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 http://thehealthyhomeeconomist.com
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