To prepare yogurt with raw milk, you do need to heat the milk slightly and culture it in a warmed environment. We heat the milk to 110 degrees, which keeps the enzymes and naturally occurring beneficial bacteria intact and thriving.
- 4 1/2 cups fresh raw milk
- 2 – 4 tablespoons yogurt from a previous batch or use an organic plain yogurt from the store
- Heat the raw milk and the 2-4 tablespoons yogurt, in a saucepan on low, until it reaches 110 degrees.
- Pour into jars and let it culture for eight to twelve hours, making sure the temperature does not rise above 110 degrees. You can use a food dehydrator or a slow cooker. I use a yogurt maker that does not go above 110 degrees and I let the yogurt culture for 10 hours.
- At the end of 10 hours refrigerate the yogurt.
It’s important to note, raw yogurt has a different consistency, it tends to be runny which is normal and is caused by the action of the temperature sensitive enzymes that are in raw milk. Also, it’s delicious in smoothies and sweetened with a bit of honey, raw agave or maple syrup. Enjoy!