ADVANTAGES + DISADVANTAGES OF MAKING THERMOPHILIC RAW MILK YOGURT
Advantages
- If the pasteurized-mother-culture procedure is used, the yogurt culture can be perpetuated via the pasteurized mother culture from batch-to-batch meaning there is no need to continually purchase yogurt starter.
- Yogurt made with thermophilic cultures usually has a thicker consistency than yogurt made with mesophilic (countertop) cultures.
Disadvantages
- You'll need to create and maintain a pasteurized mother culture to preserve the health of the yogurt culture when using it with raw milk.
BEFORE GETTING STARTED
Look over these considerations when using raw milk to make yogurt, as there are several factors to consider when using raw milk.
Don't forget, that making yogurt with raw milk and any of our heirloom thermophilic (heat-loving) starters requires an extra step, to ensure the culture remains viable for re-culturing indefinitely. Making thermophilic raw milk yogurt will involve three processes:
The initial step of activating the starter requires heating the milk to 160ºF, to pasteurize it. If you prefer to use pasteurized store-bought milk instead, you can. Just be to avoid ultra-pasteurized or UHT milk throughout the process.
Thermophilic Starter Cultures: We currently carry two varieties of perpetuating thermophilic yogurt starters: Greek Yogurt Starter and Bulgarian Yogurt Starter
INSTRUCTIONS FOR ACTIVATING THE STARTER
- Slowly heat 1 quart raw milk or store-bought pasteurized milk to 160ºF.
- Cool the milk to 110ºF.
- Transfer to a glass or plastic container.
- Add 1 packet yogurt starter. Mix thoroughly.
- Cover and incubate at 110ºF in a yogurt maker or similar appliance for 5-12 hours.
- Check after 5 hours to see if it has set. If it has not set, leave up to 12 hours, checking every 30-60 minutes.
- Once it has set, or at the end of 12 hours, cover with a tight lid and cool for 2 hours at room temperature, then refrigerate for at least 6 hours.
This yogurt is the pasteurized mother culture. Always use this pasteurized mother culture as the starter culture for making raw milk yogurt. You will also need this yogurt to culture a new batch of pasteurized mother culture at least once a week (see below).
If you have leftover yogurt from the pasteurized mother culture, you can eat this
Keep in mind, even if the activation batch does not set, it is still cultured and can be used to make subsequent batches of yogurt.
INSTRUCTIONS FOR MAKING RAW MILK YOGURT
- Heat 1 quart raw milk to 110ºF.
- Pour into a glass or plastic container.
- Add 2-3 tablespoons pasteurized mother culture. Mix thoroughly. To make larger batches, use 1.5-2 teaspoons pasteurized mother culture per cup of milk, making up to ½ gallon per container.
- Cover and incubate at 110ºF in a yogurt maker or similar appliance for 5-12 hours.
- Check frequently by tilting the jar gently. If yogurt moves away from the side of the jar in one mass, instead of running up the side, it is finished culturing.
- Once it has set, cover with a tight lid and cool for 2 hours at room temperature, then refrigerate for at least 6 hours.
- The raw milk yogurt can now be eaten! Enjoy!
INSTRUCTIONS FOR MAKING A NEW BATCH OF PASTEURIZED MOTHER CULTURE
Once every 7 days, use the pasteurized mother culture to make a new batch of pasteurized mother culture, to keep the yogurt culture strong.
-
Slowly heat 1 cup raw milk or store-bought pasteurized milk
to 160ºF. - Cool the milk to 110ºF.
- Transfer to a glass or plastic container.
- Add 1.5-2 teaspoons pasteurized mother culture from the previous batch. Mix thoroughly. To make larger batches, use 1.5-2 teaspoons pasteurized mother culture per cup of milk, making up to ½ gallon per container.
- Cover and incubate at 110ºF in a yogurt maker or similar appliance for 5-8 hours.
- Check frequently by tilting the jar gently. If yogurt moves away from the side of the jar in one mass, instead of running up the side, it is finished culturing.
- Once it has set, cover with a tight lid and cool for 2 hours at room temperature, then refrigerate for at least 6 hours.
Always use this pasteurized mother culture as the starter culture for making raw milk yogurt and weekly batches of fresh pasteurized mother culture. You can eat any leftover yogurt from the pasteurized mother culture.
