How to make Yogurt
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- Опубліковано 18 січ 2017
- To get this complete recipe with photos, instructions, and measurements, check out my website: www.maureenabood.com.
To buy ingredients and gifts, visit www.maureenaboodmarket.com.
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Hi Maureen
I never was able to make my own yogurt until I tried your recipe. For the first time this past Christmas I made two batches for my Shisbarek. It was the best ever and this recipe is perfect every time I make it. Thank you! Pat
I buy about half a liter of youghurt and it cost me about 10 dollars here in the Philippines. Now I just need to get a 1.5 dollar whole milk. Thank you!
YES! Thank you Rica, and enjoy your homemade yogurt!
Hi ms rica are you from ph? What brand of milk and yogurt did u use?
The Toot Family hi ate, maganda po yung dana na brand. Sa mga SM supermarkets po nahahanap. Pero if wala po, any full fat, fresh milk po pwede...
Some other good brands po:
Harvey Fresh
Anchor
Nestle
@@cassandrasoriano7028 hello po, okay lang po yung milk na UHT sya na fresh milk? Thanks po
Best for chicken/mutton biryani. I also learned DIY ghee. bili lang basmati rice/chicken and masala powder.
Thank you.
This was on my To Do list for the last 20 years !! You've made it as simple as can be.
Wonderful Ellie, thank you!
Thanks for such a great video. I just found your website and I am excited to start making your recipes!
Thank you Rachel--I'm excited you're here! Happy cooking--love to hear what you're making!
Hello , I tried the recipe and it worked. Thank you. I'll redo the whole process again with more milk. I just love yogurt and getting it from the supermarket all the time is not easy for me. You're a lifesaver ❤️
My recipe, it's the same. My name is Daniela Haddad, i'm brazilian and my grandfather was born in Lebannon. I love lebanese food. I love your site.
I went to Lebanon to study Arabic at the American University of Beirut, i fell head over heels for Lebanese food which is the best gastronomy in the world. No country, not even Italian food could compare.. i ended up taking up my friends’ offer to learn how to cook and make Lebanese traditional dishes... it was the greatest gift I got to bring with me...Thank you Lebanon for your immense beauty, culture and food!
What a beautiful tribute, Fjord! Thanks so much for sharing, and for having such a Lebanese soul!
No the mexican gastronomy is the best in the world... there's Mexican restaurants all over the world. I have yet to see a Lebanese restaurant.
@@CuteGirl-co9ji yup, nothing better than tortillas, beans and cheese 50 different ways
@@philip1345 Theres a million different Mexican dishes that dont involve cheese, tortillas, or beans. You're an ignorant dumbass.
No it’s Japanese, Indian and Thai that’s the best, Lebanese is not even in the top 10.
Maureen, I love your video. you are a natural. I see and feel the passion in your cooking. Lucky husband and family.
That cookware is beautiful.
Thank you! So simple. so good!
Thank you Laurie! I just made such a great batch this past weekend. I included the remainders of some cartons of whipping cream and half-half along with the whole milk. Unbelievably smooth and luscious!
I really enjoy your recipes I was looking for one to make lebneh. I used your wara enab recipe once and they came out great. I was missing living in Lebanon and wanted to make some Lebanese foods but couldn’t remember the recipes so thank you!
Thanks so much Michelle, I'm happy to hear that!
I enjoyed this video..you were so natural...just being yourself..thank💐 you...
Debbie, thank you! I really appreciate that!
Thanks Maureen! I will try it
I showed my mom the video and she made it and it was so good thank you 🤩😍
ohhhh I love your channel and recipes!. Greatings from Spain!
Thank you thank you!!
Liked, saved, shared! Thank you so much. My frig is never w/out yogurt. I especially appreciate it when a sore throat is brewing; 1/2 cup every few hours kills the bad bacteria and replaces it with healthy bacteria.
R
That was beautifully done!
Well thank you so much!
You explained everything so perfectly.
