Homemade Yogurt in the Crockpot!
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- Опубліковано 7 вер 2024
- Have you ever made homemade yogurt? I would love to hear your tips in the comment section below!
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1 gallon whole milk
2.5 hours on low
Off
3 hours to cool a bit
1 cup plain yoghurt or starter from last batch
Stir
Cover with lid
Cover with cloth
9 hours to sit overnight
Take lit off
Stir
Strain to get greek yoghurt with cheese cloth
Keep the whey
Amber, I have now made yogurt twice in my crock pot using your simple recipe.
OMG, I will never purchase store yogurt again! It is rich and creamy. And YES, the longer it sits the thicker and creamier it gets! Using my own "starter" as opposed to store bought results in a richer yogurt. Also, only organic whole milk was used. Thank you so much!
I'm going to try it too bc of your comment!! Thanks 😘
I've been doing this almost every weekend for a few months now. I actually heat the milk on the stove, but I incubate it for 12 hours in a towel wrapped crock pot.I mix a package of powdered milk while heating to thicken it. Seems like I get thicker results if I let it cool to 115 degrees slowly before adding live yogurt. After the 12 hours I put the crock in the fridge without disturbing it till it cools completely. It thickens ALOT in the fridge. Mine is much thicker than this batch. I do not need to strain it either.
Sophia Vanvrek that’s interesting about making ricotta with the whey! I would love to know how? Could you maybe share? Thanks in advance!
Sophia Vanvrek thanks very much Sophia! I’ve just made some yogurt for the second time using culture from a previous batch. This time I added a cup of full fat heavy cream. It was a huge success!!! Now to the whey...😊
Sophia Vanvrek I am going to try making mascarpone too! I’ve been trying out lots of new and sometimes challenging recipes during lockdown, it’s been quite good fun! I’m an expat English lady living in Texas, whereabouts are you? 😊
@@aveymoon You can use whey for many things, too. Even casseroles like creamed potatoes. Farmers often give their whey to their pigs.
I am not a fan of crock pot yogurt, but I am old now. I also make a lot of it, I made 2 gallons of milk yogurt and I got 5 quarts and 7 pints and 1 half pint for my starter or my grandson. So I like my way better, I also showed my granddaughters how to make it. My 13 year old loves to make it, she's wanting to be a cook later on . If you ever want to try my way, I can send you my recipe on how to do it. I make it plain, my daughter says ole school. I live alone and not great at talking but I love cooking and canning and you may understand what I mean. Not judging you just talking, I love it that people are back into stuff I do. You go girl.
Can you please put your recipe here ?
I do mine in the crock pot with raw milk for between 20 - 30 hours, gets really creamy and thick and then into a fine sieve with a double lining of cheese cloth, and leave that in the fridge for the same time, 20 - 30 hours or a little longer. Yoghurt comes off the cloth very easily into a bowl, peels off itself over the bowl. I use the whey for fermenting vegetables. I heat the milk to 160F then cool it in a sink of cold water stirring it often until nearly 110F then add my starter yoghurt and then do the above.
I tried this for the first time a couple of weeks ago and I will NEVER buy store-bought yogurt again. I currently have some in the crockpot now. This was so delicious and I could just kick myself for not knowing this sooner!! Thank you so much!!
Thank you so much for this easy recipe. I used lactose-free milk, and ended up with a very thick, mild-tasting yoghurt. I used to have a yoghurt maker, and it never gave me results this good!
I just bring my whole milk up to 160° then let it cool to between 90 and 100 degrees, add 1c. Starter and stir into the milk, Put it into the oven with the l on and oven light leave it oven Light on And, then next morning it's really thick.It is the easiest way I have found and the most delicious this is a good thing that I can do with he crock pot since my oven light went out.😯😃
strained yogurt is a cure for tummy runs..if you strain it thick...if you put a cloth over the milk under the lid to catch the water there wouldnt be so much whey...pull it tight and secure with clothes pegs or knots so it doesnt touch the milk .. i like mine natural set and would never mix it...good recipe. im going to try it.
