How to make yogurt: Ingredients- milk, YOGURT Edit: I know how to make yogurt. This is just a joke, so please stop telling me how to make yogurt in the replies.
nithya suravaram but then u can use your homemade yogurt in place of the store bought yogurt for ur next recipe, that way you don’t need to buy more yogurt. or you could buy an expensive starter online instead of just buying cheap yogurt at the grocery store
there are these things online called yogurt culture. mix them with buttermilk and heavy cream, whisk really well, let sit at room temp in a plastic container covered with plastic wrap (use a fork to poke holes in the wrap cover) for 3 days. get a sheet tray, lay 2 hand towels on the sheet tray so that its covered end to end, then after the 3 days dump the court unto the hand towel lined sheet tray. then spread evenly and cover with hand towels, leave in the walk in overnight.
you can buy cultures on their own but probably more expensive than a thing of cheap yogurt. and like zach said you can just keep making yogurt from the yogurt you made. save a lil each time and you're good.
Maya Sarram have you ever wondered how yogurt was initially made?...you grow bacteria in milk and then use the curds to make yogurt...you don’t need yogurt to make yogurt. It’s like the question of what came first, the chicken or the egg...I make yogurt completely from scratch and there’s lots of videos to show you how it’s done...you can use chili peppers or lemon or my favorite which is tamarind.
Maya Sarram it’s really simple! I was surprised at how easy it really was. Take a small glass jar and add milk to it. It doesn’t have to be unpasteurized. Take the tip off of a pepper or the skinned rind of a lemon and place it into the milk. Place a I’d over 90% of the jar and let it sit overnight in a warm place on the counter. The next day it should be slightly curdled. That’s the curds you will need to make your yogurt. The next step is to simply use the curds the same way you would with store bought yogurt and the more you make it the better it becomes and the more cultured it is. People have been making it from scratch far longer than they have been using pre-made from the store. With times being a bit difficult to get into the stores there’s a great chance that you might one day need to do this completely from scratch.
Yep! Bought one 6 oz container of fage yogurt as a starter, only used a couple teaspoons to start my batch. I ate the rest, it was really good. ANYWAY: after I bought that one container, I've never had to buy yogurt again. Just milk 😊
We do this twice a day in most Indian households, and without any equipment. We save a bit from every batch to make the next one and the cycle continues for years, the same starter often passing down through generations to give you heirloom yogurt haha. No meal is complete without a some cool yogurt at the end :)
Especially in this heat. Also, I don't think any household actually measures the temperature. Boil it, cool it down a bit, pour in old yoghurt container, leave it over night. Done.
Hi Joshua, I really love your videos and it is a pleasure getting inspired by your recipes. But this time (as a child of a greek mother) I really hate but need to correct you: If you want to make Greek yogurt you need another starter. The skyr you used in your video will produce skyr. Of course you can strain it and get something similar to Greek yogurt but it won't be the real deal. For real Greek yogurt you'll need a starter with lactobacillus bulgaricus and a higher fat content in your milk (about 10%, I use cream to set it up) It will be firmer on its own, because the lactobacillus bulgaricus produces a more sour and firmer yogurt, and does not need straining. Sorry, I hope my English is not too bad and understandable. Greetings Alex
Yeah maybe, if it's very fresh and the bacteria still alive and active. I live in Germany and you can buy starter cultures here in special supermarkets for organic food. I tried it with Greek yogurt as starter. Sometimes I succeeded sometimes I failed. Just try to get it as fresh as possible. 🤘 Greetings Alex
@@JanGudme Most commercially-available "Greek yogurt" is simply strained yogurt like Joshua demonstrates here. You'll notice that the labelling will say something like "Greek style" or "Greek strained". Check the ingredients to be sure the bacteria is the one Alex has mentioned above if you want to use commercial yogurt as your starter.
I agree, I'm from Bulgaria and I do homemade yogurt, it needs that bacteria, good homepasturized milk and some patience, the best yoghurt is made with sheep's milk
I suffer from anxiety, currently going through a hard time... and I have been watching this channel don't know why (I don't cook haha), there's something about it, it seems made with such love and care. it makes me smile. thank you :)
Same with me..in my case im suffering clinical dpression..but this channel keeps making me wanting to get up,get out and try something out..at the very least seeing him cook and talk put a smile on me..and i used to really loves cooking
I amgoing trough hard time in my life too. and this cooking channels, spessially like Joshua's , the way he is explaining 😁 . It makes me distracted from the dark thoughts. I love making bread, and I love to learn. For me baking or cooking its the best untidepressant 😁. wishing you well Barbara 🌼
I'm Indian and this is how simply we do it: • Coat a glass or porcelain bowl with a spoonful of yogurt. • Then pour lukewarm milk on it from a little height so that it bubbles up. • Just cover the bowl with a heavy plate or something. • Let it sit still for like 6 hours in room temperature(or somewhere warmer). Be sure not to disturb it. • And voila! Your homemade yoghurt is done.
you have to buy yogurt only once just to make the first batch and then you're good to go for a while. Unless you find the stomach bacteria to make it. I actually have a video about making yogurt that i go in depth how yogurt was made in the beginning.
