Yogurt starter from scratch! #1

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  • Опубліковано 25 гру 2020
  • It's super easy to make your own yogurt starter.
    Then you can make the creamiest and thickest yogurt at home!
    Enjoy!

КОМЕНТАРІ • 239

  • @kavi14in
    @kavi14in Місяць тому

    Brilliant . You are the only one, I found with clear illustrations.
    Honestly, salutation to you....

  • @SloansAbroad
    @SloansAbroad 2 роки тому +31

    I shared this with my mother in law who has been making yogurt for 20 years, she had *no idea* you could do this! I'm amazed! I just started my starter today.

    • @nouknouks6116
      @nouknouks6116 Рік тому

      🧢😂😂😂

    • @Jujube23806
      @Jujube23806 Рік тому +1

      So what type of method she used for the 20 years ?

    • @rocioypa11
      @rocioypa11 Рік тому +1

      ​@@Jujube23806 probably good commercial plain yogurt..in Europe there are also for sale some dried ferments mixed with power milk

  • @rebeccagreen-parkinson1195
    @rebeccagreen-parkinson1195 Рік тому +12

    Thank you so much for sharing this information! I have looked high and low for a recipe that did not include store-bought starter culture. You are a lifesaver! :)

  • @fluffy_foxy1354
    @fluffy_foxy1354 Рік тому +3

    Thank you after searching for yogurt from scratch I've ran across many videos but this is the one I've been looking for 😊

  • @Luvmygoats
    @Luvmygoats 2 роки тому +2

    Omgosh. Luv this, I never seen anyone make a starter with lemons like that. I'm so doing this. Thanks for this video

  • @loveshoonya388
    @loveshoonya388 Рік тому +4

    Thank you this is the best recipe, I have tried it and it is fantastic ❤️🙏🏽

  • @akpesirienakireru4732
    @akpesirienakireru4732 Рік тому +1

    Wow. Thanks for making this video.
    I have always wanted to know how I can make yougurt starter myself.
    I will give it a try soon.

  • @staceykelly4211
    @staceykelly4211 Рік тому +1

    Homemade yogurt is my favorite food in the world. My great-grandmother used to make it on her Greek kitchen and hang it to strain. I love this part of my heritage.

  • @sevincolcer6967
    @sevincolcer6967 2 роки тому +2

    Thank you, this is the best starter recipe...now I know what to do.. exactly...

  • @lisaosbaldeston
    @lisaosbaldeston Рік тому +2

    I’m so excited to try this , thank you for the video x

  • @imshahrukh
    @imshahrukh 3 роки тому +3

    Very good presentation & well described. Keep it up, bro. 👏👍

  • @kathydean6491
    @kathydean6491 2 місяці тому

    This looks great, a starter using lemons. Thank you. Can i use UHT or ultra pasteurized milk? TIA

  • @cowandkukdee
    @cowandkukdee 2 роки тому +1

    Wow looks amazing and mouthwatering recipe we really appreciate you great work 👍🏼 zaberdest recipe...
    Your cooking skills so nice
    Stay connected ☺️
    God bless you

  • @Hals-Ueber-Kopf
    @Hals-Ueber-Kopf 4 місяці тому

    Sehr schönes Lern-Video zum Thema Jogurt.

  • @eminepennington1588
    @eminepennington1588 3 роки тому +5

    thank you , i never knew we could make a starter with lemon!

    • @cookathome2714
      @cookathome2714  3 роки тому +3

      And it’s much easier. I made the starter with chickpeas 3-4 times before; each of it took around 5 days to form yogurt.

    • @eminepennington1588
      @eminepennington1588 3 роки тому +2

      @@cookathome2714 I agree with you !

  • @paulinelee9694
    @paulinelee9694 3 роки тому +1

    Thankyou so much for this. This will be so useful

  • @corinaboger5525
    @corinaboger5525 14 днів тому

    Just like my Grandma's! Thank you!

  • @vio3366
    @vio3366 3 роки тому +1

    Thank you very much for sharing 👍🏼

  • @SaneCatLady429
    @SaneCatLady429 Рік тому +1

    I made this with lime slices instead of lemons. It is hard to find lemons where I live. But my gosh, it tastes terrific using the limes.

    • @cookathome2714
      @cookathome2714  Рік тому +1

      It’s good to know that, thanks for the feedback. I frequently receive that question if lime would work too:)

  • @son_of_ptolemais
    @son_of_ptolemais 3 роки тому +5

    Thanks for this. It's hard finding this information online.

  • @bizimev09
    @bizimev09 3 роки тому +4

    Thank you for sharing, I've never heard this before. I am curious about the aroma. Is there a tint of lemon flavor eating this yogurt?

    • @cookathome2714
      @cookathome2714  3 роки тому +3

      Thank you! I didn’t get any; but maybe a little bit at the first batch of yogurt.

  • @AuntDotcom-sk5lo
    @AuntDotcom-sk5lo 11 днів тому

    Thank you for sharing

  • @Neilbond112
    @Neilbond112 Рік тому

    Your recipe is very helpful. I try with chilli first and it didn't have the thick.May be I was doing something wrong.But this recipe turn out great.

