07
Jan
Special considerations when making raw milk yogurt. Your milk won t be raw any longer but you ll make delicious yogurt with a thick consistency.
Perpetuation of the culture.
Make raw milk yogurt. Heat your milk to 180 f and then cool it down to 110 f. Your milk won t be raw any longer but you ll make delicious yogurt with a thick consistency. Line a fine mesh sieve with a butter muslin and then pour the yogurt into the muslin allowing the whey to drip.
Special considerations when making raw milk yogurt. Making yogurt with raw milk differs from using pasteurized milk and several factors should be considered. Perpetuation of the culture.
Some varieties of yogurt starter direct set are meant to be used once while others heirloom are meant to be perpetuated from batch to batch. If using a perpetuating yogurt culture it is necessary to first make a pasteurized mother culture to inoculate each batch of raw milk yogurt to keep your yogurt. How to make raw milk yogurt pre heat your oven to its lowest setting.
The lowest ours will go is 145 degrees. I set that temperature and once it reaches it i turn the oven off. Fill the jars with raw milk.
Fill the pot with warm water about halfway up the mason jars or so and gently begin heating at a low to medium temperature. Keep a close watch on the pot. You can test the water temperature with your finger or feel the outside of the mason jars to gauge the temperature.
The process of fermentation makes raw milk more digestible and increases the array of enzymes vitamins and minerals. Feel the benefits make real yogurt at home. No need to heat the milk if its raw raw milk yoghurt is chock full of beneficial enzymes that will be destroyed if the milk is heated above 110 fahrenheit about 43 celsius.
Fresh milk is best for raw milk yogurt. To make raw yogurt although it s tempting to want to turn into yogurt milk that s about to turn itself fresh milk is best. If it s starting to sour at all unpredictable things seem to happen in the conflict between the yogurt cultures and the sour milk cultures.
It s not impossible to make raw yogurt with old milk say 5 days old or so but your chances of a nice consistency reduce dramatically. Hold the temperature for 30 minutes. The longer the milk is held at 180 the more bacteria are killed off.
Skim milk skin as it appears and toss. Cool the milk back down to room temperature between 68 78 degrees fahrenheit. Add the yogurt starter and stir well.
Ferment for 12 18 hours. When the yogurt has gelled and pulls from the sides its done. If you accidentally overheat the milk before adding culture it will essentially be pasteurized but will still make yogurt.
Just allow it to cool down to 110 f 43 c before adding the culture. If you prefer thick greek style yogurt strain your finished product through a linen towel or a single layer cloth diaper reserved for this purpose. Euro cuisine ym80 yogurt maker.
Add the milk and gelatin to a saucepan. Gently heat until the milk reaches 110 degrees. I usually stop at 105 because my thermometer will go up to 110 from residual heat.
Do not go over 110. See notes below stir to fully incorporate the gelatin. This is for raw milk yogurt.