Another great video. I appreciate how peaceful yours are to watch. I know I’m not the only one who feels like this. Many people agree that some otherwise awesome videos are not watchable because of the loud, annoying music in the background. Thank you for the great informative content without unnecessary distractions. ❤ ☺️
I loved this video. I am of Greek heritage born and living in Australia. I remember my mother making home made yoghurt in the 50's such beautiful memories. I am now 70 years old.
You have inspired me to go keto (and give up my potatoes 😮). I am diabetic and my fasting Blood Sugar has come down every day. I love watching your channel and want you to know how inspirational you are ❤
That’s fantastic!! I tell ya it’s the way to go, because my hubby was diagnosed with type 2 and he’s been reversing it over the past two years with a keto lifestyle unfortunately he’s struggling to give up certain things like potato chips however I think I have an alternative that will give him that salty crunch that he craves and that’s kale chips. I saw them made on another channel recently and they look super easy to make and I think he might like it. I have found the best way to convert to keto is look at all the foods you love and discover a keto version because you’ll be amazed they are out there. A terrific substitute for rice is cauliflower rice it’s super easy to make all you need is a box grater and you just grate it but if you have a food processor you can use it. There are tons of substitutes for all kinds of foods. Even bread if you are craving it there are a lot of egg white bread recipes out there and they do require quite a few ingredients but once you have them on hand you use a very small amount. I wish you much success on your journey and try to ease into it don’t try to grin and bear it, try to find enjoyment out of the whole experience and if you are craving something don’t do what you’ve always done or you’ll always have the same result, look for a new way because they are out there. Feel free to message me if you need any suggestions. I’ve been doing this for three years now and have a pretty incredible accumulation of recipes and how to TH-cam videos of people. God bless and just remember YOU CAN DO THIS!!!🥰❤️🙏🏻🇨🇦🍁Dr. Jason Fung is also an excellent resource just Google him.
@@leannekenyoung I feel so blessed with your encouragement and knowledge. Kale chips are awesome. My grandkids love them. Love your ideas with cauliflower and that will help me a lot. I’ve been making the pizza crust Sarah showed and the waffles. The waffles have been a saving grace for me in the morning to put something in stomach before taking metformin. I cannot wait until I can start cutting back and hopefully in the future take none. Trying to get my sweet tooth to calm down and need to start looking for recipes. I appreciate you!
Pls can I use store bought Greek yogurt made from powdered milk to make my first cow milk greek yogurt like urs. Dats de one available to me. Pls kindly help a daughter. Thank u@@LivingTraditionsHomestead
I really enjoyed your video and doubly appreciated the fact that you spoke to us like an adult and not like we're in kindergarten. 😅 you're an awesome inspiration.
Woooo, I used to love going to the local farm when I was a kid back in the 80s and we were in awe to watch the cream rise to the top. Then take it off the top. It was so good, and if we were lucky we got 2 gallons so one we could make ice cream with and mom and dad the other for coffee cream. Good Memory 🎉
My wife has made something like that dessert several times, for dinner parties, and it always went over very well. Hers usually had some banana in it as well, and she served it in conical (martini?) glasses. It's elegant, fresh, and satisfying, with minimal sugar.
Enjoyed learning how to make Greek Yoghurt. Thanks much. More than anything though I loved your messages on your T-shirts, “Loved” and “Jesus Loves you”. Thank you for that. It really warmed my heart. Keep the faith. Much love and God bless, from India.
Yummy recipe! I’ve made Greek yogurt in my instant pot using store bought ultra filtered milk. We love it. Now I’ve got to try making the strawberry moose yogurt. What a treat! Babe is a beauty. You’re very lucky to have her.
Hello Sarah! Loved the video! Here'sa tip. As long as you are using an Instapot, and you dont have your own cow, you can skip those heating steps by using ultra pasteurized milk, or Half&Half. Then you just add the "mother" to the milk, wisk it in, then turn the Instapot on for 8-12 hours on the Yogurt setting. We put it together before we go to bed, and it's almost ready by morning. We pour it off into a container and into the fridge to cool off. Then its ready to go. We like it thick and a little creamy, so we dont drain it off, but you certainly could do that.
Does it still need to be strained after? We are thinking of trying this with either whole milk powder or fresh half & half. We do not have an instant pot but we have a dehydrator with removable shelves so lots of room to ferment at 110F for several hours.
@@melissah9374 Whey can also be used to make fermented vegetables. I use a quart jar, 28 oz of shredded cabbage & carrots & minced garlic, and instead of 1 Tbsp of sea salt, I use 1/2 Tbs salt & 1/2 Tbs of whey. It makes a milder taste than just salt fermented veg. ❤
Thank you, I want to make yogurt now, wish me luck. UPDATE: I just finished my first yogurt using Cabot Greek as an inoculation and it was great. We are looking forward to making our own from now on. Thanks again! UPDATE latest: I made my 2nd batch using my first batch as an inoculation and it's even better that the first. I am using milk from a local dairy that is pasteurized, but not homogenized. Thank you so much for the simplest instructions.
You might want to mention using a seal on the instant pot that is strictly used just for yogurt. Amazon sells multi color seals in packs of three. White, blue, red. I use the blue one strictly for my yogurt making as those seals tend to keep the smell from other items you cook in the pot.
