Fresh, light, and a little tart, homemade raw milk yogurt is delicious. And it’s full of healthy probiotics. Any kind of homemade yogurt is great, but I buy and drink raw milk, so that’s what I like to make my yogurt out of. Read about the benefits of drinking raw milk here.
Store-bought yogurt is delicious too, but many brands have a lot of added sugar in them. Check out some varieties that have more sugar than a Twinkie. So, making yogurt at home is a great way to ensure you’re getting the healthiest product. And it’s so easy to make! I like to either leave it plain and add it to smoothies, or sweeten it with honey and fresh fruit and eat it for breakfast or a snack.
There are a lot of different ways to make yogurt and while the process is very easy, you can spend a lot of time learning about various techniques and the science behind yogurt making. To make it simple, I’m going to focus on a really easy way that I make raw milk yogurt. If you’d like to learn about different options and more about how yogurt works, I’d recommend visiting the Cultures for Health website.
There are some differences with raw milk yogurt: 1) raw milk yogurt usually has a thinner consistency than yogurt made from pasteurized milk, and 2) raw milk isn’t homogenized so the cream will rise to the top while the yogurt cultures.
It’s best to use really fresh raw milk when making yogurt. This is because raw milk has its own beneficial bacteria that will compete with the yogurt culture. If your raw milk is older or wasn’t chilled quickly, it will have a higher bacteria count. This can result in yogurt that doesn’t culture properly.
When using raw milk to make yogurt, it’s easiest to use a single-use or direct-set starter culture like this Cultures for Health Traditional Flavor Yogurt Starter. With this method, you will use a new culture every time. The advantages to this method are that 1) the culture doesn’t require maintenance, 2) you can take a break from making yogurt at any time, and 3) direct-set generally makes thicker consistency yogurt than perpetuating cultures.
I use this Euro Cuisine Yogurt Maker to incubate my yogurt. I love how easy it makes the whole process! I just pour the milk & starter culture mixture into the jars and let them incubate for 7-8 hours. The individual jars are a perfect serving size and they allow you to make different flavors of yogurt in every jar if you’d like. With this model you can set the lid to the time you want the yogurt to be done, but it doesn’t turn off automatically. Euro Cuisine also offers an automatic yogurt maker that is a little more expensive, but may be worth the price. Here’s a video tutorial on how to use their yogurt maker.
I am not a DIYer. If I can buy a product that I like, I will. But I’ve never seen raw milk yogurt for sale anywhere. Have you? And it’s so easy to make that it’s one DIY food I’ll always make myself. And the awesome part is–making raw milk yogurt with a direct-set culture is the easiest way to make yogurt out there. Treat yourself to this incredibly healthy food!
- 1-2 quarts raw milk
- 1 packet direct-set yogurt starter
- 1 automatic yogurt maker
- Pour the raw milk into a stainless steel pot.
- Heat the milk to 110 degrees F (it's still raw at this temperature).
- Add 1 packet of your direct-set starter culture to the milk.
- Stir the milk and starter together gently until combined.
- Pour the mixture into the yogurt maker jars.
- Put the jars into the yogurt maker (without the lids).
- Turn on the yogurt maker and incubate the yogurt for about 7-8 hours until the yogurt has set.
- Remove the jars from the yogurt maker, screw on the lids, and store in the fridge.
- Yogurt is good for up to 2 weeks.
Disclosure: Raw milk for sale in retail locations in Utah is required to have this label on the container: Raw milk, no matter how carefully produced, may be unsafe. Keep refrigerated.
I think this is a true statement. There is a chance your raw milk is unsafe. There is also a chance your raw eggs are unsafe. And a chance that any of your food is unsafe. Maybe the chance in raw milk is higher? It’s possible. I’ve been drinking raw milk for about two years now and I’ve never been sick from it. But I’m not saying it’s not a possibility. For now I think the benefits of drinking it outweigh the risk. But if I ever get sick from it, I may change my mind. And if I ever get sick from it, I’ll let you know!