YOGURT MAKING – How to Make Yogurt From Unpasteurized (Raw) Milk

Making yogurt with unpasteurized raw milk is pretty much the same as making it from pasteurized milk you might bite the store. However, there are a couple of very important points that need to be made in the interest of your own health and safety:

  • first, you need to be sure that you get your fresh raw milk from a reputable source that you trust.
  • Second, you need to be sure the milk comes from healthy animals that are not taking antibiotics are being treated for some form of disease or illness.
  • Lastly, unpasteurized raw milk must be brought to the boiling point and pasteurize before making yogurt from it otherwise any number of on healthy bacteria can be in that milk, including such nasty critters as E. coli.

I grew up on a home farm where my mother always kept small stable milk cows, and we always drink our milk raw. It certainly didn’t do anything to us except keep us healthy, but my mother and all of us were exceptionally careful about the milking process, collection, and the immediate refrigeration are fraught raw milk. If we were ever in doubt about the safety or quality of the milk or the and health of the animal came from that milk would have been thrown out without question. My mother had a big emphasis on “when in doubt throw it out” the rule which is still rule I live by today regarding all food.

So, here is a quick outline of the process for making yogurt from unpasteurized raw milk.

What You Need:

  • Milk – You can make yogurt from whole milk or skimmed (cream removed) milk fresh raw milk.
  • Starter culture – The options available for your starter culture include powdered starter culture, store-bought yogurt, or homemade yogurt from a previous batch.
  • Yogurt Incubator – The incubator is important for maintaining your milk and culture mix at about 110 F to 115 F for close to five to eight hours. Therefore, options available to you include a yogurt maker, thermos, or heat keeper jugs. You maintain the needed temperatures for the required amount of time, and you ensure equal distribution of heat throughout the incubator to prevent the occurrence of some hot and cool spots.
  • Other requirements – include heavy, large pots, candy thermometer (preferably one with a clip for attachment), large spoon or whisk, storage containers, cheesecloth, colander, ladle, both large and small bowls.

How to make yogurt from unpasteurized milk

1. Clean all your tools

Did you know that you actually need a bacterium known as Lactobacillus bulgaricus to make good yogurt? Keeping in mind all the microorganisms, including other bacteria, present all around us, it is always advisable to wash and even sterilize all your yogurt making equipment and surfaces to avoid introducing other unwanted bacteria. Some clean their tools with boiling water, but thorough handwashing is also enough.

2. Heat the milk

— Important —

Unpasteurized (raw) milk must be heated to near the to the boiling point, not boiled, to kill the bacteria.


Additionally, heating the milk for some extra minutes helps in concentrating it so that your yogurt can be thicker.

3. Cool the milk back

After heating your milk to the boiling point, cool it back down to 110 F-115 F. Make use of your thermometer to track the temperatures. Also, keep stirring to ensure even cooling.

4. Add your starter culture

When using a powdered starter, it is okay to whisk it in according to the amount specified on the packaging. However, when using yogurt as a starter culture, it is advisable to first isolate a small amount of the milk and keep adding it to the starter culture and stir until all of it has been mixed. This is because adding cold yogurt directly to the milk will slow down the incubation by suddenly dropping the temperatures too much.

5. Incubate

Use your ladle to transfer the milk and culture mix to your incubator of choice. The main importance of incubation is to maintain your milk and culture mix at the stated temperature for 5 to 10 hours undisturbed. However, keep in mind that shorter incubation periods under cooler temperatures will produce sweeter, thinner yogurt while longer and hotter incubation periods will produce tarter and thicker yogurt.

6. Check if it is done

After the first 5 hours, it is okay to start checking hourly if your yogurt is done. When ready, your yogurt should start looking firm. Moreover, it will get more acidic with each passing hour.

7. Store your yogurt

Once your yogurt is done, it is okay to put it in the fridge. It will remain safe and usable for about two weeks. As always, the “when in doubt throw it out,” the rule applies.

Related References

YOGURT MAKING – Making Greek Yogurt At Home

If you’ve been wondering how to make Greek yogurt at home, this article is for you. In it, we dive into the steps to take to make rich, creamy, and delicious Greek yogurt for less than the price commercial alternatives. So, without further ado, let’s get right to it!!

