A couple suggestions to an excellent presentation. Put your starter yogurt in a cup and let it sit while you’re heating the milk. I just let it cool naturally. You can also put your pinky into cooled milk to when it just gets comfortable. Same baby bottle thought. Once the milk is inoculated wrap in newspaper and then a towel. It may be done in 4-6 hours.The less time the mellower the taste. Ps: I learned from my Macedonian-Bulgarian grandmother how to make it when I was very young and that was over 60 years ago, I’m now 73.My mother made it the same way. You did a great job…
Agree. Pretty much the European way my mother made it long ago; the only difference was she wrapped the large container in towels AND a blanket and put it in the lowest cupboard in the kitchen overnight. It set like jelly or tofu in firmness with whey at the bottom.
This is called Labneh. It's a Middle Eastern strained yogurt. It's so delicious with salt, fresh or dried mint, and drizzled with olive oil. Eat it with Lebanese bread or other flat breads ❤
this is the exact same thing with greek yogurt, or strained yogurt that they make in India, and so many middle eastern countries! I guess the process of discovering it by each civilization is pretty much the same (at some point many many years ago probably by accident), and it's an integral part of many ethnic cuisines!
Soon, there is going to be the rapture. It's when there will be trumpet sounds, and after the trumpet sounds, God will lift his people from here. Also, God said people should be living by the Bible. Amen, and God bless you. ❤* John 3:16 - "For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him shall not perish but have eternal life". ❤
@4:10 not bout to blow an oven bulb for no yogurt. 😂 very detail instruction and thank u for focusing on the recipe instead of your warm personality. I will definitely chk out more of your vids.
Yes! Perfect instructions and demo. I made this several years ago, loved it. Then i found Fage, which tasted like homemade. Now i live in the middle of nowhere, no grocery stores. (Small dollar store does sell milk, thankfully.) So will return to making this delicious yogurt. Thank you for this video. 🙂👍
When I buy my starter I freeze it all into ice cube trays, then transfer to a Freezer Bag. Pull out a cube or 2, depending on how much milk you use. You will need to thaw before tempering them and adding them to your cooled milk. After that just freeze cubes of your homemade the same way. Frozen Starter will stay good for a very long time. I usually put it into individual glass jars & into the oven in a warm water bath, overnight. I never have to strain it & it is very thick. Very good as a substitute for sour cream too!
I made it last night, came out perfect!! Thank you for showing how you do the cooling. That saved a lot of time. I paid $6 for Oberweiss 1/2 gallon organic milk (1.9 Litres) and Fage as a starter which I already had. For those wondering how much it makes- about double the normal yoghurt tub. So for $6 bucks I made double what can be bought at the store. I’ve made it before with inexpensive conventional milk also and it comes out just as good.
Loved this video! I've tried this method several times & I always ended up with drinkable yogurt, which was still good. I just used it in my smoothies. I now use my instant pot & it comes out perfect each time. I use Fairlife Ultra filtered/ultra pasteurized milk, either the red or light blue bottle (2%) I also add a lil sweetened condensed milk & pure vanilla extract. The instant pot has a setting for the yogurt. I love the 8 hours overnight. Once done, I cover it & and transfer it to the refrigerator for 4 hours. It's sooo good! I take out 2-3 tablespoons for the next batch. I'll NEVER buy yogurt from the store again! One time, I wanted coconut yogurt, added a lil coconut start & coconut extract...SOOO GOOD!! My vanilla extract is homemade, so the yogurt has lil vanilla beans throughout the yogurt 😋
@@ms.mcknight2070 That's my question as well... not sure at what point in the process to add the vanilla & a little sweetener, especially if I am trying to hold back a bit of plain yogurt off the top, to use as starter next time! [9.2.2024]
@@iluv2worship TY! I was not sure b/c I have seen it said that mixing the yogurt AFTER it is set would disturb it's firmness & make it a more liquid consistency. I was hoping to add the flavorings WITHOUT losing it's firmer consistency. My last batch of yogurt DID end up with a pourable consistency & I'm not sure what I did wrong! [9.23.2024]
Hi Camirra from Australia, I so enjoyed your video as it was so informative and simple. I liked how you clarified that a thermometer is not required. Its these details that really informs people because you cover everything. Thanks so much. I will get a starter next time I'm at the shops. 🌻🦋
You can also do it in a slow cooker. 2.5 hrs on low, then switch off and leave for 3 hours. Mix in your starter, cover the slow cooker with towels and leave overnight. Ready the next morning. Just strain as shown in this video.
I did it exactly as you said and... IT'S SO GOOD! I did start with ultra-pasturized milk (1% just to see) and my fave 2% store bought Greek yogurt. It was pretty loose after the 10 hrs, but I trusted you... and after 4 hrs of straining...perfect texture!! I do like it a bit more sour. I guess use more "starter"? Thanks for the excellent explanation!💙from Oregon
I make mine in canning jars, put the filled jars in a cooler, then fill around the jars with water about 120 degrees or a little more, close the lid, let set overnight and yogurt in the morning.
