I just pour the milk mixture into clean containers and put those in the oven. No need to transfer the yogurt and you don't have the danger of spilling that flat pan. I also add two Tablespoons of plain gelatin mixed in some cold water, added when i add the yogurt. It really helps thicken it up.
I pretty much did it like that except I pored the milk into a 'Ball' Mason Jar using a wide mouth funnel, and then I put it in the oven with the light on for 12 hours. I found it easier to handle the jars rather than a pan. Thank - for the video.
Great video! If you really want to do that pan instead of mason jars, here’s a tip from a baker: Fill up the pan the halfway. then put the pan onto the rack. Then pour the rest of the milk into the pan. So you don’t have to move it around very much. Just push the pan in.
+jona ciuca 6 HOURS, only? MMMMmm. Okay. I have been incubating mine for at least 12 HOURS also with the oven light on! 94-96 degrees it gets. I put a themometer with an attached suction cup that I bought at Home Depot.
You can also use a dehydrator set at 95. Full fat milk gets less whey. My husband makes his yogurt using unwashed hot pepper steams from our garden instead of starter. Sounds crazy but it works. The first batch you can hardly taste the pepper at all and it takes less time to incubate.
it's heated, but not actually boiled. 2 reasons: 1st, to kill off any bad bacteria before you add the good bacteria from the probiotic starter yogurt. 2nd, the protein in the milk begins to denature, resulting in a thicker yogurt (think egg whites when cooked)
Well done! Albanians have always made milk products at their homes. Organic milk yogurt is homemade 2-3 times weekly (nowadays we can find it selling everywhere but it never gets the real taste homemade yogurt has) and is very much used in many recipes, as well as to make cream cheese (organic homemade). When it comes to old style wise kitchen recipes, u can learn a lot from Albanians (I'm Albanian by the way). We make yogurt from whole organic milk a little differently, finishing up with a much tastier product, as well as a lot energy saving from the monthly bill. We do not use the oven, instead we wrap the covered pot with a really thick woolen cloth and just leave it overnight to get the fermentation going. That way we get a more-like-yogurt and less-creamy consistency yogurt, which is very much preferred as a side dish. I would say your kind of creamy-like yogurt is better used for making cream cheese than for being consumed right away.
glad you like it and thank you for your comment. wait til you start using it in recipes that call for yogurt, the dishes will taste better than you can imagine.
Milk that we buy at the store is pasteurized, but not sterilized. Most of the stuff is killed, but not necessarily everything and the containers are not sealed well enough to guarantee no bacteria. So, we heat the milk as the first step to make sure all unwanted bacteria are killed before we toss in our yogurt bacteria (culture).
No wayyyyyy. I've had a container of Greek Yogurt I made 5 months ago and it tastes awesome. The natural acids and bacteria are the preservatives. If the bacteria dies and the acid is low, it can go bad. It's how pickles, sauerkraut etc last so long.
Let me see if I get it right - you preheat the oven to 200°F, then shut off the heat and leave it with the light on? I am contemplating a 24 hour incubating period, to get rid of all the lactose (I am lactose intolerant). Will the preheat and oven light keep the temperature stable enough for that long?
+Roberto De Leon-Gonzalez i doubt if it will work for your specific situation. 200F is not high enough for a 24 hr temp gradient and setting it higher to achieve the gradient will likely kill the bacteria. even if a yogurt maker has a timer, you could always reset it and see if that worked.
+Roberto De Leon-Gonzalez Maybe there is another way. Sure, I have a yogurt maker (YM), and have made (reasonably) lactose-free yogurt, but the glass cups hold less than a quart of it. However, your method only requires a small amount of starter. Say I make the first batch with the YM, and when it is done, use the resulting product as a starter culture for your method. Voila! And thank you, my friend.
+Roberto De Leon-Gonzalez Oh, and I would use lactose-free milk (made by yours truly by adding lactase enzyme drops). It does work for yogurt-making - I have done it in the past.
i'm in canada too. if you skip heating the milk, i don't know if it will come out right. it gets a different smell and the consistency changes at that temp, so i think something is happening to the proteins.
flatter is better, yes, more surface area. and since you're working with a temperature gradient, you want as much of the surface exposed to the oven heat as possible.
