Sandor Katz Makes Yogurt ~ Fermentation Workshop Episode.01

[@GrowCookPreserveWithKellyDawn]

My first dive into fermentation was reading Wild Fermentation. I have been hooked ever since. Now I ferment nearly every type of fruit and vegetable from my garden. I can't explain the wonder and joy it provides.

[@Sheenasalesthriftytreasures]

I absolutely love Mr Katz He has so much to offer the world he is an amazing person and his books are excellent I love watching him on KZbin thank you for sharing new friend have a great day

[@kurtvincent7437]

me too

[@jukes243]

I like listening to Mr. Katz. I learn a lot from him. However, recently, I purchased an Instant Pot and was able to just push a button and it did most of the work for me. I can't believe how wonderful the yogurt/Greek Yogurt turned out to be. I hung half of the yogurt over night in a cheese cloth, and the next day, it was solid, like cream cheese. It's thick, creamy, and absolutely delicious with just a bit of raw honey and some fruit. I'm in love.

[@skanderfish3641]

I have a different brand cooker, but it's the same process and the result is indeed wonderful 1/2 gal milk 2 tbs live culture yogurt stirred into 1 c milk (warm) Heat milk to 180F of a bit more (up to 200 iirc,) Hold at 180F for up to 30 min (optional) Cool rapidly to 115F (As low as 110 iirc) Stir starter (the live culture yogurt) into the milk Put milk put into cooker on yogurt setting Wait - minimum 3 hours (I think), I do 12 for tangier yogurt Strain to desired thickness I hold the temperature at 180 by putting it into the oven A lot of people cool the mixture down to 115 by using an ice bath, I put the pot into a large bowl, surrounded by blue ice packs For straining, I use a fine mesh strainer, because I happen to have one The whey gets used to make oatmeal, bread dough, beans I've long wanted a pressure cooker for beans, and the ability to also make yogurt with the same device is what got me to spend the money on this type of device The next step is to get a permanent culture

[@ME2too2022]

LOL, I felt the same way about the Bella Bread Machine. Yet my apartment is frequently vandalized and Best Buy gave me a replacement the first time, out of stock second time and I got into the sourdough thing. Haven't looked back. My yogurt turns out that thick, and so tasty. people who bring it to almost boiling take out many goid bacteria. I put it in the crockpot and bring it temp to 115° then add yogurt culture, wrap it with a thick towel and leave it for 12 hours. Then strain it with a cheesecloth. Let it drip in the strainer sitting over stainless steel bowl for 8 hrs. Maybe this will help somebody. Dr. Katz' way making sauerkraut is the very best! I got hooked on him after watching an endorsement of another channel - the title has Web in it, I can't think of it right now. I need some yogurt! 😁

[@waskjohnson2033]

@@ME2too2022 you let people just ransack your apartment?

[@waskjohnson2033]

@@skanderfish3641 step 3/4 is to pasteurize the milk? do you use raw milk or something? why is it optional?

[@bbrosser694]

First... Thank you, because I have not heard the word "clabbered" since I was a girl growing up on a farm in Georgia USA. So, thank you for the flash back to a different (better) place and time. Second... I've Subscribed because I know from this presentation that you will teach me so much more that I've never known. So, thank you so very much for sharing!

[@ozdoits]

😁💚Sandor Katz, so excellent as always👌💛!!!

[@cheesecakefan4880]

Hes using Ultrapasturized dead milk , how is that excellent?

[@robbiewood3956]

This was awesome!! SO interesting. Really glad I listened in. Thank you for sharing your experience! :)

[@RovingPunster]

Just to add to whats being said at 3:34, the lactobacillus is what breaks the lactose (milk sugar) down to lactic acid (tartness), and the strep-thermophilus is what helps set the gel and also creates some flavor. Other cultures with more strains simply complement one or both processes and help further round out the resulting flavor.

[@dwinterowd]

This was very enlightening! Thanks for sharing!

[@1957712]

My kefir grains, working wonderful for me! I use them in raw milk, raw young coconut, Coconut water. I just throw them in and my kefir is so thick you can stand spoon up like cream cheese. No heating needed.

