Go Back

Yogurt from Raw Milk

Print Recipe
Ingredients Equipment Method

Ingredients
  

  • 1 gallon Raw Milk
  • 8 tbsp Yogurt

Equipment

  • 4 Glass jars well washed/ sterilized
  • Stainless steel pot deep and wide enough to fit the jars
  • Thermometer
  • Dehydrator

Method
 

  1. Pour milk into glass jars leaving about 1-2 inches room at the tops.
  2. Cook the milk:
    Put the jars with milk to a pot filled with water (you can put a dish cloth at the bottom of the pot for the jars not to rattle).
    Heat it to 180F. You can stir it once in a while.
    Once the temperature is reached, pull them out and put them on a dish cloth to cool.
  3. Wait till the milk cools to 110F degrees.
  4. Once the temperature is reached, add 2 tablespoons of yogurt to each jar and stir it with a stainless steel spoon.
  5. Cover the jars with lids and transfer to food dehydrator (incubate it).
    Set the dehydrator at 110F for 24 hours.
  6. When done (thickened), refrigerate the yogurts for about 24 hours.