I shared this with my mother in law who has been making yogurt for 20 years, she had *no idea* you could do this! I'm amazed! I just started my starter today.
Thank you so much for sharing this information! I have looked high and low for a recipe that did not include store-bought starter culture. You are a lifesaver! :)
Homemade yogurt is my favorite food in the world. My great-grandmother used to make it on her Greek kitchen and hang it to strain. I love this part of my heritage.
Wow looks amazing and mouthwatering recipe we really appreciate you great work 👍🏼 zaberdest recipe... Your cooking skills so nice Stay connected ☺️ God bless you
Thank you! For thick yogurt, the temperature (of both the milk and the starter) is important. Also, make sure stirring the milk while heating and cooling.
Thank you very much for sharing your knowledge , l really needs to know how to make it without anything to start , l cant pay so much money to have it regular
What a treasure this video, thank you for sharing your knowledge, would you mind to tell me how long can I use the first starter for? do I need to make new one often please? Thank you 🙏
You’re very welcome! Once you have your starter, you can keep making yogurt with your recent one. No need to make a starter again. In the beginning, I recommend you make yogurt weekly, but after some time you can make it every two weeks or even 3 weeks.
It was confusing at first but I watched it the second time and understood it. In the big bowl at the end, did you add all the yogurt you made? How do I make Greek yogurt? Thank you.
I use it in my bread dough or just discard. Use the starter immediately, once you make the yogurt, it can last for a week or 10 days. And with your recent yogurt you can make the next batch of yogurt.
Thank you so much for sharing this! Going to try this tonight. One question though, how many batches of yogurt will this starter make? Do you normally have to make new starter after several incubations?
My pleasure! No need to make a new starter as long as you have your yogurt. It will always serve as a starter for your next batch of yogurt. But sometimes the yogurt becomes runny, it’s up to you to make a new starter at that point.
@@cookathome2714 Came back to let you know that your method of making yogurt starter has worked beautifully for me. I’ve never achieved such creamy and thick homemade yogurt from store-bought starter and that means this starter I’ve created is much stronger! So once again, thank you!!! One thing, though, going back to the whole video, I saw you mentioned that the starter should be warm. Until now, I’ve always warmed up my starter from the fridge using your method until it reaches the room temperature. Should it go even warmer for best result?
Good to know it worked well! I always leave the yogurt starter at room temperature first, then make it warmer like in the video. But in the summer, when the room temperature is higher; it may be enough to let it wait for at room temperature only. I try to make sure that the starter and the milk are at the same temperature just before they are combined.
Hi! I have started yesterday to make starter. After passing through the strainer, there are some runny (milk like) starter from day 1. How to use that? Can I use for Day 2 starter? Please reply. Looking forward to hearing from u. Thanks.
I don’t use thermometer but generally the recommended temperature for heating the milk is around 185 F /85 C. For making the yogurt it is 104-109 F / 40-43 C.
Please help! Think I did something wrong. The 2nd process starter was very lumpy with lots of liquid at the bottom. Looked like curdling. What did I do wrong? 😢
That’s ok! You can try the 3rd time. It doesn’t necessarily have to reach that consistency in the second time. The most important thing is the heat of the milk. It should be as in the video. If the room temperature is colder, then wrap the jar with extra blanket or etc. Also try to use the same amount of lemon as in the video. Ask me again if you have other questions.
Hi, I need your help please , I love yoghurt so much but everytime I try to make it , I fail , doesn't get thick at all or runny , I am doing it like most of this tutorial are saying , I don't know whether it's milk ? I am using pasteurized milk . Or it type of container I am using , must I close the container while waiting
I have never made my own starter, will be my first time, however I’ve been making my own yogurt for 30+years using natural, no sugar added store bought yogurt (it usually contains more ingredients than just lacto bacillus) but does the job. When yogurt is not firm and watery it can be 2 things, temperature or a week starter. Use whole pasteurized, not ultra pasteurized milk and heat it first to 90•Celsius, then cool it. I was taught to “measure temperature” by inserting pinky finger in milk and tolerate for 10 seconds, now I use a thermometer, temperature should be 40• Celsius, follow instructions of adding a some warm milk to starter in order to maintain temperature of the milk. I do not transfer the milk to another vessel, I leave it in the pot I wormed it, cover it with its lid,wrap pot in a heavy blanket or many towels and put it inside the oven (oven not on!) all night 8-12 hours. In winter or if you have a cold kitchen you can leave oven light on, to help keep temperature.I then transferred it to 1 quart plastic containers (like store bought) the advice here is to stir your starter inn, cover,wrap to keep temperature and do not disturb for at least 8 hours, transfer to smaller containers and refrigerate, it will thicken a little more when chilled.I’ve experienced that when using commercial yogurt, I can not use previous yogurt as a starter, it’s simply not strong enough and you end up with very watery yogurt. That is why I’m so thrilled I found this video on making your own starter. Yogurt is easy to make, keep trying.
Milk is a factor; pasteurized milk works too but grass fed milk works better. If you can find raw milk and boil it yourself, it is even better. Temperature is important, make sure both the starter and the milk are warm (like in my video). Lastly, you can make a new starter. A few months ago, my yogurt was runny too. I made a new starter.
