One of the main reasons I got my dairy goats is to help heal my daughters stomach. Her stomach was very inflamed and diagnosed with Ulcerative Colitis. I wanted all those benefits that raw milk provides, so it only made sense to make raw goat yogurt.
WHY RAW? When you combine raw milk, which is considered a superfood, with live probiotics you get a nutritional powerhouse that not only feeds your brain and body but also feeds your gut with beneficial organisms that keeps pathogens at bay and heals the digestive system.
I tried over and over again to make raw yogurt. I would heat milk up to 105° F, add culture/older yogurt and put it in yogurt maker. I’d let it go for over 12 hours and still nothing. So I thought I failed.
I continued pasteurizing my milk.. taking it up to 180° F for 20 minutes, cooling it to 105° F, add culture and let it sit in yogurt maker for 6 hours until I had texture I wanted.
What did I do wrong? Nothing, I just didn’t keep it in long enough! If you are going to make your yogurt raw all you have to do is mix raw milk with 1/2 cup of cultured yogurt (yes even cold), stir, put it in the yogurt maker and leave it in for 18-24 hours. The longer you leave it in the yogurt maker the tangier the flavor. Below is both Raw and Pasteurized Yogurt recipes! ENJOY!
No Preheat Raw Yogurt
Ingredients
- 1/2 cup cultured plain yogurt or Culture Powder
- 1-2 Quarts Raw Milk
Instructions
- Mix culture with 1-2 quarts Raw Milk.
- Mix thoroughly.
- Leave in yogurt for 18-24 hours. Thickness of yogurt increases with time in maker but it also gets tangier.
- Place into fridge when done.
Want Pasteurized Yogurt
Here is the recipe for that.
Pasteurized Yogurt
Ingredients
- Culture Starter or 1/2 Cup Yogurt
- 1-2 Quarts Raw Milk
Instructions
- Put milk in sauce pan and heat it up to 180° F. Keep it at that temp for 20 minutes. Keeping it on a low heat and constantly stirring. You don’t want to burn milk to sauce pan.
- Take it off stove and put saucepan in an ice bath or very cold water. This will allow milk to drop temperature pretty fast.
- Cool to 105°-110° F.
- Add culture starter/yogurt, stirring thoroughly.
- Add to yogurt maker and allow it to sit for 6-8 hours, or until a thin pudding texture. Allowing longer makes it thicker but also tangier.
- Put into fridge to cool.