How to make Scrumptious and Simple Homemade Yogurt with PREPSTEADERS

I called home the other day and told my mother I had discovered why all the women in those old paintings from like centuries ago were very voluptuous I heard the term rubenesque because Reuben was one of the painters of this kind of woman well this is probably what she was eating this is homemade yogurt and I can't even tell you how delicious this is once you've learned so easy simple recipe we're going to do today you're going to want it all of the time and the only thing you're going to have to do is be disciplined enough to keep yourself to only eating one of these per day because if I could have it it every meal I think I just might anyway stay tuned because today we're going to make homemade full fat the most scrumptious you've ever had in your life yogurt [Music] it wouldn't surprise me if you have almost everything you need already in your kitchen right now to make yogurt today so if by chance you do after watching this video I encourage you go ahead and take the jump and do it it's so easy you're going to absolutely love it now I'm just going to tell you ideally you would love to have a Revere ware pan I have my grandma's with the Revere ware logo on the back this is that copper bottom to pan that just spreads the heat so perfectly and evenly some people seem to think that if you don't want melt to scald on the bottom you should rub it initially on the bottom inside with an ice cube now I don't really do that but I do rinse it with water and generally that seems to help so you would do whatever you think is best you're going to want either a metal or a wooden spoon I'll bet you have one of those you're going to want a glass cup and then I have this candy thermometer that sure makes it easier some people don't use a thermometer they just feel it with their finger but I would say the first couple of times you make yogurt you need to know exactly where you're at with the temperature and then you'll want to milk and the best kind to use is going to be whole milk right out of a cow unpasteurized fresh as you can get but for the rest of us that don't have access to that you can go to the store and you want to get the closest thing to it organic whole milk is going to be ideal for yogurt and really if you can get it unpatched not ultra pasteurized most milk is pasteurized but if you can get it not ultra pasteurized like you see here that's really you can do it with it but it's not as high in its nutrition content if you get the ultra pasteurized but if you're like me and this is all you have access to at the grocery store today it's going to work just fine next the only other ingredient it has besides milk is a little bit of starter yogurt so I would recommend going out and getting a starter you can sometimes get a small version of this but this is going to be whole plain yogurt that's really what you want ideally and you want it to be with the whole milk not the 2% or 0% fat which is so common on the shelf you want to look closely to get whole milk plain and I get this Cabot Greek yogurt because it's extra thick and I really like thick thick yogurt so if you want to get it extra thick this Cabot Greek plain yogurt is a really great one to start with and they just incidentally were out but you could start with a smaller starter since we'll need so very little of this and very lastly you're going to want jars now any jars will do you could use leftover pesto jars and other things that you've saved up if you happen to need to buy jars though this little half-pint size with the large mouth is just ideal for yogurt the reason being I can put a cup of yogurt in this and then have room for my toppings I usually like Chia and some honey on top and it just gives enough room right there for me to add those after I've made the yogurt so these are ideal but anything you've got is going to work just fine even a quart jar or a pint jar will be just fine so here we go with what we're going to get started with and now let's start making yogurt we're going to just put the burner on medium heat that's easy enough and we're going to fill it with about as much milk as is going to fit into the pan so I don't even measure I just fill it until the pan is somewhere near the top and I'll know that's as much yogurt as I'm making all right there's some there and I'm going to actually fill it the rest of the way with this other milk both of these are whole milk just one is ultra pasteurized and one isn't and whatever whatever you see burning off there is just on the burner because of whatever has burned on it in the past once I've got the milk in there I'm going to let it set and I'm going to just put in here my candy thermometer so it can be kind of our babysitter it's just the only secret to it is don't have it actually touching the bottom of the pan you kind of want to pull it up just a little ways and I'm going to be watching for this to slowly raise all all the way to 160 degrees that's easy enough I usually set the timer for 8 minutes because that's just a good time to check it and say hey we're we yet we got to be getting close so about eight minutes and really you just let it sit here on on medium it should not come to a boil on its own if I'm in doubt I'll come in here and just stir it a little bit but there's no secret to it other than just letting it rest now and waiting for it to get to 160 degrees if it gets a little over that don't even stress it can get up to about 175 without me worrying a single bit about it and now we'll let this rest and we'll come back and visit you in about 8 minutes and see where we're at all right so if you notice we've been waiting about 10 minutes and it's gotten all the way up to 175 swimming 76 I kind of wasn't paying good close attention you'll notice also that a little film see that film has formed on the top of this milk and that's totally fine sometimes if it didn't get quite that hot this film may or may not have formed but it would certainly have