It is not possible for me to enjoy Dan's content any more than I do. His presentations (with equal parts humor and science) are 10/10 every. single. time. We ❤ the way you explain food, Dan!
I dump a heaping spoonful of plain yogurt into an instant pot full of ultra pasteurized milk. Press yogurt button set for 9-10 hours before bed. I wake up to yogurt. I dump it into a nut bag and drain a bit. Greek yogurt! Easy peasy.
Hi Dan, Jackobaccilus here. Thank you for all you do to bring so much joy to life. I am always happy and smiling with each and every episode you make. Kudos to your entire and mostly invisible team. Bring them on someday. ❤️👍🏼
i don't like the implied audience rudeness that suggests i would ever tell Dan his stories are boring nor that i would ever tell him to get on with the show. This is why I'm here!
It's always fun to play off a stodgy producer/director/editor, even if the guy Dan is looking at probably ruined a few takes by making the same faces as the guards in the Monty Python Biggus Dickus scene.
Agreed. However, I think s because our fella, Dan, here is American and Americans are notoriously anti-intellectual and really anti-passion for anything, so almost all of us have significant numbers of experiences of people becoming bored and thus exceptionally rude as soon as somebody suggests we learn something or do something by hand. It’s weird here.
The info, the editing, Dan's energy, the jokes, Dan's smile, the shots, the quips, Dan eating, the set: all of these elements make it such a delight to watch!
As a Bulgarian, yogurt is life here. My mum and grandma used to make homemade yogurt with no thermometer, just finger. 😀 And wrap it with a blanket to keep warm. Bulgarian yogurt is more acidic, pairing perfectly with a lot of dishes. I love using yogurt instead of milk in baking. Gives you a nice taste and texture, as well as working with the baking soda in the recipe. You can also try the Bulgarian summer cold soup - tarator. It's made of finely diced cucumber, yogurt, garlic, salt and a bit of water. It is very refreshing on a hot day or with a hot meal.
@@loveoflearning936 Well I usually do 1:1 with a 2% yogurt, which is very watery, but if you're using a thicker one or higher fat percentage, you can go with half yogurt half milk. It depends what you're making really and the ratio of the other ingredients.
If only Dan had been our teacher in school, we all would have thrived. So interesting, so engaging, so funny, all the while never yelling, like so many videos on TH-cam. Much respect for this excellent presenter. What’s eating Dan? Probably incompetence.
After tasting home made yogurt in Croatia in 2017, I decided to start making my own. I bought an Instant Pot on sale and have made yogurt about once every 10 days ever since. The Instant Pot makes the process simpler than what Dan is describing. I use 2% milk, fermented for 10 hours, and then I put it through a Eurocuisine strainer because I like Greek style yogurt. I use the whey for baking and in soups. The yogurt is absolutely delicious unflavoured with fresh fruits, in baking, added to sauces, etc. it’s also significantly cheaper than store bought yogurt.
Has anybody gone down the rabbit hole on Dan? What a great couple of hours on this cutie guy....from working in a graveyard to having his mouth wired shut and stand up comic. Look him up, I enjoyed it ALLL, the backstory. ❣😋
I’d been making homemade yogurt with Dan’s method for a while until I came across TH-cam videos on how to do it using a crock pot/slow cooker. No constant temperature taking, which gets tedious! With the slow cooker, you go by time, not temperature…2 1/2 hours on low, turn off and let sit for 3 hours, whisk in yogurt, cover entire cooker with a towel and leave on counter for several hours/overnight. Strain if desired. It really works! Next time I will try Dan’s suggestions of adding heavy cream and powdered milk. Search TH-cam, there are lots of videos on it.
Love it. I have been making yogurt in an instant pot for several years using filtered milk. I do it for 6 hours for the right balance. I can barely eat store bought yogurt. Happy to see that you're not telling people to heat up ultra pasteurized to 185. Not needed. Gotta try that frozen yogurt! Thanks again!
Homemade yogurt alone is 100% of the reason to get an Instant Pot. I swear. You can control the ingredients and fat/protein/carb amounts by using your own ratio of cream, half-and-half, high protein and varying fat milks.
You can add as much as you like. I use an entire container of Fairlife ultra filtered milk to which I add 1-2 T of plain yogurt that has live active cultures and also an entire can of sweetened condensed milk. Put the lid on, press the yogurt button and walk away for about 6-10 hours depending on how “tart” you like it. Then I strain it. That’s it!
I make my yogurt in my Instant Pot as well, and then I strain it through a EuroCuisine strainer because I like it Greek style. I don’t add any flavouring. I use my yogurt in many ways and the whey replaces some stock when I make soup.
There are many ways to make yogurt! ATK is right - key thing is their method of adding the culture to warm (110-115 deg F. milk), then keeping it warm for several hours. Ultra-pasteurized milk probably works, but I’ve been making yogurt for over a decade sometimes with raw milk (when I can get it), or with regular pasteurized milk. It is important to heat the milk to 175 deg F, then allow it to cool to 110-115 deg before adding the culture. For a long time, I poured my newly cultured milk into jars, set them in a cooler with several jars of boiling water. Then I got wiser & pre heat my oven on its lowest setting for 10 minutes, then I turn off the oven, put the whole pot in overnight. My oven has a “bread proofing” setting that is way too hot for bread, but any oven’s lowest setting should work, if you don’t overdo it. The goal is 115 deg F. We like thick yogurt, so I strain mine in a yogurt strainer. I freeze the whey and make bread and soup with it.
When a layer of whey forms on top of my yogurt during storage, I just pour it into my sourdough starter culture. This helps keep the lacto fermenting bacteria population high.
Use whey in cooked cereals, cupcakes, breads, anything that calls for water, lemonade, etc. Love your tutorials. I make my yogurt in the Food Dehydrator. Aunt Duddicus Borelliosis.
I have made my own yogurt since my teenage years. I put it in a large covered bowl, then cover it with a nice warm, cozy wool blanked. Keep it overnight then refrigerate. Perfect every time.
My grandmother made yougart at home. Now I know why she wrapped the pot in blankets and left it on the floor next to the radiator in the winter months.