@@TattoedKiss You can also use the whey, which is the liquid you get when you strain your yogurt, as a starter. Don't throw that liquid away. There are many uses for it.
Right before you went into the video, you said "its fermentation friday" and my husband was like "yogurt is fermentation? What is yogurt?" Then you started the video with "we all know what yogurt is, so I'll move on"... lol
If you use ultra pasteurized milk, you can just heat it to 115°F and add your starter. The 180°F is to pasteurize milk that isn't ultra pasteurized. Plant-based milks won't work with this recipe. They require gelatin or agar agar to set up.
nice! i've never bothered measuring my temperatures.... bring to a simmer; let cool to room temp; mix in yoghurt; pour in containers; and let sit in oven with light on for 8-12 hours. never failed...
I'm from India and it's very common here to make yogurt by adding lemon juice to milk. Usually two tablespoons of juice to one litre of milk. We leave it on the kitchen counter and by morning you get yogurt. it's warm where I live so fermentation isn't a problem.
@@blabla-wx6kc nah because I'm still getting calories and nutrient intake from beverages. And now peach Chobani and strawberry Kefir are going to help get me back on track.
@@WDFTV Fermented dairy like yoghurt and kefir are different -- that's why folks who are lactose-intolerant can eat them without bad effects. The bacteria that create yoghurt culture and kefir grains do the heavy lifting of digesting lactose. Both are helpful for digestion in general, like other true live fermented foods.
@@fitrianhidayat Until it turns sour. Jokes aside, when the taste becomes off you toss it. It should be sour enough to repel most bugs, but some can settle in and turn it rancid (esp. if you have high fat yoghurt). Just store it cold and it'll keep for 2 weeks at the very least.
I make yogurt all the time. I find the easiest way is to use a 1 liter wide mouth thermos flask. Just bring the temperature down to 42 degrees, add the starter yogurt, pour into the thermos put on the lid and leave on the counter overnight. Next day transfer to smaller containers straining if you like.
I am a baking and pastry arts student on my last semester. This channel has me inspired🥰, I've been cooking since I was 5, I am now 30, and I just love making my own stuff. My kids and I love yogurt, I can't wait to make some for them! P.S I just saw your croissant video, you're fantastic!
“Heavenly Father, I know that I have broken your laws and my sins have separated me from you. I am truly sorry, and now I want to turn away from my past sinful life toward you. Please forgive me, and help me avoid sinning again. I believe that your son, Jesus Christ died for my sins, was resurrected from the dead, is alive, and hears my prayer. I invite Jesus to become the Lord of my life, to rule and reign in my heart from this day forward. Please send your Holy Spirit to help me obey You, and to do Your will for the rest of my life. In Jesus' name I pray, Amen
You don't like the phrase of "nut milk" in your mouth.🤔 Anyways when can you add a vanilla bean? Do you have to wait until the finished product or can you slip it in during the 6 hour wait? 😮 I'M SO SORRY! I just used "slip it in" and "nut milk in your mouth" in the same post 🤐. 😎🤗🤗😎
Eric Nathan give both a try and see what you prefer/comes out best. I’d try adding the vanilla when the milk is heated as that’ll extract the most flavour but that might be too intense if it’s in the fermentation - nut who knows‽
exc. , just to say, if using uht, no need to heat, just room temperture uht (full cream but semi-skinned can do) + starter yogurt will do. if u want to increase thickness, add 2-3 tbspoon iof milk powder. stir. it will make the greek yogurt thick enough to stand a spoon in. ur first comments r on point...why didn't i did this sooner? also, mix greek yogurt with home made creme freche (buttermilk + double cream, same prep - far superior to store bought creme freche) and add some jam, sugar, OMG - better than ice-cream. creme freche smooths out some of the yogurt's sourness.
I know I have to do mental gymnastics everytime I buy it. Like its so good/expensive that I want to make it last long but it goes bad three days after opening so I never know how much I want to eat :(
The Gospel of salvation of our souls: 💜💕💜💖💞💜💕For what I received I passed on to you as of [first importance]: that Christ died for our sins according to the Scriptures, that he was buried, that he was raised on the third day according to the Scriptures, and that he appeared to Peter, and then to the Twelve. After that, he appeared to more than five hundred of the brothers and sisters at the same time,
You could use a bowl to cool your milk, a spoon to inoculate it using your finger, a measuring cup, separate bowl and a whisk to premix........ IF you sanitize everyone of those including your finger! Heating the milk to 180 is specifically to kill everything and leave the bacteria in the yogurt to thrive alone as you incubate it i.e. leave it in an environment perfect for growing bacteria, the ones you want not the ones you don't. So don't be putting unsanitized objects in this culture you just painstakingly sanitized, introducing God knows what inside.
@Ann why do we heat it to 180 then cool to 110, if the good thrive and the bad die? We don't make rules regarding food and cleanliness because of what generally happens we make them because of what can happen. Better safe than sorry.
