This is the most informative video I've seen for making yogurt and after seeing so very many, I can't tell you how much I appreciate the time you took to explain everything so well. I feel a lot more confident moving forward. Just one question. Would all the steps be the same if using raw unpasteurized, unhomogenized milk?
Really interesting your video. Here are my take so far as well, testing. I dont heat the milk and I get better results than on this video. I believe the reason could be that I add warm water covering 1/3 of the pots inside the yogurt maker. Try that!! Place the yogurt cups with yogurt in it and lid closed inside the maker. Now add water inside the maker and you can add until you can. Last, I add three big spoons of dry milk sometimes and it becomes really good. I want to try now doing without the lids on the yogurt cups to see if I get better results. :) Bonus: If you want greek yogurt, after you make it you remove all the yogurt and place it on a cheese cloth inside the refrigerator with something underneath the cloth so all the milk whey separates.
I am using Arieta yogurt maker and i added cold milk and cold yogurt . After 12 hours it was little bit liquid but when i added in fridge it was perfect 🥰
Natural yoghurt is 10% fat. Popular strands are Turkish and Greek, but no-brand yoghurt is just fine, as long as it's 10% fat and alive. Making it from 3% milk means you have to add one part (by weight) of 40% cream to four parts of milk, which gives you exactly 10.4%. But your process is spot on! Only, I use a thermometer to make sure I get it exactly right. I warm the milk-cream mixture to exactly 84C with constant stirring and then let it cool to 42C before adding a good splash of yoghurt from my latest batch, or if I accidentally ate it all, from bought yoghurt. During the time it's kept at 40C, I occasionally give it a good stir, to make sure the yoghurt culture is evenly distributed. I must say, I just love your channel. I've spent hours watching your videos and got a lot of inspiration from them. Kudos!
Thanks Bjorn....with an umlat! I always learn a lot from your comments. The thermometer is the more precise method, but our ancestors used their eyeballs and the classic pinky test. Experience helps too. Question....if you put more yogurt in the warm milk does it matter? Can you overdo it with adding the yogurt? Thanks for your feedback, I appreciate it!
@@TikkiOOO Well, the more yoghurt you add, the faster the entire process will start. And as far as I have noticed, you can't overdo it. I usually just scrape out what is left in my container without checking for the actual amount.
I have always wanted to try my hand at making yogurt but was intimidated. I really appreciate thus video. Gonna try with the fresh fruit I am growing in my hydroponic system. Your videos are so helpful!
I bought this maker to try after watching this video. Let me tell you I am VERY happy with it. I wanted to use Fairlife nonfat milk for the yogurt which worked great! Tha k you for the video. I find that the milk for sure matter and how long you let it set. I fill like it paid for itself after 2 batches
I use a Dash yogurt maker. I use a reduced fat milk, but when I stir in the yogurt with the live cultures, I also add some nonfat dry milk. Gives me a thick result with a nice texture.
I'm glad....and if its summer for you, try making frozen yogurt by blending in some fresh frozen fruit (after you've made the yogurt) and a little bit of honey. A real treat! Thanks for the comment Karron!
Thanks Rocky....no need to buy a yogurt maker, you can put the warm milk and cultures in any warm place to incubate....I like the portion sized cups and the convenience of the yogurt maker, but in the old days no one had a yogurt maker. Thanks for your comment....let me know if you give in to tempation!
First attempt came out grainy. I'm using nonfat milk for health reasons, but think I overcooked the milk. Will attempt again. Any way to get nonfat Greek yogurt recipe/instructions? Thank you for the video!!
I've been really into chia and other seed puddings lately and have used store bought yogurt..I'm definatly going to try making my own!..do you know if lactose free milk will work?
That's a really good queston, I tried doing some research on it and many people say "no" because the milk is ultra pastuerized. Others say "yes", but the consistency will be runny, so you can strain the yogurt through a cheese cloth if you want it thicker. It might depend on the brand of milk, which might be why the answers are inconsistent. I guess the only answer for you is....to experiment! Let us know what you find, if you can. Thanks for the question Mike!