For more than a year now, I've been having great success making my own yogurt from regular store-bought milk and a much simpler process. Fermentation proceeds just fine at room temperature (the same is true with sour-dough bread proofing) -- it just takes longer. I prefer the outcome of this longer and cooler fermentation because it results in yogurt that is thick and tart, but never bitter. My equipment: 1. 8" straight-sided sauce pan (tall enough that the 2L of milk goes about halfway up the side) 2. Instant-read thermometer 3. Stainless-steel bowl for icewater bath 4. Canning funnel 5. Gravy whisk Here's what I do: 1. Heat 2kg (2L) of store-bought milk to 180 deg F. Don't go hotter, and whisk the bottom of the pan frequently to prevent scorching. On my electric stove with my pan, this takes a bit less than 10 minutes. 2. Transfer the pan with the hot milk to an ice-water bath and whisk vigorously to cool to 115 deg F. 3. Stir in 150 g of starter (from the previous batch) and whisk thoroughly 4. Pour off into jars, and close the jars (I use Mason jars and plastic lids) 5. Place the closed jars into a soft-sided insulated carrier or bag, wrapped in a towel 6. Let stand for 24 hours. I leave mine in our kitchen, where it is typically 60-70 deg F. I love the result. Be sure to reserve 150 g from each batch as starter for the next batch. I used "Sidehill Farms plain whole-milk organic yogurt", from Whole Foods Market, for my first starter. That was at least six months ago, maybe longer. I make at least a batch a week, so the process is self-sustaining.
L. acidophilus Ioannes here - big fan of Greek yogurt (which as we all now know is really just yogurt with some of the whey removed and a really good marketing team.) You just gave me another excellent reason to invest in a sous vide contraption. Thank you!!!
I use a small cooler filled with the warm water when fermenting yogurt. Fill with water at warmer end of the fermenting range and I can leave it there the whole day.
I have been making yogurt since the 1960s but your method beats mine! Love the variables you shared with us. By the way, I don't have an oven with a light (I live in a motorhome!) and don't have a souvide (I wish I did) so as always, will be using my cooler with warm water, it works.
Made yogurt using this method for the second time. It is outstanding! So easy I don’t need a yogurt machine any more and can make multiple jars at once. Thank you Dan!
We use a crock pot for yogurt made in the oven. We don't use another pan of boiling water, just tip the door open and leave the oven at 175., 6-8 hours. We make it when we make Sarma, Armenian styled stuffed grape leaf.
I haven't done anything with yogurt yet, but I've been taking relatively cheap skim milk in gallon jugs and turning it into relatively expensive kefir, all from one small bottle I bought several months ago. I go through a lot of kefir, and it's also terrific in pancakes.
Thank you so much for posting this. I make yogurt with a diy incubator that maintains a temperature of 108°. It finishes in about 3 and a half to 4 hours. I'm going to step up my game after seeing this tutorial.
Adding 1 or 2 Tablespoons of potato starch or inulin can provide more prebiotic benefits for your buck, too. The temperature can vary with the strain of bacteria, for example, lactobacillus reuteri should be grown at 95° F and incubated for 44 hours. Kefir should be 80° to 85°F. Also if using the sous vide, culture up a batch of cream to make cultured butter, in a separate jar, while making the yogurt. Enjoyed watching you enjoy your yoghurt.
Incubation temp is correct, but it is not the critical part. L.reuteri is very sensitive to air. Strict anaerob. You can inoculate, but it will not grow. If you want Reuteri, take a suplement.
I don't know where to suggest show topics, but I would love to see you educate us on what plants we can eat more of. We ate beets and beet greens as children. I recently discovered that you can eat delicate snow pea leaves and stems. What other plants are we not taking full advantage of? Also, could you cover sprouts, microgreens, and anything similar?
@@kzal421 Beet greens I cook. Snow pea tips I eat raw or cooked. Beets I eat raw, cooked, or pickled. Snow peas I eat raw or cooked. Sprouts I eat raw, in soups, or stir fried. Microgreens I eat raw in salads.
Thank you for this video! Very informative and I appreciate your sense of humor! I've been making my own yogurt for years. Here's my 2¢: I use heavy cream only and let it incubate for a full 24 hours in small canning jars with plastic lids. To keep the temperature right around 115°, I use a shop light/work light/trouble light in my oven with a 75-watt incandescent bulb. In the winter, I turn on the oven light, too. Perfect yogurt each and every time!
I've discovered that I can use my Instant Pot instead of the oven. I fill and cap the jars, then put them into the Instant Pot liner. I fill the Instant Pot pan with hottest tap water (mine is about 105 degrees) to within about an inch from the top. The jars are a little taller than my 6 qt Instant Pot pan, but that doesn't matter. I cover the pot with a folded dish towel to help retain the heat, then use the Yogurt button to start an 8-hour cycle. At the end, the yogurt is ready the refrigerate. I find this method easier than filling two pans with water for the oven. I added cream and instant milk as you suggested and love the result!
I have a Donvier yogurt maker that I have used for decades. I heat the milk in the microwave and have learned how long it takes in mine and check with the thermometer. Mix in a few teaspoons of previous yogurt and pour it into the containers. I make it weekly and it’s just routine. I make overnight oatmeal with milk and add yogurt and fruit to it. It’s creamy and not tart and I don’t add any sweetener to it. Even without fruit I love it. I’m in my 60’s and discovered store bought yogurt as a teenager and bought a yogurt maker decades ago and it’s still working fine.
It’s not great yogurt, though. It’s got a bunch of stabilizers and so has the mouthfeel of panna cotta. Now, White Moustache yogurt will feel downright revelatory when you try it out.
@@TheAuralAlchemist It is, but it’s legit amazing yogurt. Just the creamiest, most perfectly balanced yogurt, no thickeners, no stabilizers. It’s a great treat. Noosa imo tastes like yogurt-flavored dessert. The slippery texture of gelatin is immediately obvious.
@@annchovy6 I don’t know, maybe that’s why I like it. The strawberry rhubarb tastes just like strawberry rhubarb pie which is probably my favorite pie, and I LOVE PIE. I also love plain Greek yogurt mixed with tons of honey and mixed berries. It’s amazing how it can change from tasting just like sour cream to a completely different and amazing taste just by adding honey. Although the amount of honey I use would probably make most people cringe. 😂
Lyle’s Golden Syrup is such a great ingredient! I put it on top of my Cream of Wheat, use it for baking, and find it to be a better addition than corn syrup. Such a fan!
I haven’t made yogurt since college…the pilot light in the oven was the heat source. I’m not sure pilot lights even exist, anymore. Bacteria name would be, Streptocockeye the Sailor!
If you heat the milk a tad extra it gives your yogurt a smoke flavor which is awsome. We're originally from the middle east. My family would make yogurt cheese and other dairy products at home. Really isn't hard and tastes better than off the shelf stuff.
I've been making my own yogurt in an Instant Pot for about five years, and have it down to an efficient process. In terms of elapsed time it take me about two days to make about 30 ounces of yogurt. In terms of actual time spent, maybe 30 minutes, and that includes cleaning up. That said, I appreciate this video, which gives me new ideas about consuming my yogurt, which tastes much better than anything I've ever bought from a commercial producer.
