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Real Food Challenge: Make Kefir or Yogurt

Raw Yogurt Recipe

How to make raw yogurt using the microwave as the perfect incubation unit (turned off). When raw, yogurt has a pleasant drinkable style texture compared with scoopable heated yogurt.

Servings 1 quart
Calories 150 kcal
Author Sarah Pope MGA

Ingredients

Instructions

  1. Scoop 1/4 cup of the plain whole milk yogurt into a clean, wide mouth, glass mason jar (I like these). After you've made raw yogurt one time, you can use your own raw yogurt as the starter for subsequent batches.

  2. Warm the raw milk on the stove to between 105 - 117F. 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.

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

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

  5. 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.

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

Nutrition Facts
Raw Yogurt Recipe
Amount Per Serving (8 ounces)
Calories 150
* Percent Daily Values are based on a 2000 calorie diet.