How to make Raw Milk Yogurt | Yogurt with No Yogurt Maker or InstaPot!
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- Опубликовано: 12 сен 2024
- ****Please read before making!!!*****
Folks have a few questions that keep coming up so I'm going to run through some troubleshooting right at the top.
First, try this with a smaller batch to work out issues you might have. Try starting with a quart.
IF YOUR YOGURT IS NOT SETTING UP.....
-Could be a culture issue. Try a different yogurt starter. I've had success with aldi's whole milk yogurt, Costco's whole milk yogurt, and a fancy grassfed yogurt from our local natural food store.
-Could be a heat issue. Try warming your yogurt up to 120-130, then add the culture.
-Other heat issue possibility, it isn't staying warm enough in the oven. Try keeping the oven light on or adding an additional heat source like a hot water bottle.
-Time. Let it go for longer.
IF YOUR YOGURT IS SEPARATING INTO CURDS AND WHEY
-This is primarily a timing issue. Check it more often and pull it out sooner. It should thicken before it fully separates so it just went too long in this instance. It has been happening to me during really hot days when I make it.
I LET IT SIT FOR 12 HOURS AND NOTHING HAPPENED, CAN I STILL USE IT.
Personally I would not. This milk didn't culture properly so you just have raw milk sitting out at room temperature for hours on end. This would not bother some folks and they would say it is fine. For me it is a no-go. I tend towards the more cautious where raw milk is concerned.
IF NONE OF THOSE THINGS WORK
Honestly I don't know what to tell you. I make this yogurt every week and never have trouble (except sometimes it goes too long, then I strain it and make a sort of cow's milk chevre out of it). If this is not working after a couple tries then please don't waste your milk! Try a more standard method that will work for you. I hate for folks to waste milk on something that doesn't work out for them.
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Raw milk yogurt is one of the easiest foods you can make on the home dairy. This recipe can be made with raw milk!
For more information about the recipe, please see the full blog post.roughandtumble...
Check out www.roughandtumblefarmhouse.com for more videos about Farming, Family, Food, and Fortitude!
This is perfect! Exactly what I was looking for 🥰
THANK YOU! I was looking for no minimal equipment, low heat and raw! I’ve been searching RUclips all day. I appreciate it!
This video may be from a few years ago, but it is exactly what I was looking for! It seems like all others call for pasteurizing the raw milk. I have 2 gallons of raw milk and one of them will become yogurt using your healthy method. Thank you so much for sharing your knowledge! 💕🙏
So glad to hear it! One thing I would recommend is starting with a smaller batch your first time around. For the most part it seems folk are having good success but every so often someone has it not set up. I'd hate for you to lose a whole gallon if it doesn't set!
@@RoughandTumbleFarmhouse Too late, I used the whole gallon. lol. If it doesn’t set-up, I’ll drink it. No matter what, I’m going to consume it. 😊
@@RoughandTumbleFarmhouse if I do a smaller batch. How much yogurt do I add to the raw milk? For example, if I add one quart of raw milk. How much yogurt would I add. Or does that not matter
@@TripleJFam You might be able to get away with about 1/4 a cup.
This looks the one yogurt from Nancy’s (grass fed whole milk cream on top) that I love. I’ve been trying to find a recipe where I didn’t have pasteurize the milk to make it. Now that I get raw milk, I can make it like this. Thank you for this video.
You’re very welcome! I hope it turns out as good as you are used to. 😊
I have tried instapot and crockpot yogurt, and never achieved such thickness! I will try this method!
I hope it works well for you! It has been so hot here lately I've had issues with it getting too thick, and it becomes almost a cheese instead. Still tastes great though. Almost like a chevre!
This is cool. I’ve always read that milk needs to be pasteurized for yogurt or it will be runny like middle eastern yogurt. But yours definitely looks like thick Greek yogurt. I get my raw milk from Jersey cows too so I’ll give it a try. The same farm makes their own yogurt but it’s pasteurized and runny and sour. If I can make my own raw milk yogurt it would save lots of money and hopefully taste better/be healthier.
Yes it always works well for me. Let me know how it works out for you!
Just what I was looking for, thank you!
