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
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!
I make panir with it once in a while, and sometimes I’ll make a spread with chives or other delicate herbs mixed in. You’re right, it takes no time at all, they must think we have to babysit it the whole time, LOL!
@@gocalmasmr is there any way you could email me? I really would appreciate some authentic Asian Indian recipes... I live in Alabama so there just aren't very many Indian people I can communicate directly with that can help me with some of the questions I have. 🙏
You're right but then it wouldn't be Greek yogurt, only regular yogurt. This recipe is specifically for Greek yogurt which is why it needs to be stained 😊
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.
Thank you! I would not have discarded mine and used it or put it in freezer, all those suggestions are appreciated. I also use water from cooking potatoes to make sauces, gravies, soups, etc. It contains nutrients that my drain doesn't use. I also never rinse canned beans, as that is the cooking liquid, home cooked beans look the same after refrigerated.
My way becomes the starter culture for my next batch of yoghurt and also the liquid in my bread. Not only do I have delicious yoghurt that's like cream cheese but I have high protein bread I'm 78 and live in the UK
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
My mum does something very similar to this. I’m of Indian descent and my Mother makes natural yoghurt using this method! No cheese cloth needed, that water can easily be combined with the yogurt and has lots of nutrients!
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.
@@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
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 🎀
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🫶
Thank you for your comment- I was wondering if you could do the same thing again, once you get down to the last bit of homemade yoghurt! You answered my question.. 🙏
✨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!
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
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! 🥰
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.
@@infinityvlogs17 I am assuming you are not Indian then, we love our milk and use it to make tons of homemade stuff, including butter, cream, ghee(clarified butter), kheer(an indian sweet desert) and of course, to put in tea/cold coffee.
@@arijitsanyal6298 yea, the only thing we use milk for is the usual stuff like drinking and cereal but occasionally we bake with it. it makes sense if your making all that you would need a lot of milk.
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 🤷.
@@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...
@@soybean3423It's actually not a lot of steps. It takes about 20 minutes to get it started and that's mostly the simmering, and then about 3 minutes half a day later and another 3 minutes half a day after that. It seems like a lot because it's crammed into such a short video.
But you can also just pour a gallon of milk and some yogurt into a crock pot and be done with it. Look up crock pot yogurt. It's so different from store bought you won't believe it.The stuff I make I eat plain or just add vanilla there's no bitter taste at all.
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 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!
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!
You don’t even need a thermos. In the summer I either leave it in the shade on my patio, or on my kitchen counter. The warmer it is, the faster it grows. The cooler it is, the slower it grows. I just use the same clean mason jar I’ve always dedicated to yogurt. The slower it grows, the more tart it can be. Safety warning!!: don’t “close the top!!” Don’t screw it down, the critters that make the yogurt ferment and produce gas that expands, just place the top on your container but never screw it down until you’re ready to refrigerate after the process! You’re not clear about that!
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.
I used to make it a whole gallon at a time, adding the starter yogurt right into the gallon jug that the milk came in and keeping it warm by wrapping it snug in a sleeping bag. It's a crude method but it did work.
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
For people who think this process is too complicated Take 1-2 tablespoon of yogurt in a vessel Pour warm milk into the vessel Let ot rest (the fermentation time really depends on the surrounding temperature. Hot sunny day = 3-4 hrs Cold days = around 12 hours And if you live in areas where its freezing cold just put the mixture in a thermos and you're all good to go) After it is set place it in refrigerator (The straining part is really optional) For people who live in hot areas you can make a refreshing drink in 2 minutes Add 2-3 tablespoons of yogurt in a glass Stirr with a spoon until its creamy Add water until the glass is full Stir until its homogeneous You have your drink. Much refreshing and healthy than carbonated drinks
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
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.
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.
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.
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
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.
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. 😔
@@callie99-10 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 indian always make our onw yogurt (dahi ) at home everyday from ages, this is how indian eat dahi everyday at home so basic and in a very simple way
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
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.
@@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
My grandma made us yogurt at home all the time. It was amazing with fruits. Miss her so much. Im happy to see this maybe i need to make my own yogurt too.
