We tried a Homemade Yoghurt Maker
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- Опубликовано: 7 сен 2024
- Yoghurt is one of those love hate things in our house when it comes to the taste, but getting hold of a machine that helps you be able to make your own homemade yoghurt opens up plenty of possibilities. Join Mrs Barry and I as we attempt to make our own yoghurt at home featuring some overnight cooking and a potential flavour I never want to try again in my life!
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#yoghurt #gadget #yoghurtmaker
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Tip for cooling, put it in the sink and run the cold water past it.
After your reactions to the different ones I think we need a will it yoghurt now. 🙂🍽️🍽️🍽️
The faster you set the yogurt the less tangy it will be so the higher temp (below a certain point too high and the bacteria will die) the faster it will set, the machine just hold temp for consistent results my mom makes yogurt everyday she just fills a container with milk chucks a spoon of last days yogurt In it and puts it in the sun. most of the its good sometimes it gets tangy i like tangy my parents doesn't. you went all sweet toppings you can go savory too, put some salt and chilli powder and u have a healthy dip for chips an such or just eat it as.
Barry you should really get yourself a ‘Ninja Foodie’ it’s a great device and all I use these days for cooking…
You can do loads with it..
Sear/sauté
Boil/Steam
Slow cook
Make yogurts
Dehydrate
Pressure cook
Air Crips
Bake/roast
And Grill
I make lots of meals with it like
Sausage casserole
Chilli con Carne
Stews
Curries
Bolognaise sauces
Vegetarian Rice dishes
Cakes
Apple or Rhubarb crumbles and pies
Risotto’s
Fish pies / Shepard or cottage pies
Sunday roasts
And even use it for cooking sausages, fish, jacket potatoes, warning up pies and pasties.
And the dehydrator can be used for proving dough for making bread
Making natural yoghurt is like a daily routine for me. It's something we end our meals with here in India. I'm pretty sure most of the Indian households make yoghurt at home. We don't even need the yoghurt maker since the weather is warm, it works with just warm milk in a vessel. To the western world it may be a huge thing to have homemade yoghurt everyday, but in India it's kind of a tradition. Anyway, really loved the flavour combos you tried! ❤️
Thanks Rashmi really cool to read this thanks for the info!
Jajaja neeneenee sront poepen op straat
It was the same in Iraq. When I was growing up mum made yogurt from older yogurt by mixing it with milk and warming it then covering it and putting in the oven overnight.
Pakistani here. I was really surprised when I heard the sauce pan trick and I was like "you don't need it that hot, do you?"
@@hamzasultan96 I agree. Since we use pastureized milk, just bringing the milk up to a Luke warm temperature before adding the "dahi" works. I don't boil the milk, let it cool down and then add yoghurt.
As an American, I found your pronunciation of yogurt with an “American accent” genuinely hilarious. That was almost cartoonish and we deserve it.
Mrs B staying awake because she was excited about yoghurt was adorable 😂
Barry: “this is the worst thing I’ve ever eaten”
Also Barry: “let me try it again”
🤣😂🤣😂
Always 😂
🤣 We've all done it
Maybe it's from hanging out with Ashens too much!
Add some honey to the coffee one
I feel like Stuart will take that as a challenge. I mean, he's already made Barry eat Surströmming
Chloe's resigned reaction to finding the potato duck on the bath. Just like this is what I have to deal with living with Barry as your dad 🙃🤣
I loved Mrs B's soft evil laugh after saying the water on the one was because you held the lid over it too long! ❤️❤️
Coffee flavoured Yoghurt (sweetened) is a thing here in Austria. Try to sweeten it and maybe you‘ll like it ;)
Potato duck ftw!!! 🥔🦆
Also in Italy (but well, basically all the Youguth I eat is from South Tirol so it makes sense)
Was just gonna say the same thing. Love Kaffeejoghurt!
Yeah definitely need to sweeten a coffee yoghurt 😊
at some point you have to wonder whether you like the coffee + yoghurt or the sugar, sinc eyou have to add so much sugar into it 🤣
@@bleukreuz sugar is love 😍🤣🤣🤣
Barry flinching at the noises is such a mood. Its like when I go downstairs to microwave cheese for my nachos in the middle of the night when everyone is asleep :x
lol 🤣
The yogurt maker I used to have, included a recipe where I didn’t have to heat the milk. I did have to add powdered milk as well as live yogurt to the milk. It turned out perfectly every time.
