The Best Yogurt Recipe making any amount of Your Favorite Yogurt in 12 Hours | Homemade Yogurt | DIY
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- Опубликовано: 19 ноя 2016
- How to make Yogurt at Home. Here is the best Yogurt Recipe making any amount of Your Favorite Yogurt in 12 Hours DIY Do it yourself and Do It Right! How to make Homemade Yogurt? This is cheap vs expensive. One tablespoon of your favorite expensive yogurt converted to 2 gallons of it for the price of the milk! Here is the Recipe of any amount of your favorite Yogurt in 12 Hours. Do It yourself! There will be no need for any special yogurt starter or equipment. Ho to make your favorite yogurt? I am using just my favorite Yogourt from the market as a Yogurt Starter. In order to make couple of the gallons of high quality of the yogurt I am using only one or two table spoons of my favorite yoghurt. Whatever you like, greek yogurt, chobani yogurt or any yogurt, here is your chance to have it in any amount as inexpensive as milk itself.
If you suck at cooking this video is exactly for you.
#Yogurt, yoghurt, or yoghourt (/ˈjoʊɡərt/ or /ˈjɒɡət/; from Turkish: yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.
The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is commonly available worldwide, and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. Milk used may be homogenized or not (milk distributed in many parts of the world is homogenized); both types may be used, with substantially different results.
Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt. Some countries require yogurt to contain a certain amount of colony-forming units of bacteria; in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 × 106 CFU per milliliter. To produce yogurt, milk is first heated, usually to about 85 °C (185 °F), to denature the milk proteins so that they set together rather than form curds. After heating, the milk is allowed to cool to about 45 °C (113 °F). The bacterial culture is mixed in, and a temperature of 45 °C (113 °F) is maintained for four to twelve hours to allow fermentation.
In a 100-gram amount providing 406 kilojoules (97 kcal) of dietary energy, yogurt (plain Greek yogurt from whole milk) is 81% water, 9% protein, 5% fat and 4% carbohydrates, including 4% sugars (table). As a proportion of the Daily Value (DV), a serving of yogurt is a rich source of vitamin B12 (31% DV) and riboflavin (23% DV), with moderate content of protein, phosphorus and selenium (14 to 19% DV; table).
Please use this recipe only for your family needs
Bon appetite
#DIY #DoItYourself #Homemade #ABVideoStories 
Хобби
Please use this recipe only for your family needs
Bon appetit!
Here is the answer for the most often question about heating milk to 180F. There are two reasons why milk is traditionally scalded (heating to 180F) - brought to a simmer - before being made into yogurt.
The first is to kill off any wild bacteria, yeast or mold spores that might have fallen into the milk. This is important because you want your preferred lactic-acid bacterial strains to do the culturing of the milk, not get outcompeted by various mystery microbes.
The second advantage to the heating stage is that the most abundant protein in the whey of in milk - lactoglobulin - fully denatures and unfolds at about 172-degrees. This allows those proteins to bind to some of the other proteins in milk, called caseins. Ostensible result: a firmer, thicker yogurt curd.
There is another question: " Is it necessary to heat pasteurized milk what already was heated?"
Here is the answer.
According en.wikipedia.org/wiki/Pasteurization there are two ways of pasteurization 130-160F for 15 seconds and 275F for 2 second. It kills germs, but it's not enough time for the most abundant protein in the whey of in milk - lactoglobulin - fully denatures and unfolds. In different countries there are different ways of pasteurization, but they are very similar to each other, but all of them are trying to not changing too much the quality of the milk protein. That is why heating for 180F for 2-3 minutes (or boil it) is necessary, if you want to get nice and firm yogurt.
I hope it helps. DIY
#DIY #DoItYourself #Homemade #ABVideoStories
DIY but since its already pasteurized hasnt that process already happened? Could i not heat it and just mix it?
