This is exactly how my Greek grandmother taught me when I was a little girl. This stuff is SO much better than what you buy in the store. I top mine with fruit, nuts and honey. You did a great job with this video!
I've been making yogurt for years. It came out of necessity when I really had very little money to spend. Once in a while, for a treat, I'll buy some store bought yogurt for a treat, or if I've let mine go and need the bacteria to start the yogurt all over again. Thanks! I don't know why people think they need equipment, like a yogurt maker, a rice cooker, etc. For goodness sake, people lived for centuries without all that specialized equipment and they made rice, cheese, yogurt, etc.
Check Dr William Davis on Lactobacillus Reuteri which needs 36 hours of fermentation and ideally at 100°F to become a therapeutic medicinal ferment. I'm just making a regular mixed probiotic yogurt experiment for 8 hours or so as I was given soy milk which I won't drink non fermented. If I were in good health and not damaged by doctors and dentists, I might make it the traditional way as I used to years ago before taking antibiotics that destroyed my health!
@@beandipp79 Don't put your 'starter' yogurt in when the milk is too hot. Use a thermometer, 102-115 degrees. Then keep it warm, I put mine in one of those insulated lunchboxes, the soft ones, either in my greenhouse, or next to the heater, for four to six hours usually, depends - the greenhouse gets super hot! I also put sugar in mine while the milk is hot so it melts in.And some almod or vanilla extract. I don't eat plain yogurt, too sour.
A couple suggestions to an excellent presentation. Put your starter yogurt in a cup and let it sit while you’re heating the milk. I just let it cool naturally. You can also put your pinky into cooled milk to when it just gets comfortable. Same baby bottle thought. Once the milk is inoculated wrap in newspaper and then a towel. It may be done in 4-6 hours.The less time the mellower the taste. Ps: I learned from my Macedonian-Bulgarian grandmother how to make it when I was very young and that was over 60 years ago, I’m now 73.My mother made it the same way. You did a great job…
Agree. Pretty much the European way my mother made it long ago; the only difference was she wrapped the large container in towels AND a blanket and put it in the lowest cupboard in the kitchen overnight. It set like jelly or tofu in firmness with whey at the bottom.
@4:10 not bout to blow an oven bulb for no yogurt. 😂 very detail instruction and thank u for focusing on the recipe instead of your warm personality. I will definitely chk out more of your vids.
I use whey to marinate and brine chicken, either whole chicken or pieces, before roasting. Gives a lovely flavor and keeps it tender and moist. Whey is also good for watering some garden vegetables, particularly tomatoes. The whey is acidic, and has some calcium in it, both of which are beneficial for tomato plants.
Loved this video! I've tried this method several times & I always ended up with drinkable yogurt, which was still good. I just used it in my smoothies. I now use my instant pot & it comes out perfect each time. I use Fairlife Ultra filtered/ultra pasteurized milk, either the red or light blue bottle (2%) I also add a lil sweetened condensed milk & pure vanilla extract. The instant pot has a setting for the yogurt. I love the 8 hours overnight. Once done, I cover it & and transfer it to the refrigerator for 4 hours. It's sooo good! I take out 2-3 tablespoons for the next batch. I'll NEVER buy yogurt from the store again! One time, I wanted coconut yogurt, added a lil coconut start & coconut extract...SOOO GOOD!! My vanilla extract is homemade, so the yogurt has lil vanilla beans throughout the yogurt 😋
@@ms.mcknight2070 That's my question as well... not sure at what point in the process to add the vanilla & a little sweetener, especially if I am trying to hold back a bit of plain yogurt off the top, to use as starter next time! [9.2.2024]
@@iluv2worship TY! I was not sure b/c I have seen it said that mixing the yogurt AFTER it is set would disturb it's firmness & make it a more liquid consistency. I was hoping to add the flavorings WITHOUT losing it's firmer consistency. My last batch of yogurt DID end up with a pourable consistency & I'm not sure what I did wrong! [9.23.2024]
This was such a fun video~ I love yogurt and back in 1984, I fell in love with a man from Mexico who made his own too. I was mystified by this man who put milk in the oven, covered it with a cloth, and then pulled out yogurt in the morning. Thank you for unravelling the mystery for me!
When I buy my starter I freeze it all into ice cube trays, then transfer to a Freezer Bag. Pull out a cube or 2, depending on how much milk you use. You will need to thaw before tempering them and adding them to your cooled milk. After that just freeze cubes of your homemade the same way. Frozen Starter will stay good for a very long time. I usually put it into individual glass jars & into the oven in a warm water bath, overnight. I never have to strain it & it is very thick. Very good as a substitute for sour cream too!
@@angelaharris1112 just add a green chilli to warm milk and leave it overnight.. next day it will be good to use.. from that u can make yogurt. Try small batch first..
Purchase a store bought yogurt & use that for a starter. Then after you make your first batch save some of that for the starter for your next batch. I heard that from another video today when I went searching how to make Greek Yogurt. I also just purchased a yogurt strainer from Amazon because I like easy clean ups & plan to make Greek Yogurt next week. Best wishes for success when you make Greek Yogurt too.
@@saranjeevu Purchase a store bought yogurt & use that for a starter. Then after you make your first batch save some of that for the starter for your next batch. I heard that from another video today when I went searching how to make Greek Yogurt. I also just purchased a yogurt strainer from Amazon because I like easy clean ups & plan to make Greek Yogurt next week. Best wishes for success when you make Greek Yogurt too.
You can also do it in a slow cooker. 2.5 hrs on low, then switch off and leave for 3 hours. Mix in your starter, cover the slow cooker with towels and leave overnight. Ready the next morning. Just strain as shown in this video.
