Good news about using powdered milk. I use the canning jar/ cooler method. I put 110 degree water in the cooler and place the jars in the water. The water shouldn't be over the jars. I take the jars out about 12 hours later and it is thick yogurt. You can keep the yogurt for at least a month in the refrigerator and make your next batch with some of the yogurt you made. It looks like Greek yogurt is the first step to making cream cheese.
@samjones9465
11 ай бұрын
If you do strain the yoghurt until it's dry, add salt and/or fresh ground pepper and/or herbs you have a really good substitute for cream cheese - I think it's called farmers cheese - I've always known it as yogo cheese
@firequeen2194
10 ай бұрын
It’s delicious!
@anty_money
11 ай бұрын
Gag reflex for powdered milk is easy fix... Make the milk the day before you drink it and store in the fridge overnight. Next day tastes like regular milk!
@GhaliehA
8 ай бұрын
Hi Rose, thank you for your educational videos. When I first watched this video on yogurt making, it got me thinking, I would have asked my mom ,but she's no longer with us. I just asked an aunt of mine who lives in the middle east about making yogurt with powdered milk. She said yes. And the yogurt that will be the product of that powdered milk, you can use it to make another batch. Just put aside the quantity you need. In the middle east, specially in the early 1900, not everyone had electricity, specially in villages. My grandmother always made yogurt. They covered it with heavy materials, depending on the temperature summer or winter. Between 3 hours to maybe 6 or 7 the yogurt was done. They let the milk boil ( of course fresh from the cow). Then let it cool, I was taught to put my pinky in it and count to 10, if I resisted the heat, it was ready to make the yogurt. They also have special recipes where they cook the yogurt and add homemade tortellini. Really delicious, but I never learned it. What I want to say is you can save a batch of the yogurt and make another batch, without having to purchase other yogurt/ probiotic. I usually get Danon yogurt if I am out of yogurt. And I put it in the oven with the light on.
@RoseRedHomestead
8 ай бұрын
Thank you for the information regarding making yogurt. Jim
@LookUp100
11 ай бұрын
P.S. it is wonderful to have you full time with us now...such a talented, smart teacher you are.
@morganstewart-kp2dy
22 күн бұрын
My favorite friend birthday in September 23 coming up but I remembered he loved yogurt!
@BrattyPatriot
11 ай бұрын
A sous vide is terrific for making yogurt.
@maryminardi8018
Ай бұрын
Yes, that’s what I’ve been using!
@moe9265
11 ай бұрын
Rose had a backup thermometer…. That gal with a gadget….😂
@Ninafaye6611
11 ай бұрын
I have been making my yogurt for a couple years .Instant pot is very easy but i have made mine dofferent ways for this purpose too. Just wanted to tell everyone its easy and so much better than any storebought and the whey is good for making bread more tender. yea show us!
@sarabush5883
10 ай бұрын
How do you incorporate it into bread making, which I started just this year?
@pantryonlyrecipes
10 ай бұрын
@@sarabush5883use it to start your sourdough!
@pantryonlyrecipes
10 ай бұрын
@@sarabush5883Mary’s nest has lots of videos about whey and using it for ferments too. I haven’t tried everything yet but I did use it for bread.
@firequeen2194
10 ай бұрын
Good idea! I usually dehydrate the leftover whey for an unflavored protein powder. It’s also good to use in the garden. 😉
@pantryonlyrecipes
10 ай бұрын
@@firequeen2194 it doesn’t stick around in my house long enough for that but that’s also because I don’t make cream cheese or farmers cheese often.
@fabivanderwel3362
Ай бұрын
Hi 👋 Rose thank you 🙏 for sharing with so much details and caring… I appreciate these opportunity to see you and feel able to do for the first time Cottage cheese and yogurt from the scratch. You made me life so much easier 😊 big hug from Venezuela 🇻🇪
@denisehenry6842
10 ай бұрын
When my mother was in her late 90's the only thing I could get her to eat on a regular basis was yogurt. I added a small amount of different jello flavors to the yogurt I made. I put the yogurt into individual serving size reusable plastic storage containers. She could easily grab a snack whenever she wanted one. Maybe not the most healty yogurt, but she enjoyed it.
