Yogurt diy

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Commercial yogurt often has added gelatin & thickeners (often along with some chemical nasties I'm afraid.) The taste of the homemade yogurt can't be beat, is significantly cheaper and healthier for you. And no more plastic yogurt containers go to the landfill!

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The first step is learning to make clabber. To make clabber you will need raw milk. We have a video that will walk you through each step. Basically you leave a jar of raw milk in temperatures somewhere between 90-110 degrees fahrenheit. Within a few days the milk will form into a solid curd which is also known as clabber. After that for the next maybe 3-4 days you will start a new batch using a teaspoon from the previous batch and adding raw milk to the jar. When the milk forms a solid…

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