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 temps 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.
- 42 ounces raw milk
- 7 tablespoons powdered milk – helps the milk to thicken
- 1 Sachet Yogurt Plus Starter – or 2 tablespoons of a previously made yogurt
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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. Whisk or stirring constantly.
- Once the temperature is reached, remove from heat and whisk in the yogurt starter. This spreads the good bacteria throughout all the milk.
- Make sure it doesn't get above 110°F so it doesn't kill the enzymes and vitamins present in the raw milk.
- Place milk in yogurt jars without lids and incubate in your yogurt maker for 6 1/2 – 7 hours. A consistent, luke-warm temperature is paradise for all the good bacteria and promotes their growth.
- 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 tbsps the yogurt you made as your starter.