I used to make yoghurt in the office. I would fill up my unwashed yogurt jar with milk, warm it in the microwave and leave it on the counter wrapped up in a hoody. It was perfect in the morning.
I have a yogurt maker & love making my own. Will definitely be swapping out some milk for cream & adding some dry milk powder next batch! Can't wait! Thanks!
When you said it's the best yogurt ill ever have and never buy yogurt again i thought "hmmm... really?!" and OMG you tell NO LIES. i made it yesterday ( 1st time making yogurt ever) and just tasted it and i must say it's beyond amazing! ty for this for i will never buy yogurt again 😊
@@jvallas Typically you add the sweetener at the beginning when you're heating up the milk. If you make a caramel, you can just add the milk to the same pot and it will dissolve it as it heats up. Some people gently steam it on very low heat for the fermentation process. Traditionally it is fermented in unglazed terra cotta cups or bowls which will draw out a little extra moisture and make for a more "set" yogurt.
@@ThatsSoRavin Thank you for all the detail. I wasn’t sure if it would react properly if you introduced something at the beginning. Definitely gonna try this. AND I’ve been collecting La Fermière clay yogurt pots. Now I can’t wait to try them, too!
My parents are Afghan and they make yoghurt in a similar but even easier way. They heat 2 litres of 2% milk in a pot, let it cool a bit, then transfer it into a large bowl/ container. They mix in about 3-4 tbsps of left over yoghurt in it, put the lid of the bowl/ container on and wrap it in a thick cloth. They leave it on the counter for 3-4 hours, then remove the cloth and put the container in the fridge. After one day in the fridge, the yoghurt is ready. You can use the yoghurt as a sauce for many dishes, strain it to turn it into Greek yoghurt, and use equal parts of the yoghurt water/ whey and yoghurt in making a Middle Eastern drink called doogh/ ayran.
I like a real thick yogurt so I always strain mine. Then I use the whey to make homemade creme fraiche. All the other leftover whey I mix withy dog's kibble. She loves it. She also loves my homemade keifer mixed with her kibble.
I've been a dairy lover since Day 1 (😉); I think it's my favorite food group. One of my food fantasies is to sample the various products from the dairy-loving Balkan region, preferably made by someone's little old granny.
Pretty correct description of the process. I'm impressed. High protein milks (Lactaid Protein, Fairlife) are excellent and correctly heat treated to denature protein. No need to add skim milk powder (needs re-hydration for proper functionality of protein). Inoculate with 3% plain yogurt (2 spoonfuls per 1 q jar). Stonyfield probiotic YoBaby is a good choice. Sous vide at 109F (43C) for 6-7 hours. Straining of less volume can be done in a coffee filter (in a strainer), overnight, in a refrigerator.
The yogurt I make at home IS better than any store bought. I make it once a week. I make it in my InstantPot. Fermentation of 10 hours is my favorite. Sometimes I do 12 hours. Sooooo thick too.
You Ginger Froyo sounds good, but did you ever taste gingered rhubarb? Gingered Rhubarb would make your yogurt taste amazing. I dice the rhubarb very fine, 1/4" pieces. I finely diced crystalized ginger into 1/8" pieces and add those to simple syrup in a medium saucepan. When it is a fairly thick syrup, where a finger track on the back of a spoon. Add the diced rhubarb and cook for just a couple of minutes. Turn off the heat and let the pan sit and cool. You can add just a drop or two of red food color. This makes a nice jam on toast, but a great ice cream topping, flan topping, stir in to creme brulee, oatmeal, etc. I am sure it would be great in yogurt or Froyo. Love your channel!
When I spoon the yogurt it should preserve the shape. So very thick, rich yogurt that I love. How I made it? Just warm the milk more. Dont put lid on the yogurt cup but a cloth so that it can breath. No boiling water needed in the oven. Wait 8 hours. Done
I'm glad that I recently subscribed and didn't miss this enlightening episode. I haven't made yogurt for 30 yrs. Why did I stop? Time to give it another try. I'm going to check out the ginger video now.
I use my instant pot for the fermentation stage. Works great. Sure beats keeping the milk mixture warm on a rack over a low setting heating pad, wrapped in a down filled jacket😎 Ps: if you want to graduate to an even tastier way to make milk yummier? Make your own ricotta, no fermentation necessary. Before sending to the fridge or the lasagna, have a bowl while still warm, drizzled with honey or maple syrup❤
My F Rench yogurt is made with half and half which is ultra-pasteurized, so it needs NO HEATING at all! Stir in your sweetener if using, some yogurt of your choosing,, a couple of teaspoons of vanilla and incubate for 8 hours. It is the thickest, creamiest, most decadent yogurt you will ever eat. We like it for dessert with a little fruit added. Top anything with it, stir what yiu like into it. This is the way to make the best yogurt!
Want thicker creamier yogurt? Denature the milk for 20 minutes first! Denature= Hold milk at 180F stirring frequently for 20 min. Let cool to 112F before adding starter. Want Skyr? Add 1 rennet tablet thats been dissolved in 2 tbs cool water at the same time you add the starter. 1 tablet per half gallon of milk will give you ridiculously thick skyr!! 8 hour incubation is my favorite time! Longer fermentation the tarter it gets!! My cat likes 24 hour fermentation for her yogurt! I use A2 milk for her. Want cream top like brown cow? Use non- homogenized milk ( hard to find) Wholefoods carries Snowville and a couple other brands. They will say cream top and/or non- homogenized. I LOVE homemade yogurt! 👍
Tip: I once made non-dairy yogurt (to reduce cholesterol) with cashews and used probiotic capsules for my bacteria, and it worked perfectly. I then tried it with milk and it worked just as well. My probiotic was 5bil CFUs of 5 bacteria (incl. the 2 you mentioned), just break open 1 capsule and stir into the goop. 8 hrs later, perfect yogurt. (For the cashew version, I also added some herbs and tapioca flour which thickened it nicely, then dried this thicker mixture in my food drier to make cheese. Whey cool! (Well, no whey, actually.)
Very interesting and entertaining video. I ferment a lot of my own foods including yogurt, kefir, kombucha, sauerkraut, dua chua (Vietnamese mustard greens), beet kvass, etc. so this was great to me.
We've been making our own for some years, but never tried the mason jar idea. Will have to give that a try. We made a similar ginger (lemon) frozen yogurt that was awesome. Keep them coming.
@@Lili-xq9sn You really want an ice cream maker of some kind because they slowly mix in air as well as make small ice crystals that makes a good, smooth ice cream.
