The EASY Way to Make Homemade Yogurt (with fewer dishes!)

There's no shortage of homemade yogurt recipes out there. Unfortunately, many of them require special appliances or make a mountain of dishes to wash-- but NOT this one! This is the yogurt method I've used for years-- use it for BIG or SMALL batches and bonus-- it uses mason jars!
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[@brendamaas4293]

I have been making my own yogurt for about 40 years. Until i got an instant pot a little while ago, i always put my yogurt to set in the oven overnight with just the light on, no heat turned on. Worked perfectly.

[@stevethea5250]

qwhy the light?

[@makucokdiaustralia5653]

@@stevethea5250 for warm temperature

[@gemmaparnell6027]

​@@stevethea5250it adds warmth without cooking it

[@teresahunt7241]

As a 56-year-old female bodybuilder, I've spent THOUSANDS of dollars on yogurt. I guess it's never too late to learn. Thank You!

[@la381]

We love yogurt, too! 😀May we ask how many cups you have every day?

[@ahmedalnumairi3498]

For what?

[@wmluna381]

@@ahmedalnumairi3498 Protein / muscle building, what else?

[@dsonyay]

I’m not a bodybuilder.. can you give me your opinion as a regular human?

[@kyoungwonlee9817]

@@dsonyaybodybuilders are regular humans

[@ColdSamra]

Great technique! Thank you. In the middle east we drain the yoghurt from liquis by putting it inside a thick cheese cloth sack or any clean cotton cloth and hang it on top of the sink to drain. Few hours later, you'll have yoghurt spread in cream cheese like consistency. You can add oregano a bit of salt and olive oil to it then use it as a spread on bread, cut thin cucumber slices and put on top of it. Wonderful breakfast food and it's healthier than cream cheese

[@A.Romanowski]

I do that too, we call it "labneh"

[@grammacreepy9324]

This is so much easier and way less of a mess than my first few batches. Now I use my Instantpot to heat the milk and ferment the yogurt. Once you make your first batch, there is no need to buy more. All you need to do is save the amount you will need for the next batch. It's best to save some right before you put it in the refrigerator. It freezes well for up to a year. When you need it, just bring it to room temperature first. For those who prefer a really thick greek style yogurt, line a strainer with cheesecloth and strain the whey out until its as thick as you prefer. It does add more dishes, but you end up with greek yogurt and whey to mix into protein shakes, soups, etc. Thank you for the awesome video.

[@spoolsandbobbins]

Great info. Thanks!

[@ajohnson153]

No need to use a strainer. You can just put some cheesecloth over the mouth of the jar and put the ring on and place the jar upside down on a rack over a bowl or the sink.

[@druppling]

I'm an old 'farm" lady and I so enjoy your modern takes on old traditions! You are a great teacher!

[@evelyny7037]

I have followed you on and off for probably 10 years maybe even 15? I want to say that you are a rockstar on homesteading and off grid subjects! I also know that when I click, I’m gonna get a good dose of positivity! And these days, that goes a long way… God bless from Texas! 💕🌻

[@mrsfarmwife84]

I like this method! The one thing I like to do is to take out enough of the yogurt each time to reculture my next batch so I don't have to buy any from the store for culturing. We don't have a good choice of organic yogurt in our stores. I usually use a powdered starter that I store in the freezer when the starter gets weak.

[@MynorChang-l4g]

Any recommendations for the powder starter and a quality one and maybe how you make it?

[@meredith18352]

I put my yoghurt in the oven with just the light on to incubate and it is done is less than 8 hours. This is good for me because I like to drain the whey to make a thicker style Greek yoghurt and that takes about 8 hours in the fridge but is so worth it. I’m just starting my yoghurt making journey after thinking about it for years, I envy your having your own cow.

[@slee7991]

Just looking into to this. So you just mix milk with a starter and place in the oven with only the light on and it's done in 8 hours? Or did I miss something

[@carmelmeta1457]

What if don't have a starter?

[@brandiearls1597]

What if your oven doesn't have a light?

[@kokomoko6162]

@@brandiearls1597please buy a light.

[@AmericanTRUTH-ty1sk]

@@brandiearls1597 Warm the oven, turn it off. ( 100 F. ) Put the yogurt in and Ieave it eight hours. FooIproof, easy.

[@czgreenwald4753]

Following your instructions I turned a half gallon of 2% Fairlife (it's really a few ounces shy of a 1/2 gallon) milk into almost 4 pints of delicious thick greek style yogurt. My first time around I used a scant tablespoon of starter to each jar and set the jars in my oven using the bread proofing setting. The yogurt turns out thick and delicious at about 6 -8 hours. I enjoy using this method, it's so simple. Thank you so much for sharing the easiest way to have homemade yogurt.

[@lebleubayou]

I've been making yogurt, off and on, for probably 20 years. Your methodology is absolutely brilliant. I love the idea of making it right in the jars. I love the idea of using my new dehydrator for the incubation. I finally got a dehydrator that will work that way, where you just open the door. The simplicity is so beautiful. I have just subscribed to your channel ❣️

[@christinadavis853]

I’ve been making yogurt this way dozens of times since I watched this video. It makes it so much easier!!! In summer I have started taking the jars of milk out of the water, bringing the water to boil, and then dumping it out on fire ant piles on my property. That way I am not wasting water, which is precious around here since we collect rainwater.

[@ammarhassan_]

I come from Pakistan and my mom made homemade yogurt and I can have it anytime of the day! Since moving to UK I cannot find hot spot in house to make it as my mom use to keep it in oven (as incubation) for overnight (as Pakistan is very hot weather). I think I found my solution to keep them warm (incubation chamber). Thanks for great video!

[@Mercedes65]

Thank you, Jill!! My first batch is incubating now…first time I’ve ever tried making yogurt-and I can’t wait for the results! The raw milk is from one of my local farmers-and I 💯 support all the local farmers and farmer’s markets here in East Tennessee-and many blessings to all the farmers out there-and thank you for what you do❤️🙏🏻

[@cindyebner5331]

Mercedes, How did it turn out? Cindy

[@DrJones-nh4my]

Okay. First step to homemade yogurt is buying a cow.

