Who would have thought homemade yogurt could be so easy and yet so yummy! Making homemade yogurt is not only frugal, but you get to control all that is added to your final product. Unfortunately, most store bought yogurts are loaded with sugar and preservatives.
I started out using the standard recommendation of heating the milk to between 120-180 degrees, but have soon discovered that this is basically pasteurizing the milk and kills a lot of the nutritional value in milk. I use raw milk from a local farmer because all the nutrients are intact (why raw milk, read here).
The problem is if you don’t heat it up, the resulting yogurt is of a different consistency, more runny and wet, a different fermented produce. Now I have come to the understanding that you can make raw milk yogurt successfully without heating to such high temperatures. The key: non-instant milk powder or gelatin! This stabilizes it and makes a nice firm yogurt. If you are not able to get raw milk, pasteurized milk will still produce a very valuable yogurt as well, you will just have to heat to 120-180 degrees before cooling to 110 degrees and proceeding with recipe. It will still be more beneficial than store bought yogurts!
Read more on heating raw milk for yogurt here.
Benefits of Yogurt
Of all the cultured dairy products, yogurt is the most versatile. Yogurt assists the intestines in destroying harmful bacteria by producing an acid environment. Yogurt with active cultures may encourage friendly bacteria production in the digestive tract. Milk protein is more quickly and easily digested in yogurt form over liquid sweet milk. The more tart the yogurt, the greater the absorption of calcium. Eating yogurt can relieve both constipation and indigestion.
Supplies needed:
quart size glass jar
candy thermometer
1 quart fresh milk, raw
2 Tbsp non-instant milk powder or 2 tsp gelatin
2 Tbsp yogurt starter, from previous batch or quality plain yogurt
2 Tbsp honey or maple syrup
Large pot
Heating pad
Steps for Making Raw Milk Yogurt
1. Make sure you have clean equipment
2. Keep equipment hot. Fill a kettle with water to boil. You will want to fill a quart size jar with this hot water to keep all your incubating tools warm. Also fill a large pot with this hot water, as this will be your incubating station.
2. Use very fresh, high quality unprocessed milk and heat over low heat to 110 degrees. If not available, use pasteurized but non-homogenized milk and heat to between 120-150 degrees and then cool to 110 degrees.
3. Remove from heat and add non-instant milk powder or gelatin, sweetener (if desired), and yogurt starter. Since the curd of unheated yogurt is very fragile, I add some milk powder to make a thicker yogurt, otherwise it will be very thin. Stir gently into milk. I normally sweetener after incubating, so as to have a bit of plain yogurt to start the next batch.
4. Empty clean glass jar of hot water and pour yogurt into jar and cover loosely with lid.
5. Remove to a warm place to culture for 10 - 12 hours, or until set. I use a large pot and fill half way up the jar with water (110 degrees). Using a hot pad underneath helps to maintain this temperature, otherwise you will need to keep replacing hot water. Cover entirely with dish towels or a large bath towel. You can also use a yogurt maker, thermos, or dehydrator. I start mine in the morning and let incubate all day, or start at night and let it incubate overnight.
6. Check every few hours till it is firm. Remove to refrigerator and allow to cool for about 3 hours before diving in and enjoying! It will thicken more as it cools. There is no end to the toppings you can throw in. Try cut up fruit or nuts, flax seeds and the like.
7. Take out 2 Tbsp for your next batch! Use starter within a week for your next batch for best results.
Related Posts
- Menu Plan - August 25-30
- Menu Plan - August 4-9
- Make it Yourself - Cultured Dairy Products
- Homemade Granola
June 13th, 2008 at 8:13 am
Yay! I’m soooo excited that you’ve posted this how-to today. I have been wanting to give yogurt making a try, but had yet to find instructions that were not solely for a yogurt maker. A big thank you for sharing this, Lindsay! :o)
June 14th, 2008 at 2:49 pm
You Never Cease to wow me with you Informative and caring posts. Thanks YOu
L
June 14th, 2008 at 4:42 pm
Hi Lindsay!
I just spent the last half hour or so looking over your website and reading different things. I am really impressed with all that you’ve taken the time to write about. Thanks for sharing. I will definitely benefit from your blog as I have the same desires and passions to live simply, eat healthy and desire to learn new things about nutrition. Thanks again for today. It was a blessing. I look forward to getting to know you better:)
June 14th, 2008 at 11:36 pm
My Mother in law shared this tip with me re: incubating the yogurt. Just put your yogurt in your oven next to the light with the light on. The heat from the light keeps it at the perfect temp to set up. She often does 4 - 2 qt jars at a time and they turn out perfect!
I’ve only made yogurt 2 times and both times used the light in my stove. It worked GREAT!!
June 15th, 2008 at 1:17 pm
I have enjoyed your website very much.I have told all my friends about it.
June 15th, 2008 at 10:13 pm
I have always wanted to try this!
June 17th, 2008 at 4:00 pm
Hey Lindsay,
Where do you buy your raw milk? Looking for a local source.
Thanks.
Michelle
Lindsay replied on June 18th, 2008:
I get mine here in Vancouver from Jonathan Killmore. I will e-mail you his number.
June 18th, 2008 at 7:50 am
I have been making yogurt since my kids were little, and now they are all married, and starting to make yogurt themselves! Much cheaper and tastier than the store bought stuff.
I have always made mine out of powdered milk. 1 2/3 cup powered milk, enough slightly warm water to almost fill a quart jar, stir to dissolve, then add 1/3 cup store bought yogurt. Let sit in the oven with the light on, for 3-4 hours. Perfect!
Now I need a bowl of yogurt with homemade granola!!
July 7th, 2008 at 5:01 pm
Hey Lindsay, I was reading your yogurt recipe. I’ve been making my own for about 2 months now. I only use it in smoothies, so far, because it’s so tart, my kiddos won’t eat it. I was looking at the recipe for granola you have linked…I read it but couldn’t find a recipe for the 7 grain mix…do you know what that is or how to make it? I’m going to make your yogurt recipe next time, maybe by adding gelatin (also, where do you find the non instant milk powder around here?I’ve only been able to find instant, but I’m not to crazy about using it) I’ll be able to add some sweetener without it being too runny. I’d love any tips you have! Thanks!
ps, I just made bread using your recipe and it’s SO GOOD. Don’t think I’ll ever use another recipe! Next time I’m going to venture into soaking my grains first:)
Lindsay replied on July 7th, 2008:
Eryn, I have modified the granola recipe and just posted it today here. I skipped the 7 grain mix and just increased the oats, and it worked wonderfully.
As to the yogurt, it is definitely tart, so I add vanilla extract and maple syrup and/or a little stevia to sweeten as desired after it has finished culturing, and not before. I leave out 2 Tbsp plain for the next batch.
I buy non-instant milk powder from Azure Standard. Instant does not work anyway. The powder will definitely help thicken the yogurt.
So glad you enjoyed the bread recipe!
August 5th, 2008 at 3:40 pm
Do you make this every week instead of Kefir or do you do both? Just curious. Maybe I’ll have to come watch you at work…I want to try the yogurt. I am a little sick of my kefir coming out nasty.
Lindsay replied on August 5th, 2008:
I make both each week (1 quart of each). The yogurt is mainly for Karis, but I sweeten some with vanilla and maple syrup or honey for my consumption. Excellent protein you know!