You actually only need 1 Tbsp of liquid starter per quart of milk. Using too much starter can actually compete with the milk and cause your yogurt not to turn out or be too thin.
@jennybaker5713 Yes, I make my wife yogurt once a week or so. I use 1/4 cup of yogurt from the last batch to start the new. I use one gallon of A2 whole milk and it always turns out perfect in the Instant Pot!
It is impossible to find whole fat plain yogurt in my town...Would nonfat yogurt cause problems if I was using whole fat raw milk? Would just a Tbl spoon of non fat starter make it too thin?
@jennybaker5713 No, a NF yogurt starter will work just fine! All you need is the bacteria to get things going. As long as it has no thickeners or preservatives, it will work! 😊
I've actually being learning that with all the natural bacteria in raw milk that you often DO need a bit more starter then most recommend especially for pasteurized bc if not those little buggers in the raw milk will overpower the yogurt culture itself so not using enough culture will cause it to not set up or ferment properly & since upping my culture it's been working sooo much better! I guess whatever works you for you best
Thank you! I recently have been able to purchase raw milk. My supplier was telling me how to make yogurt in the instant pot. It wasn't until I got the milk home, that I learned I didn't not have the model with the yogurt setting. So I searched and searched for a video, but they all used Ultra Pasteurized milk. So I basically had to do trial and error. Fortunately it turned out ok. My setting was 115 and it was in for about 12 hours.. It was delicious, but now, thanks to your video, it will be even better. So, I'm going to go with 110 degrees and it will probably be complete around 12 hours or so. Thank you so much!
I made my first batch with raw milk yesterday I usually use the organic milk instant pot method, after like 16 hours. I opened the raw milk and it was kind of yellowish on top and not really set up well at all. I probably should’ve put it in the jars in the fridge raider and waited to see if it was thicken up naturally, but I panicked because it was my first time and chucked it all, Il try again I’m glad I found this video.😊
Omg 😮 that's a sin!! You threw out raw milk!! That almost as bad as when I've spilled breastmilk!! Don't ever do that again there's always a use my dear & ways to thicken. It's liquid gold right there love
I wanted to update. I’ve been making organic whole milk Greek yogurt with this recipe for a month and absolutely love it!! I use the Great Value or Aldi whole organic milk. I’m loving it so much! Tastes so great. I strain it with cheesecloth and a fine mesh sieve.
I haven't done it this way, but a sous vide should also work. I always do Instant Pot, but am just learning about cold start. Also in TN, and just got two herdshares. So excited about this. I don't tolerate store bought milk at all, but this raw milk doesn't bother me, and it's so healthy.
Thank you for sharing! I tried making yogurt in the crockpot and it was an epic fail. I am going to use your tips and try it in the oven. Thanks again!
Thank you so much for sharing this recipe! I’m into fermenting and didn’t realize it is so easy to make yogurt. I have a bread Proofer for my sourdough, so I will use it. I found raw milk a few miles from my location so, I will be making this. Thanks again!
I made yogurt one time with Fairlife yogurt. I didn’t save my instructions but I’m in Tn also and found A2A2 milk so I want to make my own, so I can do cold start, yay..
Single guy here. 😮😮😮 So much confussion on RUclips re this subject. You made it so simple. I travel 4hr to get raw milk. No One Ever said raw results in thinner...i was goingbout if my mind because mine didnt look th same. Strain and let set 😮😮 = thicker and produces way (sp??) Im gonna subscribe...id like to make cheese and learn about sour dough. I get a gallon of cream off 5gal raw milk and that made 3lbs butter. Im trying to make kefir.. Tips? Video please..🌺
I have raw milk 1 minute from my house but I’m too scared still to try it!! I bought organic valley to make my own yogurt tomorrow! I’ve always heard you have to heat it first, though. But I think I will try your method first
People heat it first to produce thick yogurt. I prefer not to heat it so that I can keep all the good stuff. I just strain it and use the whey for other things 😊 check out the links in my posts about raw milk safety!