[@TheLuttrellHomestead]

Or just local milk from a farmer or homestead

[@joannamelchiorre9989]

😂

[@paulasmith7803]

You can buy milk at the store. I have made yogurt many times.

[@trishm142]

Omg right?!😂🙌🏼

[@Deninex]

Jill you are the best teacher, so clear and explain everything perfectly. ♥♥

[@jeanniemullinder9038]

Love the water bath method to save on washing pots. For anyone in the UK, the spoon you used is a 'dessertspoon' not a 'tablespoon', here a 'tablespoon is a very large serving spoon, and about twice the size of a 'dessertspoon'.

[@littleme3597]

Does not matter. lol. Use about the same amount, looks like 1/8th cup of culture. Use one heaping serving spoon.

[@benkim2016]

Explain the Kilo system vs Pound one as well:)

[@DrDocDRM]

@@benkim2016’all could always upgrade your system. 😉

[@jvallas]

@@DrDocDRMPrecision isn't terribly important in this instance.

[@johnnytoobad4287]

Just found this. Those jars of raw milk brought back memories. We milked Guernsey cows when I was growing up. Dad wouldn't have any other cow to milk. The cream on the top was heavenly!

[@typower9]

I devised my own method for making 'lazy yogurt'......fill a mason jar(s) with milk and stir in some store bought yogurt (with live cultures), close jar, place in a large pot, fill pot with hot tap water to just under jar neck, put lid on pot and cover pot with tea towels/ a towel. Leave on counter top for ca.3 hrs, take out jar/s, empty water then put jar(s) back in again and fill with fresh hot water and cover as before. Then after 3-5 hrs yogurt shd be ready, if not empty pot and refill with fresh hot water and wait 3 more hrs or more. Take out jar(s) and place on counter with lid ajar for 30 mins then in fridge for 24 hrs or overnight, then eat! This makes a loose yogurt but it tastes very nice. N.B. Wood has natural antibacterial properties. Wooden chopping boards are safer than plastic ones. I have made yogurt using the heating the milk method ( to hot but not boiling), and to incubate the yogurt I have used: a soup thermos ( just pour in and leave (closed)overnight or 5-8 hours; in a plastic water bucket, which I insulated with many layers of newspaper, then put jar(s) in and covered with more newspaper and something heavy to seal it such as a big heavy plate or book etc, and leave overnight; wrapped in clothes/towel inside a thermal freezer bag ( soft sides, padded, with silver foil material-type lining) then wrapped bag in a blanket/ jacket for good measure, overnight; and.....my present method......i used an oven dish with lid, wrap it in a tea towel, place dish inside a plastic rubbish bag sealing bag by twisting the opening and tucking under dish, then wrap in skiing jacket and leave overnight( no problem if all night and all next day). Then unwrap and keep dish in fridge! Have fun with being inventive. No electricity needed for incubating! People made yogurt for centuries without electricity!

[@typower9]

P.S. At end of 'lazy method' the first 24 hrs in the fridge should be with lid ajar. P.P.S. I have used yet another method too! I used room temperature UHT milk and room temperature yogurt in an oven dish with lid and left it on top of a flat topped kitchen boiler overnight. No pre-heating of milk necessary! AND.....for those of you who do not know.....one can make kefir using milk and shop bought kefir as starter. No heating and no kefir grains necessary! One can keep using own starter for 4-5 times before needing to use fresh store-bought kefir. I used this method for about a year before i was given some kefir grains to look after while their owners went abroad for a few months.

[@paulharbach5901]

Been doing kefir for awhile. Have also made almond milk kefir by adding raw cane sugar (because regular milk has lactose sugar, but almond milk is devoid of sugar, and sugar is required forcthecgood bacteria to grow) to my homemade almond milk, to make almond milk kefir. One can add sugar to any plant-based milk to make yogurt or kefir.

[@carlaburgers3088]

​@@paulharbach5901 so I can use my lactose free milk but then add some sugar?

[@paulharbach5901]

​@carlaburgers3088 yes...bacteria like ALL types of sugar....

[@heatherniemisavage]

Great idea on using the water bath method, and also the dehydrator (one more thing to convince me I need to upgrade to an Excalibur.) But the yogurt culture incorporates better into the milk if it is first stirred into a small bit of warm milk and tempered before adding it to the jars. I would probably take a small bit out of each jar and put it into a bowl, whisk the yogurt into that, then pour the whisked mixture back into the jars. A little more work, but I think the results would be even better.

[@jvallas]

Scalding in the jars - winner!

[@judyevans6074]

Just tried this yesterday with fresh goat milk and goat yogurt as a starter. Love it!! The easiest method ever!! Used quart jars and my dehydrator as an incubator. Mild, thick, and delicious. Thank you so much!

[@annaenriquez1733]

I love the goats milk. Not much lactose from what I hear.

[@roggie77777]

I’ve been making yogurt for years using the same process and procedures. I use the Insta pot works perfectly you can set a time for 10 hours with the yogurt button and a ride overnight. All the best

[@cressdietetics]

Oh! I never thought of heating up the milk in the incubation jars. In my yogurt video I like to coat the sides of my jars with a diluted yogurt culture before dividing out the milk. I also incubate in a nice little water bath which seems to really help with my yogurt consistency 😊 Also, my yogurt completely sets in about 5 hours. I’ve never tried a 24 hour incubation!

[@63MGB1]

Nice video with good tips for beginners. I have been making yogurt for about 35 years and have tried various methods. Used to use a styrofoam cooler and put it in a hot upstairs room in summer. In recent years have used a styrofoam egg incubator that my wife originally bought for her classroom. Have always used Nancy's yogurt or my own as a starter. Nancy's has become so expensive that I bought some packets of Bulgarian yogurt starter to try out. Found your video while looking on KZbin for ideas. One thing I would comment on is that I get better results using about half the amount of yogurt you are using as a starter, and I always mix it into a small amount of milk first with a wire whisk, then incorporate that milk with a whisk. If the starter isn't incorporated evenly I get weird results and it doesn't have even consistency throughout the container. Great video though!

