I make greek yogurt every week and I can even sell it. After I strain, i don't like how lumpy it is so I will beat it with an egg beater until smooth. My customers' favorite flavor is honey vanilla, for 1 pint I will add 2 Tbsp of honey and 2 tsp of vanilla extract. I don't have a crockpot so I just use a pot, heat milk to 180°F then I'll let it cool to 115°-120°F then in a small bowl I'll add my starter and like 2 cups of the milk, then I whisk. Once combined I will add it to my pot of milk. Then I put it in my oven with the light on, I will leave it over night and in the morning it is ready to strain
I know this is an old post. All I can say is thank you. I was skeptical at first, boy oh boy, this is the easiest and best way to make Greek yogurt. Smooth double thick yogurt with a smooth texture, and the taste is out of this world. Thank you, thank you.
Just wanted to add some things I learned after following this recipe for awhile: It seems grass fed/organic milks are often ultra pasteurized, meaning it’s already been heated up to 280 degrees. Which I found out (the hard way) to mean 1. No ricotta cheese from the whey water. 2. You can skip the first step of heating the milk to 180 degrees (I usually just heat it to the 110-115 range and add the starter). And bonus: you can use the whey water as a starter for the next batch, so you don’t have to waste yogurt.
hi i want to ask if i use raw milk and heat it to 110-115 range and do the other step like in the video will work too? also can i used thw whey water to make ricotta cheese? thankyou beforehand
@@gitaangst9913 I think with raw milk, you'll still want to heat it to the high temperature 160-180F (I think) to kill harmful bacteria and bacteria that might compete with the yogurt cultures, but you should still be able to make ricotta with raw milk whey since it's not ultra pasteurized.
I live in Turkey and almost everyone here makes their own yogurt at home. We call the part that remains as a result of separating the excess water, "filtered yogurt". You can also use yogurt without straining, because the greenish water flowing down is very beneficial. If you have to strain it, please do not throw it away. You can add it to smoothies, for example.
Yes, whey proteins strained are very healthy. You can use it to make sauces, gravies and even marinate meat. I prefer to eat the yogurt with the whey left in, it’s creamy, delicious and healthy!
I guess if you are straining it to reduce the lactose, then you wouldn’t want to put it something else. I have trouble with dairy, so I’m going to try this. I never used to strain my yogurt.
When I start a new batch of yogurt, I use about 2 tablespoons as a starter. It’s worked well every time. I also use my instant pot on the yogurt setting for 14 hours.
Just realized my instant pot has this setting, as well! Do you add everything in at the beginning? Milk and yogurt starter? Also, I am assuming your starter is just 2 tablespoons of Greek yogurt?
I do not use ultra pasteurized milk so I bring my regular, whole fat milk up to 180 degrees ( I use a thermometer) and stir pretty regularly so the milk solids don’t burn on the bottom. Then I reduce the temp to 110°. I add 2 tablespoons of plain Greek yogurt to the cold milk and put it all in the instant pot for 14 hours. I use 2 tablespoons for 1 gallon of milk.
No, you don't start with putting the starter in same time as milk. That would kill the good bacteria in starter. You can find videos on you tube that use an instant pot to make yogurt.
Here in The Netherlands we can make our own greek yoghurt that is called ''kwark'' . If you have the right bacteria (Lactococcus lactis subsp. lactis / cremoris, Leuconostoc ssp) you ferment the milk and the bacteria actually makes the vitamin K2 in high amounts. You dont need fatty milk or grass fed milk for that.
I had no idea what Kwak was. I lived in Germany many years and I'd see it thinking it was something to make German Cheesecake. Had no idea it contained live cultures either. Omg I had buy this huge tube of Bio yogurt w lives cultures last night(only size 4Euros) to make more yogurt when I could have gotten the small Kwark. Face plant!!!
Thank you so much for this video I’ve made my grass fed Greek yougurt twice already I used to think it was complicated Everyone loves it I appreciate all your videos
So after watching this video, I attempted to make the yogurt. My first batch was an epic failure, and I suspect that's because my late mother's crockpot is a relic from maybe the 80s or 90s (?) and just wasn't able to maintain the approximate 110°F temperature for the cultures. Then I realized that my instant pot that was sitting inside the pantry and hadn't been used in months was perfect for this. Since then, I've made more batches of yogurt that I strain to Greek then I can count. And my latest store bought sample of yogurt (don't know if I can say brand names) has probably been used for 20+ generations - no lie. I looked at a number of videos and read a number of pages that didn't think this was anywhere near the norm, or possible. I think my first culture of the same brand would have gone as long, but that was my fault. I'm now working on coconut yogurt and I've gotta say - that's a way more difficult one. Thanks for getting me into making yogurt, Ms. Bates. I found out this week that even the yogurt I produce from what I refer to as my "trash milk" (really just non-organic) is WAY better tasting than the plain, organic, Greek yogurt I bought from a well known chain store. I'll be bringing my own yogurt into work for my lunches this next week. Thanks again!
I followed all steps but my yogurt didn’t set (came out slimy)I realized my crockpot didn’t maintain the 110 degree temperature so I reheated the yogurt to get to 110 and then set it in the oven with the light on for about 8 hours without disturbing it. I strained it and it was the best yogurt I’ve had in a long time! reminded me of the one I used to buy at Trader Joe’s!
Thank you for posting this, and talking about how long to ferment to reduce lactose. I've fermenting mine for 24 hours on the theory that more of the lactose would be consumed. I'm fortunate enough to have my own Jersey cows, so I have an endless supply of raw, grass fed, full fact milk. :)
@@HurricaneGaming509 I have 11 cows/calves total. They are a bit of work to say the least. The daily chores, just for the cows, take about an hour twice daily. Plus I grow my own hay and corn for winter feed.
I tried using a Ninja Foodi as a crock, but it didn't hold the heat overnight and the results were poor. I purchased a small Instapot (3 qt but you can only fill it to the 2/3 mark!!!!!!) that has a yogurt button. Push it three times and it heats the milk to just below boiling. Push it twice to "normal" and you can set the fermentation hours you want on a clock. The Instapot will keep the yogurt at 110F for that amount of time then shut off. I used Kirkland Non-Fat Greek Yogurt as a starter, and it came out great (18 hrs of fermentation with the pressure cooker top on and the vent open). A plastic knife stood up in it after 6 hours. The Euro strainer you recommended works great! I let the yogurt drain in it until the consistency was thick but not too thick. Thanks for the great video!
