Homemade Yogurt Natural & Plain, 6 Tips You've Never Heard Before
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- Опубликовано: 27 сен 2024
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Information in this video should not be regarded as a medical claim, treatment or cure for any disease & the techniques described must not be used as a substitute for any treatment they recommend. In using this information, you are responsible for your own actions.
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Ancient Girl Tips
Bring it to 180 degrees, let it cool to 110 degrees, add culture & stir. Yes you can move the pot after that. I've made it dozens of times successfully.
Thank you so much for that info. I was just wondering what was the ideal temperatures, since she mentioned not too hot but not too cold. So....lol. then what exactly? But you answered that question 😀
I still believe a thermometer eliminates guesswork. Heat to 180 degrees F, let cool to 110 degrees F, mix in 2 tbsps of plain yogurt,
cover with towels in warm place or inside unlit oven for 12 hours. Done.
There no thermometers in ancient times!
1. Use fresh unpasteurised, or organic full fat milk. ~ 0:40
2. Never use metal spoon. ~ 1:16
3. Never move the container. ~ 2:23
4. Culture must be at room temperature. ~ 3:30
5. Temper culture first with some warm milk. ~ 4:05
6. After adding culture, don't over-mix (>2-3 stirs). ~ 4:22
Thank you 💋
Merci
Interesting, I use metal spoons, pots, thermometers, well actually everything metal, my yogurt is always like perfect Greek yogurt.
Thanks 😊 Mossa
@@SomebodysGrandmother your supposed to use a wooden stove bro
Milk doesn't have to boil, only reach 72 Celsius degrees for for one minute and cool down quickly so it is pastorized as you don't want to modify the milk protein structure (Casein). If you cooled down the milk too much you need to slightly reheat it at 44⁰ C before adding the prebiotic or othe starter yogurt and stir. Leave the the milk fermentate for at least 8 to 12 hours for a even thicker consistency. Cool your freshly made yogurt down for 6-8 hours, it is enough for a better taste, you don't wanna have warm yogurt, then let me know if you like it more , kisses 😘
Antonio Galluccio unless, you have the fresh milk directly from the farmer, then it has to boil first, to kill bad bacteria
hey need a little help. when you say leave the milk to ferment for 8 hours do we jus leave it to cool down on its own for that long or should we keep reheating it periodically?
Dear Ms Sana,can you please tell me how to restore my yogurt?After I made it like in your video, it did not thicken and is very watery like milk
@@sateshmirpuri9977 try to keep it at body heat or just above in a warm place. Don't put it on the stove again.
Okay I'm all confused, So, When you boil the milk that is unpasteurized that's when you're killing the bad bacteria right? However with Greek yogurt, or Kefir and I ve been growing my own for years now, I prefer it to just Greek yogurt's, tons more good bacteria, probiotics, the golden Milk & Whey which, is incredible uses of it's own & I've experimented with lots of different milks, recipes, ECT. Also, its free other than the milk, but lots of grains, you can make bread & such. Plus it's 100x more powerful in the way of Greek yogurt, it has every vitamin known to man, you kill the probiotics if you heat it to high, so idk..I tried this last night using plain Greek yogurt & Milk, blah
I messed up or something..it's clumpy, but Anywho, have a great Sunday.
Nice video for making yogurt without an instant pot or yogurt maker but if anyone wants to make very simple, yogurt I highly recommend an instant pot as it has “yogurt “ feature. I am surprised at all the many recipes and techniques as I do the following and it works perfect ever time.
1)Heat any milk to a boil or 181 degrees
2) Turn off stove, walk away and return 45(ish) minutes later when the milk is 111-115 degrees (check with thermometer) and stir in 1/4 cup plain yogurt and 1 Tablespoon sugar. (Sugar helps the active cultures/good bacteria spread faster)
3)Cover and keep at 107 degrees for 6-8 hours. (Either by covering well like in video or placing in instant pot)
-The more time, the more tang
-Strain for 30 min. Or more for Greek yogurt.
-Eat immediately or can refrigerate for weeks.