Also, about the container, I use glass or porcelain. I close the container because I do not want any accident and I cover it with towels etc. But you can leave it open and wait in the oven. Turn on the oven for a few minutes and turn it off. Inside temperature will be enough.
@@cookathome2714 Than you so much for reading my post! Definitely if you can find natural, unpasteurized milk you will have the best yogurt, just not so easy to find. Some times I have raw milk delivered and also make cheese, but I have to buy a minimum of 20 liters and it’s more expensive than store bought milk, to make cheese is worth it, but for my household consumption of yogurt it isn’t. We consume from 6-8 quarts of yogurt a week, also because I use 3 liter/quarts to make 1 litter of labna. I still haven’t made your starter, really looking forward to it. Will let you know the results. Many blessings!
I had never heard about this method and I will give it a try: curious to know if like sourdough starter you can inherit it to next gens or from time to time you need spend a couple of days building another new one from zero. Thanks for sharing 🙏
My pleasure! I haven’t thought about it! I’m using the same sourdough starter which I made almost 4 years ago but I need to make yogurt starter from time to time:).
@@cookathome2714 I built my sourdough starter in December 2007 so he's a teenager😂..and about one month ago I built another one with wholewheat stone ground rye flour that I really love.
@@cookathome2714 like when using a plain yogurt pot from the store.. perhaps it's easier to find at home a couple of lemons rather than getting some commercial (but still good) plain yogurt
Please be careful, yoghurt is a result of microbes that break down lactose into lactic acid making it safe to consume while rotten milk is not. Coconut milk doesn't contain lactose and is not milk, it is a misnomer. What you will get by warming coconut milk and leaving it, I cannot say, but it wont be yoghurt and will not necessarily be safe.
It mostly depends on the heat of the milk, amount and consistency of the yogurt starter. Also, the milk I used in the end is grass fed milk, it makes it creamier too.
Sorry for the late response. I just saw it. I would recommend to make your yogurt plain and add the fruit or oatmeal at the time of consumption. Because if you add when it ferments; the taste and the consistency would not be as desired. in the video, a few slices of lemon, cultures the milk; if you add more fruit the bacteria would be too much.
Thank you! I believe that will work too! Any live bacteria will the do it. I have another yogurt starter video with chickpeas. That works too:) Good luck!
In the video, I did not boil the milk, I just heated. Because the milk was store-bought. But, yes they were pasteurized, and I don’t know how much bacteria was left. Still, I’m able to make yogurt with them!
What do you do after you have waited the 8-10 hours & now have your first batch of yogurt? Do i refrig overnight or for several days?? Also i promise im not trying to be rude or insulting in any way, im just extremely anxious & nervous to make a mistake. But i was also wondering if you've ever used other/alternative milks, like coconut, rice, oat etc? Thank you so much for making this video, i hope its okay that i share it, i think everyone should be educated! . I dont have many followers but there's some really decent folks i believe would sincerely appreciate learning about this & of course im happy to tag yall! Thanks again✌🏼👍🏼😊
First of all, thank you for your comment and sorry for the late response. Once you get the yoghurt, refrigerate it. I can be refrigerated for about 10 days. I wouldn’t be anxious, we all learn by making mistakes, right?
I haven’t tried with UHT milk but I believe it wouldn’t work. Because they have quite long shelf life; which means most of the bacteria has been gone with the process.
After the second, I reached to a starter in this video. But sometimes we may need to repeat a few more times until we have nice consistency. Again in this video, at the third one I started making my yogurt. All the others are just to show the consistency of the yogurt. Hope I made myself clear.
I have a question, Im at this stage 2:15 of the process and im wondering if you can eat it at this stage or this is just a starter? And the 3rd batch is the actual yogurt? And how do you store it? Can it be put at fridge at this stage? :D
I do eat starting from the 3rd stage and use them in my bread dough until then but I think you can eat it at the 2nd stage too. Yes, in the video the actual yogurt is the 3rd stage.
@@cookathome2714 thank you so so much! Your reply is very much appreciated! And can i store the yogurt for the 2nd stage in to the freezer? Again thank you so much and god bless!💛💛💛
@@cookathome2714 hello! just wanted to update you that it tastes AMAZING! Tysm for this video! From where I'm from yogurt with live cultures or to this quality is rarely available, im happy that i can make it at home now! :)
@@milkknrice Congratulations! That’s my pleasure! I’m so happy for that. And sorry, I just realized that I hadn’t replied your question about putting in the fridge. I see that you’re already in stage 3 but still wanna say that you can keep in the fridge “after” the fermentation process at stage 2.
@@cookathome2714 its ok, and i did do that because i was afraid of spoiling it but thankfully it worked! And another update: i cant help but finish the 3rd batch😅 but i did spare some for my 4th batch that i am making right now!
afedersiniz, ilk aşamada sizinki gibi bir kıvam elde ediyorum ama ikinci aşamada olmuyor. tam olarak yanlış yaptığım bir şey yok. tarif mi hatalı yoksa yanlış yaptığım veya eksik yaptığım bir şey mi var?
