Raw Milk Yogurt

Recipe Description:

Raw milk yogurt is very easy to make at home-even without a yogurt maker! This recipe uses the cooler method to keep the yogurt warm enough to culture properly.

Prep Time: 20 Minutes

Cook Time: 6 Hours

Servings: 16 Servings

Difficulty: Moderate

Recipe Ingredients:

4 quarts of fresh raw milk

4-8 tablespoons of plain yogurt with active cultures

Recipe Instructions:

In a stockpot, place up to four 32-oz (1-quart) mason jars inside. Fill the jars with raw milk.

Fill the pot with warm water (about halfway up the mason jars) and gently begin heating at a low to medium temperature. Keep a close watch on the pot. Use a candy thermometer to gauge the temperature of the milk. The ideal temperature for growing yogurt is somewhere between 98-110 degrees, which should feel comfortably warm to the touch.

When the milk is warm enough, place 1-2 tablespoons of a good quality, no-additive, whole fat plain yogurt into each quart of milk, and stir well to mix the cultures.

Place the mason jars of milk into a cooler filled with very warm water. Close the cooler tightly and cover with blankets or towels for insulation.

Leave the milk to culture for 6-24 hours. If culturing for more than 6 hours, you may have to add more hot water to the cooler to maintain the proper temperature.

When your yogurt is done, store in the refrigerator. Keep back a portion of the fresh yogurt to culture the next batch.

Author: thenourishedlife

I'm a featured writer at NaturalNews.com and a health blogger at LivingtheNourishedLife.com. I live with my husband of eight years and our two children in the beautiful mountains of northern Alabama (along with our general menagerie of farm animals). We drink raw milk, unschool, and basically enjoy living outside of the box. View all posts by thenourishedlife

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: thenourishedlife

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