24 Hour Raw Milk Yogurt Recipe without Heating

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I stumbled upon this really fast, easy way to make yogurt, and I’m excited to share it. Here is my secret method to making 24 hour raw milk yogurt without heating.

24 hour raw milk yogurt without heating

Homemade yogurt is definitely a real food staple. It’s nourishing, delicious, and versatile. Who doesn’t love yogurt? You can top it with all sorts of yummy things for breakfast, make smoothies, popsicles, frozen yogurt treats, dips, sauces, dressings, yogurt cheese, and more!

Another really great thing about homemade yogurt is that it is full of beneficial bacteria. This is especially important when you’re trying to restore healthy gut flora, like when you’re on the GAPS diet.

Why this 24 Hour Raw Milk Yogurt Recipe without Heating recipe is so good

When you’re healing your gut, you want to make sure that all of the lactose in the milk is converted, and that none is left over. That way, you’ll have the easiest time digesting the yogurt. 24 hours is the length of time needed to do that, and this recipe is designed to culture yogurt in that amount of time.

This particular recipe is also ideal for making raw milk yogurt. Raw dairy is better for anyone, but it’s an especially good choice for anyone who is trying to heal their gut. I talk all about the benefits of raw milk in this post here.

Another good thing about this recipe is that it doesn’t require heating the yogurt at all. That way all the beneficial bacteria and delicate proteins stay intact. It also means that this is a super fast, easy recipe to make!

This post contains affiliate links, which means I make a small commission at no extra cost to you. Get my full disclosure here.

24 hour raw milk yogurt equipment

There are a variety of yogurt making devices out there. The yogurt maker I’ve used for many years is this Yogourmet yogurt maker. It’s a simple appliance that keeps the yogurt at just the right temperature during the culturing time. An insert goes inside the main container, and is surrounded by water. That provides even, gentle heat. This yogurt maker plugs in and sits on the counter while the yogurt cultures. Once the yogurt is done culturing, you just remove the insert and store it in the refrigerator.

I like using a glass insert, like this one, for the container to hold the yogurt. It’s important to me to use glass and avoid plastic whenever possible, especially around food.

24 hour raw milk yogurt recipe without heating

Starters to get you going

My method which I’ll explain here uses some already made yogurt as the starter culture. You can also start yogurt with a powdered culture, like this one. A lot of people have good success with those. But for now I’m sticking with what’s worked for me.

When looking for a yogurt to use as a starter culture, it’s important to look for one with no additives. This is especially important for anyone following the GAPS diet. You want to use plain yogurt that is made with only milk (preferably from organic, grass fed cows) and the live active bacteria. Nothing else. No stabilizers or thickeners or anything. Health food stores are often a good place to look, and you can also order some online.

My secret 24 Hour Raw Milk Yogurt Recipe without Heating recipe

So here it is: my magic method to making 24 hour raw milk yogurt without heating. It’s really simple and easy! I’ve been making yogurt over and over in this same container for years now. I began with an 8 oz. container of plain, grass fed yogurt with no additives from a local health food store for my start culture. I simply put the entire container of yogurt into the yogurt maker insert, added enough raw milk (cold from the fridge!) to fill the insert, and let it culture in the yogurt maker for 24 hours. Voila! A fresh batch of yogurt was made.

Now here’s the crucial part: from that point on, I didn’t wash the yogurt maker insert. Not ever. I just made sure to keep at least a quarter to half a cup of yogurt in the yogurt maker insert to start a new batch, and then did the same thing I did in the beginning: added cold, fresh raw milk, mixed well, and let it culture for 24 hours again. This has been reliably producing yogurt ever since!

I think another important factor is that I am so very careful to keep the inside of the yogurt maker insert extremely clean. I don’t allow any hands or unclean utensils or anything else inside that jar. I’ve never had a batch fail on me! If for some reason I did, I know I can always wash the insert, buy another 8 oz. of plain yogurt for a starter, and make a new batch.

Consistency success

I’ve been really happy with the yogurt that this method makes. It’s thick and stable, not runny or thin at all. I think the secret to keeping the starter strong is to keep using the same container without washing it. Less dishes to wash? I’ll take it!

There are other ways to make yogurt, like in an Instant Pot or crockpot. However, those appliances are also used to make other food, which means you will have to wash the insert frequently. Because of the frequent washing, I don’t know if this 24 hour raw milk yogurt recipe without heating would work with those appliances or not. If you try it, let me know how it goes!

If you use the yogurt warm, right out of the yogurt maker, it will be softer. I don’t love eating warm yogurt, so I always put it in the refrigerator to chill after it’s done culturing. Then, when it has cooled, I pull it out to eat it and make things with it.

You will notice that some liquid whew will separate out from the yogurt. This is a good thing! In the beginning stages of the GAPS diet, this whey is what you use to add live, probiotic cultures to your food. Later on in the introduction diet stages you eat the actual solid part of the yogurt.

If you want, you can also drain the whey out of the yogurt completely, which leaves behind a thicker yogurt cheese. This is delicious mixed with herbs for a cracker topping or vegetable dip! 

You can also use yogurt culture to make sour cream. Use your homemade sour cream to make delicious creamy dips and dressings, like this lemon garlic dill dressing. For all my tips on traveling on the GAPS diet, check out this post here

GAPS intro diet for toddlers

Yogurt is one of my favorite, gut healthy foods for kids and toddlers. 

If you’re helping a child start the GAPS diet, you’ll definitely want to check out my guide on the GAPS intro diet for toddlers. I share all of my tips on getting toddlers to eat GAPS foods, enjoy meat stock, and more.

24 hour raw milk yogurt recipe

24 Hour Raw Milk Yogurt Recipe without Heating DIRECTIONS

Ingredients:

  • 1/2 gallon raw milk from pasture raised cows
  • 8 oz. container of plain yogurt with no additives 

Instructions:

  1. Put milk and full container or yogurt into yogurt maker insert.
  2. Mix well with a clean spoon.
  3. Close lid and put insert into yogurt maker.
  4. Add water to shoulder of insert jar.
  5. Close yogurt maker, plug it in, and leave it on kitchen counter for 24 hours.
  6. Remove insert and store yogurt in the refrigerator. 
  7. For best results, don’t wash yogurt maker insert, but always reserve about 1/2 cup yogurt to culture each new batch. Keep inside of insert extremely clean by no contaminating it with dirty utensils or hands. 

24 Hour Raw Milk Yogurt Recipe without Heating Video

Have you made homemade yogurt?

What methods and equipment have you used? Do you have any tips to share? Tell me about your experience in the comments!

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My Yogourmet yogurt maker

Glass insert for yogurt maker

Yogurt for starter culture

Powdered starter culture

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Bumblebee Apothecary 24 Hour Raw Milk Yogurt without Heating

24 hour raw milk yogurt without heating

Ingredients

  • 8 oz. yogurt, plain with no additives
  • 1/2 gallon raw milk

Instructions

  1. Put milk and full container or yogurt into yogurt maker insert.
  2. Mix well with a clean spoon.
  3. Close lid and put insert into yogurt maker.
  4. Add water to shoulder of insert jar.
  5. Close yogurt maker, plug it in, and leave it on kitchen counter for 24 hours.
  6. Remove insert and store yogurt in the refrigerator. 
  7. For best results, don’t wash yogurt maker insert, but always reserve about 1/2 cup yogurt to culture each new batch. Keep inside of insert extremely clean by no contaminating it with dirty utensils or hands. 
GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride.

 

 

 

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