Raw Milk Yoghurt Recipe

Okay, I'm meant to be doing the accounts and paying bills, laundry, blah blah blah blah...

But I figured a better use of my time is to give you wonderful people a recipe for my

Homemade Raw Milk Yoghurt.

Here's the go:

1. Get a stockpot full of beautiful Raw Milk.
Preferably Biodynamic or Organic. Thank you dear husband....

2. get your tools organized. you'll need:

-thermometer (I use Fahrenheit, because I'm still old school American)

-big ol whisk

-Fowlers Vacola or other preserving kit with a thermometer - the point being that you are going to hold the yoghurt at 110 degrees Fahrenheit for about 10 hours. Put in just enough water till it's at the bottom of the plate and set to 110 degrees to warm up.

-calcium chloride drops, real yoghurt culture, and pro-biotic culture all available easily from Green Living Australia.

-glass jars - enough to contain all of your yoghurt with lids - all sparkling clean and sterilized. (I don't do the latter - I like bugs)

3. Pop your milk on a low heat.

4. put in about 4 drops of Calcium chloride - this makes it thicker.

5. put in about 1/2 cup of good quality milk powder. this too makes it thicker. Stir it thru completely.

6. drink tea. stir occasionally, check temperature...  we're aiming for 105-110 Fahrenheit here.

7. bring slowly up to 105-110 degrees Fahrenheit. Have a chat in the middle with husband re: boring part with bearings.... blah blah blah blah....

8. bring off heat. add the teenyist tinyist bit of yoghurt culture and about 1/16th of a teaspoon of pro-biotic culture. Stir 30 seconds.

9. decant into your bottles.

10. pop into your fowlers - preheated with water just to the plate at the bottom. You only just want the water touching the bottom of the jars.

11. Pop the lid on and let it's magic happen for 10 hours. 

12. thoroughly chill.

13. watch it disappear into the mouths of babes and all mankind alike.

We eat it nearly EVERY morning, and sometimes thru the day.
Our favourite ways are with some frozen black or blueberries.

But mine is with a dollop of fresh lemon curd stirred thru with meusli. 

Bon Appetit!