Using Raw Milk | Learning to Make Yogurt

Рет қаралды 8,804

Күн бұрын

In this video, I’m thrilled to share a fun and simple way to make your own yogurt using raw milk and an Instant Pot! This has been on my to-do list for a while, and I'm excited to finally take the time to learn this new skill with you all. Using raw milk from a local dairy farm, I'll guide you through each step of the process, from preparation to the final product.
Here's the Instant Pot we have: amzn.to/3RRqIvC
Recipe for Homemade Yogurt using Raw Milk and an Instant Pot
Ingredients:
1/2 gallon of raw milk (you can use pasteurized milk if you prefer)
2 tablespoons of yogurt with live active cultures
Instructions:
Prepare the Instant Pot: Ensure your Instant Pot is clean and free from any old residues. Wash it thoroughly with hot, soapy water.
Measure and Pour the Milk: Measure out half a gallon of raw milk and pour it into the Instant Pot.
Boil the Milk: Press the “Yogurt” button and select the “Boil” option (this may require multiple presses depending on your Instant Pot model). Heat until the milk reaches 180°F. This usually takes around an hour.
Cool the Milk: Remove the inner pot and let the milk cool down to between 105°F and 115°F. This can take about an hour.
Skim the Foam: Gently skim off any foam that has formed on the surface of the milk.
Mix in the Yogurt Culture: Scoop out about a cup of the warm milk and mix it with 2 tablespoons of yogurt that contains live active cultures. Pour this mixture back into the pot and stir well.
Ferment the Yogurt: Place the inner pot back into the Instant Pot. Press the “Yogurt” button again and set the time for 8 hours for a milder flavor, or up to 12 hours for a tangier yogurt. The Instant Pot will keep the temperature consistent during this time.
Chill the Yogurt: Once the fermentation process is complete, transfer the yogurt to the refrigerator and let it cool for at least 8 hours.
Strain (Optional): If you prefer a thicker, Greek-style yogurt, strain the yogurt through cheesecloth for several hours until it reaches your desired consistency.
Enjoy!: Your homemade yogurt is ready to be enjoyed! You can sweeten it with honey, mix in fresh fruits, or use it in your favorite recipes. Store it in a mason jar in the refrigerator for up to two weeks. I hope you enjoy this journey of making your own yogurt as much as I did. It's a rewarding process that allows you to know exactly what goes into your food. Let me know in the comments if you have any questions or suggestions for what I should try next. Thanks for joining me on this dairy adventure!
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Пікірлер: 115

@gymgirllja Ай бұрын

Tip. Cover the liner with a layer of paper towels under the lid to keep the condensation from falling into your yogurt.... Also, you can save a step by setting up your strainer and putting it into the fridge. It'll chill and strain the yogurt at the same time.

@1870s Ай бұрын

Oh thank you for this tip

@sandrad682 Ай бұрын

The Instant pot method is the easiest one by far.I do it before going to bed and it's ready when I get up.

@gymgirllja Ай бұрын

Instant Pot. Thank you. I use your process, too! ❤

@NennaLena Ай бұрын

Yeah it’s literally nothing to it at all. My daughter even prefers it to store bought.

@BethFerrier Ай бұрын

I use raw milk to make yogurt in my instant pot. I no longer heat it to 180, which kills off a lot of the good stuff. I use the boil function to bring the milk to 112 - 116 degrees. I save about a half pint for the next batch and then hang the yogurt to thicken. I make caramel sauce from the whey.

@shirleykunard9763 Ай бұрын

How do you make carmel sauce. Recipe please.

@Mel-vu9ss Ай бұрын

I’d also love the caramel sauce recipe.

@kgs2127 Ай бұрын

Is the instant pot boil temp different than a normal boil temp? Boiling point is 212° F (for water- and milk if I'm not mistaken) so I would assume the boil function brings it to that temp. I'd like to know if I'm making a wrong assumption though.

@BethFerrier Ай бұрын

@kgs2127 Using the "boil" setting on the yogurt program only brings the milk to 180*. I use the boil step only long enough to bring the temp up to 112-ish. For the long ferment step, I set my temperature for medium (also within the yogurt setting), which holds that temp and counts up, for up to 8 hours.

