Let's make some Yogurt! Feb 2024 Dairy Challenge

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[@aliciastraub3477]

Lactose bothers me. I find that if I incubate my yogurt for a long time (24 hours) it has less lactose. Without the lactose it is obviously less sweet but it is worth it to me. Also, using milk with a higher fat content makes for yummier yogurt. Probably obvious but I thought I'd share. Thanks for the video!

[@aleshalipsky1684]

This was so helpful. I had ordered a culture from Cultures for Health and embarrassingly let it expire because I was just to stressed about all the steps. You explain this so well and helped me chili out. LOL Thanks for talking about the oven and cooler. I really found this a relief!!!

[@marywarren7404]

I have used cultures from New England Cheese Making for years and have never had a failure. I always make my yogurt on the stove top. I also add a 1/4 cup of dry milk powder with two quarts of milk for a thicker yogurt. A YogoTherm to incubate my yogurt works great and they are not expensive. You can also get this from New England Cheese Making. Using a YogoTherm is the easiest way to incubate your yogurt. Forget all those oven hacks! Strain your yogurt when it is ready for a thicker product. Good luck. FYI, keep your cultures in the freezer and they will stay fresh much longer.

[@TheHappyHomestead]

So glad you've had good experiences too!

[@gratefulstef4656]

My family eats a ton of yogurt. And I get 3 gallons a day from our cow. So, I make tons. I use a starter yogurt just from the store. FAGE is my favorite brand and has tons of active cultures. Heat raw milk to 180, cool to 110-115 degrees, add some yogurt. Whisk well. Then I use my dehydrator to keep at 115 for 20 hours. Then I strain the whey to make thicker yogurt. Feed whey to other animals. Then I add a little sugar and a bunch of vanilla and use a stick blender to blend. Stick it in the fridge. My family says it's the best yogurt they've ever eaten. I can barely make enough!

[@gratefulstef4656]

Oh and I make 2 gallons at a time.

[@jmordant444]

I do it even easier. I just put the warm milk in a thermos bottle over night and then in the fridge.

[@mariannekemp5432]

I always put my yogurt in jars and set them in my warm oven wrapped in a towel and turn oven light on for overnight I turn the oven on to 150 then turn it off while making yogurt

[@trishapomeroy9251]

If you have a gas oven, the pilot light also keeps the oven at a really good temperature generally. Homemade yogurt from fresh raw milk is the best!

[@TheHappyHomestead]

Great tip!

[@grannaboo03]

Thanks Amanda, I love the way you explain things ( the options for continuous warmth). I need to do this, I recently learned how to make Kefir & am enjoying that!

[@TheHappyHomestead]

You are so welcome, and I'm glad it was helpful :)

[@JoannFraserMurray]

Is putting it back in the same jar not defeating the purpose of heating the milk? Would that potentially contaminate the yogurt with unwanted cultures?

[@TheHappyHomestead]

I haven't had that problem.

[@heatheryoung9949]

I’m eating Greek yogurt as I watch this video. Is is true Greek yogurt is made by straining plain yogurt until is thick?

[@TheHappyHomestead]

Sometimes, Greek yogurt is made with specific cultures...but mostly it's thought of as the thickness. In which case, it's just about straining it a lot longer.