There are many health benefits of yogurt, such as boosting immunity, reducing yeast infections, and lowering the risk of colon cancer.
When you make yogurt, you will get thousands of times the benefits of nutrition if you use raw milk. This recipe is specifically for raw milk – it does not boil the milk, which would thereby destroy many of its nutrients and benefits. Be sure your raw milk comes from an impeccably clean facility with organic, pasture-raised cows.
Raw Milk Benefits:
“Raw milk is an incredibly complex whole food, complete with digestive enzymes and its own antiviral, antibacterial, and anti-parasitic mechanisms conveniently built into a neat package. It is chock-full of both fat and water-soluble vitamins, a wide range of minerals and trace elements, all eight essential amino acids, more than 60 enzymes, and CLA—an omega-6 fatty acid with impressive effects on everything from insulin resistance to cancer to cardiovascular disease. Raw milk is delicious medicine.” – from https://www.drdeborahmd.com/health-benefits-raw-milk
More information about the health benefits of raw milk can be found in a search of “weston a price raw milk.” This one is an easy read: http://www.realmilk.com/brochures/real-milk-brochure/
Another interesting and informative article can be found by Dr. Josh Axe, here: https://draxe.com/nutrition/raw-milk-benefits/ . Benefits include reducing allergies, improving skin health, and preventing nutrient deficiencies.
The addition of gelatin guarantees thick yogurt, and contributes nutrition. Be sure to only use pure, organic gelatin, as other types may be mixed with other ingredients, or may come from chemically-raised beef. Gelatin is another nutrition powerhouse. It’s great for gut health, it has collagen, and helps your body build strong discs, ligaments, tendons, skin, nails, and hair. It helps to strengthen joints and prevent against the development of injuries, or helps to heal them faster.
You can let the yogurt culture 8 – 24 hours. The longer it cultures, the tangier it gets. 20 hours was too tangy for me. I’ll try 12 hours next time.
I buy my yogurt starter in a box that has little packets; one packet per quart. You can also buy yogurt starter in bulk; read the instructions for amount to add.
My recipe cultures the yogurt right in the jar. You can also pour everything into the Instant Pot insert: this would be helpful if you’re making it by the half gallon or gallon. If you use the insert, you will need a good-fitting lid for it when it goes into the ‘fridge.
This recipe uses an Instant Pot. If you don’t plan to use an Instant Pot, you can culture your yogurt in any type of setting where the temperature is kept at a fairly consistent 110° – 115°. Temperatures above 125° – 130° will kill the beneficial bacteria. If you have an oven with a heat-producing light bulb, or a gas pilot light, that is an option. I’ve also seen folks use a chest-type cooler: heat the inside of the cooler by putting in a pan of hot water (with a lid on it). Make sure the water is below 115°, then put in the yogurt and close the lid. Check the temp every once in a while to keep it warm. I’ve also heard of wrapping the yogurt in a towel and a heating pad, or putting it on a heating pad (but you’d have to check the temp of the heating pad).
Raw Milk Yogurt
Prep time: 5 minutes
Cook Time: 8 – 24 hours to culture; 24 hours in the ‘fridge
Yield: 1 quart yogurt
1 quart raw milk
1 packet yogurt starter
2 teaspoons powdered beef gelatin
Pour a small amount (maybe 1/4 – 1/2 cup) of the raw milk into a 2-qt saucepan.
Sprinkle the gelatin over the milk in the pan. Let it soften 1-2 minutes.
Over medium heat, warm the milk to just under simmering. Take the pan off the heat. Whisk the gelatin in.
Pour the rest of the raw milk into the saucepan. Whisk.
Sprinkle the yogurt starter over the milk. Whisk.
Pour the milk into a 1-quart glass jar.
Put the jar of milk into the Instant Pot insert. (Do not put the lid on the jar.)
Put the lid on the Instant Pot and turn to seal.
Press the yogurt function. If yours allows, adjust to show Normal.
Set how much time you want, from 8 to 24 hours (the longer the culturing time, the tangier your yogurt will be).
Once the Instant Pot recognizes the setting, it will revert to 0 for time, and count up to the time you set.
If you like, you can take the lid off any time to check on it or take it out. The Pot does not seal because it never goes above the low temperature needed to culture the yogurt.
When your yogurt is finished culturing, remove it from the Instant Pot, and turn the Instant Pot off. Put the lid on the jar, and put the jar in the refrigerator. Leave it there for 24 hours.
Now it’s ready.