Researching Raw Milk Yogurt…
I searched high and low through the internet for ways to make raw milk yogurt. It’s a little different than pasteurized milk yogurt, because you do not want to heat the milk too hot or it will kill all the wonderful little enzymes and probiotics inside.
I found some great pointers at different blogs, but I wanted to simplify it even further. Basically, I wanted a raw milk yogurt that could be made without a thermometer. Turns out this is easier than I realized!
Here’s my version of homemade raw milk yogurt:
Now you need to keep your raw milk yogurt warm for 6-24 hours. Here’s how I keep mine warm:
1. Place the mason jars in a cooler filled with very warm water.
- Close the cooler tightly and cover with blankets or towels for insulation. This stays at the proper temperature for several hours at least, much longer if your house is on the warm side.
- Our house gets cold in the winter, so during that time I usually add a few cups of boiling water to the cooler every few hours to maintain enough heat for the cultures.
- To see if the yogurt is staying warm, I simply dip my finger in the jar and see if it feels warm. (Like I said, maybe not the most sterile method but very accurate nonetheless for testing the temperature. Of course, if you use a thermometer that would work, too!)
- Remember to save a few tablespoons of your plain raw milk yogurt to use as a culture next time! This way you don’t have to keep buying starter yogurt. Make a batch of yogurt at least every 7 days to keep your cultures active. Of course, you can also buy powdered yogurt cultures as a yogurt starter, if you prefer.
Extra Tips and Notes:
An added bonus: this raw milk yogurt is fairly inexpensive. The cheapest non-organic plain whole-fat yogurt I can find is $1.83 for 32 ounces. No additives, but nowhere near organic and definitely not raw. Organic, high-quality plain yogurt is more like $3-5 for 32 ounces! I pay $6/gallon for raw, high-quality milk, and a gallon makes four 32-oz jars of raw milk yogurt. That’s $1.50 for 32 ounces! Very inexpensive by comparison. And of course way cheaper than buying a bunch of tiny cups of yogurt. Plus you know you’re culturing the good stuff, and cultured raw milk is a very healthy food.
How long will raw milk yogurt last in the fridge? Most raw milk yogurt that has been cultured properly will stay fresh for 10-14 days in the refrigerator.
If you have some experience making raw milk yogurt, or if you have any tips to share, I’d love to hear about it!
Or check out a different method of making homemade yogurt here!
More Articles on Milk:
- The Milk Diet: Healing Hormone Imbalances, PMS, and More
- The Milk Diet and Digestion
- The Healing Benefits of the Milk Diet and My Expectations
- The HOW of Drinking Milk on the Milk Diet
- My Raw Milk Diet Experiment: What I Did and How I Did It