Homemade Raw Milk Yogurt Recipe (Keto Carnivore)

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Learning how to make yogurt from fresh milk is life-changing. Why choose store-bought when you can create a batch that’s fresher, healthier, and so much more delicious than anything you’ll find at the store? All you need is 10 minutes of prep time and 2 simple, easy-to-find ingredients to make this versatile treat right in your own kitchen.

If you like fermented foods on a keto diet, be sure to check out other easy recipes like homemade sauerkraut and pickle relish too. Ready to impress yourself (and maybe your friends) with a bowl of delicious yogurt? Let’s dive in and turn that milk into magic!

Why You’ll Love This Recipe

• All-natural goodness: Made with raw milk, this yogurt is a probiotic-rich food with good bacteria and all the popular benefits of probiotics like improved gut health and strengthened immune system.
• No yogurt maker or machine is needed. 
• Family-friendly
• Carnivore diet-friendly: Raw milk yogurt is an excellent source of carnivore carbohydrates. Take a look at other foods to eat on a carnivore diet or enjoy as carnivore snacks and download our free Carnivore Diet Food List. This list is a printable pdf so you can save it on your device or print it out at home for your convenience.
• Customizable: Prefer it thick and creamy? Strain the whey to get the perfect consistency.

How to Make Raw Milk Yogurt

Making raw milk yogurt has never been easier and introduces your  ability to replicate future batches by preserving a “mother”, so you’ll never have to buy a yogurt starter again.

This “mother” forms the base for your yogurt and works best in pasteurized milk. You can technically take a shortcut to inoculate raw milk directly with a yogurt culture, but the strain will eventually go wild. For example, for every 2 quart (2 liter) jar of yogurt, you can reserve 8 tablespoons (½ cup) of yogurt to add to the next batch. However, this isn’t recommended to do often. I’ve learned this from experience that the quality significantly degrades over time. 

The best way to preserve the taste and texture of the original strain is to pasteurize a bit of milk, culture it, and then use that as the starter for your batch of raw milk yogurt. Specific directions will be provided by the company you purchase the yogurt culture from.

Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.

If you like fermented foods on a keto diet, be sure to check out other easy recipes like homemade sauerkraut and pickle relish too. Ready to impress yourself (and maybe your friends) with a bowl of delicious yogurt? Let’s dive in and turn that milk into magic!

Why You’ll Love This Recipe

• All-natural goodness: Made with raw milk, this yogurt is a probiotic-rich food with good bacteria and all the popular benefits of probiotics like improved gut health and strengthened immune system.
• No yogurt maker or machine is needed. 
• Family-friendly
• Carnivore diet-friendly: Raw milk yogurt is an excellent source of carnivore carbohydrates. Take a look at other foods to eat on a carnivore diet or enjoy as carnivore snacks and download our free Carnivore Diet Food List. This list is a printable pdf so you can save it on your device or print it out at home for your convenience.
• Customizable: Prefer it thick and creamy? Strain the whey to get the perfect consistency.

How to Make Raw Milk Yogurt

Making raw milk yogurt has never been easier and introduces your  ability to replicate future batches by preserving a “mother”, so you’ll never have to buy a yogurt starter again.

This “mother” forms the base for your yogurt and works best in pasteurized milk. You can technically take a shortcut to inoculate raw milk directly with a yogurt culture, but the strain will eventually go wild. For example, for every 2 quart (2 liter) jar of yogurt, you can reserve 8 tablespoons (½ cup) of yogurt to add to the next batch. However, this isn’t recommended to do often. I’ve learned this from experience that the quality significantly degrades over time. 

The best way to preserve the taste and texture of the original strain is to pasteurize a bit of milk, culture it, and then use that as the starter for your batch of raw milk yogurt. Specific directions will be provided by the company you purchase the yogurt culture from.

Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.

Ingredients You Need

We only need 2 simple ingredients for this recipe: raw milk and yogurt mother culture. I get all my home fermenting supplies from Cultures from Health. I really can’t recommend them enough.