@robinwareham1718
9 ай бұрын
Hi Pam, I've been making my own yogurt for years without any fancy equipment. Here are a few tips. 1. I always use Fague brand yogurt as a starter. I've tried a few different brands and this one is fool proof, has no additives and gives a mild creamy flavor, and this particular brand gives a culture that can be preserved indefinitely. 2. I use a thick bottomed pan, and when the milk reaches boiling or scalding (with frothy top), I make sure to put the glass or metal lid on, let it cool, (the steam sterilizes the lid) and let milk cool to luke warm temp (like a nice warm bath temp but no longer scalding). I'm so used to doing it that I just feel the outside of the pot, but I like your method of using a thermometer. 3.With all spoons and utensils sterilized then you stir the yogurt culture in. You may need to skim any film off the top and discard. The yogurt gets stirred in directly without the step to take any milk out (does not matter if its not stired in perfectly, it can still be lumpy in the milk, the culture is going to grow and the new yogurt combines with the culture anyway) the lid goes back on and then I literally tape the lid on and tape any open spots on the lid. 4. Then I wrap it in a clean bath towel, and then would you believe it I wrap that in a wool blanket. I stash this wrapped up pot on top of or near a space heater, or heat source (I put an additional towel or metal pan underneath the pot if its on top of a heater) The space heater should be on low, so as not to cook the pot. Then leave it to incubate for 12 hours. Thats the amount of time I like, it stays creamy, gets thick, but not incubated for so long that it would get bitter....Its perfect yogurt when it comes out, but read on if you want it to be AMAZING... 5. In order to keep a good healthy culture going, I then sterilize a little glass jar (8oz is good) and a spoon, and carefully scoop away the top layer of yogurt to take out some from the middle. This is my precaution to make sure my starter for the next time is perfectly sterile. I label the date on it, and save it in the fridge and it can last a month or maybe more... 6. Then I put a colander in a large pot or bowl, as you have done here (have not tried the tea towel method yet but I will). Instead I line the colander with coffee filters and dump the rest of the yogurt into it, top it wrapped in more coffee filters to keep it clean, put it in the fridge for another 12 hours. I take the pot out occasionally during that time and remove the whey. When this step is done, you can take this greek yogurt out and stir it till it's a smooth constancy, put it into a sealed glass container for storage in the fridge. I've even used a hand mixer to whip it till is is perfectly smooth and creamy with no lumps if you plan to serve it for guests. If you're going to eat the yogurt right away, there is no need to sterilize the container, but if you want it to last for several weeks in the fridge, you can sterilize the storage container and spoon used to transfer and it literally lasts for a long time. 7. I sterilize all utensils every time I make yogurt, this way it last for a long time and you can be sure to have a culture for the next time. This is my method. I hope it helps folks. This is the best yogurt that I've ever had. I've had friends who were from India who make and eat homemade yogurt all the time and they've told me this is the best yogurt they have ever had. (Oh but I can't forget the milk...I have not tried dehydrated but I will, I use grass fed homogenized, organic whole milk and it makes a difference). You will also only ever need to buy one small cup of yogurt in your lifetime if you keep the culture clean and going for as long as you want to make yogurt.
@vh9657
7 ай бұрын
Any suggestions for a powdered milk brand?
@mariepeterson7250
7 ай бұрын
Thank you so much for these carefully considered instructions. I really understand all your efforts to keep your culture pure. I am planning to make L. Reuteri yogurt and I will use your method.
@dp4313
7 ай бұрын
Thank you so much for teaching us. I made yogurt years ago, by just putting in canning jar, wrapping it in a tea towel and sitting it by the wood stove overnight. Now I make it in a preheated thermos. I like adding a little half and half or cream which makes it thicker and tastier and of course some sugar and vanilla.
@missbiggs9437
11 ай бұрын
A big thank you Pam & Jim for this video, I really enjoyed watching it. I love plain, old-world style yogurt and my preferred tang level usually comes in around the 10/11 hour mark. I bought an old yogurt making appliance way back in the late 70’s/early 80’s but never actually used it until about 2014. At that time I started researching the ‘science’ behind yogurt making and got excited by how simple the entire process is. These days I just use an enamel clad dutch pot and candy thermometer then I pour the culture into sterilized mason jars and incubate them overnight in the dehydrator around 95F - 97F for 10 - 12 hours, depending how early I get up. 😂 If I sleep late and it goes longer, even up to 14 hours, I don’t mind the extra tang; as long as it doesn’t get too sour, I’m fine. When my milk reaches the 180F mark I keep it there for at least 10 minutes then take it off the heat to cool down to under 95F; I then mix in the live culture, bottle and incubate. When I temper the live yogurt I mix it really well to make sure it’s as smooth as can be - nothing’s worse than lumpy yogurt!! I was introduced to homemade yogurt by an Ukrainian Babusia who made hers quite tangy and topped it with crushed pistachios and a dollop of honey … yum!! 😋😋😋 PS, when you do your cheese making vids could you include one for ricotta and cottage cheese? For anyone who loves ricotta but thinks it’s a hassle or intimidating, it’s super easy and so much more delicious than store bought! ❤❤😊
@missbiggs9437
11 ай бұрын
@@susanbooboo1724 usually organic Balkan style yogurt when I don’t have homemade yogurt on hand. I try to keep a small jar of my own yogurt from every batch that I use in the next batch I’m making.
