Raw Milk Yogurt Plus

🫙 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 a wonderful flavor, and the texture is smooth, creamy, and comforting. If you have access to raw milk, give this recipe a whirl.
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The information on this site and website is not intended to replace professional medical diagnosis, treatment, or even advice. You should always consult a qualified healthcare professional with questions about any medical condition. While all materials and links to other resources are posted in good faith, the accuracy, validity, effectiveness, completeness, or usefulness of any information herein, as with any publication, cannot be guaranteed. Cultured Food Life accepts no responsibility or liability whatsoever for using or misusing the information on this website or social media. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from using this recipe and method or any other recipe and method on this channel and the corresponding website. We strongly advise that you seek professional advice as appropriate before making any health decision. Here are two websites that might help you locate a Functional Medicine/Integrative practitioner near you: www.acam.org and www.functionalmedicine.org

[@beeyourself1928]

We love raw milk, thanks for the recipe Donna 😊

[@ralsharp6013]

Lovely.. I've had thick, thin, runny, sloppy, stringy and over sour batches, just to name a few! I still eat it, or freeze it up for fruit smoothies. The powdered milk is a great idea. I had no idea about that little hint thank you😊

[@lilmanjune02]

Hi. I recently bought some raw milk and was going to make yogurt out of it so I started watching some videos and came across yours. Ive made yogurt dozens of times from pasteurized milk but ive never added anything to thicken it other than a spoon full of preexisting yogurt. After I heat the milk up I let it cool to warm to touch and and add the yogurt. I then wrap it up in paper towel to hold in the heat and let it sit in my oven with it off overnight. When you come back you will have yogurt. I like mine thick so I let it sit in a cheese cloth to strain all the whey out. I will try the same method with the raw milk I have and update you.

[@celiauzarski2064]

@travelchannel304 In Ohio we can only buy raw milk if it’s labeled:“ pet milk”. Here it is illegal to sell raw milk for human consumption. It’s all a matter of semantics, so dairy farmers must find a way around the written letter of the law. Maybe in inquiring about milk for animals will help you locate it.

[@Barbful83]

I relate raw with healthy and unprocessed. Adding powdered milk isn't raw or healthy anymore but I'd say it is good idea for thick yogurt.

[@kerriuttaro6153]

Yeah sand that part turned be off a little

[@blessisrael6455]

There’s an Amish farm that I buy from which sells Raw A2 heavy cream; just add it in with the milk and it’ll be make it heavier; the only drawback is that, especially with inflation, cream and heavy cream can be very expensive.,… ; )

[@kerriuttaro6153]

Wow thanks! Why do you think she says this is not for the l.gasseri or reuteri yogurt?

[@evelyny7037]

If I understand correctly, I believe she said that the enzymes in raw milk compete with some strains. I think she said you could use raw milk but you would have to pasteurize it to keep it from competing with those strains.

[@kerriuttaro6153]

Thank you for that. Do you know what would happen? Would it go bad? Or there wouldn’t be as many strains as you think?

[@ibnuslaykum]

Can I use kefir whey instead !? And if so how much

[@rpick3011]

Can you help with temps on the instant pot? Don’t they get too hot for raw milk?

[@chart2]

Are you supposed to ferment without lids? I put mine on, there's a lot water condensation that would get in the yogurt as it ferments if id leave off.

[@wataki2]

Does heating the raw milk kill the good stuff?

[@kerriuttaro6153]

Why can’t you use with L. Gasseri or Reuteri probiotics?

[@sjfuqua]

You want ultra pasteurized so you don't get other strains mixed in. You want a pure bacteria strain.

[@kerriuttaro6153]

Still don’t understand why. Feel like the more strains the better

[@channel23753]

The flora in raw milk out-compete L.Gasseri and L.Reuteri. Gasseri and Reuteri do not survive in that environment, so you do NOT get "more strains."

