I've tried making both raw and pasturized yogurt in the Instant Pot, but I vastly prefer using raw milk because the recipe is far easier!

Making yogurt from pasturized milk requires first boiling the milk to kill any bacteria, then allowing the milk to return to yogurt temperature (about 112 degrees F) before adding the culture and allowing to ferment. Raw milk, on the other hand, still contains protective, "good" bacteria which does not need to be sterilized and will happily live alongside the yogurt culture. [todo: finish]

There are two downsides to raw milk yogurt over pasturized. The first is that it will never come out as thick as pasturized yogurt. To remedy this, you can strain the yogurt after it's finished culturing. I used to do this but stopped since I mainly use the yogurt for

Ingredients:

• 1 gallon raw milk
• 2 tbsp plain whole milk yogurt

Instructions:

1. Add milk and yogurt to Instant Pot and whisk well to mix.
2. Press the Yogurt button on the Instant Pot until the screen reads a time. Set the time to 12:00 for 12 hours. Seal the lid and set the knob to "venting."
3. In 12 hours, your yogurt will be ready! If straining, let cool at least to room temperature (or refrigerate) before transferring to nut milk bag or cheesecloth.