How to Make Homemade Yogurt - No Machine Required
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- Опубліковано 3 сер 2018
- In this UA-cam video Mary from Mary’s Nest Cooking School demonstrates how to make homemade yogurt without using a yogurt maker or other machine. All you need is a bowl.
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In this video, Mary from Mary’s Nest Cooking School teaches how to make Homemade Yogurt. If you would like more Easy Recipes using Real Foods for making Delicious and Affordable Meals, please visit: marysnest.com
#MarysNest #HomemadeYogurt #Yogurt
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Hi Sweet Friends, Hope you all enjoy this video where I share how I make homemade yogurt without a machine. If you have any questions, please leave them here in the comments. I'm so happy to help in anyway that I can. Love, Mary
Wonderful Mary. Could you teach us to make Clabbered Milk? In my husband's country they drink something called "leche agria" i think is similar to clabbered milk
I haven't read through the multitude of comments to see if anyone asked this but have you made the yogurt with nut milks or coconut milk? I can't have dairy so really want to see if it is possible to make it from alternative milks. Thanks so much! :)
Hi Mary love your videos this is the first time ever, I'm watching you make yoghurt.I want you to kindly show me how to make yoghurt from fresh milk thank you 😊
Wait. In order to make a yogurt, i need to buy a yogurt from the store? Is there any other way?
Ludmila T - Once you buy the yogurt and use that to start making your own, you will use your own homemade yogurt for future batches. If you don’t want to buy some yogurt at the store to use as your starter culture, you will need to buy a dry powdered starter culture. Either way, you do need some sort of culture to get started. If you would rather buy a dry starter culture rather than some yogurt from the store, check out the website “cultures for health”. They offer a great line of dry yogurt starter cultures. A third option would be if you have a neighbor or friend who already has some yogurt and can give you some to get your first batch going, that is always an option too. Love, Mary❤️🤗❤️
I love how she looks after family with lower means. Most cooking on internet, most cant even find the ingredients to make product or they use most expensive ingredients. You made me smile so heart filled and very warm person. Thank you !!!
Oh Jodella! Thank you so much for the kind words!! I really want this type of cooking to be available to everyone. I never want the cost of ingredients or the lack of equipment to prevent someone to be able to make traditional food.Love, Mary
Mary is awesome .She is an great teacher
@@Mysterith Sure is, going to have some fun with yogurt this week
Thanks a lot Mary. I love your Demonstration and I will be trying it. Blessing
Me too. So many things can be too expensive to try. Very important to make healthy eating available to everyone.
I love her videos. ❤️
Hi Mary...I have been making homemade yogurt for about 45 years and turning that into Greek yogurt for about 20 years. I got into making yogurt, grinding wheat for baking, and making anything that can be made at home in the early to mid-1970’s at the beginning of the “health food” era. I have always used pasteurized milk. I prefer using whole milk but have used both 1% and 2% as well. I always add about a fourth of a cup of powdered milk to each half gallon of liquid milk as it produces a thicker yogurt. I have also many times used whole milk but have added one or two cups of heavy cream to use it as a dessert yogurt with fresh fruit. I have also use evaporated canned milk, straight not diluted, to milk lovely yogurt. I have mainly used electric yogurt makers but have discovered that you can use canning jars, a towel and a heating pad set on low or even an old fashioned glass lined wide mouth thermos...works great. My second daughter, 4th child, born in November was a VERY picky eater but she loved my homemade yogurt drizzled with a little honey or with pineapple or strawberries. I always knew I could get her to eat that. I have a wonderful recipe for a homemade yeast bread made with plain yogurt. Years ago I bought a wonderful book on how to make yogurt...it is called, “Sophie Kay’s yogurt Cookery”, with recipes and instructions on how to make homemade yogurt and lots of recipes on how to cook with and enjoy your own homemade yogurt....highly recommend it. Copies can usually be found on eBay at pretty cheap prices. I would love to see your raw yogurt recipe as I have never made any with raw milk. I pretty much always drain enough whey to turn it into Greek yogurt or all of the whey to turn it into yogurt aka Yo-cheese to use in place of commercial cream cheese. I grew up in Irving,as did my Mom and Grandfather after my great-grandparents settled in what would become Irving in 1880 and I have adult children living In Arlington, Lewisville and in Sherman...also have daughters in Tyler, Gilmer and in Kingsport, Tennessee and we still live in east Texas...in the Henderson area where we have been for almost 39 years. Do enjoy your videos so much. I hope more and more people will realize that SOOOO many food items can be made at home, are fairly easy to do and are way cheaper than buying them at the grocery stores. Good job!
That daughter was born in November of 1976....opps!
I think just for newbie’s you should tell them not to use a wooden spoon to stir the milk while bringing it up to 180 degrees. Number one wood is porous which will release a woody taste to the yoghurt, but also since wood is porous it will add germs to your yogurt. Always use clean stainless steel utensils.
Thank you for this comment regarding stainless steel. So often people make comments about you can't use metal when making cultured items. It simply isn't true. Just use stainless steel. That is what I have done for 30 years.
I have grass fed, non homogenized, pasteurized whole milk, do I have to bring it to 180 degrees on the stove
This is to make yogurt
I can’t follow you.
