I still believe a thermometer eliminates guesswork. Heat to 180 degrees F, let cool to 110 degrees F, mix in 2 tbsps of plain yogurt, cover with towels in warm place or inside unlit oven for 12 hours. Done.
Bring it to 180 degrees, let it cool to 110 degrees, add culture & stir. Yes you can move the pot after that. I've made it dozens of times successfully.
Thank you so much for that info. I was just wondering what was the ideal temperatures, since she mentioned not too hot but not too cold. So....lol. then what exactly? But you answered that question 😀
Milk doesn't have to boil, only reach 72 Celsius degrees for for one minute and cool down quickly so it is pastorized as you don't want to modify the milk protein structure (Casein). If you cooled down the milk too much you need to slightly reheat it at 44⁰ C before adding the prebiotic or othe starter yogurt and stir. Leave the the milk fermentate for at least 8 to 12 hours for a even thicker consistency. Cool your freshly made yogurt down for 6-8 hours, it is enough for a better taste, you don't wanna have warm yogurt, then let me know if you like it more , kisses 😘
hey need a little help. when you say leave the milk to ferment for 8 hours do we jus leave it to cool down on its own for that long or should we keep reheating it periodically?
Okay I'm all confused, So, When you boil the milk that is unpasteurized that's when you're killing the bad bacteria right? However with Greek yogurt, or Kefir and I ve been growing my own for years now, I prefer it to just Greek yogurt's, tons more good bacteria, probiotics, the golden Milk & Whey which, is incredible uses of it's own & I've experimented with lots of different milks, recipes, ECT. Also, its free other than the milk, but lots of grains, you can make bread & such. Plus it's 100x more powerful in the way of Greek yogurt, it has every vitamin known to man, you kill the probiotics if you heat it to high, so idk..I tried this last night using plain Greek yogurt & Milk, blah I messed up or something..it's clumpy, but Anywho, have a great Sunday.
1. Use fresh unpasteurised, or organic full fat milk. ~ 0:40 2. Never use metal spoon. ~ 1:16 3. Never move the container. ~ 2:23 4. Culture must be at room temperature. ~ 3:30 5. Temper culture first with some warm milk. ~ 4:05 6. After adding culture, don't over-mix (>2-3 stirs). ~ 4:22
1. use unpasteurized milk or organic full fat fresh milk 2. high flame - boil - stir in between with wooden spoon/plastic spoon. DONT USE METAL SPOON 3. after bubbles... boil 10min with low heat 4. dont move the container while fermentating the yoghurt 5. put your finger for 8sec, at the end for 8sec ur finger should be feelin burning. thats the perfect time to mix with yoghurt 6. yoghurt SHOULD BE at room temprature 7. put a lil bit milk into the yoghurt, then move it into milk container 8. stir only 2times. dont overmix!! 9. put a lid on top of container, cover with towel . rest 24hours room temprature 10. after 24hr , moved into fridge 11. tommorow gonna be a blast for damn yummy yoghurt 🥳 thankyou for this superb tips!!
Wooden spoons can harbor other bacteria from other uses, I would use stainless steel. I just heat the milk to 180 to 190 deg. F for 20 to 30 minutes, boiling can scorch the milk at the bottom. Then let it cool to 110 deg F. add 1 Tablespoon of live strain yogurt per pint jar and keep 110 deg. F for 4 hours using a slow cooker water bath on warm, turn cooker off and cover with blanket, let cool for 6 hours and put in fridge. I do it all in mason jars so not the big pot less mess to clean
Nice video for making yogurt without an instant pot or yogurt maker but if anyone wants to make very simple, yogurt I highly recommend an instant pot as it has “yogurt “ feature. I am surprised at all the many recipes and techniques as I do the following and it works perfect ever time. 1)Heat any milk to a boil or 181 degrees 2) Turn off stove, walk away and return 45(ish) minutes later when the milk is 111-115 degrees (check with thermometer) and stir in 1/4 cup plain yogurt and 1 Tablespoon sugar. (Sugar helps the active cultures/good bacteria spread faster) 3)Cover and keep at 107 degrees for 6-8 hours. (Either by covering well like in video or placing in instant pot) -The more time, the more tang -Strain for 30 min. Or more for Greek yogurt. -Eat immediately or can refrigerate for weeks. -Strain for 6 hours for cream cheese -Use plain yogurt for sour cream or for cream soups or smoothies. Add honey, granola, slivered almonds, pecans, choc-chips, or mix yogurt with sweetened condensed milk, lemon and whip cream and pour into graham cracker pie shell and freeze for a healthy cheesecake substitute. I make a gallon of yogurt a week in my instant pot and eat it with honey and granola 3X per day and my hair and nails are growing fast after 6 years of poor growth. I also dropped 8 pounds in 2 months and didn’t realize until now that homemade yogurt (without excessive sugar and added calories) is a proven weight loss technique.
Gabri Jesu The directions you provided WILL MAKE EXCELLENT YOGURT, Thanks for the information because many of us prefer to know at what time and temperature the next step occurs. That said: additionally if you can not get unpasteurized milk or full fat milk I have had success will 1/4 to 1/3 heavy cream and whole milk (though 1/5 cream to milk may be enough for many) minutes works. Set your starter yogurt out on counter when you start cooking milk, room tempos best. FOR “FRENCH-style” (oui yogurt) place in glass jars - add lid or press and seal NOW; into INSTANT POT AND PRESS YOGURT, it can have time Added 12 hours is great but we have found we prefer 20 hours: the butter fats for a delicious top layer not to missed! Sky is the limit when yogurt is this good!
