HOMEMADE YOGURT with Whole Milk (Thick and Creamy)

If you're looking for a tried-and-true homemade yogurt recipe, this is the information you need! Learn how to make thick and creamy yogurt every time with my best tips and tricks. Use raw milk or store-bought milk to make this delicious dairy staple! CLICK TO READ MORE
VIDEO NOTES (may be affiliate links that earn a commission at no extra cost to you):
✨ Homemade Yogurt Recipe: www.amodernhom...
✨ My favorite yogurt strainer: brandcycle.sho...
✨ 5 Ways To Keep Yogurt Warm During Fermentation
You might be wondering exactly HOW to keep your yogurt at 115°F during the fermentation process, and luckily there are several ways! Let's take a look at them now.
1. Yogurt Maker - Invest in a yogurt maker with precise temperature control to maintain the ideal incubation conditions.
2. Dehydrator - Like a yogurt maker, a dehydrator will help you keep the yogurt at a precise temperature AND it's something that you can use for more than just making yogurt. This is how we make our yogurt and I love it!
... Read the other options here: www.amodernhom...
🍞 Art of Sourdough Einkorn Course: amodernhomeste...
See more homesteading, cooking, and gardening info at our website: amodernhomeste...
INSTAGRAM: / amodernhomestead
FOOD STORAGE TOOLS I USE AND RECOMMEND:
✨ All-American Pressure Canner: amzn.to/3yaFc0m
✨ Harvest Right Freeze Dryer: affiliates.har...
✨ Excalibur Dehydrator: amzn.to/3vZMf9D
#fromscratch #homemade #amodernhomestead

[@lindalamb6643]

I just want to say something about this new "homesteading" craze. I've been doing it my entire life. Homestead is just another word for "WORK!" HARD, everyday, relentless work! Sun up and sundown. It's not for the faint of heart. It's not for people hoping for sunshine, roses and looking like Shania Twain ever day... It's dirty, tiresome and gets really old really fast! It's a way of life. The animals need feeding daily, the garden needs weeding daily, the produce comes on at the most inconvenient times! If your alone or have a big family it's always work! Don't jump in if your not totally committed!! That's the side you don't see on these "homestead" channels.... A whole lot of blood, sweat and buckets of tears!

[@AModernHomestead]

Very true! Thankfully, we have systems in place that allow us to work hard, but not feel overwhelmed by the tasks. It's definitely not for the faint of heart like you said! The harvest season is a lot of 12 hours days, but other than that, it's a pretty simple life

[@Thisorthat_uy3mn]

Everything is made for convenience these days, so it's nice to go back to basics with some things like cooking and also having a small homestead as a hobby rather than a way of life, like a small garden to grow vegetables and a few chicken as pets. ❤

[@NashuKaKitchen]

Homemade youghurt looks absoulutly yummyyy and perfect recipe❤️😊

[@ccealm3]

Do you have a video for Einkorn English muffins?

[@maurogonzalez2999]

Great video thank you

[@chelseaseiden1972]

what greek yogurt do you use? is it regular pasturized from the store? or homemade greek yogurt?

[@johnreginahenderson7032]

Can you use organic milk for the grocery store? Thanks, Regina

[@2jedismom]

Thank you! I’m going to try this! I have a thermoelectric cooler/warmer I got at Aldi’s that I bet would would great to keep it warm! Question: What is the purpose of heating the milk initially to 175°?

[@AModernHomestead]

Whoo hoo! Heating it to 175 kills any bacteria so that the yogurt bacteria can take over. If you want to keep it raw, you can heat it to 135 and then continue with the recipe as normal. However, it will not be as thick at all. You can strain it to make it thicker though. We have done that method many times 😊

[@2jedismom]

Thank you! I wondered if that was the case. So can you use just plain store bought pasteurized milk? Raw is available where I live, but not easily.

[@Christian4eternity]

Check this yogurt recipe: kzbin.info/www/bejne/rJjGY2l9Z9uil9Esi=GgwYYoeOS9dEbLd7 So easy, and she says you can use store bought milk! I'm trying to do this recipe for the first time today because we don't have dairy animals for raw milk and raw milk is too expensive. Though, we hope to have our own dairy animals someday.

[@debradesantis400]

Can you use goat milk for this ? I dont like using cow milk for anything...

[@evelyny7037]

I do! Delicious!

[@Ruth78620]

Absolutley. Put some honey in it and it will be delicious! Or you could strain it and make Labneh just roll the curd cheese into balls and put them in a jar and cover with olive oil flavoured with whatever you like. I put in garlic and oregano and that on bread is delicious.

[@mmr1646]

Can you eat this right away or does it have to age in the fridge?

[@AModernHomestead]

It doesn’t have to age, but I like to chill it first. It also thickens considerably during the cooling process. So, if you jarred it and ate it 6 hours later it would be a better experience. However you can eat it right away! ❤

[@stoneshillhomestead2569]

Do you have to strain it?

[@Kittymama2]

I've seen videos where they do skim the film off and videos where they don't skim the film off, I guess it's just preference? I haven't tried this yet, but when I do I'm personally going to skim it lol

[@stoneshillhomestead2569]

@@Kittymama2I did skim mine.

[@FatemhIzanlo]

سلام زیرنویس فارسی ندارد

[@FatemhIzanlo]

ترجمه فارسی

[@goddessvibez5293]

Maybe you should mix your yogurt into the milk better. That’s why your yogurt came out so chunky. It’s important to mix the yogurt into the milk completely. By whisking the yogurt after the fact you’re just thinning out the yogurt.

[@AModernHomestead]

With raw milk, it doesn’t work well if you mix it too much, because the bacteria in the raw milk overwhelms the yogurt. Instead, keeping it in chunks gives the yogurt a chance to grow throughout the mixture. And then in the end I just blend it to get it smooth and it’s amazing! ❤

[@AModernHomestead]

I just saw the edited part of you message… if I’m going to be straining it for Greek yogurt, then I don’t whisk it. Otherwise, I want that whey in there.