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.
Nourish your body with a slow-cooked Beef Bone Broth rich with immune-supporting, gut-healing properties. Make one pot of Beef Bone Broth and it will last all week! There’s so much you can do with it from soup to braising to simply sipping hot.
Prep Time: 5 minutes
Cook Time: 24 hours
Total Time: 1 day 5 minutes
Makes: 4 liters
Stock pot or slow-cooker
Glass jars for storage
6 pounds bones beef, lamb, goat, etc*
1/4 cup raw apple cider vinegar lemon or lime juice
veggie and herb scraps optional, see note
Preheat the oven to 350*. Placing the bones in a roasting pan or glass pyrex, (no butter or oil). Roast for about 20 minutes,** until golden brown (about 20 minutes).
In a large pot, add the bones and cover completely with water. Pour in vinegar or lemon/lime juice.
Bring to a simmer over low heat and maintain for 24 hours. Do not boil. Keep an eye on the waterline, make sure the bones stay covered with water. Top off as needed.
Add optional herbs and veggie scraps like onion, carrot, celery, rosemary, thyme, and/or oregano in the last two hours of the cooking time.
Remove from heat and let cool a little. If there is any film on top, skim it off. Strain contents through a cheesecloth or fine mesh strainer. Store in the refrigerator for up to 5 days, freeze for longer.
Classic bone broths are made with onion, carrot, celery, rosemary, thyme, oregano, bay leaf, garlic, salt and pepper. Add what you like.
*Use a mixture of meaty bones, marrow bones, and knucklebones. Tails and feet are nice too – they will add lots of collagen and gelatin to the broth!
**Roasting is optional. The purpose is mostly to affect flavor although some argue that it allows more minerals to go into the broth. To make the recipe ultra fool-proof, just put fresh bones in a pot and move on to step 2.