You can make vegan 'yogurt' from soy 'milk', but store bought other milks will not work the same way as dairy. There is less protein (way less), and protein structure is different from Casein and whey protein, so it does not form a gel.
Another awesome video, Dan. As a fermenter of many things for over 40 years I can't believe I haven't made yogurt yet although my wife has. Maybe its time to give it a try.
Great video, as always! Just had the best yogurt I've ever had literally this morning from "White Mustache." Highly recommend if you're in NYC or LA. I suppose I need to make my own now!
Various yogurt starters are sold on Amazon, for different flavors and effects. I use strains that are supposed to be good for urinary/vaginal passages and weight loss. I usually use fat-free milk and then strain to make Greek yogurt. If you start with milk with fat, the Greek yogurt will have twice the fat and about 4 times the calories as the beginning milk.
I found a Salton brand yogurt maker at Goodwill for $4. It is sooooo easy. Heat milk to 180F, cool to 115F, whisk in a couple tbsp of the last batch, pour into the included jars, plug it in. 10 hours later, voila.
Ferment the yogurt in a metal thermos that you've primed with hot water. Keeps the temperature constant, Just set it on your counter undisturbed for your preferred number of hours. I use 12 hours.
Thank you for your energy! I just learned to make ricotta. It's lovely that you share this knowledge. 😊 On to yogurt. Thank you Dan. Sherecitderegulaious ❤
Awesome video Dan! I've made homemade yogurt before, but I wasn't very happy with the outcome. Can't wait to try this recipe/tips. I made your ginger Froyo recipe, and it was a hit. Best Froyo I ever had! Kindly, Lanactobacillus lawrencies ;P
I've been working on making my own yogurt at home for a while now. The oven trick hasn't done a thing for me, but I did manage to find a secondhand bread machine that has a yogurt setting that will keep my yogurt at the right temperature while culturing. (I've since found a collapsable bread-proofer that can do the job too.) When using commercial yogurts as a starter, keep in mind that some of them will give you great results for a few generations, then you might get a crappy batch, but reculture it and it should start playing nice again. Frankly I haven't mastered it as I'd like, but getting a strainer was also a game-changer. Yogurt is my culinary white whale, I think.
I love dairy products. I make a simple acid activated cheese. I have determined that making yogurt at home is more expensive than purchasing grocery house brand yogurt given the time and energy to produce jome yogurt. I pay an extra $2 for the grocery yogurt over just the cost of milk for equal amounts. Cottage cheese is just under twice the cost of yogurt. Interesting economics. I prefer to mix both yogurt and cottage cheese with raisins and blueberries. Sometimes I use mixed berry blends. If there is s taste difference between store and homemade yogurt, the fruit/raisin addition masks it. I'm gonna try cinnamon and cherries with banana.
I used to use a sous vide but I didn't like dealing with the water bath. I bought a big food dehydrator and use it to create the controlled temperature environment instead. Set to 110, leave the yogurt in for 24 hours, perfect every time.
Whatever v that soup is at 6:38 seems really appealing. And the ginger I've ice-cream is something I'd eat way too much of, I'm sure! Thanks for this. And I'm about to hit the "subscribe" button.
That's tanaboor. Armenian yogurt soup. Peeled wheat soaked then cooked until very soft, then mixed gradually with yogurt. Sprinkle dry mint on top. It is yummy and can also be eaten cold.
Oh, YEAH!!! I haven't made myself yoghurt (by the gallon) since I had to replace my pilot light oven for an electronic one!😞 That was in the 1990s.😞😞 I have to try this oven technique!! This is just brilliant.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
It is not possible for me to enjoy Dan's content any more than I do. His presentations (with equal parts humor and science) are 10/10 every. single. time.
We ❤ the way you explain food, Dan!
What if he has a stalker who is obsessed with him in an unhealthy, creepy, sexual way? You like watching Dan more then that person?
You sicko
MORE DAN
I got stuck on, ‘It is not possible for me to enjoy Dan’s content any more…” and I was so sad.
@@jvallas Yep, I enjoy it a bunch. Do you ever watch something and think this is just awesome?
@@weston.weston I do. I get it completely. When you’re *really* lucky, something will almost take your breath away.
I dump a heaping spoonful of plain yogurt into an instant pot full of ultra pasteurized milk. Press yogurt button set for 9-10 hours before bed. I wake up to yogurt. I dump it into a nut bag and drain a bit. Greek yogurt! Easy peasy.
Hi Dan, Jackobaccilus here. Thank you for all you do to bring so much joy to life. I am always happy and smiling with each and every episode you make. Kudos to your entire and mostly invisible team. Bring them on someday. ❤️👍🏼
🙄😂
Same, a year later, from Jillobacillus.
i don't like the implied audience rudeness that suggests i would ever tell Dan his stories are boring nor that i would ever tell him to get on with the show. This is why I'm here!
It's always fun to play off a stodgy producer/director/editor, even if the guy Dan is looking at probably ruined a few takes by making the same faces as the guards in the Monty Python Biggus Dickus scene.
Same!
Agreed. However, I think s because our fella, Dan, here is American and Americans are notoriously anti-intellectual and really anti-passion for anything, so almost all of us have significant numbers of experiences of people becoming bored and thus exceptionally rude as soon as somebody suggests we learn something or do something by hand. It’s weird here.
@@cairneoleander8130 Cringe. Cool it with the anti-American remarks.
@@linguafiles_ the reality does not need defending by me
The info, the editing, Dan's energy, the jokes, Dan's smile, the shots, the quips, Dan eating, the set: all of these elements make it such a delight to watch!
As a Bulgarian, yogurt is life here. My mum and grandma used to make homemade yogurt with no thermometer, just finger. 😀 And wrap it with a blanket to keep warm. Bulgarian yogurt is more acidic, pairing perfectly with a lot of dishes. I love using yogurt instead of milk in baking. Gives you a nice taste and texture, as well as working with the baking soda in the recipe. You can also try the Bulgarian summer cold soup - tarator. It's made of finely diced cucumber, yogurt, garlic, salt and a bit of water. It is very refreshing on a hot day or with a hot meal.
What is the ratio swap of milk and yogurt?
@@loveoflearning936 Well I usually do 1:1 with a 2% yogurt, which is very watery, but if you're using a thicker one or higher fat percentage, you can go with half yogurt half milk. It depends what you're making really and the ratio of the other ingredients.
If only Dan had been our teacher in school, we all would have thrived. So interesting, so engaging, so funny, all the while never yelling, like so many videos on TH-cam. Much respect for this excellent presenter. What’s eating Dan? Probably incompetence.
You would have hated him as a teenager😂.