I have 3 insta pot's and none of them have a yogurt setting, I guess I will have to give one insta pot away to my daughter and get one that has a yogurt setting, much easier and less work. PressureLuck has a great video on making yogurt in the insta pot. tks for the comment Nicky, glad someone has a simple solution to make yogurt
Its easy to make yoghurt in a thermos mug or flask, heat full fat milk to it almost boils then allow to cool to tepid/ luke warm, stir a tablespoon of yoghurt in and leave for 24 hours in the flask. works every time
I make yogurt everyday but I’ve just learnt that the culture has to be at room temperature and that a couple spoons of omit have to be mixed with milk and then added to the milk 🥛 , now that I know, I’ll follow this method in future, thanks for the tip
If you want thick yogurt make sure to start the flame low then once it’s warm u can turn the heat up. Also I add heavy cream to my full fat milk it makes the top super creamy and thick!
@@lefkaman I just made best thick, creamy,silky vanilla yogurt! My previous batches were falling short of my best. Some of the previously listed tips as well as: 1 Tablespoon of starter yogurt per quart of milk/cream (adding more than that makes yogurt too thin!) Adding up to 1/2 cup of powdered milk per quart also thickens well. Did all these including removing skin from top and not scrapping bottom of warming pan...holding at 180°for+30minutes....poured through strainer. 15 hours in Instant Pot. Best batch ever!
@@janinedear-barlow3803 Possibly. Also if you want to keep your culture pure it's a good idea to heat it even if it's store-bought pasteurized. And if you want a really firm yogurt, actually let the milk boil (gently, stirring constantly) for about 10 minutes before letting it cool.
I use an iron (not wrought iron) big pot to boil milk then use spoonful yoghurt (culture) to make it, it tastes very nice and different. i make a gallon yoghurt every time.
ive made yogurt using the same methods and alhamdulillah my yogurt has turned sooo good thank you but mine took about 12 hours not 4 and a half but thanks and alhamdulillah
if you want to the yogurt get thicker just place some paper towels over the yogurt when transfering it to fridge and place the yogurt on a tray and over night all the excess water will be transferred to the tray
@@TheAncientTouch “...all the excess water will be transferred to the tray”, I can’t visualize that, sorry but thank you- I’ll stick to the cheese cloth which I know how to use. Thanks 🙏
Hi, I love how you explained and give the tips for making the yogurt it was very simple to understand, thanking you from my Caribbean Island of Trinidad 🇹🇹
Ty this is a Very detailed & best version of Greek/Kefir Fermented Yogurt..I like my Kefir & I have many recipes from so many yrs. But I do have days where I want something a little bit less tart.. So ty for the details, I watched other videos & it was a totally screw Up. So I like the more detailed version to get the best & Healthiest Yogurt Possible..Ty for Sharing your tips..
The live bacteria culture in yogurts are what make yogurts good for your gut health, while you CAN purchase the bacteria culture to inoculate the milk, for 90% of is using a yogurt we are familiar with sets the note of flavor, and is generally less expensive. Yogurts need bacteria culture, so use your favorite
Rob the Prophet well Rob, the bacteria are in the environment all around us! The baking of bread, processing cheeses- people have found ideal places for their food to attract these bacteria from the air (sometimes off certain plants) all around us to create flavors we can appreciate. Easier to use a known sources than hoping random collection works out though.😋
U buy d 1st yogurt cup/packet fm d store..n keep aside 2tbsps...to use in yr yogurt making. N..once u make yogurt at home...den...everytime...keep aside 2tbsps...to add in yr milk..everytime u make yr fresh yogurt. Wen i hv no culture to add... either... i buy d 1st time..or just ask for 2tbsps of yogurt... fm a neighbour.😊
Probably made via a longer process of fermenting unpasterised milk, and someone discovered you can just add the live cultured milk for an easier process.
I have a few questions: •When u leave the milk uncovered in the fridge, isn't it unhygienic cause a fridge is full of bacteria? (I never leave things uncovered in my fridge). •Doesn't the yoghurt take over the smell of the fridge? •What would happen if I let it cool off in a closed container?
you can cover with a lid or just place a paper towel over it; paper towel can also retain any excess water and make the yogurt richer. if you do that don't forget to place the container in a tray to let the edges of the paper towel to hang towards the tray to transfer the excess water into the tray
Wow, the consistency came nice. Full Cream milk does the trick. 1. If you are going to boil the milk for 10 mins, what's point in getting non-pasturised milk? 2. There is no point in freezing for 24 hours if it is done, except that it tastes good if cold. Please tell me if I am wrong .
i did follow the instruction of Dr.finch from day one it`s perfect , and i add powder milk to the milk during heating up , 1 or 2 dinner spoon for 1 liter of milk will make it creamer and thicker , to keep the mix worm for 12 hours i put the the mix in kitchen sink full of water and immerse fish tank heater put the heat to high wich is 35 c degree for 12 hours the you`ll have nice yogurt all the time every time .
Yogurt is called as curd in india. But we will not used to prepare like this we used to boil the milk and put 2 spoons of curd and we used to keep in fridge for 24 hours.
