How to Make Raw Yogurt

by Sarah TheHealthyHomeEconomist Fermented Foods, RecipesComments: 110

raw yogurt in a cup

If you’ve watched even one of the videos from the 75+ 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 cool recipe idea was given to me by my friend Cynthia Calisch, Sarasota Florida Chapter Leader for the Weston A. Price Foundation.

Raw Yogurt


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


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

Picture Credit

Comments (110)

  • Zsofia

    I also use my microwave to incubate my yoghurt.

    February 27th, 2012 2:59 pm Reply
    • Harriet

      Do you strain it and if so do you use cheesecloth?

      December 31st, 2012 8:16 am Reply
  • Allison

    Yeahhhh I was just planning to make some yogurt and I do have Seven Stars! Unfortunately, I do not have access to raw milk, but I do have low-temp pasturization milk.

    February 27th, 2012 3:33 pm Reply
  • D

    No disrespect, but I have a hard time believing that if you’re reheating food in a microwave on a low power level it’s going to destroy significantly more nutrients than conventional heating methods. Here’s a good read if you’re interested:

    February 27th, 2012 3:48 pm Reply
    • Sarah, TheHealthyHomeEconomist

      The microwave is not being used to reheat anything! Please read the post. It is being used to incubate the yogurt.

      February 27th, 2012 5:04 pm Reply
      • Sarah, TheHealthyHomeEconomist

        Apparently, many are completely not understanding the post at all. The microwave is never even turned on. It is used as an airtight incubator.

        February 27th, 2012 5:11 pm Reply
        • Laurie

          Your post is very clear, people just are not bothering to actually read the information

          February 11th, 2014 2:10 pm Reply
      • D

        Apologies, thanks for the simple yogurt recipe. However, I’m going to stick to homemade kefir, because it’s less messy :). Concerning the microwave, I was referring to your mention of avoiding microwaves for heating. In my opinion, if you use a microwave at a low power level (allowing food to cook more evenly) and not cook in plastic or other toxic materials, it can be considered a safe and convenient form of heating.

        February 27th, 2012 5:20 pm Reply
        • Sarah, The Healthy Home Economist

          No worries. I just don’t want newbies getting the wrong idea that microwaves are ok to use! The title of this post is an “F” for sure.

          February 27th, 2012 5:48 pm Reply
          • Audry

            YOU didn’t read the comment you replied to! “D” was questioning your condemnation of the microwave, not suggesting that you use it to heat anything when you make yogurt.

            February 27th, 2012 8:31 pm
      • Christy

        Hi Sarah…I noticed that in the ingredients you listed Pasturized raw milk. I thought raw milk was not considered raw if it was pasturized? Was that just a typo?

        September 29th, 2013 9:45 am Reply
        • Amy

          “Pastured” not “pasteurized”. Pastured means the cows ate grass.

          December 24th, 2013 7:42 pm Reply
  • Paula

    It’s a different kind of heat. It’s like radiation, very unlike the heat from a fire, gas or electric stove. It does more than destroy nutrients, it changes the molecular structure even on low temps.

    February 27th, 2012 4:44 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Oh my . Do people just read the title of the post and comment without even reading it?

      February 27th, 2012 5:05 pm Reply
    • D

      All of those things you have mentioned are sources of radiation. Even visible light is radiation.

      February 27th, 2012 5:08 pm Reply
      • Sarah, TheHealthyHomeEconomist

        ???? The yogurt is wrapped in a towel. The light would not harm the yogurt even if the towel was not used. I really wish folks would read the post before getting critical.

        February 27th, 2012 5:12 pm Reply
        • Christy

          Hi Sarah … Never mind… I read again and saw it said pastured not pasteurized! :)

          September 29th, 2013 9:52 am Reply
    • Paula

      I was replying to D’s comment, I know Sarah doesn’t use the microwave:)

      February 27th, 2012 5:17 pm Reply
      • D.

        Sarah, I want to stress that the person using the D for their name here, is not the D. that I usually use when I post. I have communicated with you a time or two by email and I don’t know if email addresses are visible to you when people sign in to post, but I just wanted to be sure to clarify that the other D is not me.

        Let me also say that I knew, the minute I read the headline, there had to be a catch because I know you don’t use a microwave. You use a microwave in the same fashion as I use a dishwasher – which is to say, I use my dishwasher to store dirty dishes until I have time to wash them by hand! MY dishwasher (which, btw, is less than a year old) has been serviced four time and still gets the dishes dirtier than when I put them in. The repairmen stand here and scratch their heads but have no clue. Go figure.

