I really didn’t mean to write yet another post about cultured dairy today. It’s not like it’s the only DIY project I’ve got going on right now with melt and pour soap, fermented vegetables, beet kvass, goat cheese, kefir of all kinds, and sourdough all hanging out in my kitchen. But, raw milk yogurt is an elusive thing for those of us with a real food bent – like perfectly brewed kombucha and super-gelatinous bone broth. Before I get too nerdy on you though, let me just say that I tried out a new method, it was simple, and it worked. So this may be my new method for making homemade raw yogurt because it was thick and creamy.
There are as many ways to make yogurt as there are ways to eat it and many of us don’t even make it the same way twice. But, if you’re looking for a raw milk yogurt recipe that can be used with any culture and is thickened with gelatin, might I recommend this recipe?
If you are using an electric yogurt incubator, she recommends this one for its low-temperature methods. I generally just use a warm water bath atop my stove to do the incubating. Whatever method you use, keep the temperature around 110 degrees to avoid pasteurizing your beloved raw milk.