How to Make Easy Greek Yogurt
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- Опубликовано: 21 авг 2024
- Yogurt is so easy to make and you can save a few bucks making it yourself! No special equipment or starters. All you need is some milk, a cooler, a thermometer, and some store-bought yogurt to make your first batch. You can make additional yogurt by saving a cup from each batch you make. There is also a special note on buying heirloom yogurt cultures. At the end, there is also my favorite yogurt recipe.
How to Make Yogurt
- 3/4 Gallon of Milk (pref whole milk, not ultra-pasteurized)
- 3/4 Cup Store-bought Yogurt Starter (Stonyfield Organic Whole Plain works great)
Slowly heat milk to 160 degrees*. (for raw milk heat to 180 degrees). Pour into quart mason jars. Allow to cool to 110 degrees*. Add 1/4 cup of store-bought yogurt (or previously made yogurt) to each jar. Gently stir and add tight lids. Fill water cooler with water that is 110 degrees* and completely submerge jars for 5-8 hours. The longer the more tart! After 5-8 hours, check to see that yogurt pulls away from jars. If so, it's ready! Place in refrigerator to cool and thicken a bit or you can strain through a muslin or linen napkin for 1-2 hours to thicken it even more. Save some yogurt from this batch to make the next batch. You can keep making yogurt from previous batches for about 5 times before you need to buy a new store-bought starter.
Make a new batch every 7 days to keep yogurt starter active.
Cut recipe or double recipe as needed.
**TEMPERATURE IS VERY IMPORTANT**
Taylor Candy Thermometer on Amazon: amzn.to/2e8l5JG
Playmate Cooler on Amazon: amzn.to/2euiUf9
Troubleshooting:
Yogurt Doesn't Take: You are using ultra-pasteurized milk or a non-dairy milk or you may be using old yogurt strains or you may need to try a different brand of starter (Stonyfield works every time for me) or your temperatures were too high or too low.
Yogurt is Clumpy: Your milk was too hot when you added yogurt or your water in your cooler was too hot.
Yogurt is Too Sour: Allow it to sit in the cooler less time
Yogurt is Too Thin: Your starter strains may be getting old. Strain it longer through a muslin and try a fresh starter.
If you have some tips or a video on making homemade yogurt, please be sure to leave a comment or link below. We encourage community and want to provide access to a variety of information so viewers can make their own informed decisions about the topics we cover.
We are taking you along on our journey to become more self reliant and self sustainable. Join us as we build our skills in the areas of canning, prepping, gardening, woodworking, and learning old time methods of living.
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Jaime and Jeremy
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so glad i found your videos , and i love them . as an old farm girl , and i do mean old now , i admire you for producing your own food . it can't get any better than home grown . the ones that don't like your " smelly animals " and your gardens will be the first ones to your door for something to eat when the SHTF . the only place they know where food comes from is the store . we raised four kids in a small country town where no one cared what you did with your back yard . we had great big gardens and like you , i canned everything i could . it was such good food . now i go to farmers market in our town and buy fresh produce to can . i live alone now so i can in pints .i lost my husband of 55 yrs about two yrs. ago . i hope you find a good place to live where you can have all the animals and gardens you want . best wishes .
im sure someone probably someone mentioned this but a trick ive learned is : when placing hot anything into glass place a butter knife in it first. it should absorb the heat and prevent jars from cracking. works like a charm
Oh and the whey instead of using water is said to make excellent homemade bread.
My son loved a store brand that was a dream sicles. I hate giving him that nasty store bought stuff every day so I started looking into making it myself and found a great flavoring in the flavor and started making it myself. It is work to keep up with him but it was sure worth it. At least now I know what is in the yogurt he is eating =) Yours was the first video I ever watched about making homemade yogurt. Thank you so very much.
I add 1 cup of powdered milk and heat mine to 180 for 10 minutes. Doing that my yogurt is always thick like greek yogurt without having to drain.