        February 28th, 2012 12:34 am Reply
  • Melissa @ Dyno-mom

    How do you leave the light on in the micro with the door closed?

    February 27th, 2012 4:50 pm Reply
    • Sarah, TheHealthyHomeEconomist

      Mine has a “light” button on the front where you can turn on the light with the door closed.

      February 27th, 2012 5:06 pm Reply
      • Sheridan

        I was thinking the same thing as Melissa. My microwave doesn’t have a button to turn the light on and off, so it doesn’t work for us! However, thankfully we are able to use our dehydrator for our raw milk yogurt.

        It’s an interesting post, thank you Sarah… I often look at my dejected microwave and wonder what I could do with him… :)

        February 27th, 2012 8:03 pm Reply
    • bethany

      mine doesn’t have a light either…but I am boiling a pot of water on the stove and am going to put it in a bowl in the microwave for a heat source. This is how I used to do it, but with a cooler. I love this idea of using the microwave….no big clunky cooler on my counter.

      February 27th, 2012 8:35 pm Reply
      • Emiy

        you could put the yogurt it in the oven with just the oven light on, this is how I do it and it works perfectly every time. Just be sure to put it in before bed, so a bulk of the fermenting is done while the oven is not needed,

        December 14th, 2012 3:10 pm Reply
  • Kelli

    So I have to admit – this is an attention-grabbing title.

    February 27th, 2012 5:01 pm Reply
  • michelle

    Well I don’t see how a light in a microwave is giving off any more radiation then you get from sitting in front of a computer while reading this article.

    If its the light or the microwave that is bothering you there are other ways of keeping it warm. Like in a cooler wrapped up tightly with warm towels fresh from the dryer. Or put it in your oven with its light on and the door propped just ajar.

    Sarah, this may sound silly but can you make yogurt from raw cream? I have made raw milk yogurt a couple times before and it seems like the top layer is so creamy and amazingly wonderful, and I thought that it might be thicker from cream rising to the top?!?! I may be way off on that one. I also noticed that raw milk yogurt seems to not spoil, or if it does it takes a lot longer then non-raw homemade yogurt.

    Thanks for all your posts! Please never retire from blogging!!!

    February 27th, 2012 5:25 pm Reply
    • Sarah, The Healthy Home Economist

      Another friend uses a cooler .. yes this works too but the microwave with the light on with the door closed works better. Yes, the oven works well too the problem is that we use the oven where the microwave is not used and wasted space unless you get creative :)

      I think what you would end up with instead of yogurt if you fermented straight cream with a yogurt culture would be something similar in texture and taste to creme fraiche.

      You’re so right .. raw milk yogurt never spoils it seems. At least I’ve never wasted a drop at my house.

      February 27th, 2012 5:46 pm Reply
  • Nicola

    Great idea! I use my microwave as a baked goods cupboard too :-)

    February 27th, 2012 5:26 pm Reply
  • Sarah, The Healthy Home Economist

    I obviously did not title this post very well :(

    February 27th, 2012 5:47 pm Reply
    • Yolanda

      Poor Sarah…. pat..pat..pat. We love you!

      March 1st, 2012 2:47 pm Reply
  • Teresa

    I have tried raw milk yogurt several times and I never get it right. If you were using a dyhrator, what temp would you set it and how long to leave it? I tried my light in my microwave and mine will not come on while not on. Strange! But I do have a dyhrator. Also, I don’t have that brand of yogurt in my area, what would be another choice? Any thoughts?

    February 27th, 2012 5:58 pm Reply
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  • Myrinda Ray Siciliani Dixon via Facebook

    oh, I tossed mine! well, actually I e-cycled it…my crockpot is FAR more useful in it’s place 😉

    February 27th, 2012 7:00 pm Reply
  • Dawn Wood Randall via Facebook

    Too bad we got rid of ours almost 4 years ago! Never even missed it, until now :-)

    February 27th, 2012 7:00 pm Reply
  • Mike Tara McMillan via Facebook

    got rid of ours about two years ago. I still havent figured out the crockpot yogurt thing yet

    February 27th, 2012 7:03 pm Reply
  • 20-something allergies and counting via Facebook

    Mine’s a fermenting incubation cabinet, timer, and vent fan. It’s a pretty handy appliance when it’s not killing your food. 😉

    February 27th, 2012 7:06 pm Reply
  • Lisa Chin via Facebook

    mine’s a spice cabinet and the turning glass dish acts as a nice lazy suzan :)

    February 27th, 2012 7:08 pm Reply
    • Sheridan

      That is such a cool idea, Lisa! I must mention it to my husband… our spices take up SO much shelf space in our pantry!