You made this simple ...thank you ! I made some last week and used my crockpot but it got to hot on low didn't turn out well. I'm gonna follow your instructions today and hope it turns out like yours.
Oh PS... I froze the liquid that didn't work last time, I'm thinking I can use it for smoothies. I know it lost it's raw from heat but I'm thinking still may be heathier then pasteurized?
I used a culture package .
I'll defrost in frig and see what happens I guess.
I hope it turns out well too! ❤
All went well Kelsey , thank you 🐄 ❤
If you like it sour is good when in bowl you add with picked and dill!!! Or make dhook is cold drink add two spoon of yogurt and salt to taste either water or Canada Dry and drink you can add mint if like
I really love the simplicity in this and would love to try. I have been doing mine in instant pot and have been pasteurizing. My only question though is that I had read that the reason we want to pasteurize our milk first is because we are adding in the culture later and we don’t want the good bacteria from the milk competing with the good bacteria from the yogurt culture? But it obviously is working very well for you to do it this way so I might try
I hadn’t heard that before myself but it is an interesting point!
I actually make my yogurt a different way now where I DO pasteurize it and I like the texture much better. Planning to share that video this week. 😊
Great video. I'm about to try this with goat's milk.
Great, straight to the point video. Thank you. Could you confirm if the temperature is F or C please? Many thanks.
Thank you! My numbers are in F. I looked up the conversion quick and it would be 43 C.
Thanks
I am glad i found your recipe. To the point. Making it now. Can I use 'skimmed" raw milk? Or it needs the cream?
You know I have never tried skim before so I can’t say for certain. I think it would still work but maybe would be less thick?
So glad I saw this comment. I was about to skim my milk before trying it.
Thank you for asking this!
I followed the recipe just like you said with fresh raw milk, it’s been 12 hours and it’s still just like thin milk when I first put it in. So my question is, can I reheat it at this point and add in a different brand yogurt starter and try again? Or do a I need to dump it out and start over?
If I do the heating process in a cast iron Dutch Oven do I need to put it in the oven or could I leave it sitting on the counter in the Dutch Oven? They retain heat pretty well. Also, is 8 hours standard before refrigeration?
I’d keep it in the oven still. Eight is the minimum, I often leave it overnight.
If I didn’t put enough yogurt culture in and it didn’t set, can I still save it at this point? Would I just add more culture to it? Or would I have to hear the milk/yogurt back up?
I am wondering the same thing! Put some in the oven for the first time this morning. Don't want to waste a half gallon if it doesn't turn out.
Mine didn’t set up after 8 hours, so I left it for 16 hours. It still didn’t set up. Any advise?
Thank you!!!
Is it still raw if we use store bought pasteurized yogurt as the starter, combined with raw milk? Or should I buy a yogurt starter to keep it “fully raw” without adding in any pasteurized products? Thank you!
I think you'd still be able to consider it raw, as the milk itself wasn't pasteurized.
I followed your recipe exactly but when I took it out after 12 hours it was still milk consistency, although there was thick hard curds in it. I strained out the curds and tried again, but it was still milk consistency. What did I do wrong?
@@LindaMinter Hi Linda! Check out the description for the video, I run through some troubleshooting there. Start with that then let me know if you have more questions.
Question: Do I have to warm up the oven? keep it on? or just let the milk inside the oven for 8 to 12 hours? or warm up the oven and let it on the whole process?
1:07
Thank you ❤
You're welcome 😊
Can I make Lreuteri yogurt with this raw method? Do the bacteria’s compete?
Lovely! I heated my raw milk (unfortunately ) and used a purchased yogurt starter (L.reuteri and L.Gass) to make yogurt. Turned out really well, but I'd like next time to just warm the raw milk to 110 F to preserve the beneficial bacteria and then can I use half a cup of the heated yogurt I made? Will that work and keep almost indefinitely, shelf life longer than 2 weeks? Or should I start with a new batch, Thanks.
Hi! So sorry I somehow missed a ton of comments on this video!
Yes I just use yogurt from batch to batch and it keeps working well.
It will keep in the fridge for a few weeks! I recommend transferring it though to smaller containers or you will get mold not in the yogurt but on the yogurt bits still stuck to the jar above it, if that makes sense.