I made it last night, came out perfect!! Thank you for showing how you do the cooling. That saved a lot of time. I paid $6 for Oberweiss 1/2 gallon organic milk (1.9 Litres) and Fage as a starter which I already had. For those wondering how much it makes- about double the normal yoghurt tub. So for $6 bucks I made double what can be bought at the store. I’ve made it before with inexpensive conventional milk also and it comes out just as good.
@@simoneboldreghini7209 Mine lasts 3 weeks. I ferment at least 12 hours. If you ferment less than 12 hours, you can still get 2 weeks out of your batch. We eat a lot of yoghurt in our house, so end up saving a fair bit of money over time. Make sure you get a good starter culture, like Chobani or Fage brand.
Hi Camirra from Australia, I so enjoyed your video as it was so informative and simple. I liked how you clarified that a thermometer is not required. Its these details that really informs people because you cover everything. Thanks so much. I will get a starter next time I'm at the shops. 🌻🦋
Thanks so much! I go through a lot of greek yogurt. I stopped buying my favorite which is Fage because it has gone up in price so much. I was just temy husband this week that I want to try making my own and have been searching recipes. Yours looks way easier than I've been led to believe!
Yes! Perfect instructions and demo. I made this several years ago, loved it. Then i found Fage, which tasted like homemade. Now i live in the middle of nowhere, no grocery stores. (Small dollar store does sell milk, thankfully.) So will return to making this delicious yogurt. Thank you for this video. 🙂👍
This is by far the clearest and easiest yogurt tutorial ever. Most make them waaaaayyyy too complicated and too long. I subscribed. And I can't wait to try this :)
This is called Labneh. It's a Middle Eastern strained yogurt. It's so delicious with salt, fresh or dried mint, and drizzled with olive oil. Eat it with Lebanese bread or other flat breads ❤
this is the exact same thing with greek yogurt, or strained yogurt that they make in India, and so many middle eastern countries! I guess the process of discovering it by each civilization is pretty much the same (at some point many many years ago probably by accident), and it's an integral part of many ethnic cuisines!
I make mine in canning jars, put the filled jars in a cooler, then fill around the jars with water about 120 degrees or a little more, close the lid, let set overnight and yogurt in the morning.
I did it exactly as you said and... IT'S SO GOOD! I did start with ultra-pasturized milk (1% just to see) and my fave 2% store bought Greek yogurt. It was pretty loose after the 10 hrs, but I trusted you... and after 4 hrs of straining...perfect texture!! I do like it a bit more sour. I guess use more "starter"? Thanks for the excellent explanation!💙from Oregon
I keep the whey in the fridge and pour some into a bowl and let it get to room temp. If I don't want to take the time, I heat it a bit in the microwave it in a small pan. Then I dip a washrag into it, and wipe it on. I let it sit for about 10 minutes and then wash it off. If it is just on my face I use the sink, but otherwise I shower it off. And then use my normal after shower cream or oil. I normally use coconut oil. When you shower, or wash be gentle as this is a type of hydroloric (sp) acid and will take extra dead skin cells. Hope this explains it well enough. ❤️
@@Bujji0423 yes! I was drawing a blank on spelling and if I went off the comments to check, they would dissappear. I am off grid and on a cell at my signal's edge. Lol
Thank you. Excellent demo, simple straight to the point. Traditional made yog - no instant pot/electro fancy warm bath etc. Looking forward to your mayo.
Whey is excellent for using with fermented foods you make like sauerkraut and kimchi. It inoculates it and keeps it from getting funky while waiting for the fermentation process to get underway. It is very good for us, for our gut bacteria etc.
Great, thanks for that, I'm going right ahead to make it. Your explanation is so good and clear. I'm in the UK, and live near a couple of farms where you can buy fresh unpasteurised milk direct from the dairy, so there's also the possibility of cheesemaking. I also really appreciate the low-tech approach, sometimes people over-complicate things that humans have been making for thousands of years.
THANK U! BEST part (beside way cheaper) is NO PLASTIC to bring home from store.... ! No hassle having to decide whether I need a 116th storage tub or to rinse well before putting into the recycling. I use the yoghurt button on my InstantPot but this is nice for those who don't have one
Thank you for this very quick and instructional video. I appreciate the fact that you just taught it exactly the way it is quick and easy. Some people on other videos have to give a eulogy before they actually teach.
Thank you-this looks so good. I have been buying expensive French yogurt in the small clay pots which I have saved to make my own yogurt. This recipe looks so easy! Thanks again for sharing.
Great instructions. After straining, you could add a few spoons of sugar and few strands of saffron and you will get "Srikhand" an awesome dessert from India !!!
Loved this video, just plain simple no fancy gadgets etc, this is the kind of recipes i like! Like you said back in the day our ancestors didnt use all that fancy stuff to make these recipes!! Love it!
Thank you for this awesome recipe. You did a fantastic job with detailed instructions. I will be trying it out with my youngest daughter during holiday break. She loves yogurt!!
Wow, I am impressed big time from such a simple recipe for such a great food. My question is: when I remove a few tablespoons of the yogurt to use to start my next batch, do you freeze these few tablespoons or is it okay to refrigerate. That was a lot of yogurt and will last me over a week. Thank you for sharing your recipe and time with us. Richmond, VA
i just save it in the fridge. if you are making it again in the next 2-3 weeks fidge is fine! i only freeze if not make it again for a longer time period than this.
You can heat the milk in a glass batter bowl, cover with plastic with a vent, microwave to about 180-188 degrees, about 17 minutes, then proceed. No stirring this way. You make it exactly like I do, except for the heating in the microwave.
Happy Social Saturday Mrs. Camirra: I hope you and your family are doing well, blessed, and safe. I'm doing good . It is amazing to see you make Greek yogurt! 🤗 Now, I will make my own Greek yogurt without having to purchase it from the store. It is so expensive in grocery stores!!! Can you show in the next episode how to make yogurt from a starter? I definitely want to see that. Thank you in advance! Can you also show how to make homemade ice cream? Have a blessed and cool weekend!
