Making Raw Yogurt

[AarenLisbeth]

I've got raw jersey milk coming out my ears and want to try my hand at making raw yogurt. I cannot bring myself to heat it. . .There seem to be several different cultures that allow one to make yogurt at room temp., however, I know nothing about this really. I'd prefer a thicker texture and as for the flavor profile, well I am open. Any raw yogurt makers out there that can offer some words of wisdom to an excited novice?

[walking burp cloth]

http://fiascofarm.com/dairy/yogurt.htm

If you scroll down there is a raw yogurt recipe.

[dogmom327]

With the counter-top/room-temp starter cultures you simply remove the milk from the fridge, add the starter and let it sit on the counter or some place warm in your house (they really like it in the low to mid 70's so often a high shelf will work). You do have to heat a small amount (1/2-1c.) of milk each week to use as a starter culture (otherwise the bacteria in the raw milk will kill the yogurt bacteria over numerous batches) but still, 15/16 of your final yogurt will be truly raw and the culture self-perpetuates so you don't have to keep buying yogurt starter. Let me know if you have questions about them.

[AarenLisbeth]

Originally Posted by dogmom327

With the counter-top/room-temp starter cultures you simply remove the milk from the fridge, add the starter and let it sit on the counter or some place warm in your house (they really like it in the low to mid 70's so often a high shelf will work). You do have to heat a small amount (1/2-1c.) of milk each week to use as a starter culture (otherwise the bacteria in the raw milk will kill the yogurt bacteria over numerous batches) but still, 15/16 of your final yogurt will be truly raw and the culture self-perpetuates so you don't have to keep buying yogurt starter. Let me know if you have questions about them.

Which is your favorite??? Wish I could taste my way through them all This site is such a wonderful resource, love it!!

[dogmom327]

Originally Posted by AarenLisbeth

Which is your favorite??? Wish I could taste my way through them all This site is such a wonderful resource, love it!!

I think the Viili is the best all-around variety. It's thick and mild tasting. It's a particular favorite among customers.