-Strain for 6 hours for cream cheese
-Use plain yogurt for sour cream or for cream soups or smoothies. Add honey, granola, slivered almonds, pecans, choc-chips, or mix yogurt with sweetened condensed milk, lemon and whip cream and pour into graham cracker pie shell and freeze for a healthy cheesecake substitute.
I make a gallon of yogurt a week in my instant pot and eat it with honey and granola 3X per day and my hair and nails are growing fast after 6 years of poor growth. I also dropped 8 pounds in 2 months and didn’t realize until now that homemade yogurt (without excessive sugar and added calories) is a proven weight loss technique.
Gabri Jesu The directions you provided WILL MAKE EXCELLENT YOGURT, Thanks for the information because many of us prefer to know at what time and temperature the next step occurs.
That said: additionally if you can not get unpasteurized milk or full fat milk I have had success will 1/4 to 1/3 heavy cream and whole milk (though 1/5 cream to milk may be enough for many) minutes works.
Set your starter yogurt out on counter when you start cooking milk, room tempos best.
FOR “FRENCH-style” (oui yogurt) place in glass jars - add lid or press and seal
NOW; into INSTANT POT AND PRESS YOGURT, it can have time Added 12 hours is great but we have found we prefer 20 hours: the butter fats for a delicious top layer not to missed!
Sky is the limit when yogurt is this good!
I have 3 insta pot's and none of them have a yogurt setting, I guess I will have to give one insta pot away to my daughter and get one that has a yogurt setting, much easier and less work. PressureLuck has a great video on making yogurt in the insta pot. tks for the comment Nicky, glad someone has a simple solution to make yogurt
3 times a day? Do you mean week?
Thank you soo much for your coments. I wrote it down and l am going to try it. You make it look so much easier than just listening to the vidio. 😀
Plz ma can i use any milk for it?
“Never move the container until it’s done”
Me who just stirred it:👁👄👁
Its easy to make yoghurt in a thermos mug or flask, heat full fat milk to it almost boils then allow to cool to tepid/ luke warm, stir a tablespoon of yoghurt in and leave for 24 hours in the flask. works every time
24 hours is very long time
Wooden spoons can harbor other bacteria from other uses, I would use stainless steel. I just heat the milk to 180 to 190 deg. F for 20 to 30 minutes, boiling can scorch the milk at the bottom. Then let it cool to 110 deg F. add 1 Tablespoon of live strain yogurt per pint jar and keep 110 deg. F for 4 hours using a slow cooker water bath on warm, turn cooker off and cover with blanket, let cool for 6 hours and put in fridge. I do it all in mason jars so not the big pot less mess to clean
Oh dear thank you very much for this recipe and tips. I finally succeeded in making a nice creamy yoghurt last night with powder milk.
If I use milk power how much milk power do I have to use and is it the same way.
Ancient Girl, just wanted to say thank you for the recipe I never ever made yogurt before in my life. This is the first time I ever attempted to made it. Your recipe seemed to be the easiest one I could find, and it was. Didn’t think I could and it turn out right, but I made it exactly the way you said and it turned out great! That’s a keeper recipe I’ll keep! For the whole milk I used I had exactly a quart jar full. I put it in a colander with a bowl under in the refrigerator and drained the whey off and it made it more like Greek Yogurt. Can’t wait to make a great smoothie out of it!!! Thank you so much for telling us how to make this easy recipe anyone can do!!
If you want thick yogurt make sure to start the flame low then once it’s warm u can turn the heat up. Also I add heavy cream to my full fat milk it makes the top super creamy and thick!
I have these results from added cream, it is SO GOOD!
Why do you heat it up? Is it because she got unpasteurised milk?
Thank you for replying to me. Must try again. Dermot.
@@lefkaman I just made best thick, creamy,silky vanilla yogurt! My previous batches were falling short of my best. Some of the previously listed tips as well as: 1 Tablespoon of starter yogurt per quart of milk/cream (adding more than that makes yogurt too thin!) Adding up to 1/2 cup of powdered milk per quart also thickens well. Did all these including removing skin from top and not scrapping bottom of warming pan...holding at 180°for+30minutes....poured through strainer. 15 hours in Instant Pot. Best batch ever!
