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.
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.
Makes 1 quart (litre)
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).
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. :)
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.
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