Raw milk yogurt is a delicious and nourishing natural food. It gives you all the vitamins and minerals found in fresh milk with the added benefit of friendly bacteria to aid digestion and boost the immune system. Anyone can produce this tasty dairy product overnight using ordinary kitchen equipment and just two ingredients. If you want to know how to make raw milk yogurt, try the simple method described below.
Put four cups of raw milk into a pot on the stove along with a kitchen thermometer. Turn to burner to low and warm the liquid to 110 degrees Fahrenheit. Take the pot off the heat. Add half a cup of plain, natural yogurt with live active cultures and whisk to combine.
You will need to incubate the mixture at a temperature between 100 and 115 F while it ferments. This process takes approximately eight to twelve hours. If you start fermentation in the evening, the yogurt should be ready in the morning. If you don't have a yogurt-maker, there are a couple of alternative methods that are equally effective.
To ferment milk in your oven, turn it on for a minute or two and then shut it off. Cover the pot of liquid with a lid and insulate it by wrapping it in a towel. Put it into the oven and leave it there with the door closed to keep in the heat.
You can also use an electric slow cooker or crock pot to incubate the mixture. Transfer the liquid to a large, clean pickle or mayonnaise jar with a screw-on lid. Heat a pan of water to 110 F. Put the jar in the middle of the crock pot and surround it with the tepid water. Cover the appliance and adjust the setting to 'warm'.
The cream will generally rise to the top of the mixture during incubation. Stir it back in before transferring the fermented milk to a sealed plastic container and storing in the refrigerator. It will continue to solidify as it chills down. The final product will have a creamy pouring consistency.
If you prefer a thicker Greek-style, strain out the whey before refrigerating. Line a colander with cheesecloth and place it inside a large bowl. Pour in the warm mixture and leave it to drain for about two hours. Transfer to a bowl and whisk until smooth. Reserve the liquid whey and use it to add a buttermilk flavor to homemade bread, biscuits or pancakes.
To make individual fruit yogurts, simply stir in chopped fresh fruit or whole frozen berries. Sweeten to taste with sugar, honey or a low calorie alternative such as stevia. Spoon the confection into small, resealable plastic containers.
Once you know how to make raw milk yogurt, you can experiment with using it in sweet and savory recipes. It's a perfect base for a salad dressing or dipping sauce. It enhances Mexican dishes or spicy curries with a cool, creamy taste. It adds richness and flavor to panna cotta, cheesecake or custard. Used as a marinade for lamb or chicken, it produces tender, moist and succulent meat.
Put four cups of raw milk into a pot on the stove along with a kitchen thermometer. Turn to burner to low and warm the liquid to 110 degrees Fahrenheit. Take the pot off the heat. Add half a cup of plain, natural yogurt with live active cultures and whisk to combine.
You will need to incubate the mixture at a temperature between 100 and 115 F while it ferments. This process takes approximately eight to twelve hours. If you start fermentation in the evening, the yogurt should be ready in the morning. If you don't have a yogurt-maker, there are a couple of alternative methods that are equally effective.
To ferment milk in your oven, turn it on for a minute or two and then shut it off. Cover the pot of liquid with a lid and insulate it by wrapping it in a towel. Put it into the oven and leave it there with the door closed to keep in the heat.
You can also use an electric slow cooker or crock pot to incubate the mixture. Transfer the liquid to a large, clean pickle or mayonnaise jar with a screw-on lid. Heat a pan of water to 110 F. Put the jar in the middle of the crock pot and surround it with the tepid water. Cover the appliance and adjust the setting to 'warm'.
The cream will generally rise to the top of the mixture during incubation. Stir it back in before transferring the fermented milk to a sealed plastic container and storing in the refrigerator. It will continue to solidify as it chills down. The final product will have a creamy pouring consistency.
If you prefer a thicker Greek-style, strain out the whey before refrigerating. Line a colander with cheesecloth and place it inside a large bowl. Pour in the warm mixture and leave it to drain for about two hours. Transfer to a bowl and whisk until smooth. Reserve the liquid whey and use it to add a buttermilk flavor to homemade bread, biscuits or pancakes.
To make individual fruit yogurts, simply stir in chopped fresh fruit or whole frozen berries. Sweeten to taste with sugar, honey or a low calorie alternative such as stevia. Spoon the confection into small, resealable plastic containers.
Once you know how to make raw milk yogurt, you can experiment with using it in sweet and savory recipes. It's a perfect base for a salad dressing or dipping sauce. It enhances Mexican dishes or spicy curries with a cool, creamy taste. It adds richness and flavor to panna cotta, cheesecake or custard. Used as a marinade for lamb or chicken, it produces tender, moist and succulent meat.
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