How to Make Homemade Yogurt from Raw Milk
Make creamy and delicious raw milk yogurt at home in just a few easy steps! This recipe breaks down how to make homemade yogurt in the oven, Instant pot or proofing box in no time.
I am addicted to a bowl of creamy yogurt every morning and sometimes another one in the evening. Want to know my hack? Topping plain yogurt with a splash of maple syrup and a handful of mini chocolate chips. It seriously tastes like dessert.
For years I enjoyed Oikas nonfat vanilla yogurt but as I’ve been studying gut health, I realized that eating an ultra-processed and low-fat yogurt multiple times a day is probably not the best for my health. Thus began my journey of learning to make yogurt at home!
Making yogurt at home can honestly be a bit tricky. I tried several methods before finding the one that worked best for me! My best advice is to experiment with a small amount of milk before making a huge batch. That way if it doesn’t turn out to your liking, you haven’t wasted a large amount of precious raw milk!
What is Raw Milk Yogurt?
Raw milk yogurt is yogurt made from fresh, unpasteurized milk. Unlike store-bought yogurt, which is made from pasteurized milk, raw milk yogurt preserves the beneficial bacteria and enzymes found in unpasteurized milk. This homemade yogurt is more nutrient-dense, making it a favorite among gut-loving foodies who follow the GAPS diet or are simply looking for a more natural way to enjoy dairy products.
In our home, we love making ferments that promote gut health. We regularly make everything from milk kefir to sauerkraut to water kefir and beyond! Making homemade raw milk yogurt is one of our newer additions but honestly, it’s my favorite!
Raw milk yogurt tends to have a thinner consistency than store-bought and unless you skim the cream off the top of your milk before fermenting, you will have some separation in the yogurt. All of this is normal and the way yogurt is meant to be. You can also strain the yogurt to create Greek yogurt!
Why Raw Milk?
I’ve talked a lot about our family’s decision to drink raw milk. I grew up drinking raw milk and have given it to our family for the last 1.5 years. We love it and although it can be a controversial topic, I love sharing what I’ve learned with others.
Raw milk is considered by many to be the most nutritious milk available. Raw milk has not undergone processing such as pasteurization and homogenization. In these processes, the milk is heated to a high temperature to kill off unwanted bacteria. In the process, all the good bacteria are also killed off, and the proteins that make up milk are denatured- that is the structure is changed. Homogenization is the process of redistributing the cream so that it doesn’t have any separation in the milk. This also changes the chemical structure of milk.
The benefits of raw milk yogurt include preserving the natural nutrients and providing numerous health benefits like improved digestion and enhanced immune support.
Health Benefits of Raw Milk Yogurt
Raw milk yogurt, packed with live cultures and good bacteria, is great for gut health. The fermentation process adds beneficial enzymes and probiotics that can help resolve gut issues and support the immune system.
Making your own yogurt at home ensures you’re consuming a healthy food rich in beneficial bacteria, rather than relying on commercial yogurt filled with preservatives and additives. Here are some more health benefits of raw milk yogurt:
Allergy Protection:
There is a highly publicized study in Europe that studied rural areas where children were raised on farms or around farmland and drank raw milk. The study found that the rates of asthma and allergy in these children were significantly lower than in children in other regions. This study has been replicated in various regions such as Scandinavia and Poland.
Asthma Prevention
The same studies that examined allergy protection from raw milk also studied asthma prevention. (The triad of health conditions that most commonly affect children in the US is asthma, allergies, and eczema). The European study that was conducted on farm children also showed dramatic decreases in asthma and eczema incidence in addition to allergy protection.
Increased Gastric Absorption
Some studies have been conducted to examine if raw milk is better absorbed by lactose-intolerant individuals and so far the results haven’t shown a dramatic difference. That said, many individuals who are lactose-sensitive DO find they can tolerate raw milk better. If you have issues consuming dairy it may benefit you to try raw milk to see if your gastric absorption is better, but always check with your DR first.
Leaky Gut Syndrome Improvement
I talk about leaky gut a lot here at The Ancestors Table. That’s because many of the ancestral foods we make in our home help improve leaky gut and heal the micro-tears in our gut which greatly improves overall health and well-being. This fascinating study published in 2020, found that after changing the diet of individuals over 12 weeks to include raw dairy products, these individuals had a massive increase in microbiome diversity. If you know anything about leaky gut syndrome, one of the best things for healing the disease process is probiotic-rich foods! Raw milk is a wonderful option to increase microbiome diversity and bacterial load.
