How to make homemade natural fermented yogurt | Probiotic 

Thanks

@@SonalsFood I tried your method and it worked, except I added a Yakult. I also used a Yoplait 'Yoplus' for the starter culter. I let it sit on the water heater pipe (because it's dark and warm) for about 19 hours. The result was a light, creamy yoghurt, with small bubbles throughout. I also sterilize the spoon before I scoop it out so I can keep the yoghurt to make a new batch. Quite happy with it since it was my first time making it :D It tastes very light and non-sweet because it contains no sugar. I won't be buying store-bought probiotic yoghurt anymore!

So happy to hear that. I did not know you could set yogurt using yakult.

@@SonalsFood My yoghurt turned out with a creamy consistency, which is what I was after. I combined the culture and the Yakult, though I think using Yakult on its own will make a large batch of Yakult.

Thank you, also great job at explaining everything too😊

abigailmarie72 hank you so much 🙏

Thats is great. Not you are set for life..😊

I take it out of the fridge 10 min before and use it. It is very important to warm the milk a bit. That will warm up your starter too.

Yoo same. I still don't know what bacterias are causing the milk to ferment, but this video is great for background. It should be easy enough to find a scientific explanation on RU-vid for my biology class.

Beloved One there are enzymes in raw foods which help I'm the digestion of those foods. These are destroyed on heating/boiling. But raw milk has to be consumed sooner.

Happy to hear that you found something that motivated you to keep going. Good luck.

Glad it was helpful!

So glad!

Shiva Maraj oh wow, never heard of this process. But Mishti doing from Bengal in India is a made in the similar way. And yes in the local languanges we too call yogurt dahi..

Sonal's Food also when we boil milk red the curd on top of milk is scooped off and we use that to make homemade ghee , in Trinidad we have large Indian population

Shiva Maraj yumm

Sonal food trindad has a huge indian population, indians make up 37% of the population in trindad as well as guyana and surinam , in 1830's the British outlawed slavery but they still needed labor so they went india and brought in the indians to work on sugar plantation as laborers it was a form of human trafficking ppl were shipped from Port of the Calcutta all the way to trindad many of dem Died on the ship from disease, they were cramed in ships with thousands of other ppl on journey that would take months, when they reach in trindad in the port of Spain in trindad they would report the British station were they would quarantine then be sent to work sugar plantation for 5 to 10 years they were payed on 25 cents or less like that sene from RRR they were called coolie by the British which term for a labor it was degrtory term. Most of them came from UP and bihar, while other came from Calcutta, Bengal, punjab,Tamil Nadu, and even part of what's morden Pakistan 🇵🇰 and bengaldish The first indian arrived in trindad on may 30 th 1845. I added all this information, so more ppl, especially indians know their history. The British reality kept this hidden a lot of indians are confused and shocked to learn their indians living all over the world were wouldn't think indians would live and very far places from motherland place like Fiji, martirius, guyana, trindad, Surinam,jamica, st Lucia, st Vincent, South Africa 🇿🇦 is part of history not talked about. I am a proud indo guyanese person who is proud to be of indian descent. Indo Caribbean is the term that's what we call the indian in the carribean. In our culture, even though we left india almost 200 years ago, we still practice our indian culture as best we can despite speaking English because of the British ruling us for so long the carribean won its independence in 1960 my grandmother grew up under British ruled guyana 🇬🇾. When the indian were sent to guyana 🇬🇾 they were forced to learn English, so unfortunately, I don't speak bhojpuri,hindi, or urdu, my ancestors language thanks to the whitewashing done to us by the British. It's sad to know that I can't speak the language of my forefather, my paternal grandparent which I call aji and aja , my grandmother grandma was from India don't know where in india and my paternal grandma father could read urdu but unfortunately my grandmother never learned the language neither did I, I want to learn carribean hindistani, bhojpuri one day. Even though we don't speak hindi, urdu, and bhojpuri, we still use a lot of hindistani words in our English for example chickpeas we call channa, spinach we call bhajie, split pea we call Dahl, potatos we call aloo, rum we call daru,cha chi for uncle, bhojie for sister in laws, bhiya for brother, janjat for chos, kathar for when someone clumsy is also a curry we make I think its in the jackfruit family. We say pagaly for crazy, mammo for maternal uncle, Dabbla for spoon, in trindad they use two dabbla to make their version of paratha called buss up shut fun fact roti is really popular in the carribean however our roti is more of a paratha type roti, for example in guyana 🇬🇾 we call it paratha roti aka oil roti AKa clap roti because we clap it hot off the Tawas to release layers also our roti is flakey and we typically use a Leven ing agent like baking powder to make our roti. Indian movies are extremely popular there in trindad and Guyana, Surinam. Lots of the Old hindi movies and songs are also popular , songs like kuch kuch hota hai, dil to pagal hai, Desi dun, ah kahin door, tip tip barsa pani. There is also a genre of music that originated in trindad and tabgo, known as Chutney Music 🎶 named after the spicy condomit , and the music is spicy and soucy music .indo Caribbean music is made of bhojpuri folk music mix with soca and calypso, bollywood, and sometimes dance hall. The song kaise bani was originally sung by Sundar popepo, who was an indo trindadian singer he is like th Elvis of chutney music. There is also a chutney soca that combines indian music with soca music. Many of us kept the religion of our forefathers and resisted Christianlaizetion I'm Muslim ☪️ just like my forefathers. Hindus make up 30 % of the population and Muslims 12%. Many of us still have common indian names all though now it's becoming less. Common indian names that we have are khan. I have at 10 in my family, perstard, singh, Mohammed, and bibi is my didi name first name. Many indo guyanese have bibi as their first name. I hoped I informed you about us indo Caribbean folks one day I will come to visit mother india, I want to visit the jhansi fort were rani Lakshmibai aka jhansi ki rani fought the British its sad how I never learned about rani Lakshmibai until the movie marnikarnika came out then I did research and I Educated myself about my ancestors who were brave and fought their best against the British but all we hear is bout ghandi then I learned about the rebellion of 1857 which I'm connected to because after rebellion of 1857 thousands of indian flocked to the Caribbean to escape the British some of them freely sold themselves while other were kidnapped some of them were tricked because they didn't speak English and didn't know what they were signing themselves to, yet this part of history is barely spoken about, I recently watch the movie urdram singh and I was brought to tears of how they treated my ancestors and we yet still to receive an apology from the British.