After tasting home made yogurt in Croatia in 2017, I decided to start making my own. I bought an Instant Pot on sale and have made yogurt about once every 10 days ever since. The Instant Pot makes the process simpler than what Dan is describing. I use 2% milk, fermented for 10 hours, and then I put it through a Eurocuisine strainer because I like Greek style yogurt. I use the whey for baking and in soups. The yogurt is absolutely delicious unflavoured with fresh fruits, in baking, added to sauces, etc. it’s also significantly cheaper than store bought yogurt.
Has anybody gone down the rabbit hole on Dan? What a great couple of hours on this cutie guy....from working in a graveyard to having his mouth wired shut and stand up comic. Look him up, I enjoyed it ALLL, the backstory. ❣😋
I make my own yogurt, but I use an Instant Pot. Honestly, it's the best investment I've ever made and I always have the best yogurt in my fridge!
I use a slow cooker, same results! So easy!
@@ZsuzsaKarolySmithhow do you use a slow cooker? I’m just learning
I’d been making homemade yogurt with Dan’s method for a while until I came across TH-cam videos on how to do it using a crock pot/slow cooker. No constant temperature taking, which gets tedious! With the slow cooker, you go by time, not temperature…2 1/2 hours on low, turn off and let sit for 3 hours, whisk in yogurt, cover entire cooker with a towel and leave on counter for several hours/overnight. Strain if desired. It really works! Next time I will try Dan’s suggestions of adding heavy cream and powdered milk. Search TH-cam, there are lots of videos on it.
Love it. I have been making yogurt in an instant pot for several years using filtered milk. I do it for 6 hours for the right balance. I can barely eat store bought yogurt.
Happy to see that you're not telling people to heat up ultra pasteurized to 185. Not needed.
Gotta try that frozen yogurt!
Thanks again!
Try subbing the whey for water when you make bread, too-the extra sugars and protein will give you the most gorgeously browned crust ever!
The water for whey you mean?
Great idea! Thanks.
Have you used it in sourdough recipe?
@@jamescassar5348 They said it correctly the first time
@@catofthecastle1681 I don't think they did
Homemade yogurt alone is 100% of the reason to get an Instant Pot. I swear. You can control the ingredients and fat/protein/carb amounts by using your own ratio of cream, half-and-half, high protein and varying fat milks.
As I often say, I love this ATK series. Dan is always fun and I always learn something.
I make mine in the Instant Pot. Delicious & couldn’t be easier! Also, I add a bit of sweetened condensed milk. YUM!
Sweetened condensed milk sounds really interesting..how much do you add?
tell me more about the condensed milk?? How much? I always make my yogurt in the instant pot so good and so much easier!!!
You can add as much as you like. I use an entire container of Fairlife ultra filtered milk to which I add 1-2 T of plain yogurt that has live active cultures and also an entire can of sweetened condensed milk. Put the lid on, press the yogurt button and walk away for about 6-10 hours depending on how “tart” you like it. Then I strain it. That’s it!
Agree. It's a game changer for those of us that were looking for homemade + supereasy! I use 1/2 to a whole can of sweetened condensed milk as well.
I make my yogurt in my Instant Pot as well, and then I strain it through a EuroCuisine strainer because I like it Greek style. I don’t add any flavouring. I use my yogurt in many ways and the whey replaces some stock when I make soup.
I’m so happy to see a new episode. It’s always such great fun to see Dan being an awesome teacher we love to watch ♥️
There are many ways to make yogurt! ATK is right - key thing is their method of adding the culture to warm (110-115 deg F. milk), then keeping it warm for several hours. Ultra-pasteurized milk probably works, but I’ve been making yogurt for over a decade sometimes with raw milk (when I can get it), or with regular pasteurized milk. It is important to heat the milk to 175 deg F, then allow it to cool to 110-115 deg before adding the culture. For a long time, I poured my newly cultured milk into jars, set them in a cooler with several jars of boiling water. Then I got wiser & pre heat my oven on its lowest setting for 10 minutes, then I turn off the oven, put the whole pot in overnight. My oven has a “bread proofing” setting that is way too hot for bread, but any oven’s lowest setting should work, if you don’t overdo it. The goal is 115 deg F. We like thick yogurt, so I strain mine in a yogurt strainer. I freeze the whey and make bread and soup with it.
When a layer of whey forms on top of my yogurt during storage, I just pour it into my sourdough starter culture. This helps keep the lacto fermenting bacteria population high.
Use whey in cooked cereals, cupcakes, breads, anything that calls for water, lemonade, etc.
Love your tutorials. I make my yogurt in the Food Dehydrator.
Aunt Duddicus Borelliosis.
I have made my own yogurt since my teenage years. I put it in a large covered bowl, then cover it with a nice warm, cozy wool blanked. Keep it overnight then refrigerate. Perfect every time.
My grandmother made yougart at home. Now I know why she wrapped the pot in blankets and left it on the floor next to the radiator in the winter months.
For more than a year now, I've been having great success making my own yogurt from regular store-bought milk and a much simpler process. Fermentation proceeds just fine at room temperature (the same is true with sour-dough bread proofing) -- it just takes longer. I prefer the outcome of this longer and cooler fermentation because it results in yogurt that is thick and tart, but never bitter.
My equipment:
1. 8" straight-sided sauce pan (tall enough that the 2L of milk goes about halfway up the side)
2. Instant-read thermometer
3. Stainless-steel bowl for icewater bath
4. Canning funnel
5. Gravy whisk
Here's what I do:
1. Heat 2kg (2L) of store-bought milk to 180 deg F. Don't go hotter, and whisk the bottom of the pan frequently to prevent scorching. On my electric stove with my pan, this takes a bit less than 10 minutes.
2. Transfer the pan with the hot milk to an ice-water bath and whisk vigorously to cool to 115 deg F.
3. Stir in 150 g of starter (from the previous batch) and whisk thoroughly
4. Pour off into jars, and close the jars (I use Mason jars and plastic lids)
5. Place the closed jars into a soft-sided insulated carrier or bag, wrapped in a towel
6. Let stand for 24 hours. I leave mine in our kitchen, where it is typically 60-70 deg F.
I love the result. Be sure to reserve 150 g from each batch as starter for the next batch.
I used "Sidehill Farms plain whole-milk organic yogurt", from Whole Foods Market, for my first starter. That was at least six months ago, maybe longer. I make at least a batch a week, so the process is self-sustaining.
Thank you so much for breaking it down like that! I appreciate that because I've never attempted to make it before and this is fool-proof!
Sounds really simple, I might just try that!
You’re doing exactly what I do, except for the amount of time you ferment it (I do anywhere from 6 to 10).. I’ll have to try that.
One quibble: I wouldn’t call it room temp if you wrap in a towel and place in insulated bag. Not at first anyway.