@ourhomesteadclassroom Ай бұрын

My spouse eats yogurt almost everyday, so yogurt was one of my first "I think I could make that myself" items on our regular grocery list. We started off using our Excalibur dehydrator, which worked great. But then we discovered Mesophilic cultures which culture at room temps (as opposed to the more common Thermophilic, which need temps at about 110°F) and I don't think we'll ever go back. The whole process is so much more hands-off and requires no special equipment, so now my spouse makes all the yogurt himself!

@tracyseniuk4033 Ай бұрын

OMG! Your lemon curd with your homemade yogurt!!! Heaven 👼

@daisygurl3601 Ай бұрын

I used to use a cooler to make my own yogurt. Worked great and no electricity needed! Enjoy your treats!

@lynnwillard3414 Ай бұрын

I've been making this for several months and can't go back! sooooo much better. I do let mine strain longer and I get a thick greek style yogurt which gives me about 2 cups of whey left. I make whey sodas and they have been fantastic! especially pineapple :)

@janfelshaw8217 Ай бұрын

How do you make whey sodas?

@gymgirllja Ай бұрын

I chill and drink the whey!

@lynnwillard3414 Ай бұрын

@@janfelshaw8217 What I do is use this formula. For every 5 cups of Water, use 1 cup of sugar, 1 cup of fruit juice and 1/2 cup of whey. Place in a large jar (I use 1/2 gal. Ball jars) and set on counter for 3-5 days, burping the jar every day!! After this time, pour into swing top bottles, seal and let rest on counter for another 2-3 days (make sure to burp at least 1 time a day!!). Once you have the desired fizziness, place in refrigerator. I have done a lot of flavor combos, strawberry, cherry limeade, lemonade etc, but Pineapple is by far my fave!!!

@plantswoman Ай бұрын

If you drain the yogurt longer, you can make a soft yogurt cheese. I add chopped herbs from the garden or leave plain, spread on toasted homemade bread and drizzle with honey!😋

@stephaniethalin1387 25 күн бұрын

Homesteading with the Zimmermans on KZfaq has a lot of great videos on using raw dairy.

@etakjam1536 Ай бұрын

I make it in the crockpot with a slightly more hands off method-- no skimming and no temperature taking required. I don't even strain the whey, but you can if you want. It's so easy! I might have to try the Instant Pot method. Looks good!

@leighleighskitchen Ай бұрын

Sour Cream is so easy to make, using only cream and some yogurt to start the fermentation. Ricotta is a great way to use milk that's near expiry as well. I use citric acid now as it leaves no aftertaste of lemon or vinegar.

@nmdispatchlady Ай бұрын

I've only used the instapot to make yogurt. I did have to up my time to 12 hours for it to be thick enough for me. I also save a cup of yogurt to make the next batch. I put it in in the evening and it is ready in the morning. If you need to cool it down quickly, put your pot after boiling into a sink with ice water and stir, it only takes about 10 minutes to cool down to temp. If you choose to flavor it put your flavoring in once you cool down the milk and prior to adding your culture.

@shaynej Ай бұрын

great tips here, thanks

@Honey-_bee Ай бұрын

I love making raw milk yogurt!! I feed it to my dogs and they love it and it saves money. I strain mine and make a soft cheese like cream cheese!!

@Honey-_bee Ай бұрын

I make mine in the crockpot but just won an instapot so I’m excited to make it in that!!

@marymurphy1393 Ай бұрын

I also make cream cheese with mine! My favourite is garlic and herb cream cheese 🤤🤤🤤

@kathrynhowitt7418 Ай бұрын

When my yogurt is done, I put strain it and refrigerate it, at the same time, overnight. Makes delicious Greek style yogurt for fresh eating, baking and dressings.

@gymgirllja Ай бұрын

A "two-fer!"

@jessicagreer6639 Ай бұрын

Love making yogurt in my IP. Both of my toddlers devour it and I love that there is no sweeteners or fake sweeteners in it. I did purchase reusable cheese cloth to save myself from having to repurchase all the time. Also, I hang it to strain for about 20-30mins and save the whey. I use it to make big batches of pancakes for the freezer or smoothies ❤️

@colleenbeauvais634 Ай бұрын

I've been making yogart using the instant pot for years. I love it. I do it just before bed and let it go all night. Strain it during the day in the refrige to get greek yogart. I use some yogart from that batch to start the next batch. I also store in mason jars and vacuum seal it.

