The EASY Way to Make Homemade Yogurt (with fewer dishes!)
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- čas přidán 22. 06. 2021
- There's no shortage of homemade yogurt recipes out there. Unfortunately, many of them require special appliances or make a mountain of dishes to wash-- but NOT this one! This is the yogurt method I've used for years-- use it for BIG or SMALL batches and bonus-- it uses mason jars!
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I have been making my own yogurt for about 40 years. Until i got an instant pot a little while ago, i always put my yogurt to set in the oven overnight with just the light on, no heat turned on. Worked perfectly.
As a 56-year-old female bodybuilder, I've spent THOUSANDS of dollars on yogurt. I guess it's never too late to learn. Thank You!
We love yogurt, too! 😀May we ask how many cups you have every day?
For what?
@@ahmedalnumairi3498 Protein / muscle building, what else?
Is there a Mister 56-year-old female bodybuilder?
I’m not a bodybuilder.. can you give me your opinion as a regular human?
Great technique! Thank you.
In the middle east we drain the yoghurt from liquis by putting it inside a thick cheese cloth sack or any clean cotton cloth and hang it on top of the sink to drain. Few hours later, you'll have yoghurt spread in cream cheese like consistency. You can add oregano a bit of salt and olive oil to it then use it as a spread on bread, cut thin cucumber slices and put on top of it. Wonderful breakfast food and it's healthier than cream cheese
I'm an old 'farm" lady and I so enjoy your modern takes on old traditions! You are a great teacher!
This is so much easier and way less of a mess than my first few batches. Now I use my Instantpot to heat the milk and ferment the yogurt. Once you make your first batch, there is no need to buy more. All you need to do is save the amount you will need for the next batch. It's best to save some right before you put it in the refrigerator. It freezes well for up to a year. When you need it, just bring it to room temperature first. For those who prefer a really thick greek style yogurt, line a strainer with cheesecloth and strain the whey out until its as thick as you prefer. It does add more dishes, but you end up with greek yogurt and whey to mix into protein shakes, soups, etc. Thank you for the awesome video.
Great info. Thanks!
No need to use a strainer. You can just put some cheesecloth over the mouth of the jar and put the ring on and place the jar upside down on a rack over a bowl or the sink.
I like this method!
The one thing I like to do is to take out enough of the yogurt each time to reculture my next batch so I don't have to buy any from the store for culturing. We don't have a good choice of organic yogurt in our stores. I usually use a powdered starter that I store in the freezer when the starter gets weak.
Scalding in the jars - winner!
I have followed you on and off for probably 10 years maybe even 15? I want to say that you are a rockstar on homesteading and off grid subjects! I also know that when I click, I’m gonna get a good dose of positivity! And these days, that goes a long way… God bless from Texas! 💕🌻
I’ve been making yogurt this way dozens of times since I watched this video. It makes it so much easier!!! In summer I have started taking the jars of milk out of the water, bringing the water to boil, and then dumping it out on fire ant piles on my property. That way I am not wasting water, which is precious around here since we collect rainwater.
I bought a yogurt machine saw your video and made it your way. So easy peasy. I am 67 and made my first yogurt. I am now in love with homemade yogurt. Wow. If I had known 40 years ago. How much money I could have saved and how good it is. ❤❤❤I am head over heels. Now what to do with that brand new machine, I cleaned it all up getting ready for my first batch and then saw your video. Those little jars just were not for me. Maybe someone will get it for Christmas.
I use the jars from my old yogurt maker for other things just because they're handy. But I did toss the base - it's really so much handier to make one larger jar IMO (as you discovered).
Thank you, Jill!! My first batch is incubating now…first time I’ve ever tried making yogurt-and I can’t wait for the results! The raw milk is from one of my local farmers-and I 💯 support all the local farmers and farmer’s markets here in East Tennessee-and many blessings to all the farmers out there-and thank you for what you do❤️🙏🏻
Very informative and very clear instructions… You have a wonderful home love all the farmhouse accoutrements
I've been making yogurt, off and on, for probably 20 years. Your methodology is absolutely brilliant. I love the idea of making it right in the jars. I love the idea of using my new dehydrator for the incubation. I finally got a dehydrator that will work that way, where you just open the door. The simplicity is so beautiful. I have just subscribed to your channel ❣️
Every time I watch a yogurt video I ask myself why don’t you use a double boiler, no burnt bits in the bottom ⭐️⭐️⭐️⭐️⭐️ I’m glad you do
I come from Pakistan and my mom made homemade yogurt and I can have it anytime of the day! Since moving to UK I cannot find hot spot in house to make it as my mom use to keep it in oven (as incubation) for overnight (as Pakistan is very hot weather). I think I found my solution to keep them warm (incubation chamber). Thanks for great video!