@Ann First of all, how do you know the spoon was clean, maybe he took it out of a drawer where a roach walked all over it the previous night? Secondly, let say a roach didn't walk all over it, just like you said there are bacteria in the air, good as well as bad. So taking a bowl, spoon, whisk, what have you, out of the cupboard or wherever could have whatever on it. If you clean the spoon just before you use it I would say thats not that bad, but I wouldn't even do that. I heat my yogurt with the ladle in the milk so it gets sterilized, then I put in the yogurt by squeezing the yogurt out of the store bought contain right after I open it or shake out my starter yogurt from a jar that hasn't been open since my last batch was made, then I ladle into sterilized jars. Minimize exposure. Better safe than sorry.
Idk I'm not weirded out by "Nut milk" maybe cuz I personally like nuts ....😉 lol and you know its just calling it what it is. Well, really if we wanted to be technical it's not milk it's more like juice, but "Nut juice" is yea "now ya crossing over the line, ya nasty!"
I use two spoons of milk powder to make the yogurt more creamy. I used to make it in Argentina but I didn't know the specific name of the products in English. Thanks!
Tried it! Its so delicious and thicccc but my yogurt had small flakes/very small lumps in it? I’m not sure what to do about that or how to get rid of it, can anyone help me?
How do you know what is the perfect temperature? I did it already 4 times but 2 of them were fails bc of the temperature(i dont have neither termometor or the machine)
Using a packet of Lactobacillus acidophilus bacteria (the same culture present in yoghurt) would allow you to go forward without using a starter yoghurt.
Joshua, once I have my homemade yogurt, made with grocery store yogurt and milk, I guess I can use some of the new born yogurt as a starter for new ones, right? Without buying anymore at grocery stores... correct? 🧐 just to be sure.. of course I guess the new born will not last forever...
Cool video, thanks for highlighting the joy of homemade yogurt! I've been making it for probably 5 years or more, and I really appreciate the comment about UHT milk being a-OK for yogurt. Maybe it's bad for making certain kinds of cheese, but for yogurt, the milk quality is the only important factor, as you said. I do have a couple of suggested tweaks that have made my yogurt habit even less time consuming over the years, in case anyone else is interested: 1. Put the cold milk in jars and microwave it for 30 minutes. You will have to use a low, low power setting (30-40%) on your microwave, but this will gently heat the milk to 180F without any need to stir it regularly. There's no pot to clean up at the end, literally no mess at all. You can cut your active time down to 5-10 minutes, especially once you get to know your microwave (at the end, you have to check the milk temp and put it back in for shorter periods in the microwave till you hit 180F). You have to be careful the first few times to make sure it's not heating too fast or too slow, and note that the microwave heats at very different rates depending on how much milk you're scalding, so if you change the amount you heat, you're going to have to adjust the power level accordingly. 2. Use an immersion circulator to cool and incubate the yogurt. This is just another option as an alternative to the proofing chamber, but it has one big advantage in that you can also use it to cool the scalded milk quickly. It's not as fast as an ice bath, but it's many times faster than letting it air cool (takes 8-10 minutes in my experience), and when it's done you just stir in the yogurt to each jar, make sure the circulator is at 110F, and leave it. 3. Get a reusable yogurt starter from Cultures for Health. Buying store-bought yogurt works great, but you can't reuse it. By the second or third reuse, the yogurt invariably begins to taste "off" and usually also change its texture for the worst. An 'heirloom" starter gets BETTER with reuse (at first, then it evens out and becomes totally consistent), so you never have to buy yogurt at the store at all, just the milk.
Do. And don't heat it up as much as he does, then it isn't raw anymore. Litteraly just add culture or active dairy product and let set at slightly warmer than room temperature. There is also the old fashioned way of just letting it sour by itself.
Thanks for the recipe... However, you have used Skyr (an Icelandic product similar to yogurt very popular in the Nordic countries). Skyr has different bacteria which makes a much thicker product, also it is a bit bitter.
You can buy starter cultures online. You can also ferment it without a starter culture but people have been breeding and selecting these cultures over generations and the random lactobacillus bacteria in the air isn't going to be as flavorful as the bacteria that have been cultivated for generations. Look notably for lactobacillus bulgaricus in your starter
This was awesome! However I am lactose intolerant and I eat store bought coconut milk yogurt. Can you do a video for a recipe for homemade coconut milk yogurt?
I made yogurt with cashew milk. It worked the same as regular milk, so I think if you warm your coconut milk to 115* then add your store-bought coconut yoghurt that would work. Also there’s a yogurt culture I bought on Amazon that’s for alternative milk-has tapioca or something to thicken it
I love making my own yogurt!! I use fair life whole milk, it works great! I use my instant pot tho. I just mix it together and press the yogurt button and wait!
Ok Joshua, that intro attacked me on a spiritual level. I only procrastinate when I'm high because I'm too lazy and then I sober up and make it and regret only making it then instead of when I was high
Can you make a dairy free yogurt video and on how to flavor it as well. I can’t have dairy 😭 you can also call it plant based milk. I drink rice milk so it’s not much a plant milk as almond, coconut, hemp, etc etc etc lol
Josh, I love your videos!! I watch them before I go to sleep at night to relax - I love cooking, and watching you make gorgeous food is truly inspirational for my tiny college-student culinary repertoire.
Do you listen to me or somethin'? just thought about making my own yogurt and boom! question - what should I do if I live in an undeveloped country and we don't have yogurt with active cultures in it? Thanks!