[@canalplant-based8327]

Wendy Beattie send your recipe:)

[@amberamber6163]

Hi Wendy! Would you considee sharing your recipe here? Im very interested :)

[@Robert-su6st]

I love his knife collection in the background

[@carolexo7269]

I love his kitchen 😊

[@MarcSmiles]

I did the same. I live in Dubai. The yoghurt i got over the counter, never tasted as my traditional one. I was always mesmerised by my traditional yoghurt at home in south India. Last summer, i brought a sample in my luggage in a leak proof container and started culturing it in Dubai. Now we have it for almost an year. We have done at least 50-60 generations now. The temperature is key and we don’t get this right here. We try to keep them in warm places to some extent. I have ordered couple of electrically heated neck pillow for 10 dollars and hope this will work.

[@ArgentinaCook]

Thank you for posting this video

[@savvydesignsbydena3179]

This was just AWESOME info thank you for sharing this. AMAZING! :)

[@smileytow1925]

Thank you! Great video, lots of information.

[@tomrock1988]

This is a great video. Thanks!

[@BetterDoneYourself]

Tom O'Rourke Sandor is my hero.

[@et-uo7mp]

Background looks more like a work shop. Love it 😀

[@isagoldfield7393]

😍😍😍

[@JohneChalach]

WOW, I ENJOYED THIS CLIP VERY MUCH, THANK YOU..

[@sammurphy6876]

Great video, very thorough. I just wondered if you need to do anything with the water in the cool box? Do you just allow it to reach 110F then leave the yogurt in it for the period of time you desire? I'm just thinking it's likely the temperature will lower over time, so is it not essential to stay consistent at 110? Thanks

[@thewiggleden3761]

Love the Cantillon shirt

[@BetterDoneYourself]

Sandor is all about wild fermentation!!

[@wtglb]

Very interesting! I have been making Skyr for a few years now, It's an Icelandic soft cheese similar in consistency to Greek Yogurt, but made with skim milk and with more protein, I use the skyr.is plain brand as the starter. It's excellent!

[@BetterDoneYourself]

I'm going to have to try that. A couple people have brought that to my attention, now. Thanks!

[@wtglb]

There are some variations, but this is the recipe I use julesfood.blogspot.com/2011/04/skyrhomemade-icelandic-yogurt.html

[@dianaboughner7977]

Thank you so much for sharing these videos. I definitely want to get my gut and therefore my immune system working better. I am not able to have any dairy products except butter and all forms of probiotics can also cause bad results except for Kombuchu and a small amount of sauerkraut. You are a wonderful mentor on how to make your own healthy foods at home.

[@BetterDoneYourself]

Diana Boughner I hope you're growing your own probiotics and not paying out for little pills!

[@dianaboughner7977]

Better Done Yourself .. have tried it all. Now I am going to try making my own with coconut milk 😊 thank you.

[@pavanipresents5484]

Can we make yogurt with coconut milk

[@CloudyWishes]

@@pavanipresents5484 coconut cream

[@donkruse]

Thanks so much!

[@ka6148]

Amazing information

[@Nrustica]

Using an ultra pasteurized half and half eliminates any need to heat it up like that. l-reuteri + inulin powder + 104 °F + 36 hours = delicious. Can be made over and over again from the frozen whey

[@The_Spectre.]

Thanks very much for sharing the informative video. I may try my hand at making my own yogurt. That being said, greetings from Virginia! I'm a UVA fan, and I love the T-shirt!

[@BetterDoneYourself]

My son coaches tennis there and most of the family graduated from UVA. Go ‘Hoos Go!

[@jenniferrogers3735]

Just watched video and gained some insight. Would the water in cooler remain 115 degree or is hot water to be added occasionally

[@kurtvincent7437]

i wonder if the pasteurization of milk used in yogurt making might have an effect on the survival of the starter.

[@jameslapierre1823]

Do you have to maintain the 110 degrees for that entire 16 hours?

[@cek7940]

That was very nice and informative, I have some experimenting to do ;)

[@ShawnGreyling]

Mr. Katz is a rockstar. So happy to have found this video

[@benjamindejonge3624]

Congratulations

[@jaysfo]

Oh and I just got the book

[@razraz285]

Is it true if I use ULTRA PASTEURIZED milk I don’t have to heat it to 180, just put my pre ious batch in the cold milk? True?

[@Solar_Apartment]

awesome video, where do you suggest getting that Yonah Shimmel starter, i know he said he got it in New York, but I'll not find myself in New York any time soon?

[@BetterDoneYourself]

If you're not going to be in NYC anytime soon, grab a culture from Amazon (without the handkerchief): Heirloom Yogurt Starter Cultures amzn.to/2KvYaU0

[@Solar_Apartment]

Thanks

[@PierreVIEL]

Nice shirt!

[@maartenvt]

He always carries his starters on his shirt, which he dips in every batch to infect it with all it's goodness.

