How to Make RAW MILK Yogurt

How to Make RAW GOAT YOGURT- Lactose-Free, Fully Cultured; EASY!

Megan Breakfast, Hors d'oeuvres, Condiments & Sides, Traditional Healing Foods, Treats, Whole Food Recipes 8 Comments

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When making raw yogurt, the yogurt making process becomes simpler. No heating of the milk is necessary because there are no pathogens to kill, as there would be with pasteurized milk that doesn’t have beneficial bacteria to keep negative bacteria at bay!

(The beneficial bacteria are killed in the pasteurization process, as is the lactase, the naturally occurring digestive enzyme that helps break down or digest lactose, the milk sugar so many of us are “allergic” to. Thus the importance of eating raw milk products whenever possible.)

Simply place one quart raw milk in a large ceramic bowl. Stir in a pure starter yogurt (buy the smallest size container of a plain, organic yogurt such as Nancy’s brand, that is high in probiotics, or a great quality goat yogurt), 2 T.-1/4 cup, until it is well mixed. Place in a consistently warm area, covered, ideally your yogurt maker base, for exactly 24 hours, no less, so ALL of the lactose is consumed.

EAT! This is great with sweeteners such as organic real maple syrup or honey, vanilla bean specks, or stevia added. But once you have kicked your sugar addiction, which frankly took me 3 years!, you won’t even prefer it that way. It is delectable plain.

How to Make RAW MILK Yogurt

 

I like to drink mine from a small glass with meals. It has three layers, buttery (goat) cream on the top, wobbly yogurt throughout, and lots of tangy whey throughout as well.  If you have never had homemade, fully fermented goat yogurt before, it is quirky, strong tasting stuff, but! delicious and worth loving.

Raw goat milk isn’t consumed in great enough quantities by Americans to require pasteurization by the Department of Agriculture.  It still flies under the radar.  If you aren’t fortunate enough to have your own milking goats, which I am not, raw goat’s milk is available at most natural food stores or from local farms.

What if you like thick yogurt, not runny, drinkable yogurt? Here’s a recipe tweak:

Thick Raw Yogurt
Author: Megan
Instructions
  1. Sprinkle 2 T. sustainably-sourced gelatin over the surface of 1/2 cup filtered water.
  2. Heat the water over medium heat, stirring or whisking, until the water is steaming and the gelatin looks foamy and dissolved. You do not need to let the water simmer.
  3. Allow the water to cool for 5 minutes then whisk it into your inoculated milk, just before the 24 hour fermentation begins.
  4. After you've fully cultured your yogurt, stir it again and then refrigerate for a minimum of 3 hours, allowing the gelatin to set up and thicken the texture.

This is the gelatin I like best:

Comments 8

  1. what that also work with raw cow’s milk? please clarify how much real yogurt (used as starter) to add to the milk, “2 T.-1/4 cup” is that a 1/4 of a cup…with 2 T removed from it?

    1. Hi Priscilla, Yes the recipe will work beautifully with raw cow’s milk. I appreciate your question on the amount of starter. The reason I give a spectrum is based partially on how powerful the starter yogurt is, as well as your general temperament and the age of the starter: Firstly, if you are using a great quality yogurt that is really high in probiotics, (and is therefore very tangy,) 2 T. will be enough. If, however, and here’s the funny Megan-ism, you are a thorough person and bit of a worrier and you really want to make sure the process works, or if you feel your yogurt starter is only moderately high in probiotics, use the full 1/4 cup, to be sure your milk is inoculated. Lastly, if you have a small tub of yogurt and you want to use more of it up, just so it’s gone, perhaps it’s been in the fridge for a week, opened, because you used it as a starter already for two other batches, then go ahead and use again the larger amount. If anything, the spectrum of amount used conveys that raw yogurt making is a lovely intuitive process, an experience with the living dairy, less of a set recipe, more of a relationship that you’re helping to create. 🙂

      1. What temp is ideal to let the yogurt sit for the 24 hours? Are you using mesophillic or thermophillic process/starter?

        1. Regarding mesophillic or thermophillic, yogurt-making is a mesophilic process, meaning the probiotics prefer a moderate to warm environment. Between 98 and 110 degrees is the ideal temperature for making yogurt. Thanks for your questions.

  2. I’m nervous the gelatin will harm the starter and hurt the probiotics. Do I have to worry about this?

    1. Typically, this is not used for yogurt. Tapioca is another option. Chia seeds can be used afterwards… or the gelatin…

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