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.
To ferment the mixture, you will need to incubate it at a relatively constant temperature ranging between 100 and 115 F. The process takes about ten hours, so if you start your yogurt fermenting in the evening, it will be ready the following morning. If you can find a way to keep the liquid warm, you won't need a yogurt-maker.
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 incubate your mixture in a slow cooker or electric crock pot. Clean out a large mayonnaise jar. Pour in the warm liquid and screw on the lid. Place the jar in the center of the crock pot and surround it with water heated to 110 F. Cover the appliance and set the temperature to 'warm'.
Following the incubation period, stir in any cream that has risen to the top of the mixture. Put the fermented milk in a sealed container and refrigerate it. It will continue to solidify as it cools. The chilled product will have the consistency of 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've learned how to make raw milk yogurt, you can use it in a wide range of recipes. It's a tasty base for dipping sauces and salad dressings. It adds a cool, creamy touch to a spicy curry or Mexican dish. It will enhance the flavor and richness of a custard, cheesecake or panna cotta. It produces tender, moist and succulent chicken or lamb when used as a marinade.
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.
To ferment the mixture, you will need to incubate it at a relatively constant temperature ranging between 100 and 115 F. The process takes about ten hours, so if you start your yogurt fermenting in the evening, it will be ready the following morning. If you can find a way to keep the liquid warm, you won't need a yogurt-maker.
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 incubate your mixture in a slow cooker or electric crock pot. Clean out a large mayonnaise jar. Pour in the warm liquid and screw on the lid. Place the jar in the center of the crock pot and surround it with water heated to 110 F. Cover the appliance and set the temperature to 'warm'.
Following the incubation period, stir in any cream that has risen to the top of the mixture. Put the fermented milk in a sealed container and refrigerate it. It will continue to solidify as it cools. The chilled product will have the consistency of 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've learned how to make raw milk yogurt, you can use it in a wide range of recipes. It's a tasty base for dipping sauces and salad dressings. It adds a cool, creamy touch to a spicy curry or Mexican dish. It will enhance the flavor and richness of a custard, cheesecake or panna cotta. It produces tender, moist and succulent chicken or lamb when used as a marinade.
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