Yogurt is delicious with spicy dishes as well. I had a friend from northern India who started a fresh batch of yogurt every day and served it with pretty much every meal. She also would strain it to make cheese and use the whey in other dishes. She was an amazing cook. Thanks for this information, I'm going to order this strain right away!
What a nice kitchen to do yogurt. I really like your temporary home that you're living in. It is so good to see you so soon after your last one I miss you when you guys are not there. Good luck on all that yogurt making.
Gratitude dear Ariel for this video where, as always with your cool channel, I learned a few things today. I love your new beautiful kitchen. It is perfect for doing these videos. I'm glad Clay skin issues have resolved. Thank you for the creamy delicious "fermented dairy product" recipe😉🙂🙏💙
I'm so with you on the annoying LED lights! I have a fan and humidifier in my bedroom that have blue lights - why???- I use a little aluminum foil and some tape to completely cover and block the light.
I’m carnivore so I’m going to use cream. I will make mine in the sous vide which I use for my steaks. So nice to have another use for the sous vide circulator! 💕💕
Pronounced l. rooter i long i. I have been making mine. I have the same maker. You can also purchase the L. Gasseri Pronounced Gasser i. Called the love bug. I go the whole 36 hours on mine.
Ariel - great video. I noticed you putting inulin into the yogurt and wondered if you looked into growing Jerusalem artichokes for that purpose. Just planted some myself this year.
I'll have to try this. I've been eating coconut or soy milk or oat milk yogurt since I'm not supposed to at dairy. I used to have milk goats and had raw milk, but I did have joint issues then.
I have been anxious to try to make the L Reuteri. Currently I’m making raw goat milk yogurt and I absolutely love it! I only heated to about 118° and then I cool it down to 100 before I add my starter. I keep it in my oven with the light on at least overnight and maybe 5 to 6 hours longer on either side. Then I bought an awesome strainer that separates the way from the yogurt for me. So it’s just nice and thick and then I use the way for all kinds of things including feeding some to my chickens. I also make kefir and I just love it with raw goat milk! But this particular strain you’re making is a little scary for me, and I appreciate all the details you are showing us before I get started! Thank you!
Oh, and I do know that I’m going to have to use half and half or a whole fat organic pasteurized milk for this recipe, as the raw milk bacteria would overcome the Reuteri strain. Hope mine turns out! ☺️
I’m just learning about this type of yogurt. I’ve been drinking milk kefir for about a month now and have noticed the difference in how I feel. I’ve not had gluten without feeling sick in the past but now am been able to eat it with little problem. I am going to try this yogurt to help populate my upper small intestinal tract. I may be able to abate my food allergy problems that I have had for so many years. Thank you so much for this video. I’m glad it is helping you and Clay. Take care.
Don't add gluten back to your diet if you had problems in the past. Intestinal damage from gluten is cumulative, and eventhough it seems to have healed, it will get worse and worse each time if gluten is consumed again.
Very educational as usual. Thank you so much; did not know about this strain of bacteria for the gut. Will make this; I do love the thicker yoghurt too.. and with fruit and molasses sounds great! 😊❤
Thank you very much for showing us what the strain is, what it is used for, how to prepare it, and what materials are helpful to make it. The maker price looks pretty reasonable to me. While I loved the kitchen in your tiny house, I can see that with two dogs, various cats, and a husband, a kitchen that small might be downright dangerous! I also like the main floor bedroom. I enjoyed my visit very much. Please say hello to Clay and your brother for me! Blessings!
Hello Ariel and Clay. Its nice seeing you working in your new kitchen. I use a Muellar Instapot to make my yogurt . I use whole milk and 1/4 cup greek yogurt for first batch and there after I use my batch. I also put in 2 Tab of dry milk. It comes out great. I like to add mini choc chips and chopped pecans to my bowl and if it’s not sweet enough sometimes I will add a small touch of pure maple syrup. I eat it every day. I put some in some silicone ice trays and froze and then melted chocolate chips and spread on top and froze. It makes like a ice cream treat. I do have to let it sit out just a little while so it’s thawed enough to bite. Btw I have a yogurt setting, and I do that for a hour, bring temp down add ingredients, whisk then leave over night on the yogurt setting. Take care.