Thanks so much! I go through a lot of greek yogurt. I stopped buying my favorite which is Fage because it has gone up in price so much. I was just temy husband this week that I want to try making my own and have been searching recipes. Yours looks way easier than I've been led to believe!
THANK U! BEST part (beside way cheaper) is NO PLASTIC to bring home from store.... ! No hassle having to decide whether I need a 116th storage tub or to rinse well before putting into the recycling. I use the yoghurt button on my InstantPot but this is nice for those who don't have one
Thank you. Excellent demo, simple straight to the point. Traditional made yog - no instant pot/electro fancy warm bath etc. Looking forward to your mayo.
In India it’s a common practice to make our own yogurt, also we boil our milk before consuming it, here’s how it goes, we wait for milk to raise(with heat it raises and ever spill so watch out) let it cool down,in like warm milk add a spoon of yogurt and put it somewhere warm overnight …. Here’s a tip, incase it’s not coming together and you need it quick, throw in a a dry chilli
@@dswr24I’ve made yogurt with a chili starter. I didn’t use much milk so my yogurt was horrible and had a slight amount of heat. If using a large volume of milk I’m guessing the chili doesn’t give any flavor. I don’t know.
Hi, We call it curd here in India and we have been making curd by adding a tsp of thoroughly mixed curd to totally lukewarm milk, keeping it undisturbed for at least 5 to 6 hours or more depending on the climate.Sometimes mine set in two hours in summer season here. Then as you said the curd is not yoghurt consistency so just strain it in a muslin cloth like we do during making paneer(cottage cheese)at home. We make tasty Shrikhand with strained curd😊
@@miller5170 Curd is made by curdling milk by adding a culture of previous batch of curd so it's starter for yoghurt While Paneer is kind of cream cheese made by adding either lemon or vinegar etc. Two different but very nutritious and tasty products of milk.
I keep the whey in the fridge and pour some into a bowl and let it get to room temp. If I don't want to take the time, I heat it a bit in the microwave it in a small pan. Then I dip a washrag into it, and wipe it on. I let it sit for about 10 minutes and then wash it off. If it is just on my face I use the sink, but otherwise I shower it off. And then use my normal after shower cream or oil. I normally use coconut oil. When you shower, or wash be gentle as this is a type of hydroloric (sp) acid and will take extra dead skin cells. Hope this explains it well enough. ❤️
@@Bujji0423 yes! I was drawing a blank on spelling and if I went off the comments to check, they would dissappear. I am off grid and on a cell at my signal's edge. Lol
@@Lucidchronicles In the east people generally consume the yogurt straight from the pot that it was made in. Its much creamier like that too. The solid yogurt which she made at the end is generally avoided in the east as it could be tough on the stomach or hard to swallow as it is way too thick.
Wow, I am impressed big time from such a simple recipe for such a great food. My question is: when I remove a few tablespoons of the yogurt to use to start my next batch, do you freeze these few tablespoons or is it okay to refrigerate. That was a lot of yogurt and will last me over a week. Thank you for sharing your recipe and time with us. Richmond, VA
i just save it in the fridge. if you are making it again in the next 2-3 weeks fidge is fine! i only freeze if not make it again for a longer time period than this.
I have shared this video! I made my second batch a couple days ago. I still need to get the timings right for the thickness I like. The timings in this video (oven sit and refrigerator drain) are not enough. However, as someone who bakes a lot! I am assuming that is because of difference in the season, time of day, geographic location, barometric pressure, one or two of those reasons. This second bath, with adjustment on timings, is 90% there! This is the best instructional video as far as what I have watched.
Happy Social Saturday Mrs. Camirra: I hope you and your family are doing well, blessed, and safe. I'm doing good . It is amazing to see you make Greek yogurt! 🤗 Now, I will make my own Greek yogurt without having to purchase it from the store. It is so expensive in grocery stores!!! Can you show in the next episode how to make yogurt from a starter? I definitely want to see that. Thank you in advance! Can you also show how to make homemade ice cream? Have a blessed and cool weekend!
Great, thanks for that, I'm going right ahead to make it. Your explanation is so good and clear. I'm in the UK, and live near a couple of farms where you can buy fresh unpasteurised milk direct from the dairy, so there's also the possibility of cheesemaking. I also really appreciate the low-tech approach, sometimes people over-complicate things that humans have been making for thousands of years.
I am new to your channel first time watching you! I live in the Caribbean. I paid $25 EC dollars for a medium size container. I'm not buying that again at that price. I decided to look.on UA-cam. Most of the videos were too long. Your was 123 very detailed and to the point. I have hit the bell for more of your recipes. Thank you so much. I will let you know how it turns out.
This is by far the clearest and easiest yogurt tutorial ever. Most make them waaaaayyyy too complicated and too long. I subscribed. And I can't wait to try this :)
Great instructions. After straining, you could add a few spoons of sugar and few strands of saffron and you will get "Srikhand" an awesome dessert from India !!!