      Thanks for that! :)

      February 27th, 2012 8:07 pm Reply
      • D.

        If you are going to use the microwave to store spices, be sure not to ever use the so-called “surface light”. My mw is an above-the-stove model, and the surface lights are located sort of underneath the body of the mw and shine down onto my stovetop while I’m cooking, and can also be used as a kitchen night light. My mw is a GE and if anyone else is using one like it, those bulbs throw off a lot of heat. Mine doesn’t have an interior light which I can turn on independently. If the mw oven door is open the light’s on, if it’s closed the light’s off. But I could make yogurt with the heat that goes up into the mw from those bulbs, for sure.

        Also, my mw “turntable” doesn’t turn independently either. It will only turn if the oven is functioning. It’s not like a lazy susan. But even if I wanted to use my mw as a spice cabinet I can’t because of the heat from the surface lights, which I use quite often up here in the hinterlands where it’s dark by 4:00 in the afternoon and stays dark until 7:30 a.m. Even with only one bulb going while the second bulb was burned out recently, the inside of the oven gets downright warm. Too warm to store delicate spices and herbs, which will deteriorate quickly when exposed to warm temps for any length of time.

        February 28th, 2012 1:10 am Reply
  • Maeghan Fredriksson via Facebook

    Thank you so much for posting!!!!

    February 27th, 2012 7:09 pm Reply
  • Mack McDonald via Facebook

    Dang. There goes my microwave.

    February 27th, 2012 7:21 pm Reply
  • TinaC

    Love this idea! I also like to use it as a moist place to let breads rise in the winter. I put a bowl of water in there and heat it up for a five minutes. Then I remove it and put the bread inside and leave to rise. It stays warm and moist for a long time.

    February 27th, 2012 7:24 pm Reply
  • Heather

    this is an awesome idea!

    but i also have a question…this is my second time making raw milk yogurt. the first time it was “chunckier” so to speak and more runny. this time it is thicker and has the consistency of store bought yogurt. which one is correct?? this time i just introduced the starter to the raw milk, two tsp in each mason jar, but didn’t stir it in. (read this on someone’s blog) they both taste similar, but i just want to make sure the second way is just as beneficial. do you know anything about this?


    February 27th, 2012 7:43 pm Reply
    • Sarah, TheHealthyHomeEconomist

      YOu can get quite a variation in texture though in general raw milk yogurt is more drinkable style than pasteurized yogurt.

      February 27th, 2012 9:09 pm Reply
  • Kristen Spencer Papageorge via Facebook

    Great Idea!!!

    February 27th, 2012 8:00 pm Reply
  • Roseann Ligenza-Fisher via Facebook

    We just moved recently and left our above range microwave.behind. Havent used a long time. I have tried making it in my crockpot recently and it came out great. Only problem the recipe calls for the milk to be heated to around 180 first then cooled to 115 to 120. When it cools down is when to add the culture. Im thinking that maybe skipping the step of heating it to 185 might work with the crockpot? To maintain the temp I cover my crock pot with a double folded bathtowel and turn the pot on low every couple of hours for about 15 minutes.

    February 27th, 2012 8:11 pm Reply
  • Olivia

    Hello?! Why didn’t I think of this? I have a unused microwave above my oven and I purposefully didn’t start my yogurt today because I’ll be using the oven tonight. My little yogurt maker is wonderful, but can’t do big mason jar batches. By the way, I noticed a few times when I forgot to turn of the yogurt maker or the oven light turned off and the yogurt sat at room temp for hours before the light or maker got turned back on, the yogurt resulted in a nicer thicker consistency. Also I actually use VSL#3 unflavored probiotic as my starter and it still turns out great without heating up. I just put some in my 1/2 gallon of milk shake it up and pour into mason jars. VSL#3 is expensive, so making yogurt out of it stretches it.