In India it’s a common practice to make our own yogurt, also we boil our milk before consuming it, here’s how it goes, we wait for milk to raise(with heat it raises and ever spill so watch out) let it cool down,in like warm milk add a spoon of yogurt and put it somewhere warm overnight …. Here’s a tip, incase it’s not coming together and you need it quick, throw in a a dry chilli
@@dswr24I’ve made yogurt with a chili starter. I didn’t use much milk so my yogurt was horrible and had a slight amount of heat. If using a large volume of milk I’m guessing the chili doesn’t give any flavor. I don’t know.
Great recipe! Takes the guessing out of the temp being too hot or not warm enough! I followed your instructions and 12 hours later, I had delicious yogurt! Thank you!
Super excited to try this. My kids love yogurt and I’ve been making it for over a year now. However my instant pot is just to small and I’ve been trying to find a way to do it without the instant pot. Excited to see how this works because I would love to make it once or twice a week instead of every day.
Hi, We call it curd here in India and we have been making curd by adding a tsp of thoroughly mixed curd to totally lukewarm milk, keeping it undisturbed for at least 5 to 6 hours or more depending on the climate.Sometimes mine set in two hours in summer season here. Then as you said the curd is not yoghurt consistency so just strain it in a muslin cloth like we do during making paneer(cottage cheese)at home. We make tasty Shrikhand with strained curd😊
@@miller5170 Curd is made by curdling milk by adding a culture of previous batch of curd so it's starter for yoghurt While Paneer is kind of cream cheese made by adding either lemon or vinegar etc. Two different but very nutritious and tasty products of milk.
Yes Mame, Your instructional video was by far the best of many many I watched before trying to make Greek yogurt!! Living in the Northeast my kitchen is cooler than most especially during the winter 🥶 so I did warm up the oven using the light and kept watch after turning it off☃️ When it dropped below the best temperature the light was on for a time etc. Draining the yogurt keeping the whey and using to make the yogurt just right worked so well. Thank You so much 🎄 Bless you for your much needed and appreciated guidance ♥️🕊🙏
Great thanks !!! I want to see the whey as a preservative too❤ a gardening channel i watch says if you mix half whey with water spray on your garden leaves , insects will leave the plants alone ... another great use for whey ❤
Very nice presentation,in winters extra coverings is required where as in summer just a bit warm milk plus starter and a lid of pot,no extra coverings is required , that's how we make it in Pakistan 😊
@@bluehannah8696 They don't know unless they've been there. I can remember the ice cream in Europe as a child tasting completely different the here in the U.S. Still crave it to this day!
I have been making yogurt like this since the 1960s and love the outcome. Thank you for sharing this so that others can learn from you. I will have to look up your RUclips on how to make mayonaise with the whey.
Thank you, you've given me the confidence to try making yogurt again. I used to make it, but when I tried again it came out loose and watery. Your recipe looks good, so I'm going to give it another chance. Thanks!
@@Lucidchronicles In the east people generally consume the yogurt straight from the pot that it was made in. Its much creamier like that too. The solid yogurt which she made at the end is generally avoided in the east as it could be tough on the stomach or hard to swallow as it is way too thick.
Camirra - I just signed up to your you tube channel. Love the way you explain and demonstrate !!! You're really a good teacher. Yes please, make a video of ways to use the left over whey. Thank you so very much for sharing your knowledge !!!
No they are not lol. I think they are just sharing. My recipe is different but I’m sure there’s is good too. I like to make it so that it last for longer.
we have been doing this in india for yrs. I do it in US for 25 yrs now. I preboil milk like a few hrs in advance so I donot have to spend time cooking it down. When I m ready to add culture, i just warm it up a little bit. And in cold temp, i preheat oven to 180 F and shut it off and put the container therer. Straining is not required if u use clay pot.
Very good tutorial! Now, I will have to do a little more research to find out how to use coconut milk instead of animal milk. I'm going to check out your other post as well. Thank you for explaining it so well and showing the process.
I have shared this video! I made my second batch a couple days ago. I still need to get the timings right for the thickness I like. The timings in this video (oven sit and refrigerator drain) are not enough. However, as someone who bakes a lot! I am assuming that is because of difference in the season, time of day, geographic location, barometric pressure, one or two of those reasons. This second bath, with adjustment on timings, is 90% there! This is the best instructional video as far as what I have watched.
3:48 ‘Baby, we not baking the yoghurt, ok’ 😂❤ this made me laugh! Love this, how you explain it so simply, excited to try it! I looveeee a good creamy thick yoghurt like this or labneh which someone else mentioned. Love pairing it with granola ooof 🤩 or boiled eggs - so delicious 🥰
I'm definitely going to try this! I love yogurt and me and my son have severe IBS pains and reflux, and we usually eat Activia for it. I think this yogurt mixed with our favorite berries, mango or bananas will be perfect! Thank you so much! ❤😊
I make the yogurt in a glass jar with the starter and then I just pull it out the day before I want to eat some and leave it on the counter. I never cook my yogurt or my milk. I then push it through a small strainer, and then put the starter seeds back in the jar and pour more milk on top of them. No cooking needed. You can also feed your pets a spoonful of the whey juice everyday on top of their food
@CamirrasKitchen When I make yogurt in the IP it's always too runny/liquidy for my taste. I hope you can teach me how to make it thicker in your upcoming video. Stay blessed.
I am new to your channel first time watching you! I live in the Caribbean. I paid $25 EC dollars for a medium size container. I'm not buying that again at that price. I decided to look.on RUclips. Most of the videos were too long. Your was 123 very detailed and to the point. I have hit the bell for more of your recipes. Thank you so much. I will let you know how it turns out.
