This was so helpful. I had ordered a culture from Cultures for Health and embarrassingly let it expire because I was just to stressed about all the steps. You explain this so well and helped me chili out. LOL Thanks for talking about the oven and cooler. I really found this a relief!!!
Lactose bothers me. I find that if I incubate my yogurt for a long time (24 hours) it has less lactose. Without the lactose it is obviously less sweet but it is worth it to me. Also, using milk with a higher fat content makes for yummier yogurt. Probably obvious but I thought I'd share. Thanks for the video!
I always put my yogurt in jars and set them in my warm oven wrapped in a towel and turn oven light on for overnight I turn the oven on to 150 then turn it off while making yogurt
I have used cultures from New England Cheese Making for years and have never had a failure. I always make my yogurt on the stove top. I also add a 1/4 cup of dry milk powder with two quarts of milk for a thicker yogurt. A YogoTherm to incubate my yogurt works great and they are not expensive. You can also get this from New England Cheese Making. Using a YogoTherm is the easiest way to incubate your yogurt. Forget all those oven hacks! Strain your yogurt when it is ready for a thicker product. Good luck. FYI, keep your cultures in the freezer and they will stay fresh much longer.
My family eats a ton of yogurt. And I get 3 gallons a day from our cow. So, I make tons. I use a starter yogurt just from the store. FAGE is my favorite brand and has tons of active cultures. Heat raw milk to 180, cool to 110-115 degrees, add some yogurt. Whisk well. Then I use my dehydrator to keep at 115 for 20 hours. Then I strain the whey to make thicker yogurt. Feed whey to other animals. Then I add a little sugar and a bunch of vanilla and use a stick blender to blend. Stick it in the fridge. My family says it's the best yogurt they've ever eaten. I can barely make enough!
Thanks Amanda, I love the way you explain things ( the options for continuous warmth). I need to do this, I recently learned how to make Kefir & am enjoying that!
Is putting it back in the same jar not defeating the purpose of heating the milk? Would that potentially contaminate the yogurt with unwanted cultures?
Sometimes, Greek yogurt is made with specific cultures...but mostly it's thought of as the thickness. In which case, it's just about straining it a lot longer.
This was so helpful. I had ordered a culture from Cultures for Health and embarrassingly let it expire because I was just to stressed about all the steps. You explain this so well and helped me chili out. LOL Thanks for talking about the oven and cooler. I really found this a relief!!!
Lactose bothers me. I find that if I incubate my yogurt for a long time (24 hours) it has less lactose. Without the lactose it is obviously less sweet but it is worth it to me. Also, using milk with a higher fat content makes for yummier yogurt. Probably obvious but I thought I'd share. Thanks for the video!
I do it even easier. I just put the warm milk in a thermos bottle over night and then in the fridge.
I always put my yogurt in jars and set them in my warm oven wrapped in a towel and turn oven light on for overnight I turn the oven on to 150 then turn it off while making yogurt
I have used cultures from New England Cheese Making for years and have never had a failure. I always make my yogurt on the stove top. I also add a 1/4 cup of dry milk powder with two quarts of milk for a thicker yogurt. A YogoTherm to incubate my yogurt works great and they are not expensive. You can also get this from New England Cheese Making. Using a YogoTherm is the easiest way to incubate your yogurt. Forget all those oven hacks! Strain your yogurt when it is ready for a thicker product. Good luck. FYI, keep your cultures in the freezer and they will stay fresh much longer.
So glad you've had good experiences too!
My family eats a ton of yogurt. And I get 3 gallons a day from our cow. So, I make tons. I use a starter yogurt just from the store. FAGE is my favorite brand and has tons of active cultures. Heat raw milk to 180, cool to 110-115 degrees, add some yogurt. Whisk well. Then I use my dehydrator to keep at 115 for 20 hours. Then I strain the whey to make thicker yogurt. Feed whey to other animals. Then I add a little sugar and a bunch of vanilla and use a stick blender to blend. Stick it in the fridge. My family says it's the best yogurt they've ever eaten. I can barely make enough!
Oh and I make 2 gallons at a time.
Thanks Amanda, I love the way you explain things ( the options for continuous warmth). I need to do this, I recently learned how to make Kefir & am enjoying that!
You are so welcome, and I'm glad it was helpful :)
If you have a gas oven, the pilot light also keeps the oven at a really good temperature generally. Homemade yogurt from fresh raw milk is the best!
Great tip!
Is putting it back in the same jar not defeating the purpose of heating the milk? Would that potentially contaminate the yogurt with unwanted cultures?
I haven't had that problem.
I’m eating Greek yogurt as I watch this video. Is is true Greek yogurt is made by straining plain yogurt until is thick?
Sometimes, Greek yogurt is made with specific cultures...but mostly it's thought of as the thickness. In which case, it's just about straining it a lot longer.