[@spoolsandbobbins]

What are the better results if I might ask…?

[@mysticradha832]

I get delivery from the local Farm of milk and eggs, so I have a lot of milk right now. And I eat a lot of yogurt. I made two mason jars of this after watching your video four or five days ago from that I made like yogurt cheese Greek yogurt yogurt bars cucumber salad Tzatziki. So basically I went through it I'm thrilled I loved it it was so easy, I have limits physically so this is beautiful. Currently I'm making three mason jars full of yogurt. Have a beautiful day

[@ME2too2022]

Sandor Katz, PhD from Cornell Univ - explains same process and includes using store-bought milk, which most of us only have access to. And without a stockpot as another feature. Thank you. 🤗💛

[@tension-ie5ik]

Just got back into making yogurt and lost my recipe. This is awesome. Batch making in a water-bath!!!!! Life saver and time saver. Thank you

[@MyCabinLife]

I wonder if I could do this in the steam canner instead?

[@joyceschoonover2716]

I bought a yogurt machine saw your video and made it your way. So easy peasy. I am 67 and made my first yogurt. I am now in love with homemade yogurt. Wow. If I had known 40 years ago. How much money I could have saved and how good it is. ❤❤❤I am head over heels. Now what to do with that brand new machine, I cleaned it all up getting ready for my first batch and then saw your video. Those little jars just were not for me. Maybe someone will get it for Christmas.

[@jvallas]

I use the jars from my old yogurt maker for other things just because they're handy. But I did toss the base - it's really so much handier to make one larger jar IMO (as you discovered).

[@cindyebner5331]

Joyce, I want to try to make some but approximately how long does it take to get the milk to 180 degrees? She said it takes awhile but does that mean 20 minutes or two hours and then about how much time does it take to get it back down to 110 degrees? I just need to make certain that I can make sure I have enough time in one time slot make this. Thank you, in advance, for your reply! Cindy

[@joyceschoonover2716]

@@cindyebner5331 I think it was closer to 20 minutes then you have to cool it down to 110 I used an ice bath. The whole process I would allocate at least an hour.

[@cindyebner5331]

@@joyceschoonover2716 Thank you VERY much, Joyce!!! ❤️

[@momtomany]

I don’t have a dehydrator so I followed your instructions for heating the milk in jars in a water bath. I started with my cold milk in jars in cold water in my big stock pot. I brought my milk to nearly boiling and held it 10 minutes. I cooled the milk to 110 and then mixed in 8 grams of yogurt per 16 ounce jar. My yogurt was set in 4 hours! I left it for 10 hours to incubate. I can’t wait to see how it turned out after it’s chilled.

[@candidlyclayton4762]

You just convinced me to start making yogurt again! I always dreaded doing it in the instapot because it was such a chore to clean before and after! This will make it SO MUCH easier!! Thank you!!

[@YeshuaKingMessiah]

Why is washing the pot a chore?

[@lunagrace2872]

@@YeshuaKingMessiahI think they meant that they made the yogurt in the actual pot and not in the jars.

[@dana102083]

​@@YeshuaKingMessiahI have a disability affecting my hands a lot qnd dishes are challenging.

[@jvallas]

@@YeshuaKingMessiahWhen you heat the milk to 180° in a pot, it develops a film on the pot. It's certainly not impossible to clean, but the water bath method is easier.

[@kathleenwilliamson174]

I make my yogurt in a similar way. I skim thr cream off and use it to make butter, and use the skimmed milk for the yogurt. I use my crockpot, bring the heat up to 180°, cool to 110°-115°, and add my culture. I always keep a cup per gallon batch for the next batch. I leave the yogurt in the crockpot over night, covered with a towel. Then jar up the finished yogurt the next morning.

[@mintoo2cool]

Thanks for sharing your method. I don't have a dehydrator or a cooler, but I do have a crockpot. Is there a ratio of milk to culture that I should adhere ? For example, can I mix in one of culture in 5 galloons of milk and still get my yogurt or that would not work ? What's you typical rule of thumb ?

[@kathleenwilliamson174]

@@mintoo2cool Thank you for your question! I always use 1 cup of yogurt starter to 1 gallon of milk. It works really well for me. If you're going to do more than 1 gallon of milk I think you should use the 1 cup to 1 gallon ratio. I hope this helps.

[@aminamuhammad1104]

@kathleenwilliamson174 pls what method do you use the skim the cream off?

[@kathleenwilliamson174]

@@aminamuhammad1104 I just use a ladle. It makes it easier than a spoon. It takes a bit of time, but well worth it.

[@poolfield2]

That is so useful and great timing. I normally buy heat treated milk (we call it UHT in the UK) to make yoghurt but just now there is a shortage of it. When I have made yoghurt before from fresh milk I have managed to boil it over by not paying attention so this is brilliant…..and less dishes. Thank you.

[@Pammellam]

I follow the exact same method, milk heated up to 180F (83C), cooled to 110F (43C) . I have mine in a jar to. I have a styrofoam container to do my fermentation in. I always use a teaspoon of the last yogurt, less is better. Always, always, always put it in the refrigerator before eating. Kefir is an interesting option too. You can do it almost at room temp, starting at 30C (86F), left out in the counter for 24 hours.

[@spoolsandbobbins]

You only use a tsp starter? Why do others add so much? What’s the difference if I may ask? Thanks!

[@Pammellam]

@@spoolsandbobbins Maybe it is more correct to say I use a _spoonful,_ maybe between _a teaspoon and a tablespoon_ of the last batch of yogurt. I am not really concerned with the exact amount. But it’s just a _spoonful._ I think heating the milk to 180F (83C) and then cooling to 110F (43C) is the most important. Also, I use whole milk, regular milk. Then I put it in the styrofoam container I have till it is firm. That could take 8 hours. Then I put it in the refrigerator. Do not over stir, do not jostle or stir once firm, handle gently, always put it into the refrigerator to cool down completely. I have never had an issue. I can always make yogurt this way.

[@jvallas]

@@PammellamI saw the "do not jostle" advice many years ago, so I'm always careful. But I never see anyone else mention it, so I always wonder if it actually matters.

