Whiteley Creek Homestead

Thus far, since purchasing it in November 2016, there is an additional way that I use my Instant Pot on a continual, consistent basis. Every two weeks, I make two quarts of raw milk yogurt using a recipe from Traditional Cooking School which uses the Instant Pot's yogurt setting to maintain a temperature of 96.8°-109.4°F, so it doesn't compromise the milk's raw state.

A small measure of thermophilic "heat loving" (108°-112°F) culture is added to the milk versus mesophilic culture that is used for making room temperature yogurt (68°-78°F). Raw milk's beneficial enzymes haven't been destroyed by pasteurization, which is good, but those same enzymes compete with yogurt's culturing process producing a runnier consistency than pasteurized yogurt. A solution is to add gelatin, which will mimic the thickness of store-bought yogurt.