Wanting to make Yogurt at home?

Not sure where to start?🧐

Let me Help!

Here’s the recipe I used for many years in my own kitchen.

Print the Yogurt Recipe Here

Of course, in the last several years, I’ve loved being able to run to the Farm Store whenever we are out of yogurt in the kitchen. It’s incredible to have someone make it for our family!

Abbie (our processing girl) does a fabulous job of making our yogurt every week and keeping our shelves stocked.😍

Honestly, I’m not sure how I did it on a weekly basis. 😅

I remember many a dark night having to take crates of yogurt out to the cooler after I put the babies to bed. 🙃

Now that might not sound so bad but you see, I do not enjoy doing things outside after dark by myself.

I have a tendency to think those glowing cat eyes just might be a panther’s eyes.

Or maybe a skunk is lurking in the shadows. Or maybe, just maybe, that hoot I hear, is not an owl?

I know I’m a big girl + a farm girl… these things should not scare me, but they do.😂

Needless to say, I’m grateful those years and years of yogurt-making are behind me and I can let someone who can get it done in normal people's hours do it for me!😆

But! There are seasons for everything…

And if you are in a season where you want to make your own yogurt, and I haven’t scared you yet, this blog is for you!☺️

Or maybe you’re wanting to do something fun with your children.

And yogurt-making has always intrigued you.

This recipe is for You.🥰

Either way, it’s really quite simple!

Have Lots of Fun!💕

From my kitchen to Yours!

-Arlene

Print the Yogurt Recipe Here

Homemade Yogurt

Ingredients:

1 gal. Borntrager Dairy Raw Milk

¼ tsp. Yogurt Culture (Borntrager Dairy)

1 Tbsp. Arlene’s Pure Vanilla (Borntrager Dairy)

1 cup Raw Honey (Borntrager Dairy)

Steps:

1. Heat the milk to 105 degrees (do not step away from the kitchen; this step doesn’t take very much time)

2. Add the culture, and stir.

3.  Add honey & vanilla, stir.

4. Pour into clean 4 qt. jars.

5. Set jars in an ice chest for 12-18 hours for the incubation (fermentation) process.

6. Place it in the fridge for 3-4 hours to let it set. (Do Not Stir.)

It’s ready to serve. This is a drinkable yogurt. Great for smoothies.

For Greek Yogurt:

If you want a thicker yogurt (Greek), follow the above 6 steps, skipping step 3.

Then do two more steps.

Step 7: Place a colander into a deep bowl, place a cheesecloth over the colander, and pour the cold yogurt in.

Place in the refrigerator  & strain off the whey until your preferred consistency, which can take 6 or more hours.

Too thick? Add some of the whey back in and stir well.

Step 8: Add in 1/8 cup raw honey and 1 1/2 tsp. vanilla to every cup of greek yogurt you have.

Enjoy! 😋

Tips: 

1. Don’t heat over 120 degrees, cultures won’t work.

2. Under 100 degrees, cultures won’t work.

3. Anything over 130 degrees starts to pasteurize the milk and then you lose all the great enzymes & healthy bacteria from your raw milk.

4. Many people will tell you to heat it to 180 and then cool the milk down to 120 and add in your culture. Please don’t.

   As long as you are using healthy raw milk (know your farmer), you want to keep it raw. The heat pasteurizes the milk and you lose all the healthy enzymes and good bacteria. It actually becomes “dead food”.

Print the Yogurt Recipe Here!

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