Fresh yogurt
You can hear Dr. Hillary talk about this recipe in Episode #21 Food Friday.
When you see how easy this recipe is, you will never want to buy yogurt again. Full of beneficial bacteria, and easier to digest, yogurt is a staple food in much of the world. Considered a fermented food, yogurt is a great way to improve your digestion.
We use fresh, raw milk that we get from a local organic dairy farmer. Raw milk may not be available in all states, so look for the least pasteurized mild that you can, and one that is not homogenized. Organic Valley has an organic grass-fed milk that isn’t homogenized, and lightly pasteurized- with cream on top.
If you have a sensitivity to lactose, you might find yogurt easier to digest. Our oldest daughter had a cow dairy allergy as a child, but was able to tolerate goat milk. This recipe can be done with goat, or alternative milks such as coconut or almond milk. It’s important to start with a LIVE (this is very important) cultures, which can be found in already made, organic yogurts, or a starter you can buy online.
Once you have a new batch of yogurt, and you want to keep making it, keep 1/2-1 cup of your first batch yogurt as starter for your next batch. This is how we know it’s time to make more, when we have only half a jar left!
Simple ingredients:
- 1/2 gallon fresh non-homogenized or raw milk.
- Yogurt starter or 1/2 cup to 1 cup LIVE culture yogurt.
- Water
Tools:
- Cooking thermometer
- Saucepan- preferably stainless steel and not porous or aluminum
- Crock pot or incubator
- 2- 32 oz mason jars with lids.
- Towel
Instructions:
- Add milk to saucepan, add thermometer, and heat up on low to 180-200 degrees F.
- During this time, fill crockpot with water to about half mark, and turn on, heating water up to about 115 degrees F.
- Remove milk from heat when desired temp is reached, and let cool to 110-115 degrees F.
- When at desired temperature, remove skin off of milk.
- Add the starter or starter yogurt and whip together very wells so there are no chunks.
- Pour into 2 32 oz. mason jars using funnel.
- Cover jars with only flat part of lid, making sure not to completely seal.
- Place jars in water bath when water is 115 degrees, put on crockpot lid as can be balanced, and then cover with a heavy towel. Make sure to unplug crockpot at this time- DO NOT OVERHEAT!
- Let yogurt incubate for 2-5 hours, or overnight.
- Remove from water bath, seal with rest of lid, and then put in fridge to firm up.
- After a few hours, serve with berries, dates, almonds, cinnamon, and manuka honey! YUM!
The yogurt will last up to 1 month in the fridge- if it lasts that long!