How to Make Yogurt

As easy as going to sleep!!

The Joy of Homemade Yogurt: A Simple Guide

What’s inexpensive, packed with probiotics and protein, and only needs a warm, cozy resting spot? Yogurt! As a homesteader with 2+ gallons of fresh milk filtering into our cottage kitchen daily, yogurt is a comforting and practical solution for making the most of this bounty. Along with ricotta, it’s a quick and easy way to transform milk into something delicious and nutritious. In our household, we make two types of yogurt: one from raw milk and another with a thicker consistency using grass-fed gelatin.

Why Make Your Own Yogurt?

Homemade yogurt is a wonderful way to take control of what goes into your food. It’s free from additives and preservatives often found in store-bought varieties, and you can customize it to your taste and texture preferences. Additionally, making yogurt at home is incredibly cost-effective, especially when you have a steady supply of fresh milk, like we do from our goats and Trixie the cow. Even if your purchasing your raw milk it has cost benefits.

The Two Types of Yogurt We Make

1. Raw Milk Yogurt:

Raw milk yogurt, especially when made with goat’s milk, tends to be thinner and more runny. This type of yogurt is perfect for smoothies, baking, and even homemade frozen yogurt. It’s also easier to make, as it doesn’t require scalding the milk or straining! This is my lazy gal go to.

1. Thickened Yogurt:

If you prefer a thicker yogurt that holds up well in a bowl with granola, you have two great options if you still want to use your raw milk: using grass-fed gelatin (or regular gelatin) or straining the yogurt. Each method has its own benefits and can be chosen based on your preference and the time you have available.