Ingredients you’ll need for two servings:

  • 4 cups of milk
  • 1/4 plain yogurt with active culture or yogurt starter culture (according to package directions)

Active Preparation Time:

  • 40 minutes

Ready In:

  • 18 hours

How to make Greek Yogurt in 3 Easy Steps:

Step #1 – Heat the milk

  • Heat your milk in a non-stick pot over medium or medium-low heat.
  • Stir frequently, until the milk starts steaming, but before it starts bubbling.
  • Use a candy or instant-read thermometer to determine when it registers 180F.


  • Don’t leave the milk unattended as it is likely to boil over quickly, stick, or burn.


  • If working with pasteurized milk, this step is not strictly required but may impact the texture of your yogurt.  At a minimum, your yogurt should be brought to room temperature before starting the process.

Step #2 – Make yogurt

  • Get a clean 5-8-cup container that is heat-safe and pour the milk into it.
  • Leave it to stand for a while, stirring it frequently.
  • Once it has cooled to about 110 F – 115 F, it’s time to combine the yogurt with 1/2 cup milk in a small bowl or yogurt starter culture.
  • Then stir the mixture into the rest of the warm milk and cover the container.
  • Place in an incubator and leave to stand until mixture is thickened and tangy (8-12 hours).

Step #3 – Refrigerate and Filter

  • Line a strainer or funnel with either a coffee filter or two layers of cheesecloth. I use a clean square of an old white tee-shirt for this, and it works just fine.  This is what will allow the liquid to drain out of the yogurt while leaving the milk solids behind.
  • Fill the funnel or strainer with the yogurt.
  • Cover the top of the strainer with cellophane wrap. Make sure that you get a tight seal.
  •  Place the strainer over a large bowl with space between the bottom of your strainer and the bottom of the bowl to capture the liquid that is going to drip out.
  • Put the strainer with the bowl under it into your refrigerate.
  • Let yogurt set in the strainer for eight hours or more, longer if you want your Greek yogurt thicker. I usually check the catch bowl and empty a few times to keep too much liquid from accumulating. The longer your yogurt sits in your refrigerator, the thicker your Greek yogurt will be. But don’t leave your yogurt too long or you will have yogurt cheese with a text similar to cream cheese.
  • That’s it; now you can remove your Greek yogurt and store your Greek yogurt in a sealed container in the refrigerator.


These are the concise steps to follow to make Greek yogurt easily at home.

Related References

Spice Up A Pie Crust

Cheesecakes normally using flavored crusts for a long time, so why not a regular old pie crust? There is no good reason not to use some complementary flavoring in pie crust. this is especially true when dealing sweet pies. Savory pies might need a little more creativity, but they too could easily be flavored with some nice dried herbs and spices.

So, here are some quick and easy ways to step the flavor of your pies, tarts, galettes, pot pies, and quiches:

For pumpkin or sweet potato:

  •  1 teaspoon of ground allspice and 1 teaspoon of finely grated orange zest 

For Apple, Pear, or quince:

  • 1 teaspoon of ground anise or cinnamon and 1 teaspoon of vanilla

For custard: 

  • 1 teaspoon of almond extract and 1 teaspoon of finely grated lemon zest, or
  • 2 teaspoons of finely grated lemon or zest or fresh lemon or lime juice

For Citrus, herb or vegetable

  • 2 teaspoons of finely grated lemon or zest or fresh lemon or lime juice

For Lamb

  • 2 teaspoons of fresh or 1 1/2 tablespoons dry of these herbs or combination of them; thyme, rosemary, marjoram, and oregano, or
  • 2 teaspoons of curry powder, or
  • 1 teaspoon of cumin

For chicken or turkey

  • 2 teaspoons of fresh or 1 1/2 tablespoons dry of these herbs or combination of them; thyme, rosemary, marjoram, oregano, tarragon, and sage or
  • 2 teaspoons of finely grated lemon or zest or fresh lemon or lime juice, or
  • 2 teaspoons of curry powder or mace powder,

For Pork

  • 2 teaspoon of ground allspice, curry powder, mustard powder, or ground cloves, or
  • 2 teaspoons of fresh or 1 1/2 tablespoons dry of these herbs or combination of them; thyme, rosemary, marjoram, oregano, and sage

For Beef

  • 2 teaspoon of ground chili powder, mustard powder, curry powder, or cumin, or
  • 2 teaspoons of fresh or 1 1/2 tablespoons dry of these herbs or combination of them; thyme, marjoram, oregano, and finely ground bay leaf

related REferences

How To Make Yogurt Cheese At Home?