@@reinholdhilscher699 Yes 👍
Thank you for this informative video. A detail you did not mention that your viewers may find useful is that if you buy store cultured yogurt as your starter, you can freeze small portions for future batches of homemade yogurt. You can also use your existing yogurt, but in my experience that culture gets weaker over time-probably from contamination. It’s mostly helpful to know that freezing won’t kill the culture.
Thank you for sharing that. I had wondered about freezing some in portions for culturing yogurt at a later date.
I did some research on freezing starter cultures and according to the data the quality and bacterial count decreases significantly after like 20 days,, not sure why but it was disappointing and defeated the goal so I just use some from the last batch to seed the new batch and it's worked fine and taste seems the same. Maybe after so many generations it will change,, but so far so good. My yogurt has an ultra high count of the target bacteria so maybe that keeps any competing species at bay.
I would love to see the raw milk version. I’m loving your videos. Love how informative and detailed you are, it’s so hard to find videos like that, thank you!!!
I would also. I use raw milk
Yes please! Starting our raw milk journey!
Me too! Our family only uses raw milk.
I think once you have to heat the raw milk so high, it defeats the purpose.
Yes raw milk videos please! I have my own milk cow and very interested in recipes to make all possible foods with the milk.
If you've made hard cheeses with raw milk I would love to learn!!
Thank you for your videos packed with knowledge!!
I tried your yogurt recipe today for the second time. I made the first yogurt exactly as written. I decided that I wanted to make two changes. I wanted it a little more tangy and I wanted it thicker. In both cases you had that covered as well. That was without a doubt the best yogurt I have tasted. Thank you so much for the clear directions.
Hi Audrey, So happy it worked out for you!! 🤗 If you enjoy making Traditional Foods, be sure to head over to my UA-cam channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: UA-cam.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ua-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: ua-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: ua-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: ua-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: ua-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: ua-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ua-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ua-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ua-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ua-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ua-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ua-cam.com/video/qjOJh8Cb_-k/v-deo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
@@MarysNest956
@@MarysNest k
@@MarysNest 731
I learned to make yogurt from an Iranian friend many years ago. She cultured the milk from her previous plain yogurt, same as you did 1 cup to a gallon of milk,. She did it in a crock pot, preheated the oven to 250' F then set the crock pot in the oven, covered, and then turned off the oven. She went to bed and left it in the warm oven overnight and had a gallon of perfect yogurt the next morning. She cooked with yogurt a LOT. Yum Yum. I love your videos!
I'd like to see ultra pasteurized version as well...
Also, I LOVE the breakdown of cost! Homemade and nutritious doesn't mean *expensive* ❤️
Is there a video using Ultra pasteurized?
@@rho1360 I'm also looking for it, appears not to be yet.
I buy one of the ultrapasteurized milks she has on her counter as one of the staples in my house. It would be great to see how to use that without heat to make yogurt.
@@bridgestew You just skip the boiling and go to where she transfers it to the second crock. Add starter and keep in warmer. If you have an instapot, you just mix in starter with milk in pot and hit yogurt setting for desired time anywhere from 8 to 24 hours.
@Terry Britton oh we boiled to 180 and then cooled but your saying skip that and then keep it at 110 for 8-24 hours?
Just in case you're interested..
When you strain plain, cultured yogurt, the end product is called labneh (pronounced: Lub - Ney). it has a consistency close to that of sour cream. In fact, many home cooks use the sweeter or less tangy kind as a substitute for sour cream in cooking and sauces. In Middle -Eastern countries, it's mainly used as a sandwich spread and is often present on the breakfast table drizzled with olive oil and accompanied with olives and fresh herbs and vegetables. A little bit of yogurt is dissolved in the whey which comes out from making labneh, it's lightly salted, and refrigerated. This is drunk on hot summer days as a thirst quencher. It's called Ayran (pronounced: Eye - run). sometimes Ayran is lightly flavored with mint and/or garlic.
Thank you, exactly what I was looking for!
Gabriel El Assis all the details of labneh and the rest made my mouth water, I have lived in Oman and I know what you are talking about. Just miss all of it so much. I just love the Middle Eastern food, shawarma, pickles, the cheese, labneh, hummus, felafel, roasted lamb, salads, pita bread I have a whole list can go on and on. I am rambling I know. Btw I am a Pakistani and my husband's name is Assis.
I looove Lebneh
Hi, Mary! I just found your videos today, but you have a new subscriber, that you do! It is be yound me how anyone can possibly dare to give you a "mean face" emoji!? You are supplying a needed service. Your delivery is such that you have your audience believing they have only to try to succeed..."Just follow these steps and look what Marvel's you can achieve!" The steps are layed out in a simple, easy to follow format. Also, you are willing to make a whole new video to accommodate people who may use a different starting product (at least is sounded that way in this video...I admit I haven't tried to get you to do it yet but I'm fixing to☺️).
However, I think the two things that are super great about you are: 1) You videos mostly focus on everyday foods we buy at the store; (If we learn to make them at home they will be: a) cheaper, b) healthier, c) last longer and, d) add variety.) and 2) the recipes seem to feed into one another...so with just a few items you can make a dozen different things, which means it's much cheaper than buying all those things at the store.
You also take the time to educate your viewer about the products you do use and why you chose to use them. That's important these days. We are what we eat, so it's important for people to know how things came to be in that box or carton.
