Raw milk yogurt is wholesome, delicious and satisfying. It combines the range of nutrients found in unpasteurized milk with friendly bacteria that help to maintain a healthy digestive tract. If you want to learn how to make raw milk yogurt at home, you'll be pleased to discover that the procedure is very simple. All you need are two ingredients, some common kitchen equipment and a little time.
Pour one quart of raw milk into a saucepan and place on the stove over low heat. Insert a kitchen thermometer and slowly warm the liquid until it reaches 110 degrees Fahrenheit. Remove the pan from the burner and whisk in half a cup of natural, unsweetened yogurt with live active cultures.
The mixture will need to be incubated at a temperature somewhere between 100 and 115 F during the fermentation period. This process will usually take ten to twelve hours, so if you start your yogurt at night, it should be ready the next morning. If you don't own a yogurt-maker, you can use another method to keep the fermenting liquid warm.
You can use your oven as an incubator. Turn it on briefly to heat and then shut it off. Tightly cover the pan of liquid and wrap it in a towel. Put it inside the oven and close the door to maintain the warmth.
You can also use an electric slow cooker or crock pot to incubate the mixture. Transfer the liquid to a large, clean pickle or mayonnaise jar with a screw-on lid. Heat a pan of water to 110 F. Put the jar in the middle of the crock pot and surround it with the tepid water. Cover the appliance and adjust the setting to 'warm'.
When the incubation period is complete, there will be a layer of cream on top of the fermented liquid. Stir it back in, then transfer the mixture to a sealed container and put it in the refrigerator. It will solidify slightly as it cools. The final product will have a pouring consistency similar to thick cream.
If you prefer a thicker Greek-style, strain out the whey before refrigerating. Line a colander with cheesecloth and place it inside a large bowl. Pour in the warm mixture and leave it to drain for about two hours. Transfer to a bowl and whisk until smooth. Reserve the liquid whey and use it to add a buttermilk flavor to homemade bread, biscuits or pancakes.
To make fruit yogurts, simply add berries or chopped fresh fruit of your choice. Stir in sugar or honey to taste. If you are watching your weight, use a sugar-free sweetener such as stevia. Spoon the dairy confection into individual serving size plastic containers for a convenient treat.
Once you know how to make raw milk yogurt, you can experiment with using it in sweet and savory recipes. It's a perfect base for a salad dressing or dipping sauce. It enhances Mexican dishes or spicy curries with a cool, creamy taste. It adds richness and flavor to panna cotta, cheesecake or custard. Used as a marinade for lamb or chicken, it produces tender, moist and succulent meat.
Pour one quart of raw milk into a saucepan and place on the stove over low heat. Insert a kitchen thermometer and slowly warm the liquid until it reaches 110 degrees Fahrenheit. Remove the pan from the burner and whisk in half a cup of natural, unsweetened yogurt with live active cultures.
The mixture will need to be incubated at a temperature somewhere between 100 and 115 F during the fermentation period. This process will usually take ten to twelve hours, so if you start your yogurt at night, it should be ready the next morning. If you don't own a yogurt-maker, you can use another method to keep the fermenting liquid warm.
You can use your oven as an incubator. Turn it on briefly to heat and then shut it off. Tightly cover the pan of liquid and wrap it in a towel. Put it inside the oven and close the door to maintain the warmth.
You can also use an electric slow cooker or crock pot to incubate the mixture. Transfer the liquid to a large, clean pickle or mayonnaise jar with a screw-on lid. Heat a pan of water to 110 F. Put the jar in the middle of the crock pot and surround it with the tepid water. Cover the appliance and adjust the setting to 'warm'.
When the incubation period is complete, there will be a layer of cream on top of the fermented liquid. Stir it back in, then transfer the mixture to a sealed container and put it in the refrigerator. It will solidify slightly as it cools. The final product will have a pouring consistency similar to thick cream.
If you prefer a thicker Greek-style, strain out the whey before refrigerating. Line a colander with cheesecloth and place it inside a large bowl. Pour in the warm mixture and leave it to drain for about two hours. Transfer to a bowl and whisk until smooth. Reserve the liquid whey and use it to add a buttermilk flavor to homemade bread, biscuits or pancakes.
To make fruit yogurts, simply add berries or chopped fresh fruit of your choice. Stir in sugar or honey to taste. If you are watching your weight, use a sugar-free sweetener such as stevia. Spoon the dairy confection into individual serving size plastic containers for a convenient treat.
Once you know how to make raw milk yogurt, you can experiment with using it in sweet and savory recipes. It's a perfect base for a salad dressing or dipping sauce. It enhances Mexican dishes or spicy curries with a cool, creamy taste. It adds richness and flavor to panna cotta, cheesecake or custard. Used as a marinade for lamb or chicken, it produces tender, moist and succulent meat.
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Discover how to make raw milk yogurt by getting tips and ideas from www.politicallyincorrecthealth.com. To review the health benefits of this yogurt, go to http://www.politicallyincorrecthealth.com.
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