Have you ever wondered how to make yogurt cheese at home? Well, if you have, it’s probably a lot easier than you might have imagined it would be. In fact, it’s so easy that you can do all of the prep work in just a few minutes. What is yogurt cheese? It’s yogurt that is thickened, which makes it similar in consistency to cream cheese. How do you make it at home?

  • Start with 1 cup or more of yogurt and make sure that it is real yogurt with live active cultures.
  • Take a strainer or funnel and line it with either a coffee filter or two layers of cheesecloth. Actually, I use a clean square of an old white teeshirt for this, and it works just fine.  This is what will allow the liquid to drain out of the yogurt while leaving the milk solids behind.
  • Fill the funnel or stainer with the yogurt.
  • Cover the top of the funnel or strainer with plastic wrap. Make sure that you get a tight seal if you don’t; then your yogurt cheese may not come out with the right consistency.
  • Place the strainer or funnel over a large bowl with space between the bottom of your strainer and the bottom of the bowl to capture the liquid that is going to drip out.
  • Put the strainer or funnel, with the bowl under it into your refrigerate. Let yogurt set in the strainer for at least a day, longer if you want your yogurt cheese thicker. I usually check the catch bowl and empty a few times to keep too much liquid from accumulating. The longer your yogurt cheese sits in your refrigerator, the thicker it will become.
  • That’s it; now you can remove your yogurt cheese and store your yogurt cheese in a sealed container in the refrigerator.


Once your yogurt cheese is finished, make sure that you keep it refrigerated. It is a dairy product, so leaving it out at room temperature for a lengthy period of time will cause it to spoil. You should also use the yogurt cheese you’ve made within about a week. Any longer and it could spoil.

Related References

Ways to use leftovers

Leftovers are good food, don’t throw leftovers away. Actually, leftovers are a good way to get a little extra value out of your meals and to add some variety to your meals, rather than just eating the same thing over again on another day. Whether you only have a little leftover or you have a lot of leftovers they are easy to fit into many dishes. A switch and recipes here or a novel dessert there and your leftovers are put to work in interesting ways. For example, egg yolks can be substituted for whole eggs. If bread is a bit dry, then that dry sliced bread will make excellent French toast. Other leftovers have a way of adding food value or a fresh new touch to such foods as, fruit and muffins or vessels and omelets.

If you’re looking for ideas on how to use your leftovers, here are some shortlists of some dishes in which leftovers may be used.

Use cooked snap beans, lima beans, corn, peas, carrots in:

  • meat and vegetable pies
  • soups
  • Stew
  • stuffed peppers
  • stuffed tomatoes
  • vegetables in cheese sauce

Use cooked leafy vegetables, chopped, and:

  • creamed vegetables
  • soup
  • meatloaf
  • meat patties
  • omelet
  • soufflé

use cooked or canned fruits, in:

  • fruit cups
  • fruit sauces
  • jellied fruit
  • quick bread
  • shortcake
  • upside down cake
  • yeast bread

use cooked meats, poultry, fish, in:

  • casserole dishes
  • Hash
  • meat patties
  • meat pies
  • salads
  • sandwiches
  • stuff vegetables

Use cooked wheat, oat, or corn cereals, and:

  • fried cereal
  • meatloaf
  • meat patties
  • Sweet puddings

use cooked rice, noodles, macaroni, spaghetti, other pasta, and:

  • Casseroles
  • pasta salads
  • meat or cheese loaf
  • timbales

Use leftover bread:

·  sliced bread for:

  • French toast
  • bread pudding

·  dry crumbs, in:

  • Brown Betty
  • Croquettes
  • fried chops

·  soft crumbs, in:

  • meatloaf
  • stuffing

Use cake or cookies, and:

  • Brown Betty
  • icebox cake
  • toasted, with a sweet topping, for dessert

Use egg yolks, and:

  • cakes
  • cornstarch putting
  • custard
  • sauce
  • pie filling
  • salad dressing
  • scrambled eggs

Use egg whites, in:

  • custard
  • fruit whip
  • meringue
  • soufflés

Use hard-cooked/boiled eggs or yoke, in:

  • fried rice
  • casserole dishes
  • garnish
  • salads
  • sandwiches

Use sour cream, and:

  • cakes
  • cookies
  • dessert sauce
  • meat stews
  • pie fillings
  • salad dressings
  • software vegetables
  • icebox cheesecakes

Use sour milk, in:

  • cakes
  • cookies
  • quick bread

Use cooked potatoes, and:

  • croquettes
  • fried, mashed or cream potatoes
  • meat pie crust
  • potatoes and cheese sauce
  • potato patties
  • Stew or chowders

What is Dried Fruit?