Thanks for caring and being you.🥰
Hi. Me again. Since both my kids are on the Autistic spectrum, we can only do Organic milk. Is the recipe VERY different? There isn't a Whole Foods anywhere near us, so we us the 3rd milk from your right (Horizon Organic...it is the only organic the grocer sells).
So, I'd hate for you to have to do a whole video if there are only a few steps different. But, if it's a lot different...I need to know that to do.
Thanks again...we are big yogurt eaters.
The best part of these videos is your smile.... I just did mine let's hope for the best... stay safe
I never knew what homogenized meant. It just has always been around. Thank you. I do buy the grassland when I can find it. I remember milk being delivered in glass bottles with paper caps. Wish we still had that still. It tasted so much better. Also remember soda in glass bottles that you returned and were reused. All of the plastic disposables are ruining our world.
Thanks a lot appreciate 🙏🏻 your interest in household and love ❤️ for your family along with your detailed recepie.
This was a wonderful video. I teach Science and I refer my students to your fermentation vinegar videos as well as your yogurt making videos. Please keep up the good work. We need more people like you teaching these skills.
😀
You are keeping me company on a very hard day. You are lowering my anxiety, thank you!!
Oh Alisha, I am so sorry you are having a tough day. God bless you. I’m happy I can play a small role in providing you some comfort. Sending you a big hug ❤️🤗❤️ Love, Mary
I really love how you make this accessible to people who may not have the ability to buy organic brands, assuring that even using the cheapest brand is still better than resorting to fast/processed foods. God bless you and the work you are doing!!! I look forward to watching your other videos!
Hi Mina, So happy you like this!! Yes, homemade is always better. Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ua-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: ua-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: ua-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: ua-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: ua-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ua-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ua-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ua-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ua-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ua-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ua-cam.com/video/qjOJh8Cb_-k/v-deo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
I love that part too when you make it accessible for everyone
It depends if you want to spend your money on CLEAN food or on white coats. (quacks)
@@pamelaremme38 not everyone has a choice hun
I think this video is lovely and it addresses some of the issues in our societies, the people that cannot afford healthy food and are left with processed, unhealthy alternatives. This homemade yoghurt and many more of your recipes/tutorials should be adopted wherever there are people that need food banks. Community kitchens. Community looking out for each other. My grandmother and grandfather used every piece of everything. They wasted nothing. As kids we had elderberry cordial, toffee apples and ginger beer (non alcoholic). At my 52 years of age, only now am I starting to explore the healthy ways to live. Thank you Mary.
I’ve never understood why people buy skim milk or 2% milk…Im glad she pointed out that whole milk is the most nutrient dense👌🏼 Same for yogurt 😉
For years I kept the milk and starter on a rack over a heating pad (low setting) and wrapped in a down jacket. It works. Then I got an Insta pot. It has a yogurt setting and doesn't use pressure. You can set the timer for your desired time, usually 6-8 hours and it will shut off automatically. Of course you will put the cover on and it will hold until you can get to it. I just love it! I strain it till it's thick, less sour and it's a great substitute for sour cream. To extend it's keeping time I place a small piece of plastic wrap directly onto the yogurt, then snap on a lid or more plastic wrap on top of the container. It keeps for weeks (If it lasts that long😎) just don't forget to save some for your next batch!
PLEASE do a video making yogurt from raw milk! Mine has been a failure every time I have tried it.
Interesting comment about the thick bowls. I collect fine bone china, and maybe others have also noticed that when having a cup of tea in the fine china it stays hotter longer in comparison to a thicker pottery mug. There is a very good reason for this. The thicker the vessel, the more heat is conducted to it and the faster the heat is diffused to the surrounding air. The thin china keeps the tea hotter because there is less diffusion and there is less mass between hot tea and the surrounding air. I think your pottery bowls would actually not keep the heat in very well but the large size is why they stay warm. A metal spoon would also cool the milk down faster as the heat is also dissipated through the metal of the spoon. Yes, I know I am pedantic but I do like facts. Anyway, Thank You for your Video, I found it very interesting.
I love watching these videos because I learn so much and I want to try some of these recipes but also because she relaxes me and puts me in a better mood! Her genuineness and warmth is almost therapeutic 🙂
👍🌼💖
I totally agree. ❤She has the sweetest most peaceful voice.
A very special lady
Yes ma'am, plz, make a yoghurt from the ultra pasteurized milk
Fun stuff! I've experimented with the amount of starter for years, and I've found that two generous TABLESPOONS of "starter" yogurt is enough for a whole GALLON of milk! (I occasionally will buy one little single-serving yogurt for the starter.) BTW, it's important to make sure the starter yogurt does NOT contain gelatin. It needs to have acidophilus.
Hi Julie, Great info!! Thanks so much for sharing!! Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ua-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: ua-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: ua-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: ua-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: ua-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: ua-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ua-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ua-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ua-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ua-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ua-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ua-cam.com/video/qjOJh8Cb_-k/v-deo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Eureka!!! Now i get it.
Thanks for the info. Duh.... Now i understand why everytime my starter is from a store-bought yogurt my final product comes out jelly like and not firm (like yogurt/curd should be)as when i use the starter from my friend's (who never buys yogurt at the store). So the secret is to make sure there's no gelatin in the starter yogurt ...perfect!👌
@@MB-ky9ir - That's why Mary is specifying the plain or vanilla yogurt as well. The sugar in the fruit flavors kills the active acid needed.
