Raw milk yogurt is a sort of holy grail for traditional foods enthusiasts, coupling the enzymatic and probiotic components of both fresh milk and fermentation in one glorious, creamy, lovely food. Served over baked oatmeal or soaked oatmeal porridge, on its own or as a basis for savory dipping sauces, a good yogurt can find its way to nearly every meal if you let it.
Raw milk yogurt, thanks to the effects of food enzymes, has a tendency to be a touch runnier than the stuff you find in grocery stores or what you might make in your own kitchen from boiled or pasteurized milk. For this reason some of the very best raw yogurt is prepared using a combination of fresh cream and fresh milk rather than milk exclusively. If you follow the fermentation process with straining, as you would for labneh, the resulting product would be even thicker and creamier and you could, in turn, use the accompanying whey in properly preparing grains and flours through soaking or even as an addition to your morning smoothie.
In preparing a classic, or thermophilic, yogurt at home with raw milk, you do need to heat the milk slightly and culture it in a warmed environment. We heat the milk only to 110° Fahrenheit (about 43° Celsius) which keeps food enzymes and naturally occurring beneficial bacteria intact and thriving. Other cultured dairy foods ferment at room temperature and can also be made with raw milk. I also recommend culturing with Bulgarian or Greek starters which are available online (see sources) and which produce a rich, tangy and super creamy product.
Raw Milk Yogurt Tutorial(…)
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Post tags: agriculture, bulgarian cuisine, bulgarian yogurt, cheese, dairy, dairy farming, dairy products, desserts, food and drink, food enzymes, fresh milk, greek yogurt, heat source, milk, pasteurized milk, Raw Milk, raw milk yogurt, smoothie, starters, thermophilic yogurt, yoghurt, yogurt, yogurt cheese, yogurt starter