Making your own yogurt is such a common thing in turkey, and my grandma used dishwasher for that heat. No oven, no fermantation station, just dishwasher
I started making yoghurt about a year ago, love that I can make super thick Greek style which usually costs a tonne to buy. Plus I save the strained whey to use when I bake bread!
Fastest way to end a date:
“Instead of frozen yogurt we can just go to my place for some of my fermented nut milk,”
H
LovingOutdoors 😂
Because who TF wants to date a vegan?
Lmao help im dying
Literally dying at this comment. I had to explain to my husband why I burst into laughter! 😂😂
How to make yogurt:
Ingredients- milk, YOGURT
Edit: I know how to make yogurt. This is just a joke, so please stop telling me how to make yogurt in the replies.
nithya suravaram but then u can use your homemade yogurt in place of the store bought yogurt for ur next recipe, that way you don’t need to buy more yogurt. or you could buy an expensive starter online instead of just buying cheap yogurt at the grocery store
there are these things online called yogurt culture. mix them with buttermilk and heavy cream, whisk really well, let sit at room temp in a plastic container covered with plastic wrap (use a fork to poke holes in the wrap cover) for 3 days. get a sheet tray, lay 2 hand towels on the sheet tray so that its covered end to end, then after the 3 days dump the court unto the hand towel lined sheet tray. then spread evenly and cover with hand towels, leave in the walk in overnight.
Zachary Choi and Brendan cox lol I know it’s a joke
you can buy cultures on their own but probably more expensive than a thing of cheap yogurt. and like zach said you can just keep making yogurt from the yogurt you made. save a lil each time and you're good.
@@zachary8224 bruh if u want to make high quality yogurt u need high quality milk along with high quality yogurt
More look like : how to multiple your yoghurt with only milk.
Sharc Maniac yeah.
Maya Sarram have you ever wondered how yogurt was initially made?...you grow bacteria in milk and then use the curds to make yogurt...you don’t need yogurt to make yogurt. It’s like the question of what came first, the chicken or the egg...I make yogurt completely from scratch and there’s lots of videos to show you how it’s done...you can use chili peppers or lemon or my favorite which is tamarind.
Maya Sarram it’s really simple! I was surprised at how easy it really was. Take a small glass jar and add milk to it. It doesn’t have to be unpasteurized. Take the tip off of a pepper or the skinned rind of a lemon and place it into the milk. Place a I’d over 90% of the jar and let it sit overnight in a warm place on the counter. The next day it should be slightly curdled. That’s the curds you will need to make your yogurt. The next step is to simply use the curds the same way you would with store bought yogurt and the more you make it the better it becomes and the more cultured it is. People have been making it from scratch far longer than they have been using pre-made from the store. With times being a bit difficult to get into the stores there’s a great chance that you might one day need to do this completely from scratch.
Maya Sarram I never buy yogurt 🤷♀️ I used to until I got curious about how it all began...then I was hooked
Yep! Bought one 6 oz container of fage yogurt as a starter, only used a couple teaspoons to start my batch. I ate the rest, it was really good. ANYWAY: after I bought that one container, I've never had to buy yogurt again. Just milk 😊
No shit but this channel is the reason why I will make all my stuff at home... In the future - already procrastinating :)
That's a mood
Nitromethan start with something easy bro. Will change your spending for sure
@@solchapeau6343 was it related to the nut milk? ☺
Have you madd any stuff at home yet?
My Mom does this all the time although she doesn't use a thermometer. She just had the mastery to do it freehand. Respect
notsofrilly yep, you just need to bring it to a simmer and then cool it down until the milk feels slightly warm
notsofrilly are you living in Europe? Greece? Italy?
My mom too and she feels so Proud about it
We do this without a machine where I live.No thermometers either :P
Josh was being hell extra
We do this twice a day in most Indian households, and without any equipment. We save a bit from every batch to make the next one and the cycle continues for years, the same starter often passing down through generations to give you heirloom yogurt haha. No meal is complete without a some cool yogurt at the end :)
Especially in this heat. Also, I don't think any household actually measures the temperature. Boil it, cool it down a bit, pour in old yoghurt container, leave it over night. Done.
Amazing!
Mind if you share how you you guys do it?
@@xin.a do you have old yoghurt?
Is there a way to ferment plant milk without buying cultures?
"I always buy expensive ass food, because I love the label" it feels like I'm listening to my reflection in the mirror speak during my self talk sesh.
What is ass food and what does the label look like? Sounds intriguing
I feel personally attacked
you like the quantity, i like the quality
Hi Joshua, I really love your videos and it is a pleasure getting inspired by your recipes.
But this time (as a child of a greek mother) I really hate but need to correct you:
If you want to make Greek yogurt you need another starter.
The skyr you used in your video will produce skyr. Of course you can strain it and get something similar to Greek yogurt but it won't be the real deal.
For real Greek yogurt you'll need a starter with lactobacillus bulgaricus and a higher fat content in your milk (about 10%, I use cream to set it up)
It will be firmer on its own, because the lactobacillus bulgaricus produces a more sour and firmer yogurt, and does not need straining.
Sorry, I hope my English is not too bad and understandable.
Greetings
Alex
Could I do that with a greek yogurt as a starter?
Yeah maybe, if it's very fresh and the bacteria still alive and active.