I've been making yogurt for about 8 years - the steps are so much simpler once it becomes second nature! Really it was the concept of timing, and then not realizing it needs to cool in the fridge. FYI, I bought bulgarian yogurt culture online and I've kept that alive all these years. I use whole milk, and I've never heard of stirring before putting in the fridge... mine comes out perfectly thick! It is sour (which I love), but add in sweet (a bit of honey or jam) and you don't notice it. Or use it as an ingredient in savory dishes to highlight the sourness! The culture is also very resilient, I've been a bad yogurt parent on occasion and it comes back perfectly fine!
I've made yogurt several ways. Never with a dedicated yogurt gadget. Originally, I held it overnight in an old Coleman cooler, milk in my slow cooker crock wrapped in a towel and surrounded by mason jars filled with hot water. Now I do quart jars in a sous vide bath. Perfection. Only seven small jars is nonsense in my household.
I love coffee yogurt myself! As for lemon yogurt I like adding some zest I keep frozen to add a real lemony flavour punch and just a bit of vanilla to sweeten and round the flavour. Vanilla (and maybe some brown sugar) might do the coffee yogurt some good too, it's usually sweetened when I get it. Seeing this video... I'm tempted by the machine!
Barry and I said "No whey" at the same exact time. I have concluded he has a great sense of comedic timing.
Even easier if you do it with UHT - no need to heat, just mix with yoghurt and milk powder and put in the maker.
One of the best gadgets for the kitchen I own is called an "Instant Pot"... it's a wonderful multifunctional machine which includes a yoghurt maker - set it and forget it. Best I've ever found.
My mother does homemade yogurt in one of her Instant Pots. It's one of the 10,000 or so things that machine can do really well.
You should sweeten the coffee one and try it again, love the sound of the lemon blueberry one
I think the coffee one might be better if you'd add caramel flavouring. Just a thought though.
@@ahandsomefridge Just a little sugar would help a lot. They do sell plain coffee yogurt where I live at least, but it's sweetened.
Great call! It all needed sweetening to take the acidic edge off of it.... so to have the acidic bit but the bitterness on top was always gonna be a little tangy lol
I have made homemade yogurt (Yes, I'm in the U.S.) in my Instant Pot with the yogurt setting, it takes almost as much time as your method, and if you wanted Greek Yogurt, you just have to strain the whey out with a fine mesh strainer overnight in the fridge.
Me too! Love it Greek style. Well strained. I cheat. I sweeten with the yellow pack sweetener. Unless I’m cooking/baking with it.
After I had delicious homemade yogurt while on vacation in Croatia in 2017, I decided to start making my own. I researched yogurt makers and discovered that an Instant Pot could also be used, and would do many more things. I eventually bought my Instant Pot in a sale so it was cheaper than a yogurt maker. Yogurt was the first thing I made in my Instant Pot. It’s really, really easy. I incubate it overnight and strain it through a EuroCuisine strainer in the morning to get Greek style yogurt. I don’t flavour it routinely. I use the whey in soups and stews. The yogurt is great for baking, making salad dressings, and breakfast with fresh fruit and granola.
I think that Barry is not used to the taste of plain yogurt. But fermented foods are very good for your microbiome.
Me too. It's so easy. My instant pot doesn't have a yogurt button. I use the sous vide button instead and the yogurt it makes is fantastic!
I’ve made yogurt in my instant pot, I found a recipe online called Vietnamese yogurt, it was basically starter yogurt, milk, and some sweetened condensed milk. Came out delicious.
@@kitgar61 Sous vide button? must be a different model then mine, wish I had a sous vide function. in fact have been thinking of maybe getting one.
That’s awesome! I came over to the channel to watch the public version so I can look for my name listed in the credits.
