raw milk yogurt
Recipe type: Breakfast
Cuisine: American
Cook time: 
Total time: 
Serves: 1 quart
 
Raw milk yogurt is deeply nutritious and deeply satisfying, combining the wholesome nutrients found in fresh milk from grass-fed animals such as conjugated linoleic acid and fat soluble vitamins with the benefits of friendly bacteria and food enzymes. It is a fresh and simple luxury. Take care to read the notes at the bottom of this tutorial which provide a little more information on working with and making raw milk yogurt at home.
Ingredients
  • 1 quart fresh milk, (for a thicker product substitute 1 pint fresh cream and 1 pint fresh milk)
  • 2 tbsp Bulgarian or Greek starter OR
  • 2 tbsp yogurt from a previous batch OR
  • 2 tbsp plain, unsweetened, additive-free yogurt with live active cultures found at any grocery store
Instructions
  1. Heat milk in a saucepan over a medium-low flame until it reaches about 110° Fahrenheit / 43º Celsius.
  2. Remove from heat and whisk in 2 tablespoons thermophilic starter culture such as Bulgarian or Greek starter (see sources), or use two tablespoons yogurt from a previous batch to inoculate the raw milk.
  3. If you’re using a yogurt maker, simply pour the mixture of fresh milk and starter into the yogurt maker and culture it according to the manufacturer’s instructions for about eight to twelve hours.
  4. If you’re using a food dehydrator or slow cooker, first pour the mixture of starter and raw milk into a 1-quart glass mason jar and cover it with a lid.
  5. If you’re using a slow cooker or cooler, place the mason jar full of milk and starter in the center of your slow cooker or cooler and pour warm water (approximately 110° Fahrenheit, 43º Celsius) into your the ceramic insert or until it reaches just below the lid of your mason jar. Cover with a warm towel for added insulation and leave in a warm spot in your kitchen to culture for eight to twelve hours.
  6. If you’re using a food dehydrator, simply place the mason jar full of starter culture and milk into the food dehydrator, set the temperature to 110° Fahrenheit / 43º Celsius and allow it to culture for eight to twelve hours.
  7. Once the culturing period of eight to twelve hours is complete, remove your still warm raw milk yogurt from the yogurt maker, slow cooker, cooler or dehydrator and place it in the refrigerator to chill and solidify for an hour or two.
  8. Serve plain as a sauce, combined with fresh fruit or nuts or sweeten it, if desired, with a touch of honey or maple syrup.
Recipe by Nourished Kitchen at http://nourishedkitchen.com/raw-milk-yogurt/