    • @cookathome2714
      @cookathome2714  Рік тому

      Thank you! For thick yogurt, the temperature (of both the milk and the starter) is important. Also, make sure stirring the milk while heating and cooling.

  • @meihua2561
    @meihua2561 3 місяці тому

    What does it tastes like? I wanna try but I'm afraid if I dislike the taste. if it does taste like a store bought yogurt, I might like it.

  • @dadaesther9224
    @dadaesther9224 Рік тому

    Wow wow wow oh my gosh so nice

  • @kymi_so_hot910
    @kymi_so_hot910 3 роки тому +1

    Thank you for this video!!!!

  • @tamarmakki2165
    @tamarmakki2165 3 роки тому +2

    Thank you for this. I was wondering, can you use semi skimmed milk for this or does it have to be full fat? Thanks.

    • @cookathome2714
      @cookathome2714  3 роки тому +1

      I haven’t used any but you can use. The thing is it’s possible that your yogurt might be runny.

    • @rocioypa11
      @rocioypa11 Рік тому

      I use UHT milk all the time and never had problems.

  • @olivesoondar1165
    @olivesoondar1165 Рік тому

    Thank you very much for sharing your knowledge , l really needs to know how to make it without anything to start , l cant pay so much money to have it regular

  • @mirian593
    @mirian593 2 роки тому +1

    What a treasure this video, thank you for sharing your knowledge, would you mind to tell me how long can I use the first starter for? do I need to make new one often please? Thank you 🙏

    • @cookathome2714
      @cookathome2714  2 роки тому +1

      You’re very welcome!
      Once you have your starter, you can keep making yogurt with your recent one. No need to make a starter again. In the beginning, I recommend you make yogurt weekly, but after some time you can make it every two weeks or even 3 weeks.

    • @mirian593
      @mirian593 2 роки тому +1

      @@cookathome2714 thank you so much for your prompt reply, really appreciated. God bless you and family. Love from England ♥️🙏

    • @cookathome2714
      @cookathome2714  2 роки тому

      @@mirian593 Thank you so much! Loves to England💗

  • @bluefreewill
    @bluefreewill 3 роки тому +3

    Thank you so much for sharing this! Going to try this tonight. One question though, how many batches of yogurt will this starter make? Do you normally have to make new starter after several incubations?

    • @cookathome2714
      @cookathome2714  3 роки тому +2

      My pleasure!
      No need to make a new starter as long as you have your yogurt. It will always serve as a starter for your next batch of yogurt.
      But sometimes the yogurt becomes runny, it’s up to you to make a new starter at that point.

    • @bluefreewill
      @bluefreewill 3 роки тому +1

      @@cookathome2714 Thank you from Thailand. 🙏🏻✨😃

    • @cookathome2714
      @cookathome2714  3 роки тому +1

      Regards to Thailand 👋

    • @bluefreewill
      @bluefreewill 3 роки тому +2

      @@cookathome2714 Came back to let you know that your method of making yogurt starter has worked beautifully for me. I’ve never achieved such creamy and thick homemade yogurt from store-bought starter and that means this starter I’ve created is much stronger! So once again, thank you!!!
      One thing, though, going back to the whole video, I saw you mentioned that the starter should be warm. Until now, I’ve always warmed up my starter from the fridge using your method until it reaches the room temperature. Should it go even warmer for best result?

    • @cookathome2714
      @cookathome2714  2 роки тому +2

      Good to know it worked well!
      I always leave the yogurt starter at room temperature first, then make it warmer like in the video. But in the summer, when the room temperature is higher; it may be enough to let it wait for at room temperature only. I try to make sure that the starter and the milk are at the same temperature just before they are combined.

  • @angelaijahanyiloibi6795
    @angelaijahanyiloibi6795 Рік тому

    It was confusing at first but I watched it the second time and understood it. In the big bowl at the end, did you add all the yogurt you made? How do I make Greek yogurt? Thank you.

    • @cookathome2714
      @cookathome2714  Рік тому

      That big bowl is a new batch of yogurt with a gallon (4lt) of milk.
      Greek yogurt is as same this.

  • @xzookeeper
    @xzookeeper 11 місяців тому

    What do you do with the remaining starter? Refrigerate it, freeze it? How long does the starter last before it goes bad?

    • @cookathome2714
      @cookathome2714  11 місяців тому +1

      I use it in my bread dough or just discard. Use the starter immediately, once you make the yogurt, it can last for a week or 10 days. And with your recent yogurt you can make the next batch of yogurt.

  • @nkemlydietv
    @nkemlydietv 3 роки тому +2

    Hello. I made yogurt yesterday but the end result was slimy. Please what could be the cause of that 😐❓

    • @cookathome2714
      @cookathome2714  3 роки тому

      That happens sometimes. I believe the temperature of the milk is the main cause of that result.

  • @mahmuda3508
    @mahmuda3508 2 роки тому +1

    Hi! I have started yesterday to make starter.
    After passing through the strainer, there are some runny (milk like) starter from day 1.
    How to use that? Can I use for Day 2 starter? Please reply. Looking forward to hearing from u. Thanks.