Avoidance of Highly Processed Foods
I’ve talked extensively on this blog about how our family avoids processed foods as best we can. We make sourdough, and kefir and ferment as many of our foods as we can in addition to buying organic and growing our food. Raw milk is the least processed option for dairy. It doesn’t go through processes where the proteins become denatured (change in shape) or where all the bacteria is boiled out of the milk. This naturally creates a more wholesome product that improves gut health.
What is the Best Temperature to Heat Yogurt to?
One of the biggest mistakes people make when they make homemamde yogurt is bringing their milk to a heavy boil before stirring in the yogurt starter. This is a mistake, specifically when making raw milk yogurt because the high level of heat (around 212 degrees farenheit) will actually kill off a ton of good bacteria in the milk! Yogurt only needs a temperature of 108-112 degrees farenheit for the bacteria to grow, so I advise heating your yogurt to only that temperature range for best results!
Is Raw Milk Yogurt Safe?
The safety of raw milk products is always a highly scrutinized topic. You can read in my post HERE all about raw milk safety and how to ensure you are drinking quality raw milk.
Raw milk naturally has protective bioactive properties that prevent bad bacteria from thriving. You will notice that if you leave raw milk sitting out, it doesn’t actually mold or go bad in the way that pasteurized milk does. Instead, it basically changes forms. It becomes yogurt, whey, cultured cream, etc…
Pasteurized milk has had all the bacteria boiled out and removed. For this reason, there are no bad bacteria but there are also no good bacteria. This creates an essentially low-nutrient food that isn’t particularly beneficial.
The good news is, even if you don’t have access to raw milk, you can make this yogurt recipe with pasteurized milk and it will actually enhance the nutrition of the milk! Fermenting dairy helps make the milk more digestible by breaking down the casein and lactase which are the two elements humans have trouble digesting.
What Is The Best Length of Time To Culture Yogurt?
Yogurt needs at least 8 hours to thicken up and allow the bacteria to do their thing. However, letting your yogurt culture for 24 hours will give you the best results in terms of gut health! If you are lactose sensitive, this will allow the bacteria to consume most of the lactase and make the food more digestible! If you are following the GAPS protocol, this will also create GAPs approved yogurt!
Different Ways to Make Raw Milk Yogurt
- Instant Pot Method: The Instant Pot has a yogurt setting, making it easy to create homemade yogurt with minimal effort. One thing to consider is using the “yogurt” function on the Instant Pot will boil the milk. Boiling milk will kill off a good bit of bacteria which I prefer to leave in the milk for improved digestion. For this reason, I recommend using the “sous vide” function instead.
- Oven: You can make raw milk yogurt in the oven because it essentially functions like a proofing box. The yogurt is placed in a glass or ceramic jar that holds heat (also consider wrapping the jars in a towel for extra warmth). The oven can be left off with just the light turned on OR set to a very low and slow constant temperature like 108-110 degrees Fahrenheit.
- Proofer: This is my favorite method for making raw milk yogurt. It is so incredibly easy and hands-off. I have a Brod and Taylor proofing box which I purchased for making sourdough and I cannot over-hype it enough! It is so useful if you make a lot of ferments in your home because it creates the perfect environment and speeds up fermentation. For this method, I simply set my proofer temperature to 110 degrees Fahrenheit and let my jar of yogurt sit inside overnight. The next morning I have delicious raw milk yogurt!
- Yogurt Maker: I cannot speak to this method since I have never attempted it but many people swear by their yogurt maker to get the best results!
Tips and Tricks to Yogurt Success
- For thicker yogurt (AKA Greek yogurt), strain your yogurt using cheesecloth or butter muslin after culturing.
- If your yogurt seems to have separated into layers (thick cream, whey and a thinner white layer) don’t blend in a blender (I speak from experience). It will literally turn back into liquid. Instead, try straining a bit of the whey off using cheesecloth and then gently stir the yogurt back together until it is smooth.
- If your yogurt is too tangy, try culturing it for less time during the next batch.
