Thank you Christa. Once I started making our yogurt, I saved enough to use for next batch, so I no longer need to purchase store bought yogurt, and its been working for a year now.
I've got an easier way. I do mine in the crockpot. No temperature gauge, Just time. Add 2qt milk to crockpot, put the lid, set to LOW, set a timer for 2hrs. 45 mins. When times up, turn off the crockpot an set a timer for 3hrs, ' cool down time'. After 3 hrs, ladle out 1cup of very warm milk and mix with 1/2 cup yogurt culture or plain yogurt with live cultures then add back to your crockpot. Put lid back on and unplug. Cover crockpot with 2 towells and allow to culture overnight ( 8-12 hrs). In the morning strain ( with a tea towell, 1or 2 cups of whey). Save the whey for other things. Then you have yogurt! Its as SeTIt &Forget as you get without a yogurt maker. Oh and be sure to save 1/2 cup of yogurt aside to make the next batch.
I have some heavy cream that it just started smelling soured. Can I use that to make yogurt instead of milk? Thanks may Jesus continue to bless you and your family
Thanks. Memories. Love Brown Cow yogurt by itself but it’s a great inoculant for a lot of yogurt at a better price. Having your own milk cow is nice but if you don’t, find it sold locally.
After watching the video I was thinking what about a seed starter mat? Maybe or maybe not that might work? Not sure but would be a good one to try. It's seed starting time right now so I'm all over the heated mats and getting everything up and started.
I was scared to make yogurt the first time but it was soooo easy. I also keep back enough to to make my next batch by putting it in the freezer until I need it.
Could you use a crockpot set on low or warm for the same time? Would this work the same way? I am interested in making the yogurt, but do not have the right kind of heating pad (it shuts off), and don't have a pizza stone.
It is not quite as thick as greek yogurt but it is pretty thick. I use to make it in a large pot and then strain out the whey, not anymore. It works so much better in the mason jars. Christa
@Christa- I tried the raw milk in the instapot and it did not turn out as thick as the yogurt in your instapot video. I did everystep the same as you. Any tips?
Christa, I have a special needs child who has very limited eating/nutrition challenges. Yogurt is one of the things he can easily eat. Do you have more ideas/recipes using long term storage ingredients? I’m struggling to find options that will work for him. He can tolerate nothing thicker than a number 2 baby food.
Not sure what strains of bacteria are in that yogurt. (From the yogurt+from the counter top+from the spoon+from the spatula+from the measuring cup... etc.) Also from the milk. Scalding temp was a bit too low. Convention says 181°F is minimum temp.
Thank you Christa. Once I started making our yogurt, I saved enough to use for next batch, so I no longer need to purchase store bought yogurt, and its been working for a year now.
I make in the instapot from watching your video a few year’s back and it’s delicious! Thank you 😊
This is the same way I've been making yogurt for the past 15 years. It is the best ever.
Thank You! Love this!
Love the video!!!!
❤ perfect timing as I was just discussing making homemade yogurt with a friend today! Will definitely be trying this out, thank you!!!
Christa you always have the best recipes. Thank you ❤
Can you use a seed starting mat to finish off the yogurt?? Love your videos that I get to see.😊
Awesome … thank you!! I will try it ❤
I've got an easier way. I do mine in the crockpot. No temperature gauge, Just time. Add 2qt milk to crockpot, put the lid, set to LOW, set a timer for 2hrs. 45 mins. When times up, turn off the crockpot an set a timer for 3hrs, ' cool down time'. After 3 hrs, ladle out 1cup of very warm milk and mix with 1/2 cup yogurt culture or plain yogurt with live cultures then add back to your crockpot. Put lid back on and unplug. Cover crockpot with 2 towells and allow to culture overnight ( 8-12 hrs). In the morning strain ( with a tea towell, 1or 2 cups of whey). Save the whey for other things. Then you have yogurt! Its as SeTIt &Forget as you get without a yogurt maker. Oh and be sure to save 1/2 cup of yogurt aside to make the next batch.
I have some heavy cream that it just started smelling soured. Can I use that to make yogurt instead of milk? Thanks may Jesus continue to bless you and your family
Looks good
Super helpful
Thank you! We’ll try making it!
I just in my almost 60 years figured out sourdough baking is making yogurt next?🤔😆🙌🥳
Thank you for sharing Christa! Making yogurt is easy! 🙏💕
Question do you think a seed starting mat will work instead of a heating pad?
I’m not much of a yogurt person. But I don’t dislike it. Maybe I can try this one day.
It tastes so much better and I add berries honey or maple syrup. So good
ok Christa! Now for Brad to Freeze Dry a batch to make a snack.
YES, Great plan (Brad)
Never knew it was this easy!! Thank you!! Gotta try this!!
Thank you for this video. I'm going to try this recipe, it's alot easier. God bless and stay safe
I have recently started making l. Reuiteri super gut yogurt. I ferment it in my dehydrator ( in jars) 100 degrees for 36 hours.
Thanks. Memories. Love Brown Cow yogurt by itself but it’s a great inoculant for a lot of yogurt at a better price. Having your own milk cow is nice but if you don’t, find it sold locally.
After watching the video I was thinking what about a seed starter mat? Maybe or maybe not that might work? Not sure but would be a good one to try. It's seed starting time right now so I'm all over the heated mats and getting everything up and started.
I was scared to make yogurt the first time but it was soooo easy. I also keep back enough to to make my next batch by putting it in the freezer until I need it.
Could you use a crockpot set on low or warm for the same time? Would this work the same way? I am interested in making the yogurt, but do not have the right kind of heating pad (it shuts off), and don't have a pizza stone.
I can't seem to get the very start of the video, is this just whole milk??
@Christa - did you say you don't have to strain it and it's thick? I usually get Greek yogurt which is very thick. Is it like that?
It is not quite as thick as greek yogurt but it is pretty thick. I use to make it in a large pot and then strain out the whey, not anymore. It works so much better in the mason jars. Christa
@Christa- I tried the raw milk in the instapot and it did not turn out as thick as the yogurt in your instapot video. I did everystep the same as you. Any tips?
Christa,
I have a special needs child who has very limited eating/nutrition challenges. Yogurt is one of the things he can easily eat. Do you have more ideas/recipes using long term storage ingredients? I’m struggling to find options that will work for him. He can tolerate nothing thicker than a number 2 baby food.
Research clabbered cream 36 hour method for L. reuteri. Helped with gut, eczema and I sleep like a baby. Use as we sour cream
Hi lady 😊😊😊😊😊😊
I used a yogurt machine and mine tastes like sour cream. The directions didn't say to heat the milk first.
Not sure what strains of bacteria are in that yogurt. (From the yogurt+from the counter top+from the spoon+from the spatula+from the measuring cup... etc.) Also from the milk. Scalding temp was a bit too low. Convention says 181°F is minimum temp.
💕💗💕🙏🙏🙏