There are so many different ways to make homemade yogurt and I'm going
to show you how I make it with my yogurt maker on my homestead
Hi Guys and welcome back to Moat Cottage Homesteading,
the small space homesteading channel. To get set up you'll need a yogurt maker,
sterilized jars and lids, measuring spoon, mixing spoon and thermometer
a yogurt starter mix, a pouring jug and something to go over the top of the yogurt
while it's cooling down, so that you don't get any bugs in it. A saucepan and a litre of milk
if you can get raw milk, that's fantastic, but if you can't just use
a full cream milk that's closest to as natural as you possibly can get.
I use my milk frozen because I don't use milk all the time, I only use it for making yogurt
so I make sure I defrost it first before I get it up to temperature. You want to bring it up
to 100 degrees Celsius this kills any bad bacteria or mold spores that's in your milk
so keep a good eye on it I usually stand and watch, waiting so I can take it off the heat
as soon as it starts to boil up. Cover over your yogurt so it can cool down but no bugs get in.
You want your milk to cool down to 43 degrees Celsius that's 111 degrees Fahrenheit, so while
it's cooling down I add about three quarters of an inch of water to the bottom of my yogurt maker,
then I turn my yogurt maker on to 42 degrees Celsius I prepare my jars and get them set
up so I'm all ready to go once the milk is at 43 degrees. Using a thermometer,
put it into the milk but don't touch the bottom of the saucepan and see what temperature it is when
it's 43 degrees Celsius or 111 Fahrenheit then you know it's ready to be sieved.
Okay mine's 44 degrees Celsius so once I set up, it will be down to temperature.
Once it's at 43 degrees Celsius that's 111 Fahrenheit sieve it into a pouring jug
and that will remove all the skins, any of the skin that's left in the milk
because you don't really want that in your yogurt, then you add in your yogurt starter,
this yogurt starter is a Bulgarian Yogurt Starter and I'll add the link in the description below
it only needs an eighth of a teaspoon and just mix that in so it goes all the way through the milk.
I keep my yogurt starter in this foil bag so that no moisture gets in,
I have a tissue in the bottom of the jar to absorb any moisture that just happens
to get in the jar and then I seal it with my mason jar lid because it really is one
of those dry products that absorbs the moisture even if it's in a sealed jar
now we're ready to pour our yogurt into the jars
and I try and make them as even as I can
it doesn't always happen
place your lids on
place your jars in the yogurt maker for 12 hours at 42 degrees Celsius you can do
less time it's really what taste you like but that's what I like
it's been 12 hours and it's set beautifully
in the next batch you could use a couple of tablespoons of this yogurt to make your next
batch instead of using the starter mix but because it's so delicious and we're really making a small
batch here, every few days I make a new batch and I usually just use the starter so that we
can enjoy and eat all of the yogurt that I've made, it's actually quite delicious to enjoy
straight out of the yogurt maker but it will store in the refrigerator for up to 10 days.
Some of my favorite ways to serve the yogurt is to have it with a little bit of maple syrup or
a little bit of honey and then I also add in some fruit like passion fruit or raspberries
it's also good with nuts and seeds Homemade yogurt is so delicious and it's really good for your gut
bacteria and there's no added nasties, which is the best thing about making your own food.
I always make my batches in the late afternoon and I leave them overnight so that they're ready
first thing in the morning, so enjoy and thanks for watching I'll see you in the next video