I made raw yogurt without gelatin, only heating to 110 and used store yogurt. IT CAME OUT PERFECT. Fermented it in a Saratoga Jacks insulated pot. Wow, out of the past! Currently we use an instant pot to do our yogurt.
Thank you for introducing me to Wardee and the TCS! I've been watching your videos for a while but have never commented. I want to thank you for your videos. They have encouraged me in my process in becoming a stay at home mom and living a more healthy lifestyle as well as helping me realize I'm not alone lol. Thanks sister!
Love Wardee! been reading her blog since before RUclips was a thing! Still make some of her recipes. Definite staples around here. Thanks for this great video!
I just found your channel and am binge watching it all!!! I love cooking and prepping!!! I am also looking forward to becoming a homemaker so I am practicing those skills!
I grew up on raw milk but haven't been drinking any in the last few years since moving... but your last video reminded me of why it's so good for us, especially since I have a baby on the way as well! I found a source from the website you recommended and picked up my first gallon today!!!! So excited! Thank you for pushing me over the edge lol!
Hi Lisa, I just came back from a farmer nearby and got some raw milk. So I'm about to make yoghurt for the first time with my newly bought instapot, thanks to you! For some extra info I would love to see your Q&A, but I see it is private... Could you help me out with that? Thanks in advance! Best, Tom from Amsterdam
I'm so glad to find your video on making raw milk yogurt in the Instant Pot. I've tried making raw milk yogurt in the Instant Pot with mixed results. I'm excited to try some of your tips. Finicky is the right word for raw milk yogurt! Do you leave the Instant Pot yogurt setting on medium? Or do you turn it to low?
Not sure if got milk works differently, it is naturally homogenized. I heat mine to under 160F and "cook" it for an hour or so mixing to reduce the water content, then cool to 110F and add starter from my last batch, mix thoroughly, cover and leave the INstant Pot plugged in but off. In the morning its yogurt. The longer I cook out fluid the thicker it is. Im going to try the gelatin however when buying yogurt I intentionally look for brands without gelatin- we shall see. Thanks for the vid
So glad to discover your channel. I bumped to your article in Google this am on how to make fresh butter from raw milk, which was great! Thank you so much for sharing how to make yougurt. I'll have to try it sometime. God bless.
Curious if you ever tried this with your goat milk. I know goat milk yogurt tends to be thinner in general .. we have goats too and would love to try this
Hello! Yes I have and several times! It thickens up nicely! I’ve used fresh milk and milk that’s a couple days old. I like to cut the recipe in half because it makes so much for my family of 5. I also like to ferment mine for 8-12 hrs the longer you do the stronger the twang. And I add pure vanilla to it after the process is all done! 😊
Well, I found this video because I have excess raw milk and some left over Greek yogurt, so I’m going to try this without the starter and without gelatin and then thicken it by draining out some whey in a cheese cloth. We’ll see how it goes!
After the 24hrs of refrigeration, there is a hard skim on top. Is this supposed to be removed? Stirred in? Should I have stirred the mixture before I put it in the fridge?
So grateful for this . I am allergic to cows and goat milk but against all grain has a recipe using soaked cashews, and it’s my first time using my instant pot for yogurt. Recipe uses gelatin as well. Thanks! Hope it turns out ok! Guess we’ll find out tomorrow!
Did it work? Interested to know about cashew yogurt! Have you tried them raw? I can’t have either pasteurized however if they’re fully grass fed and raw I can drink them no problem. It doesn’t work for everyone who reacts to milk, but it does for many! I also do best with a2 milk which I found out once I started working on a jersey cow farm. Also most regular farmers use insecticides to keep flys and such off their cows, which is something many people are reacting to from the milk without even knowing it.
It worked great!!! I’m overjoyed! I have made it twice now. We leave it unsweetened (other than what is required for fermentation), so that it can substitute as sour cream, and goes really good on “goulash” and it’s really easy to sweeten it up if you want with fruit! 1 C raw cashews 1/2C water, plus 1 1/2C cold water, plus boiled water to soak nuts 1 1/2 tsp gelatin 1 1/2 Tablespoons Maple Syrup/Raw honey Contents of a 50 billion probiotic capsule emptied. Soak the cashews in the boiled water for 30 min. Rinse well. Add 1/2C water to instant pot with gelatin on sauté and let it bloom, then wisk (don’t leave sauté on long, else you’ll have to wait for it too cool down). Blend rinsed cashews with cool water. Add to instant pot with syrup/honey and mix. When at 110 degrees open probiotic capsule and mix well. Then press YOGURT setting on instant pot and I’ve done 20-24 hrs as I like mine tart and tangy. It will be super liquidy at first, so put it in a mason jar and refrigerate. Yum! Not jello-y! Nice Greek yogurt consistency. Was page 312, Forgot the actual name of the book, and she doesn’t do it in the instant pot, but I found it easier to use mine and get success.
