Homemade Greek Yogurt 🍨 Ingredients: 6 cups of milk 1/4 cups plain Greek yogurt Add milk to a pot on medium heat, warming it up to 185°F Then set the pot in a cold plunge until the milk cools down to about 90 to 100°F Add one cup of that warmed and cooled milk to the yogurt container. Add the remaining pot of milk to a warmed, but turned off and unplugged crockpot, then pour the yogurt and milk mixture into the crockpot. Wrap the crockpot in a towel and leave it undisturbed on the counter for nine hours. (8-10 hours works) After nine hours grab a bowl, set a strainer inside the bowl and a cheese cloth (folded 4 or 5 times) into the strainer. Pour the gooey substance from the crockpot into the cheesecloth, then set the strainer and bowl in the refrigerator for another nine hours to strain the liquid out (which increases the protein content and removes the whey). After nine hours, pour your creation back into a yogurt container and now you have your very own, thick and creamy, homemade Greek yogurt 🍨✨ *Straining the yogurt takes it from regular to Greek yogurt **Once you strain it, your yogurt will have about double the protein content per serving of the milk you use
@@merrinana6637oh no! I have not experienced this, but maybe straining it a bit longer would help. I’ll be making a more in-depth CZcams video showing exactly how I do it soon so hopefully that’ll help!
@@hmos1855it has a much richer taste than store-bought plain yogurt, but at the end of this process I like to add a splash of vanilla and a little maple syrup for sweetness and flavor and it turns out to be the BEST vanilla Greek yogurt I’ve ever had 🙌🏻
Why don't you start small? Generally Indians make yogurt everyday during Summer, and tbh if you live in a hot climatic area, you don't even need to cover it with towel And one more thing, making it really hot and then cooling it down is also not necessary, just make your milk luke warm, add the starter(which is a lil bit of yogurt itself), and leave it overnight, and if you stay in a cold climatic area, cover it with towels as shown in the video, and keep it in a warm place, And you're done :D Have a happy yogurt!
Same. My reason is mainly that I think Yoghurt is disgusting. I do force myself to eat it bc its healthy and its better than what I was eating for breakfast before, but I legit HATE it😂 My dad and I will just eat one plain, unsweetened Yoghurt in the morning (I also have some fruit usually) And before anyone says anything, I actually dislike Yoghurt with flavourings even more bc it just takes longer to eat😂 this way I can just get it out of the way
This is how we make homemade yogurt in Lebanon as well. The process is called secondary fermentation. But the first step usually gets us Laban (yogurt), which we eat regularly as a side dush or use as an ingredient in cooking. Then, after straining, we get Labneh, which is a delicious yogurt paste we eat for breakfast! Sahtein!
The whole process is so over. She wasted 3-4 utensils lol. We can add chillies to a small glass of warm milk to make a fermentation starter. Once you have the milk fermented, then you can use that as a starter for a larger batch
✨Pro tip: if you start this process around noon on a Saturday then it will be ready to go in the fridge around bedtime and when you wake up on Sunday it’ll be ready to eat! 😋
Viewers, please remember to use REAL Greek yogurt to start this. Most yogurt labelled "Greek" in the supermarket is just regular yogurt with chemical thickeners added. If it says "low-fat" or even worse "non-fat", it is NOT real Greek yogurt. The fat is literally the thing that makes it Greek yogurt!
People be careful when doing this ,if you mess up and take shortcuts or don’t use clean containers you will sleep in the bathroom ,our stomach and liver work together like a laboratory ,I do NOT wish anyone to go through this ,in worst case scenario you can experience organ failure ,which can be fatal .
@@Jacqueline-nk1ptbuttermilk comes from whipping cream until the fat separates from the liquid content giving you butter and buttermilk. So no not synonyms but somewhat of a similar concept
Yes and will just buy more yoghurt, I feel like you are not saving anything by buying all that milk to make this, let alone the time and cleaning involved no thanks
We only buy yogurt once the start of every summer. For the next 4 months, its homemade. Saves the gas money to make a trip to the grocery store as milk is delivered to our house on a daily basis.
As an Indian, this is staple in a Indian household, and we never buy store bought yogurt. And even though it seem tedious because of the waiting time ITS NOT.
I used to do this after my grade 11 biology teacher taught us how. To keep it warm I was told to put it in the oven with just the light bulb on, which was warm enough. Worked good
I dont normally leave comments however I wanted to point out just how detailed an easy to follow your instructions are! Thank you for this digestable knowledge!
The fermented yoghurt has some cream on top. Blend that cream and you'll have butter and buttermilk. Boil that butter and you have clarified butter aka ghee. I'm Indian and we only ever buy milk and make our own yoghurt, butter, buttermilk and ghee at home
@@maya_void3923You could've just used Google to figure it out instead of leaving an expletive laden comment here. And the commentor literally wrote what ghee is in their comment, it's clarified butter.
@@sushmitaraodesaraju6330 Sometimes you just wanna ask another human, and some people just curse a lot. Hell, I do both all the time. But yeah they didn't read the original comment lol
@@MaximusChivus But it's quicker to use Google though. Literally takes seconds, instead of waiting for a reply that may never come. But yeah, we humans are weird as hell, so who knows why we do anything 🤷.
@@jaidenbrink I'm sorry I don't know what rice pudding is. We just combine steamed rice with yogurt and add raw sugar in it. We don't cook them together
@@Curry_Tales2107 en.m.wikipedia.org/wiki/Rice_pudding Here’s the Wikipedia article about rice pudding…however, i didn’t realize there were so many different varieties. Maybe yours is in the list?
@@jaidenbrink Thank you for sharing the link, I read it and yogurt rice is not on the list. From what I understood, puddings are made with milk and are considered desserts, while yogurt+rice+ sugar is a course of a meal, or sometimes a complete meal if you're not too hungry
@@Curry_Tales2107 further down there are descriptions of rice puddings that are savory/for regular meals instead of desserts. But, yeah, i guess it’s just a similar concept/dish, but not included with rice pudding.
