I love these type of simple videos where you don't need to remortgage the house to pay for fancy equipment. Things like making yogurt, fermenting wine and brewing beer were done long before technology came along but nowadays we seem to complicate everything with expensive gadgets. Well done
I agree! The simpler the better in a lot of cases! I haven’t tried beer or wine but we did try brandy (off grid with Doug and Stacy style) a while back and it was delicious!
@@FermentedHomestead To be honest I'm completely new to all of this and everything is trial and error (lots of errors :). I made my first batch of 'yogurt' a few days ago (raw milk, raw probiotics, colostrum, yogurt yeast, home grown organic raspberries, and vitamin D3/k2) which is supposed to be great for the immune system. It taste good but needs thickening for the next attempt which is what brought me to your video. At the moment I'm also fermenting dandelion wine, nettle wine, rhubarb wine and elderflower wine (I'm partial to a glass of wine :). It's too early to sample them yet but they seem to be coming along well. Anyways, great video. I like your style of presenting and have subscribed to your channel and will be checking out more of your content.
Wonderful video! I make a gallon every few days. I only add 2 T of Greek yogurt to my milk (too much will also make it bitter/sour tasting). But I also am using fresh from the cow (before refrigeration) so it’s at 95 degrees by the time I get it strained and in my pot. I let mine go for 8 hrs and it’s cream cheese thick. We use it in place of sour cream and cream cheese in recipes.
You're so close to 1000 subs! Thanks for shedding some light on this healthy food, we kept following recipes that called to heat the milk up to 180 and then cooling to 110 and adding an outside culture. To me it makes WAY more health-sense to utilize all the goodness of raw milk within the culture!!
I’ve watched a bunch of raw milk yogurt videos and yours seems the simplest, so I’m going to use your method. In the raw community some say you can go to 108 to stay raw and some say up to 115, so I think your method is very safe at keeping the milk raw. ☺️ Also are those reusable canning lids? Those are awesome! Oh and it just hit me! I have an Excalibur dehydrator, and I don’t know why I didn’t think of this before but I can set it at 110 and use it like a proofer for the jars! 😄🎉
I was just asking a friend this recently that if you got work on a dairy farm... I'd highly doubt ever having to buy raw milk again... there's often wasted surplus so why not? So did we assume correctly? A perk of working hard on the farm
Love our raw milk/yogurt guy, but it would be waaaaayyy cheaper to stop buying yogurt and just buy an extra gallon of milk and make my own yogurt. Excited to try this tonight. Great video, thanks
You have amazing eyes!! In summer (in Australia) I can easily just heat the raw milk, add some raw yogurt, put in a covered jar and leave in a hot room for 24-48 hours and the yogurt is perfect. I bought a yogurt maker for the cooler months but cant seem to get it right. Have you tried a yogurt maker? I bought one for about $30 on ebay.
My raw culture takes much longer than the pasteurized, and I wondered if that was normal. Sounds like it might be! Thanks! We ferment ours in the dehydrator.
May I ask a question/s? Q1) Do you sterilize utensils and containers to make sure that the bacteria we are breeding into the billions are the good ones that we want and not something that was just from your skin or laying around the kitchen after cooking chicken or something. Q2) If the live milk is live, I don not understand why I would be required to seed the new yogurt. I can understand this if growth medium was neutral. I am new to all this so have lots of questions. Sorry If I appear to be rude of critical it is not my intent. I am just trying to lean and I have the sort of annoying personality that always ask Why, why why? Thank you for your time making this video. Elmer.
Great video! What if we don’t have yogurt already available to inoculate the milk? Is there a way to make a ‘first time’ yogurt from raw milk without the starter yogurt?
Watching all the videos on UA-cam about making raw milk yogurt is so confusing because here this video says get it up to 110, other people bring it up to 185 and then cool it down to 110, and then some people don’t heat it up at all , I think I’ll have to do a lot of experimenting
People hear it to 185 to break down the proteins and make the end product thicker. I choose not to do this because the milk is no longer raw. You can heat it to 110 or not, I don’t any longer because it really doesn’t make a difference in my opinion. But definitely experiment and see what you prefer
Няма смисъл да обясняваш на хората ,как да се спасят от невежеството.Ако някой се гордее с това подобие на нищо и го споделя с другите - просто няма какво да кажа - нещата са много ЗЛЕ .Това не е йогурт ,а по скоро течно АКО.