@@MB-ky9ir I don;t eat yogurt myself but I want to make some for my husband who eats a lot of Greek yogurt. How would you know if your starter has gelatin in it?
@@trishbrown3285please check the contents or ingredients on the yogurt carton before buying.
I use my electric oven, OFF, overnight, with oven light ON, and I have a bowl of perfect yogurt in the morning.
I have made homemade yogurt and usually BTB and cool to 110. I've tried 5% full fat milk, 2% milk, skim milk, and I have to say the BEST is 5% full fat milk and yogurt (for the culture) I usually use a half a container of GREEK STYLE yogurt, which gives a great texture, because the whey has been drained off! My countertop multiuser oven actually has a yogurt setting which I have not tried yet.
Mary, I LOVE your videos! Please don't change your style to suit people who want a cut & dry instructional video. Every thing you say is helpful in one way or another. Sometimes it's just a blessing!😊 Anyway, I can't wait to try this method of making yogurt. It has become so expensive to buy that I had cut back, which is not good! So. Thanks for ALL you teach us! And a big part of that is having a cheery countenance and sharing God's love! I pray you and your sweet husband and son have a blessed Christmas-time & holiday season!😘🎄♥️ Oh! I wonder how putting the tray with the bowls on a floor register with the warm air blowing would work? In the summer I put things there to cool quickly, so wouldn't the reverse work, too?
Those 32 oz yogurts where I live would be at least 12 bucks
I appreciate the honest approach of your presentations. Also, love the variables described where needed.
One of the reasons that Julia Child was so loved ages ago was because she was honest about her food
creations and preparations, including her mistakes! love ya both!
I'm trying to feed my family of 10 nutritiously for as cheaply as i can, and i so appreciate you using little equipment and cost effective ingredients. What a blessing you are! Thank you so much!
Thank you for showing another way to make yogurt. It’s priceless. I have been making yogurt for years and have tried different methods. I have not tried this one, but it goes to show you don’t have to spend a lot of money to get the same results.
I came close to buying a yogurt machine, but wasn’t crazy about having another appliance. Turns out, I had everything that I needed. One way was using a crockpot. Getting the milk to 180° and then cooling to around 110° and the tempering in the yogurt starter. Cover and wrap in heavy bath towels and put in the oven with the light on for 8 hours or whatever time gets you the product thickness you like. Chill, then strain for Greek yogurt. I then add flavoring like coconut extract, a sweetener of choice, I like Stevia drops, and some unsweetened shredded coconut. Top with a few raspberries/or other berries and it is delicious. Vanilla is another favorite. Sweeten to taste.
Many people have Instant Pots and some have a yogurt function. See manual, but you do everything in the pot. Chill and strain. Beautiful yogurt every time. I just made some last night and I am straining it now. If you make yogurt a lot like I do, I do recommend a yogurt strainer. I have one where the fine mesh strainer fits in the bowl it came with, along with a cover. It is less messy, the whey collects under the strainer and it’s easy to pour the whey in a jar for the refrigerator. Flavor if desired.
Thank you, Mary for sharing your great knowledge on yogurt making and so many other delicious foods. I wish I had a Mary when I was learning.
That is what I use the Instapot with the yogurt function I leave it for about 12 hours or so until its thick never any problem so far.
My buddy once told me, he saw a farmer's daughter fall into a big vat of milk.
So naturally, I asked, "pasteurized?" He said, "No, just up to her knees." 🤣 🤣 🤣
LOL!! Past-her-thighs! LOL!! BTW - Do you enjoy making other traditional foods in addition to cultured dairy? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Also…If you enjoy making homemade pantry type items, you might enjoy my playlist: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar, Flavored Extracts, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Past, 'er eyes?😉😏🤦♀️
Thus cracked me up. Lol
This was a great video, and very nostalgic for me, as my grandmother made yogurt a couple of times every week. Her starter lasted in our family for about 100 years! Her baby finger was her 'thermometer', and a huge blanket was her insulator. Your explanations were terrific!
One thing she taught us was to stir it in only one direction to prevent curdling. If you like lamb, nothing is better than lamb shanks and rice in a yogurt based soup, or ravioli-type pillows filled with lamb (beef works fine too), onion, and toasted pine nuts in a yogurt/lemon soup.
Hi Lucy, So sorry for the delay!! I just saw this comment. Thank you SO much for sharing all this wonderful info!! And great memories!! BTW - Do you enjoy making other traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my UA-cam channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Took yogurt out of the fridge 11am grenich time..its now hardening off in the fridge..I'm really pleased with it..thank you ..fiona in london
Hi Mary, nice to see you again. Here in New Zealand our cows are grass fed which is good. Our weather is more temperate so we are all outside a lot! I wanted to say that I make my yoghurt similarly except that I use whole milk powder. When I want thicker yoghurt, I add more powder, at a rate of 1 1/2c powder to 1L cold water. Thanks, kind regards, Michele
Love your videos. 😍 So detailed. I make yogurt and put it in jars with tops on loosely. Then I place an old thick towel on a tray, sit the jars on top and then cover with another thick towel. Into the oven with the light on and 7-8 hours later I have a lovely thick yogurt. No warm water needed, which for me makes it easier to carry. 😊
Hi Gayle, Love this idea! Thank you SO much for sharing. I am going to try this because with my oven light on, my oven is just about 110F which will be perfect for yogurt making. I am so happy you said this!! BTW - Today I am sharing 5 Ways to Use Bone Broth. You can watch it here: ua-cam.com/video/G-lF1ayQ85k/v-deo.html Love, Mary
I would love to see more recipes made with raw milk. I live in Ecuador. They don’t sell a lot of milk products. I buy raw milk and make my own. I love your recipes. Yes please make videos on how to make foods from raw milk. And without making curds with vinger. Thank you so much.