Suggestion for the drained liquid. It is Whey and very good for your health. For BAKERS: use it as liquid (water/milk) replacement in bread recipes, also biscuits, pizza dough, etc. It gives a tangy taste to no-knead bread - similar to sourdough. It can be used in cookies, muffins and cakes too, when a tangy flavor would complement, like lemon cake. Use it with flour to make sourdough starter. For COOKS: use it as milk/buttermilk replacement. For example- buttermilk fried chicken. Also as a base for meat marinade. It softens/tenderizes the meat. Good for chili and to finish cold soups. Use it to make soup broth. Add part or all replace all water for Rice or boiled vegetables. Use to make fermented vegetables and pickles. Can be added to homemade mayo to extend frig life or use directly in the recipe to make fermented mayo that lasts at least a month in the frig. For DOGS: use it to make their treats or add a little bit to their kibble to soften it. Can be frozen in ice cube trays with fresh fruit slices (like strawberries) for summer treat. For Gardeners: use it as a fertilizer. Can be added to compost tea or watered directly on the plant/soil. For HEALTH: add some to your smoothies, fruit juice, protein shakes, cook your oatmeal. Can be used in post-workout recovery drink. There are many tested recipes to search. Or just be creative and experimental on your own, if you like creating. For BEAUTY: Used as a hair growth and strengthener. Good for skin treatment. (Search for directions) YOGURT STARTER: Freeze the whey water in small batches, or ice cube trays and use as next batch starter culture. (Search for directions/amounts. I tend to use double the amount of liquid. If the directions suggest 1 tablespoon yogurt, Id use 2 T. or more of liquid whey. I dont think you can have too much whey though.🤷♀️) Just a short list to give you an idea of whats wasted when liquid is discarded. Kingarthurbaking website has an excellent article on uses, too. Also, watch Alton Brown use electric blanket to make yogurt.
This is how we Indians make yogurt at home for our everyday use. Our yogurt (plain) with rice mixture with a pinch of salt is the ultimate recipe to beat the heat, end any meal! 🥰
A cool concept. I will never even slightly attempt this, that's a lot of time and effort that could be spent doing other things more productive, enjoyable, or both.
We indians have been doing it since ages.. Now just add this yogurt to a blender with some sugar and water .. Blend for 10 secs and there you have your own lassi.If you want mango lassi, you will have to add mango to the blender. You can also top it up with some dry fruits.. It tastes amazing 🎀
In Turkey, we do this all the time as we eat yogurt with most meals and we do not strain it. It just swims in a sour pool and that is fine most of the time
This is actually true. You don't need a crockpot either, just a warm place to forget it, and strain if you want to thicken it but no need if you don't. Leave it longer if you want it more sour, and less time if you want it more mild. Don't throw away the whey! You can use this tangy liquid for baking or as a base for sauces.
The straining is what makes it a greek style yogurt as the instructions indicate. Greek style yogurt is strained yogurt by definition. If you don't strain it, you have just the standard unspecified yogurt style.
Yes! That’s the difference between normal yogurt and Greek yogurt. :) Greek yogurt is strained to remove the whey, while normal yogurt is not. There are also different health benefits to both forms. Greek yogurt has higher protein, less sugar, and much lower levels of lactose (making Greek yogurt safer for people who have lactose intolerance, though it depends on how sensitive a person is). However, unstrained yogurt has higher potassium and calcium, so there are benefits to leaving in the whey. :)
@@princessariaHow can Greek have higher quantities of something when you take the whey away? This comment seems like a load of bs. If both Greek and normal yoghurt are made from milk then wouldn't they have the exact same quantities of nutrients except what is removed with the whey? So logically speaking Greek Yoghurt cannot have any benefits that normal yoghurt does not have. It's just creamier because there isn't a lot of whey. That is all.
@@debdeepchattoraj8684She was noting the differences per serve, per spoonful, per 100ml, etc. “According to Tristan Zuber, Dairy Processing Specialist at Cornell, “For every four pounds of Greek yogurt manufactured, about three pounds of acid whey is produced,” (Dirt to Dinner, 2017). This means that on our supermarket shelves, strained (Greek) yoghurt can have close to double the level of protein that non-strained (regular) yoghurt has. @princessaria
If you have an original Instant Pot, it has a yogurt setting. It takes two steps - 1) heat the milk, 2) stir in yogurt - and it works very well. I was shocked when I read the newer ones don’t have this setting. The drained liquid is whey and is very good for you too. Add it to smoothies or soup or you can feed it to your plants.
@@KaTe-cj5cs i personally haven't seen someone use glazed pots for this, but I don't think it really matters. my family uses non glazed ones because it gives the yogurt/curd a really nice earthy, raw taste. you could try it yourself and see which one you prefer. and i would recommend letting it sit in some place warm. i just let it sit in the microwave overnight (turned off obviously lol)
@@KaTe-cj5cs some of us use traditional terracotta pots...but if you can't find terracotta utensils that you can be sure are food safe, normal glass containers work too... terracotta pots soak up that extra moisture so it allows to skip the cheese cloth step...
I worked with an Indian family and they made yogurt every day. Something about eating the yogurt whey with white rice brings back memories every time. I like Greek yogurt, but wow, something about yogurt with the strained whey liquid is just soooooo good!! 😊❤
Yogurt, white rice, a little bit sambar to turn it a very pale orange, some spicy chips if you’re feeling fancy. Comfort meal, among the best in the world
Tell us more about it. Full cream powdered milk I assume, then does water to powder ratio matter? We do not have much pasture lands here so dairy products are quite expensive except for powdered milk. Cheers from the Philippines.
My grandmother used to make it from her previous batch of yoghurt! She always kept a little bit back, and I stead of a thermometer used her pinky to determine the milk temp 😂😂 "Ah, look, it burns a little so the milk is too hot" said the same person who used to grab cutlets out of bubbling oil with her bare hands 😭 Thank you for giving us actual temperatures !
use your finger, it should be hot enough so that you feel burning sensation but not that hot that you cant keep your finger in it for 10 sec. that temp is perfect. In hot weather we get perfect yogurt in 6-7 hrs over kitchen counter. In colder weather you may need to keep it somewhere warm or covered with thick cloth. keeping inside a switched off oven works well too.
As soon as you finished straining the yogurt, I actually shouted, "No Whey!" I'm not proud of how funny I thought it was. 😂 Thanks for the tips, Megan! I'll definitely have to try this. ♥️
We do this every night at my home. Its called thayir in tamil nadu, india. Has lots of probiotics and good vitamins. We add that to rice to make curd rice❤ Edit: thank you for the likes and insights🫶🏾
@@Ms.Blaaaayoghurt and curd are the same. The one she made here is Greek yoghurt which is different than plain yoghurt/curd. Greek yoghurt has 95% water extracted out so gram-to-gram it has higher protein content than regular curd/yoghurt
@@keerthichandra376 "Yogurt and curd are both dairy products made from milk fermentation.While curd is formed by allowing milk to naturally ferment, using bacteria already present in the environment or the milk itself. In contrast, yoghurt is produced through the intentional introduction of specific bacterial strains, predominantly Lactobacillus bulgaricus and Streptococcus thermophilus." I don't know this is what Google told me .
