RoseRed, I have made yogurt in one way or another for over fifty years. Two years ago one of my daughters introduced me to the Instant Pot. She made yogurt for me and it was the best yogurt I had ever tasted! I told her that I did not need another pot in my kitchen. However, I could not get the taste of the yogurt she made out of my head! Sooooo, I bought my first Instant Pot and learned how to make yogurt. It is unbelievably easy. You set it and go to bed and in the morning you have yogurt. Now I own two Instant Pots..a 3 qt and a 6 qt. so I am committed to being a Pothead! The 3 qt will make a good 1/2 gallon for you absolutely effortlessly. The settings are at the perfect temp. It actually saves you a ton of time. I had a yogurt maker from France and gave it to my granddaughter . The genius of the Instant Pot is that it has a timer and you can set this and go to bed or to the store etc. You do not have to be present. You made this yogurt.....old school. It seems to me that you like good equipment . I own a Fissler and a Fagor Pressure Cooker. But the Instant Pot is truly a winner in the kitchen for saving you time and producing incredibly nutritious meals. Check out Amazon at Thanksgiving time and you will find good prices on the Instant Pot. I use the 3qt one about four times a week. The Instant Pot you bought is most likely from Wall Mart and is an inferior one to the one that has the yogurt function. This past week I finally, at long last came up with an incredible (best tasting one I have ever made) soy milk yogurt. If you want the recipe I will send it to you. I made it in the 3qt Ipot. Perfect. I am so happy because I am trying to minimize dairy in my wfpb lifestyle. I got the recipe from the Forks Over Knives Magazine. If you can find it I recommend this magazine for a healthy eating lifestyle. Also, see if you can get "The China Study" from your Library. It will change your life, especially since you are a Science person. I am enjoying your videos. Keep up the great work. There are so many people on uTube who really need to hear what you have to say. Take Care
Thank you for your comments and for watching our videos. I much prefer doing as many things as possible without using energy even if it is "old school". My Instant Pot is a true Instant Pot and I purposely chose the 6 qt without the yogurt setting, and I never shop at WalMart. I am glad you have found your favorite methods and recipes for making yogurt.
This looks wonderful! After mixing in my yogurt start, I pour the mixture directly into quart jars. It makes it so easy and ready to store in the fridge when it's finished. I insulate them in an ice chest. I haven't ever needed to add heat and it's always worked wonderfully. I lay a thick fleece blanket down, and pack all 5-6 jars together snuggly. Then I wrap the fleece blanket around the jars tightly and 8 hours later, the yogurt is ready for the refrigerator. I love learning from you and all of the comments from this great group of people... such a wealth of knowledge here.
I make my Greek yogurt the same way you do, but I use 1/3 heavy whipping cream and 2/3 whole milk - crazy, I know, but it's so good, my friends beg me to make them some. It's more like dessert than yogurt, especially with some frozen mango chunks or other fresh or frozen fruit. I've had to double the amounts I make in order to keep my older friends supplied, which makes us all happy! Also good for making frozen yogurt, I would imagine . . . I don't worry about the extra calories, because I get plenty of healthy probiotics that are essential for gut health - so many more probiotics than you'll ever get from any yogurt you can buy at the store, because they have to pasteurize theirs and that kills a lot of the good probiotics. You are showering blessings on those of us who have found you on RUclips and I appreciate all of the time and effort you and Jim put in to make these marvelous videos! God Bless!
I frequently make yogurt but never thought about using a cooler for the incubation. It's rather easy to make and so much better than what is available from the store. I did pick-up some small glass jars with plastic lids on Amazon and it has made it easy to bring with me to work. By the way, I picked-up some large gallon size coffee filters which are perfect for the straining part. The yogurt peels away easily and the filters are also great for cleaning glass (no lint). Thanks for another wonderful video!
I’ve been binge watching your videos while I’m recuperating from surgery! I love making my own yogurt and have been doing it for over 30 years. I add powdered milk in mine too. My favorite yogurt incubation method right now is to put it right in my dehydrator if Im not using it. I find that it allows me to achieve consistent results because I can regulate the temperature no matter what the weather is. I love the wonder bag that you have! What a great item to have on hand. I might even try to make a wonder bag that looks like a pumpkin 🎃 or tomato! 🍅 I think it will be a fun gift with a loaf of my homemade sourdough bread tucked inside! Thank for all your videos!
New subscriber here - you are such a good teacher; I've been binge watching your videos! I use the instant pot to make yogurt using whole milk, then strain it through a cheesecloth. I used coffee filters too but find cheesecloth easier, especially as I once lost a filter in the bowl and couldn't figure out what that big lump in the yogurt was :-) I just pick up the cheese cloth by the corners, tip it upside down in a bowl and the yogurt drops right out. Easy to rinse and wash. Besides eating it plain we use the yogurt in place of sour cream and as a base for salad dressing - so good!
I love this... our healthy lifestyle includes saturated fats and meat. We do focus on whole food choices and eat as minimally processed. I do use unpasteurized whole milk and add a little extra heavy cream. I still strain for Greek.
