Hella Delicious 06: Raw Yogurt

[busybuzzbuzz]

I love this on a Syrian style rice. It's basiclly rice with clarified butter and pine nuts. but i don't eat white rice anymore.

[hdelicious]

@busybuzzbuzz hey wow! That sounds familiar, I used to love mixing this into rice with some balachaung (Burmese peanut and onion relish--very yummy). I don't eat white rice anymore either.

[oskana00]

can make you make your own culture from scratch using milk and lemon?

[hdelicious]

@oskana00 milk and lemon will make curds and whey, but that is different than the yogurt culture.

[strawalker]

I prefer goats milk because I find it easy to digest and I've learned to love the taste it's a bit sweater. I use an egg incubator set at 100F for my yogurt and it works perfectly.

[hdelicious]

Yeah, goats milk is great, I wish I had my own goat!

[vonblackmetal]

that looks good! i drink raw cows milk. ive never had raw goats milk before where can i get it?

[hdelicious]

depends where you live but you may be able to find sources of where to find is by searching for the Campaign for Real Milk

[hdelicious]

the dog actually belongs to our raw goat milk providers at the M and S Farm in the Catskills, NY..very nice dog

I have found that using one of those airplane blankets is the perfect way to insulate yogurt! It really keeps the heat in just perfectly

[healthyfitmom]

your dog looks just like mine! How cute!

[vanessamoses]

I love your video, thanks for sharing your method of making yogurt. love the background music too.;) Peace..

[hdelicious]

Thanks for your comments Xoiboi! We love to hear the wide variety of ways to make yogurt.

[hdelicious]

In order to get the yogurt culture to grow the milk needs to be heated, the normal outdoor temperature in many areas of the world is often 110 degrees. The temperature in the Catskills (where we were living) often reaches -30 degrees (F) during the winter. Also we have a lovely deep well with fresh water from the Catskill mountains-definitely not chlorinated water.

[Xoiboi]

Maybe YOU think the "normal outdoor temperature in many areas of the world is 110'F" (maybe in the Goby desert, parts of India, half of Asia and small parts of the U.S. only during summer time). However, even if that were the case, why would you put piping hot water in an ice-chest and put the RAW yogurt into it? Also, because you are trying to keep the raw milk raw, I think that more care needs to be taken when bringing the raw milk up to temp.. About the water, that comment wasn't for you.

[hdelicious]

You are right about the ice chest and the hot water, the water in the ice chest isn't only boiling hot water. It isn't very good that that is what is shown in the video. Thanks for pointing this out.

[ss4vegeta1]

Doesn't the heat denature it and its like ur pasteurizing all the good bacteria & enzymes?

[hdelicious]

Most of the enzymes remain intact as we only gently heat it to 110 degrees F. Much hotter than this held for extended periods of time will kill the bacteria and enzymes, as you say.

[ZiggyHungga]

Kefir is better than yogurt and far easier to make.

[bweedin]

I was wrong. the last one I did was only delicious. I tried it again and this time made sure to watch the thermometer so I could shut off the stove exactly at 110 degrees, and THAT one was hella delicious. I'm making cream cheese and whey with this new batch!

[hdelicious]

Hey Sweet!! So glad that it went from delicious to Hella delicious and putting it in the oven is a great idea!! Thanks for that note.

[bweedin]

I did it, and it did come out hella delicious!

except I used raw cow's milk, I wasn't watching the thermometer, and it went up somewhere between 110-150 before I shut it off, and I left it in my gas oven overnight with only the pilot light on.

[airboy52]

Hi.nice video but i have to explain a wrong in this video.you show Turkish food yogurt as if it is Greek.Greeks learnt yogurt from Turks like Bulgarinas and the others.

[hdelicious]

I actually learned how to make yogurt from my Swedish mother--yogurt is pretty universal. But thanks for your comment.

[valereee2000]

Hi! How deep is the boiling water bath inside the cooler?  It doesn't get the yogurt too hot?

Thanks!

Val

[hdelicious]

The hot water in the cooler is more tricky to get the incubation temperature right than the towel and the heater-vent methods. It depends on the size of the cooler and how many bottles of yogurt are in it etc. I usually don't use pure boiling water-yes it would probably kill the yogurt. Put in about half boiling water and half tap water. Have a look at the link to my site given under the video info, there is more detailed description of the process given there!

[WilkersonBricore]

I love video learning.. This is great! I am going to bookmark it and when I get time post about it on my blog (I would now but we are in the middle of moving.)

Thanks again,

Dora Renee' Wilkerson

p.s.

Raw goat milk is THE BEST!

[hdelicious]

Thanks for your comment!

[plumpmom]

Thanks for sharing, I'll be sharing your video with others. Take care!