Making Yogurt: Tips, Tricks, & Secrets
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Making Yogurt: Tips, Tricks, & Secrets
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TRANSCRIPT
(DISCLAIMER: This transcript is auto-generated and may contain errors. It cannot be relied upon for factual accuracy.)
00:00:00
Hello Inner Circle family. It is yogurt making evening and I thought this would be a great opportunity to help answer some questions that come up around yogurt making so I thought I would show my strategy. So again, this is just how I do it. There's lots of different ways to do this, but I want to talk about some key things to think about number one. What time is it when you're going to start your yogurt because you want to think if it's 441 in the evening, this is going to be done at 4:41 in the morning in 36 hours. So that is number one something you want to think about. What time am I starting this make that work with your schedule number two, we know there are a ton of different yogurt making projects out there. So make sure that you are referring back to the Super Gut book that you are using the Inner Circle yogurt recipes link. If you're on the Facebook page, there's a link there. I'll also put them in this video. Because we know that every strain likes different temperatures. So even today when I was going to make the sugar shift, I'm like, oh that's right. What temperature do I need to to use for that? I went into the Facebook page did a search with a search feature and
00:01:17
most people are doing that at 100. So that's something to think about as well. What strain are you making what temperature is ideal for that? I have a few things here. I'm not making all these tonight. I just have them out as options. I have enjoyed the Cutting Edge cultures a rotary starter. So if you haven't checked that out yet. It's a nice option instead of the 10 capsules that I usually put in a baggie and then crush with either a can or a rolling pin so that we have them in powdered form so that those are some things to start to think about. Well, I'm going to talk about some of the strategies with getting the slurry made. So when we think about making the slurry some of the things I do and again, this isn't the only way these are just some ways Do this but what I do is I put my inulin so the two tablespoons of inulin in a bowl and then whatever probiotic I'm going to use so tonight, of course, I talked about doing the sugar shift, so I'm going to take one capsule. You open up that capsule and put that into the inulin. This is how I do it and then I use a silicone whisk and I whisk that in to my inulin. All right. Well now we want to create that slurry. So what I found to be helpful is I have this big glass liquid
00:02:37
measuring cup. I put a little bit of my half and half. My container and then very slowly is the key. I am going to whisk that in. To the half and half and that's creating my slurry. So what I want to do is make sure that that is incorporating in and isn't clumping. and so by doing this in a slow manner, I'm creating less of the bumping this is just what's worked for me? I'm no other people are gonna pop on and say oh I do things a little different. That's awesome. This is just one way because a lot of questions come up around my yogurt didn't turn out and so I want to just give you some hints tips and smart advice since I'm making yogurt tonight anyway, So again, this was the two tablespoons of pineal in the powder from my probiotic tonight the sugar shift. slowly adding that into just a little bit of the half and half and likes to stick with things which is what creates the clumping so, I've got a nice slurry. There's just a few clumps in there. Nothing like real major. I'm just gonna you know, gently whisk that. So that I get most of those chunks out of
00:03:53
there. Okay, then I'm gonna add the rest of the half and half so notice that slurry is the most important part when we're thinking about creating our yogurt to not have the clumping. So whatever you're starting with whether it's the L. reuteri tablets that you crushed up, whether it's the L. reuteri Cutting Edge cultures powder that you're using if you're making the sibo yogurt the strategies are all the same. working That slur okay, so I've got that. I can care of now I use the Luvele logo yogurt maker and I also have the MV power. There's the Sutek in all different brands of this. I'm gonna show that one in a little bit but I have the Bluebell with a little individualized dishes water bath. I think a lot of people forget to put water in their yogurt maker for a water bath. So that's in there and then I'm just going to fill up. The dishes and I'm trying to do this evenly. It's kind of go up to like 3/4 of the way to start. Of course, I just go back and add. I hope that didn't have quite as much as I thought it would.
