You guys know you don't even need any starter when using raw milk right? You can just leave the raw milk on the counter for 24-48 hours and the lactobacillus will turn it to...well, kind of like yogurt, not exactly the same though. We have been making this for ages in Eastern Europe, Scandinavians make it too. We call it "slept milk", as in milk that has slep a night on the counter. It's the easiest fermented milk product. Only works with raw milk!
@Becoming Tom just leave the milk in a whatever container in the kitchen counter for 1, maximum 3 days. The warmer the ambient temperature the less time it takes the milk to turn into clabber. After it has formed curds, keep it in the fridge. It should have a yogurt type tangy smell and taste, no off putting rotten traits whatsoever. Good luck.
Its funny in Ethiopia we use raw milk straight from the cow; leave it for day or 2 room temperature and will turn into yogurt ( with whey). This homemade chilled yogurt& whey with little sprinkle of cayenne pepper fir little kick can be eaten as a meal! .so yummy! i still have it as breakfast or main meal whenever I'm visiting Ethiopia. Nowadays we buy it as kefir in the western for healthy gut☺️
We Indians eat yogurt everyday .... Luckily we don't need a yogurt maker since the temperature are quite nice for the culture .. . In winters we use thermosk tifffin to make yogurt ... It's delicious all the time. ... The process is similar like yours ... Love seeing you
Its crazy to me how afraid of all this fermenting and yogurt/keifer making i have been for years.. literally have been putting off doing gaps because I was so afraid to embark on these seemingly simple tasks. This makes me feel hopeful, thank you!!!
VERY interesting video. at 5:20, you actually close the lid all the way down, rather than (as everyone else says to do) leave it merely sitting on top, which runs the risk of mold spores getting into your brew. Another reason why this video is interesting is because you start off with cold/refrigerated milk (rather than waste time with warming it up). Lastly, this video is interesting because you never clean out the source jar. This is easily my favorite yogurt-making video! It's very contrarian.
I just finished preparing my first batch! I picked up my milk share this morning and the yogotherm and the glass yogurt jar arrived TODAY! Yay! Yogurt tomorrow :)
Everytime I made yoghurt with a store bought one as starter, my yoghurt got slimy and I had to throw it away (I know you can eat it anyway, but it was disgusting for me) Now I use Bulgarian yoghurt starter. It works fine now.
You did everything I've read not to do with raw milk yougurt! Actually, quite a relief to see that this is ok, because having to start every yogurt with a fresh starter is pricey. I read that this was not a good idea with raw milk because the bacteria in the raw milk can take over and it won't set right, but maybe you're using quite a good enough amount of the previously set yogurt that it maintains the right ratio of yogurt bacteria to raw milk bacteria?
Thank you...This is the best video for raw milk yogurt, I just found the same yogurt maker for an amazing price and this evening I should have my first fresh yogurt....thank you again
I've adopted my neighbors style. can't get a hold of raw milk very easily or at all ): . but almost none is pasteurized. From store bought milk, take out 1/2 or 3/4 of a cup, put the yogurt from the previous batch into the paper milk pack, shake and leave on the counter overnight. Stick in the refrigerator the next morning and you've got yogurt. My neighbor slipped me the yogurt she's been making this way for 10 years. Any yogurt culture should do the same. works great!
I'm making yogurt right now and this is my 4th time making it in the instantpot. It is sooooo easy to make like this but I did mess it up once so far. The first time turned out great! I had to strain it in cheesecloth forever it seemed like because I did a whole gallon and had to do it in bathes. So I bought a 2 gallon size yogurt tub on Amazon and that works perfectly now! 😊 The 2nd batch I messed up trying something new. I'm not sure exactly what happened but I think I had the temp too high when I tried the 24 hour one. The first one i did was an 8 hour one. The 3rd batch turned out perfectly! Just like Greek yogurt using my 2 gallon yogurt strainer. 😋 I followed this one recipe but changed it up a bit. I had some store bought organic plain yogurt to use up in the fridge when I started making yogurt 2 weeks ago so I've been putting like a half cup to a cup of that in along with a starter just to make sure it turns into yogurt since I am doing a whole gallon at a time. I start off by boiling a few cups of raw milk in the instant pot with 2.5 tbsp of organic beef gelatin then after that's finished I add the remaining gallon of my fresh raw milk to the pot which cools it down. I add the starter packet and yogurt then set it. Since I just seen your video I think next time I am going to try to not boil the few cups to keep it all raw. The only reason I do that is to melt the gelatin in the milk. I'm doing this 4th batch on 104 (the lowest temp my instantpot goes unless it is 94 and I thought that would be too low) on 24 hours. Let's see how it goes! 🤞
@@simplysarah0310 My instant pot does not have degrees. Did you leave it 24 hours in the ip? without cooking? Did I understand correctly, we do not need to use raw milk yogurt but yoghurt with cultures as a starter? You can probably also just put a glass jar in the instant pot, like the woman in the video?
