Recipe: Raw Milk Yogurt (Extra Thick!) • Domestic Soul (2024)

I’m very excited about this recipe. Raw milk yogurt – or any homemade yogurt for that matter – tends to come out a little runnier than standard store bought yogurt. There’s a reason for that, of course. When you make yogurt at home, generally you are making it only with milk and a culture. To keep their yogurt thick, yogurt from the store may contain all sorts of thickeners that might make you raise an eyebrow – “modified corn starch” anyone? Blech.

Sure, if you want to make your yogurt thick, you could always strain it. This does have it’s advantages, like being an easy way to collect whey for fermentation. But the texture of strained yogurt can be a bit on the pasty side, depending on how much whey you strain out. So, what if you don’t want to strain your yogurt? What if you want to ferment your yogurt to be nice and thick while keeping it’s creamy texture? What if you wanted to do all those things, and you also want to keep your yogurt healthy and natural?

As it turns out, we can learn something from yogurt manufacturers. (Whaa?! I know!) Adding a thickener to your yogurt doesn’t have to be a scary thing, especially when the additive is as healthy as gelatin. Gelatin is essentially animal collagen – it’s what gives Jello it’s wiggle, it’s what gives homemade broth it’s ‘meat jello-like’ appearance, and it also happens to be an excellent thickener. As for it’s health benefits, it’s one of the main reasons broth is recommended for people with digestion issues, it’s been used as a supplement to maintain healthy bones and joints as well as reducing arthritis, it’s recommended as a supplement for hair, skin & nails, and there have even been some reports (though anecdotal) that taken as a supplement it can reduce wrinkles.

So, I feel ok adding gelatin to my yogurt. And also, I got to break out my new toy:

I purchased the Euro Cuisine YM80 yogurt maker. I love it. I think this is the perfect machine to make 24-hour SCD style yogurt, and I’ll tell you why.

1. It does NOT have an auto shut off. It looks like it does, but it doesn’t. This is a bonus for 24-hour yogurt. Most auto shut offs are somewhere between 8 and 12 hours – which means, for one batch, you would have to turn the machine back on 2 or 3 times. Without an auto shut off, I don’t have to think about it for a full 24 hours.

2. It keeps yogurt at exactly the right temperature the entire time. I saw one review for this model that said the temperature rose to between 130 and 140 degrees. That is totally unacceptable – especially for raw milk yogurt. However, I checked the temperature on my yogurt a few times and it never left the acceptable range.

3. It comes with 7 glass jars – perfect for portable yogurt. Ferment the yogurt in the glass jars, throw a lid on each one, store them in the refrigerator and then you can grab one on the way out the door as an easy snack.

So, I’m a fan of this machine. If you are in the market for a yogurt maker, I highly recommend it. It makes an amazing yogurt!

Now, on to the recipe! (And don’t forget, you can also make yogurt in a crock pot.)

Raw Milk Yogurt (Extra Thick!) Recipe
(See printer friendly recipe below)


42 fl oz Raw Milk
3 tablespoons whey (Instructions on how to collect whey) or a few tablespoons of yogurt from a previous batch
1 envelope gelatin (it’s about 2.5 teaspoons if you’re using bulk)


Euro Cuisine YM80 Yogurt Maker

Step 1: Add the milk and gelatin to a saucepan. Gently heat until the milk reaches 110 degrees. (I usually stop at 105 because my thermometer will go up to 110 from residual heat. Do not go over 110. See notes below.)

Stir to fully incorporate the gelatin. No lumps!

Note about temperature: This is for raw milk yogurt. If you are using pasteurized milk, you should heat the milk 180 instead of 110 to kill off any bacteria. Then, let it cool to about 110 before adding the culture.

Step 2: Add the whey and stir to incorporate.

Step 3: Pour the mixture into the glass jars that came with the yogurt maker – each jar holds 6oz – leaving the jar lids off.

Step 4: Cover the yogurt maker with the yogurt maker lid and turn on.

Step 5: Let heat for 24 hours.

Step 6: After 24 hours, add a lid to each jar and store in the refrigerator. It will thicken up nicely as it chills.

Step 7: Eat and enjoy!

Show Printer Friendly Recipe

Disclaimer: Generally, raw milk is not recommended for people without robust immune systems because it is not pasteurized. The warning on my current jug of raw milk reads “Warning: This product has not been pasteurized and may contain harmful bacteria. Pregnant women, children, the elderly and persons with lowered resistance to disease have the highest risk of harm from the use of this product.” So, you need to decide for yourself whether or not raw milk is a good food to include in your diet. I have only decided raw milk is a good food to include in my diet. Any risk you may encounter from trying out this recipe is yours and yours alone. I don’t know if you are buying your milk from a reputable source, if you have sufficiently sterilized your tools/yogurt maker or if you did something else to introduce bad bacteria into your yogurt. So, use this recipe at your own risk, but please… do your research and be careful!