Jill you are the best teacher, so clear and explain everything perfectly. ♥♥
Following your instructions I turned a half gallon of 2% Fairlife (it's really a few ounces shy of a 1/2 gallon) milk into almost 4 pints of delicious thick greek style yogurt. My first time around I used a scant tablespoon of starter to each jar and set the jars in my oven using the bread proofing setting. The yogurt turns out thick and delicious at about 6 -8 hours. I enjoy using this method, it's so simple. Thank you so much for sharing the easiest way to have homemade yogurt.
I use ccocnut oil on my face with frankencense oil in Jajoba oil. I put castor oil over my wrinkles, my eyes, my thyroid, and my abdomen at night. I will also do a castor oil pack over my liver occasionally. It is amazing. Some of my friends have noticed how my wrinkles have decreased in just a few months!
Okay. First step to homemade yogurt is buying a cow.
Or just local milk from a farmer or homestead
😂
You can buy milk at the store. I have made yogurt many times.
Just got back into making yogurt and lost my recipe. This is awesome. Batch making in a water-bath!!!!! Life saver and time saver. Thank you
I wonder if I could do this in the steam canner instead?
Love the water bath method to save on washing pots. For anyone in the UK, the spoon you used is a 'dessertspoon' not a 'tablespoon', here a 'tablespoon is a very large serving spoon, and about twice the size of a 'dessertspoon'.
Does not matter. lol. Use about the same amount, looks like 1/8th cup of culture. Use one heaping serving spoon.
Explain the Kilo system vs Pound one as well:)
@@benkim2016’all could always upgrade your system. 😉
@@DrDocDRMPrecision isn't terribly important in this instance.
Just found this. Those jars of raw milk brought back memories. We milked Guernsey cows when I was growing up. Dad wouldn't have any other cow to milk. The cream on the top was heavenly!
I put my yoghurt in the oven with just the light on to incubate and it is done is less than 8 hours. This is good for me because I like to drain the whey to make a thicker style Greek yoghurt and that takes about 8 hours in the fridge but is so worth it. I’m just starting my yoghurt making journey after thinking about it for years, I envy your having your own cow.
Just looking into to this. So you just mix milk with a starter and place in the oven with only the light on and it's done in 8 hours? Or did I miss something
What if don't have a starter?
What if your oven doesn't have a light?
@@brandiearls1597please buy a light.
@@brandiearls1597 Warm the oven, turn it off. ( 100 F. ) Put the yogurt in and Ieave it eight hours. FooIproof, easy.
DEHYDRATOR? OMG!! you rock!!!
Just tried this yesterday with fresh goat milk and goat yogurt as a starter. Love it!! The easiest method ever!! Used quart jars and my dehydrator as an incubator. Mild, thick, and delicious. Thank you so much!
I love the goats milk. Not much lactose from what I hear.
I devised my own method for making 'lazy yogurt'......fill a mason jar(s) with milk and stir in some store bought yogurt (with live cultures), close jar, place in a large pot, fill pot with hot tap water to just under jar neck, put lid on pot and cover pot with tea towels/ a towel. Leave on counter top for ca.3 hrs, take out jar/s, empty water then put jar(s) back in again and fill with fresh hot water and cover as before. Then after 3-5 hrs yogurt shd be ready, if not empty pot and refill with fresh hot water and wait 3 more hrs or more. Take out jar(s) and place on counter with lid ajar for 30 mins then in fridge for 24 hrs or overnight, then eat!
This makes a loose yogurt but it tastes very nice.
N.B. Wood has natural antibacterial properties. Wooden chopping boards are safer than plastic ones.
I have made yogurt using the heating the milk method ( to hot but not boiling), and to incubate the yogurt I have used: a soup thermos ( just pour in and leave (closed)overnight or 5-8 hours; in a plastic water bucket, which I insulated with many layers of newspaper, then put jar(s) in and covered with more newspaper and something heavy to seal it such as a big heavy plate or book etc, and leave overnight; wrapped in clothes/towel inside a thermal freezer bag ( soft sides, padded, with silver foil material-type lining) then wrapped bag in a blanket/ jacket for good measure, overnight; and.....my present method......i used an oven dish with lid, wrap it in a tea towel, place dish inside a plastic rubbish bag sealing bag by twisting the opening and tucking under dish, then wrap in skiing jacket and leave overnight( no problem if all night and all next day). Then unwrap and keep dish in fridge!
Have fun with being inventive. No electricity needed for incubating! People made yogurt for centuries without electricity!