@Ms.Blaaaa I totally agree with you. The process of filtration is meticulous, whereas we just add a bit of curd to a jar of milk and keep it overnight outside fridge. The next day, viola! Curd😂
@Ms.Blaaaa also yogurt is a researched and produced food product with good gut bacteria preserved at a particular temperature, whereas curd is just homemade
She does a really long process. If you have an instapot, just heat the milk there already, put the yogurt, put the lid back and leave in the counter (off) overnight, will be ready in the morning. Not straining like she did will just make a lighter drinkable version, but is the same thing and all you did was go heat the milk.
its called being dumb for wasting time. imagine going through all this when u can buy a fresh tub of greek yogurt that you can instantly eat for 2 bucks instead of 3 hours doing this, 10+ hours waiting, 6 things to clean, several gallons of water wasted, and 2 gallons of milk for $8
@@user-hq5ev8fy1f maybe it's you who's dumb for writing such a long hateful comment when you could be doing something useful as per your words. Also it doesn't take long. Maybe you're just too dumb to understand that the waiting time can be used to do anything else and you don't have to just sit around and wait for it to be done. And it's literally 3 things to be washed. Takes what, like 5 minutes. And for your information some people just enjoy doing things. They spent every day in a good sense. Not like you, always mumbling and fumbling and always being so miserable. It's truly pathetic to be you. 😔
@@jami9923 Quick question. You have the internet, an infinite source of info, at your fingertips. Why is your first thought "I'm going to ask a random person in a CZcams comment section" instead of "I'm going to google this very easily searchable question" like someone with more than 2 braincells in their head? Btw there are 16 cups in a gallon. I found that out by googleing "cups in gallon". It took me approximately 10 seconds. 😒
We did this for our science class! Everyone had to make yoghurt from scratch at home for our Biology project. The chapter was "Using Microorganisms". Although some clearly cheated by buying yoghurt from stores and placing it in bowls from home.
This is so weird! Tonight, I realized I only had a little bit of yogurt left. I put it back in the fridge and told myself I needed to get more. Then, as I opened CZcams your video came up 👀😂
This literally just happened to me no more than 2 hours ago! Also, her name is Megan, your name is Megan, and my older sister’s name is Megan. I guess fate wants me to try this 😂
In India, in my region, everyone makes their own yogurt twice everyday. Yogurt was never something that could be 'purchased' until very recently. I've tasted yogurt all around the world but my most favorite is my mom's yogurt. It's the best.
This is great. My mom taught me to make yogurt. But i usually let it sit in the pot for 24 hours so I am very impressed you were able to make it in just 9.
My mom does this every 2-3 days. It’s so darn hot in India right now and we eat a lot of Yoghurt/Curd. She keeps aside a spoon or two of curd from her current batch to make a new batch.
My mom always makes homemade yoghurt and its a cycle which is very sustainable and it tastes the best. So, you can say that i am eating the same yoghurt culture since i was a lil baby🫶
this is done almost every other day in brown households. in india we call it “dahi jamana” which means freezing the yoghurt. we usually eat dahi(yoghurt) with every meal
@@AlliesWayI mean she complicated it. All you have to do is - boil the milk till it fluffs up then let it cool … add the left over yogurt .. and pop in the oven overnight with the light on …. Voila you have yogurt
We afghan love homemade yoghurt and we always make it at home. Boil the milk, cool it and add 1 tbsp of organic yoghurt and leave it over night. Then we let sit in the fridge for 6 hours and it's yummy and delicious
This is how we have curd in India, we do it every night, eat it next day and repeat it every day! Btw if you add a bite sized coconut piece while fermenting you'll get much thicker yogurt.
I was taught by my Lebanese friends mother how to do this. It is really an art making the Lebneh. (Mine never tasted as good as hers but was close) the Mediterranean version has you adding olive oil on top to store. Absolutely adore this stuff.
People are so allergic to getting up and making something these day, it is weird to me ngl. These things are done by normal people for centuries, doing a bit of work for something good won't be world ending i promise.
What's the benefit? It won't be world ending but it's not world bettering either. Looks like a fun time with the children, once. But then? why can't I just buy it?
We make yougurt (Dahi) the same way but we dont strain it out in the end. So those that think its a long process to strain it out at the end can avoid that step and eat it right away once set. The liquid (whey) is actually quite healthy to consume and tastes quite good along with the curd. But incase you'll do strain it, then that liquid can be used to make Chapati/ Roti dough or even used it in the process of baking!
So, easy way. Get a preferably fresh milk, boil it. Temperature does not matter, when it starts to bubble turn it offffff. Cool it down, it does not need ice bath. Put 1 tbsp yogurt per liter preferably full tbsp. Put it in a container better if glass and the cover but still let it breathe and make sure it’s not a large container. Then wrap in a blanket. Usually it takes 4 hours but when you check it and it’s too runny keep if for another hour.
@@BurhBurhBurhif it’s ultra pasteurized you don’t need to boil it , but it needs to be lukewarm. Non ultra pasteurized milk needs full boiling, else yogurt won’t set
The thick goey substance is actually called curd in India. U can have it with some rice with some salt . Trust me it is really tasty , please do try . U might like it
@@ThatEmoGirl No, shilpasatish does not understand the difference. Curd is made from lactic acid based bacteria and has a higher lactose content than yogurt as it does not break down the lactose. Yogurt is made from different bacteria, results is a lower lactose content and is thicker in consistency. Yogurt has higher amounts of probiotics. They also taste very different and are used differently. Curd lends itself more to savoury dishes.
@@denhafiz1860not exactly, that’s whey powder which is like a concentrated dried out version of the whey water, much higher in protein. whey like this is only 0.8% protein
The correct proportion should be 200cc of yoghurt for every litre of milk for a first batch. Always use regular milk with lactose. Also, warm the milk below 50°C, if you go above that you will kill most of the bacteria and the yoghurt will be more liquid than solid.
If you have an Instant Pot, you can do this almost automatically. It has a dedicated button, and you can do it overnight and enjoy in the morning! Just pop into the fridge and enjoy whenever you like.
@@Random-xw1fg It's a very popular brand of preprogrammed, electronically-controlled pressure cooker. You can set it manually, or use any of its many labelled buttons for cooking different types of foods. It's fast and does a great job on many foods. It can be used as to saute, steam, boil, or slow cook foods, too.
Do you feel special now? Everyone has different cultures and predominate skills sets from those cultures. These videos aren’t aimed at you. Y’all are genuinely so silly and self absorbed 😂
@@mac-mysticif you think this yogurt preparation is tedious… then you have no idea about the rest of the cuisine… even employed parents do this and more for their family. Of course sometimes people slack and buy from the stores. But it can never beat the homemade preparations by any scale.
Ive seen this done before. My old Mexican buddy had a lemon ranch and as like a side hustle he kept one small cow and he would use its milk to make yogurt for his ma to sell. Word to the wise, this does make yogurt but you'll have a much happier day if you add citric acid 'aka lemon juice' or another typ of fruit juice or compot thats made from a citric fruit. Without any citric acid this yogurt is incredibly heavy on your belly and to be honest the lemon juice completes the basic yogurt flavor profile. Have fun kids!
We do this everyday at home. And my mom literally just warms up the milk(just a lil) and adds a teaspoon of yogurt and voila, u have your yogurt in the morning!