I use my Instant Pot every week to make Greek yoghurt, then each evening after dinner we have our yoghurt and top it with blueberries and honey. So easy to make, plus we love it at room temperature, so I put it into the dessert dishes along with the honey and fruit and leave it to come to room temperature. I keep a couple of dessert spoonfuls back once the yoghurt is almost finished, ready to start the next batch.
Good Morning You All. Hope you all are warm. Going to be 11 here tonight in Elverson, Pennsylvania. Glad Samantha is home for you all. Enjoy watching your videos. Hope Kevins Parents are doing well. 3:39 Love and Prayers to all.
Sarah, thank you for the yummy strawberry mousse recipe...my husband and I started keto on January 1 and it’s so fun to try new recipes. So far so good with the keto...you and Kevin were a big inspiration to me. So far my husband has lost 6 pounds and I’ve dropped 4. Getting through the first week was the hardest dealing with sugar withdrawal, but we’re adapting well now and it’s so nice to not feel hungry between meals.
The starter yogurt you use can make a big difference to the texture and flavor of the finished product. We also like to use Fage for our starter: it results in a flavor and texture we prefer. We've tried several different brands of starter over the years, as well as some yogurt starter I got from a store in Paris, France! Some brands produced a kind slimy, texture. Others were too tart, too runny, whatever. The French starter was great, actually, but Fage is the easiest for us to get if we need a fresh starter.
Looks great! And what memories. In the 50's we had our milk delivered (so far ahead of our time - instacart, move over) and it had that "lovely" cream on the top. For us kids it was 'gross'. Lol. Now I buy whipping cream for my coffee - instead of half and half.
I love making yogurt this way. I use a vanilla bean on the boiling stage. Then I squeeze it and take it out before incubating. It brings a light vanilla flavor.
When I was a child my mom made yogurt in a pan on the stove with a thermometer. It was tangy and I didn’t care for it! Now I love Greek yogurt and I have an instant pot! Thank you for sharing the process so others can benefit as well.
Making yogurt in the instant pot is also my favorite way to make it. I use grocery store milk. On my instant pot the “yogurt “ button doesn’t toggle. After I press the yogurt button I have to hit “adjust” which toggles. Select “boil” also, after it cools down I have to again use the “adjust” button to toggle to 8 hours which is my preference. Note: if you want a different time for the yogurt to grow bacteria use the + or - to adjust the time. I freeze about 1/4 to 1/2 cup from each batch and store in a ziplock in the freezer and then use it to start my next batch! Just let it thaw while your milk is heating and don’t forget to temper it and stir it in well…. Works every time! I do strain it so it’s thick
I make my yogurt in a warmed ice chest with warm towels. Especially easy in the arizona desert in the summer! No guar gum, carragenan, sugars or artificial garbage in it.
The knowledge and information you teach along with the “how to” make your videos so very interesting and illuminating. Thank you for all the great teaching that you and Kevin do, both in the kitchen and all around the homestead.
Sara, I love these instructional videos; you are so smart and resourceful. This dessert looks divine. I´ve learned loads from you and Kevin; you are my favorite Homestead channel. Blessings to you and your family sweetie!!
I’ve been using my instant pot to make yogurt for several years. It’s so reliable, the yogurt comes out perfect every time. I use a yogurt strainer from Amazon to strain the yogurt to my desired thickness. Delicious yogurt every time.
I took your video in the kitchen. The outcome of my homemade replica of Nancy's organic yogurt, in greek form, was and is amazing every single time. I've made it over and over again now. I average a 1/2 gallon of whey each time as well, that I am learning to use in SO many great ways. THANK YOU for this step by step guided video! You guys have helped me learn to do so many things on my lil homestead! So glad to see you all went to raised beds this year! I did the same a few years back! They sure make gardening even more of a joy, with ease!! May the Most High bless you both. 💕
I put in equal amounts of cream & milk add it to my instant pot then add some yogurt from the week before or live cultures & hit the yogurt button! It pasteurizes it then I have it set for 10 hours! So easy! I strain it overnight for Greek yogurt!
I remember when I was little(I'm 74) and grandmother got her milk delivered to her house in the milk box! In the winter the milk would freeze and a column of cream would rise up and out of the bottles pushing the paper/foil cap off of the bottle! She would slice off the cream that came out!
That “skin” is also cream. You can use it in making bread or any type of dough where you need fat/ oil. In India we collect the skin and keep it in refrigerator and after a week make butter by churning it. Yumm
Instead of dumping out the whey you should freeze it in silicon mold about the size of a bar of soap. This way if you do not have any yogurt around you can use the whey as a replacement for the yogurt.
Hi Sara, I make L-Ruteri yogurt and it cultures for 36 hours and it has a mild flavor and is a little thicker than yogurt. It’s like a Greek yogurt and cream cheese. Check it out. It corrects most gut issues caused by antibiotics and pharma
I do this, too! We eat so much of it that I have to start another batch as soon as one batch is finished! lol I also make raw milk kefir and use it for my protein shakes. I have lost 76 lbs since May 2023 and I’m still going strong! Sarah, all that raw milk you have makes me envious! lol I found a dairy near me that has A2/A2 cows and I (gladly) pay $9/gal for my raw milk. I consider our health worth every penny.
Hi Sarah, I followed your recipe to a T. As I'm typing this, I'm enjoying my first bowl. It is delicious! Thank you for taking the time to explain each step! Would love to see more recipes like this one!!
Greek yogurt is often called γιαούρτι σακουλις /yogurt in a bag. In Greece ,back in the day, the yogurt was hung in the cheesecloth type bag from a tree to drain!
