Making Greek Yogurt with Raw Milk: A Simple Guide
Sneak Preview: Want to make yogurt with raw milk? This step-by-step guide shows you how to make both regular and Greek yogurt from unpasteurized milk.
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No cows in the backyard? Me neither! I don’t have easy access to raw milk, but my son and daughter-in-law love yogurt made from it. Their enthusiasm got me curious—so I gave it a try!
Important Note: As a home economist, I’m not here to debate the safety of raw milk. The USDA advises against consuming unpasteurized dairy. Do your own research before making a decision.
Why Heat Raw Milk for Yogurt?
Some people skip heating raw milk to 175°F, hoping to preserve its natural bacteria. But after experimenting, I found that heating the milk results in thicker, creamier yogurt—whether the milk starts raw or pasteurized.
Heat helps unravel milk proteins, allowing yogurt cultures to work effectively. I prefer yogurt with some body, so I always heat the milk first, then cool it down before adding the starter.
How To Make Greek Yogurt with Raw Milk
1. Heat the Milk
Pour raw milk into a microwave-safe bowl or heavy-duty pot. Heat to 175-180°F, stirring occasionally. (In my microwave, it takes about 11 minutes on HIGH.)
2. Cool the Milk
Let the milk cool to 100-110°F on the counter or use an ice bath to speed up the process.
3. Add the Yogurt Starter
Whisk in 1 tablespoon of yogurt per quart of milk (use store-bought or homemade from a previous batch).
4. Incubate
Cover loosely and place in a warm spot (100-110°F) for 4-8+ hours. Avoid disturbing it! Peeking or stirring can prevent proper thickening. The longer it sits, the tangier it will be.
5. Strain for Greek Yogurt
If you prefer Greek yogurt, strain it using a cheesecloth, coffee filter, or fine-mesh strainer. Let it drain for 1-3 hours, depending on your desired thickness.
6. Whisk and Chill
Once strained, whisk the yogurt until smooth. Chill before serving for the best texture. Add flavors or sweeteners if desired.
FAQs
Can I make yogurt without heating the raw milk?
You can, but it will likely be thinner and risk unwanted bacterial growth.
Why is my yogurt runny?
Raw milk yogurt tends to be thinner. Heating the milk and straining will help.
How long does homemade raw milk yogurt last?
Store in the fridge for up to 7 days.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Making Greek Yogurt with Raw Milk
Video
Ingredients
- 1 quart (946 g) unpasteurized dairy milk )
- 1 tablespoon yogurt commercial or your own homemade
Instructions
- Fill a Pyrex 2-qt microwave-safe bowl or pitcher with milk. Alternatively, pour milk into a heavy-duty pot to heat on the stove.
- Heat in the microwave until bubbles begin to appear around the edge. The temperature should reach 170-180˚F after you stir it. (In my microwave, it takes about 11 minutes on HIGH). Check at 9 minutes.
- Allow your milk to cool until the temperature drops to between 100-110˚F.
- Whisk in fresh unflavored yogurt (the starter). You may use yogurt from a previous batch of your homemade yogurt.
- Cover the milk and place it in a warm environment where the temperature stays around 100-105˚F.
- Allow the inoculated milk to incubate for 4-8+ hours or until set.
- At this point, you could chill the yogurt and eat it as is. Or you can decide whether to pour off the whey or stir it back in. Straining yogurt to make it thicker will result in Greek yogurt.
From Regular Yogurt to Greek Yogurt:
- Carefully pour yogurt into a bouillon strainer or chinois. If the mesh is fine enough, you won’t need to use a cheesecloth or paper towel. Or use a or a commercial size paper coffee filter inside a cheap strainer or colander.
- Let yogurt sit in the strainer until the yogurt is reduced by approximately a third. Time will vary according to the thickness of the yogurt out of the oven and your own preference regarding texture and sourness.
- Empty whey from the batter bowl and pour yogurt out of strainer back into the original bowl. Use a good whisk to beat until smooth. Thin with milk or leftover whey if yogurt is too thick.
- Now is a good time to add any flavorings or sweeteners.
- Chill.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.