Freeze Dried Yogurt Start amzn.to/3wueq1a Instant Pot with Yogurt Setting amzn.to/3XAClI7 Cook and Carry Thermal Cooker amzn.to/3XACCe7 Wide Mouth Stainless Steel Thermos amzn.to/3D8E3Z5 Yogurt Incubator amzn.to/3R8CsrR We used powdered milk that we purchased from a Home Storage Center operated by The Church of Jesus Christ of Latter-day Saints providentliving.churchofjesuschrist.org/food-storage/home-storage-center-locations-map?lang=eng These posts at TheProvidentPrepper.org may be helpful. Long-Term Food Storage: Creative Solutions to Build a Critical Asset theprovidentprepper.org/long-term-food-storage-creative-solutions-to-build-a-critical-asset/ 3 Months Supply of Food: Amazing Peace of Mind theprovidentprepper.org/3-months-supply-of-food-amazing-peace-of-mind/ Ingenious Places to Store Your Emergency Food Supply theprovidentprepper.org/ingenious-places-to-store-your-emergency-food-supply/ Food Storage: How Old is Too Old theprovidentprepper.org/food-storage-how-old-is-too-old/ 8 Food Storage Enemies and How to Slay Them theprovidentprepper.org/8-food-storage-enemies-and-how-to-slay-them/ Hunger Insurance: Don't Get Caught Without It theprovidentprepper.org/hunger-insurance-dont-get-caught-without-it/ Thanks for being part of the solution!
When my kids were young we experimented making cheese with powdered milk and it worked. I didn't do cheddar just Colby. We tried different additions and most were good. The kids did get impatient and wanted to sample right away so they didn't age very long. But I now know I can make cheese from my pantry.
I make yogurt using the Pot-in-pot method of the instant pot. I heat the milk on the stove, and follow Jennifer's steps, but then put the yogurt in a jar in the instant pot (on a trivet with 2 cups of water in the bottom) and use the yogurt function to incubate the yogurt. Usually I make the yogurt in small 4 oz mason jars and reserve one jar to be my starter for the next batch.
@@gymgirllja The benefit is that it makes the yogurt in small pots that are single serve and that my spouse can take to work with him. It's also a lot easier to clean up the inside of the instant pot since the yogurt isn't in direct contact with the pot. Plus...its super cute and I have lots and lots of jars since I also do canning (but not in the instant pot)
The Greek guy who showed me how to make Yogurt used his pinky finger as a thermometer and the three times I watched him never failed. He said to leave the mixture in a flat container not a jar. We used a low flat casserole dish. He also said if you pour off the whey every day and leave it alone it makes a yogurt cheese. Good luck.
A really cool trick I saw Becky on Acre Homestead use for the incubation period was to put the jar in a Dehydrator. This allows for a consistent temperature without monitoring. Wouldn’t be great in grid down, but handy while the grid is still up.
Thanks! I had read about using a dehydrator, but wasn't sure it would work. I was about to post a question to a few of communities. .I'll see if I can find the video you mention in her archives.
Yes, definitely works with powdered milk and a yogurt starter, yogurt whey, or kefir. I usually culture the jar in an Easiyo flask or you could try another type of culturing flask/thermos for at least 12 hours up to 24 hours. The ratios are 170g powdered milk + 700ml filtered water + 1/4 cup of whatever starter you choose (you could go up to a 1/2 cup if you're worried about the strength of the starter). After the jar is finished fermenting, you can use it as is or strain it to make a thicker Greek yogurt.
I use my oven. From a half gallon of whole milk I get 4 pints of yogurt. I heat it up on the stove to the 180 and turn it off. Then I turn my oven on to 170 which is the lowest setting and I turn the oven light on. When it cools down like you said, I add my starter, which now is my own yogurt since I make it all the time. I then di tot up between the 4 pint jars that I’ve places on a cookie sheet. I turn the oven off but leave the light on and put the yogurt in the oven. I always do it at night before bed. In the morning I just put lids on them and put into the fridge. Perfect every time. I’ll have to try it once with my powdered milk.
You can add some powdered cream to enrich the non-fat powdered milk. Also, I was taught you do not need to heat powdered milk to the 180 degrees, then cool. The drying process killed the bad stuff.
I love the instant pot for yogurt making. I just place a plate on top. I’m getting ready to try use dry whole milk. When I use milk I typically get 2%, but read a blog that said the full fat milk made tastier yogurt.