    • @cookathome2714
      @cookathome2714  2 роки тому +1

      Use new milk for day 2. The milk from day 1 can be used in bread dough.

    • @mahmuda3508
      @mahmuda3508 2 роки тому +1

      @@cookathome2714 OMG! U r a gem! Thank you so much for your quick response. honestly, I didn’t expect that. Love u already.

    • @cookathome2714
      @cookathome2714  2 роки тому

      @@mahmuda3508 You’re welcome! Thanks so much!

  • @welcomenikaholics
    @welcomenikaholics Рік тому

    Great video!! How long will this last?

    • @cookathome2714
      @cookathome2714  Рік тому

      Thank you!
      After you make your yogurt (not the starter) it may stand in the fridge around 10 days maybe some more.

  • @mohammadferoz5456
    @mohammadferoz5456 3 роки тому +1

    It's work 😱

  • @rocioypa11
    @rocioypa11 Рік тому +1

    I had never heard about this method and I will give it a try: curious to know if like sourdough starter you can inherit it to next gens or from time to time you need spend a couple of days building another new one from zero. Thanks for sharing 🙏

    • @cookathome2714
      @cookathome2714  Рік тому +1

      My pleasure!
      I haven’t thought about it! I’m using the same sourdough starter which I made almost 4 years ago but I need to make yogurt starter from time to time:).

    • @rocioypa11
      @rocioypa11 Рік тому +1

      @@cookathome2714 I built my sourdough starter in December 2007 so he's a teenager😂..and about one month ago I built another one with wholewheat stone ground rye flour that I really love.

    • @rocioypa11
      @rocioypa11 Рік тому +1

      @@cookathome2714 like when using a plain yogurt pot from the store.. perhaps it's easier to find at home a couple of lemons rather than getting some commercial (but still good) plain yogurt

    • @cookathome2714
      @cookathome2714  Рік тому

      @@rocioypa11 Definitely! I hope you let me know when you make your yogurt starter.

  • @yinyinminimalist
    @yinyinminimalist Рік тому

    Thank you

  • @jaquelinesaczuck7697
    @jaquelinesaczuck7697 10 місяців тому

    Very good👏👏👏

  • @petrovermeulen6291
    @petrovermeulen6291 10 місяців тому

    Please help! Think I did something wrong. The 2nd process starter was very lumpy with lots of liquid at the bottom. Looked like curdling. What did I do wrong? 😢

    • @cookathome2714
      @cookathome2714  10 місяців тому

      That’s ok! You can try the 3rd time. It doesn’t necessarily have to reach that consistency in the second time.
      The most important thing is the heat of the milk. It should be as in the video.
      If the room temperature is colder, then wrap the jar with extra blanket or etc.
      Also try to use the same amount of lemon as in the video.
      Ask me again if you have other questions.

  • @valentinaehikhuenmen3860
    @valentinaehikhuenmen3860 9 місяців тому

    What if the yoghurt formed at the second batch that is supposed to be the second starer to form the main yoghurt,can it been eating

    • @cookathome2714
      @cookathome2714  5 місяців тому

      I don’t eat but use in my bread dough.

  • @marci.curious
    @marci.curious 11 місяців тому +1

    What do you do after you have waited the 8-10 hours & now have your first batch of yogurt? Do i refrig overnight or for several days?? Also i promise im not trying to be rude or insulting in any way, im just extremely anxious & nervous to make a mistake. But i was also wondering if you've ever used other/alternative milks, like coconut, rice, oat etc? Thank you so much for making this video, i hope its okay that i share it, i think everyone should be educated! . I dont have many followers but there's some really decent folks i believe would sincerely appreciate learning about this & of course im happy to tag yall! Thanks again✌🏼👍🏼😊

    • @cookathome2714
      @cookathome2714  5 місяців тому +1

      First of all, thank you for your comment and sorry for the late response.
      Once you get the yoghurt, refrigerate it. I can be refrigerated for about 10 days. I wouldn’t be anxious, we all learn by making mistakes, right?

    • @marci.curious
      @marci.curious 5 місяців тому

      @@cookathome2714 yes agree we learn so much by our mistakes. It's just .. when your finances are super tight, wasting food is a massive no no.🙏🏻☺️✌🏻

  • @milkknrice
    @milkknrice Рік тому

    Hello! Great video! But i have a question, does any Curtis fruit work? Lemon is not Easily available from where im from :)

    • @cookathome2714
      @cookathome2714  Рік тому +1

      Thank you!
      I believe that will work too! Any live bacteria will the do it. I have another yogurt starter video with chickpeas. That works too:)
      Good luck!