Hi Mary
I've just discovered your channel and appreciate your recipes. I'm 62 to date and admire your streaming .Also, I live in Zimbabwe and we do or at least I make everything the old fashioned way! We have to import electrical devises and cheaper goods from South Africa! So hope to see more posts from you again .
Take care.
Wow!! Welcome!! So glad you’re here!! Love, Mary ❤️🤗❤️
Oh Ms. Mary I just loved your videos on yogurt and cream cheese! I'd love to see videos on raw milk yogurt and ultra pasteurized milk yogurt also. Thanks so much!
Me too
Would love to see video on raw milk yogurt. Thanks Mary.
Yes one on raw milk and discuss any additional benefits from raw milk when used. Thank you for all you do for us.
Hi Mary, in order to get all bacteria benefits, first time i make the yogurt I use a mixture of keifer yogurt, Greek yogurt and plain yogurt. Always after boiling let it cool to touch. Then I put my culture in a glass jar and pour the milk and stir it nicely until the culture is mixed good with milk. Close the jar and keep it in the kitchen counter. According to the room temp, yogurt gets ready.
I watched the video and couldn’t wait to try it. Oh my gosh, I made yogurt yesterday and it turned out perfect!! I used what I had on hand, 2% milk and a spoonful of yogurt that I was worried might be getting too old. I did make sure my equipment was good and clean. I washed them again before using. It was so easy to make! Thank you once again, Mary, for another winner!!
Yes I’d like to see the difference from raw milk and pasteurized milk. Thank you for everything you do!
It’s so nice to see how you make yogurt. We make it the same way with the oven light on. After it cools in the refrigerator, I line a strainer with a paper towel and place it over a bowl. Then I transfer the cooled yogurt on top of the paper towel-lined strainer. Cover it with plastic wrap and put it in the refrigerator for 6-8+ hours. The yogurt will be very thick and it is called Greek Yogurt. The liquid that drained from the yogurt into the bowl is called ‘whey’. Whey can be used in place of buttermilk and is excellent for making ‘Buttermilk Biscuits’. This has been very enjoyable. Thank you!
I love your segments. When I make yogurt I use a jar. After I add the yogurt to the milk, and add a lid, I place the jar in a beverage thermos and fill it to an inch below the jar lid. I close the thermos lid and set it on the counter.
Hi Barbara, Thanks for visiting and sharing your great tips! And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, and more be sure check out this playlist: ua-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And if by chance you are especially interested in learning about sourdough, be sure to check out my Complete Guide to Sourdough: ua-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html I think you will enjoy some of these videos.
Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through it here: ua-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes, especially at this time of year after all the heavy holiday eating!
And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ua-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos.
And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ua-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
Oh…And here is my 2020 Channel Update for everything I have planned for this year: ua-cam.com/video/qjOJh8Cb_-k/v-deo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
You are so encouraging. I have been cooking for years, but you address so many concerns upfront. Your smile, and upbeat attitude, are priceless. Your words about budget are so valuable. I eat Fage yogurt almost daily and it is just so pricey. Years ago, I made homemade yogurt with a yogurt maker, but my kids turned up their noses because it wasn't filled with sugar. Their taste buds are gradually changing. I try to add yogurt to dips and sauces any chance I can. It has become our sour cream. I can't wait to try this. Thank you again for your encouragement. :)
Raw milk recipe please dear Mary 😜. We drink and use raw buffalo and cow's milk. We just strain it and use it. I just dont want to kill off any good stuff. Have been doing this for four years now without any problems. I would also love to hear your take on making a yoghurt starter culture. 😊
You have such a sweet voice and a polite tone. I am from India and we make curd exactly like this. We don't have a problem keeping it warm because the ambient temperature is quite high most of the year. When I googled for difference between yogurt and curd I found that the culture bacteria is different. But basic procedure is the same
Hi Mary. I make both kefir and yogurt. I use a heating pad inside a soft sided insulated cooler as an incubator. It has worked wonderfully. I really like both my kefir and yogurt and have been doing this for a number of years. To me the most amazing part is how versatile milk is. John USA
Thank you for making me feel a little better about living in a state where I can not purchase raw milk. (Michigan). I have made homemade yogurt in the past, but, used a slightly different method. I'm anxious to try yours ;)
I know I've said this before, and, I'll probably say it again ... Thank you for paying attention to even the smallest of details & going in-depth with your research. You're doing a GRRREAT JOB here!!! :-D
Love & prayers
Kathleen Zimmerman - Hi Kathleen, You are SO sweet!! I really appreciate you!! Oh yes...I always try to keep in mind that there are people who can’t buy raw milk but want to know how to make it more nutritious. Some people I know, only have access to ultra-pasteurized milk and really panic...but all of these milks can be made more nutritious!! So it’s good news all around. I always love that line...Grow where you’re planted. We can only do what we can do. And thank you SO much for liking the level of detail I share. I can be a bit long winded...I am a talker...LOL!!! But I like to be thorough. Thanks so much for appreciating it all!! Love, Mary ❤️😘❤️
Why cant we buy raw milk here in Michigan? Moved here from MN very dissapointed
I am not sure if the laws in MI have changed since your post, or if you are meaning that you cannot buy raw milk from a third party/store, but there are MANY raw milk producers and sellers all over MI. I bet if you contact the producers directly and purchase from them, you can have raw milk again! Look up "real milk . com" and go to "real milk finder." Under Michigan there are SOO many raw milk producers! Way more than we have here in Utah, and that website doesn't even have all of them. (My milk supplier isn't on there, dispite it being a very comprehensive list for raw milk). I hope anyone looking for raw milk can find it on there. The government cannot take away your right to farm fresh foods. Buy directly from the farm! (Ha ha, this post seems spam-y, but honest it isn't, I just wanted to help you and others in search of raw milk!❤)..