This looks so creamy, delicious, and satisfying. I’ve always been afraid of doing home fermentation because I live in such a humid climate (Houston). But I may have to make this in a smaller batch. I eat plain full fat yogurt with fresh fruit daily for breakfast. Looks so good! ❤
This tutorial was so fast and so informative that I don´t have another choice but begin doing Greek yogurt, thank you very much! I love the texture that your yogurt have!
Great thanks !!! I want to see the whey as a preservative too❤ a gardening channel i watch says if you mix half whey with water spray on your garden leaves , insects will leave the plants alone ... another great use for whey ❤
I use whey to marinate and brine chicken, either whole chicken or pieces, before roasting. Gives a lovely flavor and keeps it tender and moist. Whey is also good for watering some garden vegetables, particularly tomatoes. The whey is acidic, and has some calcium in it, both of which are beneficial for tomato plants.
Very good tutorial! Now, I will have to do a little more research to find out how to use coconut milk instead of animal milk. I'm going to check out your other post as well. Thank you for explaining it so well and showing the process.
we have been doing this in india for yrs. I do it in US for 25 yrs now. I preboil milk like a few hrs in advance so I donot have to spend time cooking it down. When I m ready to add culture, i just warm it up a little bit. And in cold temp, i preheat oven to 180 F and shut it off and put the container therer. Straining is not required if u use clay pot.
This was such a fun video~ I love yogurt and back in 1984, I fell in love with a man from Mexico who made his own too. I was mystified by this man who put milk in the oven, covered it with a cloth, and then pulled out yogurt in the morning. Thank you for unravelling the mystery for me!
Thanks for sharing this vid!!!! Have recently been wanting to make a decent yogurt.... I really like the way you explain the steps!!! Doesn't seem so daunting to me no more!!! Plus no fancy gadgets or machines needed! #bonus!!! Will be trying the next day or so...will come back and watch to take notes when I'm doing it... Thankyou again!!!
Excellent as usual. Other yogurt making videos are far more complicated. I have found that the flour sack towel in addition to letting mixture drain in a collander it also absorbs much excess moisture. It is still confusing to me that pasteurized milk is heated to 180 degrees. I would assume that only heating it to 120 degrees would be sufficient. Many of the home yogurt channels often contradict each other on this issue. Would you kindly sort out this confusion. I am rather addicted to a treat of cottage cheese, Greek yogurt, blueberries, and raisins. Your recipe makes it more affordable. Your flour sack towel is a great product. I can see additional uses for them.
All grocery store milk is pasteurized, raw milk is generally not legal to sell. Maybe some states are exceptions, but I still remember long ago when they made it illegal. Or she buys it from a nearby farm, fresh before processed.
Hello, I was searching for a recipe that didn't requiere my instant pot (that's the way I learned to do it ) but I wanted a different way that didn't require electricity and found your video. Thank you. I did not know that it can be done in the oven over night. I'll be trying this way. was looking through your videos and like what I see , you just got another subscriber.
You can heat the milk in a glass batter bowl, cover with plastic with a vent, microwave to about 180-188 degrees, about 17 minutes, then proceed. No stirring this way. You make it exactly like I do, except for the heating in the microwave.
I'm glad I watched till the end, because I was thinking, instead of spending money on the yoghurt, you are spending money buying that 1/2 gallon of whole milk, plus the energy required, plus the time consumed, plus all the washing ups... Is it really worth making? Then I saw the product in the end, and I thought, I might actually give this a go!
This is AWESOME!!! And I am going to try this method tomorrow morning! Thank you soooo much! I love Greek yogurt--consume it daily so this is going to save some trips to the grocery store!
@@bluehannah8696 They don't know unless they've been there. I can remember the ice cream in Europe as a child tasting completely different the here in the U.S. Still crave it to this day!
I drink the whey it is easy on the tummy for me also !!! Going down the throat also !!! Love my Greek Yogurt a lot !!! I have eaten yogurt for years now !!! I can use yogurt as sour cream and cream cheese also in recipes !!!
This Canadian white chef of 32 years just love your recipe.love your accent brown sugar xxooxx .going to try it on Wednesday . I know I have tried this before even though I'm a chef for 32 years I cannot make yogurt but I'm going to give it a go again with your video
I enjoyed your video very much .The finished product looks wonderful. I'm wondering if the process would be the same for coconut milk.Thanks from a new subscriber.
I have allergies and digestive disorders and I can only eat one youghurt. When the shops have it, it is fine, when they don't I have to go without. Going without can cause problems to my health and having to much of it, can also cause problems to my health, its a delicate balance. So when I move into my new area, and have the same issue, I am going to give this a go, and see if I can make this youghurt and see if I can then eat it. Hope so, because it will solve the problems and also reduce finances of only being able to eat one yoghurt. So thankyou for this, looks easy. For me I have to cover it in the fridge and not leave it uncovered, can cause health problems, digestive health problems and allergies are not fun.
Great video! I've always made mine in the Instant Pot. I didn't know you could make it like this! I like to sweeten mine and flavor it with Crystal Light Lemonade, it's so good -and it's low carb!!
