I have been making raw milk yogurt and skipping the initial heating step. I have read some concerns over the raw milk enzymes taking over, and I did find a different taste after using the last batch to start the new batch several times. I have been using a commercial yogurt as a starter now.
I’m not sure if this is really yogurt or clabbered milk? Either way, it tastes good.
I came across another recipe for “yogurt” that did not use a starter, but instead used raw honey and a probiotic. I guess it would be similar to using the yogurt starters that are sold for this purpose. I think it would be fun to experiment with the different strains, but am wondering if there are any safety issues with growing unknown strains.
Here’s the recipes
1 Tbsp. raw honey per quart of milk.
First mix the honey with 1/2 cup of milk. Shake or stir until well dissolved.
Add back to the big jar and leave on the counter for 2 - 3 days. (When it gels up)
I added a probiotic capsule to the honey milk mix to shake.
Has anyone tried anything like this?