Boiling isn't necessary. You just need to get the milk warm and then you can add your culture and mix then let it sit in a covered warm place for 9 - 12 hours. Then you check your yogurt is ready to be consumed. Remember, once it goes into the fridge, it will curdle even more.
Love your tip about putting your finger into the milk for 8 seconds! No more need for me to use a thermometer anymore. Also the tip abnout the wodden spoon. Thank you!
You started with great tips- unpasteurized milk and wooden spoon- unfortunately you lost me at placing the milk in a TEFLON pot. Have you heard of PFAS? This is a Fluorine compound that is very toxic
Hiiii, does anyone know the answer to this question? 😀If you add water to powered milk, can you use that milk to make yogurt following these instructions?
The one tip not to stir too much after adding culture is the greatest. You would be getting thickest yogurt trust me.My grandma taught me to drop culture at four corners plus in middle and just make a cross with spoon .
Store bought yogurt is my initial starter: CHOBANI Greek Yogurt, Non-fat PLAIN. What you are looking for is listed as: 6 live and active cultures: S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus, L. Casei, and L. Rhamnosus . These are listed close to the ingredients section on the cart. I use a small container. You can use other brands as long as they have, say, 4 or more live cultures. If I use a GALLON of milk, I use the entire small container (5.3 oz), or if you use half a gallon of milk, try 1/2 a container. Once you have your first successful batch of yogurt made, then reserve some of your own yogurt as the starter for your next batch.
TESLA TESLA The store milk works good too. I see no problem with it. Just buy whole milk, I think it would do better. All the other is water. Ain’t passed by a cow! They took all the good out and put junk in probably!
BUT YOUR POT IS METAL OR ALUMINUM OR STAINLESS STEEL AND DO ON. what difference would the spoon make the milk is sitting in metal boiling getting hot then the temperature is going down it's constantly in contact with metal.
That is one among the millions of how to make a traditional yoghurt's recipies that I am looking for so long. Thankyou and million of thanks I dedicate to you Beautiful Lady 🙏 I should try now
Why in the heck does it matter if you use a wooden spoon or a metal whisk? I’ve seen tons of videos where people use a metal whisk to mix their starter yogurt in with the milk, and it doesn’t seem like they have any problems whatsoever with their yogurt coming out normally.
By keeping yogurt open in the fridge, doesn't it absorb the smell of food and other unwanted smells..... does it not mess up the taste os what I'm wondering. Kindly clear my doubt🙂
I never flavoured it before but I think you can add the vanilla at the time you are adding the culture. for sweetened, after the yogurt is ready just add any syrup, honey, sugar or jam into it and mix it to flavour it.
catherine muthoni Just don’t mix fruit/jam flavor in until you’re ready to eat it. It will turn all the yogurt runny (at least that’s what happens when I try it.). I guess that’s why some companies leave the "fruit on the bottom". I keep the fruity goodness in a separate container and spoon it on one serving at a time. Unless I’m stoned. Then I just grab the yogurt, a jar of jelly, and a spoon and head for the couch where I randomly scoop & stir at will. 😎
Using an instant pot or yogurt maker is the best and best consistency. no guesswork. Question: so without the added yogurt in order to make yogurt, how was the first yogurt made? Buying good store bought yogurt is the first choice. No waiting.
Aside from its superior taste, which is not damaged by a bit of heat (ten minutes???), what is point of raw milk if you pasturize it? Better to make raw milk kefir. And much easier and faster to make. No cooking involved. Good for the gut and complexion.
@@RafiqHalani You can buy the grains (culture) on Amazon these days. They're squishy and look like tiny cauliflowers. In a nutshell you pour cold milk over them and let them culture at room temperature, (warmer=faster) then you strain them. Super easy and even more nutritious than yogurt. You must keep "feeding them" with milk to keep them alive. Everything you need to know can be found here: users.sa.chariot.net.au/~dna/kefirpage.html He used to be the Kefir God of the internet years ago and maybe today.
Ancient Girl, just wanted to say thank you for the recipe I never ever made yogurt before in my life. This is the first time I ever attempted to made it. Your recipe seemed to be the easiest one I could find, and it was. Didn’t think I could and it turn out right, but I made it exactly the way you said and it turned out great! That’s a keeper recipe I’ll keep! For the whole milk I used I had exactly a quart jar full. I put it in a colander with a bowl under in the refrigerator and drained the whey off and it made it more like Greek Yogurt. Can’t wait to make a great smoothie out of it!!! Thank you so much for telling us how to make this easy recipe anyone can do!!
What style of yogurt is this? If you use greek yogurt, does this become greek yogurt? What is the nutrition profile? I like high fat high protein low carb yogurt. Thanks!
In India we call dahi every household makes it for ages. Try dipping your small finger in the milk. It should be hot enough, so that you can keep your fingers dipped in the milk container max to the count of ten, that's the perfect temperature to put the culture.
@@leenas4847 Hindi is the national language of India, dear. Please don't disrespect it. Just because you don't have the ability to learn a language other than your own!
Remember that every spoon or finger that u put in contact with the yogurt must be extremely clean otherwise bad bacteria will infect your yogurt( made of good bacrteria) and moltiplicate during the cooling process.
But why in the heck shouldn’t matter to use a wooden spoon versus a metal wisk when mixing in the yogurt starter/culture?? I’ve seen tons of videos were people use a metal whisk, and the yogurt comes out just fine.