Dried fruit is a fruit in which the vast majority of the water has been removed. The drying fruit can be accomplished through a variety of techniques, such as sun drying or through the use of specialized equipment such as dehydrators or dryers.  Dried fruits are portable and last longer than fresh fruits. In addition to that, they are also very convenient meaning that you can store them in your bag and carry them with you as long as you want without worrying that they will get crushed or spoiling. The idea of drying fruits is believed to have originated in the middle east and the Mediterranean thousands of years ago. Today this technique is widely used across the world to preserve fruits.

Is dried food healthy?

YES, dried fruits are healthy. Most people usually think that dried fruits are not nutritious like fresh fruits, but that is not true. Dried fruits contain all essential minerals and nutrients that fresh fruits have. The only difference between the two is fresh fruit contain water content while dried fruits have very little water content. Multiple studies have revealed that dried fruits are packed with vitamin, fiber, minerals, and phytochemicals that can enhance your overall body health and wellness. Many dried fruits are high in high-quality fiber that helps to prevent obesity and heart-related diseases. They are also packed with antioxidants such as phenol that has been clinically proven to help lower the risk of diabetes, heart diseases, and cancer.

Most common methods of drying/dehydrating fruit at home

Nowadays, most people prefer to consume dried fruits because they are highly nutritious, very delicious, easy to prepare, and also easy to carry. Dehydrating is also a preservation technique because it helps to remove moisture from the fruits, thus preventing molds, yeast, and bacteria from attacking and spoiling the fruit. When drying fruit at home, three things are required. They include low heat to allow the moisture to evaporate, low humidity to let moisture to leave the fruit to the air, and proper circulation of air to accelerate the drying process. In this section, we are going to discuss the most common methods of drying/dehydrating foods at home.

1. Sun drying

Drying fruit in the sun is not only safe but also an economical way to perverse fruit. Sun drying is one of the oldest fruit drying techniques, and it still used to date by many people across the globe. To use this technique to dry fruit, you need to plenty of sunshine, low humidity, and a steady breeze. Fruits have high acid and sugar content, which make sun drying an ideal drying method. To successfully dry fruit in the sun, you need good air flow and warm temperatures (minimum of 85 degrees). The high temperature will help extract moisture content from the fruit while good airflow will help to disperse the moisture to the surrounding air. Low humidity is also crucial for successful drying. Experts recommend that humidity level should not exceed 60%.

There is no doubt that sun drying is a slow process of drying fruits because it is dependent on whether which is highly unpredictable. Achieving an ideal mixture of proper air flow, humidity, and the temperature is always very difficult, making this process unreliable and time-consuming.

2. Dehydrators

A dehydrator is a device that helps to remove moisture from the fruits to prolong its lifespan. The use of dehydrators to dry fruits is widely used because it is efficient, reliable, and predictable. Most pundits say the dehydrators produce the best quality of dried fruits compared to other drying methods because they help to dry fruits evenly, thus them to retain their nutritional content. The drying process can take 8-24 hours depending on the thickness soft the slices, amount of water content available on the fruit, humidity, temperature, and altitude. Dehydrators are very easy to sue. All that you need to do is wash the fruit, cut it into small pieces, place them in a tray, then put them in the dehydrator to dry. Once the drying process is complete, allow the fruit to cool then touch it your fingers to feel if it is dry. If you are satisfied that the fruit is dry, remove them, place them in packed jars then store them in a cool, dry place.

3. Oven Drying

Another way to dry your fruit is by using an oven. However, this process is usually slower than using a dehydrator because the oven doesn’t have a built-in fan to aid in air circulation, which is a crucial component that speeds the drying process. In addition to that, they also use more energy to dry fruits when compared to dehydrators. However, drying fruits using an oven is better than using other conventional methods such as sun drying. It is also a simple and straightforward process. All that you need to do is place the fruits in baking sheets then place them on the oven, set the required temperature then give it time for the fruit to dry. The time taken for the fruit to dry will depend on its moisture content, size of the slices, among many other factors. Once they have thoroughly dried and cooled down, remove them from the oven for storage.