[@Pammellam]

@@jvallas Yes, jvallas, once it is _firm_ to your liking (by looking at the top surface) put it in the refrigerator without stirring or shaking. And let it cool down completely. Several hours, over night is best. It will continue to firm up a bit. Stirring or shaking the yogurt before it is cooled will make it runny/liquified. You can still use it, it will just be runny. If you are unsure if it is firm enough and you want to check, just open the top carefully and take a tiny bit off the top with a clean spoon. If it seems to hold its shape and looks like yogurt to you, you are good to go. You can, of course, taste this tiny bit. But remember it has not gone through the cooling down process, so it will still be a bit _undone_ tasting perhaps …. It should not be runny. If it is, it needs more time. You have to keep it in a warm environment while fermenting- it can’t get cold. You will get used to what you like the more you make yogurt. I always use a wide mouth jar that holds exactly 1 liter of milk. Milk is sold here in Japan in 1 liter (a bit less than a quart) cartons. I made sure to use a jar that fits easily in the door of my refrigerator. Since it’s a wide mouth jar, I keep the yogurt in that and I can easily spoon out any amount I want to use. I leave my fermenting yogurt for 8 to 10 hours. And like I said above, I have a styrofoam container that fits my jar. It keeps the milk warm for the 8-10 hours. You don’t need one of those electric yogurt markers. People have been making yogurt for hundreds, thousands of years without electricity. I just wash that jar to start the next batch. I also keep and use the last little bit of yogurt to make the next batch. Be careful to cool the milk in the pan you heated it in or put it in a heat safe jar. My jar is not heat safe, so I cool the milk to 110F (43C) first then put it in the glass jar so it won’t break.

[@SA-ks9vz]

I use 1 can of coconut milk 2 capsules of probiotics, stir and cover with cheese cloth and 3 days later I have healthy vegan yogurt to put in the fridge.

[@jvallas]

Could you culture it with regular yogurt (if you're not avoiding dairy & just like the coconut flavor)?

[@karenbecker4065]

Just saw a super easy video yesterday to make cream cheese from yogurt. Basically just separating the liquids from the yogurt. Definitely will save some trips to the store in the future!

[@cherylburnett2014]

I use ccocnut oil on my face with frankencense oil in Jajoba oil. I put castor oil over my wrinkles, my eyes, my thyroid, and my abdomen at night. I will also do a castor oil pack over my liver occasionally. It is amazing. Some of my friends have noticed how my wrinkles have decreased in just a few months!

[@paulharbach5901]

That's GREAT! But how do you apply your homemade yogurt tho?

[@longarmsupplies]

I'm not new to this stuff. You made a wonderfully thought out, informative video. Great job!

[@kentaylor3319]

Hello Veta 👋

[@mountainsidefarm8357]

Great instructions, I make mine in the jars as well but put them in my gas oven, with the pilot light. I used to use coolers but find the pilot light makes it a little more consistent. It’s also done in about 14/16 hours ( I always make it in the evening)

[@Sunny-jz3dy]

I was wondering if I could just put them in the oven! So, you dont heat the oven? You just put them in there and leave them for 14-16 hours? I dont have a dehydrator like she has but I also do not have a gas oven. So that probably would not work for me? lol. Sorry for a sec I got excited! lol. I'll just use the cooler method! lol.

[@mountainsidefarm8357]

@@Sunny-jz3dy If your oven has a light that lightbulb should give enough heat. That’s what I did before I had a gas oven. I’ve also used the cooler method. Try different things and you will find what fits into not only your schedule but also feels less like work for you. 🙂

[@kayBTR]

The lights in ovens these days LED that do not put out heat? What do you k ow anything about making yogurt in a crock pot? Thanks!

[@kokomoko6162]

@@Sunny-jz3dyjust an oven (with the light on) gas or electric.

[@WomenLivingTorah]

I used to make mesophilic yogurt, which is yogurt made on the counter (or table, ‘meso...’), because I didn’t have a consistent heat source. I started with a culture from Cultures for Health, but then I used my own ‘mother’ yogurt culture for inoculating from then on. The ‘mother’ has to be pasteurized before it can be used to make raw milk yogurt.... And then your mother shouldn’t be more than a week old in order to make nice, thick yogurt. 🤨 I’ve decided I prefer making raw milk kefir instead. The grains are super easy to keep alive (even with a lot of neglect in the refrigerator). You don’t have to pasteurize anything. (Literally, pour milk over your grains, let sit 24 hrs, strain & drink, repeat.) It contains a lot more strains of beneficial bacteria than yogurt, and kefir can be drinkable or eaten like yogurt, cream cheese, sour cream, etc (strain excess whey to desired consistency). Anyhow, just thought I’d share for anyone interested! (And you don’t have to choose yogurt OR kefir like I did. You can do both, too! I did for a long time before realizing I just personally preferred kefir & its process.) Hope that’s helpful info!!

[@sheilajaroniewski1297]

I just purchased kefir grains and I am excited to get my first batch going.

[@tomandtinadixon]

We got a sample of culture from a friend several years ago, and all we do to make yogurt/sour cream is swipe a spoonful inside a clean jar, fill with cream or milk as desired depending on how thick we want it (the heavy cream makes the best!), and just set it on the counter for 24 hours or so with the lid screwed on loosely. I wish we had cows but that is a couple years away for us, all we can use is storebought pasteurized stuff.

[@YeshuaKingMessiah]

So u year round have temps of 110 and don’t have AC?

[@tomandtinadixon]

@@YeshuaKingMessiah this culture doesn't need 110. Room temp is fine for about 24 hours, if it's warmer than that it doesn't take as long to set up.

[@YeshuaKingMessiah]

@@tomandtinadixon oh so it’s more like a kefir?

[@tomandtinadixon]

@@YeshuaKingMessiah I really don't know, but it makes milk or cream into something I can use as either sour cream or yogurt. Use 18% or the heavy whipping cream for it, and it's awesome!