I still have my old 1970's Salton Yogurt Maker,. It works just fine, and I still use it when I can. It's difficult for me to keep starter going because my trips to the grocery have been greatly curtailed since Covid. But listening to your video today, I'm thinking of getting it going again. After surviving three bouts of Covid, I feel like something that the kitty brought home. Yogurt might just be the boost I need.
You can freeze yogurt in ice cube trays to use as starter over a longer period of time! It stays alive and will become active when it reaches the right temperature for the yogurt you're making. Thought that might be helpful if you didn't already know that :-)
I’ve been making yogurt for years. I fill a stainless steel pot with 1 gallon plus a pint of whole milk. I heat it to 175° F, then let it cool to 110°. I add a cup of good quality commercial yogurt, or purchased culture. I turn my oven on the lowest setting for 10 minutes, then turn it off. I set the whole pot in the warm oven & leave it overnight. The next day, I strain it in a very fine mesh strainer. I get about 3 quarts of very thick yogurt and 2-3 quarts of whey. I freeze the whey & use it in making whole grain bread.
This vid was sooo very helpful! Thank you. I forgot to mention that in the 1st vid i watched of yours...the one where you moved into where you are now. that I liked and sub'd. Tfs
QUESTION: I've made it successfully in the past. I just used the same formulation: 10 tablets, 2 tablespoons inulin and organic half-and-half. I used the same 8 jar yogurt maker. It came out liquidy. What could have gone wrong? And can I use that liquid to make another batch? Will it still have plenty of L-reuteri as a starter? Would love to hear the thoughts of anyone who successfully makes this.
What percentage of milk fat is in that half and half that you used? I've seen everything from 10% MF to 18% MF called "half and half" and I'd like to try to duplicate this exactly - at least for the first time.
So Ariel, in that first batch did you just remove the top layer and toss it . . . so you could take the liquidy whey underneath and add it to more milk/ half & half? Or did you mix it up, keeping the entire thing? I‘d really like to try this selfmade product. I‘ve seen Dr. William Davis also promote this. Thanks for showing us how it goes!
Yogurt is delicious with spicy dishes as well. I had a friend from northern India who started a fresh batch of yogurt every day and served it with pretty much every meal. She also would strain it to make cheese and use the whey in other dishes. She was an amazing cook. Thanks for this information, I'm going to order this strain right away!
I use my instant pot to make yogurt.
I used homemade yoghurt in place of sour cream (baked potatoe).
Your kitchen is so much bigger than the one in Fy Nyth! Must be a joy to have all that extra room!
I love homemade yogurt but have never used half and half or inulin, thanks for the info.
Thank you! This was very interesting and helpful!
Love Greek Yogurt! Don't make it I just buy at store and put my fruit in it. YUMMY!
L - ROO-ter-eye
Thank you very much!😊
Thank you!
Thanks!
Love you shows and love you new home
What a nice kitchen to do yogurt. I really like your temporary home that you're living in. It is so good to see you so soon after your last one I miss you when you guys are not there. Good luck on all that yogurt making.
Gratitude dear Ariel for this video where, as always with your cool channel, I learned a few things today. I love your new beautiful kitchen. It is perfect for doing these videos. I'm glad Clay skin issues have resolved. Thank you for the creamy delicious "fermented dairy product" recipe😉🙂🙏💙
I'm so with you on the annoying LED lights! I have a fan and humidifier in my bedroom that have blue lights - why???- I use a little aluminum foil and some tape to completely cover and block the light.