So, full fat milk has a lot less sugar. When the fat is removed, the percentage of highly inflammation causing sugar goes up. Fat us not the enemy. It's in every cell in our body. Sugar, in any form is very inflammatory. Joints, arteries, organs, etc. Food for thought.
How ever every single cells need sugar to function. Glucose is convert to ATP which is cell food so don’t eliminate all your sugars just the processed ones.
One other way is to use your slow cooker. And after the inoculating you can wrap blankets around the slow cooker and let it sit overnight and it makes fantastic yogurt! 🥰❤️🙏🏻🇨🇦
I love making yogurt. I've made coconut as well as cashew yogurts, and even almond ricotta. The only dairy I eat is Greek Yogurt. I especially enjoy Chobani and Oikos. I do miss cheese; however, I have made some really delicious cashew herb cheese as well as a "cheddar" cheese sauce using carrots, onion, potatoes, garlic and nutritional yeast. So delicious. I have been binge watching. your videos and downloading them. Thank you so much for your research and professional presentations that are also very educational.
@@joanies6778 it’s not quite the same and it’s a bit time consuming. You have to soak the almonds over night, then removed the skins. Using a high speed blender, blend until really smooth, then place in a strainer to allow the excess liquid to drain.
I love making my own yogurt. I find with the right culture, it comes out so thick, I don't need to strain to make Greek yogurt. However, I use whole milk. I heat my milk up to 180-190, hold it there for 10-15 minutes, then bring it back down. It works but I'm going to try bringing it to 200 and see the difference. Thank you for always making wonderful videos!
I would like to tell you that I enjoy watching and learning from you, You are an amazing individual and thank you so much for sharing your knowledge and skills!
I have an old beanbag chair - wonder if it would work as a Wonder Bag if I jerry-rig it a little bit! (I already have a very fine way of incubating my yogurt, but this would be fun to try.)
Thank you for this wonderful video. My Mom made yogurt , but I never have! You have inspired me to give it a try! I love your enthusiasm and honesty! Thanks again.🤗
The look when you tasted the whole milk yogurt. 🤗 I have been buying the plain/ unsweetened Greek Goddess Yogurt which is quite delicious to me when I add nuts, coconut, oatmeal flakes, and a tiny bit of maple syrup. But it's not organic... so, I want to make my own. I would love to make coconut yogurt, too.
Miss Pam, I have wanted to make Greek Yogurt, but thought it would be very difficult. Thank you for showing the tips and tricks to making Greek Yogurt simplified. And I have to get an insulated cover like the one you got from Amazon!!!! Again, thank you, I have learned SO much!!! ❤
Hi Pam I had purchased new white cotton sheets to replace my older Egyptian cotton, good quality, I had used for years. I cut them up Into 1 yard squares and sterilised them for things like making yoghurt etc. They are very good and the yoghurt doesn't stick. I also take my yoghurt further and follow the directions from Mary's Nest to make cream cheese too. This is done in the sheet inside a tight fitting storage container in the fridge. I am experimenting with different flavours... so YUMMY! Also making my own sour cream from yoghurt but haven't tried using my home made yoghurt as yet, rather the remains of the store bought starter and cream. Hope you and Jim are both keeping well. Loving the 'WOMAN WITH A GADGET" from the UK 🇬🇧Paula 🤗
love this video...I have used evaporated milk in my yogurt too.... to thicken... the Whey is a great starter for fermentations for veggies.... also tomatoes plants like the whey too
I have found that the yogurt is better if I let it incubate to my preferred tartness and then let it set up by putting it in the fridge to cool down in its container for about a day. After it is cool, I filter it in the fridge until it is as thick as I like it. I save the whey to inoculate my next batch. Easy.
Thank you very much. We enjoyed it. We hope that if you have made the yogurt, you enjoyed it. (Or if you are going to make it, you will enjoy it.) Thanks for watching our channel.
I actually don’t care for whole milk, yogurt, it’s delicious, but it reminds me of sour cream, just too rich. I use 2% for the most part. For that first step, the milk only needs to come to 185, not 200°, it’s to denature the proteins. Instead of using fresh yogurt as your starter, save some whey drained off your yogurt in the freezer and use that! You can totally use the whey in your artisan bread. I make sourdough and (commercial) yeasted bread and whenever bread baking coincides with yogurt making, I use the whey as the liquid in my bread in place of water or milk. Works fine. The dogs also enjoy a drink of whey.
You know I just made yogurt today for the first time in my life. I let it incubate for 23 hours in my instant pot. I did use a separate thermometer because I have noticed that my instant pot is about 20° off. Then I strained it for eight hours. It is as thick as can be. You would not want it any thicker in fact it’s a little too dry. I did however use whole milk. It’s sort of a tossup whether or not you want more fat or more carbohydrates. We will see what it’s like tomorrow morning after sitting in the fridge overnight. And I did not add the instant milk. Although I got some just in case I needed it. Thanks for another interesting video.
My mom just recently told us that she would make powdered milk and pour half real milk with powdered milk to make the milk stretch and it was in a pitcher. But she would freeze it also, we had a family of 7.