Is This yogurt is the same one that you use for your recipe to make cream cheese? Thank you in advance and for sharing. Love your voice and how you instruct.
why does the milk need to be heated? I saw some video doesn't require to preheat the milk. it only needs to mix with pre-made yogurt and keep the pot warm for around 8 hours.
I didn't, it's a temperature gradient. If anyone opens the oven door, you will not have sufficient heat and it will fail. This is why the pre-heat is crucial. More starter yogurt is used because some of the bacteria will die when the oven is initially too hot.
The temperature where I am drops to MINUS 20C to MINUS 40C in the winter. Hence the "complicated" method. I'm sure that it's no problem at all in hot weather.
danrt50 once you add the starter, just cover the pot and wrap it with a heavy blanket or towels or whatever is available. Eight hours later you’ll get the same result, with no mess!
It is not strictly necessary I think, but I do remember when I had a yogurt maker that the instructions said the fermentation time went up as the fat content went down.
Hi there. I liked your yogurt making video. My question is... What is the set heat in the oven when you are putting the baking dish in? 200 degrees or 150? Also, are you to maintain this heat temp for the whole 8-10 hours?
I set the oven to 150-200 F (150 in summer, 200 in winter) then let it heat up for about 20 minutes then turn it off and not open the door until the time is up.
danrt50 . So, I will set to 200 degrees for 20 minutes then shut off. When I put the ready pan in, the oven is off correct? Then it stays in a shut off oven for the next 8-10 hours. correct? And no one should open it in that time, I'm assuming. You had a great video. Very well done! I am going to try my luck today. Thinking about using maple syrup and pure vanilla in the end. Thanks again!
rarbreth yes i did answer but it must have been lost in the google+ comment conversion.yes, preheat oven to 200 for 20 min, put it in, turn off heat and don't open door until after 8-10 hours. it's a temperature gradient
In America yogurt must have live active cultures in order to be called yogurt. So any yogurt purchased in the United States is going to have live cultures.
why does it form those gluing strings like melted cheese on the pasta, is it still okay to eat it, because when I have made I was not happy, with those strings. I would like to know , thank you.
That's because the temperature was not correct and you ended with slimy, stringy yogurt, which looks terrifying. Temperature is key for creamy yogurt. First you need to heat up the milk to *180f.*, then cool it down to *110f.* and mix in the yogurt culture. Then maintain that temperature (*110f.*) during the whole cultivation process. I would suggest to do this by setting the oven to *keep warm* or *110f.*. Check here for more info: www.chowhound.com/post/success-homemade-fage-yogurt-easy-cheap-567084
Thank you for your help, I follow your advise and it is now perfect, no more slimy strings I make it every week I do not buy yougurt anymore, cheers Aegon.
Dude... To make thick yoghurt you need fresh full fat regular milk and a warm environment. That's it. Warm your milk and add the yoghurt starter , mix well and leave the yoghurt to rest covered in a warm place . In 3 hours, you will get yoghurt. If the place is not warm enough, it takes a bit longer. You don't need thermometer . Stick your finger in warm only
makes it a lot thicker. i'm gonna be doinga new recipe soon, much easier and faster in the instant pot. i use probiotics and strain it, makes Greek yogurt :)
ok i been using this method for months now, and for some reason the last 2 batches I made, went wrong ): wondering what I did wrong. The first flop was when I left it overnight, checked it, it was still very liquid consistency, my guess is I didnt let the milk get hot enough or I just threw the yougurt in the milk? And the 2nd batch I tried with left over greek yogurt from store, then it just came out liquid and clumpy, even after I made sure to actually let the milk boil, then adding the yogurt a few mins later!! ): I fail at cooking prob going to have to buy yogurt maker? (yes i did whisk well, used whole milk and dont have thermometer)
Time to buy a new container of yogurt as "starter seed" .... Sometimes - yogurt culture either gets weaker or contaminated with other kitchen bacteria. Modern production daries are able to maintain a more reliable yogurt starter culture. If the milk is much warmer than a babies ass - you'll hurt the good guys when you put them in.