There are a lot of vitamins in that whey - you can leave it in the yogurt. If you strain it you can use the whey in soup or use in making bread.
IM curious how long does the whey last in the fridge...Can you freeze it in small batches for soups
I love your crockpot, and I do love the way you teach, far better than any most videos that I have seen in a way that you went straight to the topic without talking much. Thank you for posting and sharing it btw! Will try to make my own yogurt today.😘❤️❤️❤️
Thank you!!
I make my yogurt with half and half and sometimes whipping cream. I turn on my crockpot to high and test the temperature. It needs to be 180 degrees. Then turn off the cooker and let rest for about 3 hours until the temp is 110 . Put in one cup active plain yogurt and stir well. Either cover with towels or place in oven with oven light on. Leave for at least 12 hours or up to 18 hours. Has worked every time.
Very simple method for yogurt is just luke warm 1.5 ltr whole milk and add 2 tbl spoons of starter and mix that thoroughly and put a whole green chilly over that milk and then put lid over pot and cover with towel and leave it for 10 hrs , when you will open that lid you will find hard delicious yogurt .
A whole green chili?
I have really enjoyed this recipe and make yogurt regularly for our household AND friends and family now!! Very simple and a great result!! Thank you!
Same here!
Making yogurt is simple: heat to 79 Celcius, then cool down to ~ 43 Celcius, add yogurt starter and keep it as thermally insulated as possible. In my case I use a cooler where I put in 1 gallon (4 liters) of hot top water in a container to slow down the heat loss and keep yogurt warm longer. After 12 hours, one can replace the hot water to make yogurt ferment further. I usually let it do its thing for ~ 24 hours.
Both methods sound about the same
Yogurd
Now I can do something worthwhile with that crock pot that is taking up space! I eat alot of plain yogurt. Thanks!
Let me know how it turns out for you!
Same here 🤗😊
I just want to thank you. I made yogurt with your method last night/ today, and it turned out perfect, so thick!
I used a cheap individual size store brand vanilla yogurt. .45c and 1/2 gal whole milk.
I shared you video on Facebook with my results!
I've made this and it turned out great! I am going to make a second batch today, the first one didn't last very long it was so good. Once it sat in the fridge for a bit it was much thicker. YUM!
This is a very helpful video. Instead of an actual yogurt starter I am going to try some Garden of Life probiotic capsules I have.I ordered them off Amazon. They were supposed to arrive in a refigerated package but the Amazon vendor shipped them unprotected so I didn't know if they survived. I did the "milk test" for 24 hours and it curdled pretty nicely so they appear to have survived transit.
65sohc blackmores also work too as I did the milk test but your brand is better i have read so il be trying that next,how did you go with the probiotics making yogurt?
I make my yogurt this way also. Just a couple of different things with my recipe you may like or not: I also add in 2 cups of powdered milk to my 1 gallon of whole milk. And I usually let my yogurt culture for 4-6 hrs; I usually don't go past 6 and it turns out perfect!
+Krista Hooven ..do you add the dry milk in right away with the milk or when?thanx
After the milk has been heated up and cooled down and ready to add in the seed yogurt is when I add in the powdered milk.
+Jo Anne Keryger I added mine immediately l took the milk off the stove and my incubation method is different too
I add about one cup of powdered milk at the beginning. If I feel like spoiling myself, I add some half and half cream. It tastes wonderful but...calories!!! I incubate mine for longer as I heard that it takes out much of the lactose.
The longer you let it sit,the thicker it will be,I do mine 18 hours.
18 hours? do you start after the first warm up? Then 18 hours put the starter in?