I have tge easiyo yoghurt maker and that's awesome, you get dehydrated yoghurt powder ...same thing an overnight job in essentially a giant thermos 😊
My dehydrator will do between 35 C and 70 C so this might work. Plus you can use it to dehydrate stuff. It's given me some ideas though :)
The confession at the end is my fav part of the video🤣🤣🤣
Apricot jam, diced dried apricots and slivered toasted almonds is one of my favorite combos in yogurt!
just buy a thermos flask takes 15 minutes prep and stays warm over night, also saves on the electric
In the US, milk is sold in gallons, half gallons, and quarts (quarter gallon). Gallons are in plastic jugs, halves and quarts are in paper cartons. (A quart is about 0.95 liters.) I bought a yogurt machine that holds a whole quart, the idea being you can buy a quart of milk, add a little yogurt as a starter, and put it in the machine overnight. I tried it, and it didn't solidify at all. I tried scalding the milk (it doesn't actually have to boil, *near* boil is good) and putting it back in the carton with the starter, and that worked fine. I bought a reusable, washable quart container, (Actually I think it's a liter) and went from there. Once you make some yogurt, you can use some of that as the starter for the next batch. I think it only needs a large spoonful of starter per liter.
And if you want to sweeten some without tons of sugar, try Stevia.
No, you don't technically need a yogurt machine, it's a convenience. The thing I found makes a lot of difference is to put it in a fine sieve for a little while to drain off the whey remaining in it. This improves both consistency and flavor.
"I was excited about yoghurt" my heart, why is she so adorable HAHA
I guess I'm a bit of an oddball, but I really prefer yoghurt in its savory application, like in raita or tzatziki, or dolloped on a dahl or Indian curry. The only way I like it sweet is in making a very tangy chocolate mousse : you just let a thick greek-style yoghurt come to room temperature, mix it with some melted chocolate (I prefer milk chocolate 'cause it's a bit sweeter) and then refrigerate until it thickens right back and enjoy.
Mogwai. Never get a mogwai wet, they then produce gremlins.
That's it Shay! But then if a gremlin gets wet it multiplies too right? Like the scene in the swimming pool was it? I can't remember too well lol
@@mrbarrylewis your so right. Can't believe my memory forgot that scene.
Definitely don't need a machine to make it, just somewhere warm to keep the live stuff happy, and them kilner or mason jars to keep them sealed and free of nasties from the air, one single pot of shop-bought yoghurt could become a lifetime supply of home-made if you hold back one pot per batch to make the next lot... :D
You both are so great. You brighten my day whever I get the treat of watching a new video. Thank you.
Hi Barry! I love your videos! I can’t wait to watch this one! Hope you’re doing alright
Hey good thanks yep, just started the garden kitchen today to film more content in
Hey Barry, just wanted to say to keep up the amazing videos. I’ve been subscribed to this channel for many years and it’s family-friendly and easy going content has always been a pleasure to watch.
Much love from NYC
I like the concept already!
Agreed Barry! Nothing better than doing the shopping for the misses then taking some time to yourself in the car before heading home!🙏😅
My Mom worked for a lab witsh makes this biotics for joghurt and chees and so on. As kid we made sometimes joghurt i liked it, but the time is what stopped us from making joghurt ourself. There is an easy way to do so ...handwarm milk fil in the joghurt and let them rest really warmed packed just over night. It works.
Barry you should really get yourself a ‘Ninja Foodie’ it’s a great device and all I use these days for cooking…
You can do loads with it..
Sear/sauté
Boil/Steam
Slow cook
Make yogurts
Dehydrate
Pressure cook
Air Crips
Bake/roast
And Grill
I make lots of meals with it like
Sausage casserole
Chilli con Carne
Stews
Curries
Bolognaise sauces
Vegetarian Rice dishes
Cakes
Apple or Rhubarb crumbles and pies
Risotto’s
Fish pies / Shepard or cottage pies
Sunday roasts
And even use it for cooking sausages, fish, jacket potatoes, warning up pies and pasties.
And the dehydrator can be used for proving dough for making bread
Indian here, regularly have fresh home made plain yoghurt.
We use the combi microwave. It has a yoghurt mode.
Mum used to wrap in a blanket and leave over the pilot light on the cooker. (yes fire hazard thinking back)
Always save some to start the next batch.
I love yoghurt and so do my girls! Would be great to make during the day, leave it in the fridge overnight and have for breakfast!
