raw milk yogurt

[Guest guest]

Hi,

I just joined your group. I've tried making yogurt from raw milk the

way Sally Fallon reccomends in Nourishing traditions, but it comes

out way too runny. I've seen that many recipes for yogurt recommend

using dry milk to make it more solid, but I'd rather not use that.

I'd love to get tips on how to make a succesfull batch of raw milk

yogurt.

TIA

Doris

[Guest guest]

Hi Doris,

I make raw milk yogurt, although it is much more runny than

commercial yogurt. I decided I didn't want to heat the milk up o

the temperatures normally required, since I want to preserve as much

of the enzyme content as possible.

I warm the milk slightly, so it doesn't have the chill from the

fridge, and then I use a yogurt starter with it - Yoplait has

packets for 2 quarts of yogurt and I use one packet for one quart of

yogurt.

Again, it's runnier, but it does have curds, but I put a little

cream on it and some sea salt, a little maple syrup and use a big

spoon. Just wonderful!

Some commercial yogurts use gelatin, so you might want to try that,

although I don't know how you would use it exactly

Laurie