    • @milkknrice
      @milkknrice Рік тому

      ​@@cookathome2714 Thank you so much! 😊💛

  • @ntombidanca9273
    @ntombidanca9273 2 роки тому +2

    Hi, I need your help please , I love yoghurt so much but everytime I try to make it , I fail , doesn't get thick at all or runny , I am doing it like most of this tutorial are saying , I don't know whether it's milk ? I am using pasteurized milk . Or it type of container I am using , must I close the container while waiting

    • @mssmgirl1
      @mssmgirl1 2 роки тому +2

      I have never made my own starter, will be my first time, however I’ve been making my own yogurt for 30+years using natural, no sugar added store bought yogurt (it usually contains more ingredients than just lacto bacillus) but does the job. When yogurt is not firm and watery it can be 2 things, temperature or a week starter. Use whole pasteurized, not ultra pasteurized milk and heat it first to 90•Celsius, then cool it. I was taught to “measure temperature” by inserting pinky finger in milk and tolerate for 10 seconds, now I use a thermometer, temperature should be 40• Celsius, follow instructions of adding a some warm milk to starter in order to maintain temperature of the milk. I do not transfer the milk to another vessel, I leave it in the pot I wormed it, cover it with its lid,wrap pot in a heavy blanket or many towels and put it inside the oven (oven not on!) all night 8-12 hours. In winter or if you have a cold kitchen you can leave oven light on, to help keep temperature.I then transferred it to 1 quart plastic containers (like store bought) the advice here is to stir your starter inn, cover,wrap to keep temperature and do not disturb for at least 8 hours, transfer to smaller containers and refrigerate, it will thicken a little more when chilled.I’ve experienced that when using commercial yogurt, I can not use previous yogurt as a starter, it’s simply not strong enough and you end up with very watery yogurt. That is why I’m so thrilled I found this video on making your own starter. Yogurt is easy to make, keep trying.

    • @cookathome2714
      @cookathome2714  2 роки тому +3

      Milk is a factor; pasteurized milk works too but grass fed milk works better. If you can find raw milk and boil it yourself, it is even better.
      Temperature is important, make sure both the starter and the milk are warm (like in my video).
      Lastly, you can make a new starter. A few months ago, my yogurt was runny too. I made a new starter.

    • @cookathome2714
      @cookathome2714  2 роки тому

      Also, about the container, I use glass or porcelain. I close the container because I do not want any accident and I cover it with towels etc. But you can leave it open and wait in the oven. Turn on the oven for a few minutes and turn it off. Inside temperature will be enough.

    • @cookathome2714
      @cookathome2714  2 роки тому +1

      @denise koffroth, thanks so much for sharing your experience and knowledge.

    • @mssmgirl1
      @mssmgirl1 2 роки тому +1

      @@cookathome2714 Than you so much for reading my post! Definitely if you can find natural, unpasteurized milk you will have the best yogurt, just not so easy to find. Some times I have raw milk delivered and also make cheese, but I have to buy a minimum of 20 liters and it’s more expensive than store bought milk, to make cheese is worth it, but for my household consumption of yogurt it isn’t. We consume from 6-8 quarts of yogurt a week, also because I use 3 liter/quarts to make 1 litter of labna. I still haven’t made your starter, really looking forward to it. Will let you know the results. Many blessings!

  • @kian____
    @kian____ 2 роки тому +1

    Hi, can I used dissolved powdered full cream milk and coconut milk?

    • @cookathome2714
      @cookathome2714  2 роки тому

      I haven’t used them, but I believe they will work too. The consistency might be different though.

    • @bizarrefruit9133
      @bizarrefruit9133 9 місяців тому

      Please be careful, yoghurt is a result of microbes that break down lactose into lactic acid making it safe to consume while rotten milk is not. Coconut milk doesn't contain lactose and is not milk, it is a misnomer.
      What you will get by warming coconut milk and leaving it, I cannot say, but it wont be yoghurt and will not necessarily be safe.

  • @byeolminseo
    @byeolminseo Рік тому

    If I wanted to add fruit, oatmeal, or flavoring to my yogurt, when should I add it? Thank you in advance 🙏🏻

    • @cookathome2714
      @cookathome2714  Рік тому +1

      Sorry for the late response. I just saw it.
      I would recommend to make your yogurt plain and add the fruit or oatmeal at the time of consumption. Because if you add when it ferments; the taste and the consistency would not be as desired.
      in the video, a few slices of lemon, cultures the milk; if you add more fruit the bacteria would be too much.

    • @byeolminseo
      @byeolminseo Рік тому

      @@cookathome2714 Thanks!!!

  • @aaronchan5232
    @aaronchan5232 2 роки тому +1

    🤩

  • @mohammedsohelpasha4078
    @mohammedsohelpasha4078 3 роки тому +1

    Could you tell temperature in degrees please

    • @cookathome2714
      @cookathome2714  3 роки тому +1

      I don’t use thermometer but generally the recommended temperature for heating the milk is around 185 F /85 C. For making the yogurt it is 104-109 F / 40-43 C.

  • @nxyb307
    @nxyb307 Рік тому +1

    Im curious, after you removed the lemon did you heat the milk again?

    • @cookathome2714
      @cookathome2714  Рік тому +3

      After that, I didn’t use the same milk. I used new milk for the second one and I heated it just like the first one.

    • @nxyb307
      @nxyb307 Рік тому

      @@cookathome2714 ohhh I see.. thanks

  • @tapaskantimitra2881
    @tapaskantimitra2881 3 місяці тому

    How do you know that streptococcus thermophilic bacteria is there? It may be just lactobacillus bulgaris which means it is only curd.