[@YeshuaKingMessiah]

@@tomandtinadixon I wonder if it’s the Rueteri culture Dr Wm Davis uses to make his cream-yogurt 🧐

[@sharonkaseweter8506]

Very informative and very clear instructions… You have a wonderful home love all the farmhouse accoutrements

[@barbarabrand190]

I love yogurt! Living in the dessert, we have triple digit weather. When I make yogurt, I set it outside to incubate.

[@kentaylor3319]

Hello Barbara 👋

[@kentaylor3319]

I love yogurt too 😋 How are you doing today?

[@TarrynS1]

Great video, Jill! I would love to see a tutorial on kefir as well. 😍

[@YeshuaKingMessiah]

Kefir is way easier U just add the grains to milk and set it on the counter 48 hrs. Voíla! Strain out grains to use again and put kefir in fridge to chill so u can drink it. Kefir culture doesn’t need a higher temp to incubate like yogurts culture does.

[@TarrynS1]

That’s awesome! Thanks so much!

[@kayBTR]

What kind of grain do you use?

[@inarafiredragon01]

@@kayBTR they're called Kefir grains. There's milk and water grains, very important difference. Cultures for health has them and they also have very helpful information and recipes

[@mzgarden1224]

Yes, yes, yes. I use milk from our goats and this works beautifully. So much easier than any other process I've used over the years. Thank you!

[@mountaingoddess9720]

Here I've been boiling my milk in a pot all these years!! This is a game changer, thanks!!

[@billbale3200]

I've been making yogurt since the mid-80's, and kefir since 2018. For the yogurt now I ferment for 22 hours as this keeps it from agrivating my diabetes. Not having a cow or nearby farm, I buy ultrapasturised grass-fed milk, and the 180° step isn't necessary. Am done making yogurt as switching to L-Reuteri, but am continuing the kefir. I have milk grains I've been using for years, and sell my excess grains.

[@Snowlily01]

Nice video, interesting to see how people around the world make yoghurt. A while back I started making my own, I live in india where mostly the weather is 35*C+ throughout the year other than winter, so my go to technique for yoghurt making is-low and slow. With yoghurt starter, less is more. For that much milk, I would’ve added only 1 teaspoon full of starter. And reduced the temperature of the dehydrator by 20-30*F. If your live in a bit warm summery climate or even a bit rainy humid one, simply covering the jars with a cloth would work. I check the temperature of the milk by dipping my finger, it should be just warm, not too warm, add a tiny (1/8) tsp of starter for every 200ml and leave it overnight, you get thick yogurt, not tangy only creamy…. No water on top either. Unless you take some out, then yes the yogurt slows my releases a bit water, but I’ve noticed that this method keeps the yogurt creamy for up to 4 days in the fridge. 😊

[@mrsyoder7280]

I just put my first batch in the dehydrator. I'm so excited.

[@markchilluffo9638]

Every time I watch a yogurt video I ask myself why don’t you use a double boiler, no burnt bits in the bottom ⭐️⭐️⭐️⭐️⭐️ I’m glad you do

[@sheilaross6791]

Been buying yogurt for a recipe. Never thought of making my own! We have a instapot with yogurt setting! Thank you for the idea!

[@belieftransformation]

Amazing instructions & time saving ideas! Thanks for sharing! Blessings to everyone 🤗💗🇨🇦

[@marjoriebouwens6837]

This is great!! Thank you so much. I've seen so many tutorials where special equipment is needed for yogurt so I've never tried it. Now I'm going to give it a go in a cooler (until I can get a larger dehydrator). Loving your videos.

[@nomir4065]

I love the cooler idea. I'd been making mine in a pot on the counter with an electric heating pad under it, but I like this idea much better. As soon as my cow freshens I'll try it out.

[@nomir4065]

I tried it today. It worked great!!

[@dvhaltemam]

If you don't want to wait for the milk to cool to 110, put a bit of cold milk in the sink and place your jars in for a few min. It cools quite quickly. I add a tsp. of unflavored gelatin and a tsp. of tapioca starch per quart at the beginning. Also, sometimes I add vanilla and maple syrup before I even heat the milk and it still comes out thick. Incubated in the oven with the light on for around 8 hour.

[@roselewis1426]

If you are incubating in an oven what temp?

[@indiegemsthatjam3986]

Just the light

[@muna-cooks]

cold water in the sink am thinking, not cold milk...?

[@lenbuckholtz2740]

FYI: I started making yogurt in 1972 or so when I moved my little family to a VERY small farm in Defiance OH We use good ol' Dannon plain, never got a bad batch. You have the temps spot on. After you get done with the butter, holler if you want to make cheese. Have fun, show that you are teaching your kids to do this as well. They need to learn as well.

[@johnbarrett5229]

I use a sous vid machine set at 110 degrees for 24 hours. Have had good luck so far. This time around I'm going to take the recommendations in the comments - take a bit out of each jar, whisk the starter yogurt in and then back into the jar. Makes a lot of sense. Thanks for the video Jill W.!

[@27kjh]

I make yogurt almost the same but I use a Sous Vide to heat it then use the SV to incubate it. It’s so easy…no pots,no mess no need to take temps while heating. I came here because I was wondering if it’s safe to leave the milk on the counter while it cools down because it takes a while…it looks like it’s okay as you do and you seem very experienced at it.

[@kimberlymangels873]

Just wanted to say Thank You! I've made yogurt several different ways over the years but the jars in the pan, game changer.