Yummy store bought plain yogurt is definitely "Greek Gods" followed by "Zoe". Only thing the is only found at WinCo Stores or the BelAire/ Raley's/ Job Hill Stores. My Mom always told us how she would never drink cows milk because she had seen the cow, so her mother told her it was goat's milk.
There are live yogurt cultures that are available that depending on what type you purchase can be used repeatedly. Like your sourdough culture you save some back to make your next batch. My favorites are from an online store called"Cultures for Health". For new to yogurt, the ultra high pasteurized milk doesn't culture. The process of that ultra high pasteurization changes the milk and it just doesn't culture properly. For those who want to thicken their yogurt with something other than powdered milk, unflavored gelatin is another choice. Letting your yogurt culture for a longer time will also thicken it up some, it also makes it more sour?/tangy. I've used an ice chest pre-warming the chest and then covering my inoculated milk with a towel. My neighbor just wraps her warm bowl with a heavy towel and sticks the yogurt into her empty microwave. If folks want to use commercial yogurt as their starter, it's a good idea to read the ingredients and try to get one that doesn't have gelatin, cornstarch, or other thickened in it. The yogurt sold in Indian/Asian stores seem to have the best quality from what I've found. Sadly, most yogurts in typical American grocery stores have extra sugar and sometimes preservatives in them. Some dairy farms that sell raw milk, also sell reculturable yogurt starts.
@@RoseRedHomestead thank you! Just watched your plum jam video💖 I've made plum butter but never jam. I didn't know lemons have pectin. I'm learning so much from you Professor
I added a comment on an unrelated video, not knowing you had already posted this. Please inform people that in the event of emergency, you can make yogurt with just powdered milk, water and a yogurt culture. You can store a freeze dried yogurt culture. They are available through Amazon. And you do not need to scald, thus decreasing the fuel necessary to prepare this food. It is also a good way to rotate your dried milk. I stir in a little jam for flavor.
Awesome, I was going to question this & you’ve answered it. I have both skim and whole milk powders to cycle. When I viewed this wonderfully demonstrated video and the use of powder, my thought went to using it solely. Got me to think further, can kefir or yogurt be dehydrated for the same purpose or a snack. Thank you Terry & Rose Red.
Thank you for your wonderful videos! I have tried coconut yogurt and pili nut yogurt commercially. I am not a big fan! LOL I am working on growing my own fruits & veggies. My hubby is onboard (which is everything!). All the preservatives and additives in food are not good and we are trying to not eat processed food. Your videos are very inspirational!
I use an insta pot and whole milk. Always good. Never had any luck almond or coconut. Would like to see this as Lisa and I are trying to go dairy free.
My Instant Pot does not have the yogurt setting, plus, I like to go energy-free when I can. Supposedly you can make yogurt with non-dairy milks, but I have no experience with them.
You want soy milk, and only soy milk. 2 quarts of unsweetened unflavoured soy milk. 2 cups of chaokoh or arroy-d coconut milk. 3 tablespoons rice flour. Heat to boiling. Let it come down to blood heat. Add 1 packet of belle and Bella vegan starter powder. Ferment in a glass pot overnight. I’ve used the previous soy yogurt as a starter for a few years now. I use about 1/2 cup for the first three or four batches. After that, I only need 1/4 cup. I will save 1/4 cup in the freezer as soon as the batch is ready, so that I don’t lose my culture. It’s at the correct level that I want.
Full strength or diluted? Can you freeze it for use in apple season? When to apply; spring, budding, flowering? Just planted a dongle Russian crabapple, so excited to do the next.
Have you thought about using Kiefer as your starter medium. It has 12-44 different strains of the good bacterias. Store bought kiefer is usually 12 strains. The kiefer with about 44 strains usually is found at health food stores like Whole foods. I'm not sure how many strains the yogurt/kiefer scobbies have. Hope your doctor didn't tell you Greek yogurt is the healthiest yogurt since it has double the casein protein minus the whey protein. If you research casein you will find it is one of the favorite foods of cancer cells. Pure maple sryup is a yummy sweetener. It compliments the tanginess of the fermented milk.
@@RoseRedHomestead I've been through 4 big cancer surgeries and chemo twice. Don't wish that hell on anyone. There is a lot of confusing information out there even from the Cancer Society. Some of the confusion comes from industry public relations campaigns that most people wouldn't think twice about researching or questioning.
For back packing I use mylar that I've cut to fit around my pot. I bring water to boil, add dehydrated food, being water back to boil then place pot in a mylar koozie I made. It saves in propane. I wonder if that would work for yogart? I have insta pot w yogurt function I've yet to try. Have container of yogurt waiting on me 😆
My Mom would mix the powdered milk with regular milk to make it more palatable. It was still awful. Have never made yogurt. What is the purpose of heating the milk so high, only to cool it for inoculation? I use the leftover whey from cheese making for my sourdough bread. Also, use it for soaking legumes and add to my dog food. Dont want to waste that good stuff.