I live in Germany and you can buy starter cultures here in special supermarkets for organic food.
I tried it with Greek yogurt as starter. Sometimes I succeeded sometimes I failed.
Just try to get it as fresh as possible.
🤘 Greetings
Alex
@@JanGudme Most commercially-available "Greek yogurt" is simply strained yogurt like Joshua demonstrates here. You'll notice that the labelling will say something like "Greek style" or "Greek strained". Check the ingredients to be sure the bacteria is the one Alex has mentioned above if you want to use commercial yogurt as your starter.
I agree, I'm from Bulgaria and I do homemade yogurt, it needs that bacteria, good homepasturized milk and some patience, the best yoghurt is made with sheep's milk
@@vankata871226 hey, I just want to say, Bulgarian yoghurt is delicious man...
I suffer from anxiety, currently going through a hard time... and I have been watching this channel don't know why (I don't cook haha), there's something about it, it seems made with such love and care. it makes me smile.
thank you :)
@Don this is so kind. thank you so much!
Same with me..in my case im suffering clinical dpression..but this channel keeps making me wanting to get up,get out and try something out..at the very least seeing him cook and talk put a smile on me..and i used to really loves cooking
I amgoing trough hard time in my life too. and this cooking channels, spessially like Joshua's , the way he is explaining 😁 . It makes me distracted from the dark thoughts. I love making bread, and I love to learn. For me baking or cooking its the best untidepressant 😁.
wishing you well Barbara 🌼
Lotus Petal yesss I'm definitely going to try to learn! thank youu wishing you well too! we got this ❤️
You can do it!
I'm Indian and this is how simply we do it:
• Coat a glass or porcelain bowl with a spoonful of yogurt.
• Then pour lukewarm milk on it from a little height so that it bubbles up.
• Just cover the bowl with a heavy plate or something.
• Let it sit still for like 6 hours in room temperature(or somewhere warmer). Be sure not to disturb it.
• And voila! Your homemade yoghurt is done.
•esha• -After the 6 hours it then needs to be put in the fridge?
We usually heat up the milk and then add the Dahi into that pot at the end, but your way sounds like it makes sense too.
LOL room temperature? If I did it at room temperature where I live the cow milk would turn into cow jizz
Do the bubbles do anything?
@•esha•• can i just use plastic wrap then a plate ?
“Making yogurt from scratch”.
*uses yogurt in the recipe*
You use yogurt or good look finding a place to buy that bacteria you need to make it
you have to buy yogurt only once just to make the first batch and then you're good to go for a while. Unless you find the stomach bacteria to make it. I actually have a video about making yogurt that i go in depth how yogurt was made in the beginning.
@@TattoedKiss You can also use the whey, which is the liquid you get when you strain your yogurt, as a starter. Don't throw that liquid away. There are many uses for it.
There's not a lot of other places to get yogurt cultures, you need the right type of bacteria.
Was just thinking of making a comment like this then went to the section and saw i already did.
How to make homemade yogurt:
Milk, and store-bought yogurt... Nani?
You can make your own starter
@@YourMom-ny4ri a good cook knows how to make it from scratch and not from store bought
@@danakarloz5845 I guess Joshua knows this as well. But he wants to provide the easy method people actually are going to try out.
@@E942-h2d it’s easier and cheaper to make your own starter...
@@danakarloz5845 How thoe? Buy and kill a human and take their stomach acid?
My boyfriend and I saw you tonight near Alamo Drafthouse S Lamar. I was to shy to say hi, just say hi here! Haha
Bloody hell dude! You are churning out the videos this week!
Gotta put in that WORK. Thank you for noticing!
@@JoshuaWeissman Please, pace yourself. I love your content but I've seen too many RUclipsrs burn out...
Haha! Churn.... like food'n stuff
Right before you went into the video, you said "its fermentation friday" and my husband was like "yogurt is fermentation? What is yogurt?" Then you started the video with "we all know what yogurt is, so I'll move on"... lol
Man that was a sick burn 👀
If you use ultra pasteurized milk, you can just heat it to 115°F and add your starter. The 180°F is to pasteurize milk that isn't ultra pasteurized.
Plant-based milks won't work with this recipe. They require gelatin or agar agar to set up.
You can use coconut cream and probiotics for a 2 ingredient plantbased yogurt 👍
@@JE-ng4ty time to milk my almonds! They only produce an ounce of milk on each almond so it better be not a waste.
@@5H4D0W-TP almonds? What're you talking about?
Thank you for answering my question lol now I don’t have to comment it
it worked for me with soy milk+soy bio yogurt
I gotta try this out I’m tired of buying pretty label yogurt
And? How's it?
nice! i've never bothered measuring my temperatures.... bring to a simmer; let cool to room temp; mix in yoghurt; pour in containers; and let sit in oven with light on for 8-12 hours. never failed...
Im 100% sure your channel is going to blow up and I cant wait :)
You were right
@@zeynep1O7 yeah
You were so right
Nice call, Nostradamus
I'm from India and it's very common here to make yogurt by adding lemon juice to milk. Usually two tablespoons of juice to one litre of milk. We leave it on the kitchen counter and by morning you get yogurt. it's warm where I live so fermentation isn't a problem.