www.realmilk.com/real-milk-finder/michigan/#mi
@DonaArtist Thank you! I will do my research. :-D
@@rebeccastephens6087 WOW! This is something I never knew! Thank you!!! PS... I don't consider it *spam*, unless you are trying to bring harm. Thanks again for posting!!! :-D
Finally. Thank you Mary. I'm using raw goat milk.
The process you described is exactly what my mom used to do before she went home to heaven.
I am making your videos a regular thing. Thank you.
Thank you Mary. Great video.
What a breath of fresh inspiration and a personal friend in my little caravan during "lock-down" here in England! I love your delivery, your content is from such a strong base of experience, and you demonstrations are so easy to follow. Thanks Mary, this speaks to the homesteader in my heart. Best wishes in these difficult times when healthy eating choices are so important.
Hilary
Hi Hilary, Thank you so much for the kind words!! If you enjoy making Traditional Foods, be sure to head over to my UA-cam channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: UA-cam.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ua-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: ua-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: ua-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: ua-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: ua-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: ua-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ua-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ua-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ua-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ua-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ua-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ua-cam.com/video/qjOJh8Cb_-k/v-deo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
You have inspired me (again) -- making some homemade today. I will make the Greek-styled!! Thank you again Mary!!
I've been making my own yogurt based on your formula , and it's true what you say , if you heat the milk up to 180 and let it cool to 110 , you get a thicker product. Thanks.
This precious lady is a natural, and channel name is perfect. She reminds me of a mother hen taking care and teaching her little chicks☺️. So nurturing and thorough.
Love how cheery you are! I can hear your genuine smile as you speak. Also I appreciate your detailed videos-you’re answering all my questions and more!
You give so many options and it's so appreciated on what we all have in our homes and to our area to gather. You are a Godsend to find in your humble knowledge. Love getting how to do it different ways because right now my oven is not operating and it's hard with a house that is older with air through it. So the little bit of tid bits you give for advice really does work in thinking how to do it differently.
Can Plant based milk used for yogurt?.
There are so many reasons why I like making my own yogurt. I store them in the small mason jars for easy grab and go breakfast food. I don't have to drive back and forth to the grocery store or carry it home. I'm using reusable packaging materials. I'm saving money, eating healthier, and taking better care of the earth. This is so easy anyone can do it! I love making yogurt. Thank you for making this video.
I am sick in bed and listening to you is very soothing.
That's amazing. Who knew that making your own yogurt would be something that is so easy. I'm so glad I watched this video. Thanks Mary! You are an amazing person who I love to watch. Sometimes I'll even put you on while I'm doing something else just because you're so comforting to listen to. Much love and may God bless you and your family. Yvonne
I use a rice cooker on the " stay warm setting" after boiling my milk. I leave it for 8hrs and its perfect. no blankets, no coolers, no oven, beautiful yogurt.
Nice. Good to know since I have like 4 rice cookers.
Mary, sometimes I have to use the subtitles to understand some American accents, but you are so clearly spoken, I can hear every word! I love it when you say "alrighty"! Thanks for such a wonderful channel and all the incredible recipes. You're an excellent presenter. 🇬🇧
Many thanks for this video, Mary. I made yogurt one time about 15 years ago, but I didn't like it. Now I know why! The process I followed was for 24 hours, that's why it had such a strong taste! Thank you for all your detailed explanations! I would never have known that otherwise! God bless you abundantly. You are a treasure!
Oh Donna! Thank you so much for the kind words! Glad you'll give yogurt another try!! Please keep me posted!! Love and God Bless, Mary
The best part of homemade yogurt is that it tastes so much better than store bought. I tried for over 20 years to find a yogurt I could "choke down" with no success. But, I have a husband and 3 children that live yogurt. So when we got an instant pot I decided to make yogurt for them. I was so delighted to discover that I almost enjoy the plain yogurt, and greatly enjoy it once I add a citrus curd or fruit compote to it.
Two things important to note are: when you strain you remove the tartness and carbs; and the longer you strain the more of those you remove.
I generally make an entire gallon at a time. I incubate for about 12 hours, then strain for 4-6. Sometimes I will strain longer so that I get cream cheese consistency and use it in recipes for about half the amount of cream cheese.