My 4,8,9,and 10yr old sons all watched this with me and begged us to try it. We aren’t big yoghurt people due to it being so thin. They are so excited to try this tomorrow! Thanks for the video!
I personally love this type of video. I love all your videos but these type relate a little more. To be more self sufficient I can try these things. Unfortunately I don't have a cow though....
I being making yourght scene 1973 when i came to Australian was nothing's in the shops we made at home we learned how from childhood, but known they have everything in shops this day's
Thanks for sharing! I follow a ketogenic diet myself and have been wanting to make yogurt myself. You made the process very simple. Having access to a raw dairy farm has been amazing in making fresh cheese. Can’t wait to make some fresh yogurt.
I use the shelf stable whole milk from dollar tree in my instant pot I strain it for 2 days to remove the whey. I don’t scald mine. I do 15.5 hours and it is awesome. Been making it for 2 years and we are low carb too.
That is the best looking yogurt I have ever seen.. I made yogurt once a couple of years ago in a yogurt making.. I was not thrilled.. I have to try this again using my instant pot. Thank you
Omg you made me remember my grandmother. She would give my sister and I that milk skin on a flat bread toast or flour tortilla with a little molasses. Yum yum
Sarah! You continue to inspire me to do better with my garden as well as my health. Thank you for the recent Keto recipes. They have been a Godsend. Keep the great work!
Try kefír. I am making it for years. For some people it takes a little time to get used to it, but everybody does. In the summer it is made fast, in the winter it takes longer. But - it is incomparably healthier and even easier to make. I am a big fan ! Also mascarpone.
Over the past 8 years I've owned my Instant Pot, I have made a lot of homemade yogurt. Using the Instant Pot is a game changer in making homemade yogurt. I don't have a cow, so I buy and use organic whole milk from the grocery store. I like the flavor and texture of whole milk much better than lower fat milk. My yogurt making process is like yours with a couple of exceptions. Once the milk has scalded, never scrape the bottom of the pot. The sediment sticks to the bottom of the pot and if stirred into the yogurt, the yogurt will have a grainy texture. I do an ice water bath with ice cubes in the sink to chill the milk. I live in a hot climate though, and our tap water is not very cold in warmer months. I add my starter to the milk when it reaches 110°. I mix a little starter and some milk in a bowl like you did. When I add the starter to the pot of milk, again, I am very careful not to scrape the bottom of the pot. I just swirl it until mixed. I typically let my yogurt ferment for 9 hours as I don't like it tasting too tart. Next, I put the finished yogurt in a Greek yogurt strainer and let it sit in the fridge for about 8-9 hours. Is thick and creamy when done. Typically, the ½ gallon strainer will strain about 3 cups of whey, and the gallon strainer will strain about 5- 6 cups of whey. I don't keep the whey. I have a 2 quart Euro Cuisine Greek Yogurt Maker, and a Hartigo 1 gallon yogurt strainer. So easy to cleanup. They can be purchased on Amazon. I bought the Euro Cuisine stainless mesh strainer and have had it for about 8 years. It looks brand new and will hold up very well. You would love using the Hartigo gallon Greek yogurt strainer. Oh, you can also make cottage cheese and sour cream using the yogurt strainer.
I make my own Greek yogurt as well. After straining I add vanilla bean paste and Splenda. I then beat it with a hand mixer for a thick and creamy Greek Yogurt.😋
Tonight I came upon your channel for the first time. I’ve been meaning to try using our Instant Pot w the Yogurt feature to make Greek Yogurt. So, I sure appreciated the lesson you showed tonight. It encouraged me to get going doing that here in our kitchen. And, the dessert looked delicious. Thx. Susan
Now that looks so delicious. Love yogurt. We buy low calorie yogurt. Not full fat. We’ve cut out most of our desserts. Except Christmas and thanksgiving. Twice or 3 times a year we eat something other than low calorie yogurt. We cut out some carbs. We also have fresh veggies in our summer garden.
What a fantastic video! Thank you so much. I really learned a lot! I've been thinking about you all in regards to this horrible weather. I hope all is well on the farm. Curious to know how your greenhouses plants are doing Thank you God bless
I make my own yogurt with ultra pasteurized half and half. It cuts out a lot of steps of using fresh milk but I’ve always wondered how you would make it with fresh non homogenized milk because of how it separates. Thanks for this video. It was very informative. And it looks yummy!
I enjoy your cooking videos. I don’t know that I need to make my own yogurt. I don’t eat it daily. BUT, I sure am interested in making the strawberry mousse! It looked yummy and refreshing. 😊
This is awesome! I grew up eating homemade yogurt and have tried multiple times over the years to make it myself. I even have a yogurt maker. Every time though it was always runny. Never like the thick creamy stuff from the grocery store. My instant pot doesn’t have the yogurt button, I have the LUX version. However, here’s what I did and it works! I did the initial heating with the porridge button, measuring my temp till it reached about 185-190 degrees and stirring constantly. Then i let it cool down to about 115 and I used your small batch method to inoculate the milk with some purchased Greek yogurt. Set the instant pot on keep warm for 15 minutes, lid on and valve on sealing, and turned it off and let it sit all night. It’s draining in the fridge right now. 🎉🎉
Such wonderful memories of spending summers on my grandparents dairy & watching Grandma work her magic with fresh milk. Thanks! Also I just so happen to be looking for an Instant Pot, trying to decide if I want the air fryer or the yogurt feature. I wish both were available.
