How To Make Home Made Powdered Milk Yoghurt
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- Опубликовано: 10 сен 2017
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Very authentic you know how to inspire and let us listeners push for what we want. God bless you and great thanks
Great wow. Thanks.
Great informative video. You made it look so simple. Thanks for sharing. Take care my friend
once ya have done it a few times ya get the feel for the temps ya looking for. this is my favourite one to make. thanks for watching Mrs B
@@NaysKitchen thanks
Where do you got containers
My powder milk took 2 full days to make it it was sweet and so yummy!
Great video.... thank you for sharing it with us.
your welcome, thank you for stopping by.
Great.
OMG you are the best! I've watched other methods on here and my yoghurt turned out runny so I was having to strain it to get it thick enough. This really saves a step and straining removes the calcium too. I really love your method, now I feel like a pro at it finally!
G'Day Melissa. Thanks for stopping by and I am glad you found help in my video.
If you are finding your yoghurt on the runny side the temp of the milk is to hot and killing the culture or its to cold and the culture is dying so its bacteria won't reproduce. just like with yeast in making bread, yoghurt loves a warm happy place. a good yoghurt needs time to cultivate, then time to set, then refrigerate. if you eat lots of yoghurt I suggest to have 2 batches One that your eating and one thats setting. I have a goats milk yoghurt video and my first yoghurt video thats goes through commercial starters V's my natural pot set starter. enjoy making yoghurt, once you get the temp right for your area, the sky's the limit
@@NaysKitchen Great, thanks for all the pro tips, wish I had know all this years ago, would have saved a fortune!
@@melissagreen_ your most welcome. I am working on a plant based yoghurt and a nut based yoghurt for those wanting a non dairy version. I am also trying to organise a Q&A video with a yoghurt 101 video to hopefully answer a lot of the common questions. you will have to post a picture on the community page of my you tube to show me how it turns out. god bless, happy yoghurt making
@@NaysKitchen That's great, there will be a big demand for non dairy options for sure. A Q&A would be great, there are a lot of people who find the yoghurt doesn't go to plan and could use that, a lot of RUclipsrs don't cover enough of what can go wrong and how to fix it. One thing I have found is that the SECOND starter, not the one made from the store bought tub, came out way better and much thicker. Perseverance! I will have to post to your page once I get my old camera working.
I'm on my 6th go tonight (first time using the EasiYo yoghurt maker! Getting sick of all the failures & so many different milks/methods/& temperature suggestions etc but still no luck yet. Interesting that you say boil the milk coz most say don't boil the milk or it kills the good bacteria...confused much!
Great video, thanks for sharing with us
Glad you enjoyed it,
Thank you for stopping by
Hello. How did you achieve the creamy consistency? I used the milk powder to create the yogurt but it turned out to have a grainy texture. Would you be able to advise please? Thank you.
Very interesting ..video ..thanks a Lots ..💐
Could you still make this without that last device somehow?
I have a bunch of dried hold milk and want to use it.
That I was looking for...GREAT INFO...MERCI & BRAVO
glad you liked the video, thanks for stopping by
So you used 2 cups of powder milk into one litre of water?
Great video 👍
please make more videos I enjoy the learning
So nice
why do you bring to full simmer ? it only has to come to 180* to kill bad bacteria is it different for powdered milk ? I know for ice cream from powdered it tastes better if you scald so you want the "skin" ;}
Curious have you tried the different milks powdered, condensed , whole ,2%,1%, skim milk. If so is there any significant difference in using the different types of milk to make the yogurts ? Its one of those things i guess you have to try on your own but wondering now if anybody has a video on trying different milks even the more exotic ones like rice , almond ,nut milks ,...etc (like a compilation of what milks work and which don't
G'Day Sam, I have found that using fat reduced milks or %free milks don't work as well and are not set up as well. the reason being that my yoghurt is additives free, in commercial yoghurts they use stabilisers to make it set better.
I have a goats milk yoghurt video and a full cream milk yoghurt video also showing you how to create your starter to continue making yoghurt without having to use a commercial yoghurt every time.
I am currently experimenting witth plant based milks and animal free milks to create a vegan yoghurt.
So I tried to upload vid to Willow's Community- but I think it's gone to my RUclips channel instead, sorry..
