Thank you so much Mark!!! It's good to be back and good to hear from you as well!!

YES!! We will do some more videos on all our uses with the yogurt/greek yogurt. But yes I love mixing in fruits!!! Thanks for stopping by!!

Thank you

Wealth of knowledge here

ive tried the non fermentation method and it didnt work, it just stayed as milk

i think pasteurising will still help since it means the yoghurt bact has no competition at peak conditions

Thank you so much!!!

Thank you!!!

Yes I agree about incubation time. And thank you for the info on your experiments! I love experimenting! I also tried not heating to 180 and .... failed. Mostly. It did set up but I got way way way less yogurt. I plan on doing some videos on all this but here here we go 🤣👊.. It's all really mostly about getting protein with as few calories as possible for me. I love the rule of thumb that anything you eat should be 10% protein. So looking at a label ... if it had 5g protein .... it should have no more than 50 calories. I don't follow this strictly... .. not at all ..... but I do love it as a guideline. Nonfat greek yogurt ... 1 serving(170g ..¾ cup) is 90 calories with like ... 16g of protein and only 6g carbs. Regular yogurt (we'll stick with non fat) has fewer calories at 80 but also half the protein at 8g and DOUBLE the carbs at 12. So to get the same protein I'd half to eat double the regular yogurt ... also doubling carbs to 24 and calories up 160. Whey protein powder (isolate) is way lower in carb. High in protein (24g I think) for 1 serv/scoop. For 120 calories I think. I don't always take whey protein powder. I did not after working out today. I had 2 eggs and and a bowl of my yogurt along with a small piece of sourdough bread .... ended up with way more carbs than I wanted .... but got almost 33g of protein (a good amount post workout). I've also just had a double sev of my yogurt post Workout. It's actually a little less calories to do that ... still plenty of protein .... 32g. But plenty of days after a workout I have my "Protein Yogurt". 1 serv yogurt with 1 serv/scoop protein powder. I think that's 40g protein for 210 calories! That's a very good ratio! That's like a 19% rule 🤣 lol. And the amount of protein that comes out of the yogurt whey is minimal. Think I read for 1 cup of whey .... it was like ..... less than 2g. So all the protein stays with the yogurt. So overall... currently .... I am trying to have a HIGH protein/LOW carb diet. And watch my calories closely. I am Type II as well. And while I was taking my blood sugar meds ... I was able to lose weight no problem (first 20 or so pounds no problem). Once they ran out and I decided to try and go a healthier route with NO MEDS .... I was not able to drop even 1 lb. No matter what kind of caloric deficit I had. Nothing came off. Hours of research and learning more about insulin resistance I needed to lose weight. Well that's part of it. But still noting was coming off. So after more research I decided to go high protein low carb. As soon as I did weight started melting off again. A other 20 lbs in the book. I plan on another 10 lbs as well but I haven't been taking it as seriously. So I've stayed put (but not gaining either). I will probably always stay high protein now. I have no desire to stay low carb once I'm at whatever weight I decide is best for me. Im a believer that carbs are NOT evil. Our body needs them. Just have to be smart about it. Fat? I don't pay much attention. I eat lots of fats .... almost exclusively animal fats. All my cooking is done on the stove in cast iron. Almost nothing gets made without a good healthy dallop of our homegrown pasture raised lard. Like my eggs this morning. Lots of good fats from meats and other animal products. But my nonfat greek yogurt is all about as few as calories as possible for the biggest bang in protein Thank you! - Mike

Thank you!!!!

Awesome thank you!! Yeah .... we have not got to the kitchen yet. Everything was kinda put on hold for while. But we will get to it!! Thank you again!!!

Thank you so much!

Awesome! Let us know how it goes! Thank you! - Mike

Oh that sounds fantastic! Next to the stove!!! I (Mike) have also been making "farmers cheese". I like the press it though and have a harder "gratable cheese". But yeah ... love doing it all!!!!!!

Oh wow!!! That's awesome!!!! Thanks for stopping by!! Man that would be awesome to get that much goodness to feed to pigs. WOW!!

Thank you!

Thank you so much!! We really appreciate it!!!

Thanks man!!! I dropped 1 or 2 pounds :) Thank you for stopping by!!!!

YEs thank you!!! We used to do much shorter times .. 8 hours maybe ... can't remember why we bumped itup .... I think it sets up (firms up) more??? I don't know. But yeah, we should try multiple batches only letting it go .... say 8 hours and see if it continues to get more more tart/sour.

I was going to say the same thing….just cut it down to 8-10 hours….you’re in the driver’s seat…you can decide how tart it gets.

HOpefully it turned out good for you!

Overall I agree whole milk. But I do use the non-fat for this because with my eating I use it as a protein source and want as few calories as possible. (less fat = less calorie). That way I control it. Don't worry, I eat plenty of good animal fats like our home rendered lard. We cook EVERYTHING in that lard LOL. And more. And I eat "whole cheese" and other stuff too. I just make this non fat greek yogurt for HIGH protein (helps with my workouts) and LOW calorie.

I like your ideas and I will give it try! THank you!

You can do it! Super easy!!

It’s so easy!!

Thank you so much!! Yes .... overall down about 40lbs. Haircut ... I went back to the haircut that I usually had while I was in the Army .... 20+ years ago LOL!!! Thank you again!!