I'm trying to make lactose free yogurt without lactose free milk which I hear I can make if I let sit for 24 hrs
Yogurt. Cook 1 gallon whole milk and 1 cup plain yogurt for 2 hours on low heat with lid. After two hour cooking period, during the cool down, add 1 tablespoon of sugar for every 1.L milk to help during the fermentation time to help thicken. Allow 9 hours to sit overnight. Use yogurt with fruits, Indian cooking, sauces, bread, salad dressing.
Milk is already loaded with natural sugar,not sure why you would have to do that.
yeah put I wanted to see how did you strained it, and the consistency.
Thanks so much for this! I live in Africa where it is hard to get yogurt. I love using my crock pot, makes it seem so much more manageable!!!
It definitely is much more manageable! I hope it works well for you!
Jenneka Lundeen I’m in the states and wouldn’t be able to live without mine 😉😉
Where in Africa do you live? I am an African and had yogurt since I was a kid. We do it differently and it is very healthy as its milk from cows raised the natural way. It is called "maziwa lala" in Swahili. This is basically Fresh milk that is left to stand without refrigeration and it turns to yogurt . Great and healthy all the way.
Jenneka Lundeen cocinas integrasles
Adding the straining process would have been very helpful
I've done this recipe many many times. It's great.
Thank you! 2.5 hours in a pot and then 3 hours time to chill and overnight under towel the final formation
This sounds great and so easy. Will have to try. Thanks!
A tip for making the greek (thick) style yogurt.... I don't have cheese cloth. Nor do I have a cabinet I could hang a bag from. I use coffee filters in a spaghetti strainer. Wet them one at a time and place inside. For a full sized spaghetti strainer you will need 4 or 5 around the sides and one in the middle on top of the outer ones. Set the strainer in a large bowl or pot, and make sure it sits well above the bottom. Cover with saran wrap and sit it in the fridge. Check it every few hours to pour off the whey so it doesn't come up to the level of the bottom of the strainer. Let it sit in there for a day or two. It will be thick and really nice. Expect 50% yogurt and 50% whey.
( It will be creamier if you mix it well with a hand mixer or a blender before you make the yogurt, but just as good if you don't.) I roll the filters out into a plate, if I am making a large batch, or into my hand if making a smaller one. I peel off the outer layers of filter until I have just the bottom filter left. Then i roll it off the filter right into the container I will be keeping it in. If you have a source for larger coffee filters, take advantage of that. Restaurant suppliers like Smart and Final have them. It is real helpful to have all the yogurt in the middle filter. Now you can flavor it or add fruit and nuts or whatever floats your boat. Enjoy!
Recipe from her video.
Homemade Yogurt in a Crock-Pot
Ingredients
1 gallon Organic Whole Milk (can also use 1%, 2% and skim milk)
1 cup plain yogurt (yogurt starter) *
Can use yogurt made from the last batch.
1. Pour 1 gallon of Milk in a CrockPot. Put Lid on Crockpot
2. Set the Crockpot to low and set a timer for 2 ½ hours.
3. Turn Crockpot off and set a timer for 3 hours (to cool) to allow the Yogurt to Cool. (Do not put your yogurt starter in the mixture because it will be Too Hot!
4. Add the Yogurt starter* and stir together with milk.
5. Make sure Crockpot is turned off and put the lid back on the crockpot.
6. Wrap the crockpot in a towel to cover to insulate it and let it sit for 9 hours. (18 hours makes thicker yogurt and less grainy.)
7. Mix it to see how thick it is and if it is ready to go
8. To get Greek yogurt strain with a cheesecloth at the end of 9 hours to remove the Whey. Whey is a watery consistency.
9. Strained yogurt removes the sugar.
(leaving it sit for 18 hours makes a thicker yogurt)
I made this recipe using shelf stable soy milk (soy and filtered water only ingredients). Turned out great! Did have to let it sit an extra 12 hours but still easy. Thank you.
Kate what did you use for starter regular milk yogurt?
I have company coming for Christmas. With 5 people total to feed I think I'm going to make a Crock-Pot batch.
Let me know what you think!