You might try "FairLife" milk. It is ultra filtered much higher in protein and lower in sugar and lactose free. So it is thicker and fresher. The fat free is much richer thicker, the 1% is like drinking whole milk! I actually prefer fat free to drink and you would not catch me Ever drinking regular fat free milk like water! The reduced sugar is quite amazing, I had to use some regular milk Andi thought I had accidentally put sugar on my cereal. You might want to try for yougart won't have to yucky powered milk!
I would love to try this. May I ask what kind of thermometer you are using and where I might purchase one? I think I only have a meat and candy thermometer but the one you use looks handy!
Those thermometers may work, but here is the link on Amazon where we got Jim's thermometer: www.amazon.com/gp/product/B01IHHLB3W/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
@@RoseRedHomestead Thank you! I've ordered one -- appreciate the tip and thank you for posting. I just found you on RUclips and love what you're doing!
oh, my goodness, don't discard the whey--if you don't eat it, I would feed to my pets, or would even use it to water plants--I am sure that it has a lot of nutrients in it--don't lose those nutrients in the drain! dts/usa
Thank you for all the work that went into this video. Makes me want to start making yogurt again. So good. I've gone off dairy for health reasons. What are your thoughts regarding it be good for one who is dairy free/lactosefree. Is it or is it not? I've read different things and since having to be GF and Dairy Free, it's been a challenge to know.
@@RoseRedHomestead Thank you. I'm learning so much. I feel like I'm in class again. I appreciate learning the science behind the process so I can correct some of my errors from past experiences.
I don’t. I use a whisk & beat it back into the yogurt. My yogurt has a lot more texture than commercial yogurt since I start with unhomoginized milk. I don’t mind a few lumps of milk/cream or whatever- I figure it’s all part of the milk & yogurt.
Put your whey obto the compost heap. If you have farm animals chickens cows pigs. They are crazy about whey. Do not throw it away that is a sin. You can slso make cream cheeses with it. Use it as you would lemons in tthe milk
RoseRed, I have made yogurt in one way or another for over fifty years. Two years ago one of my daughters introduced me to the Instant Pot. She made yogurt for me and it was the best yogurt I had ever tasted! I told her that I did not need another pot in my kitchen. However, I could not get the taste of the yogurt she made out of my head! Sooooo, I bought my first Instant Pot and learned how to make yogurt. It is unbelievably easy. You set it and go to bed and in the morning you have yogurt. Now I own two Instant Pots..a 3 qt and a 6 qt. so I am committed to being a Pothead! The 3 qt will make a good 1/2 gallon for you absolutely effortlessly. The settings are at the perfect temp. It actually saves you a ton of time. I had a yogurt maker from France and gave it to my granddaughter . The genius of the Instant Pot is that it has a timer and you can set this and go to bed or to the store etc. You do not have to be present. You made this yogurt.....old school. It seems to me that you like good equipment . I own a Fissler and a Fagor Pressure Cooker. But the Instant Pot is truly a winner in the kitchen for saving you time and producing incredibly nutritious meals. Check out Amazon at Thanksgiving time and you will find good prices on the Instant Pot. I use the 3qt one about four times a week. The Instant Pot you bought is most likely from Wall Mart and is an inferior one to the one that has the yogurt function. This past week I finally, at long last came up with an incredible (best tasting one I have ever made) soy milk yogurt. If you want the recipe I will send it to you. I made it in the 3qt Ipot. Perfect. I am so happy because I am trying to minimize dairy in my wfpb lifestyle. I got the recipe from the Forks Over Knives Magazine. If you can find it I recommend this magazine for a healthy eating lifestyle. Also, see if you can get "The China Study" from your Library. It will change your life, especially since you are a Science person. I am enjoying your videos. Keep up the great work. There are so many people on uTube who really need to hear what you have to say. Take Care
Thank you for your comments and for watching our videos. I much prefer doing as many things as possible without using energy even if it is "old school". My Instant Pot is a true Instant Pot and I purposely chose the 6 qt without the yogurt setting, and I never shop at WalMart. I am glad you have found your favorite methods and recipes for making yogurt.
This looks wonderful! After mixing in my yogurt start, I pour the mixture directly into quart jars. It makes it so easy and ready to store in the fridge when it's finished. I insulate them in an ice chest. I haven't ever needed to add heat and it's always worked wonderfully. I lay a thick fleece blanket down, and pack all 5-6 jars together snuggly. Then I wrap the fleece blanket around the jars tightly and 8 hours later, the yogurt is ready for the refrigerator. I love learning from you and all of the comments from this great group of people... such a wealth of knowledge here.
What a great idea!
I make my Greek yogurt the same way you do, but I use 1/3 heavy whipping cream and 2/3 whole milk - crazy, I know, but it's so good, my friends beg me to make them some. It's more like dessert than yogurt, especially with some frozen mango chunks or other fresh or frozen fruit. I've had to double the amounts I make in order to keep my older friends supplied, which makes us all happy! Also good for making frozen yogurt, I would imagine . . . I don't worry about the extra calories, because I get plenty of healthy probiotics that are essential for gut health - so many more probiotics than you'll ever get from any yogurt you can buy at the store, because they have to pasteurize theirs and that kills a lot of the good probiotics.