Buy "yogurt starter" online, but it's actually much cheaper to use storebought yogurt ONCE and then make each new batch with you own homemade yogurt it will have the same pro-biotic bacteria as the original.
By using good sanitation, a reliable starter culture, precisely measured ingredients, and precise temperatures for precise lengths of time, and then promptly refrigerating when done (which drives most of the process dormant), you indirectly gain control over how fast the various strains of bacteria in the yogurt microbial blend reproduce and metabolize the milk, thus if you do everything right all the flavors and textures and acidity will be in pleasing balance. The strain most responsible for the tartness is lactobacillus, which converts lactose (milk sugar) to lactic acid (milk acidity), so if you're getting overly tart yogurt, it means you've lost optimal control over one or more of the control factors in the first sentence above. Hope that helps.
Theres no way that you setting the oven to 200 for ten minutes kept the oven warm enough for 10 hours. How did you keep your oven warm for all of that time?
This not yogurt.only need milk from the store an old yogurt from the refrigerator and blanket. warm milk.Add old yogurt. Pour into a glass jar and turn with blanket.after 3 days have homemade yogurt. its durability is 3 days.this is real yogurt. Yogurt comes from Bulgaria where I am, visit the Museum of yoghurt in Bulgaria. under communism in Bulgaria in 1000 100 people were centenarians for yogurt. for food preparation for kosmonafti use yogurt. at best drug for the treatment of cancers contain acidic lactic bacteriathe only place in the world where there is lactic bacteria in Bulgaria
Mete Can Karahasan this from the steppes of horse milk. ferments and has an alcohol degree.It is not thick.in modern yogurt has bacteria that hardens milk and called Lactobaccilus bulgaricus.this bacterium has it only in Bulgaria and is the only bacterium that is useful for the stomach.The US has a law that states that a product contains Lactobacillus bulgaricus can not be called yogurt.visit the Museum of yoghurt in Bulgaria which is unique in the world will be very interesting to learn more things about yogurt that do not remember now.
Mete Can Karahasan I'm told something about the lab ??? I said that only exist in Bulgaria and is named Lactobacillus bulgaricus because Bulgarians discovered the existence and yogurt.
I really, really want to make this but have no cooking thermometer, and I really cannot get one(seriously our post service is the crappiest and if I order one I'll probably never get it) how do I do this without the thermometer?
Gracia Chacon .....just bring up to a boil......then cool until you can put your finger into and hold it there that’s about 110 don’t let it get cooler than 100 .....which is just a tad warmer than you are......it will be fine........trial and error are our friends! Good luck!
You started out saying to use a 4 liter bottle of milk, but remove 3 cups? Why not just say, "use 3 liters plus 1 cup & a little over 1/2 cup of milk"? Easier to follow.
because i started with a full 4 liter bottle and did not measure out what you said. if it's a full container, it's easier to pour out 3 cups than measure the entire volume.
one does not put yogurt in the oven. i would know first-hand. i was created by hand with ingredients and mixed together into a creamy yogurt texture and packaged and shipped to target. of course i escaped target though, i would not want to be abused by one of those humans. or as human call it "eating"
I just pour the milk mixture into clean containers and put those in the oven. No need to transfer the yogurt and you don't have the danger of spilling that flat pan. I also add two Tablespoons of plain gelatin mixed in some cold water, added when i add the yogurt. It really helps thicken it up.
I pretty much did it like that except I pored the milk into a 'Ball' Mason Jar using a wide mouth funnel, and then I put it in the oven with the light on for 12 hours. I found it easier to handle the jars rather than a pan. Thank - for the video.
You're welcome. I'm always happy when people actually make my stuff, and even happier when it turns out well.
Great video! If you really want to do that pan instead of mason jars, here’s a tip from a baker:
Fill up the pan the halfway. then put the pan onto the rack. Then pour the rest of the milk into the pan. So you don’t have to move it around very much. Just push the pan in.
I put mine in jars and then put it in the oven with the light on for 6 + hours. For a gal of milk I only use 1/4 cup starter. It comes out real thick.