I am on my fifth batch of this yogurt and it is by far the best yogurt I’ve ever tasted. I’m making it almost every other day as straining it doesn’t yield a whole lot of Greek yogurt but it is worth it. Thank you so much for this recipe.😊.
@emelv44 thank you, I may try that. I've made a few batches, and the 3rd time was better, I used a fluffy blanket instead of a towel, & I let it sit for longer, probably 19-20 hrs. It seems like I go through it alot faster than the store bought lol.
I made it!! It turned out great! I dont like how tangy some store bought greek yogurts are and the straining def softened that flavor (i strained it for 8 hrs)! Tastes Better then the store!!!❤
I use this Greek yogurt in my recipe for banana bread as a substitute for sour cream and the whey I add in my fruit smoothies to thin the drink. Weekly staple in our house. Thank you. 😊
Nut bags make ideal strainers. I also line a colander with flour sack towels. Both work perfectly, are cheap, reusable, and multipurpose. I've made it in both a crockpot and instant pot. Both work, but I prefer the ease of the pot.
-Love how you quickly explain all the benefits and side tips in laymen's terms. I've eaten greek yogurt for years and never knew what the difference was until now. I just knew it was higher in protein and lower carbs but didn't know why. Thanks!
I’m very happy with results, was making yesterday. I used only cheese cloth ( but double layer) to separate whey and wow, love this technique. No more runny yogurt 🤩
You have inspired me. I"m going to try making this. But honestly, cost wise, a tub of 5% greek fage yoghurt is $6.50 and the 1/2 gallon of grass fed organic milk is also $6.50 so I don't know where you save so much money making your own. I will see how much yoghurt the 1/2 of milk makes.
Thank you so much for sharing this method of yogurt making. I am glad I found it. It is way easier than I I thought. I tried it with sour cream as my starter and it worked out great!! The flavor came out perfect for me. It is not too tangy, tart, or sour, perfect for a parfait. I can even eat it without adding sugar. It truly was the best plain yogurt I ever tasted!!!
Have used this method several times now. Works perfectly. The last two stages I leave for approx 18 hours (I tend to forget about it) I line a colander with coffee filters. Yogurt comes out very thick and creamy. I am always amazed. Yummy.
I just added the 1/2 cup Greek yogurt, covered with a towel and now the 18 hours til I have yogurt. Bought the strainer for making it Greek. Years ago I saw a show with Huell Howser and he was interviewing a man who was 100 and made his own yogurt in his oven with a pilot light. I was saddened because new ovens don’t have pilot lights. So excited that you found a way to use a crockpot and made this video. Thank you so much
For the whey, you can also use it as a starter culture for any lacto ferments you want to do (sauerkraut, etc) Or put a few tablespoons in a jar of pure fruit juice and it'll naturally carbonate and you'll get the health benefits from it too!
OMG THIS IS AN AWESOME VIDEO!!! We go through Greek yogurt so fast (between my hubby and I with smoothies), and it's difficult to find full fat/grass fed options at our local grocery store. This is going to be a lifesaver!!
RIGHT?! I was shocked when I realized how easy (and inexpensive!) it was! Trevor and I go through SO much greek yogurt so we were THRILLED with the homemade option. Enjoy!
Take it from a Greek, here's the best "secret". Always prefer the "strained yogurt". Greek strained yogurt from FAGE or MEVGAL for instance, even the ones with 0% fat feel like full fat amazingly. And the texture is like velvet. You'll thank me later.
Thank you so much for this tutorial. I made a double batch. This tastes so much better than store bought (much cheaper, too)! The frozen yogurt I made from it was a huge plus.
For straining, strain in a mason jar. Cheesecloth or nut bag material across top, add lid ring, invert hole supported and drains the whey. Stop the drain when you’re happy with the texture.
GIRLLLLLLL yes this is EXACTLY what I needed!!! Im gonna start making small batch organic dog ice cream with ingredients sourced locally in the New York's Hudson Valley and I really want to make the yogurt myself to keep costs low. So you're my hero I'm so glad you made this video however many years ago and I'm following!!!!!!❤❤❤❤❤
Hi Autumn! I make my own yogurt too. I actually use the whey for my bacteria for the fermentation and has been working too. Very good yogurt for almost a quarter of the price
Very cool! When I was very young my mother used to make yogurt. Besides eating it by itself we used to put it on eggs (about a 1/4" coating). I still do it! Thanks for the tip!
I’ve got my first ever batch of homemade Greek yogurt fermenting right now! I can’t wait to open the lid and get it ready to strain…so exciting! Used your recipe and I don’t have a crockpot so I used the slow cooker function on my electric pressure cooker. So excited! Next I’m going to try the coconut milk! Thank you so much Autumn for all you do and teach us! ❤😊
Update on my first batch of Greek yogurt. I didn’t have a yogurt strainer so I used layers of cheesecloth over a bowl and poured the yogurt on top and covered it. A few hours later when I took it out of the refrigerator most of the product had just dripped down through the cheesecloth so it was an epic failure and I’m not sure what to do with my final product. It tastes good but it’s really thin. I will be investing in a yogurt strainer! I’m so bummed 🙁
@@barbigriz I had that happen to me too even with the yogurt strainer my first time. The 2nd time around it was thicker, I let it sit longer in crockpot before straining, & I also left it alone in frige straining for almost 24 hours, not sure if that has anything to do with it, but it worked better for me.
🎉I FINALLY got around to making those and it turned out!!!!! I am straining it now in the refrigerator. It is delicious. Thank You So much Autumn for sharing this fabulous money saving recipe ❤
I made Greek yogurt in my yogurt machine with individual jars. I don’t need to drain the way. It came out always really thick and smooth at the end product.
Autumn, thank you for sharing your Greek yogurt recipe. I can't wait to try it. Thank you for all the research and practical suggestions you provide on your channel!😊
Hi Autumn! I am making my own yogurt...for about a year now; thanks to your video! You are a great teacher! I love eating my homemade yogurt! Also I did purchase that strainer from Amazon. Totally worth it! : ) Thank you!!
