Hi everyone, my Greek yogurt recipe is finally here. Very detailed and easy. Homemade Yogurt • EASY HOMEMADE GREEK YO... Make your own culture/starter • HOW TO MAKE YOGURT STA...
My o my! Your yogurt turned out so silky and delicious. You have inspired me to make some yogurt this evening. I'm making mine with fresh coconut milk and can't wait to see how it turns out. Thank you so much.
That looks sooo good, nice and thick. I am going to try my first batch this week. I have a yogurt starter kit and raw milk. I didn't catch what the purpose of the lemon is, what does the lemon do please and thank you?
To make the starter, rather than using a whole lemon with a cut in it, can I simply use a lemon wedge? Loosing a whole lemon to this is making me nervous 😅. Ttw, that yogurt look delicious
Thanks so much Ma'am for this recipe and procedure, please how do I preserve the culture and the yoghurt proper and how long can they stay, Please can you drop your contact..
I don't understand is it that you look for sweet yoghurt and please can you use any milk like normal powder milk can you, sorry please ma I need an answer because I want to try and make it I don't understand the way u are teaching it online thank ma
How authentic Greek yogurt is made When it comes to Greek yogurt, we may think that the authentic version is made of cow's milk and is strained of its own liquid to reach the perfect creamy consistency. But this isn't actually true. Real Greek yogurt, the kind made not in factories but in villages, has never been strained and probably never will be. Here, yogurt is made with full-fat Sheep's milk. This rich milk, together with a combination of time and temperatures, is going to give us a yogurt that is already thick, tart and creamy, without the need to be strained at all. We visited Antonis Nikolopoulos at his dairy in Floka, Greece, to learn how he makes yogurt from his Sheep herd.(ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-BrA_-152whA.html)
I have been wordering how industrial bacterial culture are solid and would appear containing dead ‘bacteria’. Is this how industrial starters are made?
U should use those sachet powder culture.. Then u need just 8 or 9hours to culture.. All these other hours cn be completely avoided and you'll get same thing. Rich greek yoghurt only requires straining d whey protein after
Yeah, you’re doing way too much too many steps. You grab 3 tablespoons of plain yogurt after boiling the milk you let it pull down, but make sure it’s warm.. at the 3 tablespoons of yogurt mixed well and covered in a plastic container with a nice warm blanket for four hours. After that, take it out, put it in the fridge and don’t touch it at least 9 to 12 hours. That’s how it’s done.