@dixiecook2264
Ай бұрын
I have made this for years. Learned in Relief Society in Manti. Goes great with homemade granola. I purchase my dry milk from Olive Nation it is the best I also store LDS dry milk, but Olive Nation I buy and use LOW heat method, it makes all the difference, mix some with filtered water, chill and it tastes like store bought milk. After you try Olive Nation LOW heat dry milk you will never buy any other brand. The baking flavoring are the best too.
@PetroicaRodinogaster264
6 ай бұрын
Powdered milk taught me something about myself. That I can get used to anything if I try. Until I was 60 I could not drink it either on its own or in anything. I had a friend who used it all the time and if I was visiting I always took a little container of fresh milk to add to coffee etc. She understood. Then when I found myself on my own at 60 I discovered that fresh milk, even in the fridge would go off before I could use it up as I don’t drink much. So I decided to buy a good brand powder, mix it half and half, gradually reducing the fresh. In the end after about a month I found that I preferred the powdered to the fresh and never looked back. I eventually went to using the skimmed milk pdr too for healthier reasons. I make Greek yogurt mainly for my dog to help with her digestion but I like it too. Been using powdered milk now for 12 yrs.
@thehealingrose
10 ай бұрын
I would like to add a note that one should make sure that there is NO GELATIN added to your starter yogurt. It makes a slimy mess. I learned this the hard way 😂
@oceanmartin670
7 ай бұрын
Had a great time! God bless . Aloha🌺
@louisianacooker321
10 ай бұрын
This has me excited about adding another skill to help in being less dependent on others for every little thing. I am so happy to have found your channel. I now can, dehydrate and freeze dry. You may have retired but you sure have not stopped teaching. My thanks to you and Jim.
@RoseRedHomestead
10 ай бұрын
You are so welcome for the wonderful comments. Jim
@loishendricks-p2s
10 ай бұрын
I've been making my own yogurt for over 10 years. I use 2 cups of heavy cream, 4 1/2 cups of full-fat milk and 1/2 cup of homemade yogurt from the last batch. I also always keep 1/2 cup to 1 cup of my own yogurt in the freezer in case I run out of fresh, to make the next batch. I use a large coffee filter (fits large-volume coffee machines) , which I buy from Sam's Club, to strain the yogurt in the refrigerator overnight. The whey is very clear with this method - the filters are thicker than the ones made for home use... and there are no towels to wash. Every day for lunch, I mix 1/2 teaspoon of homemade cherry/walnut jam into my yogurt - it's like having dessert instead of health food! So Yummy! I think it would make the best ice cream, but I gave away my ice cream maker... Thanks so much for this video, Pam. I'm so looking forward to the next one . . .God Bless you and Jim for enriching my life through your wonderful videos!!!
@grannaboo03
11 ай бұрын
How absolutely wonderful! I have thought about various bad situations ( like no more grocery stores) and one of the things I was worried about, was no more yogurts & cheeses! I am so looking forward to the rest of the Dried Milk series! Thank you so much Pam & Jim! 👏🏼💕👏🏼
@CathyLarkins
3 ай бұрын
Another fabulous video. I have never made yogurt. I need to add this to my skill set. Thank you
@j.l.emerson592
11 ай бұрын
I keep some commercial yogurt starter packets in the freezer 'just in case' I can't buy organic yogurt with live cultures from the grocery store. It doesn't hurt to have a backup...
@jlmitchell1135
3 ай бұрын
Thankyou this is really so helpful God bless you from AUSTRALIA.
@TheIAmAwakened
11 ай бұрын
Thank you Rose! I’ve been planning to make mozzarella cheese and plain yogurt with my powdered whole milk. I knew this had to be possible! Thank youuuuuuu for confirming.
@lindaswitala
11 ай бұрын
OMG, I love your channel and have been growing with you !!! Thank you!!!!
@bhallmark3390
11 ай бұрын
I have a yogurt maker and have made yogurt twice using store bought whole milk. It turned out great. Now to learn that it can be made using non fat powdered milk, I am simply amazed! The shelf like of whole milk powder is short, so I will be using the non fat version. Thank you ever so much, Pam! This is a great skill to master….🥰
@RVFreeDa
11 ай бұрын
I am RoseRed binge watching!
@lindaodom1322
11 ай бұрын
Me, too!
