26
Mar
Tips to thicken raw milk yogurt. Strain the yoghurt through a cheese cloth for approximately 30 minutes to reduce the whey content.
When the yogurt has gelled and pulls from the sides its done.
Making raw milk yogurt. Heat your milk to 180 f and then cool it down to 110 f. Your milk won t be raw any longer but you ll make delicious yogurt with a thick consistency. Line a fine mesh sieve with a butter muslin and then pour the yogurt into the muslin allowing the whey to drip.
Raw milk generally makes yogurt that has a much thinner consistency than yogurt made with pasteurized milk. There are several ways to thicken raw milk yogurt. The simplest option is to drain whey from the yogurt using butter muslin or a tight weave cloth.
Tips to thicken raw milk yogurt. If you are using raw milk straight from a dairy and the consistency is too runny here are some healthy tricks to thicken it up. Combine a tub of fresh pure cream with the raw milk.
Read about culturing cream here. Strain the yoghurt through a cheese cloth for approximately 30 minutes to reduce the whey content. Fill the jars with raw milk.
Fill the pot with warm water about halfway up the mason jars or so and gently begin heating at a low to medium temperature. Keep a close watch on the pot. You can test the water temperature with your finger or feel the outside of the mason jars to gauge the temperature.
Making your own yogurt from raw milk making your own homemade yogurt is really easy and what i love about this particular recipe is that you don t need any specialized equipment for it. I m going to give you the ingredients first then walk you through step by step as i make a batch of this healthy delicious snack. Here are the step by step instructions for making raw milk yogurt with gelatin use the coupon ks10 for 10 off.
You can catch more photo tutorials with a bit more info here. Put a washcloth in the bottom of your pot to cushion the jars. Fill jars with raw milk.
Place jars in pot. Fill with tap water i use hot and put the lid on. Hold the temperature for 30 minutes.
The longer the milk is held at 180 the more bacteria are killed off. Skim milk skin as it appears and toss. Cool the milk back down to room temperature between 68 78 degrees fahrenheit.
Add the yogurt starter and stir well. Ferment for 12 18 hours. When the yogurt has gelled and pulls from the sides its done.