+jona ciuca 6 HOURS, only? MMMMmm. Okay. I have been incubating mine for at least 12 HOURS
also with the oven light on! 94-96 degrees it gets. I put a themometer with an attached suction cup that
I bought at Home Depot.
You can also use a dehydrator set at 95. Full fat milk gets less whey. My husband makes his yogurt using unwashed hot pepper steams from our garden instead of starter. Sounds crazy but it works. The first batch you can hardly taste the pepper at all and it takes less time to incubate.
@@MrMiamiarzberger hot pepper steams? can you explain?
it's heated, but not actually boiled. 2 reasons: 1st, to kill off any bad bacteria before you add the good bacteria from the probiotic starter yogurt. 2nd, the protein in the milk begins to denature, resulting in a thicker yogurt (think egg whites when cooked)
Well done! Albanians have always made milk products at their homes. Organic milk yogurt is homemade 2-3 times weekly (nowadays we can find it selling everywhere but it never gets the real taste homemade yogurt has) and is very much used in many recipes, as well as to make cream cheese (organic homemade). When it comes to old style wise kitchen recipes, u can learn a lot from Albanians (I'm Albanian by the way). We make yogurt from whole organic milk a little differently, finishing up with a much tastier product, as well as a lot energy saving from the monthly bill. We do not use the oven, instead we wrap the covered pot with a really thick woolen cloth and just leave it overnight to get the fermentation going. That way we get a more-like-yogurt and less-creamy consistency yogurt, which is very much preferred as a side dish. I would say your kind of creamy-like yogurt is better used for making cream cheese than for being consumed right away.
thank you. i will have to research Albanian cooking. i'm always open to learning new types of cooking.
glad you like it and thank you for your comment. wait til you start using it in recipes that call for yogurt, the dishes will taste better than you can imagine.
Thanks for a great video. Quick correction: One quart is 0.946 liters.
Raman Shah In Canada not the U.S.
Milk that we buy at the store is pasteurized, but not sterilized. Most of the stuff is killed, but not necessarily everything and the containers are not sealed well enough to guarantee no bacteria. So, we heat the milk as the first step to make sure all unwanted bacteria are killed before we toss in our yogurt bacteria (culture).
You're welcome, and thanks for trying the recipe.
I appreciate the thoroughness of your video. Well done.
@danrt50, I followed your instructions and the yogurt came out PERFECT. Thank you for your video.
wow........................................................wonderful
What was the farenheit temperature of the oven? Since the hours vastly range, is there a toothpick test or juggle the pan for doneness?
No wayyyyyy. I've had a container of Greek Yogurt I made 5 months ago and it tastes awesome. The natural acids and bacteria are the preservatives. If the bacteria dies and the acid is low, it can go bad. It's how pickles, sauerkraut etc last so long.
Let me see if I get it right - you preheat the oven to 200°F, then shut off the heat and leave it with the light on? I am contemplating a 24 hour incubating period, to get rid of all the lactose (I am lactose intolerant). Will the preheat and oven light keep the temperature stable enough for that long?
+Roberto De Leon-Gonzalez i doubt if it will work for your specific situation. 200F is not high enough for a 24 hr temp gradient and setting it higher to achieve the gradient will likely kill the bacteria. even if a yogurt maker has a timer, you could always reset it and see if that worked.
+Roberto De Leon-Gonzalez Maybe there is another way. Sure, I have a yogurt maker (YM), and have made (reasonably) lactose-free yogurt, but the glass cups hold less than a quart of it. However, your method only requires a small amount of starter. Say I make the first batch with the YM, and when it is done, use the resulting product as a starter culture for your method. Voila! And thank you, my friend.
+Roberto De Leon-Gonzalez Oh, and I would use lactose-free milk (made by yours truly by adding lactase enzyme drops). It does work for yogurt-making - I have done it in the past.
Take your clean 9x13. Or 2. 8x8 bake at 210 degrees F this will sterilize the baking dishes without boiling water or run them in the dish washer
Thanks for your yogurt making video:).
i'm in canada too. if you skip heating the milk, i don't know if it will come out right.
it gets a different smell and the consistency changes at that temp, so i think something is happening to the proteins.
Thanks for teaching now I know how to make yogurt
Does your milk not come pasteurized? Here (Canada) by law all milk must be, so I'm assuming I can skip that first step?
