk on my hand mixer. Both of those would be less aggressive, and might keep the molecules together.
How and when do I add flavoring (honey, fruit, vanilla etc.) to the yogurt?
Hi Sara,
You’ll flavor the yogurt after it is completely done and has set up. You can simply stir in your desired flavorings either to the jar or in each individual serving. 🙂
Millie
Traditional Cooking School Support
I’m curious when I would add flavorings such as vanilla or fruit? Would I do that prior to refrigerating for 24 hours or after that before I put into smaller (quart size) mason jars? Thanks!
Hi Erica,
You’ll flavor the yogurt after it is completely done and has set up. You can simply stir in your desired flavorings either into the jar or each individual serving. 🙂
Millie
Traditional Cooking School Support
At what temperature does the instant pot incubate the yogurt? How do you know what temperature it is if you just tap the yogurt button? (I don’t currently have an instant pot!)
Hi Michelle,
The yogurt temps are:
86-93.2 F – yogurt less
96.8-109.4 F – yogurt normal (this is the one we use)
160-180 F – yogurt more
And keep warm is:
145-172 F
Hope this helps!
Millie
Traditional Cooking School
Hi there! I just got my IP for Xmas (bc of your posts) and love it!!!
Thank you for this recipe.
How do I make this THM? Do I strain it and skim it? If so, do I strain in the fridge once it’s done? If I skim it, is it basically fat free? If I don’t skim it and incubate 24 hours, how low carb is it?
I’m eager but have never had success with my raw milk making great yogurt. I can’t wait to change that though!!!
Thank you!
Rana ~ Yay, how exciting!
You culture for 24 hours. Then after chilling, skim the cream away to make butter or use as sour cream in S meals. The resulting yogurt has very little lactose (due to the 24 hour culturing) and very little fat (due to skimming it).
The milk must be non-homogenized for this to work. Which your raw milk is.
That’s it. 🙂
How much store yogurt do I need for starter instead of powder?
Hi Desiree,
You’ll use 2 Tablespoon per quart. 🙂
Millie
Traditional Cooking School Support
When I make this, I wind up with a layer at the bottom of the pot of gelatinous yogurt (I presume from the gelatin settling to the bottom) even though I was careful to make sure that the gelatin seemed fully dissolved and there were no flakes.
Perhaps I used too much gelatin? Or would it help to check on and stir the yogurt occasionally throughout the culturing and chilling times?
Hi Sarah,
You could stir a few times in the first few hours. This means that the gelatin is not dissolved, though. We would give it more time to dissolve. 🙂
Millie
Traditional Cooking School Support
Ok, thank you so much! I’ll try again. 🙂
Quick Question: The recipe states use 1/32t of the culture x4. Wouldn’t that just be 1/8t? I just want to make sure I’m reading it right so I don’t totally bomb right out of the gates. (Before now the only natural food I ever made was salad).
Hi Lani,
Yes. 🙂 It would be 1/8 teaspoon.
Millie
Traditional Cooking School Support
I made this and it worked great! I would say mine turned out like regular yogurt, so next time I’ll use a little more gelatin.
For the scraped off cream – You said it could be used to make sour cream or cultured butter. Do I need to do anything additional to make it into those, or do I just use what I have as either?
Thank you so much!!!
Hi Janet,
You don’t need to add anything and you can mix the scraped off cream with sour cream to make your cultured butter. Here’s how: https://traditionalcookingschool.com/2010/07/07/cultured-butter/
Enjoy!
Millie
Traditional Cooking School Support
My first batch came out good but more like a jello texture than creamy. I also had what looked like a layer of fat under the sour cream, is that normal? And if it’s fat from the whole milk would I scrape it off and toss? Thanks so much!! So excited to perfect my recipe each time.
Hi Melissa,
You can reduce the amount of gelatin to make it less solid.
Was the layer under the sour cream whey? That’s normal. You can stir that back in for more protein.
Have fun!
Millie
Traditional Cooking School Support
Hi Millie,
I used 4 tablespoons of vital protein’s grass fed gelatin, so do you think 3 would be plenty or less than that? The layer was under the sour cream so now I know to stir that back in. (: Thanks so much for the response!
I just made this 1 gallon recipe. There was a slimy layer under the sour cream, and as we ate it could detect it throughout the recipe. Is this normal? I skimmed off what I could with the sour cream and then mixed the rest prior to eating. It got more slimy as we continued to eat it. The taste was fine but the slimy feeling was not a favorite for us. Less gelatin? Or anything else that can be done different?
Hi Camille,
Less gelatin would be a good first adjustment.
If you found this didn’t improve the texture, it may be the starter culture. Different cultures produce different results. I’ve found some my family really enjoys and others with a texture not as pleasing. This is especially true if you are using plain yogurt as your culture as opposed to a commercial culture.
Hope this helps!
~ Millie, TCS Customer Success Team
I’m trying this recipe and using some mason jars (I didn’t have a gallon of raw milk left, but wanted to try this recipe). Do I need to cover the mason jars while it is in the Yogurt setting? Also, do I need to fill up the pot with water, up to the sides of the mason jars for the boiling and yogurt settings? Or do you just leave the pot dry with the mason jars inside. Thanks! Sorry if someone already asked it and I missed the answer…
Hi Sandra,
Yes, cover the jars with lids to keep moisture out. Not a dry pot. You’ll want to use 1 to 1 1/2 cups of water. 🙂
Millie
TCS Customer Success Team
Would it be possible for someone to test these Instant Pot recipes with a regular pressure cooker? One that is not electric? I do not own an Instant Pot and I would like to know more specifics on time duration, pressure setting needed, and accessories used for each of these Instant Pot recipes, please.
Hi Beth Ann,
Thanks for your question! You won’t be able to make yogurt using a stove top pressure cooker. It’s not possible to keep the temperature low enough.
You would want to use a would want to use a dehydrator or cooler to keep the milk warm at 105 to 110 degrees F
Our raw milk yogurt PDF shares the details. You can request this here: https://traditionalcookingschool.com/lp/thick-raw-milk-yogurt-free/
The rest of our recipes on the blog contain information for using a stove-top pressure cooker in addition to an electric pressure cooker. So you should simply be able to go to a recipe and find the information you need. Be sure to comment on the recipe post if you have any questions. 🙂
Millie, TCS Customer Success Team
1) I don’t have access to raw milk.
If you use pasteurized milk, then you don’t have to heat the milk prior to starting this recipe? If using raw milk, you do heat it and then cool it and then proceed?
2) If using pasteurized milk, is it a must to use the gelatin? I know with raw milk you need in order to thicken it. If using pasteurized milk and adding gelatin, would that make it more the consistency of greek yogurt?
3) I know you can use store bought organic yogurt with active cultures or a powdered yogurt starter with this recipe. How do I know I am getting the active cultures that have the most benefit for me?
Thanks Wardee for all you do. I know I greatly appreciate what you do in helping me reach my traditional cooking/eating lol goals.
1) If you want to make yogurt with pasteurized milk, you can make it exactly like this recipe states with the gelatin and everything and not heating up the milk very much.
2) But if you don’t want to use gelatin, you would follow a traditional yogurt recipe where you heat the milk to a certain temperature and then cool and add the yogurt culture. http://www.thekitchn.com/how-to-make-yogurt-at-home-cooking-lessons-from-the-kitchn-125070
3) You can’t save a bit from a batch of raw milk yogurt to do the next batch. The naturally occuring bacteria in the raw milk will make things funky. But with pasteurized milk you have this option. Usually store bought yogurt lists the cultures used, just like the culture powder Wardee recommends lists the cultures included.
Hope this helps!
Hello! … may I ask, is the yogurt culture that you use (ABY-2C yogurt culture) make a nice ‘tangy’ yogurt? We really enjoy that taste in a yogurt … just curious what your impression is of the taste? … thank you!