Love your videos! Your explanations are always so clear and simple. I don't have a (working) oven currently, but I watched the whole thing through anyway 😂
You have a new subscriber I enjoyed watching you make your yogurt I will try and make some too and I love your voice you make it so easy to understand thank you very much for this video
![How To Make Greek Yogurt At Home In A Crockpot [Grass-fed, Full-Fat]](http://i.ytimg.com/vi/XTprzAIWXgg/mqdefault.jpg)
A couple suggestions to an excellent presentation. Put your starter yogurt in a cup and let it sit while you’re heating the milk. I just let it cool naturally. You can also put your pinky into cooled milk to when it just gets comfortable. Same baby bottle thought. Once the milk is inoculated wrap in newspaper and then a towel. It may be done in 4-6 hours.The less time the mellower the taste. Ps: I learned from my Macedonian-Bulgarian grandmother how to make it when I was very young and that was over 60 years ago, I’m now 73.My mother made it the same way. You did a great job…
Can you use coconut milk , since I love coconut Greek yogurt
Agree. Pretty much the European way my mother made it long ago; the only difference was she wrapped the large container in towels AND a blanket and put it in the lowest cupboard in the kitchen overnight. It set like jelly or tofu in firmness with whey at the bottom.
I love clear, thorough, easy to understand, easy to listen to instructions. I’ll probably never do this, but now I know.
Never say never lol 😂 ❤😅
@@brendalee8694 came on to say the same thing ☺️
I altho,WILL DO IT😂👍🙏THANK YOU 😘👍💞✝️
This is called Labneh. It's a Middle Eastern strained yogurt. It's so delicious with salt, fresh or dried mint, and drizzled with olive oil. Eat it with Lebanese bread or other flat breads ❤
That's my favourite way of eating yoghurt. I love a bit of crushed garlic added, and some toasted ground cumin.
this is the exact same thing with greek yogurt, or strained yogurt that they make in India, and so many middle eastern countries! I guess the process of discovering it by each civilization is pretty much the same (at some point many many years ago probably by accident), and it's an integral part of many ethnic cuisines!
Soon, there is going to be the rapture. It's when there will be trumpet sounds, and after the trumpet sounds, God will lift his people from here. Also, God said people should be living by the Bible. Amen, and God bless you.
❤* John 3:16 - "For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him shall not perish but have eternal life". ❤
is it the same as mascarpne?
@@allenvayner4987 never had rapture yogurt. must be heavenly. lol.
@4:10 not bout to blow an oven bulb for no yogurt. 😂 very detail instruction and thank u for focusing on the recipe instead of your warm personality. I will definitely chk out more of your vids.
Haha ikr that part cracked me up 😂
This was one of the cleanest cut tutorials I’ve seen for making yogurt! I finally feel confident in trying my hand at it ☺️
yuh
Yes! Perfect instructions and demo. I made this several years ago, loved it. Then i found Fage, which tasted like homemade. Now i live in the middle of nowhere, no grocery stores. (Small dollar store does sell milk, thankfully.) So will return to making this delicious yogurt. Thank you for this video. 🙂👍
When I buy my starter I freeze it all into ice cube trays, then transfer to a Freezer Bag. Pull out a cube or 2, depending on how much milk you use. You will need to thaw before tempering them and adding them to your cooled milk. After that just freeze cubes of your homemade the same way. Frozen Starter will stay good for a very long time. I usually put it into individual glass jars & into the oven in a warm water bath, overnight. I never have to strain it & it is very thick. Very good as a substitute for sour cream too!
U can still do with starter by adding green chilli to the warm milk and ferment
I made it last night, came out perfect!! Thank you for showing how you do the cooling. That saved a lot of time. I paid $6 for Oberweiss 1/2 gallon organic milk (1.9 Litres) and Fage as a starter which I already had. For those wondering how much it makes- about double the normal yoghurt tub. So for $6 bucks I made double what can be bought at the store. I’ve made it before with inexpensive conventional milk also and it comes out just as good.
Fantastic!
Loved this video! I've tried this method several times & I always ended up with drinkable yogurt, which was still good. I just used it in my smoothies. I now use my instant pot & it comes out perfect each time. I use Fairlife Ultra filtered/ultra pasteurized milk, either the red or light blue bottle (2%) I also add a lil sweetened condensed milk & pure vanilla extract. The instant pot has a setting for the yogurt. I love the 8 hours overnight. Once done, I cover it & and transfer it to the refrigerator for 4 hours. It's sooo good! I take out 2-3 tablespoons for the next batch. I'll NEVER buy yogurt from the store again! One time, I wanted coconut yogurt, added a lil coconut start & coconut extract...SOOO GOOD!! My vanilla extract is homemade, so the yogurt has lil vanilla beans throughout the yogurt 😋
sounds yummy 😋
At what point do you add your vanilla? Please and thanks 😊
@@ms.mcknight2070 That's my question as well... not sure at what point in the process to add the vanilla & a little sweetener, especially if I am trying to hold back a bit of plain yogurt off the top, to use as starter next time!
[9.2.2024]
@@mcsmama😊 Remove your starter first, then add the other ingredients, once your yogurt is made.
