Shake up 1 gallon of raw whole milk to disperse the cream
Pour the milk into the instant pot and add 1/2 cup of live cultured yogurt from a previous batch or follow the instructions of the yogurt culture you are using
Mix the cultures into the milk using a whisk till there are no visible chunks Place a lid on the instant pot. You can use a lid from a pot that fits or the instant pot lid but without the silicone ring. The silicone ring absorbs the smells of previous meals that you have made in the instant pot.
Turn on the yogurt button setting on the instant pot for 11 hours (or up to 24 hours for more health benefits)
Stir the yogurt to incorporate the cream that has risen to the top
Pace a flour sack towel or a cheese cloth over a large bowl and pour the yogurt into it
Tie the towel with the yogurt on some sort of bar in your house for 4-6 hours. Place a large bowl underneath it to catch the extra whey. This makes a thick Greek yogurt. Skip this step if you want regular yogurt instead of thick yogurt.
Transfer the thick raw milk yogurt into a glass jar and give it a good mix to make it smooth. Flavor it with honey to taste or leave it unflavored. Both ways are divine! Store in the fridge for up to 10-14 days. Don’t forget to save 1/2 cup for your next batch.
