Making raw milk yogurt is not as hard as you might think. I posted a recipe back in April about making raw milk yogurt in four easy steps. Now, I am going to make it even simpler for those who may be hesitating because they worry the earlier method might be difficult for them to follow. One of the biggest benefits of having a Jersey cow or Jersey cow shares is the freedom to make some amazing milk products.
Yogurt is one of our favorite things to make from our Jersey cow’s milk. It is rich in flavor and consistency compared with anything you can buy in the store. Here is a two-step version for making it that anyone can follow. If my kids can do it, you can do it, too!
What you will need
You will need at least a half gallon of raw Jersey cow milk to make half a cup of yogurt. Adjust this recipe according to the amount of yogurt you wish to make for each batch. Here is what you will need to follow this 2-step recipe:
Once you have all the equipment and ingredients you need to get started, pour your raw Jersey cow milk into your stovetop pan. Heat it until it reaches a temperature of 180 degrees Fahrenheit. It should come to a boil. Cooking raw milk to this temperature is called low-temp pasteurization. Test it with your cooking thermometer to make sure it reaches the correct temperature before moving on to the second step.
The second and final step involves pouring the milk into your stainless-steel container and leaving it overnight.
That’s it, friends! In just two steps, you can have delicious plain yogurt you can combine with fresh berries or oatmeal or anything else you like to toss in your yogurt.
Your yogurt consistency depends on the starter kit you choose. I use Cultures for Health. They have a great selection, ranging from Bulgarian and Heirloom to Greek and Traditional. You can even get kosher yogurt starters from them.
A note of caution: if you decide to make Greek yogurt with their starter, you will need to do one extra step in this process. Use a muslin bag to strain out the whey. That is what gives Greek yogurt its unique texture.
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In our kitchen, we only use cultures from Cultures for Health. Get yours here and start culturing today.
Hi there! I’m Kelsey! I am a wife, a mother and homesteader. I’m also a Certified Natural Health Practitioner so health is very important to me. I love to help people with their health journey. A HUGE part of that process is through high quality milk. I am a massive proponent of rich, high quality milk from Jersey Cows.