Homemade GREEK Yogurt ~ 2 Ingredients!
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- Опубліковано 16 січ 2024
- Now that our cow is producing wonderful fresh milk, we can make our own Homemade Greek Yogurt! It is so simple and delicious! PLUS, today we also make Strawberry Yogurt Mousse as a simple and tasty dessert.
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I loved this video. I am of Greek heritage born and living in Australia. I remember my mother making home made yoghurt in the 50's such beautiful memories. I am now 70 years old.
When you have a mum or wife like this.. i think you owe everything to her ❤
You have inspired me to go keto (and give up my potatoes 😮). I am diabetic and my fasting Blood Sugar has come down every day. I love watching your channel and want you to know how inspirational you are ❤
Excellent job. Keep it up!
That’s fantastic!! I tell ya it’s the way to go, because my hubby was diagnosed with type 2 and he’s been reversing it over the past two years with a keto lifestyle unfortunately he’s struggling to give up certain things like potato chips however I think I have an alternative that will give him that salty crunch that he craves and that’s kale chips. I saw them made on another channel recently and they look super easy to make and I think he might like it. I have found the best way to convert to keto is look at all the foods you love and discover a keto version because you’ll be amazed they are out there. A terrific substitute for rice is cauliflower rice it’s super easy to make all you need is a box grater and you just grate it but if you have a food processor you can use it. There are tons of substitutes for all kinds of foods. Even bread if you are craving it there are a lot of egg white bread recipes out there and they do require quite a few ingredients but once you have them on hand you use a very small amount.
I wish you much success on your journey and try to ease into it don’t try to grin and bear it, try to find enjoyment out of the whole experience and if you are craving something don’t do what you’ve always done or you’ll always have the same result, look for a new way because they are out there. Feel free to message me if you need any suggestions. I’ve been doing this for three years now and have a pretty incredible accumulation of recipes and how to UA-cam videos of people. God bless and just remember YOU CAN DO THIS!!!🥰❤️🙏🏻🇨🇦🍁Dr. Jason Fung is also an excellent resource just Google him.
@@leannekenyoung I feel so blessed with your encouragement and knowledge. Kale chips are awesome. My grandkids love them. Love your ideas with cauliflower and that will help me a lot. I’ve been making the pizza crust Sarah showed and the waffles. The waffles have been a saving grace for me in the morning to put something in stomach before taking metformin. I cannot wait until I can start cutting back and hopefully in the future take none. Trying to get my sweet tooth to calm down and need to start looking for recipes.
I appreciate you!
@@billierichter1379 thanks for your encouragement!
I LOVE the skin on the top of the scalded milk: cook’s treat! But then, I’m weird: I like the skin on pudding, too…
Another great video. I appreciate how peaceful yours are to watch. I know I’m not the only one who feels like this. Many people agree that some otherwise awesome videos are not watchable because of the loud, annoying music in the background.
Thank you for the great informative content without unnecessary distractions. ❤ ☺️
I totally agree
🙌 yes. This
Thank you guys! Amen! Haha
Sara, you and Kevin are THE BEST teachers on ALL homestead projects. You are clear and concise and patient. Thank you for all you guys do!!!❤❤
You should be a teacher. You're so thorough and to the point. You make everything seem so easy. Thank you.
Wow, thank you!
Over the past 8 years I've owned my Instant Pot, I have made a lot of homemade yogurt. Using the Instant Pot is a game changer in making homemade yogurt. I don't have a cow, so I buy and use organic whole milk from the grocery store. I like the flavor and texture of whole milk much better than lower fat milk. My yogurt making process is like yours with a couple of exceptions. Once the milk has scalded, never scrape the bottom of the pot. The sediment sticks to the bottom of the pot and if stirred into the yogurt, the yogurt will have a grainy texture. I do an ice water bath with ice cubes in the sink to chill the milk. I live in a hot climate though, and our tap water is not very cold in warmer months. I add my starter to the milk when it reaches 110°. I mix a little starter and some milk in a bowl like you did. When I add the starter to the pot of milk, again, I am very careful not to scrape the bottom of the pot. I just swirl it until mixed. I typically let my yogurt ferment for 9 hours as I don't like it tasting too tart. Next, I put the finished yogurt in a Greek yogurt strainer and let it sit in the fridge for about 8-9 hours. Is thick and creamy when done. Typically, the ½ gallon strainer will strain about 3 cups of whey, and the gallon strainer will strain about 5- 6 cups of whey. I don't keep the whey. I have a 2 quart Euro Cuisine Greek Yogurt Maker, and a Hartigo 1 gallon yogurt strainer. So easy to cleanup. They can be purchased on Amazon. I bought the Euro Cuisine stainless mesh strainer and have had it for about 8 years. It looks brand new and will hold up very well. You would love using the Hartigo gallon Greek yogurt strainer. Oh, you can also make cottage cheese and sour cream using the yogurt strainer.