Tecrübelerime göre kıvam için 3 şey önemli: birincisi mayayı fazla koymayın. Maya yapma aşamasında videodaki gibi, daha sonra yoğurt yapmaya geçince her bir litreye bir kaşık oranında. Hatta süt miktarı artınca maya oranını azaltıyorum; mesela 4 litre kullanıyorsam, 3 kaşık maya atıyorum. İkincisi, sütün sıcaklığı. Videoda belirttiğimden daha sıcak veya soğuk olmasın. Son ve en önemlisi, sütü ısıtırken ve daha sonra soğuturken ara ara karıştırın ki, süt havalansın. Tavsiyem, 2.de kıvam tam olmasa bile mayalamaya devam edin. Sulu mayadan da koyu kıvamlı yoğurt oluyor. Kolay gelsin!
@@cookathome2714 allah razı olsun. bu şekilde helal bir şekilde yoğurt yapmak istiyorum. teşekkür ederim. sizin için dua edeceğim. gerçekten de maya oranım fazlaydı. daha iyisini yapmam için tanrı bana yardım edecektir. tarifinizi tekrar uygulayacağım. tekrar teşekkürler.
I've tried this twice with lemons and once with chickpeas, but I keep getting the same results. It only turns into a hard clumpy mass, not creamy at all. I'm using fresh milk from my cow. I can't figure out what I'm doing wrong 😢
@@cookathome2714 I finally threw in some store bought yogurt and got it going that way. I'll have to try this method again when I have the patience 😅 I only just got the cow maybe a month ago, it's awesome and there is so much to learn! Thank you for the videos and your reply, I will try fewer lemon slices next time!!
tekrar denedim ve yoğurt elde ettim. şimdi o yoğurtla tekrar yoğurt yapmak istiyorum inşaallah ama yoğurtta tuhaf bir koku var. uzun süre mayalandığı için mi acaba?
Tebrikler, elinize sağlık! Taze olduğu için olabilir, henüz yoğurt ekşimediği için. Bir kaç mayalanmadan sonra tadı ve kokusu oturuyor. Bir de limonun miktarını fazla koyduysanız da tatlı bir yoğurt oluyor ve değişik bir koku olabiliyor.
Thank you for your comment! I believe lime would work too, because it’s the bacteria in the lemon (or lime) that turns the milk to yoghurt. Today, I finished shooting another starter with chickpeas and it turned out well too. I will post it soon.
I’m sorry for that! I have another starter video, that is much easier to understand. I used chickpeas instead of lemon in that video but the steps are the same. You can switch chickpeas with lemon. Let me know if that is helpful.
@@cookathome2714 hi, I appreciate your help, but all the people I grew up with in Eastern Europe used to make it without boiling it, just be leaving it overnight. I am trying that now.
Winsome Archer- I read online that you Don't squeeze out the juice of the lemon, just put the slices in. I thought that was interesting, since I usually have some Lime or lemon juices in fridge, but have to travel 20 miles to buy the whole fruit... Maybe try it with each fruit one day and see/taste what you created... Update..I just watched Another Video and they Used Lime Juice, actually squeezed it on camera... 1 1/2 Tbls
I cannot say I totally understood what happened. If the milk has a creamy layer on top, it shouldn’t be a problem for turning into a nice yogurt. But, as I wrote in the beginning of the video, I recommend stirring occasionally while heating and cooling the milk. I hope this helps.
@@cookathome2714 I tried with lime. The starter made by it looked creamy like yogurt, but the batch after got grainy solid floating on the whey. I tried different batches with lower temperature and less fermenting time but they all ended up like that. Besides they tasted only a bit sour. I then tried with chilli stems and this time the result looked exactly like yogurt. Maybe it's just the lime I bought or maybe there's something different about it than lemon. I'll try with chickpea next time. Thank you!
I’m glad it worked with the chili. And thanks for the feedback with lime. Just keep in mind that the amount of lime/lemon and also chickpeas effect the consistency and the taste. I hope it works well with the chickpeas.
It’s hard to follow what you’re doing. You used multiple batches not sure if you’re re using the old milk or it’s fresh milk. Not sure what you’re doing with left over starter. So much confusion.
I’m sorry for the confusion. I use fresh milk each time. In the video, my starter was ready after the second trial. So the third one was my yogurt. I could have stopped the video there, the rest is to show the consistency of the yogurt each time. In the first two, when I still try to reach my starter I do not consume it. I just scoop some to ferment the next batch. The rest (in the first two) can be discarded or be used in bread dough. I made another starter video, I used chickpeas instead of lemon. And it’s much shorter and simple. That may help you.
My question is what kind of bacteria. That is, what lacto, bifido strains should we expect from this. Since the lemon only provides a hospitable environment for beneficial bacteria, and the bacteria comes from the environment, the strains that come out vary per individual. Sort of like sourdough bacteria from San Francisco cannot be duplicated. Am I right in saying this?
It tastes a little bit sour at the beginning and the sour taste increases after the next 2-3 batches. If it was so strong, you may have kept it longer for fermentation.
Kefir is liquid and yogurt is thick. Their culture are also different. For kefir, you may want to purchase kefir grain or ask from a friend. I have made that from scratch too, but that’s a longer process.
Raw milk is the milk which has not been pasteurized or boiled. If you can find raw milk, it’s good to make yogurt AFTER you boil it at home. By fresh milk, I assume you meant the raw milk. To my experience, store-bought, grass-fed, raw milk; they all work. But the consistency and the taste differs. I have no idea about soya milk. Thanks
I kept doing the same thing until I have a thick yogurt (minute 5). After that I wanted to show how the yogurt was formed with grass fed milk. But yes, after I have my yogurt starter it’s all the same procedure. Does this answer your question?
your procedure on how making yougurt i too much time i do yogurt but easy way..not long procedure if you go for exam your bot passed too much time your making yougurt itstake one week hhahahhahh and your using whole milk its not healthy whole milk its saturated milk.