@@iluv2worship TY! I was not sure b/c I have seen it said that mixing the yogurt AFTER it is set would disturb it's firmness & make it a more liquid consistency. I was hoping to add the flavorings WITHOUT losing it's firmer consistency. My last batch of yogurt DID end up with a pourable consistency & I'm not sure what I did wrong!
[9.23.2024]
Hi Camirra from Australia, I so enjoyed your video as it was so informative and simple. I liked how you clarified that a thermometer is not required. Its these details that really informs people because you cover everything. Thanks so much. I will get a starter next time I'm at the shops. 🌻🦋
From Australia too
You can also do it in a slow cooker. 2.5 hrs on low, then switch off and leave for 3 hours. Mix in your starter, cover the slow cooker with towels and leave overnight. Ready the next morning. Just strain as shown in this video.
@@01doha thank you 😊
I'm gonna try this method since I don't have an oven! Thank you! 😂
so you do 2.5 low with the milk only? then leave the milk to sit for 3 hrs, next add starter?
@@CamirrasKitchen yes, I’m familiar with this method, I find it easier
Great to know! That k you all for sharing this with us. I will give it a try!
I did it exactly as you said and... IT'S SO GOOD! I did start with ultra-pasturized milk (1% just to see) and my fave 2% store bought Greek yogurt. It was pretty loose after the 10 hrs, but I trusted you... and after 4 hrs of straining...perfect texture!! I do like it a bit more sour. I guess use more "starter"? Thanks for the excellent explanation!💙from Oregon
if you want more sour ferment longer. do 15-18 hrs for more tangy yogurt
I make mine in canning jars, put the filled jars in a cooler, then fill around the jars with water about 120 degrees or a little more, close the lid, let set overnight and yogurt in the morning.
Thanks so much! I go through a lot of greek yogurt. I stopped buying my favorite which is Fage because it has gone up in price so much. I was just temy husband this week that I want to try making my own and have been searching recipes. Yours looks way easier than I've been led to believe!
Hi Janet, how's the yogurt-making going? Are you finding that it saves you a decent amount of money from your grocery bill?
Wowie - Love your succinct technique. My husband found your video and we eat a lot of yogurt so I will start making my own. thank you.
Oh my…GIRL…I love how you talk…always finding a bit of laughter and JOY in your posts!
Many Blessings!🇨🇦❤🇺🇸
The way she talks is irritating !
THANK U! BEST part (beside way cheaper) is NO PLASTIC to bring home from store.... ! No hassle having to decide whether I need a 116th storage tub or to rinse well before putting into the recycling. I use the yoghurt button on my InstantPot but this is nice for those who don't have one
Thank you. Excellent demo, simple straight to the point. Traditional made yog - no instant pot/electro fancy warm bath etc. Looking forward to your mayo.
Has she posted the video of mayo yet? I had a look on her channel and I couldn’t find it. Really looking forward for the mayo video 🤗 thanks
@@madystanescu1848me too, looking forward to that mayo vidéo, ive whey in thé fridge , i dont know what to do with it.
In India it’s a common practice to make our own yogurt, also we boil our milk before consuming it, here’s how it goes, we wait for milk to raise(with heat it raises and ever spill so watch out) let it cool down,in like warm milk add a spoon of yogurt and put it somewhere warm overnight …. Here’s a tip, incase it’s not coming together and you need it quick, throw in a a dry chilli
does the chili impart flavor?
@@dswr24I’ve made yogurt with a chili starter. I didn’t use much milk so my yogurt was horrible and had a slight amount of heat. If using a large volume of milk I’m guessing the chili doesn’t give any flavor. I don’t know.
@@dswr24 Mango-chili yogurt! That sweet heat sounds delicious 😋 ❤
@@shadowguard3578I suggest you to watch an indian yogurt making tutorial its less complicated than this one
@@parmeetkaursaini 👍 thank you.
Hi,
We call it curd here in India and we have been making curd by adding a tsp of thoroughly mixed curd to totally lukewarm milk, keeping it undisturbed for at least 5 to 6 hours or more depending on the climate.Sometimes mine set in two hours in summer season here.
Then as you said the curd is not yoghurt consistency so just strain it in a muslin cloth like we do during making paneer(cottage cheese)at home.
We make tasty Shrikhand with strained curd😊
@@rafiafazalsayyed1561 thank you 🙏
I love paneer ! Made it a couple times with lemon 🍋 so is it higher boil than this greek yogurt ?
@@miller5170 Curd is made by curdling milk by adding a culture of previous batch of curd so it's starter for yoghurt
While
Paneer is kind of cream cheese made by adding either lemon or vinegar etc.
Two different but very nutritious and tasty products of milk.
@rafiafazalsayyed1561 thanks, I want to try to make curd. I'm not from India, so I wasn't sure what to use for the starter.
I use the whey for my skin. It helps keep younger looking skin. Wipe one, let it sit a bit and wash off. Super easy soft skin.
Could you bé precise, on using it on skin? Thanks
That is nice! can you share how you do it?
