Making yogurt from raw milk offers numerous health benefits due to its high nutrient content and the presence of beneficial bacteria. Raw milk yogurt retains more natural enzymes, vitamins, and minerals than pasteurized yogurt. These enzymes can aid in digestion and improve the absorption of nutrients. Additionally, raw milk yogurt is rich in probiotics, essential for maintaining a healthy gut microbiome. Probiotics can enhance digestive health, boost the immune system, and contribute to overall well-being. By incorporating raw milk yogurt into your diet, you can enjoy a delicious and nutritious food that supports your body’s health from the inside out.
I have been making yogurt for almost 40 years, but the art of making raw milk yogurt had always eluded me. As a result, I stayed in my comfort zone, using purchased organic pasteurized whole milk for my yogurt-making endeavors. However, recently I decided to dig into the science of raw milk yogurt making. After questioning other raw milk yogurt makers, I realized that many had simply accepted the chunky, weirdly sour yogurt as the norm. This discovery motivated me to experiment and refine my technique, striving to create a smoother and more palatable raw milk yogurt.
This blog provides step-by-step instructions for making raw milk yogurt with just two wholesome ingredients. By following this simple guide, you can create a nutritious and delicious yogurt that is packed with natural enzymes, probiotics, and beneficial nutrients. Perfect for enhancing your gut health and overall well-being, homemade raw milk yogurt is a delightful addition to your daily diet.
The Science Behind the Art of Yogurt Making
Raw milk is naturally rich in strong enzymes and probiotics that contribute to its impressive health benefits. These enzymes aid in digestion and nutrient absorption, while the probiotics support a healthy gut microbiome and boost the immune system. However, due to the potency of these natural elements, the enzymes and probiotics in raw milk can sometimes overpower a yogurt culture, making the fermentation process a bit more challenging. In this blog, we’ll share tips and techniques to ensure a successful yogurt-making process, allowing you to harness the full benefits of raw milk while creating a delicious and nutritious yogurt.
Heating the raw milk to 180°F (82°C) helps to dampen the strong enzymes and probiotics naturally present, creating a more level playing field for the yogurt culture to thrive. This process does not eliminate all the beneficial enzymes and probiotics, but rather reduces their activity to allow the yogurt culture to grow effectively.
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Here are the directions to heat raw milk evenly to 180°F using a Joule sous vide:
- Prepare the Sous Vide Setup: Fill a large container or pot with enough water to fully submerge the milk container. Attach the Joule sous vide to the container, and set the temperature to 180°F (82°C).
- Prepare the Milk: Pour the raw milk into a heat-safe, resealable bag or a glass jar with a secure lid. Ensure the container is well-sealed to prevent water from entering.
- Submerge the Milk Container: Once the sous vide water bath reaches the set temperature, carefully place the milk container into the water bath. Make sure the milk is fully submerged and the top of the container is above the water level to prevent any water from leaking in.
- Monitor the Temperature: Allow the milk to heat for 45-60 minutes, ensuring it reaches and maintains a consistent temperature of 180°F. Use a thermometer to check the milk’s temperature periodically if needed.
- Cool the Milk: Once the milk has reached 180°F and has been held at that temperature for the appropriate time, carefully remove the container from the water bath. Allow the milk to cool to 110°F (43°C) before adding the yogurt starter culture.
Following these steps will help you heat the milk evenly to 180°F, reducing the activity of strong enzymes and probiotics while retaining some of their natural benefits.
By taking this step, you can ensure a successful fermentation process while still retaining some of the raw milk’s natural goodness. Once the milk is heated, allow it to cool to 110°F (43°C) before adding the starter culture and proceeding with the fermentation process.
Your raw milk is now the perfect, pure food environment to nurture your tender yogurt culture.
Here are the step-by-step instructions for continuing the yogurt process using a Joule sous vide:
- Cool the Milk: Let the milk cool to 110°F (43°C).
- Add the Starter Culture: Once the milk has cooled to 110°F, open the container and stir in the yogurt starter culture. I generally use about 1/4 of my last yogurt batch for every new quart of yogurt I am making. Mix well to ensure the culture is evenly distributed.
- Fermentation: Pour the milk mixture into clean glass jars, cover them with lids, and place the jars back into the sous vide water bath. Set the Joule sous vide to 110°F (43°C) and allow the yogurt to ferment for 6-12 hours, depending on your desired consistency and tanginess. Culturing yogurt for 24 hours is a method often used to ensure the complete fermentation of lactose, the natural sugar found in milk. During the extended fermentation period, the bacteria in the yogurt culture convert more lactose into lactic acid, resulting in a yogurt that’s easier to digest for those with lactose sensitivities. This longer fermentation also increases the probiotic content of the yogurt, enhancing its health benefits.
- Refrigerate the Yogurt: After the fermentation period, carefully remove the jars from the water bath and place them in the refrigerator to set and cool for a few hours before enjoying your homemade raw milk yogurt.
Choosing and Sustaining Your Yogurt Culture
When it comes to making yogurt, choosing the right yogurt culture is crucial for achieving the desired taste and texture. A yogurt culture is essentially a blend of specific bacteria, primarily Lactobacillus bulgaricus and Streptococcus thermophilus, that ferment the milk and transform it into yogurt. For your initial batch of homemade yogurt, you can use a store-bought plain yogurt with live active cultures as your starter, or you can purchase a dedicated yogurt starter culture from health food stores or online. It’s important to ensure that the starter culture is fresh and contains live active bacteria to guarantee successful fermentation. Once you have started making yogurt as a cycle, you can use yogurt from a previous batch as your starter culture for the next batch. The quality and type of yogurt culture you use will significantly impact the final product, so choose one that aligns with your preferences for flavor and consistency.
Thanks for reading! We hope you enjoyed learning how to make raw milk yogurt and will give it a try. Feel free to leave a comment with your thoughts or any questions you might have. Enjoy the simplicity and health benefits of low-ingredient foods, and don’t forget to subscribe for more tips and recipes. Embrace a slower, more intentional way of life with us.
Warmest wishes, Don & Kirsten, The Seasonal Farmer
“A healthy eating diet is not just about losing weight, it’s about nourishing your body with the right nutrients to thrive and feel your best every day.”
-Kirsten
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Nourishing Traditions: An Essential Guide for Holistic Health
“Nourishing Traditions” by Sally Fallon is a must-have for anyone interested in traditional diets and holistic health. This well-researched cookbook challenges modern dietary norms and emphasizes the importance of consuming whole, unprocessed foods. Fallon provides a wealth of information on the benefits of traditional fats, the dangers of processed foods, and the proper preparation of grains and legumes. The book is filled with practical recipes and tips that make it easy to incorporate these nourishing principles into your daily life. With its engaging writing and comprehensive approach, “Nourishing Traditions” is an invaluable resource for anyone looking to improve their health and well-being through diet
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