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
>