  • @timadel663
    @timadel663 Рік тому

    Hi. Does the probiotic on yogurt made from lemon is also lactobacillus?

    • @timadel663
      @timadel663 Рік тому

      @Claudia M what happened with your yogurt made from pepper? Too strong in terms on tastes?

    • @cookathome2714
      @cookathome2714  Рік тому

      Yes, I believe it is lactobacillus.

  • @Ibodnano
    @Ibodnano Рік тому +1

    Can it work with UHT milk bought from supermarket(one stored on the shelf)?

    • @cookathome2714
      @cookathome2714  Рік тому

      I haven’t tried with UHT milk but I believe it wouldn’t work. Because they have quite long shelf life; which means most of the bacteria has been gone with the process.

    • @rocioypa11
      @rocioypa11 Рік тому +1

      All the times I made yogurt at home with a pot of plain yogurt from the store UHT milk worked, even the half skimmed.

    • @cookathome2714
      @cookathome2714  Рік тому +1

      @@rocioypa11 thanks for sharing!

    • @rocioypa11
      @rocioypa11 Рік тому

      @@cookathome2714 a real pleasure.. sharing knowledge makes world just a bit better, to me😊

    • @cookathome2714
      @cookathome2714  Рік тому

      @@rocioypa11 that’s very nice of you🙂

  • @ladycharming9860
    @ladycharming9860 2 роки тому +2

    Cant believe with just lemon and milk, can turn to a yogurt! 😍
    Anw, can we use lime instead?

    • @cookathome2714
      @cookathome2714  2 роки тому

      Thank you for your comment!
      I believe lime would work too, because it’s the bacteria in the lemon (or lime) that turns the milk to yoghurt.
      Today, I finished shooting another starter with chickpeas and it turned out well too. I will post it soon.

  • @msolbelangerl2055
    @msolbelangerl2055 2 роки тому +1

    I dont understand what exactly made it super creamy at the end??

    • @cookathome2714
      @cookathome2714  2 роки тому

      It mostly depends on the heat of the milk, amount and consistency of the yogurt starter. Also, the milk I used in the end is grass fed milk, it makes it creamier too.

  • @selamawittsefamicael3122
    @selamawittsefamicael3122 2 роки тому +1

    God bless you ❤️

  • @cybsjb
    @cybsjb Рік тому +1

    afedersiniz, ilk aşamada sizinki gibi bir kıvam elde ediyorum ama ikinci aşamada olmuyor. tam olarak yanlış yaptığım bir şey yok. tarif mi hatalı yoksa yanlış yaptığım veya eksik yaptığım bir şey mi var?

    • @cookathome2714
      @cookathome2714  Рік тому

      Tecrübelerime göre kıvam için 3 şey önemli: birincisi mayayı fazla koymayın. Maya yapma aşamasında videodaki gibi, daha sonra yoğurt yapmaya geçince her bir litreye bir kaşık oranında. Hatta süt miktarı artınca maya oranını azaltıyorum; mesela 4 litre kullanıyorsam, 3 kaşık maya atıyorum. İkincisi, sütün sıcaklığı. Videoda belirttiğimden daha sıcak veya soğuk olmasın. Son ve en önemlisi, sütü ısıtırken ve daha sonra soğuturken ara ara karıştırın ki, süt havalansın.
      Tavsiyem, 2.de kıvam tam olmasa bile mayalamaya devam edin. Sulu mayadan da koyu kıvamlı yoğurt oluyor. Kolay gelsin!

    • @cybsjb
      @cybsjb Рік тому

      @@cookathome2714 allah razı olsun. bu şekilde helal bir şekilde yoğurt yapmak istiyorum. teşekkür ederim. sizin için dua edeceğim. gerçekten de maya oranım fazlaydı. daha iyisini yapmam için tanrı bana yardım edecektir. tarifinizi tekrar uygulayacağım. tekrar teşekkürler.

    • @cookathome2714
      @cookathome2714  Рік тому

      @@cybsjb ben teşekkür ederim! Allah sizden de razı olsun.

  • @charmaineeverett4488
    @charmaineeverett4488 2 роки тому +1

    Can you use lime if you don't have lemon 🍋

  • @starz8227
    @starz8227 3 місяці тому

    Can I use lime instead of Lemon?

  • @Christopher-lx4ud
    @Christopher-lx4ud 2 роки тому +1

    How much bacteria is in this yogurt, since you boil the milk?

    • @cookathome2714
      @cookathome2714  2 роки тому

      In the video, I did not boil the milk, I just heated. Because the milk was store-bought. But, yes they were pasteurized, and I don’t know how much bacteria was left.
      Still, I’m able to make yogurt with them!

  • @songulsahin3501
    @songulsahin3501 3 роки тому

    Harika olmuş canım emeğine sağlık

  • @essyj3835
    @essyj3835 Рік тому

    Can I use lime instead of lemon for my starter?

    • @cookathome2714
      @cookathome2714  Рік тому

      Yes, I believe it will work too. Just make sure to use the same amount of it as in the lemon in the video.