As everyone is saying that in India we make it everyday fresh. I want to add one more thing, instead of using crook pot , we put vessel under sun and with in 2-4 hrs ur curd is ready. I used to make it daily when i was in India . I used to keep it at 10.00am and at 12.30 pm it used to be ready to eat. Love to see ur video ❤ ... keep inspiring todays generation by giving them tips to make homemade things.
That works well of you have readily available warm temperatures. I lived in the Caribbean for 2 years and it worked great. Back in Canada though, I can't do the same for the majority of the year.
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.
Making yogurt isn’t a big deal like these people show . In India we make it every day . Warm up your already pasteurised milk to the point where you can dip your finger in and it just feels warm . To this add in the curd that you already have - a teaspoon is fine . Mix it in and leave it undisturbed for 5-8 hours depending on the temperature outside . For those who aren’t from the tropics you can leave it in a warm oven
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.
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
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 my country and my culture, yoghurt is made at home, in most homes through the warmer part of the year (we are a tropical nation). This is what we have seen our elders do, we have learnt from that and we make it like that even today. FYI homemade yoghurt tastes better 😊
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.
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 .
Done this a couple of times and I turned out pretty good all the time. Hopefully, it's common sense and common knowledge that people should use clean utensils when preparing food.
@@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 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.
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.
Actually the mean yogurt has that watery texture too, if you drain it you would have Greek yogurt which is completely yogurt yeast but you can use watery version of it too!❤
You do not need multi-cooker, just pour the mix into wide mouth jars or even cups, place the lids on and cover well in a few layers of blankets. leave for 12-18 hours, then place in the fridge. You do not need to strain it either, unless you like Greek style thick yogurt.
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.
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
6 Cups of 2% Milk costs $4 Cdn, plus using 1/4 cup of yogurt costs another $0.50... A 750 g (3.17 cups) container of yogurt costs $5.50 (roughly). By evaporation and solidification, it looks like that may be 1 Litre (4.23 cups container of yogurt). So, maybe $1 cost savings by making it yourself, if you don't include Time. Experience would be priceless. If you eat a lot of yogurt, it may be worth your Time. I'm gonna get mine from Costco though. haha Thank you so much for the knowledge.
as an Indian I bet his is how we make curd daily in India this fermentation methods is used in India to make curd the lactic acid in the yogurt will split and create more curd😊😊 pls tell me if I'm wrong.
In Egypt we use this method to make yogurt and cheese when we make yogurt we don't drain it and when we make cheese we wait until the yogurt thickness more before we drain it and a little before the drain process finishes we put salt (not to much)in top of it and leave it a little more while(but not for long so it won't be salty) and when eating it l love to put some salt and grind black pepper and oil and eat it with watermelon or grape
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!
@@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.
Just boil the milk, when it's lukewarm add it to 1 spoon yogurt, leave at room temp (25-30 C) for 4-5 hrs and done... Not so many instructions required....
@@kauigirl808 I guess if you want Greek yogurt then you have to strain, else not required. Personally I didn't find any diff between yogurt and Greek yogurt, it is just a bit thick I guess.
You can make the process very simple. Just pour the last bit in warm milk and let it sit in a warm place until it ferments. We do this every single day for our own curd.
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!
Dahi is the same as Yoghurt. In India ppl wrongly call yoghurt as curd even though there is no curdling process involved and that is called dahi in northern states and bunch of other names in southern and north-eastern states.
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 do this in my instant pot about once a month. And you don't need a whole cup of yogurt as a starter. You only need like a couple of tablespoons no more than a quarter cup is necessary. I usually use about two or three myself
To make curd which is different from yogurt but simple Add warm milk to some leftover curd or yogurt cover it and leave it undistured from 5 to 6 hrs leave it on the shelf in summers the temperature should be warm In winters wrap it with some kitchen cloth and leave it in microwave (do not turn on the microwave, in my home we leave it in microwave because it adds extra warmness you can heat something and then leave it) And you dont need to strain it
Thats yoghurt. For something to be called curd, you should be adding curdling agents like lime water or vinegar. Straining shown in this video is essential to make greek yoghurt though
@@keerthichandra376 nope lime water or vinegar is not necessary to make curd you can just add warm milk to leftover curd (or dahi as we call it in punjabi) You can also make it by adding curdling substances if making from scratch but if you have leftover curd you can just add to it(^з^)-☆ The procedure of both is similar but we dont strain it when making curd
If you let it ferment 19 hours (instead of 9) it’ll also be basically lactose free - so little lactose it doesn’t even trigger my hyper lactose intolerant self. It’s the only way I can eat yogurt, so it’s worth it to me (commercial yogurt is hit or miss, some aren’t fermented long enough to be safe for me, but I can use them to kick start my own batch).