I use 100g of total yoghurt in 900ml of raw non pasteurised milk (cream still in) heated to 42C in a yoghurt maker for 8 hrs. If you strain it for 6 hours in the refrigerator it comes out beautifully thick, not runny, and tastes much more smooth and creamy than total. But it's each to his own.
When scooping greek yogurt out of a container, run hot water over the utensil or spoon for few seconds, the yogurt will not stick as bad to the utensil/spoon.
I just love this recipe! I am doing it for the third time now, and it’s the only recipe I want to use for yogurt. Your instructions are so clear it is very easy to follow-I really appreciate it! I haven’t done the recipe at the end yet, but it is late spring, perfect time for it, and I have fresh strawberries 🍓 or I could try some frozen blueberries or mangoes that I have on hand! Only problem is that I don’t think I could eat just one little glass of that delicious mousse!😋😋😋😍😍😍Thank you thank you!🙏🏻🙏🏻🙏🏻
I've read/watched so many yogurt making techniques. I tried a lot of them before I settled on the best for my personal use. I point this out so other viewers won't give up if their first attempts are less than they like. For me, who live alone, it works best to incubate the yogurt in individual servings (I use jelly jars). When I made & stored it in a big batch it spoiled before I consumed it all. Though I always used clean utensils, I think I was introducing germs/mold when I scooped out servings. Now the yogurt stays sealed until I'm ready to eat it.
I’ve been making yogurt in my instant pot for a few years. It’s so much quicker to slowly heat the milk to 180 on the stove, then cool by sitting in a pan of water. The cooling process takes about 12 to 14 minutes. Then, put in the instant pot. It takes a few hours off the process.
My instant pot does have the yogurt button, so I can’t give you a temperature to set. It runs for 8 hours, I allow it to set up in the fridge overnight and than I strain it because I prefer the extra creaminess of Greek yogurt.
@@OkieGal would you know the temp by chance? Lowest possible setting? I'll have to find the instruction manual but I really do appreciate your input. Thank you
Another great video. I appreciate how peaceful yours are to watch. I know I’m not the only one who feels like this. Many people agree that some otherwise awesome videos are not watchable because of the loud, annoying music in the background.
Thank you for the great informative content without unnecessary distractions. ❤ ☺️
I totally agree
🙌 yes. This
Thank you guys! Amen! Haha
I 100% agree about the music.
Music is not loud . By the sounds of it, you don't think it's a great video at all or peaceful so why lie
I loved this video. I am of Greek heritage born and living in Australia. I remember my mother making home made yoghurt in the 50's such beautiful memories. I am now 70 years old.
You have inspired me to go keto (and give up my potatoes 😮). I am diabetic and my fasting Blood Sugar has come down every day. I love watching your channel and want you to know how inspirational you are ❤
Excellent job. Keep it up!
That’s fantastic!! I tell ya it’s the way to go, because my hubby was diagnosed with type 2 and he’s been reversing it over the past two years with a keto lifestyle unfortunately he’s struggling to give up certain things like potato chips however I think I have an alternative that will give him that salty crunch that he craves and that’s kale chips. I saw them made on another channel recently and they look super easy to make and I think he might like it. I have found the best way to convert to keto is look at all the foods you love and discover a keto version because you’ll be amazed they are out there. A terrific substitute for rice is cauliflower rice it’s super easy to make all you need is a box grater and you just grate it but if you have a food processor you can use it. There are tons of substitutes for all kinds of foods. Even bread if you are craving it there are a lot of egg white bread recipes out there and they do require quite a few ingredients but once you have them on hand you use a very small amount.
I wish you much success on your journey and try to ease into it don’t try to grin and bear it, try to find enjoyment out of the whole experience and if you are craving something don’t do what you’ve always done or you’ll always have the same result, look for a new way because they are out there. Feel free to message me if you need any suggestions. I’ve been doing this for three years now and have a pretty incredible accumulation of recipes and how to TH-cam videos of people. God bless and just remember YOU CAN DO THIS!!!🥰❤️🙏🏻🇨🇦🍁Dr. Jason Fung is also an excellent resource just Google him.
@@leannekenyoung I feel so blessed with your encouragement and knowledge. Kale chips are awesome. My grandkids love them. Love your ideas with cauliflower and that will help me a lot. I’ve been making the pizza crust Sarah showed and the waffles. The waffles have been a saving grace for me in the morning to put something in stomach before taking metformin. I cannot wait until I can start cutting back and hopefully in the future take none. Trying to get my sweet tooth to calm down and need to start looking for recipes.
I appreciate you!
@@billierichter1379 thanks for your encouragement!
I LOVE the skin on the top of the scalded milk: cook’s treat! But then, I’m weird: I like the skin on pudding, too…
You should be a teacher. You're so thorough and to the point. You make everything seem so easy. Thank you.
Wow, thank you!
Pls can I use store bought Greek yogurt made from powdered milk to make my first cow milk greek yogurt like urs. Dats de one available to me. Pls kindly help a daughter. Thank u@@LivingTraditionsHomestead
I really enjoyed your video and doubly appreciated the fact that you spoke to us like an adult and not like we're in kindergarten. 😅 you're an awesome inspiration.
