I have been using a different recipe with a scalded milk and higher add yogurt threshold … my yoghurt has always been runny. This recipe and method is perfect for delicious thick yoghurt. The temperature is important. I used a thermometer to check and it turned out fantastic. Thank you 😊
Turkish language is a combination of Greek Armenian Kurdish Arabic and farsi languages but their original language is Mongolian as they came from Mongolia
Love her style using the word yes throughout..great post....definitely use the cheesecloth to make it thick Greek style..once you get this mastered you'll NEVER buy yoghurt in the store again!
Great tutorial - thank you for sharing! Your version of the greek yoghurt has a beautiful consistency. I'm going to make this (I eat them and use them for face and body treatments too) :)
Wow my mouth was wide open to just get a taste lol fortunately I realised am watching you 🤣 thanks for sharing i prepared your salted beef recipe today with salad at the side for my family it was divine everyone was happy and asked me to repeat it again thanks so much,you are amazing 👏
We in India call it hung curd....we call yoghurt CURD. We make curd every day and many times twice a day....we set curd everyday fresh and consume fresh with every meal....it is mandatory to have curd as it is or in the form of Raita. Greek yoghurt is actually common and an ancient recipe famous as SHREEKHAND. We make it with different flavors...like mango, kesar (saffron), pista (pistachio) and many other seasonal fruits...
Oh my goodness. It looks so creamy and lush. Thanks so much. Everything looks so classy, your cast iron, your bowls and dishes even the knife. Do you always use the same starter yoghurt or vary it, and if so does it change the outcome?
Thank you for this awesome video! Just made my own greek yoghurt and its delicious!!! I agree with your comment about not letting it drain too much we have to watch for that ❤ i will check out your cottage cheese recipee next 🙏
Please I beg, clap for yourself wai...chai...you nailed it dear. Looks so creamy ankasa ankasa👏👏👏👏👏. When these bottles get missing, know that it is in my house 200% bam 🥰🥰❤
Bizim yaptığımıza göre baya farklı yapıyor, Türk yoğurdu değil yunan yoğurdu diye geçiyor bu. Bir ara ben de bu yöntemi deneyeceğim ama bizimkinin tadını vereceğini hiç sanmam:D
Does the natural environment humidity and temperature affect in some way the process of making this??? Where i live is very humid and very hot all year long but still i want to do this recipe
Thank you Cynthia for your enquiry. Please find the written recipe link always in my description box. For your convenience 👉🏾fafagilbert.com/2021/02/10/how-to-make-greek-yogurt-at-home/
When we look at the word yogurt, it is mentioned for the first time in Kaşgarî, divan-i lugati't-türk, 1073] (source Sevan Nişanyan): yugrut u?şti milk clots, arak becomes yoghurt, yugrut is milker, yoghurt separates and releases milk From here, we can predict that the first official word for yogurt in the world came from Asia, and the Greek-Turkish population learned it from each other while living together in the Ottoman lands, but since the Greeks who lived in these lands and spread all over the world to America and first applied the recipe of yogurt there, today there is a Greek-Turkish population in America whose owner is from erzincan. Yoghurt brand sells it under the name of greek yoghurt in order to market it because people know it as "greek yoghurt".
correction: the word etymology comes from the turkish word "yoğun" which means "thick", "yoğurmak" means "to mold" and yoğurt is a turkish originated food from asia. definitely not greek. the bacteria which ferments the yoghurt has been discovered by a bulgarian scientist, hence the name lactobacillus bulgaricus. the ceo of the Chobani company Hamdi Ulukaya, who says is kurdish, brought yoghurt to USA and marketed it under the name greek yoghurt (maybe because it is milder, maybe because out of spite or maybe because he got paid by someone to do so, who knows) and it got popular because of it. it is acclaimed that he is a financial supporter of the terrorist organization PKK and was in forbes list 10 years ago. that might give him a motive to do a marketing like this that can affect turkish culture. anyways, calling yoghurt greek is as ridiculous as calling sushi russian.