Their website should be bookmarked for anyone interested in a seemingly endless number of DIY recipes for yogurt, cheese, kefir, vegetables and more. For this yogurt recipe, I opt for the 4-pack Heirloom Yogurt Starter Cultures, which contains 4 Scandinavian strains, each with their own unique taste and texture: Filmjolk, Piima, Viili, and Matsoni.

Yogurt mother culture: Introduces the necessary live bacteria to kickstart the fermentation process, turning milk into yogurt. Once established, the mother culture can be reused to make future batches, saving you from having to buy a new starter every time. You’ll need to make this starter ahead of time by following directions from Cultures for Health or whichever brand you purchase from.

Raw milk: Serves as the base of the recipe, providing natural bacteria and enzymes that enhance the fermentation process. Raw cow’s milk is generally used, but goat’s milk will work great, too.

Step-By-Step Instructions

Here are step-by-step directions for a mesophilic raw milk yogurt recipe. Mesophilic is a term used for organisms that grow best at moderate temperatures, neither too hot nor too cold, which is what we’re doing here. No need to use an oven or cooler for this recipe. No more store-bought yogurt from here on out, too!

Step 1: Measure the milk

Pour 4 cups of raw milk into a clean glass or plastic container. I use mason jars. Make sure that the container is large enough to allow room for mixing without spilling.

Step 2: Add the mother culture

Stir in 4 tablespoons of the mother culture, mixing thoroughly to distribute the live bacteria evenly throughout the milk.

Step 3: Cover and secure

Place a towel or cheesecloth over the top of the container and secure it with a rubber band. This allows airflow while protecting the yogurt from dust and contaminants.

Step 4: Set in a warm spot

Find a warm spot on your counter, ideally between 70-77°F (20-25°C), and place the container there. Avoid direct sunlight or drafty areas to maintain a stable temperature.

Step 5: Culture the yogurt

Let the mixture sit undisturbed for 12-18 hours to culture.

Step 6: Check for readiness

Gently tilt the container to check if the yogurt is ready. If it pulls away cleanly from the sides of the container, it’s done. If it’s still liquid and flows like milk, let it culture a bit longer and check again later.

Step 7: Refrigerate and chill

Once the yogurt is set, transfer it to the refrigerator and let it chill for at least 6 hours before enjoying. This helps improve the texture and flavor.

How To Make Raw Milk Yogurt Using A Crockpot

Have a crockpot or slow cooker in your kitchen? You can absolutely use it to make yogurt from fresh milk. To be honest, I find this approach to be more work than it’s really worth but if you want to try it out, don’t let me stop you.

Take note that if your crockpot reaches temperatures above 115 F, it will cook the milk and kill the naturally occurring bacteria. This will no longer be considered a “raw milk yogurt”. If you are not sure how hot your pot goes, test the temperature with water first and make adjustments as needed.

Follow the directions to learn how to make yogurt in a crock pot.

How To Make Raw Milk Yogurt Using An Instant Pot

Your Instant Pot can also be used to make raw milk yogurt. Follow these simple steps:

1. First, pour the milk into the Instant Pot’s insert pot. Add the yogurt starter and stir well to evenly distribute the live cultures.
2. Place the lid on the Instant Pot and turn the venting knob to the “Seal” position. This helps maintain the right environment for fermentation.
3. Press the “Yogurt” button on your Instant Pot. Then, press “Adjust” to select the “Normal” setting, which is ideal for culturing yogurt.
4. Use the +/- buttons to set the timer. Choose a minimum of 8 hours for a mild tang or up to 24 hours for a stronger, tangier yogurt flavor.
5. Leave the Instant Pot undisturbed for the entire culturing time. If you’re curious, you can carefully open the lid to check on the progress without disrupting the process too much.
6. Once the yogurt is ready, cover the insert pot with a glass or silicone lid and transfer it to the refrigerator. Let it chill for 24 hours to fully set and develop its flavor before serving.

