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Homemade Raw Milk Yogurt

This homemade yogurt is simple to make without any fancy equipment.
Servings 8
Calories 78kcal
Author Amy K


  • 4-6 cups raw milk
  • 3 tbs organic plain yogurt bacteria starter


  • In a saucepan, gently heat raw milk on medium low heat, stirring occasionally, until it reaches 110 F.
  • While the milk is heating gently heat warm water until it also reaches 110 F.
  • Once it reaches 110 F, turn off the head and whisk in 3 tbs organic yogurt for the starter.
  • Pour into mason jars or another type of jar that has a screw on lid, screw on the lid, and place into a crockpot.
  • Then gently pour the warm water around the jars, put on the crockpot lid, and place in a warm spot and cover the crock with towels for installation.
  • Allow to sit for 8-12 hours.
  • Once it is done fermenting I like to stir in honey and then refrigerate. The honey is easier to mix in while the yogurt is room temperature.
  • Store for 1-2 weeks in the refrigerator.


Serving: 1g | Calories: 78kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 55mg | Potassium: 172mg | Sugar: 6g | Vitamin A: 205IU | Calcium: 147mg