Haven't eaten anything in 15 days because I've been sick and now I'm going to get yogurt. Thanks dude
@@blabla-wx6kc nah because I'm still getting calories and nutrient intake from beverages. And now peach Chobani and strawberry Kefir are going to help get me back on track.
I think you shouldn't. Dairy is very hard on the stomach. You might want start with something else or you risk throwing up.
Feel better... hooe yogurt helps... when I feel like crap, I usually force Pho (vietnamese noodle soup) down... makes me feel so much better
When I fast for many days I usually start with soup.
@@WDFTV Fermented dairy like yoghurt and kefir are different -- that's why folks who are lactose-intolerant can eat them without bad effects. The bacteria that create yoghurt culture and kefir grains do the heavy lifting of digesting lactose. Both are helpful for digestion in general, like other true live fermented foods.
When I worked at Starbucks, I called them "alternative milks"
“I used to yogurt to make the yogurt”
Honestly you’re killing it with the videos. Love them!
Dude, your food is more attractive looking than me
I’ve made yogurt with coconut milk (from a can) and it worked out very well!
How did you do it?:)
Heat to 115°, inoculate, let it ferment.
It can be thin, I tend to add a little gelatin because I'm not vegan just allergic to dairy. Vegans use agar agar.
After your yogurt is made, could you then use a scoop of your homemade yogurt as the "starter" for your next batch?
Nick Scott yes 100%
Joshua Weissman infinite yougurt
@@JoshuaWeissman how long could we store our homemade yoghurt?
@@fitrianhidayat
Until it turns sour.
Jokes aside, when the taste becomes off you toss it. It should be sour enough to repel most bugs, but some can settle in and turn it rancid (esp. if you have high fat yoghurt). Just store it cold and it'll keep for 2 weeks at the very least.
I make yogurt all the time. I find the easiest way is to use a 1 liter wide mouth thermos flask. Just bring the temperature down to 42 degrees, add the starter yogurt, pour into the thermos put on the lid and leave on the counter overnight. Next day transfer to smaller containers straining if you like.
how to make yogurt > step 1: start by adding yogurt....... nice one
benjamin mellingen that was step two
I am a baking and pastry arts student on my last semester. This channel has me inspired🥰, I've been cooking since I was 5, I am now 30, and I just love making my own stuff. My kids and I love yogurt, I can't wait to make some for them!
P.S
I just saw your croissant video, you're fantastic!
I love making my own yogurt!! I do admit Skyr yogurt is one of my favorites especially the coconut one.
Trina Flynn I tried the skyr yogurt that comes with little things to put in it, I didn’t expect it to not be sweet but it was enjoyable
@@heyitsemily677 It is a pretty good yogurt. I really enjoy the coconut flavor! If only I could create my own to taste just like it :)
Recipe link?
“Heavenly Father, I know that I have broken your laws and my sins have separated me from you. I am truly sorry, and now I want to turn away from my past sinful life toward you. Please forgive me, and help me avoid sinning again. I believe that your son, Jesus Christ died for my sins, was resurrected from the dead, is alive, and hears my prayer. I invite Jesus to become the Lord of my life, to rule and reign in my heart from this day forward. Please send your Holy Spirit to help me obey You, and to do Your will for the rest of my life. In Jesus' name I pray, Amen
You don't like the phrase of "nut milk" in your mouth.🤔 Anyways when can you add a vanilla bean? Do you have to wait until the finished product or can you slip it in during the 6 hour wait? 😮 I'M SO SORRY! I just used "slip it in" and "nut milk in your mouth" in the same post 🤐. 😎🤗🤗😎
Eric Nathan give both a try and see what you prefer/comes out best. I’d try adding the vanilla when the milk is heated as that’ll extract the most flavour but that might be too intense if it’s in the fermentation - nut who knows‽
Does anyone know if you can make second batch and substitute the store bought yogurt with some of the first batch made?
Yes definitely....
l love you bro but not as much as that b-roll
exc. , just to say, if using uht, no need to heat, just room temperture uht (full cream but semi-skinned can do) + starter yogurt will do. if u want to increase thickness, add 2-3 tbspoon iof milk powder. stir. it will make the greek yogurt thick enough to stand a spoon in. ur first comments r on point...why didn't i did this sooner? also, mix greek yogurt with home made creme freche (buttermilk + double cream, same prep - far superior to store bought creme freche) and add some jam, sugar, OMG - better than ice-cream. creme freche smooths out some of the yogurt's sourness.
Lol you could call it plant based milk or yogurt 😂 Coyo coconut yogurt is the best Greek style non dairy ever...but expensive.
I know I have to do mental gymnastics everytime I buy it. Like its so good/expensive that I want to make it last long but it goes bad three days after opening so I never know how much I want to eat :(
Yes so true. Just bought Coyo (1kg $10) so going yo give this recipe a go xx
The Gospel of salvation of our souls: 💜💕💜💖💞💜💕For what I received I passed on to you as of [first importance]: that Christ died for our sins according to the Scriptures, that he was buried, that he was raised on the third day according to the Scriptures, and that he appeared to Peter, and then to the Twelve. After that, he appeared to more than five hundred of the brothers and sisters at the same time,
One of these days josh is going to ferment himself and have his gf put him for display in a museum dedicated to fermentation.