In conclusion, drying fruits is highly recommended and can make them last for long. Contrary to what many people think, dried fruits are not harmful to your health. Dried fruits are very beneficial and have essential nutrients and minerals that can help enhance your overall health and wellness. However, if you want to get the nutritional value of dried fruits, then you need to ensure that the fruit is well dried. As discussed above, there are many methods that you can use to dehydrate your fruit at home. We recommend that you use a dehydrator, which is simple, straightforward, and reliable.

Related Reference

How To Make The Perfect Pie Crust?

Are you a pie crust lover?

Are you looking for the pie crust cooking guide?

Well, you’re in the right place. In this piece, I’m going to share with you a step by step process on how to make the perfect pie crust. Continue reading the article to find out!

Basically, pie crust is tender, flaky, and taste awesome. However, making pie crust can sometimes be intimidating, but that shouldn’t happen when you know the recipe. The pie crust is easy to make. The idea is to handle it responsibly and to be gentle. Actually, making a pie crust may seem to be a simple task but is that the case? Basically, anyone who has ever tried making a pie crust from scratch can testify how making it is a daunting task. It is tricky and requires much attention. There is a lot of science and art behind it making a perfect pie crust. Let’s see some step by step guide on how to get started!

Step 1 – Gather Your Ingredients

The first step is to gather your ingredients. Some of the ingredients required are fat (Shortening), flour, and Coldwater. You also need a food processor. You can use a pie cutter if you don’t have a food processor, but it is just easier to use a food processor than either of them. Below is a simple recipe guide on how to make double crust pie dough.

  • Two cups of flour – This should include all-purpose flour but should never include cake flour or bread flour.
  • 8 Ounces of Shortening (cold)
  • Four tablespoons of cold water

Step 2 – Mix Shortening To Flour

Cold Shortening is added to the flour in the food processor. The mixture you want to get looks like sand. If the fat is much warmer, it will mix. This is what you should avoid, right?  Otherwise, you end up with a biscuit or a cracker instead of a flaky pie.

The primary reason why people use food processors is that it can pulse the Shortening quickly into flour. It will take a decade when you try to use a pastry cutter. The longer you use the material, the more likely it will be to melt. When fat is incorporated into the flour, the crust will be destroyed.

Step 3 – Refrigerate Dough

Add enough ice water to mix the flour into a ball. It should be handled like a tight-fitting ball. Pick it up in the fridge and wait for it to change. This may take up to ten minutes. Don’t wait too long because you’ll have a hard dough ball.

Step 4 – Preheat The Oven

  • Next, preheat the oven up to 350 degrees.

Step 5 – knead the dough

Remove the dough from the refrigerator and cut in half.  Use a little flour to knead the dough, so that the pin does not stick to the dough. Then, work in from the center outwards roll the dough out with a rolling pin. Once you spread the dough out, cover it on the pie plate. If you are going to make a pie that you need to blind-bake, then cover parchment paper and fill with dry beans and bake the pie. If you want to use pie crust immediately, you can fill it with any pie filling you will to bake and bake the pie crust.

Tips On How To Make Extra Flaky Pie Crust

Making an extra flaky pie crust is simple and straightforward. Just follow the tips below and thank me later!

Begin with chilled ingredient

You should refrigerate everything, and this includes the flour. Actually, the flour is responsible for making a tender dough. Try using warm ingredients, and you’ll feel how tough your crust will become because they bind up quickly with gluten.

Shorten and include butter

The butter adds the flavor while offering flakiness which makes it perfect when you combine the two.

Add water gently

Remember that a lot of water will make your crust tough. But that won’t happen when you monitor the water but remember your crust will fall or crack when there is inadequate water.

Crumble-proof your crust

You can do this using tenderizer like vinegar, lemon juice, salt, or vodka, all of which offer a unique flavor.

Roll Pie Dough well

Gently, flour your working surface thoroughly, and then roll your dough from center outward to make a circle. Frequently lift and move your dough to avoid sticking on the surface. Remember not to stretch it because it might shrink while baking.

Related References