I shared this with my mother in law who has been making yogurt for 20 years, she had *no idea* you could do this! I'm amazed! I just started my starter today.
🧢😂😂😂
So what type of method she used for the 20 years ?
@@Jujube23806 probably good commercial plain yogurt..in Europe there are also for sale some dried ferments mixed with power milk
Thank you so much for sharing this information! I have looked high and low for a recipe that did not include store-bought starter culture. You are a lifesaver! :)
You are so welcome!
Brilliant . You are the only one, I found with clear illustrations.
Honestly, salutation to you....
Thank you after searching for yogurt from scratch I've ran across many videos but this is the one I've been looking for 😊
Thank you! I’m so happy to hear that!
Omgosh. Luv this, I never seen anyone make a starter with lemons like that. I'm so doing this. Thanks for this video
My pleasure!
Homemade yogurt is my favorite food in the world. My great-grandmother used to make it on her Greek kitchen and hang it to strain. I love this part of my heritage.
👍
Thank you, this is the best starter recipe...now I know what to do.. exactly...
My pleasure!
Thank you this is the best recipe, I have tried it and it is fantastic ❤️🙏🏽
That’s wonderful! It’s my pleasure.
Wow. Thanks for making this video.
I have always wanted to know how I can make yougurt starter myself.
I will give it a try soon.
So nice of you, thank you!
I’m so excited to try this , thank you for the video x
My pleasure! Let me know the outcome!
Very good presentation & well described. Keep it up, bro. 👏👍
Thank you!
Sehr schönes Lern-Video zum Thema Jogurt.
Thankyou so much for this. This will be so useful
My pleasure!
thank you , i never knew we could make a starter with lemon!
And it’s much easier. I made the starter with chickpeas 3-4 times before; each of it took around 5 days to form yogurt.
@@cookathome2714 I agree with you !
Thank you very much for sharing 👍🏼
My pleasure!
Wow looks amazing and mouthwatering recipe we really appreciate you great work 👍🏼 zaberdest recipe...
Your cooking skills so nice
Stay connected ☺️
God bless you
Thank you! 🙏
Thanks for this. It's hard finding this information online.
My pleasure!
This looks great, a starter using lemons. Thank you. Can i use UHT or ultra pasteurized milk? TIA
I made this with lime slices instead of lemons. It is hard to find lemons where I live. But my gosh, it tastes terrific using the limes.
It’s good to know that, thanks for the feedback. I frequently receive that question if lime would work too:)
Thank you for this video!!!!
My pleasure!
Wow wow wow oh my gosh so nice
Thank you!
Thank you for sharing, I've never heard this before. I am curious about the aroma. Is there a tint of lemon flavor eating this yogurt?
Thank you! I didn’t get any; but maybe a little bit at the first batch of yogurt.
Thank you for this. I was wondering, can you use semi skimmed milk for this or does it have to be full fat? Thanks.
I haven’t used any but you can use. The thing is it’s possible that your yogurt might be runny.
I use UHT milk all the time and never had problems.
Your recipe is very helpful. I try with chilli first and it didn't have the thick.May be I was doing something wrong.But this recipe turn out great.
Thank you! For thick yogurt, the temperature (of both the milk and the starter) is important. Also, make sure stirring the milk while heating and cooling.
Thank you very much for sharing your knowledge , l really needs to know how to make it without anything to start , l cant pay so much money to have it regular
You are very welcome!
What does it tastes like? I wanna try but I'm afraid if I dislike the taste. if it does taste like a store bought yogurt, I might like it.
What a treasure this video, thank you for sharing your knowledge, would you mind to tell me how long can I use the first starter for? do I need to make new one often please? Thank you 🙏
You’re very welcome!
Once you have your starter, you can keep making yogurt with your recent one. No need to make a starter again. In the beginning, I recommend you make yogurt weekly, but after some time you can make it every two weeks or even 3 weeks.
@@cookathome2714 thank you so much for your prompt reply, really appreciated. God bless you and family. Love from England ♥️🙏
@@mirian593 Thank you so much! Loves to England💗
Hello. I made yogurt yesterday but the end result was slimy. Please what could be the cause of that 😐❓
That happens sometimes. I believe the temperature of the milk is the main cause of that result.
It was confusing at first but I watched it the second time and understood it. In the big bowl at the end, did you add all the yogurt you made? How do I make Greek yogurt? Thank you.
That big bowl is a new batch of yogurt with a gallon (4lt) of milk.
Greek yogurt is as same this.
What do you do with the remaining starter? Refrigerate it, freeze it? How long does the starter last before it goes bad?
I use it in my bread dough or just discard. Use the starter immediately, once you make the yogurt, it can last for a week or 10 days. And with your recent yogurt you can make the next batch of yogurt.
What if the yoghurt formed at the second batch that is supposed to be the second starer to form the main yoghurt,can it been eating
I don’t eat but use in my bread dough.
Thank you so much for sharing this! Going to try this tonight. One question though, how many batches of yogurt will this starter make? Do you normally have to make new starter after several incubations?
My pleasure!
