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Farm Kitchen:  keeping raw milk yogurt raw  |
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Georgiaberry Mobley
True Blue Farmgirl
79 Posts
Georgiaberry
Fouke
AR
USA
79 Posts |
 Posted - Jun 14 2009 : 04:56:11 AM
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A friend who is a kind of raw milk fanatic mentioned to me lately that they have stopped making yogurt because they objected to cooking their raw milk in order to make the yogurt. The directions say to heat to a simmer, then cool to 108-110 F then add the culture and incubate. They have been making keifer instead, which culture can be added to fresh warm milk (as in fresh from the goat or cow if you have one) and incubated at room temperature.
Well I like both yogurt and keifer, and since keifer is less time consuming I make it alot more often. But I have started making yogurt without simmering the milk and it is easier to do and the milk stays raw.
Here is what I do:
I use a deva bridge insulated yogurt maker most of the time. It should be preheated by filling with hot water. I have my raw goat milk in a glass quart jar, and I put it in the microwave (no lid!) for a couple of minutes and stir and take its temperature. I do a minute or 30 sec at a time until it gets to 108-110 F. (Or you can set the jar in a pot of hot water and stir until it reaches the temp you want.) Then I add the culture and pour into the warmed incubator, wrap it in a towel, and leave out on the counter for 6 hours or so.
This has worked each time. I just skip the initial heating and cooling.
Farmgirl Georgiaberry
always busy at SunshineForDinner.com
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QueenofQuiteAlot
True Blue Farmgirl
865 Posts
Dalyn
Milk 'n Honey Ranch
Central, WA
USA
865 Posts |
Posted - Jun 14 2009 : 09:55:58 AM
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Before I go out to milk I put about a 1/4 cup of good plain yogurt in the bottom of a quart jar, sometimes 2 quarts. The jar has already been thru the dishwasher- is santitized. When I come in from milking I filter the milk with the strainer right over the jar. I fill the jar p with fresh raw milk still warm from the goat and then I screw on the lid, shake it up, wrap in in a heating pad on low and then a blanket and set it somewhere out of the way until tomorrow morning. I put it in the fridge and after it's chilled we mix in raw fruit and raw honey- sometimes granola (also sometimes raw) and that's it.
Easy-as-pie! It's more tart than stoe-bought, because it's been culturing slowly at a low, (still-raw) temp.
Dalyn
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Homespun Raw Goat Milk Soaps 'n More
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Georgiaberry Mobley
True Blue Farmgirl
79 Posts
Georgiaberry
Fouke
AR
USA
79 Posts |
Posted - Jun 14 2009 : 10:26:45 AM
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Well that is an awesome technique! When my baby milk goats get big enough to milk, I am going to do it that way! (Right now I get milk from someone else and it is refrigerated.)
So it sounds like you are not using a bit of your own yogurt to start, but bought yogurt - I have used Dannon plain and I need to go back to that because the starter is too expensive. Comes to about 50 cents a quart.
Farmgirl Georgiaberry
always busy at SunshineForDinner.com
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QueenofQuiteAlot
True Blue Farmgirl
865 Posts
Dalyn
Milk 'n Honey Ranch
Central, WA
USA
865 Posts |
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SpiritedRose
Farmgirl in Training
22 Posts
Michelle
Chestertown
MD
USA
22 Posts |
Posted - Jun 16 2009 : 08:10:33 AM
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You can leave the jar in the oven with the light on and apparently that givess enough heat to keep the temp up.
My friend strains fresh, warm milk and adds a scoop of yogurt. She puts it in the stove to incubate and it's totally "raw" still. She prefers her goat milk yogurt for that method because the goat milk seems to set up better she thought. |
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Farm Kitchen: keeping raw milk yogurt raw |
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keeping raw milk yogurt raw
