HOMEMADE YOGURT with Whole Milk (Thick and Creamy)
Вставка
- Опубліковано 5 лют 2025
- If you're looking for a tried-and-true homemade yogurt recipe, this is the information you need! Learn how to make thick and creamy yogurt every time with my best tips and tricks. Use raw milk or store-bought milk to make this delicious dairy staple! CLICK TO READ MORE
VIDEO NOTES (may be affiliate links that earn a commission at no extra cost to you):
✨ Homemade Yogurt Recipe: www.amodernhom...
✨ My favorite yogurt strainer: brandcycle.sho...
✨ 5 Ways To Keep Yogurt Warm During Fermentation
You might be wondering exactly HOW to keep your yogurt at 115°F during the fermentation process, and luckily there are several ways! Let's take a look at them now.
1. Yogurt Maker - Invest in a yogurt maker with precise temperature control to maintain the ideal incubation conditions.
2. Dehydrator - Like a yogurt maker, a dehydrator will help you keep the yogurt at a precise temperature AND it's something that you can use for more than just making yogurt. This is how we make our yogurt and I love it!
... Read the other options here: www.amodernhom...
🍞 Art of Sourdough Einkorn Course: amodernhomeste...
See more homesteading, cooking, and gardening info at our website: amodernhomeste...
INSTAGRAM: / amodernhomestead
FOOD STORAGE TOOLS I USE AND RECOMMEND:
✨ All-American Pressure Canner: amzn.to/3yaFc0m
✨ Harvest Right Freeze Dryer: affiliates.har...
✨ Excalibur Dehydrator: amzn.to/3vZMf9D
#fromscratch #homemade #amodernhomestead
I make a lot of yogurt in my Instant Pot pressure cooker, which has a yogurt function. The yogurt setting heats the milk to180° and shuts off automatically. I put the pot in an ice water bath in the sink to cool the yogurt down to 110°-115° and skim the milk film from the top. Once temp is reached, I whisk 3-4 tbsps of whole milk yogurt culture in a cup of warm milk from the pot. Pour the blended culture mix into the cooled yogurt in the pot, lightly blend it together, put the pot back in the pressure cooker with the lid on, and set the ferment cycle for 9 hours. After fermenting, I spoon the yogurt into a Greek yogurt strainer and put the strainer in the fridge for 9 hours. The whey separates from the yogurt, and it become very thick. I put the yogurt in mason jars and into the fridge. The entire process of making hte yogurt takes about 30 minutes. The finished yogurt is so yummy! 😋😋
I just want to say something about this new "homesteading" craze. I've been doing it my entire life. Homestead is just another word for "WORK!" HARD, everyday, relentless work! Sun up and sundown. It's not for the faint of heart. It's not for people hoping for sunshine, roses and looking like Shania Twain ever day... It's dirty, tiresome and gets really old really fast! It's a way of life. The animals need feeding daily, the garden needs weeding daily, the produce comes on at the most inconvenient times! If your alone or have a big family it's always work! Don't jump in if your not totally committed!! That's the side you don't see on these "homestead" channels.... A whole lot of blood, sweat and buckets of tears!
Very true! Thankfully, we have systems in place that allow us to work hard, but not feel overwhelmed by the tasks. It's definitely not for the faint of heart like you said! The harvest season is a lot of 12 hours days, but other than that, it's a pretty simple life
Everything is made for convenience these days, so it's nice to go back to basics with some things like cooking and also having a small homestead as a hobby rather than a way of life, like a small garden to grow vegetables and a few chicken as pets. ❤
Homemade youghurt looks absoulutly yummyyy and perfect recipe❤️😊
what greek yogurt do you use? is it regular pasturized from the store? or homemade greek yogurt?
Can you use organic milk for the grocery store? Thanks, Regina
Great video thank you
Do you have a video for Einkorn English muffins?
Thank you 🙏
Can you eat this right away or does it have to age in the fridge?
It doesn’t have to age, but I like to chill it first. It also thickens considerably during the cooling process. So, if you jarred it and ate it 6 hours later it would be a better experience. However you can eat it right away! ❤
Do you have to strain it?
I've seen videos where they do skim the film off and videos where they don't skim the film off, I guess it's just preference? I haven't tried this yet, but when I do I'm personally going to skim it lol
@@Kittymama2I did skim mine.
Can you use goat milk for this ? I dont like using cow milk for anything...
I do! Delicious!
Absolutley. Put some honey in it and it will be delicious! Or you could strain it and make Labneh just roll the curd cheese into balls and put them in a jar and cover with olive oil flavoured with whatever you like. I put in garlic and oregano and that on bread is delicious.
Hi, Do you reply to every comment?😊
Maybe you should mix your yogurt into the milk better. That’s why your yogurt came out so chunky. It’s important to mix the yogurt into the milk completely. By whisking the yogurt after the fact you’re just thinning out the yogurt.
With raw milk, it doesn’t work well if you mix it too much, because the bacteria in the raw milk overwhelms the yogurt. Instead, keeping it in chunks gives the yogurt a chance to grow throughout the mixture.
And then in the end I just blend it to get it smooth and it’s amazing! ❤
I just saw the edited part of you message… if I’m going to be straining it for Greek yogurt, then I don’t whisk it. Otherwise, I want that whey in there.
سلام زیرنویس فارسی ندارد
ترجمه فارسی
WHY ARE YOU RUINING THE MILK BY HEATING IT?