How To Make Yogurt At Home- In 3 Simple Steps, Sous Vide
Вставка
- Опубліковано 11 чер 2024
- How to make Yogurt at Home- in 3 simple steps, Sous Vide method!
If you need milk and yogurt to make yogurt, then how was yogurt made in the first place?
In this video I show you how to make one of my favorite things to eat for breakfast, yogurt!
I love making this at home, it's so easy and so much better than what you buy at the store. If you haven't tried making this yet, give it a try and let me know what you think.
Enjoy it! Yogurt is the Turkish word that mean "milk that has been fermented into a thick semi-solid custard."
If you have any comments or suggestions please mention them in the comment section below 👇
#Cooking #Yogurt #Fermenting
Follow me on 👇
► / kreshnik_mucllari
► / kreshnik.mucllari
►For business inquires contact 👇
kmucllari88@yahoo.com✉️
Support my channel by donating here 👇
►www.paypal.com/cgi-bin/webscr...
🔔 Subscribe to my channel for more videos like this 🔔 ► / kreshnikmucllari
🔴 #diycooking #homemade #makingyogurt #yogurt #lactobacillus #slowfood🔴 - Навчання та стиль
Thank you. I never knew to keep the milk at 180 for a period of time before letting it go lower for a firmer yogurt. Thanks again!!
Thanks for the tip about cooking the milk for 5 to 10 min to get a firmer consistency.
This was a wonderful tutorial. My yogurt turned out wonderful and the taste is amazing! You are right, I'm definitely making my own for now. I'm blessed to have found a local dairy selling golden guernsey milk. It makes the yogurt even richer!
I put the pot of milk/ yogurt mixture wrapped in a bath towel in the oven with the light on overnight for 8-12 hours. I love making my own yogurt!
Shum e mir te lumshin duart
Thank you- this looks so delicious, can't wait to try it.😋❤️
Beautiful and simple to follow demo. Thank you for sharing. I will try it.
Thanks for learning that was good job
it looks soooo delicious!!!!!!!!!!!!!!!!!!!
Thank you for the brief history lesson. I think that was really interesting to learn. Of all the yogurt tutorials out there… no one really explains where it came from. 🙂
Thank you for sharing the history of yogurt! That was what made me click the subscribe button.
Thanks for this video.. just watched this for the first time ❤️
im going to try
Thank you very good information
Thanks! I tried making for the first time yesterday under different video, It came out like Leban. So now have watched your video, and did not know to leave it at 180 for some time. Will try again! The history is interesting!
thank for sharing
Two thumbs up to you brother. You perfectly and clearly explained it. 👍👌💥
Much appreciated!
thank you
Brilliant 🤩
Thank you.
Thank you. I am making your recipe while I thank you.
If you had to buy that much yogurt from the store it would cost a fortune well done lovely job thanks I will definitely be doing this
Thank you! I was trying to find out whether the top of the jar needs to be under water. You answered my question! 🙂
Te lumshin duart
Faleminderit Ina 😊
Best yogurt making video I’ve seen to date. Thanks for explaining how to get firmer yogurt! Where did you purchase your jars from?
Great job!
The jars i bought them at Home Goods, thank you for your comment :)
Thank you! I wasted lots of hours watching other yogurt videos, yours is the best. You answered a lot of questions I had. I only have the oven/blanket method. I hope it works.
Hi Lili, thank you so much, and yes that method works just as good too!
Fantastic
Thank you!
Thank you for all the information and how to that you shared. Very muchly appreciated ! My question is... What is a Sous Vide machine ? Do you have a link so I may learn about this ? HAve an amazing day !
I watched soooooooooo many instruction videos and YOURS was the only one that had a perfect instruction and after trying 8 times and getting sour milk instead of yogurt, I think you told me why... it is just the initial heating!!!! and no one of those other videos were clear about that issue... so I thank you verrrrrry much Sir.
Thank you so much :) i'm glad the video helped!
is that Friendly Farms yogurt i see? nice. Fellow Aldi fan here.
Pershendetje...super receta.. kisha qejf te tregojsh per djathin e bute si ta bejme ne kushte shtepie :)
1k views for dayzzzzzzz!!!!!!!! Great video man!!!!!!!!
