Lactose Free Yogurt DIY | The Science Behind Making Yogurt | Bear Bottom Acres

[@grannybee6805]

Good explanations. I liked all your added graphics.

[@angelaward5800]

Have you tried the low fodmap diet changed my life for the better. I've had digestive problems since they took out my gallbladder

[@bbikermama]

Oh my gosh, I love you!! Simple steps and no extra fluff!! Subscribing!!

[@pepperstudiosminiatures1397]

It made me so happy to find this video. I have cancer and I’ve been trying to enjoy yogurt, but the chemotherapy completely strips out all of my ability to handle lactose. I have a question for you that I’m hoping you can help me with. Can I save some of the yogurt that’s made after the 24 hour period and then use that for the next batch? In my normal yogurt making I could save a few tablespoons and freeze it then thaw and use as my yogurt starter. Thank you for any help you have to offer. Once again, I’m thrilled to find out this information and bless you so much for sharing.❤

[@ourselfreliantlife]

It's science!! We've made our own yogurt before. It's always best if you can do it yourself, so much healthier.

[@BearBottomAcres]

Green Dream Project so true!

[@tippy651]

I can't wait to try this! Before I became lactose intolerant I made my own greek yogurt and have really missed eating it.

[@scrane5500]

Going to try this with some plant-based milk as I have a family history of cancer and need to avoid all the estrogen in dairy. Thanks for posting

[@CliveN-yr1gv]

Brilliant. Thanks for the science - very helpful. Fermenting it for 24 h is a new one to me, and I will give it a go. Right now I am using UHT milk because it stores well and doesn't need to be boiled and cooled first - it's already 'dead' - and it makes a decent yogurt. Knowing that fermenting for 24 h will effectively remove all the lactose is really good to know. Thank you =]

[@javidbenam5400]

Hello, did you use lactose free milk?

[@louwhitaker7656]

Can you use Iactose free milk??

[@JJ-yu6og]

Thank you so much for this video!😀What happens if the yogurt/milk is left to ferment for 35 hours? At what point does it become "spoiled"? 😀Also, how many minutes should you keep the milk at the high boiling temperature before you cool it down?

[@lt6573]

I would suggest looking at Dr Davis Williams interviews on here about this. His yogurts are 36 hrs, with non dairy I think 48hrs to ferment. His book is called 'Super Gut'

[@roxanneleonides680]

Watching this while eating my yogurt is satisfacción 💕

[@Raul28153]

I watched an elderly eastern European woman make Yogurt. She used Raw goat milk, a cloth for a strainer, a shovel, and an ant nest. She dug the ant nest and harvested the eggs. She put them in the strainer cloth and poured the warm milk over them. The bacteria in the ant nest keeps the ants from suffering from injurious fungus and disease in the warm moist environment. Those little bugs innoculated her milk and in a couple days she had congealed yogurt. You can skip the ant eggs and use store culture or you can get the pure innoculant from, where else, Amazon.

[@Citystead]

That was a super fun video! Heather the Homestead Sicence Girl! Has a ring to it you need a lab coat and some fun goggles

[@BearBottomAcres]

The Citystead thank you! I’m glad you enjoyed it.

[@sasquatchsquashpatch]

That’s so cool! I might just try this. Do you think I could get the same results using my food dehydrator? It has a temp dial, but do you think the fan will dry it out or cause other issues?

[@BearBottomAcres]

Sasquatch Squash Patch I’ve never heard about using a dehydrator.. I think the fan like you say would be bad.. there’s a way to do it in cooler with a thermometer and hot water or you could try ordering mesophilic bacterial culture online. That can incubate at room temperature. ~Heather

[@PatientFarmer]

Omg thank you for explaining why I must heat it up! Also, I guess the fact that my yogurt doesn't upset my belly is because I'm leaving it to ferment overnight.

[@ginoasci]

get a LUVELE Pure Plus Yogurt maker.

[@PatientFarmer]

@@ginoasci seems simple to use, but I'm to minimalist for another appliance.

[@pgnanofarm9776]

Ohhh I want to try this. I need to do some thrift store shopping to see if I can find one of those machines.

[@BearBottomAcres]

Making The Most Of It With Linda you should! There’s other models too!

[@priscilaveloso1873]

Hi, non-native English speaker here. So basically we need milk with lactose, yogurt with lactose, and in the last step we let it ferment for 24 hours to make it a low/no lactose yogurt? I bought both lactose free milk and yogurt and I noticed that it was not totally white, and that sour flavour didn’t exist. Maybe because I used all lactose free products it didn’t work?

[@allitm4642]

Keep up the great work 👍

[@BrewCityGardener]

Very cool. Great information. I knew it was fairly easy to make yogurt but I've never tried it. Now I'm curious to try it myself. Mix in some honey and fresh fruit.....bam! Good stuff!