I keep the whey in the fridge and pour some into a bowl and let it get to room temp. If I don't want to take the time, I heat it a bit in the microwave it in a small pan. Then I dip a washrag into it, and wipe it on. I let it sit for about 10 minutes and then wash it off. If it is just on my face I use the sink, but otherwise I shower it off. And then use my normal after shower cream or oil. I normally use coconut oil. When you shower, or wash be gentle as this is a type of hydroloric (sp) acid and will take extra dead skin cells.
Hope this explains it well enough. ❤️
Hyaluronic acid?
@@Bujji0423 yes!
I was drawing a blank on spelling and if I went off the comments to check, they would dissappear. I am off grid and on a cell at my signal's edge. Lol
I followed this recipe recently and my batch turned out great. Thank you for explaining it so clearly!
I am so excited to do this! Thank you for this simple no frills approach - Outstanding
I’ve just started making yogurt using the slow cooker. Your method is faster. I’m going to try it! Thank you.
I’m Mediterranean. We never strain the yogurt unless you’re making ricotta cheese 😂 also, the water left you can actually drink it. It’s very healthy
Was it as thick as the end product in the video?
@@Lucidchronicles In the east people generally consume the yogurt straight from the pot that it was made in. Its much creamier like that too. The solid yogurt which she made at the end is generally avoided in the east as it could be tough on the stomach or hard to swallow as it is way too thick.
@@Karne282
In the east, we eat regular yogurt and thick yogurt. Don't broadbrush entire regions.
@@kasa9884 read the comment again. I specifically mentioned "generally".
Not generally maybe some@@Karne282
Wow, I am impressed big time from such a simple recipe for such a great food. My question is: when I remove a few tablespoons of the yogurt to use to start my next batch, do you freeze these few tablespoons or is it okay to refrigerate. That was a lot of yogurt and will last me over a week. Thank you for sharing your recipe and time with us. Richmond, VA
i just save it in the fridge. if you are making it again in the next 2-3 weeks fidge is fine! i only freeze if not make it again for a longer time period than this.
You did a great job explaining and showing through video how to do. I haven't seen this before, so I truly appreciate you! Blessings back to you!
I have shared this video! I made my second batch a couple days ago. I still need to get the timings right for the thickness I like. The timings in this video (oven sit and refrigerator drain) are not enough. However, as someone who bakes a lot! I am assuming that is because of difference in the season, time of day, geographic location, barometric pressure, one or two of those reasons. This second bath, with adjustment on timings, is 90% there! This is the best instructional video as far as what I have watched.
Wow thanks! Best video I ever seen yet and you make it look so much easier! Straight forward and simple! Thanks! I can’t wait to make it! ❤
Excellent step by step instructions! It is so clear and detailed, but what I enjoyed the most is your humor! You are so funny and entertaining!!!
thanks love! i love a good laugh :)
Happy Social Saturday Mrs. Camirra:
I hope you and your family are doing well, blessed, and safe. I'm doing good .
It is amazing to see you make Greek yogurt! 🤗 Now, I will make my own Greek yogurt without having to purchase it from the store. It is so expensive in grocery stores!!!
Can you show in the next episode how to make yogurt from a starter? I definitely want to see that. Thank you in advance! Can you also show how to make homemade ice cream?
Have a blessed and cool weekend!
One of THE BEST cooking videos ive ever see BRAVO!!
Wow, thank you!😊
Great, thanks for that, I'm going right ahead to make it. Your explanation is so good and clear. I'm in the UK, and live near a couple of farms where you can buy fresh unpasteurised milk direct from the dairy, so there's also the possibility of cheesemaking. I also really appreciate the low-tech approach, sometimes people over-complicate things that humans have been making for thousands of years.
i know that milk taste so good!!
I am new to your channel first time watching you! I live in the Caribbean. I paid $25 EC dollars for a medium size container. I'm not buying that again at that price. I decided to look.on UA-cam. Most of the videos were too long. Your was 123 very detailed and to the point. I have hit the bell for more of your recipes. Thank you so much. I will let you know how it turns out.
hope it turns out well! also that price is outrageous!
So cool!!! Greek yogurt is so expensive. I always buy the whole milk Fage. I’d love to try this recipe this summer!
Hope you like it!
I'm lactose intolerant. So what's a great substitute for whole milk?
@@tamikasession2770get lactose free milk
@@tamikasession2770i would try burbon and honey
@@tamikasession2770- have you tried FAIRLIFE / A2 ?
Thanks Camirra , have a great weekend you and your family , GOD BLESS .
Hello from Brazil!! 🇧🇷
I started making yogurt 2 days ago, and its a similar recipe to this but I liked watching this video!
Awesome! Thank you!
I'm stepping out, you made yogurt making look completely doable. Luv, luv luv a thick Greek yogurt. Thanks for sharing this with me🎉
This is by far the clearest and easiest yogurt tutorial ever. Most make them waaaaayyyy too complicated and too long. I subscribed. And I can't wait to try this :)
Love this. ❤ Thank you for posting. You're video is educational and very entertaining. 😊
Great instructions. After straining, you could add a few spoons of sugar and few strands of saffron and you will get "Srikhand" an awesome dessert from India !!!
