How To Make Greek Yogurt At Home In A Crockpot [Grass-fed, Full-Fat]
COMPLETE INTERMITTENT FASTING PROGRAM:
How To Make Greek Yogurt At Home In A Crockpot [Grass-fed, Full-Fat]
I have thousands of clients and subscribers around the world who would love to use greek yogurt but either it’s impossible to find or it’s extremely expensive. Recently, I’ve learned how to make full-fat, grass-fed greek yogurt AT HOME… and it’s SO easy!
The Greek Yogurt Strainer I Used:
Ingredients/Equipment Needed:
-Crockpot/Slow cooker
-1/2 cup greek yogurt with live cultures (from a previous batch OR store-bought)
-1/2 gallon grass-fed, full-fat milk
-Optional to use a greek yogurt strainer (the one I used is linked above) or you can use coffee filters lining a fine mesh sieve.
Chapters:
0:00 Intro and Benefits
0:23 Ingredients
0:34 When to Start
0:56 Step 1 Heat
1:47 Step 2 Unplug and Wait
2:04 Step 2.5 Room Temp Yogurt
2:54 Step 3 Add Yogurt
4:13 Step 4 Strain Yogurt
5:47 Final product and storing
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Disclaimer: This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a nutritionist-client relationship between Autumn Bates and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis and recommendation. Always seek the advice of a physician, Nutritionist or other qualified health provider with any questions you may have regarding a medical condition. Autumn Elle Nutrition Inc. is not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through this video or site.
The Science of Yogurt: Why the Best Yogurt is Homemade | What's Eating Dan?
Yogurt is an incredibly important staple in cultures across the globe. There are tons of options for buying yogurt at the supermarket, but that's not what Dan is here to talk about today. He's going to show you how to make the best yogurt you've ever had and to show you why yogurt is one of the most versatile foods.
Get the recipe for Homemade Yogurt:
Get the recipe for Ginger Frozen Yogurt:
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How to Make Homemade Yogurt - No Machine Required
In this YouTube video Mary from Mary’s Nest Cooking School demonstrates how to make homemade yogurt without using a yogurt maker or other machine. All you need is a bowl.
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HOW TO MAKE YOGURT AT HOME WITH & WITHOUT A YOGURT STARTER | HOMEMADE YOGURT FROM SCRATCH
Why I Used Chili Pepper To Make My Starter: Chilies are rich in natural lactobacilli bacteria which helps in the fermentation of milk to create the starter, you may use lemon, cut one side of the lemon and place the cut side in your warm milk and follow the same process
I used the first batch of yogurt to make my Homemade Cream Cheese ????????
Ingredients:
To Make Yogurt Starter
1/4cup - Milk warm
2-3 - Fresh Chili Pepper can be red or green
To Make Yogurt
Milk - 1/2gallon /1.89L/ 8cups
2-4tbsp - Yogurt starter
Homemade Frozen Yogurt ????????
Homemade Yogurt/Cream Cheese ????????
Music By: J Adjetey
The BEST and HEALTHIEST Homemade Yogurt Recipe! Refika's Tips and Tricks to Make the Best Yogurt!
Savory yogurt is a much-loved staple dish in Turkey. We eat it a little differently than in Western culture. It can be an ingredient in a sour soup, our favorite refreshing national drink (ayran) or an essential sauce with dried herbs and garlic for famous dishes like Iskender kebab, dolma or mantı. We even have a yogurt dessert! The rich tradition of yogurt making developed as a way to preserve milk in the days before refrigeration. Today I want to tell you how to make the perfect Turkish-style yogurt with all my tips and tricks. All you need is milk, some yogurt and a little time. ???? Please enjoy today's episode, and have a wonderful weekend!
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1,5 L milk
1,5 heaped tablespoons savory yogurt (or yogurt starter culture)
• Rinse the inside of the pot with cold water. Add the milk and warm it up to 39-41 C (102-105F), if using HTST or UHT milk. If using raw milk, check the tips and tricks.
• Check the temperature of the milk with your finger. It should feel pleasantly warm when you stick your pinkie in the milk for five seconds.
• Transfer some warm milk to a small bowl and whisk in the yogurt until smooth.
• Stir the mixture back into the pot.
• Place a wooden spoon on top of the pot and wrap in a towel on a wooden board. The spoon will prevent the towel from falling into the milk. The towel and wooden board will keep the mixture warm.
• Let it sit in a warm place for four hours. Transfer the pot to the refrigerator and chill overnight. For a thicker yogurt, after four hours, cover the yogurt with a kitchen cloth in a tray. Make sure the cloth is in contact with the surface so it can soak up any excess water.
Tips & Tricks
1) Choosing the pot: enamel, clay or glass are the perfect materials for making yogurt.
