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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