That is a very good question. According en.wikipedia.org/wiki/Pasteurization there are two ways of pasteurization 130-160F for 15 seconds and 275F for 2 second. It kills germs, but it's not enough time for the most abundant protein in the whey of in milk - lactoglobulin - fully denatures and unfolds. In different countries there are different ways of pasteurization, but they are very similar to each other, but all of them are trying to not changing too much the quality of milk protein. That is why heating for 180F for 2-3 minutes (or boil it) is necessary, if you want to get nice and firm yogurt.
DIY, now I don’t have a kitchen thermometer what another way to eyeball the heat?
@@foodzashion5294 You NEED a thermometer or don't waste your milk nor your time.
@@AB-DIY You should pin this to the top of comments. It's great information. Thank you.
How 900 people disliked this its beyond my comprehension... this recipe it's easy and well explained right to the point and dude its adorable! What's not to like?!?! Thank you for your time! And recipe
900 vs 15770 is not bad. 900 actually are who promoting expensive and unnecessary yogurt starters and who is selling special equipment instead of using just regular yogurt and kitchen inventory everyone has.
DIY That makes sense, thanks for the explanation. I couldn’t understand why any thumbs down.
Lol no dislikes now
People are Crazie!💕 cool 😎 dude. 💕
901. PAINFULLY SLOW AND BORING.
Close your eyes and listen, it's suddenly Arnold Schwarzenegger teaching you how to make yoghurt.
Russian 😉
Lovely demonstration.This is how we Pakistanis make the yogurt in our household. Thanks.👌
Just like to say thanks for this. I did this last night with with 2 Litres of milk and 3 spoons of yoghurt. It had all set beautifully this morning, so enjoyed a fruit parfait for breakfast :)
I saw your video last night and I got up and did exactly wat you did, lucky me that I had everything i needed. So I took the time to do it and Wala! This morning I have made my best yougurt ever. Gracias from Mexico. You have the best video on yougurt Sir. Congratulations!
Glad I could help!
You know what I did ? Poured different youghurts and made the absolute madness for my nephews , they loved it
Thanks for the instructional video. Worked great and will continue using this method. It works better than the crockpot method I've used in the past.
Traditional Indian way. Back there, milk is like warm almost room temperature, women of the house just throw a spoon of yougurt into it and next morning it is ready. Temperature and the culture are key. The Indian culture is able to curd up the milk at room temperature, American ones need higher temps. Experience only, not sure what science is involved.... Don't care either, just make good yogurt and enjoy.
Excellent presentation!! Very nicely done.And what a friendly guy this fellow is!! Loved it.
Okay, back to that question of heating milk intended for yogurt making to 180 degrees. There are two reasons why milk is traditionally scalded - brought to a simmer - before being made into yogurt.
The first is to kill off any wild bacteria, yeast or mold spores that might have fallen into the milk. This is important because you want your preferred lactic-acid bacterial strains to do the culturing of the milk, not get outcompeted by various mystery microbes.
The second advantage to the heating stage is that the most abundant protein in the whey of in milk - lactoglobulin - fully denatures and unfolds at about 172-degrees. This allows those proteins to bind to some of the other proteins in milk, called caseins. Ostensible result: a firmer, thicker yogurt curd.
@@AB-DIY Agree about bacteria.
And learned something new technically about the whey proteins binding better. All good! Thank you!
Thank you for posting this. Never seen yoghurt made this way before with heating and cooling process.
If you strain some reserving the “whey” that is collected from straining, you keep that and use it when you make homemade mayo. It extends the life of the mayo by weeks! And then what you’re left with is Greek Yoghurt. Yummy
I tried it last night and IT WORKS, IT WORKS, IT WORKS!!! I am stoked!!! No more liquidy yogurt for me!!! Thank you SO very much!! You have changed my life!!
I tried mine last night, it didn’t come out thick enough and I’ve done it twice😞
You are so welcome!
