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.
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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.
IngredientsBesides fresh milk, you’ll need some yogurt culture as well as gelatin. You can use any yogurt culture you prefer and notice that they have different attributes, flavors, and consistencies. Whatever you happen to have should work, though be sure to save some culture for future batches since raw milk can fuss with the bacteria present in the culture.
The ResultsIf you’ve ever attempted raw milk yogurt, then you may know how, um, pourable the stuff can be. Pourable as in the same consistency as milk or kefir on a good day type pourable. Which is why decently thick raw milk yogurt is the prize. And I’m happy to say that this stuff made great yogurt that you actually eat from a bowl! Whenever I make raw milk yogurt – testing this alteration in incubation or that tweak in thickening agent – I keep in mind that smoothies are the worst case scenario. But this stuff pleased all of my big and small yogurt-eaters who are used to Mama’s thick yogurt made from milk heated to 160-180 degrees. So thank you, Domestic Soul, for a raw milk yogurt technique that really works!
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