Raw Milk Yogurt Recipe
This homemade raw milk yogurt recipe is a probiotic-rich food perfect for weekly meal prep. No yogurt maker or machine is needed for this budget and family-friendly food. All the benefits of raw milk are preserved in a delicious, easy to make yogurt, cultured on your very own countertop.
Servings: 8
Calories: 68kcal
Equipment
- 1 quart (liter) Glass jar with lid
- Kitchen towel or cheesecloth
Instructions
- Measure 4 cups of raw milk into a glass or plastic container.
- Add 4 tablespoons of mother culture and mix well.
- Cover with a towel or cheesecloth, secure with a rubber band.
- Set on the counter in a warm spot about 70-77 °F(20-25°C), out of direct sunlight.
- Culture for 12-18 hours. Check by gently tilting the jar. If the yogurt separates from the side of the jar with a clean break, it is done. If it is still very liquid and pours up the side like milk, return it to the counter and check again later.
- Once set, refrigerate for at least 6 hours before eating.
Video
Notes
- Make a mother culture every 7 days.
- 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.
- Sanitize your equipment before starting to avoid unwanted bacteria interfering with the process.
- For a tangier flavor, allow the yogurt to ferment for up to 24 hours. Shorter times (8-12 hours) yield a milder taste.
- Follow the ratio of 1 tablespoon starter to 1 cup raw milk, up to 8 cups per container.
Nutrition
Calories: 68kcal | Carbohydrates: 2.5g | Protein: 1.5g | Fat: 1.5g | Sodium: 56mg | Net Carbohydrates: 3g
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