Ma'am that's a lot of process for making curd . It's very simple. Just put curd in warm milk , leave it over night / warm area for 10+ hours , make this in a pot ( terracotta) so the pot will absorb the water . You can also do this in metal pot if you don't want to drain the water . In India we don't mind if it's thick or not it's just curd and we have it daily .
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?
The last bit of yogurt might not be viable for making a new batch, use a new container. You also need to check the yogurt's label to make sure it has live cultures in it. Also, you can skip boiling the milk if you use ultra-pasturized milk, e.g., A2 milk, Fairlife ... Also that "juice" is whey. You can use it in a smoothie or to brine a chicken or turkey.
We’ve eaten yoghurt around the world for thousands of years too mate. We just stopped making it at home when a specialist started making it and selling it cheaply en masse!
@@winterroadspokenword4681 that's the point of thier comment, the difference is they are still making it at home even though you can go to the grocery and get it
@@timross5259 because it's dumb to make up fake lies to substantiate a rational opinion. You can just say what you want without making things up. Idk what kind of job you have where staring at something for hours on end is considered "work" if that what you think work is I gotta tell you, you better brush up on that resume because AI can stare that whatever 24 hours 7 days a week and never complains, especially about yoghurt.
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 🙌🏻
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
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
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”
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!
Thank you for the heads up. I'll try this with naan.
I make panir with it once in a while, and sometimes I’ll make a spread with chives or other delicate herbs mixed in. You’re right, it takes no time at all, they must think we have to babysit it the whole time, LOL!
@@gocalmasmr is there any way you could email me? I really would appreciate some authentic Asian Indian recipes... I live in Alabama so there just aren't very many Indian people I can communicate directly with that can help me with some of the questions I have. 🙏
We dont strain it as well in turkey
You're right but then it wouldn't be Greek yogurt, only regular yogurt. This recipe is specifically for Greek yogurt which is why it needs to be stained 😊
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
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.
It can be used in hiir sourdough, or just drink it. It’s healthy cuiture, and contains protein.
Thank you! I would not have discarded mine and used it or put it in freezer, all those suggestions are appreciated. I also use water from cooking potatoes to make sauces, gravies, soups, etc. It contains nutrients that my drain doesn't use. I also never rinse canned beans, as that is the cooking liquid, home cooked beans look the same after refrigerated.
My way becomes the starter culture for my next batch of yoghurt and also the liquid in my bread. Not only do I have delicious yoghurt that's like cream cheese but I have high protein bread I'm 78 and live in the UK
Thank you for the multiple use tips. Will definitely use in my sour dough bread.
Can heat it to make ricotta ....
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 😂
My mum does something very similar to this. I’m of Indian descent and my Mother makes natural yoghurt using this method! No cheese cloth needed, that water can easily be combined with the yogurt and has lots of nutrients!
Yes I'm Arabic and my grandma use to make this too and never strained it.
Straining is for making it thicker.
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!
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
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 😂
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🫶
If you're using dairy yoghurt, there's nothing sustainable about it.
Thank you for your comment- I was wondering if you could do the same thing again, once you get down to the last bit of homemade yoghurt!
You answered my question.. 🙏
✨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 ❤
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
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
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
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.
daily? we get milk about twice to 4 times a month for 4 people
@@infinityvlogs17 I am assuming you are not Indian then, we love our milk and use it to make tons of homemade stuff, including butter, cream, ghee(clarified butter), kheer(an indian sweet desert) and of course, to put in tea/cold coffee.
@@arijitsanyal6298 yea, the only thing we use milk for is the usual stuff like drinking and cereal but occasionally we bake with it. it makes sense if your making all that you would need a lot of milk.
@@infinityvlogs17Twice a month? I can't even imagine my life without milk lol
We get 2 litres of milk daily for 4 people
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 🤷.
