Tuesday, June 26, 2012

How to make Yogurt without a Yogurt Starter!



Have you ever wondered how in the world yogurt was ever made without the yogurt in the first place? I have. I know that I have spent much time searching it out on the internet and even found one recipe in a different language and country where they used ant hill dirt. I even tried it once but was too chicken to feed it to anyone. They say that the dirt is really clean and good for you but I don't know I could only find one article in all of internet world so I didn't trust it completely. Who knows I might get brave and try it again one day.

Anyway, I have been learning about lacto-fermenting ketchup and musturd and mayo as well as vegtables like beet kvass. When I started learning that the whey in those recipes was fillled with probiotics then I realized that it should be possible to make yogurt in a cooler with a bit of whey and not yogurt so I went for it.

While out shopping at the thrift store the other day I invested in another small cylinder cooler and that is now my new yogurt maker.

Yogurt without a Yogurt Starter

Ingredients:

Whey
Whole milk

Directions:

Add a small amount of whey to the bottom of your jar about a half inch or so. Then add your milk.  Place in the bottom of your cooler and cover with hot, tap water and top. leave overnight or eight hours. Then do it again emptying out the water and covering it with hot, tap water. After this time you can place it into the refrigerator to cool and either flavor it or use as is. Its so amazing I couldn't believe it worked.

Tip: Leave your cooler on the stove so that in the morning you will remember to empty the water and change it out again. You can also just leave it in the refrigerator after the first 8 hours and then put it back out the next night.  Isn't it amazing how God has left us with so many great ways to take care of ourselves. Yummy ones too?

Have you ever made yogurt this way? I am curious if there are other pioneers out there?

 

11 comments:

Jutta said...

There we go! Works now :-)
thanks Jenifer
hugs
jutta

Jenifer Harrod said...

Thanks for telling me:)

Esther said...

Whey generally has the same bacteria in it as the culture that was used to make the product the whey was drained from. It would be the bacteria in the whey that is thickening your milk into yogurt. I use yogurt as a starter to make my cheese (to give it the flavor I want), so naturally the whey from my cheesemaking would make yogurt.

Esther said...

Whey generally has the same bacteria in it as the culture that was used to make the product the whey was drained from. It would be the bacteria in the whey that is thickening your milk into yogurt. I use yogurt as a starter to make my cheese (to give it the flavor I want), so naturally the whey from my cheesemaking would make yogurt.

Jenifer Harrod said...

Yes, this is what I thought about when I tried this experiment. It also works just settingit out on the counter top for a day as well.

Debra Kapellakis said...

Sounds like a good idea to me! BRAVO!

Jenifer Harrod said...

Thanks Debra!

Michelle Campbell said...

http://www.instructables.com/answers/can-you-make-yogurt-without-buying-any-yogurt-from/
That link has a post about making yogurt using ants!
Thanks for the recipe

Jenifer Harrod said...

Yes, I have tried this with the dirt from an ant hill but mine didn't work. If I could get the ant eggs then maybe it would work out better. Have you tried it Michelle?

Emma said...

I had the same curiosity about making starter and found a tiny reference to using the stems of red chili peppers. It worked! Generation zero still had a bit of bell pepper taste (but not chili pepper bite). By Generation 4, the bell pepper smell and taste was completely gone. I am now on Generation 12.

Pics of making the starter are here
http://flic.kr/s/aHsjBnwNcd

Jenifer Harrod said...

I will have to try this method for our home school some day. Thank you, Emma for sharing with us. I love love love finding out this kind of info.

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