Instant Pot Raw Milk Yogurt
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
Directions:
Put a few cups of raw milk in the Instant Pot insert pot. Then sprinkle with gelatin. Whisk together milk and gelatin.
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.
Press the “Cancel” button. Add the rest of the milk to the pot. Then sprinkle/add the yogurt culture. Stir well.
Put the lid on the Instant Pot and turn the venting knob to the sealing position.
Press the “Yogurt” button. Use “Adjust” if necessary, to put it on the “Normal” setting.
Next, using the -/+ buttons, adjust time. (6 to 8 hours minimum; up to 24 hours for GAPS or THM.) It will soon turn on.
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.
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!
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.