Also from Pakistan : never have I or any of my friends made yogurt at home. I think it is still pretty common in older people or if you want to give your maid a task to do for no reason tho 😂 It’s pretty cool to know some people make it everyday! That’s a lot of time and effort
just a fun fact: we Turkish people don’t drain out the juice (the last step in the video) and just consume it as it is! also I think most of the Turkish households make their own yogurt instead of buying.
Homemade Greek Yogurt 🍨
Ingredients:
6 cups of milk
1/4 cups plain Greek yogurt
Add milk to a pot on medium heat, warming it up to 185°F
Then set the pot in a cold plunge until the milk cools down to about 90 to 100°F
Add one cup of that warmed and cooled milk to the yogurt container.
Add the remaining pot of milk to a warmed, but turned off and unplugged crockpot, then pour the yogurt and milk mixture into the crockpot.
Wrap the crockpot in a towel and leave it undisturbed on the counter for nine hours. (8-10 hours works)
After nine hours grab a bowl, set a strainer inside the bowl and a cheese cloth (folded 4 or 5 times) into the strainer.
Pour the gooey substance from the crockpot into the cheesecloth, then set the strainer and bowl in the refrigerator for another nine hours to strain the liquid out (which increases the protein content and removes the whey).
After nine hours, pour your creation back into a yogurt container and now you have your very own, thick and creamy, homemade Greek yogurt 🍨✨
*Straining the yogurt takes it from regular to Greek yogurt
**Once you strain it, your yogurt will have about double the protein content per serving of the milk you use
Have u ever encountered slimy yogurt when u make it? Mine mostly turns out slimy but still edible, just feels abit unappetizing
@@merrinana6637oh no! I have not experienced this, but maybe straining it a bit longer would help. I’ll be making a more in-depth CZcams video showing exactly how I do it soon so hopefully that’ll help!
Does it taste like plain Greek yogurt or does it taste like a flavor or sweet?
You're the only one that has truly said how to do this correctly I'm followed others that left me with running yogurt
@@hmos1855it has a much richer taste than store-bought plain yogurt, but at the end of this process I like to add a splash of vanilla and a little maple syrup for sweetness and flavor and it turns out to be the BEST vanilla Greek yogurt I’ve ever had 🙌🏻
What a thorough educational video. I will literally never attempt this, but I did sit and watch the whole thing.
Why don't you start small?
Generally Indians make yogurt everyday during Summer, and tbh if you live in a hot climatic area, you don't even need to cover it with towel
And one more thing, making it really hot and then cooling it down is also not necessary, just make your milk luke warm, add the starter(which is a lil bit of yogurt itself), and leave it overnight, and if you stay in a cold climatic area, cover it with towels as shown in the video, and keep it in a warm place,
And you're done :D
Have a happy yogurt!
Lmfao
Me too. I imagine if I commit to slow living, this will be it
The whole thing! Wow! What incredible tenacity to sit through the whole video!
Same. My reason is mainly that I think Yoghurt is disgusting.
I do force myself to eat it bc its healthy and its better than what I was eating for breakfast before, but I legit HATE it😂
My dad and I will just eat one plain, unsweetened Yoghurt in the morning (I also have some fruit usually)
And before anyone says anything, I actually dislike Yoghurt with flavourings even more bc it just takes longer to eat😂 this way I can just get it out of the way
I like the "don't throw away your last bit of yogurt, just spend the next 22 hours making more of it" format
true xD
Hey good yogurt is expensive.
😂
What? At $8 kg in Australia I’d rather pay $2 and make my own. It’s pretty simple. Maybe not if you just eat processed and don’t cook.
@@ryanschwan2507yeah but what she’s making isn’t good so put your hand in your pocket and don’t waste time with this nonsense
This is how we make homemade yogurt in Lebanon as well. The process is called secondary fermentation. But the first step usually gets us Laban (yogurt), which we eat regularly as a side dush or use as an ingredient in cooking. Then, after straining, we get Labneh, which is a delicious yogurt paste we eat for breakfast! Sahtein!
Literally how it’s made. Not just in Lebanon
Labneh is divine!!!!!!!!
Labneh is love
fk Lebanon
The second step is kinda unnecessary. Yogurt is ready with the overnight step!
There's a lot of commercial yogurt that has been pasteurized and won't work. You need to make sure it lists live cultures on the label.
this is most important part of the process.. which she completely ignored.
great comment bud
The whole process is so over. She wasted 3-4 utensils lol. We can add chillies to a small glass of warm milk to make a fermentation starter. Once you have the milk fermented, then you can use that as a starter for a larger batch
The milk is pasteurized, not the yogurt. In the US it has to have live culture to even be called yogurt.
Yup. I was about to comment on that. No live yoghurt culture no fresh thickened fresh yoghurt batch.
@@ruthwik081shut up, ruth
It’s funny how many microorganisms we rely on for food. Yogurt, sourdough, etc etc. Thank goodness for those little guys
How’s it funny?
How’s it funny?
@@whitemailprivilege2830”funny” as in strangely interesting
@@whitemailprivilege2830 did you know you commented this twice
@@whitemailprivilege2830well not haha funny it’s just an expression for something “interesting”
✨Pro tip: if you start this process around noon on a Saturday then it will be ready to go in the fridge around bedtime and when you wake up on Sunday it’ll be ready to eat! 😋
Sounds like a new tradition for this house
@@unusuallylonglimbsThat’s so awesome!! It’s definitely a routine I’m continuing for a loooong time 🙌🏻💕
@@Megan_The_Trainer_Can redo it with the made yogurt now too?? 😮
This is wicked cool!!! TYSM
Viewers, please remember to use REAL Greek yogurt to start this. Most yogurt labelled "Greek" in the supermarket is just regular yogurt with chemical thickeners added. If it says "low-fat" or even worse "non-fat", it is NOT real Greek yogurt. The fat is literally the thing that makes it Greek yogurt!
@@Serai3thanks ❤
I am never going to do this, but that’s pretty cool
ikr, the process has so many steps that I almost thought it was a parody... but pretty cool indeed 😅
People be careful when doing this ,if you mess up and take shortcuts or don’t use clean containers you will sleep in the bathroom ,our stomach and liver work together like a laboratory ,I do NOT wish anyone to go through this ,in worst case scenario you can experience organ failure ,which can be fatal .
The comment I was looking for 👍🏽
The juice strained out after sitting in the fridge overnight is called whey and you can use it to start a ferment, like slaws or relishes 😊
Ahh, thank you.
Also is a great protein source!
You can also spray it on your tomatoe/cucumber plant leaves to prevent powdery mildew.
I thought it was buttermilk. Are those synonyms? Or am I wrong? High high probability I'm wrong.
@@Jacqueline-nk1ptbuttermilk comes from whipping cream until the fat separates from the liquid content giving you butter and buttermilk. So no not synonyms but somewhat of a similar concept
I’m just gonna finish my yogurt and carry on with my life.
100%
Yes and will just buy more yoghurt, I feel like you are not saving anything by buying all that milk to make this, let alone the time and cleaning involved no thanks
@jswa1225 Lmao fr in the time it took i couldve bought and finished 3 of them alone.