P.S. At end of 'lazy method' the first 24 hrs in the fridge should be with lid ajar.
P.P.S. I have used yet another method too! I used room temperature UHT milk and room temperature yogurt in an oven dish with lid and left it on top of a flat topped kitchen boiler overnight. No pre-heating of milk necessary!
AND.....for those of you who do not know.....one can make kefir using milk and shop bought kefir as starter. No heating and no kefir grains necessary! One can keep using own starter for 4-5 times before needing to use fresh store-bought kefir. I used this method for about a year before i was given some kefir grains to look after while their owners went abroad for a few months.
That is so useful and great timing. I normally buy heat treated milk (we call it UHT in the UK) to make yoghurt but just now there is a shortage of it. When I have made yoghurt before from fresh milk I have managed to boil it over by not paying attention so this is brilliant…..and less dishes. Thank you.
This is great!! Thank you so much. I've seen so many tutorials where special equipment is needed for yogurt so I've never tried it. Now I'm going to give it a go in a cooler (until I can get a larger dehydrator). Loving your videos.
Just wanted to say Thank You! I've made yogurt several different ways over the years but the jars in the pan, game changer.
I’ve been making yogurt for years using the same process and procedures. I use the Insta pot works perfectly you can set a time for 10 hours with the yogurt button and a ride overnight. All the best
I just came across your video! I am impressed on how you explain the steps in this tutorial. Thank you and I hope you continue your vlog. So informative!
This is the best tutorial out there - and I’ve watched a lot. Will try this method 👍
Great idea on using the water bath method, and also the dehydrator (one more thing to convince me I need to upgrade to an Excalibur.) But the yogurt culture incorporates better into the milk if it is first stirred into a small bit of warm milk and tempered before adding it to the jars. I would probably take a small bit out of each jar and put it into a bowl, whisk the yogurt into that, then pour the whisked mixture back into the jars. A little more work, but I think the results would be even better.
I'm so impressed with you and all these homemade recipes very impressive!
I'm not new to this stuff. You made a wonderfully thought out, informative video. Great job!
Hello Veta 👋
Lots of good tips here from you and your viewers! Thank you all! 🤗
Just saw a super easy video yesterday to make cream cheese from yogurt. Basically just separating the liquids from the yogurt. Definitely will save some trips to the store in the future!
Been buying yogurt for a recipe. Never thought of making my own! We have a instapot with yogurt setting! Thank you for the idea!
Yes, yes, yes. I use milk from our goats and this works beautifully. So much easier than any other process I've used over the years. Thank you!
I love task cooking. I chop all my vegetables for the week and prep baked and or sweet potatoes for the week. Pre make salads for a few days. I’m sensitive to so many chemicals especially in food and dawn dish detergent so i have to cook 99 percent of my meals at home. 😢 pre planing meals is a must
I just put my first batch in the dehydrator. I'm so excited.
Great video with easy to follow instructions
Sandor Katz, PhD from Cornell Univ - explains same process and includes using store-bought milk, which most of us only have access to. And without a stockpot as another feature. Thank you. 🤗💛
You just convinced me to start making yogurt again! I always dreaded doing it in the instapot because it was such a chore to clean before and after! This will make it SO MUCH easier!! Thank you!!
Why is washing the pot a chore?
@@YeshuaKingMessiahI think they meant that they made the yogurt in the actual pot and not in the jars.
@@YeshuaKingMessiahI have a disability affecting my hands a lot qnd dishes are challenging.
@@YeshuaKingMessiahWhen you heat the milk to 180° in a pot, it develops a film on the pot. It's certainly not impossible to clean, but the water bath method is easier.
Oh! I never thought of heating up the milk in the incubation jars. In my yogurt video I like to coat the sides of my jars with a diluted yogurt culture before dividing out the milk. I also incubate in a nice little water bath which seems to really help with my yogurt consistency 😊
Also, my yogurt completely sets in about 5 hours. I’ve never tried a 24 hour incubation!
I've been making yogurt since the mid-80's, and kefir since 2018. For the yogurt now I ferment for 22 hours as this keeps it from agrivating my diabetes. Not having a cow or nearby farm, I buy ultrapasturised grass-fed milk, and the 180° step isn't necessary. Am done making yogurt as switching to L-Reuteri, but am continuing the kefir. I have milk grains I've been using for years, and sell my excess grains.
AWESOME! Love heating in jars!
I love yogurt! Living in the dessert, we have triple digit weather. When I make yogurt, I set it outside to incubate.
Hello Barbara 👋
I love yogurt too 😋
How are you doing today?