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 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 😅
With all the time and effort it takes, I'm not sure it's worth the risk of gastroenteritis
@@soybean3423It's actually not a lot of steps. It takes about 20 minutes to get it started and that's mostly the simmering, and then about 3 minutes half a day later and another 3 minutes half a day after that. It seems like a lot because it's crammed into such a short video.
But you can also just pour a gallon of milk and some yogurt into a crock pot and be done with it. Look up crock pot yogurt. It's so different from store bought you won't believe it.The stuff I make I eat plain or just add vanilla there's no bitter taste at all.
Yaaaas we make yogurt like this at home, and its amazing!! Perfect for must. Iykyk 😊
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?
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
We Indians do the same...😊
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!
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!
_"Digestible"_
So clever.
~🤎
A warmed thermos instead of a crock pot works great. Just pour on the milk and yogurt mix, close the top and leave overnight.
You don’t even need a thermos. In the summer I either leave it in the shade on my patio, or on my kitchen counter. The warmer it is, the faster it grows. The cooler it is, the slower it grows. I just use the same clean mason jar I’ve always dedicated to yogurt. The slower it grows, the more tart it can be.
Safety warning!!: don’t “close the top!!” Don’t screw it down, the critters that make the yogurt ferment and produce gas that expands, just place the top on your container but never screw it down until you’re ready to refrigerate after the process! You’re not clear about that!
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.
I used to make it a whole gallon at a time, adding the starter yogurt right into the gallon jug that the milk came in and keeping it warm by wrapping it snug in a sleeping bag. It's a crude method but it did work.
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!
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
For people who think this process is too complicated
Take 1-2 tablespoon of yogurt in a vessel
Pour warm milk into the vessel
Let ot rest
(the fermentation time really depends on the surrounding temperature.
Hot sunny day = 3-4 hrs
Cold days = around 12 hours
And if you live in areas where its freezing cold just put the mixture in a thermos and you're all good to go)
After it is set place it in refrigerator
(The straining part is really optional)
For people who live in hot areas you can make a refreshing drink in 2 minutes
Add 2-3 tablespoons of yogurt in a glass
Stirr with a spoon until its creamy
Add water until the glass is full
Stir until its homogeneous
You have your drink. Much refreshing and healthy than carbonated drinks
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
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.
Ive done this in a mug on a space heater on accident once 😂
Happy accident 😂
😂
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.
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
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
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.
Such simple instantaneous process
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
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
@@callie99-10 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 indian always make our onw yogurt (dahi ) at home everyday from ages, this is how indian eat dahi everyday at home so basic and in a very simple way
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
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?
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?
Everybody's so creative ✨️
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.
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! 🙌🏻💕
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 grandma made us yogurt at home all the time. It was amazing with fruits. Miss her so much. Im happy to see this maybe i need to make my own yogurt too.
As everyone is saying that in India we make it everyday fresh. I want to add one more thing, instead of using crook pot , we put vessel under sun and with in 2-4 hrs ur curd is ready. I used to make it daily when i was in India . I used to keep it at 10.00am and at 12.30 pm it used to be ready to eat. Love to see ur video ❤ ... keep inspiring todays generation by giving them tips to make homemade things.
That works well of you have readily available warm temperatures. I lived in the Caribbean for 2 years and it worked great. Back in Canada though, I can't do the same for the majority of the year.
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.
I learn something new every day! Thank you! ❤
Making yogurt isn’t a big deal like these people show . In India we make it every day . Warm up your already pasteurised milk to the point where you can dip your finger in and it just feels warm . To this add in the curd that you already have - a teaspoon is fine . Mix it in and leave it undisturbed for 5-8 hours depending on the temperature outside . For those who aren’t from the tropics you can leave it in a warm oven
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.
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.
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 my country and my culture, yoghurt is made at home, in most homes through the warmer part of the year (we are a tropical nation). This is what we have seen our elders do, we have learnt from that and we make it like that even today. FYI homemade yoghurt tastes better 😊
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
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 👍🏽
As I saw the video I thought this was a very bad idea.
@@lapattii been doing it since 20+ years and it turns out good every single time !
