Would this work with plant-based yogurt as well? I know a lot of people are like me, and have a family history of Cancer so need to avoid the estrogen, IGF-1 and possible BLV in dairy. Thank you for sharing
HI Queeneth I need some help and suggestion from you. I am starting my yogurt business. I made plain yogurt at home . The size of my big Container is around 1.5 liter which is use for production. The yogurt is hard and taste good. As, this is what my people like here. They are not used to consume whisk yogurt Now, the help I am looking for is this. I want to sell it in small containers like 150 ml or 250 ml variables. When i put my yogurt in the small containers. The upper layer is not looking plain. It is not straight and in pieces I use spoon to fill them up when i receive an order online. Can you guide me how can I solve this issue so my product to the end customer look like a pro. Just like they open a small yogurt commercial containers .
So sorry i just Saw this message. I sincerely apologize for late response. However, i might suggest you make sure the wey ( the water) drains out completely frm the YOGURT to avoid having it in rough PIECES as you scoop or get those funnels that has bigger opening and scoop your YOGURT through. Lastly to make YOGURT more smooth it Will require mixing, Then CHILL to get very cold and thick again. This Way you get a smoother consistency. But if you still prefer it in the original State just scoop technically.
Please ma is the way the water that will be separated from the yogurt? How do i do this separation in large production? Because i found out that after a week or more my yogurt begins to separate itself And is there need to add stabilizer? If yes how do i add it
Seperating the Whey is not dat important because it CONTAINS nutrients too. Just make sure you PRESERVE the YOGURT Well. However you Can also buy natural preservatives for food and include it in
@ekuabadoo this is THEE BEST tofu recipe. It's soo firm.. extra firm.. and she explains I soo well.. even I understood. Lol.. and yes. I m cry much waiting for Queen to post a Vegan Version.. She did used to be Vegan..I did as well. Burrow I eat meats also but sill cannot eat dairy as it makes my nose congested and drains into my lungs making a chest cold and bronchitis.. soo I need a vegan recipe 😋 This gurl can COOOOK !! 💝💝🫶💝💝
,i have a question. I have been making yogurt with fresh milk and i use yogurt with live culture to ferment it and it comes out very well but recently i made yogurt twice and it comes out cuddled milk and water on top,can you please adivice me what causes this.
Okay Thanks for the question. 🥰Sometimes over culturing (too long or too warm) can cause the yogurt to curdle or become lumpy before it separates fully. To make a smooth consistency, simply whisk it. (Remove some of the whey (the water) if you like, or stir it back in.) afterwards, if its still having lump particles just Sieve it and CHILL refrigerated and enjoy. The curdled YOGURT Can be used in baking recipes too e,g cakes, pasteries etc 😀
![ARGENTINA vs. BOLIVIA [6-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 10](http://i.ytimg.com/vi/C3wPtKNbAOA/mqdefault.jpg)
The greek yogurt looks so smooth and yummy.
Well detailed tutorial. Thanks sis 👍
Looks gooood
Thanks
Thanks 4 sharing watch from Philippines
Welcome 🙏✨
The Greek yougrt looks so smooth and yummy.
We’ll deatialed tutorial. Thanks Sis Queen’s ❤❤
Very easy to understand, thanks
Glad it was helpful!🙏
Very good teacher I am going to start
Goodluck dear✨✨
Would this work with plant-based yogurt as well? I know a lot of people are like me, and have a family history of Cancer so need to avoid the estrogen, IGF-1 and possible BLV in dairy. Thank you for sharing
Yes it Will work with plant milk. I Will make a video on vegan YOGURT nd tag you once posted, stay TUNED. Thanks for watching and Happy new year✨
Can I make yogurt from a flavored milk
HI Queeneth I need some help and suggestion from you. I am starting my yogurt business. I made plain yogurt at home . The size of my big Container is around 1.5 liter which is use for production. The yogurt is hard and taste good. As, this is what my people like here. They are not used to consume whisk yogurt
Now, the help I am looking for is this. I want to sell it in small containers like 150 ml or 250 ml variables. When i put my yogurt in the small containers. The upper layer is not looking plain. It is not straight and in pieces I use spoon to fill them up when i receive an order online.
Can you guide me how can I solve this issue so my product to the end customer look like a pro. Just like they open a small yogurt commercial containers .
So sorry i just Saw this message. I sincerely apologize for late response. However, i might suggest you make sure the wey ( the water) drains out completely frm the YOGURT to avoid having it in rough PIECES as you scoop or get those funnels that has bigger opening and scoop your YOGURT through. Lastly to make YOGURT more smooth it Will require mixing, Then CHILL to get very cold and thick again. This Way you get a smoother consistency. But if you still prefer it in the original State just scoop technically.
Can you please do a weight gain smoothie without oats and peanut butter please 😊
Okay. Thanks i Will do dat!💕
Thanks for teaching ❤
My pleasure 😊
What type of sweetener can we use please.
I mentioned dat in d video. Sugar, Dates SYRUP , marple SYRUP , etc
I bet that is so good. It seems like it took like 4days to make
NO.😀
Please ma is the way the water that will be separated from the yogurt?
How do i do this separation in large production?
Because i found out that after a week or more my yogurt begins to separate itself
And is there need to add stabilizer? If yes how do i add it
Seperating the Whey is not dat important because it CONTAINS nutrients too. Just make sure you PRESERVE the YOGURT Well. However you Can also buy natural preservatives for food and include it in
@@QueenvarietiesChannelplease ma can you give example of natural preservative
Why is it that some yoghurt get sour
Is there any way to make this Vegan ?? I still STILL make tofu the ey ypu showed s. It's soo easy and good. 🥰💝👍
Awesome. Yes you Can make it with COCONUT milk. I Will plan a video for dat too!
@QueenvarietiesChannel YOU'RE THEE BEST. I would really appreciate that. Thank you soo much girl. 👍🥰💝👌
Please do one with soy yogurt.
@ekuabadoo this is THEE BEST tofu recipe. It's soo firm.. extra firm.. and she explains I soo well.. even I understood. Lol.. and yes. I m cry much waiting for Queen to post a Vegan Version.. She did used to be Vegan..I did as well. Burrow I eat meats also but sill cannot eat dairy as it makes my nose congested and drains into my lungs making a chest cold and bronchitis.. soo I need a vegan recipe 😋 This gurl can COOOOK !! 💝💝🫶💝💝
@@ekuabadoo COMING SOON NEXT WEEK.
,i have a question. I have been making yogurt with fresh milk and i use yogurt with live culture to ferment it and it comes out very well but recently i made yogurt twice and it comes out cuddled milk and water on top,can you please adivice me what causes this.
Okay Thanks for the question. 🥰Sometimes over culturing (too long or too warm) can cause the yogurt to curdle or become lumpy before it separates fully. To make a smooth consistency, simply whisk it. (Remove some of the whey (the water) if you like, or stir it back in.) afterwards, if its still having lump particles just Sieve it and CHILL refrigerated and enjoy. The curdled YOGURT Can be used in baking recipes too e,g cakes, pasteries etc 😀
@@QueenvarietiesChannel iam so grateful for your response it is so helpful🙏🏾
Why is it that some yoghurt get sour
Because it was fermented for long time. Great for your stomach / gut health