    February 27th, 2012 8:31 pm Reply
  • Tiffany Ninness via Facebook

    awhile ago i was in the kitchen thinking about ditching the microwave and after i discussed it with my husband i went to use it (i think i was just curious to see if it was still working) and it had stopped working! buttons all worked but press start and only the light turned on! What a weird series of events ^^

    February 27th, 2012 8:33 pm Reply
  • Laura Weyer via Facebook

    microwave bad bad. destroy’s food. cant imagine using it on something that’s suposed to be so good for you.

    February 27th, 2012 9:45 pm Reply
    • Rachel

      you should read the article.

      February 28th, 2012 11:41 am Reply
    • Sarah Cutler

      read the post – she never turns the microwave on

      February 28th, 2012 10:38 pm Reply
  • Sheri S

    I am just getting ready to make my first batch! Thanks for the simple recipe!
    PS: I knew when I read the headline story I knew you meant it to use as storage(before even reading the article), not as using a microwave. If anyone has seen your video should know you do not “use” your microwave.

    February 27th, 2012 10:21 pm Reply
  • Y.

    After reading all comments above I have to conclude that most people don’t read the post, or simply don’t understand what they read and then jump to comment “something” just for the fun of it. Too bad!
    Thanks Sarah for all your great post!

    February 27th, 2012 10:23 pm Reply
  • Terry England via Facebook

    Got rid of the microwave long ago. Noticed your’s but glad you clarified this cause now it makes sense.

    February 27th, 2012 10:26 pm Reply
  • Christine

    After heating to 105-115 and wrapping and stuffing into a microwave with the light on, what is the temperature at which the yogurt should stay for the 24 hour period? I have tested my microwave’s light with a jar of water started at 110F with a candy thermometer in it, and it seems to level out at 85F. Is that a high enough temp?

    February 27th, 2012 11:50 pm Reply
  • Terri

    We use ours for storage and for heating up neck warmers in winter. I like the idea of a moist place to let bread rise. It’s time to make yogurt, and I will give this a try!

    February 27th, 2012 11:51 pm Reply
  • Mike Moskos via Facebook

    If yours doesn’t have a switch to turn on the light inside, you can use a napkin lodged in the door channel to make the light go on (takes a few tries to get it right). My big oven with the light on doesn’t rise to the right temp. for fermenting yogurt, but the otherwise unused microwave does.

    February 28th, 2012 12:54 am Reply
  • Stanley Fishman

    Sarah, you have finally found a safe use for a microwave. Of course, you never turn on the bad radiation, Very creative.

    February 28th, 2012 2:49 am Reply
  • Kimberly Rasmussen via Facebook

    we live in the tropics, and ours makes a wonderful hideaway from ants for nuts and dried fruits that they would usually get into.

    February 28th, 2012 3:30 am Reply
  • Antonis Sarantakis via Facebook

    catchy title :-)

    February 28th, 2012 4:02 am Reply
  • Ilana Grostern via Facebook

    Do you want to incubate your yogourt in an airtight environment? Doesn’t that lead to the growth of dangerous anaerobic bacteria?

    February 28th, 2012 11:02 am Reply
  • Stanley Fishman

    Sarah, you have done the impossible! You actually found a safe and beneficial use for a microwave!

    I would never have believed it. Of course, you never turn on the harmful radiation.

    February 28th, 2012 12:17 pm Reply
  • Sierra

    Can you use the Fage plain greek yogurt as a starter?

    February 28th, 2012 4:20 pm Reply
    • Sarah, TheHealthyHomeEconomist


      February 28th, 2012 10:56 pm Reply
  • Sarah Cutler

    Hi Sarah!

    What would be an alternative to Seven Stars Brand. I can’t find that brand here.



    February 28th, 2012 5:20 pm Reply
  • Sarah, TheHealthyHomeEconomist

    Just get the best brand of plain whole milk yogurt you can .. biodynamic yogurt from pastured cows if possible.

    February 28th, 2012 10:58 pm Reply
  • Christine

    Can anybody help me with this?

    After heating to 105-115 and wrapping and stuffing into a microwave with the light on, what is the temperature at which the yogurt should stay for the 24 hour period? I have tested my microwave’s light with a jar of water started at 110F with a candy thermometer in it, and it seems to level out at 75F in the morning. It’s winter here (the snowy kind ) and I can’t find a place warm enough in my house. Heating pad? Crock pot?

