I make yoghurt by the half gallon, in a mason jar.. The recipe is the same but I have my milk at room temp.. I put all ingredients in jar leaving 1 1/2 inches at the top.. In warm weather I set it on the hood of my car and cover with a saucer.. I set it out in the morning and by afternoon it is done to perfection.. In winter I use two quart jars and set them in my gas oven.. The pilot light provides the right amount of of warmth with the door cracked a bit.. I have been making yoghurt for my kids, grandkids and now my great-grandkids since back in the 60s.. Adding a bit of powdered milk to your whole milk will give a thicker consistency.. When I don't have fresh fruit on hand, I sometimes use homemade jams to flavor my yoghurt..
Mrhycannon Thanks for this common sense method.... Car hood? Interesting. Then remembered I have a plant starting heating pad. Going to try that too. Blessings!
Of course there are always more then one way of doing things but I have a few tips for you again. If you use pasturized milk without bringing it to the boil, you will most probably get a kind of gooey and sticky yogurt. So the best way to avoid this is to boil the milk for a few minutes and then let it cool. 110 deg F is a bit too high. You will get sour yogurt. The best temp is just a bit above body temp. Say about 103 is OK. Beat the starter yogurt first and then add a bit of milk. This way you get a much more homogeneius starter. Thirdly just spread a blanket over a wooden table and place the jars on the blanket and then fold the blanket corners over the jars to keep them warm. If it is winter put another blanket over the first blanket. In the morning you will have the best quality yogurt. enjoy. Oh and if by any chance you get yogurt that is too sour for your taste add half and half cold icy water to the yogurt add some salt and a bit of dried mint leaves and drink this with your food. It is called doogh in Iran and you can actually get it as a beverage in the supermarkets here.
Your Mother raised a lovely, wonderful daughter. Tell her I said thank you for doing such a great job. I just Love your videos and appreciate the time you're taking to help us learn new things. The scriptures are priceless. 😊💕
Thank you, as always! I appreciate you closing with scripture. Always helpful to have Our Lord's Word involved throughout my day! Now, about making yogurt. I like to do one more step with the "new" yogurt. Greek It! I was astonished to discover that the pricey, fancy "Greek Yogurt" isn't from Greece, or made with yogurt from Greece. No. It's new yogurt that's simply drained overnite. I use a clean kitchen towel (linen if I have it), to line a large sieve. I put the lined sieve into a larger bowl, making sure the sieve is not sitting on the bottom of the bowl. Then, I put the "new yogurt" into the lined sieve, cover it loosely (a top to a pan, a clean cloth, a large plate - it's just to keep the dust, etc out!). Let the whole thing rest and drain, on the counter, overnite (8, 10, 12 hours). Last step - next day, put the drained "Greek Yogurt" in a clean container with a top or a lid. But before you put the top on the container give the Greek Yogurt a stir. It's so creamy and lovely! Put on the lid. I keep mine in the frig because I usually make a large amount. But, it can stay out, at room temp for a day or so. Enjoy! P.S. if, for some reason, you can't remove the Greek Yogurt right away and it sits in the lined sieve a day or so longer - you'll have something that's surprisingly like cream cheese - only much more delicious! I add herbs, sometimes garlic and it's a wonderful spread for bread. Also, extraordinary on entrees and side dishes. And I forgot. It's also a terrific appetizer on crackers, veggies, etc! Enjoy!
Aldi's sells a gallon of milk for $1.28!!! I stir in 1/2 cup of powdered milk before I add in the yogurt starter. When it's ready I add manderine oranges and a palmfull of old-fashioned oats...yep, it's hard to portion correctly...yum!
My GOODNESS!! You are absolutely MESMERIZING to watch my dear. You could be talking about a clod of dirt, and your audience would still be captivated! May I ask who does your filming? Blessings 🙏 Washington State
I absolutely LOVE watching your recipes/prepping, and can hardly wait to try some of these myself. I love that you also share God's Word in each of your videos. You're pretty amazing!
My Cosori pressure cooker has a yogurt setting and a friend and I were just talking about trying it. You have convinced me to try. Keep sharing the Gospel.
Thank you for taking the time, love and care to make this wonderful video. This looks so easy and simply delicious. I think I'll try it your way as well as with fresh summer berries. I can't wait to try this lovely recipe. I have a feeling that I'll be making it quite often! May the peace of God which surpasses all understanding overtake you and be with you always . May every blessing of the Lord be yours!!!
The first time I saw your receipy I felt you are a nice encouraging person a bliver of the Lord Jesus Christ when the receipy fished you shared the world of God it is wonderful to have people like you speeding the word of God keep up the good work that the Lord has put o you
Hi, i just love your videos, they are so informative. For those who do not have access to the same yogurt you mention due to geographical location, the yogurt selected should contain active cultures (so many are made with simple gelatin which would not work) Also, when integrating your yogurt to the milk, I use a smaller amount of the liquid, like 1/4 cup instead of a cup. You'll never get lumps that way. Thank you for posting. We'll keep watching.