@@itsjude9541 Maybe put some in a container you can warm up in a sink of warm water for a few hours. Keep up with the temperature of your water, keep it warm. It may change for you. I wouldn't try with a whole gallon or 2; just maybe put some of your mixture in a mason jar...
I tried this recipe over the weekend as I had been having trouble making yogurt consistently with other methods using a dry starter culture. This recipe turned out great and yielded the best results yet! Thank you for sharing.
He's so adorable! Loved the recipe going to attempt it again.
Put a pint of half and half for thicker and more flavorful
I tried it just as you said and it came out perfect
This is by far the simplest homemade yogurt instruction I've watched. Thanks for sharing.
Hiiii again after trying four times, my yogurt is finally as I wanted, i followed exactly what you said, with the numbers, and yes I made it, my yogurt came out thick , soft, and delicious thanks again🙏!!
Guys if we put the milk to hot or hot on the storage, that can kills the bacterias, I believe that was what happened to me with my others yogurts.
When you are going to store your yogurt make sure it is just warm not hot.
My husband and I eat yogurt at least once a day, every day and we look forward to trying your method of cooling it down quickly. Just wanted you to know we enjoyed this video very much. I appreciate you taking your time to make it for those who do not know how to make yogurt and even for those who have the "know how". I read several comments from negative people who felt they needed to get their grumpy opinion out to the world....ignore them and just keep making these wonderful videos; I know I have learned some things from your videos and I enjoy your "accent" and sense of humor !!!! Good job ! You got a friend in Texas !
Thank you very much for your kind comment.
The cooler is a great idea. I've been warming up the oven slightly to start and ageing my leben in there for 12 hours. After 40 years of making this recipe a new idea is nice. Of course I usually get my starter portion from a previous batch but I have used store products as well.
The only video I've seen that talks about "heating for 180F for 2-3 minutes." This seems to be the missing link in all the other yogurt recipes. I googled it and did find several confirmations. Thank you so much! You are a life saver.
You are welcome! Enjoy!
All I can say is WOW WOW WOW
THAT'S BEAUTIFUL!!!!
You are fantastic! Thank you for sharing this EASY recipe! My adult children eat yogurt daily!
Using a cooler is a good tip! I read a lot of the comments and it seems many people are criticizing you or saying you left out details. You did a great job and covered what needs to be done correctly. People need to use Google and figure it out for themselves instead of inundating you with questions. Have a great day!
Thanks, you too
I love it when people do stuff like this in their free time!
Thank u for sharing this! 💘✔💯
Thank you. Thank you. I love yogurt and tried your recipe. I got up this morning to wonderful yogurt. 7 cups milk. 1/4 cup yogurt. After 12 hours I drained overnight through cheesecloth in refrigerator. Yummy.
Great job!
Awesome , so nice to see someone made it in perfect way. Thanks 🙏
You did perfectly well.Its much more tastier than buying ready made. God Bless.
Thank you so much...I love having yogurt to relax myself after a stressful workout...
I enjoyed watching a guy actually making yoghurt the way I do! Bravo!
Thank you for saving everyone money, and I like making homemade things, thank you for sharing this knowledge
I am making my own yogurt right now while watching your video. Thank you for posting and sharing. 😊
Haha I love this guys nonchalant demeanor!
Thanks for taking the time to share your method. It worked great on my kefir! 😋
Thank you so much for such a simple and thorough recipe! I work long hours, so I'll set this up and have something to look forward to when I come home :)
Hope you enjoy
I tried just the way you did and it came out perfect! I love it. Thank you so much for sharing this video. I subscribe. God bless u more😁!
Such a simple way to make a wonderful food. Thank you for sharing.
I've been making my own yogurt for years. It never dawned on me to use a cooler! Bolshoya spasiba! Invariably, the crock in the blanket gets too cool, the oven on warm goes off. This is a stroke of genius! For what it's worth, I like cooling the yogurt for about 24 hours after it has been prepared. I think it has a better consistency and a better flavor, especially if you are using lower fat milk.
