How to make yogurt (full technique)

Рет қаралды 11,771

Күн бұрын

French yogurt recipe and technique.
By Matthew Cress
ℹ️ Keep in mind that yogurt is more of a process, rather than a recipe.
- Ingredients: Milk and a previous batch of yogurt.
- Materials: a big enough stock pot to heat all the milk in, a whisk, a container (or containers) with a lid to incubate in, a thermometer with or without a wire probe (wire probes are best), and an oven that can hold a warm temp over several hours. Optional: a basin to create a hot water bath for the inoculated milk to incubate in.
Timestamps:
0:00 Final yogurt end product visual and explanation
1:24 Getting started. Heating the milk
2:04 Preparing the inoculation from a previous batch of yogurt
2:50 Getting the milk to temperature and cooling it down
4:30 Cooling down the milk in a water bath.
5:07: Why you need to heat the milk up just to cool it back down again
6:45 Inoculating the cooled-down milk and distributing it between the inoculation jars
9:30 Creating a hot water bath and lidding the inoculated milk
12:51: Incubation in the oven. Oven temp set to warm (140°F or 60°C)
13:45 Checking on the yogurt at 3:30 incubation time and seeing that it's set. Letting it cool down in the fridge overnight.
15:20 Next-day analysis of the yogurt after cooling in the fridge overnight.
18:20 Looking at expressed whey from yogurt
19:15 Making a dessert with the yogurt
☀️Thank you so much for watching! Let me know if you have questions in the comments below.
ℹ️You can find Matthew Cress at www.cressdietetics.com
***
#Yogurt #Whey #Milk #Cream #YogurtMaking #HomemadeYogurt #YogurtRecipe #DIYYogurt #YogurtCulture #ProbioticYogurt #YogurtTutorial #Nutrition #Microbiology #GutHealth #fermentation

Пікірлер: 40

@cryptictundra 7 ай бұрын

Hello from Texas... Don't know how you ended up on my suggested...but you did lol. Now you are forced to hear my rambling about stupid s*** :) Anyway, Great instructional video, I'm hoping my grandson would be able to learn to use practical science in the class room. Home economics and hands on science really is lacking here in the states. Useless folklore....that little white line on your index finger nail. Old wives tale is that if you have a white line on your nail (any nail) that means you are going to meet someone that will Impact your life in one way or another.

@user-kb6bx9jg8k 7 ай бұрын

Every time you smile at someone, it is an action of love, a gift to that person, a beautiful thing.

@kokomoko6162 4 ай бұрын

I agree. I started randomly smiling at people a couple years ago, brought on by my boyfriend at the time who used to smile at people that was walking towards us, and, usually when he had a few beers in him, lol , but, I noticed the affect that it had, because I was in back of him, and could see their faces, (usually by the ladies, mostly.) But it made me realize how easy it is to do!!but how much of an affect it had, and on top of it (you) receive a gift at the same time because it just feels so good.🤷🏻‍♀️ which is why living in Hawaii for a little over a year was very similar in the sense that everybody shoots you a Shaka 🤙 passing by in a car to give you the right of way , and the general vibe is that of ALOHA!!!, that is, if you were on the right side of town😆) and only cost you less than a second!

@lucyvanel7844 7 ай бұрын

This is the best yogurt making video I have seen! Thank you!

@ju-f572 Ай бұрын

Matthew amazing video! I have been making French pot style yogurt for years. Found a blog long time ago on chowhound. Finding your process of putting in water is a great suggestion! The different methods I’ve tried to produce this yogurt consistently has led me to some failed batches. The explanation of how temps affect the end product is so appreciated. It is not easy to find that specific information for this pot style yogurt. It has been trial and error trying to find the easiest way to hold the yogurt at the right temp for four hours. I am on my way to success with quart jars fermenting in an instant pot. I am trying your water method tomorrow. Awesome 👏🏼 Thanks! 🙏🏼

@cressdietetics Ай бұрын

My pleasure!! I hope you like my water method 😊 thank you for your wonderful comment!

@wupeizhen1987 7 ай бұрын

I love how clearly you explain things !

@FernandoRuedaBucaramanga 6 ай бұрын

Gracias por el video! Thanks share your knowledge 👏

@user-fm3xt9fw7h 5 ай бұрын

Good job❤

@user-gb7xe7do7f 7 ай бұрын

Impossibilities are merely things which we have not yet learned.

@blayne2029 6 ай бұрын

thanks!

@user-bo2nh3dg8z 7 ай бұрын

Ideals are an imaginative understanding of that which is desirable in that which is possible.

@user-ll3xg9wu3k 7 ай бұрын

You do not become good by trying to be good, but by finding the goodness that is already within you.

@user-ut5sx2yd5v 7 ай бұрын

Happiness can be found in the depths of chocolate pudding.

@user-le4ro5qv9r 7 ай бұрын

Decision is a risk rooted in the courage of being free.

@nizzuta2611 5 күн бұрын

Hello from Argentina! I loved the video, unlike most of them it seems that you really took the time to study and understand all the process. I have a some questions. How many times do you reutilize your last batch to make new yogurt. Does the bacteria become less effective over generations? And what kind of yogurt do you recommend for a starter?