I have made my own yogurt for years. I use skim milk with about 1 cup of dry milk added when the milk is just barely warm. When the yogurt is done it is-very thick and creamy. I don't pour it into individual serving size containers, just leave it in the same pot I made it in, cover and refrigerate it. Thereafter, I just remove as much as I want and put the rest back in the refrigerator. The longer it stays in the refrigerator the thicker and more flavorful it becomes. It will keep for at least a week. Since I don't care for sweet yogurt, my additions consist of sautéed spinach, grated cucumber, or beets. However since most Americans prefer the sweet varieties. I like you idea of the individual canning jars with room for adding honey or jams
My sis and I LOVE your tutorials!! Thank you for training us in all things homemade and for the Word of God that you share with us each time! GOD BLESS YOU AND YOUR FAMILY!!!! 🙏🏼
I love that you share a scripture at the end of yours. Videos Always makes me happy. Also I tried the cheese I don't know if it was too old it didn't seem so but it didn't turn out well either. I will try it again. And this too yogurt I had a friend that did it completely different. She he did it up through and some yogurt to start it stirred it around. Room temperature and then she can put it in the refrigerator. I'm a little Larry leaving milk out. Thank you
You can put honey into your your yogurt mixture along with your flavoring before incubating it. You must use raw uncut pure honey for this to work. Also, if you want thicker yogurt, take 1/4 cup of powdered milk still in powder form and blend it in the blender with your milk, culture, flavoring and honey, then pour into your cooled milk. Incubate as usual. You will love the consistency and pudding like texture.
Linda, you explained that very well. Thank you! Yes, those are wonderful additives on the front end of this recipe as another way to make it. Thank you for sharing with us!
Linda Barnes I have to use goat or almond milk. Have put gelatin in but keep getting to thick. Don’t make. Often for herethe only yogurt I can get it fat free. I don’t understand why all stores sell fat free everything. Don’t our brains need natural fat?
@@patmaier6917 If it's fat free or low fat, it's high in sugar and is most likely thickened with pectin as opposed to draining off the whey to thicken it.
I used to have a really old gas stove with a pilot light flame in the middle...it was perfect to set the yogurt on all night and would be great in the AM...miss that old stove!
I stumbled across your TH-cam channel this morning and feel so blessed to have found it. Thank you for sharing your yogurt recipe. Can't wait to view the other videos. Like other viewers I love the scriptures! :-)
@@icecreamladydriver1606 it never lasts this long in our household, would've been consumed by then.... find any excuse to use it - fr breakfast to a component of yr salad dressings to even stirring in a dry curry sauce casserole thingy. Or whizz it up onto a fruity berry smoothie..
I love your channel; I love listening to you, I love what you share with us...I love you in Christ! Thank you for the love you show us by sharing! The Lord reward you richly for all the help you give us! ❤
What a beautiful combination of grace, and practicality you express here My Dear ! So easy to listen to-so eloquently stated! When I first viewed one of your videos, I 'd thought you were showing us HAIR solutions! You're an artist in several regardS, and that's one of the rare times the word regards actually applies-Many Regards! Your name is "Christis ?" almost Christmas, yes ? I'm sending these videos to all of my friends who might be self-quarantined for the next three months ! Such fun this will be, making everything at home, in MARCH, of 2020! Thank you so much!
Thank you Mary… I appreciate your guidance and enthusiasm in making this cream cheese. I got some wonderful whole milk yogurt at the store called Brown Cow, to make my cream cheese with. When I was growing up, we had Brown registered Guernsey, milk cows, and the cream was so thick at the top almost half the gallon of milk was cream… Mother made buttermilk and butter and other dairy products from it. It was wonderful having all that beautiful organic grass fed a whole milk from those beautiful little brown cows. Their names were Fanny, Bessie, and Flossy. And of course we milked them twice a day..I was 15 years old, and my sister, brother, and mother all took turns with me milking the cows and we loved our milk and milk products. One of our favorite things we made was old-fashioned custard ice cream with that beautiful cream and milk… Mother would cook it up on the stove, and then we would put it in the old-fashioned hand crank ice cream churn.… She made the most wonderful, delicious, smooth and creamy ice cream of many flavors. I’m now 70 and have been making my own cream cheese… Wishing I still had at least one of those beautiful little brown cows. 😄 God bless you and thank you for this great simple cream cheese process. I made cream cheese by curdling the milk on the stove, but this process is so much better and so much easier and so much better for you. I really appreciate it.
Wow, I haven't made yogurt in years! Now you've got me hooked; it's so much fun being in the kitchen with you ;-) You are such a blessing, thank you so much for doing these videos!
How in the world people can give a thumbs down. There are always "wet blankets ", negative people around, never appreciate anything good. May God bless them.
God bless you, thanks for the ending felt very encouraged by you ministering to me in such a gentle way. That was by BEST part, and to think I almost logged off without it. Amazing, Plus I loved the recipe as well.
I am enjoying your wonderful and simple recipes. But today! You got me hooked when you read from the Bible. You remind me of the Proverbs woman. You have a sweet spirit about you and hope you continue to share your cooking knowledge. Thank you! Blessings to you!
So i did have a couple of questions, can you use the yogurt you have already made to continue to start a new batch or do you need a new store bought yogurt each time? Also the next day 12 hrs later can it be kept in the fridge and for how long? Our family is focused on prepsteading and I am absolutely excited with each new skill I can learn.
Other recipes I've read say yes, you can use your homemade yogurt for the next starter. I've not tried this yet, but am going to do so soon. I think they said the yogurt keeps in the fridge for a week or two in covered containers such as the jars.