I wonder if the water on top is what is considered whey? I know when you heat milk then add vinegar to make a quick cheese, the leftover "water" is called whey and you can somehow make ricotta cheese from it. How much jam did you put in the bottom of the jars? Just enough to cover the bottom? Another informative video. Thank you.
Yes, I think you are correct, it is whey. It wasn't enough to keep, I just dripped it off. Some people strain the yogurt in cheese cloth to get an even thicker texture, and then there would be more whey to work with. Don't you love the science behind food, its so interesting! Thanks for the comment Genevieve!
Thanks HK19691! My father used to make wine from our backyard grapes and even blackberries. I remember his learning process, we had vinegar instead of wine most of the time. Of course, TH-cam didn't exist then, and neither did Mother Google. Maybe....sounds like a fun project, thanks for the idea!
Could you make your own yogurt culture starter for this rather buying from the store? I saw a recipe using warm milk & slices of lemon over a 24 hr. time.
Hi Tikki! I just realized YT isn't notifying me when you post. Got some catch-up to do. I used to jokingly say the first word I said was why. I think I have to share that with you. Hope you're staying cool. 😁
I recently ordered this yoghurt maker. It did not come with an instruction book. I am not sure what to do. How to use it to make my yogurt. Does anybody have any suggestions. Where you can get a book. Or any place online to get it.
im having trouble im getting 50% whey ,ive tried everything , i cannot get better than 50% ,anyone in the comments can help please,ive tried 170 deg denature for 20minutes, we dont have half and half here ,only full cream milk ,i do at 100 farenheight for 36 hours
Totally unrelated: You pronounced the ü perfectly, and it's not an ö. Ö is an oe, where the e is moved up on top of the o. The same with ü, it's ue with the e moved up on top of the u. So, the üe in the Müeller name is a bastardization, that only seems to occur when Germanic companies go international. Posh? :-)
Very interesting....and oops it was umlat U, not O....my bad. I guess the ue is their bad? It does look classy to us in the USA to see the umlat....it looks more upscale. And the "made in Austria" is also classy.
thanks for the video, I love the honesty you exhibit, but the marmalade and jelly - yikes. sugar is bad to consume. it is a literal poison to the human body. it is never a good idea to promote something that causes inflammation (which is the culprit for most ailments in the body), cancer, diabetes, and obesity. best thing I ever did was cut out sugar and foods. arthritis gone - i had bakers cyst the size of large grapefruits in my knees, used braces and crutches. every day was painful. Doctors and their medicine did nothing to help. Now I am 100% active and mobile with a small house cleaning and waitressing - nothing is painful. My energy increased, my skin is better.
This is the most informative video I've seen for making yogurt and after seeing so very many, I can't tell you how much I appreciate the time you took to explain everything so well. I feel a lot more confident moving forward. Just one question. Would all the steps be the same if using raw unpasteurized, unhomogenized milk?
One of the best explained videos I’ve seen. You’ve explained everything like even how to get the starter cultures. Thank you!
Really interesting your video. Here are my take so far as well, testing. I dont heat the milk and I get better results than on this video. I believe the reason could be that I add warm water covering 1/3 of the pots inside the yogurt maker. Try that!! Place the yogurt cups with yogurt in it and lid closed inside the maker. Now add water inside the maker and you can add until you can. Last, I add three big spoons of dry milk sometimes and it becomes really good. I want to try now doing without the lids on the yogurt cups to see if I get better results. :) Bonus: If you want greek yogurt, after you make it you remove all the yogurt and place it on a cheese cloth inside the refrigerator with something underneath the cloth so all the milk whey separates.
As a scientist I really appreciate how you applied the scientific method to this tutorial. I love it! Thanks for sharing!
I am using Arieta yogurt maker and i added cold milk and cold yogurt . After 12 hours it was little bit liquid but when i added in fridge it was perfect 🥰
Natural yoghurt is 10% fat. Popular strands are Turkish and Greek, but no-brand yoghurt is just fine, as long as it's 10% fat and alive. Making it from 3% milk means you have to add one part (by weight) of 40% cream to four parts of milk, which gives you exactly 10.4%.