[@BearBottomAcres]

Brew City Gardener it is and you can make it with whole milk so it’s super creamy. ~Heather

[@spindleswift8667]

Now, THAT is how the good Lord intended English to be spoken.

[@mnunezhk]

where's the lactose free part???

[@wendybesse90]

the longer it sits to culture, the more of the lactase enzyme gets eaten up. That is why it is a 24hr yogurt.

[@stevozz2]

Whats happens to all the carbohydrates in the milk? How does the yogurt not have carbohydrates? I've see other videos where they have to drain the yogurt thru cheese cloth to remove the whey which apparently is high in carbohydrates ...thanks

[@7HPDH]

Yay somebody knows the real reason you have to scald the milk 🙏

[@braumenheimer9607]

When it says lactose free, does that mean 100%, or maybe not?

[@kjvonly2451]

Okay. QUESTIONS??? Lol. I just received my yogurt starter which comes in a little bottle and it’s kept frozen. Sooo, do I just add the 1/4 tsp of starter and then to keep that going? Do I save some and add in two tablespoons of the first batch to make the next? And then just keep that going? I’m so confused. I just got my machine 1 hour ago. I also have raw milk from Jaemors Market here in Ga. it has the fresh cream on top that I use for my coffee and then I’ll use that milk for my yogurt. So am I on the right track or am I lost? Lol

[@ChillHeal]

Sounds good! I get a bit bloated of late.

[@BearBottomAcres]

Its a good one

[@EricWhiteChooseGod1st]

How does honey work with yogurt I was under the understanding that honey was a antibiotic that might Not work well with probiotics.

[@BearBottomAcres]

The Little Whitehouse good point. I add the honey right before I eat it. Honey can inhibit bacterial growth so I wouldn’t keep it on there long. ~Heather

[@artyomxiii]

I like your explanation but when I'm trying to focus on the subject you kept cutting in with unnecessary clips. Ik it's for comedic purposes but probably not a good idea cuz it breaks immersion. Once or twice is fine but too much is abit annoying.

[@kapoorvarun85]

Howcome it's lactose free when you use whole milk? Please can u let me know??

[@luiza3289]

These bacteria feed on the sugar of the milk (lactose) and release lactic acid -- which decreases pH (and interferes with proteins' structures). These changes in the environment cause the milk to clot (it becomes yogurt). Thus, it is lactose free (not 100%) because the bacteria consume the lactose to make the yogurt.

[@1dawnf]

ferris bueller's day off in g]the beginning

[@marcelw1981]

dear BBA, why not ferment store bought yoghurt for 24 hours no need to boil the milk. only 1 ingredient. store bought yoghurt contains live cultures right? and lactose(sugar) right? so at the right temperature 43,3 it will ferment further into lactose free sour yoghurt.

[@braumenheimer9607]

What is sour yogurt?(I was thinking yogurt itself was already sour)

[@marcelw1981]

@@braumenheimer9607 more sour them normal because more lactose in fermented.

[@braumenheimer9607]

@@marcelw1981 Makes sense...when you say lactose free, as in 100%, or maybe not?

[@stephen8484]

I've tried and i have the same reaction. It seems it doesn't work.

[@zhuliu]

You are correct; it doesn't work. First the lactic acid in 24-hour yogurt will be too high (pH will be too low). There are lots of reasons to avoid a high-acid food/diet. Second, this acid build-up auto-intoxicates the yogurt bacteria and it stops eating lactose. There is still lactose in this yogurt. Oh, and it tastes terrible.

[@stephen8484]

@@zhuliu What are the "lots of reason to avoid a high-acid food diet"?

[@zhuliu]

@@stephen8484 Mouth sores, tooth-enamel etching, low blood-calcium, heartburn/poor digestion, listlessness, depression, headaches, acne, dry skin, mood swings, brittle nails and hair, and sensitive gums.

[@ginoasci]

is there some way to at least guesstimate how much beneficial bacteria is in the yogurt after the 24 hour incubation is complete if you start with a certain amount? for example, if you start with 6 billion in probiotic tablets, and a half gallon of whole milk, incubated for 24 hours, you should have how much bacteria? 6 billion could more or less could multiply itself by ten and end up with 60 billion? my next question may be redundant only because of the content of this video but i’ll ask anyway....is this yogurt you’re making different than other yogurts because if the 24 hour incubation cycle, and this is why most of the lactose is consumed? i need yo be very careful with this milky dairy because it’s poison to my system but i seem to be ok with yogurt. Stonyfield yogurt is pretty dam. good for store bought btw. it’s thick. cheers!

[@suetoft6967]

from sw mn,, will try this ( like the gene wilder references)

[@BearBottomAcres]

Thank you for watching! I am a big fan of his too

[@angelaward5800]

Have you tried the low fodmap diet changed my life for the better. I've had digestive problems since they took out my gallbladder