Raw milk yogurt is a delicious and nourishing natural food. It gives you all the vitamins and minerals found in fresh milk with the added benefit of friendly bacteria to aid digestion and boost the immune system. Anyone can produce this tasty dairy product overnight using ordinary kitchen equipment and just two ingredients. If you want to know how to make raw milk yogurt, try the simple method described below.
Put four cups of raw milk into a pot on the stove along with a kitchen thermometer. Turn to burner to low and warm the liquid to 110 degrees Fahrenheit. Take the pot off the heat. Add half a cup of plain, natural yogurt with live active cultures and whisk to combine.
The mixture will need to be incubated at a temperature somewhere between 100 and 115 F during the fermentation period. This process will usually take ten to twelve hours, so if you start your yogurt at night, it should be ready the next morning. If you don't own a yogurt-maker, you can use another method to keep the fermenting liquid warm.
You can use your oven as an incubator. Turn it on briefly to heat and then shut it off. Tightly cover the pan of liquid and wrap it in a towel. Put it inside the oven and close the door to maintain the warmth.
You can also use an electric slow cooker or crock pot to incubate the mixture. Transfer the liquid to a large, clean pickle or mayonnaise jar with a screw-on lid. Heat a pan of water to 110 F. Put the jar in the middle of the crock pot and surround it with the tepid water. Cover the appliance and adjust the setting to 'warm'.
When the incubation period is complete, there will be a layer of cream on top of the fermented liquid. Stir it back in, then transfer the mixture to a sealed container and put it in the refrigerator. It will solidify slightly as it cools. The final product will have a pouring consistency similar to thick cream.
For a denser Greek-style, separate the liquid whey from the warm mixture before you refrigerate it. Put a sieve inside a bowl and line it with cheesecloth. Pour in the liquid and leave it for one to two hours. When the contents appears lumpy, tip it into a mixing bowl and stir until smooth. The drained whey can be used like buttermilk in home baking.
To make individual-sized sweetened fruit yogurts, simply add whole frozen berries or chopped fresh fruit. Mix in a little honey or sugar to taste or use a low calorie sweetener. Spoon the confection into resealable plastic containers.
Once you know how to make raw milk yogurt, you can experiment with using it in sweet and savory recipes. It's a perfect base for a salad dressing or dipping sauce. It enhances Mexican dishes or spicy curries with a cool, creamy taste. It adds richness and flavor to panna cotta, cheesecake or custard. Used as a marinade for lamb or chicken, it produces tender, moist and succulent meat.
Put four cups of raw milk into a pot on the stove along with a kitchen thermometer. Turn to burner to low and warm the liquid to 110 degrees Fahrenheit. Take the pot off the heat. Add half a cup of plain, natural yogurt with live active cultures and whisk to combine.
The mixture will need to be incubated at a temperature somewhere between 100 and 115 F during the fermentation period. This process will usually take ten to twelve hours, so if you start your yogurt at night, it should be ready the next morning. If you don't own a yogurt-maker, you can use another method to keep the fermenting liquid warm.
You can use your oven as an incubator. Turn it on briefly to heat and then shut it off. Tightly cover the pan of liquid and wrap it in a towel. Put it inside the oven and close the door to maintain the warmth.
You can also use an electric slow cooker or crock pot to incubate the mixture. Transfer the liquid to a large, clean pickle or mayonnaise jar with a screw-on lid. Heat a pan of water to 110 F. Put the jar in the middle of the crock pot and surround it with the tepid water. Cover the appliance and adjust the setting to 'warm'.
When the incubation period is complete, there will be a layer of cream on top of the fermented liquid. Stir it back in, then transfer the mixture to a sealed container and put it in the refrigerator. It will solidify slightly as it cools. The final product will have a pouring consistency similar to thick cream.
For a denser Greek-style, separate the liquid whey from the warm mixture before you refrigerate it. Put a sieve inside a bowl and line it with cheesecloth. Pour in the liquid and leave it for one to two hours. When the contents appears lumpy, tip it into a mixing bowl and stir until smooth. The drained whey can be used like buttermilk in home baking.
To make individual-sized sweetened fruit yogurts, simply add whole frozen berries or chopped fresh fruit. Mix in a little honey or sugar to taste or use a low calorie sweetener. Spoon the confection into resealable plastic containers.
Once you know how to make raw milk yogurt, you can experiment with using it in sweet and savory recipes. It's a perfect base for a salad dressing or dipping sauce. It enhances Mexican dishes or spicy curries with a cool, creamy taste. It adds richness and flavor to panna cotta, cheesecake or custard. Used as a marinade for lamb or chicken, it produces tender, moist and succulent meat.
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