[@drubradley8821]

The splattering water facet, I imagine, you can remove the tip, "unscrewing it" ((lefty loosy, righty tighty but, the tip unscrews upside down is all)) and you will find a strainer / aerator / defuser screen type mesh.. These can get clogged up with lime/calcium/sand particle deposits pending the water supply system, especially if the feed is from a ground well tap. These deposits can very easily be scraped off with a finger nail, or a fine clean brush. Some folks may need to use a CLR cleaning agent, that dissolves the build up from with in the very small strainer holes. If the feed is from a ground well, do not be alarmed if you see other foreign particles of other colors, what would look much like black sand. The end pieces that contain the aerator strainer screen parts, may be on what feels like will not unscrew. Use a chunk of sacrificial leather in between the plier jaws/teeth to prevent marring the finish of the facet fixture itself. When clean, the strainer parts will only go back together one way, so you really can't mess it up. screw the tip back on, on finger tight. The tightness that may have lead you to believe that it may need to be tightened with 8000 ft lbs with the amount of effort required to remove it, is not the case, as the build up leeches into the threaded area and leaves the impression that it needs to be that tight when reinstalling the tip.. Nope, just finger tight. You will be shocked at how much water flow you have been missing, as the build up process is wonderfully slow. It will take some getting used to, once cleaned out, as the flow will surprise you every year or two that you maintain the strainers through out the house. Side note, this build up although, is a pain in the booty to deal with once a year or two, but, that actually is a fairly good sign, that the water is depositing and not extracting from what and where ever it can, to fulfill a electron balance.. Example, if your water was distilled, and sitting in the copper plumbing, lead pipe plumbing (old homes of the 40's on back), and even any of the plastic composite plumbing (like a CPVC, PVC, Poly tube like PEX) can be broken down by the water that is demanding balanced electron to be stable. Water is exceptionally powerful at acquiring said balance. Most of us know it as rust. Other may understand it as oxidization, more advanced may enjoy playing with what is known as electrolysis. Electrolysis is dealing with the covalent bonding process. Many water heaters have a ZINC chunk or a bar with in, as a sacrificial anode. and the water will grab its balance, by pulling the ZINC electrons instead of the copper electrons. and the ZINC is further up the list from copper, so the ZINC lets the electrons go first before the copper will. But, once the ZINC anode is eaten away over the course of years, (5 years to 40 years) all pending how much copper piping inner surface area is compared to the ZINC anode surface area is. Once the ZINC is gone, your copper plumbing will hold out for a wonderfully long time, but, does need to be rectified soon. ZINC anodes typically are with in the cold water heater tank. You can taste the hot water compared to the taste of the cold water. That is the ZINC, and is not bad for you. Another sign that the ZINC anode(s) are gone, is rusty water on both hot & cold for a minutes or 4, pending how much plumbing length there is in that string of piping of the house. If you would like to further understand this process, you can look into web sites that cover the subject matter for the marine industry, i.e. the boating and large shipping vessel industry. The are huge advocates for the life and well being of the vessels haul not being completely eaten away by allowing the ZINC anodes be sacrificed and not the haul. A silly example of a large shipping vessel's life expectancy, is typically 50 years. with out the 10 to 15 tons of ZINC anodes strung along the bottom the submerged haul and many parts with in the ship, like pumps systems ,etc, the ship may only last 6 to 10 years, even less for the salt water ocean going vessels. Good luck. enjoy. I really enjoy learning stuff from your channel the past few months since I seen it in my feed. and I have been trying many things you have shown.. Thank you.

[@reed6490]

Interesting

[@sharonharman7954]

I just came across your video! I am impressed on how you explain the steps in this tutorial. Thank you and I hope you continue your vlog. So informative!

[@theresekirkpatrick3337]

I love task cooking. I chop all my vegetables for the week and prep baked and or sweet potatoes for the week. Pre make salads for a few days. I’m sensitive to so many chemicals especially in food and dawn dish detergent so i have to cook 99 percent of my meals at home. 😢 pre planing meals is a must

[@halfassacres8812]

I use my dehydrator. It is just the round one . I put my jars on the one tray and put the top lid on. Works very good. Thick every time.

[@d.giordano2190]

OMG I love your user name 😁

[@halfassacres8812]

@@d.giordano2190 Thank you. It comes from not having a lot of money and making do with what we have around the place. For pens ,huts and anything else.

[@sallymay5272]

This is the best tutorial out there - and I’ve watched a lot. Will try this method 👍

[@jacquelinebaxter6420]

I'm so impressed with you and all these homemade recipes very impressive!

[@careylee2595]

I used the hot exhaust from the window mounted A/C unit to incubate my diy yogurt. Delicious!

[@MicrobeMomma]

AWESOME! Love heating in jars!

[@wellinever1558]

in South Africa we have a wonderbox..We use it for slow cooking and during loadshedding which we have most days. I am going to try it.

[@alexgordonepic]

hey you can also keep the milk in there cooking at 180 longer... to boil off or evaporate more water so you have more fatty creaminess. :)

[@renamaemcdonald2075]

Great video with easy to follow instructions

[@tomdeschesne9391]

I just left mine on the counter on hot summer days or i an oven with oven light on, or in a warm spot like near a wood stove in winter. And you can use your yogurt to start the next batch instead of boughten. I just used the last of boughten to start mine then didnt have to buy any more.

[@anewbeinging6115]

Thank you for the info. Nice to know I don't have to purchase anymore yogurt. It's getting hard to find in my stores. Blessings

[@renee72]

Totally...no cooking necessary. Just pour in the raw milk, add a tbsp of yogurt per cup of milk, sit on the counter for 16-24 hours, and you're done.

[@tomdeschesne9391]

@@renee72 i like to make things real simple. Like sour dough.. take cups out, bake what you want, add 2 cups flour with water to make wet dough, stir well, cover and set in fridge till you want to use it again!! No "feeding" "weighing" FUSS!! Busy mom's sour dough. Lol😉😊

[@anneza5]

@@renee72 I have got to try it like this.

[@PathwaysHomestead]

Thanks Jill! We are getting gallons of milk everyday from Freedom our Jersey Cow. My family loves yogurt!

[@davidfriesen9512]

Hi Jill. I thought that your fewer dishes method was a great suggestion. The one thing though that I really thought was great advice was to make sure to buy the yogurt that has the bacteria culture in it. Thank you sister.

[@mio.giardino]

THANK YOU! In the jar, no more scrubbing out pots. I’m going to use my cast iron scrubber instead of a dish cloth. I like incubating my yogurt in my dehydrator overnight 🙂

[@sometimessnarky1642]

Would heating the milk to 180° act to sterilize the jars at the same time?

[@Super_Nova739]

I have seen people put a cayenne pepper, whole, and some even use just the stem, into milk and leave it on the counter and the next day or so it will be yoghurt. It is something I am planning on trying.

