What happens when you take clean raw milk and give it a yogurt culture? Is it better or worse than pasteurized milk with it's "non-competitive environment"? I got my yogurt tested to find out.Read More
Raw milk yogurt is much trickier to make than pasteurized...
The biggest thing I have learned is that 90% of producing great yogurt is using great milk. Here are some common problems and what I have learned about them:Read More
Who decided the hard lump of yogurt from the store was the appropriate texture, anyway?! I love the soft, silky, creamy texture of high quality raw milk yogurt. Here are some not-so-great reasons the "other stuff" is hard:Read More