Breakfast in the morning is often an afterthought during the weekdays. You are scrambling to get the kids off to school and yourself ready for work.
After a few full-blown flops in my attempt to make yogurt I thought is it possible to make THICK + RAW milk yogurt in the Instant Pot? Most recipes call for heating it to the point of pasteurization, but I'd like to retain all the raw goodness of my milk...thank you.
The problem with making yogurt is that most of the recipes I come across require getting the milk up to a temperature that will basically pasteurize it in order for the cultures to work their magic.
I have found the ONE my heart desires and I want to share it with you. Hopefully, I'll save you a little time in the process.
In other words... can you skip the pasteurizing step, retaining all the raw goodness of your milk, and still end up with thick yogurt?
It IS possible to make thick raw milk yogurt with our little friend ..... Instant Pot
Yogurt is filled with beneficial probiotics and is a balanced source of protein, fats, carbohydrates, vitamins, and minerals.
Yogurt is considered a superfood.
When it’s sourced from grass-fed cows, then yogurt’s nutrition is maximized, giving you omega-3 fatty acids, whey protein, calcium, magnesium, potassium, vitamin D, vitamin K2, enzymes and probiotics.
You can't get the same amount of enzymes & probiotics from pasteurized milk because all of the good stuff has been killed off. You also won't get the bonus round of being able to make yummy sour cream because pasteurized milk is also homogenized meaning they take a lot of the milk fats out to even out the liquid particle size.
Prep Time: 5 minutes
Cook Time: 1 day
Total Time: 1 day 5 minutes
Makes 1 gallon (or more or less if you scale up or down).
Adapted from Wardee Harmon from Traditional Cooking School
1 6- or 8-quart Instant Pot with yogurt function
1 gallon Cottonwood Farm Raw 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 the formula is 1 to 3 teaspoons per quart of yogurt you're making; scale up or down accordingly
1/32nd teaspoon ABY-2C yogurt culture if using this culture, you'll need 1/32nd teaspoon x 4 - measure using mini-measuring spoons; scale up or down accordingly (I used THIS culture)
PRO Tip: Grab those clear BPA free restaurant type containers from Amazon. We have them in pint & quart size.
Then go into your painting supplies and get that blue painters tape for labels. It's super easy to get off before the wash and helpful to know when it went in the fridge or what variation you used.
How long will it keep? Your homemade yogurt is generally good for eating for up to 2 weeks when stored in the refrigerator.
While yogurt starter cultures can vary in taste and consistency, the one you select ultimately depends on your personal preferences. We've outlined the main characteristics of each yogurt starter below to help you decide which one will work best for you!
"Direct-set" or "single-use" cultures are added to a batch of milk to produce a single batch of yogurt. You will need to keep your culture on hand in the freezer to make more of this type.
"Reusable" or "Heirloom" cultures can be propagated indefinitely. With each batch, some of the yogurt is saved to add to a new batch of milk to make more yogurt. Reusable cultures should be propagated at least once every seven days to maintain the vigor of the bacteria.
You can add on to your yogurt to jazz it up a bit and keep from getting bored. You could make it sweet OR savory.
To make it sweet you can add jams and jellies at a rate of 1 tablespoon per cup. You could also use cut up, mashed, or pureed fruit or fruit juice, marmalade, or lemon curd. Mix in honey or maple syrup or your sweetener of choice to taste.
When using vanilla or any other extract use a rate of 2-3 drops of extract per cup of yogurt and adjust to taste.
If you want to get crazy and go savory add herbs to your yogurt. This is an easy way to make an instant salad dressing, meat topping or vegetable dip. Adding yogurt to spicy or strong cultured vegetables can tone down the heat and add a creamy base. Yogurt has been used traditionally with spicy foods to cool them off and open up the flavors.
Go NUTS! Aldi often has great deals on trail mixes or straight up nuts. I've even seen pre-individually packaged portions (though might not be as eco-friendly as you would like)
You can grab a pint of yogurt and pack of nuts and hit the road!
Don't let the idea of making your own yogurt intimidate you. I know I was at first but it's actually SO easy. Another added benefit is that it's way more economical than buying store bought and this way you know where all of your ingredients are coming from.
Food is not what it says it is anymore. Unless we know our farmer and our food source, how can we really know what we are eating? What better food group to get to know exactly how it was made and where it came from than BUTTER?!
Check out our 6 steps to making your own and tools you can use to do it.
Making the leap to go RAW is a BIG decision not to be taken lightly. Lactose intolerance, allergies, & eczema are just a few health reasons people come to us for REAL milk.
The reason that resonates with me the most though is the ethics of knowing my milk came from a cow that has been treated with respect and encouraged to live as she would in nature.