Definitely going to try that culture. I’m not completely satisfied with the one we’re using. And, I never thought to sweeten before incubating. 🤔 Love learning how other people do things differently than do. Thanks, Kate!
We used some Fage greek yogurt as a starter culture and made just plain yogurt from our raw goat milk. Soooo good! It came out thick and creamy, and not too sour. I like to add some honey and chia seeds when I eat it. It's also great with fresh or frozen fruit!
Yum! The thickness of that yogurt!!!!😍 Adding the vanilla and raw honey sounds delicious! Thanks Kate for sharing this recipe! I may be brave enough now to try making my own yogurt! Your video makes it look so simple.
So I just found your channel by this video… With your funny commentary about your wardrobe change and the half nakey baby running around- I’ll just say you must be part of my tribe lol. Thanks for a great video- I’m off to watch more! 🙂
Hi Kate! I ended up buying the ABY culture and we like it too. My question is how much of it do u add to how much milk? I usually make like 1 or 2 gallons at a time but feel I'm always adding too much culture starter (about 1/4 tsp).....anyways great video, will try honey & vanilla next too! I like to skin my cream as well for the same reason. Although I must say, if I don't skim it first, I will usually remove that top layer after the yogurt is done made & chilled. I'll just put it in a separate jar and use it as sour cream on tacos etc. But I do mix it really well so it's smoother and not lumpy.
@@VenisonforDinner did order, and credited you for pointing us to it. Hands down, best culture we’ve used so far. Perfect consistency, for our thick but not quite Greek yogurt enthusiast family!
Thanks to this video I definitely plan to order the aby-2c culture and try it out! We just started getting milk from our own cow. Your videos inspire and entertain me 😁
Yes, you can make take cultured yogurt from your homemade yogurt to start your next batch. If it's unopened the yogurt lasts about 2 weeks in your fridge, sometimes longer.
A lot of yoghurt in the store isn’t REAL YOGHURT. 1. Much of it has been pasteurized which kills all the gut healthy bacteria 2. A lot of yoghurt is loaded with sugar which actually feeds the wrong set of bacteria 3. A lot of so called yoghurts has thickeners instead of the gut friendly bacteria eating the lactose and making REAL YOGHURT 4. The few yoghurts with live bacteria what keeps the gasses from the fermentation of blowing the foil seals off the container When I was in the Covid unit I request a cup of yoghurt to help my digestive issues (Crohn’s disease, and it didn’t help at all After going home after being in the Covid unit then in rehabilitation to help my lung function I started making yoghurt again. I don’t enjoy eating PLAIN YOGHURT so I strain off the whey making yoghurt cheese. I found two or three teaspoons of yoghurt cheese spread on a slice and f toast or a bagel helped my digestive issue MORE THAN a whole cup of Activia yoghurt SUPPOSEDLY WITH LIVE BACTERIA If you have digestive issues and want to add helpful bacteria to your gut biome SKIP THE YOGHURT AISLE and buy an heirloom strain of yoghurt starter such as Bulgarian Matsoni Icelandic Caspian sea DONT WORRY ABOUT THE LACTOSE because much of the lactose is consumed by the bacteria I make yoghurt from pasteurized milk from the store Do not use ultra pasteurized milk And do not make yoghurt from non homogenized milk. The cream will rise to the top giving you a wonky flavor. DONT THROW YOUR WHEY DOWN THE DRAIN. There are all kinds of uses for whey. Mixing whey 50/50 with water is a good plant fertilizer Use whey as a fermentation starter for fermenting vegetables and homemade sodas Add to the kibble for your dog or cat. This adds whey protein and live bacteria to add probiotics to pet food. I keep two pints of whey in fridge. One for the dogs, one for fermenting vegetables and ginger ale One pint of whey in the freezer in case one of the pints in freezer goes wonky and this is made into plant fertilizer Anything over the three pints is given to neighbors or goes on the plants
Definitely going to try that culture. I’m not completely satisfied with the one we’re using. And, I never thought to sweeten before incubating. 🤔 Love learning how other people do things differently than do. Thanks, Kate!
I started using that culture after your comparison video and I’ll never go back to anything else! It makes the tastiest yogurt!
Going to try this with some plant-based milk as I have a family history of Cancer and need to avoid all the estrogen in dairy--thanks for posting
We used some Fage greek yogurt as a starter culture and made just plain yogurt from our raw goat milk. Soooo good! It came out thick and creamy, and not too sour. I like to add some honey and chia seeds when I eat it. It's also great with fresh or frozen fruit!
This sounds delicious.
Yum! The thickness of that yogurt!!!!😍
Adding the vanilla and raw honey sounds delicious! Thanks Kate for sharing this recipe!
I may be brave enough now to try making my own yogurt! Your video makes it look so simple.
You are so welcome!
So I just found your channel by this video… With your funny commentary about your wardrobe change and the half nakey baby running around- I’ll just say you must be part of my tribe lol. Thanks for a great video- I’m off to watch more! 🙂
Yum yum! Question about the honey, I’ve never seen such pale honey before, what’s up with that?
