This recipe has only two ingredients, but I struggled for a long time to find a method for making raw milk yogurt that I was happy with. Simple can be tricky! There are many ways to keep the milk at the right temperature for the cultures to work their magic and I tried them all. In the end, investing in a good quality thermos which is big enough to hold over four cups of milk has been a great investment and produces the most consistent results. This yogurt is so thick and creamy. Drizzle on a little maple syrup or honey if you want for some added sweetness.
Raw Milk Yogurt
4 cups of raw milk, preferably from Jersey cows
1/4 cup of plain or vanilla yogurt containing active cultures. I've used Greek and traditional and both had great results.
In a large pan slowly bring the milk up to 110 degrees F. Don't let the milk go over this temperature!
Immediately take the pan off the heat.
Then, just like tempering eggs, take a half cup of the milk and add it to a small bowl containing the yogurt.
Using a whisk, thoroughly combine the milk and the yogurt.
Pour the mixture back into the pan and whisk into the milk until combined.
Let the milk cool to 95 degrees F.
Pour the milk in to a large thermos that can keep the contents warm for 8 hours. I use one similar to this one.
After the eight hours, double line a large sieve with cheese cloth and place over a bowl.
Gently pour the yogurt into the sieve.
Place in the fridge for 30 minutes, more of you like your yogurt really thick.
Carefully turn the yogurt in the sieve into a bowl and stir until the whey and yogurt are combined and the consistency is creamy.
Keep the whey for other uses.
One of my favorite ways to use this yogurt is to make muesli, or over-night oats as they seem to be called here in the States. I combine equal parts rolled oats, raw milk yogurt, and raw milk in a bowl. Mix in a handful of chopped nuts and dried fruit and drizzle with a little maple syrup. Place in the fridge over night. Add fresh fruit before eating. Delicious!