Great idea! i have saffrom at home. ill try it
You are so helpful. Thank you 🙏 from Australia 🇦🇺
Excellent video. Easy and to the point. Thanks for sharing 👍 😊
Omg best video for yogurt making, so simple and easy to follow. My yogurt turned out great without any special yogurt makers!
This looks so creamy, delicious, and satisfying. I’ve always been afraid of doing home fermentation because I live in such a humid climate (Houston). But I may have to make this in a smaller batch. I eat plain full fat yogurt with fresh fruit daily for breakfast. Looks so good! ❤
Love you !! I mean your presentation 🙂 Very cool. Thanks for all the details and the tip about straining. I shall try it asap ! Merci madame !!
Nicely illustrated. Thanks Camirra…..love your name💜⭐💜⭐💜
This tutorial was so fast and so informative that I don´t have another choice but begin doing Greek yogurt, thank you very much! I love the texture that your yogurt have!
Great idea! I'm diabetic & can add my own sweeteners to this without blasting my glucose levels. Thanks!
yes i add allulose and vanilla extract when i serve it and its great!
Great thanks !!! I want to see the whey as a preservative too❤ a gardening channel i watch says if you mix half whey with water spray on your garden leaves , insects will leave the plants alone ... another great use for whey ❤
i didnt know that! i shoudl try it, them bugs is annoying haha!!
@@CamirrasKitchen lol i hate bugs !!!! All of them cept butterflies,lady bugs and grasshoppers
I use whey to marinate and brine chicken, either whole chicken or pieces, before roasting. Gives a lovely flavor and keeps it tender and moist. Whey is also good for watering some garden vegetables, particularly tomatoes. The whey is acidic, and has some calcium in it, both of which are beneficial for tomato plants.
Very good tutorial! Now, I will have to do a little more research to find out how to use coconut milk instead of animal milk.
I'm going to check out your other post as well. Thank you for explaining it so well and showing the process.
Absolutely enjoyed the video, and excited that I don’t need to buy any special yogurt making machine. I will give this method a try very soon.
I love that you use well know measures such as baby milk to wrist. This is just what we need, ancestor speak!
we have been doing this in india for yrs. I do it in US for 25 yrs now. I preboil milk like a few hrs in advance so I donot have to spend time cooking it down. When I m ready to add culture, i just warm it up a little bit. And in cold temp, i preheat oven to 180 F and shut it off and put the container therer. Straining is not required if u use clay pot.
Thank you so much for the tip preheat oven 180F 👍🇨🇦
This was such a fun video~ I love yogurt and back in 1984, I fell in love with a man from Mexico who made his own too. I was mystified by this man who put milk in the oven, covered it with a cloth, and then pulled out yogurt in the morning. Thank you for unravelling the mystery for me!
Easier than I imagined. Will have to try this. Thank you for sharing.
Thanks for sharing this vid!!!! Have recently been wanting to make a decent yogurt.... I really like the way you explain the steps!!! Doesn't seem so daunting to me no more!!! Plus no fancy gadgets or machines needed! #bonus!!!
Will be trying the next day or so...will come back and watch to take notes when I'm doing it... Thankyou again!!!
Never throw away WHEY, its a powerhouse. So many wheys to use it!!!!!!❤
😂😂😂 I see what you did there 👏👏👏😂😂😂!
That looks wonderful. I’m gonna give it a try. Thank you very much.
Well all I can say is YUM! And a huge thank you! I eat a lot of Greek yogurt but it is really expensive in the store. I will try this!!! Thanks! 💙
Love your cheerful, sunshine yellow tea towels!
And home-made yoghurt is the best
Thank you! Every other video I’ve watched, has either been way more complex, or used an actual yogurt maker. I am looking forward to trying this!
Hope you enjoy!
Excellent video on making yogurt! I used to make it, but then got lazy. I am going to try your method. Thank you for sharing. 😀
I make yogurt at home, but never tried turning that into greek yogurt..i will try this method
Wow you are a genius! I have subscribed. I have become convinced that there is a DIY version of everything. I cant wait to try this recipe. ❤❤
This was a very simple and effective method for a beginner like me. Thanks!
Excellent as usual. Other yogurt making videos are far more complicated. I have found that the flour sack towel in addition to letting mixture drain in a collander it also absorbs much excess moisture. It is still confusing to me that pasteurized milk is heated to 180 degrees. I would assume that only heating it to 120 degrees would be sufficient. Many of the home yogurt channels often contradict each other on this issue. Would you kindly sort out this confusion. I am rather addicted to a treat of cottage cheese, Greek yogurt, blueberries, and raisins. Your recipe makes it more affordable. Your flour sack towel is a great product. I can see additional uses for them.
She said if it already pasteurized then you only need to heat to 120 at 3:23 mark.
All grocery store milk is pasteurized, raw milk is generally not legal to sell. Maybe some states are exceptions, but I still remember long ago when they made it illegal. Or she buys it from a nearby farm, fresh before processed.
