Raw milk yogurt is nourishing, wholesome and delicious. In addition to all the nutritional benefits of unpasteurized milk, it contains friendly bacteria to boost the immune system and aid digestion. This naturally fermented dairy product is easy to produce at home using just two ingredients and ordinary kitchen equipment. Here's a simple guide to teach you how to make raw milk yogurt.
Put four cups of raw milk into a pot on the stove along with a kitchen thermometer. Turn to burner to low and warm the liquid to 110 degrees Fahrenheit. Take the pot off the heat. Add half a cup of plain, natural yogurt with live active cultures and whisk to combine.
You will need to incubate the mixture at a temperature between 100 and 115 F while it ferments. This process takes approximately eight to twelve hours. If you start fermentation in the evening, the yogurt should be ready in the morning. If you don't have a yogurt-maker, there are a couple of alternative methods that are equally effective.
You can use your oven as an incubator. Turn it on briefly to heat and then shut it off. Tightly cover the pan of liquid and wrap it in a towel. Put it inside the oven and close the door to maintain the warmth.
You can also incubate your mixture in a slow cooker or electric crock pot. Clean out a large mayonnaise jar. Pour in the warm liquid and screw on the lid. Place the jar in the center of the crock pot and surround it with water heated to 110 F. Cover the appliance and set the temperature to 'warm'.
Following the incubation period, stir in any cream that has risen to the top of the mixture. Put the fermented milk in a sealed container and refrigerate it. It will continue to solidify as it cools. The chilled product will have the consistency of thick cream.
For a firmer Greek-style, you'll need to separate the whey from the mixture while it is still warm. Line a sieve with cheesecloth and set it over a bowl. Pour in the milky liquid and leave it to strain until it appears lumpy. Transfer the contents of the cloth into a bowl and whisk until smooth. The liquid whey can be used in baking as a substitute for buttermilk.
To make individual-sized sweetened fruit yogurts, simply add whole frozen berries or chopped fresh fruit. Mix in a little honey or sugar to taste or use a low calorie sweetener. Spoon the confection into resealable plastic containers.
Once you know how to how to make raw milk yogurt, you can use it in a wide range of sweet and savory dishes. It's the perfect basis for a dipping sauce or salad dressing. It adds cooling creaminess to spicy curries or Mexican meals. It enhances flavor and richness in custards, cheesecakes or panna cottas. Used as a marinade, it tenderizes chicken or lamb while keeping it moist and succulent.
Put four cups of raw milk into a pot on the stove along with a kitchen thermometer. Turn to burner to low and warm the liquid to 110 degrees Fahrenheit. Take the pot off the heat. Add half a cup of plain, natural yogurt with live active cultures and whisk to combine.
You will need to incubate the mixture at a temperature between 100 and 115 F while it ferments. This process takes approximately eight to twelve hours. If you start fermentation in the evening, the yogurt should be ready in the morning. If you don't have a yogurt-maker, there are a couple of alternative methods that are equally effective.
You can use your oven as an incubator. Turn it on briefly to heat and then shut it off. Tightly cover the pan of liquid and wrap it in a towel. Put it inside the oven and close the door to maintain the warmth.
You can also incubate your mixture in a slow cooker or electric crock pot. Clean out a large mayonnaise jar. Pour in the warm liquid and screw on the lid. Place the jar in the center of the crock pot and surround it with water heated to 110 F. Cover the appliance and set the temperature to 'warm'.
Following the incubation period, stir in any cream that has risen to the top of the mixture. Put the fermented milk in a sealed container and refrigerate it. It will continue to solidify as it cools. The chilled product will have the consistency of thick cream.
For a firmer Greek-style, you'll need to separate the whey from the mixture while it is still warm. Line a sieve with cheesecloth and set it over a bowl. Pour in the milky liquid and leave it to strain until it appears lumpy. Transfer the contents of the cloth into a bowl and whisk until smooth. The liquid whey can be used in baking as a substitute for buttermilk.
To make individual-sized sweetened fruit yogurts, simply add whole frozen berries or chopped fresh fruit. Mix in a little honey or sugar to taste or use a low calorie sweetener. Spoon the confection into resealable plastic containers.
Once you know how to how to make raw milk yogurt, you can use it in a wide range of sweet and savory dishes. It's the perfect basis for a dipping sauce or salad dressing. It adds cooling creaminess to spicy curries or Mexican meals. It enhances flavor and richness in custards, cheesecakes or panna cottas. Used as a marinade, it tenderizes chicken or lamb while keeping it moist and succulent.
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