Jennifer Guermonprez - Hi Jennifer, Thank you so much for sharing this great info!! Love, Mary❤️😘❤️
Try it with a little salt to make yogurt cheese.
Ive made vegan yogurt in the past but "forgot" the process and am ready to make cows milk yogurt. I popped over to UA-cam and did a basic search. Once I saw Mary's video I knew my search had ended! If Mary's here, look no further!! Mary: I have been watching and loving your videos for years now, even if its a skill i already know, I just LOVE listening to you! Youre not only a whiz in the kitchen and an amazing teacher, but your calm and serene nature evokes memories of being in the kitchen with my matriarchs. Loving you from up here in Ottawa, Canada!!
My husband is dying to have homemade yogurt. I appreciate your videos. Thank you.
It's always so nice to watch Mary's videos.She is so sweet and love her cooking knowledge.
Love your videos and your cheery personality! I make yogurt consistently in my Instant Pot, but I do have a friend that wants to learn how to make it without the purchase of the IP. I'm sure she will love that she doesn't have to have special equipment to make nutritious yogurt for her family! This is such a valuable video for those who have small children and want their children to eat nutrient dense foods while enjoying their snacks at the same time. Thank you!
Can't thank u enuf in words dear 💕 Mary. Y're a blessing in these modern times. I put my yogurt curd in a pilot lit lamp oven.. . No hot water fuss; or simple cover it under & over with tea cosy towel. In winter cold place de curd dish directly in a larger closed carton with a hole above & a small electric bulb going through! 👌❣️🤗
Thanks for the info and great demonstration. I used to put my yogurt into small glass containers with lids, sometimes putting some jam in the bottom before adding the milk. Then I’d place the containers in a dutch oven, cover it and set it on a heating pad set on low. As you did, I’d cover with a few towels. It worked great. I didn’t come up with this on my own. Probably got from a yogurt cookbook I used to have, or maybe a newspaper clipping.
just watched this today - love how easy it is - and love how you make this possible for all income levels!!!!! going to try this tomorrow - thank you Mary!
You are so welcome!
Mary you are amazing! I'm loving all of our recipes and having a blast making them. My family is enjoying every bite! Please keep your videos coming!
Oh Mindy!! Thank you so much for the kind words!! If you enjoy making Traditional Foods, be sure to head over to my UA-cam channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: UA-cam.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ua-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: ua-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: ua-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: ua-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: ua-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: ua-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ua-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ua-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ua-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ua-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ua-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ua-cam.com/video/qjOJh8Cb_-k/v-deo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
We love organic whole milk I have 3 to 4 cartons in my fridge at all times, thank you Sweet Mary for all your very informative information, your are very much appreciated just love love your videos .
I love all your recipe
This is wonderful! And every video I've watched so far is something I want to make! Thank you!
Hi Al, So glad you are enjoying my videos. Looks like you are working your way through my "Mastering the Basics" series of videos. Do you have any questions? What would you like to see me make next? In case you missed any of this series, here is the link: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html 😀
That looks so good! Also, you have a very calming voice!
Well, Mary, I have to say your directions were great! I made yogurt using a local dairy milk in a glass bottle from the grocery store and a good plain yogurt brand here. I tasted that yogurt before using and it was bitter without flavoring. The hardest part of making your recipe was my thermometer! I had to use my meat thermometer!😜 I attached it to a wooden spoon to hang it in the pot. Stirring was the longest part, BUT! I used the glass jars and my ceramic crock pot bowl. The yogurt came out so perfect! And weirdly, no whey. It was gelled right out of the oven, and I placed it in the fridge. The taste was smooth and not bitter at all. I made blueberry and banana smoothies. Delicious! Thank you, Mary!😊
Thank you Mary!! You are such a wonderful lady to share your experience of traditional foods preparation. I have learned SO much and enjoy learning about the best nutritious ways to make for my family. I plan to teach my Grandchildren!! Thank you again for being such a classic lady!
I am loving your videos. Thanks so much dear.
mommiesaurus - Thanks SO much!!! Love, Mary ❤️😘❤️
I've always wanted to know how to do this! Thank you for showing me. God bless you.
You are so welcome!
I found a forever yogurt start from cultures for health. Yogurt from the store only makes a few batches before it weakens, because they are made from a culture that is not a forever culture. If you have a freeze dryer you can freeze dry the store yogurt and use that for your culture.
God bless you, Merry 🙏
I would love to see the raw milk version as well. Great content, learning a lot from you, and really enjoy your videos!
I’d love to see how to do the cold process yogurt as well! I’ve learned so much from your videos, thank you so very much!
Me too!
Thanks, i am going to try it❤
Thank you,you are so so amazing!
Fun to watch.
You explain so carefully that one can’t go wrong.
I appreciate you very much.
Mary, I just ran across your videos. What a delight you are and I know I'll enjoy learning from you. I've been making yogurt for a few years now and I still learned something new from your video. You're an excellent teacher! God bless you and take care. ❤
❤
I look forward to doing this. Thank you Mary and congrats on your UA-cam Silver Play Button award. 😃🙏
I love Homemade yogurt. I actually use my microwave to heat the milk (about 3 litres) in my Corningware. Then out of the micro.. add a big tbsp or 2 of yogurt. Then into the oven (oven light on) provides the perfect temperature. 7+ hours.. so delicious. Just an alternate idea.
