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 a 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 than 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.
How To Make A Pint Of Organic Raw Yogurt
Prep Time: 5 minutes- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: breakfast, snack
- Cuisine: american
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Learn how to make your own raw yogurt, it really is super easy!
Ingredients
- 2 cups raw milk or raw goat’s milk
- 2 tbsp full-fat organic yogurt (one that has live active yogurt cultures in it)
Instructions
- See Post Above
Notes
Nutrition Info: Calories: 169.4 Fat: 9.3g Carbohydrates: 12.6g Protein: 10.2g
Nutrition
- Serving Size: 1 cup
Recipe adapted from The Healthy Home Economist.
Could I add raw cocoa powder to the yogurt BEFORE It ferments? I heard that fermenting chocolate is really good for, so I was wondering If adding some to the mix would add flavor and beneficial nutrients. Or will it negatively affect the mixture?
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I’m not sure about this Mercy, but if you do try it please let us know how it turned out.
I read that chocolate is poisonous, it has caffeine which is a drug, it doesn’t matter what you do to it,
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Is heating the milk to 140Degrees pasteurize it? I got my recipe from a lady on YouTube. She says that you would have to hold that heat for 30 mins to truely pasteurize it. And she does this because she says if you just warm the raw milk your yogurt has a hard time setting up because the bacteria in the raw milk will win over your culture.But she told me she still thinks it’s raw milk yogurt! By the way adding gelatin really makes raw milk yogurt thick! It’s so good..but you really have to stir and stir it in. It takes a long time to incorporate into the milk.
Does this method produce lots of whey? Mine does.
Can I use a yogurt machine instead of the oven method or would it heat it too much and pasteurize the milk/yogurt? Thank you!
I just pulled this out of the oven after 24 hours and it’s still totally liquid. I’m so bummed to think I wasted two cups of local goat milk. Thoughts?
I’m not sure if you’re still responding to comments on this post. I know you posted ages ago. I made a batch of raw milk yogurt using whole milk, store-bought starter, in a yogurt maker and the yogurt came out with a cheesy/cream layer on top of the yogurt. I’ve been scraping off that layer. The part underneath smells and tastes fine, but I wasn’t sure what caused the separation. I don’t have any whey, just the “cream” layer. Any advice?
Thank you!
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