Oh my God I can believe I was able to make yogurt!!! First time trying and I didn't even have a thermometer (have to go buy one) and it still worked super fine!! Wow :)
This channel is unique. I feel encouraged and that I can do it. I found this video most inspiring. I will make my own yogurt now thanks to you.
I make yogurt just about every week too. A tip about starter is to put the entire first batch into the freezer in half cup portions. I use silicon cupcake molds on a cookie sheet to do this. After frozen solid l pop them out of the molds and then into a ziploc. Every batch I start after this is a 2nd generation culture so the quality is consistent. Another advantage is I can skip a week or several, and resume on a whim because the frozen starter is still ready to go.
Love my Yogourmet and their starter too. O e pack has lasted me more than 3 years.
Love your channel too!
Grait tip, thank you
I'm going to try this. I have little canning jars that hold about 1/2 cup, so I put some of my storebought yogurt in 2 in the freezer to give this a try. Thanks for the tip!
I love homemade yogurt with pumpkin purée and a sprinkle of cinnamon. Yum!
I love all of your videos! I'm making yogurt for my first time along with the granola. Love all of your prepper videos and hope to incorporate them all. You are such an encouragement to me! Thank you so very much Jamie.
You are very welcome
Delo9762 B.B./
I put my yogurt in an insulated crock pot carrying case and put it inside my oven with the light on.
(I don’t have a cooler big enough to do it the way you suggested.)
Love your channel. You guys are great!
just recently found your channel, I love it, your real people, thank you guys soon much for sharing with us I really appreciate your time and effort.. great videos!!
Thanks Gloria and welcome to the channel!
I make a lot of yogurt too. I use it in place of milk in lots of things and it keeps longer than the milk would have. I make it almost exactly like you except instead of putting the water in the bottom of the ice chest, I fill a 1 gallon glass pickle jar with the hottest water from the sink and put in the ice chest on the opposite end from the yogurt. I buy a gallon of milk from the store and turn half of it to yogurt right away. It's a great way to preserve your milk for cooking longer.
so much love Jaime!
Love the videos! You are very precise with your directions and I love that. My mother never measured her best recipes. 😄 You can use the Whey you have left to do fermentation. I got a recipe on fermented lemonade that was so good even my granddaughter loved it. Keep the fun coming!
thanks for this, the yogurt was great and used the whey after straining the yogurt to cook quinoa which was very tasty. Love the idea of using the ice box. This is the easiest way to make yogurt!!
I make yogurt the same way. Stonyfield n' all. It has the most culture strains and is a quality starter, and makes a really fantastic homemade yogurt.... except that I'll mix the yogurt and the milk together with a whisk before adding them to the quart jars. Makes it easier. We'll make yogurt off the homemade batch 2-3 times before it becomes imbalanced and starts getting sour and acidic, and we have to go back to the Stonyfield for cultures. Using a really good Kefir as a starter makes an even better liquid yogurt. We go for 13-culture brands, then mix them in a batch. General rule is 1 Cup of yogurt per 1 gallon of milk, so you're spot-on.
What do you mean imbalanced, sour, and acidic?
That Tile is amazing... the pattern design and the colors is perfect.
A friend in Puebla Mexico once told me that he made his own yogurt weekly. Now I see he was correct in saying it is "Easy Peasy" lol (actually he just said simple; that was for you since I've heard you say that) Thanks for the recipe
Hi. I liked your videos. I found that when i used yogurt from an indian store to make my own yogurt, it consistently gave thick yogurt without getting thin over time. You can try it out if you have a indian store nearby.
I don't have an Indian store near me, but I can't ask for thicker yogurt than this recipe. I am glad you found one that works for you!
Just found your channel today & subscribed, there's some really useful viewing here - thank you. We made yoghurt in high school science class (many years ago lol) & our teacher had promised a treat for the person whose yoghurt turned out the best. I was so excited & nervous that I dropped my jar, smashing glass & yoghurt all over the floor 😱. The teacher wouldn't let me touch it, but he stuck his finger into the mess like Little Jack Horner, tasted it & said "Well, that's a pity, it looks you dropped the best one." Hoping to actually taste my DIY yoghurt this time.