😂
Time and expense! So much cheaper and easier to buy it...and healthier if you walk to the shop 😂
We only buy yogurt once the start of every summer. For the next 4 months, its homemade. Saves the gas money to make a trip to the grocery store as milk is delivered to our house on a daily basis.
A warmed thermos instead of a crock pot works great. Just pour on the milk and yogurt mix, close the top and leave overnight.
We Indians follow this process everytime instead of buying curd outside. It's a very healthy way and also cost friendly way to make it and be healthy.
Yup!!
I ain’t got time for this lol. For me it’s cheaper to buy rather than following all these steps 😅
Perugu/dahi gang
@@cazorla82takes no time to do
Is that why ya'll always empty the entire milk isle in walmart? lol
As an Indian, this is staple in a Indian household, and we never buy store bought yogurt. And even though it seem tedious because of the waiting time ITS NOT.
Exactly! Most of the time is just waiting, there’s very little actual work involved 🙌🏻
Can you repeat this infinitely or do you eventually have to buy more yogurt or use kefir?
@@AmanteANIMALSyou don't have to buy new one but eventually I do. It can keep going. It is active cultures.
and yours is way more delicious...or should I say WHEY more delicious😂❤
@@deemiller5024😂😂😂 good one!
I used to do this after my grade 11 biology teacher taught us how. To keep it warm I was told to put it in the oven with just the light bulb on, which was warm enough. Worked good
Even when you sanitize properly don't do it more than four times with same yogurt it can go bad easily
I dont normally leave comments however I wanted to point out just how detailed an easy to follow your instructions are! Thank you for this digestable knowledge!
The fermented yoghurt has some cream on top. Blend that cream and you'll have butter and buttermilk. Boil that butter and you have clarified butter aka ghee. I'm Indian and we only ever buy milk and make our own yoghurt, butter, buttermilk and ghee at home
I think there should be a warning cuz making ghee stinks
@@jojijohn2608what the fvck is ghee
@@maya_void3923You could've just used Google to figure it out instead of leaving an expletive laden comment here. And the commentor literally wrote what ghee is in their comment, it's clarified butter.
@@sushmitaraodesaraju6330 Sometimes you just wanna ask another human, and some people just curse a lot. Hell, I do both all the time. But yeah they didn't read the original comment lol
@@MaximusChivus But it's quicker to use Google though. Literally takes seconds, instead of waiting for a reply that may never come. But yeah, we humans are weird as hell, so who knows why we do anything 🤷.
I am TOTALLY doing this!
In my country we pair it with steamed rice and add sugar in it. It tastes awesome and makes you feel drowsy in the hot summer afternoon😄
So just normal rice pudding then? Or something different but similar?
@@jaidenbrink I'm sorry I don't know what rice pudding is. We just combine steamed rice with yogurt and add raw sugar in it. We don't cook them together
@@Curry_Tales2107 en.m.wikipedia.org/wiki/Rice_pudding
Here’s the Wikipedia article about rice pudding…however, i didn’t realize there were so many different varieties. Maybe yours is in the list?
@@jaidenbrink Thank you for sharing the link, I read it and yogurt rice is not on the list. From what I understood, puddings are made with milk and are considered desserts, while yogurt+rice+ sugar is a course of a meal, or sometimes a complete meal if you're not too hungry
@@Curry_Tales2107 further down there are descriptions of rice puddings that are savory/for regular meals instead of desserts. But, yeah, i guess it’s just a similar concept/dish, but not included with rice pudding.
Suggestion for the drained liquid. It is Whey and very good for your health.
For BAKERS: use it as liquid (water/milk) replacement in bread recipes, also biscuits, pizza dough, etc. It gives a tangy taste to no-knead bread - similar to sourdough. It can be used in cookies, muffins and cakes too, when a tangy flavor would complement, like lemon cake. Use it with flour to make sourdough starter.
For COOKS: use it as milk/buttermilk replacement. For example- buttermilk fried chicken. Also as a base for meat marinade. It softens/tenderizes the meat. Good for chili and to finish cold soups. Use it to make soup broth. Add part or all replace all water for Rice or boiled vegetables. Use to make fermented vegetables and pickles. Can be added to homemade mayo to extend frig life or use directly in the recipe to make fermented mayo that lasts at least a month in the frig.
For DOGS: use it to make their treats or add a little bit to their kibble to soften it. Can be frozen in ice cube trays with fresh fruit slices (like strawberries) for summer treat.
For Gardeners: use it as a fertilizer. Can be added to compost tea or watered directly on the plant/soil.
For HEALTH: add some to your smoothies, fruit juice, protein shakes, cook your oatmeal. Can be used in post-workout recovery drink.
There are many tested recipes to search. Or just be creative and experimental on your own, if you like creating.
For BEAUTY: Used as a hair growth and strengthener. Good for skin treatment. (Search for directions)
YOGURT STARTER: Freeze the whey water in small batches, or ice cube trays and use as next batch starter culture. (Search for directions/amounts. I tend to use double the amount of liquid. If the directions suggest 1 tablespoon yogurt, Id use 2 T. or more of liquid whey. I dont think you can have too much whey though.🤷♀️)
Just a short list to give you an idea of whats wasted when liquid is discarded.
Kingarthurbaking website has an excellent article on uses, too.
Also, watch Alton Brown use electric blanket to make yogurt.
This is how we Indians make yogurt at home for our everyday use. Our yogurt (plain) with rice mixture with a pinch of salt is the ultimate recipe to beat the heat, end any meal! 🥰
Pakistanis do it to make lassi😊
That’s so nice to hear. Sounds delicious.
@@umerakamran5063 mango lassi is amazing
Yogurt with rice? Does this recipe have a name?
I saw an indian waiter scratch his dirt ass and serve customers
A cool concept. I will never even slightly attempt this, that's a lot of time and effort that could be spent doing other things more productive, enjoyable, or both.
I was looking for this comment!
And you'd still just spend it watching shorts
This feels like the equivalent to refilling your almost empty soap bottles with water.
We indians have been doing it since ages..
Now just add this yogurt to a blender with some sugar and water .. Blend for 10 secs and there you have your own lassi.If you want mango lassi, you will have to add mango to the blender. You can also top it up with some dry fruits.. It tastes amazing 🎀
That sounds amazing!! Thank you for sharing! 💕
Ohh this is great info, thanks!
@@Megan_The_Trainer_bootlicker 🙄
@@mac-mysticDude, whaat?
The name Greek yogurt has nothing to with yogurt being invented in Greece.
Its our everyday routine 😂
In Turkey, we do this all the time as we eat yogurt with most meals and we do not strain it. It just swims in a sour pool and that is fine most of the time
It's SO good!!!
@@poshpearls23the sour pool?