Hi Fafa, Will this recipe work with fat free milk and Fage non fat yogurt? The store bought yogurt I get is Fage non fat strained Greek Yogurt. This is the yogurt I want to use as my starter. Thanks for your help.
@Jasyh Can they cook, of course that's normal, but they can't own it. we shouldn't just think of it as yoghurt. They can't sell Turkish yogurt as Greek yogurt.
I used powered milk and it didn't come out well I melted the milk with cold water so I turned that same water in a pot after boiling the milk I brought it down. Store it till the next day but it didn't come out smooth it has too many lumps of milk on it. So what could be my mistake
If you strained the natural yoghurt to get the Greek yogurt, use some of the whey (the liquid derived from straining the Natural Yoghurt) to mix it for a lighter consistency
May i ask, if i place it overnight at a warm place, doesn't it turn out bad bcs it has milk as initial 😅 im sorry if my question kind of dumb but im still learning
Yoghurt in effect is fermented milk, hence you’re not entirely off with your question at all. I like your question. Leaving it in a warm place allows the live culture and bacteria to develop, however it’s important to use pasteurised milk if you’re making it at home. Hope this helps ❤️
As a Ghanaian, I've long known wagashi. Watching it's recipe online and that of mozzarella cheese makes me think they're one and the same. Now, I'm seeing some cream cheese too. Please throw more light on all three. What are their differences?
You are right, however the methods are different. The process for mozzarella is longer. For the cream cheese, you add the lemon or vinegar, then you strain the curds and place in a food processor. A little cream or butter or even whey is added after the first product to make an even softer, smoother and creamier cheese.
I have been using a different recipe with a scalded milk and higher add yogurt threshold … my yoghurt has always been runny. This recipe and method is perfect for delicious thick yoghurt. The temperature is important. I used a thermometer to check and it turned out fantastic. Thank you 😊
Thank you for the feedback. Much appreciated ❤️❤️
Turkish language is a combination of Greek Armenian Kurdish Arabic and farsi languages but their original language is Mongolian as they came from Mongolia
Love her style using the word yes throughout..great post....definitely use the cheesecloth to make it thick Greek style..once you get this mastered you'll NEVER buy yoghurt in the store again!
I tried the wagashie and it turned out perfect. Am definitely trying this one too so i can add to my smoothies. Thanks fafa
Thank you for the feedback dearest ❤️❤️
P
P
I just bumped in to her in search of yoghurt recipe and boom loved her stuff ❤
Trusted food Channel ever. Das my mum with her sweet voice
Thank you ❤️❤️❤️
Great tutorial - thank you for sharing! Your version of the greek yoghurt has a beautiful consistency. I'm going to make this (I eat them and use them for face and body treatments too) :)
Wow my mouth was wide open to just get a taste lol fortunately I realised am watching you 🤣 thanks for sharing i prepared your salted beef recipe today with salad at the side for my family it was divine everyone was happy and asked me to repeat it again thanks so much,you are amazing 👏
Thank you very much for the feedback. Much appreciated 🙏🏾🙏🏾❤️❤️
So simple, so delicious, so healthy - thank you for showing and sharing me how 😊
Thank you for your kind words ❤️❤️❤️
So simple, so delicious, so healthy..thank you for showing and sharing me how❤❤
I've been trying to look for a recipie where the yogurt isn't thick or chunky and I think I just found it .thanks.
My first time here Ndudu Fafa,,,i find your recipes easy and amazing...
Thank you and a huge welcome to the tribe ❤️❤️❤️
Your recipe is straight forward and I like it; thank you very much!
We in India call it hung curd....we call yoghurt CURD. We make curd every day and many times twice a day....we set curd everyday fresh and consume fresh with every meal....it is mandatory to have curd as it is or in the form of Raita. Greek yoghurt is actually common and an ancient recipe famous as SHREEKHAND. We make it with different flavors...like mango, kesar (saffron), pista (pistachio) and many other seasonal fruits...
