Make Greek yoghurt from scratch
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- Опубликовано: 2 авг 2021
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Leaving overnight is very vague. I find it I leave it for 12 hours it comes out lumpy, 8 hours appears to be the sweet spot
That doesn't make sense since even after the whole process,the bacteria is still present in the yoghurt,but it Will keep its form and texture until it starts to spoil
How is the exact temperature in celcius?
After it's set, we can add fruits and blend it all to make, for example a mango lassi. As an Indian, I take lassi (equal parts plain yoghurt and water), and it helps me wash down every meal, helps me keep myself full, and it has good bacteria which the stomach really appreciates, lastly it helps wash down some spicy af dishes when I'm eating out.
People love to add sugar to it and chilled sweet lassi is one of the tastiest beverages one can have alongside food
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Who asked you?
@@nocountryforfreemen9753Your Ammi.....
@@nocountryforfreemen9753 when people share their experiences on the Internet when I personally didn't ask them to 🤯🤯🤯🤯
@@nocountryforfreemen9753 this information is for people like me who want cool recipes and hacks. You can skip...
Let's make yogurt from scratch
First up, get some yogurt
To make a starter culture yourself. You can use green chili or red chili along with the stalks. And keep it for 12 hours with warm milk. It will become the starter for making your curd. Well its not eatable, its only for starter culture.
@@AudibleQuran...and this is why just buying a small jar of starter yogurt is easier haha
@@IjeomaThePlantMamayou buy rather processed food than creating your own, very organic real live culture? Ok gool
@@ReneDaniel-pp7ib🙄 nothing wrong with “processed food” not everything processed is bad, and unless you literally how everything yourself and have your own farm, I’m sure you’ve bough processed food yourself.
@@Las645 most processed yoghurt has added sugars and other sweetener so i cant eat it
You can add as much starter as you want it's recommended a tablespoon for 1 cup. But I use more so it comes out thick and you don't have to strain it. And it sets quicker and is less tart.
The “Yoghurt” gets me every time 💀 I’m here for it 💕
What do you mean
yo got
"Yoggaht"
This is perfect, I eat yogurt every day! I so needed this 2 years ago 😱
One of the most important things in teaching how to make a recipe is giving the ingredients and their amounts we have ingredients and no amounts here
For yoghurt you don't rlly need amounts. But here I'll give u one,
1-2L of milk.
1-2 Tablespoons of your Greek yoghurt.
Pretty simple right? 😊
Tip:you can use chilli peppers to make your own starter from scratch without having to even go to the store or Spend money
@@domiarkadjevhi may I ask what kind of milk should I use. Full milk or fresh milk? Thanks!
@@KAKAROT12374 chilli peppers? The bacteria which is present in the pre-bought yoghurt is needed for the rest of thr milk to become yoghurt
@@augustrush9854 well if u can get fresh milk it'd be best, although fresh milk will have a higher fat content compared to the store bought whole milk. But I don't belive it makes a differance, I used store bought whole milk, blue cap if ur in the UK, and my yoghurt tuned out fine just forgot to use a cheese cloth.
couple things i do for my curd to not turn salty -
1. 1.5 teaspoons of starter is enough for half a litre milk. If the starter is more than required, the curd/yogurt in the end turns salty/tangy
2. keep the mixture for 6 hours in a warm place or till the time you see the yogurt is set (no visible whey & not jiggly), that's when you keep it in the fridge. If I keep my curd overnight, it turns salty/tangy
This is so much more helpful thank you 😁
After you add the yogurt to the pot just close the lid, place the pot in the warmest place in your house and put blankets on the pot and do not move or shake the pot for half a day
Yeah, but it is very unpredictable because you need a specific bacteria to get in to ferment the milk into yogurt, which is why it's easier to use yogurt that already has the prebiotic bacteria or a starter culture. You can add milk that is warm, sugar, and whole lemon. You can make a culture like that.
I do this… The prices they charge for yogurt is insane… Now I have an infinite supply…
yoghurt's origin isn't from greece btw
So
Yes because there were no cows before Greece 😂
THIS IS NOT GREEK YOGURT .. THIS IS JUST REGULAR YOGURT
But instead of normal yogurt as a starter, you use greek yogurt instead? So is it not?
@@PoorPlyserNope, still just regular yogurt. Greek yogurt is made with cream and milk, not just milk. Another way people make Greek yogurt is straining the whey from regular yogurt.