2) Rinse the inside of the pot with cold water to prevent scorching.
3) Choosing the milk:
-Raw milk, heat over 70 C (158 F) for 15 minutes
-Daily milk (HTST), heat up to 40-45 C (104-113 F)
-Pasteurized milk (UHT), heat up to 40-45 C (104-1113 F)
4) Thickness of the yogurt depends on the milk’s fat content. For a thicker yogurt, use higher fat content milk.
-Cow milk, (3,5% fat)
-Goat milk, (4,09% fat)
-Sheep milk, (6,24% fat)
-Buffalo milk, (7,96% fat)
Or boil the milk for an hour so you will end up with milk with higher fat content and therefore a thicker yogurt.
Alternatively, mix your milk with cream.
5) Cool the milk to 39-41 C (102-105 F) and then mix with your yogurt starter.
6) Whisk the yogurt starter and mix with milk. 1 heaped tablespoon yogurt for 1 L milk, if your starter is sour, your yogurt will be sour as well.
If you don’t have any yogurt to use as starter you can use yogurt culture, which contains Lactobacillus delbrueckii subsp. bulgaricus.
7) Always use a wooden spoon for stirring. Stainless steel is bacteria repellent, thus we don’t recommend using a steel pot either.
8) Place the pot on a wooden board and wrap in a towel - bacteria needs a warm environment to work. Therefore, don’t let it sit directly on a cold surface.
9) Place a wooden spoon on top, so the towel can’t fall into the milk.
10) Don’t close the lid – the lid causes sweating and will make the yogurt runny.
11) After 4 hours of fermentation, put the lid on and let it sit in the refrigerator overnight. For a thicker yogurt, place the pot in a tray. Cover and contact with a kitchen cloth. Let the cloth soak up the excess water overnight.
Troubleshooting
-My yogurt is too runny.
Three things can cause runny yogurt:
1) Milk wasn’t warm enough
2) Lack of yogurt starter
3) It didn’t sit in a warm place
Mix a little more yogurt or warm milk into the mixture. Wrap and let it sit for another 3-4 hours in a warm place.
What is the liquid on top of the yogurt?
-The liquid is known as whey and contains protein and calcium. You can stir it back into your yogurt or pour it off and save it for a smoothie, soup, or even add it to your dog’s dish.
Why is my yogurt slimy?
- Sitting yogurt to set on low temperature can cause sliminess. You can try to strain it but it might not fix the problem.
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Homemade Dahi/Yogurt Recipe By Food Fusion (Ramzan Special Recipe)
Here Is how you can make the best homemade Dahi/yogurt at home. Use Full Cream Pakola Milk for best results #HappyCookingToYou #FoodFsuion #PakolaMilk
Written Recipe:
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00:00 Homemade Dahi
Recipe in English:
Ingredients:
-Pakola Full Cream Milk 1 litre
-Sweeter of your choice
-Dahi (Yogurt) 2 tbs
Directions:
-In a wok,add milk and sugar,mix well and bring it to boil.
-Pour milk in a clay pot (10 inch) and keep stir with ladle for few minutes.When it is lukewarm,just dip your finger to check the temperature.Finger should not burn neither that finger does not feel warmth.Milk should be lukewarm.
-Add yogurt,cover & leave clay pot undisturbed in a warm place for 8-10 hours or overnight.
-Refrigerate once the curd sets.
Serving Ideas:
Sweetened Yogurt:
-In a bowl,add yogurt,sweetener of your choice,mix well & serve!
Prepare Riata:
-In a bowl,add yogurt,raita masala,mix well & serve!
-Use in regular cooking or enjoy your homemade yogurt as it is.
Recipe in Urdu:
Ajza:
-Pakola Full Cream Milk 1 litre
-Sweeter of your choice
-Dahi (Yogurt) 2 tbs
Directions:
-Karahi mein doodh aur cheeni dal ker ache tarhan mix karein aur ubal anay dein.
-Clay pot (10 inch) mein doodh dal dein aur ladle ki madad sa few minutes tak stir kertay rahein.Jab neem garam ho jaye tou finger ko doodh mein dip ker ka temperate check ker lein.Doodh neem garam huna chahiya.
-Dahi dal ker dhak dein aur clay pot ko garam jagha per 8-10 hours ya overnight kliya chor dein.
-Jab dahi jam jaye toi refrigerator mein rakh dein.
Serving Ideas:
Sweetened Yogurt:
-Bowl mein dahi aur sweetener of your choice dal ker ache tarhan mix ker lein & serve karein!
Prepare Riata:
-Bowl mein dahi aur raita masala dal ker ache tarhan mix ker lein & serve karein!
-Regular cooking mein use ker saktay han ya homemade sahi ko aisa he enjoy karein.