Greek yoghurt has a fat percentage of 10. If it's not, it's not Greek yoghurt. Besides, the reason why Greek yoghurt has such a great taste is be cause of the 10 % fat. 😀
Wouldn't this be so much better with raw milk & all the cream on top? Wouldn't it be richer in flavor? Love your kids, I love learning things I didn't know before. I know busy woman with family, waiting patiently for your reply.
you can make this with raw milk and go through the same process. i dont have easy access to raw milk. the closest I have to that is low temp pasturized.
This tutorial was so fast and so informative that I don´t have another choice but begin doing Greek yogurt, thank you very much! I love the texture that your yogurt have!
![How To Make Greek Yogurt At Home In A Crockpot [Grass-fed, Full-Fat]](http://i.ytimg.com/vi/XTprzAIWXgg/mqdefault.jpg)
This is exactly how my Greek grandmother taught me when I was a little girl. This stuff is SO much better than what you buy in the store. I top mine with fruit, nuts and honey. You did a great job with this video!
After I married a Greek that’s all I ever wanted to eat, Mediterranean food. I think I surprised my husband with the dishes I learned to make.
We need more grandmothers like this. Sounds very special to learn all this.
I've been making yogurt for years. It came out of necessity when I really had very little money to spend. Once in a while, for a treat, I'll buy some store bought yogurt for a treat, or if I've let mine go and need the bacteria to start the yogurt all over again. Thanks! I don't know why people think they need equipment, like a yogurt maker, a rice cooker, etc. For goodness sake, people lived for centuries without all that specialized equipment and they made rice, cheese, yogurt, etc.
I love eating horse meat the best..
Check Dr William Davis on Lactobacillus Reuteri which needs 36 hours of fermentation and ideally at 100°F to become a therapeutic medicinal ferment.
I'm just making a regular mixed probiotic yogurt experiment for 8 hours or so as I was given soy milk which I won't drink non fermented.
If I were in good health and not damaged by doctors and dentists, I might make it the traditional way as I used to years ago before taking antibiotics that destroyed my health!
I tried two times - and it didn't really set like her video.I am trying to figure out what I am doing wrong. so frustrating.
@@beandipp79 Don't put your 'starter' yogurt in when the milk is too hot. Use a thermometer, 102-115 degrees. Then keep it warm, I put mine in one of those insulated lunchboxes, the soft ones, either in my greenhouse, or next to the heater, for four to six hours usually, depends - the greenhouse gets super hot! I also put sugar in mine while the milk is hot so it melts in.And some almod or vanilla extract. I don't eat plain yogurt, too sour.
I honestly thought it was the most complicated thing to do 😅
A couple suggestions to an excellent presentation. Put your starter yogurt in a cup and let it sit while you’re heating the milk. I just let it cool naturally. You can also put your pinky into cooled milk to when it just gets comfortable. Same baby bottle thought. Once the milk is inoculated wrap in newspaper and then a towel. It may be done in 4-6 hours.The less time the mellower the taste. Ps: I learned from my Macedonian-Bulgarian grandmother how to make it when I was very young and that was over 60 years ago, I’m now 73.My mother made it the same way. You did a great job…
Can you use coconut milk , since I love coconut Greek yogurt
Agree. Pretty much the European way my mother made it long ago; the only difference was she wrapped the large container in towels AND a blanket and put it in the lowest cupboard in the kitchen overnight. It set like jelly or tofu in firmness with whey at the bottom.
❤😂🎉😢😮😮😮😅😊❤🎉😢😢😢😢😢😮😅😊❤😂🎉😢😮😊😊😊😮😢😂😂🎉😢😅😊😊😅😮😢🎉😂😂❤
❤
❤😂😂😂😮😊😊😅😢❤❤❤😂😂🎉🎉🎉😢😅😊😊
💙🙏
@@barbaramay5048 No such thing as coconut greek yogurt. Greece is not even close to the tropics. Yogurt is made with animal milk. cow, goat, sheep.
This was one of the cleanest cut tutorials I’ve seen for making yogurt! I finally feel confident in trying my hand at it ☺️
yuh
I love clear, thorough, easy to understand, easy to listen to instructions. I’ll probably never do this, but now I know.
Never say never lol 😂 ❤😅
@@brendalee8694 came on to say the same thing ☺️
I altho,WILL DO IT😂👍🙏THANK YOU 😘👍💞✝️
@4:10 not bout to blow an oven bulb for no yogurt. 😂 very detail instruction and thank u for focusing on the recipe instead of your warm personality. I will definitely chk out more of your vids.
Haha ikr that part cracked me up 😂
I also add a capsule of a probiotics in the milk to ferment into yogurt . It adds to the diversity of the probiotics to feed your Microbiome.
I use whey to marinate and brine chicken, either whole chicken or pieces, before roasting. Gives a lovely flavor and keeps it tender and moist. Whey is also good for watering some garden vegetables, particularly tomatoes. The whey is acidic, and has some calcium in it, both of which are beneficial for tomato plants.
Do you add salt and herbs to the whey?
@ yes, salt to make it a brine, and typically a bay leaf or two for chicken.
Loved this video! I've tried this method several times & I always ended up with drinkable yogurt, which was still good. I just used it in my smoothies. I now use my instant pot & it comes out perfect each time. I use Fairlife Ultra filtered/ultra pasteurized milk, either the red or light blue bottle (2%) I also add a lil sweetened condensed milk & pure vanilla extract. The instant pot has a setting for the yogurt. I love the 8 hours overnight. Once done, I cover it & and transfer it to the refrigerator for 4 hours. It's sooo good! I take out 2-3 tablespoons for the next batch. I'll NEVER buy yogurt from the store again! One time, I wanted coconut yogurt, added a lil coconut start & coconut extract...SOOO GOOD!! My vanilla extract is homemade, so the yogurt has lil vanilla beans throughout the yogurt 😋
sounds yummy 😋
At what point do you add your vanilla? Please and thanks 😊
@@ms.mcknight2070 That's my question as well... not sure at what point in the process to add the vanilla & a little sweetener, especially if I am trying to hold back a bit of plain yogurt off the top, to use as starter next time!
