Join Our Community Wholesome cooking doesn’t have to be hard. Raw milk yogurt is a sort of holy grail for traditional foods enthusiasts, coupling the enzymatic and probiotic components of both fresh milk and fermentation in one glorious, creamy, lovely food. Raw milk yogurt, thanks to the effects of food enzymes, has a tendency to be a touch runnier than the stuff you find in grocery stores or what you might make raw till 4 meal plan pdf your own kitchen from boiled or pasteurized milk.
For this reason some of the very best raw yogurt is prepared using a combination of fresh cream and fresh milk rather than milk exclusively. In preparing a classic, or thermophilic, yogurt at home with raw milk, you do need to heat the milk slightly and culture it in a warmed environment. Other cultured dairy foods ferment at room temperature and can also be made with raw milk. Raw milk yogurt is deeply nutritious and deeply satisfying, combining the wholesome nutrients found in fresh milk from grass-fed animals such as conjugated linoleic acid and fat soluble vitamins with the benefits of friendly bacteria and food enzymes. It is a fresh and simple luxury. Take care to read the notes at the bottom of this tutorial which provide a little more information on working with and making raw milk yogurt at home. If you’re using a yogurt maker, simply pour the mixture of fresh milk and starter into the yogurt maker and culture it according to the manufacturer’s instructions for about eight to twelve hours.
If you’re using a food dehydrator or slow cooker, first pour the mixture of starter and raw milk into a 1-quart glass mason jar and cover it with a lid. Cover with a warm towel for added insulation and leave in a warm spot in your kitchen to culture for eight to twelve hours. 43º Celsius and allow it to culture for eight to twelve hours. Once the culturing period of eight to twelve hours is complete, remove your still warm raw milk yogurt from the yogurt maker, slow cooker, cooler or dehydrator and place it in the refrigerator to chill and solidify for an hour or two. Serve plain as a sauce, combined with fresh fruit or nuts or sweeten it, if desired, with a touch of honey or maple syrup.
You can find her first book, The Nourished Kitchen features more than 160 wholesome, traditional foods recipes. If I use the slow cooker, do I turn it on to Low or High, or just put it all in according to the directions and let it sit? I leave raw milk to sit out unrefrigerated for about a day and a half without adding any culture. It is delicious and even the dog loves it.