No need to make a new starter as long as you have your yogurt. It will always serve as a starter for your next batch of yogurt.
But sometimes the yogurt becomes runny, it’s up to you to make a new starter at that point.
@@cookathome2714 Thank you from Thailand. 🙏🏻✨😃
Regards to Thailand 👋
@@cookathome2714 Came back to let you know that your method of making yogurt starter has worked beautifully for me. I’ve never achieved such creamy and thick homemade yogurt from store-bought starter and that means this starter I’ve created is much stronger! So once again, thank you!!!
One thing, though, going back to the whole video, I saw you mentioned that the starter should be warm. Until now, I’ve always warmed up my starter from the fridge using your method until it reaches the room temperature. Should it go even warmer for best result?
Good to know it worked well!
I always leave the yogurt starter at room temperature first, then make it warmer like in the video. But in the summer, when the room temperature is higher; it may be enough to let it wait for at room temperature only. I try to make sure that the starter and the milk are at the same temperature just before they are combined.
Hi! I have started yesterday to make starter.
After passing through the strainer, there are some runny (milk like) starter from day 1.
How to use that? Can I use for Day 2 starter? Please reply. Looking forward to hearing from u. Thanks.
Use new milk for day 2. The milk from day 1 can be used in bread dough.
@@cookathome2714 OMG! U r a gem! Thank you so much for your quick response. honestly, I didn’t expect that. Love u already.
@@mahmuda3508 You’re welcome! Thanks so much!
It's work 😱
Could you tell temperature in degrees please
I don’t use thermometer but generally the recommended temperature for heating the milk is around 185 F /85 C. For making the yogurt it is 104-109 F / 40-43 C.
Please help! Think I did something wrong. The 2nd process starter was very lumpy with lots of liquid at the bottom. Looked like curdling. What did I do wrong? 😢
That’s ok! You can try the 3rd time. It doesn’t necessarily have to reach that consistency in the second time.
The most important thing is the heat of the milk. It should be as in the video.
If the room temperature is colder, then wrap the jar with extra blanket or etc.
Also try to use the same amount of lemon as in the video.
Ask me again if you have other questions.
Very good👏👏👏
Thank you!
Hi, I need your help please , I love yoghurt so much but everytime I try to make it , I fail , doesn't get thick at all or runny , I am doing it like most of this tutorial are saying , I don't know whether it's milk ? I am using pasteurized milk . Or it type of container I am using , must I close the container while waiting
I have never made my own starter, will be my first time, however I’ve been making my own yogurt for 30+years using natural, no sugar added store bought yogurt (it usually contains more ingredients than just lacto bacillus) but does the job. When yogurt is not firm and watery it can be 2 things, temperature or a week starter. Use whole pasteurized, not ultra pasteurized milk and heat it first to 90•Celsius, then cool it. I was taught to “measure temperature” by inserting pinky finger in milk and tolerate for 10 seconds, now I use a thermometer, temperature should be 40• Celsius, follow instructions of adding a some warm milk to starter in order to maintain temperature of the milk. I do not transfer the milk to another vessel, I leave it in the pot I wormed it, cover it with its lid,wrap pot in a heavy blanket or many towels and put it inside the oven (oven not on!) all night 8-12 hours. In winter or if you have a cold kitchen you can leave oven light on, to help keep temperature.I then transferred it to 1 quart plastic containers (like store bought) the advice here is to stir your starter inn, cover,wrap to keep temperature and do not disturb for at least 8 hours, transfer to smaller containers and refrigerate, it will thicken a little more when chilled.I’ve experienced that when using commercial yogurt, I can not use previous yogurt as a starter, it’s simply not strong enough and you end up with very watery yogurt. That is why I’m so thrilled I found this video on making your own starter. Yogurt is easy to make, keep trying.
Milk is a factor; pasteurized milk works too but grass fed milk works better. If you can find raw milk and boil it yourself, it is even better.
Temperature is important, make sure both the starter and the milk are warm (like in my video).
Lastly, you can make a new starter. A few months ago, my yogurt was runny too. I made a new starter.
Also, about the container, I use glass or porcelain. I close the container because I do not want any accident and I cover it with towels etc. But you can leave it open and wait in the oven. Turn on the oven for a few minutes and turn it off. Inside temperature will be enough.
@denise koffroth, thanks so much for sharing your experience and knowledge.
@@cookathome2714 Than you so much for reading my post! Definitely if you can find natural, unpasteurized milk you will have the best yogurt, just not so easy to find. Some times I have raw milk delivered and also make cheese, but I have to buy a minimum of 20 liters and it’s more expensive than store bought milk, to make cheese is worth it, but for my household consumption of yogurt it isn’t. We consume from 6-8 quarts of yogurt a week, also because I use 3 liter/quarts to make 1 litter of labna. I still haven’t made your starter, really looking forward to it. Will let you know the results. Many blessings!
I had never heard about this method and I will give it a try: curious to know if like sourdough starter you can inherit it to next gens or from time to time you need spend a couple of days building another new one from zero. Thanks for sharing 🙏
My pleasure!
I haven’t thought about it! I’m using the same sourdough starter which I made almost 4 years ago but I need to make yogurt starter from time to time:).
@@cookathome2714 I built my sourdough starter in December 2007 so he's a teenager😂..and about one month ago I built another one with wholewheat stone ground rye flour that I really love.