the little bubbles around the edges like you see here you don't want it to be boiling or you've ruined it but 175 is just fine so I'm going to skim this off some people like to save it and just stir it into the yogurt but it might make a little bit of a sick quad when it when it is you know eaten so I like to skim it off and I'm just going to throw that in the sink real quick so now I'm just going to stir this just a little bit without scraping the bottom just in case there's a little bit of skin that's formed itself on the bottom I don't really want to get that off I'm going to take the candy thermometer out now and the next little step that we need to do is just let this set off of the burner so I'm going to move it off of the burner right over here to the middle of the stove I'm going to set it there and set the timer now it takes a little bit longer you notice the last bit of time was about 10 minutes and now we're going to let it sit for about 15 almost 20 minutes for it to come all the way down to 110 degrees so I'll rinse that thermometer off put it back in here and just let it rest for about 20 minutes until it reaches 110 degrees in the meantime this is my cue once I take it off of the heat this is my cue to go ahead and get the yogurt out of the refrigerator that I'm going to use as the starter yogurt I'll only need two tablespoons of it for this but I'm going to go ahead and take that carton of yogurt out and set it on the counter like you see here behind me I'm going to set it on the counter and just let it rest here so it's almost room temperature it'll still be a little cool but almost room temperature for when we stir a little starter of it with the yogurt here in just a bit we've waited about thirty five minutes and the milk has successfully cooled down to that hundred and ten degrees which is exactly what we want on our candy thermometer you can see it's got this little skim on the top that's grown again and that's just fine so my next step is to take out the thermometer you can see it's got a little bit of milk residue on it and that's just fine I'll put that in the sink for later and I'm going to skim off this little skin that's on the top some people again like to just stir that into their yogurt I really don't like the little quad of milk that it creates so I'm going to put that in the sink rinse the spoon off and be right back alright so what we need to do is mix just a little starter with this this is about a quart quart and a half of milk that I've got in here and so I'm going to use about just roughly doesn't have to be precise but about two tablespoons per quart I've got Cabot Greek plain yogurt like I told you about before there I'm going to use for the starter and I've let it sit out for this thirty five minutes so it's almost room temperature also it's good to use the freshest yogurt that you can I just bought this this morning I took and broke that seal here a few minutes ago so this is this fresh of yogurt as I can get and I use this fresh of milk as I could find also I'm going to put two tablespoons of this in this bowl and whisk it up with about a cup of the milk here and we're going to get it really well incorporated so there are no lumps then I'm just going to pour it back in with the rest of the milk and stir it all together like that before we put it into the little jars so here we go first we'll take off the lid beautiful nice thick yogurt you can see there and I'm going to just reach in to that see how thick that is it's wonderful that's about two tablespoons right there and I'm just going to set it down in this dish and then I'm going to reach in to the milk with my cup measurer and it doesn't matter how much I get but roughly a cup worth and I'm going to pour it in there with the yogurt starter this is so easy anyone can do it and I love that about this recipe so now I'm just taking a wire whisk and I'm going to whisk it up you can see it's going to be lumpy here at first but we're going to whisk it just for a few minutes until it gets all stirred in and very very thin just like milk you won't even tell that there's yogurt in there at all for the starter so I'm going to whisk that up here for a minute or two and it doesn't take long before that's all very well incorporated I don't want any lumps there will be just a little bit of residue around the edge as you see there but that's nothing to worry about that's just to be expected I think we've got it let me get a clean spoon and I'm going to test this see if it's well there's a there's a smidgen of lump still showing so I'm going to whisk it just a tiny bit more you see the little tiny bit of lumps on there those aren't anything to worry about but I'm going to whisk it just a smidgen more until we can get more of that out of there and once I get it really really well stirred sometimes people let it even sit here for just a minute or two after they whisk it but either way you should be fine okay and now I'm going to pour it right into the pan with the rest of the milk all right so now we're going to stir this all together just so that every bit of that milk has got a little bit of that yogurt culture starter incorporated in it doesn't take but a minute you don't need to whisk it up and at this point I don't scrape the bottom of the pan because there is going to be just a little bit of residue that's that's attached to the bottom of the pan and just in case any of it is even the slightest bit burnt or thick I don't want to get that in with it so I'm not scraping the bottom of the pan but I'm making sure it's very well stirred and every bit of that milk has got some culture that's mixed with it doesn't take but a minute and I think we should be good to go now I'm going to carefully put it into each of these jars and fill them about 3/4 to almost all the way up but leaving enough room for my raw honey and the Chia or whatever else I like to put into it to make it special for my breakfast tomorrow alright so here we go on that I'm going to just dip in my