This Homemade Raw Milk Yogurt recipe is a probiotic-rich food you can easily make. No yogurt maker or machine is needed for this budget and family-friendly recipe. All the benefits of raw milk are preserved in a delicious yogurt, cultured on your very own countertop. Follow along in the simple step by step directions or watch the video.
Prep Time: 10 minutes
Culture Time: 12-18 hours
Servings: 8 servings
1 quart (liter) glass jar with lid
kitchen towel or cheesecloth
4 cups raw milk
4 tablespoons raw milk yogurt mother culture
Measure 4 cups of raw milk into a glass or plastic container.
Add 4 tablespoons of mother culture and mix well.
Cover with a towel or cheesecloth, secure with a rubber band.
Set on the counter in a warm spot about 70-77°F/20-25°C, out of direct sunlight.
Culture for 12-18 hours. Check by gently tilting the jar. If the yogurt separates from the side of the jar with a clean break, it is done. If it is still very liquid and pours up the side like milk, return it to the counter and check again later.
Once set, refrigerate for at least 6 hours before eating.
Follow the ratio of 1 tbsp starter : 1 cup raw milk, up to 8 cups per container.
See post for specific starters we use.
See post text for details on crockpot and Instant pot methods.
This pemmican recipe combines the two most essential ingredients for human health: animal meat and fat. It is one of my easy keto recipes that is a long-lasting option for backpacking, hiking, camping and other forms of travel because it won’t spoil, smush or spill.
Prep Time: 20 minutes
Total Time: 20 minutes
454 grams meat dried and ground
1 tablespoon salt
2 tablespoons herbs and spices optional
454 grams tallow melted
Melt the tallow in an oven-safe container or double boiler over medium-low heat. At 350° F/175° C, it takes about 10 minutes in the oven.
Combine the meat, salt, and optional herbs and spices in a bowl.
Once the tallow is melted, but not too hot, pour over the dry material and combine well. There should be just enough tallow to moisten all the meat but not make puddles. If the fat does not completely incorporate the dry meat, add a little more. Mix well.
Transfer into an 8×8-inch baking dish to set. Then score into squares and store in an airtight container.
See notes in recipe text for the best way to dry meat.
In place of cutting into squares, it is also possible to roll the mixture in your hands like a meatball and form small balls.
Silicon molds and standard or mini muffin size pans are also useful for forming uniform shaped pieces. Chocolate or soap molds can both be used for this purpose if they have a shape you like.
Heat cooking fat in a cast iron or heavy bottom skillet with a lid or Dutch oven. Brown both sides of the beef shanks, about 2-3 minutes per side, until a golden-brown crust forms.
Pour broth over shanks. Use at least 2 cups of broth. There should be enough broth to cover the meat ½ to ¾ of the way up the side. Season with salt. Bring it to a simmer.
Reduce the heat and cover with a lid, but leave a small opening for the steam to escape.
Cook over low heat for 3 hours, until the meat falls off the bone. Serve warm in liquid.
Keto Osso Buco In the last 30 minutes of the cooking time, add any of the vegetable and herb combinations listed in the recipe post and simmer with the meat.
Oven option Follow steps 1-2 then after the broth is at a simmer, put the lid on and transfer to the oven to bake for 2 hours.
Crockpot option Place meat in the bottom of a slow-cooker, pour broth over and season with salt. Cover with the lid and turn on low. Cook for 4-6 hours until easily falls off the bone.
Instant pot option Season the meat. Turn on the Instant pot and select sauté. Once hot add cooking fat to the pot and sear the meat, about 2-3 minutes per side, until golden brown. Add in broth. Close lid and seal valve. Set high pressure and cook for 35 minutes. Natural release pressure for 15 minutes then manually release the remaining pressure.
Organ meats are some of the most affordable meats and happen to also be some of the most nutritious parts too. This nourishing combination of ground beef, liver and heart baked into a meat pie is simple and satiating.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
½ pound ground beef
½ pound ground beef heart
½ pound ground beef liver
Tallow or butter, ghee, other cooking fat
Preheat oven to 350°F (175°C).
Lightly brown the meat in fat in a skillet over medium heat.
Combine all ingredients in a mixing bowl. Salt to taste.
Pour evenly into a lightly greased 9-inch pie plate.
Bake for 15 minutes, until egg is set.
Remove from heat, cool for 5 minutes. Serve warm and enjoy leftovers cold.
These Crustless Mini Meat Pies with hidden liver are the perfect nutrient-dense addition to breakfast or lunch. Pack them in a lunchbox or keep in the fridge, they pair well with everything. It’s a great way to get your liver in without any unusual taste, texture, or appearance.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 mini pies
12-cup muffin pan
1 pound ground beef
¼ pound beef liver ground
1 tablespoon tallow or other cooking fat
1 teaspoon salt
1 tablespoon herbs de Provence optional
Preheat oven to 350°F / 175°C.
Combine meat and liver in a mixing bowl. Add in eggs, stir well to combine.
Melt the tallow or cooking fat and add to meat. Season with salt and optional herbs.
Grease a 12-cup muffin pan well or use cupcake liners. Spoon mixture into each well evenly.
Bake for 20 minutes, until done. Remove from oven and cool before removing. Serve warm or leftovers cold.
You’ll be mind blown by how good this easy beef kidney recipe for keto and carnivore diets is! If you want to eat more nose to tail, this 3-step stovetop dish is a great way to normalize the presence of nutrient-dense organ meats in your home.
Fill a small pot with enough water to submerge the kidney.
Cover and bring water to a boil over medium-high heat.
Reduce the heat, add kidney and leave the lid cracked to allow heat to escape.
Boil for 8 minutes, monitor the heat so water does not boil over.
Remove from heat. Drain water and quickly rinse kidney under cool water if desired.
To serve, simply cut into half, medallions or bite-sized pieces. Sprinkle with optional salt to taste and eat with cold butter ad libitum.
The fat is excellent and should be left on.
Cooking time may vary due to the size of kidney. I cook the average beef kidney for 8 minutes, extra-large ones may go for as long as 10 minutes. Lamb, sheep, and goat kidneys are smaller, typically I only boil them for 4 to 5 minutes or so.
You want the kidney to boil for the full cooking time. Regulate temperature by adjusting the flame and setting the lid more or less cracked (open) to find the sweet spot of boiling but not boiling over.