You already know! haha for dayyyyz!
Try adding inulin. This will thicken it up; making it like almost a Greek yogurt. I prefer the organic powder myself.
Something fun to do with one of your jars of yogurt is to make a strained yogurt cheese called lebneh. All you need is to let it strain overnight in some cheese cloth or a nut milk bag to separate the moisture. Do you make something similar?
❤️ ❤️ ❤️
Hello Sir, What is the name of this electronic machine that warms water? Thank you.
I love your video. How long would you say the yogurt would last in the refrigerator?
I wouldn't keep it longer than 7-8 days.
Thank you for a very nice video . why you using a yogurt from the grocery?
And how much time it will stay eatable in the fridge?
Elinize sağlık,çok lezzetli oldular👍👏😋😋Suyu ısıttığınız SOUS VİDE MACHİNE adlı aletin linkini atar mısınız,ya da nereden satın aldıysanız,oranın linkini atar mısınız ricâ etsem?
Very informative video.
I'm curious what the blanket method is though? I dont have that heating machine
you just basically get a wide container or wide pot and fill it up with warm water and put the jars in and cover them with a blanket or two to stay warm.
@@KreshnikMucllari oh okay! Thank you!!
If you set the containers of newly made yogurt on top of an electric heating pad (on low setting) and cover the containers with plastic wrap or lid...then cover everything with a large towel, the yogurt will come out just fine. That is my favorite method.
Can you add canned evaporated milk to yogurt? I like the flavor of it. I’m thinking like a 3:1 ratio of milk to evaporated milk? Or even a 1:1 of evaporated milk and water?
Hl if I make by skim milk will be work good
Thank you
Thank you. I need to try that cucumber stuff. What is it called again? and where do you get it? I need more ways to eat cucumber because we are getting a lot. NOT AS MANY AS YOU HAVE, but lots for us. And I never have seen anything like your water heater thingy.
Hi Mom Pofelski ! are you talking about the fermented kosher dill cucumbers? or the other pickled cucumbers video? let me know and i'd be glad to help you with that. Im eating every other day the fermented dill cucumbers with the family because we do not have any refrigerator space since the jars are pretty large and heavy so i need to get another fridge in the house just for my fermented vegetables. The Sous Vide Machine is from Anova "Anova Culinary Sous Vide Precision Cooker" i bought it 2 years ago for about 80 $ i believe and it's great because i use it not just for making yogurt but cooking chicken, steaks, fish etc. If your budget allows it's definitely worth it. Also the the plastic container i use (or cambro as it's refered to in kitchens) was about 20 $ at ace mart and again so worth having it at home. Thank you for your support and don't hesitate to ask me about cooking and kitchen things. I do it for a living and i'd love to help.
It's a popular Mexican spice for fruits/veggies: Tajin said Ta Heen...the J is an H sound in Spanish.
So the jars are sealed with the clamp throughout the fermenting?
You got me wanting to make my own yogurt again. I haven't in a while. I put the light on in my oven, and that warms it up a bit and I let the yogurt sit in that overnight. It works well if you don't have a sous vide appliance.
I do the same
Is it hard?
@@sharonhamilton6107 Not at all I do mine in the crock pot 10 hours and walk away and if you've got kids that kids they would love to help you just have to make sure you have everything sterilized
@@sharonhamilton6107 You can get a yogurt culture packet Or you can use a Store bought Greek clean yogurt container and you're gonna use about Is a personal serving cup for every gallon of whole milk To act as your culture set up
@@michaelb.7800 I was wondering if a crock pot would do the trick. Do you know what temperature the crock pot will reach? I believe you have to use the medium setting?
Thank you so much for sharing. I did all you have shown but my yogurt went off like sour milk.In the morning when I open it there was water on top. Please advise,thank you
Te lumshin duarte . Po Shqip pse nuk ka perkthim?😂
Great video!!! What is the name of the thing that heats your water? Wander if it's available in South Africa?