@@janinedear-barlow3803 Possibly. Also if you want to keep your culture pure it's a good idea to heat it even if it's store-bought pasteurized. And if you want a really firm yogurt, actually let the milk boil (gently, stirring constantly) for about 10 minutes before letting it cool.
just tried it today. looking forward to the result in 5 hours
Love your tip about putting your finger into the milk for 8 seconds! No more need for me to use a thermometer anymore. Also the tip abnout the wodden spoon. Thank you!
dont use a thermometer. burn ur finger instead :)
What temperature should it be?
Beautiful soul! Thank you for sharing your knowledge . Love from England 🏴
just culture it in Hot Pot (in which food remains warm)no need to wrap this way...cheers good job
Not every one has warm pot or can easily get one so wrapping it up is a very good tip as well.
My heartiest appreciation and respect to ur amazing work, it's Deepak here from Gangtok Sikkim india
i did follow the instruction of Dr.finch from day one it`s perfect , and i add powder milk to the milk during heating up , 1 or 2 dinner spoon for 1 liter of milk will make it creamer and thicker , to keep the mix worm for 12 hours i put the the mix in kitchen sink full of water and immerse fish tank heater put the heat to high wich is 35 c degree for 12 hours the you`ll have nice yogurt all the time every time .
Its a plan but why not just use a crock pot? But i do love your ingenuity of using the fish tank heater, so imaginative!!
The one tip not to stir too much after adding culture is the greatest. You would be getting thickest yogurt trust me.My grandma taught me to drop culture at four corners plus in middle and just make a cross with spoon .
What is a culture
@@sylviabrenicakwao8308 culture is the starter required for making yogurt, one to two tablespoons of it is generally enough.
@@poonamchaturvedi5199 what is the starter
Store bought yogurt is my initial starter: CHOBANI Greek Yogurt, Non-fat PLAIN. What you are looking for is listed as: 6 live and active cultures: S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidus, L. Casei, and L. Rhamnosus . These are listed close to the ingredients section on the cart. I use a small container. You can use other brands as long as they have, say, 4 or more live cultures. If I use a GALLON of milk, I use the entire small container (5.3 oz), or if you use half a gallon of milk, try 1/2 a container. Once you have your first successful batch of yogurt made, then reserve some of your own yogurt as the starter for your next batch.
Great tips. Many times I have over mixed my yoghurt and nothing happens. Thank you
That is one among the millions of how to make a traditional yoghurt's recipies that I am looking for so long. Thankyou and million of thanks I dedicate to you Beautiful Lady
🙏
I should try now
All milk has a high amount of water added. Best is from a farm where no water is added that yogurt comes out awesome.
TESLA TESLA The store milk works good too. I see no problem with it. Just buy whole milk, I think it would do better. All the other is water. Ain’t passed by a cow! They took all the good out and put junk in probably!
Milk does not have water added to it. Where did you get that idea?
No, store bought milk does not have water added to it. Where did you get that idea?
Obviously u need to do research on milk producing.
I first time made perfect yogurt after seeing your video thank you mem !!
Yesterday I made yogurt for the first time. (A friend of mine told me the recipe).but it took alot of time. the yogurt is yummy but .. thank you so much for all these steps. Now when I will make yogurt again I will follow all your instructions ❤️.
Made this recipe and followed your tips…so so smooth and creamy! Thankyou!
Try it not steering leave the milk to rise from boiling// it’s much thicker later trust me👍👍👍👍
Agree i done it this way and it came out lovely and thick 👍
I would prefer a thin yougurt..so that would work for me as in the video, but thanks for the tip
Arixx Nexx But,... do you mean don’t stir it while bringing it up to a boil? It would scorch on the bottom if I did that. 🤔
Arixx Nexx agree I have done it the more it boils the better the yogurt
not stirring the milk while boiling will actually scorch it. how was it when you did it?
Your video is excellent. I have no questions since all the steps were explained in detail. Thank you!
Hi, I love how you explained and give the tips for making the yogurt it was very simple to understand, thanking you from my Caribbean Island of Trinidad 🇹🇹
Wonderful. This is so much simpler than using cheese cloth! Thank you.
