Guest guest Posted February 24, 2003 Report Share Posted February 24, 2003 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2003 Report Share Posted February 25, 2003 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 Quote Link to comment Share on other sites More sharing options...
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