When my mother was in her late 90's the only thing I could get her to eat on a regular basis was yogurt. I added a small amount of different jello flavors to the yogurt I made. I put the yogurt into individual serving size reusable plastic storage containers. She could easily grab a snack whenever she wanted one. Maybe not the most healty yogurt, but she enjoyed it.
Good news about using powdered milk. I use the canning jar/ cooler method. I put 110 degree water in the cooler and place the jars in the water. The water shouldn't be over the jars. I take the jars out about 12 hours later and it is thick yogurt. You can keep the yogurt for at least a month in the refrigerator and make your next batch with some of the yogurt you made. It looks like Greek yogurt is the first step to making cream cheese.
If you do strain the yoghurt until it's dry, add salt and/or fresh ground pepper and/or herbs you have a really good substitute for cream cheese - I think it's called farmers cheese - I've always known it as yogo cheese
I would like to add a note that one should make sure that there is NO GELATIN added to your starter yogurt. It makes a slimy mess. I learned this the hard way 😂
This has me excited about adding another skill to help in being less dependent on others for every little thing. I am so happy to have found your channel. I now can, dehydrate and freeze dry. You may have retired but you sure have not stopped teaching. My thanks to you and Jim.
I've been making my own yogurt for over 10 years. I use 2 cups of heavy cream, 4 1/2 cups of full-fat milk and 1/2 cup of homemade yogurt from the last batch. I also always keep 1/2 cup to 1 cup of my own yogurt in the freezer in case I run out of fresh, to make the next batch. I use a large coffee filter (fits large-volume coffee machines) , which I buy from Sam's Club, to strain the yogurt in the refrigerator overnight. The whey is very clear with this method - the filters are thicker than the ones made for home use... and there are no towels to wash. Every day for lunch, I mix 1/2 teaspoon of homemade cherry/walnut jam into my yogurt - it's like having dessert instead of health food! So Yummy! I think it would make the best ice cream, but I gave away my ice cream maker... Thanks so much for this video, Pam. I'm so looking forward to the next one . . .God Bless you and Jim for enriching my life through your wonderful videos!!!
Gag reflex for powdered milk is easy fix... Make the milk the day before you drink it and store in the fridge overnight. Next day tastes like regular milk!
A big thank you Pam & Jim for this video, I really enjoyed watching it. I love plain, old-world style yogurt and my preferred tang level usually comes in around the 10/11 hour mark. I bought an old yogurt making appliance way back in the late 70’s/early 80’s but never actually used it until about 2014. At that time I started researching the ‘science’ behind yogurt making and got excited by how simple the entire process is. These days I just use an enamel clad dutch pot and candy thermometer then I pour the culture into sterilized mason jars and incubate them overnight in the dehydrator around 95F - 97F for 10 - 12 hours, depending how early I get up. 😂 If I sleep late and it goes longer, even up to 14 hours, I don’t mind the extra tang; as long as it doesn’t get too sour, I’m fine. When my milk reaches the 180F mark I keep it there for at least 10 minutes then take it off the heat to cool down to under 95F; I then mix in the live culture, bottle and incubate. When I temper the live yogurt I mix it really well to make sure it’s as smooth as can be - nothing’s worse than lumpy yogurt!! I was introduced to homemade yogurt by an Ukrainian Babusia who made hers quite tangy and topped it with crushed pistachios and a dollop of honey … yum!! 😋😋😋 PS, when you do your cheese making vids could you include one for ricotta and cottage cheese? For anyone who loves ricotta but thinks it’s a hassle or intimidating, it’s super easy and so much more delicious than store bought! ❤❤😊
@@susanbooboo1724 usually organic Balkan style yogurt when I don’t have homemade yogurt on hand. I try to keep a small jar of my own yogurt from every batch that I use in the next batch I’m making.
I have been making my yogurt for a couple years .Instant pot is very easy but i have made mine dofferent ways for this purpose too. Just wanted to tell everyone its easy and so much better than any storebought and the whey is good for making bread more tender. yea show us!
Hi Pam, I've been making my own yogurt for years without any fancy equipment. Here are a few tips. 1. I always use Fague brand yogurt as a starter. I've tried a few different brands and this one is fool proof, has no additives and gives a mild creamy flavor, and this particular brand gives a culture that can be preserved indefinitely. 2. I use a thick bottomed pan, and when the milk reaches boiling or scalding (with frothy top), I make sure to put the glass or metal lid on, let it cool, (the steam sterilizes the lid) and let milk cool to luke warm temp (like a nice warm bath temp but no longer scalding). I'm so used to doing it that I just feel the outside of the pot, but I like your method of using a thermometer. 3.With all spoons and utensils sterilized then you stir the yogurt culture in. You may need to skim any film off the top and discard. The yogurt gets stirred in directly without the step to take any milk out (does not matter if its not stired in perfectly, it can still be lumpy in the milk, the culture is going to grow and the new yogurt combines with the culture anyway) the lid goes back on and then I literally tape the lid on and tape any open spots on the lid. 4. Then I wrap it in a clean bath towel, and then would you believe it I wrap that in a wool blanket. I stash this wrapped up pot on top of or near a space heater, or heat source (I put an additional towel or metal pan underneath the pot if its on top of a heater) The space heater should be on low, so as not to cook the pot. Then leave it to incubate for 12 hours. Thats the amount of time I like, it stays creamy, gets thick, but not incubated for so long that it would get bitter....Its perfect yogurt when it comes out, but read on if you want it to be AMAZING... 5. In order to keep a good healthy culture going, I then sterilize a little glass jar (8oz is good) and a spoon, and carefully scoop away the top layer of yogurt to take out some from the middle. This is my precaution to make sure my starter for the next time is perfectly sterile. I label the date on it, and save it in the fridge and it can last a month or maybe more... 6. Then I put a colander in a large pot or bowl, as you have done here (have not tried the tea towel method yet but I will). Instead I line the colander with coffee filters and dump the rest of the yogurt into it, top it wrapped in more coffee filters to keep it clean, put it in the fridge for another 12 hours. I take the pot out occasionally during that time and remove the whey. When this step is done, you can take this greek yogurt out and stir it till it's a smooth constancy, put it into a sealed glass container for storage in the fridge. I've even used a hand mixer to whip it till is is perfectly smooth and creamy with no lumps if you plan to serve it for guests. If you're going to eat the yogurt right away, there is no need to sterilize the container, but if you want it to last for several weeks in the fridge, you can sterilize the storage container and spoon used to transfer and it literally lasts for a long time. 7. I sterilize all utensils every time I make yogurt, this way it last for a long time and you can be sure to have a culture for the next time. This is my method. I hope it helps folks. This is the best yogurt that I've ever had. I've had friends who were from India who make and eat homemade yogurt all the time and they've told me this is the best yogurt they have ever had. (Oh but I can't forget the milk...I have not tried dehydrated but I will, I use grass fed homogenized, organic whole milk and it makes a difference). You will also only ever need to buy one small cup of yogurt in your lifetime if you keep the culture clean and going for as long as you want to make yogurt.