Great video! Appreciate your entire process you answered all the questions I might of had!
I get delivery from the local Farm of milk and eggs, so I have a lot of milk right now. And I eat a lot of yogurt. I made two mason jars of this after watching your video four or five days ago from that I made like yogurt cheese Greek yogurt yogurt bars cucumber salad Tzatziki. So basically I went through it I'm thrilled I loved it it was so easy, I have limits physically so this is beautiful. Currently I'm making three mason jars full of yogurt. Have a beautiful day
Made my first batch. Taste great. THANK YOU SO MUCH
Here I've been boiling my milk in a pot all these years!! This is a game changer, thanks!!
I don’t have a dehydrator so I followed your instructions for heating the milk in jars in a water bath. I started with my cold milk in jars in cold water in my big stock pot. I brought my milk to nearly boiling and held it 10 minutes.
I cooled the milk to 110 and then mixed in 8 grams of yogurt per 16 ounce jar. My yogurt was set in 4 hours! I left it for 10 hours to incubate. I can’t wait to see how it turned out after it’s chilled.
Amazing instructions & time saving ideas! Thanks for sharing! Blessings to everyone 🤗💗🇨🇦
Great tutorial video, looks so delicious! Thank you.❤️😋
Awesome, I will try this method. Thank you
Thanks for teaching me something new about making yogurt! I have a Breville toaster oven with a dehydrator setting. I never thought to use it for this but GREAT IDEA!!
Thank you!!!
I have enough confidence to try it now!
you didn't even have to strain it . that's amazing.
new to all this so I am sorry if I missed this, can this same technique be use for Goat milk, or does it only apply for Cow's ? we've recently purchased a Lamancha that produces way more than we can use and this would be a great easy way to use it before it goes bad.
Absolutely works for goat milk as well! It might not thicken quite as much, but it will still be fabulous.
And congratulations on your goat! La mancha goats have nice dispositions.
@@gracewaterfarm2023 THANK YOU very much, YES she is very sweet
Yep
Thank you for such a detailed explanation!!
Okay, that makes so much sense. Thanks.
Great video, clear and easy to understand!
Buenisimo!! Tks from Paraguay
Thanks Jill! We are getting gallons of milk everyday from Freedom our Jersey Cow. My family loves yogurt!
What an awesome video ❤ So glad I found you!
Love! Great info and super well presented!! ❤❤❤❤
You're a great teacher, thank you
WOW, this works amazingly! Loving my own yogurt!
Thank you for a simple instructive video 🥰
Wow! Going to try that!
Turn it into powdered milk. That way it'll be shelf stable. You can also make cottage cheese and cream cheese and butter.
Can't wait to try it out. Thank you so much 🙂
Thank you for your tutorials. Btw I LOVE your kitchen.
I just left mine on the counter on hot summer days or i an oven with oven light on, or in a warm spot like near a wood stove in winter. And you can use your yogurt to start the next batch instead of boughten. I just used the last of boughten to start mine then didnt have to buy any more.
Thank you for the info.
Nice to know I don't have to purchase anymore yogurt.
It's getting hard to find in my stores.
Blessings
Totally...no cooking necessary. Just pour in the raw milk, add a tbsp of yogurt per cup of milk, sit on the counter for 16-24 hours, and you're done.
@@renee72 i like to make things real simple. Like sour dough.. take cups out, bake what you want, add 2 cups flour with water to make wet dough, stir well, cover and set in fridge till you want to use it again!! No "feeding" "weighing" FUSS!! Busy mom's sour dough. Lol😉😊
@@renee72 I have got to try it like this.
Thank you for *clear,* instructions
I love this idea
I don't have a dehydrator, so I used a cooler, too, but I always put a heating pad in there on low and wrap my jars in a towel.
Love your videos! This was great! Such a simple way to make yogurt!
Thank you so much for sharing this easy way with us! Also I want to say how great the quality of this video is, can you share your video set up ? Thanks so much for all the great tips
Hello 👋
Great tutorial
Thank you for the information.
I used to make mesophilic yogurt, which is yogurt made on the counter (or table, ‘meso...’), because I didn’t have a consistent heat source. I started with a culture from Cultures for Health, but then I used my own ‘mother’ yogurt culture for inoculating from then on. The ‘mother’ has to be pasteurized before it can be used to make raw milk yogurt.... And then your mother shouldn’t be more than a week old in order to make nice, thick yogurt. 🤨 I’ve decided I prefer making raw milk kefir instead. The grains are super easy to keep alive (even with a lot of neglect in the refrigerator). You don’t have to pasteurize anything. (Literally, pour milk over your grains, let sit 24 hrs, strain & drink, repeat.) It contains a lot more strains of beneficial bacteria than yogurt, and kefir can be drinkable or eaten like yogurt, cream cheese, sour cream, etc (strain excess whey to desired consistency). Anyhow, just thought I’d share for anyone interested! (And you don’t have to choose yogurt OR kefir like I did. You can do both, too! I did for a long time before realizing I just personally preferred kefir & its process.) Hope that’s helpful info!!