00:05:18
Love comes with these covers and I snap them down tight. I've never had a problem with them down tight. So I push them down tight. I've got them all on there and then the cover that comes with the Lavelle goes on top. So I have the four individual dishes. It comes with the bigger Basin Dish as well. Some people even use their Pyrex, but I cover it with the covers that come with it or if I make it in a Pyrex dish. I actually put my cover on it. I've never had problems with it overflowing so for this particular machine, I have the older version. Think the newer version actually goes higher in temperature. So I don't need one more Gadget. So I'm just gonna stick with this. So we're going to change the temperature for sugar shift. It likes a hundred. So I'm going to put that at a hundred and then I am going to go to our for this one 24 hours because that's as far as it goes. And then I'm gonna hit start. So that means at clock 447 tomorrow when this beeps I then going to add 12 more hours to it to give it the 36. When that process is done, I take
00:06:31
towels and I bring these out and I kind of you know, take them and get all the moisture off of them. I don't even look at them. They go directly from yogurt machine to get dried off and right into the refrigerator and I let those chill and solidify. I think a lot of you are looking at your yogurts when they're still in the liquid form. Get them in the refrigerator. And then after that point, that's when you constrain off the way and what I do with my way. Is I have these little silicone molds and I pour any of the way into those smiley molds. That way I can use those for my next batches now, ironically each smiley face is one tablespoon. So I need two of them to make my next batches. No more capsules needed. It's all right here. So I take out two smiley faces if you're in my case, but you can measure out, you know a tablespoon into an ice cube. Tray two tablespoons if you'd like to but I pop those into a ziplock bag and refrigerate those overnight so they can be my starter. So I've done that. So I've got my this would be from our starter.
00:07:45
Um, so I've got that and it's liquid form. Well, what do I do if I want to use the yogurt starter as the base for my next yogurt project, so I'm going to pour that into My dish. So again, this was two tablespoons of my previous batch. This is actually an L. reuteri batch. that into container and then of course, we always have to give it some kind of food. So that in this case is going to be the inulin now remember slow. And stir so I'm going to do the same. So this is my two tablespoons of starter. No capsules needed. Adding the inulin. slow and whisking again creating that slurry And subsequent batches of our yogurt are not going to have what we call. starter syndrome, which is they can sometimes be a little more liquid or cottage cheese like subsequent batches using the starter tend to be thicker. Then the previous batch so don't think that you failed because your first batch is liquidy or cottage cheese like completely normal. Make sure it's refrigerated and then use part of that
00:09:05
batch to make your next batches notice. I did not put any probiotic capsules in there that was in my starter. But the ambulance is really important. That's the food for that probiotic to feed on per se as it's fermenting. So we've got that I didn't put any of my half and half in there yet because the liquid from the yogurt previous batch was enough to create the slurry, but I am gonna just go ahead and stir in a little bit and then I can put the rest of that in there. Now ideally we want to have organic half and half but I'm going to keep it real there are times that we only have certain things available, especially in small towns. So I I got what I could and this one isn't necessarily organic. I try to get organic, but it doesn't always happen. All right, so I want to talk about the Next they have these little individual dishes. That I love because it's a single serve like ready ready to go for the Luvele. I share that yogurt with my boyfriend. So he gets half I get half and so for this one it's each of us have our own individual. So again, we're playing the game of you know, filling them and trying to get them as even as possible.
00:10:26
So I'll just fill and then I end up going back in and adding to the ones that were a little shy. So again, this was a L. reuteri using starter from a previous batch. and you know, just go ahead and Check out those recipes in the Supercut book. Check out the Inner Circle. I'll link them here in the post that I do all of those are there as resources for know what time and temp and all of those things. It's pretty good. For this particular yogurt maker they come with their own little plastic lid I again. Son, I've never had a problem with. Exploding out or any of that. But again, I'm just sharing what works for me and what has worked for me some people I know use Saran Wrap with rubber bands on them all different kinds of options. Okay. So for this yogurt maker again I have water in here the water bath is very important. I would say have to three-fourths the way of course as we're adding our our weighted yogurt that's going to increase the amount of water. It will rise. So be careful with that. I've had that overflow so It's about halfway in there. That's
00:11:44
a pretty good. You know, it's almost right up to the edge of where the yogurt is. That's usually what I base that on but I always have some water here just in case I need to add more in this case. I don't. Need so that cover goes on there. And then this one is a little different in the fact that we have to set to two things. So of course the time in the temp, so we hit set. I do not want to wait for this. This is L. reuteri rice, so I'm gonna go down. To our 96 there or a hundred different people do different things, but then I'm going to hit set. Start after that and then now we're doing the time. So this actually does go to 36. Go to that 36 and then start both of those are now red. I know it seems like they should be green, but we've got our time and our temp set and now this is activated and going So that is April's version of yogurt making again all different kinds of ways to do this. This is just what I do, but keep those questions coming. We're all still learning. There's lots of things to think about different varieties combining them. Remember with starter we can use the starter for single strains lots and lots of
00:13:06
times but if you're gonna do some combining of probiotics they like to battle each other out so probably after six batches go ahead and make a new starter batch with the capsules so that you know that you have the correct ratio of strangest specially for the sibo yogurt. Okay. So that is the way that I make my yogurt. Hope that was helpful again. I will link some of those resources to the Inner Circle and the Facebook page here in this post. Alright, everybody happy yogurt making