You are showering blessings on those of us who have found you on RUclips and I appreciate all of the time and effort you and Jim put in to make these marvelous videos! God Bless!
It’s that a combined measure of a half gallon of milk with the cream?
@@carolb8073 I believe they mean one part cream to 2 parts milk, for any amount of yogurt you wish to make.
I love your teaching methods. You always explain the science, which I love.
I frequently make yogurt but never thought about using a cooler for the incubation. It's rather easy to make and so much better than what is available from the store. I did pick-up some small glass jars with plastic lids on Amazon and it has made it easy to bring with me to work. By the way, I picked-up some large gallon size coffee filters which are perfect for the straining part. The yogurt peels away easily and the filters are also great for cleaning glass (no lint). Thanks for another wonderful video!
What a great idea! I will be trying those gallon filters. Thank you!
I add fresh berries with a seed sprinkle of chia, flax, hemp and pumpkin seeds on top of my yogurt. You can use the oven light to incubate.
I’ve been binge watching your videos while I’m recuperating from surgery! I love making my own yogurt and have been doing it for over 30 years. I add powdered milk in mine too. My favorite yogurt incubation method right now is to put it right in my dehydrator if Im not using it. I find that it allows me to achieve consistent results because I can regulate the temperature no matter what the weather is. I love the wonder bag that you have! What a great item to have on hand. I might even try to make a wonder bag that looks like a pumpkin 🎃 or tomato! 🍅 I think it will be a fun gift with a loaf of my homemade sourdough bread tucked inside! Thank for all your videos!
Love the dehydrator idea and the wonder bags in various shapes. How creative you are! Thanks for watching our videos!
No whey! Potato soup or some other creamy soup! Sad the whey got wasted. The rest of the video? How wonderful! Excited to try. Thank you!
New subscriber here - you are such a good teacher; I've been binge watching your videos! I use the instant pot to make yogurt using whole milk, then strain it through a cheesecloth. I used coffee filters too but find cheesecloth easier, especially as I once lost a filter in the bowl and couldn't figure out what that big lump in the yogurt was :-) I just pick up the cheese cloth by the corners, tip it upside down in a bowl and the yogurt drops right out. Easy to rinse and wash. Besides eating it plain we use the yogurt in place of sour cream and as a base for salad dressing - so good!
I love this... our healthy lifestyle includes saturated fats and meat. We do focus on whole food choices and eat as minimally processed. I do use unpasteurized whole milk and add a little extra heavy cream. I still strain for Greek.
Sounds like a great plan.
So, full fat milk has a lot less sugar. When the fat is removed, the percentage of highly inflammation causing sugar goes up. Fat us not the enemy. It's in every cell in our body. Sugar, in any form is very inflammatory. Joints, arteries, organs, etc. Food for thought.
Thanks.
Deanna Snyder is correct. Low fat anything is not as healthy. It causes inflammation which is the scourge of our modern diets, not high fat.
I agree, Deanna. There's absolutely nothing wrong with using whole milk.
How ever every single cells need sugar to function. Glucose is convert to ATP which is cell food so don’t eliminate all your sugars just the processed ones.
One other way is to use your slow cooker. And after the inoculating you can wrap blankets around the slow cooker and let it sit overnight and it makes fantastic yogurt! 🥰❤️🙏🏻🇨🇦
Just saw your powdered milk/milk storage video and saw in the comments your reference to this video. Thank you!
Glad it was helpful!
I love making yogurt. I've made coconut as well as cashew yogurts, and even almond ricotta. The only dairy I eat is Greek Yogurt. I especially enjoy Chobani and Oikos. I do miss cheese; however, I have made some really delicious cashew herb cheese as well as a "cheddar" cheese sauce using carrots, onion, potatoes, garlic and nutritional yeast. So delicious.
I have been binge watching. your videos and downloading them. Thank you so much for your research and professional presentations that are also very educational.
Almond ricotta sounds amazing!
@@joanies6778 it’s not quite the same and it’s a bit time consuming. You have to soak the almonds over night, then removed the skins. Using a high speed blender, blend until really smooth, then place in a strainer to allow the excess liquid to drain.
I love making my own yogurt. I find with the right culture, it comes out so thick, I don't need to strain to make Greek yogurt. However, I use whole milk.
I heat my milk up to 180-190, hold it there for 10-15 minutes, then bring it back down. It works but I'm going to try bringing it to 200 and see the difference.
Thank you for always making wonderful videos!
I would like to tell you that I enjoy watching and learning from you, You are an amazing individual and thank you so much for sharing your knowledge and skills!
I have an old beanbag chair - wonder if it would work as a Wonder Bag if I jerry-rig it a little bit! (I already have a very fine way of incubating my yogurt, but this would be fun to try.)
Thank you for this wonderful video. My Mom made yogurt , but I never have! You have inspired me to give it a try! I love your enthusiasm and honesty! Thanks again.🤗
Thank you for watching our channel.
