How To Make Raw Milk Yogurt At Home

If you are used to buying all the products you need from a nearby supermarket or grocery store, you may discover that there are some benefits in making certain types of foods in your home. You will save money and probably end up with a diet that is more healthy. As an example, the following instructions will show you how to make raw milk yogurt at home.

You may not have realized how easy it is to prepare this product. You don't need special tools and the cost is much less than when compared to commercially prepared products. All you need is an amount of raw milk and some natural yogurt with live bacteria to use as a starter batch.

The things to keep in mind are the type of base and the type of starter to use. As for the milk, any type can be used save for UHT (Ultra High Temperature) processed product. Keep in mind that the lower the fat content, the less thick the end result will eventually become. Raw product is the best to use when considering its higher fat content.

You could buy special starter, but it is easier to find live bacteria yogurt in the store for your first batch. You can see the information about the contents by reading the labels carefully. It must be live flora, since this is the key element in changing dairy product to the distinctive product you hope to achieve. It is the flora which produces lactic acid and ultimately changes the nature of the base product.

The process of transforming the liquid into the new tasty product will vary from one individual to the next who begins making the popular food. You should begin by boiling the amount of raw milk long enough to kill off all the unwanted bacteria which might be present. Stir and boil at about 180 degrees F. Let it cool until it is at about 110 degrees F.

When the liquid has reached 110 degrees, a small portion of the natural starter with living bacteria should be mixed in it. The next and most important step from here on is to keep the liquid at this exact temperature. You can do so by either placing the mixture in a jar and leaving it on a warm point of the room, or leaving the mixture in a pot or oven with the capacity to keep the whole at 110 degrees for a couple of hours.

From here on, the small portion of starter will start to turn the milk into the desired substance. The reason for this is that it is the friendliest temperature for the living flora in the starter to start reproducing lactic acid. However, the whole amount needs to be kept warm for a time span of four to eight hours. The longer the time which is given, the thicker the end product will become.

As you can see, learning how to make raw milk yogurt is not hard. You can find both ingredients in your local grocery. The activities are not hard to do and require no special tools. Just the warm starter and milk results in a delicious and healthy product.