I love a cup of yogurt for breakfast, lunch or even a snack. When I was on a search for a good raw yogurt, I had a very hard time finding one. So, I decided to make my own. I can’t believe how easy it is to make your own fresh organic raw yogurt. I will say this up front. This recipe uses raw milk and that might be difficult for some of you to find. Visit your local chapter of The Weston A. Price Foundation to find a local farmer in your area who can provide raw milk for you. Raw cow’s or goat’s milk works great for this recipe.
Place 2 tablespoons of organic plain yogurt (full fat) in a clean glass pint size mason jar. Once you make your yogurt, you can use 2 tablespoons of your fresh raw yogurt in your next batch.
Next you want to heat your raw milk to 105ºF-115ºF. This temperature is low enough that the nutrition and enzymes of the raw milk are not lost.
Once heated, remove from heat and stir in about 1/4 cup of milk into mason jar with yogurt. Stir well. Add remaining milk and stir until all combined. Place the lid on the mason jar tightly. Wrap mason jar in a thick towel and place in the oven (the oven is not turned on, it is used as an incubator) and turn the light on to offer a little heat. Leave in oven for 24 hours.
After the 24 hours your yogurt will look like this. Homemade yogurt is a lot thinner then store bought yogurt. This is a normal consistency. If you want it to be thicker you can strain your yogurt by simply draining the liquid out through cheesecloth or a fine mesh sifter/strainer. This liquid is the whey. Whey can be used as an acidic medium when soaking oats or grains.
Refrigerate your yogurt for 2-3 hours before serving and it will firm up slightly.
Now enjoy! Remember to save a few tablespoons for your next batch. If you want a quart of yogurt instead of a pint, just double the recipe.
- 2 cups raw milk or raw goat's milk
- 2 tbsp full fat organic yogurt (one that has live active yogurt cultures in it)
- See Post Above
Recipe adapted from The Healthy Home Economist.