@amypatterson3127 Ай бұрын

I use my instant pot, but don't boil. I think it's called a cold start method. Pour milk in, stir in starter, set the time on the pot, and that's it. Afterwards I pour it into a large strainer and into the fridge for at least 12 hours. So thick that a spoon stands up. Side note..... I use store bought milk.

@liancabastian6732 Ай бұрын

I make homemade yogurt in the instant pot and use it as sour cream and yogurt. I have a yogurt strainer. Great video ❤

@marking-time-gardens Ай бұрын

Great tutorial thank you! Excited to try this! Blessings Kiddo!🌻🐛Carolyn in Ohio 🌿💚🙏💕

@pamschonfarber1041 Ай бұрын

I've made it on stovetop. Never skimmed any foam off mine, and I've done it with using the insta pot once I got it to the 80 degrees, then I put in cheese cloth and hung over the sink.... I added back the whey to get the consistency I like.

@Tzippy323 Ай бұрын

I use my instant pot for making yogurt, but my method is far simpler. I bring my milk to 170 degrees in a pot on the stove and then cool it to 110 degrees in an ice bath - I just sit the whole pot in it. Then I add my culture starter, whisk well, and put the mixture directly into sterilized jars , and a flat and ring. Add 2 cups of water into the instant pot, sit the jars on the trivet, close up the instant pot and set the yogurt function to high on ferment. Do not close the vent. Let it go for 10 hours for Greek yogurt consistency. When it’s done, put the jars in the fridge for 3 hours and you’re good to go. No instant pot to wash. No straining or skimming. The most delicious yogurt you can imagine. If you want to add any flavoring or fruit, do it right before serving.

@jenmag0313 Ай бұрын

Thanks for sharing the process of making Instant Pot homemade yogurt. Have a great time at the cabin and Happy 4th of July!!

@heelerridgefarm2366 Ай бұрын

I made yogurt in my instant pot today! Mine is in the fridge chilling now. I have the aqua blue Tupperware strainer like yours 😊 You can make cream cheese next.

@mendyarp9158 6 күн бұрын

I make mine in the Instant pot as well using the cold start method. I strain and cool at the same time. Also, the yogurt you are putting in the jar, you can put in silicone ice tray to freeze in portions and use them for future yogurt cultures, never having to buy cultures again:)

@michelleatwell8580 Ай бұрын

I strain mine a lot more with a yogurt bag or a nut milk bag, and then use the whey in place of water in my bread.

@laurielyon1892 Ай бұрын

I do the oven method. I heat it up on the top of the stove until it gets to 180 and then take it off the heat. At this point I turn the oven on to warm which is 170 on my oven. I leave the oven and the light on in the oven until it goes down to 110 degrees and then add the culture. I usually do a half gallon of whole milk and it will fill up 4 pint jars. I put the pint jars on a cookie sheet and turn off the oven but leave the light on. I usually do it at night before bed around 8 p.m. and then in the morning I just take it out of the oven, put lids on the jars and put it into the fridge. I love the oven method because then I don't have to drain it. There isn't any liquid for me to drain.

@donnamcknight3175 Ай бұрын

Oh wow! Our girl Becky from Acre Homestead shared a video today of her making yogurt! Thank you!

@angelacox6105 Ай бұрын

I use the Instant Pot to make yogurt and I too work full time and am very busy on the weekends. I have a much less time consuming method. Just a few things that make it quicker. After the boil time take the insert of the pot out and float it in a sink of ice water while stirring the hot milk with a thermometer in it. It will cool down to 110 very fast. Then after the incubation time, I do it 12 hours over night immediately put it in the cheesecloth and let it drain. No need for the fridge yet. Let it drain a couple of hours then I put it in a bowl and run a immersion blender through it to make it extra smooth. This is when I add any flavoring or sweetener to it if desired. I do this of Friday evening and Saturday morning I can have it done by the time I need to get busy. This way no waiting time while it cools down, no checking the temperature while it cools, quick fast and easy! 😊