Thanks for sharing your method. I have been cooking the milk in a crock pot and then putting it in a thermal bag wrapped in towels with good results.
That is perfection. And I love the pot you made it in too.
I always make yogurt in my house!!Jut stay 6 hours outside and in fridge I don’t touch my yogurt 24 hours and the yogurt like rocks!If you wanna make yogurt use glass jars for best result!first boiled very good and stay settled little cold put your little finger inside the glass jar and wait 7 second if your finger is not burned add the yogurt and closed and cover som blanket after 6,7 hours put in refrigerator wait 24 hours that’s it!!
Everyone is going its own way. Yours is good too. Enjoy and thank you for watching.
DIY
No .... my yogurt is ready only in 5-6 hours without fridge ...only need some hot place .... and cover it with some hot clothe
No...my methedos is only 3 hours....! Just close bottle and touch tip of tongue to hot jar. If it doesnt burn no good. Re-boiling until tiny splinter erupts from toe fungus....then Walla! Too many yogurt season.
Really 7? I do 4.
I don't understand this method of an ice bath. We wrap ours in blankets and in the morning it's done.
So well explain, thank you!
hahaha, I like your presentation very clear. Also, you are mmmm it is from the sweetness of the jam!!!!
That is so lovely. I like yogurt very much. Thank you for sharing with us how to DIY!
This is amazing and so simple. Thank you very much.
Thank You for sharing ! Great video !!
This was awesome.. Thank you for sharing this recipe.. I am making yogurt now because of you.
Beautiful. Thank you so much!!!
I have to try this. I use to make my yogourt all the time with my Rolmex machine and powdered culture...I got sort of lazy and started buying store brands, but I want to get back to a more natural yogourt. Thanks for convincing me!
So beautiful and easy to make it thanks
i only cooked it till bubbles started to form and then cooled down naturally 30 min in dark spot , the result next day was stunning , best yogurt i ever eaten
👍
Thank you👍👍👍👍👍👍👍
tks! had no ideait was so easy to make yogurt! Will try it out! tks again!
That looks so easy and so delicious.
Thank you for explaining the reason the milk should be heated to 185F degrees. And why you add yogurt when it is cooled down to 113F. Now I feel confident making yogurt. I have subscribed to your channel and look forward to more of your cooking.
I’m using this method now. I love how I can make such a large quantity at once. Thank you!
Glad you like it!
Thank you! Trying this out!
Thank you! Love it!
Ok, that was fantastic, thanks from Canada!
You made this look so uncomplicated and EASY! Thank You!
Glad it was helpful!
This worked perfectly thank you so so so so so very much !!!
I tried this and it works!!!! And the yogurt is delicious!!
He looks very kind and gentle man thanks for you 🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹
I hope you come back and make more videos! I loved your personality and how sweet you are.
Also, I could listen to you talk all day. Love your (to me of course) accent.
Oh thank you!
I make the plain yogurt as it seemed I can never buy enough of it! I am giving way more starter yogurt than what you gave-- I will try your recipe, also I am surprised to see how deep the yogurt can set!! Thank you!
I tried this recipe. It turned out great. Thankyou.
Beautifully done sir. I have made it the same way. I have to say that it is my favorite method.
I love that you cut it with jam though! I normally hang it and make yogurt cheese with half of it. But the watching you eat that has made me want to make some more now.
Danke
How do you make yogurt cheese?
Excellent video! Very informative, thank-you very much!
Love your video. The yogurt looks nice and thick. I love Greek Yogurt with a drizzle of honey. My mothers from Europe and there were no thermometers there in the village where she was born, just her wrist. The same wrist that tested a babies bottle or warm drink for baby. Her wrist told her when the milk was just right to add the yogurt. The counter was her cooling spot. After 12 hrs. She put it right in the fridge she never even checked it. I do the same and it never fails. But those who have trouble with knowing about temperature ect. a thermometer is great to own, especially the ones that hang from the pot.