Yoghurt and curd are separate.
Looks yummy 😋😋 and your low tone make me ssssoooo sleepy 😴😴😴 but very calming..
You can put the cloth in a strainer and raise it with small bowl into a big one. This way it will strain all the liquid.
Beautiful I will try this out, thanks for sharing
I love this Ndudu. Love from Nigeria
Great results and beautiful visuals! Well done. Nice calm voice too and no distracting music/musack.
Thank you ❤️❤️
Your food looks Delicious 😋 I will try making the Greek yogurt
You are so eloquent. Love the sound of your voice, so sophisticated 💗
Oh my goodness. It looks so creamy and lush. Thanks so much.
Everything looks so classy, your cast iron, your bowls and dishes even the knife.
Do you always use the same starter yoghurt or vary it, and if so does it change the outcome?
I do use the same starter , however add new parts on my third attempt ❤️❤️
Can I use uht full cream milk
When i was young in greece 50 plus years ago the yoghurt was very different tasted so much better do you have a recipe to help me please
This is helpful
I will try it out to see how it goes
I can’t wait to read your feedback when you do try it. Thank you for joining me today ❤️❤️
We make MISTI DOHI (Sweet yoghurt/ curd).... In India yoghurt is called DAHI/CURD...and curd because of its curdling process of milk.
Thank you for this awesome video! Just made my own greek yoghurt and its delicious!!! I agree with your comment about not letting it drain too much we have to watch for that ❤ i will check out your cottage cheese recipee next 🙏
Thank you for the feedback. Much appreciated ❤️❤️
I love Greek yoghurt now I can make my own thanks ❤
Whoop whoop 🙌🏾 I can’t wait to read your feedback ❤️❤️
This is amazing. Have you ever tried making paneer?
I never knew it was this simple🤯
❤️❤️❤️
Please I beg, clap for yourself wai...chai...you nailed it dear. Looks so creamy ankasa ankasa👏👏👏👏👏. When these bottles get missing, know that it is in my house 200% bam 🥰🥰❤
Thank you gorgeous. Hope you’re inspired to try the recipe ❤️❤️
Wow, instant subscribe!
Cheers from Brazil
Thank you ❤️❤️
Thank you ❤️❤️
Thanks for this ma, will definitely try it one of these days. 🎉
Thank you ❤️❤️
Good video, YES.
Thank you 🙏🏽 ❤️❤️
Fafa, its soooo appetitsing. I must give a try.
Thanks for the efforts.
Oyuwuradon, Akpé nau.
👌🏿🙏👌🏿🙏
Thank you gorgeous ❤️❤️
This was so helpful. I can’t wait to try it out.
I can’t wait to read your feedback when you try it. Thank you for joining me today ❤️❤️
@@NdudubyFafa always a pleasure
How did it go? I've yet to succeed 😭
Thank you! You have enlightened me!
Thank you Eric for watching and commenting. Hope all is well with you?
This is good.can you send a recipe of yogurt made from goats milk.thank you
This is Turkish yogurt. My mom does it every week. Actually yogurt is a Turkish word.
Bizim yaptığımıza göre baya farklı yapıyor, Türk yoğurdu değil yunan yoğurdu diye geçiyor bu. Bir ara ben de bu yöntemi deneyeceğim ama bizimkinin tadını vereceğini hiç sanmam:D
Your delusional
Yo momma gone slap you if she reads this, kardash!
Shut up 😂
I try to make it and successful done🙏thank you ❤️
Lol it’s the voice for me and the sweet attitude in the voice
😂😂❤️❤️❤️❤️
Well done!!!!!’
Beautiful, thank you!
Thank you for sharing this with us.
Thank you for watching ❤️❤️
Wow amazing try to fry with spises
Yummy ❤️❤️
Looks great. I will be trying this. Thank you 🙏
Is warm milk ok for fermentation or cooled, will warm not effect the fermentation?