You have a great channel here. I think you are doing good things. Thank you for sharing your knowledge. And giving hope for a way to live without the outside influences of the big box stores. And paying attention to what is important in life. Which is healthy and poison free sustenance. You all are truly blessed.
That is our goal - trying to figure out how to do it all ourselves with real, natural ingredients. So much information (not to mention nutrition) has been lost to commercilization. Thank you for watching
You know, I binge-watched about 12 vids on making crock pot yogurt, bookmarked them all, and decided I'd do it this week. Then, I watched your video with all the temps, and the thermometer, and the jars, and the cooler, and, the straining, and, and, and....
And, I like the way you do things, and explain things, even if it's not the easiest way....
Your final product looks exactly like what I'm hoping to get. I'll let you know how mine comes out.
Thank you, again, for all you share with us!
Hugs!
Yogurt is a snap! Sure there are always bad batches but once you get it down, it’s easy
I make my own yogurt and strain it also. I have yogurt, granola, sliced almonds, chia seeds and a couple medjool dates for breakfast almost every morning. Loving your videos.
That sounds delicious. I am going to try that tomorrow ;0)
You wouldn't get much with that small amount of whey, but I wonder if you could make ricotta cheese with the whey. My friend and I made it out of the whey from a cheese making process (there was quite a bit as we were making 2 huge pots) and we experimented with making ricotta. Ricotta means cooked again in Italian, so you cook the whey again just below boiling and it denatures the albumin protein molecule which is unaffected by the previous processes. You end up with lots of white flecks in the liquid which you strain through a cloth. I'll tell you, the homemade ricotta cheese from his own grass-fed cows was SOOO good. It was the cleanest taste with just a hint sweet. The store bought couldn't touch it.
I don't know if you saved up the whey by freezing it or something if you could get a good size pot of it together and try to "cook it again" for some ricotta.
That is interesting...I haven't made ricotta yet. Thanks for the suggestion
I make my yogurt in 1/2 gal batches. I only heat till 113F as milk is already pasteurized. I leave mine overnight in stainless steel vacuum bottle ss growler. So easy.
This was an amazing video! I subscribed to watch more of your homesteading journey. My mom and I have recently been looking into making our own yogurt in our dehydrator and possibly even using different milks! I'm going to be passing this video along to her as well. 👍
Great! Let me know how they turn out
Guildbrook Farm | Simple Sustainable Living Will do!
Six years late, and I’ve been making yogurt for years. But I have never been able to get a good Greek yogurt for whatever reason it comes out more like cheese way too thick even if I only string it for 15 minutes. I think it might be because I’m using a cheese cloth instead of a linen cloth so today I’m going to try straining with a linen cloth like you did for an hour and a half And see what I get! Thanks so much for your video.
The whey is also great to use in fermented foods like real sour kraut. Gives you great probiotics in your veggies. I love to use it in my fermented ginger carrots.
Great tips!
I know you said this several months ago, but I was wondering if you could expand on it. I'm reading a book on fermented foods right now and it said that to make whey for certain recipes in the book, you'd make yogurt (which I do) and leave it to drain, and the way it was worded made it sound like you let it drain covered out on the counter. Is that how you do it for use in fermenting foods? I always drain it in my fridge, so I am definitely curious to hear if that is the right or wrong way to do it. Thank you!
I drain it on the counter
Thanks! I've only recently gotten into making my own yogurt after a coworker of mine told me how easy it is. I always thought it could go very wrong very easily so I never wanted to risk getting sick making it. So, leaving it out is totally safe? I like to drain mine for several hours. Sometimes it's almost like cream cheese (and sooo good on toast with honey!)
Great video. Thanks for sharing about Greek Yoguart. God bless America.
If you leave your yoghurt on the cloth for 12 hours you will see cracks in it. When this happens put it in a bowl, take a mixer and loosen it up until it is smooth. Take about the same amount extra sweet whipped cream and scoop it through. Eat with strawberries.
great lesson on how to make greek yogurt thank you
good video for me to try to make my yogurt
Nice method. Thanks so much. As I type this my first batch is setting up. I’ve subbed to your channel. Thanks again for great instructions.
