Raw Milk Yogurt

Did you know a typical household goes through at least three cartons of yogurt each week? You’ll learn how to make raw milk yogurt in an Instant Pot, a dehydrator, and an oven. Each method keeps the natural enzymes and probiotics alive that make raw milk yogurt so nutrient dense. This yogurt is wonderful and can be enjoyed with sourdough granola, or even as a base for your next smoothie!

Understanding Raw Milk

Raw milk is a perfect wholesome food that God created for us. It is full of beneficial microbes that fuel our bodies with the diverse probiotics and microbes our bodies need. Dr. Natasha Campbell-McBride refers to these beneficial microbes as “the soil inside us” in her book, Gut and Physiology Syndrome.

If you are on the Gaps protocol, this raw milk recipe is for you! Even if you are not on Gaps, this is the most nutrient dense yogurt recipe you can make at home for you and your family.

As opposed to pasteurized milk, you do not have to heat raw milk at the beginning of making yogurt. Skip this step! Keep in mind that the raw milk has its own microbial population, which makes the fermentation process less predictable. The yogurt may come out more liquidy, lumpy or sour than what you are used to. But it is always best to consume your dairy in a raw state. By cooking it first, it is no longer raw.

Raw Milk Yogurt Can Be Tricky

Traditionally when making homemade yogurt, you would heat up your milk to 180 degrees Fahrenheit. This would kill off our beneficial microbes. To avoid this, I cold start my yogurt. I do not want to kill off any of the beneficial microbes in the raw milk.

The Role of Probiotics

Probiotics in yogurt offer health benefits. They can help with digestion and keep the gut balanced. By making raw milk yogurt, you get these beneficial strains. They help strengthen your body, improve your health and immune system.

Simple Ingredients and Essential Tools

Making raw milk yogurt is easy. You need fresh milk and a yogurt starter. An Instant Pot makes things easier by controlling the temperature. You can also use a heavy-bottomed pot on the stove top. Keeping the temperature between 105-113°F and ferment for 24 hours.

• Fresh milk and live culture
• Thermometer for consistent temperatures
• Whisk for thorough blending
• Jars or containers for storing raw milk yogurt

How to Make Raw Milk Yogurt in an Instant Pot

This method uses gentle heat and a sealed environment for great results. An Instant Pot makes it easy to keep the milk at the perfect temperature. This is between 105–113°F.

Step-by-Step Instructions

1. Make sure to well sanitize and clean the insert and rubber ring around the lid.
2. Warm a small amount of milk if you want to dissolve gelatin. Stir until it’s smooth. Gelatin is optional and makes the yogurt thicker. I personally skip this step.
3. Mix the warm milk with the rest of the milk. Add your chosen culture.
4. Close the lid, press the yogurt function, and incubate for 24 hours.

Common Mistakes to Avoid

Don’t ignore the importance of a fresh starter culture. Using an old starter can weaken the yogurt.

Always clean your utensils well. This prevents bad bacteria from ruining your yogurt. Make sure to wash every jar and spoon thoroughly.

Keep the culturing temperature steady for hours. Big temperature changes can harm the culture. This can lead to uneven texture and taste. Avoid these mistakes to make perfect raw milk yogurt every time.

How to Make Raw Milk Yogurt in a Dehydrator

Making raw milk yogurt in a dehydrator is easy. It uses the machine’s steady warmth. You can fit 6–8 quart jars in large units, perfect for making lots for your family.

Setting the Right Temperature

You want a temperature between 108–115°F. Machines like the Nesco American Harvest Snackmaster Dehydrator (around $65) let you adjust the heat. Put filled quart jars inside and keep the lid closed.

A consistent temperature is important and keeps the good bacteria alive and the enzymes intact.

Flavor Variations and Add-Ons

Raw milk yogurt can become a sweet or savory treat with the right mix-ins. The cream that rises to the top adds a rich layer. This quality lets you try different textures and find new ways to make each batch special.

One-cup servings are perfect for adding fruit purées, crunchy toppings, and flavored extracts. Try adding classic strawberry jam, real maple syrup or honey.

Granola, nuts, and seeds make a great breakfast. You can also mix in peanut butter or savory herbs to turn it into a dip for veggies or crackers. I enjoy making a savory salad dressing with it.

How to Make Raw Milk Yogurt in an Oven

Making raw milk yogurt in your oven uses gentle heat for healthy bacteria growth. A little preheat with the light on can keep it near 110°F. You can also place warm water beside your jars to keep the temperature stable. Using a thermometer inside helps track the temperature, ensuring your cultures grow well.

Preparing the Milk

Warm your milk to about 110°F, then mix in the starter culture. An 8-hour cycle gives a mild flavor. But, fermenting for 24 hours makes it tangier and cuts lactose by up to 40%. This longer time fits with diets, like Gaps, that support your gut, giving you a creamy raw milk yogurt.

Maintaining Consistent Heat

Place your jar on a baking tray and keep the oven door closed. Use the light or low heat to keep it warm. Aim for 105°F to 113°F for best probiotic activity. After 8 to 24 hours, you’ll have mildly tangy yogurt full of enzymes. Once cooled, store it in the fridge and enjoy its fresh taste for days.

Maximizing Nutritional Benefits

Keeping raw milk yogurt natural starts with careful temperatures and fermentation. Milk should stay below 110°F to keep vitamins, minerals, and enzymes alive. This method helps create a creamy yogurt full of nutrients.

Not heating the milk too high makes it easier for your body to digest. This is great for those wanting to eat foods with live, good bacteria.

Ways to Enhance Probiotic Content

Letting the yogurt ferment for up to 24 hours boosts good bacteria. You can also add a bit of previous batch or quality powdered culture. This makes the yogurt even healthier for your body.

Benefits of Raw Milk Yogurt

Raw milk yogurt is a tasty way to get probiotics and important nutrients. It helps keep your gut healthy and boosts your immune system. The slow fermentation process makes it richer in good microbes than fast commercial yogurts.

But, heating it too high can kill off some of the good stuff. Smaller makers use cooler temperatures to keep it raw. This keeps vitamins like B complex and minerals like calcium safe. It’s also good for those who follow the GAPS diet.

Raw milk yogurt is easy to add to your daily meals. Mix it into smoothies, top fruit with it, or use it in salad dressings. It’s a healthier choice that tastes great and keeps nutrients intact. It’s a simple way to make your meals better.

Conclusion

You’ve learned how to make raw milk yogurt at home. This adds a tangy flavor to your meals and brings natural probiotics. Each step needs careful attention, whether heating or keeping the milk at a steady temperature.

Starting with basic equipment and a live culture, you can begin your yogurt-making journey. Don’t be afraid to try new flavors. Share your creations with loved ones and enjoy the nutritious benefits in your kitchen.