[9.2.2024]
@@mcsmama😊 Remove your starter first, then add the other ingredients, once your yogurt is made.
@@iluv2worship TY! I was not sure b/c I have seen it said that mixing the yogurt AFTER it is set would disturb it's firmness & make it a more liquid consistency. I was hoping to add the flavorings WITHOUT losing it's firmer consistency. My last batch of yogurt DID end up with a pourable consistency & I'm not sure what I did wrong!
[9.23.2024]
This was such a fun video~ I love yogurt and back in 1984, I fell in love with a man from Mexico who made his own too. I was mystified by this man who put milk in the oven, covered it with a cloth, and then pulled out yogurt in the morning. Thank you for unravelling the mystery for me!
When I buy my starter I freeze it all into ice cube trays, then transfer to a Freezer Bag. Pull out a cube or 2, depending on how much milk you use. You will need to thaw before tempering them and adding them to your cooled milk. After that just freeze cubes of your homemade the same way. Frozen Starter will stay good for a very long time. I usually put it into individual glass jars & into the oven in a warm water bath, overnight. I never have to strain it & it is very thick. Very good as a substitute for sour cream too!
U can still do with starter by adding green chilli to the warm milk and ferment
Where do you find the starter?
@@angelaharris1112 just add a green chilli to warm milk and leave it overnight.. next day it will be good to use.. from that u can make yogurt. Try small batch first..
Purchase a store bought yogurt & use that for a starter. Then after you make your first batch save some of that for the starter for your next batch. I heard that from another video today when I went searching how to make Greek Yogurt. I also just purchased a yogurt strainer from Amazon because I like easy clean ups & plan to make Greek Yogurt next week.
Best wishes for success when you make Greek Yogurt too.
@@saranjeevu Purchase a store bought yogurt & use that for a starter. Then after you make your first batch save some of that for the starter for your next batch. I heard that from another video today when I went searching how to make Greek Yogurt. I also just purchased a yogurt strainer from Amazon because I like easy clean ups & plan to make Greek Yogurt next week.
Best wishes for success when you make Greek Yogurt too.
You can also do it in a slow cooker. 2.5 hrs on low, then switch off and leave for 3 hours. Mix in your starter, cover the slow cooker with towels and leave overnight. Ready the next morning. Just strain as shown in this video.
@@01doha thank you 😊
I'm gonna try this method since I don't have an oven! Thank you! 😂
so you do 2.5 low with the milk only? then leave the milk to sit for 3 hrs, next add starter?
@@CamirrasKitchen yes, I’m familiar with this method, I find it easier
Great to know! That k you all for sharing this with us. I will give it a try!
I made it last night, came out perfect!! Thank you for showing how you do the cooling. That saved a lot of time. I paid $6 for Oberweiss 1/2 gallon organic milk (1.9 Litres) and Fage as a starter which I already had. For those wondering how much it makes- about double the normal yoghurt tub. So for $6 bucks I made double what can be bought at the store. I’ve made it before with inexpensive conventional milk also and it comes out just as good.
Fantastic!
How long can it stay in the fridge for consuming?
@@simoneboldreghini7209 Mine lasts 3 weeks. I ferment at least 12 hours. If you ferment less than 12 hours, you can still get 2 weeks out of your batch. We eat a lot of yoghurt in our house, so end up saving a fair bit of money over time. Make sure you get a good starter culture, like Chobani or Fage brand.
Hi Camirra from Australia, I so enjoyed your video as it was so informative and simple. I liked how you clarified that a thermometer is not required. Its these details that really informs people because you cover everything. Thanks so much. I will get a starter next time I'm at the shops. 🌻🦋
From Australia too
@@justme-uw6bz From Australia too. Loved listening to this lady's lovely personality coming through.
@@harryandziggy me too
Thanks so much! I go through a lot of greek yogurt. I stopped buying my favorite which is Fage because it has gone up in price so much. I was just temy husband this week that I want to try making my own and have been searching recipes. Yours looks way easier than I've been led to believe!
Hi Janet, how's the yogurt-making going? Are you finding that it saves you a decent amount of money from your grocery bill?
Yes! Perfect instructions and demo. I made this several years ago, loved it. Then i found Fage, which tasted like homemade. Now i live in the middle of nowhere, no grocery stores. (Small dollar store does sell milk, thankfully.) So will return to making this delicious yogurt. Thank you for this video. 🙂👍
This is by far the clearest and easiest yogurt tutorial ever. Most make them waaaaayyyy too complicated and too long. I subscribed. And I can't wait to try this :)
This is called Labneh. It's a Middle Eastern strained yogurt. It's so delicious with salt, fresh or dried mint, and drizzled with olive oil. Eat it with Lebanese bread or other flat breads ❤
That's my favourite way of eating yoghurt. I love a bit of crushed garlic added, and some toasted ground cumin.
this is the exact same thing with greek yogurt, or strained yogurt that they make in India, and so many middle eastern countries! I guess the process of discovering it by each civilization is pretty much the same (at some point many many years ago probably by accident), and it's an integral part of many ethnic cuisines!
is it the same as mascarpne?
@@allenvayner4987 never had rapture yogurt. must be heavenly. lol.
@@allenvayner4987 Just because it's religions in nature doesn't mean you aren't a TROLL.
I make mine in canning jars, put the filled jars in a cooler, then fill around the jars with water about 120 degrees or a little more, close the lid, let set overnight and yogurt in the morning.