same cup and you want to make sure your jars are very clean if you're in doubt at all go ahead and wash them again and on a high heat setting in your dishwasher you can see I filled that to about 3/4 almost all the way up I'm going to just set it down there and get my next jar I could have taken these lids off before but I wanted to just keep every bit of bugs and debris and dust out of them there we go filling that up should take exactly one cup in each of these jars and if I have a little leftover I either halfway fill up a jar or I even go out and get a pint jar and just get the rest of it in a pint jar believe me every bit of this yogurt is going to get eaten all right I've got all of the jars filled up I had a little bit of extra so I went and put it in an old antique pint jar from Grandma and it's not so antique or special but this old pesto jar that I just had laying around it's perfect for that last little bit after I've got all of them with their lives on the next step is to find a warm enough place for them to sit for about eight to ten to twelve or even 15 hours it doesn't matter the longer they sit in a nice really warm environment the thicker the yogurt is going to get and the stronger it's going to taste so if you like very mild very creamy yogurt you'll just want to set it overnight for about eight hours but if you're someone like my mother who likes very thick and very tart yogurt you'll let it sit for longer and there's no wrong or right you just will find out what works for you the place I have found that I love I've done it two ways I'd put them in the oven and you can set the oven on the lowest temperature setting ahead of time to 170 degrees which is as low as mine will go if yours goes lower lower that's great but then you turn it off as you set them into the oven and just leave the oven light on all through the night that gives them about 80 to 90 degrees of warmth all through the night but I actually found something I like better than I'm showing you today and that is this wonderful invention called the microwave and you know most of us have a microwave that has a light right underneath it so as long as you have that microwave light turned on it's going to have enough heat going up into the actual microwave that it's going to be perfect temperature of right around 90 degrees all night long for your yogurt so that's what we're going to do incidentally the light underneath my microwave comes up right about here so it's not centered exactly and I want to keep them a little higher than that heat so I just use this wood cutting board and you could use anything similar to just set them up Oh little bit off the heat whatever touches the heat cloak most closely might turn just a little bit cold what do you call it clabber door sick with just a little bit of chunks to it because it's been so high heat compared to the rest of it so I like to have them uniform and always make sure they have enough room for air to pass in between all of them you don't want them to be sitting right up smack next to each other where air doesn't flow well between them but there have got them set I've got the light turned on under the microwave and I'm just going to shut this door and make sure I don't turn the microwave on for about the next 10 to 12 hours and in the morning I'll have the most perfect yogurt just waiting for me with a little bit of it makes my mouth water thinking about it a little bit of raw honey poured over the top and some chia seeds to give it just a little bit of crunch there will be nothing better okay it's time for the unveiling I can't wait for you to see this does yogurt has waited all night you see that had a little condensation on the top but look at how thick that has become now wonderful let me just cut into it so you can kind of see it a little bit nice thick yogurt isn't that wonderful now my favorite way to fix this is with a little bit of raw honey so I just pour that right over the top I want you to see the perfect way to fix it so you get it just right the first time you won't want it with anything else after you taste the raw honey but it would be great with jam or jelly or fresh berries on top and then if you want to be extra nutritious I've got some Chia here and chia is one of the most high protein wonderful things that you can add to it so I'm going to add about for a little of these scoops to make about a tablespoon worth I suppose and throw that in there stir it all together and I will have the most delicious breakfast ever all right there's my Chia and my raw honey and I am ready for a delicious breakfast and I wish you were here to join me because this is one of those most scrumptious treats that everyone should get to try at least once in life I hope that you'll take a minute and share this video with someone you know who would need to know how to make some homemade yogurt and also take a minute and subscribe to our Channel and make a comment below so we know who you are and how it can be in touch with you or what you've tried this works what's your favorite thing to add to your homemade yogurt until next time I'm Krista Fords and thanks so much for joining us stay there before you go I want to share with you some encouragement from God's Word this is out of the very first book of the New Testament Matthew chapter 6 verses 25 and 26 it says this therefore I tell you don't be anxious about your life what you're going to eat or what you're going to drink or about your body and what you're going to put on it is not your life more than food in your body more than clothing look at the birds of the air they neither sow nor reap nor gather into barns and yet their heavenly Father feeds them and are you not of more value than they now go spread the word [Music] [Music] you [Music]

Channel: PREPSTEADERS

Views: 166,835

Rating: 4.9106789 out of 5

Keywords: Yogurt, Milk, Revere Ware, Recipe, Prepsteading, Homestead, In the Kitchen

Id: V87l3znB1PQ

Length: 20min 6sec (1206 seconds)

Published: Fri May 05 2017