1 Liter Greek yogurt is made from 4 Liter Milk
@@TheWatev123456789no, greek yoghurt is removing the watery milk liquid of the yoghurt… thats why its creamier…
Greek yoghurt is made from sheep milk and it will strain the excess liquid
Why do it need light?
Why do you take some and put it in a container for a starter instead of just using the little bit that's left over at the end to make your next batch
Ye
If you put a bit aside first, there's no chance that you forget and accidentally finish the yogurt and have none left for your starter.
Now the thing is, how was the first greek yogurt made
You can culture the bacteria in other ways but it isn't as easy... Not to say it can't be done but this is the most convenient method
You don't need a dehydrator or oven, just wrap the jar in blankets to insulate and wait a couple of days
A couple of days🤮😲😶🌫️😱🫣
More like 8-12 hours lmao Jesus are you trying to die?
That’s cool
the infinite greek yogurt hack
I like to do my yogurt in a sous vide, 3-4 hrs
Should I pour the milk away or is there any remedy for it to form
is the sample from the market is good enough to use it?
I also made it. But lt has slimy texture. Can I still eat it?
If you have an Instant Pot, making yoghurt is so easy and low effort. I do it once a week!
YEEESSS!! I love it as a matter of fact, it's really the only thing I make in my instant pot
How do you store yoghurt starter?
Dude what if i don't have an ovem or dehydrator? What do i do?
i eet nog yogurt😂
How do you store the starter yogurt? Should I freeze it?
You can freeze it - up to about 12 months if stored well in a good container - otherwise, place it in the fridge for about 6 months (also properly contained). I use jars.
Any chance that you can eyeball the temp before adding the actual yogurt?
You feel it makes sure it's warm but not hot because if it's hot, you kill the culture, then you won't have yogurt.
Please what is that in the small container that you added to the whole milk couldn't catch it
Yogurt starter. It's just a regular store bought plain greek yogurt, he said make sure that it's a natural/organic/active greek yogurt.
What if it's didn't form like this what should I do to the milk
Does doesn't adding yogurt be problem
so what did they use to make yoghurt before the yoghurt was invented
Lactobacillus bulgaricus and Streptococcus thermophilus
Spoiled milk
Lemon
Yoghurt firstly made in Middle Asia by Turkics which added ant eggs to the warm milk and wait. I dunno how the heck someone could think something like that but they did.
The Greeks stole the food from the Turks and advertised well as it is an EU member.
Bro this is also common in India..
Turks stole Anatolia, sir.
And we ate yogurt before Greece became a EU member. What are you even saying? Yogurt is common in many countries
Can you open up a capsule of probiotics and use it as starter?
Why do you need to leave the oven light on?
Needs ti stay warm for bacterias to work
You must put it in the fridge for 3/4 hours before eating
Yes
When gathering and keeping the starter, how long will it last in the refrigerator?
about 6 months, properly contained. I use a jar.
What happens if u don't have a temp reader.. can u pour the starter in the pot sooner
I will sometimes just use my hands to gauge temperature, if its warm to the touch, and you can keep your hands on the side of the vessel without pulling away, then its most likely cool enough
Hey,
Did you happen to get the yogurt get too fermented?
Mine became super super sour and it was impossible to use it as starter anymore....
Maybe you can give me a tip
I have observed from experience that 6hours is the sweet spot. Also, the quality of your milk and starter, use whole milk and quality yogurt and I also use a measurement of 1 TBS of starter to 1 liter of milk, too much starter makes my yogurt thick and thingy. I just sieve out the whey if I want it thicker
In the United States anything can be labeled as natural or organic so
How much ML milk
Ethimologically Yogurt is Turkish. It’s origin is Turkish.
But what is the difference. In greek yogurt they say removing the water etc
Aromanian yogurt
i added the yogurt when the milk was hot 💀 i think bi fucked up bad but will see after 4 hours
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What is the self life of the yoghurt when kept in fridge ?
Homemade is about 2 weeks, if you store it well. I use jars
Greek yogurt 😂
Can i use unsweetened almond milk instead of whole milk?
Did it work?
Then save the starter in the fridge?
You can for about 6 months - be sure to put it in a good container - I use a jar.
do you have the temp for the oven or just with light on ?