Can't wait to try, thank you so much. May I ask what starter you use and what quantity Thank you again.
L. acidophilus Ioannes here - big fan of Greek yogurt (which as we all now know is really just yogurt with some of the whey removed and a really good marketing team.) You just gave me another excellent reason to invest in a sous vide contraption. Thank you!!!
I use a small cooler filled with the warm water when fermenting yogurt. Fill with water at warmer end of the fermenting range and I can leave it there the whole day.
I have been making yogurt since the 1960s but your method beats mine! Love the variables you shared with us. By the way, I don't have an oven with a light (I live in a motorhome!) and don't have a souvide (I wish I did) so as always, will be using my cooler with warm water, it works.
The latest instant pot can make yogurt, sous vide and canning and more. Good versatile equipment for a motor home.
Yeah, I put it in a cooler with some bottles of hot water and leave it over night.
One of the best-ever WEDs to date! Love from your JP neighbors…
Streptococcus marlivarius here. Thanks for the science, Dan. Please keep it coming, and if anyone else has other uses for whey, please let me know!
@marley7145 If I recall, we used to make ricotta from the whey.
Made yogurt using this method for the second time. It is outstanding! So easy I don’t need a yogurt machine any more and can make multiple jars at once. Thank you Dan!
We use a crock pot for yogurt made in the oven. We don't use another pan of boiling water, just tip the door open and leave the oven at 175., 6-8 hours. We make it when we make Sarma, Armenian styled stuffed grape leaf.
I haven't done anything with yogurt yet, but I've been taking relatively cheap skim milk in gallon jugs and turning it into relatively expensive kefir, all from one small bottle I bought several months ago. I go through a lot of kefir, and it's also terrific in pancakes.
Thank you so much for posting this. I make yogurt with a diy incubator that maintains a temperature of 108°. It finishes in about 3 and a half to 4 hours. I'm going to step up my game after seeing this tutorial.
Adding 1 or 2 Tablespoons of potato starch or inulin can provide more prebiotic benefits for your buck, too. The temperature can vary with the strain of bacteria, for example, lactobacillus reuteri should be grown at 95° F and incubated for 44 hours. Kefir should be 80° to 85°F. Also if using the sous vide, culture up a batch of cream to make cultured butter, in a separate jar, while making the yogurt. Enjoyed watching you enjoy your yoghurt.
Incubation temp is correct, but it is not the critical part. L.reuteri is very sensitive to air. Strict anaerob. You can inoculate, but it will not grow. If you want Reuteri, take a suplement.
@@mirjanacuric-bawden8557 I have grown it.
I don't know where to suggest show topics, but I would love to see you educate us on what plants we can eat more of. We ate beets and beet greens as children. I recently discovered that you can eat delicate snow pea leaves and stems. What other plants are we not taking full advantage of? Also, could you cover sprouts, microgreens, and anything similar?
@@kzal421 Thanks.
@@kzal421 Beet greens I cook. Snow pea tips I eat raw or cooked. Beets I eat raw, cooked, or pickled. Snow peas I eat raw or cooked. Sprouts I eat raw, in soups, or stir fried. Microgreens I eat raw in salads.
Can eat fave bean leaves & sweet pea leaves as well😊
Thank you for this video! Very informative and I appreciate your sense of humor!
I've been making my own yogurt for years. Here's my 2¢:
I use heavy cream only and let it incubate for a full 24 hours in small canning jars with plastic lids. To keep the temperature right around 115°, I use a shop light/work light/trouble light in my oven with a 75-watt incandescent bulb. In the winter, I turn on the oven light, too. Perfect yogurt each and every time!
I've discovered that I can use my Instant Pot instead of the oven. I fill and cap the jars, then put them into the Instant Pot liner. I fill the Instant Pot pan with hottest tap water (mine is about 105 degrees) to within about an inch from the top. The jars are a little taller than my 6 qt Instant Pot pan, but that doesn't matter. I cover the pot with a folded dish towel to help retain the heat, then use the Yogurt button to start an 8-hour cycle. At the end, the yogurt is ready the refrigerate. I find this method easier than filling two pans with water for the oven. I added cream and instant milk as you suggested and love the result!
I like all of ATC's content. However, Dan's content rocks! Its entertaining, informative, and interesting.
I have a Donvier yogurt maker that I have used for decades. I heat the milk in the microwave and have learned how long it takes in mine and check with the thermometer. Mix in a few teaspoons of previous yogurt and pour it into the containers. I make it weekly and it’s just routine. I make overnight oatmeal with milk and add yogurt and fruit to it. It’s creamy and not tart and I don’t add any sweetener to it. Even without fruit I love it. I’m in my 60’s and discovered store bought yogurt as a teenager and bought a yogurt maker decades ago and it’s still working fine.
The best yoghurt I’ve ever had is Noosa Yoghurt. That stuff is amazing. It’s actually one of the overall best tasting foods I’ve ever put in my mouth.
It’s not great yogurt, though. It’s got a bunch of stabilizers and so has the mouthfeel of panna cotta.
Now, White Moustache yogurt will feel downright revelatory when you try it out.
@@annchovy6 $8 for 8oz is pretty pricey for a yoghurt fiend like me. I’ll go through $30 worth of Noosa before the weeks over.
@@TheAuralAlchemist It is, but it’s legit amazing yogurt. Just the creamiest, most perfectly balanced yogurt, no thickeners, no stabilizers. It’s a great treat. Noosa imo tastes like yogurt-flavored dessert. The slippery texture of gelatin is immediately obvious.
@@annchovy6 I don’t know, maybe that’s why I like it. The strawberry rhubarb tastes just like strawberry rhubarb pie which is probably my favorite pie, and I LOVE PIE. I also love plain Greek yogurt mixed with tons of honey and mixed berries. It’s amazing how it can change from tasting just like sour cream to a completely different and amazing taste just by adding honey. Although the amount of honey I use would probably make most people cringe. 😂
Have you tried Ellenos out of Seattle 😋
Lyle’s Golden Syrup is such a great ingredient! I put it on top of my Cream of Wheat, use it for baking, and find it to be a better addition than corn syrup. Such a fan!
Me too!
I like Gasoline Better it does not jack up my Sugar
And a drizzle on crepes (or what we called them growing up -- English pancakes)
I haven’t made yogurt since college…the pilot light in the oven was the heat source. I’m not sure pilot lights even exist, anymore. Bacteria name would be, Streptocockeye the Sailor!
If you heat the milk a tad extra it gives your yogurt a smoke flavor which is awsome. We're originally from the middle east. My family would make yogurt cheese and other dairy products at home. Really isn't hard and tastes better than off the shelf stuff.