Hi Heather,
Yes, it does have a nice tang – the culturing time has a lot to do with that too. A longer culture results in more tang. 🙂
~Millie, TCS Customer Success Team
Oh lovely! … that is super helpful to know. We’ll give-it-a-go then. Thanks a lot!
My yogurt came out too watery and looked like ricotta cheese. It taste good though. Should I have strained it?
Hi Donna,
Was it chilled completely and still watery? You shouldn’t need to strain it but you can if you need to for this batch.
~Millie, TCS Customer Success Team
Yes. I waited 24 hrs in the refrigerator before we tried it.
Hi, can you tell me what the difference in end results would be for letting the yogurt culture in the IP for 6-8 hours vs 24 hours? I’m not sure where to start in that range.
Hi Amanda,
The longer the yogurt cultures the tangier the yogurt ends up. If you like a less tangy yogurt culture for the minimum time. 🙂
~Millie, TCS Customer Success Team
Hi! I’m sorry if someone has already asked this. I blitzed through the comments..:
Is this yogurt still considered “raw”? I’m new to the raw world and the definitions. I have raw milk to make yogurt with, and I’m wondering if all yogurt made with raw milk is the “raw yogurt” I see around the internet, or if after being heated in the instant pot, if the raw milk is no longer raw…
Sorry if this doesn’t make sense…
Hi Erica,
To keep raw milk as a raw yogurt the temperatures need to be kept under 115 degrees. This recipe does that. Recipes you see that indicate to heat the milk to anything higher than 115 are no longer raw.
~Millie, TCS Customer Success Team
How does Raw Milk Yogurt fit into THM? Is it an S, E or FP?
Hi Lauren,
If you leave the cream on (mixing it in) it’s an S. If you skim off the cream (save to use later) it is an E or an FP. 🙂
~Millie, TCS Customer Success Team
Tried this last night with 1 gallon raw milk. Didn’t have the starter but used store bought organic greek yogurt, but only 2tbs – not enough from what I’m reading through comments?? I had an inch layer of cream on top, and a solid inch of gelatin, I’m assuming I used too much. The bottom layer looks somewhat like yogurt, but I don’t actually like yogurt so I can’t taste and tell. Have a wasted a gallon of raw milk?
Hi Angie,
2 TB is not enough for this amount of milk. You need about 4x that.
If it’s really thick on the bottom but not the top (after chilling completely) it means the gelatin wasn’t dissolved enough.
You can still likely use it. Blend in smoothies or dressings. 🙂
~Millie, TCS Customer Success Team
I followed the directions exactly… on step 11… turn the venting to sealing position and I did it and I don’t think it got enough steam to seal… is that correct? I’m brand new to the instant pot and this is my first use of it besides the water test and the steam value worked perfect.
No pressure is used with yogurt setting, lid just closes it off. You could also use a glass lid if you have one that fits so you can see inside.
My first batch came out wonderful! It was the best yogurt I’ve ever tasted! Thank you so very much.
Hi!! What a great recipe!! I am making this for the first time with raw goats milk. Is it normal for it to be still liquid after 10 hours in the instant pot? I scooped some out to put in the fridge and turned it back on for another 10 hours…is that a bad idea?
Hi Christy,
It’s often still quite thin until after it’s been in the refrigerator for 24 hours. With goat milk you may need to increase the amount of gelatin slightly. It tends to be runnier than cow milk.
~Millie, TCS Customer Success Team
I make 24 hr yogurt in my dehydrator following the recipe I found at Lovingourguts.com. I heat the milk to 180 then add the culture when it cools to 100. I don’t use gelatin. My yogurt is thick and creamy. Will This recipe work in the Instant Pot?
Hi Candy,
If you’re heating the milk to 180-degrees the end product would no longer be considered raw yogurt. Raw milk yogurt, which is kept under 115-degrees doesn’t thicken like it does when the milk is heated to 180-degrees. That’s why using gelatin is necessary to get a nice, thick end product.
The Yogurt function on the Instant Pot could be substituted for the dehydrator for making non-raw milk yogurt.
~Danielle, TCS Customer Success Team
how do you tell when to stop the culturing in the IP and put in fridge?
Hi Misyshu,
You should culture your yogurt for at least 6 to 8 hours but you can go as long as 24 hours. The longer you go the less lactose you’ll have in the final product. Past six hours it is really up to you how long you want to let it culture.
You’ll know you have yogurt when it smells yogurty and is thicker than milk. It will not be as thick as the final product because you will need to let it set up in the refrigerator for 24 hours. This allows it to thicken.
~Danielle, TCS Customer Success Team
Thank you, Danielle.
When I stopped it, the fat was on top, next layer was gelatin, then yogurt on the bottom. I’m wondering if at this point, you could blend it all together on low and then refrigerate it. I mixed it thoroughly and then at about 20 hours took it out and it tastes amazing!!! but it is lumpy. The gelatin I used is beef gelatin powder so I could not really tell when it melted. I used my clean hands to see if I felt any grit and I didn’t.
Any tips or suggestions? I am quite pleased even though lumpy.
Thank you!
Misshu,
So glad you’re enjoying the yogurt! 🙂
Yes, you can blend the yogurt. I blend mine together after it has set up in the refrigerator. I use my stick blender on low.
It sounds like the gelatin was not completely dissolved. I use beef gelatin powder as well. The best way to tell that it is dissolved is to stir the heating milk and gelatin constantly and check for signs of gelatin still visible in the milk. If you don’t see any then you know it’s dissolved.
~Danielle, TCS Customer Success Team
I’ve tried the yogurt twice now, and it’s great. You said at the end to use the cream that comes to the top of the yogurt as sour cream or to make cultured butter. Will it still make good butter with the gelatin added to it?
HI Jesse,
Yes it makes great butter. And that’s what Wardee does with hers. 🙂
Millie, TCS Customer Success Team
BTW, I recently discovered a handy “hack” for this raw recipe: You don’t have to dissolve the gelatin first! I waited until the milk was up to temp in my dehydrator and then sprinkled the gelatin over it and whisked it in really well. I came back a few hours later and whisked one more time, just to make sure it was totally incorporated with no lumps. Turned out PERFECTLY, with much less hassle.
Hi Moyne,
Thanks for the tip. The stirring/shaking step (after it’s warm and dissolved) is very important otherwise the yogurt will be thicker at the bottom than the top.
If your gelatin is incorporating well and not clumping that’s wonderful! 🙂
~Danielle, TCS Customer Success Team
Uh oh. I left my yogurt on the counter to cool a little before refrigerating for 24 hours, and went to bed without remembering to refrigerate itI It sat out all night! is it any good?
I do that on purpose every time and it’s never been a problem. My dehydrator timer automatically shuts off close to my bedtime usually, and I just leave it there until morning.
So far every recipe I try in the instant pot I mess up the first time. I’m trying to not waste my precious raw milk! Want to make sure I’m understanding. The 24 hour setting is for low heat. The 8 hour is for normal heat. If I want 24 hours for this recipe, I chose the 8 hour option and unjust it up to 24 hours? Really hoping for yogurt, not cheese. Thanks!
Hi Tai,
You’ll use the Yogurt setting on your Instant Pot.
When you are ready for the incubation (Step 12) press the Yogurt button.
Instead of going by the time it displays, you should instead look at the yogurt setting and put it to normal, then adjust the time between 8 and 24 hours.
~ Millie, TCS Customer Success Team
Have you tried using this recipe with a probiotic powder/supplement? I don’t want to buy a culture if I can use my probiotic powder to culture the raw milk. If it is possible how should I do this?
Hi Elaine,
You can make yogurt this way however it might not be cost-effective. It will take around 2 capsules per 1 cup of milk to make yogurt. So you’d need 32 to make a gallon of yogurt.