Don't turn the oven on and the light is probably to make sure you don't forget it in there
Whha- why is it cheesy??
Which milk did you use ?
I think it doesn’t matter what milk is used, just as long as it’s boiled. I use homo though.
Try making rejuvelac yogurt. You can make to yourself.
How do I make it:)
@@astitchintime929 most grains can be used. Rice, wheat berries, quinoa, etc,. You take a cup of grain rinse it in a bowl or strainer and sit it in a jar or container over night. Rinse it again the next day and repeat until the third day after you rinse it fill the container with water and let it sit until you see bubbles being released from the grains and the water turns cloudy. And there you have rejuvelac! Discard or save grain and Refrigerate your liquid gold and use as needed adding a teaspoon to a tablespoon to your plant milk and letting it sit out on the counter over night. You should have yogurt the next day.
What is a yogurt starter? Please
You can use any yogurt from the grocery as a starter - keep in mind, your yogurt will come out like the starter - so I have used thicker style yogurts - like the Greek, Icelandic, French styles. But, once you make your own, you can just use that as starter henceforth.
We call that spoonfull small probiotic culture
هاميان
how long can it last without a freezer
about 6 months, if stored properly in the fridge - I use jars
TÜRK yoğurdu 🇹🇷
no Greek yoghurt only 😡😡😡😠😡🤬🤬😠
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Can we use fresh goats milk?
You can, I find that ultra filtered goat milk is a fantastic option!
But my starter isn't yet the one why
Someone tell me do I need to add sugar
No you don’t. But you can add it to the yoghurt once it’s set
how much milk ???
Though this is homemade yogurt but sorry to say it didn't look that good to me coz that stretchy yogurt I saw in it .if u would take homemade spoonful starter not market bought one n then add it in freshly boiled milk n set milk to set overnight to make it yogurt, I bet u will go crazy for its taste.
This is not yogurt it's curd because in yogurt we mix 2 types of bacterias
Which ones?
Masyaallah
if you wanted to add things/flavoring would you add flavoring before letting it rest in a warm place? or after it’s made ?
After its made, preferably right before serving 👍
It is our traditional food in indian we eat casually in our home every indian can make this in their house it is call hanging curd from our lord krishna also like curd, butter and milk indians have mines for this kind of things, did you know about white butter it is the father of your greek yogurt, just using fancy words for this kind ki d of things, like ( lactose free, whey free, protein rich) it is common in our indian house we eat on daily basis, just vist villages in north indian site every single home consume this 😂😂😂😂😂
Why did you heat up the milk?
heating up the milk kills off any other potential bacteria that could compete with the yoghurt bacteria 👍
Helps pasteurize the milk and keep it sterile as possible. The only bacteria you want is the cultures you put inside
*Turkish* yoghurt
ah yes, gatekeeping yogurt
I guess, this is just "normal" Yoghurt? Cuz Greek Yoghurt contains a lot more fat.
How the fuck did they make a first yogurt without a starter HUH?!
Fermented milk contains lactobacillus (a type of bacteria) which as a result when putting the bacteria within milk it creates yogurt! The starter is basically an easier way to create yogurt besides starting from scratch. Just like cooking and baking where you used the already created ingredients besides creating them on your own! Hope this helps you with your answer.
"yoghurt" 💀
Also don't touch the yoghurt get when you have put it in a place just leave it there..
yoghurt not made from egg and yoghurt from turkeyyy
This ain’t from scratch
Need ddis l
This is yogurt not greek yogurt
Isn't that curd?
Yes it’s curd🧐… it’s just thicker because of the good quality pure milk. We set curd in the same way
Can u used flavored yogurt for culture ?
This is not even Greek yogurt
Yoghurt is Turkish word and it is not Greek
There is no such thing like greek yoghurt, it is Turkish yoghurt. Greek yoghurt is just a brand whose company belongs to the Turks
Turkish propaganda:
This is not Greek yogurt... It's just yogurt.... What rubbish
Why does he pronounce yogurt like stewie Griffin
That’s how you pronounce it only Americans say it yo gurt
@@theonetheonlygod1351 Hate to break it to you mate but the standard pronunciation in Australia, New Zealand, Ireland, the US, Canada and South Africa has a long o.
YOGHURT İS TURKİSH!
✨𝕋𝕙𝕖 𝕔𝕠𝕠𝕞 𝕛𝕒𝕣✨