You would never believe how easy it is to make raw milk yogurt. AND the benefits outweigh pasteurized yogurt any day. Learn more here.

How to Make Raw Milk Yogurt

I began my real food, #LifeFromScratch  journey in middle school; the same time I stopped shaving my legs and wearing make-up. My mom called putting on make-up putting on her “face.” She’s a beautiful lady but didn’t want people to see her without make-up. I didn’t want to be ashamed of my real face and I didn’t want to buy make-up that used vivisection as a step in their testing process.

The same went for my food. I wanted food to be an adventure provided by nature, not a con-job created in a lab or factory, or a cruelty of profit and convenience toward animals. It was au naturale for me, all the way!

My parents were supportive of my conscience; we already ate beautiful gourmet meals but that didn’t mean my journey with food was pure and unadulterated. I still didn’t know so many key nutritional facts and I was duped by the common provisions along with everyone else. I drank pasteurized non-fat milk so I’d grow tall and stay lean. I took antibiotics whenever they were prescribed, which in my case was often. And I believed the falsehood that vegetarianism was kinder for the planet and healthier for my body.

By the time I left for college, I had my first autoimmune disease. By the time I was married, at 23, I had my second. And after the birth of our 3rd child, I had my third.

There was one good thing that came from all of this sickness — it made me a great researcher.

I had to become my own best advocate when the medical doctors didn’t make progress with my health.

With my first pregnancy, I got off medications that had been prescribed for my vertigo and found a naturopathic doctor that guided me to a better understanding of nutrition and supplements.

With my second pregnancy, I became an omnivore once more.

Between my second and third babies, my first two autoimmune diseases were in remission.

The damage done from years of heavy antibiotics had done its worst, however, and I still got Hashimoto’s after my third pregnancy, which brought me to tears after all the progress I’d made and all I had learned.

But that disappointment, too, has propelled my learning forward.

The GAPS Diet has provided insights and healing not only for me but for all my kids, who inherited my dearth of good gut flora.

One wonderful thing I learned from the diet’s creator, Dr. Natasha Campbell-McBride, is how to make a 24 hour yogurt, so all of the lactose is consumed.

For those with pathogen overgrowth and leaky gut, the digestive mechanisms are overly taxed and need gentle nutrition so they can heal. A long fermentation of yogurt makes it easier to digest because the probiotics in the recipe actually eat the lactose, or milk sugar, a component in milk that often causes stomach aches and allergy symptoms.

Why I make only raw milk yogurt

When milk is pasteurized, there are three very important things lost: naturally occurring probiotics, living enzymes, and lactase. The probiotics in raw milk keep negative bacteria at bay. The living enzymes add nutrition that is easy to digest and assimilate and the lactase helps your body digest lactose. You can learn more about raw milk here on Scratch Mommy.

Good news! When making raw yogurt, the yogurt making process becomes simpler. No heating of the milk is necessary because there are no pathogens to kill. There are no pathogens in clean, raw milk because, one, it has been handled carefully by your trusted farmer and two, the good flora have already kept any pathogens at bay.

You would never believe how easy it is to make raw milk yogurt either.

How to Make Raw Milk Yogurt
 
Ingredients
  • One quart raw milk
  • 2 Tbs-1/4 cup pure starter yogurt (buy the smallest size container of a plain, organic yogurt such as Nancy's brand, that is high in probiotics)
Instructions
  1. Simply place one quart raw milk in a large ceramic bowl.
  2. Stir in the pure starter yogurt, until it is well mixed.
  3. Place in a consistently warm area, covered (ideally your yogurt maker base) for exactly 24 hours, no less, so ALL of the lactose is consumed.

THAT’S IT! With raw milk you get a healthier yogurt and a much easier process. Sometimes whole foods really are fast foods.

If you like your yogurt thick head over to my blog Eat Beautiful for a quick recipe tweak that yields a scoopable texture.

Comments 8

    1. Post
      Author
  1. I had my husband get raw milk but then just realized I need yogurt starter. Oops. Does it have to be organic?

    Also when you say that ALL the lactose is gone do you actually mean all of it or just most of it? What happens if I continue to ferment it for longer than 24 hours?

    thanks!

    1. Post
      Author

      The starter should be organic too, ideally. But it will still inoculate the milk, even if it’s not. Yes, 🙂 I do mean ALL of the lactose. No need to ferment longer than 24 hours; that will do it.

      1. Thank you! As soon as I get yogurt I will try it. I am lactose intolerant and had given up on my yogurt because you can’t trust store-bought yogurt to actually have gotten all the lactose out. Some brands have 0% and some have up to 10% but unfortunately there is nothing to tell you which brands are which. You just have to experiment which I’ve been avoiding because it’s a literal stomach ache.

        1. Post
          Author
          1. I made this and it totally seemed to work! Except that then I accidentally left it in the oven, covered, (where I had put it to warm it) and turned the broiler on to make tilapia tonight. I did that with sourdough once too. Fail. Will try again soon, but it did see like I had some success.

  2. Post
    Author

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