  • @xfactor6099
    @xfactor6099 Рік тому +1

    Are all these starters you were making or you made yorghurt at the end. I am confused.

    • @cookathome2714
      @cookathome2714  Рік тому

      After the second, I reached to a starter in this video. But sometimes we may need to repeat a few more times until we have nice consistency.
      Again in this video, at the third one I started making my yogurt. All the others are just to show the consistency of the yogurt.
      Hope I made myself clear.

    • @xfactor6099
      @xfactor6099 Рік тому

      @@cookathome2714 okay. Also did you heat to boiling point and cool the fresh milk you used for subsequent batches?

  • @milkknrice
    @milkknrice Рік тому

    I have a question, Im at this stage 2:15 of the process and im wondering if you can eat it at this stage or this is just a starter? And the 3rd batch is the actual yogurt?
    And how do you store it? Can it be put at fridge at this stage? :D

    • @cookathome2714
      @cookathome2714  Рік тому +1

      I do eat starting from the 3rd stage and use them in my bread dough until then but I think you can eat it at the 2nd stage too.
      Yes, in the video the actual yogurt is the 3rd stage.

    • @milkknrice
      @milkknrice Рік тому

      ​@@cookathome2714 thank you so so much! Your reply is very much appreciated! And can i store the yogurt for the 2nd stage in to the freezer? Again thank you so much and god bless!💛💛💛

    • @milkknrice
      @milkknrice Рік тому

      @@cookathome2714 hello! just wanted to update you that it tastes AMAZING! Tysm for this video! From where I'm from yogurt with live cultures or to this quality is rarely available, im happy that i can make it at home now! :)

    • @cookathome2714
      @cookathome2714  Рік тому +1

      @@milkknrice Congratulations! That’s my pleasure! I’m so happy for that.
      And sorry, I just realized that I hadn’t replied your question about putting in the fridge. I see that you’re already in stage 3 but still wanna say that you can keep in the fridge “after” the fermentation process at stage 2.

    • @milkknrice
      @milkknrice Рік тому

      @@cookathome2714 its ok, and i did do that because i was afraid of spoiling it but thankfully it worked!
      And another update: i cant help but finish the 3rd batch😅 but i did spare some for my 4th batch that i am making right now!

  • @2012sparow
    @2012sparow 3 роки тому +2

    Would squeezing the juice be ok too

    • @cookathome2714
      @cookathome2714  3 роки тому

      I actually never made with the juice but will try and share the result here. The same question came earlier too.

  • @luvmyfbi
    @luvmyfbi 5 місяців тому

    I've tried this twice with lemons and once with chickpeas, but I keep getting the same results. It only turns into a hard clumpy mass, not creamy at all. I'm using fresh milk from my cow. I can't figure out what I'm doing wrong 😢

    • @cookathome2714
      @cookathome2714  5 місяців тому +1

      My guess is the amount of lemons or chickpeas is more than required. You’re lucky having a cow🙂

    • @luvmyfbi
      @luvmyfbi 5 місяців тому

      @@cookathome2714 I finally threw in some store bought yogurt and got it going that way. I'll have to try this method again when I have the patience 😅 I only just got the cow maybe a month ago, it's awesome and there is so much to learn! Thank you for the videos and your reply, I will try fewer lemon slices next time!!

  • @tre3282
    @tre3282 3 роки тому +1

    How long the starter expired inside the fridge

    • @cookathome2714
      @cookathome2714  3 роки тому +3

      After the yogurt is fully formed, I use it as a starter up to 10-15 days. You can also store a small amount of it in the freezer.

    • @tre3282
      @tre3282 3 роки тому

      @@cookathome2714 thanks alot

  • @cybsjb
    @cybsjb Рік тому

    tekrar denedim ve yoğurt elde ettim. şimdi o yoğurtla tekrar yoğurt yapmak istiyorum inşaallah ama yoğurtta tuhaf bir koku var. uzun süre mayalandığı için mi acaba?

    • @cookathome2714
      @cookathome2714  Рік тому

      Tebrikler, elinize sağlık!
      Taze olduğu için olabilir, henüz yoğurt ekşimediği için. Bir kaç mayalanmadan sonra tadı ve kokusu oturuyor.
      Bir de limonun miktarını fazla koyduysanız da tatlı bir yoğurt oluyor ve değişik bir koku olabiliyor.

  • @heriwiharso6071
    @heriwiharso6071 3 роки тому +1

    In minute 1:35 ,do you add new milk or just add the left you strain from the batch ?please sory my english...

    • @cookathome2714
      @cookathome2714  3 роки тому +1

      No need to be sorry. Your comment is so clear. It’s new milk. Every time I use new milk.

  • @angietonzockfolegwe4740
    @angietonzockfolegwe4740 9 місяців тому

    😋😋😋😋

  • @sunshineseaandvitamind8620
    @sunshineseaandvitamind8620 2 роки тому +1

    What did you do to that milk @ 1:24?

    • @cookathome2714
      @cookathome2714  2 роки тому +1

      That milk can be used for bread dough or just can be discarded.

