Cultured or fermented dairy products play a role in many traditional cuisines. Yogurt is the fermented milk product with which we are most familiar in the West. It comes originally from Bulgaria. Unlike spontaneously soured milk, yogurt is produced by first heating the milk and then adding a culture. The following recipe comes from the book Nourishing Traditions.
- 1 quart of raw milk
- 3 tablespoons of yogurt — commercial or from previous batch
- 2 teaspoons of yogurt
- Place 1 quart of raw milk in a double broiler and heat to 110° F.
- Remove 2 tablespoons of the warm milk and add 1 tablespoon of yogurt, either commercial or from a previous batch.
- Stir well and pour into a quart-sized wide mouth mason jar.
- Add further 2 tablespoons, plus 2 teaspoons of yogurt to the jar and stir well.
- Cover tightly and place in a dehydrator set to 95° F for 8 hours.
- Transfer to the refrigerator.
Notes from Recipe Moderator
Raw milk generally makes yogurt that has a much thinner consistency than yogurt made with pasteurized milk.
One option to address this is to add gelatin to thicken it. Place 4 teaspoons of gelatin into a bowl, and cover it with ¼ cup raw milk until softened. Then whisk the bloomed gelatin into your milk as you heat it to 110° F. Culture normally, and set in the fridge at least 4 hours before serving.
Here is another gelatin recommendation, as well as this one.