I've been making my own yogurt in an Instant Pot for about five years, and have it down to an efficient process. In terms of elapsed time it take me about two days to make about 30 ounces of yogurt. In terms of actual time spent, maybe 30 minutes, and that includes cleaning up.
That said, I appreciate this video, which gives me new ideas about consuming my yogurt, which tastes much better than anything I've ever bought from a commercial producer.
I used to make yoghurt in the office. I would fill up my unwashed yogurt jar with milk, warm it in the microwave and leave it on the counter wrapped up in a hoody. It was perfect in the morning.
This is pretty brilliant! Bravo!🥳
[9.1.2024]
I have a yogurt maker & love making my own. Will definitely be swapping out some milk for cream & adding some dry milk powder next batch! Can't wait! Thanks!
Great episode! Agree with other commenters that we would love to know how to make non-dairy yogurt for those with dairy intolerances/allergies!
Check out recetas de Gri.
When you said it's the best yogurt ill ever have and never buy yogurt again i thought "hmmm... really?!" and OMG you tell NO LIES. i made it yesterday ( 1st time making yogurt ever) and just tasted it and i must say it's beyond amazing! ty for this for i will never buy yogurt again 😊
In Bengal, we have ‘Mishti Doi’ (Sweet Yoghurt) which is a result of the standard fermentation and a bit of raw sugar and caramelised sugar.
Mishti doi is also good when made with date palm sugar (পাটালি গুড় patali gur).
rasmai
At what point do you add the sweetener? The beginning, when adding the culture, or after it’s been fermented? Does it still keep the same consistency?
@@jvallas Typically you add the sweetener at the beginning when you're heating up the milk. If you make a caramel, you can just add the milk to the same pot and it will dissolve it as it heats up. Some people gently steam it on very low heat for the fermentation process. Traditionally it is fermented in unglazed terra cotta cups or bowls which will draw out a little extra moisture and make for a more "set" yogurt.
@@ThatsSoRavin Thank you for all the detail. I wasn’t sure if it would react properly if you introduced something at the beginning. Definitely gonna try this. AND I’ve been collecting La Fermière clay yogurt pots. Now I can’t wait to try them, too!
Thank you for sharing your talent! You didn't know it, but you helped me start a difficult day with a bit more grit and bravery today.
I’ve been making yogurt for years and own a food company….and that was an excellent video! I learned so much.
My parents are Afghan and they make yoghurt in a similar but even easier way. They heat 2 litres of 2% milk in a pot, let it cool a bit, then transfer it into a large bowl/ container. They mix in about 3-4 tbsps of left over yoghurt in it, put the lid of the bowl/ container on and wrap it in a thick cloth. They leave it on the counter for 3-4 hours, then remove the cloth and put the container in the fridge. After one day in the fridge, the yoghurt is ready. You can use the yoghurt as a sauce for many dishes, strain it to turn it into Greek yoghurt, and use equal parts of the yoghurt water/ whey and yoghurt in making a Middle Eastern drink called doogh/ ayran.
what's eating Dan is my favorite series in American's Test Kitchen
...Dan's cook videos are educational and humorous...love them
I like a real thick yogurt so I always strain mine. Then I use the whey to make homemade creme fraiche. All the other leftover whey I mix withy dog's kibble. She loves it. She also loves my homemade keifer mixed with her kibble.
I've been a dairy lover since Day 1 (😉); I think it's my favorite food group. One of my food fantasies is to sample the various products from the dairy-loving Balkan region, preferably made by someone's little old granny.
Living in a tropical country, I just put the yogurt outside covered with kitchen cloth in front of the AC outdoor unit. Done in 12 hours!
I put my jars in the sous vide bath. Perfect temp control.
Pretty correct description of the process. I'm impressed. High protein milks (Lactaid Protein, Fairlife) are excellent and correctly heat treated to denature protein. No need to add skim milk powder (needs re-hydration for proper functionality of protein). Inoculate with 3% plain yogurt (2 spoonfuls per 1 q jar). Stonyfield probiotic YoBaby is a good choice. Sous vide at 109F (43C) for 6-7 hours. Straining of less volume can be done in a coffee filter (in a strainer), overnight, in a refrigerator.
Dan speaks, I listen, hes a fabulous orator and is interesting.
The yogurt I make at home IS better than any store bought. I make it once a week. I make it in my InstantPot. Fermentation of 10 hours is my favorite. Sometimes I do 12 hours. Sooooo thick too.
I love your intelligent presentation. I simply subscribed. I'll binge watch the rest of your videos. THANK YOU 🙏
I'll be making this week
You Ginger Froyo sounds good, but did you ever taste gingered rhubarb? Gingered Rhubarb would make your yogurt taste amazing.
I dice the rhubarb very fine, 1/4" pieces. I finely diced crystalized ginger into 1/8" pieces and add those to simple syrup in a medium saucepan. When it is a fairly thick syrup, where a finger track on the back of a spoon. Add the diced rhubarb and cook for just a couple of minutes. Turn off the heat and let the pan sit and cool. You can add just a drop or two of red food color.
This makes a nice jam on toast, but a great ice cream topping, flan topping, stir in to creme brulee, oatmeal, etc. I am sure it would be great in yogurt or Froyo.
Love your channel!
When I spoon the yogurt it should preserve the shape. So very thick, rich yogurt that I love. How I made it?
Just warm the milk more. Dont put lid on the yogurt cup but a cloth so that it can breath. No boiling water needed in the oven. Wait 8 hours. Done
"Yogurt is an incredibly important staple in *cultures* across the globe."
This man oozes wordplay!
We make great yogurt in our InstantPot every week. We use Chobani yogurt as the starter. We don’t preheat the milk.
I'm glad that I recently subscribed and didn't miss this enlightening episode. I haven't made yogurt for 30 yrs. Why did I stop? Time to give it another try. I'm going to check out the ginger video now.
I use my instant pot for the fermentation stage. Works great. Sure beats keeping the milk mixture warm on a rack over a low setting heating pad, wrapped in a down filled jacket😎
Ps: if you want to graduate to an even tastier way to make milk yummier? Make your own ricotta, no fermentation necessary. Before sending to the fridge or the lasagna, have a bowl while still warm, drizzled with honey or maple syrup❤
Somehow, impossible though it may seem, I love you even more Dan!! Keep rockin'.
What about the hard yogurt that covers raisins and pretzels? I would LOVE to see a video on that
My
F
Rench yogurt is made with half and half which is ultra-pasteurized, so it needs NO HEATING at all! Stir in your sweetener if using, some yogurt of your choosing,, a couple of teaspoons of vanilla and incubate for 8 hours. It is the thickest, creamiest, most decadent yogurt you will ever eat. We like it for dessert with a little fruit added. Top anything with it, stir what yiu like into it. This is the way to make the best yogurt!
