This may be a very simple recipe, but it took me a long time to get it right. The results have been beyond wonderful. I eat a lot of yogurt and the difference between conventional store bought (even plain, greek) yogurt and this homemade kind is night and day. I like the taste of both very much, but the homemade version has all the nutrients in raw milk preserved and is cultured for a much longer time, ensuring more probiotic strains. The gelatin gives it the perfect consistency, which is usually the drawback of raw milk yogurt, that it is more like a thin kefir than a spoon-able yogurt. The gelatin has gut healing properties, along with being an added source of protein. Word of caution though, more gelatin does not make better yogurt, it just makes milk jello. Not good.
If you don’t have a nifty yogurt maker like this one, try making your yogurt in a slow cooker or in a warm oven. I haven’t tried, but just a quick Google search turned up lots of glowing reviews of different methods.
So now that we have all the reasons why you should eat the purest, healthiest, homemade raw milk yogurt presented, I’m going to admit that my bedtime snack has been the indulgence of 6 ounces of this lovely yogurt mixed with half a scoop of Isopure banana creme. Reminds me of Banilla yogurt, a long time favorite, but better. More like pudding. Heaven pudding.
1 quart raw milk
1 packet yogurt starter
1 Tbs unflavored gelatin
Pour the milk into a saucepan and heat until it reaches 100 degrees on a thermometer or just test it with your finger and remove when it reaches blood temperature.
Whisk in the starter and gelatin. Whisk, whisk, whisk until the gelatin is dissolved.
Pour into the yogurt maker jars, cover with lid, and turn the yogurt maker on for 12 hours. Once it’s done, put lids on the jars and refrigerate. Eat once cold.