How to Make Yogurt (Thick, Raw, DIY Milk Yogurt)

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If you’ve never tried making your own, homemade raw yogurt, you don’t know what you’re missing! This is a great money saver, and a very healthy snack. Raw yogurt has tons of beneficial bacteria, enzymes, antibiotic properties, not to mention that it is delicious. Join me as I make a batch homemade yogurt. A printable recipe is available below the video.


Thick, Raw Milk Yogurt
 
Prep time
Cook time
Total time
 
This is a super simple recipe for thick, raw yogurt. And you know what is especially awesome? There's almost no dishes or mess! This is a super healthy treat, too, with live enzymes, bacteria, and antibiotic properties.
Author:
Recipe type: Homesteading Cultures
Serves: Makes 4 quarts
Ingredients
  • 1 gallon raw cow's milk
  • 1 cup store-bought yogurt (with live bacteria), or 1 box yogurt starter
  • 8 T grass-fed beef gelatin
Instructions
  1. Fill four quart jars with raw milk, but leave about 1.5 inches of headspace.
  2. Place a washcloth in the bottom of a large stockpot, and set your four jars of milk on top of the cloth.
  3. Fill the stockpot with water, up to about the same height as the milk in the jars.
  4. Warm the stockpot of water and jars of milk slowly, over medium heat, until the milk is 110 degrees as measured with a candy thermometer. If you go past 118 degrees, it is no longer raw yogurt. However, you can achieve a thicker yogurt by heating to 160 degrees.
  5. Remove jars of milk from pot, but continue heating the water in the pot to a boil
  6. (Optional) Whisk 2 T of grass-fed beef gelatin into each jar of milk. This will make a thicker yogurt. Adjust to your liking.
  7. Stir in 3 T of store-bought yogurt into each jar, or follow the instructions on your yogurt starter.
  8. Remove pot of boiling water from the stove, and set into a large, bath-towel-lined ice chest.
  9. Place lids on your jars, and set them into the ice chest, but not too close to the pot of water. Cover with the edges of the towel.
  10. Remove the lid from the pot and allow steam to escape for a few seconds, then close the ice chest. The pot of water will help keep the temperature around the ideal 100 degrees for culturing.
  11. Let sit undisturbed for 8 hours.
  12. Remove yogurt from ice chest and place in fridge for an addtional two hours to thicken.
  13. Enjoy your raw yogurt garnished with fresh berries, honey, or preserves!
Notes
To make a thick yogurt, either heat your milk to 160 degrees or use the grass-fed beef gelatin. For initial yogurt bacteria, you may use store-bought yogurt or yogurt starter. The ice chest may be replaced by a food dehydrator, or even a warm place by the woodstove. Just keep the temperature as close to 100 degrees as possible for the eight hours of culturing.

Buy your grass fed beef gelatin here: http://amzn.to/1zt5FAh

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