Thank you so much for these carefully considered instructions. I really understand all your efforts to keep your culture pure. I am planning to make L. Reuteri yogurt and I will use your method.
Thank you so much for teaching us. I made yogurt years ago, by just putting in canning jar, wrapping it in a tea towel and sitting it by the wood stove overnight. Now I make it in a preheated thermos. I like adding a little half and half or cream which makes it thicker and tastier and of course some sugar and vanilla.
How absolutely wonderful! I have thought about various bad situations ( like no more grocery stores) and one of the things I was worried about, was no more yogurts & cheeses! I am so looking forward to the rest of the Dried Milk series! Thank you so much Pam & Jim! 👏🏼💕👏🏼
Thank you Rose! I’ve been planning to make mozzarella cheese and plain yogurt with my powdered whole milk. I knew this had to be possible! Thank youuuuuuu for confirming.
First of all I just have too say I am s 60 year old woman so I’ve been around a while…. Lol… of all the homesteaders I watch on You tube your channel is the one I refer to for everything I want to make because I KNOW you are an educated and knowledgeable woman whom I trust to lead me in the right direction. You do things by the book and the SAFE and appropriate way. I am surprised that we can use powdered milk for yogurt. I’ve been using my instant pot for making it and will hopefully not ever have to buy it again. I’m absolutely going to try the powdered milk so THANK YOU !! You and Jim are just my favorites.
I have a yogurt maker and have made yogurt twice using store bought whole milk. It turned out great. Now to learn that it can be made using non fat powdered milk, I am simply amazed! The shelf like of whole milk powder is short, so I will be using the non fat version. Thank you ever so much, Pam! This is a great skill to master….🥰
I am so very, very grateful for this recipe. I have a granddaughter who requires yogurt because of food issues and have been so worried how I was going to help with this problem. This will alleviate so much worry for us. I have stored LDS milk powder and now will be able to use it for her prep. Thank you.
The Greek yogurt you made has the consistency similar to what we call „Quark“ in Germany. We make our cheesecake with Quark. I certainly try this now. 😊
What a great idea! My cheesecake recipe calls for 5 bricks (8 oz.) of cream cheese. At $3.99/each , I don't make them as often. This sounds like a great solution!
I've been making yogurt for ages just using my crockpot. Put a litre or so of milk in the crockpot, heat on low for 2.5 hours. Without removing the lid, turn it off and let stand 2.5 hours more. Then gently whisk in about 1/4 c. yogurt (store-bought or left over from the last batch), put lid back on, and wrap the entire crockpot machine in heavy towels and let stand 9 hours. Skim off whey. I haven't tried it with powdered milk, but now I will!
@@lourdesfrance5924 I've never taken temperatures. I just know my particular crockpot does a great job. I haven't had a failed batch in all the years I've been doing it.
@@Undercoverbooks I'll never know unless I try once. Thanks. To me this is the easiest way & I havn't used my crockpot in years. Will have to make sure to bundle it up well. One thought is to have the starter yogurt at room temp so it won't raise the temp of the heated milk.
I've made yogurt with Hoosier Hill Farms powdered whole milk and it comes out great. I've also made it with evaporated milk and that worked well, too. I bought some little yogurt starter sachets on Amazon to keep on hand so I can make yogurt whenever I want whether I have refrigerated yogurt or not. I don't bother to go to the trouble of straining mine.
I learned yogurt making from rosered and have been doing it almost weekly for about four months now. I CANNOT wait to learn about cheese making. Thank you for another wonderful video.
I'm just seeing this. I wanted to try making yogurt with powdered milk and found your video! Greek God's was my very favorite yogurt until I started making my own! I use a thermometer, as well. I do let my yogurt incubate longer than most people, but I want it to have all the good bacteria I can get. I use my instant pot and bring it up to 180 on the first yogurt setting, then set it in a sink of cold water and bring it back down to 110-115. Then put it back in my instant pot to incubate for 10-12 hours or more. I sweeten mine with local honey and add in frozen fruits. I make a half gallon at a time. Ah! You are using the cold water to cool it too! I used to stir mine so it would not scald when heating it to 180, but found that prevented it from getting up to 180 on the first yogurt setting. I don't stir it at all now, and it doesn't scald. That would probably be different I'm sure, if I heated it on the stove. I just love making yogurt in the instant pot! I usually use vanilla flavored for the starter, it goes good with anything I add to it! I'm tickled pink you said it doesn't taste like powdered milk! I can't wait to try mine! Gonna go and make it now! Thank you for the wonderful video!
I’ve made yogurt for 30 years or so. I learned the old fashioned way, heated the milk to scalding, cooled until l could hold my pinkie finger up to count of 10 in the milk, put in my culture, put in a place where there were no drafts , wrapped completely in towels and let set up over night. Then if I wanted “ lebneh” I drained until the wanted consistency. I’ve since gotten lazy and use a yogurt maker. I also used whole fat powdered milk as that what was available overseas. Thanks for this video, it’s such a good thing to know.
Hi Rose, thank you for your educational videos. When I first watched this video on yogurt making, it got me thinking, I would have asked my mom ,but she's no longer with us. I just asked an aunt of mine who lives in the middle east about making yogurt with powdered milk. She said yes. And the yogurt that will be the product of that powdered milk, you can use it to make another batch. Just put aside the quantity you need. In the middle east, specially in the early 1900, not everyone had electricity, specially in villages. My grandmother always made yogurt. They covered it with heavy materials, depending on the temperature summer or winter. Between 3 hours to maybe 6 or 7 the yogurt was done. They let the milk boil ( of course fresh from the cow). Then let it cool, I was taught to put my pinky in it and count to 10, if I resisted the heat, it was ready to make the yogurt. They also have special recipes where they cook the yogurt and add homemade tortellini. Really delicious, but I never learned it. What I want to say is you can save a batch of the yogurt and make another batch, without having to purchase other yogurt/ probiotic. I usually get Danon yogurt if I am out of yogurt. And I put it in the oven with the light on.
I have made yogurt in the past . I am thrilled to learn about using powdered milk (I Ave quite a bit in my pantry). I don’t make yogurt often because the cost of the milk. One thing that I have been doing is to freeze small amounts of the store bought starter to use in future batches - it works great. I used a starter that was a year old for this batch and it worked well. Thank you!