[@savvydesignsbydena3179]

Where can we get a culture to start doing this? This does this just happen when you let the overheated milk set? I'd love to start but where?

[@BetterDoneYourself]

Make Your Life Better With Dena There's a link in the description.

[@savvydesignsbydena3179]

Better done yourself Thank you very much :)

[@winebox]

I used Chobani plain full fat yogurt and it worked. Just save some in a jar and keep on going.

[@savvydesignsbydena3179]

Winebox Do I keep it stored in the fridge? I've never done this type before I do ferment Kefir & Kombucha but this just seems so good for you...

[@winebox]

I keep it in the fridge. My grandmother made yougurt every week and she would just save a cup or two and set it aside in a jar for the next batch and that's pretty much what I used to do. Haven't made it in awhile. I was making kombucha too. Even made my own scoby from store bought plain kombucha . Those scobies multiplied so much that I was throwing them in the compost pile.

[@the_original_dude]

When I started watching the video, I though it was 10 minutes long, and only upon the end I realized it's actually 30 minutes Maybe I missed, but I expected to hear about how to develop a starter from scratch(milk), like how did people back in the day come about making yogurt. Well, maybe it's in "The Art of Fermentation", I'm only fifth of the way through.

[@joseramos-ky6oz]

can anyone pleas tell me what kind of milk does Sandor recommends to make yogurt. thx

[@BenediCefebec]

Que maravilla. Estaba buscando información experta y di con este maestro de la fermentación! Quiero compartir algo que me sucedió ya dos veces haciendo yogurt casero con un muy buen yogurt de un emprendimiento tambero, no un yogurt "industrial". Me quedaron dos veces una porción en los frascos y pasaron muchos días en la heladera. Cuando abrí me di cuenta de que algo como una "madre " se había formado. Tengo esas dos madres en leche en la heladera. No tienen moho, son un poco ambarinas, consistencia gelatinosa y buen aroma. Y mi inquietud es saber que uso les puedo dar. ¿Un nuevo yogurt a partir de esas madres? Bueno, dejó la inquietud y espero que alguien pueda respirar duerme. Un saludo cordial 🍀

[@nizarahdragon3973]

Do you know when his next workshop is

[@BetterDoneYourself]

Probably booked but check out wildfermentation.com

[@nobakwaas5161]

can i make coconut milk kefir with water kefir grains? My water kefir grains are well fed

[@BetterDoneYourself]

Create Wealth sure! Give it a try. You might need to re invigorate them in sugar water every so often.

[@H2Dwoat]

Hi, he quickly commented on raw milk yoghurt. I would be keen to see the process of making raw milk yoghurt from milk to tasting the yoghurt. Is this something you might do a video on?

[@BetterDoneYourself]

No. I live in Maryland and raw milk is illegal here.

[@H2Dwoat]

Better Done Yourself: Hi, it’s not quite that bad here in the UK but you can only buy raw milk directly from the farm where it is bottled. Any video or website you would recommend?

[@laylaglantz8876]

@@H2Dwoat "not quite that bad here in the UK" It is an illegal substance in Scotland...

[@priusdave2064]

Your summary over emphasized and misled that going to 180 degrees as necessary. Katz acknowledged that raw milk advocates skip the pasteurization and start at the 110-115 F temps.

[@karenwilliams9335]

Where do you get your first culture to add to your milk?

[@BetterDoneYourself]

You don't know any Jewish immigrants?!? I have a link to some heritage cultures available on Amazon in the description.

[@xhen12]

You can also just buy some plain,no sugar,lactofermented yogurt and use that as a starter.No need to make it more complicated than that.With that starter you can then follow the instuctions on the video.

[@felipe8511]

yeah, for the starter amount the less is always better, the standard 1 cup of yogurt for each liter of milk coagulates it, there is not enough lactose to feed that much lactobacillus for 24 hours

[@liliacerda4003]

Is this lactose free?

[@BetterDoneYourself]

Lilia Cerda Yes! That's the only way I can eat it.

[@ugajin7348]

@@BetterDoneYourself This is misleading, the answer is not quite so simple.

