Thanks for the tips. I tried and the very first attempt I got, just as you have said, sweet Yogurt as available in high end Supermarkets. Great help from you. Just two suggestions to enhance this video: 1. It would be powerful if you can edit to say, the culturing process being described is applicable to cold weather countries only; others can leave the cultured milk vessel on the kitchen table for 3 hrs or so depending on the climate of that specific town/city. Other steps are as have been told in this video 2. For culturing the warm milk, just half table spoon is all we add in warm weather place like Singapore or Chennai (India). Thanks again for your help. Jayakumar, Singapore
I've been making yogurt using powdered milk for many years. My best tip is that the more milk powder you use, the thicker the yogurt. So double up on the milk powder and will make beautiful Greek yogurt, no straining needed
thanks, i didint realize using powder milk would work so good and be so easy. also a little trick i use is fill the sink with cold water and put your hot pot in there, it will cool very quickly this way and you can move right on to the next step instead of waiting.
My indian chef make yourgurt after mixing all the ingridients he put into the chiller after that then became yougurt ..this all the ingridient he mix,powder milk,plain yogurt,lukewarm water ,and lemon juice ..your video is also nice the way you make yugurt thanks for the recipe
Thank you very much for this recipe! I used to make yoghurt myself years ago, when I had picked up a used incubator and containers. A lot of wondered how easy it would be to do without having all the gear at hand; you’ve answered the question beautifully. Thank you very kindly! :-)
The first time I made it, it turned out beautifully... the second time, realising now I didn't add enough powder and it had more water...as I went with a hunch of recipe..lol...no no no... watching your video will make it again... thank you...🙏🏼💞
This is wonderful. I have some powder milk and did not know what to do with it. This will be the first time I will be making yogurt. You explain it so well. And made it look so easy. Thank you.
Wow!! I really enjoyed the recipe, now you teached me of making yoghurt on my own. I appreciated the video; thank you so much so much so much soooo much.
I will be expecting your feedback. I just uploaded a drinkable yogurt recipe here ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jB90_1-ODOQ.html , you can check that out too 😊
you can use any yogurt from the store. They all have yogurt starter. I use unsweetened plain yogurt. If I don't use yogurt from the store I use the yogurt in the sachet. 1 sachet per 1 litre or Quart of milk. Actually I use raw milk. Heat it to 80 degrees Centigrade then put it in a sink with cold water surrounding the saucepan until the temperature gets to 40 degrees centigrade. I normally make 4 litres, approx 4 Quarts. From there I put into 1.5 litre plastic containers pour in 1 sachet of yogurt starter per litre and mix in mixer . Let it set wrapped in blanket in chilly bin for approx 8 hours before putting in fridge. Nice with fruit or on weetbix or muesli or porridge. If using shop yogurt I just use about 100ml per litre APPROX.
Yay!!!!!!!!!!!!!!!!!! You need to see me screaming in my kitchen! Just tried this and it came out GREAT!!!! Like! Thank you thank you! Pls what is the process of adding a sweetener? Thank you
LOL...Great job! I can feel your excitement from here😀👍😘 Thanks for your lovely feedback. Depending on the sweetner I'm using, I simply mix it in with the yogurt before taking it.
Thanks so much for this wonderful recipe. I want to ask how long I can keep my own natural yogurt? From now on, I can eat yogurt whenever I want to :-) Thanks so much Lilian.
You're welcome Mandy , It will stay good in the fridge for 3 to 4 days and in the freezer for 1 month or more, but I only keep my for a month in the freezer and defrost before use(be aware that the freezer might kill some of the live cultures, so don't leave it there for too long)
Thank you so much for your wonderful video. I would like to ask how long I can keep my own natural yogurt with live cultures? Again, thanks and from now on, I can eat yogurt whenever I want without thinking about the costs of buying it.
Hi Mandy , It will stay good in the fridge for 3 to 4 days and in the freezer for 1 month or more, but I only keep my for a month in the freezer and defrost before use(be aware that the freezer might kill some of the live cultures, so don't leave it there for too long)
Good one. Thank you so much. For someone that want to venture into yoghurt making for commercial purpose, what preservative would one need and the quantity Also if preservative is not needed, how then do one preserve it for commercial purpose owing to the fact that most times there is no power supply
Thanks for the video. What if I want to use culture and not already made yoghurt from the store, how do I go about it? What of using thickener and preservatives?
Most live cultures always come with instructions on their packages. Please check it to know the quantity to use for yogurt. And I don't use preservatives or thickeners in mine, I always get a thicker yogurt when I use greek yogurt as starter.
Thank you so much Cecilia. The natural one I set aside for future can last for a few months because I store it in a freezer. But it is best to not leave it for more a month as freezing can kill some of the live cultures in the yogurt, so use it up and replace with a fresh one you'll be making with it.
You're welcome Juliet. We finish it up really fast in my home, but it can stay 3 days or longer in the fridge if stored well and for months in the freezer 😊
Just curious can we used Fortified milk as an alternative like Bear brand milk powder? Or will the yogurt consistency will not be the same as the one you used?
I don't know that brand, but it should work too. Just that, if it is a low fat fat milk, you'll have to add thickeners to it as the end result will be liquidy. But if full fat, the you'll get a thick yogurt.
Pls., what is d shelf life of this yoghurt u just prepared. D heating of d mixture can be same as using d pasteurized machine. With pasteurization do we need to add preservative again?pls where can I buy agar agar, carrageen from in Nigeria. Thanks for d video
Hi Godwin, I'm guessing you're planning to make yogurt in large scale and for sale. If that be the case then you truly need a pasteurization machine. Even though boiling helps to kill some microorganism, pasteurization does a complete job and gives you as as an entrepreneur more confidence in your product. in Nigeria, you can get agar agar and carrageen from any large chemical store . Hope this helps.
Hello Hauwa, just look at the label, it should say something like ''contains live cultures'' but if not , pick a yogurt that has no added sugar or flavors, those ones usually contain active live cultures
Yes, sure. 1 cup (250grams) Milk powder or powdered milk 3 cups(750ml) Water 2 to 4 tablespoonful(125ml/grams) Plain natural Yogurt or Greek yogurt(store-bought Hope you've subscribed for more recipes 😁
Yes,but there is a slight difference in texture and taste, which a lot of people won't really notice, so it's perfectly okay to just use boiling water as I did in this video here 👉🏾 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_hKIoagk3LQ.html
Can i ask if getting that film off essential? I am trying a modified method using my slow cooker instead of stove, so heating up then cooling takes much longer time I guess what im really trying to ask is if 1) it is essential to heat to boiling and 2) if step one is essential, can i cheat by using cold water to cool the milk down to 45c? Say use 1 cup hot water to dissolve the milk and the remaining 3 cups to cool down with cold?
Yes in this yogurt recipe you have to boil the milk, once the milk is heated, you can cheat in the cooling process by placing an ice pack underneath it. But make sure the temperature doesn't go lower than an optimum temperature of about 44ºC to 46ºC(110°F to 115°F).
Hello. How did you achieve the creamy consistency? I used the milk powder to create the yogurt but it turned out to have a grainy texture. Would you be able to advise please? Thank you.