- Add fresh fruit or maple syrup to sweeten your yogurt naturally.
- Don’t forget to reserve 1/2 cup of yogurt for your next batch! I can’t tell you how many times I’ve forgotten this step and had to run to the store for yogurt to make MORE yogurt!
Ingredients
- 1/2 gallon of fresh raw milk: If you are not sure where to source raw milk, check out the Raw Milk Finder to find local sourcing. You can also make this recipe with store-bought milk. I recommend using whole milk but low fat will still work.
- 1/2 cup yogurt starter culture (this could be a 1/2 cup of yogurt from a previous batch, plain, full fat yogurt from the grocery store with live cultures, or a powdered yogurt starter) I use cultures from my last batch for about 5-6 batches and then I notice it doesn’t work as well. After that, I’ll do one batch with powdered cultures like THESE and start the cycle over again.
Supplies
- Glass mason jars or glass containers with screw on lids
- Instant pot, proofer or oven
- Cheesecloth or butter muslin (optional)
- Thermometer
- Spoon for stirring
How to Make Raw Milk Yogurt in the Instant Pot
- Make sure your instant pot stainless steel insert is clean before you begin. Pour 1/2 gallon of milk into the insert along with 1/2 cup of plain yogurt. Use a whisk to blend the yogurt into the milk and disperse the cream throughout the milk. (If you prefer to have less thick of a cream layer you can skim some cream off the milk before pouring in and refrigerate for other recipes).
- Close the Instant Pot lid and press the SOUS VIDE button. Set the timer to a minimum of 8 hours up to 24 hours. Set the temperature to 110°F. I find that my yogurt doesn’t set until well after the 10-hour mark. Going longer than 24 hours will create a very sour yogurt which may be hard for kids to eat.
- Transfer the finished yogurt to glass containers and place them in the fridge for 24 hours to set.
How to Make Raw Milk Yogurt in a Proofing Box
- In a large bowl, combine 1/2 cup of yogurt and 1/2 gallon of raw milk. Whisk to ensure yogurt is well incorporated into the milk.
- Next, split the mixture evenly into 2 quart jars. Secure lids. Place the jars into your proofing box and set the temperature to 110°F (43.3·C).
- Let the milk ferment for 8-24 hours. When the yogurt is at the desired consistency, transfer the jars to the fridge. The yogurt will continue to set in the fridge.
NOTE: I like to mix this up in the afternoon/evening and then let it go overnight. It usually is nice and thick around the 12-hour mark.
How to Make Raw Milk Yogurt in the Oven:
- In a large bowl, combine 1/2 cup of yogurt with 1/2 gallon of raw milk. Whisk to ensure yogurt is well incorporated into the milk.
- Next, split the mixture evenly into 2-quart jars. Secure lids. Place the jars into your oven and set the temperature to 110°F (43.3·C).
- Let the milk ferment for 8-24 hours. When the yogurt is to the desired consistency, transfer the jars to the fridge. The yogurt will continue to set in the fridge.
NOTE: My mom swears by wrapping her jars in a towel and turning the oven light on. She doesn’t even heat the oven and still gets great yogurt.
How to Make Raw Milk Greek Yogurt:
- After the yogurt has set in the refrigerator, place a fine mesh sieve over the top of a large bowl. Line the sieve with cheesecloth. Gently mix your yogurt while it is still in the jar and then pour the yogurt into the sieve. Let the yogurt drain until it is your desired consistency. You can let it sit in the fridge overnight if preferred.
- Once at the desired consistency, remove the yogurt and place in a glass jar or container. In the bottom of the bowl, you will now have a second super-food called WHEY. Save this! There are so many great recipes you can make with whey and it is a superfood for lacto-fermentation.
FAQ About Homemade Yogurt:
Q: Why is my yogurt runny?
A: Homemade yogurt tends to have a runnier consistency than traditional yogurt. However, it should still be thickened and stirrable, not runny like a beverage. If you have very runny yogurt, it may be due to insufficient culturing time or too low a temperature. Ensure your yogurt is at a consistent temperature during the process of fermentation and try letting it go closer to 24 hours on the next ferment!
Q: Can I use store-bought yogurt as a starter?