I make big batches of yogurt similarly, but overnight in an Instant Pot electric pressure multicooker using the yogurt program. I strain homemade yogurt by lining a stainless steel wire strainer bowl with a Bunn commercial size fluted paper coffee filter that is set over a spare Instant Pot liner pan. Then I place a flattened 8-12 cup size fluted (basket style) paper on the top surface of the yogurt. Lastly, I place a glass lid on the rim of the strainer bowl to keep out dust, etc. Unless the kitchen temperature is very warm, I let the yogurt strain on the counter at room temperature. When it reaches the thickness I like, I transfer the yogurt into bowl and hand whisk it until it’s uniformly creamy with no lumps. If it’s overstrained and too thick, I whisk a bit of whey liquid back in. Then I transfer the yogurt to wide mouth glass jars with tight lids, label them with masking tape, and store the jars in the refrigerator. The Bunn commercial size fluted paper coffee filters are very large, about about 14” /35.5 cm across when flattened, so they fit nicely inside most colander bowls and large wire strainers. They aren’t available in grocery stores, but they can be found at restaurant supply stores or ordered online. Be aware that a box of these very large coffee liners may hold 500 or more liners, however they have many other kitchen and household uses, such as straining homemade bone broth, or lining countertop food waste containers). The liquid that is strained off for thick Greek style yogurt is whey, which actually is a one of the milk proteins in milk (whey powder is made from dehydrated whey liquid). So I use the strained whey in smoothies and creamy soups. It will keep in bottle in a fridge for a similar length of time as yogurt.
I always make mine in my InstaPot... ALWAYS turns out amazingly. A little work intensive at first...bring to 185 degrees...then cool to 110ish degrees...add yogurt (that contains milk and live cultures only)...homemade from last batch or store bought...I like FAGE yogurt. I ferment for 10 hours in instaPot on yogurt setting...then in fridge over night to let it "set." After that my yogurt is already firm (spoon stands up in it)....then strain for 4-6 hours...yea! Greek yogurt. Full fat whole milk used...I make a gallon at a time. You can also use that yogurt, or whey as well, as the starter for next batch.
Hi Pam, if you don't mind, I'm asking you a Q since you're experienced at this. If you use half a gallon of milk, do you end up with LESS than 64 oz of yogurt after it's strained? The grass-fed full-fat milk cost about $7 and so does the store bought greek yogurt (32 oz.). -Just wondering the volume that you get out of it. I started my first batch ever about 30 minutes ago. Crossing fingers as I'm using a nut bag to strain cuz I don't have a strainer yet. Thanks if you're able to answer. 😁
@Rochelle Alves I've never weighed it, but once you strain the whey, you won't get equal yogurt to your milk. I would say I get about 60 oz of yogurt out of a gallon of 2% milk. I strain mine a lot because I like my yogurt think. The less you strain, leave whey in the yogurt, the more you'll yield out of a gallon.
@@1111pamo Thank you so much for your response, Pam. I appreciate the info. I'll lower my expectations on the amount, but looks like it will still be a good savings to make it yourself (and have grass-fed, full-fat).
@@1111pamo I may have to work that in because between 8 bucks for 2 quarts of goat's milk (for kefir) and grass-fed everything, the dairy bill is no joke!
OK I'm so trying this. I stopped eating plain yogurt years ago, because I really hate how sour most of them are (I like sour, but not sour dairy, not sure what the difference is, but whatever lol). If I like the end result, this will allow me to tailor it to my taste! Assuming I can find grass-fed whole milk of course...
It worked out great! I've even started experimenting with making something a bit higher fat and less fermented (aka less sour) as a creamy dessert ingredient. It's amazing!
This is what I am needing! We have a 17mo old who looooves yogurt and we're wanting to make sure she gets the full fats she needs to thrive and not all that added sugar from store bought yogurt. This looks perfect and like you said, a great money saver! What do you recommend for optimal storage?
Autumn you probably won’t see this comment but maybe someone else can help me… my yogurt did not ferment! I followed the steps exactly and 18 hours later? Still liquid! Any idea where I went wrong? Yes, I used a 1/2 cup of live , active cultured yogurt to ferment.
Same thing happened to me this morning. I put it in the frig hoping to strain it in the morning. I read from a comment earlier that it is prob because of the warmer weather that I live in. I still don’t know the answer of what to do but will try straining again after it is a bit colder.
@@christyhonore2116 hi...I tried it again using a different yogurt to mix in, maybe that will help? I'm due to take the towel off in a few hours and hopefully, it's fermented and I can strain...keep you posted! I used full fat everything too, in case anyone asks.
@@christyhonore2116 Hi...my 2nd batch worked! The only thing I did differently, was secure the towel around the crock pot tightly, and not touch it at all. Seemed to work, and looks like I have a thick batch, still straining in the fridge.
This was a VERY informative video, Ms. Bates. Thanks for making it. I ordered the strainer you're using. Looking at the whey you have leftover at the end, I'm hoping you also have a video on making ricotta cheese! Thanks for this, and I think my next thing is to see if the local co-op sells grass fed milk. Thanks again - you absolutely rock!
For those of us who bake bread/scones/biscuits etc the left over whey is brilliant for all these. Just wondering if the first high heating of the milk is essential as it is already pasturized? Just wondering... Thanks for fab info! I know what I will be doing tomorrow xx
I strain my yogurt all the time, the only way I will use it and I just bought a cheap paint strainer at my local hardware store for a couple of bucks.I have been using paint strainers for years... they work and with everything going up in price, they are still cheap!
kefir yogurt is easier, you don't have to warm and cool the milk; just a cold start, place kefir culture in milk, place in off oven with light on overnight. It has more biotics (pre and pro).
I have never heard of fermenting yogurt for 18 hrs. You usually add the starter when the 180 degree yogurt decreases in temp to 110 and then ferment for 10 hrs-12 hrs. Then strain
I have made a price comparison..I don’t know if it has to do with the inflated costs of milk..but it cost me $5.38 for a half gallon of this grass fed milk to yield 2 pints of yogurt..I can buy the equivalent amount of a full fat Greek yogurt for $5.78…so the only advantage I can see is the K2…is that enough to warrant the work ?
Hi I love this recipe. Thanks so much for it. I recently found out that you can use the left over Whey to make more yogurt. Just add about 3 tablespoon to your cooled milk.