When I started making yogurt 40+ years ago I was told by our local extension home economist that neither powdered milk nor canned milk need to be scalded because it's already "dead" as you said in the video. (The term she used was sterile.) So, I have never bothered with the scalding step and my yogurt has always turned out fine. Also, I'm with you on gagging on powdered milk as my mother made us drink it, too. And, you're right about the taste not transferring to the yogurt. I usually make it in my crock pot from a great recipe that takes two days; but is basically hands off except for the inoculation step and then wrapping up the pot for the incubation period. Thanks for a great video. Reminded me I need to make some homemade yogurt again.
I always let my milk cool slowly to 95 degrees before I add my bacteria. This has proven to me to make a much more lush and thick end product. Then I put it in a glass jar and pop it into my dehydrator on yogurt setting. When I eat it, I add some homemade granola, and have a wonderful, filling breakfast. If you initially heat the milk to 190-195 degrees, the whey will open and release the protein.
Hi 👋 Rose thank you 🙏 for sharing with so much details and caring… I appreciate these opportunity to see you and feel able to do for the first time Cottage cheese and yogurt from the scratch. You made me life so much easier 😊 big hug from Venezuela 🇻🇪
I have made this for years. Learned in Relief Society in Manti. Goes great with homemade granola. I purchase my dry milk from Olive Nation it is the best I also store LDS dry milk, but Olive Nation I buy and use LOW heat method, it makes all the difference, mix some with filtered water, chill and it tastes like store bought milk. After you try Olive Nation LOW heat dry milk you will never buy any other brand. The baking flavoring are the best too.
Wow! Thanks so much. I've been making yogurt in my Instant Pot for several years but I didn't know you could make it from powdered milk. Thank you for teaching this!! ❤️❤️❤️
I use my instant pot to make yogurt. We love the Greek yogurt and I use the whey when I make bread, I dilute it to water my plants, I use it to make ferments and I feed it to my animals.
Remember a lot of old baking recipes called for scalded milk. That was deactivating the enzymes and getting rid of any other microorganisms that might interfere with yeast. Also egg yolks have an enzyme that will eat the thickening component of cornstarch if they are not brought to a boil in lemon meringue pie, etc.
Oh yes! Yogurt from powdered milk is the BEST! I started using my (very) old powdered milk years ago for yogurt making and will never look back. So many people will be thankful for this video :) Thank you!
@@kshav62 Yes, I hate to admit, last year I found a plastic jug of Great Value instant dried milk in the back of my storage area from 2012. (I repackage boxes of dried milk) It smelled fine, It was sealed well, so I tried it and the yogurt was wonderful, lol.
I make greek yogurt with my instapot, 1 gallon of whole milk...9 hours incubation, then strain overnight, we like it thick, but what makes it luxurious is whipping the thick yogurt with a mixer, so fluffy and creamy !
I freeze the whey in small plastic bags and use this in making the next batch of yogurt in place of the Greek yogurt. I drain mine over night in the fridge. Really good.
I love your videos!!! They are informative and practical. I would like to know what brand of powdered milk in the US is good for making yogurt? I tried nido it didn’t work. Anybody have suggestions???
50 years ago when my kids were little, I just made the yogurt and canning jars, scolded the milk, put a spoonful of regular plain yogurt in. Cover them with a dish towel put them on the top of the refrigerator and left them for a day.
I am a member of several on line groups. I recommend you quite frequently. I’ve run across many are who follow you and the opinion is basically if RR said it, we’re doing it her way!!
So excited for this and the cheese making videos! The big hole in our food storage system is dairy. We would run out of fresh stuff pretty fast, and while we could manage without milk we would really miss yogurt and cheese. I didn’t have much powdered milk until your previous video - like you I can’t drink it without gagging so I couldn’t imagine how we would work through a larger store. Now I know - yogurt! And cheese!! This is a game changer, thank you!
I just did it following your instructions it worked like a dream. I even made french set and cream cheese from it. Im never buying bought cream cheese again.
I put my yogurt mixture into single serving 1/2 pint jars and then use a sous vide setup to make yogurt because it can hold the temperature steady for as long as required. I have used the hot water cooler method in the past and that worked for me. I like this method better because it's more hands-off.
When I started making yogurt, (in the late 60's) I got a recipe from Adelle Davis using 6 Cups water, 1 1/2 C. non instant powdered milk, ( I couldn't get non-instant so I used instant in the same amt as to reconstitute the milk) with 3 Tablespoons commercial yogurt and 1 lg can evaporated milk. It was pretty good. (I didn't like yogurt or buttermilk) It was a little richer than skim milk. .I couldn't taste the powdered milk either. ( It was a horrible substitute for fresh milk.) Thank you for all you do to teach safe preparation. It is vital and I love that your scientific approach shows the safe, fun way.
Thank you! Id like to see you use tamarind peel and/or chili pepper stems as an innoculant. Its an ancient method and most people dont know about it. Ive done it successfully myself.
Hi, just to say that I use my crockpot to make yoghurt, heating the milk to scald if I want to do it over a long time . If I have less time I use the pan method to get the whole milk4%fat ,to just under 82 deg c then I pour it into my baby crockpot that is set to warm thenswitch it off and allow to cool to 43 degrees , then inoculate with 120g of greek yoghurt -place the lid on and put a large tea cosy over the baby crock pot and leave for 7-8 hrs, I then strain some of the whey out in the fridge overnight and it goes so thick and creamy,if it is too thick I add back some milk to slacken it , then I sweeten with maple syrup or honey and it is so luscious !
For incubation, I pack a cooler with a couple thick towels, then place a covered pan of really hot water on one side. I wrap the inoculated yogurt pan in another towel and close the cooler lid. The next morning I have beautiful, thick yogurt. I always use powdered, whole milk (like Peak or Nido) but I'm going to try it now with a non-fat version because it's more economical. You're a great teacher, Pam! Thanks!
I just put my yogurt in a plastic pail in a closet in the inner home covered with towels or small blanket. I usually let sit overnight, by morning I have a lovely thick yogurt. Been doing. It for 40 years now.
One cool thing you can do with the whey is put it in ice trays and make ice cubes and then store them in a zip lock bag to put in my smoothies in place of regular ice cubes! I drain mine for a couple of hours in the fridge and get a LOT of whey. If I forget and leave it too long and it gets dry, I just dump more whey back in the yogurt. Ah, I see you are doing the same thing! Hehe!
I’ve been making my own yogurt for about a year now and will not go back to store bought. I was just talking to my daughter about using powdered milk on Friday! Yay!
I just made this today following your instructions and it turned out great. I cannot abide powdered milk and never would have thought to use it. I don't keep milk in the house other than a couple of cans of evaporated milk for any milk emergencies but rarely use more than 2 cans a year and we use nut milk in coffee. But I got some whole powdered milk and it made delicious yogurt. I incubated in my dehydrator set to 101F. But if it was summer, I would use my stanley camp crock pot like you all did. Thank you
I have made yogurt for years. I just put it in my oven with the light on for about 6 hours. The oven light keeps the temperature perfectly. Very easy. Even leave the yogurt in the sauce pan I heated it in.