Do you think the shape of the pan that you transfer the yogurt mixture to is better than a taller container or does it matter.
flatter is better, yes, more surface area. and since you're working with a temperature gradient, you want as much of the surface exposed to the oven heat as possible.
@@danrt50 great tip! Thank you
Thanks ! Great video! 👍
Is This yogurt is the same one that you use for your recipe to make cream cheese? Thank you in advance and for sharing. Love your voice and how you instruct.
yes it is & thank you
why does the milk need to be heated? I saw some video doesn't require to preheat the milk. it only needs to mix with pre-made yogurt and keep the pot warm for around 8 hours.
I didn't, it's a temperature gradient. If anyone opens the oven door, you will not have sufficient heat and it will fail. This is why the pre-heat is crucial. More starter yogurt is used because some of the bacteria will die when the oven is initially too hot.
This is one way to do the job. Alternatively watch an Indian housewife's simple method.
The temperature where I am drops to MINUS 20C to MINUS 40C in the winter. Hence the "complicated" method. I'm sure that it's no problem at all in hot weather.
danrt50
Why transfer to another pan when your sauce pan is suitable for oven use?
because i cook with it and metal will not hold the heat as well as glass
danrt50 once you add the starter, just cover the pot and wrap it with a heavy blanket or towels or whatever is available. Eight hours later you’ll get the same result, with no mess!
It is not strictly necessary I think, but I do remember when I had a yogurt maker that the instructions said the fermentation time went up as the fat content went down.
How did you maintain the 110F on the oven while you were at work? Thank you for sharing.
Why no sugar? I add sugar and vanilla extract ...... it my problem is it’s turning out “slimy”. Any suggestions?
The stainless pot is oven worthy, why transfer it?
when do you add flavors???
The strings I meant when you pour it out.
Hi there. I liked your yogurt making video. My question is... What is the set heat in the oven when you are putting the baking dish in? 200 degrees or 150?
Also, are you to maintain this heat temp for the whole 8-10 hours?
I set the oven to 150-200 F (150 in summer, 200 in winter) then let it heat up for about 20 minutes then turn it off and not open the door until the time is up.
danrt50 . So, I will set to 200 degrees for 20 minutes then shut off. When I put the ready pan in, the oven is off correct? Then it stays in a shut off oven for the next 8-10 hours. correct? And no one should open it in that time, I'm assuming. You had a great video. Very well done! I am going to try my luck today. Thinking about using maple syrup and pure vanilla in the end. Thanks again!
danrt50 . Hi Dan,
Not sure if you got my last message, but if you could answer my questions ASAP, as I'm making the yogurt soon here. Thank you!
rarbreth yes i did answer but it must have been lost in the google+ comment conversion.yes, preheat oven to 200 for 20 min, put it in, turn off heat and don't open door until after 8-10 hours. it's a temperature gradient
Please tell me where can i get the probiotics for the yogurt, i do not want to use from another yogurt. Thanks for the info.
Have you tried a health food store?😢
In America yogurt must have live active cultures in order to be called yogurt. So any yogurt purchased in the United States is going to have live cultures.
health food stores usually carry them in the cooler.
i haven't made it using this method so i don't know if that will work.
My yogurt came out with approximately 20% whey, not as thick as yours. It "cooked" for about 14 hours. How do I get it thicker?
Cook it on the stove longer. The longer you cook it the thicker it gets.
Thanx, will do that with my next batch. BTW, loved your recipe.
+betsita777 good luck with your next batch and it's not my recipe. I just learned that tip from someone else.
You can also add about a tablespoon of unflavored gelatin.
Thanx for this option; I hadn't thought of that.
So What is your secret to make your Greek Yogurt last that long, I am really interesting on this.
why does it form those gluing strings like melted cheese on the pasta, is it still okay to eat it, because when I have made I was not happy, with those strings. I would like to know , thank you.
That's because the temperature was not correct and you ended with slimy, stringy yogurt, which looks terrifying. Temperature is key for creamy yogurt. First you need to heat up the milk to *180f.*, then cool it down to *110f.* and mix in the yogurt culture. Then maintain that temperature (*110f.*) during the whole cultivation process. I would suggest to do this by setting the oven to *keep warm* or *110f.*.