But your process is spot on! Only, I use a thermometer to make sure I get it exactly right. I warm the milk-cream mixture to exactly 84C with constant stirring and then let it cool to 42C before adding a good splash of yoghurt from my latest batch, or if I accidentally ate it all, from bought yoghurt. During the time it's kept at 40C, I occasionally give it a good stir, to make sure the yoghurt culture is evenly distributed.
I must say, I just love your channel. I've spent hours watching your videos and got a lot of inspiration from them. Kudos!
Thanks Bjorn....with an umlat! I always learn a lot from your comments. The thermometer is the more precise method, but our ancestors used their eyeballs and the classic pinky test. Experience helps too. Question....if you put more yogurt in the warm milk does it matter? Can you overdo it with adding the yogurt? Thanks for your feedback, I appreciate it!
@@TikkiOOO Well, the more yoghurt you add, the faster the entire process will start. And as far as I have noticed, you can't overdo it. I usually just scrape out what is left in my container without checking for the actual amount.
I have always wanted to try my hand at making yogurt but was intimidated. I really appreciate thus video. Gonna try with the fresh fruit I am growing in my hydroponic system. Your videos are so helpful!
You make the best videos, always to the point and so easy to follow. I will be making some yoghurt, thanks
I bought this maker to try after watching this video. Let me tell you I am VERY happy with it. I wanted to use Fairlife nonfat milk for the yogurt which worked great! Tha k you for the video. I find that the milk for sure matter and how long you let it set. I fill like it paid for itself after 2 batches
Thank you for the detail in this video. I picked up the yogurt maker yesterday, found your video and made yogurt last night to enjoy this morning!
Thanks so much for teaching us how to make homemade yogurt!! Blessings to you and yours!
Thank you so much! I feel ready to give it a go😁😁
Excellent video. Thank you for being so organized and succinct!!
I use a Dash yogurt maker. I use a reduced fat milk, but when I stir in the yogurt with the live cultures, I also add some nonfat dry milk. Gives me a thick result with a nice texture.
That's a great idea, stirring in some powdered milk helps thicken up the yogurt. Thanks for the feedback Enabling Cook!
Wow, I needed this video tonight! Just got the Mueller for Christmas, giving this thing a spin tonight!
i don't have a Mueller Yogurt Maker but you've inspired me to try to make yogurt in my instant pot. thanks.
I'm glad....and if its summer for you, try making frozen yogurt by blending in some fresh frozen fruit (after you've made the yogurt) and a little bit of honey. A real treat! Thanks for the comment Karron!
@@TikkiOOO nice. i like the tip. thanks.
Me encanto muchas gracias, voy a hacer mi primer bache hoy. 😄
Like your experimental videos ! Great!
Thanks Amit! And I can eat the results, so its always win win. Thanks for the comment!
Great video review @Tikki O. I am tempted to buy it and make my own yogurt. 👏
Thanks Rocky....no need to buy a yogurt maker, you can put the warm milk and cultures in any warm place to incubate....I like the portion sized cups and the convenience of the yogurt maker, but in the old days no one had a yogurt maker. Thanks for your comment....let me know if you give in to tempation!
@@TikkiOOO Your welcome. Cool. I have a crockpot. I will give it a try in that.
First attempt came out grainy. I'm using nonfat milk for health reasons, but think I overcooked the milk. Will attempt again. Any way to get nonfat Greek yogurt recipe/instructions? Thank you for the video!!
It was very helpfull. Thank you!
I've been really into chia and other seed puddings lately and have used store bought yogurt..I'm definatly going to try making my own!..do you know if lactose free milk will work?
That's a really good queston, I tried doing some research on it and many people say "no" because the milk is ultra pastuerized. Others say "yes", but the consistency will be runny, so you can strain the yogurt through a cheese cloth if you want it thicker. It might depend on the brand of milk, which might be why the answers are inconsistent. I guess the only answer for you is....to experiment! Let us know what you find, if you can. Thanks for the question Mike!
