Raw milk yogurt is particularly tricky. It tends to be runny because the live cultures in the raw milk don't play nice with the live active cultures in the yogurt. But there is a way to get yogurt that is thick and creamy like the store. One that does not involve hanging it from your cupboards like this:
Yogurt is readily available in stores. There are hundreds of varieties. So why bother with home made?
- No artificial colors.
- No artificial sweeteners or overabundance of sugar.
- It is near impossible to find a yogurt that is not low fat...and we do not do low fat. My hair, nails and skin love me for that!
- Raw, Raw, Raw for Raw. My gut bacteria love me for that.
- And because I have milk coming out my ears...well in actuality it is coming out of the goats which is as it should be.
1 quart raw milk (I used goat's milk...surprisingly delightful!)
3T yogurt with live cultures
2 1/2 t grassfed beef gelatin
5 tsp of sweetener of choice
Preferred: doTERRA Wild Orange, Lime, and Lemon and some vanilla.
Heat milk to 100 degrees. If you go above that, the temp will rise in a hurry and you will get pasteurized milk.
I have also had success putting it in a thermos. But it only turns out 50% of the time when I do that.
Plug it in and leave it alone for 10-12 hours.
Open up each jar. It will be a bit runny, but firms up in the fridge. Add the oils you would like. Don't have any? You should, every kitchen needs these oils! You can purchase all three here. I added 1 tsp of evaporated cane sugar and one drop of essential oil to each cup. Then refrigerate until firm. If making vanilla, about 1/4 tsp per cup was nice for me. Play around with the sweetener and flavor until it makes your taste buds happy. I actually could have used a bit more sugar, but my six year old said, "I love it!" So at least it passed that test.
So, question for you? Do you have a yogurt maker that you can control the temperature on in order that you might be certain to keep that yogurt raw? If so, where can I purchase? Preferably for a buck!
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