The look when you tasted the whole milk yogurt. 🤗 I have been buying the plain/ unsweetened Greek Goddess Yogurt which is quite delicious to me when I add nuts, coconut, oatmeal flakes, and a tiny bit of maple syrup. But it's not organic... so, I want to make my own. I would love to make coconut yogurt, too.
For a tighter heat seal you can tuck the top of the wonder bag down in on top of pot before cinching bag shut. 🙂❤️🙏🏻
Miss Pam, I have wanted to make Greek Yogurt, but thought it would be very difficult. Thank you for showing the tips and tricks to making Greek Yogurt simplified. And I have to get an insulated cover like the one you got from Amazon!!!! Again, thank you, I have learned SO much!!! ❤
You are so welcome! Glad the information is useful for you.
I so appreciate this marvelous video. Thank you so much. Julie
I love that wonder bag, that might be useful when I make my soap
This made me hungry for yogurt! I like it with fresh berries & some grape nuts cereal (sounds good) on top
I really enjoyed your Greek Yogurt demonstration. We do love eating Whole Milk Greek Yogurt, and its recommended by Dr Oz for its Nutrition. Thanks!
Thanks for sharing! Jim
Hi Pam
I had purchased new white cotton sheets to replace my older Egyptian cotton, good quality, I had used for years. I cut them up
Into 1 yard squares and sterilised them for things like making yoghurt etc. They are very good and the yoghurt doesn't stick. I also take my yoghurt further and follow the directions from Mary's Nest to make cream cheese too. This is done in the sheet inside a tight fitting storage container in the fridge. I am experimenting with different flavours... so YUMMY! Also making my own sour cream from yoghurt but haven't tried using my home made yoghurt as yet, rather the remains of the store bought starter and cream.
Hope you and Jim are both keeping well. Loving the 'WOMAN WITH A GADGET" from the UK 🇬🇧Paula 🤗
Thanks for your comments!
I’ve made my own yogurt for many years. I agree it’s far superior to commercial yougart
Recently I found a Greek yogurt strainer on Amazon that makes the final step simpler and far less messy.
love this video...I have used evaporated milk in my yogurt too.... to thicken... the Whey is a great starter for fermentations for veggies.... also tomatoes plants like the whey too
I really like your passion for what you doing ,Greek yogourt same we foot in the Middle East we call it Labneh and we use a linen bag.
Very interesting! Thank you for sharing.
I have found that the yogurt is better if I let it incubate to my preferred tartness and then let it set up by putting it in the fridge to cool down in its container for about a day. After it is cool, I filter it in the fridge until it is as thick as I like it. I save the whey to inoculate my next batch. Easy.
Never tried this, but you’ve peeked my curiosity so I will give it a go.
Great ideas for incubating homemade yogurt.
Thank you very much. We enjoyed it. We hope that if you have made the yogurt, you enjoyed it. (Or if you are going to make it, you will enjoy it.) Thanks for watching our channel.
I actually don’t care for whole milk, yogurt, it’s delicious, but it reminds me of sour cream, just too rich. I use 2% for the most part.
For that first step, the milk only needs to come to 185, not 200°, it’s to denature the proteins.
Instead of using fresh yogurt as your starter, save some whey drained off your yogurt in the freezer and use that!
You can totally use the whey in your artisan bread. I make sourdough and (commercial) yeasted bread and whenever bread baking coincides with yogurt making, I use the whey as the liquid in my bread in place of water or milk. Works fine.
The dogs also enjoy a drink of whey.
You know I just made yogurt today for the first time in my life. I let it incubate for 23 hours in my instant pot. I did use a separate thermometer because I have noticed that my instant pot is about 20° off. Then I strained it for eight hours. It is as thick as can be. You would not want it any thicker in fact it’s a little too dry. I did however use whole milk. It’s sort of a tossup whether or not you want more fat or more carbohydrates. We will see what it’s like tomorrow morning after sitting in the fridge overnight. And I did not add the instant milk. Although I got some just in case I needed it. Thanks for another interesting video.
Yes, the Instant Pot does a great job. Thanks for your comments.
My mom just recently told us that she would make powdered milk and pour half real milk with powdered milk to make the milk stretch and it was in a pitcher. But she would freeze it also, we had a family of 7.
That easy, huh? I will try it.
Thank you, thank you, thank you! Just the video I needed to see.
Glad it was helpful!
Looks realy good. I'm going to try that!!
Hope you enjoy!
Thank you for doing this experiment.
Our pleasure! thanks for watching.
Awesome! Must try this , thank you for putting this together.
Thank you for watching our videos.
Yummy store bought plain yogurt is definitely "Greek Gods" followed by
"Zoe". Only thing the is only found at WinCo Stores or the BelAire/ Raley's/ Job Hill Stores. My Mom always told us how she would never drink cows milk because she had seen the cow, so her mother told her it was goat's milk.