Thank you so much for these videos.. you'll be making my life a lot easier. Also, I have discover that the whey also makes a great hair rinse and you can also use it as a liquid substitute in smoothies.
Thanks Jamie! I just discovered your channel, and I love what you are doing. I am on a similar journey, so all your videos are just what I need. One suggestion on the yogurt-I use my last batch of yogurt as the started so I don't have to keep purchasing starter yogurt. I have used the whey in bread making and it is fabulous! You can also use the whey in soap making if you do that as well..
+Kimberly Clark yes I do the same with the remaining yogurt. Sorry if that wasn't clear! Welcome to the channel!
Hi. I am new to your channel and I have watched several videos already. Thank you for sharing with us. I am looking forward to many more videos. I like the way you keep it simple. Thank you.
Welcome to the channel!
Can't wait to make my own yogurt, I love Greek yogurt but its pretty pricey as well. Thanks for sharing this recipe.
The main purpose of heating the milk is to de-nature the milk proteins. Once the bacteria you add begins eating the lactose, there is an acidic byproduct which then causes the proteins to reassemble into the thicker yogurt texture. :)
If you are interested in cultures that are sustainable and actually multiply over time you could look into making milk kefir. If you Google search "how to make milk kefir" you'll come up with lots of videos. You can also get the kefir culture (grains) for the cost of shipping if you join a culture sharing group on Face Book. It's a fermented milk that does not require heating. Also search Sandor Kats and Donna Shwenk. They are experts in the area of fermented foods like kombucha and milk kefir. It's an easy way to get probiotics for pennies and these cultures are ancient.
+Gale Smith I have made it. I didn't care for it because it had to be fed all the time (high maintenance!). Same with sourdough. But thanks for mentioning it - others may like to try it
Thank You great video!!! Really like you talking about your uses... Would have never thought of it in chili but can see how that would work!!!
I use it as a sour cream substitute which is why I don't pre-sweeten or flavor it. I use it on tacos also. Healthy and yummy
Hi, I am a new sub for your amazing channel. I learned a lot from you, thanks for sharing your knowledge with all of us. Regarding the cooler, you use to incubate your yogurt jars, did you ever think about your oven? YES, turn your oven on at 200 degrees for 1 min. then turn it off, turn on the oven light, and put your jars in near to it, I used to put mine for 6 hours, sometimes they turned Tangier to my taste, but you can figure out the time yourself. Regarding the starter, why to purchase every 2-3 patches? just save 1/2 table spoon for every quart from your home made yogurt, so you are just buying it for the very first time. I am convinced with the theory that says " the less the more" which can be translated to the less the starter is, the more thicker your yogurt will be. I hope this comment will find you well! Just wanted to share with you one of my favorite hacks for making my favorite yogurt.
Once the yogurt is started, you can use that batch to start the next. As for oven=tartness, the higher the heat, the more tart. Also you will notice it separates more from the whey. Thanks for sharing!
tried making yogurt once, and it failed miserably :(. You've inspired me to try, try again :-)! Thanks!
+l hoov I have been doing it this way for 2 years and it works every time. The key is in the temperature. Use a thermometer. Let me know if you try it!
Love homemade yogurt, make a litre of it every week 🙂
Great video. Thank you for the recipe.
I also found I got better results incubating the yogurt in the oven with just the light on. I tried the cooler but I found it wasn't as reliable.
I recently started watching your videos and I love them all, I watch them over and over. Lots of great information. My husband and I are getting ready to start our own homestead in NC as well bought our house a little of a year ago, I'm so excited. Question on your yogurt process, you stated to warm up the jars before putting the yogurt in them, how are you heating up your jars. Thanks DJ.
Welcome to the channel and homesteading! As for your question, if your jars are cold then just run them under hot water to warm them up. I usually don't because my house is generally 68-75 (and so are the jars).