[@BrynieB]

Will holding the milk at 110 degrees essentially cook the milk and it won’t be raw anymore?

[@evelyny7037]

It’s my understanding that if you don’t get it over 118° that it’s still retains all those beneficial nutrients. I usually always do mine lower than that just to be on the safe side. But I am nowhere near the brainiac that she is about any of this. ☺️

[@TheresaLawrence-wx4mq]

@@evelyny7037 don't worry , you'll become a brainiac if you just keep doing it . Remember , the Bedouins on horseback carrying their animal milk in skin bags didn't do any of these things !!

[@evelyny7037]

Yes! This old dog is learning new tricks! I am in awe of Donna’s body of work in this area and so grateful for her willingness to share this knowledge! Thx for the encouragement! ☺️

[@blessisrael6455]

Heating milk to high temps of 160-180°F and holding it for 20 minutes denatures the proteins, allowing them to form a stronger curd. A higher temperature held for a longer time, will give you a firmer yogurt (from Donnas site); The one reason I don’t use Raw milk is because Raw milk comes with so many natural enzymes, heat does destroy them; snd because it costs $10/gallon, I rather use Raw A2 milk for my kefir to get all the full benefits and just use A2 Ultra-P milk for yogurt…… ; )

[@BrynieB]

@@blessisrael6455 Thank you, that helps tremendously

[@travelchannel304]

😢where can I get raw milk ? Isn't it illegal?

[@dartagnantaft5918]

I am curious about that too

[@CulturedFoodLife]

Here you go! realmilk.com/

[@CulturedFoodLife]

realmilk.com/

[@TheresaLawrence-wx4mq]

All I care about is the health benefits and I never raise the temperature like everyone says , just use room temp. Raw goats or cows milk , starter or abit of your previous batch, put in a warm place , near a heater vent or a few minutes on a coffee mug warmer or if its summer just in a place it will stay around 70 degrees for a few hours until it's the thickness you like . This works so well for Kefir or yogurt and after buying fresh raw grass-fed milk , I would never ever put cooked , processed commercial powdered milk in it , never . You can play around with times or amounts of starter , etc. to get it thicker but what you've made is not what I'd call healthy food at all . I appreciate all your effort and nice videos but I'm interested in health above all else .❤

[@TheresaLawrence-wx4mq]

Start asking at your local co-op or organic food stores . It varies by state , some places illegal, some legal . But there's always people with cows and goats and you'll find somebody .

[@HerbysHanz]

🙋🏻‍♂️. HISTAMINE: is this true. Cultured foods r high in histamines and overconsumption can lead to histamine intolerance. 🙏

[@blessisrael6455]

I have an autoimmune condition, among many other medical problems due to overuse of antibiotics, laxative abuse, infections…etc. Over 20 years, I’ve spent my entire life savings with no avail, but since I began making Donnas fermented foods, especially kefir from her grains and the vegetables, all my symptoms including my extreme immune sensitivity to food, grass, dairy..etc. have gotten so much better, not worse; Most all diseases originate from the gut; over %90 of our neurotransmitters are in our gut (thus why these foods can have a drastic positive effect on the mood) as well as the immune system; the gut is the epicenter for so many diseases……. The healthcare system always tells people that conditions like cancer, immune, endocrine…etc. conditions are “genetic” and we’re “predisposed”; yet what they won’t tell you is when a family lives in the same environment, drinks the same water, eats the same foods or drugs (OTC meds, pills.. which are filled with tons of unnecessary additives, dyes, neurotoxins..etc) they’re exposed to the same variables that contribute to sickness such as immune damage, ADHD, depression, autism…etc. ….or that overuse of antibiotics or/and laxatives can result in a breeding ground for parasitic bacteria and destroy the muscle lining in the gut, creating a host of other diseases….. or endocrine poisons like Glyphosate poured all over food (why I love sourdough because it breaks down the gluten in bread); I hope that helps….. ; )