Paper towel is ok too for thicker
Nice
I know this is older video but hoping to get answer/clarification. In the video you say turn the oven on lowest setting and switch it off. Doesn’t make sense to me. Does this mean to turn on lowest setting, let it warm up to that setting, then turn it off before putting yogurt in oven? Thanks
Yep that is exactly what I mean. Sorry it wasn’t clearer!
Once I make the yogurt, would I be able to save some of it in the freezer as a starter for the next time I make a batch? Hoping I don’t have to keep buying yogurt each time I want to make some at home.
I always just use the last cup or so of the batch as the starter for the next one. I think freezing it might damage the cultures. You could try it though!
Do you wait for milk to cool off and then add yogurt or do it when its hot? Also does it still work if you have brought milk to boiling temperature? Thank yoy
I add while still warm. Even if it boiled it will still work though it won’t be “raw” anymore.
Can you use goats milk yoghurt (from the shop - only milk and bacteria on ingredients list) with raw cows milk to make the yoghurt?
That's a good question! I'd try a small batch first. Maybe a quart of milk just to be sure. I think thought it would still work alright.
Thank you!! Can I do this same process for 24 hours?
You could! It might be where you want it sooner than that though.
question please - do you bring it to 110, add the culture, mix & remove from the fire/heat immediately?
I used less milk with the same culture and for some reason I got like a sour cottage cheese with whey. So it didn't turn fully into yogurt...
Yep! I've actually been having that issue for the first time this summer too. I think if you check it sooner and catch it before it separates out then you should be good.
When I do let it go too long I've been straining it out and making basically yogurt "cheese". If you stir it up you get a very similar taste to chevre!
@@RoughandTumbleFarmhouse thanks for sharing and answering :) it's interesting this issue started only now for you - I got it the first time 😁
And when you say "if you catch it sooner" what do you mean or what should I do? :)
@@steveshuffle Check on it sooner. So if last time you let it go for 8 hours, check it at maybe hour 5 and see if it has thickened up.
You keep the cream in the milk? Will it turn out if I skim the cream off the milk before heating it
I do but that’s just me. It should still come out fine but might not be as thick.
I'm curious, can raw milk yogurt cause diarrhea if stomach isn't used to it? I recently bought some raw milk yogurt from a farm and this was my first time ever having this yogurt. I ate a few spoonfuls and within 2 hours I needed to go. So just curious if anyone has experienced this?
Definitely can be the case! When folks start trying raw milk I usually recommend only a half cup a day or so to give your gut time to adjust to all the new bacteria and such.
can I use this same method in my yoga machine? I just purchased one and I can purchase raw milk and I like to have raw milk yogurt. thank you
I don’t see any reason why it wouldn’t work! Just do the mixing of the cultures together then pop it in the machine. Let me know how it goes if you try it! 😊
do you leave the oven light on to keep it warm?
I’ve done it both ways and has it turn out. If your house is a little cooler I would.
I recently started to learn about raw dairy and the benefits
The thing i dont underestand is how is the yogurt raw when we cook the raw milk in oven?
It’s all about temperature. By keeping the temperature low during the process it keeps the milk/yogurt raw.
@@RoughandTumbleFarmhouse how high should the temp be?
@@Melina-ld6oq You heat it to 110 degrees F. Full written instructions are here, might help! :) roughandtumblefarmhouse.com/raw-milk-yogurt/#wprm-recipe-container-576
When I make my yogurt it gets really "cloudy" or clumpy, not nice and smooth like yours is. What do you think may have gone wrong? Sometimes also the whey is accumulating on top. Mine sets really fast, like 4hrs. Please help!
It worked so perfectly with store bought milk (it turned out so creamy with only 3-4hrs of incubation) but I'm having trouble making it with raw milk.
So sorry I missed this comment! Any change in your raw milk efforts?
Is it ok to use raw yogurt that you made as a yogurt starter? I've heard that it can't be consistently used because its not pure?! Do you know anything about that?
What culture were you using?
I use yogurt from my last batch as a starter culture and it has worked just fine. 🤷♀️ I have read that eventually the culture may weaken and you will need to start again with fresh culture but I haven’t had that issue.
I just use a good quality organic yogurt from our health food store to kick things off. You can buy a yogurt culture too though.
