Using Raw Milk to Make Yogurt

If you’re a fan of yogurt, you may have considered making your own at home. And if you’re interested in raw foods, using raw milk to make yogurt is a natural choice. Not only does it provide all the benefits of raw milk (such as beneficial bacteria and enzymes), but it also means you can control exactly what goes into your yogurt.

Why Use Raw Milk?

Raw milk contains live bacteria that can help turn it into yogurt without the need for additional starter cultures. It’s also rich in nutrients like calcium, vitamin D, and healthy fats. By using raw milk instead of pasteurized or homogenized varieties, you’ll be able to preserve these nutrients and enjoy them in your homemade yogurt.

Read more: Raw Milk: The Good, The Bad, The Ultimate Guide

However, keep in mind that not all states allow the sale of raw milk for human consumption. Before attempting to make raw-milk-based products at home, check with local regulations to ensure they permit this practice.

How to Make Yogurt from Raw Milk

Making yogurt from raw milk is actually quite simple! Here are the basic steps:

  1. Heat up one quart of fresh (raw) whole cow’s or goat’s milk slowly on low heat until just before boiling; stir occasionally.
  2. Let the heated-up mixture cool down: wait until it feels just warm when touching with your finger.
  3. Mix ¼ cup plain organic store-bought natural full-fat yoghurt per quart with room temperature water first then add some warmed up liquid from step 1 while whisking vigorously.
  4. Pour combined liquids back into pot containing remaining cooled-down liquid and mix well
  5. Cover pot loosely with lid or towel and place in oven set at around 110 degrees Fahrenheit overnight (8-12 hours).

After letting it sit overnight undisturbed inside an oven turned off but still slightly warm , take out your freshly made yoghurt! If it’s too thin, strain it through cheesecloth for a few hours until you reach the desired consistency.

Read more: Using Raw Milk to Make Cheese

Tips and Tricks

  • Use fresh raw milk that has not been sitting in the refrigerator for more than 2 days.
  • Make sure all utensils , pots and jars are sterilized before use.
  • If your yoghurt doesn’t set after 12 hours, don’t fret! It may still be possible to save it. Try placing it inside an insulated cooler with hot water bottles or warm towels wrapped around to keep heat inside then wait another 6 -8 hours.
  • Once made, store your yogurt in clean glass jars or containers with a tight-fitting lid in the fridge for up to two weeks.

Making yogurt from raw milk is a fun and easy way to enjoy this nutritious food at home. So why not give it a try?

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