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.
Pour a quart of raw milk into a pan on the stove and adjust the burner to low heat. Put a kitchen thermometer into the liquid and slowly warm it to 110 degrees Fahrenheit. Take the pan off the heat and whisk in a half cup of plain, unsweetened yogurt containing live active cultures.
The mixture will need to be incubated at a temperature somewhere between 100 and 115 F during the fermentation period. This process will usually take ten to twelve hours, so if you start your yogurt at night, it should be ready the next morning. If you don't own a yogurt-maker, you can use another method to keep the fermenting liquid warm.
An oven can be used as an effective incubator. Let it heat up for a minute or two, then turn it off. Cover the pan containing the liquid and wrap a towel around it for insulation. Put it in the oven with the door closed to keep in the warmth.
The mixture can also be incubated in an electric crock pot or slow cooker. Pour the liquid into a large, clean mayonnaise or pickle jar and screw on the lid. Place it inside the crock pot. Heat water to 110 F and pour it around the jar until it reaches just below the top. Put the lid on the appliance and set it to 'warm'.
When the incubation period is complete, there will be a layer of cream on top of the fermented liquid. Stir it back in, then transfer the mixture to a sealed container and put it in the refrigerator. It will solidify slightly as it cools. The final product will have a pouring consistency similar to 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 fruit yogurts, simply stir in chopped fresh fruit or whole frozen berries. Sweeten to taste with sugar, honey or a low calorie alternative such as stevia. Spoon the confection into small, resealable plastic containers.
Once you know how to make raw milk yogurt, you can experiment with using it in sweet and savory recipes. It's a perfect base for a salad dressing or dipping sauce. It enhances Mexican dishes or spicy curries with a cool, creamy taste. It adds richness and flavor to panna cotta, cheesecake or custard. Used as a marinade for lamb or chicken, it produces tender, moist and succulent meat.
Pour a quart of raw milk into a pan on the stove and adjust the burner to low heat. Put a kitchen thermometer into the liquid and slowly warm it to 110 degrees Fahrenheit. Take the pan off the heat and whisk in a half cup of plain, unsweetened yogurt containing live active cultures.
The mixture will need to be incubated at a temperature somewhere between 100 and 115 F during the fermentation period. This process will usually take ten to twelve hours, so if you start your yogurt at night, it should be ready the next morning. If you don't own a yogurt-maker, you can use another method to keep the fermenting liquid warm.
An oven can be used as an effective incubator. Let it heat up for a minute or two, then turn it off. Cover the pan containing the liquid and wrap a towel around it for insulation. Put it in the oven with the door closed to keep in the warmth.
The mixture can also be incubated in an electric crock pot or slow cooker. Pour the liquid into a large, clean mayonnaise or pickle jar and screw on the lid. Place it inside the crock pot. Heat water to 110 F and pour it around the jar until it reaches just below the top. Put the lid on the appliance and set it to 'warm'.
When the incubation period is complete, there will be a layer of cream on top of the fermented liquid. Stir it back in, then transfer the mixture to a sealed container and put it in the refrigerator. It will solidify slightly as it cools. The final product will have a pouring consistency similar to 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 fruit yogurts, simply stir in chopped fresh fruit or whole frozen berries. Sweeten to taste with sugar, honey or a low calorie alternative such as stevia. Spoon the confection into small, resealable plastic containers.
Once you know how to make raw milk yogurt, you can experiment with using it in sweet and savory recipes. It's a perfect base for a salad dressing or dipping sauce. It enhances Mexican dishes or spicy curries with a cool, creamy taste. It adds richness and flavor to panna cotta, cheesecake or custard. Used as a marinade for lamb or chicken, it produces tender, moist and succulent meat.
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Discover how to make raw milk yogurt by getting tips and ideas from www.politicallyincorrecthealth.com. To review the health benefits of this yogurt, go to http://www.politicallyincorrecthealth.com.
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