Recently my son started bringing me home marked down milk from his work and I decided this was a great chance to dust off my skills in preserving milk including cheese making.
Come with me over the next few weeks while we explore this adventure of basic soft cheese making.
Written recipes can be found here …
https://bloos.food.blog/
00:00 Introduction
00:23 The Pot Set Up
00:35 Adding Milk To The Pot
01:18 Warming Up The Milk
02:00 Cooling The Milk
02:14 Adding In Your Yoghurt Starter
02:57 Jarring Up
05:50 Into The Dehydrator
07:20 8 Hours Later
07:54 Introduction to Labneh
08:09 The Set Up
08:19 Making The Labneh
10:10 Making The Seasoning Blends
10:32 Tarragon, Mint and Lavender
11:27 Chilli and Rose Petal Blend
15:00 The Next Day
15:42 Relearning Skills Can Be Frustrating
16:49 Making The Labneh Balls
17:50 Do As I Say Not As I Do
19:26 I Am A Human To
20:32 Clean The Outside Of The Jar
20:53 Adding In The Oil
21:16 Storage Suggestions
21:54 Rolling The Rose Balls
22:30 I Figure It Out !!!
25:12 I Did It! Finishing Off And Enjoying The Moment
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7 Comments
I have only used the instant pot but this looks sooo easy!! I gotta try this thank you for sharing! 😊❤
Lovely little tutorial Bloo. Did you enjoy making the yogurt in the Dehydrator? Think it makes it easier especially if making in bulk. I have made Labneh before, however like your ideas for seasoning on the outside. Am just off to look at your Dehydrated Milk video. Nice one Tricia aka Pattypan xx
Looks so easy, thank you for sharing your recipe Bloo☺
Love making yogurt this way. It's so worth it. And if they have it marked down, that's even more perfect! I don't have a dehydrator, but my oven has a dehydrator function and that's how I do mine. I don't often use the oven anyway so having it running for 8 hours or so for the yogurt is no problem for me. I read someone say they did theirs to 200 F and that it really helps denature the proteins and ever since then that's always how I do mine. I also use the Fair Life milk. I tried it once with just a regularly homogenized milk and it was fine, but with the fair life it's super homogenized and it's so nice and THICK after 8 hours of incubation time. For the dehydrator, I use 110F, never tried higher. Will need to research why I used that — I'm sure it's from someone saying it recipe wise that I should use it. lol
I'm going to give regular milk another shot soon and see if it truly makes a difference in thickness or it was just anecdotal.
The labneh would probably be amazing with my thick yogurt. Will need to try that, too! Thank you! Interestingly enough, your labneh texture is about the same as my yogurt texture, it's that thick. lol
This looks so easy. I need a bigger dehydrator for sure. What have I don’t think will handle this unless I do just yogurt. Now you have me thinking! Thanks hun!
Who would have thought making yoghurt could be so easy. Labnah looks interesting, I never heard of it before, I need to try it. 👍🏻
Oh wow!😋looks amazing! Thank you so much 🤗