I will have to try powdered milk. I have made yogurt and buttermilk using Activia and Safeway buttermilk as starters and both work well. Most of the time I just leave it for 12 hours on the countertop. So far I have never killed the milk and use whole milk without any problem. Presently our city water has micro bugs in it and heating the water added to powdered milk is very important. Thanks for this idea .
I’ve been making my own yogurt for years using various appliances and methods. My favorite is cold start using Fairlife whole milk in my Instant Pot. It’s super easy with no boiling. It also makes a very thick yogurt. I’m excited to see the cheese videos and I’ll have to try this method too.
Any ultra pasteurized milk or half and half will make excellent yogurt. I've even made cold start Greek yogurt from half n half in the instant pot and it was really good.
I used to make yogurt; and I am more than grateful for this teaching. I had to reintroduce the good bacteria into my system. Thank you so much Jim and Pam.
I had a yogurt maker years ago when I made my first yogurt. Yes, they do work well and some have cute little jars. But as you say, you can do it equally well with the ordinary items you've mentioned. (And jars can be had if you want them!) I always add a bit of powdered milk to my regular whole milk yogurt, and it improves the texture immensely. I use a thermal bag to incubate the yogurt, & it works great.
I've made our yogurt for 40 years. I sometimes in the past added some powdered milk. I now have whole milk powder so am going to try it. Refrigerating yogurt thickens it. If I strain it I sometimes use the whey in my sourdough bread, but mostly for fermenting things like my sauerkraut, etc.
My 10 year old daughter and I just love Greek Gods yogurt. It's the only yogurt she has liked since she was a toddler. Her favorite is the black cherry.
I have made yogurt out of powder milk before but mine was to twangy. Now I know why. I had put mine in the stove over night about 12 hours with the light on. Also mine was to soupy. So I now have learnt to drain it and to only let it cook for 7 hours. Thank you so much for teaching this old dog a new trick. Can’t wait for more what else you can make out of powder milk. Love your videos.
Ok I never even thought about making my own yogurt. And once again you have got me excited to try it. Love your truth about your likes and dislikes. I too can’t drink powdered milk because of my childhood . Funny thing my sisters still drink it . 😖
I had a yoghurt maker years ago. It took up a lot of cupboard space. Now i just use a one pint wide necked thermos flask. I have never tried using powdered milk but found full fat milk powder at an online Asian supply store . Looking forward to giving it a go. Thank you.
Have you ever tried making mesophilic yogurt? I bought a starter from Cultures for Health that is very mild. What I love, is since it's mesophilic, you don't need to heat the milk. I haven't tried it with powdered milk, but it's so easy to make mesophilic yogurt because I just stir a tablespoon of my yogurt into 1 cup of milk, and leave it on the counter. I put it in the fridge before bed, and then repeat the process the next day, using the yogurt I made the day before as the starter. So I have fresh yogurt each day without the work of heating the milk. It takes me less than a minute to make yogurt this way.
I was amazed at how easy it is to make yogurt in my IP. I also prefer Greek yogurt. I never buy yogurt anymore, homemade is so much better. I’m so happy you are doing the off grid process. I love to camp off grid so this will be a fun experiment next summer! Adding a thermal cooker to my Christmas wish list. 🙏😉
Pam: Another fine video and yes there are a lot of uses for whey. Whey caramel/caramel sauce was a favorite at my house when my children were small, also ricotta, homemade velveeta and in baked goods. There is still a lot of good protein left in that whey.
I don’t like using the powdered milk for milk but I keep it for use in recipes like macaroni and cheese and lots of other things so this is very exciting to me because I have a bunch I need to use up and I’m not going through it very quickly
Thank you both for your video. I would never had tried so many recipes until you showed me how. You two are wonderful people and teachers. Headed to pick up the ingredients tonight to make this. Thank you ❤❤
When my mother was in her late 90's the only thing I could get her to eat on a regular basis was yogurt. I added a small amount of different jello flavors to the yogurt I made. I put the yogurt into individual serving size reusable plastic storage containers. She could easily grab a snack whenever she wanted one. Maybe not the most healty yogurt, but she enjoyed it.
I looked on Amazon and found 16 yogurt starters for 12.99! I ordered some. I'm going to do an experiment! LOL
Let us know the results of experiment. Jim
I use yogurt start from Amazon all the time. My yogurt comes out pretty tangy but excellent quality.
Good news about using powdered milk. I use the canning jar/ cooler method. I put 110 degree water in the cooler and place the jars in the water. The water shouldn't be over the jars. I take the jars out about 12 hours later and it is thick yogurt. You can keep the yogurt for at least a month in the refrigerator and make your next batch with some of the yogurt you made. It looks like Greek yogurt is the first step to making cream cheese.
If you do strain the yoghurt until it's dry, add salt and/or fresh ground pepper and/or herbs you have a really good substitute for cream cheese - I think it's called farmers cheese - I've always known it as yogo cheese
It’s delicious!
I would like to add a note that one should make sure that there is NO GELATIN added to your starter yogurt. It makes a slimy mess. I learned this the hard way 😂
This has me excited about adding another skill to help in being less dependent on others for every little thing. I am so happy to have found your channel. I now can, dehydrate and freeze dry. You may have retired but you sure have not stopped teaching. My thanks to you and Jim.
You are so welcome for the wonderful comments. Jim
I've been making my own yogurt for over 10 years. I use 2 cups of heavy cream, 4 1/2 cups of full-fat milk and 1/2 cup of homemade yogurt from the last batch. I also always keep 1/2 cup to 1 cup of my own yogurt in the freezer in case I run out of fresh, to make the next batch. I use a large coffee filter (fits large-volume coffee machines) , which I buy from Sam's Club, to strain the yogurt in the refrigerator overnight. The whey is very clear with this method - the filters are thicker than the ones made for home use... and there are no towels to wash. Every day for lunch, I mix 1/2 teaspoon of homemade cherry/walnut jam into my yogurt - it's like having dessert instead of health food! So Yummy! I think it would make the best ice cream, but I gave away my ice cream maker... Thanks so much for this video, Pam. I'm so looking forward to the next one . . .God Bless you and Jim for enriching my life through your wonderful videos!!!
Rose had a backup thermometer…. That gal with a gadget….😂
Gag reflex for powdered milk is easy fix... Make the milk the day before you drink it and store in the fridge overnight. Next day tastes like regular milk!