I made it with store bought milk and it turned out perfectly! I did end up in the bathroom not too long after so I’m hoping that’s not from the yogurt 🤣
I just want to tell as a newer raw milk drinker. If you do start integrate it slowly into your diet... don't drink a glass at once... start with tablespoons mixed with your regular milk then slowly increase everyday until you're there otherwise you could get some GI upset. It's amazing & despite what the cdc & fda want to spread there's only a 1 in 6 million chance of being hospitalized from it, not dying. I'm so glad i made the switch as it's help my rheumatoid arthritis tremendously. My little guy loves it too!
Thanks for the video. I have been looking for a recipe that doesn’t heat to 180 degrees. If you haven’t tried Kefir, I love that even more than yogurt.
I have a Euro Cuisine Yogurt maker. Basically, it's just a "hot plate" that you set your milk in to ferment. They don't have the temp that the plate is, but I am assuming it is around 110 degrees. The instructions are to bring to boil, bring down to 110 and then set to ferment for 8 hours. I'm wondering if this would work using the same process you are using except just place in the maker without boiling first.
Hi! I need help. Without any research & going of just what I heard I attempted to make my 1st batch of yogurt with my crockpot express. My sister uses her instapot & said that making Greek yogurt you can set it up to 24 hrs. Mine only goes as high as 12 hrs. I put in my raw milk (cream skimmed off) & added the start she gave me. Gently mixed it together. Both were cold from the fridge. Set the yogurt button & increased from 8 hrs to 12. It was getting late so after 7 hrs I reset it for 12 hrs. During this whole time the steam gage was closed. When I went to remove the yogurt the whey was already separated. I put a cheesecloth over a bowl & poured it into it. I immediately gathered the cloth to lift the "yogurt" from the whey. It reminded me of a non creamy consistency of ricatta cheese. Can this be used for anything? What went wrong?
So helpful! I have two questions: could I make this with a slow cooker? Also, how much yogurt would you say get from a gallon of raw milk, once it has been strained? Thank you!
Can you freeze a jar of it for starter? I'm just curious bc it's just myself & a toddler & yes we love our raw milk & looking to learn to get more into a fermented diet as we both have tummy troubles & i have rheumatoid arthritis & I'm already seeing improvement with my inflammation & stomach issues but it's hard for us to eat that much that fast. I'd rather use the made starter then store bought at least after the first go. Thank you!! Very helpful ❤
I came here for the yogurt, and I thank you for that! But now I need to know about the chicken feed. I just try this for my chickens! Is there another video on this?
Can you make juice or puree from fresh organic fruit and flavor the yogurt? Will it still be good for the same amount of time? Also can you freeze the yogurt for longer shelf life?
That's what i was wondering. I honestly don't see why not. You can freeze raw milk without losing any nutrients just like breastmilk. I guess i answered my own question
I'd think so. You want a good quality plain yogurt without any sweetener or additives. After the first time you'll have your starter cup you can save. So it's a good investment
I was looking up recipes and I had to boil my milk to 180 degrees. Then had to let it cool to 110. Then let it sit for 20 hours. This method lets me skip the boiling part altogether? I can go striaight to 110.
She’s doing everything here in degrees Fahrenheit. So no boiling just putting it in a warm place 110 degrees Fahrenheit is 43 degrees Celsius. She just doesn’t say Fahrenheit in her vids but I checked her website for the written instructions and it’s in degrees Fahrenheit
So…. I just chucked the batch. The step on boiling the raw milk wasn’t obvious to me based on the vid. You said to skip the boil step on the instapot settings. Correct?!
Love raw milk but it's illegal in my state and I don't know anyone who has any.. 😢 Thank you for sharing the alternative method for store. Bought milk. I buy the whole milk from Aldi. If I wanted to flavor this yogurt after fermenting it, would I just add the fruit at the end? Thanks! Love. Your recipe blog so much! I'm excited to try the whey in my sourdough!
I just heard about using the stems from chili peppers. Sounds super weird. But check it out. Apparently there are some enzymes found in the stems that act like a culture. I haven’t tried it, but there is feedback about it online.