[@calliemaddiecats5457]

I don't have a dehydrator, so I used a cooler, too, but I always put a heating pad in there on low and wrap my jars in a towel.

[@bobdonbetty]

Great video! I love making stuff from scratch and have tried butter, yogurt, cheeses, soap. My problem is getting raw milk. I prefer raw over store-bought. In Ohio is is illegal to purchase raw milk. I just found a source for goat milk and want to try it, however, at $16 a gallon that is out of my limit. Thanks again for this video.

[@its.hope.]

Wow why is it illegal to purchase raw milk? That's so interesting. I live in NZ, some family members are farmers and get raw milk as part of the "perks" as often as they'd like. Very interested to see why it would be illegal in another country?

[@mem3769]

@@its.hope. in Florida raw milk may be sold, but it is not for human consumption. I bought it for the "😼". You know cats ❤ milk.

[@carolynmendoza1934]

​@@its.hope.I am 80, and all my life it has been illegal to sell taw milk in the US. It's about politics and money. They say it's about safety. I now live in Ecuador and have all the raw milk I want.

[@carlaburgers3088]

​@@its.hope.😀 I used to have a certified organic goat farm for milk and cheeses ( and chicken egg) farm in Christchurch. Therefore I know that raw milk can only be bought from the gate. By law shops can only sell milk that's pasteurized and usually it's sadly homogenized. Cheers.

[@christinapierson8522]

you didn't even have to strain it . that's amazing.

[@busybody1474]

I don't have a canning grabber like she has at 4:55 so I simply screwed the lid on and pulled the jars out that way

[@LatteBrown]

Lots of good tips here from you and your viewers! Thank you all! 🤗

[@rulzrafa]

Buenisimo!! Tks from Paraguay

[@cassandrasmom]

I make raw yogurt all the time. You do have to take the extra step to strain it a bit for a thicker consistency, but my kids absolutely love it! I make it in the crock pot.

[@leah3084]

I think the longer you cook the milk before adding yogurt, the more water will evaporate from it and the yogurt will be thick without straining. So use medium heat

[@donnakoliopoulos2597]

I'm new to making yogurt I have a question -- I have made 3 batches from the first --- I drained two jars thru a cheese cloth (kept the whey for another project) but this made my yogurt the consistency that I love - thick/creamy. Question 1) can I use this yogurt with the whey drained to make a new batch ? Question 2) I froze a few yogurt circles to use in the future from the first batch --- are the probiotics still alive or did I kill them by freezing them - will this still make yogurt but just not have the probiotics?

[@cassandrasmom]

@@donnakoliopoulos2597 how exciting! Yes you can use the strained yogurt for your next batch. As for freezing, I’ve never done it, but I’m sure it will work. I know the bacteria for sourdough and kefir stay alive when frozen, so I’m sure yogurt will be the same. Good luck!

[@cassandrasmom]

@@leah3084 I like to keep my yogurt raw. I don’t let the temperature get higher than 110 degrees Fahrenheit to keep the good bacteria & enzymes alive. You definitely need to strain the yogurt from the whey to get a thick consistency.

[@leah3084]

@@cassandrasmom you show that you cooked it up to 180 degrees and then let it cool to 110. why not just cook to 110

[@matthewlaverman999]

Wonderful video, thank you! Just something I noticed: the linked video at the end actually wasn't about butter, but the egg water glassing. -Maggie

[@bryansmith5980]

I think you could also use the cooler along with a heating pad on the low setting also to bypass the warm water?

[@katehayford5086]

I learned LOTS from this video. I was heat treating in a double boiler, but I really like your water bath method. And the dehydrator as an incubator? Brilliant! I’ve been wanting to order a good one forever, and this was the deciding factor! On another note, do you know what would make yogurt “lumpy”? Mine has small, curd-like formations in it.

[@pushpajayesh]

I think the reason for your lumpiness in your yogurt is bcoz the culture didn’t breakdown well after incorporating into the warm milk. Stirring the culture with a smooth into the warm milk doesn’t always smooth out the thick culture evenly. I would first take the live culture into a small bowl and beat it well with a fork so that it becomes smooth and then add to the warm milk and stir briskly. That way when the yogurt sets it’s smooth throughout without any lumps etc. Hope this method helps

[@ME_MeAndMyBees]