A big thank you Pam & Jim for this video, I really enjoyed watching it. I love plain, old-world style yogurt and my preferred tang level usually comes in around the 10/11 hour mark. I bought an old yogurt making appliance way back in the late 70’s/early 80’s but never actually used it until about 2014. At that time I started researching the ‘science’ behind yogurt making and got excited by how simple the entire process is. These days I just use an enamel clad dutch pot and candy thermometer then I pour the culture into sterilized mason jars and incubate them overnight in the dehydrator around 95F - 97F for 10 - 12 hours, depending how early I get up. 😂 If I sleep late and it goes longer, even up to 14 hours, I don’t mind the extra tang; as long as it doesn’t get too sour, I’m fine. When my milk reaches the 180F mark I keep it there for at least 10 minutes then take it off the heat to cool down to under 95F; I then mix in the live culture, bottle and incubate. When I temper the live yogurt I mix it really well to make sure it’s as smooth as can be - nothing’s worse than lumpy yogurt!!
I was introduced to homemade yogurt by an Ukrainian Babusia who made hers quite tangy and topped it with crushed pistachios and a dollop of honey … yum!! 😋😋😋 PS, when you do your cheese making vids could you include one for ricotta and cottage cheese? For anyone who loves ricotta but thinks it’s a hassle or intimidating, it’s super easy and so much more delicious than store bought! ❤❤😊
@@susanbooboo1724 usually organic Balkan style yogurt when I don’t have homemade yogurt on hand. I try to keep a small jar of my own yogurt from every batch that I use in the next batch I’m making.
I have been making my yogurt for a couple years .Instant pot is very easy but i have made mine dofferent ways for this purpose too. Just wanted to tell everyone its easy and so much better than any storebought and the whey is good for making bread more tender. yea show us!
How do you incorporate it into bread making, which I started just this year?
@@sarabush5883use it to start your sourdough!
@@sarabush5883Mary’s nest has lots of videos about whey and using it for ferments too. I haven’t tried everything yet but I did use it for bread.
Good idea! I usually dehydrate the leftover whey for an unflavored protein powder. It’s also good to use in the garden. 😉
@@firequeen2194 it doesn’t stick around in my house long enough for that but that’s also because I don’t make cream cheese or farmers cheese often.
P.S. it is wonderful to have you full time with us now...such a talented, smart teacher you are.
Hi Pam, I've been making my own yogurt for years without any fancy equipment. Here are a few tips.
1. I always use Fague brand yogurt as a starter. I've tried a few different brands and this one is fool proof, has no additives and gives a mild creamy flavor, and this particular brand gives a culture that can be preserved indefinitely.
2. I use a thick bottomed pan, and when the milk reaches boiling or scalding (with frothy top), I make sure to put the glass or metal lid on, let it cool, (the steam sterilizes the lid) and let milk cool to luke warm temp (like a nice warm bath temp but no longer scalding). I'm so used to doing it that I just feel the outside of the pot, but I like your method of using a thermometer.
3.With all spoons and utensils sterilized then you stir the yogurt culture in. You may need to skim any film off the top and discard. The yogurt gets stirred in directly without the step to take any milk out (does not matter if its not stired in perfectly, it can still be lumpy in the milk, the culture is going to grow and the new yogurt combines with the culture anyway) the lid goes back on and then I literally tape the lid on and tape any open spots on the lid.
4. Then I wrap it in a clean bath towel, and then would you believe it I wrap that in a wool blanket. I stash this wrapped up pot on top of or near a space heater, or heat source (I put an additional towel or metal pan underneath the pot if its on top of a heater) The space heater should be on low, so as not to cook the pot. Then leave it to incubate for 12 hours. Thats the amount of time I like, it stays creamy, gets thick, but not incubated for so long that it would get bitter....Its perfect yogurt when it comes out, but read on if you want it to be AMAZING...
5. In order to keep a good healthy culture going, I then sterilize a little glass jar (8oz is good) and a spoon, and carefully scoop away the top layer of yogurt to take out some from the middle. This is my precaution to make sure my starter for the next time is perfectly sterile. I label the date on it, and save it in the fridge and it can last a month or maybe more...
6. Then I put a colander in a large pot or bowl, as you have done here (have not tried the tea towel method yet but I will). Instead I line the colander with coffee filters and dump the rest of the yogurt into it, top it wrapped in more coffee filters to keep it clean, put it in the fridge for another 12 hours. I take the pot out occasionally during that time and remove the whey. When this step is done, you can take this greek yogurt out and stir it till it's a smooth constancy, put it into a sealed glass container for storage in the fridge. I've even used a hand mixer to whip it till is is perfectly smooth and creamy with no lumps if you plan to serve it for guests. If you're going to eat the yogurt right away, there is no need to sterilize the container, but if you want it to last for several weeks in the fridge, you can sterilize the storage container and spoon used to transfer and it literally lasts for a long time.
7. I sterilize all utensils every time I make yogurt, this way it last for a long time and you can be sure to have a culture for the next time. This is my method. I hope it helps folks.
This is the best yogurt that I've ever had. I've had friends who were from India who make and eat homemade yogurt all the time and they've told me this is the best yogurt they have ever had. (Oh but I can't forget the milk...I have not tried dehydrated but I will, I use grass fed homogenized, organic whole milk and it makes a difference). You will also only ever need to buy one small cup of yogurt in your lifetime if you keep the culture clean and going for as long as you want to make yogurt.
Any suggestions for a powdered milk brand?
Thank you so much for these carefully considered instructions. I really understand all your efforts to keep your culture pure. I am planning to make L. Reuteri yogurt and I will use your method.
Thank you so much for teaching us. I made yogurt years ago, by just putting in canning jar, wrapping it in a tea towel and sitting it by the wood stove overnight. Now I make it in a preheated thermos. I like adding a little half and half or cream which makes it thicker and tastier and of course some sugar and vanilla.
How absolutely wonderful! I have thought about various bad situations ( like no more grocery stores) and one of the things I was worried about, was no more yogurts & cheeses! I am so looking forward to the rest of the Dried Milk series! Thank you so much Pam & Jim! 👏🏼💕👏🏼
I am RoseRed binge watching!
Me, too!
Thank you Rose! I’ve been planning to make mozzarella cheese and plain yogurt with my powdered whole milk. I knew this had to be possible! Thank youuuuuuu for confirming.
OMG, I love your channel and have been growing with you !!! Thank you!!!!
First of all I just have too say I am s 60 year old woman so I’ve been around a while…. Lol… of all the homesteaders I watch on You tube your channel is the one I refer to for everything I want to make because I KNOW you are an educated and knowledgeable woman whom I trust to lead me in the right direction. You do things by the book and the SAFE and appropriate way. I am surprised that we can use powdered milk for yogurt. I’ve been using my instant pot for making it and will hopefully not ever have to buy it again. I’m absolutely going to try the powdered milk so THANK YOU !! You and Jim are just my favorites.
I have a yogurt maker and have made yogurt twice using store bought whole milk. It turned out great. Now to learn that it can be made using non fat powdered milk, I am simply amazed! The shelf like of whole milk powder is short, so I will be using the non fat version.
