Raw Milk Yogurt Plus

Raw milk yogurt is one of my very favorite yogurts. I love the little layer of cream on the top and the soft curd underneath. Raw milk has such a wonderful flavor and the texture is smooth, creamy, and comforting to eat. If you have access to raw milk, give this recipe a whirl.
The powdered milk is added to allow the raw milk to thicken without heating it to a high temperature. Most yogurts heat the milk to high temperatures to allow the caseins to form a thick curd, then the milk is cooled down and the yogurt starter is added. With raw milk, you want to keep the beneficial bacteria and enzymes intact, so adding a little powdered milk does the trick to thicken the milk.

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  • Place raw milk in a medium saucepan.
  • Whisk in powdered milk and heat raw milk over medium-low heat to 110°F, whisking or stirring constantly. Make sure it doesn't get above 118°F so it doesn't kill the enzymes and vitamins in the raw milk.
  • Once the temperature is reached, remove from heat and whisk in the yogurt starter. This spreads the good bacteria throughout all the milk.
  • Place milk in yogurt jars without lids and incubate in your yogurt maker at 110°F for 8-12 hours or until a curd forms.
  • Place the jars in the fridge to cool and set. Cool the yogurt in the refrigerator for a couple of hours. As the yogurt cools, it will get even thicker!


  • To make a new batch, repeat these instructions above but use 2 tablespoons of the pre-made yogurt you made as your starter.


You can also make bigger batches in a Sous vide device or instapot with a yogurt setting.