I’ve been waiting for this video forever! Haha! We get raw milk and I just couldn’t get my yogurt to get very thick! Thank You! What kind of gelatin do you use? I have some high quality beef gelatin . Will that work?
Thank you Lisa! You have encouraged me to start the search for raw milk in our area. Sort of un-related question... I have heard that having multiple ferments going at one time can cause poor results. Have you ever experienced this? Do you place them around the house or kitchen to help with this? Thank you!
Thank you so much, I was wanting to learn how to make raw yogurt, however I do not have an instant pot, is it possible to get instructions for those of us who don't have one? Thanks
Does your farmer not do cream jars as well? When we have an abundance of milk we separate the cream from a few gallons and turn the skim milk to clabber for the animals on the farm or to fertilize the apple trees.
Thank you for this video! It has really helped me. I have a few questions. After it is finished in the IP, and I put it in the fridge for 24 hours, is this when I can drain it for Greek Yogurt? I also would like an idea how long it's good in the fridge. Thank you sooo much!! ❤
@FarmhouseonBoone I have another question. I've made several batches since I last posted. Is your yogurt setting set to med or low? And this time, my yogurt came out with a thick, dry film on top. Any suggestions for me?
Do you have experience in making 1/2 a gallon instead on 1 gallon as shown in your video? Is it difficult to measure 1/32 of a teaspoon of culture. Thanks,
I am new to the Instant Pot. I followed your recipe for raw milk yogurt for GAPS. It was too hot. Is there a way to be able to set the temperature myself instead of using the yogurt setting?
Love this recipe. If I half this recipe, how long should I set the yoghurt for in the instant pot (I have the smaller instant pot). I have been setting it for 24 hours and it seems to come out a little runnier than I’d like.
Hi, I have been led to believe that temperature is very specific for raw milk yoghurt to retain all the beneficial microbes. Does the instant pot yoghurt feature maintain the perfect temp or is it adjustable to enable the setting of the perfect temp?
We have our own raw milk, too, and I was just wondering if we have to add the gelatin for thickness does that mean we are getting less live culture in the finished product? Asking because others say that the raw milk bacteria will compete with the yogurt bacteria. Thanks.
Thank you for this video. I would like to know if we are not able to get this starter would the Real yoghurt starter culture work just the same? Thank you!
Hey Lisa, the last couple of batches of my raw milk yogurt have turned out with some slimy clear streams thru it. What am I doing wrong? Have been using the same procedures since early summer.....
What temp does the instant pot cook the yogurt at when you push the yogurt button? Doesn't it heat up to a temp higher than you want to keep the good stuff from the raw milk? Like higher than 110 degrees?
the amazon link for culture goes to the ABY--2C Thermophilic Yoghurt Culture, but the one Wardee recommends is the Lyo Pro Y+. Would either be a good option, or should I look for the Lyo Pro Y+? Thank you!
Agree! Just realized thats what I ordered due to the link after mixing the gelatin with an entire gallon of raw milk in my instant pot. I ended up adding around 1/8 tsp because the directions that came with it said to add 1/16 tsp for 2 quarts. Since i did a gallon i added 1/8. Praying I didn't screw it up. Guess we will see in 24 hours.
Thank you for the video as I have never made yogurt, especially in an InstantPot. I bought one made by Bella...very similar to the actual InstantPot. We don't like plain yogurt...is there any way to flavor this yogurt made with raw milk? Or do you wait until the yogurt is ready and then add the blueberries, strawberries, vanilla, bananas or honey, etc?
therese cornelius it will save you money in the long run. When you eat healthy Whole Foods you end up needing to eat less and less often, you also feel better making you more productive in life and you have less medical issues so you save money on over the counter meds and doctor visits/prescriptions.