Thank you. I want to try for first time. May be a silly question.What do you mean cultur(yogurt) taken out from the fridge? Is this cultur(yogurt) taken from your previous batch of yogurt made? or a packet of yogurt culture bought from an organic store?
It could be taken from the previous patch or any yogurt. The culture is the same yogurt and before adding it to the milk make sure its in room temperature
@@TheAncientTouch This is a very important tip & you are the only person on UA-cam who mentioned this (none of the other yoghurt tutorials mention this. The first time I made my own yoghurt according to a Lebanese friend's recipe, it curdled. When I told her of my failure, she asked me if I had taken out the culture a few hours before starting. I never made the same mistake again and I have never had a failure again! I keep my culture (which I take from a new batch of yoghurt) in a small container (about 3 tspns) in the freezer & bring it out in the morning if I will be making yoghurt in the evening (that way it will have completely thawed).
Just making this, so excited Edit: the yogurt is just awsome, creamy, tasty....unbelievable..I bought more milk, organic, and one sheep yogurt and will.make one more batch of yogurt and will give a try making cheese....
I still believe a thermometer eliminates guesswork. Heat to 180 degrees F, let cool to 110 degrees F, mix in 2 tbsps of plain yogurt,
cover with towels in warm place or inside unlit oven for 12 hours. Done.
There no thermometers in ancient times!
Bring it to 180 degrees, let it cool to 110 degrees, add culture & stir. Yes you can move the pot after that. I've made it dozens of times successfully.
Thank you so much for that info. I was just wondering what was the ideal temperatures, since she mentioned not too hot but not too cold. So....lol. then what exactly? But you answered that question 😀
Milk doesn't have to boil, only reach 72 Celsius degrees for for one minute and cool down quickly so it is pastorized as you don't want to modify the milk protein structure (Casein). If you cooled down the milk too much you need to slightly reheat it at 44⁰ C before adding the prebiotic or othe starter yogurt and stir. Leave the the milk fermentate for at least 8 to 12 hours for a even thicker consistency. Cool your freshly made yogurt down for 6-8 hours, it is enough for a better taste, you don't wanna have warm yogurt, then let me know if you like it more , kisses 😘
Antonio Galluccio unless, you have the fresh milk directly from the farmer, then it has to boil first, to kill bad bacteria
hey need a little help. when you say leave the milk to ferment for 8 hours do we jus leave it to cool down on its own for that long or should we keep reheating it periodically?
Dear Ms Sana,can you please tell me how to restore my yogurt?After I made it like in your video, it did not thicken and is very watery like milk
@@sateshmirpuri9977 try to keep it at body heat or just above in a warm place. Don't put it on the stove again.
Okay I'm all confused, So, When you boil the milk that is unpasteurized that's when you're killing the bad bacteria right? However with Greek yogurt, or Kefir and I ve been growing my own for years now, I prefer it to just Greek yogurt's, tons more good bacteria, probiotics, the golden Milk & Whey which, is incredible uses of it's own & I've experimented with lots of different milks, recipes, ECT. Also, its free other than the milk, but lots of grains, you can make bread & such. Plus it's 100x more powerful in the way of Greek yogurt, it has every vitamin known to man, you kill the probiotics if you heat it to high, so idk..I tried this last night using plain Greek yogurt & Milk, blah
I messed up or something..it's clumpy, but Anywho, have a great Sunday.
1. Use fresh unpasteurised, or organic full fat milk. ~ 0:40
2. Never use metal spoon. ~ 1:16
3. Never move the container. ~ 2:23
4. Culture must be at room temperature. ~ 3:30
5. Temper culture first with some warm milk. ~ 4:05
6. After adding culture, don't over-mix (>2-3 stirs). ~ 4:22
Thank you 💋
Merci
Interesting, I use metal spoons, pots, thermometers, well actually everything metal, my yogurt is always like perfect Greek yogurt.
Thanks 😊 Mossa
@@SomebodysGrandmother your supposed to use a wooden stove bro
1. use unpasteurized milk or organic full fat fresh milk
2. high flame - boil - stir in between with wooden spoon/plastic spoon. DONT USE METAL SPOON
3. after bubbles... boil 10min with low heat
4. dont move the container while fermentating the yoghurt
5. put your finger for 8sec, at the end for 8sec ur finger should be feelin burning. thats the perfect time to mix with yoghurt
6. yoghurt SHOULD BE at room temprature
7. put a lil bit milk into the yoghurt, then move it into milk container
8. stir only 2times. dont overmix!!
9. put a lid on top of container, cover with towel . rest 24hours room temprature
10. after 24hr , moved into fridge
11. tommorow gonna be a blast for damn yummy yoghurt 🥳
thankyou for this superb tips!!
laughable
Wooden spoons can harbor other bacteria from other uses, I would use stainless steel. I just heat the milk to 180 to 190 deg. F for 20 to 30 minutes, boiling can scorch the milk at the bottom. Then let it cool to 110 deg F. add 1 Tablespoon of live strain yogurt per pint jar and keep 110 deg. F for 4 hours using a slow cooker water bath on warm, turn cooker off and cover with blanket, let cool for 6 hours and put in fridge. I do it all in mason jars so not the big pot less mess to clean
Nice video for making yogurt without an instant pot or yogurt maker but if anyone wants to make very simple, yogurt I highly recommend an instant pot as it has “yogurt “ feature. I am surprised at all the many recipes and techniques as I do the following and it works perfect ever time.
