How to Make Raw Milk Yoghurt

Cows in field, milk

How to Make Raw Milk Yoghurt

Cows in field, milk

Over the past few years, BMB Water Filtration owner Antony Casey has been looking at how to boost your health through what you consume. Here he tells us why he got interested in raw milk yoghurt and how he makes it at home.

Fermented Foods

I first got into raw milk when reading Professor Tim Spector’s book The Diet Myth. He talks about how fermented foods can increase the diversity and strength of your gut microbiome. Raw milk has been drunk for centuries and many believe its rich array of bacteria has a beneficial effect on the gut and overall health.

I wanted to give it a go to see if it would benefit me and my family. And it’s also an environmentally-friendly, sustainable way of drinking milk and yoghurt. We don’t have any plastic waste as we reuse our own containers.

Find a Local Supply

Luckily for me, I have a local farmer who I can buy raw milk from. I just fill up my milk churn like in old times and then decant the milk into glass bottles at home. I’ve got a yoghurt maker from Luvele, which is great and makes the process of turning raw milk into my own yoghurt quite simple.

Cows in field, milk

Raw Milk Yoghurt Preparation

You do need to plan ahead a bit to have a constant supply of your own raw milk yoghurt, but once you get into a routine it’s actually easy to incorporate into your life. It now only takes me half an hour of prep time. Here’s what I do:

  1. Put 2 litres of raw milk into a pan and slowly heat it up to 80°C
  2. Take it off the heat and let it cool to 40°C
  3. Add your starter (I use 1/4 cup of live sheep’s yoghurt but you can buy other types of starters too)
  4. Put it in your yoghurt maker at 36°C for 24 hours
  5. Keep your finished yoghurt in the fridge.

The Perfect Breakfast

The yoghurt does have quite a tangy taste that can take some getting used to if you normally have sweetened yoghurts. You can adjust the taste by how long you leave it to ferment – so the longer it ferments the more tangy the taste and the less lactose there is.

We have our raw milk yoghurt daily at breakfast with granola, fruit, raw honey, chia seeds or flax seeds. I also use it as a starter for my sourdough bread.

raw milk yoghurt, granola

If you’re looking at how to improve your health then do some research on raw milk and see if it is suitable for you. We really enjoy ours – even the kids love it.

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