I didn't have anything to say, but after reading a bunch of criticisms of this video, I just want to say they should all shut up and this is a great video. Thanks for doing it. If you've got a criticism of this video or you disagree with something, you should say it in the nicest way possible, because Amber has really put in some effort here just to help people out.
Thank you so much Mitch! Some of the comments I get on my channel or horrible! I deleted one just today of some guy calling me a c**t. 😡
@@AmberCanaan727 So sad. Try to keep in mind that you're doing something much greater and more noble than simply showing people how to cook something. You're making the world a better and happier place by making the internet a kinder and more generous place. If people like you stop trying, the internet will just be overrun by these jerks, and the whole will be all the poorer for it.
Tried this, didn't work. 1. Make sure the yogurt you add contains live, active cultures. 2. Don't just heat the milk up for a certain amount of time. Heat milk to a certain temperature (180F works). 3. You need to do more than just wrap a kitchen towel around the pot. You need to incubate the milk and culture at a steady temperature (110-115F) for it all to turn into yogurt. Otherwise you'll get up in the morning all excited and stir your spoon through...milk.
In all fairness, it also depends on how warm the room is. Clearly it worked for her in her conditions. In my house, it wouldn't work because we keep things pretty cold during the winter. My "secret method" is to place the bowl on top of a 4-tube fluorescent grow light fixture and cover it with a couple of towls :-) It keep the temperature pretty close to 110 F. Some yogurt cultures do better at lower temps, the typical European-style ones like Yoplait are like that, but if you want a good firm "Balkan-style" yogurt then 110 is where it's at. I do find that Trader Joe's Greek Yogurt makes a really good starter; so does White Mountain Bulgarian Yogurt.
As a person who is part Greek and spent nearly 20 years of my life in Greece and Turkey, I find the whole "Greek Yogurt" kick in the US kind of funny. There's nothing particularly Greek about it; it's simply drained yogurt, and is widely used in the Balkans and Turkey for certain things. When the FAGE company (the first one to start selling "Greek Yogurt" in the US) introduced its strained yogurt back in the early 80s, most Greeks' reaction was, "...but it doesn't taste like yogurt." The reason was (most surmised) that they used powdered milk. Whatever the reason, they found it bland and kind of chalky, and I still do. Still, compared to the gelatinized/artificially thickened product that most Americans buy (I swear they want it to be pudding, not yogurt), it's better. The closest commercial yogurt to the typical Turkish commercial one I've found in the US is Tazah brand, from LA, but it's not widely available. White Mountain is close but it's cultured a little longer. No problem, once you get your culture going, it comes out wonderfully.
Exactly. And this woman's yogurt didnt look like Anything I'd wanna eat
sazji hey I hate Greek yogurt in the states, but I went to turkey and it was amazing, I could eat it with everything all day haha
Mine didnt work either. Ive got yogurt flavored milk. Every crock pot is different and mine on low seemed very cool. Having a temp to go by would have been helpful so im glad you posted your experience.
This looks great ! I even have the same crock pot :) Thank you !
You're welcome! Let me know if you try it! It is so simple.
I did this last night it turn out so good thank you
I've also made yogurt on the back of a coalrange works great tastes so much nicer than shop bought.
I tried it and turned out great.
I put a hot water bottle and covered the croc pot with two very thick blankets and in the morning the yogurt was very thick
Try using Powdered Milk in it, you wont have to strain it to get it thick. Enough Powered Milk for make a half gallon. I only tasted that powered milk taste the first time I ate it, after that it just tasted normal. Just add it with the Milk and stir it in well.
I'm trying this tomorrow!
I drink whey and all. I'll take frozen or fresh fruits to a blender with the yogurt and whey chilled and some type of sweetness and go to town. Deeewlicous.