I have a few questions: •When u leave the milk uncovered in the fridge, isn't it unhygienic cause a fridge is full of bacteria? (I never leave things uncovered in my fridge). •Doesn't the yoghurt take over the smell of the fridge? •What would happen if I let it cool off in a closed container?
you can cover with a lid or just place a paper towel over it; paper towel can also retain any excess water and make the yogurt richer. if you do that don't forget to place the container in a tray to let the edges of the paper towel to hang towards the tray to transfer the excess water into the tray
Yogurt is called as curd in india. But we will not used to prepare like this we used to boil the milk and put 2 spoons of curd and we used to keep in fridge for 24 hours.
@P G sure you try this method.
Wow, I had no idea it was that easy. The hardest part for me would come when taking the temp of the mixture to decide when to add other yogurt culture. I learned so much, thank you!
Hi, I’ve made this yoghurt for years. The last couple of times it has not set, hence me watching the video. But it’s all about experience and u win some u loose some. Home made yoghurt is delicious. I’ve learnt a few tips. Can only try. Good luck to u. You will love making it at home.
Cool it down to 110 dgrees Fahrenheit.
Just use a thermometer! Lol
Best tips in all you tube. Clear instructions, no busy words 👏🏼👏🏼
THANK YOU!!
I wont recommend using your finger use a thermometer. Recommended temperature should be 110-115 farenheit.
Excellent tip. Thank you,
Thank you I see your previous instructions with the temperature using the thermometer 👍
Sana You Are A Master Best recipe I have seen
THE BEST VIDEO ON THE UTUBE AND YOU ARE THE BEST
Thank you for all the details for making a better yogurt!
Thank you very much, great video, so clear and symple without , highly sientific terminology...After all yoghurt was made in the east before the western civilisations occurred thus the so called science did not yet had a chance to meddle with thousand years old, close to nature cultures, thank goodness for that!
Thanks for your tips. I learned to boil the milk for ten minutes; this is the opposite of what I do, thinking it should only be heated to just before boiling point.
Just leave a large glass or porcelain bowl of raw milk on the counter / kitchen bench & add a little yogurt from a previous batch or from a friend's supply.
... and then what? You'll wind up with a bowl of 'soured milk'?
Yes, this is awesome!! Thanks for sharing this recipe. I never know that you have to use unpasteurized milk. I’ve been using pasteurized milk whenever I make yogurt & it still works as well. From now on I will have to start using
Unpasteurized milk.
Wow awesome very easy steps well explained lovely steps thanks keep it up
Farmers in the UK are not allowed to sell unpasteurised milk, if they do they are breaking the law.
Why would you have to start using unpasteurised milk when your pasteurised has been working fine?
"I never know that you have to use unpasteurized milk. I've been using pasteurized milk.... it still works as well"
That's proof that you don't have to start using unpasteurized milk, isn't it?
Very simple and easy to make. Thank you so much!!
Still wondering how I use yoghut to make yogurt... where does the first yogurt come from?
The live bacteria culture in yogurts are what make yogurts good for your gut health, while you CAN purchase the bacteria culture to inoculate the milk, for 90% of is using a yogurt we are familiar with sets the note of flavor, and is generally less expensive. Yogurts need bacteria culture, so use your favorite
Rob the Prophet well Rob, the bacteria are in the environment all around us! The baking of bread, processing cheeses- people have found ideal places for their food to attract these bacteria from the air (sometimes off certain plants) all around us to create flavors we can appreciate. Easier to use a known sources than hoping random collection works out though.😋
U buy d 1st yogurt cup/packet fm d store..n keep aside 2tbsps...to use in yr yogurt making.
N..once u make yogurt at home...den...everytime...keep aside 2tbsps...to add in yr milk..everytime u make yr fresh yogurt.
Wen i hv no culture to add...
either... i buy d 1st time..or just ask for 2tbsps of yogurt... fm a neighbour.😊
Probably made via a longer process of fermenting unpasterised milk, and someone discovered you can just add the live cultured milk for an easier process.
Exactly what i was gonna ask!!! How does one make the first yoghurt to use as culture for the second yoghurt?
I like yogurt, started eating it since I worked in KSA 35 years ago. Since then it became a part of my diet.
