Probably the best yogurt-making video on KZread! Thanks

Ingredients for making yoghurt: #1 Yoghurt . . .

@Novacification

8 жыл бұрын

eh and milk?

Been making my own yogurt for years now. The best tasting is from goats milk, it's really creamy and naturally sweet!

@yasminpatel231

3 ай бұрын

How do you get your yoghurt creamy instead of thick and curd like? Mine always curdles.

Just made this! Looking forward to tomorrow :)

Hiya, I just discovered your channel and I've been watching your vegetarian videos. I absolutely LOVE watching you cook. As someone eager to learn, I'm enjoying your videos and feeling more confident about trying some of your recipes. Thank you so much! Katie

So if you need yoghurt to make yoghurt, how did they make it in the first place?

@TheDenisedrake

8 жыл бұрын

+THOOODAI I believe it started out from storing milk in a sheep's stomach (sans the rest of the animal).

@lui5gif

8 жыл бұрын

+THOOODAI Yogurt is made through bacterial fermentation of milk. Store-bought yogurt has the necessary bacterias and what you're doing here is just let them reproduce. But if could get a hold of those bacterias by them selves you'd add them to milk and create yogurt.

@ausguymac

8 жыл бұрын

the original bacteria culture came from a plant they think , then was transferred to the milk and has successfully been cultured because of its usefulness to man

@sukumvit

8 жыл бұрын

There are always hundreds of different types of yeasts and bacteria floating around, ready to infect anything suitable, whether it be yogurt, beer, wine , bread, cheese, pickles or any other fermented product. Over time, anything unpleasant to smell or taste was thrown away, while products that seemed still edible or even improved were kept. People discovered that adding a bit of the desired product to the fresh batch reproduced the effect, and thus cultivation of beneficial yeasts and bacteria was born. This is how everything from lactobacillus to make yogurt, to the strains of yeast suitable for bread, beer or wine were discovered and maintained. Of course, nowadays, particular cultivars can be isolated and reproduced in the lab, and made available for sale, but originally it was just keeping something that seemed to work and adding a bit to the next batch to keep the process going, just like you see in the video.

@primmycooks884

5 жыл бұрын

😂😂😂 good question THOOODAI

Always make this. The initial cost of the yoghurt was something like £1.80 for a small pot. Now I buy organic whole milk at £1 for 2 litres and have all that as yoghurt. For all the questions here. "Live" yoghurt will say it on the tub or "bio" yoghurt. Basically means they haven't killed off all the good bacterias like in those cheap sweetened yoghurts. Yes use pasteurised whole milk. No idea if a lower fat milk would work but hey that's what trial and error is! Give this a go and after an initial expense you can have cheap organic yoghurt as much as you want. Worth it!

gotta love this guy

Thank u. Now i understand hiw yoghurt is made. Thank u again

Works really well although after using a flask it was a little tricky to get it clean of all residue.

To make sure your yogurt has come out good, when you slice it, should come out neat, as if you are slicing a piece of cake , otherwise, it is not healthy to eat. Learnt it from my nan.

thanks for the recipe , is it possible ( is it a good idea ) to freeze the yoghurt once it has cooled down ?

How long would it keep for in the fridge?

excellent very yummy taste your yogurt

I always wanted to try making yogurt! and cheese! youbshould upload some cheese making bids?

@snipper1ie

5 жыл бұрын

Milk and something to turn it off, nettles, lemon juice, vinegar or a culture. When it has 'gone off'(solidified) put it into cheese cloth or a strainer to let the whey run out, then you have cheese. You might even make, in your own kitchen, an individual cheese, from the yeasts and bacteria that are individual to your kitchen. Experiment then in maturation. All the cheeses known to man were most likely discovered by accident, I doubt that any of the great French, English, Spanish or Italian cheese were created in laboratories. Give it a go, it's well worth it.

Ok so I'll just use some of my previous batch of homemade yoghurt to make yoghurt for the first time. Makes sense.

@williamblyth8607

2 жыл бұрын

Use store bought to start it you literal brainlet

Yes! People can easily make yogurt at home. I like to use an electric heating pad set at medium.

@llmcbee1875

8 жыл бұрын

+TheDenisedrake Hey, thanks for the tip!