Great video. Thanks
SpaceExplorer31 the whey would be super good for you I would imagine as it should be loaded with probiotics
Im going to take the Yogurts Temp through out the process. Im thinking that your crock pot may not be getting hot enough, it looks a tad runny. This will be my first time using a crock pot, it just makes so much sense. No standing over the stove. And even stirring it I get brown on the bottom of the pot.
This crockpot actually ran hotter than it should have. Once strained it was fine.
Is the slow cooker on low setting overnight with towel?
If you live in cold regions then just keep the bowl in the oven with the light on or microwave with the door slight ajar to keep light on..the heat from the light bulb does the job.. back home in India we don’t need to cover it with towel to keep it warm as it’s pretty hot anyway..and the yogurt is ready in a couple of hours..
Another thing is that if you let the milk come to a full boil and then cool it it give a nice thick creamy curd/ yogurt...
I make yogurt regularly and the reason yours may be runny is that it isn't quite finished. You need to let it set up in fridge. I let mine chill a little, if I want it thicker. Then I take it out of fridge and strain to make thicker, like Greek. My mom used to make all the time, we were a family of ten. I like thick or thin, mostly thick, add flavorings .
Yep I did do that, I just didn’t film that part.. it does thicken a lot at that point for sure
This was so good and easy!!! Love it!!!! I'm going to be making this a lot
This is an excellent tutorial, thank you!! Much love ✌
Thank you.
If I want to make yogurt but don’t have yogurt, is there anything else I can use instead?
Ferment twice as long for thicker yogurt I like it thicker
I just want to thank you for sharing this information with me...I can't wait to try it so I guess tonight's the night! :)
Thanks 🙏 so good recipe
I do, but in a homemade yogurt maker. The process is similar, but never requires straining.
I’m trying this right now! I’m excited for my yogurt!
is there any benefit to making yoghurt vs buying a tub? i can understand for vegans who don't necessarily have access to vegan yoghurt, but seems like more work for regular folk who consume dairy.
So much cheaper and you control the ingredients
You will get much better results if you do not stir your cultured yogurt after the 9 hour period. Just put the crockpot I straight into your fridge. Since it is such a large quantity, do not touch it for at least 12 hours. To make Greek yogurt, scoop out the amount you want and put it in a close mesh strainer with a deep enough container underneath to catch the whey, no chese cloth needed, but do it if you want to. Your result will be thicker, creamier regular yogurt, and super creamy Greek yogurt.
That’s actually how this turned out after refrigeration. I didn’t strain it because my kids don’t like the consistency but after refrigeration it was much thicker.
I looked away for a moment while listening to your instructions and I thought I heard you say, I'm going to go take a Whizz, instead of the Whisk !! I had to LMHO !!
Im making it now. I couldnt get the temp high enough, but there where those lil bubbles all around the edge that as I understands it at the boiling point. I havent used the crock pot that much .. its a walmart cheapy. But it cooked beans better than any other, but I have an electric pressure cooker, so... Im kinda worried, but I guess I should pay attention to the signs like the bubbles and go from there. Ill come back tomarrow and let you know how it works. Still, a lot of hassel for me for some reason.
Optimally you use a wooden spoon to stir your Jogurt
Thanks Amber for the video sorry for some people making insulting comments,I will try this.
Have you tried adding any sweeteners? Honey, pure cane brown sugar, or other naturals besides home made jams/jellies?
I sweeten with honey for my kids!
I didn't know how to do it 18 There is no fear in love, but perfect love casts fear out, because fear restrains us. Indeed, the one who is fearful has not been made perfect in love.
thanks for sharing.
I pay a fortune for yogurt when my granddaughters come to visit so I will be doing this! But, I wish you would show how to drain/strain it....
Thank you so much for this recipe! I was wondering if i could follow the same procedures with goat milk.
+keneálissan Rios Probably! I've only ever tried commercial goat milk and didn't like the after taste. Do you know if raw goat milk tastes like that?