I don’t leave it in the stove after the culture is added. If it heats over 109 it will kill the culture so you just want to get it warm enough and then take it off the heat.
Heating raw milk to 180 kills the bacteria, you’re pasteurizing it. Don’t heat it over 110, I do mine to 106 then keep it warm with a heating blanket for 18-24 hours. Works great.
With the higher temp yogurts it breaks down the proteins so in some way it will thicken. With just warming it that temp is ideal for the culture to do its business, with time I have found it is not needed to warm it if the culturing spot is warm enough.
If I heated after adding cultures from bag did I kill it ? I’ve left it incubating but still watery so I re heated it and then sealed in insta pot I don’t have the yogurt button 😢 if it doesn’t set up could I save what I have and run to the store and buy Greek yogurt Bc I only bought one bag of cultures which I might have killed ? Idk first time so anxious
I don't see an answer but I just did the same thing...added the culture and then heated it. I'll let it sit (hope springs eternal) and maybe it will be creamy tomorrow!
U heat it first to 110 nd den let it drop to 100 nd add de store bought cultures. Put it in an air tight container or jar nd cover it with heavy blancket nd store it in a cooler or very warm place so de temperature doesn't drop. Hope dis helps. Dat is if u r using raw milk
I’m not aware of that being an issue, in my experience chilling things stops or drastically slows enzymes/fermentation and should make it last longer. Freezing could break things down slightly but I’m not sure
I am glad you did not cook your milk to the extent of killing all of the good bacteria, Most of the recipes online cook the milk to 180' so if you are going to do that you may use pasteurized milk. I made a batch of yogurt yesterday and didn't even warm the milk prior to adding the culture. I put the culture into the cold milk and put the milk container, I am using half-gallon jars and I placed it on a fermentation heating pad I had purchased from Amazon and it keeps the temp below 100' f I let it sit overnight and the next day I did filter out some of the wey for a thicker consistency but it is good and easy,
I love these type of simple videos where you don't need to remortgage the house to pay for fancy equipment. Things like making yogurt, fermenting wine and brewing beer were done long before technology came along but nowadays we seem to complicate everything with expensive gadgets. Well done
I agree! The simpler the better in a lot of cases! I haven’t tried beer or wine but we did try brandy (off grid with Doug and Stacy style) a while back and it was delicious!
@@FermentedHomestead To be honest I'm completely new to all of this and everything is trial and error (lots of errors :). I made my first batch of 'yogurt' a few days ago (raw milk, raw probiotics, colostrum, yogurt yeast, home grown organic raspberries, and vitamin D3/k2) which is supposed to be great for the immune system. It taste good but needs thickening for the next attempt which is what brought me to your video.
At the moment I'm also fermenting dandelion wine, nettle wine, rhubarb wine and elderflower wine (I'm partial to a glass of wine :). It's too early to sample them yet but they seem to be coming along well.
Anyways, great video. I like your style of presenting and have subscribed to your channel and will be checking out more of your content.
Wonderful video! I make a gallon every few days. I only add 2 T of Greek yogurt to my milk (too much will also make it bitter/sour tasting). But I also am using fresh from the cow (before refrigeration) so it’s at 95 degrees by the time I get it strained and in my pot. I let mine go for 8 hrs and it’s cream cheese thick. We use it in place of sour cream and cream cheese in recipes.
So at wat temperature do u introduce de greek yogurt into de cooked cow milk..? Nd pls can u use it to make another batch of yogurt..?
You're so close to 1000 subs! Thanks for shedding some light on this healthy food, we kept following recipes that called to heat the milk up to 180 and then cooling to 110 and adding an outside culture. To me it makes WAY more health-sense to utilize all the goodness of raw milk within the culture!!
It’s pretty exciting! It sure would be an cool milestone to hit. Raw is so yum and so much easier! I’m happy you like it
I’ve watched a bunch of raw milk yogurt videos and yours seems the simplest, so I’m going to use your method. In the raw community some say you can go to 108 to stay raw and some say up to 115, so I think your method is very safe at keeping the milk raw. ☺️ Also are those reusable canning lids? Those are awesome!
Oh and it just hit me! I have an Excalibur dehydrator, and I don’t know why I didn’t think of this before but I can set it at 110 and use it like a proofer for the jars! 😄🎉
I'm so excited, I'm bartering farm work for raw milk!!!! My first time using raw milk for yogurt. I'm making this tonight lol thank you so much hun!!!