~Danielle, TCS Customer Success Team
Thanks! My son’s eczema flares when he eats dairy. We are doing the GAPS diet with dairy elimination. I am interested to make raw yogurt to see if he can tolerate it. (He has not had any raw dairy yet.) I wonder if this “culture” will taint the batch because cultures starters are not dairy free. What is your opinion?
Hi Elaine,
This recipe uses dairy milk in it so it wouldn’t be dairy-free. We do have a dairy-free yogurt that is wonderful: https://traditionalcookingschool.com/2016/06/06/dairy-free-yogurt/
🙂
~ Millie, TCS Customer Success Team
Since Cultures for Health only sells a Villi Yogurt Culture in a pack along with three other heirloom varieties of yogurt, I really don’t want to purchase it. I don’t plan to use the others.
What yogurt culture does Wardee use since Cultures for Health has redone their product line? Thank in advance.
Hi Emily,
We doesn’t use a countertop yogurt culture much, so we don’t have a replacement.
Wardee makes kefir (which is our countertop “yogurt”) or yogurt in the Instant Pot.
~Danielle, TCS Customer Success Team
I have a Power Pressure Cooker that does not have a yogurt setting. Do you know if I would be able to make the yogurt in my cooker? If so, which setting would be the correct one?
Thank you in advance!
Hi Laura,
The yogurt setting on the Instant Pot is a very low temperature perfect for culturing the yogurt. Any other setting on an electric pressure cooker will be too high. Sorry!
We do have instructions for making this yogurt in a dehydrator or a cooler. Turns out great! You can request this recipe here: https://traditionalcookingschool.com/lp/thick-raw-milk-yogurt-free/
~ Millie, TCS Customer Success Team
Thank you! I am going to try the dehydrator recipe.
I live in Fla and you can’t buy raw milk here. Can you use any other type of milk to make yogurt?
Hi Sondra,
Raw milk can be purchased as pet food in Florida. Here’s a link where you can search for raw milk suppliers: https://www.realmilk.com/.
You can make yogurt with organic pasteurized/homogenized milk (not ultra-pasteurized) milk. You will not need to add gelatin. Raw milk yogurt does not thicken like pasteurized/homogenized milk which is why we need to add gelatin.
You can also make yogurt with coconut milk. Here’s how: https://traditionalcookingschool.com/food-preparation/recipes/homemade-coconut-milk-yogurt/
~Danielle, TCS Customer Success Team
What brand gelatin do you recommend? I currently have Axe Naturals Collagen Protein – is this suitable? If not, please advise.
Is it better to use newer raw milk or older raw milk?
Hi Cari,
Newer, so there are fewer naturally flourishing organisms to compete with the yogurt culture, and it will taste better. 🙂
~ Millie, TCS Customer Success Team
I get pasteurized NON homogenized whole milk. Is there anything different I should do?
Hi Lily,
You would not need to add gelatin. Unpasteurized, or raw milk yogurt, doesn’t thicken like it does when the milk is pasteurized. That’s why using gelatin is necessary to get a nice, thick end product.
~Danielle, TCS Customer Success Team
Danielle,
Lily stated she uses pasteurized but NON homogenized. In your reply, you stated UNpasteurized. Can you please clarify if there is anything she should different. I, too, would like to use pasteurized but NON homogenized milk.
Thank you!
Hi, Denise.
Homogenization does not impact thickening.
If the milk is homogenized and NON-pasteurized you will need gelatin. If the milk is homogenized AND pasteurized you will not need gelatin.
~Danielle, TCS Customer Success Team
Danielle,
I got confused but thank you for clarifying! I will NOT use gelatin 🙂
Do I have to make a whole gallon of yogurt? I would never be able to eat all that? Can I make just a quart?
Hi Jennifer,
Yes, you can make just a quart.
Measurements per quart are listed behind the gelatin and culture ingredients in the recipe above. 🙂
~Danielle TCS Customer Success Team
Is the sealing ring required when making yogurt? I have ordered a second one because the one I currently have has taken on the odor of all the soup and meat I cook. I’m making a batch of yogurt right now with the ring, but am wondering if I can get away without it in the future. Thanks!
Hi Morgan,
We have never made yogurt without using the ring.
I would worry that it wouldn’t be completely insulated against drafts and that the appliance would have to be “on” too much to keep it warm.
Just our speculation, we don’t really know.
You could ask Instant Pot customer service what they think.
~Danielle, TCS Customer Success Team
I made this recipe and followed the instructions. Had it in Yogurt function for 8 hours and then set in the fridge for 24 hours to set. It tastes good but is a little more sour then I would prefer and pretty runny. Is there a way to thicken it after the fact? Any tips for next time?
Hi Lily,
If your yogurt is runny and separated you can strain it through a cloth to drip out the whey.
Next time you could increase the gelatin slightly.
If it is too sour for you you can add in a sweetener of your choice (I like stevia or maple syrup). In your next batch culture it for less time to get a less sour taste.
~Danielle, TCS Customer Success Team
Hi Wardeh. Just completed and ate my first batch of instant pot yogurt. Tastes good. Definitely made me pucker, in a good way. I added TH M approved sweetener, raspberries, blueberries and slivered almonds. I loved the idea that it was helping to heal my gut. I will use it for soaking as well. Thank you for your invaluable expertise. I appreciate you sharing your knowledge and making me a healthier, more conscientious cook. Blessings
And i used raw milk.
How long will the yogurt last in the fridge?
Hi Mary,
This can keep for at least a week, and maybe even several weeks, in the fridge.
Hope this helps!
~Vicki, TCS Customer Success Team
I made a version of this in my crockpot decent results, but have ordered an Instant Pot. I’m curious about whey with this recipe. Does the gelatin allow whey separation? If so, is the whey usable for making ferments such as sauerkraut and beet kvass?
Hi Tammy,
This recipe doesn’t allow whey separation because it’s thickened by the gelatin. There may be some initially before chilling but don’t try straining then because the yogurt will go out with the whey.
Hope this helps!
~ Millie, TCS Customer Success Team
I am really happy with my first batch. I used store bought organic milk because I didn’t want to use the expensive raw milk for practice.
It tastes great. It wasn’t really tart even. I might use a little less gelatin in the next batch to make it a little creamier.
I can’t wait to try with real milk!
Wonderful, Denise!
So glad you were pleased with your practice. 🙂
~ Millie, TCS Customer Success Team
So I’m so excited about making raw milk yogurt, as I’m not a yogurt fan, and after trying my friends homemade yogurt it changed my mind. So I made 2 quarts, using the gelatin you suggested. 1 quart using 2 TB of purchased yogurt and another quart with a freeze dried “starter”. Results after 18 hours in instapot: purchased yogurt looks FABULOUS… 2nd QT. is 1/2 thick yogurt on top and 1/2 fluid on bottom. HERE IS MY QUESTION: What to do with this food? Is the top sourcream/greek yogurt??? is the bottom just whey to use to laco ferment? Or can you blend it back together??? THANK YOU for your encouragement!
Hi Shannon,
I am so happy you are making your own yogurt, it really does taste better than store bought! The separation you see is whey. I usually stir mine back into the yogurt but you for sure can use it for lacto-fermenting food and your yogurt on top will be more like greek yogurt. Here is a link to inspire you on what to make with your yogurt, enjoy 🙂
https://traditionalcookingschool.com/food-preparation/recipes/how-to-flavor-yogurt-at-home-10-flavor-ideas/
~Peggy, TCS Customer Success Team
I made the yogurt in the instant pot and was so excited but it never set up. The only variation i did was put it in quart jars after the 24 hrs in the pot and BEFORE putting it in the refrigerator. Is this where I went wrong??? Can I salvage it? Thanks in advance!