When you have a mum or wife like this.. i think you owe everything to her ❤
Woooo, I used to love going to the local farm when I was a kid back in the 80s and we were in awe to watch the cream rise to the top. Then take it off the top. It was so good, and if we were lucky we got 2 gallons so one we could make ice cream with and mom and dad the other for coffee cream. Good Memory 🎉
My wife has made something like that dessert several times, for dinner parties, and it always went over very well. Hers usually had some banana in it as well, and she served it in conical (martini?) glasses. It's elegant, fresh, and satisfying, with minimal sugar.
Sara, you and Kevin are THE BEST teachers on ALL homestead projects. You are clear and concise and patient. Thank you for all you guys do!!!❤❤
agree
Delicious......even yoghurt. Blessed Be -- NAMASTE.
Enjoyed learning how to make Greek Yoghurt. Thanks much. More than anything though I loved your messages on your T-shirts, “Loved” and “Jesus Loves you”. Thank you for that. It really warmed my heart. Keep the faith. Much love and God bless, from India.
Yummy recipe! I’ve made Greek yogurt in my instant pot using store bought ultra filtered milk. We love it. Now I’ve got to try making the strawberry moose yogurt. What a treat! Babe is a beauty. You’re very lucky to have her.
Hello Sarah! Loved the video!
Here'sa tip. As long as you are using an Instapot, and you dont have your own cow, you can skip those heating steps by using ultra pasteurized milk, or Half&Half. Then you just add the "mother" to the milk, wisk it in, then turn the Instapot on for 8-12 hours on the Yogurt setting. We put it together before we go to bed, and it's almost ready by morning. We pour it off into a container and into the fridge to cool off. Then its ready to go. We like it thick and a little creamy, so we dont drain it off, but you certainly could do that.
Does it still need to be strained after? We are thinking of trying this with either whole milk powder or fresh half & half.
We do not have an instant pot but we have a dehydrator with removable shelves so lots of room to ferment at 110F for several hours.
THANK YOU! I’m still confused on ratio of milk to starter. Will you clarify?
I use the whey to inoculate our next batch of yogurt. Works great. I keep it in the frig until ready to use it.
I came to the comments to see what I could use the whey for. Thank you!
@@melissah9374I use yogurt whey to make a fermented lemonade on my counter and it’s wonderful
@@melissah9374 Whey can also be used to make fermented vegetables. I use a quart jar, 28 oz of shredded cabbage & carrots & minced garlic, and instead of 1 Tbsp of sea salt, I use 1/2 Tbs salt & 1/2 Tbs of whey. It makes a milder taste than just salt fermented veg. ❤
@@willowwhyte1104 your tip is worth the cost of admission; thank you
Thank you, I want to make yogurt now, wish me luck. UPDATE: I just finished my first yogurt using Cabot Greek as an inoculation and it was great. We are looking forward to making our own from now on. Thanks again! UPDATE latest: I made my 2nd batch using my first batch as an inoculation and it's even better that the first. I am using milk from a local dairy that is pasteurized, but not homogenized. Thank you so much for the simplest instructions.
You might want to mention using a seal on the instant pot that is strictly used just for yogurt. Amazon sells multi color seals in packs of three. White, blue, red. I use the blue one strictly for my yogurt making as those seals tend to keep the smell from other items you cook in the pot.
😅yes! I found out the hard way - with chili infused yogurt. Yuck!😅
Thanks so much. Almost got a yogurt maker but a multi use gadget is better
I use my Instant Pot every week to make Greek yoghurt, then each evening after dinner we have our yoghurt and top it with blueberries and honey. So easy to make, plus we love it at room temperature, so I put it into the dessert dishes along with the honey and fruit and leave it to come to room temperature. I keep a couple of dessert spoonfuls back once the yoghurt is almost finished, ready to start the next batch.
@@cathyb4152 yes! And the price is very reasonable.
Good Morning You All. Hope you all are warm. Going to be 11 here tonight in Elverson, Pennsylvania. Glad Samantha is home for you all. Enjoy watching your videos. Hope Kevins Parents are doing well. 3:39 Love and Prayers to all.
Finally someone who takes time to explain and no annoying background music while you're talking. ❤
Sarah, thank you for the yummy strawberry mousse recipe...my husband and I started keto on January 1 and it’s so fun to try new recipes. So far so good with the keto...you and Kevin were a big inspiration to me. So far my husband has lost 6 pounds and I’ve dropped 4. Getting through the first week was the hardest dealing with sugar withdrawal, but we’re adapting well now and it’s so nice to not feel hungry between meals.
The starter yogurt you use can make a big difference to the texture and flavor of the finished product. We also like to use Fage for our starter: it results in a flavor and texture we prefer. We've tried several different brands of starter over the years, as well as some yogurt starter I got from a store in Paris, France! Some brands produced a kind slimy, texture. Others were too tart, too runny, whatever. The French starter was great, actually, but Fage is the easiest for us to get if we need a fresh starter.
Thank you for taking your time to explain everything so clearly for us all ....I must add your skin looks so clear very beautiful :)
I can't wait to try that strawberry dessert. You always share such great ideas! God bless you and your family.
Looks great! And what memories. In the 50's we had our milk delivered (so far ahead of our time - instacart, move over) and it had that "lovely" cream on the top. For us kids it was 'gross'. Lol. Now I buy whipping cream for my coffee - instead of half and half.
Thank you for the clear instructions from a real life kitchen! So glad you allow Babe to nurse her calf!
I love making yogurt this way. I use a vanilla bean on the boiling stage. Then I squeeze it and take it out before incubating. It brings a light vanilla flavor.