@cressdietetics 5 күн бұрын

So glad that you liked the video! Yes, I really spent quite a bit of time studying everything so I really appreciate the compliment 😁 To answer your question, I always use the previous batch of yogurt that I made to make the next one and the bacteria has worked 100% of the time with this technique. And now that I think about it, the water bath technique is really what made the difference here, when I was just incubating in a warm environment sometimes the yogurt would not be as stable. To start, I recommend using a yogurt from a whole foods market where you can tell that the yogurt was made by someone and not made in a factory (if you can find that). Farmers markets and online forums are other areas you can find a good yogurt culture from. I have honestly never tried buying a freeze-dried culture online. I just used my local yogurt cultures. Once you have a good yogurt culture use whole cows milk to make your yogurt as that is what yogurt is traditionally made with.

@normavalera7153 5 ай бұрын

Hola Mateo, gracias por compartir tus conocimientos sobre técnica de preparar el yogurt! Quisiera por favor me indicaras una técnica de cómo puedo conservar el yogurt a través del tiempo en un ambiente natural ya que vivo en un país tropical con problemas de recorte eléctrico por hasta más de 4 horas. Gracias de antemano. Un abrazo desde el país de los besucones, Venezuela 😘!

@user-er6uc2jq7d 7 ай бұрын

Positive thinking will let you do everything better than negative thinking will.

@rhoz5191 6 ай бұрын

Excellent. What beautiful yogurt! I don’t have anything that will warm at that low a temperature. Might get an instant pot. Matthew, did your raw milk still have the cream? Also, can I inoculate with store bought yogurt to make my first batch? Ty!

@cressdietetics 6 ай бұрын

An instapot would work, you can also turn your oven on to low, then when you put your yogurt in to incubate turn your oven off (keeping the pilot light on) and that should also work well! Yes, my raw milk still had the natural cream you can see the cream If you watch my full technique yogurt video. 😊 Yes, you can use store-bought yogurt but I highly recommend going to a high-quality natural food store for this. I would not buy a big brand because that yogurt will eventually die out after a few cycles.

@annisawidyawatikurnia 3 ай бұрын

hi, Matthew. it is beautiful yoghurt. so how many hours you incubate?

@cressdietetics 3 ай бұрын

Thank you! Incubation only takes 3.5-5 hours using this technique. I'll usually check on it at around the 4-hour mark to see and it'll usually be done by then. 😊

@hocheefatt2974 6 ай бұрын

Wonderful. Nice and easy. Thank you How would you make Greek yogurt? As the sugar content is much lower I guess.

@cressdietetics 5 ай бұрын

Greek yogurt is richer in protein and has slightly less carbohydrates compared to regular yogurt. In simple terms, Greek yogurt is just strained regular yogurt that has its liquid whey removed. This results in a more solid yogurt 😊 Come back soon though because I have a Greek yogurt video in the works.

@dogcenter2690 2 ай бұрын

Great video. A few questions: Can I usea spoon of kefir instead of yogort for the process? If the weather is warm, can I live the jars on the counter top for the incubation? 🙏

@cressdietetics 2 ай бұрын

Thank you! Kefir cannot be used to make yogurt. Kefir can be used yo make more kefir and yogurt is used to make more yogurt. I would not leave the jars on the countertop for incubation because the inoculated milk will not be anywhere near the 105-115°F temperature range. It sounds like you would like a countertop dairy ferment! I highly recommend getting milk kefir grains to make kefir 😄

@user-cy3uw9ik7l 6 ай бұрын

When you put you water bath and yogurt in the oven how does it stay at the right temp. Do you heat the oven?

@cressdietetics 6 ай бұрын

Yes! My oven is set to 'warm' which is about 140°F (60°C).

@charlieszablewski830 4 ай бұрын

Thankyou may i arsk what type of yogurt you used as a starter. Thankyou

@cressdietetics 4 ай бұрын

I'm using a yogurt strain that I got from my local farmers market here in France. I have also had success with good quality yogurt from a health food store 😊

@user-uw3rs7zw7c 6 ай бұрын

Hi Matthew. Nice job. Where do you get your cannisters? Does this process work if you don't have a starter? Thanks for posting.😊

@cressdietetics 6 ай бұрын

Thanks! These are Le Parfait canning jars, but any type of jar that closes will do. And yes, every yogurt recipe will require a previous batch of yogurt to use as a starter. Starter can be found at whole food grocery stores or the farmers market. 😊

@user-uw3rs7zw7c 6 ай бұрын

Hi Matthew. Thanks for your quick reply. I'm going to make some yogurt.

@user-rp1ic3td8o 7 ай бұрын

I think you can have moderate success by copying something else, but if you really want to knock it out of the park, you have to do something different and take chances.

@user-wj7rr3mm7e 7 ай бұрын

People seldom notice old clothes if you wear a big smile.

@yabruf 5 ай бұрын

Why in the world would you be heating up raw milk? Now it's dead milk. You might as well just go to the grocery store and get pasteurized and homogenized dead milk instead, it's cheaper.

@cressdietetics 5 ай бұрын

Raw milk in France where I live costs 1€ per liter and I get it straight from the farm. Ultra pasteurized milk from my grocery store costs 1.20€ per liter. Raw milk is cheaper. I have so much raw milk here that I can drink it every day and can make yogurt with it. Raw milk is not a limited resource for me nor is it expensive.

@MalcomMalediction 4 ай бұрын

also some people will pasteurize the milk to prevent the bacteria in it from competing with the probiotic starter used to ferment the milk into yogurt. Its commonly done for L. Reuteri yogurt. I personally wouldnt pasteurize it.

@nizzuta2611 5 күн бұрын

You don't want the harmful bacteria on raw milk competing with the yogurt bacteria