Thank you so much! This is a wonderful idea (more protein as well from that beef gelatin as well). Ill definitely will be trying this out and reporting back the results on here. My one question/concern, do we (should we) mix the yogurt like you did before placing it in the fridge to cool down? Or do we omit that part and just place it in fridge without touching or stirring? I only ask this because I do my yogurt in smaller jars for my family. Please advise, and thank you so much, in advance!
Thanks for watching! As a general rule of thumb, no I do not mix the yogurt before placing it in the fridge to cool. I allow it to ‘set’ a bit in the fridge before whisking it all smooth if needed. I hope you give it a try, please let me know how it turns out!
@@thealfordhomestead5191 I used to boil the gelatin with the milk for it to dissolve and it would work out well then when I would reuse it it wasn’t as thick anymore but after doing that over and over something went wrong with my recipe
Oh, maybe I misunderstood your question! You cannot use gelatin alone as a starter for yogurt. Sorry about that! You can use yogurt from a batch that has gelatin in it, but you do need a live, active starter. @@ghanacryptogurl3574
That is they whey separating; it's normal! Just make sure to mix your yogurt well when it's done. Also make sure to not incubate the yogurt too long. I aim for 12 hours. Thanks for your question!
Hi, please i used 500g of milk and added 20g of gelatin 50g of cornstarch incubated for 8 hours but my yoghurt was light ( not thicker) please any problem with my measurements. Thanks
Did you add an active yogurt starter prior to incubating? Was the milk sufficiently heated up to about 170-180 degrees F prior to incubating? Are you using whole milk? These are a few reasons yogurt turns out thin! Thanks for watching!
@@thealfordhomestead5191 ok thanks I do appreciate, I used active culture and preheat the milk before incubation. But my water was 4liter to 500g of milk. I used dano milk
@maryamsalman2567 what is Dano milk? Is that evaporated or something? I'm asking because why is there water in your recipe? In the states we just have milk undiluted, heat. Cool. Add starter, and flavorings if desired. I'm watching this one to learn about adding gelatin because I need to make it for someone who is used to commercial yogurt that uses it. She might not be wanting to used to the runny kind while she's feeling low.
Beef has nothing to do inside a yogurt. People ! Keep it simple , original and healthy . Yoghurt is not supposed to be thick and overly creamy (except the Greek version but there again it’s done without the beef gélatine !) anyways … eat healthy please ! Cheers .
You don't have to do this yourself. It's perfectly fine if someone else chooses too. People have used gelatin to thicken yogurt for eons. Gelatin is perfectly healthy and flavorless. If someone else chooses to use it to thicken yogurt and you don't want to you can just let them do their thing and choose not to do so yourself
Whilst gelatine is healthy…I’ve heard the best way is to add powdered milk to your starting liquid milk to make it extra thick yoghurt. I do this with my cultured cream cheese and it definitely increases the yield too!
Vegan is your choice. If you can't say anything nice don't say anything at all. I was vegan for a decade, I never mocked anyone else's diet. Having been vegan for 10yrs I can say, from personal experience it wasn't superior
Putting a sooonful of corn starch while boiling the milk gives way better results.
I'll give this one a try! Thanks for watching :)
But the gelatin is very good for you and the corn starch very bad.
How much gelatin?
@@debras3806she used 1/4c in a gallon of milk for loose yogurt. I'm going to try 1/3c and see if it comes up a little more firm
I have beeen looking for something like this. My B12 levels require that I absorb animal protein from food. This will work for sure
Yes, this is a great way to get those essential amino acids in :)
Thank you so much! This is a wonderful idea (more protein as well from that beef gelatin as well). Ill definitely will be trying this out and reporting back the results on here. My one question/concern, do we (should we) mix the yogurt like you did before placing it in the fridge to cool down? Or do we omit that part and just place it in fridge without touching or stirring? I only ask this because I do my yogurt in smaller jars for my family. Please advise, and thank you so much, in advance!