My pleasure 😊

Yes if it says probiotic. Add some of that yogurt to milk.

@@SonalsFood Thank you so much ❤️

Big Dairies pasteurize yogurt before packing to arrest further fermentation. This is done to increase shelf life of yogurt. In that case setting process is likely to be compromised. Please share your thoughts/experience.

If you put kefir culture in milk you will get Kefir which is even healthier than yogurt. If you add the culture to cream then you may get something like sour cream, but I haven't tried it. Basically the bacterial colony of yogurt and kefir is different.

Sonal's Food it’ll be good to try! thanks please do more of this kind of videos :)

1. If you want low fat then you can remove the fat. It will not affect peobiotic qualities. 2. You can use the previous yogurt culture. 3. You can use either one. It will work.

@@SonalsFood thank you for reply Mam. Can I use both ( capsule & culture) for my first batch?

I bought mine on Amazon. Here is a link for similar ones: amzn.to/2YlrqT8. If you live in India you can buy these in Dmart too..cheaper and not bad.

@@SonalsFood Thank you so much :)

If you are on keto thens train the water and you can consume it like greek yogurt.

Yes, you can use any. When I say raw, I mean not boiled or pasteurized.

Yes

In India the room temperature is warm enough to ferment it. If you live in cooler places or if your house is air conditioned to a cool temperature it makes sense to store it in the oven. Sometimes on India too in winders people cover it with a tea cozy or blanket

@@SonalsFood great, thank you :)

So if you want all the strains from the capsule, you have to put the capsule after every 7 curd making processes.

@@SonalsFood ohk thank you

It's VSL3 at the chemist and it should be in the fridge.

Well I do feel like reverting. Sometimes I get caught up in work.Especially with everyone at home and no house help. I eat keto at most meals but not all the time especially with the lockdown going on.

Great. Happy to be of help

@@SonalsFood And I know I can save money by making my own, just like Kombucha, sauerkraut, and Kim chi. Those are all the foods we should be eating if we want a strong immune system.

They are available in medical stores.

There is a company called Humpy. You can look them up online. They sell Indian cows milk(A2), raw as wella s pasteurised in glass bottled. Look them up.

Rusty Shackleford yes. Or you can borrow some culture from a neighbor 😉

Sonal's Food, thanks Sonal 😊

That's an interesting question. Never thought of that. I will try to answer to the best of my understanding. There are a lot of live dead parasites bacteria, dead cells and organisms inside of us and outside. A good immune system is where you have a higher proportion of beneficial versus harmful. We have been needing to be aware of fermentation etc because we have started fearing this natural rhythm and making our environments over sterile for our own good. If we live more naturally we will have a more healthy gut population.