There are live yogurt cultures that are available that depending on what type you purchase can be used repeatedly. Like your sourdough culture you save some back to make your next batch. My favorites are from an online store called"Cultures for Health". For new to yogurt, the ultra high pasteurized milk doesn't culture. The process of that ultra high pasteurization changes the milk and it just doesn't culture properly. For those who want to thicken their yogurt with something other than powdered milk, unflavored gelatin is another choice. Letting your yogurt culture for a longer time will also thicken it up some, it also makes it more sour?/tangy. I've used an ice chest pre-warming the chest and then covering my inoculated milk with a towel. My neighbor just wraps her warm bowl with a heavy towel and sticks the yogurt into her empty microwave. If folks want to use commercial yogurt as their starter, it's a good idea to read the ingredients and try to get one that doesn't have gelatin, cornstarch, or other thickened in it. The yogurt sold in Indian/Asian stores seem to have the best quality from what I've found. Sadly, most yogurts in typical American grocery stores have extra sugar and sometimes preservatives in them. Some dairy farms that sell raw milk, also sell reculturable yogurt starts.
Thanks for sharing this information.
@@RoseRedHomestead thank you! Just watched your plum jam video💖 I've made plum butter but never jam. I didn't know lemons have pectin. I'm learning so much from you Professor
Tfs! I enjoyed your vlog. You are so accomplished, in so many things, just amazing. Please stay safe both of you 😊👋
I added a comment on an unrelated video, not knowing you had already posted this. Please inform people that in the event of emergency, you can make yogurt with just powdered milk, water and a yogurt culture. You can store a freeze dried yogurt culture. They are available through Amazon. And you do not need to scald, thus decreasing the fuel necessary to prepare this food. It is also a good way to rotate your dried milk. I stir in a little jam for flavor.
This is excellent information. Thank you so much for sharing!
Awesome, I was going to question this & you’ve answered it. I have both skim and whole milk powders to cycle. When I viewed this wonderfully demonstrated video and the use of powder, my thought went to using it solely. Got me to think further, can kefir or yogurt be dehydrated for the same purpose or a snack. Thank you Terry & Rose Red.
I use my I.P. using raw milk from my local farm, although I originally used a large Stanley thermos.
Sounds great! Thanks for watching.
That is the secret of the Greek gods yogurt: cream put in with the milk.
Thank you for your wonderful videos! I have tried coconut yogurt and pili nut yogurt commercially. I am not a big fan! LOL I am working on growing my own fruits & veggies. My hubby is onboard (which is everything!). All the preservatives and additives in food are not good and we are trying to not eat processed food. Your videos are very inspirational!
Thank you and I am glad your husband is supportive. You are right about that making all the difference!
I will have to make some whole milk yogurt. I've never made yogurt before. I like key lime yogurt.
Sounds good!
Pam
Lovely
Thank You
Linda from Ct
I use an insta pot and whole milk. Always good. Never had any luck almond or coconut. Would like to see this as Lisa and I are trying to go dairy free.
My Instant Pot does not have the yogurt setting, plus, I like to go energy-free when I can. Supposedly you can make yogurt with non-dairy milks, but I have no experience with them.
You want soy milk, and only soy milk. 2 quarts of unsweetened unflavoured soy milk. 2 cups of chaokoh or arroy-d coconut milk. 3 tablespoons rice flour. Heat to boiling. Let it come down to blood heat. Add 1 packet of belle and Bella vegan starter powder. Ferment in a glass pot overnight.
I’ve used the previous soy yogurt as a starter for a few years now. I use about 1/2 cup for the first three or four batches. After that, I only need 1/4 cup. I will save 1/4 cup in the freezer as soon as the batch is ready, so that I don’t lose my culture. It’s at the correct level that I want.
whey can be used as an insecticide on apple trees.
Full strength or diluted? Can you freeze it for use in apple season? When to apply; spring, budding, flowering? Just planted a dongle Russian crabapple, so excited to do the next.
I would love to see a scientific run down from you on using raw milk; pasteurization and then turning it to yogurt or cheese.
I don't have access to raw milk in our area. We do have a yogurt video, but I start with pasteurized milk.
Have you thought about using Kiefer as your starter medium. It has 12-44 different strains of the good bacterias. Store bought kiefer is usually 12 strains. The kiefer with about 44 strains usually is found at health food stores like Whole foods. I'm not sure how many strains the yogurt/kiefer scobbies have. Hope your doctor didn't tell you Greek yogurt is the healthiest yogurt since it has double the casein protein minus the whey protein. If you research casein you will find it is one of the favorite foods of cancer cells. Pure maple sryup is a yummy sweetener. It compliments the tanginess of the fermented milk.
Thank you for this information. I will look into it.
@@RoseRedHomestead I've been through 4 big cancer surgeries and chemo twice. Don't wish that hell on anyone. There is a lot of confusing information out there even from the Cancer Society. Some of the confusion comes from industry public relations campaigns that most people wouldn't think twice about researching or questioning.
Water your plants with it. Tomato plants love it.
Great idea.
For back packing I use mylar that I've cut to fit around my pot. I bring water to boil, add dehydrated food, being water back to boil then place pot in a mylar koozie I made. It saves in propane.
