Got raw milk? Get Raw Yogurt!

But how can you turn it into yogurt without killing all the living, healthful enzymes? Often a homemade yogurt recipe for using raw milk will tell you to heat the milk to 150 degrees or hotter. But consequently, this then is not a raw milk yogurt. And besides, why make something so complicated when you can follow more than one of the simple recipes for truly raw milk yogurt, with the phosphatase still alive in it. Call this real yogurt!

First of Simple Recipes

This first of simple recipes for making yogurt, produces a great raw milk yogurt that anyone can make. No need to waste money on a fancy yogurt maker. You have an oven, right? Does the light work?

You will need Raw Milk

First of all secure the raw milk. Now that might just be your hardest part, but if you have that, you are well set for the experience. I am giving you directions for a homemade yogurt recipe that will produce about ½ gallon of raw milk yogurt, so start with ½ gallon of raw milk.

Choose raw milk from 100% grass fed cows. and with being more nutrient dense in content, it will yield a superior product. CLA levels will be much higher that the milk from cows give some grains or corn silage. And I recommend keeping the milk whole. This provides healthful fats for additional health benefits. Besides, the CLA is in the fats.

Keep in mind the benefits of phosphatase. This calcium assimilating companion in raw milk enables your body to utilize the calcium in the milk. But pasteurizing of milk kills this very valuable component. Keep it raw.

You will need Plain Yogurt with Active Live Cultures

Secondly, use 6 oz. of plain yogurt with active cultures. Once you have made some yogurt, you will want to keep out a portion as a starter for your next batch. These good bugs should be plentiful enough if you do not kill them with too much heat. And in a warm climate, they will multiply quite rapidly.

Use a wide mouth Gallon Jar or 3 Quart Jars

If you have a wide mouth glass gallon jar, this will work very well for a container to culture your homemade yogurt in. But if you do not have a gallon jar, wide mouth is preferable, you may use a 3 quart jars for the incubation process.

Mix Raw Milk and Living Yogurt Cultures

Combine the plain yogurt with active cultures and the raw milk, and stir well. Don’t preheat anything. Just mix it cool. Now after you have it thoroughly mixed, you may place it into the 3 quart jars. Or if using a gallon jar you may just want to combine it all in there and use a wire whisk to stir it well.

Place in the Oven with the Light On

Next turn you oven light on and set the glass jars in the oven. The light will create a small amount of heat which will be sufficient to incubate this raw milk yogurt. Let the raw milk with the yogurt cultures remain in the oven for at least 12 hours. If you want the best health benefits of yogurt, let it set in the oven with the light on for 24 hours. This should have eaten up most of the lactose in the milk and produced a large amount of probiotics for healthful digestion.

But it’s Too Thin

This homemade yogurt recipe does not call for any thickeners or starches to be added. Keep it pure. But if you prefer it thicker, just move into this part of my simple recipes.

Place a cloth over a colander. Then place the colander over a bowl to collect the whey that drains off. Then pour the yogurt into the cloth and let it set for a couple to several hours. No need to refrigerate but you may if you wish to. The longer you let it set the drier it will be. This now turns into a Greek homemade yogurt recipe. Yes, Greek raw milk yogurt!

Save the Whey too

The whey can be added to a smoothie. Or some folks use it to soak their grain in it for easier digestion. Don’t throw it out. If you don’t want it for yourself, perhaps a pet will be glad for it. Or feed it to your plants.  But consider that body builders often use it. It is valuable.

In conclusion, choose your style: European style with all the whey still in it; or the Greek where more or less of the whey is drained off. But keep it pure. And keep it raw. Salut!

Use goat milk or sheep milk

If you are staying clear of all cow milk, find your self raw goat milk. follow the same procedures. Or if you can source raw sheep milk, that will yield you the easiest to digest yogurt. Furthermore, the end product will be naturally thicker due to the higher amount of milk solids in it.

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