I’m carnivore so I’m going to use cream. I will make mine in the sous vide which I use for my steaks. So nice to have another use for the sous vide circulator! 💕💕
Yum! And I would love a video about raw milk yogurt, if that’s something that you’ve made as well.
Pronounced l. rooter i long i. I have been making mine. I have the same maker. You can also purchase the L. Gasseri Pronounced Gasser i. Called the love bug. I go the whole 36 hours on mine.
Ariel - great video. I noticed you putting inulin into the yogurt and wondered if you looked into growing Jerusalem artichokes for that purpose. Just planted some myself this year.
Yahoo, you're back with some kitchen vlogs. Love the new space!
I'll have to try this. I've been eating coconut or soy milk or oat milk yogurt since I'm not supposed to at dairy. I used to have milk goats and had raw milk, but I did have joint issues then.
I never heard of using half and half... nice!
Thank you
Goat yogurt is very good that's my preference( plain) it looks good😊🪻💜🇺🇸
Loved the video - absolutely loved the fireplace!!!
This is very interesting, I've made yogurt but always heated the milk first, didn't know you could do it without heating
I have been anxious to try to make the L Reuteri. Currently I’m making raw goat milk yogurt and I absolutely love it! I only heated to about 118° and then I cool it down to 100 before I add my starter. I keep it in my oven with the light on at least overnight and maybe 5 to 6 hours longer on either side. Then I bought an awesome strainer that separates the way from the yogurt for me. So it’s just nice and thick and then I use the way for all kinds of things including feeding some to my chickens. I also make kefir and I just love it with raw goat milk! But this particular strain you’re making is a little scary for me, and I appreciate all the details you are showing us before I get started! Thank you!
Oh, and I do know that I’m going to have to use half and half or a whole fat organic pasteurized milk for this recipe, as the raw milk bacteria would overcome the Reuteri strain. Hope mine turns out! ☺️
I’m just learning about this type of yogurt. I’ve been drinking milk kefir for about a month now and have noticed the difference in how I feel. I’ve not had gluten without feeling sick in the past but now am been able to eat it with little problem. I am going to try this yogurt to help populate my upper small intestinal tract. I may be able to abate my food allergy problems that I have had for so many years. Thank you so much for this video. I’m glad it is helping you and Clay. Take care.
Don't add gluten back to your diet if you had problems in the past. Intestinal damage from gluten is cumulative, and eventhough it seems to have healed, it will get worse and worse each time if gluten is consumed again.
That was awesome! Thank you so much! I find that a fascinating topic too.
Very educational as usual. Thank you so much; did not know about this strain of bacteria for the gut. Will make this; I do love the thicker yoghurt too.. and with fruit and molasses sounds great! 😊❤
Thank you for sharing! I’ve always loved when you made stuff
Your camera is too far away. It should be closer to you. Feels like I need binoculars!
Thank you very much for showing us what the strain is, what it is used for, how to prepare it, and what materials are helpful to make it. The maker price looks pretty reasonable to me.
While I loved the kitchen in your tiny house, I can see that with two dogs, various cats, and a husband, a kitchen that small might be downright dangerous! I also like the main floor bedroom.
I enjoyed my visit very much. Please say hello to Clay and your brother for me!
Blessings!
You making coffee on your beautiful new house we come far long .Your blessings are coming in double now❤
I too am annoyed by electronics lights--especially the blue ones. They keep me from sleeping. So I also tape over them.
Hello Ariel and Clay. Its nice seeing you working in your new kitchen. I use a Muellar Instapot to make my yogurt . I use whole milk and 1/4 cup greek yogurt for first batch and there after I use my batch. I also put in 2 Tab of dry milk. It comes out great. I like to add mini choc chips and chopped pecans to my bowl and if it’s not sweet enough sometimes I will add a small touch of pure maple syrup. I eat it every day. I put some in some silicone ice trays and froze and then melted chocolate chips and spread on top and froze. It makes like a ice cream treat. I do have to let it sit out just a little while so it’s thawed enough to bite. Btw I have a yogurt setting, and I do that for a hour, bring temp down add ingredients, whisk then leave over night on the yogurt setting. Take care.
