If you mix you milk and starter in a bowl really good...almost to a froth then you pour it in the jar to ferment, it won't be grainy. I make yogurt in my instantpot and thats how I get around that. Also if you start with Ultrahigh Pasturized milk you won't have to "boil" the milk first.
There is a simple solution to someone accidentaly cutting the wrong end of the milk bag: cut the other end as well (i.e. both ends). You may even find that it pours easier.
There is a huge variety of yogurt in the US. Some yogurt brands here don't have live culture. As far a taste and texture. If yogurt uses whole fat it doesn't need extra sugars or thickeners. Thickeners make the yogurt have a weird texture. So avoid low fat or no-fat yogurt. More fat more creamy. Extra sugar makes the taste less tart. Look at the nutrition. Is it whole fat? Is there added sugar? Does it say live cultures? Does it have ingredients other than milk and cultures?
I loved how cool he is when he say “just give it a go” while the wife is in sceptical mode. When she smile, that is when the world stop. 🥰 If I do the same, maybe I will die. 😂
Fire & Water Cooking Thanks! Means a lot to us. Always looking to improve though. It helps that we worked on a few seasons of a food show. Although, as you know, it’s much much more difficult without a crew. Haha.
@@KindofCooking not worried, Most of the TH-cam cooks community try and help each other.. Check out some of the TH-cam Cooks groups on Facebook.. Also Check out "the hot seat" show run by "cooking with CJ" channel as they do a weekly show when channels can introduce themselves to other YT cook channels
Laurie Robinson I would say approximately 40 mins to come up to temperature. You can also put it in as you’re warming up the sous vide so it will reach temperature at the same time. For the full recipe, check out the description.
Thanks for the info. Caught your post over on r/sousvide and you answered my question about heating up the water in the water bath and not just on a pot on the stove. Would you recommend starting off the water at about the same temp as the cold milk and then just starting the heating cycle with the water circulator with the jars already submerged?
Thanks for coming over! You could definitely start the jars in the water. You don’t need to be as cold as the milk, room temperature or above should be fine. It would certainly bring down the risk of jars breaking from the shock. You don’t need to worry about over heating or boiling over, but you need to remember to only be finger tight so the pressure doesn’t break the jars.
Nice banter! Am about to offer 'Super Gut', by William Davies (Wheat Belly fame) having read ALL the reviews. 'Sous vide ' is mentioned but means something else to me (vacuum sealing) and this is the first vid I came to. Learned nada about sous vide but stayed to get a taste (ha, ha) of yoghurt making. Thanks.
To the young woman -- perhaps you think it's cute and cool to be negative, but it doesn't make for good YT viewing. You added nothing good to the video. Kevin -- good job.
If you mix you milk and starter in a bowl really good...almost to a froth then you pour it in the jar to ferment, it won't be grainy. I make yogurt in my instantpot and thats how I get around that. Also if you start with Ultrahigh Pasturized milk you won't have to "boil" the milk first.
There is a simple solution to someone accidentaly cutting the wrong end of the milk bag: cut the other end as well (i.e. both ends). You may even find that it pours easier.
Mind blown. 🤯
Fingers crossed I haven’t done that in a while.
I had wanted to see how you set up your sous vide in the container and bath of water.
There is a huge variety of yogurt in the US. Some yogurt brands here don't have live culture. As far a taste and texture. If yogurt uses whole fat it doesn't need extra sugars or thickeners. Thickeners make the yogurt have a weird texture. So avoid low fat or no-fat yogurt. More fat more creamy. Extra sugar makes the taste less tart. Look at the nutrition. Is it whole fat? Is there added sugar? Does it say live cultures? Does it have ingredients other than milk and cultures?
Going to make it today! Thank you for the video 😁
Let us know how it turns out!
I loved how cool he is when he say “just give it a go” while the wife is in sceptical mode. When she smile, that is when the world stop. 🥰
If I do the same, maybe I will die. 😂
You guys have some really good camera, video and editing skills.. I admire your efforts! you should be very successful!
Fire & Water Cooking Thanks! Means a lot to us. Always looking to improve though. It helps that we worked on a few seasons of a food show. Although, as you know, it’s much much more difficult without a crew. Haha.
@@KindofCooking you are starting with some great skills.. schlubs like me have to learn as we go.. LOL
Reach out anytime ... always here :) no need to worry though, your videos and podcasts are great.
@@KindofCooking not worried, Most of the TH-cam cooks community try and help each other.. Check out some of the TH-cam Cooks groups on Facebook.. Also Check out "the hot seat" show run by "cooking with CJ" channel as they do a weekly show when channels can introduce themselves to other YT cook channels
You said to start the milk at 180 degrees and then go down to 110, how long is it supposed to be in the sous vide at 180?
Laurie Robinson I would say approximately 40 mins to come up to temperature. You can also put it in as you’re warming up the sous vide so it will reach temperature at the same time.
For the full recipe, check out the description.
Thanks for the info. Caught your post over on r/sousvide and you answered my question about heating up the water in the water bath and not just on a pot on the stove.
Would you recommend starting off the water at about the same temp as the cold milk and then just starting the heating cycle with the water circulator with the jars already submerged?
Thanks for coming over!
You could definitely start the jars in the water. You don’t need to be as cold as the milk, room temperature or above should be fine. It would certainly bring down the risk of jars breaking from the shock. You don’t need to worry about over heating or boiling over, but you need to remember to only be finger tight so the pressure doesn’t break the jars.
I like her - she asks all the important & honest questions 😅 Like me!
Nice banter!
Am about to offer 'Super Gut', by William Davies (Wheat Belly fame) having read ALL the reviews. 'Sous vide ' is mentioned but means something else to me (vacuum sealing) and this is the first vid I came to. Learned nada about sous vide but stayed to get a taste (ha, ha) of yoghurt making. Thanks.
Use 12 & 1/2 for creamier
Anybody use inulin as a prebiotic?
So we both read this as insulin ... we were like ... i didn't know that could be done haha. Also never tried inulin.
@@KindofCooking
Dr Davis, (Wheatbelly) uses it. He likes the benefits of L Reuteri yogurt.
I have to move on. Dont like listening to her complain about everything.
To the young woman -- perhaps you think it's cute and cool to be negative, but it doesn't make for good YT viewing. You added nothing good to the video. Kevin -- good job.
Thank you for your honest feedback. We’ll keep it in mind for future episodes.
@@KindofCooking thank you. Since you've seen my comment, it's fine with me if you delete it.
@@1stlove579 They can delete comments on YT?
Yes you can
One of you needs to learn that it's rude and disgusting to chew with your mouth open.
Thanks Karen 🙄🙄🙄