The best way to make natural yogurt is to boil the milk (1L), leave it to cool to body temperature, then add 1 tbsp natural yogurt, mix well, cover it and store it in a warm spot (oven) over night. The next day you have a whole litre of freshly made natural yogurt. Similar recipe exists for kefir, but as North Americans are not very fond of drinking this healthy drink, I can put it only I get a request. Greetings!
@@mavredonsm.9333 sure, here it is: you buy the smallest pack of a plain kefir, usually 1 L is the smallest, if you are in USA buy organic. Also, buy whole milk, if you in USA buy organic or with no hormones and other toxins inside. Then, the recipe is simple, in an empty 1 L bottle (it can be from glass or food safe plastic) pour about 200 ml ( around 2 cups) of kefir. Then fill the rest of the bottle with whole fat milk, don’t fill it up to the opening, but leave little empty space, of about 2-3 cm (1 inch), so that you can shake the bottle. Then shake well the bottle with kefir and milk and leave it on a warm spot in the kitchen. Shake it again after 6 hrs. Depending on what time of the day you are making it, you can shake it 2- 3 times before you go to bed. In the morning shake it again, and repeat the same after 6 hours. When 24 hour have passed since you started the procedure, check the thickness of the new kefir. You can try it too. If it’s thick enough and tastes like kefir, it’s done, put it in the fridge, and drink it in the next seven days. If it’s not thick enough or doesn’t taste like kefir, shake it and leave it 6 to 8 more hours. It should be done in maximum 1 day and a half (36 hours) on a room temperature. So, that’s it, enjoy your home made kefir.
Thank you! this is a blessing. 3:13 I just got off of a AB's for Lyme.. I was becoming so nauseated. I read on line it is do in part to loss of good bacteria and so on. I used to make yogurt years ago.. I will be making this tomorrow! I have used a cooler and towels to ferment. Praise to our Lord Jesus . God bless.
I use a cooler also. I put my yogurt in quart jars and put them in the cooler. I also put warm water from the tap in a quart jar and put them next to the yogurt jars and cover them with towels. Found how to do this on RU-vid. Takes about 9 to 12 hours.
I used to use the cooler method also... I found my temperature didn't stay consistent enough so I ended up buying a water bath incubator for yogurt. It has made the world of difference in consistency.
Ok… 1 where did the added yogurt come from that you used. 2 most people don’t have a dehydrator and 3 I love yogurt can you do a video on how this was done in The Bible where people didn’t have all the gadgets we do? Kind of a start to finish on everything they did to make yogurt back then cause I have no clue where I could get cultured yogurt without additives 😁 God Bless and Thank you.
I'm going to venture a guess on how they made yogurt in Biblical times. Probably used fresh goat's milk, a dash of vinegar, and poured it into a wineskin, slung it over their shoulder or on an animal that was walking or working....being sloshed around all day, it would thicken, and perhaps by lunch or afternoon, they had freshly concocted yogurt. Just a guess....🙂
I am lactose intolerant so I use lactose free milk and plain lactose free yogurt for my starter. I looked on the internet to find who made the lactose free yogurt and where to buy it. Fage is the brand I use.
Glad to see this. I have been making homemade yogurt from raw milk for decades... and I agree, it is so much better than store bought. I primarily use goat milk but will use cow when needed. It makes such a difference. From a granddaughter of a microbiologist who specialized in milk pasteurization, my only thought is to consider stainless steel utensils and not wood. You can't sterilize wood... you can stainless steel. Wood will introduce other bacteria and particles. Thank you for all you are doing!for decades... and I agree, it is so much better than store bought. ( I primarily use goat milk)
Thank you! this is a blessing. 3:13 I just got off of a AB's for Lyme.. I was becoming so nauseated. I read on line it is do in part to loss of good bacteria and so on. I used to make yogurt years ago.. I will be making this tomorrow! Praise to our Lord Jesus . God bless.
I have made my own yogurt in the past with a cup of starter good yogurt - there is only one commercial brand worth buying these days here in southern Michigan: Stonyfield Whole Milk. It's better than my homemade by a long shot.