"Nice potato duck." "I found it in the bathroom." 😂
When my mum had one of these, she used the old school squeezey milkshake syrup for the strawberry and banana flavours, good times!!
those would work well because they are already sweetened, not like making your own fruit one and then sticking in a bunch of sugar, also home fruit ones don't last long the fruit makes the yoghurt separate, really should use jams.
I LOVE Mrs. B's cheeky grin at 14:10 when Barry just about gags on the coffee flavor.
All fermented milk products are great, if you ask me. Yoghurt, kefir, ryazhanka, you name it. That kind of food was made by humans for at least ten thousand years. But the yoghurt is the best of them all. That tanginess and smooth texture is awesome! Don't sweeten it, if it's too acidic, just reduce the fermentation time.
4:40 I bloody LOVE her! 😂😂😂
Always enjoy seeing the Beautitul Mrs. B in all the video's! ❤
I use my Instant Pot to make yogurt. Use the high setting on the Yogurt function to pasturize / boil the milk. Cool the milk in a cold water bath to 115 F. Add in 3 tbsp of leftover yogurt, stir, set on the Normal level of the yogurt setting for 8 or 9 hours.
Then put your new yogurt into the fridge to chill 4 to 8 hours. Strain if a thicker yogurt is desired.
Remember to set aside 3 tbsp. of your yogurt for your next batch in the fridge.
Ok that ending confession was great
We've had a yogurt maker in the house for ages, I mean, the thing was already old when I was born and I'm almost 40. It was a really simple one, plug it in, it starts heating and then keeps the temperature as long as it's plugged in. My mom used to plug it in a programmable plug and just set it to run for the night. Was a great way to make more and more yogurts. One yogurt, 11 more yogurts pots of milk, one yogurt pot of powdered milk, mix it all, get it to 32-40°c put it in the 12 pots, start the machine, and then use your last yogurt as the starter for the next batch.
Makes me laugh when Barry say “not as late as this” I can’t believe you go to bed so early 😂
I buy myself a set of deli-wraps if I do the big shop, chicken caesar salad, duck and hoisin sauce, chicken and bacon are amongst my favourites and no matter how hard I try; shop bought ones always taste better!
I’ve taught yogurt making at my local library, using milk warmed to temp and kept overnight in a heavy slow cooker. I tried the oven method (warmed using the light in the oven), but it didn’t work as well. The only extra step is that I prefer Greek-style yogurt, so you have to hang it for a bit to drain out the extra whey. Honestly, it’s easier than it sounds. I used it to eat, cook and bake with, and even drained it further to make a yogurt “cream cheese.” It makes a decent 2-ingredient pizza crust, too. Delicious.
At this moment im enjoying homemade yogurt with orange marmalade!! Delicious!
I make large batches of yoghurt in an instant pot. Either natural yoghurt or I put a can of sweetened condensed milk in there to make it sweet. So good and cheap and it gets really thick when I use whole milk. You can decide on how sour you want it to be based on how long you let the cultures develop. Since the yoghurt keeps better without adding flavourings we just put it into jars and top with what we want.
I love those yogurt pots so cute and i love how you say yogurt! This is so over extensive. Just use plain yogurt heat up whole milk when it's warm to the touch like a baby bottle. Mix in your yogurt just little bit turn the oven on to lowest then turn off wrap your yogurt in a ceramic bowl with lid with a towel leave it in the oven with the light on over night next morning you got yogurt works very time! So easy!
I think you've done very well, but you might like yoghurt more if you use fresh buffalo that's not skimmed. You might like it more as a hung food, where you hang it in a wet cloth for an hour and then whisk for a few mins to make it creamier
I just used a NuWave oven, something that can hold a temperature between 100 and 110 Fahrenheit. I did most of what you did, but with a half gallon batch. Not sure if it made a difference, but I ran it for 24 hours. It made VERY sour yogurt, but it was very tasty when mixed with a bit of honey or some fruit.