Same in Pakistan
Talking about the excess of liquid that the lady in the video had strained out. They just leave the extra juices in the batch @@HughWoo
@@HughWoo whey
Wonderful idea! Thank you so much!
Everybody's so creative!
This is actually true. You don't need a crockpot either, just a warm place to forget it, and strain if you want to thicken it but no need if you don't. Leave it longer if you want it more sour, and less time if you want it more mild.
Don't throw away the whey! You can use this tangy liquid for baking or as a base for sauces.
If you don’t have a crockpot, let your fermenting mixture hang out in the range oven with the oven light on.
A warm oven that has been turned off works.
The straining is what makes it a greek style yogurt as the instructions indicate. Greek style yogurt is strained yogurt by definition. If you don't strain it, you have just the standard unspecified yogurt style.
@@tylisirn Yes? This is just adding foundational information for people new to yogurt.
That's exactly how I make it 😊
That’s so cool!
THANK YOU SO MUCH!!!
You can eat it without straining too, that gives a lot lighter & refreshing taste 🫰🏽
Yes! That’s the difference between normal yogurt and Greek yogurt. :) Greek yogurt is strained to remove the whey, while normal yogurt is not.
There are also different health benefits to both forms. Greek yogurt has higher protein, less sugar, and much lower levels of lactose (making Greek yogurt safer for people who have lactose intolerance, though it depends on how sensitive a person is). However, unstrained yogurt has higher potassium and calcium, so there are benefits to leaving in the whey. :)
@@princessariaHow can Greek have higher quantities of something when you take the whey away? This comment seems like a load of bs. If both Greek and normal yoghurt are made from milk then wouldn't they have the exact same quantities of nutrients except what is removed with the whey? So logically speaking Greek Yoghurt cannot have any benefits that normal yoghurt does not have. It's just creamier because there isn't a lot of whey. That is all.
@@debdeepchattoraj8684ermmm just google it friend
@@debdeepchattoraj8684She was noting the differences per serve, per spoonful, per 100ml, etc.
“According to Tristan Zuber, Dairy Processing Specialist at Cornell, “For every four pounds of Greek yogurt manufactured, about three pounds of acid whey is produced,” (Dirt to Dinner, 2017).
This means that on our supermarket shelves, strained (Greek) yoghurt can have close to double the level of protein that non-strained (regular) yoghurt has. @princessaria
@@debdeepchattoraj8684 considering the whey is where most of the nutrients are!
If you have an original Instant Pot, it has a yogurt setting. It takes two steps - 1) heat the milk, 2) stir in yogurt - and it works very well. I was shocked when I read the newer ones don’t have this setting. The drained liquid is whey and is very good for you too. Add it to smoothies or soup or you can feed it to your plants.
My Ninja instapot is very new and has the yogurt feature.
Some have used whey in helping with recovery from cancer successfully. .please don't discard
@@KrayZJoy Ninja isn't "Inatapot". They call theirs instant pot because Instapot is a literal brand.
This sounds more like my speed 😅
Am I the only looser that bought the Power Pressure Cooker XL? I do have a Vitamix though.
Whoa, thanks!
Aaaaaaaa thank you ❤❤❤
We Indians have been doing since ages. For best taste you can actually use clay pots. Curd/yogurt sets pretty well in organic pots.
Thanks for the tips! 💕
You took the words out of my mouth fellow Indian ☺️
Oh, can you tell me pls?
Glazed pots? With a lid and room temperature then?
Thank you in advance 😊
@@KaTe-cj5cs i personally haven't seen someone use glazed pots for this, but I don't think it really matters.
my family uses non glazed ones because it gives the yogurt/curd a really nice earthy, raw taste. you could try it yourself and see which one you prefer.
and i would recommend letting it sit in some place warm. i just let it sit in the microwave overnight (turned off obviously lol)
@@KaTe-cj5cs some of us use traditional terracotta pots...but if you can't find terracotta utensils that you can be sure are food safe, normal glass containers work too... terracotta pots soak up that extra moisture so it allows to skip the cheese cloth step...
I worked with an Indian family and they made yogurt every day. Something about eating the yogurt whey with white rice brings back memories every time. I like Greek yogurt, but wow, something about yogurt with the strained whey liquid is just soooooo good!! 😊❤
We call it curd
Yogurt, white rice, a little bit sambar to turn it a very pale orange, some spicy chips if you’re feeling fancy. Comfort meal, among the best in the world
What’s the culture? I thought it all has the microorganisms
all yogurt has the culture in it
Lol our Indian moms doing it from long time .
Bruh now you are doing this, in my country we have been doing this for centuries its pretty easy and tasty 🤤🤤🤤
FYI this also works with milk powder as well, if that's cheaper wherever you are. Source: am Indian.
Tell us more about it. Full cream powdered milk I assume, then does water to powder ratio matter? We do not have much pasture lands here so dairy products are quite expensive except for powdered milk. Cheers from the Philippines.
Thanks I was wondering that
Ive done this in a mug on a space heater on accident once 😂
Happy accident 😂
😂
Yeaaaaahhh... "Goes to the store to buy more yogurt ...🚶🏾♂️➡️"
Waow thank you for this video. I am gonna go and buy the Greek yogurt now.
My mum does this every time. We Indians rarely buy curd because we make our own ❤️
We call it chakka... used to make shrikhand
Yea my mom always be making the thick and gooey substance for us to eat
@@aquaticblastoise5632no
Yea but your buying extra milk.
@@MeanMustard650 Milk is usually way cheaper to buy and also can make a lot more for the price equivalent
My grandmother used to make it from her previous batch of yoghurt! She always kept a little bit back, and I stead of a thermometer used her pinky to determine the milk temp 😂😂 "Ah, look, it burns a little so the milk is too hot" said the same person who used to grab cutlets out of bubbling oil with her bare hands 😭 Thank you for giving us actual temperatures !
That’s amazing 😂 the people who don’t do precise measurements are usually the best cooks! 🙌🏻 I honestly hope to be that skilled one day 😂💪🏻
That the exact same thing my mom always does, use a finger😂
use your finger, it should be hot enough so that you feel burning sensation but not that hot that you cant keep your finger in it for 10 sec. that temp is perfect. In hot weather we get perfect yogurt in 6-7 hrs over kitchen counter. In colder weather you may need to keep it somewhere warm or covered with thick cloth. keeping inside a switched off oven works well too.
Thanks for sharing your time and knowledge.
wow this video sure inspired me to eat the last bit of the yogurt to have enough energy to go buy more yogurt
I'm Iranian and we do this all the time. My mom's yogurt honestly tastes better than any store bought I've ever had
In India everyone does this everyday. We just keep it as curd and skip the last step of removing excess water to make it yoghurt
My mom used to make it back in the day. Proper exciting stuff back then 😆
As soon as you finished straining the yogurt, I actually shouted, "No Whey!"