Hi Jamie,
I jar my Instant Pot yogurt before putting it in the refrigerator so I don’t think that was the issue.
It could have been that the gelatin was not fully dissolved or that you need to increase slightly the amount of gelatin you used.
If you have yogurt curds but they are just not super thick you can strain it through a cloth to drip out some of the whey. Otherwise, if it is too runny you can still use it in smoothies or frozen popsicle treats.
~Danielle, TCS Customer Success Team
I have made this yogurt about 6 times and it has always been good. I just opened my 7th batch and it is all liquid. I can only wonder if the starter is old. Does that happen? I have had it about 4 months. I noticed that it was a little clumpy, but since I had already put the gelatin in, I used it anyway. Insight?
Hi Denise,
Starter culture does have an expiration date. It is possible it could be old.
Also if the gelatin was not dissolved properly it may not set up as well.
~Danielle, TCS Customer Success Team
If I wanted to make Vanilla yogurt how much extract should I use?
Hi Jessica,
We have made vanilla but don’t measure the amount of extract we use.
I have seen 2 Tablespoons per gallon in other recipes.
~ Danielle TCS Customer Success Team
I just wanted to let y’all know that I found the starter (ABY-2C yogurt culture) at Homesteader’s Supply for a little cheaper than other retailers. They have the measuring spoons, too. (I’m in no way affiliated with them. Just like to pass on money-saving tips to others) Thanks for this yogurt recipe! My family loves it! Beth
The recipe says 1/32 t X 4 isn’t that the same as 1/8 t?
Hi Heidi,
Yes, you are correct it is 1/8 tsp. 🙂 We have it posted this way so someone can scale up by the quart.
~Peggy, TCS Customer Success Team
Are these the same cultures that you recommend?
https://www.glengarrycheesemaking.on.ca/starters-and-cultures/lactic-starters/lactic-starters-from-danisco/aby2c-yogurt-culture.html
https://www.glengarrycheesemaking.on.ca/starters-and-cultures/lactic-starters/lactic-starters-from-danisco/aby2c-yogurt-culture-en.html
Yes, Val. Those are the same cultures. 🙂
Sonya,
TCS Customer Success Team
Hi, can you freeze this raw milk yogurt or will it kill the good bacteria, enzymes, etc? Will to taste good after being frozen?
Thanks!
Hi, Joan:
Yes, you can freeze raw milk yogurt. It won’t kill the good bacteria or enzymes — it will just slow them down. I can’t say whether the consistency or taste would be different after freezing. If you try it, please let us know!
Sonya,
TCS Customer Success Team
Hi, thank you for this great tutorial. My question is: how can I be sure the yogurt setting (Insta Pot) does not go above 115F, as to protect the natural cultures?
Hi Shannon,
The Instant Pot yogurt setting is pre-programmed so it can’t be changed. You could heat water (or milk) using the Yogurt setting and test the temperature every few yours to see if it is staying consistent.
~Danielle, TCS Customer Success Team
I know this is an older post, but I was hoping for some input. I love yogurt. But I had to stop dairy because every time I eat I get a slightly swollen double chin, night sweats, and snore. I tolerate all fermented foods so it’s just the dairy. But I feel so much fuller and refreshed with dairy, I miss it. I don’t wish to harm my body or my nursing baby but what do you think about a teaspoon of 24 hour yogurt a day until I work up to a cup (I would expect that to take months)? I was also thinking about adding ghee and undenatured whey (that removes the casein)? I am about to start a diet mixing Body Ecology and GAPS because it makes the most sense to my body. Would greatly appreciate input. Thanks!
Hi, Kristine:
You could certainly try what you’ve suggested, but if you are having issues with dairy, it would be best for you to talk to your doctor or a GAPS practitioner to find out what would be best for you at this time. It’s possible that after some time of being off dairy, you could reintroduce it after your body has healed.
Sonya Hemmings,
Customer Success Team
Hi Wardee!
I buy and drink raw milk from grass fed, A2 genetic Jersey cows, and make butter, cheese, and kefir from it.
I’m puzzled about something and was wondering if you could answer the following questions for me.
If I use the full yogurt setting on the Instant Pot that basically pasteurizes the milk prior to my inoculating it with culture, is it really a problem? I found a yogurt that I really love. It has quite a few more bacterial cultures in it than most yogurts have listed. It has a lovely, lovely taste and I would really like to get a true culture going of it to be able to use as my starter each time I make yogurt.
My thoughts are, since I’m already getting all the goodness of the milk from consuming it raw and using it in my kefir, cheese and butter, do I really need to still have the milk remain raw for the yogurt? Won’t the yogurt cultures also be beneficial on their own without the competing bacteria from the raw milk? Won’t the yogurt cultures themselves still make it very digestible and highly nutritious as well?
I’m thinking if I go ahead and heat my raw milk then I could always use the resulting yogurt I make as my starter over and over because the enzymes wouldn’t be competing with each other. Yet, it would still be just as nutritious wouldn’t it? After all, aren’t the yogurt cultures also turning the milk into something very beneficial for the body without the need for the milk to still be raw. It seems that way I’d be getting a true yogurt without competing bacteria from the milk, which could also be a good thing. Correct? Seems to make sense to me but please tell me if I’m missing something.
Thank you!
Cheri
Hi, Cheri. I think your reasoning is great. Go for it! <3
Hi Cheri,
In your comment, you mention a yogurt that you really love and has quite a few more bacterial cultures than most yogurts listed. Would you mind sharing this yogurt? Where would I find??
Thank you! 🙂
Hi Cheri,
In your comment, you mention a yogurt that you really love and has quite a few more bacterial cultures than most yogurts listed. Would you mind sharing this yogurt? Where would I find??
Thank you! ?
Will raw goat milk work ? I don’t have access to raw cow’s milk?
Hi Laura,
Wardee knows of someone who has. It worked just great. No cream separation at top, though. 🙂
~Vicki, TCS Customer Success Team
Hello
I was wondering if gelatin was necessary? What would happen if it was not added, and how do you scale this recipe down to half a gallon? I can’t consume that amount of yogurt.
Hi, Trisha,
Yes, gelatin is necessary. Without it, the yogurt will not set and will be a liquid.
To scale it down to a half-gallon, just cut the amount of all ingredients in half. 🙂 The times don’t change.
Please let us know if you have any further questions.
Sonya,
TCS Customer Success Team
Wardee –
The milk I bought from Costco is organic whole milk and says it is “Ultra Pasturized” on the carton. I read in the comment and answer section here you can’t use that for yogurt and wanted to make sure I read it correctly before I make a batch and it turns out bad. Do I need to go back to the store and get whole milk and then follow the rest of the recipe?
Thanks!
That’s correct, Kevin.
Ultra Pasteurized milk is not a fit option for making yogurt. I’m sorry.
~Danielle, TCS Customer Success Team
Thanks for the recipe! I tried it this week, and it worked but had a good bit of water (whey??) in it. Should I strain it out? Or adjust the amount of gelatin next time? I used:
–1/2 gallon of raw milk
–1-1/4 T Great Lakes gelatin
–4 T store-bought whole milk yogurt (as my starter culture)
I cultured it for 22 hours and chilled it for 24 hours.
Thanks again! If I can tweak my recipe a bit, I’m excited at the possibility of making super easy raw milk yogurt regularly.
Hi Bethany,
You could strain out this batch but for future batches I would slightly increase the gelatin until you get the consistency you like.
You may also want to try a different culture to see if you get a better consistency.
Hope this helps. ~ Vicki, TCS Customer Success Team
You might consider updating your link for the yogurt culture. The linked product on Amazon is crazy expensive & looks to be a very large quantity. I could be mistaken, however, I have begun purchasing it here, https://www.getculture.com/ABY-2C.html and have been happy with the product & price.