Mmmmmm ! Yummy for Sure. I make mine here in Scotlad using the Microwave to heat the Milk. Store Bought Full Milk. (Done until just a Skin forms, around 80C Mark.) Watch for a Skin forming, Not Boiled ! I also just leave my Glass Jug in the Microwave to cool... as its a sterile area, and no dust gets to it. As the Door is Closed ! Then I add a Tablespoon of the Former made Yogurt, or Store Bought type with Culture in it! (Tablespoons here in the UK) are the Serving Spoon type, not your eating Table 'dessert' Spoon ! You eat your Apple Pie with that super creamy Cream from' ya Coo. (Scots for Cow.) Or maybe Peach Pie and Yogurt. 🤭 Anyway... Add a Table Spoon to each Jar, give or take, of your previous Yogurt batch, or Freeze some Yogurt, and add some frozen flakes of said, to the 'cooled down' 37C (aka Body Temperatured ) Milk. NOT hot, or it kills that added culture ! Tip : Then I incubate these Yogurty Milky Jars in a Ex Mayo Bucket* ! (Free from Deli Store. Recycle rather than Trash !) Where they Bath in near Boiling Water, eg from a Kettle (or Pan.) Add Jars to that Bucket. Fill up the surrounding space with very hot Water (until just under the top of your Glass Yogurt Jars.) Add the Bucket Lid. Close, and wrap in a Bath Towel, a Blanket, or Throw ! Leave for 6 to 8 Hrs, or Overnight. Then once times up, open Bucket, lift out Jars, dump the Water... And ... you will have Home made Yogurt ! 🥰 Add to Fridge to Firm Up. Or after being chilled, tip it through a Sieve over a clean bowl... The Yogurt becomes more dense (aka less liquid in it.) This is Thickened "Greek Yougurt "! Keep the liquid (to add to the next Milk session. If not enough Yogurt remains !) The Culture is still in that liquid. Or cook in Pasta Sauces , or make Home Baked Scones (aka Buttermilk Alternative.) I love Greek Yogurt with Natural Honey, from my Bee Hive ! Yum. Hope the above helps those, who don't have Supersized Kitchens, all the Gadgets and Gizmo's ! Lovely in Film... but we don't have Stateside Kitchens, here. Just a Worktop, a Kettle, a Microwave, some Store Milk, a Glass Jug and Jars, and a Finger as a Thermometer ! Aka hot is Super Hot.🔥 And, Body Temp, is 'Warm' to the touch. Not Oowie !😉 Won't Set ??? If its cool in your Home (Scotland gets Cold !?!) Leave Yogurt to Culture for say 8-10 Hrs, or more time... to become Yogurt ! And wrap it up well ! Simples. And it's much Cheaper and no mass Plastic Packaging or yucky added 'Additives or Stabilisers' are in it! No Mayo Bucket *??? * Use any Vessel that is deep enough for your Jars. And will take 'near Boiling Water', and can stay Cosy ! Eg Washing up Bowl, and Chopping Board, across the top, and that Towel etc, etc. In the UK: X8 Tablespoons = 1Ib 1X Tablespoon = x3 Dessert Spoons. X1 Dessert Spoon = X3 Teaspoons. Who needs "Weighing Scales" or Measuring "Cups" ? We don't use Cups, Quarts etc ! Haven't a Scoobie (clue) what a Quart of Milk is !?! 🥺 Pints or Litres here, and no Milking Cow either. Just my Bees. 🐝 A Cow in the my Yard ??? Would that make a a Highland Coo 'Howdy' Cowgirl ?!? 😎 Highland Coo (Cow) are those super Long-Haired Ginger Cows with Handle Bar Horns ! Say Hello from the Scottish Borders, of the Black and White Collie Dog, fame (Region.) Oh and an odd Hghland Cow at a heritage Visting Farm (!) More Sheep and Collies than neighbours here. 😉 Just Subbed... Gotta learn about these quaint Quarts, Bushels etc circa US 1776 ! In our UK 2021, via KZbin ! We nearly ditched Inperial to go Metric, but got stuck half way... So Drive a Mile, to buy x2 Litres of Milk. Moo.... Hello Milking Cow....🐄

[@redeemedforlivinglove3156]

Oooh thats a really good point about not using wooden utensils in your yogurt! Nobody wants to get sick!

[@jvallas]

It's probably true, but I've used a wooden spoon while making yogurt for maybe 40 years with no ill effect that I can detect.

[@danielraymadden]

WHAT !!!!....Your cow is blessing you with milk....Now make home made icecream...Yogurt...Cheese.. make an aged Parmigiano cheese...just keep turning all the cows milk into cheese let it age you will have a great bank investment...

[@micasaesloca]

DEHYDRATOR? OMG!! you rock!!!

[@vs7134]

Can you be my mentor LOL you're so easy to listen to and I love how you explain why we should and shouldn't do things. I'm a young-ish mom who recently moved out of the city to pursue a homestead happy life with our little family and watching you is helping me learn alot thankyou!

[@zhanglini]

Jill this is WAY too complicated!!! I make yoghurt too by using one gallon glass jar from walmart. 1. rinse the jar with hot water; dump in seed (a frozen scoop from last batch) and a little more than 0.5 Gal fridged milk (4c)

[@robindepner9168]

Just made L. Rueteri "yogurt" with my sous vide...now think I'll try your method for "regular" yogurt...yum

[@kleineroteHex]

that was exactly what I was planning, keep the hot water:)

[@janetleeadams7287]

I ate home made yoghurt when I worked in Azerbaijan, and it was delicious. My hostess made it in one pot, start to finish, and tested the temperature by licking her finger and testing the pot temperature. Your video is so good--clear and manageable directions. I make one suggestion--clip the hair away from your face.

[@carolynstreet5325]

I've started making my yogurt is my Instant pot. I love your idea.

[@tameradietrich9501]

I just got an instant pot. I am looking forward to learning how to make yogurt in it.

[@lucybellescott7531]

My doc told me to eat no dairy or gluten! So I use soy milk but loved your presentation, & how fun to be living out of the city!

[@paulharbach5901]

Any plant based milk can be used for making yogurt or kefir, as I have done it. Regular milk has lactose, plain soy milk has none. The friendly bacteria need a sugar to grow. I use raw cane sugar (sucrose) in my homemade almond milk to make almond milk kefir. You can do the same with your soy milk ( by adding sugar) to make soy-based yogurt. Hope this helps.

[@carlaburgers3088]

​@@paulharbach5901how much sugar do you add please ?

[@paulharbach5901]

​@@carlaburgers3088I put about a level tablespoon of raw sugar for 32 ounces of yogurt/nut milk mix.

[@paulharbach5901]

​@carlaburgers3088 , I couldn't fibd your question about adding sucrose to lactose free milk.....So YES ...Any other natural sugars, including sucrose can me used in place of lactose for bacterial growth. The only exception is honey. Don't use honey to feed bacteria, as honey is naturally antibacterial, and will kill the starter bacteria that is placed in the mix....

[@carlaburgers3088]

​@@paulharbach5901 Thank you

[@karenwade3416]

Thanks for teaching me something new about making yogurt! I have a Breville toaster oven with a dehydrator setting. I never thought to use it for this but GREAT IDEA!! Thank you!!!

[@evelynwald9132]

Anything that makes cleanup easier is a huge winner for me, so I loved this technique. I may use the sous vide feature on my instant pot to bring the milk up to 180, especially since I only want to make 1 quart at a time. Just curious, how long are you able to make yoghurt from your own homemade batch. I found that by the 4th time, I needed to buy some yoghurt as mine was turning out to be runny. Great and very clear video. Thanks for sharing.

[@johnbeard7404]

Excellent. Thank you.

[@derekraines8175]

Great video, clear and easy to understand!

[@اسحاقشمعبلوطی]

very good job!!! Very scientific and well explained! thanks for sharing!!