I was just asking a friend this recently that if you got work on a dairy farm... I'd highly doubt ever having to buy raw milk again... there's often wasted surplus so why not? So did we assume correctly? A perk of working hard on the farm
@laurenrzempoluch2569 Yes, it's definitely a blessing of the job!
Wen u read de comment nd add ur contribution of knowledge u get answers to ur unanswered questions. Thanks soo much for dis video.
Girl! I am so proud of your growth over the last few months. Keep creating! I love the videos
Thank you! It’s a ton of fun 😄 I’m so happy you are enjoying!! 💜
Love our raw milk/yogurt guy, but it would be waaaaayyy cheaper to stop buying yogurt and just buy an extra gallon of milk and make my own yogurt. Excited to try this tonight. Great video, thanks
Very interesting, I’m going to try this. We eat a lot of yogurt. Thank you. 💜
You have amazing eyes!! In summer (in Australia) I can easily just heat the raw milk, add some raw yogurt, put in a covered jar and leave in a hot room for 24-48 hours and the yogurt is perfect. I bought a yogurt maker for the cooler months but cant seem to get it right. Have you tried a yogurt maker? I bought one for about $30 on ebay.
Thank you! I have never used a yogurt maker but someday I might give it a go if it would make the process easier!
My raw culture takes much longer than the pasteurized, and I wondered if that was normal. Sounds like it might be! Thanks!
We ferment ours in the dehydrator.
May I ask a question/s?
Q1) Do you sterilize utensils and containers to make sure that the bacteria we are breeding into the billions are the good ones that we want and not something that was just from your skin or laying around the kitchen after cooking chicken or something.
Q2) If the live milk is live, I don not understand why I would be required to seed the new yogurt. I can understand this if growth medium was neutral.
I am new to all this so have lots of questions. Sorry If I appear to be rude of critical it is not my intent. I am just trying to lean and I have the sort of annoying personality that always ask Why, why why?
Thank you for your time making this video.
Elmer.
Love this!!! Do you think it's okay to use store bought whole milk yogurt to "innoculate" the homemade raw?
For sure! The higher quality the product you put in the higher quality you will get out but it should still work 💜
Great video! What if we don’t have yogurt already available to inoculate the milk? Is there a way to make a ‘first time’ yogurt from raw milk without the starter yogurt?
I’ve never tried it but I’ve seen you can make clabber, basically naturally fermented milk. Yogurt would take a starter
@@FermentedHomestead Thank you for responding! I wonder if you could use the clabber as a yogurt starter.
@@thisslightlysweetlife3402yes, dairy owners I know do it that way.
Watching all the videos on UA-cam about making raw milk yogurt is so confusing because here this video says get it up to 110, other people bring it up to 185 and then cool it down to 110, and then some people don’t heat it up at all , I think I’ll have to do a lot of experimenting
People hear it to 185 to break down the proteins and make the end product thicker. I choose not to do this because the milk is no longer raw.
You can heat it to 110 or not, I don’t any longer because it really doesn’t make a difference in my opinion. But definitely experiment and see what you prefer
We can also make this whil keeping raw milk at rokm temperature for few hours depending upon temperature.
True but the efficacy of it depends on the strain you have
Can you add berries at the beginning or end?
Yes, just be sure it’s after the fermentation is complete
Inspiring!
Thank you!
@@FermentedHomestead it worked! Tasted great!
If you pour hot water in the cooler before it like pretty heats the cooler and things will stay warmer longer
So you mean pour the water straight into the cooler and then dump it out once the cooler is warm and before putting the yogurt in?
Yep coolers are insulated and have 2 walls. If you fill them with hot or warm air it should stay warmer longer. It's kind of like preheating an oven
@@fancyfarmer3649yeah, very true. It works for me
In Bulgaria we rap the jars in blanket
Няма смисъл да обясняваш на хората ,как да се спасят от невежеството.Ако някой се гордее с това подобие на нищо и го споделя с другите - просто няма какво да кажа - нещата са много ЗЛЕ .Това не е йогурт ,а по скоро течно АКО.
Why not just pour the milk into the original yogurt jar lol I'm all about saving dishes & water so I'm not sure why people do this.
So how long are you leaving the milk on the stove after you add the culture?
Ok watch the rest of the video. I'm using my crockpot. My first batch I messed up on.
I don’t leave it in the stove after the culture is added. If it heats over 109 it will kill the culture so you just want to get it warm enough and then take it off the heat.