OMG !! I was about to ask you about a home made recipe for yogurt and I found you ). I know that your main focus is your new place but I do learn a lot from your old videos and do enjoy watching !! I haven't watch the video yet but will do so right now ). Hope you guys are doing well . Ultra pasteurizing is my main concern here ( so I came for your advise and tips.) sorry that I keep editing, question, @1:40 starter, after the 1st batch can I just use my own home made yogurt instead of the store brands ? OK never mind @11:25 you got my question taking care of ). I do remember my mother in-law adding a capsule of probiotics instead of yogurt .
Thank you! very thorough..
Great video! I have made yogurt, but not for some time. I need to make it soon!
I love it! Let us know how it turns out!
HelIo good morning like that .... Is cool I make my with kefir ......and make smoothies....😋😋😋😋 🤗🤗🤗🤗🤗
wow your a rare lady wish I had a friend that loved what I love like you to bad I'm way up here in WI.
Love that a tattooed badass can make some awesome yogurt. Keep at it!
Lol
My nanny used to make everything by herself like butter jogurt, cheese, dry meat, sausages etc. Today she is retired and they get all from store.
Making yogurt soon,
Have to try this some day. Have a friend with a lactose intolerence and she loves her yoghurt in the morning, but it is expencive. Have to do some trail and error on it.
Getting hungry watching all these foodvideo's. *giggles*
Thank you very much
You're welcome!
Making yogurt is fun. Have you tried making milk kefir? Enjoying your videos so much!
I love kefir. I bought grains and made it for about 3 months. Then tossed the whole thing. I love it, but not enough to maintain it all the time.
Guildbrook Farm | Simple Sustainable Living yeah, babysitting grains can get annoying after a while. Water kefir is fun too. I have a friend back in Oregon sending me some grains so I can get started up again. I also use homemade yogurt for savory dishes. I wanted to share that I make dressings with yogurt. My favorite is thousand island with home canned zucchini relish in it and yogurt instead of mayo. SO good. Then I put home canned pickled beets on top of salad too. ❤️
That sounds delicious. Thanks!
Tonight is my 1st time to make yogurt. I hope it turns out like yours.x
👍🏻
back in the80's there was a fashion of making yogurt with a plant as a starter; some king of cactus if I'm not mistaken. That would solve the problem of keeping buying yogurt.
You only have to buy the yogurt once every 5 times. Some people mentioned freezing the original yogurt which would allow you to go even longer before buying more. I have never heard of the plant for starter, but you bet I am going to look into it! Thanks!
Hola, deberìa subtitular su video...le agradecería...saludos desde Lima-Perú.
Any Canadians out there who have made their own Yogurt? I would love to know what brand you used as a starter. My one and only attempt to make Yogurt failed.
Kirstin Piche any plain yogurt with live cultures. Astro, oikos or any greek yogurt. I typically add 1/4 cup of dry milk powder. I incubate in the instant pot and strain as well. I also have a video if you check my channel. For me the straining is key and if you choose not to strain, avoid stirring the finished product aside from when you are eating it :)
Yep. I make yogurt regularly. I've had the best luck with PC creamy stirred yogurt, vanilla flavor (go figure!?). I've tried a bunch, including organic brands. This one has live cultures and makes the smoothest yogurt ever. My semi-lazy method is to put the milk on low while I put-put around and keep an eye on it (but it's too low to burn). After about an hour of this, it's boiled down a tiny bit (never reaches an active boil, but froths up). I'll make the yogurt as usual and the end result is firm and wonderful. It'll shed some whey as I spoon yogurt out. I like to remove that whey and keep my yogurt firm. I also try to stop the warm phase around 6 hours. At around 8 or longer it starts getting very sour.
I'd rather be outdoors Thanks so much for the suggestion. I'm definitely going to Yogurt making another go with the pc Yogurt.