Thank you ever so much, Pam! This is a great skill to master….🥰
I am so very, very grateful for this recipe. I have a granddaughter who requires yogurt because of food issues and have been so worried how I was going to help with this problem. This will alleviate so much worry for us. I have stored LDS milk powder and now will be able to use it for her prep. Thank you.
You are so welcome!
A sous vide is terrific for making yogurt.
Yes, that’s what I’ve been using!
The Greek yogurt you made has the consistency similar to what we call „Quark“ in Germany. We make our cheesecake with Quark. I certainly try this now. 😊
Sounds great! Jim
What a great idea! My cheesecake recipe calls for 5 bricks (8 oz.) of cream cheese. At $3.99/each , I don't make them as often. This sounds like a great solution!
I've been making yogurt for ages just using my crockpot. Put a litre or so of milk in the crockpot, heat on low for 2.5 hours. Without removing the lid, turn it off and let stand 2.5 hours more. Then gently whisk in about 1/4 c. yogurt (store-bought or left over from the last batch), put lid back on, and wrap the entire crockpot machine in heavy towels and let stand 9 hours. Skim off whey. I haven't tried it with powdered milk, but now I will!
Thanks for the information. Please let us know the results of the powdered milk addition. Jim
Why don't you check the temp after the first 2 1/2 hrs to make sure it reached 180 degrees?
@@lourdesfrance5924 I've never taken temperatures. I just know my particular crockpot does a great job. I haven't had a failed batch in all the years I've been doing it.
@@Undercoverbooks I'll never know unless I try once. Thanks. To me this is the easiest way & I havn't used my crockpot in years. Will have to make sure to bundle it up well. One thought is to have the starter yogurt at room temp so it won't raise the temp of the heated milk.
@@lourdesfrance5924 Yes, good idea.
I've made yogurt with Hoosier Hill Farms powdered whole milk and it comes out great. I've also made it with evaporated milk and that worked well, too. I bought some little yogurt starter sachets on Amazon to keep on hand so I can make yogurt whenever I want whether I have refrigerated yogurt or not. I don't bother to go to the trouble of straining mine.
This is great milk! But its processed inba factory thst also processes wheat. I have celiac disease so can't use it now.
Thank you! I have a bit of evaporated milk to use up!
I learned yogurt making from rosered and have been doing it almost weekly for about four months now. I CANNOT wait to learn about cheese making. Thank you for another wonderful video.
I'm just seeing this. I wanted to try making yogurt with powdered milk and found your video! Greek God's was my very favorite yogurt until I started making my own! I use a thermometer, as well. I do let my yogurt incubate longer than most people, but I want it to have all the good bacteria I can get. I use my instant pot and bring it up to 180 on the first yogurt setting, then set it in a sink of cold water and bring it back down to 110-115. Then put it back in my instant pot to incubate for 10-12 hours or more. I sweeten mine with local honey and add in frozen fruits. I make a half gallon at a time. Ah! You are using the cold water to cool it too! I used to stir mine so it would not scald when heating it to 180, but found that prevented it from getting up to 180 on the first yogurt setting. I don't stir it at all now, and it doesn't scald. That would probably be different I'm sure, if I heated it on the stove. I just love making yogurt in the instant pot! I usually use vanilla flavored for the starter, it goes good with anything I add to it! I'm tickled pink you said it doesn't taste like powdered milk! I can't wait to try mine! Gonna go and make it now! Thank you for the wonderful video!
I’ve made yogurt for 30 years or so. I learned the old fashioned way, heated the milk to scalding, cooled until l could hold my pinkie finger up to count of 10 in the milk, put in my culture, put in a place where there were no drafts , wrapped completely in towels and let set up over night. Then if I wanted “ lebneh” I drained until the wanted consistency. I’ve since gotten lazy and use a yogurt maker. I also used whole fat powdered milk as that what was available overseas. Thanks for this video, it’s such a good thing to know.
Hi Rose, thank you for your educational videos. When I first watched this video on yogurt making, it got me thinking, I would have asked my mom ,but she's no longer with us. I just asked an aunt of mine who lives in the middle east about making yogurt with powdered milk. She said yes. And the yogurt that will be the product of that powdered milk, you can use it to make another batch. Just put aside the quantity you need.
In the middle east, specially in the early 1900, not everyone had electricity, specially in villages. My grandmother always made yogurt. They covered it with heavy materials, depending on the temperature summer or winter. Between 3 hours to maybe 6 or 7 the yogurt was done. They let the milk boil ( of course fresh from the cow). Then let it cool, I was taught to put my pinky in it and count to 10, if I resisted the heat, it was ready to make the yogurt. They also have special recipes where they cook the yogurt and add homemade tortellini. Really delicious, but I never learned it.
What I want to say is you can save a batch of the yogurt and make another batch, without having to purchase other yogurt/ probiotic. I usually get Danon yogurt if I am out of yogurt. And I put it in the oven with the light on.
Thank you for the information regarding making yogurt. Jim
I have made yogurt in the past . I am thrilled to learn about using powdered milk (I Ave quite a bit in my pantry). I don’t make yogurt often because the cost of the milk. One thing that I have been doing is to freeze small amounts of the store bought starter to use in future batches - it works great. I used a starter that was a year old for this batch and it worked well.
Thank you!
When I started making yogurt 40+ years ago I was told by our local extension home economist that neither powdered milk nor canned milk need to be scalded because it's already "dead" as you said in the video. (The term she used was sterile.) So, I have never bothered with the scalding step and my yogurt has always turned out fine. Also, I'm with you on gagging on powdered milk as my mother made us drink it, too. And, you're right about the taste not transferring to the yogurt. I usually make it in my crock pot from a great recipe that takes two days; but is basically hands off except for the inoculation step and then wrapping up the pot for the incubation period. Thanks for a great video. Reminded me I need to make some homemade yogurt again.
Can u provide me these steps? Do u make the milk with hot water? I was wondering about not needing to kill the milk using powder to!
I always let my milk cool slowly to 95 degrees before I add my bacteria. This has proven to me to make a much more lush and thick end product. Then I put it in a glass jar and pop it into my dehydrator on yogurt setting. When I eat it, I add some homemade granola, and have a wonderful, filling breakfast. If you initially heat the milk to 190-195 degrees, the whey will open and release the protein.
Had a great time! God bless . Aloha🌺
I am beyond excited about these lessons…love this yogurt as our introduction…can’t wait for the cheese…thanks a million, Pam and Jim.