You could use a bowl to cool your milk, a spoon to inoculate it using your finger, a measuring cup, separate bowl and a whisk to premix........ IF you sanitize everyone of those including your finger! Heating the milk to 180 is specifically to kill everything and leave the bacteria in the yogurt to thrive alone as you incubate it i.e. leave it in an environment perfect for growing bacteria, the ones you want not the ones you don't. So don't be putting unsanitized objects in this culture you just painstakingly sanitized, introducing God knows what inside.
@Ann why do we heat it to 180 then cool to 110, if the good thrive and the bad die? We don't make rules regarding food and cleanliness because of what generally happens we make them because of what can happen. Better safe than sorry.
@Ann First of all, how do you know the spoon was clean, maybe he took it out of a drawer where a roach walked all over it the previous night? Secondly, let say a roach didn't walk all over it, just like you said there are bacteria in the air, good as well as bad. So taking a bowl, spoon, whisk, what have you, out of the cupboard or wherever could have whatever on it. If you clean the spoon just before you use it I would say thats not that bad, but I wouldn't even do that. I heat my yogurt with the ladle in the milk so it gets sterilized, then I put in the yogurt by squeezing the yogurt out of the store bought contain right after I open it or shake out my starter yogurt from a jar that hasn't been open since my last batch was made, then I ladle into sterilized jars. Minimize exposure. Better safe than sorry.
Idk I'm not weirded out by "Nut milk" maybe cuz I personally like nuts ....😉 lol and you know its just calling it what it is. Well, really if we wanted to be technical it's not milk it's more like juice, but "Nut juice" is yea "now ya crossing over the line, ya nasty!"
I use two spoons of milk powder to make the yogurt more creamy. I used to make it in Argentina but I didn't know the specific name of the products in English. Thanks!
I love homemade yogurt! The smell when it is fermenting is heavenly! So good, so easy!
So u need to buy yogurt in order to make ur own yogurt ? Bro
How to make homemade yogurt
Step one :get store bought yogurt
Tried it! Its so delicious and thicccc but my yogurt had small flakes/very small lumps in it? I’m not sure what to do about that or how to get rid of it, can anyone help me?
My mother makes curd every alternative day tastes amazing.
Any other Indian watching just laughing at the fermentation machine?
How do you know what is the perfect temperature? I did it already 4 times but 2 of them were fails bc of the temperature(i dont have neither termometor or the machine)
Autum Leaves idk my mom always just lets it set on our kitchen island and then puts it in the fridge once it cools completely.
“I used the yogurt to make the yogurt”
Joshua has to try স্বর দই shor yoghurt from Bangladesh
Cool video!
What would I need to do/get to avoid having to use the starter yoghurt?
Using a packet of Lactobacillus acidophilus bacteria (the same culture present in yoghurt) would allow you to go forward without using a starter yoghurt.
I used probiotic capsules before and it worked well
You should try making yogurt with nothing but heavy whipping cream SOOOO good.
I love coconut milk yogurt -though it’s typically three times the price of regular yogurt!! I wanna try and make it myself ☺️
Did you ever make that if so how did it turn out?
Have you tried organic, powdered milk. Yum! What a flavor. Unique.
That is what we call in arabic : Labne
Probiotic supplement and milk/coconut milk/ oatmilk. That usually works too
Nut milk is the milk of choice during a quarantine and chill.
Ok so if we wanted to make skyr yogurt how would we go about that? Just like a longer fermenting time?
@Jojo Ndv thanks for the info!!
How to make Yogurt?
Step 1: Add store-bought yogurt to milk...
Jk. I love this recipe.
If you need yogurt to make yogurt, how did the first yogurt get made?
I know that you just need an ingredient from the yogurt.
Can you make a "how to shoot cooking videos?" love your style
Thanks this recipe. I'm waiting my yogurt.
Joshua, once I have my homemade yogurt, made with grocery store yogurt and milk, I guess I can use some of the new born yogurt as a starter for new ones, right? Without buying anymore at grocery stores... correct? 🧐 just to be sure.. of course I guess the new born will not last forever...
Cool video, thanks for highlighting the joy of homemade yogurt! I've been making it for probably 5 years or more, and I really appreciate the comment about UHT milk being a-OK for yogurt. Maybe it's bad for making certain kinds of cheese, but for yogurt, the milk quality is the only important factor, as you said.
I do have a couple of suggested tweaks that have made my yogurt habit even less time consuming over the years, in case anyone else is interested:
1. Put the cold milk in jars and microwave it for 30 minutes. You will have to use a low, low power setting (30-40%) on your microwave, but this will gently heat the milk to 180F without any need to stir it regularly. There's no pot to clean up at the end, literally no mess at all. You can cut your active time down to 5-10 minutes, especially once you get to know your microwave (at the end, you have to check the milk temp and put it back in for shorter periods in the microwave till you hit 180F). You have to be careful the first few times to make sure it's not heating too fast or too slow, and note that the microwave heats at very different rates depending on how much milk you're scalding, so if you change the amount you heat, you're going to have to adjust the power level accordingly.