Check here for more info: www.chowhound.com/post/success-homemade-fage-yogurt-easy-cheap-567084
Thank you for your help, I follow your advise and it is now perfect, no more slimy strings I make it every week I do not buy yougurt anymore, cheers Aegon.
Dude... To make thick yoghurt you need fresh full fat regular milk and a warm environment. That's it. Warm your milk and add the yoghurt starter , mix well and leave the yoghurt to rest covered in a warm place . In 3 hours, you will get yoghurt. If the place is not warm enough, it takes a bit longer. You don't need thermometer . Stick your finger in warm only
Love from indonesia.
can i use regular milk powder?
What does the skim milk powder do? Sorry if you said in the video and I missed it.
+kab4292 it helps to make it thicker and also increases the protein content
danrt50 thank you
What
What does the skim milk powder do?
makes it a lot thicker. i'm gonna be doinga new recipe soon, much easier and faster in the instant pot. i use probiotics and strain it, makes Greek yogurt :)
@@danrt50 thank you for explaining.
The thing on top is the cream.
ok i been using this method for months now, and for some reason the last 2 batches I made, went wrong ): wondering what I did wrong. The first flop was when I left it overnight, checked it, it was still very liquid consistency, my guess is I didnt let the milk get hot enough or I just threw the yougurt in the milk? And the 2nd batch I tried with left over greek yogurt from store, then it just came out liquid and clumpy, even after I made sure to actually let the milk boil, then adding the yogurt a few mins later!! ): I fail at cooking prob going to have to buy yogurt maker? (yes i did whisk well, used whole milk and dont have thermometer)
If the yogurt milk mixture goes over 120 ℉ all the good bacteria will die and it won't become yogurt
Time to buy a new container of yogurt as "starter seed" .... Sometimes - yogurt culture either gets weaker or contaminated with other kitchen bacteria. Modern production daries are able to maintain a more reliable yogurt starter culture. If the milk is much warmer than a babies ass - you'll hurt the good guys when you put them in.
You can get a thermometer on ebay for $5 (I did) its a must for making yogurts and cheese
well, maybe not a baby's ass, but a baby's bath :)
shelf life?
200 degrees Fahrenheit I presume? :-) Not Celsius? I'm guessing 200C would heat the milk up too much initially and harm the bacteria.
what brand of milk (liquid and powder) and yogurt did you use? i tried it, but my yogurt had little little lumps, it was not smooth.
unless you live in canada, it's unlikely you'll find the same brands. that said, Bio-Best probiotic yogurt and Carnation skim milk poweder
Well, please let me know when ever you videos is ready, I would like to learn something from there.
Is cheese cloth is malmal
Farhat Farooq yes .....cheese cloth is malmal
so when you put the mix in what temp at and how long
preheat the oven at 200-250F for 20 minutes, then turn it OFF and leave it in overnight, 8-12 hours
how much is 3.25 litres. Is it half a gallon, or what?
3/4 of a gallon about
I think it may be the fat content. Tell you what! I'll make a whole new series of videos on my yogurt, cheese and beer that I make!
Raw milk should through heat to kill gems, so after this process, your milk will not have different smell.
It's probably not a protein change but rather the types of bacteria present that changes.
How are you sir
Buy "yogurt starter" online, but it's actually much cheaper to use storebought yogurt ONCE and then make each new batch with you own homemade yogurt it will have the same pro-biotic bacteria as the original.
I make yogurt at home.but always very sour.i don't know why
Mine always did too, until I tried this gentleman's recipe. Now it comes out with a nice subtle sweetness.
thats how yogurt its supossed to taste like
By using good sanitation, a reliable starter culture, precisely measured ingredients, and precise temperatures for precise lengths of time, and then promptly refrigerating when done (which drives most of the process dormant), you indirectly gain control over how fast the various strains of bacteria in the yogurt microbial blend reproduce and metabolize the milk, thus if you do everything right all the flavors and textures and acidity will be in pleasing balance. The strain most responsible for the tartness is lactobacillus, which converts lactose (milk sugar) to lactic acid (milk acidity), so if you're getting overly tart yogurt, it means you've lost optimal control over one or more of the control factors in the first sentence above. Hope that helps.
excellent!!tku
Theres no way that you setting the oven to 200 for ten minutes kept the oven warm enough for 10 hours. How did you keep your oven warm for all of that time?