Done this a couple of times and I turned out pretty good all the time. Hopefully, it's common sense and common knowledge that people should use clean utensils when preparing food.
NO WAY!!! THAT WAS AMAZING!
Yes whey... In the bowl after the cheese cloth
@@elijahpokrass3505 Well played.
my son does this every week. delicious!
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
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.
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 🫰
Greek yogurt is expensive in my place so this is actually a great idea
I had a friend from India that taught us this, it tastes so much better than store bought yogurt.
This works. Don't throw out the yogurt water. It's very nutritious and can make many kinds of drinks with it.
Actually the mean yogurt has that watery texture too, if you drain it you would have Greek yogurt which is completely yogurt yeast but you can use watery version of it too!❤
You do not need multi-cooker, just pour the mix into wide mouth jars or even cups, place the lids on and cover well in a few layers of blankets. leave for 12-18 hours, then place in the fridge. You do not need to strain it either, unless you like Greek style thick yogurt.
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?
this is awesome! I'll never do it, but this is awesome
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
6 Cups of 2% Milk costs $4 Cdn, plus using 1/4 cup of yogurt costs another $0.50... A 750 g (3.17 cups) container of yogurt costs $5.50 (roughly). By evaporation and solidification, it looks like that may be 1 Litre (4.23 cups container of yogurt). So, maybe $1 cost savings by making it yourself, if you don't include Time. Experience would be priceless. If you eat a lot of yogurt, it may be worth your Time. I'm gonna get mine from Costco though. haha Thank you so much for the knowledge.
as an Indian I bet his is how we make curd daily in India this fermentation methods is used in India to make curd the lactic acid in the yogurt will split and create more curd😊😊 pls tell me if I'm wrong.
@@Acer435i can see you really tried, a few more therapy sessions and you’ll learn the art of public decency.
everyone who have yogurt in their culture does this actually, one tablespoon yogurt is enough!
yo this is literally incredible, youre genius bro
I wish I could take credit for coming up with this 😅 it does turn out amazing though 🙌🏻
Yeah no.. she’s not.. people in Eastern Europe are doing it in decades..
Nah this is an old way in India I thought everyone knows it
@@EmanuelaTsanevaand mediterranean…
i was not expecting homemade yoghurt but this is awesome
In Egypt we use this method to make yogurt and cheese when we make yogurt we don't drain it and when we make cheese we wait until the yogurt thickness more before we drain it and a little before the drain process finishes we put salt (not to much)in top of it and leave it a little more while(but not for long so it won't be salty) and when eating it l love to put some salt and grind black pepper and oil and eat it with watermelon or grape
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
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.
Just boil the milk, when it's lukewarm add it to 1 spoon yogurt, leave at room temp (25-30 C) for 4-5 hrs and done... Not so many instructions required....
she added too many steps.
Why crock pot? It would do fine in just the steel container in which milk was boiled
And straining necessary?
@@kauigirl808 I guess if you want Greek yogurt then you have to strain, else not required. Personally I didn't find any diff between yogurt and Greek yogurt, it is just a bit thick I guess.
@@phoenixxx_the amount of protien is higher in greek yoghurt, thats the only difference
@@keerthichandra376 ooo okk okk
You can make the process very simple. Just pour the last bit in warm milk and let it sit in a warm place until it ferments. We do this every single day for our own curd.
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!
in India we call it "DHAHI"
Dahi is the same as Yoghurt. In India ppl wrongly call yoghurt as curd even though there is no curdling process involved and that is called dahi in northern states and bunch of other names in southern and north-eastern states.
In india we dont call as dahi, some states call as dahi. Dont just infuse your language everywhere. We call in Thayir in another indian state
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
Any warm place will do. Too,not sndnyounkillmit,mtoomcold snd it grows slowly
You don’t have to drain the water you can eat it right away. That part is very benefical 👍🏻
I do this in my instant pot about once a month. And you don't need a whole cup of yogurt as a starter. You only need like a couple of tablespoons no more than a quarter cup is necessary. I usually use about two or three myself
I used to freeze yogurt in an ice cube tray. When they’re frozen, put into a zip bag. One cube will do about a quart of milk.
Where did she say a whole cup? She took a whole cup of milk and added it to the leftover yogurt, which looked like only a few spoonfuls.