@linahart7025
11 ай бұрын
First of all I just have too say I am s 60 year old woman so I’ve been around a while…. Lol… of all the homesteaders I watch on You tube your channel is the one I refer to for everything I want to make because I KNOW you are an educated and knowledgeable woman whom I trust to lead me in the right direction. You do things by the book and the SAFE and appropriate way. I am surprised that we can use powdered milk for yogurt. I’ve been using my instant pot for making it and will hopefully not ever have to buy it again. I’m absolutely going to try the powdered milk so THANK YOU !! You and Jim are just my favorites.
@Ginfiz
10 ай бұрын
Hi, just to say that I use my crockpot to make yoghurt, heating the milk to scald if I want to do it over a long time . If I have less time I use the pan method to get the whole milk4%fat ,to just under 82 deg c then I pour it into my baby crockpot that is set to warm thenswitch it off and allow to cool to 43 degrees , then inoculate with 120g of greek yoghurt -place the lid on and put a large tea cosy over the baby crock pot and leave for 7-8 hrs, I then strain some of the whey out in the fridge overnight and it goes so thick and creamy,if it is too thick I add back some milk to slacken it , then I sweeten with maple syrup or honey and it is so luscious !
@rhondacalderone862
11 ай бұрын
I looked on Amazon and found 16 yogurt starters for 12.99! I ordered some. I'm going to do an experiment! LOL
@RoseRedHomestead
11 ай бұрын
Let us know the results of experiment. Jim
@pamackenzie
2 ай бұрын
I put my yogurt mixture into single serving 1/2 pint jars and then use a sous vide setup to make yogurt because it can hold the temperature steady for as long as required. I have used the hot water cooler method in the past and that worked for me. I like this method better because it's more hands-off.
@KoniB.
11 ай бұрын
I am so very, very grateful for this recipe. I have a granddaughter who requires yogurt because of food issues and have been so worried how I was going to help with this problem. This will alleviate so much worry for us. I have stored LDS milk powder and now will be able to use it for her prep. Thank you.
@RoseRedHomestead
11 ай бұрын
You are so welcome!
@astatine0085
11 ай бұрын
The whey is great for the garden too. And save the blood from roast packages (turkey / raw pork butt / beef) - dilute it and water your garden.
@debbiebiggs3060
11 ай бұрын
50 years ago when my kids were little, I just made the yogurt and canning jars, scolded the milk, put a spoonful of regular plain yogurt in. Cover them with a dish towel put them on the top of the refrigerator and left them for a day.
@msjenjenp
11 ай бұрын
I think you can use a heating pad set on low. I"ve even used hot water bottles in a small cooler. LOL
@susiea1419
11 ай бұрын
@@msjenjenpI put mine in a thermos flask and made in from my goats milk started with a store bought yogurt 45 years ago!
@selah4719
11 ай бұрын
I have old fashioned hot water radiators that are great for buttermilk, raising yeast breads and ferments like sauerkraut
@msjenjenp
11 ай бұрын
I've made yogurt with Hoosier Hill Farms powdered whole milk and it comes out great. I've also made it with evaporated milk and that worked well, too. I bought some little yogurt starter sachets on Amazon to keep on hand so I can make yogurt whenever I want whether I have refrigerated yogurt or not. I don't bother to go to the trouble of straining mine.
@lindaodom1322
11 ай бұрын
This is great milk! But its processed inba factory thst also processes wheat. I have celiac disease so can't use it now.
@MMPutnam77
10 ай бұрын
Thank you! I have a bit of evaporated milk to use up!
@jartotable
10 ай бұрын
I just did it following your instructions it worked like a dream. I even made french set and cream cheese from it. Im never buying bought cream cheese again.
@RoseRedHomestead
10 ай бұрын
Wonderful! So glad you were successful.
@TanteEmmasKitchen
11 ай бұрын
The Greek yogurt you made has the consistency similar to what we call „Quark“ in Germany. We make our cheesecake with Quark. I certainly try this now. 😊
@RoseRedHomestead
11 ай бұрын
Sounds great! Jim
@danniemcdonald7675
10 ай бұрын
What a great idea! My cheesecake recipe calls for 5 bricks (8 oz.) of cream cheese. At $3.99/each , I don't make them as often. This sounds like a great solution!
@Undercoverbooks
9 ай бұрын
I've been making yogurt for ages just using my crockpot. Put a litre or so of milk in the crockpot, heat on low for 2.5 hours. Without removing the lid, turn it off and let stand 2.5 hours more. Then gently whisk in about 1/4 c. yogurt (store-bought or left over from the last batch), put lid back on, and wrap the entire crockpot machine in heavy towels and let stand 9 hours. Skim off whey. I haven't tried it with powdered milk, but now I will!
@RoseRedHomestead
9 ай бұрын
Thanks for the information. Please let us know the results of the powdered milk addition. Jim
@lourdesfrance5924
Ай бұрын
Why don't you check the temp after the first 2 1/2 hrs to make sure it reached 180 degrees?
