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A Quick Procedure on How to Make Raw Milk Yogurt Perfectly

How to Make Raw Milk Yogurt
Yogurt made from fresh raw milk is said to be highly nutritious. This article will provide you with some tips for preparing this type of yogurt.
Sonia Nair
Last Updated: Mar 12, 2018
Creamy white Greek Yogurt
As the name implies, this yogurt is made from fresh, raw milk. It is said that raw milk contains so many nutrients that are lost through over heating, that is done in ultra pasteurizing. Made with raw milk, raw yogurt is also said to be highly nutritious. You may use raw goat milk or cow milk for making this yogurt.
  • Collect ingredients, like raw milk, glass jars, good quality plain yogurt with live cultures, and a thermometer. As raw milk yogurt has a runny consistency, you may use a small amount of gelatin or instant milk powder to make it more thick. It will be better to sterilize each and every equipment and utensil with hot water.
  • Heat a quart of raw milk over low flame, till it reaches a temperature of 110° F (milk heated to this temperature is considered raw). If you fail to get raw milk, use pasteurized, non-homogenized milk. In such cases, heat the milk to around 130 to 150° F, and allow it cool to 110 °F.
  • Once you remove the milk from heat, add gelatin or milk powder, so as to make the yogurt thick. You need either two tablespoons of milk powder, or two teaspoons of gelatin.
  • If you want the yogurt to be sweet, add some honey too. For one quart of milk, you have to use two tablespoons of honey (can be replaced with maple syrup). Addition of sweetening and thickening agents is optional.
  • Add the yogurt starter or plain yogurt with live culture. For one quart of milk, you have to whisk in two tablespoons of yogurt. Once done, pour the milk into the warm glass jar, and close the lid.
  • The next step is culturing, that is done by keeping the yogurt warm for around 8 to 10 hours. For this purpose, you may use a yogurt maker. Another method is to place the glass jar in a pot half filled with warm water (with a temperature of 110 °F). You may also place this pot along with the glass jar in direct sunlight, so as to fasten the culturing process.
  • Once your yogurt gets firm, you can refrigerate it, as cooling makes it firmer. You may use this yogurt after two to three hours of refrigeration.

As you are using raw milk that is not pasteurized, make sure that it is collected from healthy animals, that are raised in places with good sanitary conditions.