I really enjoyed your video and doubly appreciated the fact that you spoke to us like an adult and not like we're in kindergarten. 😅 you're an awesome inspiration.
Woooo, I used to love going to the local farm when I was a kid back in the 80s and we were in awe to watch the cream rise to the top. Then take it off the top. It was so good, and if we were lucky we got 2 gallons so one we could make ice cream with and mom and dad the other for coffee cream. Good Memory 🎉
Hi Sara, I make L-Ruteri yogurt and it cultures for 36 hours and it has a mild flavor and is a little thicker than yogurt. It’s like a Greek yogurt and cream cheese. Check it out. It corrects most gut issues caused by antibiotics and pharma
Thank you for this information.
I do this, too! We eat so much of it that I have to start another batch as soon as one batch is finished! lol I also make raw milk kefir and use it for my protein shakes. I have lost 76 lbs since May 2023 and I’m still going strong! Sarah, all that raw milk you have makes me envious! lol I found a dairy near me that has A2/A2 cows and I (gladly) pay $9/gal for my raw milk. I consider our health worth every penny.
Where do you get L-Ruteri?
I might try that. The taste of Greek yogurt is too sour for me.
@@coopie624$12/half gal in Colorado
Yummy recipe! I’ve made Greek yogurt in my instant pot using store bought ultra filtered milk. We love it. Now I’ve got to try making the strawberry moose yogurt. What a treat! Babe is a beauty. You’re very lucky to have her.
Good Morning You All. Hope you all are warm. Going to be 11 here tonight in Elverson, Pennsylvania. Glad Samantha is home for you all. Enjoy watching your videos. Hope Kevins Parents are doing well. 3:39 Love and Prayers to all.
You might want to mention using a seal on the instant pot that is strictly used just for yogurt. Amazon sells multi color seals in packs of three. White, blue, red. I use the blue one strictly for my yogurt making as those seals tend to keep the smell from other items you cook in the pot.
😅yes! I found out the hard way - with chili infused yogurt. Yuck!😅
Thanks so much. Almost got a yogurt maker but a multi use gadget is better
Hello Sarah! Loved the video!
Here'sa tip. As long as you are using an Instapot, and you dont have your own cow, you can skip those heating steps by using ultra pasteurized milk, or Half&Half. Then you just add the "mother" to the milk, wisk it in, then turn the Instapot on for 8-12 hours on the Yogurt setting. We put it together before we go to bed, and it's almost ready by morning. We pour it off into a container and into the fridge to cool off. Then its ready to go. We like it thick and a little creamy, so we dont drain it off, but you certainly could do that.
Does it still need to be strained after? We are thinking of trying this with either whole milk powder or fresh half & half.
We do not have an instant pot but we have a dehydrator with removable shelves so lots of room to ferment at 110F for several hours.
The starter yogurt you use can make a big difference to the texture and flavor of the finished product. We also like to use Fage for our starter: it results in a flavor and texture we prefer. We've tried several different brands of starter over the years, as well as some yogurt starter I got from a store in Paris, France! Some brands produced a kind slimy, texture. Others were too tart, too runny, whatever. The French starter was great, actually, but Fage is the easiest for us to get if we need a fresh starter.
My wife has made something like that dessert several times, for dinner parties, and it always went over very well. Hers usually had some banana in it as well, and she served it in conical (martini?) glasses. It's elegant, fresh, and satisfying, with minimal sugar.
Greek yogurt is often called
γιαούρτι σακουλις /yogurt in a bag. In Greece ,back in the day, the yogurt was hung in the cheesecloth type bag from a tree to drain!
adding ice to the water increases the cooling process even more
Thank you for taking your time to explain everything so clearly for us all ....I must add your skin looks so clear very beautiful :)
I can't wait to try that strawberry dessert. You always share such great ideas! God bless you and your family.
When I was a child my mom made yogurt in a pan on the stove with a thermometer. It was tangy and I didn’t care for it! Now I love Greek yogurt and I have an instant pot! Thank you for sharing the process so others can benefit as well.
Yes , she made it look less intimidating. I think we need to try this.
Making yogurt in the instant pot is also my favorite way to make it. I use grocery store milk. On my instant pot the “yogurt “ button doesn’t toggle. After I press the yogurt button I have to hit “adjust” which toggles. Select “boil” also, after it cools down I have to again use the “adjust” button to toggle to 8 hours which is my preference. Note: if you want a different time for the yogurt to grow bacteria use the + or - to adjust the time.