110 degrees keeps the milk raw? not killing lactase and everything?
Yes!
Is there anyway to figure out the protein & fat content in a serving?
I'm sorry I'm not sure how to do that given that milk from various cows would be different in those amounts.
Mine didn't thicken up, but its definitely sour. I used whole raw milk local and organic nancys probiotic yogurt for exactly 12hrs. It looked thicker after 8hrs and I mixed it. Can I just drink it like milk Kefir or is ruined. 😅
Dang I’m so sorry to hear that! You are the second person in the last couple weeks to have that issue. I literally mixed up a batch last night and it worked fine! Again I’m sorry it didn’t work. 😭
What is your house temp like? I’d love to figure out why it hasn’t been working for people so I can make suggestions to help prevent it in the future.
If it tastes cultured, I would consider it okay. Because the bacteria from the yogurt will have populated it. If it just tastes kinda like older sour milk then I probably wouldn’t.
However it is a raw milk product so really it is up to your discretion.
Personally to be on the safe side I would probably scrap it, but I also have plenty of milk coming in from my cow so I might be in a different situation.
It smells like yogurt, but it's more like drinkable Kefir at current. I would say it's about 70° in our house, but it changes very quickly as I live in washington State. At 8hrs, it looked like it was thicker, but as soon as I wisked, it was soup. So I left it the full 12 hours, and it was still soup consistency. I am actually wondering if that was I probably, but I'm hesitant to try again 😅
@@michelezink9073 Yes it definitely could have been the whisking. If mine isn’t thick I leave it to go longer.
If you think your temp varied a lot you can use a thermos for smaller batches, that will hold temperature well.
Or if you have a small hard sided cooler you can let it incubate in there as well.
Another option is to increase the amount of yogurt you use per batch.
I totally understand being gun shy about trying again! You can always do a mini batch, say a quart or even pint to experiment and see what the issue might be. It is hard to say for sure between culture, heat, or just setting time.
@@RoughandTumbleFarmhouse I've been trying with raw milk too, but I always fail.
Maybe you think your milk is raw, but in reality the producer pasteurizes it or thermizes it.
That's why you end up with a normal thick yogurt.
@@Faustobellissimo It is milk from my cow that I milk myself so it is definitely raw.
My best advice would be to try a few different things to see what the issue is. Add more starter culture, trying a different yogurt as the starter culture, or insulate the yogurt more in the oven. It might be getting too cool.
It could be too that because my milk comes from our jersey, her butterfat content is higher which might make it thicker.
Can you use clabber to inoculate?
I’ve never tried it so not sure. I would be concerned it doesn’t have enough of the right bacteria to make it happen. Worth trying with a small batch though!
Can i do this if i only have an electric oven now?
Yes absolutely!
Wth just the light on or what do you recommend?
Can I make yogurt without warming the milk? I want to keep it completely raw. Thanks
You can certainly try! It might work if it is warm enough in your home.
Another good option for you might be kefir grains. I have another video on that you can check out. It is very similar to yogurt.
Thank you for your answer. I ended up doing your method but my yogurt turned not thick as your. Any idea why? Thank you🙏
Just to add. I did use raw whole milk
@@dazulay1754 Could have to do with the fat content of the milk. Did it have a really high cream line? Another variable is how much live culture is actually in the yogurt used as a starter. Lastly, it could have been that the oven temp just didn't maintain as warm a temperature.
If it were me, I might try a smaller batch with more of a stronger base yogurt culture.
@@dazulay1754did it work?
Didn't set. I believe the problem is not boiling the milk.
I know some folks have had setting issues but I don’t think boiling it is the answer, especially because that will kill off all the good bacteria you wanted with raw milk to begin with.
I make this yogurt once a week for most of the year and have for years and it always works, so it’s hard to say for sure where the trouble is in your situation.
Some things that have helped people where it didn’t set are to incubate it instead wrapped with a heating pad on high, use a stronger cultured yogurt, or use more of the yogurt you have.
Hope that helps!
I over heated my milk to 124, can I still use it?
Yes!
I went ahead and make the yogurt, but it is very sharp. What went wrong? Will less time help?
