Go Back
raw milk yogurt rough and tumble farmhouse

Raw Milk Yogurt

Print Recipe Pin Recipe
Prep Time 5 minutes

Equipment

  • 4 quart or larger saucepan/stock pot
  • Lid for the saucepan
  • Bath towel
  • Thermometer
  • Whisk
  • Measuring Cup

Ingredients
  

  • 1/2 Gallon of Raw Milk
  • 1/2 Cup Starter culture Greek style yogurt OR some of your yogurt from a previous batch. No flavors. You can add that later.

Instructions
 

  • Preheat Oven to lowest temperature setting, then switch off.
  • Add milk to sauce pan/stock pot
  • Heat milk to 110 degrees Fahrenheit, stirring occasionally.
  • Remove from heat.
  • Add one half cup of your starter yogurt culture to the milk.
  • Whisk thoroughly.
  • Cover the pot and wrap it in a bath towel.
  • Place your bundled up milk mixture in the oven.
  • Let it culture in the oven for anywhere from 8-12 hours. Check on it periodically. When it reaches the texture you want, it's done!

Notes

After 12 hours or so if it has thickened up significantly but still isn't as thick as you'd like it to be, you can strain it through several layers of cheese cloth.
The yogurt will keep in the fridge almost indefinitely. Raw milk doesn't so much spoil as it sours. Raw milk yogurt is best when eaten within two weeks or so but can last longer. If it smells good, and tastes good, you are good to go.