Here’s what you will need to make this Instant Pot raw milk yogurt: You can also do a half goat milk and half cow milk mix and then strain off the whey with cheesecloth to thicken it more. If you prefer thick and more solid yogurt, you should use cow milk. You also have the choice between using goat milk or cow milk in this recipe! Goat milk yogurt is naturally thinner than cow milk yogurt because goat milk has less lactose and different fat composition. I use Kalona Super Natural low temp pasteurized, non-homogenized milk in this recipe every week.
Raw milk works wonderfully, but you can also use pasteurized milk. I highly suggest using organic goat milk or cow milk sourced from the farmer’s market. You’ll have yogurt within just 12 – 24 hours of inoculating heated and then cooled milk with friendly bacteria! You don’t need to worry about the heat destroying the benefits of raw milk, all the great benefits will still be there, and the yogurt microbes add even more enzymes and bioactive vitamins and minerals to the milk as it turns into yogurt. So, your yogurt will taste better and last longer. Second, heating the milk ensures that only the yogurt cultures grow in your yogurt, and no other microbes. First, if you heat the milk then your yogurt will come out thicker. Even when using raw milk, you should always heat the milk to 181° F for 30 seconds or 145° F for 30 minutes before using it to make yogurt. The “substrate” (the milk) is heated and then inoculated with chosen microbes. Yogurt is what I call a “sterile” culturing process. Plain Whole Milk Yogurt Using Our Raw Milk Yogurt Instant Pot Recipe Here are the species of microbes that classify yogurt as “Greek”:Ĭlick here to buy my favorite Greek Yogurt starter cultures. This transforms the milk into a semi-solid mass with a drastic change in taste. Lactic acid builds up in the milk causing the coagulation of milk proteins. This produces a byproduct of lactic acid. When in animal-sourced milk, the bacteria can use up lactose present for energy. Specific types of yogurt, such as Greek and Belgian, are distinguished by the species of bacteria used to culture animal-sourced milk into yogurt. Most often, species of Lactobacillus, Bifidobacterium, and Streptococcus are the microbes found in various types of yogurt. Various probiotic bacteria play important roles in the production of yogurt. Enjoy the instant pot raw milk yogurt chilled with fruit and granola. This recipe works with goat milk, cow milk, raw milk, and pasteurized milk. Our raw milk yogurt instant pot recipe includes everything you need to know to make plain whole milk yogurt in an instant pot with a yogurt setting.
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