Easy Raw Milk Yogurt With Whey in Instant Pot

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Making easy raw milk yogurt with whey in Instant Pot is a little bit of old-fashioned mixed with modern day conveniences. There’s a quiet joy in watching raw milk transform into creamy yogurt, a process so simple it feels like a whisper from the past. This month, as March softens into spring, I’ve been stirring pots on my stove and letting my Instant Pot cradle the magic for eight gentle hours. After I made my own cream cheese last mont I was left with this amazing whey that I had no idea what to do with. I did a little digging and learned that raw milk yogurt with whey is absolutely a thing, and it also freezes well. Here’s how I craft this tangy treasure, perfect for spooning over fresh-milled whole grain granola or savoring by the hearth.

Why This Recipe Warms My Hearth

This yogurt bridges yesterday and today. My great-grandmother might’ve set her jars by the fire, but I love how the Instant Pot keeps that warmth steady—eight hours of hands-off care while I homeschool the kids or prep whole grains. Raw milk brings a rich, unspoiled flavor, and whey, that golden leftover from straining, turns waste into wonder. It’s sustainable, simple, and a little bit magical—everything Timeless Ways is about.

Ingredients & Tools

• Ingredients:
  • 2 quart raw milk (local if you can—mine’s from a nearby farm)
  • 8 tablespoons whey (from previous yogurt or cheese-making)
• Tools:
  • Medium pot (I use a non-toxic stainless steele)
  • Instant Pot with yogurt setting
  • Whisk (wooden for that vintage feel)
  • Glass jars for storing (mason jars from my pantry stash)
  • Thermometer (necessary for accurate temperature reading)

Step-by-Step Instructions

1. Heat the Milk: Pour raw milk into your pot and set it over medium heat on the stove. Stir gently with a whisk until it reaches 180°F (or just below boiling—tiny bubbles at the edges). This kills off any rogue bacteria while keeping the milk’s goodness intact.

2. Cool It Down: Take the pot off the heat and let the milk cool to 110°F—warm but not hot. I set mine on a trivet by the window, stirring now and then. It takes about 20-30 minutes, time enough to sip a cozy cup of tea from my favorite vintage cup.

3. Remove Skim: Remove the top layer of skim for a more creamy yogurt texture.

4. Add the Whey: Once at 110°F, pull 2 cups out and whisk in the whey. This is your starter, coaxing the milk into yogurt with its natural cultures. Pour back into large pot of milk. Stir until it’s fully mixed—a little love goes a long way.

4. Pot It Up: Pour the mixture into clean Instant Pot dish.

6. Set the Instant Pot: Place the lid with the seal on the pot. Hit the “Yogurt” button, set it for 8 hours, and let it work its warmth. The steady 110°F mimics a fireside nook—no fuss, no hovering. If when the 8 hours are up and your yogurt is still liquid, turn the yogurt option back on for several more hours (sometimes 8 or more) until it reaches the preferred texture.

7. Chill and Enjoy: After 8 hours, your yogurt should be set with a creamy top. Pop in the fridge for 4-6 hours to firm up. Spoon it out with a wooden spoon, and taste that tangy, old-world bliss. Read the tips below for trouble shooting!

Tips & Variations

• Thicker Yogurt: Strain it through cheesecloth (save the whey for next time!) for a Greek-style treat.
• Grain Pairing: Swirl it into fresh-milled oat porridge or top with spelt granola—my Whole Grain Baking Cheat Sheet has recipes for both!
• No Instant Pot?: Wrap jars in a towel and set them in a cooler with warm water (110°F) for 8 hours—vintage style.
• Flavor Twist: Add a drizzle of honey or a sprinkle of cinnamon post-chill for a cozy lift.

A Little Hearth Magic

This raw milk yogurt with whey is perfect for pairing with my Freshly-Milled Whole Grain Carrot Cake Muffins. Imagine sitting on the porch in the crisp spring air enjoying this delicious breakfast with your loved ones! Have you tried making yogurt at home? Share your secrets below—I’d love to hear them! For more hearty inspiration, grab my Whole Grain Baking Cheat Sheet—it’s free and full of rustic goodness to pair with this creamy delight.

Yield: 2 Quarts

Easy Raw Milk Yogurt With Whey in Instant Pot

Print

Transform raw milk into velvety yogurt with a splash of whey, a timeless method that connects us to the past. This recipe uses nature’s own starter—whey, perhaps leftover from straining fresh cheese—to ferment rich, unpasteurized milk into a probiotic-packed delight. Making yogurt in the instant pot allows you to set it and leave it without having to check for correct temperature throughout the day. Pair it with your fresh-milled whole grain granola for a breakfast that’s as nourishing as it is nostalgic.

Cook Time 8 hours

Additional Time 1 hour 30 minutes

Total Time 9 hours 30 minutes

Ingredients

• 2 Quarts of raw milk
• 8 Tbsp of fresh or frozen whey (I like to freeze mine by the tbsp)

Instructions

1. Start by slowly warming your milk in a large pot on the stove to 180º
2. Once the temperature reaches 180º remove from the eye and let cool back down to 110º
3. Remove the top layer of milk sediment for creamier yogurt (see photo)
4. Pull out 2 cups of warm milk and mix with the whey until dissolved. Add back to pot of milk and stir
5. Pour milk into instant pot, place the lid on and set the yogurt setting to 8 hours
6. Once the yogurt is finished, I like to strain in through a cheese cloth for several hours in the fridge until I get the consistency I like
7. Pour into a container and enjoy for up to 7 days

Notes

*Pair with fresh-milled whole grain granola. Store in vintage jars.

*You will need a thermometer, digital is best

*If you don't want to use whey and happen to have some yogurt in the fridge, replace 8 tbsp of whey with 4 tbsp on unsweetened whole milk yogurt