It’s called Anova Sous vide Bluetooth version
If you want Greek yogurt, would you still culture it in the jars? I currently make mine in a crockpot then wrap the insert in towels and put it in a warmed (then turned off) oven overnight. In the morning, I transfer it to a strainer lined with a couple layers or cheesecloth to strain out some of the whey.
if you find raw unpasteurized milk you wont need to strain it to make the Greek yogurt because it's thick by itself. Thant's what i do, i do it in smaller jars almost enough for two people jar size.
@@KreshnikMucllari have you got a recipe for that?
You made my mouth water and still have questions. You mentioned 3 Tlbsp of yogurt for one gallon of milk. I have been making yogurt and use 1/2 Cup of yogurt for 4 Cups of milk. Sometimes my yogurt seems a little thin instead of thicker. I don't have a larger pot for the use of one gallon of milk. Yet! Can you help me out? I let my yogurt set for about 8 hours. What can I do better? Thank You for making my mouth water! Great video. 😊
Hi Alma! thank you for your great question. i would cut down the yogurt amount that you're using. the most i would use is 1/2 cup of full fat yogurt for 1 gallon of milk and make sure if you dont have a pot large enough do it in two batches, your milk needs time to cool down so you can still make it altogether. You can use smaller jars than the once i have and as long as you follow the instructions in the video i do not foresee any issues to arise. thanks :)
I love yogurt
I use 3 Tbs for 1 guart of milk and it works great 😊
Bravo
How do you make homemade flavor homemade blueberry yogurt 😋
Video stars at 2:41
Made my homemade yogurt in a yogurt maker using 1 cup jars. Took out of the yogurt maker to cool, got distracted and let it cool on the counter, still sealed, for 7 hours. Would you throw out the batch? Looks and smells good.
I mean i leave mine for at least 4-5 hours to cool down to room temp and then put it inside the fridge. It's up to you but i have done that purposely sometimes leave it out on the counter for up to 8 hours in room temp to let the yogurt get a little more tangy.
Can I use heavy cream to make my yoghurt?
I dont heat my milk because commercial milk is already pasteurized
I just take the lid off of a plastic bottle pour out a little bit replace it with some yogurt. Then I put the whole plastic bottle in a water bath at 108° ( you do have to peel off the label from the plastic jug before you put it in because it will become Pulpy and ruin your sous-vide wand)
What size basin is that? I want to make sure I buy the right size to fit those jars. Those are Liter jars, right?
Those are 2 qt jars
Great video, I wish you had a "recipe" something I could print out to remind me of the timing and steps. Otherwise great video --sound is a bit off
i saw people doesnt cook the milk and directly ferment the milk. is that ok?
this yogurt, can eat it or drink ?? 🤔🤔🤔
I put the jar of milk in the microwave for just a few minutes to get to 180 degrees so I don't have to stand by it and stir for a long time and nothing burns on the bottom. Try it.
What about kefir?
what appliance did you use, do you have a link?
An insulated cooler bag will do the trick. I just made some yogurt last night put it in the cooler bag with no blankets or anything. It works.
What's the size of the largest container you used? And in about 2 litters of milk how many can you make?
Those jars are 2 Quart each
So what was the device used to keep the water warm?
Sous vide machine
At what stage can I add sugar if I want?
Generally you add it at the same time as when you add the yogurt culture so right about when it hits 110 Fahrenheit.
If I leave the jars on a container with hot water wrapped in a blanket, for how long do I leave ? Eventually the hot water will cool down, will it still work?
Up to 10-12 hours, it works, that’s how I did it before I got the sous vide machine. Just make sure to wrap it with blankets on top and you’ll be fine. The water temp should not pass 110 Fahrenheit when you put it to keep the bottles or jars warm, otherwise it will retard the mik and you’ll never make yogurt.
Can I use heavy cream for my culture or mix it with whole milk?
No, you need whole milk plain yogurt for the culture.
hi, why do you need to add some real yogurt into your milk for mixing during the process ?
i explain it in the video carefully, the reason why is because you need the bacteria lacto bacillus that's in the yogurt to start the fermentation process and make your yogurt
Can i make more yogurt with that homemade yogurt or do i need to buy a comertial yogurt for the starter?