Hi,
First I am not Canadian (lol) but a first generation New Yorker. My mother taught me and my sister to make yogurt at a very young age and no joke almost 33 years later I am still turning one to two gallons of milk into yogurt a week. start with whole milk and bringing it to just before it boils ( if it boils not a big deal just remember to skim the top skin off), transfer the milk into what ever container/s you want to have it in ( I use a pot as I keep it all together), okay now this is were alot of people mess up cooling the milk no need for a water bath it takes about half an hour to 45 minutes easiest way is place your pinky finger ( yes pinky as it is more sensitive) in the milk it need to still be hot but burn your finger, time to add the starter no need for alot I add about three table spoons of yogurt from the batch still in the fridge you can you a single serving size of a good plan Greek yogurt, stir and cover with a bath towel (I time mine to do at night as the family eats dinner the milk cools) once wrapped leave it on the counter it will be ready to eat in about 4-5 hours ( leave mine overnight) and then refrigerat, like it better cold). If it has not thickened up for you honestly the main reason would be that the milk cooled down to much. Good luck
Sorry - you added that note at the end - I asked my question before you got to that point..... LOL
I love homemade yogart and was wondering if you have made yogart from your goats milk yet? I did for years and find it taste so delicious and you know what you have in it! 😉👍👍💚✝
+Kellie p-b_FAM Yep! Make it every week
Thank you. I really enjoyed this video and I will try to make my own yogurt just like yours.
Let me know how it turns out!
I finally made my first little batch of yogurt last night and I am so excited. I opened one jar and it is Very thick. I only had 4 tiny 8oz jars and a big crockpot, and since did not have a thermometer, I just heated the milk below boiling but stirred constantly and also added about half cup of powdered milk to it just because I wanted to see if it would work and added and mixed about 2 to 3 tablespoons to a little of the warm milk, then added back to the pot . I bought a small plain Greek yogurt since I did not have an extra $4 for the one you mentioned which I will get next time. I let it sit about 30 minutes in the pot since it was a small batch. Then I filled the pretty tiny jars, put lids on them and placed in crockpot; I premeasured the water for crockpot by filling a jar about 4 times and took some out until water was under rims. I preheated the crockpot with warm water then set it on warm all night while I slept.
I am so happy and you made it seem so simple, which I had no clue as to how easy it really is. I guess mine are so thick because of the small jar sizes but they are pretty. I drink espresso coffee so I want to learn how to make it next.
Thank you so much. I will probably go overboard and start making yogurt for everybody, they just have to buy the starter yogurt and jars. I can't wait for the holidays to show my sisters how to do it.
I am so glad that you found a method that works for you! The powdered milk acts as a thickener (they use it in commercial yogurts sometimes) and is certainly an option if anyone wants to try that. As for making more, you don't need to buy new starter yogurt, just use some from the batch you just made! Thanks for posting your results!
Thanks again. I didn't know that about powdered milk and just wanted to use it since I had it but I will leave out next time. I think I over did it in eating so much of the yogurt and my tummy is feeling it but I know it's a good thing. I will not leave it in that long next time since the jars were small and it resembles cottage cheese a little bit which I love anyway. I'm just like a kid in a candy store right now. I ate one whole jar. I want to try to make it with a little powdered sugar mixed in with the milk next time but I will just make one little jar.
In a couple of months I want to try the sweet potato slips because I love sweet potatoes and I want to clone my sister's fig tree. I just can't wait
I was wondering if you could flavor the yogurt instead of keeping it plain? If so, how could I do it and at what stage would it be done? Love your channel!!!!💐
Yes you can and you would do it after it is made and ready to put into the fridge. You can blend in fruit, honey or extracts. I keep it plain because it is more versatile to use as a sour cream or mayo replacement as well as sweet. Note that you may have some trouble starting the next batch with a flavored yogurt.
Guildbrook Farm | Simple Sustainable Living Thanks! I stumbled (luckily for me) onto your channel and I am loving all of the great information (esp making my own deodorant 🙃😍). Loyal follower!
Welcome!
Not sure if this was mentioned or not?? but I take out a 1/2 cup of my finished yogurt and freeze it this way I always have my starter..I haven't had to buy fresh yogurt in a couple years by doing this..HTH..