@Undercoverbooks
Ай бұрын
@@lourdesfrance5924 I've never taken temperatures. I just know my particular crockpot does a great job. I haven't had a failed batch in all the years I've been doing it.
@lourdesfrance5924
Ай бұрын
@@Undercoverbooks I'll never know unless I try once. Thanks. To me this is the easiest way & I havn't used my crockpot in years. Will have to make sure to bundle it up well. One thought is to have the starter yogurt at room temp so it won't raise the temp of the heated milk.
@Undercoverbooks
Ай бұрын
@@lourdesfrance5924 Yes, good idea.
@melinda6712
10 ай бұрын
Coffee filters work well as a liner for the strainer.
@UnigirlTx
11 ай бұрын
My 10 year old daughter and I just love Greek Gods yogurt. It's the only yogurt she has liked since she was a toddler. Her favorite is the black cherry.
@RoseRedHomestead
11 ай бұрын
That is great! I bet she could start making her own!
@UnigirlTx
11 ай бұрын
@@RoseRedHomestead now that I see it's so easy to do we will definitely start. Thank you so much, we love you 💜💜💜💜
@Looneyintheboonies
9 ай бұрын
I'm just seeing this. I wanted to try making yogurt with powdered milk and found your video! Greek God's was my very favorite yogurt until I started making my own! I use a thermometer, as well. I do let my yogurt incubate longer than most people, but I want it to have all the good bacteria I can get. I use my instant pot and bring it up to 180 on the first yogurt setting, then set it in a sink of cold water and bring it back down to 110-115. Then put it back in my instant pot to incubate for 10-12 hours or more. I sweeten mine with local honey and add in frozen fruits. I make a half gallon at a time. Ah! You are using the cold water to cool it too! I used to stir mine so it would not scald when heating it to 180, but found that prevented it from getting up to 180 on the first yogurt setting. I don't stir it at all now, and it doesn't scald. That would probably be different I'm sure, if I heated it on the stove. I just love making yogurt in the instant pot! I usually use vanilla flavored for the starter, it goes good with anything I add to it! I'm tickled pink you said it doesn't taste like powdered milk! I can't wait to try mine! Gonna go and make it now! Thank you for the wonderful video!
@firequeen2194
10 ай бұрын
I was amazed at how easy it is to make yogurt in my IP. I also prefer Greek yogurt. I never buy yogurt anymore, homemade is so much better. I’m so happy you are doing the off grid process. I love to camp off grid so this will be a fun experiment next summer! Adding a thermal cooker to my Christmas wish list. 🙏😉
@RoseRedHomestead
10 ай бұрын
Congrats!! Let us know how your off-grid experiments go next summer. Jim
@sharonp3445
10 ай бұрын
When I started making yogurt, (in the late 60's) I got a recipe from Adelle Davis using 6 Cups water, 1 1/2 C. non instant powdered milk, ( I couldn't get non-instant so I used instant in the same amt as to reconstitute the milk) with 3 Tablespoons commercial yogurt and 1 lg can evaporated milk. It was pretty good. (I didn't like yogurt or buttermilk) It was a little richer than skim milk. .I couldn't taste the powdered milk either. ( It was a horrible substitute for fresh milk.) Thank you for all you do to teach safe preparation. It is vital and I love that your scientific approach shows the safe, fun way.
@RoseRedHomestead
10 ай бұрын
That sounds great! Yes, powdered milk was terrible and chalky tasting in those days. Jim
@gardengrowinmawmaw8642
11 ай бұрын
I always let my milk cool slowly to 95 degrees before I add my bacteria. This has proven to me to make a much more lush and thick end product. Then I put it in a glass jar and pop it into my dehydrator on yogurt setting. When I eat it, I add some homemade granola, and have a wonderful, filling breakfast. If you initially heat the milk to 190-195 degrees, the whey will open and release the protein.
@terrym5786
11 ай бұрын
If you stir in some fruit jam after it is finished, you have flavored yogurt. You can use your sous vide machine to make regular or L. Reuteri yogurt.
@RoseRedHomestead
11 ай бұрын
Great tips. Thanks.
@carolreynolds4450
10 ай бұрын
I like this video. I make my own yogurt also. I use my dehydrator at 95 degrees. I will be trying powdered milk. Thank you for all you do.