I am pretty sure the low setting is like 190-200. Way to hot. I do know people without the yogurt function will.just use the IP as a "cooler" to keep the yogurt warm.

Hi! Thank you! Yes, I hope to do a video on this soon maybe. But after many battles, Type II, and other things ... I landed on HIGH Protein/LOW Carb (not quite keto, but I am keto somedays just by circumstances). I try not to worry about fats to much, so this NONFAT Greek Yogurt is a protein source for me. And yes, I pretty diligently count calories and make sure I am in a deficit everyday (or at least most days). I also lift weights 6 days a week. I have come to really REALLY enjoy that!!! The milk is NON FAT. Not skim or 1%. Label actually says NON FAT. Here is a link to our IG post about my weight loss. I am an open book so feel free to ask whatever. Here or on IG!! instagram.com/p/CnjgIJnO6ah/

It’s a muslin cloth most likely

It's called a cheese cloth

Yes, we take the whey and soak the chicken's grain with it.

There are a lot of things to do with it ..... if we choose to. Baking is one thing. Some people just drink it. But yeah, we like to give all those awesome probiotics to our chickens as well!!!! Thank you for stopping by!!!

Thank you!! Yes I don't disagree!! And we will play with that a bit. Maybe start a with a new starters, only incubate 8 hours ... and see if reusing that over and over turns it more sour or not. I've also seen in the past (we use to only do 8-10 hours) that it may not set up as much either. But .. we will see. I love playing/experimenting :) Thank you for stopping by!!!! - Mike

@@PrattFamilyHomestead I just made some the other day. I used the Nancy's organic grass fed probiotic plain yogurt. And when I tell you that stuff was as sour as can be. It was truly terrible tasting so I was really worried, but it made the absolute best yogurt I've ever made! 8 hours to incubate and then it sat there for like 4-5 hours... I bought it since it had 7 strains of bactria.

Weeks and weeks in my opinion. I've never had it go bad, but it does disappear pretty quick. Our homemade yogurt I have just have never worried about it going bad.

From what I have read ... the longer it is in the freezer .... the less potent it will be. Sounds like I need to do an experiment! 🤣

You know while making this video I thought about this a lot. I am going to try NOT heating it up to 180 and see. I know typically pasteurized milk is heated to 160 F and I think ULTRA pasteurized is up to 280 F (CRAZY) I think for just a few seconds. So it makes sense that works for you without heating it up, and makes sense to NOT heat it up to 180 first. It does makes sense to heat up regular pasteurized milk to180 though.. When I've made this with our fresh goats milk, that also makes sense to take it up to 180. But .... Do I really need to with already pasturized milk (even though 180 will kill off more than the 160). Oh well, I love playing and experimenting ... so I will have to give it a try. Would be nice to skip that step!!

@@PrattFamilyHomestead it’s just that simple. Cold Start method.

From what I've read, only "ultra-pasturized" milk is recommended for cold start yogurt

non uhp milk is still live

kills the culture

Should have been fine! Did it turn out? I assume it did.

@@PrattFamilyHomestead it turned out wonderfully

Sweet! Thanks I'll look for that!

@@PrattFamilyHomestead no problem. There is a lot of scientific research supporting it and Dr William Davis is the main promoter of it. Its a very popular probiotic that a lot of us are missing from our gut's microbiome. It resides in the small intestine. It is most notable for promoting the production of oxytocin hormone aka love/bonding hormone in the body.

Thanks. Good things to think about. I guess we could cool it before straining and see if it helps. I love experimenting!

I keep meaning to do a video on exactly what I have done. You got the right idea though. And generally I do eat the same amount of calories. But what I look at more is my calorie deficit ... all the food I eat (calorie counting) compared to all the calories I burn during the day. Really I don't care how many calories I take in or burn .... as long as I at least have a deficit each day and I tried for 200-300 deficit a day. Ideally 500+ is what I really wanted. Weightlifting started about 6 months to a year I think before I really started looking at calories. After I lost my 20lbs ... I also quit my blood sugar meds I was on for Type II. So, with insulin resistance ... Type II ... I wasn't able to keep losing weight. MUCH MUCH research I did said in order to help Type II you need to lose weight. AND I WAS TRYING!! LOL. Calorie deficits EVERY DAY. No weight coming off. So my insulin was screwing me over is what I determined. So I decided to go LOW CARB and HIGH PROTIEN. Also good fats ONLY (animal fats). LOW CARB to help with keeping blood sugars at bay. But I did NOT go Keto. Keto I think is generally 50g of carbs or less a day. I shot for 100G or less and I sometimes I'm under 50 but mostly I'm in the 50-75 range. Also, I have been told by multiple people that high protein messed with their blood sugars the same as carbs. While I don't actually stick myself anymore and measure my blood sugar (I should though) I feel the high protein does not affect me the same as carb ... or at least not to the same extent. I am currently on new journey as well ... basically keeping my same diet as I described ... but also getting into intermittent fasting. Haven't played long enough to really say one or the other how it is going. Hope that helped.

Yes!

It was window plastic. The wind blows hard from that direction during the winter at times, and putting up the plastic helps block the wind and cold in this old farmhouse.

Those are excellent "ways" :) LOL to use the whey!!