Thank you so much! Hope you make some yogurt soon!
Yummmmm... that’s living the life :) lovely memories of home. I use my dad’s fabric to strain the Lebna too! Lol (from his old head covering)
I just watched your video now - l love your narrative and explanation: simple,.concise and straight to the point.👍
Thanks a million!
Thank you
God bless you
This was so helpful. I've made yogurt twice now and it's just been great! Next time I'll try straining it.
Oh you'll be so happy with the strained yogurt, thick and luscious!
I must try this....Thank you so much Maureen
Oh I hope you do Jackline! Let me know how your yogurt comes out for you--it'll be great!
I've been nicked named my whole life Abu el laban and with the lock down its been challenging to get enough of my laban so thanks to your lovely video I'll definitely be attempting this.
Maureen your enthusiasm and warmness is palpable through your video.
Thank you.
How kind Abu el laban! Thank you and please keep in touch as you cook!
This is brilliant ❤
Awesome recipe an amazing person
I'm hooked....totally. Been battling to set my joghurt for a week now. Will follow your recipe. Thank you
Danita, you're going to make wonderful yogurt!
Thank you for sharing, great video!
Thank you Su!
Thank so much for sharing 💗 ❤️
Looks delicious & easy to make
Thank you for making it feel like it is an easy and manageable task. I look forward to trying it for the first time
Thank you! Let me know how it goes, you're going to love homemade yogurt!
Thank you so much for showing how to make yogurt. The ones I've seen have been so complicated or seemed to be complicated. But I wanted to make it at home because I knew what was in it and I like your recipe thank you.
This is so nice to hear, thank you! Simple, economical, and delicious!!
I just made this and OMG! It's amazing. I am straining it in cheese cloth, right now.
I bought vitamin D organic whole milk, a can of cherries lol, and a small single yogurt. This is the best tasting yogurt. I can't wait til it's done straining.
So fun, so delicious, and so satisfying to make your own yogurt!
How did you use the cheesecloth? did you strain the Whey out? I noticed Maureen used a papertowel.I didn't see if she squeezed the Whey out. Will you reply as to how you used the CC....I asked Her if i could use CC ...Then i read you had used it..........
@@gloperez8741 i think she's trying to turn it to a cream cheese
thank you Maureen i was looking for a simple and healthy yogurt...loved it!👏👍😁
SO glad to hear that!!
Hi Maureen Abooth I followed your recipe and it came out better than store bought. It is not bitter, can eat it without adding fruit. Thank you, you have changed my life. I mean it. Yogurt for me.
This is beautiful!!! Thank you Myra!
Hello! I love your tutorial! I just have question, how long can you keep yogurt in your fridge before it goes bad?
Hi Maureen! Thank you so much for this video! I made the yoghurt using your instructions with some modifications (I used half and half milk and full whipping cream, plus I used my pinky finger to test the temperature of the milk since I don't have a thermometer) and my yoghurt came out perfect! I wish I could share the video here. I'm letting it sit in the fridge for 24 hours (it's been about 9 hours already) then I can enjoy some as is and strain the rest to make the thicker form. That oven method really works! I used to use thick blankets but I didn't have to do that this time around. Thank you again, this video is timeless! I wish you and your family good luck and happiness!
Khrystal thank you so much!! I'm so happy you're making successful yogurt and enjoying the process. It's fun and so satisfying!
I just finished making a new batch of Laban. I can’t wait to eat it in a few days! My sito taught me how to make it.
God bless our Sittos!!!
Enjoyed watching You’re video,
I’m amazed how easy this is ,
I can hardly wait to add blueberries and Strawberries:)
Thank You so much !
Thank you! That sounds sooo gooood!
Look very good. I will try to make it. Thank you.