  • @abriannasubhan3288
    @abriannasubhan3288 3 роки тому +1

    Can we use the yogurt that was made at( min 4) or do we have to repeat the process again?

  • @user-ig7uy5xu7k
    @user-ig7uy5xu7k 9 місяців тому

    Is this starter can use for hard cheeses

  • @AjitKumar-tq5nj
    @AjitKumar-tq5nj 3 роки тому +1

    Is it yoghurt or curd?

  • @deweygonzalez5551
    @deweygonzalez5551 Рік тому +1

    has it gone bad if it has air bubbles?

  • @lorilee1931
    @lorilee1931 Рік тому

    Hi, will it work if I don't heat the milk? I want raw yogurt.

    • @cookathome2714
      @cookathome2714  Рік тому

      Hi, unfortunately it won’t work without heating the milk. I didn’t understand what you meant with raw yogurt though.

    • @lorilee1931
      @lorilee1931 Рік тому

      @@cookathome2714hi. I mean unpasteurized, alive bacteria.

    • @cookathome2714
      @cookathome2714  Рік тому +1

      @@lorilee1931 I sometimes buy raw milk but always boil it first.
      For yogurt culture, the milk needs to be at a certain temperature.

    • @lorilee1931
      @lorilee1931 Рік тому

      @@cookathome2714 hi, I appreciate your help, but all the people I grew up with in Eastern Europe used to make it without boiling it, just be leaving it overnight. I am trying that now.

    • @cookathome2714
      @cookathome2714  Рік тому

      @@lorilee1931 I’m glad if I was helpful!

  • @lindaworthington4425
    @lindaworthington4425 3 місяці тому

    I'm finding this a bit confusing?
    Not sure how many times i have to repeat the actions.

    • @cookathome2714
      @cookathome2714  3 місяці тому

      I’m sorry for that! I have another starter video, that is much easier to understand. I used chickpeas instead of lemon in that video but the steps are the same. You can switch chickpeas with lemon. Let me know if that is helpful.

  • @pzhlucia
    @pzhlucia Рік тому

    Does Lime work the same as Lemon?

    • @cookathome2714
      @cookathome2714  Рік тому

      I haven’t tried with lime but that would work the same way.

    • @pzhlucia
      @pzhlucia Рік тому

      @@cookathome2714 I tried with lime. The starter made by it looked creamy like yogurt, but the batch after got grainy solid floating on the whey. I tried different batches with lower temperature and less fermenting time but they all ended up like that. Besides they tasted only a bit sour. I then tried with chilli stems and this time the result looked exactly like yogurt. Maybe it's just the lime I bought or maybe there's something different about it than lemon. I'll try with chickpea next time.
      Thank you!

    • @cookathome2714
      @cookathome2714  Рік тому

      I’m glad it worked with the chili. And thanks for the feedback with lime.
      Just keep in mind that the amount of lime/lemon and also chickpeas effect the consistency and the taste. I hope it works well with the chickpeas.

  • @khandynourijkamouelle9760
    @khandynourijkamouelle9760 Рік тому

    Each time I tried this recipe, it foams , the foam is dry and the milk gets bad after the first 18hrs
    I don't know why....
    Please help 🙏🏿

    • @cookathome2714
      @cookathome2714  Рік тому

      I cannot say I totally understood what happened. If the milk has a creamy layer on top, it shouldn’t be a problem for turning into a nice yogurt. But, as I wrote in the beginning of the video, I recommend stirring occasionally while heating and cooling the milk. I hope this helps.

    • @khandynourijkamouelle9760
      @khandynourijkamouelle9760 Рік тому

      @@cookathome2714 thanks for the help but yet my milk really
      But I use whole milk and I stir as you say

    • @cookathome2714
      @cookathome2714  Рік тому

      Maybe the temperature of the milk is too warm or too cool, that it’s not being fermented.

    • @khandynourijkamouelle9760
      @khandynourijkamouelle9760 Рік тому

      @@cookathome2714 please what's exactly the correct temperature before fermentation?

    • @khandynourijkamouelle9760
      @khandynourijkamouelle9760 Рік тому

      And is the lemon supposed to be ripe or unripe?

  • @brighterdaysplantnurseryan2629
    @brighterdaysplantnurseryan2629 3 роки тому +4

    Can I use lime juice instead

    • @cookathome2714
      @cookathome2714  3 роки тому

      I use the juice when I make cheese, I don’t think it will work with yogurt starter.

    • @judywhite7782
      @judywhite7782 3 роки тому

      Winsome Archer- I read online that you Don't squeeze out the juice of the lemon, just put the slices in. I thought that was interesting, since I usually have some Lime or lemon juices in fridge, but have to travel 20 miles to buy the whole fruit... Maybe try it with each fruit one day and see/taste what you created...
      Update..I just watched Another Video and they Used Lime Juice, actually squeezed it on camera... 1 1/2 Tbls

  • @sumaiasumaia2076
    @sumaiasumaia2076 Рік тому

    I tried this, but The dahi tasted strongly sour

    • @cookathome2714
      @cookathome2714  Рік тому

      It tastes a little bit sour at the beginning and the sour taste increases after the next 2-3 batches. If it was so strong, you may have kept it longer for fermentation.