[@spikenardmz3355]

oh my u go on and on its exhausting to hear u dont need starter or to hang it or to heat or cool anything to make home made yogurt all u need is a small bio high protein plain organic yogurt 2 tablespoons to a 1o ounce glass or jar of milk cover with a lightweight cloth for a few days in room temp room for separation of the whey ull see the separation its so so easy

[@sandraalcantara6613]

Sou do Brasil, gostaria que fosse traduzido para o português. Obg

[@djangabichonfriseredcliffe7168]

Can you show us how to make kefir ice cream with a machine 🙏 please. Margaret from Australia

[@sacredwondersmaine3310]

I OLVE IT! Thanks`if I wanted to add vanilla, (bean pods seeds) when would I do it?

[@BetterDoneYourself]

Sacred Wonders Maine My first instinct would be to add them at the beginning when I denature the milk to get the most flavor out in the hot milk. However, vanilla is known to have antibacterial properties so that might not work. I think this needs to be experimented with. Safest bet would be to stir it in when you eat it.

[@sacredwondersmaine3310]

Thanks ever so much~blessings

[@d.msenevirathne7431]

Mekaa මොනවාද kathaawa witharai

[@andynoth228]

But wait.. it's not really done ourselves without making a culture... need some info on this

[@BetterDoneYourself]

AndY Noth We are just the shepherds of the process instead of letting the big factories do it. Besides, You can't make a culture.

[@andynoth228]

Actually this is not true, here it shows more about the culture process: kzbin.info/www/bejne/iKqXg6hqhLB7i9E

[@andynoth228]

kzbin.info/www/bejne/jorcgHWJgql0bNE

[@BetterDoneYourself]

That's not a culture. There are organic compounds in pepper stems that cause milk to coagulate. The acid in lemon juice will do the same thing. Yogurt must contain specifically Lactobacillus bulgaricus and Streptococcus thermophilus. It usually contains other bacteria as well. The process shown here will not perpetuate for more than a generation or two. The next couple of batches will get thinner and thinner and will just be clabbered milk.

[@BetterDoneYourself]

He is not "making" probiotics. He is harvesting the natural lactic acid bacteria from the rice and then inoculating the sugar water with it. The bacteria will thrive in the sugar water and create the probiotic liquid.

[@dirkbazuin4913]

How good are the cultures from cultures for health compared to the one you are using in this video? It looks like the are a bit limited in biodiversity.

[@ellakrampl]

Sorry did I miss it? How long does he ferment the Yogurt in the box?

[@BetterDoneYourself]

axolotl 2 hours minimum. I usually go 12 - 16 hours to get most of the lactose out of it.

[@michaelhacker1829]

I liked the video alot but I have to say I was annoyed because I watched this whole video and then you cut him off before he can explain the ending of the process. Like how long he left it in the cooler, how long before it’s ready to eat and how long it will keep in the fridge and maybe how he prefers to eat it. I think you should have let him finish!

[@d.msenevirathne7431]

Talkative man

[@unclefester9113]

Wooden spoon and stained "T-Shirt" ..... Just an observation. Also notice him sucking his fingers a few times.

[@BetterDoneYourself]

.... And your point?

[@LenkaSaratoga]

hahaha! A way to self-assert? “LOOK! He’s got A STAIN on his t-shirt” 👎

[@googoolfool]

Lord so much drama for just making yogurt. Lol, my Mom made yogurt every week and didn’t do any of these extra unnecessary steps. I’m persian and every family make their yogurt at home. There is not such a thing as greek yogurt. i guess Americans get so fooled by these marketings.

[@ozdoits]

😀

[@ozdoits]

@Omid O: Please would you write for us how to do? Step one, step two, and so on?

[@amberamber6163]

Omid, it wld be great if you could share your knowledge/ recipe with us. Please? :)

[@sooooooooDark]

instead of doing cooked food business with the milk to be able to make the endproduct thick: just add xanthan gum (or some other thickener of that type) 😊

[@EccoRep]

Yogurt is curds to us. It's so simple and takes barely 5 minutes to make. It's not taught as we just know how. We use it on a daily basis. Why would anyone need to make such a hullaboo over something a 5 yr old can make. When it's all eaten up with nothing left as culture there's always some with any neighbour. And we make again.

[@sooooooooDark]

dont put ur starter in jar that looks edible 😆 put it in syringe or something that doesnt look like a food item

[@jaysfo]

He’s been wearing a face mask before the pandemic

[@YouyuanLiu-u8m]

i have a very interesting observation, I found in this video Sandor Katz sitll looked very good, good skin and much younger than his age, but his recent videos he is looking very old and not so fine, I bet the reason is he trusted covid 19 vaccine and he got some ,that is why right now he looks not so good.

[@pphedup]

Well, verbosity is my middle name.

[@d.msenevirathne7431]

Nonsense