I don’t know what happened I just made this and I got a tiny bit of yogurt and the rest was runny and I couldn’t use it for yogurt. Also there was a bright yellow film on the top what was that all about? And I did every step you said. The yogurt I added was room temperature
Hey Autumn, I read all the comments and tried to figure out what I can do since after 18 hours my yogurt was still pretty liquidy. When I poured it in the strainer it went right through. I put it in the fridge to try to thicken it up… Not sure if that is correct but if you can help that would be amazing. Oh and I live in Hawaii ☀️🌈
Hi Christy ! I’m on my first try, in Belgium. Liquidy too. Just strained it but the yoghurt went through the holes too, so that was useless, other than to make it less lumpy. My new yoghurt maker says ‘do not use in a tropical climate’. In the Caribbean, where I live, no one uses a yoghurt maker. They just put the pot in the pantry overnight with add a bit of baking soda. That makes it less twangy. Good luck !
Honorable you tube blogger :-- you nailled it , on the target 🎯🎯🎯🎯🎯the bacteria strains / Culture For the viewers Bacteria strain / culture stays active at 10 °C. degress celsius to 37 °C. degree celcius , at 42 °C. degrees celsius no growth take place of the bacteria . At 74 °C. Degrees celsius the bacteria culture/ strain only survives for 40 seconds. So please have milk temperature between 30 degrees celsius to 37 °C. Degrees celsius , for vievers to have best yogurt or curd. ( Technical know how :-- Many pathogens are mesophiles as their preferred temperature is body temperature (37ºC). thermophiles: heat-loving organisms, optimum growth temperature { A mesophile is an organism that grows best in moderate temperature, neither too hot nor too cold, with an optimum growth range from 20 to 37 °C. } 5 star plus video , ⭐️⭐️⭐️⭐️⭐️🍁🍁🍁🍁🍁🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦🙏
try not to pull your plugs by the wires, grab the actual plug to pull out of the socket. you will weaken the wire and that may cause a fire. it'll def ruin your appliance. ❤
Thank you for the recipe now I can say that I know how to make Greek yogurt, however, after doing the work, buying a gallon of milk and using a cup of Greek yogurt to make some more Equal to Costco’s 48 oz end result, it is cheaper to buy in Costco, 6.99 and it is organic. For me organic milk cost me 8.29 plus electric and time 😔
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I make greek yogurt every week and I can even sell it. After I strain, i don't like how lumpy it is so I will beat it with an egg beater until smooth. My customers' favorite flavor is honey vanilla, for 1 pint I will add 2 Tbsp of honey and 2 tsp of vanilla extract. I don't have a crockpot so I just use a pot, heat milk to 180°F then I'll let it cool to 115°-120°F then in a small bowl I'll add my starter and like 2 cups of the milk, then I whisk. Once combined I will add it to my pot of milk. Then I put it in my oven with the light on, I will leave it over night and in the morning it is ready to strain
For 2 cups of milk how much yogurt will you add??
How much milk n how much yogurt
@@mija4469 for every gallon of milk I will do about 1/2 cup yogurt. You could even do 1/4 cup for 2 cups of milk.
@@kimkerley4218 for a gallon of milk I will do about 1/2 to 2/3 cup of plain yogurt
When do you add the flavoring? Thanks in advance!!
I know this is an old post. All I can say is thank you. I was skeptical at first, boy oh boy, this is the easiest and best way to make Greek yogurt. Smooth double thick yogurt with a smooth texture, and the taste is out of this world. Thank you, thank you.
Just wanted to add some things I learned after following this recipe for awhile: It seems grass fed/organic milks are often ultra pasteurized, meaning it’s already been heated up to 280 degrees. Which I found out (the hard way) to mean 1. No ricotta cheese from the whey water. 2. You can skip the first step of heating the milk to 180 degrees (I usually just heat it to the 110-115 range and add the starter). And bonus: you can use the whey water as a starter for the next batch, so you don’t have to waste yogurt.
Thanks! You answered my questions I was going to ask!
ahh should have read this before my question above! Lol! cheers! xx
hi i want to ask if i use raw milk and heat it to 110-115 range and do the other step like in the video will work too? also can i used thw whey water to make ricotta cheese? thankyou beforehand
@@gitaangst9913 I think with raw milk, you'll still want to heat it to the high temperature 160-180F (I think) to kill harmful bacteria and bacteria that might compete with the yogurt cultures, but you should still be able to make ricotta with raw milk whey since it's not ultra pasteurized.
How long can you keep the whey water for before it goes off?
I live in Turkey and almost everyone here makes their own yogurt at home. We call the part that remains as a result of separating the excess water, "filtered yogurt". You can also use yogurt without straining, because the greenish water flowing down is very beneficial. If you have to strain it, please do not throw it away. You can add it to smoothies, for example.
Yes, whey proteins strained are very healthy. You can use it to make sauces, gravies and even marinate meat. I prefer to eat the yogurt with the whey left in, it’s creamy, delicious and healthy!
She said she makes ricotta cheese with the left over "water" whey
Does it really only lasts two weeks?
I guess if you are straining it to reduce the lactose, then you wouldn’t want to put it something else. I have trouble with dairy, so I’m going to try this. I never used to strain my yogurt.
@@a.l.4500 if that’s true then we know the store bought yogurt is full of preservatives.
When I start a new batch of yogurt, I use about 2 tablespoons as a starter. It’s worked well every time. I also use my instant pot on the yogurt setting for 14 hours.
Yes… instant pot is sooooo much easier to do!!! BEST yogurt ever!!
Just realized my instant pot has this setting, as well! Do you add everything in at the beginning? Milk and yogurt starter? Also, I am assuming your starter is just 2 tablespoons of Greek yogurt?
I do not use ultra pasteurized milk so I bring my regular, whole fat milk up to 180 degrees ( I use a thermometer) and stir pretty regularly so the milk solids don’t burn on the bottom. Then I reduce the temp to 110°. I add 2 tablespoons of plain Greek yogurt to the cold milk and put it all in the instant pot for 14 hours. I use 2 tablespoons for 1 gallon of milk.
No, you don't start with putting the starter in same time as milk. That would kill the good bacteria in starter. You can find videos on you tube that use an instant pot to make yogurt.