Hi from South Africa 🇿🇦 I like the idea of putting them in jars. A good way to ration them (we're a family of 5) I presume putting them in a insulated box would also work as my microwave doesn't have a light. I love it plain and tart, so adding honey would just ruin it for me but I do have bananas, berries and chia seeds with my breakfast. It's interesting that the Turkish eat yogurt with every, we think of it as a breakfast but not really. Thanks for sharing
Thanks for this great yogurt recipe,,,and also the comforting Bible verse!! Blessings to you, and all those watching,,,pray for those suffering in the world today,,,give them peace, in Jesus name, Amen!!
I have made jugurt years. Milk I get fron neigbour cow houce. I have like cattle with air over it, where I use it 24 h. I am from Finland and look your canal an like it. Have a good day 😊
Yeah. Heidi T. Your right, sometimes I’ll watch one of her vids even when I’ve already seen it several times; and it doesn’t even have info I find pertinent. She is fascinating, attractive character. Not my type exactly but fascinating nonetheless. I guess it’s partly good just to see the existence of a good woman who is unselfconscious and unafraid to be herself. That’s a rarity in male or female . Too many people are trying to be a people pleaser- and they become untrue to themselves. “To thine ownself be true” . Also it’s hard not to admire the way she responds to flattery, most people’s head is easily turned by insincere praise. Also gotta admire her dedication to Christ.
I have enjoyed all of your videos, and learned to make yogurt from my Grandma, over 60 years ago. I like the Greek style yogurt, so after the incubation, I put it in a colander lined with a linen towel, over a bowl, in the refrigerator. I leave it overnight, but empty the whey two or three times. I like plain yogurt, but for others I put whatever fruit is in season in my yogurt with a little of the same flavor of jam.
There used to be a dehydrator company, Havest Savor, which made an extremely simple unit: open, stacking trays, non-adjustable fan temp; it works great, still going strong after 30 years. I put my yogurt on the trays in low containers, makes perfect yogurt!
When you scoop out the yoghurt whisk it before you add milk . It’s easier that way. You are a wonderful person and very gentle. Nice watching your videos. Liked the citron tea too.
Love your videos. I have acv brewing now. Per your recipe! Thank you and the icing on the cake is your messages from the Bible. May God bless you richly!
Thank you so much for showing us how to make Yogurt at home and thank you as well for the Lords word at the end. God bless you my fellow sister in Christ and your family.
Thank you so much for this video. My 5 year old and I absolutely love yogurt and will be making this on a regular basis. From Spring TX, Love and Light
Looks good, I’ll definitely give it a try! I saw a similar recipe where a lady wrapped the jars in an electric blanket to keep them warm so I may try that method! Love your videos and especially the ending scriptures! Take care and God Bless!
Hi Susan here from Peoria Heights, Illinois. OMG I watched from start to finish well of course I do for all your vids. Looks so good and yummy can't wait to try it.
This yogurt is so delish with your wonderful granola (I make it without any fruit, just pumpkin seeds, slivered almonds, and coconut), some fresh blueberries, and I love to sweeten it with agave syrup. YUM! 😍
Thank you for your great videos, and also for the way you end them by reading God's word. I just subscribed to your channel. Your homemade yogurt looks delicious. I just got an Instant Pot and I'm going to try my hand at making yogurt in it. One thing I read in its recipe, which I thought ALL yogurt would have to have anyway, is to be sure the yogurt you use for the starter says it has active cultures in it. Also, once you've made your homemade yogurt, you can use it for your next starter. :) I also watched your cheese video and I might have to try that, too. I am a retired teacher, and you have a wonderful teaching style. God bless...
Beautiful scriptures! I have a wonderful little jersey cow that provides our family with wonderful raw milk. I have been wanting to make yogurt for the longest time. Your video is just the encouragement I need 😊. God bless you for sharing your knowledge and your faith❤️
May I suggest the use of a thermos (or vacuum) flask. Pour the warm milk and yoghurt mix into the flask, screw the lid on and leave for 12 hours. The flask keeps the milk warm while the culture does its job. Hope this helps. God bless.
I have enjoyed several of your videos. Started out looking for thrifty ideas knowing, as a newly retired person, I’ll need to learn good ways to stretch the budget but keep as healthy as possible in the coming years. I consider this my new job. Also I live in a tsunami/earthquake zone and prepping (with our neighborhood) for emergency preparedness. I loved this video on yogurt making and plan to continue watching all of your videos to grow my self-sufficient knowledge base and my pantry. One question: Do you ever use your homemade yogurt for your starter? Thanks for your informative videos presented in an upbeat, calm manner...you make learning so enjoyable!
I make yogurt all the time... When I'm about out, I'll use my own yogurt to make new. It's the live bacteria in the yogurt that makes yogurt. Once you refrigerate, you put the bacteria to sleep (make dormant). When you make new, take what you need out of the fridge for an hour or so to room temp. Sudden temp changes can shock (kill) the live cultures. Add a little of warmed milk at a time stirring, then stir into the milk, gradually warming it up. She didn't explain that too well. I just let it set in the pan I cook it in and transfer it to a container later....
from Gerry. I am in a PA. I make granola and love to mix yogurt in it. I put a spoon of homemade jelly into the yogurt for flavor. I will definitely try your recipe. Be blessed.