How did you get the yoghurt to be so creamy? Which yoghurt starter did you use? I used unhomogenised Jersey milk and a well-known brand of organic yoghurt as a starter, my yoghurt to date hasn't turned out creamy. It always ends up more solidified and curdled like cheese rather than creamy.

Its weird how much money people spend on yogurt when its so easy to make.

@llmcbee1875

8 жыл бұрын

+Harry Upton You can also make it 'Greek' yogurt just by putting it in a strainer lined with a paper towel or cheesecloth inside, setting the strainer over a bowl, and letting it sit in the fridge for an hour or two. Leave it longer and it becomes like a nice soft cheese spread. We mix spices & herbs in before straining & eat it on everything.

@llmcbee1875

8 жыл бұрын

+Harry Upton You can also make it 'Greek' yogurt just by putting it in a strainer lined with a paper towel or cheesecloth inside, setting the strainer over a bowl, and letting it sit in the fridge for an hour or two. Leave it longer and it becomes like a nice soft cheese spread. We mix spices & herbs in before straining & eat it on everything.

@GlovesoffHarry

8 жыл бұрын

Sounds nice, Is there any risk of infection to the batch? Or is it pretty stable?

@GlovesoffHarry

8 жыл бұрын

Cool, I will be sure to give that a go :)

@60sfolk

3 жыл бұрын

@@GlovesoffHarry I stumbled upon a recipe for Labneh/Lebneh (Yogurt cheese) a little while ago, it's extremely easy to make and tastes delicious!

you mske me laugh im pleased i can now start making my own yoghurt (again) lost confidence has returned thanks hippue hugh

How long does it keep in the fridge?

thats yummy, love from pakistan

How many, nowadays, scald the milk jug?

But how did we get the original yogurt then?

I always find it entertaining and never get tired of when lever people like Hugh and have even seen Vladimir Putin smile and get exited for the ‘deliciousness’ of yoghurt only to pull a ‘that’s disgusting, I’m going to vomit’ face 0.1 seconds after eating it! I myself hate yoghurt. It’s the fact it’s cold, runny almost slimy texture as we as the taste not being anything special. But we have to eat it as it’s a healthy breakfast meal. The River Cottage organic yoghurt is delicious and doesn’t taste anything like the rubbish the supermarkets sell. Has a really yummy taste that I can’t think of a way to describe... They NEVER have it stocked anywhere though! Not good for business! I hope they are listening!

So how did they first make yoghurt if you need yoghurt to make it?

it is also amazing how little people can grasp the idea of bacteria , and it's growth , you add yoghurt because it already contains this bacteria !!!

your an awesum hippy Hugh, lol

Is this yoghurt classed as bio yoghurt?

Jesus Christ, took yall long enough, but i ain't gonna die happy naw, cause i want more =/"

Is the "live yoghurt" just yoghurt? If so, does that mean I can just buy my favourite natural yoghurt and start a batch with it? Why not take 10 seconds to explain this in the video?

@snipper1ie

5 жыл бұрын

I'd say that it was pretty self evident

@cazek445

4 жыл бұрын

I’m pretty sure I’ve heard of people adding yoghurt to milk in a 2/3 ratio yoghurt to milk. So that’s 2/3rds yoghurt and 1/3rds milk.

@TheRockTiger

3 жыл бұрын

@@Leila2023_ I've been wondering aimlessly for 5 loooong years without an answer. Then you came. You brightened my day in oh so many ways with your cunning mind. Let me bask in your wisdom dear messiah. You gave me the crucial information no one would or could bring me before. I envy your holyness... Prick.

@How_to_613

6 ай бұрын

Yes that's what I do.

I was wondering if it would be OK to use UHT milk which would do away with the necessity of boiling the milk?

@yasminpatel231

3 ай бұрын

You'd still have to heat it to 45 degrees and maintain that temperature for hours for the yoghurt culture to work. If there are bad bugs in the milk, the yoghurt culture should be able to overwhelm them owing to the sheer number by comparison.

@kevlahead7278

3 ай бұрын

@@yasminpatel231 Thanks for the reply,, Kev

@yasminpatel231

3 ай бұрын

@@kevlahead7278 Not a problem, I should have said 45 degrees Celsius.

