Friday, February 5, 2010

Raw Milk Yogurt

Full disclosure - I have never made raw milk yogurt myself.  I plan to try it soon.  I understand it is more runny than the yogurt we are used to.  If anyone tries it, let me know.  It would be good if someone worked all the details out for all of us  :)
  • Obtain some raw milk, produced in a clean, healthy environment by healthy cows or goats... grass fed is by far the best.  Ideally, the raw milk for raw milk yogurt should be as fresh as possible.

  • Heat one quart of raw milk to 110 degrees F as the first step to making raw milk yogurt. Remove from heat source after reaching 100 degrees.

  • Add 2 tbsp. of live culture organic yogurt for your starter. Any organic, preferably (but not necessary) yogurt is a very good choice as a culture to make organic raw milk yogurt. Use a whisk to incorporate the yogurt into the heated milk.

  • Pour milk into a quart-size mason jar or other glass container.  I understand that a thermos works really, really well for this. Cover the raw milk yogurt with lid.

  • Leave the raw milk yogurt in a warm (110 degrees F) place for eight hours. (thermos or yogurt maker or maybe a dehydrator or crock pot)
  • Place your raw milk yogurt in the refrigerator to cool.

  • Enjoy your yogurt. Add chopped fruit, homemade fruit preserves or vanilla extract and maple syrup to the raw milk yogurt if desired.
Some links for your reading pleasure.  I know this is a lot of links, but this is a terrific subject to really mull over.  Spend some time, think it over... try one or two recipes, share the experience.... make good decisions for your family.... own it, share it, live it and move on.

The Weston A. Price Foundation

Organic Pastures

Recipes from Weston A Price Foundation

Kelly the Kitchen Kop

Home Cooking

Best of Health

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