Quick question... Doesn't the yogurt turn very sour if you culture for 24 hours? Also, you added milk up to the brim but when you took the jar out of the yogurt maker, it was up to the half way mark. or was it that the solids settled at the bottom with whey on top?
In New Zealand we have very strict laws for buying raw milk. There are only a handful of farms that are licensed to sell it. Fortunately, there is a supplier nearby to where I am but they are so popular, they have a waiting list. I went there last week to find that I am near the top. Yay. Being winter here, most dairy herds have been dry and are now calving. We are not allowed to herd share.
Just made yogurt in my Instant Pot. Thought I'd purchase the yogurt maker you use but it is not available nor is the glass jar. So going to get a glass jar to place inside my instant pot. Hope it works!🙏 BTW: my yogurt turned out perfect. Although, first try it did not, so just popped it back into IP and next day it turned to yogurt!
I just made yogurt for the first time in my Instant Pot yesterday. I made my own starter by slicing up a lemon and putting it in a pint of milk and culturing it for 12 hours. I then thoroughly mixed some milk with my new yogurt starter in a bowl and poured that into a bunch of half-pint mason jars and let them sit in the instant pot filled with about 6 inches of water. I cultured them for about 6 hours, and they turned out perfect. My instant pot keeps the water right at 106 F. I was curious about the power usage in yogurt mode, so I had it plugged into my Kill-A-Watt meter. It draws about a thousand watts for a few seconds at a time to maintain the heat. The average power draw over the entire run was equivalent to a constant draw of 10 watts. It used 0.06 kWh, which would have cost me less than a penny (15 cents * 0.06 = $0.009). If culturing it for 24 hours that'd be about .24 kWh, so maybe about 2-4 cents depending on your electricity costs. Very economical.
Thanks very much should have watched this before the raw milk arrived. I just left it in a cup for a week, got cheese on top, like feta yogurt on bottom
Thanks Marissa. I did it and it is very good ! Do you know how long yoghurt can stay in the fridge before it turns bad ? And same question for sour cream ?
Awesome video! Thanks so much! I made it and it looks , smells and tastes amazing! Except I put it in a gallon jar and cultured in a heating mat covered with a cooking pot then covered with a blanket . Worked amazingly well. I left my next batch starter in my jar. And covered with a lid and placed in a dark cabinet. My questions is this… should I cover with a lid or a breathable cloth? Should I store in a cabinet or fridge or? Do I feed the culture occasionally like I do my SCOBY hotel when making kombucha? If so with what, how much and how often? I’m full of questions lol Thanks for reading 🙏
This is beyond what I can cover in a comment, but please check out my membership where you can have access to live Q&As with me and so much more:bumblebee-apothecary.teachable.com/p/nourished-connection-coaching-membership sending well wishes!
Thank you so much for your videos! I just started your GAPs course and I'm very excited to find all of this information in one place. I'm guessing you keep you yogurt starter refrigerated? (the jar that you never wash).... your starter... it stays in the fridge unless you are using it?
SO GLAD that i found this video, THANK u:) i just bought a machine, but the one u recomended was soldout,but i got something similar. I want to ask about the settings and hos many degrees it should be making yoghurt?♡
Hi Marissa, I made my first batch of yogurt with a powdered culture, and it came out absolutely delicious. For my second batch, I left some of the yogurt in there and only made the yogurt with the previous yogurt. And it taste and smells a little sour. Is it OK to eat? Can you tell me what happened? Thank you so much.