Sprouts Markets in SoCal has one gallon of raw milk for $15.99 from Organic Pastures Farms. It's the only dairy milk that we trust and buy from. Try Yelp or Google to see if there is a Sprouts near you. California has extremely strict laws on pasturization primarily because of the populations supply and demand needs. I was informed at the local Farmers Market that this is because the industrialised dairy farms are allowed to keep the milk machines attached to the udders for such a long time (sometimes 24 hours) that blisters form and can burst, thus contaminating the milk. It has to be pasturized to kill the pus bacteria. Organic Pastures is the only large dairy that we are aware of that does not participate in this utter udder animal cruelty and are therefore allowed to sell to the masses.
When I click on the yogurt culture link, it comes up as ABY-2C Yogurt Culture. So that's what I ordered. Only now did I realize that it's not the same letters as yours. This one says to use 1/16 tsp for 2 qts of milk. What's the deal? Can you help me out?
We love raw milk!!! Loving these videos. The best thing we ever did was to go back to basics with everything. Thank you for all these great videos
InstaBlaster.
I made raw yogurt without gelatin, only heating to 110 and used store yogurt. IT CAME OUT PERFECT. Fermented it in a Saratoga Jacks insulated pot.
Wow, out of the past!
Currently we use an instant pot to do our yogurt.
Whew! I actually have my first batch going right now, and am doing it the same way..hopefully I have good luck also!
Thank you for sharing results
@@PinkUnicornful Currently we use an instant pot to do our yogurt.
Omg Lisa ! I just love you ! The egg beater 🤣🤣🤣 your the best ! I love how you are genuinely yourself 🙃
Haha thanks for understanding the lost whisk!
francis campbell I was thinking the same thing. 😊❤️
Thank you for introducing me to Wardee and the TCS!
I've been watching your videos for a while but have never commented. I want to thank you for your videos. They have encouraged me in my process in becoming a stay at home mom and living a more healthy lifestyle as well as helping me realize I'm not alone lol. Thanks sister!
A little late to the party, but I just made my first batch, and... OMG! The best yogurt ever❣️❣️❣️ Thank you❣️❣️❣️
Love Wardee! been reading her blog since before RUclips was a thing! Still make some of her recipes. Definite staples around here. Thanks for this great video!
Love the bell ringing in the background
Haha, the kids started ringing the dinner bell outside!
I just found your channel and am binge watching it all!!! I love cooking and prepping!!! I am also looking forward to becoming a homemaker so I am practicing those skills!
I grew up on raw milk but haven't been drinking any in the last few years since moving... but your last video reminded me of why it's so good for us, especially since I have a baby on the way as well! I found a source from the website you recommended and picked up my first gallon today!!!! So excited! Thank you for pushing me over the edge lol!
I use the glass lid from the beginning ❤️. I like checking on it every few hours. lol.
Did I miss the video on how to make raw milk sour cream?? I would love to know how to do that!! Love these videos!!
Thank you. You gave so many pointers.
Thank you Lisa for your cooking tips they really do encourage my family to eat healthier and enjoy cooking together 😁
Hi Lisa,
I just came back from a farmer nearby and got some raw milk.
So I'm about to make yoghurt for the first time with my newly bought instapot, thanks to you!
For some extra info I would love to see your Q&A, but I see it is private...
Could you help me out with that?
Thanks in advance!
Best,
Tom from Amsterdam
Love this recipe! I may have gotten lucky, but I've had success using chobani plain yogurt as a starter. :)
For raw milk yogurt? That's awesome!
How much yogurt did you use?
I’m making this right now!! So excited!!
How hot do you have to heat the milk to dissolve the gelatin? I was wondering if I could dissolve at just around 110 F so as to keep the milk raw.
Thanks for sharing. I will try this tonight. Tried without the gelatin. And it's runny.
I'm so glad to find your video on making raw milk yogurt in the Instant Pot. I've tried making raw milk yogurt in the Instant Pot with mixed results. I'm excited to try some of your tips. Finicky is the right word for raw milk yogurt!
Do you leave the Instant Pot yogurt setting on medium? Or do you turn it to low?
Not sure if got milk works differently, it is naturally homogenized. I heat mine to under 160F and "cook" it for an hour or so mixing to reduce the water content, then cool to 110F and add starter from my last batch, mix thoroughly, cover and leave the INstant Pot plugged in but off. In the morning its yogurt. The longer I cook out fluid the thicker it is. Im going to try the gelatin however when buying yogurt I intentionally look for brands without gelatin- we shall see. Thanks for the vid
Thank you😇🙏🏻🙏🏻🙏🏻
So glad to discover your channel. I bumped to your article in Google this am on how to make fresh butter from raw milk, which was great! Thank you so much for sharing how to make yougurt. I'll have to try it sometime. God bless.