I just purchased kefir grains and I am excited to get my first batch going.
Great instructions, I make mine in the jars as well but put them in my gas oven, with the pilot light. I used to use coolers but find the pilot light makes it a little more consistent. It’s also done in about 14/16 hours ( I always make it in the evening)
I was wondering if I could just put them in the oven! So, you dont heat the oven? You just put them in there and leave them for 14-16 hours? I dont have a dehydrator like she has but I also do not have a gas oven. So that probably would not work for me? lol. Sorry for a sec I got excited! lol. I'll just use the cooler method! lol.
@@Sunny-jz3dy If your oven has a light that lightbulb should give enough heat. That’s what I did before I had a gas oven. I’ve also used the cooler method.
Try different things and you will find what fits into not only your schedule but also feels less like work for you. 🙂
The lights in ovens these days LED that do not put out heat? What do you k ow anything about making yogurt in a crock pot? Thanks!
@@Sunny-jz3dyjust an oven (with the light on) gas or electric.
Just made L. Rueteri "yogurt" with my sous vide...now think I'll try your method for "regular" yogurt...yum
Ty... very good tips and info.. love it!
smart lady!! Luck for the hubby and the kids!!
Very well done. Thank you
This is so easy thank you
Thank you seems so easy..
Wonderful video, thank you! Just something I noticed: the linked video at the end actually wasn't about butter, but the egg water glassing. -Maggie
Thank you so much for this most helpful video❤
Loved watching this! makes me want some homemade yogurt now
Just came across this, just amazing thank you for your guidance and Ideas 🦋☘️
I make my yogurt in a similar way. I skim thr cream off and use it to make butter, and use the skimmed milk for the yogurt. I use my crockpot, bring the heat up to 180°, cool to 110°-115°, and add my culture. I always keep a cup per gallon batch for the next batch. I leave the yogurt in the crockpot over night, covered with a towel. Then jar up the finished yogurt the next morning.
Thanks for sharing your method. I don't have a dehydrator or a cooler, but I do have a crockpot. Is there a ratio of milk to culture that I should adhere ? For example, can I mix in one of culture in 5 galloons of milk and still get my yogurt or that would not work ? What's you typical rule of thumb ?
@@mintoo2cool Thank you for your question! I always use 1 cup of yogurt starter to 1 gallon of milk. It works really well for me. If you're going to do more than 1 gallon of milk I think you should use the 1 cup to 1 gallon ratio. I hope this helps.
@kathleenwilliamson174 pls what method do you use the skim the cream off?
@@aminamuhammad1104 I just use a ladle. It makes it easier than a spoon. It takes a bit of time, but well worth it.
I love the cooler idea. I'd been making mine in a pot on the counter with an electric heating pad under it, but I like this idea much better. As soon as my cow freshens I'll try it out.
I tried it today. It worked great!!
Just subscribed! This is exactly what I was looking for!! ❤🧡💛💚💙💜
Nice video with good tips for beginners. I have been making yogurt for about 35 years and have tried various methods. Used to use a styrofoam cooler and put it in a hot upstairs room in summer. In recent years have used a styrofoam egg incubator that my wife originally bought for her classroom. Have always used Nancy's yogurt or my own as a starter. Nancy's has become so expensive that I bought some packets of Bulgarian yogurt starter to try out. Found your video while looking on CZcams for ideas. One thing I would comment on is that I get better results using about half the amount of yogurt you are using as a starter, and I always mix it into a small amount of milk first with a wire whisk, then incorporate that milk with a whisk. If the starter isn't incorporated evenly I get weird results and it doesn't have even consistency throughout the container. Great video though!
What are the better results if I might ask…?
Anything that makes cleanup easier is a huge winner for me, so I loved this technique. I may use the sous vide feature on my instant pot to bring the milk up to 180, especially since I only want to make 1 quart at a time. Just curious, how long are you able to make yoghurt from your own homemade batch. I found that by the 4th time, I needed to buy some yoghurt as mine was turning out to be runny. Great and very clear video. Thanks for sharing.
Wow !! Awesome 👏🏼 I have been wanting to make my own yogurt thank you so much !! 👍🏽😋🐶