It's because of the pollen they gathered.
Hi Kate! I ended up buying the ABY culture and we like it too. My question is how much of it do u add to how much milk? I usually make like 1 or 2 gallons at a time but feel I'm always adding too much culture starter (about 1/4 tsp).....anyways great video, will try honey & vanilla next too! I like to skin my cream as well for the same reason. Although I must say, if I don't skim it first, I will usually remove that top layer after the yogurt is done made & chilled. I'll just put it in a separate jar and use it as sour cream on tacos etc. But I do mix it really well so it's smoother and not lumpy.
I probably add 1/4 tsp for a couple gallons. Its a hard one with no direct recipe.
@@VenisonforDinner ty!
Love this video. Definitely going to try that culture.
You should!
@@VenisonforDinner did order, and credited you for pointing us to it. Hands down, best culture we’ve used so far. Perfect consistency, for our thick but not quite Greek yogurt enthusiast family!
I have to try this with that culture. My mouth is watering watching this. Thanks!
It's so good!
Thanks to this video I definitely plan to order the aby-2c culture and try it out! We just started getting milk from our own cow. Your videos inspire and entertain me 😁
Wonderful!
@MatoNupai - Would you be good enough to share your recipe and method for making ginger ale? I have been trying to 'crack' that one.
I will have to remember to ask my boys for theirs.....I keep forgetting!!
Great video! Culture is something we will be trying!
I wonder can you feed yogurt to chickens?
Yes you can!
How much yogurt starter are you supposed to use for 1 quart of milk?
I would suggest around 2 teaspoons. I usually put in a couple of tablespoons for a gallon of milk.
What is the shelf life for this? And can you make yoghurt from the cultured yogurt to save on culture?
Yes, you can make take cultured yogurt from your homemade yogurt to start your next batch. If it's unopened the yogurt lasts about 2 weeks in your fridge, sometimes longer.
I have a dehydrate option on my oven. Do you think that would work for the fermenting period?
For culturing the yogurt, that should work. I know some people who use their oven for making yogurt all the time.
Where is your hoodie from?
If I add the honey and vanilla before culturing than I can’t use some of that yogurt for the next cultured batch right?
Yes that is correct
Can I ask you. What is that for butter maker? And where I can buy it?
My butter churn is called a Gem Dandy and its ancient. It looks like there are old ones on eBay etc but don't know that you can get a new one.
Lovely yogurt! 👏👏👏
Thank you 😋
So you don't have to strain it?
No you don't have to unless you want a thicker yogurt.
Wouldn't a milk seperater be handy to separate your milk from the cream.
We used to have a milk separator but it was kinda fiddly and hard to clean.
Your commentary on your outfits 🤣
I spy a bare baby bottom!
🤷🏼♀️🤗
A lot of yoghurt in the store isn’t REAL YOGHURT.
1. Much of it has been pasteurized which kills all the gut healthy bacteria
2. A lot of yoghurt is loaded with sugar which actually feeds the wrong set of bacteria
3. A lot of so called yoghurts has thickeners instead of the gut friendly bacteria eating the lactose and making REAL YOGHURT
4. The few yoghurts with live bacteria what keeps the gasses from the fermentation of blowing the foil seals off the container
When I was in the Covid unit I request a cup of yoghurt to help my digestive issues (Crohn’s disease, and it didn’t help at all
After going home after being in the Covid unit then in rehabilitation to help my lung function
I started making yoghurt again.
I don’t enjoy eating PLAIN YOGHURT so I strain off the whey making yoghurt cheese.
I found two or three teaspoons of yoghurt cheese spread on a slice and f toast or a bagel helped my digestive issue MORE THAN a whole cup of Activia yoghurt SUPPOSEDLY WITH LIVE BACTERIA
If you have digestive issues and want to add helpful bacteria to your gut biome SKIP THE YOGHURT AISLE and buy an heirloom strain of yoghurt starter such as
Bulgarian
Matsoni
Icelandic
Caspian sea
DONT WORRY ABOUT THE LACTOSE because much of the lactose is consumed by the bacteria
I make yoghurt from pasteurized milk from the store
Do not use ultra pasteurized milk
And do not make yoghurt from non homogenized milk. The cream will rise to the top giving you a wonky flavor.
DONT THROW YOUR WHEY DOWN THE DRAIN. There are all kinds of uses for whey.
Mixing whey 50/50 with water is a good plant fertilizer
Use whey as a fermentation starter for fermenting vegetables and homemade sodas
Add to the kibble for your dog or cat. This adds whey protein and live bacteria to add probiotics to pet food.
I keep two pints of whey in fridge. One for the dogs, one for fermenting vegetables and ginger ale
One pint of whey in the freezer in case one of the pints in freezer goes wonky and this is made into plant fertilizer
Anything over the three pints is given to neighbors or goes on the plants
Wow this is so much great information! Thank you for taking the time to write this out. I hope you are feeling 100% now.