Yes I'm late to the show... story of my life. :) I appreciate that you showed how you use your yogurt in your household and in your culture! Thank you! I'm going to strain last night's batch, this morning then serve it with pita and olive tomorrow! On a different note, I used to do stovetop/oven yogurt, and now I use my instant pot. It has a yogurt setting and it will bring the milk to 185 very slowly over about a 50 minute period and it totally eliminates the boil over and burnt bottom. Then I run it for about 10 hours. I find that 12 hours is a little bit too tart, and that 8 hours doesn't quite set as well. I'm still experimenting, but I'm so glad to be making my own yogurt again. The Greek Brand we buy at Walmart is almost 4 dollars now... maybe even more, and we go through two quarts a week, so it's also quite a savings making our own. Thanks for an EXCELLENT VIDEO!
Paul this is SO great! Thank you for giving us such a detailed view on instant pot yogurt! Absolutely so much more economical. And satisfying. And more delicious too!
Thank you so much i made it and it was amazing❤️❤️
Hurray! Thank you!
مورين عبود
شكرا لكي على هذه الوصفة الشهية
Will try that tomorrow Maureen, Thank you. from Ontario, Canada.
Wonderful, thank you!
Thank you for this beautiful and simple recipe! What brand of yogurt would you recommend for a starter? I happen to have Karoun brand...would that work?
Thank you Michelle! Any whole milk, unflavored yogurt will do--but I like one that has a little tartness to it. I bet the Karoun is flavorful. If my starter is bland, I like to squeeze a little lemon juice into it for added flavor, and that works nicely.
Hi Maureen. Enjoyed your video. I too make my own yogurt but with skim milk. It too is much better tasting than purchased yogurt. Instead of an oven I use a large soft sided cooler and heating pad to keep it warm. This has reduced work to setting a timer to say when to remove it to the refrigerator. John
Thank you John--I like your method, sounds simple and successful. I agree, can't get over how much better homemade yogurt tastes than the commercial!
Thank you Maureen for this great video. Your instructions are right to the dot of how my mom just recently taught me to make it before she went back to the middle-east. I just started the process with 1G of Whole Fat milk to make the yogurt and by tomorrow I will shift to strain the yogurt to make the labneh...
I love that you learned this from your mother! That's so special. And I'm glad to know my method matched hers, as I learned from my mother and grandmother!
Thank you for this step by step recipe! this has helped me so much! It came out great the only thing was that it didn't taste 100% like the lebneh that I used as the starter is there recommendation or reason as to why it dosent taste like the one I bought from the store?
Interesting Alexandra. Sometimes you need to make a few batches with the starter from each prior batch to gain strength of flavor. Make a next batch or two using starter from your prior and see if that does it.
Really Amazing I love it👍
Thank you!!
Was searching for a yogurt recipe and since I like local I chose you. and I love your composure. I guess what we eat subscribes to our disposition. And I subscribed. From Diego Martin
How kind of you! Thank you so much!
@@maureenabood my absolute pleasure Maureen
@@maureenabood hi just completed your yogurt recipe. The result absolutely rewarding. Made several before but never so thick and it was tasty. I thank you
@@ceciliamitchell4269 Great great news!! Thank you!
Thank you for the great way you presented to make Lebanese yogurt.
Thank you George!
I like the texture of the yogurt ,well done
Great, thank you!
Also, I love your demeanor and your voice is very soothing, I know that sounds wierd but some voices just sound like nails on a chalk board. 😊👍😍
That is so so kind Sonia, thank you.
You are right... she talks patiently -step by step. easy to watch. Thank you for this recipe.
hi maureen. how to make the very thick laban that have a smoked flavour to it.i used to eat it in Syria .in spring seasons.
Beautiful video, thank you so much !
Thank you!
@@maureenabood I was brave enough to make my first small batch last night. No comparison with store-bought yogurt. It came out firm yet delicate and tart. I haven't stopped eating it all day ! Thank you again for your easy to follow instructions and video. I commented to my friend that watching your video was like sitting right there in your kitchen.