So you incubate it cold? On the counter or in the fridge?
Want thicker creamier yogurt? Denature the milk for 20 minutes first! Denature= Hold milk at 180F stirring frequently for 20 min. Let cool to 112F before adding starter. Want Skyr? Add 1 rennet tablet thats been dissolved in 2 tbs cool water at the same time you add the starter. 1 tablet per half gallon of milk will give you ridiculously thick skyr!! 8 hour incubation is my favorite time! Longer fermentation the tarter it gets!! My cat likes 24 hour fermentation for her yogurt! I use A2 milk for her. Want cream top like brown cow? Use non- homogenized milk ( hard to find) Wholefoods carries Snowville and a couple other brands. They will say cream top and/or non- homogenized. I LOVE homemade yogurt! 👍
Tip: I once made non-dairy yogurt (to reduce cholesterol) with cashews and used probiotic capsules for my bacteria, and it worked perfectly. I then tried it with milk and it worked just as well. My probiotic was 5bil CFUs of 5 bacteria (incl. the 2 you mentioned), just break open 1 capsule and stir into the goop. 8 hrs later, perfect yogurt. (For the cashew version, I also added some herbs and tapioca flour which thickened it nicely, then dried this thicker mixture in my food drier to make cheese. Whey cool! (Well, no whey, actually.)
Very interesting and entertaining video. I ferment a lot of my own foods including yogurt, kefir, kombucha, sauerkraut, dua chua (Vietnamese mustard greens), beet kvass, etc. so this was great to me.
We've been making our own for some years, but never tried the mason jar idea. Will have to give that a try. We made a similar ginger (lemon) frozen yogurt that was awesome. Keep them coming.
What can you use if you don't have an ice cream maker?
@@Lili-xq9sn You really want an ice cream maker of some kind because they slowly mix in air as well as make small ice crystals that makes a good, smooth ice cream.
Used to work in a yoghurt factory in Grangemouth, Scotland. Had to keep your wits about you!
Great one Dan! I've made our yogurt weekly since homesteading in the 70s. I LOL at your references and bad jokes.
I'd love to see a part 2 about vegan milk yoghurts. Can you make yoghurt from any plant milk? Is the science/process any different than animal milk?
You can make vegan 'yogurt' from soy 'milk', but store bought other milks will not work the same way as dairy. There is less protein (way less), and protein structure is different from Casein and whey protein, so it does not form a gel.
Another awesome video, Dan. As a fermenter of many things for over 40 years I can't believe I haven't made yogurt yet although my wife has. Maybe its time to give it a try.
Great video, as always! Just had the best yogurt I've ever had literally this morning from "White Mustache." Highly recommend if you're in NYC or LA. I suppose I need to make my own now!
Various yogurt starters are sold on Amazon, for different flavors and effects. I use strains that are supposed to be good for urinary/vaginal passages and weight loss. I usually use fat-free milk and then strain to make Greek yogurt. If you start with milk with fat, the Greek yogurt will have twice the fat and about 4 times the calories as the beginning milk.
😱
You are so smart, so witty, so muchfun. I love your show!
What a crack up! Knowledgeable and personable.
I found a Salton brand yogurt maker at Goodwill for $4. It is sooooo easy. Heat milk to 180F, cool to 115F, whisk in a couple tbsp of the last batch, pour into the included jars, plug it in. 10 hours later, voila.
Ferment the yogurt in a metal thermos that you've primed with hot water. Keeps the temperature constant, Just set it on your counter undisturbed for your preferred number of hours. I use 12 hours.
I actually think that sounds like a ridiculously fun game.
Thank you for your energy! I just learned to make ricotta. It's lovely that you share this knowledge. 😊
On to yogurt. Thank you Dan.
Sherecitderegulaious ❤
Awesome video Dan! I've made homemade yogurt before, but I wasn't very happy with the outcome. Can't wait to try this recipe/tips. I made your ginger Froyo recipe, and it was a hit. Best Froyo I ever had! Kindly, Lanactobacillus lawrencies ;P
Dan, you make food science fun and graspable! I am going to try this out.
Hi Dan, wondering if you can address how to make plant-based, non-coconut yogurt in a future episode. Love this series!
Look into vegetarian gourmet kitchen. She’s got great videos on that.
Thank you so much for telling how to make the yoghurt fattier! ❤
I've been working on making my own yogurt at home for a while now. The oven trick hasn't done a thing for me, but I did manage to find a secondhand bread machine that has a yogurt setting that will keep my yogurt at the right temperature while culturing. (I've since found a collapsable bread-proofer that can do the job too.) When using commercial yogurts as a starter, keep in mind that some of them will give you great results for a few generations, then you might get a crappy batch, but reculture it and it should start playing nice again. Frankly I haven't mastered it as I'd like, but getting a strainer was also a game-changer. Yogurt is my culinary white whale, I think.
Oh, yeah, the strainer is important to me, too.
I love dairy products. I make a simple acid activated cheese. I have determined that making yogurt at home is more expensive than purchasing grocery house brand yogurt given the time and energy to produce jome yogurt. I pay an extra $2 for the grocery yogurt over just the cost of milk for equal amounts. Cottage cheese is just under twice the cost of yogurt. Interesting economics. I prefer to mix both yogurt and cottage cheese with raisins and blueberries. Sometimes I use mixed berry blends. If there is s taste difference between store and homemade yogurt, the fruit/raisin addition masks it. I'm gonna try cinnamon and cherries with banana.
Excellent video. Thank you so much!
I used to use a sous vide but I didn't like dealing with the water bath. I bought a big food dehydrator and use it to create the controlled temperature environment instead. Set to 110, leave the yogurt in for 24 hours, perfect every time.
Whatever v that soup is at 6:38 seems really appealing. And the ginger I've ice-cream is something I'd eat way too much of, I'm sure!
Thanks for this. And I'm about to hit the "subscribe" button.
That's tanaboor. Armenian yogurt soup. Peeled wheat soaked then cooked until very soft, then mixed gradually with yogurt. Sprinkle dry mint on top. It is yummy and can also be eaten cold.
Love it😁 my bacterial name would be Fruitilactobacilis sanfrancisencis😄
That was ALOT of fun to watch, nice job!
Dan is the only reason I've subscribed to this channel.
Oh, YEAH!!! I haven't made myself yoghurt (by the gallon) since I had to replace my pilot light oven for an electronic one!😞 That was in the 1990s.😞😞 I have to try this oven technique!! This is just brilliant.