I'm not proud of how funny I thought it was. 😂
Thanks for the tips, Megan! I'll definitely have to try this. ♥️
We do this every night at my home. Its called thayir in tamil nadu, india. Has lots of probiotics and good vitamins. We add that to rice to make curd rice❤
Edit: thank you for the likes and insights🫶🏾
Eventhough the process of making is same I think yogurt and curd are different
Ps: I am from your neighbouring state Kerala we also call it thayir 😂.
@@Ms.Blaaaayoghurt and curd are the same. The one she made here is Greek yoghurt which is different than plain yoghurt/curd. Greek yoghurt has 95% water extracted out so gram-to-gram it has higher protein content than regular curd/yoghurt
@@keerthichandra376 "Yogurt and curd are both dairy products made from milk fermentation.While curd is formed by allowing milk to naturally ferment, using bacteria already present in the environment or the milk itself. In contrast, yoghurt is produced through the intentional introduction of specific bacterial strains, predominantly Lactobacillus bulgaricus and Streptococcus thermophilus."
I don't know this is what Google told me .
@Ms.Blaaaa I totally agree with you. The process of filtration is meticulous, whereas we just add a bit of curd to a jar of milk and keep it overnight outside fridge. The next day, viola! Curd😂
@Ms.Blaaaa also yogurt is a researched and produced food product with good gut bacteria preserved at a particular temperature, whereas curd is just homemade
I think I'll head to the store and save myself 17hrs of waiting for yogurt.
Cool information tho.
She does a really long process. If you have an instapot, just heat the milk there already, put the yogurt, put the lid back and leave in the counter (off) overnight, will be ready in the morning. Not straining like she did will just make a lighter drinkable version, but is the same thing and all you did was go heat the milk.
Oh, thank you. Yea. I think I will do that. 🥰
This is very common in Afghan households. We make yogurt at home all the time
The girl's just making some homemade yogurt. Why is everyone getting so pressed about it? She likes to make it, what's the problem?
its called being dumb for wasting time. imagine going through all this when u can buy a fresh tub of greek yogurt that you can instantly eat for 2 bucks instead of 3 hours doing this, 10+ hours waiting, 6 things to clean, several gallons of water wasted, and 2 gallons of milk for $8
@@user-hq5ev8fy1f maybe it's you who's dumb for writing such a long hateful comment when you could be doing something useful as per your words. Also it doesn't take long. Maybe you're just too dumb to understand that the waiting time can be used to do anything else and you don't have to just sit around and wait for it to be done. And it's literally 3 things to be washed. Takes what, like 5 minutes. And for your information some people just enjoy doing things. They spent every day in a good sense. Not like you, always mumbling and fumbling and always being so miserable. It's truly pathetic to be you. 😔
@@user-hq5ev8fy1fquick question, how many cups in a gallon?
@@user-hq5ev8fy1fmaybe takes 5-6 minutes of work
@@jami9923 Quick question. You have the internet, an infinite source of info, at your fingertips. Why is your first thought "I'm going to ask a random person in a CZcams comment section" instead of "I'm going to google this very easily searchable question" like someone with more than 2 braincells in their head?
Btw there are 16 cups in a gallon. I found that out by googleing "cups in gallon". It took me approximately 10 seconds. 😒
Yes yes! Lovely for you to share this. It would save so much money for so many people.
Absolutely! Prices of milk and yogurt are different everywhere, but where I live making it myself is much cheaper! 🙌🏻💕
Absolutely! Prices of milk and yogurt are different everywhere, but where I live making it myself is much cheaper! 🙌🏻💕
You can make so more instead of purchasing. Thanks for sharing!
We did this for our science class! Everyone had to make yoghurt from scratch at home for our Biology project. The chapter was "Using Microorganisms". Although some clearly cheated by buying yoghurt from stores and placing it in bowls from home.
This is so weird! Tonight, I realized I only had a little bit of yogurt left. I put it back in the fridge and told myself I needed to get more. Then, as I opened CZcams your video came up 👀😂
So, are you going to do this? Did you try?
This literally just happened to me no more than 2 hours ago!
Also, her name is Megan, your name is Megan, and my older sister’s name is Megan.
I guess fate wants me to try this 😂
@@isaiah95786😂
your phone or alexa etc heard you and skynet put this video into your feed
In India, in my region, everyone makes their own yogurt twice everyday. Yogurt was never something that could be 'purchased' until very recently. I've tasted yogurt all around the world but my most favorite is my mom's yogurt. It's the best.
It’s also my favourite
i wanna try your moms yogurt i bet it’s so delicious
never seen an indian yogurt in the store
@@holgaholic because we call it curd in India, not yoghurt. In Hindi, it's called "dahi"
do you do it with leftover yogurt or you can just use milk?
Very good way to make it my grandma used to do the same thing with yogurt and did the same thing when she wanted to bake some bread with the dough
This is great. My mom taught me to make yogurt.
But i usually let it sit in the pot for 24 hours so I am very impressed you were able to make it in just 9.
My mom does this every 2-3 days. It’s so darn hot in India right now and we eat a lot of Yoghurt/Curd. She keeps aside a spoon or two of curd from her current batch to make a new batch.
Yessss i was thinking just that lol
Curd is just soo good. So which one do you like:
Chass
Lassi
Vote in the comments
I used to make yogurt all the time. If you make any and want it flavored or sweetened, do that after its made so you arent feeding the wrong organisms
How do you sweeten it, sugar or honey?
@@superwomanme I use honey, maybe add a little vanilla and berries
@@superwomanmehoney... preferably local honey from an organic farm who keeps bees.
My mom always makes homemade yoghurt and its a cycle which is very sustainable and it tastes the best. So, you can say that i am eating the same yoghurt culture since i was a lil baby🫶
this is done almost every other day in brown households. in india we call it “dahi jamana” which means freezing the yoghurt. we usually eat dahi(yoghurt) with every meal
I learn something new every day! Thank you! ❤
This is how most Indian households make curd everyday! Great video ❤️
It's always Indians who cannot shut ut about being Indian
Every day you make this ? I’d be exhausted after just making it one time😅
@@AlliesWayI mean she complicated it. All you have to do is - boil the milk till it fluffs up then let it cool … add the left over yogurt .. and pop in the oven overnight with the light on …. Voila you have yogurt
@@Karne282 I’m equally as grossed out and intrigued that this how yoghurt is made that I think I need to try this !!! Thank you!
@@Karne282 in the oven that is turned off right?
We used to do this before and yes this works
It's a good thing I live in Europe where I can just go to any corner shop or supermarket and buy greek-style yoghurt.
I'm not sure where the lady is from that made this video but here in the US we can also purchase Greek yogurt at almost any store.
We afghan love homemade yoghurt and we always make it at home. Boil the milk, cool it and add 1 tbsp of organic yoghurt and leave it over night. Then we let sit in the fridge for 6 hours and it's yummy and delicious
salam hamwatan
Indian (Punjabi) here and we do the same.
