You'll Never Buy This From the Store Again Once You Try This Easy Method (Easy 2 Ingredient Yogurt)
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- čas přidán 21. 09. 2021
- If you've never tried homemade yogurt before, this is the recipe for you! Or maybe you've tried your hand at yogurt only to have it turn out runny and sour. Stick with me because this will be your new go-to yogurt recipe!
Click here for the printable recipe: melissaknorris.com/make-yogur...
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#yogurt #homemadeyogurt #yogurtrecipe - Jak na to + styl
That tip to keep/hold the milk at 180 deg. F for 15-30 minutes was a key tip for me. As far as I've seen, you're the only yogurt foodie that has suggested this. Before I tried this, I was getting batches that tasted delicious, but were kinda gritty/grainy in texture. The first batch I did following this tip, I got a very thick, perfectly smooth batch of yogurt. I'm celebrating! 😄
We make yogurt every week and use it daily. One point I want to make is that the more you boil milk, the more creamy and thick the yogurt will come out. It has to be a long boil at low flame to avoid burn out at the bottom. How much you want to boil is a matter of taste.
Boil it for how long to make thick yogurt?
I signed up for your class, thank you for offering that! And thank you for all of the helpful and informative videos!
Agreesed
That information on freezing the starter was very useful to me. I don't eat enough yogurt to be making it every few days or even weekly and the results from using an older batch is nasty slimy textured yogurt. I have had frozen sour cream and it is destroyed by freezing it, so I was loth to freeze my yogurt starter. Great information!
Thanks for explaining how easy it is!
Thank You!! Nice easy explaining!! Looking forward to your fermenting session🤗
So excited for the session!
Just signed up for your class! I also just ordered the Bulgarian yogurt starter 😁
Between your channel and Wranglerstar, it's got almost all of the homesteading covered, with wholesomeness to spare.
Me too but still need "the farm" to practice what i learned 😂😂
Awe thank you!
You're a cracking woman! Ta very much for all the email updates, videos, e books & so on. You're a terrific teacher. Hope you have a smashing Autumn. From England, God bless.
You’re such a fantastic person to watch,, your so intelligent in everything you know. I love watching you keep the great videos coming your friend Carl Wellington Nevada..
You just made my day! Appreciate the kind words
Blessings to all!
Your method is much easier than some of the others.......
That giant sink is DREAMY! Does that make me old--calling a sink dreamy? Lol
I leave the milk in the quart jar. Stick it in a pot of boiling water with a jar holder. Take it out at 180 and cool on the counter. Add starter, cover and wrap in a towel with rubber band. I put the jar in a small inexpensive cooler. I don’t like risking scalding the milk.
So I'm watching your video and I notice that you have the same stove as I do. My sister used to have that same microwave and your mixer is the same exact one, including color, that I got my daughter for a wedding present! I think that i was meant to watch this video!
I signed up for your class . Yay, thanks. I have a question, can you simmer a split vanilla bean in with your initial heating of the milk ? I eat yogurt just about every day for probiotics and like vanilla as a base for fruit , etc.
I would add it to the finished yogurt so your culture doesn't have vanilla in it. I think the scraped bean for a vanilla bean yogurt would be pretty flavorful or making a vanilla sugar and then adding it
I have used a thermos to incubate my yoghurt and it works perfect. Now I use my dehydrator and I can make bigger batches. I also use store bought organic jersey milk which makes super delicious, thick yoghurt but we are spoiled with high quality dairy produce here in Ireland 😋. I think the higher the cream levels, the thicker the yoghurt. I’ve found using raw milk and only heating it to 110 degrees makes a thin yoghurt which isn’t to my taste so I recommend definitely heating it to 180.
I've tested different temps and hands down the 180 produces the thick yogurt 😊
My daughter traveled to Ireland 3 years ago and she still talks about the butter! Dairy also.
I think it's because 180 kills off any competing bacteria so your yogurt culture can thrive
How do you make the culture please?
I have a question for you. How do you figure the protein and sugar per batch? I as because I'm reactive hypoglycemic. Meaning if I have sugar, my blood sugar goes up, then drops. I currently eat 2Good yogurt that has 2 grams of sugar, but 6 grams of protein. I'm very interested in making my own at home.
Can you use a dehydrator that's set at 110°?
How long can you keep the starter in the freezer to maintain the starter with "live and active cultures"?
Where can I get cultra
Good
Thank you for your time and knowledge. For the starter culture can I use store bought organic yogurt with no sugar or do I have to buy a powdered yogurt culture? Have you ever used goat's milk?
If you use raw milk you need to purchase a starter. If not raw milk you can use store bought yogurt for a starter.
You can absolutely use raw milk but you'll still be needing to heat it to the 180 degrees then cooling to 110 before adding the culture. And yes you can use 1/4 cup or so of store bought yogurt with no additives as long as it says live culture
Does the store milk need to be whole or 2% and ...does the protein value increase or remain the same as on the milk jug ?
I believe it stays the same as what's on the milk you're using. I use unhomoginized whole milk
If using raw milk, only bring it up to 110, then get it off the heat ..pour back into jar with culture
How do you make Greek yogurt
Where can I get the culture
Delicious... I'm sure...🥰🥰🥰
😍😍😍
😀Thank you for the video. Wondering if you can answer this. ... WHAT is the reason the Milk must remain at 180 degrees Fahrenheit for 20 minutes long? Some people only let it remain at 180 degrees Fahrenheit for 1 minute, and the yogurt turns out great.
