How to Make Raw Milk Yogurt

Making yogurt from raw milk takes some care to ensure that the enzymes and probiotics that exist in the yogurt starter are preserved. In making traditional yogurt, the milk is often heated to over 180 degrees Fahrenheit. With raw milk yogurt, the heat should never exceed 110 degrees Fahrenheit.

Raw Milk Yogurt Ingredients

8 cups of fresh raw milk
Yogurt culture (you may purchase freeze dried starters at most health food stores or use 1/2 cup of active culture commercial yogurt, such as Activia)

Start your raw milk yogurt with fresh raw milk, preferably from grass-fed cows. It is possible to make yogurt from goat's milk but cow milk makes a thicker product. If the raw milk is separated, shake the container gently to blend the cream back into the milk. Eight cups of raw milk will make a double batch for a Salton yogurt maker. Cut the recipe in half if you have only one yogurt maker or if you are making the yogurt in quart jars.

In a clean saucepan, gently heat the milk to 110 degrees Fahrenheit, stirring often. Watch the temperature carefully and remove from heat as soon as the mark is reached. Whisk in starter thoroughly, whether using dried culture or fresh yogurt.

Pour yogurt into cleaned yogurt maker cups or into quart jars. Culture the yogurt for 8 to 12 hours, based on the manufacturer's directions. Culturing the yogurt longer will result in a firmer, more tangy yogurt. Check the yogurt after eight hours and, if it still seems runny, leave it in for longer. If making the yogurt in quart jars, wrap and place in a warm location for the same amount of time.

Some yogurt directions suggest that you put fruits, jams or other additions in the bottom of the yogurt cups and add the yogurt on top, making a "fruit-on-the-bottom" style yogurt. This often results in yogurt that does not set properly or is runny. Make the yogurt plain and add fruits on top just before serving.

Save a half cup of your yogurt to start your next batch. If you are not going to make yogurt right away again, you can freeze the starter in half cup increments in the freezer for up to one month. After using the culture to make several batches, you will notice that your yogurt may start to turn out runnier than normal. At this point, the culture has worn itself out and needs to be replaced. Purchase fresh starter or more commercial active culture yogurt.