Kate Whitley : Not true ! Obviously you haven't tried fresh goats milk ..not the one pasteurised at the supermarket. The fresh goats milk is absolutely beautiful with no aftertaste at all
MUNEER OUMAR There are lots of things to appreciate apart from hot dogs and burgers. No reason to be sarcastic. Everyone has different tastes. I'm sure there are things others like that you can't stand, too. Some things are an acquired taste, and some are what you grew up with. Snails (escargot) are a delicacy, too. How about oysters and lobster?
I have never thought chicken, beef, pork taste like those animals smell; only goat. I have found lamb nauseating from the flavor, but not because it tastes like lambs smell.
MUNEER OUMAR What is your problem?? What's it to you if that's how it tastes to me? You didn't address oysters, lobster, escargot. You don't know what I grew up with, and State Fair has lots more than hot dogs and burgers. There is nothing "delicacy" about goat. YOU are arrogant. I don't like olives, either. Is that going to get your panties in a bunch??
MUNEER OUMAR YOU are an arrogant presumptuous snob. I enjoy lots of different nuts, and peanuts are not really a nut.
Do I turn the slow cooker off after 2 & half hours ? Or turn to warm for the rest of 3 hours??
I think you couldn't strain it because you whisked the whey back into it. I've always been able to strain mine and I let mine sit 10-12 hours.
My question is what do you use the whey for?
Could you use almond milk?
Can anyone tell me what I did wrong. I followed the instructions exactly which of course isn't hard. My milk was still watery after I let it sit with the towel for 11 hours! Was the crockpot suppose to be already hot before I added the milk? I used MOUNTAIN HIGH WHOLE FAT VANILLA YOGURT as a starter. Used 1 cup. Or could it possibly be cuz it was cold in my house? We normally have have our AC thermostat set to 73-74 degrees. Should I put the crockpot in the oven where it would be warmer? I'm so bummed out cuz I was excited.
Did it thicken up when you refrigerated it?
Are you using raw milk or pasteurized milk? Your starter is just a cup of yougurt you get at the store? Can you also do this to make goat milk yogurt or do you need raw goat milk???
I used pasteurized milk in this video. We drink raw milk, but I haven’t tried yogurt with it because I’ve read that it reacts different and I didn’t want to experiment just yet with such expensive milk. Plus, heating it up would basically pasteurize it anyway. Yes, I used regular plain yogurt from the store but you can buy yogurt starter online. I would think it should work with goats milk but I haven’t tried it. I would love to try some raw goats milk but haven’t been able to find it. I tried pasteurized goats milk and hated it, it seemed like it left a weird film in my mouth
Could this recipe be quartered for a small batch?
My lid has a vent hole, do I need to plug that? My lid also has a rubber rim the gets clamped down to seal it, is that okay too?
I am sorry but I am afraid of trying this recipe. I' kind of unlearned everything I have leaned before. As a precise person I bought a temperature controller, not only make yogurt but also for sous vide cooking. I heat the milk to 185 f then cool down to 120 f add the culture, set the controller to keep the crock pot at 115 f for about 10 hours and it comes out great. As far the thickness all depend how everyone likes, I like mine thicker so I use a cheesecloth and drain the liquid as needed.
If you have a way of making yogurt that works for you, then no need to change that. This recipe is just to show that yogurt can be made without all the thermometers and measuring and all that. It works both ways!
gil boston
If your milk had been pasteurized like most milk here in the US , you should not have a problem. This is a method to preserve milk.
Why are there no temperatures stated? Slow cookers vary in their temperatures produced. I see that bringing milk to 180-190 degrees F for 10-15 minutes is best and then let cool to 110-115 degrees F.
Jeff Cotton because the goal was simple and uncomplicated, to prove you can make yogurt simple and uncomplicated ☺️
Love the video! I'm most certainly going to try this when I have the chance. What would you suggest for sweetener? I prefer honey, but how much would you add for a batch this size? And have you had any luck with fat free?
