Yogurt is so good for you. However, like most other dairy and health products at groceries stores yogurt has been adulterated to the point that most of the beneficial parts of yogurt is null and void. Pasteurization is the major killer of beneficial bacteria and enzymes which all yogurt sold at the store has been pasteurized to some degree. Plus, then adding tons of sugar or high fructose corn syrup basically defeats the purpose of eating yogurt. Why is that? Well, when you are trying to fight off bad bacteria with good bacteria (such as yogurt) you need to cut out sugar to help fight off the bad bacteria, since bad bacteria thrives on sugar.
So what’s the best way to make yogurt? With raw milk! (I’m sure you already knew the answer to that). Yogurt is so extremely simple to make, it’s amazing that more people don’t do it. Without further delay here’s how you make yogurt out of raw milk.
NOTE: This recipe is for RAW MILK yogurt, not pasteurized yogurt. There is a slightly different process making yogurt out of pasteurized milk, so please do not use this same recipe.
Things you need to make raw milk yogurt:
1 gallon of raw milk
2-4 tablespoons of another yogurt start (can be store bought plain yogurt)
Some sort of strainer (cheese cloth, old t shirt)
Warm location (about 90 degrees)
The first basic step is getting your milk. Make sure that it was properly milked and cooled (if you are milking a cow yourself). I personally like to skim the cream off the milk before making it into yogurt, that is up to you, but I find that once the yogurt sets up it just strains right through the cloth and gets lost (I guess I could mix it better once it’s set up) but I just like to skim it. Once skimmed (if desired) put the milk in a jar (or jars) or some sort of glass container with a top.