Thanks for watching! As a general rule of thumb, no I do not mix the yogurt before placing it in the fridge to cool. I allow it to ‘set’ a bit in the fridge before whisking it all smooth if needed. I hope you give it a try, please let me know how it turns out!
Um hi when I’m making my yogurt I heat it up to 94 degrees and I don’t use instapot. When do I add the gelatin?
When you add your starter, add the gelatin as well. Thanks for watching!
You can also add the gelatin to the milk at the beginning, and start it off that way, I've it that way for years.
Pls how much gelatin do I add to my milk@@thealfordhomestead5191
Will the gelatin affect the yogurt when using it as a starter for another yogurt?
Not at all! Use as you would any other starter. Thanks for watching!
@@thealfordhomestead5191 I used to boil the gelatin with the milk for it to dissolve and it would work out well then when I would reuse it it wasn’t as thick anymore but after doing that over and over something went wrong with my recipe
Oh, maybe I misunderstood your question! You cannot use gelatin alone as a starter for yogurt. Sorry about that! You can use yogurt from a batch that has gelatin in it, but you do need a live, active starter. @@ghanacryptogurl3574
Why does my drinking yoghurt separate water on standing?
That is they whey separating; it's normal! Just make sure to mix your yogurt well when it's done. Also make sure to not incubate the yogurt too long. I aim for 12 hours. Thanks for your question!
We go 24 hours
Hi, please i used 500g of milk and added 20g of gelatin 50g of cornstarch incubated for 8 hours but my yoghurt was light ( not thicker) please any problem with my measurements. Thanks
Did you add an active yogurt starter prior to incubating? Was the milk sufficiently heated up to about 170-180 degrees F prior to incubating? Are you using whole milk? These are a few reasons yogurt turns out thin! Thanks for watching!
@@thealfordhomestead5191 ok thanks I do appreciate, I used active culture and preheat the milk before incubation. But my water was 4liter to 500g of milk. I used dano milk
@maryamsalman2567 what is Dano milk? Is that evaporated or something? I'm asking because why is there water in your recipe? In the states we just have milk undiluted, heat. Cool. Add starter, and flavorings if desired. I'm watching this one to learn about adding gelatin because I need to make it for someone who is used to commercial yogurt that uses it. She might not be wanting to used to the runny kind while she's feeling low.
Love you ❤
I am not the type to leave comments like that but your idea was so (insert word) it only seems fair.... next time add some cement powder 😂
Thanks for watching and leaving a comment!
Beef has nothing to do inside a yogurt. People ! Keep it simple , original and healthy . Yoghurt is not supposed to be thick and overly creamy (except the Greek version but there again it’s done without the beef gélatine !) anyways … eat healthy please ! Cheers .
You don't have to do this yourself. It's perfectly fine if someone else chooses too. People have used gelatin to thicken yogurt for eons. Gelatin is perfectly healthy and flavorless. If someone else chooses to use it to thicken yogurt and you don't want to you can just let them do their thing and choose not to do so yourself
Whilst gelatine is healthy…I’ve heard the best way is to add powdered milk to your starting liquid milk to make it extra thick yoghurt. I do this with my cultured cream cheese and it definitely increases the yield too!
Damn! You are overly involved in a fad diet man.
Damn! You are overly involved in a fad diet man.
The chicken scum is called cream just so you know Mrs. Yougurt
Wonderful! Thanks for watching and commenting!
You don’t put gelatin just yogurt ufff then you have real yogurt not gelatin
I can assure you, this is real yogurt. Thanks for watching!
Not a good option for vegans btw.
Try agar agar if you're vegan.
As a vegan, I can only say YUK!
In that case I suggest adding agar agar for the thickening agent to your vegan yogurt :)
As a carnivore I say 😊
Vegan is your choice. If you can't say anything nice don't say anything at all. I was vegan for a decade, I never mocked anyone else's diet. Having been vegan for 10yrs I can say, from personal experience it wasn't superior
@@checkyourbrakes It's odd that a vegan saying yuk bothers you so much. Hmmm wonder if that's really about something else...