My mon didn't teach me to churn the even curd before mixing it with milk. I will follow as you said and will let you know if i succeed in making yogurt. Thanks for the video.
I, personally, have never been a fan of yogurt, but my boys love it and I know it’s good for them. I’d like to try this recipe for them. Thank you for sharing it, and God bless. We live in NC. ☺️🌹
Me too! I love that "Lata", we in India call it "Malaayee"! Thicker the malaayee, the more I love! And apart from using Malaayee on top of my cup of Tea (made with boiling milk, tea leaves and sugar ,bringing it to sort of light brown color) we collect that Malaayee in a bowl and keep that covered bowl in the fridge. Once that bowl is filled up to the rim , add a spoonful of yogurt and keep it outside to get to room temperature. Pour the content in to the mixie jar and churt it thoroughly. Add a couple of glass of ice cold water, the butter will be separated. You can use this butter as it is on your bread or you can make "clarified butter = Ghee" out of that butter. To make that clarified butter, you have to place butter in a deep saucepan and heat it on slow temp. for about 12-15 minutes...the melted butter without the moisture part is GHEE!
I am really glad you shared this. My hubby eats a serving a day and always says "wish we could make this ourselves because organic is so expensive and how do we know we couldn't do it better?" Now I have an answer! :) Can we add pureed fruit during setting stage though? I would be so disappointed if I ruined a whole batch. Any advice would be greatly appreciated. Blessings reign for you and yours. I just am so grateful for all you teach and share of our Lord and His ways. It means a lot. Love to you.
Love your show, big thanks to you, family and crew. Another thanks for your homemade laundry soap recipe. My peeps keep drinking all my refrigerator jar's of water so thanks for that tip also, they are my sanitation testers? Mostly I do things that I don't want to do like cleaning and organizing when playing your videos.
I make my homemade yogurt with 2% milk and 1/2 cup of milk powder. I incubate my yogurt in mason jars in my frying pan at 110F. I love to put maple syrup on top.
Thank you for another informative tutorial styled video. Your channel is helping me expand my homesteading capabilities. On a side note and I’ll only say this once here and never again in any of my other replies because I don’t want a sincere complement to be viewed as inappropriate or creepy. You are absolutely beautiful! Stunning might be an even better descriptive word. Thanks again and I love the scriptures at the end of your videos. God bless you! 🙏❤️
I can't wait to try this. Thank you for sharing GODs word at the end of each video.
Thank you for sharing that Bible passage. I appreciated it. May the LORD bless you greatly.
Amen.
I make yoghurt by the half gallon, in a mason jar.. The recipe is the same but I have my milk at room temp.. I put all ingredients in jar leaving 1 1/2 inches at the top.. In warm weather I set it on the hood of my car and cover with a saucer.. I set it out in the morning and by afternoon it is done to perfection.. In winter I use two quart jars and set them in my gas oven.. The pilot light provides the right amount of of warmth with the door cracked a bit.. I have been making yoghurt for my kids, grandkids and now my great-grandkids since back in the 60s.. Adding a bit of powdered milk to your whole milk will give a thicker consistency.. When I don't have fresh fruit on hand, I sometimes use homemade jams to flavor my yoghurt..
Mrhycannon Thanks for this common sense method.... Car hood? Interesting. Then remembered I have a plant starting heating pad. Going to try that too. Blessings!
.
But I don’t want to be rubenesque
That’s a great idea! Thanks for sharing!
Of course there are always more then one way of doing things but I have a few tips for you again. If you use pasturized milk without bringing it to the boil, you will most probably get a kind of gooey and sticky yogurt. So the best way to avoid this is to boil the milk for a few minutes and then let it cool. 110 deg F is a bit too high. You will get sour yogurt. The best temp is just a bit above body temp. Say about 103 is OK. Beat the starter yogurt first and then add a bit of milk. This way you get a much more homogeneius starter. Thirdly just spread a blanket over a wooden table and place the jars on the blanket and then fold the blanket corners over the jars to keep them warm. If it is winter put another blanket over the first blanket. In the morning you will have the best quality yogurt. enjoy. Oh and if by any chance you get yogurt that is too sour for your taste add half and half cold icy water to the yogurt add some salt and a bit of dried mint leaves and drink this with your food. It is called doogh in Iran and you can actually get it as a beverage in the supermarkets here.
Your Mother raised a lovely, wonderful daughter. Tell her I said thank you for doing such a great job. I just Love your videos and appreciate the time you're taking to help us learn new things. The scriptures are priceless. 😊💕
Thank you, as always! I appreciate you closing with scripture. Always helpful to have Our Lord's Word involved throughout my day! Now, about making yogurt. I like to do one more step with the "new" yogurt. Greek It! I was astonished to discover that the pricey, fancy "Greek Yogurt" isn't from Greece, or made with yogurt from Greece. No. It's new yogurt that's simply drained overnite. I use a clean kitchen towel (linen if I have it), to line a large sieve. I put the lined sieve into a larger bowl, making sure the sieve is not sitting on the bottom of the bowl. Then, I put the "new yogurt" into the lined sieve, cover it loosely (a top to a pan, a clean cloth, a large plate - it's just to keep the dust, etc out!). Let the whole thing rest and drain, on the counter, overnite (8, 10, 12 hours). Last step - next day, put the drained "Greek Yogurt" in a clean container with a top or a lid. But before you put the top on the container give the Greek Yogurt a stir. It's so creamy and lovely! Put on the lid. I keep mine in the frig because I usually make a large amount. But, it can stay out, at room temp for a day or so. Enjoy!
