How to Make Raw Milk Yogurt - Stage 2
Updated: Apr 30
1l of Raw Milk
Starter culture – 1/2 Cup of plain, Greek style yogurt, your yogurt from a previous batch.
Saucepan with lid
Preheat Oven to lowest temperature setting, then switch off.
Heat up milk up to 40’C.
Remove from heat.
Whisk it in thoroughly.
Cover the pot and wrap it in the towel.
Place your bundled up milk in the oven.
Let it incubate in the oven for 24h.
1. If you don't have thermometer, you can use your own hand to determine the right temperature: take the spoon of the milk from the pan and put the milk on the inside of your wrist. If it feels just slightly warm then the temperature is right.
2. Raw milk does not spoil as it sours. Raw milk yogurt is best when eaten within two weeks but can last longer.
3. You don't have to heat up raw milk (raw milk has its own bacterial population, so the fermentation is not going to be as controlled as with using heated milk). Your yoghurt may turn out to be more liquid or lumpy or sour.