Easy Peasy Raw Yogurt Recipe
The Butcher, The Baker, The Yogurt-Cheese Maker
I’ve been wanting to make yogurt cheese for years. But to do that, I’d have to make yogurt. And to do THAT, I’d have to know how. The last time someone mentioned yogurt to me, there were thermometers involved, and honestly it just seemed too complicated to add to the three-ring circus I call kitchen prep.
Then came GAPS. Goodbye cheese (for now). Goodbye butter (Hello ghee. I’m glad you’re here but it’s not the same). Goodbye kefir (see you soon). What did that leave me with? Yogurt. You bet I learned to make it!
The funny part is it’s so quick and easy to make, yet I feel this sense of domestic joy bubble up within every time I pull a warm jar of creamy goodness out of my dehydrator . . . like I’ve really accomplished something! Did I mention it’s easy? Barely even qualifies as a recipe, I’d say, but I’ve added lots of pictures for those of you that like complicated recipes. For the rest of you here’s the nutshell version: Pour. Mix. Leave in a warm area. 
A Few Notes About Using Raw Milk:
- Raw milk is extremely nutritious in my opinion. However, it needs to come from a trusted source with healthy animals and safe handling practices. If you don’t have access to clean raw milk, bring it almost to a boiling point and then allow to cool to 115F before adding the yogurt culture.
- Yogurt made from raw milk is not as thick as what you’ll find at the store. If you like a creamier consistency, the starter culture name ABY-2C from The Dairy Connection is supposed to yield a very thick consistency. Or you can strain it in a plastic colander lined with cheesecloth. The thin liquid that drips into the bowl below is whey, which is wonderful for making cultured salsa, raspberry preserves, or sauerkraut.
Easy Peasy Raw Yogurt
Ingredients:
- 2 quarts (8 cups) raw milk (where to buy raw milk)
- Yogurt or kefir starter OR 2/3 cup yogurt with live active cultures (where to buy yogurt starters)
Equipment:
- Three or four wide-mouthed glass jars with tight-fitting lids
- Medium mixing bowl
- Wood spoon
- Dehydrator that can accommodate jars inside OR a medium-sized cooler
Dehydrator Method:
- Pour milk into large mixing bowl
- If you’re using a starter, dissolve it in a little bit of warm milk, then add to the bowl. If you’re using live yogurt simply add it directly to the bowl.
- Stir with a wooden spoon – It may be an urban legend, but I’ve heard that allowing live cultures such as yogurt and kefir grains to come into contact with metal can kill them. I suppose it’s possible, since silver has antibacterial properties, that certain metals are harmful to bacteria (good or bad).
- Pour into jars and seal with tight-fitting lid
- Place in dehydrator set at 105F-115F for at least 24 hours (no lids in this pic but they should already be there)
For the Cooler Method, check out this post from Cara at Health Home & Happiness. Since you’re using raw milk simply ignore the heating instructions and move to the next step.
Jenni Wiehoff-Hulet via FB
AWESOME, now I just need one of those large dehydrators….hmmmmm Mothers day IS around the corner.
Mary P.
I don’t have a dehydrator and am able to make this using my oven light. I just mix it up and put it in the oven with the light on. It stays plenty warm and works great! I LOVE the easy peasy yogurt making method – thanks!!!
)
Whittney
Well boo. No dehydrator in my house.
Whittney´s last [type] ..Sunday at the Movies – “Avery Sings ABC Song”
Mommypotamus via FB
Haha! My two “big” presents from Christmas were a HUGE stockpot and a fermenting crock. I guess that’s life as a foodie
kate saab
One of the first things I did after getting married was have my Lebanese, chef, father-in-law teach me how to make yogurt the oldschool Lebanese way…I was amazed how easy it was! He says after heating the milk to just before boiling wait until you can hold your pinky in for ten seconds with out it burning and it’s ready for the starter to be mixed in. Then I wrap my pot up in a couple of towels and leave it on the counter overnight. It comes out perfect every time. Now I make three liters of yogurt weekly turning some into cheese as well and I’m addicted to the cheese! We mix it with honey or garlic or anything else we can think of and put it on fruit, vegetables, whatever- delicious! So happy for you and your yogurt! It makes GAPS so much more fun!
Mary
I wish we could get raw milk where I live.. but it is illegal here. =(
Jolee Burger
If I look at your picture of the milk in the dehydrator where you say the lids should be on, what about that milk in the large measuring glass? How do you put a lid on that? Is it able to be made into yogurt without a lid, or do you put a cloth over it?
Heather
Believe it or not, that bowl has a lid!
rawkinmom
I have been trying to perfect homemade yogurt for some time…we cannot use dairy at all as my kids are allergic…so I have tried almond and coconut milk yogurt and although it turns out tasty I can never get it to be thick!!!! I will keep trying!
rawkinmom´s last [type] ..Are My Kids Getting Fruit and Veggies in Their Easter Baskets
Heather
Interesting! What do you use as a starter? And can you strain it, or does that not work with nut milks?
rawkinmom
I have tried using probiotics and also using actual coconut yogurt by SO Delicious in plain flavor…..I have not strained it because it has been too liquidy…but I am still experimenting!!!
rawkinmom´s last [type] ..Are My Kids Getting Fruit and Veggies in Their Easter Baskets
stef
I know this post is kinda old but I saw a tip on a site where they used 1 tsp of agar powder before adding starter and they said it came out nice. Might be worth a try.
Heather Ivers
Hi Heather!
I tried this recipe out this weekend and I had a question regarding the thickness. I incubated it in the dehydrator for 24 hours and it came out really thin, but tasted like the yogurt I used as a starter. Should I have let it go for longer, do you just keep yours in until it gets thick? Or is it supposed to be thin? It’s more the consistency of buttermilk or drinkable yogurt.
Otherwise, it’s still yummy! Thanks for the recipe! (I’ve screwed up two other batches of yogurt I’ve tried this week, so please tell me there’s hope for this one, LOL!)
Heather
It won’t thicken up much by dehydrating longer. It’s weird, but there is a culture in raw milk that actually keeps it runny, so if you want it thicker you can strain it in a cheesecloth or buy a special culture that will help it thicken more (see link above). I strain mine and use the whey for fermenting veggies.
Heather I.
I’ll just strain it, then. I need some whey anyway (anywhey?)
have you ever made sour cream by letting raw cream sit out? I couldn’t make that work either. I think my house is anti-ferment
Heather
No, I haven’t. Honestly, if I have cream on my counter I can’t resist just drinking it
Heather
Oh, and that was funny!
Heather I.
Oh gosh I totally missed where you said it wouldn’t be as thick…what a doofus!
GAPS Q&A At The Sandbox Cafe! « The Mommypotamus
[...] and make my own yogurt. I have a recipe that is made from unheated raw milk (which makes it runny) here and Cara has a great recipe using the cooler method [...]
Christine
I have been reading up on the GAP’s diet and the Paleo diet. I also use raw milk. Why if you believe raw milk is so full on nutrition and good pro-biotics do you endorse the GAP diet?
Heather
Hi Christine! I believe raw milk is wonderful, but people who have abnormal gut flora often have trouble breaking down the lactose in it (probiotics in our gut actually do this for us). Fermenting it into yogurt or kefir converts the lactose so it’s not a problem, but long-term I think the best solution is to repopulate the gut with beneficial bacteria via GAPS or another protocol so that we can digest milk easily. Does that make sense?