After I did the powdered milk version (as per your instructions), I had a little spare of the milk, so just added a tbs Greek yoghurt to the saucepan, left it near my wood heater for a few hrs (maybe 8hrs) & the result is amazing- very thick & very yummy! Thanks Willow, couldn't do it without you! :)
your most welcome Merrilyn, I am glad you are finally having success. All you need do now is rinse and repeat. don't stress about the videos
played at a good speed .
powder milk took 2 full days to make it it was sweet and so yummy!,see u
Tnks, but how to make half milk powder half fresh caw milk at large scale. Example 50ml, 50ml respectively?
Thank you for your video. I noticed earlier when showing the Jalna yoghurt, said need 2 tablespoons of yoghurt, but then later the instruction said: "2 or 3 teaspoons is all you need, the more starter you add the more sour it will taste and you will get more water separation in your yoghurt.". Is it 2 tablespoons or 2 to 3 teaspoons per quart of prepared milk to make yoghurt?
G'Day J Moore, Thanks for stopping by.
1 Tablespoons = 3 Teaspoons so it just depends on what spoon you drag out of the draw. I am eventually going to do a brand new video answering a lot of the questions people have asked in the comments.
Just trying to find the extra time in this crazy thing called life. have a great day and thanks for the comment.
@@NaysKitchen Thanks, yes, I know 3 teaspoons = tablespoon, but you said 2 tablespoons at the beginning, then later said 2 to 3 teaspoons.
Is there a specific reason you used cold water instead of warm water? I've seen others using warm water, and I just wonder if warm water makes it dissolve easier?
Just curious if it matters?
I'm not talking hot water, just luke warm.
Hi again. Wondering if you have made cheese of any kind & is there an easy way of doing that plz?
Which of the powdered milk is recommended for making yorurghot?
G'Day Elijah, I use full cream powdered milk making my yoghurt, using diet, light milk will not set properly and will be more runny.
there are no chemical additives or stabilisers in my yoghurt so it sets naturally.
When can one add stabilizer,?
Hello. Tried my hands on this yesterday. I did not use powdered milk thought. After 6 hours mine did not come out as thick as yours.
What could I have done wrong?
G'Day Alex, apologies for taking time to reply, I have been at a farmers market all weekend.
most common answers for it not setting is the temp of your milk it to hot or to cold.
BUT, if you only let it set for 6 hours there is your problem, you need to let it stand over night without being disturbed. I hope this helps - have another go. I will be doing another yoghurt video answering some of the questions in the comments, thanks for stopping by
Mine normally turned out slimmy,though thick. Why?
Are you using British or U.S. cups to measure your powdered milk? The British cup is about 20% larger than the U.S. cup. I live in Canada. Although we have been metric for quite some time, our close proximity to the U.S. means our measuring cups tend to be graduated in U.S. units on one side, and metric units on the other, notwithstanding the fact that we are also a Commonwealth country, just like Australia. Though luckily, most of our pubs still pour British pints. ;)
G'Day Karl,
All my measurements are Australian Standard Metric Cups both dry measure and liquid measure.
Willow Tassie-Prepper, thank you very much! I googled the Australian Standard Metric Cup. At 250mL, it's closer to the American cup (i.e., 8 fl. oz., U.S.) than the British cup (i.e., 10 fl. oz., Imperial).
I lol-did when your jar wouldn't open 🤗 my hands are unless nowadays and have had some rough jar opening days
Please advise purpose of the dish towel wrap.
because I live in a cold climate I wrap the yoghurt container up as extra insulator from cold drafts.
Hi Willow, I'm trying to understand what I have created ... LOL.
So, I followed your recipe to make yoghurt at home using some store bought yoghurt as culture. But I think the yoghurt may not have been good, maybe it had cornstarch or something else other than just plain yogurt.
So after the first six hours I thought I should have yoghurt but it was just like when I started. So I decided that maybe it wasn't warm enough in my incubator so I replaced the water with even hotter water, as hot as I figured my glass jar could take, and I covered everything back up even more. I then left it overnight.
This morning, I found a jar of 'cooked milk' that comes very close to cheese. And at the bottom liquid that looks very much like whey.
I'm wondering, have I managed to make cheese instead of yoghurt or it this for tossing?
Thanks in advance for your response!
G'Day Miss E, I love that your giving yoghurt making a go.
once you boil your milk, allow it to cool naturally to the temperature of blood (luke warm) then add your store bought yoghurt as your culture (make sure it is mixed in really well).