    February 29th, 2012 10:22 am Reply
  • Natalia

    I make my raw milk yogurt absolutely the same way, but I use oven with the light on instead. I have also tried making sour cream this way. Here is what I did:
    Heated up the raw cream to 115F, add a little TJ’s organic yogurt, wrapped it and put in the oven with the light on. After 8 hours I checked it and nothing happened. So I thought something went wrong. I added a little kefir in there and let it stand on the counter for a day. I became thicker but was still too liquid. So I transfered it to the fridge thinking to use it in smoothies. The next day when I open the jar, I found, to my surprise, the creamiest sour cream ever. There was a liitle whey on the bottom, but the top layer taste amazing and was extrmely smooth! Not sure what worked at the end, but my next batch I am making the same way

    February 29th, 2012 11:52 am Reply
  • Pogonia

    I love the title of this post! After a split-second of puzzlement, even before reading the post I figured it out. I will be trying this. :)

    February 29th, 2012 3:23 pm Reply
  • scott

    Sarah i hate to tell you but a microwave is not air tight. It has open vents and a exhaust fan. I have learned a lot from you, THANKS. I guess i have been heating my milk more than is needed for making yogurt, i have been heating it to 180 and then cooling to 110-100 before adding my culture, of course i don’t have access to fresh whole milk at this time. But i am in the process of making my annual maple syrup and sugar, mmmmmmmmm good!


    February 29th, 2012 3:50 pm Reply
  • Theresa AJ

    It’s great for disinfecting the damp kitchen sponge! 1-2 minutes all kinds of germs are killed. Makes me wonder what it does to the food. I am trying to use it less and less. Except for weekly sponge cleaning, :)

    March 1st, 2012 1:55 am Reply
  • jenni

    I’m very new to all of this so forgive my ignorance…I have access to low temp pasteurized milk but not raw…are you guys getting the “for pet consumption” milk? I’m assuming that label is “legal” so is that what I should be looking for?

    March 1st, 2012 11:50 pm Reply
  • Diane

    Can you tell us more about the countertop convection ovens? When our microwave broke last year, I threw it away and breathed a sigh of relief. I got my kids switched over to other methods of reheating…. and then my husband brought home another microwave. Argh. I dare not break another microwave, er, I mean wait for this one to break without having some alternate convenient countertop appliance ready to take its place.

    March 2nd, 2012 2:52 am Reply
  • Joanna

    Help! Okay, I think I confused your instructions of waiting 24 hours, and the instructions of Nourishing traditions to keep it at 100 degrees. I warmed the raw milk, and stuck it in a 100 degree oven with the starter. After about 18 hours I checked it and it started to separate and become a bit chunky, though not completely curdled. I tasted it and it’s a bit sour. What have I created? Can I strain it or something?

    March 23rd, 2012 5:49 pm Reply
  • Kari

    I tried this and ended up with something that doesn’t look much like yogurt. The jar is filled with whey, with a thick chunk of white at the bottom and floating white on top. Is that still edible?

    April 6th, 2012 3:32 pm Reply
    • Kari

      I’ve done this before and the answer is YES. It’s definitely edible. I strained it through a dish towel and was left with delicious Greek style yogurt.

      May 4th, 2012 10:50 am Reply
  • ac repair melbourne fl

    wow this looks so good! I never thought of using the microwave, I am going to try this out and i will report back :)

    April 27th, 2012 9:24 am Reply
  • Annemarie

    I just tried this recipe yesterday and am now enjoying my yummy yogurt. This was by far, the easiest method I have used in making raw yogurt. Thanks, for posting this! I will definitely be using this recipe from now on. :O)

    May 3rd, 2012 12:44 pm Reply
  • Darren – Uses of Coconut Oil

    Hey…you had me with the picture. I was going to give you hell about using the microwave. I am glad I decided to read the post before I reacted. Thanks for the great yogurt recipe.

    May 16th, 2012 3:07 pm Reply
  • Noël McNeil

    Will the yogurt turn out thick or watery? I just made some raw yogurt and am slightly dissapointed cause it’s kind of runny. :(

    May 22nd, 2012 8:49 am Reply
    • Amanda

      I have found homemade yogurt is usually runnier unless you add something like dry milk powder {yuck!}. You can make it thicker by straining it through a cheesecloth or flour sack towel from your kitchen cabinet knob for a few hours. You’ll be left with thicker Greek-style yogurt in the cheesecloth and whey in the bowl below. Just don’t leave it too long or you’ll end up with yogurt cheese!