Recipe: Raw Milk Yogurt (Extra Thick!) • Domestic Soul (2024)


How do you make raw milk yogurt thicker? ›

Raw milk yogurt needs to ferment for a minimum of 8 hours, up to 24 hours, at 110°F (43.3°C). The longer the yogurt is allowed to culture, the more lactose is reduced and the thicker it will be. (I find that the 20-hour mark is my sweet spot.)

What milk makes the thickest yogurt? ›

2. BOOSTING THE FAT CONTENT. The fat in yogurt is part of what makes it thick, so using whole milk will result in a thicker yogurt than skim milk.

How do you add gelatin to homemade yogurt? ›


Add 1 teaspoon of gelatin to every 4 cups of cold milk before heating and culturing. Gelatin must be heated to at least 95⁰F (35⁰C) to activate. It can be heated beyond this temperature, but it must never boil. Tip: Gelatin can be tricky to whisk into a large quantity of milk without clumps forming.

Is it safe to make yogurt with raw milk? ›

Raw milk has not been heat treated, and therefore still contains its own bacteria. Those bacteria can and will compete with the bacteria inside your yogurt cultures. Eventually, the starter culture will weaken and die because it's just too hard to keep trudging through an army of aggressive, competing, microbes.

Why is my raw milk yogurt runny? ›

The temperature is too low. If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.

What thickens yogurt? ›

The more protein in milk, the thicker the yogurt. The casein (protein) clusters in milk thicken yogurt by unraveling and forming a three-dimensional mesh when exposed to the lactic acid created by culturing.

What is really thick yogurt called? ›


The thickest in consistency, Icelandic yogurt is something you can really sink your teeth into. It's traditionally made from skim milk but now comes in varieties with 0, 2 or 4 (whole) percent.

Why did my homemade yogurt not thicken? ›

Another scenario I often hear about is forgetting to turn on the heat for your incubation “system.” Again, if the milk still smells OK, reheat the milk mixture to 100˚ F. Turn on your heat source for incubation and give the milk a few more hours to make yogurt.

What is the best milk for homemade yogurt? ›

Pasteurized milk is an excellent choice for making yogurt at home. HTST (High-Temperature Short Time) or Flash Pasteurized milk is heated to 161ºF and held there for 15 seconds. If your bottle of milk is labeled “pasteurized,” it has most likely been treated in this way.

How do you make extra thick gelatin? ›

Using the 1-teaspoon to 2-cups of liquid ratio creates a stiff jelly, often to stiff to work with gelatin molds. Instead pour into a shallow pan, let cool, and cut into squares. To create a softer substance, increase liquid.

How do you thicken yogurt with xanthan gum? ›

Add 1/2 tsp. xanthan gum to the yogurt and use a hand blender to mix well. It should thicken up after doing this.

How long does homemade raw milk yogurt last? ›

As long as you refrigerate it as soo as it's ready, yogurt will last a week easily. It may even last two weeks in the fridge but eventually some mold or bacteria are going to start growing on the surface. Making yogurt is a way of preserving milk by making it acidic, like with pickles or sauerkraut.

Do you have to heat raw milk before making yogurt? ›


Raw milk yogurt is full of beneficial enzymes that will be destroyed if the milk is heated above 110° Fahrenheit (about 43° Celsius). According to Natasha Campbell McBride, founder of the GAPS diet, if you don't heat the milk the innate bacteria of the raw milk are preserved.

Do I need to pasteurize milk before making yogurt? ›

coli O157:H7 is easily destroyed by pasteurization (heating), therefore, when making yogurt it is necessary to pasteurize the milk or use commercially pasteurized milk (Nummer 2002). Yogurt generally has a 10- to 21-day shelf life when made properly, and stored in the refrigerator at temperatures below 40°F.

Can you thicken natural yogurt? ›

INCREASE THE FAT CONTENT. It's the fat in animal milk yogurt that helps to make yogurt thick and creamy. When making yogurt it is possible to substitute a portion of the milk with pure raw cream. Pure cream is an ideal thickening ingredient when making raw milk yogurt.

What do I do if my yogurt didn't thicken? ›

Try again with a new starter. There are many ways to make the yogurt thicker before incubation with additives and techniques. However, straining a batch of completed yogurt is the easiest way to make it thicker without picking up an extra flavor. Unfortunately, if your yogurt is very thin, it won't strain well.

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