I make yogurt in my Instant Pot. There is a recipe on here that only requires 4 hours. The finished yogurt is not sharp but quite creamy. I like it with honey, honey and ginger or my personal favourite with Dulce de Leche swirled through it (very easy to make Dulce de Leche in the Instant Pot - instructions on here). Also, try and find a starter yogurt that says creamy as whatever starter yogurt you use, your yogurt will be the same, i.e. if it's a sharp yogurt, yours will come out sharp too, creamy and yours will also be creamy. I haven't made yogurt for a while so will probably make some later in the week.
i just got my wisdom teeth out today, so this'll definitely take my mind off of that today :3
Sorry to hear that, hope it's not too bad
@@mrbarrylewis my cheeks are completely numb but i'm doing well otherwise!
Car confessions with Barry 🤣
Can make it in a flask. Got to add sweetener or it is vile. Artificial sweetener is fine.
Oh really? That's cool
@@mrbarrylewis there is a video, well a couple actually, on youtube. xx
Plain yoghurt is a staple of Iranian cuisine, as with many central Asian and Middle Eastern nations and cultures. Or mixed with mint and herbs, Persian shallots, cucumbers, eaten with bread, made into a fizzy minty drink. Good stuff. These days my mum generally gets the 5kg tubs made by a Lebanese-Aussie company based in Sydney's south-west.
We need a Barry Jr!
This sounds fun 😃
I thought everyone did that after grocery shopping. 😆
So did I. Not sandwich meat for me, but something to snack on.... These days I try to buy something marginally healthier than a cream bun or doughnut, but don't always succeed, lol!
I'll take a couple spoonfuls of anything i have at hand (flavoured will work) and pop it in a gallon (4liters ish) of milk then sit in a hot car, or even a sunny spot if i'm camping. The longer you let it sit, the thicker and more tart it will be. (to a degree)
Other combos: Cinnamon + Vanilla, Nutmeg and a little sweetener, honey and granola, but as i like the tartness, i'll often just eat it plain.
The heating of the milk ahead of time helps denature the proteins (at 70C and up) and when they curl back in on themselves they trap some of the water making it a bit thicker.
In America we had these yogurt commercials for a brand called Activia. The commercials featured Jamie Lee Curtis and the yogurt was promoted to help digestion lol
I have a great 3 ingredient recipe that I make regularly. It takes just a bit of technique tho. So the ingredients are just Yukon gold potatoes, chili crisp, and smoked or sweet paprika (I know you will love it) I add salt and pepper but I know your rules.
First cut the potatoes into decent sized chunks,maybe 8 per potato, and put them in water on the stove and bring to a boil.
(it allows them to come up to temp with the water preventing the outside from being over cooked while the inside is still under) and cook until done.
Then take those potatoes out and put in a bowl that you have a tight fitting lid for, add 1-2 tablespoons of the chili crisp (enough to coat the potatoes) and a tablespoon of the paprika.
Then put the lid on and shake the potatoes vigorously to coat with the mixture, it will also rough up the outside texture of the potatoes and make them slightly “fluffy” on the outside.
Lastly you just bake them at a high temp because they are already cooked, and you try to get a good crisp on them, the fluffy outer texture should help with that!
I hope you like my simple recipe :)
I make my yogurt in my Crock-Pot. After it reaches temperature I unplug the Crock-Pot and wrap it in towels and then let it sit overnight. I usually drain it in cheese cloth since I prefer Greek style.
made it here within 7 minutes of posting. i always look forward to you posts! much love from canada
I really appreciate that
Good evening Barry, I just want you to know that you make us really happy doing such amazing videos
I love watching you and your family having a good time together and my fav series is the kitchen Gadgets one 😆👍🏻 stay happy and stay safe 🙏🏻
Coffee yoghurt is my favourite, and I do add either honey or maple syrup to it, it needs it.
Heating pad, large pot, mason jars, works very well. No need for a "fancy" gadget.
Lol. So coop. Looks good. Hope you guys have a good day. I like your videos. God bless
We had made Joghurt for our self in the1980s an we had warmed the milk before (at maximum 45°C) and so it had not take to long.
We had a Joghurt maker from Krupps whitch don't beep. And we don't stir it as it was ready.
Literally choked with laughter when u dropped the thermometer in the milk
The longer you ferment yoghurt for, the more tart it is. I do mine for around 6.5 hours and I add full cream.
😂😂I love the Gremlin analogy!