If funds are tight, go to your paint supply store and buy the gallon size paint strainers. Then let it set in your regular pasta strainer.
I've watched this video about 5 times now and I'm finally making my yogurt!🥰
Here in The Netherlands we can make our own greek yoghurt that is called ''kwark'' . If you have the right bacteria (Lactococcus lactis subsp. lactis / cremoris, Leuconostoc ssp) you ferment the milk and the bacteria actually makes the vitamin K2 in high amounts. You dont need fatty milk or grass fed milk for that.
How can I get this? Sounds very interesting but
I had no idea what Kwak was. I lived in Germany many years and I'd see it thinking it was something to make German Cheesecake. Had no idea it contained live cultures either. Omg I had buy this huge tube of Bio yogurt w lives cultures last night(only size 4Euros) to make more yogurt when I could have gotten the small Kwark. Face plant!!!
Maybe it Works when adding to the milk few spoons kwark for the bacterie instead of yoghurt
Thank you so much for this video
I’ve made my grass fed Greek yougurt twice already
I used to think it was complicated
Everyone loves it
I appreciate all your videos
So after watching this video, I attempted to make the yogurt. My first batch was an epic failure, and I suspect that's because my late mother's crockpot is a relic from maybe the 80s or 90s (?) and just wasn't able to maintain the approximate 110°F temperature for the cultures. Then I realized that my instant pot that was sitting inside the pantry and hadn't been used in months was perfect for this. Since then, I've made more batches of yogurt that I strain to Greek then I can count. And my latest store bought sample of yogurt (don't know if I can say brand names) has probably been used for 20+ generations - no lie. I looked at a number of videos and read a number of pages that didn't think this was anywhere near the norm, or possible. I think my first culture of the same brand would have gone as long, but that was my fault. I'm now working on coconut yogurt and I've gotta say - that's a way more difficult one. Thanks for getting me into making yogurt, Ms. Bates. I found out this week that even the yogurt I produce from what I refer to as my "trash milk" (really just non-organic) is WAY better tasting than the plain, organic, Greek yogurt I bought from a well known chain store. I'll be bringing my own yogurt into work for my lunches this next week. Thanks again!
I followed all steps but my yogurt didn’t set (came out slimy)I realized my crockpot didn’t maintain the 110 degree temperature so I reheated the yogurt to get to 110 and then set it in the oven with the light on for about 8 hours without disturbing it. I strained it and it was the best yogurt I’ve had in a long time! reminded me of the one I used to buy at Trader Joe’s!
Thank you for posting this, and talking about how long to ferment to reduce lactose. I've fermenting mine for 24 hours on the theory that more of the lactose would be consumed. I'm fortunate enough to have my own Jersey cows, so I have an endless supply of raw, grass fed, full fact milk. :)
😱 lucky. So jealous! Lol
How hard and time consuming is it maintain those cows? Also how many do you have?
@@HurricaneGaming509 I have 11 cows/calves total. They are a bit of work to say the least. The daily chores, just for the cows, take about an hour twice daily. Plus I grow my own hay and corn for winter feed.
@@mytock So you're a legit farmer then?
@@HurricaneGaming509 I guess so🤣
I tried using a Ninja Foodi as a crock, but it didn't hold the heat overnight and the results were poor. I purchased a small Instapot (3 qt but you can only fill it to the 2/3 mark!!!!!!) that has a yogurt button. Push it three times and it heats the milk to just below boiling. Push it twice to "normal" and you can set the fermentation hours you want on a clock. The Instapot will keep the yogurt at 110F for that amount of time then shut off. I used Kirkland Non-Fat Greek Yogurt as a starter, and it came out great (18 hrs of fermentation with the pressure cooker top on and the vent open). A plastic knife stood up in it after 6 hours. The Euro strainer you recommended works great! I let the yogurt drain in it until the consistency was thick but not too thick. Thanks for the great video!
I am on my fifth batch of this yogurt and it is by far the best yogurt I’ve ever tasted. I’m making it almost every other day as straining it doesn’t yield a whole lot of Greek yogurt but it is worth it. Thank you so much for this recipe.😊.
I follow the instructions exact but it didn't get very thick after 18hrs. What did I do wrong? How can I fix it?
Mine either it was nor very thick at all. It was still good. Will try aain
@dianavelez6238 mine was not thick either. Not sure what I'm doing wrong
It’s likely the temp. I found this method unsuccessful as I couldn’t keep the yogurt at 110 just wrapped in a towel. Stove top was faster and easier.
@emelv44 thank you, I may try that. I've made a few batches, and the 3rd time was better, I used a fluffy blanket instead of a towel, & I let it sit for longer, probably 19-20 hrs. It seems like I go through it alot faster than the store bought lol.
I made it!! It turned out great! I dont like how tangy some store bought greek yogurts are and the straining def softened that flavor (i strained it for 8 hrs)! Tastes Better then the store!!!❤
I use this Greek yogurt in my recipe for banana bread as a substitute for sour cream and the whey I add in my fruit smoothies to thin the drink. Weekly staple in our house. Thank you. 😊
Nut bags make ideal strainers. I also line a colander with flour sack towels. Both work perfectly, are cheap, reusable, and multipurpose. I've made it in both a crockpot and instant pot. Both work, but I prefer the ease of the pot.
You can use the whey water as your yogurt start too. 👍🏼
-Love how you quickly explain all the benefits and side tips in laymen's terms. I've eaten greek yogurt for years and never knew what the difference was until now. I just knew it was higher in protein and lower carbs but didn't know why. Thanks!
I’m very happy with results, was making yesterday. I used only cheese cloth ( but double layer) to separate whey and wow, love this technique. No more runny yogurt 🤩
You have inspired me. I"m going to try making this. But honestly, cost wise, a tub of 5% greek fage yoghurt is $6.50 and the 1/2 gallon of grass fed organic milk is also $6.50 so I don't know where you save so much money making your own. I will see how much yoghurt the 1/2 of milk makes.
I agree on the price, but you can make much better yogurt. Add some better probiotics to your batch and start farming them. 😉
Thank you so much for sharing this method of yogurt making. I am glad I found it. It is way easier than I I thought. I tried it with sour cream as my starter and it worked out great!! The flavor came out perfect for me. It is not too tangy, tart, or sour, perfect for a parfait. I can even eat it without adding sugar. It truly was the best plain yogurt I ever tasted!!!