I don’t think fat free would work but I’ve never tried it. Do some research on fat free dairy. It isn’t good for you at all. Fat is not something to be afraid of as many people think. Also, I don’t sweeten the whole batch, I sweeten it once it’s in my bowl.
Can I use the yogurt starter culture in the packets ??
Probably safer to to use THERMOMETER as crockpots vary. Also, not all store bought yogurts have ACTIVE LIVE CULTURES. Probably better to use YOGURT STARTER fo first batch.
The point of this video was to make yogurt making EASY and SIMPLE for the average person who may be intimidated by it. I was taking an appliance that many people have and making yogurt without special tools or having to order cultures online. It works. A person only has to read the ingredient list of yogurt to know if it has live cultures in it. The yogurt will thicken in the fridge or it can be strained for Greek style. This does not have to be difficult.
Amber Canaan I GOT IT! I was responding to those who said it didn’t work for them. I thought maybe the temp was off on the pots they used or perhaps the yogurt used didn’t have live cultures. I was DEFENDING your video! Lolol I was excited that I didn’t need to buy ANOTHER appliance to make yogurt at home!! Perhaps my comment was misunderstood. SORRY! Trying this as soon as vertigo subsides! 👍🏼 I may try it in Instant Pot, too. 9yes... I have crock pot, Instant pot, AND slow cooker! I use them all! Beans, soups, stock, pot roasts. Would like to cut down. Working on it! Did toss coffee makers as all I use is French press and prefer tea, anyway! Young couple moved in across street. Bare kitchen and bare rooms. They are VERY GRATEFUL! Lololol
Hi Amber, great video. Thanks for sharing! Looks amazing. What do you do with the leftover whey?
Smoothies mostly
Robin Russo - Tibbetts you should just stir the whey in. That’s where all the good stuff is housed. Nutrients, calcium, probiotics and protein
im in the process to make mine !! love your video but my yogurt will be ready by 5pm if i let it till 8pmm will this bee a problem ?
like add more time
+CraftyAzul HandMade Adding more time is just fine! :-)
+Amber Canaan thank you very much
+Amber Canaan ...I'm the only one that loves yogurt in my home. I'm only making 1 qt. (organic whole milk). Do I still let it heat up in crockpot for the 21/2 hours? Would it change the length of time it sets?
Its been a day and a half in the oven and its still runny, looks like kefir. So the fact that my crock pot only got to 150 is the only thing I did different points to a low temp. Im wondering how much of a window until it goes bad and cant and cant boil it again ? Anyone know.
Hi Amber. I love your videos. How did you strain the yogurt?
Lay a cheese cloth in a mesh strainer and prop it over a bowl :-)
So how much greek yogurt does a gallon produce? Also how long did you allow it to sit ?
+Mercy Eleos Between 2-3 quarts. There's quite a bit of whey you can drain out. I usually let mine culture between 12-18 hours.
+Amber Canaan Thank you so much... this will save my family tons of money! Yogurt loving family of 5 too lol.
What can be done with whey that is left over? I have a jar of whey in my fridge from making kefir cheese but don’t know what to with it. Thanks.
Cheryl Sims You can use it for lacto-fermenting all sorts of things! Google lacto-fermentation. At the very least, add it to smoothies. I use it in my sons homemade baby formula.
Cheryl Sims it makes great gravies and sauces, too!
Maybe you could use it to make bread.
Thank you! Gracias! Merci! You a simple video with easy to follow directions and most importantly you are to the point. Great job! You saved me lol.
Kiva Karmen Thank you!
Thanks 🙏
im making mine now. thank you for sharing this :)
+amber laughlin How did it come out?
With all honesty it turned out great. I didn't have a cheese cloth to make greek yogurt but the regular was yummy too. I made half sweet and the other remained plain. Definitely will make this again.
+amber laughlin you can also make it thick without straining, just the incubation method is different
+amber laughlin you can also make it thick without straining, just the incubation method is different
How many days that we can store the yogurt in the refrigerator?
