Homemade Raw Milk Yogurt
~ Enzyme Rich and Probiotic ~

Unpasteurized raw milk yogurt is rich in enzymes, amino acids and lactic acid bacteria... a living food.  Making yoghurt from raw milk is different from culturing pasteurized milk, even though the end product is the same.  The main difference is in the milk.


Raw Milk Yogurt


Pasteurization kills all enzymes and bacteria, including the lactic acid bacteria that are naturally present in raw milk.    

From my experience it takes longer to ferment inoculated raw milk than pasteurized milk.  I suspect it's because the lactic acid bacteria aren't able to multiply as quickly as in pasteurized milk... there's competition from other bacteria present in the milk.


Basic Recipe Raw Milk Yogurt

Makes 1 quart (litre)

Ingredients

  • 1 quart (litre) fresh raw milk, whole, skim or partly skimmed
  • 4 tablespoons (60 ml) fresh plain yogurt, from a previous batch or the store or 4 tablespoons (30 ml) powdered yogurt culture


Directions

1.  Heat milk in stainless steel pot to 110° F (43° C).

2.  Remove from heat.

3.  Add fresh yogurt culture to warm milk and stir or sprinkle powdered culture on top of warm milk and let rest about 5 minutes before stirring. 

4.  Pour into a glass jar or glass or ceramic container and cover. 

5.  Place into a warm oven (or your preferred method of incubation) set to 110° F (43° C).

For a tart yogurt ferment for 24 hours.

6.  Incubate, without disturbing, for 8 hours or until firm. 

7.  Refrigerate until ready to use.


Since raw milk isn't homogenized you may find that milk fats (cream) have floated to the top and formed a layer at the top of the yogurt, the same as in milk.  This is normal... enjoy the rich creamy taste.  :)



A Bit About Raw Cow Milk

Raw milk is naturally rich in enzymes and amino acids... raw milk yogurt will be too.  Some of the same lactic acid bacteria that are added to the milk as the starter culture, are naturally present in milk. 

That's why if you allow raw milk to sit at room temperature for a day or two (or as it ages), it will turn sour.  In pasteurized milk the probiotic or lactic acid bacteria have been killed so the milk rots.

You'll notice in the picture that a layer of cream has formed at the top of the milk.  This is the way milk looks when it hasn't been homogenized.  It's easy to blend the cream back into the milk by stirring or shaking. 

The cream can be skimmed off to use in making sour cream, butter or enjoyed fresh as is.



Mixed Berries
Yogurt Homemade
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What Will Help You Make Yogurt?

powdered yogurt culture handy in cupboard
starter kit (culture, thermometer, mason jar)
audio (mp3) instructions
video on how to make yogurt
all of the above
no yogurt culture
no milk
no thermometer
no way to incubate
afraid yogurt won't turn out
no time
all of the above
under 18
18 to 29
30 to 39
40 to 49
50 to 59
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