Fantastic job thank you very much Sir
You remind me of my dad, idk why I smiled watching this video haha ! have a great day and thanks for the recipe
Hey, this is super easy. For my starter, I used 1 scoop favorite organic yogurt plus a little bit of kefir (also a favorite). I used whole milk for my base. In the morning, I chilled the yogurt. Couple hours later I had the best, mildest yogurt ever. Thanks!
Thanks for sharing!
Thanks for sharing your tip Stephanie. Maybe I'll add a bit of kefir too👍
This is amazing! But I know if I tried this I would go to bed and not sleep a wink because of the excitement! Thanks for the tutorial and Bon Apetit!
12 hours? Damn! Well I guess everyone is different. I am Mediterranean, the way we do it, is we boil the milk first, and when it's ready we let it cool down (we don't rush the process like the sink) we usually leave it by the window so it cools down. To know if it cool down we test it by putting our pinky finger in and we count to 10, if your finger can't handle the heat than it isn't ready, but if it does than it's ready! We than put yogurt (tea cup size) in the milk and we mix it together. We than get a cloth we cover it and leave it on the table. After 3 hours it's done. The reason we don't leave it more than 3 hours it's because it becomes sour after that. Not saying your way Is wrong but just thought I'd share a much less hours one 😊
Thanks for sharing! I usually boil it too just to simplify the hitting part. But using Greek yogurt, for example, 3 hours are not enough as I found. In 12 hours it's just a perfect outcome.
how do you keep the milk up to temperature? don't you need to keep the milk warm?
@@hollymerchant9550 yes, I wrap it with 2 big towels and it stays warm until is ready.
That was amazing! Thanks for sharing!
Looks yummy!
Thx! Keep what you’re doing. It’s excellent.:)
This looks delicious and quite easy -- I must try it. Great video!
your a sweetheart, good job I learned alot
Homemade youghrt is such a simple luxury!!! Thank you for this very nice video
It’s different way of making yogurt. Thanks for sharing 👍
Thank you for sharing your knowledge.God bless
Strain it through cheesecloth and you have greek style yogurt, then keep the whey as culture for the next batch the week later
Or you can use the yogurt you made. I put 2 or 3 tablespoons in a container in the freezer and thaw it and use it as a starter for the next batch.
I like to freeze the whey and use it when baking bread and pizza dough
Yes, save the whey!! You can make home-made fermented salsa!!! OR Fermented veggies of any kind. Kimchi, beets, cauliflower etc. It's sooo delicious and so good for us. I make yoghurt for the whey and the greek yogurt is a bonus!!! Loved the ease of this method! I'll give it a try.
You are so nice! Thanks for tips!
Can’t wait to try...thank you!!!
You're so gentleman very kind voice thanks for the sharing your experience 🌹 i will try it soon 😉
Thank you so much for sharing your homemade yogurt..will definitely try it💖
Hope you enjoy
This recipe is far better than any yogurt you can purchase in the store. Very easy and excellent recipe! Thank you so much for sharing!😘
Glad you like it!
Enjoyed your presentation! Easy to follow. Thank you.
Loved watching this.
Good Recipe! Thank you for sharing.
This Exactly How you make Yogurt. I have followed thses steps and made yogurt
thanks for this information and happy nice day God blessed your heart
Very well explained I love the presentation. Thanx for sharing.
I had been trying to make yogurt occasionally for five years. Finally, I made it with this recipe! You have to give it a try guys. If I made it, you can make it! Thank you thank you thank you :)
Sounds great!
@@AB-DIY You should make more videos brother!
Best yogurt making video I've seen. Thanks bud.
Glad you enjoyed it!
beautiful... a must try this looks so mmmwa!thanks for sharing
Iam really like it too much this video. .will tryng ...thx
Such a cute DIY Man. He's funny.
Thamk u for this wonderful idea sir
Great video! Thanks for sharing 😊