Not yogurt related, but your lighting for this video was perfect. Keep up the good work.
I have dairy goats and we love our raw milk. Question how old is your milk you use to make this?Thanks for sharing your recipe! I love your channel!
Curious if you ever tried this with your goat milk. I know goat milk yogurt tends to be thinner in general .. we have goats too and would love to try this
Hello! Yes I have and several times! It thickens up nicely! I’ve used fresh milk and milk that’s a couple days old. I like to cut the recipe in half because it makes so much for my family of 5. I also like to ferment mine for 8-12 hrs the longer you do the stronger the twang. And I add pure vanilla to it after the process is all done! 😊
I make mine with the IP, too. Easiest thing, ever!
It is crazy easy! I love the IP for that!
So excited to try this! Just finally found a raw milk source!!
Can you just use raw milk yogurt I already have instead of the culture?
Thanks for the recipe , but is there any substitute for the gelatine???
Agar is the only one I have read about but, I cannot vouch for it working in this as I haven't tried it myself
Yay! Yay! Yay!!! I’ve been wanting to make some! Thank you for this video! I’ve been waiting!!
I make soy yogurt and just use the acidophilus capsules from natural factors and it works every time. I put about 6 capsules in for 1 pint of yogurt.
Well, I found this video because I have excess raw milk and some left over Greek yogurt, so I’m going to try this without the starter and without gelatin and then thicken it by draining out some whey in a cheese cloth. We’ll see how it goes!
How did it go? I'm in the same boat but I have gelatin
Hi, yes I’m curious too! Thanks!
Trying this today with our goat milk!
What heat do you set your instant pot too?? Medium or low??
Love raw milk
After the 24hrs of refrigeration, there is a hard skim on top. Is this supposed to be removed? Stirred in? Should I have stirred the mixture before I put it in the fridge?
nice video. Q: shouldn't one first boil the raw milk to kill ant harmful bacteria?
So grateful for this . I am allergic to cows and goat milk but against all grain has a recipe using soaked cashews, and it’s my first time using my instant pot for yogurt. Recipe uses gelatin as well.
Thanks! Hope it turns out ok! Guess we’ll find out tomorrow!
Let me know how it turns out!
Did it work? Interested to know about cashew yogurt! Have you tried them raw? I can’t have either pasteurized however if they’re fully grass fed and raw I can drink them no problem. It doesn’t work for everyone who reacts to milk, but it does for many! I also do best with a2 milk which I found out once I started working on a jersey cow farm. Also most regular farmers use insecticides to keep flys and such off their cows, which is something many people are reacting to from the milk without even knowing it.
It worked great!!! I’m overjoyed! I have made it twice now. We leave it unsweetened (other than what is required for fermentation), so that it can substitute as sour cream, and goes really good on “goulash” and it’s really easy to sweeten it up if you want with fruit!
1 C raw cashews
1/2C water, plus 1 1/2C cold water, plus boiled water to soak nuts
1 1/2 tsp gelatin
1 1/2 Tablespoons Maple Syrup/Raw honey
Contents of a 50 billion probiotic capsule emptied.
Soak the cashews in the boiled water for 30 min.
Rinse well.
Add 1/2C water to instant pot with gelatin on sauté and let it bloom, then wisk (don’t leave sauté on long, else you’ll have to wait for it too cool down).
Blend rinsed cashews with cool water.
Add to instant pot with syrup/honey and mix.
When at 110 degrees open probiotic capsule and mix well.
Then press YOGURT setting on instant pot and I’ve done 20-24 hrs as I like mine tart and tangy.
It will be super liquidy at first, so put it in a mason jar and refrigerate.
Yum! Not jello-y! Nice Greek yogurt consistency.
Was page 312, Forgot the actual name of the book, and she doesn’t do it in the instant pot, but I found it easier to use mine and get success.
Do you have a video for making raw milk sour cream?
I’ve been waiting for this video forever! Haha! We get raw milk and I just couldn’t get my yogurt to get very thick! Thank You! What kind of gelatin do you use? I have some high quality beef gelatin . Will that work?
Yes, that will work!
Thank you Lisa! You have encouraged me to start the search for raw milk in our area. Sort of un-related question... I have heard that having multiple ferments going at one time can cause poor results. Have you ever experienced this? Do you place them around the house or kitchen to help with this? Thank you!
Yes, I was wondering how long would you say this lasts in the refrigerator?