@kevlahead7278

3 ай бұрын

@@yasminpatel231 I assumed that as that is the default unit in the UK even for weather. Thanks again!

@yasminpatel231

3 ай бұрын

@@kevlahead7278 You're welcome. Let me know how it turns out. Mine always ends up grainy and not creamy smooth. I cannot figure out what I'm doing wrong. I'll have to try a different yoghurt starter and see if that makes any difference.

if i don't have organic milk can i use normal milk?

@kitchenmom

8 жыл бұрын

+Rosita Puelma Yes.

@rositapuelma3131

8 жыл бұрын

+K Kitchenmom thanks!

@michaeladams6047

8 жыл бұрын

+Rosita Puelma ATTENTION ATTENTION !! Ladies and Gentlemen we have a winner!! The winner of today's stupidest question iiiiis Rosita Puelma !!! Clap Clap Clap

@kitchenmom

8 жыл бұрын

Neo Viper so and now we think about what great price you win?

@cdiddy316

8 жыл бұрын

+Neo Viper great attitude and uber helpful

im goinfg to try this will an elctric jug lol

im from new zealand i will cook some for Jail

Thermos flask, great trip 👌

me on December 1st

I take it full fat pasteurized milk is okay? What are the other options if you do not have a good yogurt to start off the process?

@nitelite78

8 жыл бұрын

Yeh I am wondering if pasteurised is ok. Presumably so otherwise he would have said so. I once tried making mozzarella with pasteurised milk - didn't realise it had to be fresh raw milk until later - total disaster and a waste of time it was.

What is "live yoghurt"? some special kind of yoghurt? similar to a yeast-dough, when baking bread and cake and you always have to add to it, to keep the cultures alive? I'm confused.

@llmcbee1875

8 жыл бұрын

+Batdriven It just means it has live active yogurt cultures in it. It should say so somewhere on the label if it does--at least, it does in the states.

@Batdriven

8 жыл бұрын

Alright, thanks for clearing this up. Because here in Germany I can't remember ever coming across such a thing. I guess I need to buy it in some organic shop or something~

@Dalixam

8 жыл бұрын

+Batdriven I was just told to use the freshest possible organic yoghurt. That should do the trick.

@llmcbee1875

8 жыл бұрын

Lasse Kristoffersen I think where the confusion may lie is that (at least here in the US) a lot of what they sell in the stores is more like colored pudding than yogurt--it has no live yogurt bacterial cultures in it at all. You're better off putting it ON your face than IN it--no real nutrients or probiotic value to it.

2:06 REEEEEEEEEEEEEEEEEEE

I'd prefer the glass pot to go in the fridge!!

If you think about it long enough, yoghurt is an odd name for this food.

45° is quite scorching for a bath

Apart from avoiding all those plastic containers, it probably will save a few pennies too.

How to make the yogurt thicker?

@gab.lab.martins

7 жыл бұрын

Vae Jia Yi Filter through cheese cloth.

@gab.lab.martins

7 жыл бұрын

Vae Jia Yi Filter through cheese cloth.

@heechberri

7 жыл бұрын

***** ah.... thanks!

@gab.lab.martins

7 жыл бұрын

Vae Jia Yi No problem. That's how (real) greek yoghurt is made. Water is removed, and the thicker product remains inside the cheesecloth.

step1: heat milk step2: add yoghurt. . . oh hang on

I'm here because I ate my last yoghurt and i cant be asked to go to the shops

@nicksloan8860

8 ай бұрын

Well I'm still going to ask you......please go to the shop

@jpowner58

7 ай бұрын

@nicksloan8860 its been a year, and i still haven't gone to the shops

@nicksloan8860

7 ай бұрын

@@jpowner58 😂 👍

LOL

cCc au

These people are so weird. Everybody’s making yogurt by adding real yogurt because they don’t know how to make yogurt.

If you can have your radiator on for 10 hours then like this guy you're rich and hasn't a clue what energy poor means

@How_to_613

6 ай бұрын

If you can charge your phone battery to write such a comment...

@bakk.

Ай бұрын

Did you seriously get offended because he was able to heat his house? Haha what