Love your videos especially since the family is involved more. Thanks for bringing us great content!!
Being a coffee lover I also tried coffee flavored yogurt. I agree with Barry: coffee flavored yogurt is abhorrent. It tastes like coffee with rotten, sour milk. Which, basically, is what it is.
It's the bitter + the sour that makes it bad. I'm sure if they used a dalgona coffee foam instead it would be so much tastier. Just beat 1 tsp coffee powder with 2 tbsp sugar.
@@videowatcher6246 if they sweetened it, it may be ok. Just have to add lots of sugar, probably more than you would for a fruit one.
I use easiyo which is much easier. You just need their plastic jars. You put the easiyo powder in the inner jar and mix with water. Screw the lid on, add hot water inside outer one. Add the inner pot and then screw on the outer lid and leave on the kitchen counter until the next morning. Then refrigerate until cold.
Yes , I have one. Works every time and is so easy
I’ve never tried making my own yogurt but I do like buying plain yogurt and sweetening it myself because I like it tangy!
To make yoghurt I made a plywood box, lined it with expanded polystyrene and put a large glass jar of boiled milk cooled to 32 Celcius and mixed with a live starter. Then leave it over night to set.
We have yoghurt every day.
We also have ayran which is a drink made by with diluted yoghurt with my a bit of salt. Turkey has severe yoghurt festivals.
Sweetened chocolate syrup and vanilla extra might be good. Healthier than ice cream, anyway. 🤣
Every time I always laugh when you do the seal song kiss from a 🌹 🤣 love the song
Love, Barry's reaction to the idea of marmelade yogurt.😂
Ooh, plain, tangy yoghurt is LIFE :D
Wait for will it yoghut with ashes 🤔 love the video very interesting
You can bypass the heating of the milk by using UHT Milk. Just make sure it isn't from the fridge. Aslong as it's room temperature just make sure your starter is at room temperature and combine them both. and set it to 42° and set the timer to 10 hours for semi skimmed milk and 12 hours for skimmed milk.
It works everytime.
A vacuum bottle works fine for making yogurt. But, I found that you get different results from different cultures. The culture from some yogurt brands makes it more thick. Others make it more or less tart.
You can speed up the process by using UHT milk, so you don't need to boil it. You just pour it straight into the yogurt pots and add the Yeo Valley starter.
"I found it in the bathroom" LOL
Barry; this one is a bit more watery,
Also Barry; -literally poured water with coffee into the yoghurt 😂😂
Back in the 1980's you had to have a yoghurt maker if you wanted live yogurt! Then it became widely available and it was such a faff and the product was so like the shop bought stuff that i gave up. If you want the yogurt thicker and with a better texture add some skimmed milk powder ( Marvel) to the hot milk, and if you dont stir it after fermenting it you get a "set" yogurt. A set yogurt thats is tart with a sweet compote is a nice combo. But as i had at lunch time some supermarket Greek Style Natural yogurt with some homemade "wild" apple and "wild" blackberry jelly jam( Fridge Jam) the home made jam makes the difference not the yogurt.
Coffee yogurt is nice think better sweetened. I liked all the different things you put in them
Oh my gosh I've been taken straight back to the 80's, Those glasses of yoghurt from the yoghurt maker with homey and granola. It was my mother prise and joy. Shop bought yoghurt never quite cut it for me after having mums. Now I want to get a yoghurt maker again if only for the nostalgia
Looks like fun!
Maybe nice with some cream
Meanwhile in Canada we're enjoying our Yogurt, lovely video as always Lewis family!
Thanks for this vlog Barry, I watched it and thought that’s a lot of work to make yogurt, I then bought the Easiyo yogurt maker, it’s awesome and very easy only takes 5 minutes to make the yogurt and the varieties of flavours are awesome! Give it a go mate, you won’t regret it. 😃😃
I use my Easiyo maker at least a couple of times a week.
Try using True Lemon ( or other True Citrus products) to flavor the yogurt without thinning it down. It's just dehydrated lemon juice (or lime, grapefruit or orange)
Top tip: if you're feeling extravagant, try making the yoghurt with evaporated milk. No need to heat, comes out uber thick and surprisingly sweet.