1)Heat any milk to a boil or 181 degrees
2) Turn off stove, walk away and return 45(ish) minutes later when the milk is 111-115 degrees (check with thermometer) and stir in 1/4 cup plain yogurt and 1 Tablespoon sugar. (Sugar helps the active cultures/good bacteria spread faster)
3)Cover and keep at 107 degrees for 6-8 hours. (Either by covering well like in video or placing in instant pot)
-The more time, the more tang
-Strain for 30 min. Or more for Greek yogurt.
-Eat immediately or can refrigerate for weeks.
-Strain for 6 hours for cream cheese
-Use plain yogurt for sour cream or for cream soups or smoothies. Add honey, granola, slivered almonds, pecans, choc-chips, or mix yogurt with sweetened condensed milk, lemon and whip cream and pour into graham cracker pie shell and freeze for a healthy cheesecake substitute.
I make a gallon of yogurt a week in my instant pot and eat it with honey and granola 3X per day and my hair and nails are growing fast after 6 years of poor growth. I also dropped 8 pounds in 2 months and didn’t realize until now that homemade yogurt (without excessive sugar and added calories) is a proven weight loss technique.
Gabri Jesu The directions you provided WILL MAKE EXCELLENT YOGURT, Thanks for the information because many of us prefer to know at what time and temperature the next step occurs.
That said: additionally if you can not get unpasteurized milk or full fat milk I have had success will 1/4 to 1/3 heavy cream and whole milk (though 1/5 cream to milk may be enough for many) minutes works.
Set your starter yogurt out on counter when you start cooking milk, room tempos best.
FOR “FRENCH-style” (oui yogurt) place in glass jars - add lid or press and seal
NOW; into INSTANT POT AND PRESS YOGURT, it can have time Added 12 hours is great but we have found we prefer 20 hours: the butter fats for a delicious top layer not to missed!
Sky is the limit when yogurt is this good!
I have 3 insta pot's and none of them have a yogurt setting, I guess I will have to give one insta pot away to my daughter and get one that has a yogurt setting, much easier and less work. PressureLuck has a great video on making yogurt in the insta pot. tks for the comment Nicky, glad someone has a simple solution to make yogurt
3 times a day? Do you mean week?
Thank you soo much for your coments. I wrote it down and l am going to try it. You make it look so much easier than just listening to the vidio. 😀
Plz ma can i use any milk for it?
Its easy to make yoghurt in a thermos mug or flask, heat full fat milk to it almost boils then allow to cool to tepid/ luke warm, stir a tablespoon of yoghurt in and leave for 24 hours in the flask. works every time
24 hours is very long time
I make yogurt everyday but I’ve just learnt that the culture has to be at room temperature and that a couple spoons of omit have to be mixed with milk and then added to the milk 🥛 , now that I know, I’ll follow this method in future, thanks for the tip
Thank you Auntie. Really appreciate your kindness. I can now make great yogurt for my mum and she smiles with happiness. Thank you so much xxxxxx
If you want thick yogurt make sure to start the flame low then once it’s warm u can turn the heat up. Also I add heavy cream to my full fat milk it makes the top super creamy and thick!
I have these results from added cream, it is SO GOOD!
Why do you heat it up? Is it because she got unpasteurised milk?
Thank you for replying to me. Must try again. Dermot.
@@lefkaman I just made best thick, creamy,silky vanilla yogurt! My previous batches were falling short of my best. Some of the previously listed tips as well as: 1 Tablespoon of starter yogurt per quart of milk/cream (adding more than that makes yogurt too thin!) Adding up to 1/2 cup of powdered milk per quart also thickens well. Did all these including removing skin from top and not scrapping bottom of warming pan...holding at 180°for+30minutes....poured through strainer. 15 hours in Instant Pot. Best batch ever!
@@janinedear-barlow3803 Possibly. Also if you want to keep your culture pure it's a good idea to heat it even if it's store-bought pasteurized. And if you want a really firm yogurt, actually let the milk boil (gently, stirring constantly) for about 10 minutes before letting it cool.
I use an iron (not wrought iron) big pot to boil milk then use spoonful yoghurt (culture) to make it, it tastes very nice and different. i make a gallon yoghurt every time.
Great practical method of Yogurt making at home in western countries . Thank you for your kind sharing of your skills and knowledge !
How is it you add yogurt to your mixtrue to make yogurt i dont understand
@@byronhylton3866
You’re a derp.
eastern countries also make curd ok😒
Very simple and easy to make. Thank you so much!!
ive made yogurt using the same methods and alhamdulillah my yogurt has turned sooo good thank you but mine took about 12 hours not 4 and a half but thanks and alhamdulillah
Beautiful soul! Thank you for sharing your knowledge . Love from England 🏴
“Never move the container until it’s done”
Me who just stirred it:👁👄👁
Thanks for the recipe God bless you I'm from south Africa thanks
Thank you very much for this recipe and tips video
No need to drain-out the mixture with cheese cloth?
