Guest guest Posted April 1, 2011 Report Share Posted April 1, 2011 I would love to make homemade raw yogurt. All the recipes I find say to heat the milk to 180 degrees. Can you make raw milk yougurt without heating it up so? Recipes appreciated! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2011 Report Share Posted April 1, 2011 Here is a recipe from a Doctor with a diplomate in nutrition.  Heat your milk or soymilk (organic I hope). (Best in a double boiler)   Get a candy thermometer and watch the temperature. Heat to about 115 degrees. Pour it into a jar.     At about 112 degrees spoon out a little of the milk into a small bowl. Add the contents of a probiotic capsule or a teaspoon of pre made yogurt to the milk in the small bowl and mix well. Initially make a small batch so as not to need too many capsules. With yogurt itself as a starter you can make great big jars. Pour this mixture back into the jar. Stir well.   Work quickly so the milk does not go below 108 degrees Close up the jar    Wrap it in tin foil. Put it into your incubator*** Leave in a warm spot for about 8 hours.       Do not disturb while it is incubating.   It is delicious warm... ***Incubator: I use a big canning pot with a wool blanket or thick toweling inside. Just make a nest to set your jar in, in the middle of something…a box, a pot… •   In the winter I set it on a heat outlet or radiator. The periodic influx of heat is sufficient to keep it warm. •   In the absence of heat, I use the oven warmed to the minimum, and turn it on for 10 minutes every few hours. Junkyard cars and New Models share equal space in God's garage. FOR GOD SO LOVED THE WORLD...... that means you, me, them, everybody! d From: Joan Woolsey <jwoolsey@...> Subject: Re: Homemade raw yogurt Date: Friday, April 1, 2011, 1:52 PM Yes you can make yogurt without heating it up to180 degrees.   I make it on a regularly. It will be thin, not thick.   I warm a quart of milk up to 105-107 degrees, dissolve a packet of Yogourmet (yogurt starter from the Coop) in a cup of the warmed milk put it back in the quart of milk mix and put in glass jars. I have a yogurt maker that keeps it warm as it incubates temp does rise over 100 degrees and in 8 to 10 hours I have my raw yogurt!. Now I know you can use X amount of yogurt instead of the packet, but I never seem to remember to save some from the raw batch so I've been using the store bought.   Hope this helps. > I would love to make homemade raw yogurt. All the recipes I find say to heat the milk to 180 degrees. Can you make raw milk yougurt without heating it up so? > Recipes appreciated! > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2011 Report Share Posted April 1, 2011 Hi, I have a greek style yogurt that was given to me by one of my customers from Turkey. It is easy to make and you don't have to heat the milk high. This is how I do it: Take about a quart of milk (have used goat and cow equally well) and heat it to warm, about 110-115. No more than 115. Mix in a couple of " glops " of plain yogurt from previous batch. Mix well. Sometimes it is easier to mix the yogurt into a cup of warmed milk and then add it to the entire pot of warm milk. Pour milk mixture into yogurt maker of some sort or use canning jar/blanket/cooler method. I think someone explained how to do it in a previous post. This yogurt is a living culture that you can keep re-using. You can also freeze some of it to make more yogurt later. I use the yogurt in dips, gravy, soup to " tang " it a bit, frozen, and just mixed with fruit. The kids love it. I also use a yogurt maker. Mine was found at a thrift shop or garage sale a while ago and works just fine. Easy to clean up. It basically just keeps the yogurt warm for a few hours which can also be done just as well with a warm cooler. I just opted for what I thought was easier. If you want to buy one I think Fleet Farm has the best prices around. Or Craigs list. If you want some of this yogurt to start your own batch I am willing to share. It was given to me and all I ask is that you also pass it on to someone who wants to try it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2011 Report Share Posted April 2, 2011 You're after filmjolk, as far as I'm concerned it's nearly identical to thermophilic yoghurt but is mesophilic so sets at room temp. Nothing could be easier. About the same as making kefir. Take a few tablespoons of filmjolk and add to a quantity of room temp raw milk. Wait until it thickens to desired consistency, enjoy your new favorite culture! It is important to keep an eye on it though, if you let it go too long it will separate in to curds and whey and you'll have cheese instead! Sometimes, when it's warmer this can happen very fast! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2011 Report Share Posted April 2, 2011 No need for heating up your milk. Once you heated,isn't raw anymore! I leave mine in a jar(one of those 5-6lb glass honey jars work the best for me) inside kitchen cabinets for 24-32 hours(it depends on temp,warmer faster) and you check for thickness. I tilt my jar,if it got solid I do put a spoon inside on the side of the glass to make sure it's really so(sometimes the cream on top will give you a false alert,that's why you wanna make sure). Once you made it,you can use few tbls as a culture for your next batch. I use culture b/c it gives me better product in cold and very hot weather(extremes). My culture is 2 years old. IMO ideal time to make perfect yogurt without any culture is in late spring and early autumn(NYC). If you forget it out,don't worry,you got yourself cottage cheese. Strain it,cool whey and drink it if thirsty or use it in your plants. Use your cheese with tomato and cucumber salad!Yesterday,after maybe 6y, I tried some commercial yogurt,it tasted terrible! Good luck in your experiment! kel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2011 Report Share Posted April 18, 2011 Hi there, I make yoghurt at home a couple of times per week. and find it really easy. Maple Syrup Yoghurt: - 750 ml (3 cups) milk - either raw or non-homogenised (but pasteurised) milk - 1/2 cup good quality, additive-free, store bought yoghurt - 2 tbsp maple syrup * you will also need a 1 litre/1 quart thermos. 1) Heat milk to 108F. If you don't have a thermometer - this is just like a warm bath. Pour half of milk into jug and whisk through yoghurt and syrup. As soon as it is combined, add the rest of the milk and continue to whisk. 2) Pour quickly into thermos (don't let it cool). Leave overnight - or roughly 12 hours. It will be ready in the morning. If you want to thicken it, leave it to drain in a muslin cloth for 1-2 hours. This recipe is from my book - FRUGAVORE - which is coming out in the USA 1st September 2011. There are also several similar dairy recipes in the text. Arabella xo > > You're after filmjolk, as far as I'm concerned it's nearly identical to thermophilic yoghurt but is mesophilic so sets at room temp. Nothing could be easier. About the same as making kefir. > > Take a few tablespoons of filmjolk and add to a quantity of room temp raw milk. Wait until it thickens to desired consistency, enjoy your new favorite culture! It is important to keep an eye on it though, if you let it go too long it will separate in to curds and whey and you'll have cheese instead! Sometimes, when it's warmer this can happen very fast! > Quote Link to comment Share on other sites More sharing options...
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