      June 7th, 2012 10:36 pm Reply
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  • Julie

    I am trying this right now- except I don’t have a microwave, so I found a warm little niche on top of my hot water heater! The milk I’m using is raw, grass fed, and milked this a.m! How perfect is that!? I can’t wait to see how it turns out!!! :)

    June 5th, 2012 5:51 pm Reply
  • Julie

    Oh my goodness I just opened my jar and it came out PEFECT!!! Thank you so much Healthyhomeeconomist!!!! I am on cloud nine! It is so easy and nutritious and DELICIOUS! I added blueberries and some organic maple syrup and it is so yummy I CANNOT stop eating it! LOL I’m seriously way too excited right now! :) Thanks again! ~Julie

    June 6th, 2012 6:04 pm Reply
  • viv

    Jenni in March mentioned “pet food” as a legal term for raw milk. Yup. In our neck of the woods
    we have to buy “pet food”, not raw milk, or the powers that be will swoop down and destroy the operation. It’s kind of like hiding from the gestapo. (sp?)

    June 25th, 2012 4:54 pm Reply
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      December 29th, 2012 11:03 am Reply
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  • Andrea

    How many times can I reuse my homemade raw yogurt as a starter for the next batch? How can I tell when the health benefits are gone?

    August 15th, 2012 9:35 pm Reply
  • Rebecca

    This is awesome! I’m going to try it this weekend.

    August 22nd, 2012 1:42 pm Reply
  • vivian

    My last batch of yogurt was just a bunch of curdled stuff. Is it still yogurt? Or is it clabbered milk. I made drinks and leather with it. Do I still get the benefit of yogurt when it turns out like this?

    Love the microwave thing. My mic has a light on the outside bottom, so it’s warm enough on the inside for incubation. Good thing- I had to dust it out to use it! Thanks for the great idea.

    September 15th, 2012 5:57 pm Reply
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  • Karen

    My girlfriend taught me how to make almond yogurt with sprouted almonds, fresh coconut water (and flesh) and my favorite blend of powder or liquid probiotics. I’m curious. Has anyone tried making frozen yogurt from the raw milk? Does that defeat the purpose of using raw? I love tart frozen yogurt but getting it from a shop is usually not as healthy as one I imagine I could make.

    December 15th, 2012 1:13 am Reply
  • Laura Rose

    Hi Sarah,
    I made my first batch of raw yogurt this morning and am awaiting results. I did not have a thermometer to check the temperature. The milk almost came to boil and I hope i did not kill it! What do you think of the probiotic starter from a generic supermarket? Is it optimal?

    January 22nd, 2013 2:21 pm Reply
  • Celeste

    LOVE YOUR POSTS! Thank you for all you do! I have raw milk that started to sour. I decided to make raw milk yogurt. I shook up the milk, heated the milk to 110 F and it separated and turned into a gooey clump like a stringy blob! HELP! What happened? Is it still good to use? What should I do? Also, I received an Excalibar Dehydrator for Christmas and would like to use it for making yogurt. Should I use the dehydrator at 110 F for 5 – 7 hours according to the instructions? Shouldn’t it be for 24 hour to get the beneficial bacteria? Is it better to culture raw milk on the counter for 24hours than to use a dehydrator?

    Thank you,

    January 24th, 2013 9:51 am Reply
  • HB

    Hello Sarah. I appreciate your post and thank you for useful ways to use my raw milk. What is critical to making yogurt- organic? whole milk? I found “yogormet” at a healthfood store about two hours away(…so its a drive to find the right thing) it’s freeze dried, which i think would matter. So…what does matter?

    March 4th, 2013 8:59 pm Reply
  • Julia

    Thanks for this post! It has helped unintimidate me to this! Two questions. 1) can I use my raw milk that’s been frozen? 2) if my microwave doesn’t have a light function are there alternate heat sources? Or should I let the yogurt sit longer to compensate?


    March 24th, 2013 7:59 am Reply
  • J le B

    Sarah, please help me out here.
    I TOTALLY get the whole anti-microwave movement and have embraced it for a few years. However I recently received this article from a trusted source, and now I’m all confused. Can you please shed some light on this subject?
    Thanks so much!