Doesn't sometimes bad microorganism develop too ? :)
And it tastes much better than Greek Yogurt
@@DemonZest no it’s super fresh and yummy. It has to be place in refrigerated to keep it cool temperature
This is how we have curd in India, we do it every night, eat it next day and repeat it every day! Btw if you add a bite sized coconut piece while fermenting you'll get much thicker yogurt.
*I just realized my Indian family has been doing this for generations*
I was taught by my Lebanese friends mother how to do this. It is really an art making the Lebneh. (Mine never tasted as good as hers but was close) the Mediterranean version has you adding olive oil on top to store. Absolutely adore this stuff.
NO WAY!!! THAT WAS AMAZING!
Yes whey... In the bowl after the cheese cloth
@@elijahpokrass3505 Well played.
People are so allergic to getting up and making something these day, it is weird to me ngl. These things are done by normal people for centuries, doing a bit of work for something good won't be world ending i promise.
What's the benefit? It won't be world ending but it's not world bettering either. Looks like a fun time with the children, once. But then? why can't I just buy it?
We make yougurt (Dahi) the same way but we dont strain it out in the end. So those that think its a long process to strain it out at the end can avoid that step and eat it right away once set. The liquid (whey) is actually quite healthy to consume and tastes quite good along with the curd. But incase you'll do strain it, then that liquid can be used to make Chapati/ Roti dough or even used it in the process of baking!
Desi moms and grandma’s have been making their own yogurt since ages!! My mother even makes cottage cheese using lemon!
So, easy way. Get a preferably fresh milk, boil it. Temperature does not matter, when it starts to bubble turn it offffff. Cool it down, it does not need ice bath. Put 1 tbsp yogurt per liter preferably full tbsp. Put it in a container better if glass and the cover but still let it breathe and make sure it’s not a large container. Then wrap in a blanket. Usually it takes 4 hours but when you check it and it’s too runny keep if for another hour.
Why boil? Milk's already pasteurised.
@@BurhBurhBurh I usually make it with fresh milk, never tried it with bottled one so since fresh milk is not pasteurized I boil it
The ice bath i to keep it from spoiling
@@BurhBurhBurhif it’s ultra pasteurized you don’t need to boil it , but it needs to be lukewarm. Non ultra pasteurized milk needs full boiling, else yogurt won’t set
Even easier way? Pull 3 bucks out of your pocket and buy a tub at the grocery store.
The thick goey substance is actually called curd in India. U can have it with some rice with some salt . Trust me it is really tasty , please do try . U might like it
So greek yogurt is just curd?
That's not true. If you curdle it with rennet you get curd. If you curdle it with yoghurt bacteria you just get yoghurt.
@@ThatEmoGirl No, shilpasatish8527 is wrong.
@@ThatEmoGirl No, shilpasatish does not understand the difference. Curd is made from lactic acid based bacteria and has a higher lactose content than yogurt as it does not break down the lactose. Yogurt is made from different bacteria, results is a lower lactose content and is thicker in consistency. Yogurt has higher amounts of probiotics. They also taste very different and are used differently. Curd lends itself more to savoury dishes.
The yogurt + water is dahi/ curd. When u remove the water its hung curd or greek yogurt.
I was so confused at first and thoroughly impressed by the end.
So simple but yummy
The left over stuff is whey! You can use that in smoothies. Or add kefir to it and age it again. It’s great!
What's whey
@@August_2456 those protein shakes that gym people drink
@@denhafiz1860not exactly, that’s whey powder which is like a concentrated dried out version of the whey water, much higher in protein. whey like this is only 0.8% protein
this is awesome! I'll never do it, but this is awesome
The correct proportion should be 200cc of yoghurt for every litre of milk for a first batch. Always use regular milk with lactose.
Also, warm the milk below 50°C, if you go above that you will kill most of the bacteria and the yoghurt will be more liquid than solid.
I found the thoughts of doing all of this way more hilarious than i should!!
If you have an Instant Pot, you can do this almost automatically. It has a dedicated button, and you can do it overnight and enjoy in the morning! Just pop into the fridge and enjoy whenever you like.
I can't wait to get the bubonic plague doing this 🥰
I saw that button on mine and was curious about how it worked haha
What is an instant pot
@@Random-xw1fg It's a very popular brand of preprogrammed, electronically-controlled pressure cooker. You can set it manually, or use any of its many labelled buttons for cooking different types of foods. It's fast and does a great job on many foods. It can be used as to saute, steam, boil, or slow cook foods, too.
@@michaelstone3463 like Ninja?
In India every household makes it's own yoghurt😂
Do you feel special now? Everyone has different cultures and predominate skills sets from those cultures. These videos aren’t aimed at you. Y’all are genuinely so silly and self absorbed 😂
Both my parents had a job so we never did that. Maybe your mother is unemployed
@@mac-mysticif you think this yogurt preparation is tedious… then you have no idea about the rest of the cuisine… even employed parents do this and more for their family. Of course sometimes people slack and buy from the stores. But it can never beat the homemade preparations by any scale.
@@cosodesign8953 and do you feel special now edge lord?
@@MarkyIsNow sure do, do you? Considering you think you’re justified doing the same thing 😂 welcome to my level 🫰
WHOAAAAAAA❤
I'm never going to do this but watched it like 3 times 😂
Ive seen this done before. My old Mexican buddy had a lemon ranch and as like a side hustle he kept one small cow and he would use its milk to make yogurt for his ma to sell.
Word to the wise, this does make yogurt but you'll have a much happier day if you add citric acid 'aka lemon juice' or another typ of fruit juice or compot thats made from a citric fruit.
Without any citric acid this yogurt is incredibly heavy on your belly and to be honest the lemon juice completes the basic yogurt flavor profile.
Have fun kids!
Homemade yoghurt is not heavy in your stomach. But I agree, adding lemon is pleasant
This works. Don't throw out the yogurt water. It's very nutritious and can make many kinds of drinks with it.
How long does this recipe last?
Whattttttt!!!!!! 😮😮😮 thanks
We do this everyday at home. And my mom literally just warms up the milk(just a lil) and adds a teaspoon of yogurt and voila, u have your yogurt in the morning!
Omg in Pakistan we make homemade yogurt everyday. Its a little easier than this tho
That is so cool!! How do you make it?
Also from Pakistan : never have I or any of my friends made yogurt at home. I think it is still pretty common in older people or if you want to give your maid a task to do for no reason tho 😂 It’s pretty cool to know some people make it everyday! That’s a lot of time and effort
@@user-tc2wo1wx2cin rural areas everyone makes it everyday
@@user-tc2wo1wx2c not really. It's quite fast to make. My mother makes it everyday.
@@emant8396 not only in rural areas. Most people I know ( I'm from Lahore ) make it at home. I guess it's a family thing then
just a fun fact: we Turkish people don’t drain out the juice (the last step in the video) and just consume it as it is! also I think most of the Turkish households make their own yogurt instead of buying.
This is what we call a yogurt starter ☺️