Monday, July 6, 2009

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!

7 comments:

Amber said...

Wow, this is great! Now I want to go make some yogurt!

Laura said...

Hurray!

Farmer Jim said...

We have been making raw milk yogurt for quite a few years now. Because you scald your raw milk, it essentially becomes pasteurized - not a good thing, in my mind! We heat our raw milk up to about 108 degrees, and then add a little of the previous batch to it. We also use a yogurt maker called the yogotherm, which is essentially a thermos type container, which makes one-half gallon at a time! Thanks for your blog - it is very creative and informative.

Laura said...

Hi Farmer Jim.

I warm up the small amount of milk that will be used for the starter culture. Then that starter I add to raw milk, creating raw yogurt. I don't need any equipment other than a couple of jars and some free space on my fridge or counter.

I know many people have been making raw yogurt longer than I--I'm a newbie! However, I've gotten good information from various sources and feel comfortable with the process of making raw milk yogurt by heating just a little of the milk for the starter.

Can you imagine I used to get my raw milk from my farm share and I'd scald a whole gallon to make yogurt... Yikes! It was delicious, but I lost all of the benefits of having the raw milk!

The way I do it now is much better--easy and delicious and raw.

Thanks for visiting and commenting!

overyonder said...

Thanks, Laura, I've been looking all over directions on how to make yogurt from raw milk without scalding the whole batch. You present it clearly!

Just a clarification: is the 1 tablespoon starter to 1 cup milk ratio expandable? I would imagine larger batches could be made at once, right? i can't eat/use just 1 cup at a time! :-)

be well -
jess

Laura said...

Hi Jess,

Yes the ratio stays the same (1 Tbsp. starter to one cup raw milk) and is expandable, but then count on a longer culturing time for a greater amount of yogurt..

Glad the instructions worked out for you!

Thanks for visiting.

Laura

Mari said...

crazy how easy this is! my question though. how do you know when it's done? can you let it sit too long in the warm spot?

thanks!

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