How to make Raw Milk Yogurt | Yogurt with No Yogurt Maker or InstaPot!

*****Please read before making!!!******

Folks have a few questions that keep coming up so I'm going to run through some troubleshooting right at the top.

First, try this with a smaller batch to work out issues you might have. Try starting with a quart.

IF YOUR YOGURT IS NOT SETTING UP.....

-Could be a culture issue. Try a different yogurt starter. I've had success with aldi's whole milk yogurt, Costco's whole milk yogurt, and a fancy grassfed yogurt from our local natural food store.

-Could be a heat issue. Try warming your yogurt up to 120-130, then add the culture.

-Other heat issue possibility, it isn't staying warm enough in the oven. Try keeping the oven light on or adding an additional heat source like a hot water bottle.

-Time. Let it go for longer.

IF YOUR YOGURT IS SEPARATING INTO CURDS AND WHEY

-This is primarily a timing issue. Check it more often and pull it out sooner. It should thicken before it fully separates so it just went too long in this instance. It has been happening to me during really hot days when I make it.

I LET IT SIT FOR 12 HOURS AND NOTHING HAPPENED, CAN I STILL USE IT.
Personally I would not. This milk didn't culture properly so you just have raw milk sitting out at room temperature for hours on end. This would not bother some folks and they would say it is fine. For me it is a no-go. I tend towards the more cautious where raw milk is concerned.

IF NONE OF THOSE THINGS WORK
Honestly I don't know what to tell you. I make this yogurt every week and never have trouble (except sometimes it goes too long, then I strain it and make a sort of cow's milk chevre out of it). If this is not working after a couple tries then please don't waste your milk! Try a more standard method that will work for you. I hate for folks to waste milk on something that doesn't work out for them.
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Raw milk yogurt is one of the easiest foods you can make on the home dairy. This recipe can be made with raw milk!

[essentiallyfisher]

This is perfect! Exactly what I was looking for 🥰

[KatherineHarbin-qqkn]

THANK YOU! I was looking for no minimal equipment, low heat and raw! I’ve been searching YouTube all day. I appreciate it!

[heavenbound]

This video may be from a few years ago, but it is exactly what I was looking for! It seems like all others call for pasteurizing the raw milk. I have 2 gallons of raw milk and one of them will become yogurt using your healthy method. Thank you so much for sharing your knowledge! 💕🙏

[gillpop]

This looks the one yogurt from Nancy’s (grass fed whole milk cream on top) that I love. I’ve been trying to find a recipe where I didn’t have pasteurize the milk to make it. Now that I get raw milk, I can make it like this. Thank you for this video.

[error-pl]

For people like me where it was too cold in the oven, a small drying oven can be set with a timer and from 30C so that worked out for me! Thank you for the video:)

[joshmiller]

This is cool. I’ve always read that milk needs to be pasteurized for yogurt or it will be runny like middle eastern yogurt. But yours definitely looks like thick Greek yogurt. I get my raw milk from Jersey cows too so I’ll give it a try. The same farm makes their own yogurt but it’s pasteurized and runny and sour. If I can make my own raw milk yogurt it would save lots of money and hopefully taste better/be healthier.

[jennybaker]

I have tried instapot and crockpot yogurt, and never achieved such thickness! I will try this method!

[tammy]

You made this simple ...thank you ! I made some last week and used my crockpot but it got to hot on low didn't turn out well. I'm gonna follow your instructions today and hope it turns out like yours.

[amokay]

God Bless you. Thank you so much. Straight to the point.

[theplanelife]

Great video. I'm about to try this with goat's milk.

[BommyYabbadabbadoobadoo]

Just what I was looking for, thank you!

[aussiebushhomestead]

Great, straight to the point video. Thank you. Could you confirm if the temperature is F or C please? Many thanks.

[Lilyequestrain]

Thank you for your recipe. I made this yogurt last time and it was delicious but a little runny. I’m trying a bit more starter and heating the oven up a little more.. I’ll see in 8 hours if it works 😃My question is.. could I put vanilla in with the starter culture to flavour it? Or would it affect the fermentation?

Thanks again!

[samykamel]

I really love the simplicity in this and would love to try. I have been doing mine in instant pot and have been pasteurizing. My only question though is that I had read that the reason we want to pasteurize our milk first is because we are adding in the culture later and we don’t want the good bacteria from the milk competing with the good bacteria from the yogurt culture? But it obviously is working very well for you to do it this way so I might try

[maggiey]

If you like it sour is good when in bowl you add with picked and dill!!! Or make dhook is cold drink add two spoon of yogurt and salt to taste either water or Canada Dry and drink you can add mint if like

[VinnyGimino]

I followed the recipe just like you said with fresh raw milk, it’s been 12 hours and it’s still just like thin milk when I first put it in. So my question is, can I reheat it at this point and add in a different brand yogurt starter and try again? Or do a I need to dump it out and start over?

[cry_katy]

If I do the heating process in a cast iron Dutch Oven do I need to put it in the oven or could I leave it sitting on the counter in the Dutch Oven? They retain heat pretty well. Also, is 8 hours standard before refrigeration?

[jimmync.o]

I know this is older video but hoping to get answer/clarification. In the video you say turn the oven on lowest setting and switch it off. Doesn’t make sense to me. Does this mean to turn on lowest setting, let it warm up to that setting, then turn it off before putting yogurt in oven? Thanks

[sanyat.]

I am glad i found your recipe. To the point. Making it now. Can I use 'skimmed" raw milk? Or it needs the cream?

[robinbeshir]

Great video, is it possible to do it without the "milk heating" phase at the start?