Yes. Just keep enough portion as your mother yogurt to make another batch later.
Yes exactly what Challe said in the comment
Is the temperature in degrees or Fahrenheit?
Fahrenheit
What brand of yogurt did you use as culture?
Does not matter, the only thing that matters is the yogurt has to be whole milk full fat.
Question, please. How many tablespoons of starter yougurt should I use? I'm planning to do your recipe. Thank you 😊
For 1 gallon of milk you can use 1 cup of starter yogurt!
@@KreshnikMucllari thank you so much ❤️
Note that the exact amount won't matter. You just want to get enough of the "friendly" bacteria in there to beat out any mean bacteria that might have made it into the mix. In perfectly sterile conditions you could just use a teaspoon of yogurt and just wait a few extra hours for it all to set up. More practically I have good luck with about a tablespoon per quart of milk.
How can I stop milk of falling from pan once it starts boing? should I decrease the temp. to low heat, instead of Medium heat? The boiling process happens so fast that I can not control it. Please advise. Thanks!
Put a big spoon on top of the pot while cooking!
@@LifestyleGardener Thank you.
Been doing it for years with consistent results- that’s all my kids eat for breakfast. I always bring to boil on low heat.
@@thisisbiso8770 Thank you.
I put it on the central heather. Warm in the house, and making yoghurt, au bain marie on the heather.
What brand of yogurt did you use as culture?m
Dannon Whole Milk Yogurt, any plain whole milk yogurt will do
Can you use milk almost expired milk to make this yogart?
Yes, but the fresher the better.
So when do u add sugar?
I do not add sugar.
excuse me:
heating up the milk to 180 degrees is enough (no need for heating it up for 10 minutes). the outcome is the same
u can save al lot of time, levelling, water and energy.
u can use the heat of the cooling down milk to heat the water of the sous vide tank and the cooling process is a lot faster :)
store the jars overnight in the oven and turn the light on. the temperature is about 104 degrees fahrenheit and just perfect.
Great tip! 👍🏽
@@richboy81 if u want 2 save more energy, fill it in a thermos.
going to do this
Did you pour sour milk or sour yogurt? Let me know pl.
Just whole milk plain yogurt
All those gadgets (thermometers) make it look so first world and discouraging. Id have to watch it again and think if its feasable without those thermometers. (Great video still) okay, i subscribe because how happy you look eating that cucumber.
Man you simply need 40-45°C temperature, much more longer you keep that temperature, much more better the yogurt will be. Stop, no secret.
Hey, and you can make the yogurt starter culture from lime or lemon juice, and even pepper stems. Boil the milk, take a cupful, stir it with the pepper stem, cover and wait 12-20 hours. This will thicken and be your starter, add this to the boiled milk and wait. Keeping it was will be faster, but not even necessary.
this might be an obvious to many people, but can the homemade yogurt be used for the yogurt culture so that i never have to buy store bought again? or do i need to use store bought for the yogurt culture?
You only need to buy ones the store-bought yogurt, preferably full fat whole milk, yogurt. Then with the yogurt that you make you use a little bit of it as a culture for your next yogurt batch so you never have to buy yogurt. However, after 3-4 months, I’ve noticed that the culture weakens or to be exact the yogurt doesn’t come out as thick and firm as it should so generally every three - four months I go buy a new container of yogurt to restart the culture again.
@@KreshnikMucllari Thank you so much that is great information. I plan on making some tomorrow.
@Rich Cravitz I did make the yogurt it was so creamy. I was surprised how easy it was to make and how much better it tastes. I did freeze some also from the original yogurt and 1/3 of what i made.
Double dipping?
what is double dipping?
@@KreshnikMucllari he dipped the spoon in, put it in his mouth, then put the spoon back in again. Do you know what happens when even the tiniest bit of saliva comes off that spoon? He just ruined the entire batch, unless other people don't mind eating his saliva.
What kind of milk do you use? Whole, low fat, non-fat milk?
whole milk
At what stage can you add flavours.