I really appreciate that you don't over complicate things! You truly make it feasible for a home cook. I love your videos, I learn so much ❤
When I was a child my mom made yogurt in a pan on the stove with a thermometer. It was tangy and I didn’t care for it! Now I love Greek yogurt and I have an instant pot! Thank you for sharing the process so others can benefit as well.
Yes , she made it look less intimidating. I think we need to try this.
Making yogurt in the instant pot is also my favorite way to make it. I use grocery store milk. On my instant pot the “yogurt “ button doesn’t toggle. After I press the yogurt button I have to hit “adjust” which toggles. Select “boil” also, after it cools down I have to again use the “adjust” button to toggle to 8 hours which is my preference. Note: if you want a different time for the yogurt to grow bacteria use the + or - to adjust the time.
I freeze about 1/4 to 1/2 cup from each batch and store in a ziplock in the freezer and then use it to start my next batch! Just let it thaw while your milk is heating and don’t forget to temper it and stir it in well…. Works every time! I do strain it so it’s thick
@@shodson314Thank you for this information. Very helpful! GOD bless
@@ritamccartt-kordon283 you’re welcome 💚
I make my yogurt in a warmed ice chest with warm towels. Especially easy in the arizona desert in the summer! No guar gum, carragenan, sugars or artificial garbage in it.
The knowledge and information you teach along with the “how to” make your videos so very interesting and illuminating. Thank you for all the great teaching that you and Kevin do, both in the kitchen and all around the homestead.
I appreciate that!
Sara, I love these instructional videos; you are so smart and resourceful. This dessert looks divine. I´ve learned loads from you and Kevin; you are my favorite Homestead channel. Blessings to you and your family sweetie!!
I’ve been using my instant pot to make yogurt for several years. It’s so reliable, the yogurt comes out perfect every time. I use a yogurt strainer from Amazon to strain the yogurt to my desired thickness. Delicious yogurt every time.
I make soft spreadable cheese with Yogurt, salt, dill or other herbs and lemon zest. Hang overnight in cheescloth. Yummy
I took your video in the kitchen. The outcome of my homemade replica of Nancy's organic yogurt, in greek form, was and is amazing every single time. I've made it over and over again now. I average a 1/2 gallon of whey each time as well, that I am learning to use in SO many great ways.
THANK YOU for this step by step guided video!
You guys have helped me learn to do so many things on my lil homestead!
So glad to see you all went to raised beds this year! I did the same a few years back! They sure make gardening even more of a joy, with ease!!
May the Most High bless you both. 💕
I put in equal amounts of cream & milk add it to my instant pot then add some yogurt from the week before or live cultures & hit the yogurt button! It pasteurizes it then I have it set for 10 hours! So easy! I strain it overnight for Greek yogurt!
I know this is kind of random, but your skin is so nice! Maybe a video idea if you could share your skin care routine if you have one.
Love, love, love your channel!! Thank you so much. We have a ten acre farm with a small goat dairy. Your channel has really been life saver for me.❤
I remember when I was little(I'm 74) and grandmother got her milk delivered to her house in the milk box! In the winter the milk would freeze and a column of cream would rise up and out of the bottles pushing the paper/foil cap off of the bottle! She would slice off the cream that came out!
I made this for supper tonight. My hubby liked it. I even told him there was yogurt in it. He rebells against anything good for him, lol.
I love that you shared a dessert that y'all enjoy in your health journey!!! It looks so yummy 😋Thank you so much!!
That “skin” is also cream. You can use it in making bread or any type of dough where you need fat/ oil. In India we collect the skin and keep it in refrigerator and after a week make butter by churning it. Yumm
Instead of dumping out the whey you should freeze it in silicon mold about the size of a bar of soap. This way if you do not have any yogurt around you can use the whey as a replacement for the yogurt.
Hi Sara, I make L-Ruteri yogurt and it cultures for 36 hours and it has a mild flavor and is a little thicker than yogurt. It’s like a Greek yogurt and cream cheese. Check it out. It corrects most gut issues caused by antibiotics and pharma
Thank you for this information.
I do this, too! We eat so much of it that I have to start another batch as soon as one batch is finished! lol I also make raw milk kefir and use it for my protein shakes. I have lost 76 lbs since May 2023 and I’m still going strong! Sarah, all that raw milk you have makes me envious! lol I found a dairy near me that has A2/A2 cows and I (gladly) pay $9/gal for my raw milk. I consider our health worth every penny.
Where do you get L-Ruteri?
I might try that. The taste of Greek yogurt is too sour for me.
@@coopie624$12/half gal in Colorado
Hi Sarah, I followed your recipe to a T. As I'm typing this, I'm enjoying my first bowl. It is delicious! Thank you for taking the time to explain each step! Would love to see more recipes like this one!!
I've been making home Kefir for a while and now looking to make greek yogurt. This video is very helpful, thank you for posting.
Thank you so much, this is very interesting. I would love to see you make a Colby cheese or swiss cheese etc. Blessings
I agree about the cheese 💯
I’m still learning. Hoping to share someday when I feel like I’ve “mastered “ those skills a bit more.
Here! here! I’d love to learn to make cheese too!!
@@LivingTraditionsHomesteadyou don’t have to be a master we can learn as you do.
Very very nice. I like your patience. I will try this. I'm Greek.
Love it Sara, looks simply delicious, thanks for sharing your knowledge ❤.
Two Great recipes. Thank you so much. I’m going to try it. Have a blessed day.
