Homemade Raw Milk Yogurt
(Me looking for yogurt before making my own) Pick one up, read label then put it down. . .on and on it went till I settled with an OK plain yogurt.
My whole family loves yogurt! It’s my quick mom snack or satisfying treat for the kids.
But why did I feel like they were lacking? Oh right, cuz store bought yogurt IS lacking. In minerals, fats, and probiotics.
And on top of that, there are sooo many additives and flavorings that your body doesn’t need or want.
A few years ago a customer introduced me to this homemade yogurt I was jazzed!
I know what’s in it, half the price and it tastes ahhhmazing.
Sold :)
Yeah it’s crazy mapping out the price difference. I compared my recipe to a high end Greek Yogurt brand. At least half the cost.
Plus it is the most creamy and satisfying [homemade] yogurt I have tasted.
It tastes great AND it is affordable to feed everyone in the fam. Dude, my kids hoover it.
Here’s how I make it…
Homemade Raw Milk Yogurt Recipe
You’ll need:
1 gallon raw milk
Yogurt cultures (I sell my favorite at the farm store)
Large stock pot
Metal wire whisk
5 wide mouth quart glass jars
5 wide mouth lids
Canning funnel
Cooking thermometer (needs to read between 100-185)
Yogurt Bag (insulated bag/thermal-cooker) We sell these at our store or if they’re in stock, my first one I purchased was from Wonderbag.
PREP WORK: Get everything out you need ahead of time. Put your yogurt bag on the counter. Have the jars, lids and funnel ready.
Step #1: Heat your Raw Milk in a large stock pot to 185 degrees F. on Medium/Low. Stir constantly.
Step #2: Prepare your kitchen sink by filling it with cold water (you can add ice to quicken the process.)
Step #3: Place stock pot in cold water bath. Continue stirring to keep the temperature of the milk equal.
Step #4: Once it reads 115 degrees F on the thermometer, remove from water bath and place on counter.
Step #5: Sprinkle Yogurt Cultures (1 packet per gallon) on top of your warm milk. Temperature needs to be between 110-112 degrees F. Let sit for 2 minutes - don’t stir on this step.
BONUS STEP: Save 1/4 cup of your previous batch of yogurt to use in place of your powdered yogurt culture packet. You can do this up to 3(ish) times from the first “fresh” batch of yogurt.
Step #6: Stir everything.
Step #7: Quickly pour into one jar at a time (give yourself 2” space at top of jar), cap it, place it in yogurt bag and REPEAT. *Use your funnel on each jar.
Step #8: Make sure jars are close/touching each other and close up your Yogurt bag! There will be no gaps between the pillow and bag itself.
LET SIT ON COUNTER UNDISTURBED FOR 6-8 HOURS.
When you come to 6 hr mark you can check your yogurt, but be quick! Pick up a jar and see if it has thickened.
If it’s thick, place all jars in fridge and chill or eat it warm! When chilled it has a beautiful cream line on top called the skin. It’s a race in our house to eat it first haha!
If it’s runny, put back in bag and leave for two more hours.
My yogurt has been great at 5 hours so just see what you like best!
Enjoy this with cacao, whole fruits and nuts or just plain. The variety is endless :)
Leave me a comment and tell me how you like to enjoy your homemade yogurt! I love hearing from you.
xoxo-