Great! I’ve been thinking about trying some of my powdered milk to make yogurt and wasn’t certain it would work. Thank you! I turn a gallon of milk into yogurt every couple of weeks using my instant pot. Mine incubates for 24 hours and I drain most the whey. Thick and tangy is how I like it. 😋
When I made yogurt I used Fairlife milk and store bought yogurt for the starter. This milk is ultra pasteurized and doesn’t need to be heated and cooled down. I have a sous vide immersion circulator so I heated the water in a stock pot and submerged my milk and starter in a quart jar.
I have some opened powdered milk to use up so I am eager to try . You can use your oven light to incubate over night works great . I did that my first time then got an instapot lol . I also got a yogurt strainer for Christmas I haven’t used yet! I like the Greek style thickness:) I have heard you can use whey in bread but I have not yet tried
I use my 1 cup glass jars with canning lids to put my warm yogurt in and then use my excalibur dehydrator to incubate the yogurt. It takes around 4 hours and when it's done the lids are sealed and when the yogurt is cooled in the fridge the yogurt is so thick and delicious!
I have an old gallon crock that I do a gallon of milk at a time. I Heat mine on the stove in a stainless steel pot and then stir in a cup of starter. I make sure my crock is preheated in a warm oven before I pour the milk in. I always turn on the oven light so that I don't mistakenly heat up my oven while it's in there. I usually leave mine overnight
I make mine in the instant pot. I like Fage or Dannon for the starter as the flavor of final yogurt is better. I strain to Greek stage afterwards. Homemade yogurt tastes better and is more economical. Also makes wonderful frozen yogurt.
Learned to make dahi (yogurt) while living in India. No thermometer. Heat till it just starts to boil. Turn off heat, wait a bit, test for correct heat with finger. Add jaag (starter), give it a quick stir and cover. Wrap container in a towel or small quilt, leave over night and you have yogurt in the morning.
This is really neat, thank you for teaching us! Have you heard of the cold start method? I've been doing it for several years now. It's basically fairlife ultra filtered milk + starter (+optional sweetener) cold in the instant pot, hit the yogurt setting and in about 6-8 hours you've got a thicker, richer Greek style yogurt. BUT this method would not be sustainable in an emergency. So I love your recipe and will definitely try it.
Hello! It is definitely worth trying. There are so many things you can do with homemade yogurt...fruit dips, yogurt dressings, cream cheese substitute, etc.
I have always taught people there are two things you buy at the store after a disaster or when you hear a bad storm is coming. Plain yogurt and bleach. You should have everything else already in your storage.
I have a yogurt maker. All I have to do is put in the milk and starter and let it do its thing overnight. But it is good to know how to make it if you only have a fire to heat your milk.
Thank you for this interesting video. Great tips here! I am experimenting with different ways to make non-dairy yogurt. Instead of a start that has to be refrigerated, I use probiotic capsules and coconut milk for the base. My next experiment will be to incubate it in my dehydrator.
I have a yogurt maker that I don't use. I prefer to put it in a thermos. If I have it I add a little whipping cream to it and when it's done I put it in a yogurt strainer to thicken it.
You can also spoon some of your yogurt into ice cube trays and freeze your yogurt start that can be used for several months. Also YOU DON'T HAVE TO TAKE DRIED MILK TO 180 DEGREES! THERE ARE NO BACTERIA TO KILL OFF IN DRIED MILK!!! I have made whole, dried milk from really, really hot tap water. Mine got to 160 degrees. Temp should be between 112 to 115 then "true the yogurt" with warm milk, mix it up, add it to your milk and then start your instapot for yogurt @ 8 hours for mild yogurt or 24 hours for more sour Greek yogurt.
hey, this is a really brilliant video. great job on this, Ladies! Thank you. I need to have it for my own health issues, so really great fact to have this in my file.
Great idea, I have been trialling different uses for powdered milk and eggs, so far I have used powdered milk with tea, coffee, porridge, bread making.Powdered eggs for omelets, pasta making. So in future I will attempt to make yogurt with powdered milk, and cake making using Powdered eggs.
you can make dairy-free yogurt at home using coconut milk or coconut cream and adding lactic acid bacteria capsules to it there are many recipes for this on the internet
The easiest ways I’ve found to make yogurt, I heat half a gallon of milk to 180, it takes about 10 minutes. Then I cool it to 110 ish. That takes about 45 mins. Then I add the starter, pop a lid on the pot and put the pot on a heat mat that I use to start seeds. Wrap a towel around it for extra warmth. The next morning I put the yogurt in two saved fage yogurt containers and pop into the fridge. Easy peasy lemon sqeezy. It’s not too sour at all going over night. If I don’t, it’s not thick enough.