+Brenda Neer I have never tried that. I usually just "eat" down to the last cup then make a batch from that. Great idea!
I was hoping that would help you..
BTW..I forgot to mention that I really enjoy your channel! I watched almost all of your video's last night and will watch the rest today looking forward to the next new videos.
Also, I can a lot of meats but never canned sausage..can you possibly make a video on that? I'm a visual learner so it would help me out greatly.. Thanks, Brenda
I can ground sausage. That is done exactly the same way as ground beef. So simple!
do you ground your own pork then season it?
No I buy it from a local farm
Won't the 160 degrees pasteurize the milk? How long is the shelf life?
Is their a cost savings involved or do you make your own yogurt for the flavor? Thanks
Right now I am buying my own milk at $6.50 a gallon of which I can get 2-4 quarts of yogurt which costs between $1.62 and $3.25 a quart (depending on if you strain it or not). My starter yogurt costs $3.99 a quart locally. So there is a savings. More so if you have your own dairy animals - which I hope to get soon.
Great- thanks.
You say to make a new batch every 7 days to reuse the starter but how long does the yogurt remain edible once it is made?
If I want to use raw milk tho and don’t want to that it to 160 does that mean it’s going to compete with the yogurt starter?
So can you buy milk from the grocery store? Isn’t that already pasteurized?
Would it work with 1/2 coconut milk (can with full fat) and 1/2 milk? I LOVE Chobani's Coconut yogurt but would also LOVE to pay a lot less & make it at home!
I am not sure. You could try a small batch and let us know!
Are you able to use one of the yogurts that you made as a starter?
YES! You continually use each batch to start the next batch. This will work about 5 times or so before it starts weakening (ie you will notice your yogurt will get thinner and thinner). When that happens, it is time to buy a new Stonyfield (or whatever you are using).
Is the milk at the store ultra-pasteurized or ok for yogurt making?
I make yogurt with whole milk from the store
Did you try it with your goat milk? Did it turn out as thick?
+Flower Mound Gardener Yes I did! I heated to 180. The first batch was think but not as thick as pasteurized cow.
Is there an easy /simple way to make butter at home? Thanks!
The most simple way is to blend heavy cream in a blender until it turns to butter, strain off the buttermilk, and rinse the butter.
I dont have fridge so what shud i do??
So what is the name of the company with only 5 star reviews,( so I will know what to watch out for), or at least a hint?
I would avoid heirloom cultures
What is the protein content?
We used to leave this to drip longer , we called it yocheese.
The longer it sits, the more "cheesy" it gets. So yes I can see that!
What is the cost savings of making your own yogurt?
Not a ton if you are buying milk.
Can you not use your new yogurt as your starter so you don't have to purchase your starter?
Can you add vanilla to yogurt?
Sure
i use my whey in smoothies and to soak my chia, hemp and flax seeds.
i use non-homogenized low-temp pasteurized, whole milk from local Battenkill Dairy. the New York (Police) State views the sale of raw milk as a crime against humanity. in the meantime, i do what i can and i wait for the freedom of Vermont and my own milk.
my current favorite thing to make with yogurt is Radish Riata.. it is soo good with roti and spicy curry.
www.yummly.co/#recipe/Radish-Raita-1116427
It's unfortunate about some of these laws which should be left to each individual. Thanks for sharing your ideas!
When you save a cup from the batch, can you freeze it so it will last longer?
Someone commented they do just that. Personally, I just eat until 1 cup remains and use that to start the next batch
🐑🐏🐐🐐🐐🐐❤️
You need to figure out how to sustain your yogurt culture past 5 times. That grocery store might not always be there for you to get new starter, but you'll always have your goats.
UHT milk is no good for cheese but is absolutely fine for yogurt.
Yoğurt- yogurt- is a Turkish word and turkish food...
Deniz Beycan yogurt is a 7000 year old product there were no turkish people back then.
easy? if you already are buying the yogurt just BUY IT :)