How to Make Raw Milk Yogurt (Traditional Clabber Method)

If you have access to raw milk, this traditional method of culturing is one of the simplest and most nourishing ways to enjoy it. Long before electric yogurt makers and thermometers, families relied on time and natural bacteria to ferment milk safely and effectively.

This clabber-style method creates a reusable starter culture and results in a rich, old-fashioned cottage cheese that’s gentle on digestion and full of beneficial bacteria.

Why Raw Milk Clabber?

  • No heating required

  • Naturally occurring probiotics

  • Easy, hands-off process

  • Traditional and time-tested

Ingredients

Equipment

 

Make Cottage Cheese

  1. Add ½–1 cup of the base culture to a fresh gallon of raw milk. Using more culture will speed up fermentation.

  2. Let sit at room temperature until fully separated into curds and yellow whey.

  3. Line a colander with clean cheesecloth and place it over a bowl to catch the whey.

  4. Gently pour the mixture into the cheesecloth.

  5. Tie the cloth and hang for 12 hours to drain.

  6. Remove the curds, add salt to taste, and mix well.

  7. Return the cheese to cheesecloth, gently squeeze, and hang again for 12–24 hours.

  8. Break into curds. For a creamier texture, stir in a small amount of milk kefir or raw milk.

Flavor Ideas

  • Fresh herbs

  • Fruit and honey

  • Garlic and sea salt

  • Cracked pepper

Storage

Store finished cottage cheese in an airtight container in the refrigerator. Enjoy within 5–7 days for best flavor and freshness.

Final Thoughts

This simple method reconnects us with how food was made for generations—slow, nourishing, and deeply supportive of gut health. Once you have a starter, you can continue culturing batch after batch with ease.