Thank you so much for this video.
I wonder if the water on top is what is considered whey? I know when you heat milk then add vinegar to make a quick cheese, the leftover "water" is called whey and you can somehow make ricotta cheese from it. How much jam did you put in the bottom of the jars? Just enough to cover the bottom? Another informative video. Thank you.
Yes, I think you are correct, it is whey. It wasn't enough to keep, I just dripped it off. Some people strain the yogurt in cheese cloth to get an even thicker texture, and then there would be more whey to work with. Don't you love the science behind food, its so interesting! Thanks for the comment Genevieve!
Thank you !! You're the best
Great advices ❤
Suggestion ultra pasteurized half and half.
Should I place them in the refrigerator once I turn off the machine?
May i know please how i can make Greek yogurt?
Next you need to try making your own wine. It’s actually very simple and a lot of fun.
Thanks HK19691! My father used to make wine from our backyard grapes and even blackberries. I remember his learning process, we had vinegar instead of wine most of the time. Of course, TH-cam didn't exist then, and neither did Mother Google. Maybe....sounds like a fun project, thanks for the idea!
Could you make your own yogurt culture starter for this rather buying from the store? I saw a recipe using warm milk & slices of lemon over a 24 hr. time.
Hi Tikki! I just realized YT isn't notifying me when you post. Got some catch-up to do.
I used to jokingly say the first word I said was why. I think I have to share that with you.
Hope you're staying cool. 😁
Good to hear from you Marty! Frozen yogurt is great to cool down with! Why? Because. Take care!
I recently ordered this yoghurt maker. It did not come with an instruction book. I am not sure what to do. How to use it to make my yogurt. Does anybody have any suggestions. Where you can get a book. Or any place online to get it.
I have owned similar yogurt makers in the past and it was always recommended to not have the tops on during processing. Why is this one different?
You did not mention what temperature the Yogurt maker should be, I have a yogurt maker that I can adjust manually
Pasteurized milk doesn't need boiled.
My yougourt is good but comes out with lump, can you please help me?
I use whole milk, but recently it comes out with a lot of extra water/whey
Why not use ultra pasturize milk & not heat up
I was told cold milk you have to heat but UHT cupboard milk you don't 🤷
200° is recommended, however, 140° for 10 minutes eliminates dangerous bacteria.
im having trouble im getting 50% whey ,ive tried everything , i cannot get better than 50% ,anyone in the comments can help please,ive tried 170 deg denature for 20minutes, we dont have half and half here ,only full cream milk ,i do at 100 farenheight for 36 hours
Totally unrelated: You pronounced the ü perfectly, and it's not an ö. Ö is an oe, where the e is moved up on top of the o. The same with ü, it's ue with the e moved up on top of the u. So, the üe in the Müeller name is a bastardization, that only seems to occur when Germanic companies go international. Posh? :-)
Very interesting....and oops it was umlat U, not O....my bad. I guess the ue is their bad? It does look classy to us in the USA to see the umlat....it looks more upscale. And the "made in Austria" is also classy.
Mmm, pinky yogurt.
I sterilized my pinky first.....
😎👌✌️🖖👍🤓
Thanks John M!
this looks like a complicated process, lol!!
It's not complicated at all
thanks for the video, I love the honesty you exhibit, but the marmalade and jelly - yikes. sugar is bad to consume. it is a literal poison to the human body. it is never a good idea to promote something that causes inflammation (which is the culprit for most ailments in the body), cancer, diabetes, and obesity.
best thing I ever did was cut out sugar and foods. arthritis gone - i had bakers cyst the size of large grapefruits in my knees, used braces and crutches. every day was painful. Doctors and their medicine did nothing to help. Now I am 100% active and mobile with a small house cleaning and waitressing - nothing is painful. My energy increased, my skin is better.
100% in agreement.
Not made in Austria….Made in China