@danniemcdonald7675
10 ай бұрын
Back in the 70's I had a yogurt machine that included 4 glass cups with lids. I just had to poour in the milk and add some plain yogurt to the first batch. As long as I remembered to keep some starter from my yogury, I didn't need to buy more. I guess that was before they sold Greek yogurt because I never heard of it until several years ago. Or maybe I just never paid attention to it. That machine lasted a long time and I don't know why I never replaced it. My Instant Pot does have a yogurt setting, so I will be dusting it off and trying to make my own again. Especially since the brand I like is around $6/32 oz. And I have some whole milk powder that is a little past its BBD. Thanks for doing this series. Could you make a playlist at the end for those of who like "visual learning"? 😊
@lannebromwell
11 ай бұрын
When I started making yogurt 40+ years ago I was told by our local extension home economist that neither powdered milk nor canned milk need to be scalded because it's already "dead" as you said in the video. (The term she used was sterile.) So, I have never bothered with the scalding step and my yogurt has always turned out fine. Also, I'm with you on gagging on powdered milk as my mother made us drink it, too. And, you're right about the taste not transferring to the yogurt. I usually make it in my crock pot from a great recipe that takes two days; but is basically hands off except for the inoculation step and then wrapping up the pot for the incubation period. Thanks for a great video. Reminded me I need to make some homemade yogurt again.
@ritahaughton5499
8 ай бұрын
Can u provide me these steps? Do u make the milk with hot water? I was wondering about not needing to kill the milk using powder to!
@reniermeyer1866
11 ай бұрын
I learned yogurt making from rosered and have been doing it almost weekly for about four months now. I CANNOT wait to learn about cheese making. Thank you for another wonderful video.
@etheldaher6234
11 ай бұрын
I’ve made yogurt for 30 years or so. I learned the old fashioned way, heated the milk to scalding, cooled until l could hold my pinkie finger up to count of 10 in the milk, put in my culture, put in a place where there were no drafts , wrapped completely in towels and let set up over night. Then if I wanted “ lebneh” I drained until the wanted consistency. I’ve since gotten lazy and use a yogurt maker. I also used whole fat powdered milk as that what was available overseas. Thanks for this video, it’s such a good thing to know.
@karenesposito488
11 ай бұрын
I've been making yogurt in my instapot.
@abidingpastures
11 ай бұрын
Thank-you, thank-you, thank-you for doing this!
@dawnss8913
11 ай бұрын
Oh yes! Yogurt from powdered milk is the BEST! I started using my (very) old powdered milk years ago for yogurt making and will never look back. So many people will be thankful for this video :) Thank you!
@kshav62
10 ай бұрын
So you can use old powdered milk for this too?
@dawnss8913
10 ай бұрын
@@kshav62 Yes, I hate to admit, last year I found a plastic jug of Great Value instant dried milk in the back of my storage area from 2012. (I repackage boxes of dried milk) It smelled fine, It was sealed well, so I tried it and the yogurt was wonderful, lol.
@kshav62
10 ай бұрын
@@dawnss8913 I ask because I might have some old powdered milk. It is vacuum sealed so may be okay too lol
@ritahaughton5499
8 ай бұрын
Do u kill it first? Some say you don’t have to if it’s powder.
@dawnss8913
8 ай бұрын
@@ritahaughton5499 I do heat it first, but only out of habit. I have also heard it is not necessary.
@mariehud7382
11 ай бұрын
I am beyond excited about these lessons…love this yogurt as our introduction…can’t wait for the cheese…thanks a million, Pam and Jim.
@rocktech7144
11 ай бұрын
Yes lets make some cheese.
@karswan
10 ай бұрын
I want a Wonderbag!
@karswan
10 ай бұрын
I've made our yogurt for 40 years. I sometimes in the past added some powdered milk. I now have whole milk powder so am going to try it. Refrigerating yogurt thickens it. If I strain it I sometimes use the whey in my sourdough bread, but mostly for fermenting things like my sauerkraut, etc.
@RoseRedHomestead
10 ай бұрын
Wow! Thanks for the information. Jim
@inhiscare1
11 ай бұрын
Same here, I can't drink powdered milk either... This looks very promising! Great idea!
@daniellewoodward4728
11 ай бұрын
I make yogurt with raw milk but I only heat it to 110 degrees then add the yogurt starter and let sit for 24 hours it comes out perfect every time.
@practicallyprepared9389
11 ай бұрын
Have you made yogurt with liquid, shelf-stable milk.
@lindadohm1971
10 ай бұрын
I have made yogurt in the past . I am thrilled to learn about using powdered milk (I Ave quite a bit in my pantry). I don’t make yogurt often because the cost of the milk. One thing that I have been doing is to freeze small amounts of the store bought starter to use in future batches - it works great. I used a starter that was a year old for this batch and it worked well. Thank you!
@patriciasweet151
10 ай бұрын
Loved this now to find a pot or vessel to let it set and thicken
@lourdesfrance5924
Ай бұрын
That's exactly what I thought too.
