Raw Yogurt

Yield: 2 quarts


  • 2 quarts raw milk
  • 2 teaspoons 100% Bovine Gelatin (Bernard Jensenʼs is excellent)
  • 1 packet yogurt starter


Mix the gelatin into unheated milk, blend well. In a saucepan, heat the milk/gelatin mixture up to 110 degrees, turn the pan off, mix in the yogurt starter packet, whisk well, pour the milk mixture into a yogurt maker, or glass jar, (if culturing in a glass jar cover the top with a paper towel), secure with a rubber band. Culture it for twenty-four hours. If you are using a glass jar, make sure to wrap the jar with a towel, and keep it in a warm place to culture. Culturing in the oven, with the oven light turned on, works great. Enjoy.

Tips: Bernard Jensenʼs Bovine Gelatin, is available at The Boise Co-op. When raw milk is heated to 110 degrees, it is still considered raw, past that temperature it is not.

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