Love this recipe by the way. I have successfully made it dozens of times using local pasteurized non-homogenized milk (as that was all we had accesses to) & now make it with half that kind of milk & half raw milk. I use 2.5 Tbsp of gelatin & love it! Thanks for sharing & helping make our real food journey a delicious one.
Ooh, thank you for sharing this link!! The Amazon product was expensive and prevented me from trying the culture mentioned, but I am going to try it from the site you linked. Thanks! 🙂
Hi there,
We’ve updated the recipe with a less expensive culture: LyoPro Y+ Yogurt Culture https://amzn.to/2nZZiFx
~Danielle, TCS Customer Success Team
Of the links on this page for purchasing the culture, the glengarry link is about 20 times CHEAPER!
57 grams (60 gallons) for $8.95.
https://glengarrycheesemaking.us/collections/best-sellers/products/aby2c-yogurt-culture
Is that really the same stuff? It is way less expensive, which looks too good to be true? Maybe I’m misunderstanding something?
GetCulture small is 5.5G for $16.95
https://www.getculture.com/ABY-2C.html
HomeSteader (Amazon) is 1tsp (8 gallons) for $13.25
I am experimenting with raw milk yogurt and using gelatin to make it thicker. But, I also like to get whey from my yogurt for other fermenting projects. Are there other options for getting whey other than from yogurt? Thanks, I really enjoy what I’m learning from this site.
Do I have to use the same cultures and gelatin for this recipe? I am looking for a smaller quantity to see if my family likes it first. Would I use the same measurements if I use different brands?
Hi Theresa,
You can use any quality brand of gelatin and any quality brand of Thermophilic Yogurt Culture.
If you make a smaller batch, say half as much as this recpe than use half the amount of each ingredient, including culture and gelatin regardless of brand.
~Danielle, TCS Customer Success Team
Hi can I buy any starter culture or do I have to use the one you linked?
Hi, Allison:
You can use any quality thermophilic yogurt culture. The ones mentioned in the post are simply recommendations.
I hope that helps!
Sonya, TCS Customer Success Team
Hi! Thanks for all your recipes and shared ideas. I know you used to have your own cow so you may know the answer to this. After milking my cow, can I pour the milk directly into the instant pot and start the yogurt? Or is the cooling of the milk essential in some process or bacteria relationship?
Hi, Elizabeth,
What a blessing to have your own cow. 🙂
Wardee says yes you can! You will want to do the normal straining steps that everyone usually does. Make sure it’s Wardee’s recipe with the added gelatin or else it might not set up.
Wardee LOVED making kefir and other cultured dairy straight from the cow. They were perfectly warm and ready to start!
~Peggy, TCS Customer Success Team
I have started making Instant Pot yogurt with local milk and love it – thank you for the inspiration, Wardee! You mentioned that you can skim off the cream to make sour cream or butter. So would I make the yogurt, then skim the cream and leave it on the counter to culture? Or is it better to skim the cream before making yogurt and culture it that way? Which is preferable as far as probiotics go? Do they taste the same?
HI, Bethany,
I am happy to hear you love the yogurt recipe! For the cultured butter, you would make the yogurt, skim the cream off the yogurt and combine it with sweet cream and let it culture in the fridge for a week or so. Here are the instruction for making cultured butter: https://traditionalcookingschool.com/food-preparation/recipes/cultured-butter/
Here is her recipe for sour cream: https://traditionalcookingschool.com/food-preparation/recipes/free-video-easiest-sour-cream-ever/
Enjoy!
~Peggy, TCS Customer Success Team
I just put my first gallon of raw milk in my instant pot to make yogurt this afternoon. I’m excited to see the results. I have a question about straining. I’ve seen other ways of making yogurt which requires straining the whey for several hours to make Greek yogurt. I see this recipe doesn’t require this. Is that because of the Gelatin? Just making sure I’m doing all the steps correctly to get good results. Thanks.
My husband and two boys, especially my 15 year old, could NOT stop telling me how much they love this yogurt! SO many repeat comments from them! So sweet. I’m thankful I didn’t have to fiddle around with the ratios by creating my own recipe; your recipe turned out perfectly the first time, and now I make it weekly. NOW I need to buy my second IP! Thank you for such a beautiful recipe that nourishes us and makes us happy!
I used this recipe in the Instant Pot Ultra 8 quart. I did the jar method. I heated about one cup of milk in the pot on the sanitize, low, no pressure setting until the gelatin dissolved. I used two tsp per quart jar. I then transferred the milk/gelatin mixture between two quart sized jars that were already filled with milk. I added the two tablespoons of starter yogurt to each jar, then I put the jars on the rack in the Instant Pot and filled the pot with 4 cups of water. I let it ferment over night at Medium (Normal) setting. In the morning I moved it over to the fridge and let it set up for the 24 hours. It tastes just like yogurt! I did notice that one jar was a little runnier then the other. Probably because I doubled the gelatin in the cup of milk and didn’t distribute equal amounts between the two jars. Perhaps next time I will try to heat the milk and gelatin inside the jars so I get the perfect amount. I was also going to ask if you know the outcome of using this method on the Low (less) setting? Would it still work?
Hi, Aliesha,
We have heard from people that it doesn’t culture or set up properly if they use low.
~Peggy, TCS Customer Success Team
Thanks for this recipe! I’ve been playing around with it, finding the right mix of gelatin & timing for my family. I use my raw goat milk, and it’s working great!
You mentioned using the layer on top for sour cream. Is there anything special to do with it to make it sour cream?
Hi Karon,
Nope. It will naturally separate while it cultures.
~ Vicki, TCS Customer Success Team
Hey there! So, I’ve made this yogurt three times now. Each time using a different store bought yorgurt as my culture, instead of a powder option, so maybe that’s my issue, but it’s never turned out quite right. It always separates a bit while it sets(which is to be expected I’m sure), leaving a gelatinous layer of what I’m assuming is whey towards the bottom, which I mix in once it’s all set and then end up with lots of lumps. Is that normal or am I doing something wrong?
Our biggest struggle with the yorgurt though, is the fact that it smells more like sour milk than yogurt… it’s still absolutely edible, but it’s definitely not normal yorgurt. Is it not culturing correctly? It hasn’t given anyone tummy troubles, but it still makes me uneasy. I’m on the verge of just pasturizing my milk first next time to see if that helps. Or do I need to get my hands on a real yogurt starter culture? Thanks for your help!
Is the boiling step necessary if I’m using cold-soluble gelatin, or if I use none at all? (I realize it would be much runnier this way.)
Hi, Hillary.
Yes, I do think the raw milk organisms might be competing or then again… if you’re fermenting for 24 hours… being sour at that point is quite normal. The separating is normal, too.
You could try fermenting less to see if they like the taste better.
Also could also try pasteurizing.
Using the culture we recommend can help, too. It has GREAT flavor! 🙂
~Danielle, TCS Customer Success Team
Hi, Brittany.
We don’t boil, we only heat a small amount of milk at first to dissolve the gelatin in it. Otherwise it clumps.
I’m not familiar with cold-soluble gelatin, but if that means it dissolves without heat, then correct, heating the initial small amount of milk is not necessary.
~Danielle, TCS Customer Success Team
After it cooks in the IP in the yogurt setting for 6 – 8 hours…how long do I leave it on my counter for undisturbed?
Hi, Nannette,
The 6-8 hours in your Instant Pot is the minimum number of hours it is culturing not cooking undisturbed. Once that is done transfer it to the refrigerator undisturbed for 24 hours.
~Peggy, TCS Customer Success Team
Hello I was making raw yogurt first time in IP and left the knob in venting position? Would my yogurt be ok?