@@cookathome2714 like when using a plain yogurt pot from the store.. perhaps it's easier to find at home a couple of lemons rather than getting some commercial (but still good) plain yogurt
@@rocioypa11 Definitely! I hope you let me know when you make your yogurt starter.
Thank you
You’re welcome!
Hi, can I used dissolved powdered full cream milk and coconut milk?
I haven’t used them, but I believe they will work too. The consistency might be different though.
Please be careful, yoghurt is a result of microbes that break down lactose into lactic acid making it safe to consume while rotten milk is not. Coconut milk doesn't contain lactose and is not milk, it is a misnomer.
What you will get by warming coconut milk and leaving it, I cannot say, but it wont be yoghurt and will not necessarily be safe.
I dont understand what exactly made it super creamy at the end??
It mostly depends on the heat of the milk, amount and consistency of the yogurt starter. Also, the milk I used in the end is grass fed milk, it makes it creamier too.
Im curious, after you removed the lemon did you heat the milk again?
After that, I didn’t use the same milk. I used new milk for the second one and I heated it just like the first one.
@@cookathome2714 ohhh I see.. thanks
How do you know that streptococcus thermophilic bacteria is there? It may be just lactobacillus bulgaris which means it is only curd.
🤩
If I wanted to add fruit, oatmeal, or flavoring to my yogurt, when should I add it? Thank you in advance 🙏🏻
Sorry for the late response. I just saw it.
I would recommend to make your yogurt plain and add the fruit or oatmeal at the time of consumption. Because if you add when it ferments; the taste and the consistency would not be as desired.
in the video, a few slices of lemon, cultures the milk; if you add more fruit the bacteria would be too much.
@@cookathome2714 Thanks!!!
God bless you ❤️
Thank you 🙏
Hello! Great video! But i have a question, does any Curtis fruit work? Lemon is not Easily available from where im from :)
Thank you!
I believe that will work too! Any live bacteria will the do it. I have another yogurt starter video with chickpeas. That works too:)
Good luck!
@@cookathome2714 Thank you so much! 😊💛
Harika olmuş canım emeğine sağlık
Teşekkür ederim :)
How much bacteria is in this yogurt, since you boil the milk?
In the video, I did not boil the milk, I just heated. Because the milk was store-bought. But, yes they were pasteurized, and I don’t know how much bacteria was left.
Still, I’m able to make yogurt with them!
Great video!! How long will this last?
Thank you!
After you make your yogurt (not the starter) it may stand in the fridge around 10 days maybe some more.
Can you use lime if you don't have lemon 🍋
Yes, I believe that will work too!
Hi. Does the probiotic on yogurt made from lemon is also lactobacillus?
@Claudia M what happened with your yogurt made from pepper? Too strong in terms on tastes?
Yes, I believe it is lactobacillus.
What do you do after you have waited the 8-10 hours & now have your first batch of yogurt? Do i refrig overnight or for several days?? Also i promise im not trying to be rude or insulting in any way, im just extremely anxious & nervous to make a mistake. But i was also wondering if you've ever used other/alternative milks, like coconut, rice, oat etc? Thank you so much for making this video, i hope its okay that i share it, i think everyone should be educated! . I dont have many followers but there's some really decent folks i believe would sincerely appreciate learning about this & of course im happy to tag yall! Thanks again✌🏼👍🏼😊
First of all, thank you for your comment and sorry for the late response.
Once you get the yoghurt, refrigerate it. I can be refrigerated for about 10 days. I wouldn’t be anxious, we all learn by making mistakes, right?
@@cookathome2714 yes agree we learn so much by our mistakes. It's just .. when your finances are super tight, wasting food is a massive no no.🙏🏻☺️✌🏻
Would squeezing the juice be ok too
I actually never made with the juice but will try and share the result here. The same question came earlier too.
Can it work with UHT milk bought from supermarket(one stored on the shelf)?
I haven’t tried with UHT milk but I believe it wouldn’t work. Because they have quite long shelf life; which means most of the bacteria has been gone with the process.
All the times I made yogurt at home with a pot of plain yogurt from the store UHT milk worked, even the half skimmed.
@@rocioypa11 thanks for sharing!
@@cookathome2714 a real pleasure.. sharing knowledge makes world just a bit better, to me😊
@@rocioypa11 that’s very nice of you🙂
Can I use lime instead of lemon for my starter?
Yes, I believe it will work too. Just make sure to use the same amount of it as in the lemon in the video.
Are all these starters you were making or you made yorghurt at the end. I am confused.
After the second, I reached to a starter in this video. But sometimes we may need to repeat a few more times until we have nice consistency.
Again in this video, at the third one I started making my yogurt. All the others are just to show the consistency of the yogurt.
Hope I made myself clear.
@@cookathome2714 okay. Also did you heat to boiling point and cool the fresh milk you used for subsequent batches?
What did you do to that milk @ 1:24?
That milk can be used for bread dough or just can be discarded.
I have a question, Im at this stage 2:15 of the process and im wondering if you can eat it at this stage or this is just a starter? And the 3rd batch is the actual yogurt?
And how do you store it? Can it be put at fridge at this stage? :D
I do eat starting from the 3rd stage and use them in my bread dough until then but I think you can eat it at the 2nd stage too.