Even when you sanitize properly don't do it more than four times with same yogurt it can go bad easily
Another tip would be to use the liquid that remains and freeze it to use it as ferment and make more and more greek yogurt
I dont get why this is so amusing to a lot of americans, we asians literally make our curd at home all the time !
Hey! Awesome process thanks for sharing! In lebanon we call this labneh! And it's one of the most common breakfast items ^^
I love that! That’s so cool!! 🙌🏻💕
To make curd which is different from yogurt but simple
Add warm milk to some leftover curd or yogurt cover it and leave it undistured from 5 to 6 hrs leave it on the shelf in summers the temperature should be warm
In winters wrap it with some kitchen cloth and leave it in microwave (do not turn on the microwave, in my home we leave it in microwave because it adds extra warmness you can heat something and then leave it)
And you dont need to strain it
(unrelated but i love your pfp and i used to have the same one)
Thats yoghurt. For something to be called curd, you should be adding curdling agents like lime water or vinegar. Straining shown in this video is essential to make greek yoghurt though
@@LANEcor3 thank you
And i listened to your song cover they are really good
@@keerthichandra376 nope lime water or vinegar is not necessary to make curd you can just add warm milk to leftover curd (or dahi as we call it in punjabi)
You can also make it by adding curdling substances if making from scratch but if you have leftover curd you can just add to it(^з^)-☆
The procedure of both is similar but we dont strain it when making curd
@@naaz_4339 You’re so sweet 😭
Thank you. This is so simple, and I can't wait to give this a try.
If you let it ferment 19 hours (instead of 9) it’ll also be basically lactose free - so little lactose it doesn’t even trigger my hyper lactose intolerant self. It’s the only way I can eat yogurt, so it’s worth it to me (commercial yogurt is hit or miss, some aren’t fermented long enough to be safe for me, but I can use them to kick start my own batch).
Ma'am that's a lot of process for making curd . It's very simple. Just put curd in warm milk , leave it over night / warm area for 10+ hours , make this in a pot ( terracotta) so the pot will absorb the water . You can also do this in metal pot if you don't want to drain the water . In India we don't mind if it's thick or not it's just curd and we have it daily .
Keep the whey for a soup based or add it to smoothies
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?
The last bit of yogurt might not be viable for making a new batch, use a new container. You also need to check the yogurt's label to make sure it has live cultures in it.
Also, you can skip boiling the milk if you use ultra-pasturized milk, e.g., A2 milk, Fairlife ...
Also that "juice" is whey. You can use it in a smoothie or to brine a chicken or turkey.
South indian homes (esp. tamil) have been doing something similar to this for a long time, glad its catching up internationally😊
We’ve eaten yoghurt around the world for thousands of years too mate.
We just stopped making it at home when a specialist started making it and selling it cheaply en masse!
Now do plumbing 😊
@@winterroadspokenword4681 that's the point of thier comment, the difference is they are still making it at home even though you can go to the grocery and get it
North Indians too bro😊
Karnataka as well! It's a must have in all the Brahmin families
So 32oz greek yogurt is $3.54 at walmart, 48oz milk is $2.40, is 18 hours of work/waiting worth saving $1? IMO, nope.
Probably closer to like 15-20 minutes of actual work, if that. You don't really need to exaggerate to point out it might not be worth the effort.
@@wargexif i want yogurt, im taking 15 min to go to the store and have my yogurt now, not in 18 hours, simple as that
@@timross5259 I don't care about what you do. That has nothing to do with what I was criticizing. Eat yogurt when tf ever, idc how or if you do it.
@@wargex then why reply to my initial OPINION if you don't care, duh, move along, move along
@@timross5259 because it's dumb to make up fake lies to substantiate a rational opinion. You can just say what you want without making things up. Idk what kind of job you have where staring at something for hours on end is considered "work" if that what you think work is I gotta tell you, you better brush up on that resume because AI can stare that whatever 24 hours 7 days a week and never complains, especially about yoghurt.
This is great for when I accidentally buy too much milk again
you can make paneer out of it super easy as well. But its a bit moer time consuming.
A variation would be to use your yoghurt maker, not the crockpot. Just put hot water in the yoghurt maker like you normally would.