How to Make Thermophilic Raw Milk Yogurt

When using raw milk to make yogurt, there are several factors to consider. To make yogurt with raw milk and our Heirloom Thermophilic (heat-loving) Starters requires an extra step, to ensure the culture remains viable for re-culturing indefinitely.

The initial step of activating the starter requires heating the milk to 160ºF, to pasteurize it. If preferred, pasteurized store-bought milk may be used instead. 

Avoid ultra-pasteurized or UHT milk

Available Varieties: We currently carry two varieties of perpetuating thermophilic yogurt starters: Greek Yogurt Starter and Bulgarian Yogurt Starter

INSTRUCTIONS FOR ACTIVATING THE STARTER 

  1. Slowly heat 1 quart raw milk or store-bought pasteurized milk to 160ºF.
  2. Cool the milk to 110ºF.
  3. Transfer to a glass or plastic container.
  4. Add 1 packet yogurt starter. Mix thoroughly.
  5. Cover and incubate at 110ºF in a yogurt maker or similar appliance for 5-12 hours.
  6. Check after 5 hours to see if it has set. If it has not set, leave up to 12 hours, checking every 30-60 minutes.
  7. Once it has set, or at the end of 12 hours, cover with a tight lid and cool for 2 hours at room temperature, then refrigerate for at least 6 hours.
  8. This yogurt is the pasteurized mother culture. Always use the pasteurized mother culture as the starter culture for making raw milk yogurt and weekly batches of fresh pasteurized mother culture (see below).
  9. Extra pasteurized mother culture can be eaten.

 

Even if the activation batch does not set, it is still cultured and can be used to make subsequent batches of yogurt.


INSTRUCTIONS FOR MAKING RAW MILK YOGURT

  1. Heat 1 quart raw milk to 110ºF.
  2. Pour into a glass or plastic container.
  3. Add 2-3 tablespoons pasteurized mother culture. Mix thoroughly. To make larger batches, use 1.5-2 teaspoons pasteurized mother culture per cup of milk, making up to ½ gallon per container.
  4. Cover and incubate at 110ºF in a yogurt maker or similar appliance for 5-12 hours.
  5. Check frequently by tilting the jar gently. If yogurt moves away from the side of the jar in one mass, instead of running up the side, it is finished culturing.
  6. Once it has set, cover with a tight lid and cool for 2 hours at room temperature, then refrigerate for at least 6 hours.
  7. The raw milk yogurt can now be eaten.

 

INSTRUCTIONS FOR MAKING A NEW BATCH OF PASTEURIZED MOTHER CULTURE

Once every 7 days, use the pasteurized mother culture to make a new batch of pasteurized mother culture, to keep the yogurt culture strong.

  1. Slowly heat 1 cup raw milk or store-bought pasteurized milk
    to 160ºF.
  2. Cool the milk to 110ºF.
  3. Transfer to a glass or plastic container.
  4. Add 1.5-2 teaspoons pasteurized mother culture from the previous batch. Mix thoroughly. To make larger batches, use 1.5-2 teaspoons pasteurized mother culture per cup of milk, making up to ½ gallon per container.
  5. Cover and incubate at 110ºF in a yogurt maker or similar appliance for 5-8 hours.
  6. Check frequently by tilting the jar gently. If yogurt moves away from the side of the jar in one mass, instead of running up the side, it is finished culturing.
  7. Once it has set, cover with a tight lid and cool for 2 hours at room temperature, then refrigerate for at least 6 hours.
  8. Always use the pasteurized mother culture as the starter culture for making raw milk yogurt and weekly batches of fresh pasteurized mother culture.
  9. Extra pasteurized mother culture can be eaten.



Advantages

  • If the pasteurized-mother-culture procedure is used, the yogurt culture can be perpetuated via the pasteurized mother culture from batch-to-batch
  • No need to continually purchase yogurt starter.

 

Disadvantages

  • Need to create and maintain a pasteurized mother culture to preserve the health of the yogurt culture when used with raw milk
  • Generally makes yogurt with a thinner consistency than direct-set thermophilic cultures.




         
 SMJ  
How to Make Thermophilic Raw Milk Yogurt


Related Articles

 

Related Products

Greek Yogurt Starter Greek Yogurt Starter
Bulgarian Yogurt Starter Bulgarian Yogurt Starter
Basic Thermometer Basic Thermometer
Euro Cuisine Yogurt Maker Yogurt Makers

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