It depends on what you’re flavoring them with. For example; if you’re flavoring your yogurt let’s say with fresh herbs and you want to put fresh mint in, you put the fresh mint leaves in the milk after you take it off the stove right after it hits 180 Fahrenheit. You let them sit in the milk for about 5 to 8 minutes and then you pull them out (in a china cap or chinois or wrapped in a cheesecloth) if you’re flavoring with let’s say fruit jams etc.. you add them to the bottom of the jars and then carefully pour in the milk that has reached 110 Fahrenheit and it’s ready to add the yogurt culture. So you add the yogurt culture to the milk, stir it in the milk and then carefully pour in the milk into the jar without disturbing the jam too much. Generally I do smaller size jars when I flavor my yogurt. Like the one serving per person kind of size3-4 oz. I hope this answers your question🙂
i want for business so can show me how make a good yogurt
Watch the video till the end
Can I use soy milk
i have never tried it, i wouldn't think it would work
Thought the description implied making yogurt using milk only, no need for yogurt to start with?!
there's no indication anywhere on my title or leading to think that making yogurt only with milk, i would suggest checking out the video, all the questions are answered there.
Yet he doesn’t say how much yogurt to me in 🙄 and then I have to buy a heating machine. Did you refrigerate after it was removed from heat ??
I say all of that, you have to watch the whole video and pay attention because I say all of what you’re asking in the comments
Why not just use the sous vide to bring it to 180 in the jars for an hour, then drop it to 110 and add the yogurt? Then keep the sous vide at 110 for 6 hrs.
because it would take forever to bring the yogurt into a large pot inside the water bath (you have to have an even bigger container for that that would take half your kitchen counter. It's a good idea but not practical and very time consuming.
@@KreshnikMucllari it actually works. I did it. I put the yogurt into mason jars first. The the jars into the sous vide bath. What’s nice is now you have individual portions.
I do something similar because I had a lot of problems with milk burning to the bottom of my pan when I tried heating it directly. Now I fill 4 one quart Mason jars with milk and heat them in a water bath in a big canning pot. I bring the bathwater up to 185-190 and then let everything cool slowly until it's time to inoculate. This has the added benefit of keeping everything sterile until the brief inoculation window.
How long will the yogurt last until it's gone bad
i try to consume it within 7 days, i wouldn't let it go any longer just to be safe.
180F will kill the friendly bacteria ?
Yes. That's why you add the starter after the temp has lowered below 110.
Why heat the milk to 180 a second time. Carton says it is ultra-pasteurized (i.e., already heated to 180+). Seems like this is just an extra step with people just copying what other have said that others have said, etc.
that's not copying anything, that's following the science we know today about times and temperatures with food.
@@KreshnikMucllari Then specifically identify the science source you are following.
eat yogurt with wheat flour with squash you healthy fast
Can I make yoghurt without culture ❓
no
Why do people use a pot to bring milk to 180, couldn’t you set Sous-vide machine to 180 and set timer for 10-30 min and place milk in clean jars and put in water, and when its done lower temp to 110 or whatever and when it gets down to temp add culture and cook for 5 hours+?
For the non-americans here, 180 is 83,3 Celcius, and 110 is 43,3 Celcius
Although i don't think that the yoghurt cares if you go for 83 or 83,3.
It's taheen not tajin
English is not my mother language so I make mistakes here and there on pronunciation.
Now I get it....
You buy a big tub of yogurt from the store.
Use a bit of it to make more yogurt.
Then throw away the rest of the store bought yogurt.
Why buy yogurt to make yogurt???
You haven’t followed the video, you only need to buy yogurt once to make your first batch and that’s it. You use 2-3 tbsp of the yogurt that you just made to make your next batch so you don’t have to keep buying yogurt!
Aren't you killing the good bacteria having it so high for so long, I was told you can do it without cooking it for so long there's something about boiling the bacteria that I feel uncomfortable with is it just me I think we should figure a way out of making yogurt without boiling it and possibly killing all the good bacteria 🦠🧫
Yes you can, I would do it if I bought the raw milk from organic pasture raised cows from someone I know or if I raised them myself, but I buy it at the store so I don’t have much faith at big brand stores so I bring it to 180 otherwise I would only do 110-120f if I had a reliable sourced raw organic milk.