Raw Milk Yogurt Recipe

Ingredients:

• 1 quart (4 cups) raw milk
• 2 tablespoons yogurt with live cultures (from a previous batch or store-bought)

Instructions:

1. Heat the Milk (Optional for a Thicker Yogurt)
   Warm the raw milk to 110°F (43°C). This keeps beneficial bacteria alive while helping the culture grow.
   If you prefer a fully raw yogurt, skip heating and proceed to the next step.
2. Add the Starter Culture
   In a separate bowl, mix the yogurt starter with a few tablespoons of the warm milk.
   Stir the mixture back into the pot of milk until well combined.
3. Incubate the Yogurt
   Pour the milk mixture into a clean jar or yogurt maker.
   Keep it at 100-110°F (38-43°C) for 8-12 hours.
   You can use a yogurt maker, dehydrator, Instant Pot, or place it in a warm oven with the light on.
4. Check for Thickness & Chill
   After 8 hours, check if the yogurt has thickened. If not, let it ferment longer.
   Once done, refrigerate for at least 4 hours before eating.
5. Enjoy!
   Stir and serve plain or with honey, fruit, or granola.
   Save a few tablespoons for your next batch!

Video Tutorial:

Watch a helpful video tutorial: Click here