@@valerietorres3148 I'm so happy to hear this! Thank you so much for your kind words and I'm delighted you can now make your own yogurt all of the time. I agree, SO much better than commercial!
Seems like a good recipe and you presented it just brilliantly. I am surely gonna try it.
Regards from Germany.
Terrific Naveed, thank you!
This is how mum makes it. She’s also an Abboud! Sooooo gooood
Love hearing that! Abboud-Abood! And really soooo goood!
Hi Maureen! Thanks for the video.
Do you know if I strain plain yogurt with salt and I put a starter of another labne will it develop the same flavor as the starter?
Or do I have to make the yogurt first with my starter then strain it?
Hello Hayet! You can use that salted labne as a starter, and yes, the yogurt will take on that flavor. Just be sure your labneh isn't too thick, and also be sure to loosen the labne starter with the warm (not hot) milk before adding it to the milk.
Hello Maureen ....I received my Salts and your beautiful Autographed Book! I was so surprised at the quantity of the jars! I don't know why i thought they were going to be small ,I am so excited to start on the Yogurt &Labneh I also love to eat it with the zaituna (olives),and also spaghetti it really makes it like a alfredo sauce..but lower in Cal's! I have a question You used a papertowel to get the Whey out of the yogurt can i use cheesecloth? My friend Amira (R.I.P) she use to use dishclothes and then strain it.....Thank You for your help....I love the stories in your book .....
I'm so happy to hear this, thank you! You can use a cheesecloth but many layers, so the yogurt doesn't all seep through. I often use a thin hankie or bread towel to good outcomes as well.
I have a yogurt maker that stays at 100 F can I use that for 12 hours?
Thank you Maureen. I love this recipe. I've made it a few times so far and plan to make it regularly. I was told to use a wooden spoon to stir in the starter. Both types of spoons work just fine and I didn't notice a difference between spoon types. Maybe the wooden spoons adds more beneficial bacteria? Either way, I love this recipe. ❤Thank you!
Very interesting question, I use either wooden or metal spoon and yet I'd like to test this idea out, the difference in spoon type. Thank you!
😋It's just such a delicious, simple recipe and it has become a part of my daily intake. I love it!
A good alternative for bringing the milk to 110 degrees is using the microwave. I put the 1/2 gal. of whole milk in the microwave for 20 min and it froths up as it would on the stove and works beautifully...of course the rest of the recipe is the same. Thanks Maureen, I have been trying to convince a few friends they can do this....I am going to send them the video so they can become more confident in making Laban/Yogurt.
Thankyou so much for the microwave tip.
I made mine in the microwave too (1000w). I use sterilized mason glass jars. Fill with any cold whole milk to the neck of the jar, heat 3 minutes, stir, then 2 minutes. Perfect boiled milk (180°F) Let it cool on counter covered aprox. 30 min. to warm temperature (110°F) Add 2 teaspoon starter yogurt to each jar. Starter yogurt can be cold or at room temperature. (If you don't have yogurt add 2 cooked garbanzo beans to each jar as a starter). Mix gently to not cool milk too much. Cover with lid. Put by a warm window or inside microwave covered with a towel overnight. Enjoy. (You can remove garbanzos or just eat them with your yogurt as I do.)
@@ev8137 that's interesting to use garbanzo beans.
do you buy them dried and just boil them? and how long does it take? (could I use canned?)
thanks for the info. I'm trying to use microwave and I'm doing it almost same way (but I don't have a food thermometer). I'm still kind of experimenting.
I use my own cooked garbanzos/chickpeas. I don't know with canned ones as I don't eat anything canned since they add salt. You could easily find out though. Warm 1/4c milk add 3-rinsed canned garbanzos, cover milk and keep inside microwave overnight covered with kitchen towel. If it creates starter you're ready to go and make 32 one yogurt using that. You can also use the contents of 1 probiotic capsules per cup of warm milk instead. Use 1/4c of it to start a new yogurt batch (32oz)over and over again. No need for thermometer either. I no longer use it. Just use warm milk -not boiling. The finger method goes if you can put your clean finger in the warm milk and hold 10 seconds then is perfect temp to add your starter.