@@SonalsFood I agree. I had never though of what happens to the dead "bad" bacteria in milk, until... I caught strep C/G. which is typically an animal strain of strep... I used to drink raw milk or minimally pasteurized. My doc asked, "what do you think happens to all of that dead bad bacteria when milk is pasteurized?" The thought has grossed me out since lol. I am wanting to make my own yogurt, with beneficial bacteria. I tried your method, I am in the U.S., I don't think it's warm enough here for it to ferment on it's own. I will try again with a heating method maybe. Thank you for your video!

Hannibal Rasberry I keep it airtight to avoid wild fermentation from the airborne bacteria.

Would you recommend buying fermenting jars ? They seem to sell them for this type of thing.

I don't think they are required at all for making yogurt. A lot of people use those for fermenting vegetables. I use normal glass jar for both yogurt or vegetables. You can use any glass jar with a tight enough lid.

Checked technical details of curd,yogurt culture on Indiamart.com.Some of vendors have claimed that our culture expedites water evaporation from milk during setting.I think this is likely to result in thicker curd,yogurt. Please opine. P.S.In that case we should not use air tight container for setting .

Muhammed Zahid the culture that we add to the milk has good bacteria which fight the bad ones that spoil the milk. At the same time the process of fermentation happens that converts it into yogurt.

No. I have never seen a brownish layer. It seems suspect. I have seen a pink one. But I would discard that and eat the yogurt under.

When you are making it for the first time, keep an eye on it. Put it in the fridge after it is firm. Do not wait. Then onwards you can ferment for around that long.

@@SonalsFood It's more like a medium yellow colour. Is this normal? I just don't want any bad bacteria or fungi ruining the Yoghurt underneath. Thanks

Oh and it was coconut milk instead of dairy that I made it with

@@user-Red5hield-exp0ser generally the bad stuff will be on the surface if at all. Not underneath. And if it doesn't smell funky it's fine.

Yes you can. It will mostly rise to the top.

You can buy a probiotic yocurt or yogurt with live culture and then as you make yours keep aside a tablespoon or so everytime.

Yes, absolutely. as long as you dont leave it in.

Geetu Nayar of course, all the time. Infact I think it set much nicer with the capsule alone. Make sure that the capsule is in the fridge when you buy it.

Jennifer O'Gorman culture is a spoonful if the previous leftover curd/yogurt. It has all the bacteria which when added to fresh warm milk, will multiply and make curd/yogurt. You can borrow it from an Indian neighbour or buy probiotic yogurt and use that. If you cannot find it, a good substitute is a probiotic pill as I have shown in the video. That too has millions of the good bacteria. Don't forget to save a spoonful of the yogurt Everytime for the next batch.

Yogurt can be made only with culture. You need specific bacteria to ferment milk.

@@SonalsFood kindly make vedio on that...that's most vital step

How do I make my yogurt thicker whatapp me +233277131393

VSL 3. It should be in the fridge. There are other brands available too you can ask the chemist.

In the refrigerator 3 or 4 days. Its keeps getting sour like any other fermentation.

In the refrigerator for 3 to 4 days. It will keep getting sour as it ferments further.

@@SonalsFood Thank you

I think in billions and many strains too. Unfortunately I don’t have one to check it out.

No. Kefir is a different culture. Ypu can use kefir grains to ferment but that will give you kefir and not yogurt.

Sorry! I dont know what ehole is.

@@SonalsFood whole milk

In Africa, they sell skimmed milk(,mostly), in stores which is not right for setting of curd, yogurt. adding milk powder to milk while boiling may help.Try and share your experience.

The name is VSL 3. Please look up in a local pharmacy. I could not find a reliable link on Amazon

Add sugar after the yogurt is set, when you eat it.

My aunt adds half spoon of sugar in 1 liter milk while boiling .Bacterium "love "sugar. So it may decrease your setting time.Try it and give feedback.

Once you make yogurt you tie it in a thin cloth and hang it for 1 hr and the product is hung curd. That is keto.

@@SonalsFood 💜 thankyou

You can hang it in a think muslin cloth to drain the water. The leftover hung curd is keto friendly.

I tried this recipe. For 1 lt milk and when its ready it was too thick and creamy and a lil water like 5 to 6 tablespoon. Do I still need to hung it ??

@@wafakhan7955 yes. If you are doing keto. A lot of water will still come out of it.

@@SonalsFood okay. Will do this also. Thanks alot. Yes I'm on keto. Today was my 3rd day. Its going well . Can u please tell me how much I can have hung curd?? In a day.

1/3 cup is about 2 gm carbs. You can decide as per your macros

In India you can buy them in the medical store. Normally stored in the refrigerator.

@@SonalsFood shukran didi

No. Its a choice.😂

Lodi Arns no you should use normal milk. I would like to point out that this is not a keto recipe.

Sonal's Food ok thanks maam. Hehe!