...in order to get the thick Greek style yogurt?
if you want to the yogurt get thicker just place some paper towels over the yogurt when transfering it to fridge and place the yogurt on a tray and over night all the excess water will be transferred to the tray
@@TheAncientTouch “...all the excess water will be transferred to the tray”, I can’t visualize that, sorry but thank you- I’ll stick to the cheese cloth which I know how to use.
Thanks 🙏
Hi, I love how you explained and give the tips for making the yogurt it was very simple to understand, thanking you from my Caribbean Island of Trinidad 🇹🇹
Ty this is a Very detailed & best version of Greek/Kefir Fermented Yogurt..I like my Kefir & I have many recipes from so many yrs. But I do have days where I want something a little bit less tart.. So ty for the details, I watched other videos & it was a totally screw Up. So I like the more detailed version to get the best & Healthiest Yogurt Possible..Ty for Sharing your tips..
Still wondering how I use yoghut to make yogurt... where does the first yogurt come from?
The live bacteria culture in yogurts are what make yogurts good for your gut health, while you CAN purchase the bacteria culture to inoculate the milk, for 90% of is using a yogurt we are familiar with sets the note of flavor, and is generally less expensive. Yogurts need bacteria culture, so use your favorite
Rob the Prophet well Rob, the bacteria are in the environment all around us! The baking of bread, processing cheeses- people have found ideal places for their food to attract these bacteria from the air (sometimes off certain plants) all around us to create flavors we can appreciate. Easier to use a known sources than hoping random collection works out though.😋
U buy d 1st yogurt cup/packet fm d store..n keep aside 2tbsps...to use in yr yogurt making.
N..once u make yogurt at home...den...everytime...keep aside 2tbsps...to add in yr milk..everytime u make yr fresh yogurt.
Wen i hv no culture to add...
either... i buy d 1st time..or just ask for 2tbsps of yogurt... fm a neighbour.😊
Probably made via a longer process of fermenting unpasterised milk, and someone discovered you can just add the live cultured milk for an easier process.
Exactly what i was gonna ask!!! How does one make the first yoghurt to use as culture for the second yoghurt?
I'm trying it for the 1st time
I've done exactly like you said and shown on the video
*** for anyone who is wondering, a more accurate method for knowing if your milk is cool enough to mix in the culture, the ideal temperature is 110 f.
And 180-185f for sterilization.
@@snailnslug3 not if you're using raw milk
Stuck you finger in, if it burns you it's ready 🤣
Kysa Lopez a more accurate way is by pH.
And 161 degrees in an HTST setup for 15 second which isn’t common for home use, but 150 degrees for 30 minutes is great.
My heartiest appreciation and respect to ur amazing work, it's Deepak here from Gangtok Sikkim india
I have a few questions: •When u leave the milk uncovered in the fridge, isn't it unhygienic cause a fridge is full of bacteria? (I never leave things uncovered in my fridge). •Doesn't the yoghurt take over the smell of the fridge? •What would happen if I let it cool off in a closed container?
you can cover with a lid or just place a paper towel over it; paper towel can also retain any excess water and make the yogurt richer. if you do that don't forget to place the container in a tray to let the edges of the paper towel to hang towards the tray to transfer the excess water into the tray
Best recepie and tips so far. Thank you beautiful lady.
just culture it in Hot Pot (in which food remains warm)no need to wrap this way...cheers good job
Not every one has warm pot or can easily get one so wrapping it up is a very good tip as well.
Wonderful. This is so much simpler than using cheese cloth! Thank you.
Made this recipe and followed your tips…so so smooth and creamy! Thankyou!
Wow, the consistency came nice. Full Cream milk does the trick.
1. If you are going to boil the milk for 10 mins, what's point in getting non-pasturised milk?
2. There is no point in freezing for 24 hours if it is done, except that it tastes good if cold. Please tell me if I am wrong .
Unpasteurised milk makes a better yogurt
If its done then its ok
Oh dear thank you very much for this recipe and tips. I finally succeeded in making a nice creamy yoghurt last night with powder milk.
If I use milk power how much milk power do I have to use and is it the same way.
@@radhikarabindernath9876she said 1 litter. It depends how much you want.
Very good teaching 👍🏆🏆🏆🏆🏆🏆🏆👌
Great tips. Many times I have over mixed my yoghurt and nothing happens. Thank you
I first time made perfect yogurt after seeing your video thank you mem !!
i did follow the instruction of Dr.finch from day one it`s perfect , and i add powder milk to the milk during heating up , 1 or 2 dinner spoon for 1 liter of milk will make it creamer and thicker , to keep the mix worm for 12 hours i put the the mix in kitchen sink full of water and immerse fish tank heater put the heat to high wich is 35 c degree for 12 hours the you`ll have nice yogurt all the time every time .
Its a plan but why not just use a crock pot? But i do love your ingenuity of using the fish tank heater, so imaginative!!
Yogurt is called as curd in india. But we will not used to prepare like this we used to boil the milk and put 2 spoons of curd and we used to keep in fridge for 24 hours.
@P G sure you try this method.
just tried it today. looking forward to the result in 5 hours
Boiling isn't necessary. You just need to get the milk warm and then you can add your culture and mix then let it sit in a covered warm place for 9 - 12 hours. Then you check your yogurt is ready to be consumed. Remember, once it goes into the fridge, it will curdle even more.
Love your tip about putting your finger into the milk for 8 seconds! No more need for me to use a thermometer anymore. Also the tip abnout the wodden spoon. Thank you!
dont use a thermometer. burn ur finger instead :)
What temperature should it be?