Boil the jug/kettle and put your container of yoghurt in the insulated container with the water, you must allow your container to stand undisturbed over night.
what you made probably tasted quite sour and bitter so it may not be nice to eat. I had a few "science experiments" before I got it right, a lot of it comes down to the right temperature and having the willpower and patience to let the yoghurt stand and not peek.
I will be doing a questions and answers yoghurt video that will hopefully answer a lot of questions that people have asked. don't give up, keep trying.
@@NaysKitchen Both "cheese" and "whey" taste all right, actually!
I will certainly try again cos I don't give up so easily! Just one quick question, the water you stand it in, does it actually boil? Or is this perhaps what cooked my first attempt?
Thanks.
G'Day @@misse2449 my apologies, I have just found this extra question as you tube put it in spam.
With the water I just boil my jug/kettle
Where can I get the Greek yogurt
G'Day Joy, I live in Tasmania Australia so in any Coles or Woolworths store.
to start your very first batch you are looking for a plain, unflavoured natural pot set yoghurt.
It should say on the label if it is a "natural pot set"
you don't need a huge tub as you will only need a few teaspoons, and once you have made your very first batch you won't need to buy yoghurt again as you keep a few teaspoons from the batch you made as the "starter" for your next batch.
Thanks for stopping by xx
What other yogurt brands you can recommend mam? We only have pasteurized yogurts here.
G'Day Rick, it doesn't matter what brand you use. what you are looking for on the label is "Natural pot set yoghurt" you need a neutral flavoured yoghurt, one that has no fruit or flavouring in it.
@@NaysKitchen ahh ok noted. Ty
What is the name of the white yogurt maker? Thank you.
G'Day Kathleen, it's called an easy yo yogurt maker.
Thanks for stopping by, have a great day
Thanks show us fruits yougurt please from Kenya
I used kefir smoothie bulberry flavor was no original workt
Where is your recipe like to try it. Thanks
G'Day Fatema, I tell you the recipe and quantities as I go. thanks for stopping by
Can you use vanilla yogurt
G'day Maharani, no you can't use flavoured yoghurt. To make your yoghurt you need a plain yoghurt, I find that a natural pot set yoghurt gives best results. If you want flavoured yoghurt, flavour it after its made and set. Add your own vanilla or honey if you would like a sweeter flavour.
Can evap milk be made into yogurt? Has anybody tried it yet?
Sounds good maybe mixed with full cream milk
Hey what’s up Met you on live let’s stay connected 🤝
Does the yogurt have that powdered milk taste to it?
G'Day M-Mom, if you dissolve your powered milk properly it does not go grainy. the powdered milk I use here in Australia really yummy. I find the powdered milk yoghurt is a little sweeter than the regular cows milk yoghurt that I don't have to add any sweetness after the yoghurt is made. it is great in smoothies. thanks for stopping by, have a great day.
Hi may i know how many cups of powdered milk did you used for 1 liter of water?
the quantities are in the video, if you watched the video I tell you the recipe as I go.
PAULINA Dacudao-Penales lovely
Pls can one add sugar to the milk?
@@bridgetyevu2439 if you add sugar during the culturing process it will not set. you sweeten it AFTER you have made yoghurt. with your favourite things like honey, maple syrup, fruit, palm sugar.
new subbie here thank you for sharing this recipe :) - Ruthie
G''Day Ruthie, thank you very much for joining my channel and taking the time to watch my video. I will be doing more stuff, just trying to find the time to get it all done.
Can I use skim milk powder instead? Love your videos.
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i was trying to find a tutorial on how to mix powdered milk in dayz how tf did i end up here
Wheres recipe
I give you the recipe and measurements through the video
Why is there water in two containers? Can't you put 2 cups in 1 liter of water?
I have the water split in 2 containers because powdered milk can go lumpy. mixing it with a smaller amount helps prevent this.
i mr ogonnaya nduka, bring you this video so that we can lean,
wait, I need yoghurt to make yoghurt 🤣
you use the yoghurt with the very first batch you make, this is to make sure you are growing the right cultures.
if you grow the wrong cultures it can make you very sick.
Just like naturally cultured sourdough "mother plant" requires bred dough to be able to grow and keep the cultures brewing.
so yes you need yoghurt to create your starting batch.
somehow i have become unsubbed to you, thankfully i found you again thru Lady B, so im back!
G'Day Bonnie, thank you so much for re-subbibg, this happened to me also with a lot of the people I was subscribed to after being away helping my mother in-law.
So thanks for subbibg I am still doing videos it's just taking me time to get back into a routine again. god bless an have a great day.