Good question, mine doesn't last very long so I don't know the official answer on this.
I've kept homemade plain yogurt for two weeks and it still tasted great. It won't spoil quickly like milk, because heating the milk first changes the protein structure and the cultures convert the milk into an entirely different substance.
ScuttleProductions good info.. Thx 😉
Amber Canaan haha OK 😉
I used to make yugurt all the time and the only indicator I counted on that it was not moldy that's it, it usually lasted me from 8 to 12 days at most and I never had troubles with it..
Hi! Thanks for this wonderful video. I just want to know whether it would be ok for me to keep yogurt that is mixed with strawberry jam? I wonder if it would last for days in the fridge as my kids love strawberry flavored yogurt
+jonnie shim You couldn't definitely mix it in after it's finished culturing and I would think it would be good in the refrigerator for at least 3 days. I would mix the jam into the yogurt in small batches because plain yogurt will stay in your fridge for a while, but introducing the jam would probably decrease the amount of time that its good since you're introducing sugar into it, but I'm not 100% certain. Hope that helps and that I didn't confuse you!
+Amber Canaan Thanks a lot, Amber! Your explanation is clear. Totally get what u mean! I'll mix jam into plain yogurt and see whether it will still be good after 3 days! Gotta try to know how things would turn out! Thanks again!
I would think making plain would be good, and then you could add whatever you want into portions at a time.
Amber Canaan well when u buy it in the store fruit in it or not it last for months so.yoy would think the same would be for homemade.
Carol, with all due respect... if you think about it store bought has preservatives in it to make it last longer. This is the reason to go organic by making your own. :-)
You can strain it. You were so close. Use a mesh strainer with coffee filters. I use those cheapo mr coffee basket filters white ones you get for 100 for 95 cents. I use 2 filters doubled up. Let them sit on a container to catch the whey. The longer they sit the denser the yogurt. I like my yogurt thick, tangy with a creamy texture. You can basically eat it with a fork. Here’s the math: out of 1 gallon of whole milk I get about 90 oz of yogurt and about 33 oz of whey which I throw at the annoying neighbor kids(just kidding). You can wash the filters and reuse them if you have the ambition.
It thickened a lot once it was refrigerated. The kids are not a fan of Greek yogurt which is why I don’t strain it.
Nice video thank you for posting, I have a question :
Can you leave set it for more than 12 hours at room temperature before cooling it? so far I know longer it made it ticker right?
You can make thick Greek yoghurt by straining it.
Amber I have heard you can use whey for the culture, have you tried that?
Belated: 1st time yogurt crackpot trier. OK, its done. Now I assume one puts the yogurt in bottles and either freezer it or leave it in the refrigerator (cover tightly) how long will it be eatable? (storage time)
, Bruschetta senior; wanna-be-chef. 11-5-2016 Happy Election USA
What if I want to make a smaller batch?, like a pint?
Thank you for the video. Awesome. Going to try this now. I’ve been making it on the stove but it take so long so I’m definitely going to try this
I cook a lot of meat on my crockpot, will the yogurt get the meat taste? Also I saw other youtubers saying that adding 1 cup of powder milk, makes it even thicker!
Kathy809RD if you clean your crockpot well there should be no smell
Kathy809RD as for the powdered milk, I don’t know about that. I like to keep it minimal as far as ingredients.
Can you add your flavoring when you mix in the culture and then let it sit?
Not sure, but I personally would flavor it afterwards.
Dumb question, but i needed to ask. If you use skim milk, then you'll get nonfat yogurt, right? I'm on weight watchers and non fat greek and regular yogurt are zero points,.meaning I can eat nonfat guilt free. Thanks!!!
Please look up whole milk vs. skim milk and how farmers fatten pigs. Spoiler, it’s not with whole milk.
Did you put your milk in the crockpot straight out of the refrigerator or did you let it sit out to warm up a bit first?
Straight out of the fridge