Thank you so much for taking the time to make these brilliant videos. I love how you keep it simple with your recipes, and thanks for the hint of straining the yoghurt, I was traumatized from my mum's homemade yoghurt (that was runny while I love a good greek yoghurt), so i'll definitely try the straining 😌
When I use a gallon of RAW milk with a cup of left over yogurt at the 110 deg temp for 24 hrs, it seems sloppy and when strained, a lot of whey comes out and leaves only about 1/2 a gallon of yogurt. Yet when I boil the milk first, I seem to get a lot more made with less whey at the end...why is that?
I cannot believe that I never heard of a bread proofing box! I am literally want to buy one for every adult child in my family because they all use sourdough starter to make bread
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
You actually only need 1 Tbsp of liquid starter per quart of milk. Using too much starter can actually compete with the milk and cause your yogurt not to turn out or be too thin.
Have you tried it? I am going to try it with YOUR amt. of starter. I have seen the same advice elsewhere!
@jennybaker5713 Yes, I make my wife yogurt once a week or so. I use 1/4 cup of yogurt from the last batch to start the new. I use one gallon of A2 whole milk and it always turns out perfect in the Instant Pot!
It is impossible to find whole fat plain yogurt in my town...Would nonfat yogurt cause problems if I was using whole fat raw milk? Would just a Tbl spoon of non fat starter make it too thin?
@jennybaker5713 No, a NF yogurt starter will work just fine! All you need is the bacteria to get things going. As long as it has no thickeners or preservatives, it will work! 😊
I've actually being learning that with all the natural bacteria in raw milk that you often DO need a bit more starter then most recommend especially for pasteurized bc if not those little buggers in the raw milk will overpower the yogurt culture itself so not using enough culture will cause it to not set up or ferment properly & since upping my culture it's been working sooo much better! I guess whatever works you for you best
Thank you! I recently have been able to purchase raw milk. My supplier was telling me how to make yogurt in the instant pot. It wasn't until I got the milk home, that I learned I didn't not have the model with the yogurt setting. So I searched and searched for a video, but they all used Ultra Pasteurized milk. So I basically had to do trial and error. Fortunately it turned out ok. My setting was 115 and it was in for about 12 hours.. It was delicious, but now, thanks to your video, it will be even better. So, I'm going to go with 110 degrees and it will probably be complete around 12 hours or so. Thank you so much!
Thank you !! I'm always trying to make natural and healthy Foods you explain this so well much appreciation !!!
I made my first batch with raw milk yesterday I usually use the organic milk instant pot method, after like 16 hours. I opened the raw milk and it was kind of yellowish on top and not really set up well at all. I probably should’ve put it in the jars in the fridge raider and waited to see if it was thicken up naturally, but I panicked because it was my first time and chucked it all, Il try again I’m glad I found this video.😊
Omg 😮 that's a sin!! You threw out raw milk!! That almost as bad as when I've spilled breastmilk!! Don't ever do that again there's always a use my dear & ways to thicken. It's liquid gold right there love
The yellow layer on top is cream. Over time it comes to the surface. Shop bought milk doesn't do this.
@@michaelcrane3646yes that's my favorite part!! That rich yummy cream top !!! That's heaven right there!!
Hi from South Africa.
Thank you so much. You are such a good ‘teacher’. I’ve learned everything I wanted to know.
Hi! Fellow South African here! 😁 Have you made this yogurt?
Thank you! I have a dairy 4 miles from my house and can buy raw milk from them. I'm planning on making some yogurt very soon!
So jealous!! What I'd give to have a dairy so close
I use a heating pad set on low, sit them on it, and wrap them up really well. WORKS GREAT.
Thanks for sharing your tip!
Thank you for all the fabulous information!
This was so informative! You answered all my questions, thank you!
I wanted to update. I’ve been making organic whole milk Greek yogurt with this recipe for a month and absolutely love it!! I use the Great Value or Aldi whole organic milk. I’m loving it so much! Tastes so great. I strain it with cheesecloth and a fine mesh sieve.
what r u doing with whey?