Thank you very much for this recipe and tips video
First time I made it, it separated
Merci Kheli Mamnoon, a great Recipe
Thank You for the great tips. I am sure my next yogurt will be even better.
Don't use a metal spoon but put it in a metal pot makes sense
Excellent advice
Followed your instructions and a great result
Thank you
I did this for almost 12 yrs in our business and deliver it to big supermarkets then people did same so business was went down. We stop making yoghurt. My souvenier were my both hands came swollen & disabled from hard working😢😢😢
Oh my God, the tips that you have are amazing. I have learned so many things from you. Thank you darling. And May God bless you💋
Thank you, well presented.
Remember that every spoon or finger that u put in contact with the yogurt must be extremely clean otherwise bad bacteria will infect your yogurt( made of good bacrteria) and moltiplicate during the cooling process.
But why in the heck shouldn’t matter to use a wooden spoon versus a metal wisk when mixing in the yogurt starter/culture?? I’ve seen tons of videos were people use a metal whisk, and the yogurt comes out just fine.
Very helpful recipe, easiest way to make yogurt. Thank you 💗
Been making yogurt for years, loved it, then got a instant pot, wow, always perfect!
I sure want to know how to use my instapot for yoghurt.
Sorry but before watching your video I did everything you said I should not do and it still worked.
of course it will. I just wanted to demonstrate the traditional methods.
This really had some good advice! Thank you 😍
Very good description thank you ❤
Thank you. I want to try for first time. May be a silly question.What do you mean cultur(yogurt) taken out from the fridge? Is this cultur(yogurt) taken from your previous batch of yogurt made? or a packet of yogurt culture bought from an organic store?
It could be taken from the previous patch or any yogurt. The culture is the same yogurt and before adding it to the milk make sure its in room temperature
@@TheAncientTouch This is a very important tip & you are the only person on RUclips who mentioned this (none of the other yoghurt tutorials mention this. The first time I made my own yoghurt according to a Lebanese friend's recipe, it curdled. When I told her of my failure, she asked me if I had taken out the culture a few hours before starting. I never made the same mistake again and I have never had a failure again! I keep my culture (which I take from a new batch of yoghurt) in a small container (about 3 tspns) in the freezer & bring it out in the morning if I will be making yoghurt in the evening (that way it will have completely thawed).
Wow, the consistency came nice. Full Cream milk does the trick.
1. If you are going to boil the milk for 10 mins, what's point in getting non-pasturised milk?
2. There is no point in freezing for 24 hours if it is done, except that it tastes good if cold. Please tell me if I am wrong .
Unpasteurised milk makes a better yogurt
If its done then its ok
I tried this!!
Amazing tricks
Doesn't boiling the milk kill any (friendly?) bacteria that it may have? Any thoughts on using raw/unpasteurized goat/cow/camel milk?
What about adding probiotic food to the milk... like inulin, (potato) resistant-starch? Would that help the cultivation, or is there a downside?
I'd like to make yogurt, but with the following strains,
(Evivo) Bifidobacterium longum subsp. infantis (EVC001 Actibif, 35624)
(Biogaia Gastrus) lactobacillus reuteri (55730)
I understand the B. Infantis strain is killed at 106F.. while the Reuteri is 100F max... so assuming a yogurt-maker can be set for 98F, can the bugs be cultivated together, or do they compete against each other and therefore should be made separately?
Finally any thoughts on incubating for 36 hours? What signs should I look for that indicate it's not safe to eat?
Thanks for the recipe dear...
Using an instant pot or yogurt maker is the best and best consistency. no guesswork.
Question: so without the added yogurt in order to make yogurt, how was the first yogurt made?
Buying good store bought yogurt is the first choice. No waiting.
Boil 2 green chillies in milk. Let cool let stand as with yoghurt……this will make a culture.
Who watched this video and then felt like a wally for always buying yogurt in the shops then?
David Johnson I have to ask- “Wally"? What is that and where is it from? It sounds like Australian slang. 😜
You have to have active live yogurt cultures. It says it on a yogurt container to use, it has an active yogurt culture that you can use.
Dis looks nice I will try it thnx
Tried it yesterday! Came out perfect, used milk from my neighbor grass fed cow ….Thanks!