Not only did I go, "Yum!", but also "Aww!" as I followed your yogurt recipe and then watched you pour it into the Corning Ware casserole in the Blue Cornflower pattern we had at home and then spoon it into the Currier and Ives (by Royal) bowl the same we used for special dinners such as Thanksgiving and Christmas - it was extra special. Thank you!
For everyone who said they have a dehydrator, I have a Ninja air fry flip up counter top oven. It has 10 functions, including dehydrator. I got it at Costco
Most of us don't have a dehydrator so instructions on how to use the oven or just a warm room(?) would have been helpful to add at the end of the video.
I do a soy milk yogurt in the instapot and it’s delicious. It has to be soy milk with no additives just soy beans and water for the ingredients. Silk brand milks do not work.
Dr. William Davis has recipes too for specific strains to help with specific things. He wrote the book Super Gut. I would love for you to interview him. Making these certain types of fermented dairy (l reuteri, l Gasseri, bifido, etc) have helped me and my family a lot!
Yoplait Oui is nice. Use the vanilla flavor since there isn't a plain version. Oui is a French style yogurt. The Oui tastes closer to the Yoplait I ate as a child. Also try Chobani for a Greek style yogurt.
We use a high quality organic Greek yogurt and then after we made homemade yogurt then we keep some of the yogurt each time for the next batch we make.
you can use a good off the shelf greek yogurt without additives as a good starter as she mentioned or I buy mine from Luvele so I can select the bacteria I want.
I bought the very best quality at whole foods I have also bought starters from Azure Standard. If you prefer dairy free, this is good countrylifefoods.com/products/vegan-yogurt-starter-culture
Perfect timing! I was just having my lunch of yogurt with protein powder! Not sure about using a dehydrator. I have one but never used it much. And, is your cookbook an updated version because I have the one with another cover. Thank you for your channel!
To make yogurt without a dehydrator, heat milk, cool it to around 110°F (43°C), mix in yogurt starter, and then keep it warm for 4-12 hours using an oven with the light on, a slow cooker on warm, or by wrapping the container in towels.
Sorry to get off topic but I'm sure you have heard about the problems people are having with watermelons. I was wondering if you had any insight on this problem. thanks
I love yogurt I make my own fresh yogurt Every day in india most of the people make their own yogurt I tried putting 2green chili in lukewarm milk it turns into yogurt but I didn't like the taste
I make yogurt in my instant pot it has a jogurt setting. However it comes out more like kefure. Great in tast but not sick....wonder what I am doing wrong. I do not heat up the soy milk from trader Joe's prior to putting it in my instant pot. 😮
Every yogurt in the store has sugar in it, unless , I have to drive 3,4 hours to buy little yogurt to make one, even online farm, their yogurt has sugar in it. Is there anything else I can add to make yogurt?
I was hoping the almond or vanilla milk would come out great because I cannot tolerate dairy milk,😮 Doesn't seems much hope for that happening....perhaps you need to add or do something different.
Yes, you need a small amount to make a yogurt starter. Then, you can use your homemade yogurt as a starter for the next batch. Just set aside a few tablespoons before you add any sweeteners or flavors.
You can use the Instant Pot with yogurt setting or a yogurt maker. If you don't have a yogurt maker, you can use an insulated cooler, an oven with a light on, or a warm spot in your home to maintain the incubation temperature (around 110°F or 43°C).
To start use store bought with as many active cultures as possible. Five would be excellent. Then you can use a couple of tablespoons of yogurt from your homemade batch after that.
Where did you get the yogurt culture? I guess I missed that part. I've not been able to bake sourdough bread because I don't know how to get or concoct the sourdough culture. I'm not a very good cook as I don't enjoy it much, but also can't afford most things! I stay healthy by making complicated cabbage salads every day, which take plenty time and effort, but I do it anyway because I want to take good care of what the Lord created and gave to me, and I wish to avoid horrible things like cancer or a stroke. So, how to make or get the yogurt culture....how to...? 😸