I freeze about 1/4 to 1/2 cup from each batch and store in a ziplock in the freezer and then use it to start my next batch! Just let it thaw while your milk is heating and don’t forget to temper it and stir it in well…. Works every time! I do strain it so it’s thick
@@shodson314Thank you for this information. Very helpful! GOD bless
@@ritamccartt-kordon283 you’re welcome 💚
Thank you, I want to make yogurt now, wish me luck. UPDATE: I just finished my first yogurt using Cabot Greek as an inoculation and it was great. We are looking forward to making our own from now on. Thanks again! UPDATE latest: I made my 2nd batch using my first batch as an inoculation and it's even better that the first. I am using milk from a local dairy that is pasteurized, but not homogenized. Thank you so much for the simplest instructions.
I make my yogurt in a warmed ice chest with warm towels. Especially easy in the arizona desert in the summer! No guar gum, carragenan, sugars or artificial garbage in it.
I use the whey to inoculate our next batch of yogurt. Works great. I keep it in the frig until ready to use it.
I came to the comments to see what I could use the whey for. Thank you!
@@melissah9374I use yogurt whey to make a fermented lemonade on my counter and it’s wonderful
@@melissah9374 Whey can also be used to make fermented vegetables. I use a quart jar, 28 oz of shredded cabbage & carrots & minced garlic, and instead of 1 Tbsp of sea salt, I use 1/2 Tbs salt & 1/2 Tbs of whey. It makes a milder taste than just salt fermented veg. ❤
Thank you Sarah! That is simple yet yummy! Blessings!
Thank you. I’ve been wanting this information!!
Ty for showing step by step! That’s going the extra mile for your viewers! Now I’m going to try!!
Thx Sarah. Youre a blessing
As usual Sarah - great instructions! Love the straining in the refrigerator idea! I'll start a batch tonight!
It all looks delicious. You did a great job of explaining everything so clearly and in detail.
I have been wanting to try making this and thought it would be much more difficult. As usual you show how easy it is to make. Thank you!
Thanks for the information and sharing all the things you do in the kitchen
Good ☕️☕️ Morning Kevin & Sarah,I so enjoyed this video.Thank you for sharing these delicious recipes! ❤
Thank you for the clear instructions from a real life kitchen! So glad you allow Babe to nurse her calf!
Loving all these recipes! So appreciated and it's enjoyable to learn new recipes and ideas for things we can grow even if we dont have a farm!
Two Great recipes. Thank you so much. I’m going to try it. Have a blessed day.
I love your detailed instructions and explanations they're awesome! Thank you for your hard work!
I love making yogurt this way. I use a vanilla bean on the boiling stage. Then I squeeze it and take it out before incubating. It brings a light vanilla flavor.
I really appreciate that you don't over complicate things! You truly make it feasible for a home cook. I love your videos, I learn so much ❤
Thanks for the lesson. I do believe I will try making this. It look so easy. ❤
I am so excited to try making Greek yogurt! Thank you Sarah for again showing us how to do something .
Have a wonderful week 🙏😊
That strawberry mousse looks delicious. Will have to make it for my husband and I. Thanks for sharing the recipe.
Thank you for showing us how to make yogurt. Love all of your videos. Have a blessed day.
I love that you shared a dessert that y'all enjoy in your health journey!!! It looks so yummy 😋Thank you so much!!
Looks great! And what memories. In the 50's we had our milk delivered (so far ahead of our time - instacart, move over) and it had that "lovely" cream on the top. For us kids it was 'gross'. Lol. Now I buy whipping cream for my coffee - instead of half and half.
Thanks for this video, Sarah! I love Greek yogurt and appreciate the demo. I used to make it a while ago and tour video inspires me to make it again.
Sarah! You continue to inspire me to do better with my garden as well as my health. Thank you for the recent Keto recipes. They have been a Godsend. Keep the great work!
Yum this was so good. I really miss having a cow. Appreciate the time and effort you put into thi video, thanks so much.
Thank you for sharing this process! I've been on the fence quite a while about getting an instant pot, but this has convinced me!
Sounds delicious and easy. Thank you for sharing.
Love, love, love your channel!! Thank you so much. We have a ten acre farm with a small goat dairy. Your channel has really been life saver for me.❤
Thanks for sharing this Sarah, that was awesome. Stay safe and keep up the tutorials they are really great. Fred.
What a wonderful dessert! Thanks for sharing it.
OMG, I was just looking up how to make yogurt. Thank you Sarah you are a great teacher
This all looks amazing ❤
Thank you, I love this and I definitely want to try it- great video, as usual
Love it Sara, looks simply delicious, thanks for sharing your knowledge ❤.