After putting it in the bottle where should I store it? Do I need to put it inside the ref? How long will it last?
Please refrigerate it and consume within 7 days ❤️
Love your voice and how you speak
Thank you ❤️❤️❤️
Hi
Am watching from Nigeria
❤️❤️❤️
I will definitely try this.
Beautiful, love it! Thank you Fafa
Thank you so much for sharing ma
Thank you for watching ❤️❤️
Thank you so much for sharing this with us all. May God bless you 🙏❤
❤️❤️❤️
What is the right milk temperature before adding the starter yogurt? Great video, btw!
45 degrees ❤️❤️
Nice video thanks ❤❤❤
Thx u for recipe
Please if you've ever heard of some leave in Ewe called Sorbi , I'll love you to prepare it.
Thank you
Nice greek video
Thanks for the recipe
Can I use powdered milk please
ND can I beat the yogurt for a lighter consistency
Yes you can use milk powder, however it will have a sweeter taste ❤️❤️
Fafa, could you send me the cheese cloth Link, hence l need it badly? You are simply the best! You kept resucing me.
💓👌🏿👌🏿🙏🙏
Thank you sis ❤️ www.amazon.co.uk/shop/ndudubyfafa?listId=PGMXSK5O0J9W
Lovely, please can I use liquid tin milk to make yogurt.
Does the natural environment humidity and temperature affect in some way the process of making this??? Where i live is very humid and very hot all year long but still i want to do this recipe
Fafa please where do you get your pots?🤗 they are lovely
www.tierranegra.co.uk
If we check of yogurt is made after 6 hours instead of 24 hour period?
Thank you for this video, is it compulsory to store in the fridge? Or an it be stored in the freezer? Thank you.
Best kept in the fridge. Once frozen the structure crystallises. ❤️❤️
@@NdudubyFafa thank you. 🤗
SO EASY!! Thanks!!
That's beautiful...pls what the measurement of the milk and the natural yoghurt
Thank you Cynthia for your enquiry. Please find the written recipe link always in my description box. For your convenience 👉🏾fafagilbert.com/2021/02/10/how-to-make-greek-yogurt-at-home/
Looks yummy😊😋
What temperature should it reach each time? I don't see it on the blog
Looks delicious Am yam 😋
Whoop whoop 🙌🏾 ❤️❤️
So cool
GREAT!!! INCREDIBLY EASY. 😃💞👍
So what is its shelf life if i refrigerate it?
Please
Is curd and yoghurt same?
When we look at the word yogurt, it is mentioned for the first time in Kaşgarî, divan-i lugati't-türk, 1073] (source Sevan Nişanyan):
yugrut u?şti milk clots, arak becomes yoghurt, yugrut is milker, yoghurt separates and releases milk
From here, we can predict that the first official word for yogurt in the world came from Asia, and the Greek-Turkish population learned it from each other while living together in the Ottoman lands, but since the Greeks who lived in these lands and spread all over the world to America and first applied the recipe of yogurt there, today there is a Greek-Turkish population in America whose owner is from erzincan. Yoghurt brand sells it under the name of greek yoghurt in order to market it because people know it as "greek yoghurt".
Thank you ❤️❤️
correction: the word etymology comes from the turkish word "yoğun" which means "thick", "yoğurmak" means "to mold" and yoğurt is a turkish originated food from asia. definitely not greek. the bacteria which ferments the yoghurt has been discovered by a bulgarian scientist, hence the name lactobacillus bulgaricus.
the ceo of the Chobani company Hamdi Ulukaya, who says is kurdish, brought yoghurt to USA and marketed it under the name greek yoghurt (maybe because it is milder, maybe because out of spite or maybe because he got paid by someone to do so, who knows) and it got popular because of it. it is acclaimed that he is a financial supporter of the terrorist organization PKK and was in forbes list 10 years ago. that might give him a motive to do a marketing like this that can affect turkish culture.
anyways, calling yoghurt greek is as ridiculous as calling sushi russian.