Another fabulous video. I have never made yogurt. I need to add this to my skill set. Thank you
Hi 👋 Rose thank you 🙏 for sharing with so much details and caring… I appreciate these opportunity to see you and feel able to do for the first time Cottage cheese and yogurt from the scratch. You made me life so much easier 😊 big hug from Venezuela 🇻🇪
I have made this for years. Learned in Relief Society in Manti. Goes great with homemade granola. I purchase my dry milk from Olive Nation it is the best I also store LDS dry milk, but Olive Nation I buy and use LOW heat method, it makes all the difference, mix some with filtered water, chill and it tastes like store bought milk. After you try Olive Nation LOW heat dry milk you will never buy any other brand. The baking flavoring are the best too.
Same here, I can't drink powdered milk either... This looks very promising! Great idea!
Wow! Thanks so much. I've been making yogurt in my Instant Pot for several years but I didn't know you could make it from powdered milk. Thank you for teaching this!! ❤️❤️❤️
I use my instant pot to make yogurt. We love the Greek yogurt and I use the whey when I make bread, I dilute it to water my plants, I use it to make ferments and I feed it to my animals.
Good to know. Thanks for sharing.
Remember a lot of old baking recipes called for scalded milk. That was deactivating the enzymes and getting rid of any other microorganisms that might interfere with yeast. Also egg yolks have an enzyme that will eat the thickening component of cornstarch if they are not brought to a boil in lemon meringue pie, etc.
Oh yes! Yogurt from powdered milk is the BEST! I started using my (very) old powdered milk years ago for yogurt making and will never look back. So many people will be thankful for this video :) Thank you!
So you can use old powdered milk for this too?
@@kshav62 Yes, I hate to admit, last year I found a plastic jug of Great Value instant dried milk in the back of my storage area from 2012. (I repackage boxes of dried milk) It smelled fine, It was sealed well, so I tried it and the yogurt was wonderful, lol.
@@dawnss8913 I ask because I might have some old powdered milk. It is vacuum sealed so may be okay too lol
Do u kill it first? Some say you don’t have to if it’s powder.
@@ritahaughton5499 I do heat it first, but only out of habit. I have also heard it is not necessary.
Thank-you, thank-you, thank-you for doing this!
I make greek yogurt with my instapot, 1 gallon of whole milk...9 hours incubation, then strain overnight, we like it thick, but what makes it luxurious is whipping the thick yogurt with a mixer, so fluffy and creamy !
That sounds great! Jim
I freeze the whey in small plastic bags and use this in making the next batch of yogurt in place of the Greek yogurt. I drain mine over night in the fridge. Really good.
I love your videos!!! They are informative and practical. I would like to know what brand of powdered milk in the US is good for making yogurt? I tried nido it didn’t work. Anybody have suggestions???
Cant wait to see the upcoming videos for cheese and anything else!
My favorite friend birthday in September 23 coming up but I remembered he loved yogurt!
50 years ago when my kids were little, I just made the yogurt and canning jars, scolded the milk, put a spoonful of regular plain yogurt in. Cover them with a dish towel put them on the top of the refrigerator and left them for a day.
I think you can use a heating pad set on low. I"ve even used hot water bottles in a small cooler. LOL
@@msjenjenpI put mine in a thermos flask and made in from my goats milk started with a store bought yogurt 45 years ago!
I have old fashioned hot water radiators that are great for buttermilk, raising yeast breads and ferments like sauerkraut
You can also use excess whey to make bokasi to inoculate you garden soil.
The whey is great for the garden too. And save the blood from roast packages (turkey / raw pork butt / beef) - dilute it and water your garden.
I am a member of several on line groups. I recommend you quite frequently. I’ve run across many are who follow you and the opinion is basically if RR said it, we’re doing it her way!!
Thankyou this is really so helpful God bless you from AUSTRALIA.
So excited for this and the cheese making videos! The big hole in our food storage system is dairy. We would run out of fresh stuff pretty fast, and while we could manage without milk we would really miss yogurt and cheese. I didn’t have much powdered milk until your previous video - like you I can’t drink it without gagging so I couldn’t imagine how we would work through a larger store. Now I know - yogurt! And cheese!! This is a game changer, thank you!
I just did it following your instructions it worked like a dream. I even made french set and cream cheese from it. Im never buying bought cream cheese again.
Wonderful! So glad you were successful.
I put my yogurt mixture into single serving 1/2 pint jars and then use a sous vide setup to make yogurt because it can hold the temperature steady for as long as required. I have used the hot water cooler method in the past and that worked for me. I like this method better because it's more hands-off.
I make yogurt with raw milk but I only heat it to 110 degrees then add the yogurt starter and let sit for 24 hours it comes out perfect every time.
When I started making yogurt, (in the late 60's) I got a recipe from Adelle Davis using 6 Cups water, 1 1/2 C. non instant powdered milk, ( I couldn't get non-instant so I used instant in the same amt as to reconstitute the milk) with 3 Tablespoons commercial yogurt and 1 lg can evaporated milk. It was pretty good. (I didn't like yogurt or buttermilk) It was a little richer than skim milk. .I couldn't taste the powdered milk either. ( It was a horrible substitute for fresh milk.) Thank you for all you do to teach safe preparation. It is vital and I love that your scientific approach shows the safe, fun way.
That sounds great! Yes, powdered milk was terrible and chalky tasting in those days. Jim
Thank you! Id like to see you use tamarind peel and/or chili pepper stems as an innoculant. Its an ancient method and most people dont know about it. Ive done it successfully myself.
Really, I’ve never heard of this - this is new to me. Interesting!
Omgoodness Pam, this was fantastic. Thank you so much. 🇨🇦🌷
Thanks as always Pam and Jim. Love your channel.
Hi, just to say that I use my crockpot to make yoghurt, heating the milk to scald if I want to do it over a long time . If I have less time I use the pan method to get the whole milk4%fat ,to just under 82 deg c then I pour it into my baby crockpot that is set to warm thenswitch it off and allow to cool to 43 degrees , then inoculate with 120g of greek yoghurt -place the lid on and put a large tea cosy over the baby crock pot and leave for 7-8 hrs, I then strain some of the whey out in the fridge overnight and it goes so thick and creamy,if it is too thick I add back some milk to slacken it , then I sweeten with maple syrup or honey and it is so luscious !
For incubation, I pack a cooler with a couple thick towels, then place a covered pan of really hot water on one side. I wrap the inoculated yogurt pan in another towel and close the cooler lid. The next morning I have beautiful, thick yogurt. I always use powdered, whole milk (like Peak or Nido) but I'm going to try it now with a non-fat version because it's more economical. You're a great teacher, Pam! Thanks!
I just put my yogurt in a plastic pail in a closet in the inner home covered with towels or small blanket. I usually let sit overnight, by morning I have a lovely thick yogurt. Been doing. It for 40 years now.
Sounds great!