Be careful adding sweetners to yogurt. Sugar kills the beneficial bacteria during fermentation.
I still have my old 1970's Salton Yogurt Maker,. It works just fine, and I still use it when I can. It's difficult for me to keep starter going because my trips to the grocery have been greatly curtailed since Covid. But listening to your video today, I'm thinking of getting it going again. After surviving three bouts of Covid, I feel like something that the kitty brought home. Yogurt might just be the boost I need.
I hope that you feel much better very soon!
You can freeze yogurt in ice cube trays to use as starter over a longer period of time! It stays alive and will become active when it reaches the right temperature for the yogurt you're making. Thought that might be helpful if you didn't already know that :-)
@@christineb8148 I didn't know! And I'm grateful that I do now. Thank you!
@@damogranheart5521 Thank you.
Just came across your channel. I'm going to try this yogurt. Thanks.
u look great!
I make yogurt in my instant pot. My recipe calls for ultra pasteurized milk otherwise the milk would need to be heated. I wish it was more tangy
Greek yogurt is more tangy. Store-bought Greek yogurt can be used as a starter for homemade yogurt.
Thank you for sharing. I've not seen this yogurt maker, and appreciate the explanation.
I’ve been making yogurt for years. I fill a stainless steel pot with 1 gallon plus a pint of whole milk. I heat it to 175° F, then let it cool to 110°. I add a cup of good quality commercial yogurt, or purchased culture. I turn my oven on the lowest setting for 10 minutes, then turn it off. I set the whole pot in the warm oven & leave it overnight. The next day, I strain it in a very fine mesh strainer. I get about 3 quarts of very thick yogurt and 2-3 quarts of whey. I freeze the whey & use it in making whole grain bread.
Sounds great!
We also use yogurt as a substitute for sour cream in dishes!
Thank you and thank the bugs.
Thanks for this tutorial! I've been planning to do this so it's very helpful and inspiring.
Would a good storebought organic plain yogurt from the health food store work as a starter? Newbie here....cancha tell? LOL Tia.
GOD BLESS your New NEST until you Build your BEST NEST : ) : )
This vid was sooo very helpful! Thank you. I forgot to mention that in the 1st vid i watched of yours...the one where you moved into where you are now. that I liked and sub'd. Tfs
Thanx so much
QUESTION: I've made it successfully in the past. I just used the same formulation: 10 tablets, 2 tablespoons inulin and organic half-and-half. I used the same 8 jar yogurt maker. It came out liquidy. What could have gone wrong? And can I use that liquid to make another batch? Will it still have plenty of L-reuteri as a starter? Would love to hear the thoughts of anyone who successfully makes this.
What percentage of milk fat is in that half and half that you used? I've seen everything from 10% MF to 18% MF called "half and half" and I'd like to try to duplicate this exactly - at least for the first time.
So Ariel, in that first batch did you just remove the top layer and toss it . . . so you could take the liquidy whey underneath and add it to more milk/ half & half? Or did you mix it up, keeping the entire thing? I‘d really like to try this selfmade product. I‘ve seen Dr. William Davis also promote this. Thanks for showing us how it goes!
I heard they say you must keep metal away from your joghurt. Only wood and plastic utensils. Is that true
I just bought all the ingredients and yogurt maker!!!! I’m so excited to try this! Thank you for sharing ❤
What brand of yogurt maker did you buy? Do you have a link?
@@healthygreenlifestyle690 ultimate yogurt maker
@@healthygreenlifestyle690 ultimate yogurt maker
Has anyone mixed ingredients together and held it in the fridge to add to water bath later, so the 36 hrs removed it at a good time.TIA 😊
Great video, thanks ❤
💖💖💖
❤
Good yogurt is NEVER made with raw milk! It needs to be simmered first, then cooled.