Good directive; will do it.
You started with great tips- unpasteurized milk and wooden spoon- unfortunately you lost me at placing the milk in a TEFLON pot. Have you heard of PFAS? This is a Fluorine compound that is very toxic
Very good description thank you ❤
I wont recommend using your finger use a thermometer. Recommended temperature should be 110-115 farenheit.
Excellent tip. Thank you,
Thank you I see your previous instructions with the temperature using the thermometer 👍
Sana You Are A Master Best recipe I have seen
Thank you soooooooooo much for the Astuces
Very clever woman thank you again
Love from Algeria xxxxxx
Why no metal spoon? Others on YT say avoid a wooden spoon because they can harbor bad bacteria. Thank God for silicone
Hiiii, does anyone know the answer to this question? 😀If you add water to powered milk, can you use that milk to make yogurt following these instructions?
The one tip not to stir too much after adding culture is the greatest. You would be getting thickest yogurt trust me.My grandma taught me to drop culture at four corners plus in middle and just make a cross with spoon .
What is a culture
@@sylviabrenicakwao8308 culture is the starter required for making yogurt, one to two tablespoons of it is generally enough.
@@poonamchaturvedi5199 what is the starter
Store bought yogurt is my initial starter: CHOBANI Greek Yogurt, Non-fat PLAIN. What you are looking for is listed as: 6 live and active cultures: S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus, L. Casei, and L. Rhamnosus . These are listed close to the ingredients section on the cart. I use a small container. You can use other brands as long as they have, say, 4 or more live cultures. If I use a GALLON of milk, I use the entire small container (5.3 oz), or if you use half a gallon of milk, try 1/2 a container. Once you have your first successful batch of yogurt made, then reserve some of your own yogurt as the starter for your next batch.
Thank you, well presented.
So you can use a metal mixing bowl but not a metal spoon when stirring?
All milk has a high amount of water added. Best is from a farm where no water is added that yogurt comes out awesome.
TESLA TESLA The store milk works good too. I see no problem with it. Just buy whole milk, I think it would do better. All the other is water. Ain’t passed by a cow! They took all the good out and put junk in probably!
Milk does not have water added to it. Where did you get that idea?
No, store bought milk does not have water added to it. Where did you get that idea?
Obviously u need to do research on milk producing.
Thanks a lot dear am from Uganda 🇺🇬
This is the best yogurt I have made so far thanks a lot
BUT YOUR POT IS METAL OR ALUMINUM OR STAINLESS STEEL AND DO ON.
what difference would the spoon make the milk is sitting in metal boiling getting hot then the temperature is going down it's constantly in contact with metal.
That is one among the millions of how to make a traditional yoghurt's recipies that I am looking for so long. Thankyou and million of thanks I dedicate to you Beautiful Lady
🙏
I should try now
Use a non metal stirring device, got it. So if one doesn't want to use a nonstick coated pot, what kind of non-metalic pot should one use?
Wow You surely have given very important tips that I've not known before.Thanks😃
Some other people say not to use wood spoon because of bad bacteria 🤷🏻♀️
Why in the heck does it matter if you use a wooden spoon or a metal whisk? I’ve seen tons of videos where people use a metal whisk to mix their starter yogurt in with the milk, and it doesn’t seem like they have any problems whatsoever with their yogurt coming out normally.
It's true, these videos had me scared to even try as I did my research.
It isn't that scary 🥵
Its because metal can kill bacteria in yogurt
@kellyver
Wouldn't using a metal pot kill bacteria even more?
By keeping yogurt open in the fridge, doesn't it absorb the smell of food and other unwanted smells..... does it not mess up the taste os what I'm wondering. Kindly clear my doubt🙂
It never happened to me though
Thank you for this video, how do i make my yogurt sweet and flavourful..say vanilla yogurt?
I never flavoured it before but I think you can add the vanilla at the time you are adding the culture. for sweetened, after the yogurt is ready just add any syrup, honey, sugar or jam into it and mix it to flavour it.
@@TheAncientTouch Thank you for your quick response. Will be trying out really soon.
catherine muthoni Just don’t mix fruit/jam flavor in until you’re ready to eat it. It will turn all the yogurt runny (at least that’s what happens when I try it.).
I guess that’s why some companies leave the "fruit on the bottom". I keep the fruity goodness in a separate container and spoon it on one serving at a time.
Unless I’m stoned. Then I just grab the yogurt, a jar of jelly, and a spoon and head for the couch where I randomly scoop & stir at will. 😎
Great job, thanks 4 the recipe
Thank you so much for your recipe. I tried yesterday and got amazing result. Love from Pakistan.
Using an instant pot or yogurt maker is the best and best consistency. no guesswork.
Question: so without the added yogurt in order to make yogurt, how was the first yogurt made?
Buying good store bought yogurt is the first choice. No waiting.
Boil 2 green chillies in milk. Let cool let stand as with yoghurt……this will make a culture.
This really had some good advice! Thank you 😍
❤. It's too easy and I see the author love simplicity.
Thanks for the recipe dear...
Best tips in all you tube. Clear instructions, no busy words 👏🏼👏🏼
THANK YOU!!
Aside from its superior taste, which is not damaged by a bit of heat (ten minutes???), what is point of raw milk if you pasturize it? Better to make raw milk kefir. And much easier and faster to make. No cooking involved. Good for the gut and complexion.