P.S. if, for some reason, you can't remove the Greek Yogurt right away and it sits in the lined sieve a day or so longer - you'll have something that's surprisingly like cream cheese - only much more delicious! I add herbs, sometimes garlic and it's a wonderful spread for bread. Also, extraordinary on entrees and side dishes. And I forgot. It's also a terrific appetizer on crackers, veggies, etc! Enjoy!
Aldi's sells a gallon of milk for $1.28!!! I stir in 1/2 cup of powdered milk before I add in the yogurt starter. When it's ready I add manderine oranges and a palmfull of old-fashioned oats...yep, it's hard to portion correctly...yum!
My GOODNESS!! You are absolutely MESMERIZING to watch my dear. You could be talking about a clod of dirt, and your audience would still be captivated!
May I ask who does your filming?
Blessings 🙏 Washington State
I absolutely LOVE watching your recipes/prepping, and can hardly wait to try some of these myself. I love that you also share God's Word in each of your videos. You're pretty amazing!
My Cosori pressure cooker has a yogurt setting and a friend and I were just talking about trying it. You have convinced me to try. Keep sharing the Gospel.
My name is Richard and I tried your yogurt man what a Discovery keep on posting so I can learn more
Amen for the precious word of life! it looks yummy I will try it. Blessings
Iam in Kenya ---Africa. Good work. I have learned from you how to make Yogurt and apple cider vinegar .what avaluable knowledge.
Yes
Agree!
So wp
Thanks Christa for your directions. Your calm and easy attitude takes away any anxiety when tackeling something new. Appreciate it!!
3rd time making Prepsteader yogurt since the beginning of the 2020 pandemic. I'm hooked!!!!
Thank you for taking the time, love and care to make this wonderful video. This looks so easy and simply delicious. I think I'll try it your way as well as with fresh summer berries. I can't wait to try this lovely recipe. I have a feeling that I'll be making it quite often! May the peace of God which surpasses all understanding overtake you and be with you always . May every blessing of the Lord be yours!!!
The first time I saw your receipy I felt you are a nice encouraging person a bliver of the Lord Jesus Christ when the receipy fished you shared the world of God it is wonderful to have people like you speeding the word of God keep up the good work that the Lord has put o you
This is the best instructional video I have found for yogurt. Thanks for all the visual detail.
Making this tomorrow...thanks so much
I like the cute maroon bowl.
I'm so grateful for all I'm learning from you. I'm excited to try this.
Hi, i just love your videos, they are so informative. For those who do not have access to the same yogurt you mention due to geographical location, the yogurt selected should contain active cultures (so many are made with simple gelatin which would not work) Also, when integrating your yogurt to the milk, I use a smaller amount of the liquid, like 1/4 cup instead of a cup. You'll never get lumps that way. Thank you for posting. We'll keep watching.
Thank you!! I really love all your video's and the scriptures at the end just add to the value!! May you be Blessed!
Thank you for sharing how to make this, I've wanted to make homemade yogurt, now you've shown me how easy it is!
I have made my own yogurt for years. I use skim milk with about 1 cup of dry milk added when the milk is just barely warm. When the yogurt is done it is-very thick and creamy. I don't pour it into individual serving size containers, just leave it in the same pot I made it in, cover and refrigerate it. Thereafter, I just remove as much as I want and put the rest back in the refrigerator. The longer it stays in the refrigerator the thicker and more flavorful it becomes. It will keep for at least a week. Since I don't care for sweet yogurt, my additions consist of sautéed spinach, grated cucumber, or beets. However since most Americans prefer the sweet varieties. I like you idea of the individual canning jars with room for adding honey or jams
Walda, I will try it as you mention. Thank you for sharing your recipe variation!
Thanks for extra goodness at end, an unexpected encouraging Word. Blessings..... Love the oven tip. Will help me with bread rising too.
Love all your videos. I've learned from you and remembered things I have long forgotten. I just love watching.
Thank you!!!
Can't wait to try this. Thank you for sharing the Scripture too! You have a new fan. :)
Just found the videos amazing. Love the scriptures at the end
SO DO I!!!!!!!
My sis and I LOVE your tutorials!! Thank you for training us in all things homemade and for the Word of God that you share with us each time! GOD BLESS YOU AND YOUR FAMILY!!!! 🙏🏼
I love that you share a scripture at the end of yours. Videos Always makes me happy. Also I tried the cheese I don't know if it was too old it didn't seem so but it didn't turn out well either. I will try it again. And this too yogurt I had a friend that did it completely different. She he did it up through and some yogurt to start it stirred it around. Room temperature and then she can put it in the refrigerator. I'm a little Larry leaving milk out. Thank you
Loving this channel. Thank you for your warmth.
You can put honey into your your yogurt mixture along with your flavoring before incubating it. You must use raw uncut pure honey for this to work. Also, if you want thicker yogurt, take 1/4 cup of powdered milk still in powder form and blend it in the blender with your milk, culture, flavoring and honey, then pour into your cooled milk. Incubate as usual. You will love the consistency and pudding like texture.
Linda, you explained that very well. Thank you! Yes, those are wonderful additives on the front end of this recipe as another way to make it. Thank you for sharing with us!
