Description
This Raw Milk Yogurt recipe is a nutrient-rich, probiotic-packed treat made with just two ingredients. Whether you prefer creamy yogurt or thick Greek-style, this guide covers multiple methods—Instant Pot, dehydrator, proofing box, and oven—for perfect homemade yogurt every time.
Ingredients
1 gallon raw milk
1 cup full-fat plain yogurt (preferably organic)
Instructions
- Instant Pot Method
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Clean Instant Pot insert, lid, and sealing ring with hot soapy water.
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Pour raw milk into Instant Pot, whisk in yogurt until fully combined.
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Set to SOUS VIDE at 110°F for 24 hrs or press YOGURT twice and set timer for 24 hrs.
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After culturing, stir yogurt. Save 1 cup for next batch, refrigerate rest for 24 hrs to set.
- Dehydrator / Proofing Box / Oven Method
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Whisk 1 cup yogurt with 2 cups milk in a bowl.
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Divide into jars, top with remaining milk, screw lids, shake gently.
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Place jars in chosen equipment at 110°F for 8–24 hrs.
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Refrigerate for 24 hrs before serving.
- Greek Yogurt Variation
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Place fine mesh strainer over bowl, line with tea towel or cheesecloth.
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Pour yogurt into strainer, cover, and refrigerate several hours until thickened.
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Store thickened yogurt in a lidded container; save whey separately.
Notes
- For thicker yogurt, strain longer.
- Flavor with honey, vanilla, or fruit puree after culturing.
- Store in fridge up to 2 weeks.
- For non-dairy version, use raw coconut or almond milk.
- Prep Time: 15 minutes
- Cook Time: 8–24 hours
- Category: Breakfast
- Cuisine: American