@karenreneelyles261
10 ай бұрын
I so enjoyed this video. I always learn a lot. I have many allergies so most of the recipes you demonstrate, I can’t eat. But I learn a lot from your techniques. I feel confident that I will get what I need to understand your process for anything you demonstrate, then I can apply the principles to foods that I cook.
@RoseRedHomestead
10 ай бұрын
Thanks! Please be safe. Jim
@suzannefellows491
10 ай бұрын
I’ve used UHT milk fortified with powdered milk - amazing thickness straight up
@michaelpardue2400
11 ай бұрын
I have try this
@pantryonlyrecipes
10 ай бұрын
I don’t like using the powdered milk for milk but I keep it for use in recipes like macaroni and cheese and lots of other things so this is very exciting to me because I have a bunch I need to use up and I’m not going through it very quickly
@cynthiao.campbell5769
11 ай бұрын
Wow! Thanks so much. I've been making yogurt in my Instant Pot for several years but I didn't know you could make it from powdered milk. Thank you for teaching this!! ❤️❤️❤️
@joycepinkerton7519
10 ай бұрын
So excited for this and the cheese making videos! The big hole in our food storage system is dairy. We would run out of fresh stuff pretty fast, and while we could manage without milk we would really miss yogurt and cheese. I didn’t have much powdered milk until your previous video - like you I can’t drink it without gagging so I couldn’t imagine how we would work through a larger store. Now I know - yogurt! And cheese!! This is a game changer, thank you!
@rozan9
10 ай бұрын
My container mix put it in closed hot water jar and leave it about 8 hours so good .
@jw77019
11 ай бұрын
Remember a lot of old baking recipes called for scalded milk. That was deactivating the enzymes and getting rid of any other microorganisms that might interfere with yeast. Also egg yolks have an enzyme that will eat the thickening component of cornstarch if they are not brought to a boil in lemon meringue pie, etc.
@galemaurer2820
11 ай бұрын
You can also use excess whey to make bokasi to inoculate you garden soil.
@selah4719
11 ай бұрын
I have made my yogurt for years using some from the last batch . I have a non-electric yogurt maker from Lemans, just a pail inside Styrofoam
@RoseRedHomestead
11 ай бұрын
Sounds good.
@rebekahspahn2638
8 ай бұрын
I can't wait to try making my own Greek yogurt! Thank you.
@barbaradumler6503
3 ай бұрын
Thank you!!! I also just made my first yogurt culture and used it to make my yogurt. Keep up the good work.
@themobileentrepreneur
7 ай бұрын
Excellent video. Deserve my subscription
@RoseRedHomestead
7 ай бұрын
Welcome aboard! Jim
@acolley2891
11 ай бұрын
Thank you! Id like to see you use tamarind peel and/or chili pepper stems as an innoculant. Its an ancient method and most people dont know about it. Ive done it successfully myself.
@missbiggs9437
11 ай бұрын
Really, I’ve never heard of this - this is new to me. Interesting!
@nanettemi800
11 ай бұрын
That metal thermal cooker is pretty handy. Would come in handy for sour cream making also. Can you link one to where I can buy one?
@ElaineWilkerson-o4k
11 ай бұрын
I am a member of several on line groups. I recommend you quite frequently. I’ve run across many are who follow you and the opinion is basically if RR said it, we’re doing it her way!!
@tracyg4783
11 ай бұрын
You also need to also remember that the boiling point of water is different at different elevations and that will affect the temperature you boil your milk to..
@RoseRedHomestead
11 ай бұрын
Correct, but getting the milk to 180 degrees at any elevation does not reach the boiling point, so 180 is 180 everywhere.
@charlenequinilty7252
10 ай бұрын
Tried this and it came out great. I had a cuisine yogurt maker I had not used in years so I was excited to try it. Always thought you had to use fresh milk. Next I will try the IP Max yogurt.
@StockingMyPantry
11 ай бұрын
Have you ever tried making mesophilic yogurt? I bought a starter from Cultures for Health that is very mild. What I love, is since it's mesophilic, you don't need to heat the milk. I haven't tried it with powdered milk, but it's so easy to make mesophilic yogurt because I just stir a tablespoon of my yogurt into 1 cup of milk, and leave it on the counter. I put it in the fridge before bed, and then repeat the process the next day, using the yogurt I made the day before as the starter. So I have fresh yogurt each day without the work of heating the milk. It takes me less than a minute to make yogurt this way.
@RoseRedHomestead
11 ай бұрын
That sounds very interesting. Thanks for sharing.
@StockingMyPantry
11 ай бұрын
@@RoseRedHomestead you're welcome!
@momskelton5794
11 ай бұрын
Thank you for a teaching how to make yogurt !!
@RoseRedHomestead
11 ай бұрын
My pleasure 😊
@YesItis1776
10 ай бұрын
Awesome teaching!
