Raw Milk Yogurt

Raw milk makes sharp, smooth and wonderful yogurt. Why not follow this easy recipe from ‘The Creamery Kitchen’ by Jenny Linford? The book is available in our shippon, priced £16.99.


  • 800ml Low Sizergh Barn raw milk
  • 3 tablespoons of live yogurt


  1. Place the milk in a heavy-based saucepan. Heat the milk gently until it reaches 85˚C (185˚F). checking the temperature with a thermometer.
  2. Remove from the heat and allow it to cool for 10-15 minutes until the temperature lowers to 43˚C (110˚F). Now mix the ‘live’ yogurt into the warm milk.
  3. Carefully pour the mixture into the sterilized jar or jars. Cover and set aside to incubate in a warm place for 7-8 hours until set to your taste.
  4. The yogurt will keep in a fridge for up to 1 week.

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