Forgot to mention to rinse the salt from the canned garbanzos before trying to experiment to make a starter batch.
Love this recipe.♥️♥️♥️
I'm so glad! Me too...thank you!
What do I do if I don't have a thermometer?
I loved your video. I had a question about draining the yogurt for a thicker consistency. So after the incubation period is over you drain it at room temperature or can you drain it inside the fridge? Not sure if that makes a difference? Thank you!
Hi Andrea--I always drain at room temperature, but it is fine to drain in the refrigerator! I'm always looking to cultivate more fermentation and flavor so that's why I keep the yogurt out at room temperature while draining. Then I refrigerate going forward after that.
Nice one. Btw how long does the yogurt last?
Awesome
i love this
😍😍😍😍 ich werde dies ausprobieren!!
Hi Maureen! Thank you so much for the informative video.
I don't know if this has been answered already, but can I save some yogurt from my batch to use as the starter for my next batch? If so, I assume I should store it the fridge until I am ready to make more yogurt? What is the best way to store yogurt starter for future use? Thanks!!
Never mind.. Haha! You mentioned in your video that the starter could be from another batch that you made. Missed it the first time I listened. Thanks again!
Absolutely, that's the way: save a quarter cup or so from your current batch as a starter for your next batch of yogurt. Keep the starter in an airtight container in the refrigerator, bringing it to room temperature when you make your new batch of yogurt!
@@maureenabood Will do! Thank you for the help!
I would have never guessed
Wow
what is the composition of starter?thanks...
Love it, thank you! Can you use 2 tablespoons your OWN made yogurt for your next batch?
Of course!
This is absolutely the way it's done! We really only use commercial yogurt as a starter when we don't have a homemade batch at home to take the starter from.
@@maureenabood Thank you for your response!
I am so excited to try this! Your presentation, your communication... all of it was exceptional! Thank you so much! You've gained another subscriber! ♥
( Have you ever made this with adding any fruits or nuts to it, or would this be something to add after the process is complete? ) Thank you, and Cheers!
Christine, thank you! Great question about yogurt with fruit or nuts--yes, you would stir fruit puree into the finished yogurt. I would add nuts right when serving, so they don't soften in the yogurt.
Excellent
Thanks so much!
Very good and clear explaination thank you..
Thanks so much Ronnie.
Thx much! 💕
Great video, Maureen. Instead of using oven, some wrapped up with cloth and put it in the cooler for 12 hours. How do you think of this method?
Thanks for this--anything that holds in heat to incubate is a good idea! Cooler ought to do nicely with the cloth wrap!
11 hours in the oven to incubate then directly into the frig for 8 hours. What a difference it made for the yogurt! Lovely!
Perfection! Thank you!
Wow yummy .
Hi Maureen. Thanks for sharing, your yogurt looks super impressive to me. Mind to help me with my yogurt? So I tried to make yogurt, already using full cream milk (boiled) let it cool down until 40 degree C and put the yogurt in and let it sit in an unplugged rice cooker. I'm living in Indonesia so the temperature inside the house is around 32C. However, it turns out runny and slimy. I cannot get it right and tried for 7 days in a row yet still fail. I also wonder what is the ratio of milk and yogurt per mililitre (ML). Because i don't want to try in big batch (such a waste when it fails badly). Hope you can help.. Thank you
I always use my starter when it's still cool (not cold) and it works just fine 🤔
Thank you!
I love making yogurt..and I strain mine too extra thick...once I found out how cost effective and easy it was..I was hooked! I like mine with 1tbsp. Honey mixed in..
Make me one!
Hi Maureen
Can u transfer yogurt to mason jars before setting or is it best to leave in the pot ? Thank you
Lupe Nunez I transferred it into jars succesfully in the past and then put it in the fridhe to ripen
Good explanation 🖒👍👍👍👍
Thank you!!