Very helpful thank you!! I read that when using raw milk you may have to heat it first because else the yogurt bacteria have to compete with the bacteria already present in the milk. But seems like that's not a problem?
So this actually got me thinking could you just use a big jar and incubate it inside of the instant pot on the yogurt setting? The heat setting should be low enough to not crack the jar. Has anyone tried this?
I love your videos, but this one badly titled. You say make yogurt with no heating, yet you have an electric device for heating. No heat would mean you don't need the device either.
Question Marissa……If I am just starting out making yogurt with raw milk I can do this method? The only reason for my confusion is I read the directions for the YoGourmet and it says to heat the milk to 180 degrees and then put in the yogurt maker for 4-6 hours. I would love it if I don't have to do that! Thanks so much! 😊
I was able to find the yogurt maker and I made this yogurt but my yogurt didn't come out creamy the taste was good so I used it in baking going to try again...thank you
Marissa, where can I find a similar jar to the one you use in this video. Wellbee’s no longer sells this jar. I’m wondering if you know of a substitute.
My name is Alida, in regards of raw milk yogurt is it safe? because I hear it is very dangerous bacteria wise, Please ease my mind in regards of using raw milk, also should it be organic and grassfed.? Thank you for your help.
I don't know much about raw milk and have never made yogurt before. Please forgive my rudimentary questions. Doesn't raw milk turn into yogurt on its own if left at room temperature? Is there a specific reason to make it this way?
Thank you for sharing. I have been making yoghurt from raw milk recently and sometimes it seems to work well, but whenever I freeze the milk first , then use it to make yoghurt once it has defrosted, it fails every time and stays liquidy, is that normal, am I not supposed to use defrosted raw milk for it? or am I just being unlucky with those batches. Thanks
I don't have a recipe up yet, but this one will work! downshiftology.com/recipes/how-to-make-homemade-yogurt/ She uses a microwave, but I recommend using the stovetop instead. Hope that helps!
Hi Marissa!💛 Thank you for your great help! Made my batch today, it is the first time I experimented with raw milk) seemed to work great, haven't tasted it yet)) I wonder how long it would last in the fridge?
Hi I am new to gaps. So good to see your videos. I want to know how long yogurt to culture in hot countries like India. My yogurt got spoiled and even if I will keep it for less hours like 20 hrs it will get very sour
thank you so much for your videos I have enjoyed applying them in my life. I have been making this yoghurt for the past few weeks and have noticed this third week a pretty potent smell that maybe I need to start again fresh. The culture smells like a wet rag is the best can describe! the second week did not taste as good as the first and now I am concerned to use the same culture 3rd week in a row, have I done something wrong? I want to keep using this as it helped myself and my toddlers digestion exactly as you describe in this video.
I made yogurt a very long time ago. I think I put cups filled w/ the milk & the starter in a big pot filled w/ hot water, then put it in the oven overnight. My oven had a light in it but the oven I have now doesn't have a light so I can't use it. I do NOT want to do any heating of milk but the comments on Amazon include heating the milk. I also would like to use Lactose free whole milk w/ a little heavy cream in it. I see you have not heated the milk so if you have any other tips for me please respond. Thanks!
Hi, what a great video 👍. I have a few questions if I may: As I understand it the benefits of raw milk can be lost when it is heated past a certain point. I think a instant pot would do this but I am not positive. Could you tell me why you like the Yoghurmet for making yoghurt for the GAPS diet? Is it the temperature it maintains or are there perhaps other reasons? The reason I ask is I just tried to source it here in the U.K. but have not found it for sale here. I get why you don’t wash the container, I have seen people do the same with their sourdough starter container. I must admit the thought freaks me out a little. Could you explain a little on the environment within the container that makes safe to use it without cleaning it? Also what on earth are the brown areas within the jar? Finally I have been using Fage yoghurt but am getting a bit fed up of how thick it is. Will stirring the whey back in make it a thin consistency or can you think of something else that would work but still make it suitable for GAPS purposes? I have just come across your channel and just based on this video have subscribed, keep up the good work, cheers 👍👍😁.
Thanks! I like the Yogourmet because it is the only yogurt maker I've found with a big, glass container. The others are either smaller, or plastic, or both. As long as you keep the container clean inside, the beneficial bacteria should keep the terrain healthy, just like in a sourdough starter jar. I think the darker colored areas are just thick cream toward the top. Stirring the whey back in is a good idea. Usually people complain about it being too thin, not too thick :) Thank you so much!