I did it exactly as you said and... IT'S SO GOOD! I did start with ultra-pasturized milk (1% just to see) and my fave 2% store bought Greek yogurt. It was pretty loose after the 10 hrs, but I trusted you... and after 4 hrs of straining...perfect texture!! I do like it a bit more sour. I guess use more "starter"? Thanks for the excellent explanation!💙from Oregon
if you want more sour ferment longer. do 15-18 hrs for more tangy yogurt
I use the whey for my skin. It helps keep younger looking skin. Wipe one, let it sit a bit and wash off. Super easy soft skin.
Could you bé precise, on using it on skin? Thanks
That is nice! can you share how you do it?
I keep the whey in the fridge and pour some into a bowl and let it get to room temp. If I don't want to take the time, I heat it a bit in the microwave it in a small pan. Then I dip a washrag into it, and wipe it on. I let it sit for about 10 minutes and then wash it off. If it is just on my face I use the sink, but otherwise I shower it off. And then use my normal after shower cream or oil. I normally use coconut oil. When you shower, or wash be gentle as this is a type of hydroloric (sp) acid and will take extra dead skin cells.
Hope this explains it well enough. ❤️
Hyaluronic acid?
@@Bujji0423 yes!
I was drawing a blank on spelling and if I went off the comments to check, they would dissappear. I am off grid and on a cell at my signal's edge. Lol
Thank you. Excellent demo, simple straight to the point. Traditional made yog - no instant pot/electro fancy warm bath etc. Looking forward to your mayo.
Has she posted the video of mayo yet? I had a look on her channel and I couldn’t find it. Really looking forward for the mayo video 🤗 thanks
@@madystanescu1848me too, looking forward to that mayo vidéo, ive whey in thé fridge , i dont know what to do with it.
So cool!!! Greek yogurt is so expensive. I always buy the whole milk Fage. I’d love to try this recipe this summer!
Hope you like it!
I'm lactose intolerant. So what's a great substitute for whole milk?
@@tamikasession2770get lactose free milk
@@tamikasession2770i would try burbon and honey
@@tamikasession2770- have you tried FAIRLIFE / A2 ?
Whey is excellent for using with fermented foods you make like sauerkraut and kimchi. It inoculates it and keeps it from getting funky while waiting for the fermentation process to get underway. It is very good for us, for our gut bacteria etc.
Thank you.
Would you share how to do it please.
Never throw away WHEY, its a powerhouse. So many wheys to use it!!!!!!❤
😂😂😂 I see what you did there 👏👏👏😂😂😂!
Can you share some of the wheys you can use it please?
As soon as you mentioned using the whey for mayonnaise, I subscribed. You obviously are worth watching! Thanks!
Welcome to the channel! I hope you enjoy the videos!
Excellent step by step instructions! It is so clear and detailed, but what I enjoyed the most is your humor! You are so funny and entertaining!!!
thanks love! i love a good laugh :)
Great, thanks for that, I'm going right ahead to make it. Your explanation is so good and clear. I'm in the UK, and live near a couple of farms where you can buy fresh unpasteurised milk direct from the dairy, so there's also the possibility of cheesemaking. I also really appreciate the low-tech approach, sometimes people over-complicate things that humans have been making for thousands of years.
i know that milk taste so good!!
THANK U! BEST part (beside way cheaper) is NO PLASTIC to bring home from store.... ! No hassle having to decide whether I need a 116th storage tub or to rinse well before putting into the recycling. I use the yoghurt button on my InstantPot but this is nice for those who don't have one
Thank you for this very quick and instructional video. I appreciate the fact that you just taught it exactly the way it is quick and easy. Some people on other videos have to give a eulogy before they actually teach.
Wowie - Love your succinct technique. My husband found your video and we eat a lot of yogurt so I will start making my own. thank you.
Thank you-this looks so good. I have been buying expensive French yogurt in the small clay pots which I have saved to make my own yogurt. This recipe looks so easy! Thanks again for sharing.
Great instructions. After straining, you could add a few spoons of sugar and few strands of saffron and you will get "Srikhand" an awesome dessert from India !!!
Great idea! i have saffrom at home. ill try it
Lovely stuff Camirra thank you so much! Your videos are brilliant, hugs from the North West of England. Can't wait to make my own yoghurt ❤ xx
I am so excited to do this! Thank you for this simple no frills approach - Outstanding
Loved this video, just plain simple no fancy gadgets etc, this is the kind of recipes i like! Like you said back in the day our ancestors didnt use all that fancy stuff to make these recipes!! Love it!
Oh my…GIRL…I love how you talk…always finding a bit of laughter and JOY in your posts!
Many Blessings!🇨🇦❤🇺🇸
The way she talks is irritating !
Thank you for this awesome recipe. You did a fantastic job with detailed instructions. I will be trying it out with my youngest daughter during holiday break. She loves yogurt!!
Wow, I am impressed big time from such a simple recipe for such a great food. My question is: when I remove a few tablespoons of the yogurt to use to start my next batch, do you freeze these few tablespoons or is it okay to refrigerate. That was a lot of yogurt and will last me over a week. Thank you for sharing your recipe and time with us. Richmond, VA
i just save it in the fridge. if you are making it again in the next 2-3 weeks fidge is fine! i only freeze if not make it again for a longer time period than this.
I love Greek Yogurt! I have never seen a video on how to make it before! Thank you so much for sharing this amazing information!
You can heat the milk in a glass batter bowl, cover with plastic with a vent, microwave to about 180-188 degrees, about 17 minutes, then proceed. No stirring this way. You make it exactly like I do, except for the heating in the microwave.
No microwave it destroys good bacteria.
Well done👏👏👏💯
I'm half Turkish & Greek
So Cobani means Shephard😊
But this name & tecnique applies both cultures..
Thank you😘🙏💕
Happy Social Saturday Mrs. Camirra:
I hope you and your family are doing well, blessed, and safe. I'm doing good .
It is amazing to see you make Greek yogurt! 🤗 Now, I will make my own Greek yogurt without having to purchase it from the store. It is so expensive in grocery stores!!!
