The faster you set the yogurt the less tangy it will be so the higher temp (below a certain point too high and the bacteria will die) the faster it will set, the machine just hold temp for consistent results my mom makes yogurt everyday she just fills a container with milk chucks a spoon of last days yogurt In it and puts it in the sun. most of the its good sometimes it gets tangy i like tangy my parents doesn't. you went all sweet toppings you can go savory too, put some salt and chilli powder and u have a healthy dip for chips an such or just eat it as.
Barry you should really get yourself a ‘Ninja Foodie’ it’s a great device and all I use these days for cooking… You can do loads with it.. Sear/sauté Boil/Steam Slow cook Make yogurts Dehydrate Pressure cook Air Crips Bake/roast And Grill I make lots of meals with it like Sausage casserole Chilli con Carne Stews Curries Bolognaise sauces Vegetarian Rice dishes Cakes Apple or Rhubarb crumbles and pies Risotto’s Fish pies / Shepard or cottage pies Sunday roasts And even use it for cooking sausages, fish, jacket potatoes, warning up pies and pasties. And the dehydrator can be used for proving dough for making bread
Making natural yoghurt is like a daily routine for me. It's something we end our meals with here in India. I'm pretty sure most of the Indian households make yoghurt at home. We don't even need the yoghurt maker since the weather is warm, it works with just warm milk in a vessel. To the western world it may be a huge thing to have homemade yoghurt everyday, but in India it's kind of a tradition. Anyway, really loved the flavour combos you tried! ❤️
It was the same in Iraq. When I was growing up mum made yogurt from older yogurt by mixing it with milk and warming it then covering it and putting in the oven overnight.
@@hamzasultan96 I agree. Since we use pastureized milk, just bringing the milk up to a Luke warm temperature before adding the "dahi" works. I don't boil the milk, let it cool down and then add yoghurt.
I've been making yogurt for about 8 years - the steps are so much simpler once it becomes second nature! Really it was the concept of timing, and then not realizing it needs to cool in the fridge. FYI, I bought bulgarian yogurt culture online and I've kept that alive all these years. I use whole milk, and I've never heard of stirring before putting in the fridge... mine comes out perfectly thick! It is sour (which I love), but add in sweet (a bit of honey or jam) and you don't notice it. Or use it as an ingredient in savory dishes to highlight the sourness! The culture is also very resilient, I've been a bad yogurt parent on occasion and it comes back perfectly fine!
I love coffee yogurt myself! As for lemon yogurt I like adding some zest I keep frozen to add a real lemony flavour punch and just a bit of vanilla to sweeten and round the flavour. Vanilla (and maybe some brown sugar) might do the coffee yogurt some good too, it's usually sweetened when I get it. Seeing this video... I'm tempted by the machine!
One of the best gadgets for the kitchen I own is called an "Instant Pot"... it's a wonderful multifunctional machine which includes a yoghurt maker - set it and forget it. Best I've ever found.
Barry flinching at the noises is such a mood. Its like when I go downstairs to microwave cheese for my nachos in the middle of the night when everyone is asleep :x
Hey Barry, just wanted to say to keep up the amazing videos. I’ve been subscribed to this channel for many years and it’s family-friendly and easy going content has always been a pleasure to watch. Much love from NYC
The yogurt maker I used to have, included a recipe where I didn’t have to heat the milk. I did have to add powdered milk as well as live yogurt to the milk. It turned out perfectly every time.
I've made yogurt several ways. Never with a dedicated yogurt gadget. Originally, I held it overnight in an old Coleman cooler, milk in my slow cooker crock wrapped in a towel and surrounded by mason jars filled with hot water. Now I do quart jars in a sous vide bath. Perfection. Only seven small jars is nonsense in my household.
I have made homemade yogurt (Yes, I'm in the U.S.) in my Instant Pot with the yogurt setting, it takes almost as much time as your method, and if you wanted Greek Yogurt, you just have to strain the whey out with a fine mesh strainer overnight in the fridge.
After I had delicious homemade yogurt while on vacation in Croatia in 2017, I decided to start making my own. I researched yogurt makers and discovered that an Instant Pot could also be used, and would do many more things. I eventually bought my Instant Pot in a sale so it was cheaper than a yogurt maker. Yogurt was the first thing I made in my Instant Pot. It’s really, really easy. I incubate it overnight and strain it through a EuroCuisine strainer in the morning to get Greek style yogurt. I don’t flavour it routinely. I use the whey in soups and stews. The yogurt is great for baking, making salad dressings, and breakfast with fresh fruit and granola. I think that Barry is not used to the taste of plain yogurt. But fermented foods are very good for your microbiome.
I’ve made yogurt in my instant pot, I found a recipe online called Vietnamese yogurt, it was basically starter yogurt, milk, and some sweetened condensed milk. Came out delicious.
Definitely don't need a machine to make it, just somewhere warm to keep the live stuff happy, and them kilner or mason jars to keep them sealed and free of nasties from the air, one single pot of shop-bought yoghurt could become a lifetime supply of home-made if you hold back one pot per batch to make the next lot... :D
I’ve taught yogurt making at my local library, using milk warmed to temp and kept overnight in a heavy slow cooker. I tried the oven method (warmed using the light in the oven), but it didn’t work as well. The only extra step is that I prefer Greek-style yogurt, so you have to hang it for a bit to drain out the extra whey. Honestly, it’s easier than it sounds. I used it to eat, cook and bake with, and even drained it further to make a yogurt “cream cheese.” It makes a decent 2-ingredient pizza crust, too. Delicious.
I buy myself a set of deli-wraps if I do the big shop, chicken caesar salad, duck and hoisin sauce, chicken and bacon are amongst my favourites and no matter how hard I try; shop bought ones always taste better!
All fermented milk products are great, if you ask me. Yoghurt, kefir, ryazhanka, you name it. That kind of food was made by humans for at least ten thousand years. But the yoghurt is the best of them all. That tanginess and smooth texture is awesome! Don't sweeten it, if it's too acidic, just reduce the fermentation time.
Indian here, regularly have fresh home made plain yoghurt. We use the combi microwave. It has a yoghurt mode. Mum used to wrap in a blanket and leave over the pilot light on the cooker. (yes fire hazard thinking back) Always save some to start the next batch.
I make large batches of yoghurt in an instant pot. Either natural yoghurt or I put a can of sweetened condensed milk in there to make it sweet. So good and cheap and it gets really thick when I use whole milk. You can decide on how sour you want it to be based on how long you let the cultures develop. Since the yoghurt keeps better without adding flavourings we just put it into jars and top with what we want.
I just used a NuWave oven, something that can hold a temperature between 100 and 110 Fahrenheit. I did most of what you did, but with a half gallon batch. Not sure if it made a difference, but I ran it for 24 hours. It made VERY sour yogurt, but it was very tasty when mixed with a bit of honey or some fruit.
I guess I'm a bit of an oddball, but I really prefer yoghurt in its savory application, like in raita or tzatziki, or dolloped on a dahl or Indian curry. The only way I like it sweet is in making a very tangy chocolate mousse : you just let a thick greek-style yoghurt come to room temperature, mix it with some melted chocolate (I prefer milk chocolate 'cause it's a bit sweeter) and then refrigerate until it thickens right back and enjoy.
Barry you should really get yourself a ‘Ninja Foodie’ it’s a great device and all I use these days for cooking… You can do loads with it.. Sear/sauté Boil/Steam Slow cook Make yogurts Dehydrate Pressure cook Air Crips Bake/roast And Grill I make lots of meals with it like Sausage casserole Chilli con Carne Stews Curries Bolognaise sauces Vegetarian Rice dishes Cakes Apple or Rhubarb crumbles and pies Risotto’s Fish pies / Shepard or cottage pies Sunday roasts And even use it for cooking sausages, fish, jacket potatoes, warning up pies and pasties. And the dehydrator can be used for proving dough for making bread
My Mom worked for a lab witsh makes this biotics for joghurt and chees and so on. As kid we made sometimes joghurt i liked it, but the time is what stopped us from making joghurt ourself. There is an easy way to do so ...handwarm milk fil in the joghurt and let them rest really warmed packed just over night. It works.
We had made Joghurt for our self in the1980s an we had warmed the milk before (at maximum 45°C) and so it had not take to long. We had a Joghurt maker from Krupps whitch don't beep. And we don't stir it as it was ready.
You can speed up the process by using UHT milk, so you don't need to boil it. You just pour it straight into the yogurt pots and add the Yeo Valley starter.
"Let's have a baby for Patreon." Man, that's up there with "a starfish is a utensil" and "I never knew you could flick the bean" in terms of "oh god Barry what". Barry, are you SURE the clones haven't taken over again? Because we all know what happened with that one clone who came back when you were on holiday. The Mash-Ups and Jelly Shots it devised were absolutely monstrous.
Eating in my car and eating sandwich meat as a snack, are both guilty pleasures of mine. Although I don't really combine them. Sounds like a good idea 😁
Bitter yoghurt, and bitter coffee was never going to be nice. Add a tonne of sugar and I can imagine it would be good. A cheaper way of getting the temp right is an aquarium heater and a water bath, I do it for home made beer, works a charm.
Great call! It all needed sweetening to take the acidic edge off of it.... so to have the acidic bit but the bitterness on top was always gonna be a little tangy lol
I think you've done very well, but you might like yoghurt more if you use fresh buffalo that's not skimmed. You might like it more as a hung food, where you hang it in a wet cloth for an hour and then whisk for a few mins to make it creamier
I have a great 3 ingredient recipe that I make regularly. It takes just a bit of technique tho. So the ingredients are just Yukon gold potatoes, chili crisp, and smoked or sweet paprika (I know you will love it) I add salt and pepper but I know your rules. First cut the potatoes into decent sized chunks,maybe 8 per potato, and put them in water on the stove and bring to a boil. (it allows them to come up to temp with the water preventing the outside from being over cooked while the inside is still under) and cook until done. Then take those potatoes out and put in a bowl that you have a tight fitting lid for, add 1-2 tablespoons of the chili crisp (enough to coat the potatoes) and a tablespoon of the paprika. Then put the lid on and shake the potatoes vigorously to coat with the mixture, it will also rough up the outside texture of the potatoes and make them slightly “fluffy” on the outside. Lastly you just bake them at a high temp because they are already cooked, and you try to get a good crisp on them, the fluffy outer texture should help with that! I hope you like my simple recipe :)
I'm really surprised, with how loud your family is, that you don't have your children "vacuum" trained. I'm a quiet person but with my four kids, I HAD to have them vacuumed trained, I can run a shop vac, right outside their bedroom door and they don't wake up
Add sugar or honey (or monk fruit if you can get it there) to the coffee one, and the vanilla, too. And whole milk makes a richer flavor to many of those
If your milk is already pasteurised, there's no need to boil the milk at 100C. Just heat up to 40C directly. I use the microwave and it just takes up to 2 minutes on medium.
barry: (drops thermometer into milk) barry, later: we just need to wait for this trusty thermometer to drop... me: Oh, I do believe it has already done that
Being a coffee lover I also tried coffee flavored yogurt. I agree with Barry: coffee flavored yogurt is abhorrent. It tastes like coffee with rotten, sour milk. Which, basically, is what it is.
It's the bitter + the sour that makes it bad. I'm sure if they used a dalgona coffee foam instead it would be so much tastier. Just beat 1 tsp coffee powder with 2 tbsp sugar.
It's much easier to use a yogurt mix where you have a packet, just add water, bung it in a yogurt maker and leave about 12 hours. I use an Easiyo maker.
Its got to go in the fridge for 3 hours. Me: yeah, do you want warm yoghurt? 😅 I used to make cheese for a living, and part of that is maning culture (more or less plain yoghurt, just not quite). And it is very easy, if you have all ingredients 😄 I am not that fond of acidic dairy products like yoghurt. Though I can go for a vanilla one, or lime if I need something quick to eat 😄
Yogurt is such a funny word. Lol... but I love plain Greek yogurt with some fresh fruit and granola on top, it is soooooo good for you. Especially if u r a female or on antibiotics......
I make yogurt in my Instant Pot. There is a recipe on here that only requires 4 hours. The finished yogurt is not sharp but quite creamy. I like it with honey, honey and ginger or my personal favourite with Dulce de Leche swirled through it (very easy to make Dulce de Leche in the Instant Pot - instructions on here). Also, try and find a starter yogurt that says creamy as whatever starter yogurt you use, your yogurt will be the same, i.e. if it's a sharp yogurt, yours will come out sharp too, creamy and yours will also be creamy. I haven't made yogurt for a while so will probably make some later in the week.
So did I. Not sandwich meat for me, but something to snack on.... These days I try to buy something marginally healthier than a cream bun or doughnut, but don't always succeed, lol!
Some people will tell you the most important quality for a wife is beauty, some will say intelligence, others will say a sense of humor.. obviously Mrs. B has all those but I submit to you the most important quality is the tolerance for hijinks.. and she has that in abundance.
You can avoid all the faffing about heating the milk and cooling it to a certain temperature by simply using UHT milk. You simply mix the yogurt starter with a little UHT milk, top it up to the desired volume with the appropriate amount of UHT milk, and mix again, then put it into the machine, turn it on, and, in between 8-12 hours the yogurt will be ready.
genuine question, what kind of honey is it to make it squeezable from a bottle? I get my honey from a local bee farmer near me and it varies in consistency for sure but i have never had a honey that is squeezable
I use easiyo which is much easier. You just need their plastic jars. You put the easiyo powder in the inner jar and mix with water. Screw the lid on, add hot water inside outer one. Add the inner pot and then screw on the outer lid and leave on the kitchen counter until the next morning. Then refrigerate until cold.
Does anyone know if this fabulous channel has a PO Box? I have a beautiful wine bottle stopper that is absolutely going to waste in the package because I don't drink & I want to send it to Mrs. B
This is way more complicated than how my mom does it, we just put in milk and yoghurt and a little bit of coffee creamer into the glasses in the morning take them out in he evening after 12h (or 8h if you add hot water to the mashine) and put them in the fridge for the next morning. Sometimes we add cream to the milk mixture.
