Good explanations. I liked all your added graphics.
@angelaward58006 ай бұрын
Have you tried the low fodmap diet changed my life for the better. I've had digestive problems since they took out my gallbladder
@bbikermama2 жыл бұрын
Oh my gosh, I love you!! Simple steps and no extra fluff!! Subscribing!!
@pepperstudiosminiatures139712 күн бұрын
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.❤
@ourselfreliantlife5 жыл бұрын
It's science!! We've made our own yogurt before. It's always best if you can do it yourself, so much healthier.
@BearBottomAcres5 жыл бұрын
Green Dream Project so true!
@tippy6514 ай бұрын
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 Жыл бұрын
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-yr1gv7 ай бұрын
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 =]
@javidbenam54004 жыл бұрын
Hello, did you use lactose free milk?
@louwhitaker76566 ай бұрын
Can you use Iactose free milk??
@JJ-yu6og3 жыл бұрын
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?
@lt65736 күн бұрын
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'
@roxanneleonides6804 жыл бұрын
Watching this while eating my yogurt is satisfacción 💕
@Raul281532 жыл бұрын
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.
@Citystead5 жыл бұрын
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
@BearBottomAcres5 жыл бұрын
The Citystead thank you! I’m glad you enjoyed it.
@sasquatchsquashpatch5 жыл бұрын
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?
@BearBottomAcres5 жыл бұрын
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
@PatientFarmer4 жыл бұрын
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.
@ginoasci4 жыл бұрын
get a LUVELE Pure Plus Yogurt maker.
@PatientFarmer4 жыл бұрын
@@ginoasci seems simple to use, but I'm to minimalist for another appliance.
@pgnanofarm97765 жыл бұрын
Ohhh I want to try this. I need to do some thrift store shopping to see if I can find one of those machines.
@BearBottomAcres5 жыл бұрын
Making The Most Of It With Linda you should! There’s other models too!
@priscilaveloso18733 жыл бұрын
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?
@allitm46422 жыл бұрын
Keep up the great work 👍
@BrewCityGardener5 жыл бұрын
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!
@BearBottomAcres5 жыл бұрын
Brew City Gardener it is and you can make it with whole milk so it’s super creamy. ~Heather
@spindleswift8667 Жыл бұрын
Now, THAT is how the good Lord intended English to be spoken.
@mnunezhk4 жыл бұрын
where's the lactose free part???
@wendybesse903 жыл бұрын
the longer it sits to culture, the more of the lactase enzyme gets eaten up. That is why it is a 24hr yogurt.
@stevozz22 жыл бұрын
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
@7HPDH3 жыл бұрын
Yay somebody knows the real reason you have to scald the milk 🙏
@braumenheimer9607 Жыл бұрын
When it says lactose free, does that mean 100%, or maybe not?
@kjvonly24513 жыл бұрын
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
@ChillHeal4 жыл бұрын
Sounds good! I get a bit bloated of late.
@BearBottomAcres4 жыл бұрын
Its a good one
@EricWhiteChooseGod1st5 жыл бұрын
How does honey work with yogurt I was under the understanding that honey was a antibiotic that might Not work well with probiotics.
@BearBottomAcres5 жыл бұрын
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
@artyomxiii7 ай бұрын
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.
@kapoorvarun853 жыл бұрын
Howcome it's lactose free when you use whole milk? Please can u let me know??
@luiza32893 жыл бұрын
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.
@1dawnf4 жыл бұрын
ferris bueller's day off in g]the beginning
@marcelw19812 жыл бұрын
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 Жыл бұрын
What is sour yogurt?(I was thinking yogurt itself was already sour)
@marcelw1981 Жыл бұрын
@@braumenheimer9607 more sour them normal because more lactose in fermented.
@braumenheimer9607 Жыл бұрын
@@marcelw1981 Makes sense...when you say lactose free, as in 100%, or maybe not?
@stephen84842 ай бұрын
I've tried and i have the same reaction. It seems it doesn't work.
@zhuliu2 ай бұрын
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.
@stephen84842 ай бұрын
@@zhuliu What are the "lots of reason to avoid a high-acid food diet"?
@zhuliu2 ай бұрын
@@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.
@ginoasci4 жыл бұрын
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!
@suetoft69675 жыл бұрын
from sw mn,, will try this ( like the gene wilder references)
@BearBottomAcres4 жыл бұрын
Thank you for watching! I am a big fan of his too
@angelaward58006 ай бұрын
Have you tried the low fodmap diet changed my life for the better. I've had digestive problems since they took out my gallbladder