Are you the student that never raised their hand to ask a question?
You realize that there are others who probably have that same question, right?
The Reader FAQ’s series is a chance for you guys to read the questions that other real foodies have on their minds. We talked about storing bulk foods and microfiber cloth last time. Now we’re talking about raw milk.
If I had to name one of the most highly debatable topics in real food, raw milk would be very close to the top. We drink raw milk and enjoy the immense health benefits that come from all those little amazing enzymes, but I know not everyone agrees with our decision. Fortunately, no one has emailed me a challenge on our stance. Yet.
Ever wonder how to find raw milk? Or how to make yogurt with it? Or even if it can be frozen? Read on my friends, you’re not alone.
I am on my way to switching to “the real stuff”. I have joined a local CSA in southern Oregon and will be getting local organic produce in a box every week for 75% of what retail is, and organic pasture raised whole chickens for around $1.50/lb! I am sure it is going to be a bit scary at first since I will be getting a box of unknown surprises every week. Some of this stuff I have never seen, let alone eaten it.
I am working on finding a raw milk supplier but I’m a little nervous about it. There was a case in Oregon where a bunch of kids got E.coli from raw milk. Obviously I need to go to a clean place. If there is a place on your site that specifically talks about raw milk, can you please point me in the right direction? I am specifically interested in learning about the milk to make it at least low fat or fat free. Also making low fat yogurt too. I know fat is good for us but I am wanting to lean out.
As for the fat in the milk, you can always skim it off with a ladle (don’t pitch it, though, at least make butter!), but here’s more on dairy fats:
Low fat yogurt will be much, much thinner than whole milk yogurt, unless you add gelatin or something. I’m actually hitting real food weight loss and exercise in May and I assure you, fat won’t make you fat! Cut carbs and total quantity of food if you want to trim down.
I’ve been reading and reading through all of your awesome information on yogurt making, and have gotten myself thoroughly confused. Last week, I made yogurt for the first time from my leftover raw milk. I used a recipe from America’s Test Kitchen because they promoted it as more like Greek style. They didn’t disappoint! After straining the whey, I had thick, creamy, and not-too-tangy yogurt. It was really good, except it was a bit grainy. That was okay if I ate it with granola, but a little gross feeling if eaten plain or with honey.
So I started looking for answers about the graininess, and although I’ve not yet gotten an answer, I did remember that I had seen your Monday mission about yogurt and was pleased to find it had a link for yogurt made from raw milk.
I will admit however, that with all the updates, and going back and forth between postings, I’m now thoroughly confused as to your best recommended method for using raw milk to make yogurt. I am not as concerned about the yogurt staying “raw” as I am in getting a thick, creamy product my family will eat. Is there one post that gathers the entire process for raw milk yogurt making into one place?
Thick and creamy, in my estimation, means you’ve got to pasteurize it first. So just follow exactly the directions here with your raw milk. Thicker = strain it like this but not quite as long, only an hour maybe.
If you want raw yogurt, just heat to 110 and incubate at 100 in a dehydrator for the best chance! Good luck!
Thank you so much. I had a feeling higher temps = thicker. I’m ready to try again!
Thanks for taking the time to respond. You do such a wonderful job with your blog, and I have learned so much from it in the few months I’ve been reading it. I wasn’t even a yogurt eater when when I started reading your blog, but I took your baby steps, and now I love it. You really help make the transition to this nourishing lifestyle so much more do-able!
One additional note from me: Pasteurizing the milk first really does help make thicker, creamier yogurt, but during the incubation period, lower temps tend to result in a nicer texture – more around 100F rather than up at 110F.
If you aren’t making your own yogurt yet, you really are missing out. It’s one of the top 10 changes to make when switching to real food and quite frankly, it’s the one that saves the most money! Start with the original Monday Mission, then follow up with these streamlined steps and a yogurt troubleshooting guide, or make truly raw milk yogurt that is also thick and creamy with just one extra step.
Any idea how extra raw milk would hold up if frozen?
The milk would still be good for baking and (ahem) yogurt of course, but it will separate, so not so nice for just drinking. If you babysit it and shake every hour while it’s freezing, you can sometimes win out and get an end result that has a nice consistency for drinking, too. It will stay “good” frozen for a long time as far as not souring though! Months probably!
This has nothing to do with raw milk…but everything to do with the season!
- Everything I’ve learned over the past 4 years about a healthy, natural Halloween including treats, face paint, and more. (Pin it to your Halloween board!)
- Here’s my roundup of all the KS fall recipes
- And are you thinking about Christmas gifts yet? I’m really not ready for that, but I do know what I’m getting all the teachers and aunts in our lives. I keep pocket-sized MadeOn hard lotion bars and lip balms in my stash all the time, and I’ll be stocking up for Christmas soon! If you like DIY gift ideas, you can buy a DIY Kit with everything you need to make your own. Her newest DIY eBook includes homemade deodorant (with no baking soda) and toothpaste.
If you missed the last Monday Mission, click here.
Disclosure: I am an affiliate for MadeOn lotion and will earn commission if you shop using my list – but I’d share this stuff no matter what (and often do it w/o an affiliate link).