S. C how do you make kefir? Thanks
@@RafiqHalani You can buy the grains (culture) on Amazon these days. They're squishy and look like tiny cauliflowers. In a nutshell you pour cold milk over them and let them culture at room temperature, (warmer=faster) then you strain them. Super easy and even more nutritious than yogurt. You must keep "feeding them" with milk to keep them alive. Everything you need to know can be found here: users.sa.chariot.net.au/~dna/kefirpage.html He used to be the Kefir God of the internet years ago and maybe today.
@TAC hi does pasteurised milk not work making Yogurt please, I live in the UK 🇬🇧 Thankyou
i have seen my videos on yogurt making . Your can be rated,number one or the best.Thanks for sharing.
Raj
That’s amazing. I’m so glad that you have seen your own videos that you have published on your own channel. Lol!
Thank you so much I will try this yugort💕
I tried this!!
Amazing tricks
Thanks for the tips and recipe!!
Ancient Girl, just wanted to say thank you for the recipe I never ever made yogurt before in my life. This is the first time I ever attempted to made it. Your recipe seemed to be the easiest one I could find, and it was. Didn’t think I could and it turn out right, but I made it exactly the way you said and it turned out great! That’s a keeper recipe I’ll keep! For the whole milk I used I had exactly a quart jar full. I put it in a colander with a bowl under in the refrigerator and drained the whey off and it made it more like Greek Yogurt. Can’t wait to make a great smoothie out of it!!! Thank you so much for telling us how to make this easy recipe anyone can do!!
Don't use a metal spoon but put it in a metal pot makes sense
Excellent yoghurt,thank you for the recipe. I make the Meetha Dani, by adding brown sugar or gur.Try that.
Try it not steering leave the milk to rise from boiling// it’s much thicker later trust me👍👍👍👍
Agree i done it this way and it came out lovely and thick 👍
I would prefer a thin yougurt..so that would work for me as in the video, but thanks for the tip
Arixx Nexx But,... do you mean don’t stir it while bringing it up to a boil? It would scorch on the bottom if I did that. 🤔
Arixx Nexx agree I have done it the more it boils the better the yogurt
not stirring the milk while boiling will actually scorch it. how was it when you did it?
Madam can you add on more tip ...how I am going to increase its shelf life for at least one month. Thank you.
Thank you for all the details for making a better yogurt!
Thank you!
We make our dahi/yoghurt almost the same way.
Love from India.
Excellent advice
Followed your instructions and a great result
Thank you
Very good recipe. Thank you so much
Thank You for the great tips. I am sure my next yogurt will be even better.
What style of yogurt is this? If you use greek yogurt, does this become greek yogurt? What is the nutrition profile? I like high fat high protein low carb yogurt. Thanks!
In India we call dahi every household makes it for ages. Try dipping your small finger in the milk. It should be hot enough, so that you can keep your fingers dipped in the milk container max to the count of ten, that's the perfect temperature to put the culture.
Dani is in hindi language and it does not apply for south India
Dahi is curd and yogurt is not curd
curd is made by lactobasillus
and yogurt is made from streptococcus thermophilus
@@leenas4847 Hindi is the national language of India, dear. Please don't disrespect it. Just because you don't have the ability to learn a language other than your own!
Sorry but before watching your video I did everything you said I should not do and it still worked.
of course it will. I just wanted to demonstrate the traditional methods.
Remember that every spoon or finger that u put in contact with the yogurt must be extremely clean otherwise bad bacteria will infect your yogurt( made of good bacrteria) and moltiplicate during the cooling process.
But why in the heck shouldn’t matter to use a wooden spoon versus a metal wisk when mixing in the yogurt starter/culture?? I’ve seen tons of videos were people use a metal whisk, and the yogurt comes out just fine.
Very interesting video! Great details to improve yogurt making! Love it. Thanks!
Thank you. I want to try for first time. May be a silly question.What do you mean cultur(yogurt) taken out from the fridge? Is this cultur(yogurt) taken from your previous batch of yogurt made? or a packet of yogurt culture bought from an organic store?
It could be taken from the previous patch or any yogurt. The culture is the same yogurt and before adding it to the milk make sure its in room temperature
@@TheAncientTouch This is a very important tip & you are the only person on UA-cam who mentioned this (none of the other yoghurt tutorials mention this. The first time I made my own yoghurt according to a Lebanese friend's recipe, it curdled. When I told her of my failure, she asked me if I had taken out the culture a few hours before starting. I never made the same mistake again and I have never had a failure again! I keep my culture (which I take from a new batch of yoghurt) in a small container (about 3 tspns) in the freezer & bring it out in the morning if I will be making yoghurt in the evening (that way it will have completely thawed).
Great tips thank you very much
This was the best video i found on youtube. Simple and great tips.
What if you want to make like sweet yoghurt with flovour like banana or strawberry how do you do it
Just making this, so excited
Edit: the yogurt is just awsome, creamy, tasty....unbelievable..I bought more milk, organic, and one sheep yogurt and will.make one more batch of yogurt and will give a try making cheese....
Hi Wilma from South Africa, I mide it and it was delicious. Thanks 😀
Thanks for your idea of making yoghurt
Very helpful recipe, easiest way to make yogurt. Thank you 💗