Linda Barnes I have to use goat or almond milk. Have put gelatin in but keep getting to thick. Don’t make. Often for herethe only yogurt I can get it fat free. I don’t understand why all stores sell fat free everything. Don’t our brains need natural fat?
@@patmaier6917 If it's fat free or low fat, it's high in sugar and is most likely thickened with pectin as opposed to draining off the whey to thicken it.
You sound calm and gentle in your explanations. God bless you
I used to have a really old gas stove with a pilot light flame in the middle...it was perfect to set the yogurt on all night and would be great in the AM...miss that old stove!
I truly admire you spreading the word. God Bless You and Your Family.
I stumbled across your TH-cam channel this morning and feel so blessed to have found it. Thank you for sharing your yogurt recipe. Can't wait to view the other videos. Like other viewers I love the scriptures! :-)
I've made this for years and it's so great that other people are doing this old stuff again. I love it , so precious a gift from God. Thank you
Thank you, Julia! You know how delicious it is then!
Julia, What is the longest time you have kept it in the fridge? I keep it up to 2 weeks but I usually toss a lot of it.
@@icecreamladydriver1606 it never lasts this long in our household, would've been consumed by then.... find any excuse to use it - fr breakfast to a component of yr salad dressings to even stirring in a dry curry sauce casserole thingy. Or whizz it up onto a fruity berry smoothie..
What temp do you first heat milk at. Other sites now in 2024 are saying 200 degrees.
You’re so precious. Can’t wait to try this. God Bless!🙏🏻🇺🇸❤️
I love your channel; I love listening to you, I love what you share with us...I love you in Christ! Thank you for the love you show us by sharing! The Lord reward you richly for all the help you give us! ❤
I've also found that an electric heating pad set to low/medium works really well for a heat source.
Thanks, just remembered I have heat pad for starting plants. Going to try using that.
On low?
I've watched others that wrap it in a blanket and one guy but his in a cooler to maintain the heat.
What a beautiful combination of grace, and practicality you express here My Dear ! So easy to listen to-so eloquently stated! When I first viewed one of your videos, I 'd thought you were showing us HAIR solutions! You're an artist in several regardS, and that's one of the rare times the word regards actually applies-Many Regards! Your name is "Christis ?" almost Christmas, yes ? I'm sending these videos to all of my friends who might be self-quarantined for the next three months ! Such fun this will be, making everything at home, in MARCH, of 2020! Thank you so much!
I make freezer strawberry jam in spring- perfect for yogurt, and cheesecake.
What a treat! Can’t wait to try this! Thanks, Christa!
Thank you Mary… I appreciate your guidance and enthusiasm in making this cream cheese. I got some wonderful whole milk yogurt at the store called Brown Cow, to make my cream cheese with. When I was growing up, we had Brown registered Guernsey, milk cows, and the cream was so thick at the top almost half the gallon of milk was cream… Mother made buttermilk and butter and other dairy products from it. It was wonderful having all that beautiful organic grass fed a whole milk from those beautiful little brown cows. Their names were Fanny, Bessie, and Flossy. And of course we milked them twice a day..I was 15 years old, and my sister, brother, and mother all took turns with me milking the cows and we loved our milk and milk products. One of our favorite things we made was old-fashioned custard ice cream with that beautiful cream and milk… Mother would cook it up on the stove, and then we would put it in the old-fashioned hand crank ice cream churn.… She made the most wonderful, delicious, smooth and creamy ice cream of many flavors. I’m now 70 and have been making my own cream cheese… Wishing I still had at least one of those beautiful little brown cows. 😄 God bless you and thank you for this great simple cream cheese process. I made cream cheese by curdling the milk on the stove, but this process is so much better and so much easier and so much better for you. I really appreciate it.
Simply amazing and comforting! Looks delicious and delightful and so easy and smart-thank you so much!
Nice scriptural consideration. Thank you for the encouragement.
This is wonderful!! And you are so right...my largest task was taming my portion size! Thank you for your videos. God bless you.
For me is a great filling when my son diches the comercial yogurt and goes for the home made one! 🥰❤️
Wow, I haven't made yogurt in years! Now you've got me hooked; it's so much fun being in the kitchen with you ;-) You are such a blessing, thank you so much for doing these videos!
How in the world people can give a thumbs down. There are always "wet blankets ", negative people around, never appreciate anything good. May God bless them.
God bless you, thanks for the ending felt very encouraged by you ministering to me in such a gentle way. That was by BEST part, and to think I almost logged off without it. Amazing, Plus I loved the recipe as well.
I love yogurt so must try this. Thank you for God's word.
I love you! Why? Not only do you give good recipes, but, I see God’s love coming from you always! Thank you!
I am enjoying your wonderful and simple recipes. But today! You got me hooked when you read from the Bible. You remind me of the Proverbs woman. You have a sweet spirit about you and hope you continue to share your cooking knowledge. Thank you! Blessings to you!
So i did have a couple of questions, can you use the yogurt you have already made to continue to start a new batch or do you need a new store bought yogurt each time? Also the next day 12 hrs later can it be kept in the fridge and for how long?
Our family is focused on prepsteading and I am absolutely excited with each new skill I can learn.
Other recipes I've read say yes, you can use your homemade yogurt for the next starter. I've not tried this yet, but am going to do so soon. I think they said the yogurt keeps in the fridge for a week or two in covered containers such as the jars.