Mine was too thin for a spoon to stand up. Maybe too much starter? Or was it because the starter was NON-fat ( ALL I can find in my little town)
How long does your yogurt last in the fridge? Do you know if you can freeze it? :)
I just bought my first gallon of raw milk!
I haven't done it this way, but a sous vide should also work. I always do Instant Pot, but am just learning about cold start. Also in TN, and just got two herdshares. So excited about this. I don't tolerate store bought milk at all, but this raw milk doesn't bother me, and it's so healthy.
Can you please show us how to use the whey !!😊
Thank you. What an informative video.
Great video! I'll be making this with our raw milk. Thank you! I love your videos and sourdough recipes.
Thank you for sharing! I tried making yogurt in the crockpot and it was an epic fail. I am going to use your tips and try it in the oven. Thanks again!
We use the strained plain raw milk yogurt as sour cream, too…tastes just like sour cream, but with all the probiotic goodies!
Can’t wait to try it with raw milk! Thank you so much
You’re welcome 😉
Would love a tutorial on how you ferment your chicken feed!
Thank you Amy. God Bless and stay safe.
Sounds like an awesome way for better health. Thank you.
Thank you so much for the instructions for diff methods! Can’t wait to use this in my proofing box and also in my sourdough! Yommy 🤤
Can I make 1 quart of yogurt at a time in instant pot and reduce the added store bought yogurt to 1/4 cup?
Sounds perfect. Gonna try it.
Thank you very much for the information on raw milk.
Thank you so much for sharing this recipe! I’m into fermenting and didn’t realize it is so easy to make yogurt. I have a bread Proofer for my sourdough, so I will use it. I found raw milk a few miles from my location so, I will be making this. Thanks again!
I made yogurt one time with Fairlife yogurt. I didn’t save my instructions but I’m in Tn also and found A2A2 milk so I want to make my own, so I can do cold start, yay..
Single guy here. 😮😮😮
So much confussion on RUclips re this subject. You made it so simple.
I travel 4hr to get raw milk.
No One Ever said raw results in thinner...i was goingbout if my mind because mine didnt look th same.
Strain and let set 😮😮 = thicker and produces way (sp??)
Im gonna subscribe...id like to make cheese and learn about sour dough.
I get a gallon of cream off 5gal raw milk and that made 3lbs butter.
Im trying to make kefir..
Tips? Video please..🌺
*whey
I have raw milk 1 minute from my house but I’m too scared still to try it!! I bought organic valley to make my own yogurt tomorrow! I’ve always heard you have to heat it first, though. But I think I will try your method first
People heat it first to produce thick yogurt. I prefer not to heat it so that I can keep all the good stuff. I just strain it and use the whey for other things 😊 check out the links in my posts about raw milk safety!
I made it with store bought milk and it turned out perfectly! I did end up in the bathroom not too long after so I’m hoping that’s not from the yogurt 🤣
I am lactose intolerant but am able to drink raw milk no problem, lifesaver for me
I just want to tell as a newer raw milk drinker. If you do start integrate it slowly into your diet... don't drink a glass at once... start with tablespoons mixed with your regular milk then slowly increase everyday until you're there otherwise you could get some GI upset. It's amazing & despite what the cdc & fda want to spread there's only a 1 in 6 million chance of being hospitalized from it, not dying. I'm so glad i made the switch as it's help my rheumatoid arthritis tremendously. My little guy loves it too!
@@Kooikermom Same here! I'm so glad because I love milk.
1. How do you strain to make Greek yogurt?
2. Does this freeze well?
yes. I usually buy kefir and add some to milk. This has worked great for me
isnt that how you make kefir and not yoghurt? 😂
@@allansouri yep
Can you do a tutorial on fermenting your chicken grains? Is it the feed you give them? Thank you!
Yes I can. Right now I use scratch grains and layer pellets but I’m about to try a new healthier formula that I’ll share!
the two lowest settings on my dehydrator are preset to 108 and 113, is 113 ok to use for culturing my yogurt?
