{"id":1030,"date":"2012-02-16T20:51:20","date_gmt":"2012-02-17T04:51:20","guid":{"rendered":"http:\/\/idealistcafe.com\/blog\/?p=1030"},"modified":"2012-02-16T20:53:29","modified_gmt":"2012-02-17T04:53:29","slug":"make-raw-milk-yogurt-at-home-in-less-than-30-minutes","status":"publish","type":"post","link":"https:\/\/idealistcafe.com\/blog\/health-diet\/make-raw-milk-yogurt-at-home-in-less-than-30-minutes\/","title":{"rendered":"Make raw milk yogurt at home in less than 30 minutes"},"content":{"rendered":"
\"Raw <\/a><\/p>\n

Making yogurt from raw milk<\/p>\n<\/div>\n

If you’re vegan or don’t eat dairy, this article may not be of interest to you. But if you’re a yogurt lover or want to try making a tasty, simple food at home, read on. You will be amazed at how easy it is to make fresh yogurt on your own. I made my first batch two weeks ago, and just finished making my second batch earlier today.<\/p>\n

Typically I don’t eat much dairy, but when I found out how easy it could be to make yogurt at home, I became interested. And since I’ve learned about raw foods and the power of enzymes<\/a>, I try to make sure that the milk and cheese I consume is raw, so it makes sense for me to make raw yogurt. Probiotics and<\/i> enzymes! Luckily I have a food coop that I shop at from which I can buy good raw whole milk.<\/p>\n

Though I’ve thought for a long time how fun it would be to make yogurt, this article from Liz Clark and the Voyage of Swell<\/a> is what made me realize how easy it is! (Btw, if you want to read some good stuff, check out her website<\/a>. She is a surfer and environmentalist from north San Diego who left California in 2006 to sail around the world in her 40-foot sailboat … and is still going). So anyway, I thought if she can do it while spending a few weeks in port, so can I.<\/p>\n

I won’t bother posting the exact process since you can find it anywhere online, but in addition to Liz’s site check out here<\/a> and here<\/a>. Trust me though, it’s easy. All it takes is fresh milk and then yogurt for the starter bacteria. Keep in mind that I am using raw milk and not typical pasturized milk, so maybe do a little research about the difference.<\/p>\n

A few other notes: I used a 1 quart glass jar that I sterizlied prior to putting the warm milk into, just to be sure it didn’t have any nasty bacteria. I also used the good ol’ natural sun. First time around I was lucky that we were having a nice 80 degree winter day here in San Diego, but today it was only 65. Both times I set the jar on the concrete in the front of my house wrapped in a dark towel and it seemed to stay quite warm while in the sun. Lastly, because I was using raw milk I made sure not to heat over 110 degrees so I wouldn’t kill the enzymes.<\/p>\n

If you have the time, I’d definitely recommend that you give yogurt making a shot. It’s straightforward, easy, and as long as you have 30 minutes and can wait a day for the final product, you will have a tasty treat that is also cheaper and less wasteful than the store bought equivalent.<\/p>\n

Do you make any other foods at home? Let me know in the comments<\/a>!<\/p>\n

And stay tuned for my upcoming article where I talk about making raw chocolate.<\/p>\n","protected":false},"excerpt":{"rendered":"

\"Raw <\/p>\n

Making yogurt from raw milk<\/p>\n<\/div>\n

If you’re vegan or don’t eat dairy, this article may not be of interest to you. But if you’re a yogurt lover or want to try making a tasty, simple food at home, read on. You will be amazed at how easy it is to make fresh yogurt on your own. I made my first batch two weeks ago, and just finished making my second batch earlier today.<\/p>\n

Typically I don’t eat much dairy, but when I found out how easy it could be to make yogurt at home, I became interested. And since I’ve learned about raw foods and the power of enzymes, I try to make sure that the milk and cheese I consume is raw, so it makes sense for me to make raw yogurt. Probiotics and<\/i> enzymes! Luckily I have a food coop […]<\/p>\n

Read More…<\/a>
[links and styling have been removed in the excerpt, read more to see complete content<\/span>]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[85],"tags":[84,177,222],"_links":{"self":[{"href":"https:\/\/idealistcafe.com\/blog\/wp-json\/wp\/v2\/posts\/1030"}],"collection":[{"href":"https:\/\/idealistcafe.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/idealistcafe.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/idealistcafe.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/idealistcafe.com\/blog\/wp-json\/wp\/v2\/comments?post=1030"}],"version-history":[{"count":10,"href":"https:\/\/idealistcafe.com\/blog\/wp-json\/wp\/v2\/posts\/1030\/revisions"}],"predecessor-version":[{"id":1040,"href":"https:\/\/idealistcafe.com\/blog\/wp-json\/wp\/v2\/posts\/1030\/revisions\/1040"}],"wp:attachment":[{"href":"https:\/\/idealistcafe.com\/blog\/wp-json\/wp\/v2\/media?parent=1030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/idealistcafe.com\/blog\/wp-json\/wp\/v2\/categories?post=1030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/idealistcafe.com\/blog\/wp-json\/wp\/v2\/tags?post=1030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}