+Stephen Peters
Keep oven light "ON"> Use a themometer. Mine gets 90-98 degrees.
I tried crock pot. 200 degres is lowest setting! Oven 175 degrees! Crock pot goes off 5-6 hours auto.
Normally homemade yogurt will not last long, because there is not have any chemical preserves added in.
This not yogurt.only need milk from the store an old yogurt from the refrigerator and blanket. warm milk.Add old yogurt. Pour into a glass jar and turn with blanket.after 3 days have homemade yogurt. its durability is 3 days.this is real yogurt. Yogurt comes from Bulgaria where I am, visit the Museum of yoghurt in Bulgaria. under communism in Bulgaria in 1000 100 people were centenarians for yogurt. for food preparation for kosmonafti use yogurt. at best drug for the treatment of cancers contain acidic lactic bacteriathe only place in the world where there is lactic bacteria in Bulgaria
+aleksandar ivanov Oh? I thought it was invented in the Asian steppes.
Mete Can Karahasan
this from the steppes of horse milk. ferments and has an alcohol degree.It is not thick.in modern yogurt has bacteria that hardens milk and called Lactobaccilus bulgaricus.this bacterium has it only in Bulgaria and is the only bacterium that is useful for the stomach.The US has a law that states that a product contains Lactobacillus bulgaricus can not be called yogurt.visit the Museum of yoghurt in Bulgaria which is unique in the world will be very interesting to learn more things about yogurt that do not remember now.
So, yoğurt was invented by a scientist in a laboratory? I don't think so...
Sounds like someone else is trying to coin yoğurt for their namesake.
Mete Can Karahasan
I'm told something about the lab ??? I said that only exist in Bulgaria and is named Lactobacillus bulgaricus because Bulgarians discovered the existence and yogurt.
+aleksandar ivanov The one with alcohol is "Kımız". The one with lactic acid is " Yoğurt" and it was not invented by our neighbours.
I really, really want to make this but have no cooking thermometer, and I really cannot get one(seriously our post service is the crappiest and if I order one I'll probably never get it) how do I do this without the thermometer?
You can always check out my method, no thermometer ,yogurt maker and it comes out right every time
braidsnbeauty a
Gracia Chacon bi
Gracia Chacon .....just bring up to a boil......then cool until you can put your finger into and hold it there that’s about 110 don’t let it get cooler than 100 .....which is just a tad warmer than you are......it will be fine........trial and error are our friends! Good luck!
Ha ha ha I tried this twice and got it wrong twice ha ha ha , Hope to get it right once at least before I die ha ha ha ha
Oliver C keep trying ...that's how Robert the Bruce conquered Scotland
The consistency was a little too liquid for my taste but it looks good
You made that look much more complicated than necessary and used more dishes etc than you needed to
yogurt is slimy
Support bacteria. It's the only culture some people have.
You started out saying to use a 4 liter bottle of milk, but remove 3 cups? Why not just say, "use 3 liters plus 1 cup & a little over 1/2 cup of milk"? Easier to follow.
because i started with a full 4 liter bottle and did not measure out what you said. if it's a full container, it's easier to pour out 3 cups than measure the entire volume.
Could you get away with one percent ? I get that skim is not gonna happen...
You can use only skimmed milk
good,but 24hrs is too much.
that did not resemble yogurt, it was very runny, yogurt should be solid
not necessarily; it can be both as I've learned from my own experience.
very bad sound and the quantities are not clear.
one does not put yogurt in the oven. i would know first-hand. i was created by hand with ingredients and mixed together into a creamy yogurt texture and packaged and shipped to target. of course i escaped target though, i would not want to be abused by one of those humans. or as human call it "eating"
Sausage Party was a lame movie that really shortchanged the animators, I wouldn't bother trying to rp it on youtube.
🤑