What to use for culture since the one you and Wardee use is hard to find these days?
I would like to know that too!
Thank you so much, I was wanting to learn how to make raw yogurt, however I do not have an instant pot, is it possible to get instructions for those of us who don't have one? Thanks
You can definitely make yogurt without the instant pot, just look up a regular yogurt recipe
Does your farmer not do cream jars as well? When we have an abundance of milk we separate the cream from a few gallons and turn the skim milk to clabber for the animals on the farm or to fertilize the apple trees.
Clabbered milk is delish to eat too!
Thank you for this video! It has really helped me. I have a few questions. After it is finished in the IP, and I put it in the fridge for 24 hours, is this when I can drain it for Greek Yogurt? I also would like an idea how long it's good in the fridge. Thank you sooo much!! ❤
Yes, you can strain at that point....I would say it's good for a week or so but of course it doesn't last that long in our house.
@FarmhouseonBoone thank you so much for responding!! I truly appreciate it. Have a blessed day. ❤
@FarmhouseonBoone I have another question. I've made several batches since I last posted. Is your yogurt setting set to med or low? And this time, my yogurt came out with a thick, dry film on top. Any suggestions for me?
Any tips on how to make raw milk yogurt without the gelatin for someone who keeps kosher? Would agar powder work?
Interested in this answer too.
Thank you, thank you, thank you! I was just trying to figure out how to do this last week! I'm so excited to try it! 😁💕💕💕
how long does your raw milk yogurt last in the fridge before it goes bad? thanks!
Do you have experience in making 1/2 a gallon instead on 1 gallon as shown in your video? Is it difficult to measure 1/32 of a teaspoon of culture.
Thanks,
I am new to the Instant Pot. I followed your recipe for raw milk yogurt for GAPS. It was too hot. Is there a way to be able to set the temperature myself instead of using the yogurt setting?
Love this recipe. If I half this recipe, how long should I set the yoghurt for in the instant pot (I have the smaller instant pot). I have been setting it for 24 hours and it seems to come out a little runnier than I’d like.
Great video!
I can’t wait to do this! How long will the yogurt keep?
Probably for about 2 weeks. Maybe even longer, but it never makes it that long around here.
Hi, I have been led to believe that temperature is very specific for raw milk yoghurt to retain all the beneficial microbes. Does the instant pot yoghurt feature maintain the perfect temp or is it adjustable to enable the setting of the perfect temp?
What temp does the yogurt button bring it to? I’m curious if my crock pot would work for this
We just bought some raw milk. And this will be our first time making yogurt so my question is, do you not strain it in a yogurt strainer.?
sometimes I do
We have our own raw milk, too, and I was just wondering if we have to add the gelatin for thickness does that mean we are getting less live culture in the finished product? Asking because others say that the raw milk bacteria will compete with the yogurt bacteria. Thanks.
Any ideas for a gelatin replacement?
I don’t see where you left all of your supplies list in the comments. I want to purchase the starter and can’t seem to find your pinned comments.
Do you have the link for the gelatin powder?
Should I keep instant pot heating on the oven? And if, how long?
Can I use lemon juice or white vinegar instead of yogurt culture?? And which powder have you used in the raw milk, pls note it?
So on the instapot press the yogurt button but do I need to adjust the “less”, normal” or “more”?
How long does the yogurt keep in the fridge?
Love the video! Is there any way to flavor the yogurt? Blueberry strawberry Mango?
After its done. Then flavor away.
Could you use collagen in place of gelatin?
I have only tried it with gelatin so I am not sure...if you try it let us know!
If it doesn’t need to come to pressure, could I use an alternative appliance for making this yogurt? Crockpot? Dutch oven? Thanks!
Yes, I know many that make it in a crockpot. I would just look up crockpot directions.
How hot does the instant pot heat up to? Is it 104 degrees or less?
Thank you for this video. I would like to know if we are not able to get this starter would the Real yoghurt starter culture work just the same? Thank you!
What else can you use to thicken? We don’t eat beef
I'm all for skimming it off and hiding it from the kids. 😊 looks yummy, very helpful video
Hi, quick question: Can the sour cream on the top of this yougurt be churned into fermented butter?
Hey Lisa, the last couple of batches of my raw milk yogurt have turned out with some slimy clear streams thru it. What am I doing wrong? Have been using the same procedures since early summer.....
Very interesting! You make me want to try all the things!