I have been making my own yogurt for 2 years now. I always save half a cup of my current batch for my next batch.
I have been doing my own yogurt for 10years now and I always use my own yogurt.
Just made a gallon of mike worth in my Instant Pot. Love ❤️ homemade yogurt! 😊☘️💚
Hi from South Africa 🇿🇦 I like the idea of putting them in jars. A good way to ration them (we're a family of 5) I presume putting them in a insulated box would also work as my microwave doesn't have a light. I love it plain and tart, so adding honey would just ruin it for me but I do have bananas, berries and chia seeds with my breakfast. It's interesting that the Turkish eat yogurt with every, we think of it as a breakfast but not really. Thanks for sharing
I love The Word of God you shared! Blessings!
Oh man I have got to try this. Thank you so much for this video.
I made another batch this week, Don. You will LOVE it!
Thanks for this great yogurt recipe,,,and also the comforting Bible verse!! Blessings to you, and all those watching,,,pray for those suffering in the world today,,,give them peace, in Jesus name, Amen!!
I have made jugurt years. Milk I get fron neigbour cow houce. I have like cattle with air over it, where I use it 24 h. I am from Finland and look your canal an like it. Have a good day 😊
Thank you for your wonderful warm hearted presence
PRAISE THE LORD FOR YOU! LOVE YOUR CHANNEL. MAY GOD'S BLESSINGS BE ON YOU AND YOUR FAMILY..AWESOME
Thank you so much, Jacqueline! May He also bless you!
Yeah. Heidi T. Your right, sometimes I’ll watch one of her vids even when I’ve already seen it several times; and it doesn’t even have info I find pertinent. She is fascinating, attractive character. Not my type exactly but fascinating nonetheless. I guess it’s partly good just to see the existence of a good woman who is unselfconscious and unafraid to be herself. That’s a rarity in male or female . Too many people are trying to be a people pleaser- and they become untrue to themselves. “To thine ownself be true” . Also it’s hard not to admire the way she responds to flattery, most people’s head is easily turned by insincere praise. Also gotta admire her dedication to Christ.
I have enjoyed all of your videos, and learned to make yogurt from my Grandma, over 60 years ago. I like the Greek style yogurt, so after the incubation, I put it in a colander lined with a linen towel, over a bowl, in the refrigerator. I leave it overnight, but empty the whey two or three times. I like plain yogurt, but for others I put whatever fruit is in season in my yogurt with a little of the same flavor of jam.
There used to be a dehydrator company, Havest Savor, which made an extremely simple unit: open, stacking trays, non-adjustable fan temp; it works great, still going strong after 30 years. I put my yogurt on the trays in low containers, makes perfect yogurt!
When you scoop out the yoghurt whisk it before you add milk . It’s easier that way. You are a wonderful person and very gentle. Nice watching your videos. Liked the citron tea too.
Love your videos. I have acv brewing now. Per your recipe! Thank you and the icing on the cake is your messages from the Bible. May God bless you richly!
Just started to watch Christa and she is mesmerizing but I'm learning a lot.
Thank you so much for showing us how to make Yogurt at home and thank you as well for the Lords word at the end. God bless you my fellow sister in Christ and your family.
Ditto your post!
I love you. You are so Godly. Thank you for always sharing scriptures. God bless you.
I love adding frozen fruit and honey to my plain yogurt. The yogurt will freeze as I stir it and the honey becomes so thick and gooey. Yummy!
Thank you so much for sharing with us. Your a Blessing to us all.
Thank you so much for this video. My 5 year old and I absolutely love yogurt and will be making this on a regular basis. From Spring TX, Love and Light
It's been a while since I watched you. I like your soothing voice. God bless you.
Thank you for the word of God! I can’t wait to make yogurt now!!
Looks good, I’ll definitely give it a try! I saw a similar recipe where a lady wrapped the jars in an electric blanket to keep them warm so I may try that method! Love your videos and especially the ending scriptures! Take care and God Bless!
Hi Susan here from Peoria Heights, Illinois. OMG I watched from start to finish well of course I do for all your vids. Looks so good and yummy can't wait to try it.
I can't wait to try this yogurt recipe. I so enjoy all of your videos and especially the end where you share scriptures. God bless you.
This yogurt is so delish with your wonderful granola (I make it without any fruit, just pumpkin seeds, slivered almonds, and coconut), some fresh blueberries, and I love to sweeten it with agave syrup. YUM! 😍
YUM! I am making another batch of both tomorrow after reading your comment. Thank you, Mrs. H!
Thank you for all your wonderful recipes, videos, scriptures, and encouragement to go out and be a blessing to someone. You are a blessing to me! ❤
Thank you for your great videos, and also for the way you end them by reading God's word. I just subscribed to your channel.
Your homemade yogurt looks delicious. I just got an Instant Pot and I'm going to try my hand at making yogurt in it. One thing I read in its recipe, which I thought ALL yogurt would have to have anyway, is to be sure the yogurt you use for the starter says it has active cultures in it. Also, once you've made your homemade yogurt, you can use it for your next starter. :) I also watched your cheese video and I might have to try that, too.
I am a retired teacher, and you have a wonderful teaching style. God bless...