No more store bought salad dressings! This will be the base for all kinds of homemade new dressings and dips. TY
Have used this method several times now. Works perfectly. The last two stages I leave for approx 18 hours (I tend to forget about it) I line a colander with coffee filters. Yogurt comes out very thick and creamy. I am always amazed. Yummy.
When you do 18 hours, is it total of 18 hours from the beginning of process or from last step of combing 1/2 cup of Greek yogurt into new batch?
I just added the 1/2 cup Greek yogurt, covered with a towel and now the 18 hours til I have yogurt. Bought the strainer for making it Greek.
Years ago I saw a show with Huell Howser and he was interviewing a man who was 100 and made his own yogurt in his oven with a pilot light.
I was saddened because new ovens don’t have pilot lights. So excited that you found a way to use a crockpot and made this video.
Thank you so much
So excited that you're testing it out! I've been loving making my own greek yogurt.
Laura, I saw the same episode!
I make yogurt in my electric oven. I turn on the oven long enough to take the chill off and then leave the oven light on. Works great!
For the whey, you can also use it as a starter culture for any lacto ferments you want to do (sauerkraut, etc)
Or put a few tablespoons in a jar of pure fruit juice and it'll naturally carbonate and you'll get the health benefits from it too!
OMG THIS IS AN AWESOME VIDEO!!! We go through Greek yogurt so fast (between my hubby and I with smoothies), and it's difficult to find full fat/grass fed options at our local grocery store. This is going to be a lifesaver!!
RIGHT?! I was shocked when I realized how easy (and inexpensive!) it was! Trevor and I go through SO much greek yogurt so we were THRILLED with the homemade option. Enjoy!
I appreciate this a lot! Thanks!!
Take it from a Greek, here's the best "secret". Always prefer the "strained yogurt". Greek strained yogurt from FAGE or MEVGAL for instance, even the ones with 0% fat feel like full fat amazingly. And the texture is like velvet. You'll thank me later.
Thank you so much for this tutorial. I made a double batch. This tastes so much better than store bought (much cheaper, too)! The frozen yogurt I made from it was a huge plus.
Hi. Would you mind sharing the frozen yogurt recipe?
@@feliciabueno9059 It is from Bigger Bolder Baking's "How to make frozen yogurt."
@@yesenia3816 Thank you 😊
If you double the recipe is there any adjustments to time/ingredients? Thank you
I’m completely inspired to make my own Greek yoghurt after watching this! Now I’m on the hunt for grass feed whole milk.
You inspired me. I've had the strainer for a year but never actually tried it. I made my first batch yesterday and cannot wait to try it.
recyclable bamboo cloth works awesome but little to no whey water! it comes out somewhere between ice cream and really smooth butter cream frosting
I just made my yogurt! It’s straining now and I’m excited to taste it in a few hours! Thank you for sharing how to make Greek yogurt!
For straining, strain in a mason jar. Cheesecloth or nut bag material across top, add lid ring, invert hole supported and drains the whey. Stop the drain when you’re happy with the texture.
The whey is valuable! I use it for lacto-fermentation. Sometimes I make yogurt mainly to get the whey.
Other great uses for whey: balancing rich soups and as a velvety addition to sour cocktails for an egg-free alternative.
Hi Autumn,
I followed your directions and made the best Greek yogurt I've ever had!
Thank you,
Jo
GIRLLLLLLL yes this is EXACTLY what I needed!!! Im gonna start making small batch organic dog ice cream with ingredients sourced locally in the New York's Hudson Valley and I really want to make the yogurt myself to keep costs low. So you're my hero I'm so glad you made this video however many years ago and I'm following!!!!!!❤❤❤❤❤
Hi Autumn! I make my own yogurt too. I actually use the whey for my bacteria for the fermentation and has been working too. Very good yogurt for almost a quarter of the price
Oh good to know! How much of the whey do you use to ferment the milk?
@@AutumnBates I have usually a mason jar in the fridge and use half of it (moreless 250ml for a bag of milk - I live in Canada)
@@cristinepatricio8098 so do you mean that you use the whey to create the next batch of yogurt or am I misunderstanding?
@@KatarinaS. my first batch of homemade yogurt was made with store bought yogurt. now I use the whey that comes from the yogurt while straining
.
Just finished my first try (well it’s still draining) - IT WORKS!!!! Thanks for posting this.
Very cool! When I was very young my mother used to make yogurt. Besides eating it by itself we used to put it on eggs (about a 1/4" coating). I still do it! Thanks for the tip!
oh yum! sounds great!
I’ve got my first ever batch of homemade Greek yogurt fermenting right now! I can’t wait to open the lid and get it ready to strain…so exciting! Used your recipe and I don’t have a crockpot so I used the slow cooker function on my electric pressure cooker. So excited! Next I’m going to try the coconut milk! Thank you so much Autumn for all you do and teach us! ❤😊
Update on my first batch of Greek yogurt. I didn’t have a yogurt strainer so I used layers of cheesecloth over a bowl and poured the yogurt on top and covered it. A few hours later when I took it out of the refrigerator most of the product had just dripped down through the cheesecloth so it was an epic failure and I’m not sure what to do with my final product. It tastes good but it’s really thin. I will be investing in a yogurt strainer! I’m so bummed 🙁
Sorry to hear that. Did the slow cooker function work for you though? I would also be trying this in a pressure cooker instead of a Crock-Pot.
@@barbigriz I had that happen to me too even with the yogurt strainer my first time. The 2nd time around it was thicker, I let it sit longer in crockpot before straining, & I also left it alone in frige straining for almost 24 hours, not sure if that has anything to do with it, but it worked better for me.
🎉I FINALLY got around to making those and it turned out!!!!! I am straining it now in the refrigerator. It is delicious. Thank You So much Autumn for sharing this fabulous money saving recipe ❤
Thank you for the recipe!!! I made it yesterday and the strainer is amazing
I made Greek yogurt in my yogurt machine with individual jars. I don’t need to drain the way. It came out always really thick and smooth at the end product.