Yes, I microwave the milk too. In my microwave it takes 14 minutes to reach 180. Also I use an old ceramic cookie jar.. so there are no extra pots to wash. I use organic or no-antibiotic or growth hormone milk. I've found that if the milk comes from cows regularly injected with antibiotics, some of the antibiotics are in the milk and they then attack the good bacteria in your culture. This results in less predictable firming up. I don't have an oven light so I wrap the covered cookie jar with the inoculated milk, in towels and put into a small cooler....Wait 8 hours. Bingo!
Sweet. Love hearing about all these alternate methods.
It's only me that eats yogurt so I wanted to start out with small batches. Tonight I bought a quart of whole store brand Kroger milk. I nuked 16 oz of the cold milk in a same-size Pyrex glass measuring cup.
My microwave is a newer small 700 watt deal from WLMT. It took btw 5-3/4 to 6 minutes to get that amount of cold liquid to 180 degrees. It then took 25-35 minutes for the milk in the measuring cup to cool to 110 degrees after removing the Pyrex from the microwave and setting it on the counter to cool.
The ambient temp inside my house here in deep January Michigan winter is in the low to mid 60 degrees F (61-64 generally per my indoor thermometers).
I bought a small single serve 5% Fage plain Greek yogurt and put a spoonful in with the 16 oz of milk (2 separately nuked batches) in 2 repurposed 24 oz glass pasta and salsa jars with loose lids. To one of the jars I added a couple of heaping tablespoons of nonfat dry milk powder I had on hand to see how the end thickening results turn out.
I put those larger jars in an insulated mylar lined lunch cooler bag with 3 narrow/tall 16 oz glass salsa jars that had 3-minute nuked hot water + tightened lids. Those were added to maintain the heat inside the lunch cooler bag. I then wrapped a small down vest around the outside of the zipped up bag.
I was feeling both ambitious and lazy. Was going to sit the cooler bag on top of a tiny electric hot pad/mini blanket I have, but couldn't find it. I gave up and grabbed my kid's down vest in the meanwhile.
We will see what turns out in the AM. 🤞
I am so hooked on these recipes!! Got myself an ulcer so the pain is driving me to go healthy and homemade! Thank you Mary!!
A raw milk yogurt video would be ever so helpful!!!!
Thank you for all your knowledge you so lovingly share with us!
I love your videos, Mary. You are such a wonderful teacher and explain every step thoroughly. I made this today and it was so simple. I also made your homemade make ahead brownie mix. The brownies were delicious.
Oh Tonya!! Wonderful! I am SO happy to hear this!! Love, Mary
Made this today.. worked perfectly thank you😊
Great to hear!
I bought flour sack towels and just made Greek yogurt again...saves tons of money. Thanks!
Mary I’ve watched so many of your tutorials and learned so much! I realized I should say thank you. So , hi Mary !! Thank you so so much for everything. It all started with your delicious kraut. Stay healthy !
Hi Leslie, Thank YOU so much for being here!! So happy to hear that you are enjoying the videos!! Love, Mary ❤️🤗❤️
@@MarysNest Hi Mary. I am new on your site. Thank you for the help ful videos.
Ultra paserised is the only kind I can get here at the moment. Could you please a video on that one? 🙏💚
Dorka Tomankova and Mary’s Nest. I too can only get milk in the UHT milk cartons (like the one made by Parmalat). Please show us how to make yogurt using the ultra pasteurized milk. Thank you for your hard work, knowledge and encouragement
Too much talking!
I really enjoy and appreciate these older videos of yours Mary. 💖. You’re sweet as ever but not smiling too much or laughing too much while trying to talk and explain things. It’s so much easier to listen to. Thank you for all you do.
Thank you! You are a delight! A good teacher!💐
Thank you, Mary, for turning me on to homemade yogurt! It’s SOOOO much better than even the best store-bought ones and amazingly EASY! 👍🌷
Thank you so much, Mary. I made my first homemade yogurt and it tastes great. It saves me a lot of money too.
Wonderful!! Be sure to head over to my main channel page where I share lots of playlists of videos that I think you will enjoy. Here is the link: UA-cam.com/MarysNest Since you liked this video, I am guessing that you enjoy making traditional foods. If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ua-cam.com/play/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH.html
➡️How to Make Fermented Vegetables: ua-cam.com/play/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr.html
➡️How to Make Fermented Condiments: ua-cam.com/play/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj.html
➡️The Complete Guide to Sourdough: ua-cam.com/play/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof.html
➡️The Complete NO KNEAD BREAD Playlist: ua-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
➡️How to Make Bread with or without Yeast Playlist: ua-cam.com/play/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS.html
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ua-cam.com/play/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX.html
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ua-cam.com/play/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc.html where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L.html which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ua-cam.com/play/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U.html And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS.html
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ua-cam.com/play/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd.html You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ua-cam.com/play/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h.html You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ua-cam.com/play/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK.html
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ua-cam.com/play/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U.html
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ua-cam.com/video/qjOJh8Cb_-k/v-deo.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Thank you so much for making these videos. You are a wonderful teacher and I love how you present everything. I just made my first yogurt following this video and it turned out great!
Well at least you explain how much milk to how much yogurt, unlike most other channels. Thanks you.