Inspired by a BVSD parent, Stephen Menyhart, Operations Manager of the School Food Project shares how to use a gallon of milk to make yogurt and ricotta at home.
I’ve been making yogurt with ultra pasteurized filtered milk (Fairlife) which allows you to skip the boiling phase. Just add a tablespoon or two of freshly opened unsweetened yogurt that has live cultures to the milk, hit the yogurt setting in the instant pot (medium heat setting), and leave it covered and undisturbed. Then come back in 8 hrs and … yogurt. I generally chill overnight, use half as traditional yogurt and then strain the rest to thicken until it’s almost like cream cheese. Either way it’s quite tasty and I especially like how you can control the acidity by varying the duration (8-12 hrs). Haven’t tried ricotta yet, but have been using the whey in smoothies. When you consider the price of a pint of yogurt ($8 here) and the cost of powdered whey this seemed like a no-brainer … plus, it’s healthy and delicious. If you open some commercial yogurt to start the process, spoon some into ice cube trays and freeze so you will have fresh “starter” for subsequent batches.
""use half as traditional yogurt and then strain the rest to thicken until it’s almost like cream cheese""....i am going to try that except for the raw as i cant get that grade milk locally...
Great way to use the extra milk or the milk that passed the expiration date. Instead of yogurt we call it “farmer’s cheese” because of its denser consistency.
While I don't know if you have attempted, I noticed another post that having been without a yogurt starter, utilized a few tablespoons of whey and interestingly, had begun their milk base with powdered milk plus water, and the yogurt results where great.
Excellent video. Thank you. The best of it is that it shows the option of two different methods side by side with very clear and simple instructions, easy to follow for a beginner. The benefit of this process is that the yogurt one makes retains the beneficial probiotic properties of the yogurt "culture" used. Kefir can be used for culture with this method as well. Kefir contains 3 times more probiotics than yogurt, hence it is more potent to improve gut health.
Yes, usually vinegar. You don't need to add milk, but you get more ricotta if you do. Get your whey up to 180 degrees, take it off the heat & add vinegar. The ricotta will come to the top. Add some salt. Delicious.
Any plain yogurt from the grocery store is inaccurate, to insure good results make sure the yogurt specifically says "active bacteria culture" in the ingredients.
Cover the pot that you used to heat the milk, wrap it in a towel and stick it in the oven with the light on for 8-12 hours to stay warm. *Don't* actually turn on the oven--you just want to use it as a "cabinet" that maintains 100° temperature so the bacteria can incubate. Having the light on should do this. When you take it out it will be thickened like regular (non-greek) yogurt. If you want to remove the whey making it thicker and higher in protein, just follow the video steps for straining with a cheesecloth. But I like regular yogurt and no straining.
@@sleepup7931 Ahh! I see. Thanks for that. That also explains why my yield was so very pathetic. I put it down to me holding the yogurt for 13 hours and therefore extracting nearly all of the goodness out of it. Makes a thoroughly good yogurt though.
Do you know… I think she’s actually complaining. Complaining while simultaneously claiming credit for solving the perceived problem, ie.identifying its obvious and inherent range of opportunities and operating within them to one’s benefit. Her graceless ignorance is highlighted for what purpose 😝😝😝🙈
I’ve been making yogurt with ultra pasteurized filtered milk (Fairlife) which allows you to skip the boiling phase. Just add a tablespoon or two of freshly opened unsweetened yogurt that has live cultures to the milk, hit the yogurt setting in the instant pot (medium heat setting), and leave it covered and undisturbed. Then come back in 8 hrs and … yogurt. I generally chill overnight, use half as traditional yogurt and then strain the rest to thicken until it’s almost like cream cheese. Either way it’s quite tasty and I especially like how you can control the acidity by varying the duration (8-12 hrs). Haven’t tried ricotta yet, but have been using the whey in smoothies. When you consider the price of a pint of yogurt ($8 here) and the cost of powdered whey this seemed like a no-brainer … plus, it’s healthy and delicious. If you open some commercial yogurt to start the process, spoon some into ice cube trays and freeze so you will have fresh “starter” for subsequent batches.
""use half as traditional yogurt and then strain the rest to thicken until it’s almost like cream cheese""....i am going to try that except for the raw as i cant get that grade milk locally...
Great way to use the extra milk or the milk that passed the expiration date. Instead of yogurt we call it “farmer’s cheese” because of its denser consistency.
While I don't know if you have attempted, I noticed another post that having been without a yogurt starter, utilized a few tablespoons of whey and interestingly, had begun their milk base with powdered milk plus water, and the yogurt results where great.
Excellent video. Thank you. The best of it is that it shows the option of two different methods side by side with very clear and simple instructions, easy to follow for a beginner.
The benefit of this process is that the yogurt one makes retains the beneficial probiotic properties of the yogurt "culture" used. Kefir can be used for culture with this method as well. Kefir contains 3 times more probiotics than yogurt, hence it is more potent to improve gut health.
Isn't there an acid like vinegar or lemon to add for the ricotta?
The whey made from yogurt is already very acidic.
Yes, typically lemon juice is added. If you don't have enough you can use white vinegar or apple cider vinegar to make up the difference.
Yes, usually vinegar. You don't need to add milk, but you get more ricotta if you do. Get your whey up to 180 degrees, take it off the heat & add vinegar. The ricotta will come to the top. Add some salt. Delicious.
Any plain yogurt from the grocery store is inaccurate, to insure good results make sure the yogurt specifically says "active bacteria culture" in the ingredients.
What if I don't have a Thermos?
Cover the pot that you used to heat the milk, wrap it in a towel and stick it in the oven with the light on for 8-12 hours to stay warm. *Don't* actually turn on the oven--you just want to use it as a "cabinet" that maintains 100° temperature so the bacteria can incubate. Having the light on should do this.
When you take it out it will be thickened like regular (non-greek) yogurt. If you want to remove the whey making it thicker and higher in protein, just follow the video steps for straining with a cheesecloth. But I like regular yogurt and no straining.
The ricotta, u said add half gallon of milk, but it looked like u poured half cup..plse clarify, thx
👏👏👏👏👏👍👍👍👍👍🙏🏻🙏🏻🙏🏻
You forgot to mention the vinegar!
Yes - that's what I thought! does it work without vinegar?
he is using the yogurt whey as it is already acidic. If he was using cheese whey then he would have to add an acidic agent
@@sleepup7931 Ahh! I see. Thanks for that. That also explains why my yield was so very pathetic. I put it down to me holding the yogurt for 13 hours and therefore extracting nearly all of the goodness out of it. Makes a thoroughly good yogurt though.
Audrey Boomer hahaaaaaaaaaaaa
Even Stephen thinks it’s funny! Hahaaaaaaaaaaa 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Wait, he’s the Operations Manager of *nnn* Food Services Department…!!!!??? HAHAHAAAAAAAAAHAHAHHHHHQAAAAAAAAA
Do you know… I think she’s actually complaining. Complaining while simultaneously claiming credit for solving the perceived problem, ie.identifying its obvious and inherent range of opportunities and operating within them to one’s benefit. Her graceless ignorance is highlighted for what purpose 😝😝😝🙈