Greek yogurt is often called
γιαούρτι σακουλις /yogurt in a bag. In Greece ,back in the day, the yogurt was hung in the cheesecloth type bag from a tree to drain!
We do the same in Arabia too.
Yum this was so good. I really miss having a cow. Appreciate the time and effort you put into thi video, thanks so much.
My 4,8,9,and 10yr old sons all watched this with me and begged us to try it. We aren’t big yoghurt people due to it being so thin. They are so excited to try this tomorrow! Thanks for the video!
If your instant pot yogurt doesn’t toggle, try the “adjust” button after pressing yogurt. Mine is slightly different than Sarah’s yours might be too
@@shodson314 Thank you! I did need to do that! Yoghurt turned out wonderfully!
I personally love this type of video. I love all your videos but these type relate a little more. To be more self sufficient I can try these things. Unfortunately I don't have a cow though....
I being making yourght scene 1973 when i came to Australian was nothing's in the shops we made at home we learned how from childhood, but known they have everything in shops this day's
Love watching your videos. So nice and learn a lot from you. Thanks and God bless you
Thank you. I’ve been wanting this information!!
Thanks for sharing! I follow a ketogenic diet myself and have been wanting to make yogurt myself. You made the process very simple. Having access to a raw dairy farm has been amazing in making fresh cheese. Can’t wait to make some fresh yogurt.
I use the shelf stable whole milk from dollar tree in my instant pot I strain it for 2 days to remove the whey. I don’t scald mine. I do 15.5 hours and it is awesome. Been making it for 2 years and we are low carb too.
Hi!
9:35 also (185 to 195 F?) "scalding" changes the nature of the milk. I tried going a full 10 minutes and wow! such a lovely difference!
I have never made yogurt before, but i love greek yogurt. I will definitely be trying this soon.
Thank you. I was just honking about making my own yogurt. I too always buy the plain Fage and it’s getting so expensive. God bless you sister.
That is the best looking yogurt I have ever seen.. I made yogurt once a couple of years ago in a yogurt making.. I was not thrilled.. I have to try this again using my instant pot. Thank you
Omg you made me remember my grandmother. She would give my sister and I that milk skin on a flat bread toast or flour tortilla with a little molasses. Yum yum
I love your detailed instructions and explanations they're awesome! Thank you for your hard work!
Sarah! You continue to inspire me to do better with my garden as well as my health. Thank you for the recent Keto recipes. They have been a Godsend. Keep the great work!
OMG, I was just looking up how to make yogurt. Thank you Sarah you are a great teacher
It all looks delicious. You did a great job of explaining everything so clearly and in detail.
Try kefír.
I am making it for years.
For some people it takes a little time to get used to it, but everybody does. In the summer it is made fast, in the winter it takes longer.
But - it is incomparably healthier and even easier to make. I am a big fan !
Also mascarpone.
I used to make yogurt. Years ago, not Greek, and it was much quicker. Thank you for your lesson in making it, but I think I will buy it ! 29:23
Thank you for sharing this process! I've been on the fence quite a while about getting an instant pot, but this has convinced me!
Ty for showing step by step! That’s going the extra mile for your viewers! Now I’m going to try!!
Loved the instant pot lesson. I do mine on the stove… this seems like it would be so much easier!
Over the past 8 years I've owned my Instant Pot, I have made a lot of homemade yogurt. Using the Instant Pot is a game changer in making homemade yogurt. I don't have a cow, so I buy and use organic whole milk from the grocery store. I like the flavor and texture of whole milk much better than lower fat milk. My yogurt making process is like yours with a couple of exceptions. Once the milk has scalded, never scrape the bottom of the pot. The sediment sticks to the bottom of the pot and if stirred into the yogurt, the yogurt will have a grainy texture. I do an ice water bath with ice cubes in the sink to chill the milk. I live in a hot climate though, and our tap water is not very cold in warmer months. I add my starter to the milk when it reaches 110°. I mix a little starter and some milk in a bowl like you did. When I add the starter to the pot of milk, again, I am very careful not to scrape the bottom of the pot. I just swirl it until mixed. I typically let my yogurt ferment for 9 hours as I don't like it tasting too tart. Next, I put the finished yogurt in a Greek yogurt strainer and let it sit in the fridge for about 8-9 hours. Is thick and creamy when done. Typically, the ½ gallon strainer will strain about 3 cups of whey, and the gallon strainer will strain about 5- 6 cups of whey. I don't keep the whey. I have a 2 quart Euro Cuisine Greek Yogurt Maker, and a Hartigo 1 gallon yogurt strainer. So easy to cleanup. They can be purchased on Amazon. I bought the Euro Cuisine stainless mesh strainer and have had it for about 8 years. It looks brand new and will hold up very well. You would love using the Hartigo gallon Greek yogurt strainer. Oh, you can also make cottage cheese and sour cream using the yogurt strainer.
Honestly it’s very nice because you are using fresh milk it’s Awesome 🙏🙏🙏❤❤
You have a brand new modern kitchen. I haven’t seen you in years and all ,modern now. Cool.
Yes, we bought a new property about 4 years ago and moved to a new home there just over a year ago. ☺️
I make my own Greek yogurt as well. After straining I add vanilla bean paste and Splenda. I then beat it with a hand mixer for a thick and creamy Greek Yogurt.😋
Tonight I came upon your channel for the first time.