How exciting! So glad to learn more about yogurt and making chesses!!! Many thanks to you Sarah. This is a great tutorial!!! Thank you so much. Look forward to other cheese tutorials. I can't wait to make this yogurt strawberry mousse. All the best!
I can't wait to make this Greek Yogirt!! Thank you so much!! ❤😊
You guys are the reason I started keto am still learning week 3 for me. Thank you guys
You are an excellent teacher. Thank you. So encouraging. I have learned so much for you.
I just got my instant pot. I'm going to try this! Thank you for such an excellent breakdown.
Sara, I love these instructional videos; you are so smart and resourceful. This dessert looks divine. I´ve learned loads from you and Kevin; you are my favorite Homestead channel. Blessings to you and your family sweetie!!
Hi Sarah, I followed your recipe to a T. As I'm typing this, I'm enjoying my first bowl. It is delicious! Thank you for taking the time to explain each step! Would love to see more recipes like this one!!
Ty, Souch for the recipe
Looks yummy
Honestly it’s very nice because you are using fresh milk it’s Awesome 🙏🙏🙏❤❤
Thank you for the great ideas! Adding this one to my to-try list for sure! Blessings on your day Kiddo!🌻🐛💕
Yum! Thank you for sharing.
I put in equal amounts of cream & milk add it to my instant pot then add some yogurt from the week before or live cultures & hit the yogurt button! It pasteurizes it then I have it set for 10 hours! So easy! I strain it overnight for Greek yogurt!
Thank you, this looks great 💕
Good Morning 🌅😊
Thanks for sharing 👍
Thank you dear Sister Sarah. God Bless you all in Love. Prayers. Maranatha ! ( shared to f/b )
Good stuff! Will have to remember that dessert! Sounds and looks delicious.
Wonderful video. I'm starting to make our own yougurt and this video it was very helpful. Have a blessed life!
The knowledge and information you teach along with the “how to” make your videos so very interesting and illuminating. Thank you for all the great teaching that you and Kevin do, both in the kitchen and all around the homestead.
I appreciate that!
I just love you!!! Thank you for sharing and making it enjoyable. My dream is to have a effective homestead like you and Kevin within the next six year.
Love this keto dessert recipe. ❤. So easy and delish- thanks for sharing 😋
I know this is kind of random, but your skin is so nice! Maybe a video idea if you could share your skin care routine if you have one.
Beautiful! Thank you!
Sarah, thank you for the yummy strawberry mousse recipe...my husband and I started keto on January 1 and it’s so fun to try new recipes. So far so good with the keto...you and Kevin were a big inspiration to me. So far my husband has lost 6 pounds and I’ve dropped 4. Getting through the first week was the hardest dealing with sugar withdrawal, but we’re adapting well now and it’s so nice to not feel hungry between meals.
This is so Cool. Thank you for sharing ❤
Thank you for sharing❤❤❤❤❤loved everything on this video kevin you so be proud of your wife
Enjoyed learning how to make Greek Yoghurt. Thanks much. More than anything though I loved your messages on your T-shirts, “Loved” and “Jesus Loves you”. Thank you for that. It really warmed my heart. Keep the faith. Much love and God bless, from India.
Great video and explanation. I will be trying this.
Im so glad you added the mouse recipe too!!!! Yummm i will be trying all of this soon! I didnt realize how easy yogurt was in the instant pot. 🤗
I have never made yogurt before, but i love greek yogurt. I will definitely be trying this soon.
Thank you Sarah!
thank you so much Sarah I do not have a instant pot so will do it on the stove. Thank you for the dessert will try this. Enjoyed the video very much.
Great video and I learned so much today. I was wondering how to make yogurt and your instructions made it crystal clear. I’m going to try my yogurt function on my instant pot this week!
Awesome I’m going to make tomorrow. I just made homemade butter and have half a quart of milk left over from the process.
Thank you for sharing.
looks amazing thanks foe sharing
greetings from France for this excellent presentation
What great instructions!! You inspired me 😊
Thank you,Sarah!
Tonight I came upon your channel for the first time.
I’ve been meaning to try using our Instant Pot w the Yogurt feature to make Greek Yogurt.
So, I sure appreciated the lesson you showed tonight. It encouraged me to get going doing that here in our kitchen. And, the dessert looked delicious. Thx. Susan
Great video. Thanks for sharing!
I have made thick yoghurt! Your method is so clear to follow -thank you!
Thank You for sharing this is Awesome information!
Thank you for this video. I always wanted to learn how to make yogurt. I love your videos.
Would love to see a video on your hard cheeses!!! Thanks for all you guys do. Blessings!!!