If you’ve never tried making your own, homemade raw yogurt, you don’t know what you’re missing! This is a great money saver, and a very healthy snack. Raw yogurt has tons of beneficial bacteria, enzymes, antibiotic properties, not to mention that it is delicious. Join me as I make a batch homemade yogurt. A printable recipe is available below the video.
Thick, Raw Milk Yogurt
Prep time
Cook time
Total time
This is a super simple recipe for thick, raw yogurt. And you know what is especially awesome? There's almost no dishes or mess! This is a super healthy treat, too, with live enzymes, bacteria, and antibiotic properties.
Author: Matthew Farnell
Recipe type: Homesteading Cultures
Serves: Makes 4 quarts
Ingredients
- 1 gallon raw cow's milk
- 1 cup store-bought yogurt (with live bacteria), or 1 box yogurt starter
- 8 T grass-fed beef gelatin
Instructions
- Fill four quart jars with raw milk, but leave about 1.5 inches of headspace.
- Place a washcloth in the bottom of a large stockpot, and set your four jars of milk on top of the cloth.
- Fill the stockpot with water, up to about the same height as the milk in the jars.
- Warm the stockpot of water and jars of milk slowly, over medium heat, until the milk is 110 degrees as measured with a candy thermometer. If you go past 118 degrees, it is no longer raw yogurt. However, you can achieve a thicker yogurt by heating to 160 degrees.
- Remove jars of milk from pot, but continue heating the water in the pot to a boil
- (Optional) Whisk 2 T of grass-fed beef gelatin into each jar of milk. This will make a thicker yogurt. Adjust to your liking.
- Stir in 3 T of store-bought yogurt into each jar, or follow the instructions on your yogurt starter.
- Remove pot of boiling water from the stove, and set into a large, bath-towel-lined ice chest.
- Place lids on your jars, and set them into the ice chest, but not too close to the pot of water. Cover with the edges of the towel.
- Remove the lid from the pot and allow steam to escape for a few seconds, then close the ice chest. The pot of water will help keep the temperature around the ideal 100 degrees for culturing.
- Let sit undisturbed for 8 hours.
- Remove yogurt from ice chest and place in fridge for an addtional two hours to thicken.
- Enjoy your raw yogurt garnished with fresh berries, honey, or preserves!
Notes
To make a thick yogurt, either heat your milk to 160 degrees or use the grass-fed beef gelatin. For initial yogurt bacteria, you may use store-bought yogurt or yogurt starter. The ice chest may be replaced by a food dehydrator, or even a warm place by the woodstove. Just keep the temperature as close to 100 degrees as possible for the eight hours of culturing.
Buy your grass fed beef gelatin here: http://amzn.to/1zt5FAh
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