But if we have to make the keto version can we use heavy Whipping cream or anything like that?

@@jyothsna4105 that won't help it be keto. The lactose in milk or cream is sugar. To make yogurt, the bacteria consume some of the lactose, probably not all, and probably leave behind other carbs as waste i'd guess. More fat doesn't mean no lactose. It's all down to how the fermentation happens.

Its called VSL 3. Available at pharmacy and in the refrigerated section. Or check for refrigeration.

onabanana it makes the environment suitable for the growth of bacteria. If you live in cold weather it is a good idea to place it in a warm room.

I make this with raw milk, and never warm the milk on the stove top. It destroys all the beneficial properties of raw milk. You can just use conventional pasturized milk if you are planning on heating it. The beneficial bacteria and enzymes alive in raw milk actually help the ferment process. As long as your kitchen is 70 degrees F or higher, it will culture fine, no need to heat. If your kitchen temp is high 90+F, the process will go too quickly and it will separate to curds and whey.

VSL 3 in medical store inside refrigerator but there are others online too which do not need refrigeration. Check the links in the description

VSL 3. But now there area many other.

For the culture, buttermilk maybe too mild. And if you add too much qty your yogurt will be runny.

@@SonalsFood semi skimmed milk then or almond/soya milk

@@labourerplop5034 this will set best with dairy milk.

@@SonalsFood ok can I also buy cows milk then and put kefir cultures into the bottle straight and let it set on room temperature

Ike Dwi your yogurt culture may not be good. Or it may be too cold so, keep it in a warm place and keep it longer. If live in a cold place, you can set your oven warmer and try making yogurt in that. I find that using a probiotic pill gives the best texture. Good luck!

@@SonalsFood thank you so much and i will try

What is fat content of milk which you use for setting of yogurt?

You don't but you can, if you want to be on the safer side. Make sure you cool down. It should be warm only to the extent that you can hold your finger in it.

Galavya41 yogurt is a dairy product created by the process of fermentation, which is what I am doing here. The curd has live bacteria which ferments the milk. Also it has the live bacteria when consumed which makes it a probiotic food. When it comes to the milk, I have used raw milk here and hence mentioned it.

Sonal's Food... Hmmm... You see yogurt is a very specific product and consists of two and just two strains of bacteria ( I am forgetting their names but you could look it up).. Curd is not a 100 percent fermented product as the bacteria used also produces acid and this actually also curdles the milk... Hence its known as 'curd'... Yogurt has a smoother texture than curd and also the nutritional profile is a little different.

Galavya41 you may be right about the curdling. Nevertheless this is a probiotic, as like most fermented foods get acidic this one does too but that does not harm the bacteria.

HI NO! This is NOT curd. Curd is air borne bacteria fermented raw milk. She specifically pointed out that closing the lid prevents air borne bacteria having access to the milk she had inoculated with the tablespoon full of yoghurt from her last batch.

I agree. It is one of my early ones and I am still learning.

I did make it with one capsule of probiotics and let it set for 12 hrs but it was not ready so i gave it 12 hrs more it thicken , and i put it in the refrigerator and smiles like yogurt, i taste it and drink it with some honey great, but i mess the sour taste any advice? total time is 24 hrs set inside blanket covered.

Temperature is a major factor. People who live in a cooker area, use yogurt makers. If you have warmer drawer in the oven you can keep it there to set and keep switching that on and off a couple of times. You can even warm the oven and put it there and then switch it on a few more times during the day. Or warm room, near the heater.. Don't move it around though.👍

I made it again form probiotic yogurt that i made earlier but it was not sour like i like it, and it came out very good little bit sour it was great, I did what you told me to do, I kept it warm in the oven and kept the oven light on till morning about 12 hours and put it in the fridge, I made 5 medium size jars, i drink from it today it was great . thank you. "O yah I use the microwave to heat the milk in the jars, and them put them in the oven overnight"

That's the age old way of making yogurt in India. else you can buy probiotic capsules.

Thats yogurt not cream,,

@@SonalsFood when you heated the milk up and stated "that is the cream on top", it is NOT cream, it is coagulate...

Johne Chalach it is VSL-3. It should be available in the pharmacy and should be kept refrigerated before and after purchase.

Johne Chalach, this is the name of the Indian pill. You will have to look for an equivalent one for where you live.

Sonal's Food , is this capsule available in delhi or gurgaon ??

@@justforfun-lc6ze its available easily India.but I don't think you should use it.

It may be a IBS (gut issue) which can be solved with probiotics, going grain and bean free and consuming bone broth (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-uos0H3iVoQs.html). Please read up about it.

Yes bone broth Woking very well for diarrhea.