I’m curious why you stirred with a metal utensil. I always assumed it kills the bacteria. I used to make my own kephir, both water and milk kephirs until I killed my culture 😢 Looking forward to making more again. Sadly, I do not have access to raw milk. Thank you!!
I have heard that you shouldn't stir kefir grains with metal utensils, but I haven't heard anything like that for yogurt. I've always used metal utensils with yogurt with no problem. I do use wooden ones for when I make kefir. Thanks for watching! Hope you can find a source for raw milk!
Hi Marissa, I can’t buy raw unpasteurised cows milk in Australia… apparently it’s illegal (WTF?!!) … can I use coconut milk or preferably coconut cream instead? Thanks so much for all you are & do❣️
So that machine heats the water somewhat? Are you worried about EMF affecting the bacteria? Can you just leave the jar out in the sun for a day or two? The cap doesnt need to be loose?
I've used this particular yogurt maker for years and it has always worked great. I don't know if EMFs are an issue or not, but I haven't had any problems with the yogurt. There are other ways to make yogurt, such as in a dehydrator, in the oven with only the light on, or in an insulated bag or cooler. Ferments should be kept out of sunlight. I put the lid on normally.
With GAPS, how do you eat yogurt? As a meal or as a condiment? I watched your video about trail mix and was thinking that would be tasty with yogurt! Would that be a GAPS thing to do? Thanks so much 😻 I made my yogurt today and it should be ready for the fridge tomorrow afternoon! This diet is a project lifestyle… fun! I also have some goat milk set aside in the fridge to hopefully get some cream from after it sets a few days. Then the sour cream project!
Yes you can do that, it's delicious! We have yogurt in a bowl by itself, with some honey or fruit, or make sauces and dips with it. We also use it to make smoothies :)
@@BumblebeeApothecary That's really helpful! Thank you :) I wondered if you can just eat it in a bowl! I'm eating raw goat milk yogurt I made thanks to you! So far just in my soup but soon on its own. Going slow. So fun. Thank you!!
Howdy! The yogourmet yogurt maker you recommended is not currently available. Is there another yogurt maker you would recommend? Also, what are your thoughts on using an instant pot?
The thickness also depends on your milk. A2A2 raw milk makes the best yogurt I have ever tasted. We owned a raw dairy with 7 A2A2 cows for almost 10 years. we sold them last year.
Yes I believe you can use goat's milk, although I personally haven't tried it with this method. But it should work the same! For a raw dairy source, I would visit realmilk.com or get in touch with your local Weston A. Price chapter. You can find your nearest one here: www.westonaprice.org/category/get-involved/local-chapters/
Hello I just bought row milk and plain youghrt from a small farm,on the youghrt says contains 100%pure full fat cow's milk and youghrt culture..doesn't say what culture but it's says nothing else has been added.On the row milk bottle it's says that it hasn't been heat treated and may contain harmful for health organisms?..is this safe still?and it's ok not to heat and follow your recepie?I'm bit concern if it's safe..wanted to make it for my 2,5 year old?
It usually works best if you use fresh milk that has been kept cold and hasn't sat around too long. I don't usually try to remove the whey (I don't believe I did this time). Sometimes I will, but not often. Hope that helps!
@@BumblebeeApothecary i bought raw milk a couple of weeks back, and its been in the freezer but when i tried using it for yoghurt it didn't come out good. Will try again and get back to you. Thank you 😊😊
After yogurt its ready to eat do you need to store it in the fridge?How many days is the freshly made yogurt good to eat before you need to make new one please?
Yes, it should be stored in the fridge. Yogurt will last a long time in the fridge if it's uncontaminated, weeks if not months. If it starts to grow anything with a color, it's because it was contaminated and should be tossed. Hope this helps!
My understanding is that without pasteurization, within 2 rounds what you're actually making is clabbered milk, NOT yogurt. The original bacteria from the culture gets taken over by wild bacteria.
I am confused ab the starter yard. Do you always live some on the button of it and continue the cycle. I need to make more amount though, so I have to place one batch in another container to keep mKing more. Thank you!
