How to Make Raw Yogurt

by Sarah Fermented Foods, Raw Milk at Home, RecipesComments: 110

raw yogurt in a cupIf you’ve watched even one of the videos from the 100+ free video library available on this blog, you probably know that I have a microwave in my kitchen.

Do I use it for cooking or heating anything that my family consumes?

No.  I haven’t used a microwave to heat or cook anything in many, many years. I much prefer my small countertop convection oven which doesn’t heat food unnaturally and create carcinogens like a microwave does.

Why don’t I just remove the microwave from my kitchen then?

The truth is that the microwave can function as a handy airtight cupboard and proves quite useful for other tasks besides cooking and heating believe it or not.

I mentioned in one of my videos that I frequently use it for airtight, room temperature storage of freshly baked breads, cookies, and other baked goods.

It also works very well for making homemade raw yogurt.

If you don’t have access to raw yogurt, then you don’t know what you’re missing.   Pasteurized yogurt even if organic pales in comparison to the digestibility and nutrient value of raw yogurt, so if you are able to snag some raw milk from a local farm, here’s how to make it into raw yogurt.

*This helpful recipe idea was given to me by my friend Cynthia Calisch, who recently passed away.  May she rest in peace.

Raw Yogurt

Ingredients

1/4 cup plain, whole organic, preferably grassfed yogurt from the store (this is the brand I recommend)

3  3/4 cups pastured raw cow or goat milk

Instructions

Scoop 1/4 cup of the Seven Stars plain organic whole yogurt into a clean, wide mouth, glass mason jar (I like these).  This is the best brand that is widely available in the United States at the healthfood store.  After you’ve made raw yogurt one time, you can use your own raw yogurt as the starter for subsequent batches.

Warm the raw milk on the stove to between 105 – 115F.   No enzymes or nutrition is lost heating to this temperature but the warmed milk enables the yogurt culture to “take” better than room temperature raw milk.

Pour about a half a cup of the warmed milk into the mason jar and mix with the store yogurt.

Pour the remaining warmed milk into the mason jar, stir and close the lid tightly.

Wrap the mason jar in a thick hand towel, secure with a rubber band and place inside your microwave closing the door.  Leave the light in the microwave on to keep a bit of warmth inside.

In 24 hours, open the microwave and voila!   You will have yourself a lovely quart of raw yogurt!

Sarah, The Healthy Home Economist

 

More Information

Why Kefir is a Healthier Choice than Yogurt

Greek Yogurt: Better than Regular?

Picture Credit

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