Thanks for the video. I have been looking for a recipe that doesn’t heat to 180 degrees. If you haven’t tried Kefir, I love that even more than yogurt.
I have a Euro Cuisine Yogurt maker. Basically, it's just a "hot plate" that you set your milk in to ferment. They don't have the temp that the plate is, but I am assuming it is around 110 degrees. The instructions are to bring to boil, bring down to 110 and then set to ferment for 8 hours. I'm wondering if this would work using the same process you are using except just place in the maker without boiling first.
Can I use a crockpot on keep warm
Hi! I need help. Without any research & going of just what I heard I attempted to make my 1st batch of yogurt with my crockpot express. My sister uses her instapot & said that making Greek yogurt you can set it up to 24 hrs. Mine only goes as high as 12 hrs. I put in my raw milk (cream skimmed off) & added the start she gave me. Gently mixed it together. Both were cold from the fridge. Set the yogurt button & increased from 8 hrs to 12. It was getting late so after 7 hrs I reset it for 12 hrs. During this whole time the steam gage was closed. When I went to remove the yogurt the whey was already separated. I put a cheesecloth over a bowl & poured it into it. I immediately gathered the cloth to lift the "yogurt" from the whey. It reminded me of a non creamy consistency of ricatta cheese. Can this be used for anything? What went wrong?
So helpful! I have two questions: could I make this with a slow cooker? Also, how much yogurt would you say get from a gallon of raw milk, once it has been strained? Thank you!
Can you freeze a jar of it for starter? I'm just curious bc it's just myself & a toddler & yes we love our raw milk & looking to learn to get more into a fermented diet as we both have tummy troubles & i have rheumatoid arthritis & I'm already seeing improvement with my inflammation & stomach issues but it's hard for us to eat that much that fast. I'd rather use the made starter then store bought at least after the first go. Thank you!! Very helpful ❤
I came here for the yogurt, and I thank you for that! But now I need to know about the chicken feed. I just try this for my chickens! Is there another video on this?
@littlespoonfarm how do you get your yogurt so thick? I followed your recipe but it’s pretty thin 🤷🏻♀️
Maybe strain it? Should most definitely be thick afterwards! I'm trying it for the first time! Hope it works!
What happens if you ferment the raw milk without adding any yogurt or any other culture starter?
Have you ever tried?
I think you'd just get fermented milk & that's it
Thank you for this great video. I was wondering, can I place my jars in my crock pot for 24 hours at 110 ?
I love raw milk!
Can you make juice or puree from fresh organic fruit and flavor the yogurt? Will it still be good for the same amount of time? Also can you freeze the yogurt for longer shelf life?
That's what i was wondering. I honestly don't see why not. You can freeze raw milk without losing any nutrients just like breastmilk. I guess i answered my own question
Amazing yogurt!!! So easy and everyone could not believe it was homemade. 😅
I buy ultra pasteurized whole milk. Will that work? It lasts a long time without turning sour.
Hi, can you make frozen yogurt with this? (Similar to ice cream.) Tia.
I buy raw milk, and I skim the cream off to make butter every time. Can I use the skim milk since I never have whole milk?
Can you freeze yogurt?
Can you use kefir as a starter instead of yogurt? How about Greek yogurt?
I had no idea up could bypass the boil option on the IP 🤯
I only have oven how do I use it
Also, since you mentioned your friend that uses the yogurt in her sourdough to substitute for water, what’s the ratio?
Why when I do this I get whey separation from the curds in the yogurt at first and it’s still thin?
I've had the same problem, I let it incubate until I like the thickness, which can be 2-3 days. Well worth the wait!
Does it matter what kindvof yogurt you use as the starter?
I'd think so. You want a good quality plain yogurt without any sweetener or additives. After the first time you'll have your starter cup you can save. So it's a good investment
How does using pasteurized yogurt change the benefit of raw milk?
