Step 1

Put a few cups of raw milk in the Instant Pot insert pot.

Step 2

Then sprinkle with gelatin.

Step 3

Whisk together milk and gelatin.

Step 4

Press the "Yogurt" button.

Step 5

Next, press "Adjust" once so the display reads "Boil".

Step 6

While stirring constantly, let the milk heat just enough to melt the gelatin. You can tell it's ready when there are no more flakes of gelatin visible in the milk (bring up a spoonful to check visually).

Step 7

Press the "Cancel" button.

Step 8

Add the rest of the milk to the pot.

Step 9

Then sprinkle/add the yogurt culture. (Using these mini-measuring spoons really helps! Drop equals 1/64th teaspoon.)

Step 10

Stir well.

Step 11

Put the lid on the Instant Pot and turn the venting knob to the sealing position.

Step 12

Press the "Yogurt" button. Use "Adjust" if necessary, to put it on the "Normal" setting.

Step 13

Next, using the -/+ buttons, adjust time. (6 to 8 hours minimum; up to 24 hours for GAPS or THM.) It will soon turn on.

Step 14

Put the Instant Pot in a corner of the kitchen to culture undisturbed for the duration of the time; the display will count up to show you how long it's been. (You can open it up and check periodically, if you'd like.)

Step 15

When done, put a glass or silicone lid on the insert pot and transfer to the refrigerator for 24 hours to set up fully. IMPORTANT!

Step 16

Skim the cream that rose to the top, if desired, for sour cream or making cultured butter. Divvy up the yogurt into smaller jars (optional) or serve from insert pot.

Step 17

Enjoy!