@cinbob00 Ай бұрын

I want to do this too we finally found someone to get the raw milk thank you for sharing❤

@galeharris6696 Ай бұрын

I actually get raw milk every week, a half gallon. I occasionally make yogurt with some of my milk, but I have a little yogurt maker that I can keep on top of my stove (or any other warm place like my front step in summer!) after I heat my milk to about 115 degrees. I don't probably get the thickness you're getting due to not heating it as hot, but I don't like to kill all the good bacteria in the raw milk, and the milk still turns to yogurt, just a little thinner. I strain off quite a bit of whey, and then it's quite thick, though, and so yummy. Rachel, I would think the fresh cheese would be a very simple thing to do next with your raw milk, and I think Meg Hollar has a really good video on how to do it with little muss and fuss, too. That's going to be next for me, because it sounds like cottage cheese, kind of, which I love! So glad you're getting to use some delicious raw milk, it is SOOO good. Thank you for this video, always so interesting to see what you're up to. 🌻

@SageandStoneHomestead Ай бұрын

Farmers cheese or chajete caramel sauce are good recipes!

@marilynmiller9864 Ай бұрын

I use my Cosori dehydrator. Take the shelves out out 4 or 5 qts. set it for 108° for 8 hours. Yummy!

@jillbritton2676 Ай бұрын

My kids got me a mozzarella cheese making kit for Christmas. I love it! My suggestion is to get the gloves too as you have to stretch the cheese and it’s really hot

@emilyneal7888 Ай бұрын

I would also start mine on the 8 hour part at bedtime. When I woke up I have yogurt for breakfast.

@kgs2127 Ай бұрын

Watch back, it said boil on 2nd push, I think you were paying attention to the lit up dashes rather than the words😁 Excited to see the process, I lost my Raw milk resource before I got my insta pot

@lindagraff4842 Ай бұрын

Very cool

@tracyg4783 Ай бұрын

I make yogurt at least twice per month. I’ve only done it in the instant pot. We prefer Greek yogurt so I strain it in the fridge for about 12 hours. It gives us whey and my dogs love that on their food. I also use the whey in my baking in place of buttermilk.

@andrewadam9544 24 күн бұрын

i have made yoghurt here in the UK for years now, i have a specific electric yoghurt pot that is temp adjustable for the vaious various strains of yoghurt and i buy dried cultures from business online , of course i make each new packet of starter last for many cultures by just using a couple spoons like you did, if i want a really thick youghurt that you can walk on :) which i like (set) then i just add 4 or tablespoons of full fat powdered milk at the start as well as the milk

@BroqueCowgirlHomestead Ай бұрын

My favorite way is to put my goats milk in wide mouth quart jars, heat them in a pot with water up to the neck of the jar. Then cool. add a tbl spoon of plain yogurt (real live cultures that you can buy at the grocery store) further batches I save a tbl spoon of my homemade yogurt to use as a culture. Then after mixing that in, I incubate it in those jars in my dehydrator over night. With a flat and ring on the jars loosely. In the morning, it's all done, and I have thick yummy yogurt. And no mess, no straining, no clean up, other than the spoon I mixed the yogurt in with. Mozzarella cheese is so easy and quick, Takes about 30 minutes to make. I make it almost weekly and use 2 gallons of milk at a time. then the next day I grate it, and bag it up and put it in the freezer to use later.

@lisalink6976 Ай бұрын

There is a FB page for raw Tennessee Milk that I found raw milk on. See if there is something like that for Michigan. Your yogurt was lovely. I’ve made it several times using my crockpot but been hesitant to use my instant pot. I’m going to try it with the instant pot next.

@libbyleatherwood6940 Ай бұрын

I hope you will take us along on your journey with the raw milk! We have just been able to get some raw milk, and I am so excited!

@TrixieJFerguson Ай бұрын

You can use the whey for a lot of different uses, even if you don’t have a bunch of it. It is so rich with probiotics! You can add a spoonful to your morning coffee or iced tea, you can add some to your homemade ranch dressing, you can stir some into your soup or mashed potatoes (after cooking or reheating) right before you serve it up, add it to your tuna, chicken or egg salads … the possibilities are endless.