Raw milk yogurt is notorious for being thin. If you crave the thick style yogurt you are used to from the store, try the Traditional Cooking School’s helpful Instant Pot tutorial that adds an extra few steps to ensure quality thickness. Hint: it has to do with gelatin!

You will see her recipe differs slightly from mine below but if you substitute the powdered culture for the mother culture, it should still come out all right.

Raw Milk Yogurt Safety

There are a few things to consider before jumping into your first batch of delicious raw milk yogurt.

Follow standard culinary measures and make sure everything you use for the recipe is clean. Wipe down counters (I use a homemade all-purpose cleaner on my countertops) and choose clean jars with tight-fitting lids. Glass jars are preferred, although plastic containers may also be used.

Only use fresh milk to make yogurt. If the milk is already a few days old or wasn’t chilled right away, there may be competitive levels of bacteria or pathogens present that prevent the yogurt from setting as it should. In this case, you may notice an “off” flavor or yogurt that doesn’t congeal properly.

Raw milk yogurt is not homogenized. Over time the curds and whey will separate as it continues to ferment, even in the fridge. You may also notice the cream rise to the top. Give the jar a good shake to stir it back into the yogurt or scoop it off and eat it alone. Do not mistake this separation as a mistake or bad. It is the natural process that happens to raw milk yogurt after sitting in the fridge for about 7 days. For this reason, it is best to make small frequent batches 2-4 times a week so as to preserve the integrity of the mother culture.

Most people who decide to make their own raw milk yogurt are comfortable with raw milk and do not think it is inherently dangerous. However, as it is possible to be ill from pasteurized milk, one can just as conceivably become ill from raw milk. Please speak with your farmer and assess the situation to see if this is right for you.

Expert Tips

• Find raw milk: Source raw milk if you are able to. Big industry has ruined dairy in many ways, so support a local source of raw milk whenever possible. You may see it available “for pet use” or “for bathing”. Always purchase at your own risk, understanding potential consequences.
• Make a mother culture every 7 days.
• Strain for thickness: Raw milk yogurt tends to have a thinner consistency compared to other types. Give the yogurt a squick strain through a cheesecloth or fine mesh strainer to remove the whey and achieve a thicker, creamier texture.
• Keep it clean: Sanitize your equipment before starting to avoid unwanted bacteria interfering with the process.
• Adjust culture time: For a tangier flavor, allow the yogurt to ferment for up to 24 hours. Shorter times (8-12 hours) yield a milder taste.
• Adjust yield: Follow the ratio of 1 tablespoon starter to 1 cup raw milk, up to 8 cups per container.

Flavor it later: Add sweeteners, fruits, or flavorings after the yogurt has finished culturing to preserve the integrity of the fermentation proc

How to Store This Recipe

Store raw milk yogurt in the refrigerator in an airtight container. Once opened, consume it within a week, as the live cultures will continue to ferment slowly and change the texture over time. Proper sealing and consistent cold storage are essential to keep it fresh.

What to Serve with Raw Milk Yogurt

It’s exciting to learn how to make yogurt from fresh milk because you can enjoy it in so many ways. You can enjoy raw milk yogurt plain, with added granola or toasted nuts, sprinkled with chia or flax seeds, topped with berries, banana slices, or diced mango, or drizzled with honey or maple syrup.

You can also use it as a creamy base for smoothies or breakfast bowls, as a tangy syrup alternative for pancakes and waffles, added in baking recipes like yogurt cakes or muffins, or even in curries for creaminess and depth of flavor.

More Easy Yogurt Recipes To Try

Take your raw milk yogurt and add it into any of these delicious keto recipes with yogurt!

• Boneless New York strip steak with yogurt marinade
• Curry cabbage pancakes with yogurt sauce
• Bunless burgers with tangy dill yogurt sauce
• Tzatziki yogurt dip