I used 3/4 cups powdered milk to 1 quart of water. Just check the instructions on your particular brand of powdered milk. And yes, 2-3 Tablespoons of start.
I make yogurt in the instant pot all the time, I have dry milk stored up and am going to try it next time I need to make it. I should be using up that dry milk and rotating it out so this will be a great way to do it! Thanks for this video, love it.
I just started making yogurt and it is amazing ! I make mine right in the quart jars and heat it in a pot of boiling water. It’s less messy! I’ve incubated it in my dehydrator but I will try my thermos next to save $ on electricity ! I love Greek style so I strain it. Now looking for ideas to use whey ! ( I made a cake and I think I can pour it on my compost) Thanks for the video !
I make yogurt once a week. I pour 1 litre of milk (I use 2% but you could use any fat content) into a crock pot and warm on low for 2.5 hours. Then turn it off but don't remove the lid and let sit for 2.5 hours. Add 1/3 c. yogurt from last week's batch, whisk in gently, then wrap entire crockpot in heavy towels and let it sit undisturbed for 9 hours. Remove towels and lid and gently lift off any liquid whey that has formed on the surface, using a spoon. (Press the back of the spoon on the top of the yogurt and the whey will run into it.) Ladle into recycled yogurt tubs. This yields two tubs' worth of plain yogurt. In this way I've kept the "start" going for a year or more. Just remember not to eat your entire batch -- always keep a little for starting the next batch.
I have been making yogurt for almost 3 years. I make a half-gallon at a time using whole milk and 2-3 Tablespoons of start. I cool the hot milk in a sink of cold water. Once cooled, I add the start and a teaspoon of vanilla. I let it incubate ovenight in my thermal cooker. My sister does this but uses a cooler filled with blankets.
I was just wondering what I could do with an open bag of powdered whole milk that won't last too long. Woohoo. I'll be trying to make yogurt tomorrow. Thank you!!
I am sooo excited about this! What a great way to make our not so yummy powdered milk that we need to use up taste yummy?! I always have an open container to use as an ingredient in recipes (or milk in a pinch). What a great way to use it up when it's nearing the end of its shelf-life! 🎉🎊
The yogurt setting on my instant pot has a choice for pasteurize. I cool the bottom of the pot with Ice Cubes then add half gallon of milk. When the pasteurize cycle is done I take the inner pot out and cool it in a water bath. Then I carefully dry the pot, put it back in the instant pot base, stir in the starter and then set the yogurt to 12 hours or more at 107 degrees. When finished I Ladle it into colanders lined with cheesecloth set over a bowl and put in the refrigerator. After a few hours the whey has drained out in the bottom of the bowl and I have thick Greek yogurt. I use the whey in bread baking, soups or smoothies.
When I tried making yogurt with powdered milk from the Bulk Barn it was very watery. I will try it again sometime with more powder than the recipe called for.
It reminds me of how my wife had dietary restrictions and could not have yogurt containing cow's milk. So I got a yogurt maker to make dairy free versions because the ones available the store at the time were considerably more expensive.
I’ve been making yogurt for a while, but I want to try making it with powered milk. Your suggestion are easy to follow and I can’t wait to try it. I made yogurt this morning with whole milk, it’s in the oven with the light on now. Thank for the instructions. Can I use my starter from my whole milk to start one with powdered milk? Thanks for sharing. I’m going to follow you because I’m interested in “Prepping “
This is slightly off topic, but has anyone successfully used freeze dried, reconstituted sour cream? This is something I wish we could have in our pantry for ease, but I have never found a commercially produced one that has good reviews. My plan now is just to make up plain yogurt from powdered milk and start, let it incubate a little longer maybe, and possibly strain it some depending on how thick it turns out. Having freeze dried to just add water to sure would save a lot of work though!
How would you know how many carbs are in it if diabetic? If you wanted to add a flavouring do you do it at the time you are going to eat it or can you add fruit when first made
Once you make the yogurt, how do you flavor it? I want to freeze dry a bunch of yogurt for use later. Do I flavor it before or after the freeze drying process?
You can flavor before or after freeze drying. One option is to flavor the yogurt, pour the mixture into silicone bar molds and freeze. Pop out the frozen yogurt bars and then freeze dry. Absolutely delicious! You can also freeze dry the plain yogurt and flavor it after it is reconstituted. Some people like to add sugar or other sweeteners, vanilla and other flavorings. Berries, bananas, etc. all work great as well.
Not for 20+ years. It is a whole milk powder which means that it has more fat in it. However, you can store it for several years if you keep it cool and rotate through it regularly.