@mnichols Ай бұрын

I have been making yogurt for about 6 years now. Ended up buying a luvele yogurt maker, but have also used my Excalibur dehydrator. I use half and half and ferment 24 hours to remove almost all the lactose so my husband who is following SCD diet for Crohns disease can use it. We use a lot of it in smoothies ❤

@nancyrasmussen2016 Ай бұрын

I believe it's pretty easy to make homemade sour cream. I saw Becky from acre homestead make some about a year ago. Try it. Also Mary's nest has made some on her you tube site as well. Good luck! Nancy from Nebraska

@wendystoltzfus7946 Ай бұрын

Take the cream and add a tsp of yogurt and make sour cream in your instant pot. I learned how to do that on KZfaq. It worked great !

@TheYellowBeeLife Ай бұрын

I learned to do my yogurt with another KZfaq channel- Freida Loves Bread. Very simple and straightforward

@simeonsponsler9815 Ай бұрын

Hi Rachel. I make yogurt with raw milk in the Instapot and it is yummy. A tip I learned from Farmhouse on a Boone is to take out the seal ring on the lid when making the yogurt. It keeps the yogurt from getting the smells from meats and previous things you had cooked etc. I really enjoy your channel and going to try canning lemon curd. I am obsessed with anything lemon. Thank you!

@kimwalter1269 23 күн бұрын

Ive been using my Instant Pot for years to make my yoghurt, its so easy!! Your yoghurt looks wonderful! Once the boil function ends just test the temp of your milk. I stir a couple of times during the boil time to stop the skin and get the bits up from the bottom. I have to put my pot back on Saute to bring it up to 185°F. This is a good temp to ensure all bad bacteria are gone. My boil function never quite gets it there. Then I put my pot insert down into cold water in the sink to get it down to 100° and add the yoghurt to innoculate. Back in the pot and I like mine to ferment for 11.5hrs. You can adjust the time. Once done I pour mine straight into a cotton pillowcase and hang it for 2.5hrs and it gives me the perfect greek yoghurt consistency. Then it goes in the fridge. No need to put it in the fridge before straining. You can also freeze some of your yoghurt in cubes to use as your innoculant to make more yoghurt. Freezing yoghurt doesnt kill the cultures :)

@kimwalter1269 22 күн бұрын

Oh I forgot to add, I keep frozen 1/4 cup size cubes of yoghurt in ziplock bags and i take one out of the freezer the day before and put it in the fridge. This amount is perfect for 3lts of milk.

@Krehbiels05 Ай бұрын

Add lemon curd to your yogurt! So delicious!

@jillbritton2676 Ай бұрын

I just watched another you tuber do this. She stores the cream Back in - the yellow on the top. It makes it creamier

@pamschonfarber1041 Ай бұрын

You'll be surprised how much whey, I also like Greek style. I get 4 Oz jars and put frozen fruit in the bottom, top w yogurt, ready to go for the wk. Top with granola, and to sweeten a touch of pure honey, for a nice sweet crunch.

@robingriffin6498 Ай бұрын

I make a lot of goat yogurt. I've used a yogurt maker, the ice chest method, and Instant Pot. The Instant Pot is my favorite way. So easy

@NancySutherland Ай бұрын

I make yogurt with raw milk every week. I don’t heat it anymore to 180. I add a cup or so of whole milk powder to it with 1/2 cup culture ( for a gallon)Then I pour into jars and put in the oven on proof or just the light on. It couldn’t be easier! I get a thick yogurt without straining!

@tammiegear5621 Ай бұрын

I hope you don’t mind some helpful tips. First, after the initial boil, I put the Instapot insert in a sink of cold water. Use a whisk to stir it while checking the temp… takes about 5 mins to cook to 110 degrees. Then add about a 1/3 cup starter yogurt. 2nd I let it cook overnight. In the morning I put it in a strainer in the fridge and by afternoon I have completed yogurt. If it strains more then I like I simply add back some whey. Good Luck! I love homemade yogurt.

@tammiegear5621 Ай бұрын

I am sending you the strainer I use! It helps keep the mess down!! Have fun!!!

@weberhomestead Ай бұрын

The Insta-pot method is the best way I found for Yogurt. You should try making Cream Cheese or Sour Cream next I feel it is pretty beginner friendly.