Hi Fafa, Will this recipe work with fat free milk and Fage non fat yogurt? The store bought yogurt I get is Fage non fat strained Greek Yogurt. This is the yogurt I want to use as my starter. Thanks for your help.
Full-fat milk is recommended for yogurt.
I even add evaporated milk for a very creamy yogurt.
Looks good,👍 how long can we keep it in the fridge? Thanks a lot.
3-5 days
You transferred yogurt to greek??
Aww! I have been using different kindly of water measurement for my Greek.. aww!
Wow, I've got to do this!
A must try ❤️❤️
Absolutely inviting 😋
Thank you gorgeous 😘😘
Fafa, you are so creative. Well done!
Thank you gorgeous ❤️❤️
Wen I leave it overnight...is there any particular hrs I'm leaving it or just overnight?
Till it sets. The hours depends on the weather in the country you reside. If you’re in a hot environment it sometimes can take from 5-6 hrs.
Yogurt Turks
Even his name is Turkish
Yogurt= 🇹🇷
What does yogurt mean in turkish language?
@Jasyh Can they cook, of course that's normal, but they can't own it. we shouldn't just think of it as yoghurt. They can't sell Turkish yogurt as Greek yogurt.
thanks Fafa :)
My pleasure ❤️❤️
I used powered milk and it didn't come out well I melted the milk with cold water so I turned that same water in a pot after boiling the milk I brought it down. Store it till the next day but it didn't come out smooth it has too many lumps of milk on it. So what could be my mistake
Wow the yoghurt looks yummy 😋
Thank you for sharing 👏
Thank you Bismark. I hope all is well with you? 🙏🏾
@@NdudubyFafa Yes! All is well madam. Thank you
If the Greek yoghurt is too thick can you use water to make it light??
If you strained the natural yoghurt to get the Greek yogurt, use some of the whey (the liquid derived from straining the Natural Yoghurt) to mix it for a lighter consistency
Can I not squeeze the whey out if i want a softee consistency
I love your eloquence
Thank you sis ❤️❤️
Where did you get that kind of cloth you used to wrap the yogurt? I’ve been looking for it cos it has many uses in the kitchen!
From Amazon. Organic Cheese cloth
Thanks 🤗🤗🤗❤
❤️❤️
May i ask, if i place it overnight at a warm place, doesn't it turn out bad bcs it has milk as initial 😅 im sorry if my question kind of dumb but im still learning
Yoghurt in effect is fermented milk, hence you’re not entirely off with your question at all. I like your question. Leaving it in a warm place allows the live culture and bacteria to develop, however it’s important to use pasteurised milk if you’re making it at home. Hope this helps ❤️
@@NdudubyFafaoic thank you for your sweet answer, understood 😄
As a Ghanaian, I've long known wagashi. Watching it's recipe online and that of mozzarella cheese makes me think they're one and the same. Now, I'm seeing some cream cheese too. Please throw more light on all three. What are their differences?
You are right, however the methods are different.
The process for mozzarella is longer.
For the cream cheese, you add the lemon or vinegar, then you strain the curds and place in a food processor. A little cream or butter or even whey is added after the first product to make an even softer, smoother and creamier cheese.
@@CarmenArjoon-lo6fx thanks for your input
What’s the quality of water and milk?please
*Damn boi, he thick!*
This is probably the best video about the subject, also love the consistency of your recepie. Well done.
New subscriber 🥰.
Welcome to the tribe and thanks for subscribing ❤️❤️
How can fat be removed from milk to make Greek yogurt?
Can you use powders milk
Can I store Greek yogurts in a freezer?
How do I sweeten it 😢pls ma
It is best to place yogurt in fridge as it drains. This prevents further fermenting which results in a more tangy taste.
Also the longer the yogurt drains, the better Greek yogurt.
You can place in fridge overnight, may need to check whey level after a few hours.
Please ma can I use any milk for the Greek yogurt
Full fat Milk works best