Begin by adding your raw milk to 2 quart sized jars leaving about an inch of head space. You can either skim some of the cream before or make it using all the cream. Then add 1/8 cup of yogurt to each jar or add starter culture. Either whisk the yogurt into your milk or place the lids on and shake.

Next add your jars with lids on to your instant pot and fill the pot with water up until it reaches just below the lid of the quart jars. Then put on the lid. If using the instant pot lid be sure to remove the silicone seal since it can hold onto tastes and smell which can lead to your yogurt having an interesting flavor. Since the instant pot doesn't need to come to pressure there isn't any need to use the seal when making yogurt. I have found that my large pot lid works perfectly on my instant pot so I use that instead of the instant pot lid.

Push the yogurt button on your instant pot and set the time for at least 8 hrs up to 24 hrs. A shorter culture time with make a more mild tasting yogurt and a longer culture time with create sharper tangier yogurt. If when you push the yogurt button it says boil instead of hours just press the yogurt button again. To change the time of incubation on the instant pot use the - or + to increase or decrease the time.

Once your raw milk yogurt is cultured to your liking you can remove it from the instant pot and put in the refrigerator. It will firm up a bit more as is cools down. Once cooled, enjoy with fruit and granola or however you prefer your yogurt.