I heat my milk to 180°-185° for 1 to 2 minutes. Then incubate for 8 hours. Into the fridge to cool completely, then line a strainer with paper coffee filters and drain out the whey. Always makes very thick yogurt
OR you can use a mesophilic yoghurt culture that ferments at room temperature as I do.
I love my homemade yogurt.
Where do you get a culture if it is your first ever batch?
I go over that with links in the blog post that accompanies the video here melissaknorris.com/make-yogurt-home/
When u get free seat is a pod cast or how do we listen and learn is like video u upload in email ??
Very little said about the starter culture for first time. Can use any plain yogurt that’s been purchased? Are some kinds better than others?
I go over that with links here in the blog post that accompanies this video melissaknorris.com/make-yogurt-home/
I've used plain yogurt from the store, but with pasteurized milk.
Do you use the same instructions for store bought milk? I don't have raw milk.
I don't have raw milk either, this is store-bought
Thank You Melissa K Norris🌐🚭♀️🎥🛡️I really like yogurt, My mother had a yogurt maker, she didn't use
Nice Eyeglasses 🤓
In the freezer? Great! Never thought to freeze the starter yogurt. Can I use my frozen milk to make yogurt then? I often have an extra raw milk that I freeze for later use.
I haven't tried it with frozen milk but no reason it shouldn't work
I often use frozen milk and it always turns out great
QUESTION :: Will the yogurt continue to thicken in the fridge?
I am assuming this makes "plain" yogurt -- so it can be used as a sour cream substitute, drained 12 hours to make a form of Greek yogurt or longer (24 hours) to make a cream cheese substitute, right?
I would never have believed that was how to make yogurt! It seems so easy.
That is whole milk? 2%? 1%? -- could I use reconstituted dry milk or buttermilk -- or even powdered goat milk?
I don't buy much yogurt anymore, but I want to try the draining option to make a "mock" cream cheese. :-)
I only buy and use whole milk, 2% and 1% will work but they don't tend to be as thick without straining. I haven't tried powdered and buttermilk is already cultuted with a mesophilic culture (yogurt is thermaphilic) so I wouldn't use it due to competing different cultures. Mine doesn't get much thicker in the fridge, slightly, as it's pretty thick when it goes in
For a list of best types of milk, culture options for your first batch, and more visit the accompanying article here melissaknorris.com/make-yogurt-home/ Excited to see so many of you jumping into making your own!
Love your vids, where do you get culture from ?
I make it the exact same way 12 hours incubation and it turns out great then pout it in the fridge but as soon as I take some of it out, the rest separates and I get water separated from the thicker yogurt. It never turns out like store bought. I use the 3.25% homogenized milk 😒
I use whole milk and add a bit of heavy cream. I found if you stir it during the heating process, it seems to not separate
Can you use Almond milk instead of cow's milk in this same recipe?
I was wondering about non-dairy as well.
1 CUP unpasteurized Almonds
a. Soak in water for 6 hrs.
b. Afterwards, peel skin off
Place in blender with 3 cups of water, a pinch of salt, and a bit of raw honey.
Blend for a minute or so.
Strain milk into a bowl using a strain cloth.
@@feistygirl75
Where do I get the yogurt starter?
Amazon
Just a general yogurt question. I get raw milk from a local dairy farmer every week. Does raw milk still require a culture?
Yes😊
Can I use Kefir as starter?
To make dairy kefir, it won't be yogurt.
Do you need a special culture to start the first batch, or can you just use some store bought yogurt for the starter?
I use a live culture yogurt that I purchase. About 1/4 cup per litre of milk. I also save 1/4 cup of my batch for the next batch
Store-bought plain yogurt will work. Just make sure it says "live active cultures" on the label.
Can you add probiotics to it to give it more by opening a probiotic capsule and dumping into it?
why do you have to heat the yogurt first? i can make sour cream without heating it on the stove
So can I just use a yogurt from the store? Then repeat after I make my own?
If it says live cultures and doesn't have any added flavors/ingredients
Do you have a non-dairy version you make?
I have never made a non-dairy version
I'm the only one in my family that is deathly allergic to dairy... a non-dairy yogurt would be amazing because it's expensive at the store.
Where do you get yogurt starter culture without buying store bought?
Have you ever used goat's milk for making yogurt?
Where do you buy yogurt culture or do you make it?
I posted that answer in the pinned comment (top of the comment section)
I have a you tube crush on you!!
It's harmless though. Love your videos and calming voice. You have a great informative channel.
Wait. I think I missed something. You used yogurt in the beginning. What is the starter? Isn't it yogurt? It's the yogurt from the previous batch?
Same. Where does the yogurt culture come from?
She used 1/4 cup of the previous batch of yoghurt. For the first batch, she purchased a Bulgarian yoghurt culture (it’s on Amazon) and made that according to the directions it came with. You can use a store bought yoghurt as your starter for your first batch, but Bulgarian yoghurt seems to be quite popular at the moment.
@@abou8963 Hi. Store bought plain yogurt with live active cultures.
Howdy. I was wondering if you did your chicken slaughtering day yet? Really wanted to sign up for that but never figured out how to. So if it's still upcoming and not full please tell me how to sign up. Have a great day.😃👍🌤
It has happened already 💕But next time she has an event keep an eye out on her social media and website
@@andreacremeans1055 thank you Andrea. The problem there is I'm a caveman with much of the social media stuff. Really don't know how to navigate it. But I keep trying, again thank you. 😊🌤👍
heating pad will do it
Heating pad helps to rise bread also.
So I think I've done something wrong. My yogurt is kind of stretchy... yes stretchy is the correct word. What did I do wrong?
Sounds like it over fermented
@@MelissaKNorris
Maybe too much time in the oven?
💚🌞