  • @mjfreespirit
    @mjfreespirit 3 роки тому +1

    Where does the bacteria come from?

    • @cookathome2714
      @cookathome2714  3 роки тому +2

      The bacteria is present in lemon and milk.

    • @TechnologistLive
      @TechnologistLive 3 роки тому +5

      The bacteria is present everywhere. The lemon turns the milk environment acidic so that only acid loving bacteria thrives, the lactic bacteria

    • @nejolo9563
      @nejolo9563 2 роки тому

      My question is what kind of bacteria. That is, what lacto, bifido strains should we expect from this. Since the lemon only provides a hospitable environment for beneficial bacteria, and the bacteria comes from the environment, the strains that come out vary per individual. Sort of like sourdough bacteria from San Francisco cannot be duplicated.
      Am I right in saying this?

  • @alikhanshinwari2877
    @alikhanshinwari2877 3 роки тому +1

    Long process 🤷‍♀️

  • @masafi8422
    @masafi8422 Рік тому

    It’s hard to follow what you’re doing. You used multiple batches not sure if you’re re using the old milk or it’s fresh milk. Not sure what you’re doing with left over starter. So much confusion.

    • @cookathome2714
      @cookathome2714  Рік тому +1

      I’m sorry for the confusion. I use fresh milk each time.
      In the video, my starter was ready after the second trial. So the third one was my yogurt. I could have stopped the video there, the rest is to show the consistency of the yogurt each time.
      In the first two, when I still try to reach my starter I do not consume it. I just scoop some to ferment the next batch. The rest (in the first two) can be discarded or be used in bread dough.
      I made another starter video, I used chickpeas instead of lemon. And it’s much shorter and simple. That may help you.

    • @masafi8422
      @masafi8422 Рік тому

      Got it. Discard starter after use. And fresh milk every time.. And no need to be sorry. Dropping a like for replying so fast. Thanks.

  • @sorryrocco
    @sorryrocco Рік тому

    Is this kefir then ?

    • @cookathome2714
      @cookathome2714  Рік тому

      Actually not!

    • @sorryrocco
      @sorryrocco Рік тому +1

      @@cookathome2714 whats the difference ?

    • @sorryrocco
      @sorryrocco Рік тому +1

      @@cookathome2714 im trying to produce a kefir grain or live starter.

    • @cookathome2714
      @cookathome2714  Рік тому +1

      Kefir is liquid and yogurt is thick. Their culture are also different. For kefir, you may want to purchase kefir grain or ask from a friend. I have made that from scratch too, but that’s a longer process.

  • @lisaosbaldeston
    @lisaosbaldeston Рік тому

    Hi is this live yogurt

    • @cookathome2714
      @cookathome2714  Рік тому

      I’m not sure what you mean by live yogurt. It’s yogurt from scratch, with lemon and milk.

  • @badrikapriyadarshani4551
    @badrikapriyadarshani4551 2 роки тому

    Can add suger

    • @cookathome2714
      @cookathome2714  2 роки тому

      If you like the taste, sure you can add sugar. It will accelerate the fermentation.

  • @mahinshirazi7873
    @mahinshirazi7873 3 роки тому +3

    Why do you go this route while you can make yogurt with the 3 spoon of yogurt you had in the first place. ☹️☹️🤨🤨

    • @cookathome2714
      @cookathome2714  3 роки тому +1

      Once you have the starter, it’s all the same procedure. I just wanted to show when my yogurt reached the consistency I desired.

    • @zeinamarkabawi6928
      @zeinamarkabawi6928 3 роки тому +1

      Yes that's the realy way.👍🏿

    • @CoachKarin
      @CoachKarin 4 місяці тому

      Seriously, she is showing how to get there!

  • @socorronable3740
    @socorronable3740 2 роки тому +1

    Can I use fresh milk or soya milk
    What is raw milk
    Thanks

    • @cookathome2714
      @cookathome2714  2 роки тому

      Raw milk is the milk which has not been pasteurized or boiled. If you can find raw milk, it’s good to make yogurt AFTER you boil it at home.
      By fresh milk, I assume you meant the raw milk. To my experience, store-bought, grass-fed, raw milk; they all work. But the consistency and the taste differs.
      I have no idea about soya milk.
      Thanks

  • @That-Ninja
    @That-Ninja Рік тому

    Ghey music.

  • @natashaflanagan2857
    @natashaflanagan2857 3 роки тому +1

    Your what just repeating the same thing over and over again. Why?

    • @cookathome2714
      @cookathome2714  3 роки тому +4

      I kept doing the same thing until I have a thick yogurt (minute 5). After that I wanted to show how the yogurt was formed with grass fed milk.
      But yes, after I have my yogurt starter it’s all the same procedure. Does this answer your question?

  • @fernan_banag9796
    @fernan_banag9796 3 роки тому +1

    your procedure on how making yougurt i too much time i do yogurt but easy way..not long procedure if you go for exam your bot passed too much time your making yougurt itstake one week hhahahhahh and your using whole milk its not healthy whole milk its saturated milk.