@@RoughandTumbleFarmhouse
Yep! The longer it sits the stronger the taste. @@perfectfitalterationssewin4324
My yogurt turned out really clumpy / grainy :( i did everything correctly
Sorry to hear that! I’ve had folks with issues with it not setting but not grainy/clumpy. Could try whisking or straining?
Why pasteurize the milk?
At 110° it isn't pasteurized that would be somewhere between 160°-180°, I believe. It helps the yogurt culture to "wake up", if it's too cold it won't activate.
@@jessicadelong6023Sorry, you're right, my mistake. I love making raw milk Greek yogurt too! But to tell you the truth, my yogurt always turns out better if I set my instant pot to boil first, then cool it down and add a cup of plain yogurt as a starter. When I use the 110 deg method I find after 24hrs it's much less formed and much more whey juice remains which has to be strained out and as a result I get less yogurt. I wonder if it is the two different yogurt cultures fighting it out that cause it to be less congealed?
I know exactly what you mean. Mine is usually more watery as well. 🤔
So, do we just stop sooner?
This didn’t work. I followed all directions. And it didn’t thicken up at all.
I’m sorry to hear that! I’ve always had good success with this method. Maybe we can troubleshoot. Was it whole or skim milk? Raw or pasteurized milk? Was the yogurt used a cultured yogurt?
Those are some first questions I’d start with then we can go from there.
@@RoughandTumbleFarmhouse it was whole milk, raw. And I used Fage greek yogurt, whole milk version.
@@trevajana Okay. I haven’t used fage before as a base culture but their website does say they have active cultures in them, so it SHOULD work. I still would maybe try a different yogurt culture next time.
I know you said you followed all the steps but just to double check, milk was heated to 110, then a half cup of yogurt culture was mixed in per half gallon of milk?
The next thing I did have someone have a problem with is they didn’t let their oven get warm enough. With mine it takes a couple minutes before it reaches its lowest temperature (145 in my case) and then I switch it off. Did the oven seem nice and toasty when you put it in?
@@RoughandTumbleFarmhouse yup. Heated to 110 and then whisked in yogurt, had my oven preheated to 175 and turned it off after done preheated. Pot was put in oven wrapped in a towel and waited.
@@trevajana Well dang it sounds like you did it all perfect. I’ve had some folks where it didn’t thicken as much as mine in the video but not a total flop.
My only thing I can think is that the culture wasn’t strong enough. If you have a local health food store or similar maybe see what yogurts they have and try another option?
Again I’m sorry it didn’t work out the first time around. ☹️
🤬 Why doesn't mine look like that!?
When folks have problems I recommend a few things to try. 1) More or a stronger yogurt starter 2)More consistent heat - add in a hot water bottle or try bringing your oven up to a slightly higher temperature, wrapping your bowl/pot more for insulation 3)Letting it go longer. It tends to thicken on the bottom first, so try running a spatula on the bottom and see if any thicker stuff sticks to it. If yes, let it sit longer.
So sorry it didn't turn out right away! I make this recipe this exact way once a week and have never had it NOT work, so it's kind of a guessing game trying to troubleshoot where it isn't working for other people. Hope one of those suggetions helps!
I'm using a sous vide and raw milk for l. reuteri yoghurt, but I get about 60% whey 40% yoghurt, and I don't know why.
@@His-Most-Catholic-Majesty That's actually about what I get too after I scoop it all out and strain it. I didn't show that in the video (should have I realize). From one gallon of milk I end up with maybe just over a quart of thick greek yogurt.
I just pulled a batch out that looks like yours, I have no idea what was different. The Yoghurt giveth, and the Yoghurt taketh away.
@@His-Most-Catholic-Majesty Have you managed to get consistent results since?
I have tried this recipe twice and gotten sick both times. I’m following it to a T, with raw milk and everything. I drink raw milk and fermented dairy products every day, but for some reason this makes me nauseous. I must be doing something wrong. What am I doing wrong?!
Goodness I'm sorry to hear that! I hope you are feeling better.
My first thought would be contamination with bacteria of some kind, but since you are eating your other dairy products without incident then I'm not sure.
If it isn't sitting well with you I'd say try a different method than this one, or substitute in kefir instead of yogurt.
After heating, then oven. How come it is full of nutrients after heating
It has to be heated to 162 before some of the nutrients start to break down.