Beautiful scriptures! I have a wonderful little jersey cow that provides our family with wonderful raw milk. I have been wanting to make yogurt for the longest time. Your video is just the encouragement I need 😊. God bless you for sharing your knowledge and your faith❤️
May I suggest the use of a thermos (or vacuum) flask. Pour the warm milk and yoghurt mix into the flask, screw the lid on and leave for 12 hours. The flask keeps the milk warm while the culture does its job.
Hope this helps.
God bless.
Thank you for the time you spend on your videos trying to help people.
I just found your yogurt video and I love it also like to tell you I love your scriptures Thank you and God Bless you 🙏🏻🙏🏻🙏🏻
Thank you so much! I enjoy your videos I made cheese for the first time and it is delightful! The scripture you gave today was perfect for me!
I have enjoyed several of your videos. Started out looking for thrifty ideas knowing, as a newly retired person, I’ll need to learn good ways to stretch the budget but keep as healthy as possible in the coming years. I consider this my new job. Also I live in a tsunami/earthquake zone and prepping (with our neighborhood) for emergency preparedness. I loved this video on yogurt making and plan to continue watching all of your videos to grow my self-sufficient knowledge base and my pantry. One question: Do you ever use your homemade yogurt for your starter? Thanks for your informative videos presented in an upbeat, calm manner...you make learning so enjoyable!
I thought the same thing? I would think it would work but would need new starter every few times? Maybe she will do a show on it?
I make yogurt all the time... When I'm about out, I'll use my own yogurt to make new. It's the live bacteria in the yogurt that makes yogurt. Once you refrigerate, you put the bacteria to sleep (make dormant). When you make new, take what you need out of the fridge for an hour or so to room temp. Sudden temp changes can shock (kill) the live cultures. Add a little of warmed milk at a time stirring, then stir into the milk, gradually warming it up. She didn't explain that too well. I just let it set in the pan I cook it in and transfer it to a container later....
from Gerry. I am in a PA. I make granola and love to mix yogurt in it. I put a spoon of homemade jelly into the yogurt for flavor. I will definitely try your recipe. Be blessed.
So enjoyed this video
Now I can make some for my 9 grandchildren!
Thank for sharing God’s word too ❤️🙏❤️
I really enjoy your videos I love the way you break things down and make it simple thank you
My mon didn't teach me to churn the even curd before mixing it with milk. I will follow as you said and will let you know if i succeed in making yogurt. Thanks for the video.
I, personally, have never been a fan of yogurt, but my boys love it and I know it’s good for them. I’d like to try this recipe for them. Thank you for sharing it, and God bless. We live in NC. ☺️🌹
Hey I am Julie you make the yoghurt just the way my grandma told me. Thank you very much. PS good job with God works.
Thank you my sister.🙏🙏🙏🙏🙏👏👏👏.
when you said you were gunna throw the " Lata " into the sink , my heart sank .,. that's my favorite part when boiling milk.
Mine too, I try to create all I can.
@@arkiegreywolf107 How do you use the film and the whey when straining the yogurt?
Me too! I love that "Lata", we in India call it "Malaayee"! Thicker the malaayee, the more I love! And apart from using Malaayee on top of my cup of Tea (made with boiling milk, tea leaves and sugar ,bringing it to sort of light brown color) we collect that Malaayee in a bowl and keep that covered bowl in the fridge. Once that bowl is filled up to the rim , add a spoonful of yogurt and keep it outside to get to room temperature. Pour the content in to the mixie jar and churt it thoroughly. Add a couple of glass of ice cold water, the butter will be separated. You can use this butter as it is on your bread or you can make "clarified butter = Ghee" out of that butter. To make that clarified butter, you have to place butter in a deep saucepan and heat it on slow temp. for about 12-15 minutes...the melted butter without the moisture part is GHEE!
@@meerabakshi2676 thank you for sharing
Just watched the video.can't wait to make the yogurt. loved hearing you quote the scriptures.
I love food. I laughed at the thought of having self control. I love your videos.
Pammie from Chicago
Looks scrumptious. Can't wait to try making it.
I am really glad you shared this. My hubby eats a serving a day and always says "wish we could make this ourselves because organic is so expensive and how do we know we couldn't do it better?" Now I have an answer! :) Can we add pureed fruit during setting stage though? I would be so disappointed if I ruined a whole batch. Any advice would be greatly appreciated. Blessings reign for you and yours. I just am so grateful for all you teach and share of our Lord and His ways. It means a lot. Love to you.
Love your show, big thanks to you, family and crew. Another thanks for your homemade laundry soap recipe. My peeps keep drinking all my refrigerator jar's of water so thanks for that tip also, they are my sanitation testers? Mostly I do things that I don't want to do like cleaning and organizing when playing your videos.
Thanks again , it worked wonderful. And plus. I made a second batch using the last jar of the first batch ( four days later ) as a starter ! !
I make my homemade yogurt with 2% milk and 1/2 cup of milk powder. I incubate my yogurt in mason jars in my frying pan at 110F. I love to put maple syrup on top.
Thank you for another informative tutorial styled video. Your channel is helping me expand my homesteading capabilities. On a side note and I’ll only say this once here and never again in any of my other replies because I don’t want a sincere complement to be viewed as inappropriate or creepy. You are absolutely beautiful! Stunning might be an even better descriptive word. Thanks again and I love the scriptures at the end of your videos. God bless you! 🙏❤️