I was looking up recipes and I had to boil my milk to 180 degrees. Then had to let it cool to 110. Then let it sit for 20 hours. This method lets me skip the boiling part altogether? I can go striaight to 110.
She’s doing everything here in degrees Fahrenheit. So no boiling just putting it in a warm place 110 degrees Fahrenheit is 43 degrees Celsius. She just doesn’t say Fahrenheit in her vids but I checked her website for the written instructions and it’s in degrees Fahrenheit
This consistency looks more like kefir than yogurt.. is it more of a drinkable yogurt?
So…. I just chucked the batch. The step on boiling the raw milk wasn’t obvious to me based on the vid. You said to skip the boil step on the instapot settings. Correct?!
She’s talking in degrees Fahrenheit not Celsius, so it would be 110 degrees Fahrenheit which is 43 degrees Celsius 😊 no boiling in this recipe
Love raw milk but it's illegal in my state and I don't know anyone who has any.. 😢 Thank you for sharing the alternative method for store. Bought milk. I buy the whole milk from Aldi. If I wanted to flavor this yogurt after fermenting it, would I just add the fruit at the end? Thanks! Love. Your recipe blog so much! I'm excited to try the whey in my sourdough!
You from jersey?
Does the heating process using the insta pot make it not “raw milk” alsoo do you think using yogurt starter instead of plain yogurt will work too??
Yes, heating it will pasteurize it and alter the proteins and kill good bacteria.
Do we have to boil the raw milk to make yogurt?
No, that's the whole point of this video. Did you watch it?
if I don't want to use "store-bought" yogurt, since we want to make this at home from scratch, what would I use instead of that for the cultures?
I just heard about using the stems from chili peppers. Sounds super weird. But check it out. Apparently there are some enzymes found in the stems that act like a culture. I haven’t tried it, but there is feedback about it online.
Use sous vide bath for 109 degrees Fahrenheit. I do it for 24 hours.
If I wanted to not just have plain but add a little sweetener or fruit or vanilla…….when do we do this?
Pure maple syrup would make a fantastic natural sweetener!! I love it in my golden lattes made with raw milk!!! They're amazing!
Thank you so much for taking the time to make these brilliant videos. I love how you keep it simple with your recipes, and thanks for the hint of straining the yoghurt, I was traumatized from my mum's homemade yoghurt (that was runny while I love a good greek yoghurt), so i'll definitely try the straining 😌
"I've been using a Suis Vide water bath system to cook in sterile mason jars for 24 hour at 109
When I use a gallon of RAW milk with a cup of left over yogurt at the 110 deg temp for 24 hrs, it seems sloppy and when strained, a lot of whey comes out and leaves only about 1/2 a gallon of yogurt. Yet when I boil the milk first, I seem to get a lot more made with less whey at the end...why is that?
That's what I heard as well
I cannot believe that I never heard of a bread proofing box! I am literally want to buy one for every adult child in my family because they all use sourdough starter to make bread
Do you take the cream off your milk when you get it?
No, that's why she shakes it before pouring.
I use whey when cooking grits, just replace the water with the whey
But heating it over 110/112 kills the most valuable part, the microbes/probiotics😞😔
I tried with raw and it came out runny 😞😞 didn’t set
Try straining. That’s how this recipe thickens. Otherwise use cook method.
Or you can just leave the raw milk out and it will turn into yogurt on its own. That’s what I do with the raw milk I buy from Sprouts.
That’s technically clabber, not yogurt.
Which is a different kind of cultured dairy product.
@@hannahjohnson7079 interesting didn’t know that. Recently I’ve been adding a few spoons of kefir to the milk. Is it still clabber?
@@atlskyline1it’s kefir then. Just different strains of bacteria I think…
Can you make sour cream also? What is the difference between the thick yogurt and sour cream? Thanks. Love your videos🌷
I wanted to ask the same thing 😛
Maybe a higher fat content??
3 minutes in to say she's going to show us
I
very loooong procedure and that milk looks very watered down.
It’s whey!
Did you make the yogurt with milk with cream or without cream