Raw Milk Yogurt: An Easy Stovetop Method Recipe
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This creamy raw milk yogurt is packed full of probiotics and will have you feeling like Ma Ingles. Served plain or flavored this raw milk yogurt is delicious and easy to make any day and anywhere.
Is Raw Milk Yogurt safe?
Venturing into homemade dairy scares many. Fear not, the process of making yogurt is surprisingly simple. Easier than a loaf of sourdough and full of gut healthy probiotics; you will feel beyond confident serving this to every member in the family.
Lets start with one thing…Raw milk. Many people are afraid of raw, but I can assure you that as long as your milk source uses safe husbandry practices with their dairy, there is nothing to fear. Milk has been raw for all of time with the exception of the past 100 years. If you feel uncomfortable with raw dairy I would suggest reading the Nourishing Traditions Cookbook.
Is Homemade Yogurt Cost Effective?
If you’re accustomed to purchasing yogurt, making it from scratch will satisfy not only your taste buds but also your budget. Before making our raw milk yogurt at home we would purchase at least three yogurt cartons per week. Making our yogurt from scratch has cut the cost in half plus I have confidence in the quality of the food I am serving to my children.
How Do I Make Raw Milk Yogurt?
There are multiple ways to make homemade yogurt but I find the stove top method to be my favorite. With less gear involved you can create this kitchen staple anywhere. Unlike most dairy products yogurt is satisfying to make because it yields a one to one ratio. With two toddlers in our home and a love of sourdough pancakes and tacos, our family can easily gobble a gallon of yogurt per week.
Equipment
- 1/2 Gallon to 1 Gallon Raw Milk
- Dutch Oven
- Yogurt Culture
- Wooden Spoon
- Thermometer (optional)
- Storage Jar or half gallon mason jar
Making raw milk yogurt on the stove
Place your dutch oven or heavy bottom pot on the stove top over medium heat. Add your raw milk and slowly heat it until it reaches 110º-115ºF, stirring consistently to avoid scorching. Warmer than 115º and the yogurt is no longer considered raw. Remove from the heat and add in your starter culture or your culture from a previous batch of yogurt, two tablespoons per quart of milk is a healthy ratio. The process of culturing yogurt requires maintaining a consistent temperature between 108º-115º. I find this is easily maintained by keeping my oven light on and placing my warm pot, lid on, in the oven. You can leave your yogurt to culture overnight, or for 6-8 hours throughout the day. Once cultured you can gently tip your pot to see if the yogurt separates from the wall. If separation occurs, place your yogurt in the fridge for another 8-12 hours.
You can now whisk the yogurt to achieve a smooth creamy consistency and transfer to a jar for storage.
Raw milk yogurt will last 10-12 days refrigerated, however ours never makes it that long. We enjoy raw milk yogurt in a bowl with granola and berries for breakfast or dessert. It is also wonderful in homemade pita bread, sourdough pancakes or as added protein in smoothies. However, our favorite use is yogurt lime sauce for tacos. The possibilities are truly endless!
Try my Berry Yogurt Popsicles for a healthy kid snack!
Stove Top Raw Milk Yogurt
Ingredients
- 1 Gallon Raw Milk
- Starter Culture or 1/4 cup plain yogurt
Instructions
- 1. Place your dutch oven or heavy bottom pot on the stove top over medium heat.
- 2. Add your raw milk and slowly heat it until it reaches 110º-115ºF, stirring consistently to avoid scorching.
- 3. Remove from the heat and add in your starter culture or 2 tablespoon per quart culture from a previous batch of yogurt.
- 4. Place the warm pot, lid on, in the oven and culture yogurt at a consistent temperature between 108º-115º by keeping the oven light on overnight or for 6-8 hours.
- 5. Once cultured, gently tip the pot to see if the yogurt separates from the wall. If separation occurs, place your yogurt in the fridge for another 8-12 hours.
- 6. Whisk chilled yogurt to create a smooth thick and creamy raw milk yogurt.