A: Yes, just make sure it has live active cultures. I also prefer to use an organic, whole-fat yogurt like Nancy’s Probiotic Yogurt (grass-fed). You can also use a powdered yogurt starter like THIS one.
Q: How long does homemade yogurt last?
A: Your yogurt will last up to 1-2 weeks in the fridge if stored properly in a glass jar.
Q: Why does my yogurt seem curdled or gritty?
A: Homemade yogurt simply will not have the exact texture of store-bought. This is normal. What a lot of folks don’t realize is that we’ve been accustomed to very palatable textures and flavors by eating ultra-processed foods for most of our lives! Real food may have a slightly different texture but in my opinion, the taste is actually far better!
Q: Do I need to use a Starter culture?
A: The first time you make yogurt, you need to use either a powdered culture or store-bought yogurt. 5-6 times after that, you can use your homemade yogurt as your starter culture. (Be sure you always reserve some back to make your next batch!) After 5-6 batches made with your homemade culture, you need to replenish the bacteria with either the powdered culture or store-bought yogurt again. Then continue on with this cycle!
Enjoy Homemade Raw Milk Yogurt!
Making your own yogurt at home not only saves you money, but it’s also a great way to ensure you’re getting the most nutritious, gut-friendly dairy possible.
If you enjoyed this recipe, please share with friends and family!!
Thick and Creamy Raw Milk Yogurt
- Total Time: 0 hours
- Yield: 1/2 gallon 1x
Description
Make creamy and delicious raw milk yogurt at home in just a few easy steps! This recipe breaks down how to make homemade yogurt in the oven, Instant pot or proofing box in no time.
Ingredients
- 1/2 gallon of fresh raw milk, or whole milk
- 1/2 cup yogurt starter culture (this could be a 1/2 cup of yogurt from a previous batch, plain, full fat yogurt from the grocery store with live cultures, or a powdered yogurt starter).
Instructions
Instant Pot Directions:
-
- Make sure your instant pot stainless steel insert is clean before you begin. Pour 1/2 gallon of milk into the insert along with 1/2 cup of plain yogurt. Use a whisk to blend the yogurt into the milk and disperse the cream throughout the milk. (If you prefer to have less thick of a cream layer you can skim some cream off the milk before pouring in and refrigerate for other recipes).
- Close the Instant Pot lid and press the SOUS VIDE button. Set the timer to a minimum of 8 hours up to 24 hours. I find that my yogurt doesn’t set until well after the 10 hour mark. Going longer than 24 hours will create a very sour yogurt which may be hard for kids to eat. Set the temperature to 110°F.
- Transfer the finished yogurt to glass containers and place them in the fridge for 24 hours to set.
Proofing Box Instructions:
-
- In a large bowl, combine 1/2 cup of yogurt and 1/2 gallon of raw milk. Whisk to ensure yogurt is well incorporated into the milk.
- Next, split the mixture evenly into 2 quart jars. Gently shake to combine. Place the jars into your proofing box and set the temperature to 110°F (43.3·C).
- Let the milk ferment for 8-24 hours. When the yogurt is to desired consistency, transfer the jars to the fridge. The yogurt will continue to set in the fridge.
Oven Instructions:
-
- In a large bowl, combine 1/2 cup of yogurt and 1/2 gallon milk. Whisk to ensure yogurt is well incorporated into the milk.
- Next, split the mixture evenly into 2 quart jars. Secure lids. Gently shake to combine. Place the jars into your oven and set the temperature to 110°F (43.3·C).
- Let the milk ferment for 8-24 hours. When the yogurt is to desired consistency, transfer the jars to the fridge. The yogurt will continue to set in the fridge.
Greek Yogurt Instructions:
- After yogurt has set in the refrigerator, place a fine mesh sieve over the top of a large bowl. Line the sieve with cheese cloth. Gently mix your yogurt while it is still in the jar and then pour the yogurt into the sieve. Let the yogurt drain until it is your desired consistency. You can let it sit in the fridge overnight if preferred.
- Once at the desired consistency, remove yogurt and place in glass jar or container. In the bottom of the bowl, you will now have a second super-food called WHEY. Save this! There are so many great recipes you can make with whey and it is a super food for lacto-fermentation.
- Prep Time: 8-24 hours
- Cook Time: 8-24 hours