To Make Yogurt
Clean, baked enamel or glass (Pyrex) pot
Large container for keeping the batch warm. A picnic cooler or a large
pot wrapped in towels will work.
Glass jars with lids
Starter, either fresh (unflavored) yogurt or you can use a package of
dried yogurt culture
1 quart of milk into pan, cover with lid and slowly heat the liquid
until a skin with small bubbles underneath forms on the top. This
should take about 20 minutes. Cool it down to a little warmer than body
temperature. When it is luke warm, add 1/4 cup of yogurt starter and
stir in. Pour the warm liquid into glass jars and screw on lids. Put
them into your insulated container to stay warm and then add some
boiling hot water to the cooler until the levels of the hot water and
the milk inside in the jars are equal. Cover with lots of towels,
newspapers or blankets. Let sit undisturbed overnight.
Crock Pot Method For Making Yogurt
Put 8 cups whole,
non-ultra-pasteurized milk in a slow cooker.
Turn on low for 2 1/2
Turn off the slow cooker
and let it
sit for 3 hours.
Take out a cup of the
warm milk, mix
it with 1/4 cup of whole milk
organic yogurt and stir until blended
pour this back into the
and stir it in.
Wrap the cooker (still
OFF) with heavy
towels and/or kitchen quilts.
Let sit overnight. Store
refrigerator after it is done.
To thicken yogurt,
add more cream to the milk. If it is still too thin after it is made
with more cream, filter it through a cotton jelly bag or cloth filter
Other Forms of Cultured
is sometimes difficult to culture. You have to heat it up and then let
cool off. If you don't get it exactly right it is easy for it to become
"contaminated". Fortunately, this "contaminated" yogurt is just as
healthy, if not more so, than perfect yogurt, since it will have
a wider arrary of the culturing bacteria in it. If yogurt is
complicated for you, or if you just want a healthy cultured
product taking as little time as possible to make, there are many other
forms of cultured dairy products that you can make that don't require
as much time and attention as yogurt.
can make a culturing
you can add to cold milk straight
out of the fridge without heating. If you have a yogurt that didn't
turn into yogurt, perhaps having small air bubbles in it and a
sour but pleasant taste, you can use this. Just add it to cold whole
milk straight from the fridge, cover it and let it sit at room
temperature until it thickens. Eat this cultured dairy as is, or add a
little lemon juice and sea or soy sauce for flavor. For a thicker
product, let it continue to culture until the whey begins to separate
from the curds and then strain it through a cotton jelly bag or
You can also extract
the culture from other forms of cheeses or cultured dairy (milk or
cream) products. If you buy
sour cream from the supermarket, read the label carefully. A commercial
sour cream that says its ingredients are "cultured pasteurized cream"
is OK, but a sour cream that says "pasteurized cultured cream" is not.
It needs to have live enzymes or cultures in it. If the label says
"live enzymes" it is OK.
sources of a
cold milk culture are:
• real cheese
(not pasteurized, processed); grate a spoonful of cheese, soak it in
water for a day to extract the culture and add it to your milk.
• piece of a
mother of vinegar or kombucha matrix
• spoonful of sourdough
• kefir or kefir whey
In time, the
culture will become "contaminated" with wild yeasts and bacteria. It
won't taste like yogurt anymore, but it will be a healthy cultured
raw milk or cream
kefir making packets
Any of these
cultures that you have available can be added to cold
milk and it will make your cold milk probiotic. Save
of the cultured dairy from each batch to use for the next batch.
Separating Cream From
milk into wide-mouthed glass jar, set in refrigerator and let sit
undisturbed for 1-2 days, then siphon cream off the top with a turkey
baster or soup ladle.
Raw Milk or Cream
if raw milk is legal in your
state (in the
U.S.) and where to get it by
going to realmilk.com
Raw milk or cream can be
just leaving it out on the
counter without adding any other culturing agent to it and eventually
it will clabber.
you cannot get raw milk, you can "re-raw"
pasteurized whole milk by culturing it with a cold culture as described
make kefir, you will first have to obtain some kefir grains, either
from a friend who has
extra or from a commercial source.
kefir grains in clean glass jar.
Cover the kefir grains with milk or cream, usually about a pint of milk
or cream to a spoonful of kefir grains is used.
jar and set out on
counter top or out of the way at room temperature.
When milk and whey begin to separate in the jar, the kefir is ready to
This kefir is overdone but it is still be edible.To drink it as a
beverage, just stir it back up. It may taste a little too sour, but it
is still good.
To make kefir thicker
is a thin, drinkable milk product. If you want to make it
thicker, let it sit out an additional 24 hours after you strain the
grains out. You should then have a layer of whey at the bottom of the
jar below the kefir. Siphon this off with a length of plastic tubing
such as an aquarium airline tubing.
-- the best way to eat fresh grass
milk can be left on the shelf at room temperature and will clabber,
forming a yogurt-like creamy consistency. This clabber can be added to
pasteurized milk, also cold or at room temperature, and it, too, will
clabber, restoring the micro-organisms that were destroyed by
pasteurizing. You could do the same with ultra-pasteurized milk, but
the extremely high temperatures in the UHT milk alters the proteins in
it and make them unhealthy, so I do not recommend using UHT milk for
anything. But if you did, it would be better after you added the raw
milk clabber and let it culture, though still not better enough to be
worth eating it. Clabbered raw milk is an excellent food.
Raw milk clabber can also
be added to
heavy cream (double cream) to
culture the cream to use in making ice cream (see ice cream). Raw milk
is not always the easiest thing to come by in the US. In Connecticut,
for example, it is legal to sell it in health food stores, but you have
to know where to buy it. In Florida, it is illegal to sell it for human
consumption at all, but it is often sold as a "cosmetic", although this
may change as public opinion is beginning to shift back to nourishing
remove cream from raw milk, let it sit refrigerated in a glass jar for
awhile until a noticeable cream line forms, and then pull it up with a
turkey baster if you don't have a dedicated cream-separator with a
cold heavy cream (not whipping cream). Use either raw cream or
store-bought heavy cream which you have cultured.
into a ceramic or glass mixing bowl that has been frozen.
dish/tea clean cotton towel over both the bowl and mixer to prevent
on low and then slowly turn it up to high.
to beat on high until it has turned to butter, usually about 10 minutes.
the liquid buttermilk and save for baking.
butter in refrigerator.
Blender and ice method for making