Hi, Vita,
Your yogurt should be ok. 🙂 Your instant pot would be a little cooler or it may run a little harder to keep it warm.
~Peggy, TCS Customer Success Team
OHHHHH MYYYY GOOOSHHHH! So YUM! I followed this recipe but started my gelatin and milk like the regular recipe. I whipped part of the milk and gelatin first, then heated to 110 in instapot on “boil” added the rest and brought that up to 110 for 5 min just so the whole batch was evenly heated. Hit “yogurt” for 12 hours. (I was scared because it looked like melted mozzarella) So I popped it in the fridge for 24 hours and… PERFECTION! My husband was quite impressed it was raw and so good. Like pudding. Thank you so much for this genius recipe! I can keep the goats for sure now! LOL
Quick question….can you adjust the yogurt setting temp or just the time? I like to ferment my yogurt at 86 to 90 degrees F. I’ve found this creates a nice thick, creamy Bulgarian yogurt for me. I also ferment my yogurt in 8 oz Ball canning jars. Can you use the canning jars inside the Instant Pot? Thank you!
Hi Karen,
Yes you can use canning jars in the Instant Pot for cooking (It is not advisable to actually can in it). When using jars, bowls or pots inside the Instant Pot it best to set them on a trivet and not directly on the bottom of the pot.
The Instant Pot Duo has a low yogurt setting that can go as low as 91F. Here is a more detailed link describing the different Instant Pots and their functions https://www.hippressurecooking.com/instant-pot-ultra-review/
~ Vicki, TCS Customer Success Team
If I were to add vanilla and sugar to this recipe, when would you suggest adding? I added it at the end after the 24 hrs in fridge and it was still runny. Any help would be appreciated.
Hi, Larissa.
I would suggest adding flavor and sweetener when serving. That way if you need plain, unsweetened yogurt for anything you have it. 🙂
Adding those would not impact the thickness of your yogurt unless you’re using a great deal of liquid sweetener.
If it was still runny after 24 hours in the fridge, then perhaps the gelatin wasn’t dissolved enough (thicker at the bottom than top) or the gelatin isn’t as potent as what we use and you may need to use more.
~Danielle, TCS Customer Success Team
Help! I made 2 quarts of raw milk yogurt in my IP according to directions. (My daughter makes this recipe all the time with pasteurized organic milk.) The raw milk I had was sold to me frozen and had thawed in the fridge when I used it. I did exactly what the directions instruct by starting with a few cups of milk and gelatin, heated while whisking to dissolve the gelatin, then I added the rest of the previously frozen raw milk. It was on the yogurt setting for 9 hours, then covered and put in the fridge for 24 hours. The top was like syrup-water with a bit of cream on top and the actual yogurt that was somewhat set was on the bottom. WHAT DID I DO WRONG? Is previously frozen raw milk the issue and if so is there any way to use previously frozen raw milk for a finished pot of all of set yogurt?
Hi Robin,
Using previously frozen milk can have these effects on yogurt. One of our affiliates has a post on just this subject: https://www.culturesforhealth.com/learn/general/how-to-use-previously-frozen-milk-for-culturing/?a_aid=56e447f050113
~ Vicki, TCS Customer Success Team
If I don’t mind a runnier yogurt, can I skip the gelatin and just add the culture? Would I still need to heat up my raw milk? Really want to keep it raw-
Hi, Sarah.
You can skip the gelatin but with raw milk, it may not set or it could be very runny.
I’ve forgotten the gelatin a time or two in the past and it has not set. It ended up being yogurt-flavored milk but was not at all thick.
~Danielle, TCS Customer Success Team
I made this and lots of whey. Went 24 hours for THM. Do I put in cheesecloth after refrigeration for 24 hours to drain it ? It tastes great. Thanks.
Hi, Julie,
I usually mix mine in. If you would like a thicker yogurt or would like to use the whey for a recipe you would put it in cheesecloth after you have refrigerated it to drain it. Great job! I’m happy you like it. 🙂
~Peggy, TCS Customer Success Team
When I tried my yogurt using the Yogurt button on my 8 qt Instant Pot, the temperature was over 200Degrees when I took it out!
WAY TOO HOT!
Shouldn’t it only culture at 115 degrees?
Hi, Sharon.
There may be temperature variations on the Yogurt settings depending on which model you have but on the Duo our ranges are:
Yogurt Less: 86-93.2 F
Yogurt Normal: 96.8-109.4 F – (this is the one we use)
Yogurt More: 160-180 F
If you’re using Normal and seeing temps that high I recommend you reach out to Instant Pot to verify your model’s ranges and be sure your appliance is working properly.
~Danielle, TCS Customer Success Team
Hi Wardee! Sally Oh here, formerly Saratica of abroadincostarica.com 🙂 I found you in 2010 and was so thrilled, I wrote about you here: https://abroadincostarica.com/2010/03/30/gnowfglins/
You were the first real food blogger I discovered and so grateful, thank you!
I made this recipe for the 2nd time, and tonight, when I got it out of the fridge, it’s rather slimy. Tastes GREAT (the 3yo grandgirl ate 2 bowls right away).
There was the thick layer of cream on top (which I love and just mix in) and right underneath that was a layer of gel like when chicken broth has been in the fridge. I mixed it all up and am straining it because we like it very thick.
But it’s got a gooey, slimy consistency that is just strange. Do you know what I did to cause that, or is that normal? I didn’t have yogurt starter so used 6 T of store bought yogurt (7 stars) for a gallon of raw milk. And Great Lakes gelatin.
Thank you again! Love that I got to use one of your recipes!!! I don’t use more because I don’t cook, lol. I make soup and broth and yogurt… and fry a steak now and then. At least it’s all real food, right?
PS. We just saw the documentary “FAT” on Amazon Prime. Have you seen that? Really good, I thought!
Also, it would not strain, no whey came out.
The slimy consistency means there was probably a culture already going in the yogurt that competed with the true yogurt culture. Was the milk on the older side, or fresh? Using milk that’s as fresh as possible makes the best yogurt (less competition with the yogurt culture). Also, the whey will not strain out of this yogurt because of using gelatin to thicken it. —Sonya, TCS Customer Success Team
Hi Sonya, thank you! The milk was 7 days old which is not bad, it had not turned. My milk is usually excellent until 10-14 days… so maybe a bit of fermenting was starting. The only yogurt culture was in the yogurt. I didn’t add any other yogurt. So maybe I added too much?
Yes Sally, too much much or too little culture can have undesirable results.
~ Vicki, TCS Customer Success Team
Hi,
Where I can find in your book “Fermenting foods” recipe on how to make a fermented yogurt?
Thanks
Hi, Eva,
You can find all her eBooks and eCourses here:
https://traditionalcookingschool.com/lp/books/
She also has “The Complete Idiot’s Guide to Fermenting Foods” which can be found on Amazon here: http://tradcookschool.com/fermentingbook
~ Peggy, TCS Customer Success Team
I am making 24 hour yogurt not with raw milk though because that is not in my budget and other reasons. I know you always say that if you do it on the low setting for 24 hours the beneficial bactria eat all the lactose and it is zero carbs. I am using a traditional store bought live active plain yogurt. I am doing keto so I really want to make sure I am getting an accurate number. how much starter yogurt to milk do I need to make sure there are enough bactria to reproduce to the correct numbers and eat all the sugars. I know some people find it makes a thicker yogurt if you start with more starter yogurt but even a lesser amount will make yogurt.
Hi Janice,
If you’re using store bought yogurt for your starter culture, you want to use at least 2 tablespoons of starter per quart of milk.
~ Vicki, TCS Customer Success Team
Thank you for this recipe!
I tried it and followed everything mentioned but my yogurt came out with more of a cottage cheese consistency. Does this mean the gelatin did not dissolve properly?
Thank you!
