Hi, Anwar -

My understanding is that you have a pretty good chance of getting yogurt if
you just let your raw milk sit and sour on its own, because there are
appropriate bugs floating around in the air (and/or may be in the milk
already) but that it doesn't work with pasteurized milk.  It seems that the
friendly, yogurt-making bugs don't like pasteurized milk.  But rather than
trust nature completely, I like to nudge the odds in my favor; that's why I
use starter.

Most yogurt recipes do say to boil and many say to add nonfat dry milk for
thickening, but I figured I'd try making it as simply as possible.  I've
been pleasantly surprised with the results.  My raw yogurt was scrumptious
and thick (though not Jello-like, as some commercial yogurts tend to be).
Please see my post in reply to Erin for more details.

Carol

> -----Original Message-----
> From: Raw Food Diet Support List
> [mailto:[log in to unmask]]On Behalf Of Anwar J Goins
> Sent: Saturday, October 06, 2001 5:17 PM
> To: [log in to unmask]
> Subject: Re: raw yogurt
>
>
> So how would one go about making raw yogurt? You just let it sit and
> sour? Could you add certain types of cheeses to it, like ricotta, to make
> it thicker? When I read about yogurt they said that you boil it, but I'm
> sure there is an alternative. I plan on having a farm one day with some
> animals and would like to know how to do this ahead of time.
>
> Godbless,
> Anwar
>
>
>
>
> Erin Imhoff wrote:
> >
> > Carol,
> >
> > I don't know anything about raw yogurt, but I make raw kefir
> all the time=
> > . While it is mostly more liquid than yogurt, it sometimes
> comes out quit=
> > e thick. I use it in place of yogurt when converting cooked
> recipes to ra=
> > w recipes and it mostly works out just great. BTW, I have also
> added a gr=
> > ain or 2 to cream to make raw sour cream. Mmmmmm!
> >
> > I have kefir grains if you need some and are in the LA area. If
> not in th=
> > is area, I can help you find some elsewhere.
> >
> > Erin
> >
> >
> >  =20
> >  =20
> > ----- Original Message -----
> > From: Carol
> > Sent: Thursday, September 27, 2001 6:30 PM
> > To: [log in to unmask]
> > Subject: raw yogurt
> >  =20
> > Anyone making raw yogurt?  I make raw sour cream all the time, and I had
> > hoped that pretty much the same procedure would work for making
> raw yogur=
> > t,
> > but it didn't.  What I did was this:  I added a bit (a teaspoon
> or so) of
> > liquid acidophilus culture to some raw milk and left it in a
> turned-off g=
> > as
> > oven overnight.  My sour cream usually takes about 18 hours or
> so, but I'=
> > d
> > never done yogurt before, so I checked it at only 12 hours.  It did NOT
> > taste good, and it was kinda curdy.
> >
> > I've had one batch of sour cream not work out, so I guess
> there's a chanc=
> > e
> > that this is just that once-in-a-while bad batch using a basically sound
> > method, but... I don't know.  Any advice?
> >
> > CarolGet more from the Web.  FREE MSN Explorer download :
http://explorer=
> .msn.com
>