Clear instructions and useful tips
Very interesting video! Great details to improve yogurt making! Love it. Thanks!
I make yogurt everyday but I’ve just learnt that the culture has to be at room temperature and that a couple spoons of omit have to be mixed with milk and then added to the milk 🥛 , now that I know, I’ll follow this method in future, thanks for the tip
I use a completly different method for making my yoghurt and it become much more thick‼️
Whats your method. Pls share..
This is an excellent instructional video. Thank you.
By boiling, most of the beneficial bacteria are destroyed? How about milk kefir making? It contains most beneficial friendly bacteria?
Yes you can also make it with Kefir
Thank you so much for sharing the tips...God Bless😙
So you mean I need yorghurt to make yorghurt 🤔
I make my yogurt the same way except for the way it is kept in one place to cure. I usually use a heat source. Very interesting... I will try that today since I was going to make some using a dehydrator.. Thank you... I copied your flat bread recipe also...
God bless sister!! all good presentation
Thanks!Very good manners to make very good typs of yoghurt.
You started with great tips- unpasteurized milk and wooden spoon- unfortunately you lost me at placing the milk in a TEFLON pot. Have you heard of PFAS? This is a Fluorine compound that is very toxic
BUT YOUR POT IS METAL OR ALUMINUM OR STAINLESS STEEL AND DO ON.
what difference would the spoon make the milk is sitting in metal boiling getting hot then the temperature is going down it's constantly in contact with metal.
Great video on yogurt, thank you for sharing. Strikingly stunning beauty.
Wow your video is helpfull thank a lot. I always put 18 hours to 20 hours after that put on freezee wow ITS just needed 4,5 hour outside freezee yaah thank u so much Sista ❤️❤️❤️ greeting from Indonesia.
Nice will try to make it thank you
Boiling isn't necessary. You just need to get the milk warm and then you can add your culture and mix then let it sit in a covered warm place for 9 - 12 hours. Then you check your yogurt is ready to be consumed. Remember, once it goes into the fridge, it will curdle even more.
Ur video says it all.This is a perfect way..Thanx for sharing from ur heart
Thanks for the tips and recipe!!
Thanks for sharing your talent and nice video,I will definitely give a try, God bless
Loved this video its the easiest instructions!
Thank you Sana. The yogurt turned out so good. Trying for the first time. But i used full cream milk because i cant find a trusted seller for fresh milk.
Thanks dear I've never understood b4 u can explain goof God bless
Great stuff my sister. Thanks for the tips.👍👍
Thank you for this video, how do i make my yogurt sweet and flavourful..say vanilla yogurt?
I never flavoured it before but I think you can add the vanilla at the time you are adding the culture. for sweetened, after the yogurt is ready just add any syrup, honey, sugar or jam into it and mix it to flavour it.
@@TheAncientTouch Thank you for your quick response. Will be trying out really soon.
catherine muthoni Just don’t mix fruit/jam flavor in until you’re ready to eat it. It will turn all the yogurt runny (at least that’s what happens when I try it.).
I guess that’s why some companies leave the "fruit on the bottom". I keep the fruity goodness in a separate container and spoon it on one serving at a time.
Unless I’m stoned. Then I just grab the yogurt, a jar of jelly, and a spoon and head for the couch where I randomly scoop & stir at will. 😎
Looks great am going to try is nice and thick
Use earthen or clay pot for setting curd it will preserve the necessary bacteria and taste
Thanks for the great tips.
A quick question: can any yogurt be used ( sweet or unsweetened), yogurt with live cultures or not?
I'm not an expert, but I read somewhere it needs to be unflavored and unsweetened for the process to work. Likely because the added sugars and flavors change the chemical composition.
Plain is the best
Wonderful!
I pack mine in a smallish soft side cooler with the plastic liner taken out and blanket this with clean, fluffy towels overnight.. I am not so sure about uncovered yogurt as airborne cultures and molds are everywhere even in clean houses from new products and people/pets entering the air..
By keeping yogurt open in the fridge, doesn't it absorb the smell of food and other unwanted smells..... does it not mess up the taste os what I'm wondering. Kindly clear my doubt🙂
It never happened to me though
Thank you soo much