Thanks so much for watching!! This one honestly blew my mind at how easy it was to make homemade yogurt! Would you use it?! AMAZON Link: geni.us/yogurtmaker
My process: Heat milk (500 ml) to 37 C (body warm). Turn of stove and add a tablespoon of natural yoghurt with as litte additives as you can find. Put in a jar, loose lid on. Let sit in roomtemp for 24 hours. Refridgerate.. BOOM..!! --------------------------------------- Bonus tip: Full fat cream + tablespoon of sourcream (or creme fraiche) Same process as above = Creme Fraiche
I find that it is the texture of the milk that makes the difference. The more the milk is fat the thicker the yogurt will be. No need to boil the milk. I have never gotten sick from it.
Doesn't not boiling the milk leave you open to multiplying the wrong kind of bacteria in the milk? I'd be super concerned about the possible health effects. Pretty sure the better texture is just a happy little side effect, not the primary point of the boiling. Boiling would kill off any bacteria already in the milk, leaving the environment in the jar open for only the yogurt cultures to multiply and thrive. If you don't boil, then who knows what might be in the milk and competing with the yogurt cultures. Sure the milk is safe to drink without boiling, but that would be a much smaller amount of potentially harmful bacteria than what you would have after letting it sit in a yogurt maker for 8-12 hours. Yes milk is pasteurized, but all that means is anything in there died when pasteurized... doesn't mean for sure that nothing new moved in by the time you're working with it.
"Doesn't not boiling the milk leave you open to multiplying the wrong kind of bacteria in the milk? I'd be super concerned about the possible health effects. Pretty sure the better texture is just a happy little side effect, not the primary point of the boiling." As long as you're using fresh, unopened pasteurized milk (which is any milk you buy from the grocery store), there isn't a risk of bacterial contamination in your yogurt. Pasteurized milk has been heated to a temperature of 160 degrees for a full minute at the production pant, and it was bottled into sterile containers. That's enough to kill the most dangerous bacteria, like salmonella, e coli, listeria, and botulism. If by chance there is bad bacteria in the milk, then it'll end up turning into spoiled milk in the yoghurt maker instead of yoghurt. The only time you need to boil the milk for safety is if you're using raw milk or milk that has been previously opened. The actual reason that you boil the milk is to denature the milk proteins, meaning you heat the milk to a point where the proteins start to unfold. The denatured proteins make the creamy texture that everyone likes, and it only happens when milk reaches temperatures of 180 degrees or higher.
This is a really good question, and I don't want to steer anyone wrong when talking about health concerns as I'm DEFINITELY not an expert on that. So it might be best to boil it!!
It's literally the cheapest way to get yogurt culture. It's either that or you spend $14 to make two batches, where this method is way cheaper. Don't be an ass just to be an ass.
Thanks so much for watching!! This one honestly blew my mind at how easy it was to make homemade yogurt! Would you use it?!
AMAZON Link: geni.us/yogurtmaker
In my family, we have always made yogurt at home. I prefer the store bought but homemade is so much cheaper so I make it.
Ooh interesting, I preferred the homemade!!
My process:
Heat milk (500 ml) to 37 C (body warm). Turn of stove and add a tablespoon of natural yoghurt with as litte additives as you can find.
Put in a jar, loose lid on. Let sit in roomtemp for 24 hours. Refridgerate.. BOOM..!!
---------------------------------------
Bonus tip:
Full fat cream + tablespoon of sourcream (or creme fraiche) Same process as above = Creme Fraiche
Oh so you don't use any sort of heater like this product / crockpot / anything?!
@@ourfavoritefinds No I don't. Time in room temp will di the trick.
I find that it is the texture of the milk that makes the difference. The more the milk is fat the thicker the yogurt will be. No need to boil the milk. I have never gotten sick from it.
I wonder if the boiling the milk step comes from using raw milk. Whereas pasteurised milk has essentially been boiled before bottling.
That's great to know, thank you!!
That's great to know, thank you!!
@@chasingfreedom83 I have never consider this aspect thank you for sharing.
there is probably an optimum temp just before boiling instead of boiling.
So true!! I might play around with different temps..
my parents made a hole in one of those styrofoam boxes and installed a little lamp into it and it's been working like a charm for YEARS.
LOVE that!!
Doesn't not boiling the milk leave you open to multiplying the wrong kind of bacteria in the milk? I'd be super concerned about the possible health effects. Pretty sure the better texture is just a happy little side effect, not the primary point of the boiling.
Boiling would kill off any bacteria already in the milk, leaving the environment in the jar open for only the yogurt cultures to multiply and thrive. If you don't boil, then who knows what might be in the milk and competing with the yogurt cultures. Sure the milk is safe to drink without boiling, but that would be a much smaller amount of potentially harmful bacteria than what you would have after letting it sit in a yogurt maker for 8-12 hours. Yes milk is pasteurized, but all that means is anything in there died when pasteurized... doesn't mean for sure that nothing new moved in by the time you're working with it.
"Doesn't not boiling the milk leave you open to multiplying the wrong kind of bacteria in the milk? I'd be super concerned about the possible health effects. Pretty sure the better texture is just a happy little side effect, not the primary point of the boiling."
As long as you're using fresh, unopened pasteurized milk (which is any milk you buy from the grocery store), there isn't a risk of bacterial contamination in your yogurt. Pasteurized milk has been heated to a temperature of 160 degrees for a full minute at the production pant, and it was bottled into sterile containers. That's enough to kill the most dangerous bacteria, like salmonella, e coli, listeria, and botulism. If by chance there is bad bacteria in the milk, then it'll end up turning into spoiled milk in the yoghurt maker instead of yoghurt. The only time you need to boil the milk for safety is if you're using raw milk or milk that has been previously opened.
The actual reason that you boil the milk is to denature the milk proteins, meaning you heat the milk to a point where the proteins start to unfold. The denatured proteins make the creamy texture that everyone likes, and it only happens when milk reaches temperatures of 180 degrees or higher.
This is a really good question, and I don't want to steer anyone wrong when talking about health concerns as I'm DEFINITELY not an expert on that. So it might be best to boil it!!
Such a practical sharing
Thank you!!
You don't like greek yoghurt... then I can't trust you with yoghurt 😂
Good to know boiling is not needed! Thanks
Haha I like it in recipes, but not really plain!!
Wow, your a genius!! you made yogurt from yogurt! What's next Einstein, you goin to make cola using cola?
It's literally the cheapest way to get yogurt culture. It's either that or you spend $14 to make two batches, where this method is way cheaper. Don't be an ass just to be an ass.
LOL it's the only way :)