Oh no! Keep at it and you’re get it to work 💜 I’ve made a few thin batches in my day 😂
@@FermentedHomestead Well, I goofed and added the culture to the cold raw milk and then heated it. I'll see what it's like in 24 hrs!
I would love to have raw milk yogurt. I just don't know where I can find the raw milk where I live and I think that yogurt looks really good.
Try Sprouts or Whole Foods. They have raw milk from Organic Pastures
Why not make Kiefer?
I do daily, they serve different purposes
So heating it to 180 instead of 110, will make it thicker? Is that correct?
Correct but if you’re starting with raw milk it will no longer be raw
Heating raw milk to 180 kills the bacteria, you’re pasteurizing it. Don’t heat it over 110, I do mine to 106 then keep it warm with a heating blanket for 18-24 hours. Works great.
@@FermentedHomesteadwhy please. Will de high temperature change it. Am also new at dis
@@sophiazuta3196 high temperatures will kill the bacteria
One year ago someone mentioned 1000 subscribers. Today there are 14.7K!!!!
What is the importance of heating the raw milk?
With the higher temp yogurts it breaks down the proteins so in some way it will thicken. With just warming it that temp is ideal for the culture to do its business, with time I have found it is not needed to warm it if the culturing spot is warm enough.
What If your starting brand new? And don't have a starter
I just got mine at the grocery store.
So u dont drop de temperature b4 adding de previous culture
It needs to be under 100f and I dont heat it above that
Ok dear. Thanks a lot for de reply.
110 celsius right?
No, Fahrenheit. Idk if it’s even possible to heat milk that high without a pressure cooker
@@FermentedHomestead😂😂😂 sorry dumb question of mine
My raw milk supplier chills the milk in a bmc(bulk milk cooling) machine..is that a problem??is chilling destroying milk as heating does?
@@choccybirb I was worried.. now less worried..
Couldn’t you just put it in a dehydrator and set it to 110?
if you turn on your oven light ....it will be good enough....
I’ve heard that but I don’t trust myself to not turn the oven on
@@FermentedHomestead that would be my life! 🤣
If I heated after adding cultures from bag did I kill it ? I’ve left it incubating but still watery so I re heated it and then sealed in insta pot I don’t have the yogurt button 😢 if it doesn’t set up could I save what I have and run to the store and buy Greek yogurt Bc I only bought one bag of cultures which I might have killed ? Idk first time so anxious
I don't see an answer but I just did the same thing...added the culture and then heated it. I'll let it sit (hope springs eternal) and maybe it will be creamy tomorrow!
U heat it first to 110 nd den let it drop to 100 nd add de store bought cultures. Put it in an air tight container or jar nd cover it with heavy blancket nd store it in a cooler or very warm place so de temperature doesn't drop. Hope dis helps. Dat is if u r using raw milk
Wen de heat is too much it will kill de live cultures
What do think if I do the process with raw Camel milk 🐪 ? Is It gonna work ? ..
I’ve never tried it but I don’t see why it wouldn’t work 😃
I just sent a few Client's your way because your Video is easily one of the best on UA-cam, thank you! Doctor Paul Blake, N.D.
Thank you! I appreciate that a lot! 😊
I made raw cow milk yogurt without heating..
I haven’t tried yogurt but I did make sour cream without heat and it was plenty thick!
My raw milk supplier chills the milk in a bmc(bulk milk cooling) machine..is that a problem??is chilling destroying milk as heating does?
I’m not aware of that being an issue, in my experience chilling things stops or drastically slows enzymes/fermentation and should make it last longer. Freezing could break things down slightly but I’m not sure
@@FermentedHomestead I have heard you can freeze milk without changing it
I am glad you did not cook your milk to the extent of killing all of the good bacteria, Most of the recipes online cook the milk to 180' so if you are going to do that you may use pasteurized milk. I made a batch of yogurt yesterday and didn't even warm the milk prior to adding the culture. I put the culture into the cold milk and put the milk container, I am using half-gallon jars and I placed it on a fermentation heating pad I had purchased from Amazon and it keeps the temp below 100' f I let it sit overnight and the next day I did filter out some of the wey for a thicker consistency but it is good and easy,
I do make sour cream that way but I can’t recall if I’ve tried it with yogurt, now I will! I never understood why people beat the raw milk either 🤔
The higher the fat (ie:add heavy cream) content of the milk, the thicker the yogurt will be.
More like a keefer
Similar texture yes but different culture and bacteria