@diligent_seeker she said the ultra pasteurised 120° that's the stuff you buy and it sits in the cupboard in cartons until you open it
Nice video! I want to make my own yogurt but with the Instant Pot. Thanks for sharing!
Hello, I was searching for a recipe that didn't requiere my instant pot (that's the way I learned to do it ) but I wanted a different way that didn't require electricity and found your video. Thank you. I did not know that it can be done in the oven over night. I'll be trying this way. was looking through your videos and like what I see , you just got another subscriber.
Great cookware! You know what you're doing girl!!!
You can heat the milk in a glass batter bowl, cover with plastic with a vent, microwave to about 180-188 degrees, about 17 minutes, then proceed. No stirring this way. You make it exactly like I do, except for the heating in the microwave.
Now I gotta try that. You made it look do-able. Thanks!
It;s fantastic. Thank you from Australia
I've made yogurt in my instant pot, but I like this method too. Great tutorial!
Great Greek yogurt video ,as I make the same way. You made the best video, thank you.
Thank you, my pup loves yogurt and I add it to her food. Her coat is shiny and beautiful!
This is amazing! I am going to make this. Thanks! Liked, subscribed, shared.
Camirra, thank you sweet soul….you did sure a great job explaining the steps.
Love, blessing to you and yours🐄🐄🐄🙏🏼🇨🇦💖👏🏼🥰
I'm glad I watched till the end, because I was thinking, instead of spending money on the yoghurt, you are spending money buying that 1/2 gallon of whole milk, plus the energy required, plus the time consumed, plus all the washing ups... Is it really worth making? Then I saw the product in the end, and I thought, I might actually give this a go!
This is AWESOME!!! And I am going to try this method tomorrow morning! Thank you soooo much! I love Greek yogurt--consume it daily so this is going to save some trips to the grocery store!
Except, of course, you'll still need to purchase the 🥛. 🤓
Hi from Australia. New to your channel and loved my first video. Thank you for sharing.
I can’t wait to try this. I love the yogurt in Europe and not even American Greek yogurt tastes the same. I hope this will come close.
Thats all in yr head. Yogurt is yogurt.
@@mteokay1246 what kind of person are you?
@@bluehannah8696 They don't know unless they've been there. I can remember the ice cream in Europe as a child tasting completely different the here in the U.S. Still crave it to this day!
@@bluehannah8696Your response was unhinged 😂.
@@mteokay1246 😂😂😂😂
Great! easy and clear. Thank you for sharing! I’ll be trying this out for sure! Bless 😋✨
I am from India and I am going to try it with the milk available here. Thank you very much.
First try making yogurt and just made yogurt tasting milk, going to keep trying! Great video!
6:11 yes, as soon as I can, I am. Thank you 😊
I drink the whey it is easy on the tummy for me also !!! Going down the throat also !!! Love my Greek Yogurt a lot !!! I have eaten yogurt for years now !!! I can use yogurt as sour cream and cream cheese also in recipes !!!
This Canadian white chef of 32 years just love your recipe.love your accent brown sugar xxooxx .going to try it on Wednesday . I know I have tried this before even though I'm a chef for 32 years I cannot make yogurt but I'm going to give it a go again with your video
Thank you! You made this easy and we can do this! I personally don't want to pay the price or Greek yogurt at the store anymore. God bless you!
me neither! its $7 for the brand I like for greek yogurt. and its not even organic. smh its too much!
I enjoyed your video very much .The finished product looks wonderful. I'm wondering if the process would be the same for coconut milk.Thanks from a new subscriber.
Looking forward to the mayonnaise recipe! I make my own mayo now, but interested in how you make it with the whey. Thank you!
my grandmother in the Polish country used to make that, also cream for cream and sugar sandwiches for kids too. It was great.
I have allergies and digestive disorders and I can only eat one youghurt. When the shops have it, it is fine, when they don't I have to go without. Going without can cause problems to my health and having to much of it, can also cause problems to my health, its a delicate balance. So when I move into my new area, and have the same issue, I am going to give this a go, and see if I can make this youghurt and see if I can then eat it. Hope so, because it will solve the problems and also reduce finances of only being able to eat one yoghurt. So thankyou for this, looks easy. For me I have to cover it in the fridge and not leave it uncovered, can cause health problems, digestive health problems and allergies are not fun.
Great video! I've always made mine in the Instant Pot. I didn't know you could make it like this! I like to sweeten mine and flavor it with Crystal Light Lemonade, it's so good -and it's low carb!!
Love your videos! Your explanations are always so clear and simple. I don't have a (working) oven currently, but I watched the whole thing through anyway 😂
oven doesnt need to work! you just need it to help trap heat :)
Man, I am so glad I came across your video. I can't wait to make this 👍👍
You have a new subscriber I enjoyed watching you make your yogurt I will try and make some too and I love your voice you make it so easy to understand thank you very much for this video
Awesome! Simple, straightforward, encouraging! Thank you...
Lovely stuff Camirra thank you so much! Your videos are brilliant, hugs from the North West of England. Can't wait to make my own yoghurt ❤ xx