Autumn, thank you for sharing your Greek yogurt recipe. I can't wait to try it. Thank you for all the research and practical suggestions you provide on your channel!😊
Hi Autumn! I am making my own yogurt...for about a year now; thanks to your video! You are a great teacher! I love eating my homemade yogurt! Also I did purchase that strainer from Amazon. Totally worth it! : ) Thank you!!
I make big batches of yogurt similarly, but overnight in an Instant Pot electric pressure multicooker using the yogurt program.
I strain homemade yogurt by lining a stainless steel wire strainer bowl with a Bunn commercial size fluted paper coffee filter that is set over a spare Instant Pot liner pan. Then I place a flattened 8-12 cup size fluted (basket style) paper on the top surface of the yogurt. Lastly, I place a glass lid on the rim of the strainer bowl to keep out dust, etc. Unless the kitchen temperature is very warm, I let the yogurt strain on the counter at room temperature.
When it reaches the thickness I like, I transfer the yogurt into bowl and hand whisk it until it’s uniformly creamy with no lumps. If it’s overstrained and too thick, I whisk a bit of whey liquid back in. Then I transfer the yogurt to wide mouth glass jars with tight lids, label them with masking tape, and store the jars in the refrigerator.
The Bunn commercial size fluted paper coffee filters are very large, about about 14” /35.5 cm across when flattened, so they fit nicely inside most colander bowls and large wire strainers. They aren’t available in grocery stores, but they can be found at restaurant supply stores or ordered online. Be aware that a box of these very large coffee liners may hold 500 or more liners, however they have many other kitchen and household uses, such as straining homemade bone broth, or lining countertop food waste containers).
The liquid that is strained off for thick Greek style yogurt is whey, which actually is a one of the milk proteins in milk (whey powder is made from dehydrated whey liquid). So I use the strained whey in smoothies and creamy soups. It will keep in bottle in a fridge for a similar length of time as yogurt.
Wow, way to detail it all. Your a boss
Sous Vide yogurt is easy too if you have the device. I make yogurt in individual glass jars.
I always make mine in my InstaPot... ALWAYS turns out amazingly. A little work intensive at first...bring to 185 degrees...then cool to 110ish degrees...add yogurt (that contains milk and live cultures only)...homemade from last batch or store bought...I like FAGE yogurt. I ferment for 10 hours in instaPot on yogurt setting...then in fridge over night to let it "set." After that my yogurt is already firm (spoon stands up in it)....then strain for 4-6 hours...yea! Greek yogurt. Full fat whole milk used...I make a gallon at a time. You can also use that yogurt, or whey as well, as the starter for next batch.
Thank you so much for this recipe!! I followed it and it turned out perfectly!!! I just added vanilla + coconut extract when i added the starter. ❤️🙏🏼
Super easy in the Instapot, only 8 hours. I'm making yogurt every week...and it is amazing!
How do you make it in instapot?
Please share your instant pot yogurt
Thanks. I just started the Yogurt :)
I make yogurt every week in my InstantPot. It takes 10 hours to ferment. I strain for about 6 hours. It turns out super thick. Yum
Hi Pam, if you don't mind, I'm asking you a Q since you're experienced at this. If you use half a gallon of milk, do you end up with LESS than 64 oz of yogurt after it's strained? The grass-fed full-fat milk cost about $7 and so does the store bought greek yogurt (32 oz.). -Just wondering the volume that you get out of it. I started my first batch ever about 30 minutes ago. Crossing fingers as I'm using a nut bag to strain cuz I don't have a strainer yet. Thanks if you're able to answer. 😁
@Rochelle Alves I've never weighed it, but once you strain the whey, you won't get equal yogurt to your milk. I would say I get about 60 oz of yogurt out of a gallon of 2% milk. I strain mine a lot because I like my yogurt think. The less you strain, leave whey in the yogurt, the more you'll yield out of a gallon.
@Rochelle Alves fyi, I just use Costco or store brand 2% milk, price is under $4. I then boil it to 180 degrees & let it cool back down to 110-115.
@@1111pamo Thank you so much for your response, Pam. I appreciate the info. I'll lower my expectations on the amount, but looks like it will still be a good savings to make it yourself (and have grass-fed, full-fat).
@@1111pamo I may have to work that in because between 8 bucks for 2 quarts of goat's milk (for kefir) and grass-fed everything, the dairy bill is no joke!
You can also use this whey for your plants. They love it!
I just tried this and the yogurt is great. Can't believe how easy it was
OK I'm so trying this. I stopped eating plain yogurt years ago, because I really hate how sour most of them are (I like sour, but not sour dairy, not sure what the difference is, but whatever lol). If I like the end result, this will allow me to tailor it to my taste! Assuming I can find grass-fed whole milk of course...
It worked out great! I've even started experimenting with making something a bit higher fat and less fermented (aka less sour) as a creamy dessert ingredient. It's amazing!
Try adding soda bicarbonate. Just tried : not sour at all !
@@4nbop80user Does it make it taste soapy?
@@celticlass8573 No it doesn’t ! Just remover sour taste. Have you tried since?
@@4nbop80user No, but I will probably try it eventually. :)
This is what I am needing! We have a 17mo old who looooves yogurt and we're wanting to make sure she gets the full fats she needs to thrive and not all that added sugar from store bought yogurt. This looks perfect and like you said, a great money saver! What do you recommend for optimal storage?
Autumn you probably won’t see this comment but maybe someone else can help me… my yogurt did not ferment! I followed the steps exactly and 18 hours later? Still liquid! Any idea where I went wrong? Yes, I used a 1/2 cup of live , active cultured yogurt to ferment.
Same thing happened to me this morning.
I put it in the frig hoping to strain it in the morning. I read from a comment earlier that it is prob because of the warmer weather that I live in.
I still don’t know the answer of what to do but will try straining again after it is a bit colder.
@@christyhonore2116 hi...I tried it again using a different yogurt to mix in, maybe that will help? I'm due to take the towel off in a few hours and hopefully, it's fermented and I can strain...keep you posted! I used full fat everything too, in case anyone asks.
@@christyhonore2116 Hi...my 2nd batch worked! The only thing I did differently, was secure the towel around the crock pot tightly, and not touch it at all. Seemed to work, and looks like I have a thick batch, still straining in the fridge.
This is so awesome! Thank you for sharing Autumn.