    April 3rd, 2013 3:26 pm Reply
  • Jessica

    I gave up the microwave long, long ago, so I’m looking for an alternative way of making homemade yogurt. I’ve seen some recipes using the crock pot, but the ingredient used make me feel leery about the process, as well. Do you have any recommendations or recipes to share? Also, what about adding fruit – can this be done while making it or is adding fresh fruit to the final product before eating the best route? Thanks for your help on this subject…an all the others!

    June 22nd, 2013 8:26 am Reply
  • Anne

    Will this recipe work with very sour milk (1-2 months sour kept in the refrigerator)?
    I would like to make raw yogurt from my soured milk but do not know if it will work the same way or if I should modify the recipe.

    August 29th, 2013 10:29 pm Reply
    • Scherry

      @Anne: I’m curious also. Another site said raw sour milk can be used to make yogurt. I tried it last night using my usual recipe and I ended up with 50% clear liquid and 50% clotted chunks; it also smells spoiled. Would like to know what I’m doing wrong.

      February 1st, 2014 4:24 pm Reply
      • Mary Lee

        I just had the same thing happen. I was thinking it was because my milk heated too quickly and also got too hot. (I was distracted by my kids and wasn’t monitoring the process as closely as I should have.) Is there anything that this 50/50 mixture can be used for?

        May 17th, 2014 8:09 pm Reply
  • Phoebe

    Hi Sarah, I just made raw milk yogurt and it came out stringy and gooey. The taste is great, but the texture is weird. Maybe because I used a fair amount of whey instead of yogurt? I used 4 Tablespoons per half gallon raw milk which I heated to 110d. I tried to make whey with it. The whey was not clear. Another time I left the raw milk out for over a week. Half way through I added some whey. It barely curdled. Thoughts?
    I have just discovered your site and have purchased Nourishing Traditions. Have made several recipes from both sources. I love the theory and the recipes, but I am getting pretty mucousy with all the dairy. And my tongue gets very sore seems like from the fermented foods. Trying this all out, hoping it will work.

    October 11th, 2013 12:46 pm Reply
  • renee

    Hi Sarah
    I am using my dehydrator for the incubation period. Please specify the temp for the 24hr incubation since I haven’t owned a microwave in years and want to get that temp right.
    Thanks a bunch, Renee

    December 25th, 2013 12:06 am Reply
  • Jean

    I’m sure if anyone said this yet (don’t have time to read all the comments) but yogurt can also be incubated in a cooler. I usually do two gallons at a time and incubate in a large cooler. I fill up the empty spaces with more jars of hot water and cover it all with a large towel.

    May 13th, 2014 10:10 am Reply
  • Sarah Barnette

    I saw someone else mention this, but I do our yogurt in the crockpot. It is so simple to do and makes quite a bit for my brood of growing kids. I have a yogurt maker, and while it’s cute and helpful to have little containers, it just hasn’t been practical for 5 kids all wanting yogurt at the same time. Using the crockpot, I tend to be able to make 2-3 quarts at a time. I warm the milk up on the stove, while turning my crockpot on warm, just to get the bowl comfortable for the good bugs :) Then after I inoculate the milk, I take the crock out of the warmer, put it on a large towel and pour the milk into it. I put the lid on, cover the whole thing with the towel, and place it in my oven, with the light on. I leave anywhere from 8-24 hours. If I plan right, 24 is the best…tart and tangy, but easy to digest.

    June 18th, 2014 9:19 am Reply
  • Theresa

    I have been making my own yogurt for months now. In my experience, the LESS yogurt culture you use, the thicker your yogurt will be. I am now using just a few teaspoons of yogurt to about a gallon of milk, and the final product can be held upside down with the lid off. It is thick, creamy, and delicious. (I am actually eating some right now.)

    I have never posted a comment on a blog before, but I wanted to share that there really is a huge difference in your finished product depending on the amount of yogurt you use to culture with. I am not sure if this is allowed, but here is a link to the blog that convinced me that LESS is better:

    June 19th, 2014 11:21 am Reply
  • Becca

    I made this and it turned out great! I found an interesting way to keep it warm without heating the milk at all. On hot days, the temperature of my attic is in the 90s, and is the perfect place to incubate milk for yogurt and clabber!

    June 1st, 2015 8:09 pm Reply
  • Amy

    Is plain Fage greek yogurt okay to use. I’ve never made homemade yogurt before and Fage is all I have on hand.. =)

    October 21st, 2015 2:42 pm Reply

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