@DangerZone-w6y
11 ай бұрын
Cant wait to see the upcoming videos for cheese and anything else!
@fayestromatt8716
10 ай бұрын
I freeze the whey in small plastic bags and use this in making the next batch of yogurt in place of the Greek yogurt. I drain mine over night in the fridge. Really good.
@marygallagher3428
10 ай бұрын
Great demonstration, thanks!
@ruthmcbride3419
11 ай бұрын
I have got to try that. I have note done powdered milk yogurt. I thought pasteurization was to 165F for 15 seconds or 145 for 30 min. That you needed to get the milk to 180 to change the proteins in the milk so it would thicken. Guess I will have to refresh my research, it’s been a while
@Looneyintheboonies
9 ай бұрын
One cool thing you can do with the whey is put it in ice trays and make ice cubes and then store them in a zip lock bag to put in my smoothies in place of regular ice cubes! I drain mine for a couple of hours in the fridge and get a LOT of whey. If I forget and leave it too long and it gets dry, I just dump more whey back in the yogurt. Ah, I see you are doing the same thing! Hehe!
@AlexaMGilbert
4 ай бұрын
I used to make yogurt; and I am more than grateful for this teaching. I had to reintroduce the good bacteria into my system. Thank you so much Jim and Pam.
@SueWhitney-y4w
10 ай бұрын
Awesome! I have freeze died tons of milk so now have a good use for some of it. Thank you for sharing.
@karenfredrickson8562
10 ай бұрын
I’ve been making my own yogurt for years using various appliances and methods. My favorite is cold start using Fairlife whole milk in my Instant Pot. It’s super easy with no boiling. It also makes a very thick yogurt. I’m excited to see the cheese videos and I’ll have to try this method too.
@StormWarningMom
10 ай бұрын
Any ultra pasteurized milk or half and half will make excellent yogurt. I've even made cold start Greek yogurt from half n half in the instant pot and it was really good.
@DangerZone-w6y
11 ай бұрын
Awesome Aesome Awesome Pam & Jim!
@kimberlyjafari3167
11 ай бұрын
I just put my yogurt in a plastic pail in a closet in the inner home covered with towels or small blanket. I usually let sit overnight, by morning I have a lovely thick yogurt. Been doing. It for 40 years now.
@RoseRedHomestead
11 ай бұрын
Sounds great!
@junebug2195
11 ай бұрын
🙏🏻🌹🙏🏻I’m excited to make my own yogurt, thanks 🙏🏻 so much🌹
@nilsyn747
11 ай бұрын
I will have to try powdered milk. I have made yogurt and buttermilk using Activia and Safeway buttermilk as starters and both work well. Most of the time I just leave it for 12 hours on the countertop. So far I have never killed the milk and use whole milk without any problem. Presently our city water has micro bugs in it and heating the water added to powdered milk is very important. Thanks for this idea .
@MaryWehmeier
11 ай бұрын
We use filtered or bottled water.
@normaortega4654
11 ай бұрын
Thanks! You mentioned it and I was intrigued. I will be giving this powdered milk yogurt a try soon. 💕
@ksewald91
11 ай бұрын
Years ago I read some where to use a styrofoam cooler with a small 15 wat lightbulb. Not sure if they are even made anymore with all the LED and energy efficient ones. Keeps it warm to work it's magic. ( I looked on line and found the light bulbs are still available. Cooler's at my local grocery store. Hubby rigged up a plug and screw socket for the light bulb for me from parts he got at hardware store. )
@RoseRedHomestead
11 ай бұрын
I think that styrofoam coolers are still produced, but I have not seen one lately. Jim
@lynsmith2698
11 ай бұрын
Omgoodness Pam, this was fantastic. Thank you so much. 🇨🇦🌷
@vernahelvikmontanamomma8737
11 ай бұрын
I have made yogurt out of powder milk before but mine was to twangy. Now I know why. I had put mine in the stove over night about 12 hours with the light on. Also mine was to soupy. So I now have learnt to drain it and to only let it cook for 7 hours. Thank you so much for teaching this old dog a new trick. Can’t wait for more what else you can make out of powder milk. Love your videos.
@kaycee18
9 ай бұрын
For incubation, I pack a cooler with a couple thick towels, then place a covered pan of really hot water on one side. I wrap the inoculated yogurt pan in another towel and close the cooler lid. The next morning I have beautiful, thick yogurt. I always use powdered, whole milk (like Peak or Nido) but I'm going to try it now with a non-fat version because it's more economical. You're a great teacher, Pam! Thanks!
@kshav62
10 ай бұрын
I am guessing that you can use your homemade yogurt to create your next batch of homemade yogurt since it has live cultures too? Thanks.
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