@heatherkennedy9973 Ай бұрын

today i watched Becky@acre homestead make yogurt w raw milk she did use her instant pot but she did it different she also used her dehydrater to ferment it for about 8 hrs and got a greek yogurt style a bit different but you might want to check it out just sayin' love your channel

@lorimcmichael5846 Ай бұрын

Hi -whole milk mozzarella! Easy, satisfying and lots of uses!

@dang495 Ай бұрын

Crème fraîche is super simple. No appliance necessary.

@KMcNeel Ай бұрын

I love to make yogurt with my Instapot. I do a quick cool down by floating the pot in cold water in the sink. I add ice to the sink water if I'm really in a hurry. Then I add the culture like you did and pop it back into the Instapot for the next step. I don't put it in the refridgerator before I strain the whey I just strain it right after the timer is up. Finally I just an Ice Cream scoop with the trigger to load it into my jars and it is really mess free. I portion out our yogurt into Half pint jars for quick access for lunches.

@mojoflyingsolo639 Ай бұрын

I just watched Becky at Acres Homestead make yogurt. Must be a yogurt day on the homesteads.

@jenniferr2057 Ай бұрын

And Happy Homestead. Lol. They seem to roll in themes! N

@brianczuhai8909 Ай бұрын

I’ve had great luck with making cheese from commercial big box store whole milk. If you have access to a lot of milk, cheese making is a must. Just get good rennet. And knowing how to deal with good and not so good curd formations.

@jenniferr2057 Ай бұрын

I sit the pot of hot milk in a sink of cool water. I stir in the skim immediately and it disappears. Then i pour it into jars that fit in my instant pot and cukture it there. When i want Greek ish yogurt, put a ring over cheese cloth and invert it in the fridge for whey to drain. All about the easiest way over here!

@davidmccray4936 Ай бұрын

I use a different seal for yogurt to keep the odors or flavors in my other one from seeping into the yogurt.

@agauss7713 Ай бұрын

Try Kifer. It's easier and healthier. I make life from raw goats milk. It's wonderful. I also put it on my dog's food. If I let it set too long, it goes to the chickens. They love it. It's good for them so I try to do this once a week for the chickens. They will lick a two gallon bucket clean!

@mistycherie Ай бұрын

Lovely video on making yogurt, Rachel! If you're looking for good cheese making videos (intro and beyond) there's several channels I love that do cheesemaking/dairy products. Amanda at The Happy Homestead has lots of cheesemaking (and other dairy products) videos, mostly using raw cow's milk but she will tell you most can also be done with store bought as well. Heather at Sage and Stone Homestead has tons of cheese/dairy videos, using raw goat's milk but again most of these can be made with cow's milk too. Jennifer Murch has tons and tons of cheesemaking videos, that's pretty much her entire channel. Lots of good info for beginner and advanced cheesemaking on all of them. Hope this helps! 💚🧀💚

@lisanorris6518 Ай бұрын

I love your bowl. Can you please provide the brand and any information on the back of the bowl? Thank you.

@Agenda21Truth1 Ай бұрын

I do mine in my Dehydrator.

@krisl2492 Ай бұрын

I would say prepping and letting it cook overnight is how I normally do it anywhere from 8 to 10 hours. I prep after dinner and let it go

@michelleatwell8580 Ай бұрын

I like to use the pot in pot method. Then I can chill it in the bowl it’s made in after it’s done before straining.

@gymgirllja Ай бұрын

You can strain it while it's chillling.

@georgeklinzing1449 Ай бұрын

I do my yogurt on stove top and I don’t let it boil just bring it up to 180 and it doesn’t get film on it. I put pan in ice water to bring down to 110 and add my culture. I let it sit for 8 hours then put in a cheesecloth lined strainer with pan to catch whey, put it in frig over night. We freeze dry our yogurt then use it in smoothies or reconstitute also make yogurt bites and share with grandkids. Enjoy your videos, especially when you share about your faith and belief in God

@MargieBenson-dv9ek Ай бұрын

❤

@LeeCraftyHomestead Ай бұрын

I found a easier way. I boil my milk in the Instant pot. cooling it down quicker in ice bath. add your culture , then I place the milk in the jars in a Ultimate Probiotic Yogurt Maker with Two 1-Quart Containers for Larger Batches from Amazon. this way no messing with cheese clothe or mess and it free up the Instant pot for cooking meals.