Nice 👍
I love this
Thank you!
what is jameed.how isit make
Awesome. Will Greek natural yogurt work for a starter?
Hi! I have used Greek yogurt and had success with it, but not every time, so I generally try to stick with plain whole milk yogurt as a starter.
I've made this recipe a few times now and it's been awesome! One question that I have. Every time that I've made yogurt so far, there has been some a layer stuck to the bottom of my pot after I pour the heated milk into my container to store the yogurt.. Is there a way to prevent that?
Thank you Edward--formation of that layer on the bottom of the pan comes from heating the milk. You may be heating your milk to quickly, or not stirring the milk to keep it moving, both of which can cause this. I find it helps for the milk to be room temperature before heating, so it doesn't take as long to reach boiling point, with less risk of the bottom scorching or sticking.
Thank you for that. I'll try those things! :)
Wow great upload. You are gorgeous 😁
How kind, thank you!
Thanks
@ Maureen Abood I am anxious to try these recipes. I wanted to see how to spell the yogurt and the yogurt cheese to write in the recipe. Unfortunately the transcript spells them "lovin, "love me," and "love knee." That's not right, is it :)!!?
Thank you! Here you go (and there are variations to be sure): laban, labneh or labne.
@@maureenabood Those were kind of fun in their place, but I really do appreciate these! I have written them down, thanks. And I really did enjoy your cheerful beautiful video!
Now this is a person I can trust
Dylan that means so much to me, thank you!
thanks
Hi. Thanks for the video. What is the shelf life of homemade yoghurt? Thanks
I've been making yogurt for years. Mine has lasted 2-3 weeks refrigerated. Divide your recipe and make a small batch every week if half gallon is too much..
May I ask, why do we need to boil the milk ?
I tried to make yoghurt before but because the lady spoke in Persian I didnt understand very well and I ended up with a curdled yogurt. I'll try your way today maybe !
Oh my gosh! I hope you do try and enjoy making your own yogurt as much as I do!
Hi Maureen, I made yoghurt using UHT milk and store bought yoghurt. It came out well. Since, we're in lockdown I used the yoghurt that I made to make subsequent cup and that to make another. Now that I've made 3 cups the resulted yoghurt turnout from sweet to sour. First one is more or less identical to store bought one and the last one is more like curd, than yoghurt. What could be the reason and how can I continue making yoghurt consistently. Thanks in advance..
The conditions for making homemade yogurt seem to shift in home kitchens, so your curd-like yogurt could have been to do with adding too much starter or an overheated incubation environment or an overly-fermented starter. It is typical for the flavor of homemade yogurt to get deeper (often more tart/sour) over time as you develop the strength of the starter. This is a good thing! If you prefer a plain flavor, use commercial yogurt each time as your starter, plain whole milk. Let me know how it goes!
@@maureenabood thanks for those good words. I actually tried making some changes to my usual steps
1. Reduced the incubation period to over night from previous 16+hours (expecting more firmer yoghurt)
2. Slightly increased the sugar content about 5g.
3. I use to leave the yoghurt in a straofoarm container with a glass of hot water (75c). This time made a little seperation so that warm environment would be maintained but the milk won't get heated up directly.
The result was promising. I'll keep you posted on the next attempt also.
By the way, I use about 15g of yoghurt as starter for 450g of milk. Hope I'm not adding too much of starter.
@@mfzasr5665 That is great, thanks for keeping me posted!!
I make my yogurt too but I learnt the same way but my mother taught me to use my little finger and if you can tolerate the heat while counting to ten was the right temp in those days
That's exactly how my Sitto taught me, too! I wrote about that in my cookbook, so special. Thank you Joulanda!
Wow
So wow!
yogurt laban is not readily available in my country so your recipe is just a life saver..
I'm so glad you'll be able to make your own now! Thank you!
And she also looks good 😁