I’ve been meaning to try using our Instant Pot w the Yogurt feature to make Greek Yogurt.
So, I sure appreciated the lesson you showed tonight. It encouraged me to get going doing that here in our kitchen. And, the dessert looked delicious. Thx. Susan
That strawberry mousse looks delicious. Will have to make it for my husband and I. Thanks for sharing the recipe.
Now that looks so delicious. Love yogurt. We buy low calorie yogurt. Not full fat. We’ve cut out most of our desserts. Except Christmas and thanksgiving. Twice or 3 times a year we eat something other than low calorie yogurt.
We cut out some carbs.
We also have fresh veggies in our summer garden.
You guys are the reason I started keto am still learning week 3 for me. Thank you guys
I'm making yogurt right now.. old school.. definitely going to make the yogurt mousse thank you for sharing!
What a fantastic video! Thank you so much. I really learned a lot!
I've been thinking about you all in regards to this horrible weather. I hope all is well on the farm. Curious to know how your greenhouses plants are doing
Thank you
God bless
Thanks for the information and sharing all the things you do in the kitchen
I make my own yogurt with ultra pasteurized half and half. It cuts out a lot of steps of using fresh milk but I’ve always wondered how you would make it with fresh non homogenized milk because of how it separates. Thanks for this video. It was very informative. And it looks yummy!
I enjoy your cooking videos. I don’t know that I need to make my own yogurt. I don’t eat it daily. BUT, I sure am interested in making the strawberry mousse! It looked yummy and refreshing. 😊
This is awesome! I grew up eating homemade yogurt and have tried multiple times over the years to make it myself. I even have a yogurt maker. Every time though it was always runny. Never like the thick creamy stuff from the grocery store. My instant pot doesn’t have the yogurt button, I have the LUX version. However, here’s what I did and it works! I did the initial heating with the porridge button, measuring my temp till it reached about 185-190 degrees and stirring constantly. Then i let it cool down to about 115 and I used your small batch method to inoculate the milk with some purchased Greek yogurt. Set the instant pot on keep warm for 15 minutes, lid on and valve on sealing, and turned it off and let it sit all night. It’s draining in the fridge right now. 🎉🎉
Such wonderful memories of spending summers on my grandparents dairy & watching Grandma work her magic with fresh milk. Thanks! Also I just so happen to be looking for an Instant Pot, trying to decide if I want the air fryer or the yogurt feature. I wish both were available.
Awesome I’m going to make tomorrow. I just made homemade butter and have half a quart of milk left over from the process.
Thank you for sharing.
I like making my yogurt with dark chocolate coco powder and swerve to satisfy my chocolate and sweet craving.
I use 100g of total yoghurt in 900ml of raw non pasteurised milk (cream still in) heated to 42C in a yoghurt maker for 8 hrs. If you strain it for 6 hours in the refrigerator it comes out beautifully thick, not runny, and tastes much more smooth and creamy than total. But it's each to his own.
I bought an InstaPot to make yogurt but I didn’t know how to make it. Thank you for sharing this. I eat keto and I love Greek yogurt 😊
When scooping greek yogurt out of a container, run hot water over the utensil or spoon for few seconds, the yogurt will not stick as bad to the utensil/spoon.
You are an excellent teacher. Thank you. So encouraging. I have learned so much for you.
I just love this recipe! I am doing it for the third time now, and it’s the only recipe I want to use for yogurt. Your instructions are so clear it is very easy to follow-I really appreciate it! I haven’t done the recipe at the end yet, but it is late spring, perfect time for it, and I have fresh strawberries 🍓 or I could try some frozen blueberries or mangoes that I have on hand! Only problem is that I don’t think I could eat just one little glass of that delicious mousse!😋😋😋😍😍😍Thank you thank you!🙏🏻🙏🏻🙏🏻
Thank you, I love this and I definitely want to try it- great video, as usual
I've read/watched so many yogurt making techniques. I tried a lot of them before I settled on the best for my personal use. I point this out so other viewers won't give up if their first attempts are less than they like. For me, who live alone, it works best to incubate the yogurt in individual servings (I use jelly jars). When I made & stored it in a big batch it spoiled before I consumed it all. Though I always used clean utensils, I think I was introducing germs/mold when I scooped out servings. Now the yogurt stays sealed until I'm ready to eat it.
Thanks. You are a very good instructor. I feel very confident that I will be able to do this.
I have been wanting to try making this and thought it would be much more difficult. As usual you show how easy it is to make. Thank you!
I’ve been making yogurt in my instant pot for a few years. It’s so much quicker to slowly heat the milk to 180 on the stove, then cool by sitting in a pan of water. The cooling process takes about 12 to 14 minutes. Then, put in the instant pot. It takes a few hours off the process.
When you do put into insta pot to incubate are you adding heat? My insta pot doesn't have a yogurt button. Thnx
My instant pot does have the yogurt button, so I can’t give you a temperature to set. It runs for 8 hours, I allow it to set up in the fridge overnight and than I strain it because I prefer the extra creaminess of Greek yogurt.
@@paulasiefert2059 thanks
. The Instant pot yogurt feature basically is 2 parts. 1st is boil. Then the 2nd just keeps it at desired temp. You can set yourself.
@@OkieGal would you know the temp by chance? Lowest possible setting? I'll have to find the instruction manual but I really do appreciate your input. Thank you
Thank you Sarah! That is simple yet yummy! Blessings!
Yum .... yogurt cream is the best! So is cream in coffee🎉