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Making Raw Milk Yogurt

I made some raw milk yogurt the other day. You make it just like regular yogurt but you don't heat up the milk as much only to between 90-100. You want to make sure to keep all those natural cultures alive. I leave the yogurt overnight in my little yogurt warmer which keeps it at 90. I use a wide-mouth canning jar instead of the plastic jar it came with (have an aversion to all things plastic when it comes to food).

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Taken on January 29, 2010