Can you show in the next episode how to make yogurt from a starter? I definitely want to see that. Thank you in advance! Can you also show how to make homemade ice cream?
Have a blessed and cool weekend!
The best video I've seen on this, thank you 🇮🇪 The thicker the better when it comes to Greek yoghurt for me.
In India it’s a common practice to make our own yogurt, also we boil our milk before consuming it, here’s how it goes, we wait for milk to raise(with heat it raises and ever spill so watch out) let it cool down,in like warm milk add a spoon of yogurt and put it somewhere warm overnight …. Here’s a tip, incase it’s not coming together and you need it quick, throw in a a dry chilli
does the chili impart flavor?
@@dswr24I’ve made yogurt with a chili starter. I didn’t use much milk so my yogurt was horrible and had a slight amount of heat. If using a large volume of milk I’m guessing the chili doesn’t give any flavor. I don’t know.
@@dswr24 Mango-chili yogurt! That sweet heat sounds delicious 😋 ❤
@@shadowguard3578I suggest you to watch an indian yogurt making tutorial its less complicated than this one
@@parmeetkaursaini 👍 thank you.
I love the way you explain everything. You make it easy to follow directions. Thank-you for sharing.
I try my best to keep it simple! Glad you're enjoying the channel!
I’ve just started making yogurt using the slow cooker. Your method is faster. I’m going to try it! Thank you.
Great recipe! Takes the guessing out of the temp being too hot or not warm enough! I followed your instructions and 12 hours later, I had delicious yogurt! Thank you!
One of THE BEST cooking videos ive ever see BRAVO!!
Wow, thank you!😊
Super excited to try this. My kids love yogurt and I’ve been making it for over a year now. However my instant pot is just to small and I’ve been trying to find a way to do it without the instant pot. Excited to see how this works because I would love to make it once or twice a week instead of every day.
Hi,
We call it curd here in India and we have been making curd by adding a tsp of thoroughly mixed curd to totally lukewarm milk, keeping it undisturbed for at least 5 to 6 hours or more depending on the climate.Sometimes mine set in two hours in summer season here.
Then as you said the curd is not yoghurt consistency so just strain it in a muslin cloth like we do during making paneer(cottage cheese)at home.
We make tasty Shrikhand with strained curd😊
@@rafiafazalsayyed1561 thank you 🙏
I love paneer ! Made it a couple times with lemon 🍋 so is it higher boil than this greek yogurt ?
@@miller5170 Curd is made by curdling milk by adding a culture of previous batch of curd so it's starter for yoghurt
While
Paneer is kind of cream cheese made by adding either lemon or vinegar etc.
Two different but very nutritious and tasty products of milk.
@rafiafazalsayyed1561 thanks, I want to try to make curd. I'm not from India, so I wasn't sure what to use for the starter.
Thanks!
Thanks Camirra , have a great weekend you and your family , GOD BLESS .
Yes Mame, Your instructional video was by far the best of many many I watched before trying to make Greek yogurt!! Living in the Northeast my kitchen is cooler than most especially during the winter 🥶 so I did warm up the oven using the light and kept watch after turning it off☃️ When it dropped below the best temperature the light was on for a time etc. Draining the yogurt keeping the whey and using to make the yogurt just right worked so well. Thank You so much 🎄 Bless you for your much needed and appreciated guidance ♥️🕊🙏
I'm stepping out, you made yogurt making look completely doable. Luv, luv luv a thick Greek yogurt. Thanks for sharing this with me🎉
Wow thanks! Best video I ever seen yet and you make it look so much easier! Straight forward and simple! Thanks! I can’t wait to make it! ❤
love it, the presenation, the narration ... subscribed
I'm so glad you subscribed! Hope you enjoy my future videos!
Great thanks !!! I want to see the whey as a preservative too❤ a gardening channel i watch says if you mix half whey with water spray on your garden leaves , insects will leave the plants alone ... another great use for whey ❤
i didnt know that! i shoudl try it, them bugs is annoying haha!!
@@CamirrasKitchen lol i hate bugs !!!! All of them cept butterflies,lady bugs and grasshoppers
AHHH!!! This is so cool! I love yogurt! i'm definitely trying out this technique soon!! God Bless you ma'am!!!!
I love your practical way of addressing things, yawl.
Very nice presentation,in winters extra coverings is required where as in summer just a bit warm milk plus starter and a lid of pot,no extra coverings is required , that's how we make it in Pakistan 😊
Love this. ❤ Thank you for posting. You're video is educational and very entertaining. 😊
I made your yogurt and it is the best I’ve have found! Easy and comes out every time! Thank you! God bless!
You are so helpful. Thank you 🙏 from Australia 🇦🇺
Thank you! Every other video I’ve watched, has either been way more complex, or used an actual yogurt maker. I am looking forward to trying this!
Hope you enjoy!
I can’t wait to try this. I love the yogurt in Europe and not even American Greek yogurt tastes the same. I hope this will come close.
Thats all in yr head. Yogurt is yogurt.
@@mteokay1246 what kind of person are you?
@@bluehannah8696 They don't know unless they've been there. I can remember the ice cream in Europe as a child tasting completely different the here in the U.S. Still crave it to this day!
@@bluehannah8696Your response was unhinged 😂.
@@mteokay1246 😂😂😂😂
That looks wonderful. I’m gonna give it a try. Thank you very much.
Omg best video for yogurt making, so simple and easy to follow. My yogurt turned out great without any special yogurt makers!
Now I gotta try that. You made it look do-able. Thanks!
BEST video ever!!!!!
No longer putting off making my own yogurt. You made this look so easy.
Thank you!!!
Excellent video. Easy and to the point. Thanks for sharing 👍 😊
I have been making yogurt like this since the 1960s and love the outcome. Thank you for sharing this so that others can learn from you. I will have to look up your RUclips on how to make mayonaise with the whey.