Yes, in the video the actual yogurt is the 3rd stage.
@@cookathome2714 thank you so so much! Your reply is very much appreciated! And can i store the yogurt for the 2nd stage in to the freezer? Again thank you so much and god bless!💛💛💛
@@cookathome2714 hello! just wanted to update you that it tastes AMAZING! Tysm for this video! From where I'm from yogurt with live cultures or to this quality is rarely available, im happy that i can make it at home now! :)
@@milkknrice Congratulations! That’s my pleasure! I’m so happy for that.
And sorry, I just realized that I hadn’t replied your question about putting in the fridge. I see that you’re already in stage 3 but still wanna say that you can keep in the fridge “after” the fermentation process at stage 2.
@@cookathome2714 its ok, and i did do that because i was afraid of spoiling it but thankfully it worked!
And another update: i cant help but finish the 3rd batch😅 but i did spare some for my 4th batch that i am making right now!
Can we use the yogurt that was made at( min 4) or do we have to repeat the process again?
Sure you can!
afedersiniz, ilk aşamada sizinki gibi bir kıvam elde ediyorum ama ikinci aşamada olmuyor. tam olarak yanlış yaptığım bir şey yok. tarif mi hatalı yoksa yanlış yaptığım veya eksik yaptığım bir şey mi var?
Tecrübelerime göre kıvam için 3 şey önemli: birincisi mayayı fazla koymayın. Maya yapma aşamasında videodaki gibi, daha sonra yoğurt yapmaya geçince her bir litreye bir kaşık oranında. Hatta süt miktarı artınca maya oranını azaltıyorum; mesela 4 litre kullanıyorsam, 3 kaşık maya atıyorum. İkincisi, sütün sıcaklığı. Videoda belirttiğimden daha sıcak veya soğuk olmasın. Son ve en önemlisi, sütü ısıtırken ve daha sonra soğuturken ara ara karıştırın ki, süt havalansın.
Tavsiyem, 2.de kıvam tam olmasa bile mayalamaya devam edin. Sulu mayadan da koyu kıvamlı yoğurt oluyor. Kolay gelsin!
@@cookathome2714 allah razı olsun. bu şekilde helal bir şekilde yoğurt yapmak istiyorum. teşekkür ederim. sizin için dua edeceğim. gerçekten de maya oranım fazlaydı. daha iyisini yapmam için tanrı bana yardım edecektir. tarifinizi tekrar uygulayacağım. tekrar teşekkürler.
@@cybsjb ben teşekkür ederim! Allah sizden de razı olsun.
In minute 1:35 ,do you add new milk or just add the left you strain from the batch ?please sory my english...
No need to be sorry. Your comment is so clear. It’s new milk. Every time I use new milk.
Is this starter can use for hard cheeses
I don’t believe so.
How long the starter expired inside the fridge
After the yogurt is fully formed, I use it as a starter up to 10-15 days. You can also store a small amount of it in the freezer.
@@cookathome2714 thanks alot
Can I use lime instead of Lemon?
Sure, you can!
I've tried this twice with lemons and once with chickpeas, but I keep getting the same results. It only turns into a hard clumpy mass, not creamy at all. I'm using fresh milk from my cow. I can't figure out what I'm doing wrong 😢
My guess is the amount of lemons or chickpeas is more than required. You’re lucky having a cow🙂
@@cookathome2714 I finally threw in some store bought yogurt and got it going that way. I'll have to try this method again when I have the patience 😅 I only just got the cow maybe a month ago, it's awesome and there is so much to learn! Thank you for the videos and your reply, I will try fewer lemon slices next time!!
Is it yoghurt or curd?
It’s yogurt!
tekrar denedim ve yoğurt elde ettim. şimdi o yoğurtla tekrar yoğurt yapmak istiyorum inşaallah ama yoğurtta tuhaf bir koku var. uzun süre mayalandığı için mi acaba?
Tebrikler, elinize sağlık!
Taze olduğu için olabilir, henüz yoğurt ekşimediği için. Bir kaç mayalanmadan sonra tadı ve kokusu oturuyor.
Bir de limonun miktarını fazla koyduysanız da tatlı bir yoğurt oluyor ve değişik bir koku olabiliyor.
Cant believe with just lemon and milk, can turn to a yogurt! 😍
Anw, can we use lime instead?
Thank you for your comment!
I believe lime would work too, because it’s the bacteria in the lemon (or lime) that turns the milk to yoghurt.
Today, I finished shooting another starter with chickpeas and it turned out well too. I will post it soon.
I'm finding this a bit confusing?
Not sure how many times i have to repeat the actions.
I’m sorry for that! I have another starter video, that is much easier to understand. I used chickpeas instead of lemon in that video but the steps are the same. You can switch chickpeas with lemon. Let me know if that is helpful.
😋😋😋😋
🙂🙂
has it gone bad if it has air bubbles?
No, not at all! Air bubbles do not effect consistency.
@@cookathome2714 oh ok, thank you!
Hi, will it work if I don't heat the milk? I want raw yogurt.
Hi, unfortunately it won’t work without heating the milk. I didn’t understand what you meant with raw yogurt though.
@@cookathome2714hi. I mean unpasteurized, alive bacteria.
@@lorilee1931 I sometimes buy raw milk but always boil it first.
For yogurt culture, the milk needs to be at a certain temperature.