You’re welcome, Krystal! It sounds like it is possible that the gelatin was not distributed quite evenly throughout the yogurt mixture, which could have caused the inconsistency. I hope you’ll try it again! —Sonya, TCS Customer Success Team
Hi there good people, am I right in understanding that if I make the yoghurt with the gelatin I cannot drip it through cheese cloth to make Greek yoghurt? Please tell me as I love the Greek yoghurt to use in my thm recipes. Thanks
Hi, Janny,
Yes, that is correct, you cannot drip it through cheesecloth but it does thicken. If you want the capability of straining it I would not use gelatin and follow the instructions of your recipe that came with your culture.
~Peggy, TCS Customer Success Team
Thanks Peggy I think I will stick with the recipe I have then. Greetings
Could you give advice on how to make this recipe in jars in the instapot?
Hi, Natalie: To make the yogurt in jars, you’d still have to follow the beginning steps of the recipe to heat the milk and incorporate the gelatin before pouring it into your jars. But you could do that. When using jars inside the Instant Pot, be sure to set them on a trivet and not directly on the bottom of the pot. If you have the Instant Pot Duo, the low yogurt setting that can go as low as 91F. You might start at that setting for 6 to 8 hours and then check it to see if you need to culture it for longer. —Sonya, TCS Customer Success Team
Sorry if you’ve already answered this… what is happening at the 12-24 hour mark that makes this worth the extra time? I saw its a THM thing and I’m slightly familiar with that program.
Sorry if you’ve already answered this… what is happening at the 12-24 hour mark that makes this worth the extra time? I saw its a THM thing and I’m slightly familiar with that program.
Hello, I just received the yogurt culture in the mail. Do you recommend storing it in the refrigerator?
Thanks,
Leticia
Hi Letty, it is best to store your culture in the refrigerator or freezer.
~ Vicki, TCS Customer Success Team
Do you need the gelatin if milk is batch pasteurized (low temp pasteurization)? I usually buy Kalona milk as it’s hard for me to access raw milk.
Hi, Jayne: You can try the recipe without gelatin if your milk is freshly pasteurized. If you find that your yogurt is not thick enough, then you can use the gelatin. —Sonya, TCS Customer Success Team
Hi! I am using Wardee’s yogurt recipe for the Instant Pot. I just purchased my first Instant Pot and am trying to familiarize myself with it to use all of our raw goat’s milk. Some of the settings mentioned in the recipe are not on my IP. Do I set it to “Yogurt” and then “Ferment”? I don’t see an “Adjust” button anywhere. I would appreciate any tips in using this model. I see very few recipes for it and since I’ve never had another one, I’m not sure how to adjust. Thank you
Hi, Tonya: I’m happy to help! What model of Instant Pot do you have? I haven’t seen one with a “Ferment” button before! “Adjust” just means using the + and – buttons to change the amount of time. —Sonya, TCS Customer Success Team
How long will this yogurt last once made? My milk is 3 days old, is that ok?
Hi, Holly,
Your milk should be ok to use. Wardee has had 3 week old yogurt that has been fine and she thinks it would have lasted longer but they ate it by the 3 week mark. ?
~Peggy, TCS Customer Success Team
1/64th teaspoon LyoPro Y+ yogurt culture ….i tried to order…amazon says not available and don’t know when it will be…can you suggest another brand/supplier? thanks,Bob
Hi, Bob,
You can go directly to the Homesteader’s Supply website and it looks in stock there:
https://www.homesteadersupply.com/index.php?main_page=index&cPath=234_170
~Peggy, TCS Customer Success Team
Can yogurt w/live active culture be substituted for the LyoProY+?
If so, how much is recommended?
Hi, Donna,
Yes you can. 🙂 If you’re using store bought yogurt for your starter culture, you want to use at least 2 tablespoons of starter per quart of milk.
~ Peggy, TCS Customer Success Team
Hi there,
Am I able to make this with no gelatin, but probiotics instead? I react poorly to powdered gelatin. I’ve done it that way with coconut yogurt before but just wondering if it might work with my raw goats milk?
Thanks!
HI, Masha,
You can make yogurt this way however it might not be cost-effective. It will take around 2 capsules per 1 cup of milk to make yogurt. So you’d need 32 to make a gallon of yogurt.
~Peggy, TCS Customer Success Team
Hi, I’m dairy, gluten, corn and egg intolerant and would like to use this method to make soy yogurt. Does the LyoPro Y+ yogurt culture contain any of these? I’m almost positive that it would contain dairy, but thought it wouldn’t hurt to ask.
Thanks for all you do.
Hi, Marilyn,
Here is the ingredient list Homesteaders Supply currently has on their website:
ingredients: Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus. Lactobacillus acidpphilus, Bifidobacterium bifidum. Carrier: Dextrose (Note: cultures may contain the same ingredients except the amount of each one may be more or less than the other and thus it creates a different flavor)
You may like this post as well: https://traditionalcookingschool.com/food-preparation/recipes/homemade-coconut-milk-yogurt/?swcfpc=1
~Peggy, TCS Customer Success Team
I made yogurt for the first time with my Insta pot and this is what I did and it turned out great (i’ve been making it for years on the stove top and then using a dehydrator to keep it at a constant temperature).
I put my two or so cups of milk in my Insta pot added my gelatin and stirred it until it heated (boil setting) and the gelatin was completely dissolved, then I added my sweetener (which in my case is 3/4 a cup of honey to a gallon of milk and a quarter cup of vanilla) and then I turned off the Insta pot and added the remaining milk and then set it to the yogurt setting and stirred in 2 small containers of store-bought yogurt. I left it sit with the lid on for 10 hours and then took it out and set it on the counter top for two more hours and then stirred it up and poured it in my mason quart jars and put it in the fridge for 12 more hours and it turned out thick and some of the nicest yogurt I’ve ever made (i’m sure it’s the gelatin that makes this recipe work I’ve made it for years without gelatin using another method but it wouldn’t always turn out so thick that way.)
Hi, I made this a couple weeks ago and followed exactly, but it did not set. First, I took the cream off, which was great. Just under the cream however, was the gelatin separated from the yogurt or on top? (maybe it was gelatin whey?). I stirred all together. But my yogurt never got much thicker than what would be a yogurt smoothie. Do I just need to keep trying?
Also, I did drain off some whey, and later was going to use to lacto ferment some cucumbers, but after putting in fridge, the whey became gelatinized. So wondering if you can use the whey from this yogurt or not? thanks so much! I really want to do this!
Hi, Valerie.
This recipe doesn’t allow whey separation because it’s thickened by the gelatin. It will get thicken.
When you add the gelatin be sure you are heating a portion of the milk and stirring until all the gelatin is dissolved. Skipping or rushing this step can lead to thick whey and thiner yogurt because the gelatin separates to the whey.
~Danielle, TCS Customer Success Team
I found a source for raw goat milk and tried this with some powdered yogurt starter I already had. And it worked! Yay! (I let it go for 24 hours. I skipped the gelatin because we don’t mind runny yogurt.) I kept out about a cup to add to my next batch the next week just to see if I could get two batches from one starter.
Try #2 had mixed results. I think I made cottage cheese! It smells a bit sour and separated into curds and whey. (When we lived in a developing country, we had to make cottage cheese with warmed reconstituted milk and vinegar if we wanted lasagna. This looks and smells a lot like that.) I’m Ok with cottage cheese, but my question is, since I let it go for 24 hours, is it safe, since I again used raw milk? I’ve separated the curds and whey and have them both in the fridge.
Thanks!
Hi, Chris.
Yes, it is fine. 🙂
The reason it did not set up the second time is that the starter wasn’t pure (it was from the previous batch).