Great cookware! You know what you're doing girl!!!
Thank you, you've given me the confidence to try making yogurt again. I used to make it, but when I tried again it came out loose and watery. Your recipe looks good, so I'm going to give it another chance. Thanks!
I’m Mediterranean. We never strain the yogurt unless you’re making ricotta cheese 😂 also, the water left you can actually drink it. It’s very healthy
Was it as thick as the end product in the video?
@@Lucidchronicles In the east people generally consume the yogurt straight from the pot that it was made in. Its much creamier like that too. The solid yogurt which she made at the end is generally avoided in the east as it could be tough on the stomach or hard to swallow as it is way too thick.
@@Karne282
In the east, we eat regular yogurt and thick yogurt. Don't broadbrush entire regions.
@@kasa9884 read the comment again. I specifically mentioned "generally".
Not generally maybe some@@Karne282
Camirra - I just signed up to your you tube channel. Love the way you explain and demonstrate !!! You're really a good teacher. Yes please, make a video of ways to use the left over whey. Thank you so very much for sharing your knowledge !!!
I can't wait for the mayo vid! Thanks.
@newelllondon724 Are you Miss Camirra?
No they are not lol. I think they are just sharing. My recipe is different but I’m sure there’s is good too. I like to make it so that it last for longer.
I can’t believe the skill in this video holy cooooow also I loled several times I love her personality!!
Wow truly grateful , can’t wait to try this 🙏😍💕💯❤️❤️❤️💕💙💙💙 stay blessed Queen
I really liked the way that you explained each step very clearly and why you're doing it. Will try this!
5:03 “baby got BACK” 🤣
I know, I love her 🤣
You did a great job explaining and showing through video how to do. I haven't seen this before, so I truly appreciate you! Blessings back to you!
we have been doing this in india for yrs. I do it in US for 25 yrs now. I preboil milk like a few hrs in advance so I donot have to spend time cooking it down. When I m ready to add culture, i just warm it up a little bit. And in cold temp, i preheat oven to 180 F and shut it off and put the container therer. Straining is not required if u use clay pot.
Thank you so much for the tip preheat oven 180F 👍🇨🇦
So if I make it Ina clay pot it will thicken up?
It shd, it just more work to keep it clean
Very good tutorial! Now, I will have to do a little more research to find out how to use coconut milk instead of animal milk.
I'm going to check out your other post as well. Thank you for explaining it so well and showing the process.
I’m tuned in friend 😋😋
I have shared this video! I made my second batch a couple days ago. I still need to get the timings right for the thickness I like. The timings in this video (oven sit and refrigerator drain) are not enough. However, as someone who bakes a lot! I am assuming that is because of difference in the season, time of day, geographic location, barometric pressure, one or two of those reasons. This second bath, with adjustment on timings, is 90% there! This is the best instructional video as far as what I have watched.
3:48 ‘Baby, we not baking the yoghurt, ok’ 😂❤ this made me laugh! Love this, how you explain it so simply, excited to try it!
I looveeee a good creamy thick yoghurt like this or labneh which someone else mentioned.
Love pairing it with granola ooof 🤩 or boiled eggs - so delicious 🥰
😊 thank you
THAT WAS GREAT! You went so simply with each step and I luv your accent!
5:31 that's the whey?? aren't those high in protein?? I want that
yes its whey. you can keep it. yes high in protein.
I'm definitely going to try this! I love yogurt and me and my son have severe IBS pains and reflux, and we usually eat Activia for it. I think this yogurt mixed with our favorite berries, mango or bananas will be perfect! Thank you so much! ❤😊
6:11 yes, as soon as I can, I am. Thank you 😊
Best method I’ve seen by far. Excellent presentation.
I make the yogurt in a glass jar with the starter and then I just pull it out the day before I want to eat some and leave it on the counter. I never cook my yogurt or my milk. I then push it through a small strainer, and then put the starter seeds back in the jar and pour more milk on top of them. No cooking needed. You can also feed your pets a spoonful of the whey juice everyday on top of their food
I've been using these ingredients in my slow cooker. I am excited to try your technique! Thanks!
We do this in an instant pot!
i do that as well! i will have a video coming out showing how I do that. thats my go to way, but wanted to show a no special equipment way first
I think it's the ONLY reason I wanted the instant pot! I cooked like maybe three other things in it, however, I used it MORE making yogurt!
@CamirrasKitchen I'm excited 🤗 to see your video using the instant pot
@CamirrasKitchen When I make yogurt in the IP it's always too runny/liquidy for my taste. I hope you can teach me how to make it thicker in your upcoming video. Stay blessed.
I am new to your channel first time watching you! I live in the Caribbean. I paid $25 EC dollars for a medium size container. I'm not buying that again at that price. I decided to look.on RUclips. Most of the videos were too long. Your was 123 very detailed and to the point. I have hit the bell for more of your recipes. Thank you so much. I will let you know how it turns out.
hope it turns out well! also that price is outrageous!
How can I make 0% Greek yogurt? I use a tbsp of 0% Greek yogurt and fat free milk?
You shouldn’t go low-fat….your brain needs fat….
Greek yoghurt has a fat percentage of 10. If it's not, it's not Greek yoghurt. Besides, the reason why Greek yoghurt has such a great taste is be cause of the 10 % fat. 😀
I followed this recipe recently and my batch turned out great. Thank you for explaining it so clearly!
Wouldn't this be so much better with raw milk & all the cream on top? Wouldn't it be richer in flavor? Love your kids, I love learning things I didn't know before. I know busy woman with family, waiting patiently for your reply.
you can make this with raw milk and go through the same process. i dont have easy access to raw milk. the closest I have to that is low temp pasturized.
No. They both have the same amount of cream.
This tutorial was so fast and so informative that I don´t have another choice but begin doing Greek yogurt, thank you very much! I love the texture that your yogurt have!