Thanks! You mentioned it and I was intrigued. I will be giving this powdered milk yogurt a try soon. 💕
One cool thing you can do with the whey is put it in ice trays and make ice cubes and then store them in a zip lock bag to put in my smoothies in place of regular ice cubes! I drain mine for a couple of hours in the fridge and get a LOT of whey. If I forget and leave it too long and it gets dry, I just dump more whey back in the yogurt. Ah, I see you are doing the same thing! Hehe!
I’ve been making my own yogurt for about a year now and will not go back to store bought. I was just talking to my daughter about using powdered milk on Friday! Yay!
I just made this today following your instructions and it turned out great. I cannot abide powdered milk and never would have thought to use it. I don't keep milk in the house other than a couple of cans of evaporated milk for any milk emergencies but rarely use more than 2 cans a year and we use nut milk in coffee. But I got some whole powdered milk and it made delicious yogurt. I incubated in my dehydrator set to 101F. But if it was summer, I would use my stanley camp crock pot like you all did. Thank you
I like this video. I make my own yogurt also. I use my dehydrator at 95 degrees. I will be trying powdered milk. Thank you for all you do.
I have made yogurt for years. I just put it in my oven with the light on for about 6 hours. The oven light keeps the temperature perfectly. Very easy. Even leave the yogurt in the sauce pan I heated it in.
I will have to try powdered milk. I have made yogurt and buttermilk using Activia and Safeway buttermilk as starters and both work well. Most of the time I just leave it for 12 hours on the countertop. So far I have never killed the milk and use whole milk without any problem. Presently our city water has micro bugs in it and heating the water added to powdered milk is very important. Thanks for this idea .
We use filtered or bottled water.
Wow. I am definitely going to add this method to my survival arsenal! I can see a lot of uses for that large capacity Stanley thermos, too!
I’ve been making my own yogurt for years using various appliances and methods. My favorite is cold start using Fairlife whole milk in my Instant Pot. It’s super easy with no boiling. It also makes a very thick yogurt. I’m excited to see the cheese videos and I’ll have to try this method too.
Any ultra pasteurized milk or half and half will make excellent yogurt. I've even made cold start Greek yogurt from half n half in the instant pot and it was really good.
I used to make yogurt; and I am more than grateful for this teaching. I had to reintroduce the good bacteria into my system. Thank you so much Jim and Pam.
I had a yogurt maker years ago when I made my first yogurt. Yes, they do work well and some have cute little jars. But as you say, you can do it equally well with the ordinary items you've mentioned. (And jars can be had if you want them!) I always add a bit of powdered milk to my regular whole milk yogurt, and it improves the texture immensely.
I use a thermal bag to incubate the yogurt, & it works great.
I've made our yogurt for 40 years. I sometimes in the past added some powdered milk. I now have whole milk powder so am going to try it. Refrigerating yogurt thickens it. If I strain it I sometimes use the whey in my sourdough bread, but mostly for fermenting things like my sauerkraut, etc.
Wow! Thanks for the information. Jim
I heat it in a pot then I use my sous vide to incubate. I add dehydrated ground fruit and honey when ready to eat. Yum.
My 10 year old daughter and I just love Greek Gods yogurt. It's the only yogurt she has liked since she was a toddler. Her favorite is the black cherry.
That is great! I bet she could start making her own!
@@RoseRedHomestead now that I see it's so easy to do we will definitely start. Thank you so much, we love you 💜💜💜💜
My container mix put it in closed hot water jar and leave it about 8 hours so good .
I am guessing that you can use your homemade yogurt to create your next batch of homemade yogurt since it has live cultures too? Thanks.
Well done! I look forward to the cheese making, which I dabbled in a few years ago. It's so rewarding to be independent and frugal.
I can't wait to try making my own Greek yogurt! Thank you.
I’ve used UHT milk fortified with powdered milk - amazing thickness straight up
I have made yogurt out of powder milk before but mine was to twangy. Now I know why. I had put mine in the stove over night about 12 hours with the light on. Also mine was to soupy. So I now have learnt to drain it and to only let it cook for 7 hours. Thank you so much for teaching this old dog a new trick. Can’t wait for more what else you can make out of powder milk. Love your videos.
Thank you so much!🥰
Awesome Aesome Awesome Pam & Jim!
Ok I never even thought about making my own yogurt. And once again you have got me excited to try it. Love your truth about your likes and dislikes. I too can’t drink powdered milk because of my childhood . Funny thing my sisters still drink it . 😖
I had a yoghurt maker years ago. It took up a lot of cupboard space. Now i just use a one pint wide necked thermos flask. I have never tried using powdered milk but found full fat milk powder at an online Asian supply store . Looking forward to giving it a go. Thank you.
Have you ever tried making mesophilic yogurt? I bought a starter from Cultures for Health that is very mild. What I love, is since it's mesophilic, you don't need to heat the milk. I haven't tried it with powdered milk, but it's so easy to make mesophilic yogurt because I just stir a tablespoon of my yogurt into 1 cup of milk, and leave it on the counter. I put it in the fridge before bed, and then repeat the process the next day, using the yogurt I made the day before as the starter. So I have fresh yogurt each day without the work of heating the milk. It takes me less than a minute to make yogurt this way.
That sounds very interesting. Thanks for sharing.
@@RoseRedHomestead you're welcome!
Thank you!!! I also just made my first yogurt culture and used it to make my yogurt. Keep up the good work.
I was amazed at how easy it is to make yogurt in my IP. I also prefer Greek yogurt. I never buy yogurt anymore, homemade is so much better. I’m so happy you are doing the off grid process. I love to camp off grid so this will be a fun experiment next summer! Adding a thermal cooker to my Christmas wish list. 🙏😉
Congrats!! Let us know how your off-grid experiments go next summer. Jim
Coffee filters work well as a liner for the strainer.
Pam: Another fine video and yes there are a lot of uses for whey. Whey caramel/caramel sauce was a favorite at my house when my children were small, also ricotta, homemade velveeta and in baked goods. There is still a lot of good protein left in that whey.
Thanks for sharing!! Jim
Wow that's amazing. I got to do this
Thank you Rose!
Your just like my mom. You could of been twins.
I incubate my yogurt in a Wonderbag, too! Looking forward to the cheese making. TFS!
I'm so excited about trying this.
I don’t like using the powdered milk for milk but I keep it for use in recipes like macaroni and cheese and lots of other things so this is very exciting to me because I have a bunch I need to use up and I’m not going through it very quickly
well I think I will try making yogurt. I didn't think I ever would.
Thank you both for your video. I would never had tried so many recipes until you showed me how. You two are wonderful people and teachers. Headed to pick up the ingredients tonight to make this. Thank you ❤❤
I ❤learning new things in the kitchen and garden. I love that you keep it simple! Looking forward to cheese making!
Thank you! Jim
That metal thermal cooker is pretty handy. Would come in handy for sour cream making also. Can you link one to where I can buy one?
Can't wait to try this Pam