Raw Milk Yogurt Plus with Gelatin
Raw milk yogurt is one of my very favorite yogurts. I love the little layer of cream on the top and the soft curd underneath. Raw milk has such a wonderful flavor and the texture is smooth, creamy, and comforting to eat. If you have access to raw milk, give this recipe a whirl. The gelatin milk is added to allow the raw milk to thicken without heating it to a high temperature. Most yogurts heat the milk to high temperatures to allow the caseins to form a thick curd, then the milk is cooled down and the yogurt starter is added. With raw milk, you want to keep the beneficial bacteria and enzymes intact, so adding a little gelatin does the trick to thicken the milk.
Equipment
- Luvele Yogurt Maker or Instapot with yogurt setting or a Sous vide device will work too.
Ingredients
- 42 ounces raw milk
- ½ tablespoon gelatin – unsweetened
- 1 sachet Yogurt Plus Starter – or 2 tablespoons of a previously made yogurt
Every ingredient with a link was selected by me to make it easier for you. I may receive a small affiliate commission if you buy something through my links. Thank you! ❤️
Instructions
- Heat raw milk over medium-low heat to 100-110°F, whisking or stirring constantly. Make sure it doesn't get above 118°F so it doesn't kill the enzymes and vitamins in the raw milk.
- Once the temperature is reached, remove from heat and whisk in the yogurt starter. This spreads the good bacteria throughout all the milk.
Reculturing
- To make a new batch, repeat these instructions above but use 2 tablespoons of the pre-made yogurt you made as your starter.
Notes
You can also make bigger batches in a Sous vide device or instapot with a yogurt setting.