2. Use an immersion circulator to cool and incubate the yogurt. This is just another option as an alternative to the proofing chamber, but it has one big advantage in that you can also use it to cool the scalded milk quickly. It's not as fast as an ice bath, but it's many times faster than letting it air cool (takes 8-10 minutes in my experience), and when it's done you just stir in the yogurt to each jar, make sure the circulator is at 110F, and leave it.
3. Get a reusable yogurt starter from Cultures for Health. Buying store-bought yogurt works great, but you can't reuse it. By the second or third reuse, the yogurt invariably begins to taste "off" and usually also change its texture for the worst. An 'heirloom" starter gets BETTER with reuse (at first, then it evens out and becomes totally consistent), so you never have to buy yogurt at the store at all, just the milk.
S-so i need yoghurt to make yoghurt.. 😂😂
Still waiting for josh's cookbook
He already has one. It's in his oldest video.
Could you use raw milk?
Do. And don't heat it up as much as he does, then it isn't raw anymore. Litteraly just add culture or active dairy product and let set at slightly warmer than room temperature. There is also the old fashioned way of just letting it sour by itself.
Why would you make yogurt when you need yogurt to make yogurt???? What-
Why wouldn’t you it’s infinite yogurt
Thanks for the recipe... However, you have used Skyr (an Icelandic product similar to yogurt very popular in the Nordic countries). Skyr has different bacteria which makes a much thicker product, also it is a bit bitter.
I've really been loving the OUI line of yoplait, says its french style. I was wondering if greek yogurt is a similar texture/thickness?
Is full cream milk the same or equivalent/alternative for whole milk?
To make yogurt you need... yogurt. What about if you don't have yogurt?
Im guessing once you make one batch you can use your old yogurt over again :0
You need store-bought yogurt the first time. After that you use a little bit of your previous batch to start your next.
You can buy starter cultures online. You can also ferment it without a starter culture but people have been breeding and selecting these cultures over generations and the random lactobacillus bacteria in the air isn't going to be as flavorful as the bacteria that have been cultivated for generations. Look notably for lactobacillus bulgaricus in your starter
we should bring Fermentation Friday back!
This was awesome! However I am lactose intolerant and I eat store bought coconut milk yogurt. Can you do a video for a recipe for homemade coconut milk yogurt?
I made yogurt with cashew milk. It worked the same as regular milk, so I think if you warm your coconut milk to 115* then add your store-bought coconut yoghurt that would work. Also there’s a yogurt culture I bought on Amazon that’s for alternative milk-has tapioca or something to thicken it
Ingredients to make yogurt:
Milk , Yogurt.
I love making my own yogurt!! I use fair life whole milk, it works great! I use my instant pot tho. I just mix it together and press the yogurt button and wait!
Ok Joshua, that intro attacked me on a spiritual level. I only procrastinate when I'm high because I'm too lazy and then I sober up and make it and regret only making it then instead of when I was high
Seriously love this guy. I made your potstickers this week. The dough was so easy and made all the difference in the final product.
I’m not much of a yogurt fan but this looks pretty 🔥 DO HOMEMADE COTTAGE CHEESE PLS
How about making blue cheese?
*laughs in Indian*
Yes, my family does this every week. We've been doing this for so long.
Great video though.
Can you make a dairy free yogurt video and on how to flavor it as well. I can’t have dairy 😭 you can also call it plant based milk. I drink rice milk so it’s not much a plant milk as almond, coconut, hemp, etc etc etc lol
Josh, I love your videos!! I watch them before I go to sleep at night to relax - I love cooking, and watching you make gorgeous food is truly inspirational for my tiny college-student culinary repertoire.
Absolutely an amazing guy with so many great skills to "pass on". From the hills of NW PA :)
I use my sous vide circulator and mason jars, even less active time, and the temp is always perfect.
How about making yogurt from “scratch”? Like make your mesophilic culture! Now that would be awesome to watch and learn.
This is so cool. I’m totally the same in the regard of taking pride in making things myself. I’ll try this, thanks for sharing!
Do you listen to me or somethin'? just thought about making my own yogurt and boom! question - what should I do if I live in an undeveloped country and we don't have yogurt with active cultures in it? Thanks!
You can buy cultures online. Just google "yogurt cultures"
You have an awesome and under-appreciated channel. Great job.
Making your own yogurt is such a common thing in turkey, and my grandma used dishwasher for that heat. No oven, no fermantation station, just dishwasher
NUT JUICE! Always and forever simply because it makes so many uncomfortable
OG Josh and the cupboard ah yeah.
Loving the fermentation Friday’s 🥰 just binge-watched them! Could you please do a sauerkraut demo 😋 thank you!!
I started making yoghurt about a year ago, love that I can make super thick Greek style which usually costs a tonne to buy. Plus I save the strained whey to use when I bake bread!
I suddenly realize I still have yogurt in my fridge
Milking dairy is the best. Thanks for representing a Waco area treasure. I love the videos.
HOW WAS THE FIRST YOGURT MADE???
How long would this last on the fridge?
Making yougurt with yogurt, genius
It's like sourdough but it's yogurt
You should do a labneh recipie after this 🤗🤗🤗.. your videos are awesome!
Mo n, wow I love labneh. That za’atar and olive oil ...... pure magic