I wonder if that would work for yogart?
I have insta pot w yogurt function I've yet to try. Have container of yogurt waiting on me 😆
Will heating over 180 degrees kill good bacteria?. Awesome recipe, going to do this today.
Yes it will. While some are more resistant to heat than others, just as many good as bad can be affected. Great question--thanks.
My Mom would mix the powdered milk with regular milk to make it more palatable. It was still awful. Have never made yogurt. What is the purpose of heating the milk so high, only to cool it for inoculation? I use the leftover whey from cheese making for my sourdough bread. Also, use it for soaking legumes and add to my dog food. Dont want to waste that good stuff.
I’ve seen slow cookers and heating pads used for yogurt.
Yes, there are lots of ways to do yogurt, for sure. Thanks for watching.
I've made yoghuin my instantpot,crockpot,and they say you can use some of the dehydrator, but haven't tried that yet.
You might try "FairLife" milk. It is ultra filtered much higher in protein and lower in sugar and lactose free. So it is thicker and fresher. The fat free is much richer thicker, the 1% is like drinking whole milk! I actually prefer fat free to drink and you would not catch me Ever drinking regular fat free milk like water! The reduced sugar is quite amazing, I had to use some regular milk Andi thought I had accidentally put sugar on my cereal. You might want to try for yougart won't have to yucky powered milk!
Thanks for the tips!
Thank you for this info. I think I have seen it at Kroger so next time I am there, I will check the label. I would love to have a lower auger content
I would love to try this. May I ask what kind of thermometer you are using and where I might purchase one? I think I only have a meat and candy thermometer but the one you use looks handy!
Those thermometers may work, but here is the link on Amazon where we got Jim's thermometer: www.amazon.com/gp/product/B01IHHLB3W/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
@@RoseRedHomestead Thank you! I've ordered one -- appreciate the tip and thank you for posting. I just found you on RUclips and love what you're doing!
Can you make a video on how to make yogurt without yogurt, or how to make homemade starter & yogurt?
I will add that to our request list.
Can you make yogurt using only reconstituted powdered milk?
oh, my goodness, don't discard the whey--if you don't eat it, I would feed to my pets, or would even use it to water plants--I am sure that it has a lot of nutrients in it--don't lose those nutrients in the drain! dts/usa
I think that I would use the whey as a soup starter or to boil potatoes or chicken...dts/usa
Dana: Before you do that, you need to see what USDA says about dairy products to make sure you are safe. Jim
I bought a gallon of fresh cows milk from the farmers market & will be trying this next. One question, why do you add the powdered milk?
It adds more protein, which I like. Thanks for watching.
Thank you for all the work that went into this video. Makes me want to start making yogurt again. So good. I've gone off dairy for health reasons. What are your thoughts regarding it be good for one who is dairy free/lactosefree. Is it or is it not? I've read different things and since having to be GF and Dairy Free, it's been a challenge to know.
Regular yogurt is not dairy free, sadly. I just looked up "making dairy free yogurt" on google and there are lots of recipes.
What did you use in lieu of the cheesecloth? It looked like paper.
Coffee filters
Can you make yogurt from goat milk?
I bought one of these yogurt cozy's wonderbag and the lid goes on the inside
If you continue to remove more of the whey, you end up with yochee (yogurt cheese).
Interesting! Thank you for sharing.
I would like to flavor my yogurt with vanilla beans (taken from a vanilla bean pod). At what point in the process should that be done?
At what point would you put in the flavor or sugar?
how do you use the leftover whey? dts/usa
Water plants, pets, in baked goods for pancakes instead of water. 😉
Thanks, I found a farm that sell milk
So question, do you ever continue on and make Cottage cheese?
No I have never done that.
Could you do a video on making vinegar?
I have tried to make vinegar but failed miserably! I will try again and if I am successful I think that would be a great video. Thank you.
How cool of a temp before you can add the live cultures?
That was mentioned in the video.
Consider that the non fat milk might have had more water in it than the full fat milk.
Yes
I found them directly at the wonder bag website. Is yours a medium size or small?
Medium I think.
@@RoseRedHomestead Thank you. I'm learning so much. I feel like I'm in class again. I appreciate learning the science behind the process so I can correct some of my errors from past experiences.
Does anyone know whether she added the powdered milk to the whole milk or just to the fat free?
She added powered milk to both and a half cup of yogurt to both.
Next try 1/2 full fat and half no fat. You would be somewhat healthy but still enjoy it.
Yes
You don't skim? (Remove the 'skin' off top of milk.)
Yes, when it forms.
I don’t. I use a whisk & beat it back into the yogurt. My yogurt has a lot more texture than commercial yogurt since I start with unhomoginized milk. I don’t mind a few lumps of milk/cream or whatever- I figure it’s all part of the milk & yogurt.
Oh no my yogurt lost it’s whey!
Put your whey obto the compost heap. If you have farm animals chickens cows pigs. They are crazy about whey. Do not throw it away that is a sin. You can slso make cream cheeses with it. Use it as you would lemons in tthe milk