(thick!) Raw Milk Yogurt


Note from Shannon: Please welcome Erin Gaines, CFH Customer Service Representative and Cultured Kitchen-Keeper.

Raw milk yogurt can be a tricky feat! Because it is not heated to 160+, the proteins in the milk are not denatured and cannot coalesce into a thicker yogurt. The milk will usually turn to yogurt, but it won’t be the thick creamy stuff you see at the store. It will be much more like a drinkable yogurt.

I already make kefir, so when I make yogurt, I want a thick creamy product! I love making yogurt by heating my raw milk to 180 and letting it cool to 110 before adding my culture. This make a delicious creamy yogurt that everyone in my family loves. But sometimes I get in the mood to keep my raw milk raw and vital. So this is the recipe I use!

You will Need:

  • 3.5 tsp. grass-fed gelatin (I use this one)
  • 2 quarts raw milk
  • a yogurt incubator (I use this one)
  • a yogurt starter (I used this one)
  • thermometer
  • pot


Set aside about 1/2 cup of cold raw milk in a wide mouth bowl and sprinkle the gelatin over the top

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Heat the milk up to 110 degrees. (mine got to 114, but that is okay. You just don’t want it to go past 118 as that kills most of the bacteria and enzymes in the milk.)
While  the milk is heating, add  the gelatin/milk mixture to it and stir with a whisk until it is completely dissolved.


Pour the starter culture into your yogurt incubator or a large bowl.



Pour in a small amount of the heated milk on top of the starter and stir vigorously with a whisk. Then pour in the rest of the heated milk. I give it one more quick stir and then set it to incubate.


This makes a nice thick yogurt once it has set in the fridge. Don’t add too much gelatin or you will get yogurt jell-o!

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Erin Gaines is a Nutritional Therapist and a stay-at-home mom to two beautiful babies. My favorite cultured foods are milk kefir and sauerkraut. I feel these are the easiest and most versatile cultures. I have taught many classes on fermenting kefir, veggies, and kombucha. Before I was a mom, I owned my own company selling sauerkraut, kefir, and lacto-fermented condiments.

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  1. Kelly says

    Is the heating necessary for the gelatin to do it’s job? Normally I just add about a cup of the current batch of yogurt to milk fresh from my goat and don’t heat anything before it goes into the incubator. I’d like to try the addition of gelatin, but don’t want to heat the milk, even to this low temp.

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