What temp does the instant pot cook the yogurt at when you push the yogurt button? Doesn't it heat up to a temp higher than you want to keep the good stuff from the raw milk? Like higher than 110 degrees?
Yes that's what I thought
the amazon link for culture goes to the ABY--2C Thermophilic Yoghurt Culture, but the one Wardee recommends is the Lyo Pro Y+. Would either be a good option, or should I look for the Lyo Pro Y+? Thank you!
Agree! Just realized thats what I ordered due to the link after mixing the gelatin with an entire gallon of raw milk in my instant pot. I ended up adding around 1/8 tsp because the directions that came with it said to add 1/16 tsp for 2 quarts. Since i did a gallon i added 1/8. Praying I didn't screw it up. Guess we will see in 24 hours.
Thank you for the video as I have never made yogurt, especially in an InstantPot. I bought one made by Bella...very similar to the actual InstantPot. We don't like plain yogurt...is there any way to flavor this yogurt made with raw milk? Or do you wait until the yogurt is ready and then add the blueberries, strawberries, vanilla, bananas or honey, etc?
Wait till its all made, set up, etc. THEN add the fruit n sugars, vanilla, etc.
Also, wait to strain it for greek style yogurt (till after its set up in the fridge 12hrs at least).
Can you use the yogurt after the 1st batch? Thanks
yes
Hi! Is it the now beef gelatin?
Had raw milk for the first time this week. SO delicious..but soooo bummed. $10.50 a 1/2 gallon here in SoCal.
therese cornelius it will save you money in the long run. When you eat healthy Whole Foods you end up needing to eat less and less often, you also feel better making you more productive in life and you have less medical issues so you save money on over the counter meds and doctor visits/prescriptions.
Here in Texas it's $8/gallon! Feeling blessed!
Sprouts Markets in SoCal has one gallon of raw milk for $15.99 from Organic Pastures Farms. It's the only dairy milk that we trust and buy from. Try Yelp or Google to see if there is a Sprouts near you. California has extremely strict laws on pasturization primarily because of the populations supply and demand needs. I was informed at the local Farmers Market that this is because the industrialised dairy farms are allowed to keep the milk machines attached to the udders for such a long time (sometimes 24 hours) that blisters form and can burst, thus contaminating the milk. It has to be pasturized to kill the pus bacteria. Organic Pastures is the only large dairy that we are aware of that does not participate in this utter udder animal cruelty and are therefore allowed to sell to the masses.
I just bought some in Massachusetts for $8.50 a gallon. Had to drive almost an hr to the place. Not much raw milk available near Boston.
Try realmilk.com to find a farmer near you that sells raw milk. It’ll be way more reasonably priced.
Love your videos! Can you send me the link to your traditional yogurt making video? I've looked and can't find it.
Here you go: ruclips.net/video/UCIN1szub14/видео.html
How long does it last?
Is the gelatin pork based?
Do I strain the yogurt after it’s refrigerated 24 hours?
You can if you want it to be thicker
When I click on the yogurt culture link, it comes up as ABY-2C Yogurt Culture. So that's what I ordered. Only now did I realize that it's not the same letters as yours. This one says to use 1/16 tsp for 2 qts of milk. What's the deal? Can you help me out?
I am using goat milk. Any difference?
Can you strain this to make it more like a Greek yogurt style?
yes
can you make it without beef gelatin
I'm sure there are recipes out there that you could find that do not include it...as for this it is needed for the good thickening it provides
Is it 2 1/2 Tablespoon of gelatin or 2 1/2 teaspoon? It seems that you’re using teaspoon but you said tablespoon.
Another amazing video!
Thank you!
Does this method work with A2 milk?
yes
I might be ready to splurge on an Instant Pot
Can anyone give the nutrition and carbs in this. What if you don't have the yogurt button,?
Can’t find that culture company without a link. Please help.
www.culturesforhealth.com
@@FarmhouseonBoone bless you! Merry Christmas!
I love how you covered your mouth to hide from the kids that you hide the cream! 😂😂😂
How can I make this if my instant pot does not have the yogurt button?
Looks so delicious, wish I could tolerate milk.
You might try fermented milk products…
Do you know how hot the yogurt button actually heats up the raw milk?
Lisa this is awesome love your little secret hand by your mouth shhhh
It's been 4 years. I wonder if Lisa's still planning on putting out that sour cream tutorial.
you must have missed this as it has been on my blog for a long time...www.farmhouseonboone.com/how-to-make-sour-cream-from-raw-milk