Of course, glad you enjoyed!❤️🤓
This was a VERY informative video, Ms. Bates. Thanks for making it. I ordered the strainer you're using. Looking at the whey you have leftover at the end, I'm hoping you also have a video on making ricotta cheese! Thanks for this, and I think my next thing is to see if the local co-op sells grass fed milk. Thanks again - you absolutely rock!
Enjoy your homemade greek yogurt!!
@@AutumnBates I'm absolutely looking forward to it!
We keep milk inside the electric oven after turning light bulb of the oven on for about 12 hours to make fermented yogurt
My wife makes it. It's just normal in her culture to make it and it tastes so much better than store bought
For those of us who bake bread/scones/biscuits etc the left over whey is brilliant for all these. Just wondering if the first high heating of the milk is essential as it is already pasturized? Just wondering... Thanks for fab info! I know what I will be doing tomorrow xx
Excellent. Thank you.
Great Video! Would love to see a video on the ricotta cheese making … healthy and zero waste🥰
Me too!!
I strain my yogurt all the time, the only way I will use it and I just bought a cheap paint strainer at my local hardware store for a couple of bucks.I have been using paint strainers for years... they work and with everything going up in price, they are still cheap!
The whey is really good to use in breads, regular and pitas.
Why wouldn't you measure temperature instead of leaving temp to chance? Not all slow cookers are the same.
I use the whey water to make probiotic lemonade. It's so good. :)
Autumn I use a yogurt maker called a yougothwem or something to that effect. It’s a lot easier.
you are so nice and kind to share your experience..
Thank you, Autumn and all the best.
kefir yogurt is easier, you don't have to warm and cool the milk; just a cold start, place kefir culture in milk, place in off oven with light on overnight. It has more biotics (pre and pro).
I have never heard of fermenting yogurt for 18 hrs. You usually add the starter when the 180 degree yogurt decreases in temp to 110 and then ferment for 10 hrs-12 hrs. Then strain
The liquid is whey. The highest protein. Use it in smoothies and other foods to increase the protein content
Hi Autumn, have you ever tried making coconut milk yogurt using that method?
Would love to know the answer to coconut question please
I have made a price comparison..I don’t know if it has to do with the inflated costs of milk..but it cost me $5.38 for a half gallon of this grass fed milk to yield 2 pints of yogurt..I can buy the equivalent amount of a full fat Greek yogurt for $5.78…so the only advantage I can see is the K2…is that enough to warrant the work ?
This is mind blowing! Awesome info Autumn :)
Awesome starter vid for yogurt!!!
Hi I love this recipe. Thanks so much for it. I recently found out that you can use the left over Whey to make more yogurt. Just add about 3 tablespoon to your cooled milk.
Oh interesting! Great tip!
Is this instead of adding the yogurt or in addition to the yogurt?
@@sdfonseca1014 Yes. I tried it with the stove top method and it worked great. Not sure about the slow cooker method.
Just made this, it's so creamy and delicious. Gonna double it next time
You can also use the whey water as the starter for your next batch.
Awesome video, and a good technique for making the good stuff. Will definitely try this soon.
I don’t know what happened I just made this and I got a tiny bit of yogurt and the rest was runny and I couldn’t use it for yogurt. Also there was a bright yellow film on the top what was that all about? And I did every step you said. The yogurt I added was room temperature
I didn’t pour the milk in on cold, but hot, and then set the temp to low. Hope it doesn’t effect the results 🤞🏾 (update in a few hours)
Hey Autumn, I read all the comments and tried to figure out what I can do since after 18 hours my yogurt was still pretty liquidy. When I poured it in the strainer it went right through.
I put it in the fridge to try to thicken it up… Not sure if that is correct but if you can help that would be amazing.
Oh and I live in Hawaii ☀️🌈
Maybe your starter yogurt didn’t have live strains of bacteria?
@@melochan correct, I went back a step and added more and everything turns out!
@@christyhonore2116 🤙🏼🙌🏼👊🏼
Hi Christy ! I’m on my first try, in Belgium. Liquidy too. Just strained it but the yoghurt went through the holes too, so that was useless, other than to make it less lumpy.
My new yoghurt maker says ‘do not use in a tropical climate’. In the Caribbean, where I live, no one uses a yoghurt maker. They just put the pot in the pantry overnight with add a bit of baking soda. That makes it less twangy. Good luck !
Honorable you tube blogger :-- you nailled it , on the target 🎯🎯🎯🎯🎯the bacteria strains / Culture For the viewers Bacteria strain / culture stays active at 10 °C. degress celsius to 37 °C. degree celcius , at 42 °C. degrees celsius no growth take place of the bacteria . At 74 °C. Degrees celsius the bacteria culture/ strain only survives for 40 seconds.
So please have milk temperature between 30 degrees celsius to 37 °C. Degrees celsius , for vievers to have best yogurt or curd. ( Technical know how :-- Many pathogens are mesophiles as their preferred temperature is body temperature (37ºC). thermophiles: heat-loving organisms, optimum growth temperature { A mesophile is an organism that grows best in moderate temperature, neither too hot nor too cold, with an optimum growth range from 20 to 37 °C. } 5 star plus video , ⭐️⭐️⭐️⭐️⭐️🍁🍁🍁🍁🍁🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦🙏
Thanks for this video. I love making it.❤
Mine isn’t as thick as yours! Idk what I did wrong!
try not to pull your plugs by the wires, grab the actual plug to pull out of the socket. you will weaken the wire and that may cause a fire. it'll def ruin your appliance. ❤
Thanks. Love the video. Just ordered the hreek yogurt strainer
Hi Autumm. The yoghurt is still watery after the 18hours. I’m I doing something wrong, followed all the steps 😢
Thank you for the recipe now I can say that I know how to make Greek yogurt, however, after doing the work, buying a gallon of milk and using a cup of Greek yogurt to make some more Equal to Costco’s 48 oz end result, it is cheaper to buy in Costco, 6.99 and it is organic. For me organic milk cost me 8.29 plus electric and time 😔
Great instructions. Works and tastes great!!!!
I love it! Looks so simple❤️
Oh my gosh! That's so easy. I'm gonna have to try it out.
Thank you for this recipe!
GREAT info! Perfect Recipe!
it really is criminal how expensive yogurt in the store is given how simple the process is.