~Danielle, TCS Customer Success Team
Do you think I could add a couple of tablespoons of King Arthur Special Dry Milk when stirring in the gelatin. I’ve read several people say they use it to make their homemade yogurt creamier but I don’t think they are using raw milk and the Instant Pot. Would love your thoughts on whether you think this would be okay to try.
Hi, Beth.
You can certainly try it. We’ve never done this so we can’t comment on how it would turn out.
~Danielle, TCS Customer Success Team
Hi! I am looking forward to making this yogurt with milk from out dairy cow 🙂
Can I use crock-pot-6-quart-express-crock-pressure-cooker? It has a yogurt setting on it and I found a very good price for one in town.
I have an instant pot duo crisp + air fryer 8qt bit there is no yogurt setting 🙁
Hi Rachael, you can use any yogurt machine you have. This post even discusses ways to keep ferment warm without machines: https://traditionalcookingschool.com/q-a/how-to-keep-ferments-warm-aw144/
~ Vicki, TCS Customer Success Team
When the yogurt is done can I use a whisk or a stick blender to mix in the cream that has settled at the top or would that ruin the affects of the gelatin? Last batch was good but couldn’t get clumps of cream to mix in thoroughly after it set in the fridge for 24 hours. Also, I am using raw grass fed milk; how long should I expect it to stay fresh in the fridge for?
Thank you so much for your time. I love and appreciate this recipe. My 87 year old mother who has eaten yogurt for years said this is the best she has ever had. I have even gotten my husband to start eating it which is amazing because I have tried for years to get him to even try yogurt let alone eat it. (he had a bad initial experience so was totally turned off from trying it again)So, far he has eaten it 3 days in a row.
Hi, Laura.
Yes, you can whisk or stick-blend it. Because you’re using raw milk the cream will separate to the top. I will stick-blend each individual jar before we’re ready to eat it.
Depending on the freshness of the milk you used, we’ve had yogurt last 3 weeks and it was fine. I think it would have lasted longer but we ate it by the 3-week mark.
I’m so glad your mother and your husband like it! 🙂 Awesome!!
~Danielle, TCS Customer Success Team
I have my batch in the fridge right now but I’ve just read some comments and am realizing I only put in 1/64th of the yogurt culture for a whole gallon of milk. I read the instructions incorrectly and thought I only needed this amount for that whole gallon (it was a bit confusing). Is there anything I can do to salvage the yogurt? Could I let it sit longer or add more yogurt culture or is it a lost cause?
Hi, Linda.
You can try to reheat and reculture it with more culture but I don’t know if it will work for sure.
~Danielle, TCS Customer Success Team
I always make my raw milk yogurt in the instapot — so easy and delicious. I wanted to have less whey separate out, so just tried this recipe, adding gelatin. It tastes absolutely awful, especially the cream top. Is that just the way gelatin tastes in yogurt? I bought the type you recommended. The yogurt is edible (didn’t make us sick) but I’m not sure we’ll be able to choke it down.
Hi, Amy.
Most people do not notice a change in taste due to the gelatin but you may want to see if less (or switching brands) is better for you.
I use this weekly and we do not notice a change in taste unless too much is added which happens sometimes when my son helps me. 🙂
~Danielle, TCS Customer Success Team
Thanks Danielle 🙂 I might try a different brand of gelatin!
Can you use unsweetened coconut milk yogurt alternative for the inoculation? It has 8 different live active Cultures listed on the label.
Sorry if that already has been answered.
Shannon
Hi, Shannon,
Here is a post you might like: https://traditionalcookingschool.com/food-preparation/dairy-free-yogurt
~Peggy, TCS Customer Success Team
After I press the “Yogurt” button, it just goes to a counter. There is no “Adjust” or “Boil” button or display, so I’m not sure what to do.
Hi, Melinda,
Which Instant Pot do you own, your functions may not be the same as what Wardee used here but maybe we can help you with the model you own.
~Peggy, TCS Customer Success Team
Hi there, I know you said you can’t continually use a bit of raw milk yogurt as your starter (like a chain where you just keep using from the last for the next batch). However, have you ever made your own yogurt starter and then used that starter for multiple batches? I just learned how to make a yogurt starter from scratch, and it says the starter will last three weeks refrigerated.
Hi, Erin,
There are many different varieties of yogurt cultures out there and yes there is a culture you can buy as a starter culture. Wardee prefers the flavor and texture of the one she recommends above. 🙂
~Peggy, TCS Customer Success Team
What happened to the dehydrator version of this recipe?! The link above does not work. I lost my physical copy years ago and do it by memory, but am trying to share with a friend. Please help!
Hi, Moyne.
I’m sorry, that recipe has been retired and the PDF is no longer available.
~Danielle, TCS Customer Success Team
I made this a long while ago and really didn’t care for the “jello” effect of the yogurt. Even if it wasn’t all out jiggling jello, it scoops like it to a certain extent, has a glassy look, and has more like an angular clean break instead of a creamy dollop. A family member makes this all the time and loves it like that with gelatin. To each his own! Oh, also after it sets all that time without touching, it is really set so if you go to scoop it into clear jars to store, it is a disconnected broken up mass in the jar, not a flowing together creaminess. And then as it sits in fridge some liquid will sweep out easily so you have a ruffly jello blobs with whey liquid collecting around. It’s very wet tasting as opposed to creamy and dense. Gelatin stabilized yogurt cannot be left out of fridge at all, because it melts down. You won’t get all out soup but it will get quite collapsed and thin if you don’t eat it really quick. Lastly, you can’t blend it up or it loses its set-ness so don’t throw this in a smoothie or immersion blender it smooth. However I may have blended it with fruit and it had a fair amount of gelatin and after blending poured it back into jars and it reset into a yogurt mousse type texture.
I think I have gotten to the point where 1) raw milk is awesome for drinking but 2) raw milk can be challenging to ferment with because the bacteria can be so strong in it, for kefir sometimes it battle it out and win…maybe. it will take longer to ferment
Things don’t act the same using raw. For yogurt, it often just replaces the more delicate yogurt strains. I’m not a fan of culturing “Something” and not sure what. I mean you’re sitting something out at 105 degrees for 24 hours and your yogurt strain isn’t even winning….so what is winning? I’m also not a fan of single diversity ferments. Ie if I’m drinking raw milk, I want more strain diversity in my diet.if I consume other types of food. If I’m eating raw milk cheese, raw butter, raw milk yogurt, raw milk kefir, it’s technically all just raw milk bacteria served multiple ways. So using pasteurized milk as a blank canvass and adding custom strains to multiply in that space is fine to me. I’m getting a fermented dairy product with a known set of strains, the one I hoped to culture anyways. If you drank a glass of raw milk, and ate a bowl of reuteri yogurt (have to use pasteurized milk so reuteri isn’t overwhelmed by the raw milk bacteria), and had a salad dressing with kefir over the course of a day, you’ve consumed lots of diverse fermented dairy strains. I know we get hung up on raw milk, but I wouldn’t like to eat raw milk three different ways in the day – it’s kind of heavy on the same old same old.
Yogurt made in IP, pasteurized and it gets naturally thicker like that plus custom strains makes the most sense to me. Now some people might be trying to remove the lactose from their raw milk that they don’t even drink plain bc of the lactose content. In this case, this preparation would be helpful. Otherwise, pasteurize it without guilt
And if you want a crazy thick IP yogurt, make skyr in it using Icelandic Provisions yogurt as a starter. It is like sour cream right out of the pot. Pasteurize, cool, 1.5 tbsp skyr culture per quart of milk, whisk into milk, 104 degrees for 12-15 hours. You wanna see whey around the edges so the whole yogurt is acting like a cued loose in the pot liner. Blend with stick blender. Pour into cheesecloth and drain for 6-8 hours. Pack into clean sterilized jars. Keeps over a month. Can serve sweet or savory. Yum.