How to Make Raw Milk Yogurt

A while ago, I took my Viili Yogurt Starter I got from Cultures for Health and made raw milk yogurt. It turned out! It was delicious and easy to make. I'll show you.

I followed the clear instructions sent with the yogurt starter.

I opened the packet up and poured it into a bowl... (At this point, please note how literal my pictures are. Do you really need to see how I open the packet? No? Well, that is how I illustrate with photos and I will show you every step. I'm sorry, you'll just have to deal with it.)

I poured the Viili starter into a bowl, so I could measure out what I needed.

As you can see, I needed 1/2 teaspoon of starter to add to the 1/2 cup of scalded (and cooled to room temperature) milk.

I sprinkled it in.

I reserved the remaining 1/2 teaspoon of starter to have in case I ever need it. 1 teaspoon per packet--very helpful.

I transferred the starter with the milk into a jar where it would sit out on top of my fridge for about 24 hours or so.

Not using the lid here, rather a cloth held on with a rubber band.

This is the pure, treated starter. The master starter. The main starter. From this, I take a tablespoon and add it to one cup of raw milk, let it culture on top of the fridge for about 12 hours or so, and then put it in the fridge for 6 hours and then voila: RAW MILK YOGURT!!

I would show you a picture of the raw milk yogurt I made but, I ate it... I ate it with raw honey and the kids drank it in a smoothie.

I still have the treated starter, so I'll add a tablespoon of that to some more raw milk and make more raw yogurt. I'll make sure I leave a tablespoon of the starter to add to a new batch of scalded, cooled milk to make another round of pure starter. Then, from that I'll make more raw yogurt.

It's not difficult. It is delicious and so healthy and good for all of us.

We are pretty durned cultured around these parts. Are you and yourn cultured too?

What yeh waitin' fer? Go git yeh some culture!