@@cookathome2714 hi, I appreciate your help, but all the people I grew up with in Eastern Europe used to make it without boiling it, just be leaving it overnight. I am trying that now.
@@lorilee1931 I’m glad if I was helpful!
Can I use lime juice instead
I use the juice when I make cheese, I don’t think it will work with yogurt starter.
Winsome Archer- I read online that you Don't squeeze out the juice of the lemon, just put the slices in. I thought that was interesting, since I usually have some Lime or lemon juices in fridge, but have to travel 20 miles to buy the whole fruit... Maybe try it with each fruit one day and see/taste what you created...
Update..I just watched Another Video and they Used Lime Juice, actually squeezed it on camera... 1 1/2 Tbls
Each time I tried this recipe, it foams , the foam is dry and the milk gets bad after the first 18hrs
I don't know why....
Please help 🙏🏿
I cannot say I totally understood what happened. If the milk has a creamy layer on top, it shouldn’t be a problem for turning into a nice yogurt. But, as I wrote in the beginning of the video, I recommend stirring occasionally while heating and cooling the milk. I hope this helps.
@@cookathome2714 thanks for the help but yet my milk really
But I use whole milk and I stir as you say
Maybe the temperature of the milk is too warm or too cool, that it’s not being fermented.
@@cookathome2714 please what's exactly the correct temperature before fermentation?
And is the lemon supposed to be ripe or unripe?
Does Lime work the same as Lemon?
I haven’t tried with lime but that would work the same way.
@@cookathome2714 I tried with lime. The starter made by it looked creamy like yogurt, but the batch after got grainy solid floating on the whey. I tried different batches with lower temperature and less fermenting time but they all ended up like that. Besides they tasted only a bit sour. I then tried with chilli stems and this time the result looked exactly like yogurt. Maybe it's just the lime I bought or maybe there's something different about it than lemon. I'll try with chickpea next time.
Thank you!
I’m glad it worked with the chili. And thanks for the feedback with lime.
Just keep in mind that the amount of lime/lemon and also chickpeas effect the consistency and the taste. I hope it works well with the chickpeas.
It’s hard to follow what you’re doing. You used multiple batches not sure if you’re re using the old milk or it’s fresh milk. Not sure what you’re doing with left over starter. So much confusion.
I’m sorry for the confusion. I use fresh milk each time.
In the video, my starter was ready after the second trial. So the third one was my yogurt. I could have stopped the video there, the rest is to show the consistency of the yogurt each time.
In the first two, when I still try to reach my starter I do not consume it. I just scoop some to ferment the next batch. The rest (in the first two) can be discarded or be used in bread dough.
I made another starter video, I used chickpeas instead of lemon. And it’s much shorter and simple. That may help you.
Got it. Discard starter after use. And fresh milk every time.. And no need to be sorry. Dropping a like for replying so fast. Thanks.
Why do you go this route while you can make yogurt with the 3 spoon of yogurt you had in the first place. ☹️☹️🤨🤨
Once you have the starter, it’s all the same procedure. I just wanted to show when my yogurt reached the consistency I desired.
Yes that's the realy way.👍🏿
Seriously, she is showing how to get there!
Where does the bacteria come from?
The bacteria is present in lemon and milk.
The bacteria is present everywhere. The lemon turns the milk environment acidic so that only acid loving bacteria thrives, the lactic bacteria
My question is what kind of bacteria. That is, what lacto, bifido strains should we expect from this. Since the lemon only provides a hospitable environment for beneficial bacteria, and the bacteria comes from the environment, the strains that come out vary per individual. Sort of like sourdough bacteria from San Francisco cannot be duplicated.
Am I right in saying this?
I tried this, but The dahi tasted strongly sour
It tastes a little bit sour at the beginning and the sour taste increases after the next 2-3 batches. If it was so strong, you may have kept it longer for fermentation.
Long process 🤷♀️
Hi is this live yogurt
I’m not sure what you mean by live yogurt. It’s yogurt from scratch, with lemon and milk.
Can add suger
If you like the taste, sure you can add sugar. It will accelerate the fermentation.
Is this kefir then ?
Actually not!
@@cookathome2714 whats the difference ?
@@cookathome2714 im trying to produce a kefir grain or live starter.
Kefir is liquid and yogurt is thick. Their culture are also different. For kefir, you may want to purchase kefir grain or ask from a friend. I have made that from scratch too, but that’s a longer process.
Can I use fresh milk or soya milk
What is raw milk
Thanks
Raw milk is the milk which has not been pasteurized or boiled. If you can find raw milk, it’s good to make yogurt AFTER you boil it at home.
By fresh milk, I assume you meant the raw milk. To my experience, store-bought, grass-fed, raw milk; they all work. But the consistency and the taste differs.
I have no idea about soya milk.
Thanks
Your what just repeating the same thing over and over again. Why?
I kept doing the same thing until I have a thick yogurt (minute 5). After that I wanted to show how the yogurt was formed with grass fed milk.
But yes, after I have my yogurt starter it’s all the same procedure. Does this answer your question?
Ghey music.
?😳
your procedure on how making yougurt i too much time i do yogurt but easy way..not long procedure if you go for exam your bot passed too much time your making yougurt itstake one week hhahahhahh and your using whole milk its not healthy whole milk its saturated milk.
Hargai tiap usaha orang.