Let's make some Yogurt! Feb 2024 Dairy Challenge
Вставка
- Опубліковано 1 сер 2024
- Y5 Starter Culture:
cheesemaking.com/collections/...
My Favorite Amazon Products:
www.amazon.com/shop/thehappyh...
Harvest Right Freeze Dryer - the ultimate way to preserve your food!
affiliates.harvestright.com/1...
Dry Farm Wines - Organically grown, no additives and keto friendly!
Get a bottle for a penny with your first order!
www.dryfarmwines.com/thehappyhomestead
Azure Standard - Organic bulk Food Buying, free to join! www.azurestandard.com/?a_aid=...
Redmond Real Salt - The BEST Salt! 15% off with code HappyHomestead
glnk.io/oq72y/thehappyhomeste...
ForJars Canning Lids - Get 10% off with code HAPPY10
Toups & Co Organic Skincare - My favorite, and all I use!
www.toupsandco.com#ref=thehappyhomestead
Mountain Rose Herbs (where I buy all our home apothecary herbs and spices in bulk):
aspireiq.go2cloud.org/aff_c?of...
This was so helpful. I had ordered a culture from Cultures for Health and embarrassingly let it expire because I was just to stressed about all the steps. You explain this so well and helped me chili out. LOL Thanks for talking about the oven and cooler. I really found this a relief!!!
Lactose bothers me. I find that if I incubate my yogurt for a long time (24 hours) it has less lactose. Without the lactose it is obviously less sweet but it is worth it to me. Also, using milk with a higher fat content makes for yummier yogurt. Probably obvious but I thought I'd share. Thanks for the video!
I do it even easier. I just put the warm milk in a thermos bottle over night and then in the fridge.
Thanks Amanda, I love the way you explain things ( the options for continuous warmth). I need to do this, I recently learned how to make Kefir & am enjoying that!
You are so welcome, and I'm glad it was helpful :)
I always put my yogurt in jars and set them in my warm oven wrapped in a towel and turn oven light on for overnight I turn the oven on to 150 then turn it off while making yogurt
I have used cultures from New England Cheese Making for years and have never had a failure. I always make my yogurt on the stove top. I also add a 1/4 cup of dry milk powder with two quarts of milk for a thicker yogurt. A YogoTherm to incubate my yogurt works great and they are not expensive. You can also get this from New England Cheese Making. Using a YogoTherm is the easiest way to incubate your yogurt. Forget all those oven hacks! Strain your yogurt when it is ready for a thicker product. Good luck. FYI, keep your cultures in the freezer and they will stay fresh much longer.
So glad you've had good experiences too!
My family eats a ton of yogurt. And I get 3 gallons a day from our cow. So, I make tons. I use a starter yogurt just from the store. FAGE is my favorite brand and has tons of active cultures. Heat raw milk to 180, cool to 110-115 degrees, add some yogurt. Whisk well. Then I use my dehydrator to keep at 115 for 20 hours. Then I strain the whey to make thicker yogurt. Feed whey to other animals. Then I add a little sugar and a bunch of vanilla and use a stick blender to blend. Stick it in the fridge. My family says it's the best yogurt they've ever eaten. I can barely make enough!
Oh and I make 2 gallons at a time.
If you have a gas oven, the pilot light also keeps the oven at a really good temperature generally. Homemade yogurt from fresh raw milk is the best!
Great tip!
Is putting it back in the same jar not defeating the purpose of heating the milk? Would that potentially contaminate the yogurt with unwanted cultures?
I haven't had that problem.
I’m eating Greek yogurt as I watch this video. Is is true Greek yogurt is made by straining plain yogurt until is thick?
Sometimes, Greek yogurt is made with specific cultures...but mostly it's thought of as the thickness. In which case, it's just about straining it a lot longer.