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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.
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:
Sprinkle 2 T. sustainably-sourced gelatin over the surface of 1/2 cup filtered water.
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.
Allow the water to cool for 5 minutes then whisk it into your inoculated milk, just before the 24 hour fermentation begins.
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: