I Discovered A NEW WAY To Make Yogurt!

CHAPTERS
00:00 Original Yogurt Starter
01:00 Milk
01:50 Process
02:24 Equipment
02:54 Starter Culture
05:41 First Generation
08:38 Troubleshooting Textures
09:47 Second Generation
10:54 Favorite Ways to Eat
11:28 In Cheesemaking
12:04 Clabber-Cultured
13:42 Storing Culture
14:25 Bulk Batching
16:08 Greek Yogurt
17:25 Shelf Life

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[dalemarshall]

I love when you experiment. I have a science background and now retired I love making my own, no additive products. My husband says our kitchen looks like a laboratory.

[sazji]

Wanna know another one? In some parts of Turkey, people restart their yogurt cultures every spring by collecting dew off of wild flowers and plants, and inoculating the milk with that. It works because bees and other insects carry strains of lactobacillus and other bacteria from flower to flower.

I suspect this is why the lemon and chiles work as well; bacteria are all over the surface. Even if it doesn’t work great the first time, in subsequent inoculations the lactobacillus will eventually take over because the acid it produces makes an inhospitable environment for undesirable bacteria.

(It also works for boza, a drink made from boiled strained and sweetened millet.)

[sirakshat]

In India we have a variety of starters, ranging from Green Chillies ( the crown), to Coconut shell ( the hard brown outer portion), to even a pure silver coin. It's a crazy world, eh 😂😊

[jwswaco]

My infirm mother needed high protein and fat, so I made yogurt using 2 liters whole milk, b2 liters heavy cream, plus 2 cups powdered milk along with yogurt culture. I have to say that this made the best tasting, creamiest, and thick yogurt! It would last at least a month in the fridge. I used a cold oven with the light on as an incubator. Worked every time! Have been making this for over 10 years now.

[julieaskingforafriend]

Ages ago I had a breakfast cookbook with a recipe for yogurt cheese as a substitute for cream cheese. You simply put the yogurt in the cheesecloth and let it drain, as if you were making Greek yogurt, but allow it to continue to drain until it's basically a solid mass, and schmearable. Mix in anything you would normally mix into cream cheese, and use it just like.

[rymalia]

4:03 -- I love that her kitchen table top looks destroyed just like mine! Well used, well loved...

[shayflowers]

This you made by using green chiles and lemon is what we called as curd in some South-east Asian countries. It's been made from scratch since ages. Thing to remember, curd is NOT same as commercial yoghurt cause they have completely different bacterial strains.

[roseconnolly]

To keep your yogurt warm at a constant temperature, set it in your turned off oven with the light on and the door closed. The temperature will be about 100F.

According to what I had read, slimyness/stringiness is caused by bacteries interfering with the yogurt fermentation: to avoid that you should ensure that all your containers and equipment are perfectly clean.
Once a batch is stringy/slimy you can never correct it and you should start a new batch with fresh starter (because you keep transferring the bacteries to the new batches).

[MaroArmoni]

This is the coolest thing I’ve ever learned since the pandemic 😂 Thank you for sharing, definitely a subscriber

I incubate in my slow cooker. Wrap the jars in towels, set the cooker to warm and forget about them for 12 hours.

[paulsomething]

I made a separate "starter" culture small jar, every time I make yoghurt. Because it remains sealed in the fridge until I am ready, it lasts for months. As soon as you open a sealed yoghurt, it degrades quicker. Three months is the limit of my test so far.

[judithsmith]

Oh me.. this is wonderful... so, long ago I was "experimenting" in the kitchen and had some raw milk from my cow in a jar.. don't remember why it was there but I had picked some thistle and stuck it in that milk... by night time the milk was clabbered! I realized there were some enzymes in the thistle that got things working. I had read while researching for a blog I was doing on Rennet and saw a short blip about using thistle but not enough info to go on to do what I was hoping to do. Life happened and I never got back to it.. well, actually my milk cow ate my milk thistle plant I was growing to get the seed and well I never followed through the experiment. I'm going to do this with the pepper.. you have opened up a good thing. Thank you for your creativity and sweet countenance.

[Arugula]

This is exactly what a woman from South India (who is a science teacher) that I met, told me. But she did not go into details. She said the calyx of cili pepper has the bacteria to make yogurt. I tried it with soy milk. And it jellied like yogurt. But I do not know how to make it into a large amount of yogurt. Using lemon juice is how Indians make paneer sag. Again, i did not know the ratio of soy to lemon juice. I am lactose intolerant. Thank you so much for sharing this knowledge!

[itsnoduh]

10 little jalepeno stems in a cup of cream (this ferment took about a day and a half) it speeds up once the bacteria make their home in the dairy product. Fun Fun Fun! The hubby is more likely to eat yogurt so that was next. It really has almost no jalapeno flavor either. The cream ferment was like Crème fraîche then I used a bit to do countertop ferment of heated milk. Used turmeric/pepper to make a sunny ferment, cannot recall what I sweetened it with, maybe honey. Great content!

[HedgeHermit]

Thank you for this excellent video. It will help me so much as a senior on Social Security struggling with no healthcare and managing diverticulosis.

[cindys.w.]

I've been messing with these two recipes all week and took this one step further. I mixed the lemon 3rd generation with some jalapeno 2nd generation tonight. The jar is in the cooler with 2 other jars. One jar with 3rd generation Lemon and one jar with 2nd generation Jalapeno. The Lemon 3-1/2 hrs later is still milky looking, the jalapeno is showing a real nice thickness starting and the combo jar is looking like a between milky and thickening stage. I think I have a winner here and will be eating a nice yogurt over granola with honey come morning. I will also dehydrate some from each batch and then next week rehydrate a batch from each and see how that goes... THIS IS SO MUCH FUN... 62 yrs old and still learning...! I love the rebel in me.

[catebessencourt]

I tried it in the oven with my light on and it worked perfect !

[helgabruin]

Talk about yogurt correcting itself. I make reuteri (sp?) yogurt. The first batch totally separates, then subsequent batches are smoothe and creamy and thick.

[mariathornbrough]

I used nonfat powdered milk to make our family's yogurt. I doubled the amount of powdered milk to the water. It made extremely mild, creamy, and thick, higher protein yogurt. This was in the 70's. I also drained it and used it for cream cheese. Thank you for your ideas. I want to try the pepper method. It looks so interesting.