A Midd Sized Farm

American Bresse chick update! Tell me about your American Bresse experience!

HOMEMADE COLD START RAW MILK YOGURT:

1. Sterilize your jars, whisk, bowls, and lids (I used 2 half gallon jars since I had a gallon of milk). This will make sure you are not introducing any harmful bacteria to your milk.

2. Start with COLD raw milk and 1/2 cup yogurt with LIVE cultures per 1/2 gallon of milk.

3. Pour some milk into the bowl you sanitized and add the yogurt starter. Whisk until there are no clumps of yogurt.

4. Pour the milk with the starter and the rest of your milk into your jar and place lid on the jar.

5. Put your milk in your dehydrator or instapot on the yogurt setting and let stay there for about 16 hours.

6. Once done, place in the fridge to cool.

🥛 If you want it to be thicker, then you can strain the yogurt through coffee filters or cheese cloth. The whey will strain off which you can use to jump start ferments, replace the liquid in bread recipes, or give it to your pigs for extra nutrition.

🥛 If you are wondering why the yogurt is a little yellow, it’s because the cows are grass fed and have been enjoying TONS of lovely grass.

🥛Without heating the milk up, you are able to keep all the amazing benefits of raw milk. When you heat up the milk you are killing the beneficial bacteria and nutrients through pasteurization.