@shaynej Ай бұрын

I noticed that you left the rubber seal in the instant pot. your lucky that the yogurt didn;t get a funny meaty taste from the seal. I always removed the rubber seal for yogurt to avoid the off taste. I make mine from raw goat milk. goat milk tends to not create a lot of thickness or yogurt so a little trick for goat milk yogurt is to add 1 drop rennet when adding the yogurt base and the results are amazing, no need for the rennet if using cow milk

@jennifersiemieniewski3201 Ай бұрын

I use the instant pot method, but after you add the culture I place in pints jars and place in my dehydrator for about 18 hours

@diannebeal8730 Ай бұрын

I want to try making milk kefir ❤

@shelzc5870 Ай бұрын

Yogurt is the laziest thing I make. Boil. Cool. Add yogurt(don't even mix). Put in warm place covered in towels (currently just put in hot water bottle/germination mat with towels). Do a jiggle test in 8-10 hours. Fridge and eat.

@heatherkennedy9973 Ай бұрын

the happy homestead has a playlist on making cheeses she uses raw milk for all of them

@sandyrees490 Ай бұрын

Not sure if it works for raw milk but you can skip the boil and cool. Just put your culture and milk into the instant pot. Stir and ferment. I usually do 10 hours

@marthamoran1463 Ай бұрын

Can you use lactose free milk?

@elainevang9114 Ай бұрын

You can freeze dry the yogurt !

@janfelshaw8217 Ай бұрын

Add the whey to your bread recipe.

@barbbrown9970 Ай бұрын

Sorry for the whole fan girl thing at TSC today. Thanks again for the help!! ❤❤

@sbueck9011 Ай бұрын

I use a Sous vide to make my yogurt

@dianasmith9876 Ай бұрын

I’ve made yogurt in the instant pot quite a bit and I drain it right off the bat and I get probably out of a gallon of milk. I get four or 5 cups away and then I just strain it through coffee filters in a colander it. Gets very thick. I always used to 8 hrs, but I did it on 24 hours and found we like it at 24 hours better. I put the pot in an ice bath to cool it down from the 180* to 110 then mix my yogurt culture in the pot. I don’t put it in the fridge til I have drained it.😊

@NennaLena Ай бұрын

This Insta pot yogurt recipe has so many steps I learned from the channel Olga flavor factory, and that recipe is super easy. Have you checked it out?

@piratelass4u Ай бұрын

I heat mine on the stove and I let it do its thing in the dehydrator.

@heatherkennedy9973 Ай бұрын

sorry i forgot to add the name of the show a day full of fun homestead chores

@theresaisenberger9006 Ай бұрын

Homemade butter! kzfaq.info/get/bejne/o8lxariZtNvSl2g.html&pp=iAQB Meagan is great at showing you how to make butter.

@pamschonfarber1041 Ай бұрын

My daughter n law showed me how to make butter, that is great fun but you really need to squeeze out the liquid thoroughly, and don' t leave out on the counter it goes rancid fast & is nasty tasting

@emilyneal7888 Ай бұрын

I like to drain mine an hour or two.

@mariasmith8433 Ай бұрын

Dairy cow in your future?

@reginagibson1908 Ай бұрын

You passed it the first time.

@suzie2080 Ай бұрын

I made this yogurt and really liked doing it but like everything else I didn't use the Instant Pot for much else so I gave it to my daughter. I think I may have to ask to use it. I know she has two. One is hers and one was mine. I am now retired also and totally understand the time constraints.

@sheliaheverin8822 Ай бұрын

I live in Delaware where we can not purchase raw milk, they have however, put a motion in front of legislation to be able to sell raw milk here. Fingers crossed.

@briancarpenter1255 Ай бұрын

It is illegal to purchase or sell raw milk in Michigan as well.

@PureLace Ай бұрын

I really wish Canada would stop playing daddy government and end raw milk ban. If people want to sell and use raw milk it should be their choice! So many great benefits!