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@ADENIRANRUKAYAT-m7r 19 сағат бұрын
I need recipe
@natadeyemi Күн бұрын
Thank you very much for this recipe. Looking forward to trying it out as my son's birthday is coming up. Please what size of pan did you use? Thank you!
@RachaelOnwuaso Күн бұрын
😍😍😍 can't wait!!!
@RachaelOnwuaso Күн бұрын
I used 4 6" pan for it. It can also be used for 3 8" pan (" meaning inches)
@natadeyemi Күн бұрын
@@RachaelOnwuaso Alright, thank you very much...
@OlubunmiBello-u5q 2 күн бұрын
Would an electric handmixer work in place of a blender?
@OlubunmiBello-u5q 2 күн бұрын
Would an electric handmixer work in place of a blender?
@RachaelOnwuaso Күн бұрын
Yes it will the most important thing is to mix it till it's lump free even a hand whisk would serve
@jimirozi2637 5 күн бұрын
Wow this is great! I will try it And please can you show us how to make Nigeria sour yogurt? Thank you for the great work
@RachaelOnwuaso 5 күн бұрын
Ok 👌👌👌 this is sour too but the sourness is always based on how long you leave it to ferment so if you want a more tangy taste then leave for 10-16hours
@chinazomnwodo9022 7 күн бұрын
Please where did you get the ice cream powder from?
@RachaelOnwuaso 7 күн бұрын
Any major cake tool shop should have it it's called the domo icecream powder they have different sizes sha and it's not the same with domo whipping cream powder please
@chinazomnwodo9022 22 сағат бұрын
@@RachaelOnwuasothank you so much ❤
@amalvasitv 9 күн бұрын
Loved this 💯
@amalvasitv 9 күн бұрын
Yum
@amalvasitv 9 күн бұрын
I loved watching you make this so much 💯♥️
@amalvasitv 9 күн бұрын
This is such an insightful video with so much wisdom especially for business owners starting out from home. Finding that balance between home life and work life in a home environment is tricky but possible with certain tweaks. Tbh, looking at things from their perspective I think it’s harder for them to tell you they want to quit if you’ve been close so they think it is better to disappear - it isn’t. However, like you said people have different exposure, professional and maturity levels and when the going gets tough - these traits are revealed. May God help us all. It’s a journey ♥️
@sandravin5221 9 күн бұрын
Thank you so much, I tried this and it came out so well, and it's my first time trying.
@RachaelOnwuaso 9 күн бұрын
That's amazing thank you for sharing 🤗🤗 what else would you like me to Make?
@JemQuadri 10 күн бұрын
Please where is the supermarket located?
@RachaelOnwuaso 9 күн бұрын
At maitama Abuja
@olufolakeadefolarin3828 15 күн бұрын
Thank you for this explicit lecture
@ChibuikeUmenne 15 күн бұрын
Pls what is d name of d greek yoghurt u used for d yoghurt
@susanvanderbilt358 7 күн бұрын
She’s said GREEK.. as in the country too! It’s the best yoghurt!
@gabriellachinonso6538 16 күн бұрын
I prefer my foreign yoghurt starter 💯
@nangahatanga 16 күн бұрын
It's superp🎉
@nseobongetim2517 16 күн бұрын
What will happen if not put in the oven
@chibuzornzeribe122 16 күн бұрын
Pls can I use skimmed milk for this
@realklare 18 күн бұрын
Best yogurt
@RachaelOnwuaso 18 күн бұрын
You know it !!! 🤗🤗
@maureenchilaka446 19 күн бұрын
God bless you a million and multiple times for sharing. ❤❤
@RachaelOnwuaso 18 күн бұрын
Thank you 🤗🤗
@ifeomaokoye6546 24 күн бұрын
Great lecture. Before I stumbled into your channel, I made yogurt, using 2 cups of powdered milk , 4 cups of water and 4 tbsp yogurt culture, but it didn't ferment
@farahzin3283 25 күн бұрын
10- gorgeous and design not crowded
@RachaelOnwuaso 25 күн бұрын
Thank you
@IhekeremmaOrji 26 күн бұрын
Looks so good
@RachaelOnwuaso 25 күн бұрын
Thank you
@AyomideOpemipo-s7y Ай бұрын
Hi Miss Rachael, I tried this method and I’m back here to give kudos to you🫡 Thank you so much.
@lovethnneomahogasin5122 Ай бұрын
Thanks for the video🙏🙏
@idongesitabel8210 Ай бұрын
Where's the measurements pls
@RachaelOnwuaso Ай бұрын
It's in the description box ,click on the more button you see
@shiningthrough3849 Ай бұрын
Thank you for sharing. please what brand of cream cheese is this?
@cynthiawilliams4550 Ай бұрын
Hi. When you say we should scoop out and keep for another batch of yoghurt, how long can we keep the starter for and at what temperature? Thank you
@RachaelOnwuaso Ай бұрын
For 10-14days maximum and in a constant chilled fridge, but always take it back to room temperature before using by leaving it out for an hour or 2 first. And do not sweeten your starter
@rafiyatundarku1367 Ай бұрын
Please l want to start a yoghurt business l need your help
@RachaelOnwuaso Ай бұрын
Ok please chat me up on instagram @rachael_onwuaso. I'd assist you to the best of my knowledge ❤️
@staycieanne Ай бұрын
And welcome back
@staycieanne Ай бұрын
Thanks for the tips !!! ❤
@AminatahawaKoroma Ай бұрын
Yes ma'am the one you add to the milk 🥛 what is it called please ma'am
@RachaelOnwuaso Ай бұрын
Unsweetened Greek yoghurt
@RachaelOnwuaso Ай бұрын
Unsweetened Greek yoghurt
@WriteWithBee Ай бұрын
Mine came out as yoghurt 😅😅
@RachaelOnwuaso Ай бұрын
Isn't that the point?
@uraniavigildemiranda4794 Ай бұрын
Hola, la leche en polvo hace que sea mas espeso, que se separe el suero de la leche
@RachaelOnwuaso Ай бұрын
Sí, usé leche en polvo pero no sabía que el espesor también se debía a la leche en polvo.
@johnmaria7372 Ай бұрын
Lovely ❤
@JeanHendrix-zl5hv Ай бұрын
The yogurt comes in individual packs for each quart that you make. Why are dipping with a spoon out of a jar ??? STUPID !!!
@RachaelOnwuaso Ай бұрын
You're point exactly??? You should watch the video at least before commenting trash 😏
@JeanHendrix-zl5hv Ай бұрын
I wish I could understand what you're saying.
@RachaelOnwuaso Ай бұрын
What you don't hear English ni ?
@oparaochaonyinye6168 Ай бұрын
I'm certainly gonna be trying this sis 👍. I better start going about sourcing for fresh cow milk. Please, at what point is the rennet used? Is their a substitute for rennet. Thanks
@RachaelOnwuaso Ай бұрын
For this recipe no rennet is used , but if you want to use rennet you have to also use citric acid. But vinegar covers for both just that rennet gives you bigger curds and a stretchier mozerella
@oparaochaonyinye6168 Ай бұрын
@@RachaelOnwuaso great info. Thanks 🙏
@SemekorEvanam Ай бұрын
How do I prevent the smell from the starter entering my new batch
@RachaelOnwuaso Ай бұрын
You have to start small then remake the whorl batch like twice before saving some for a next batch so that you get rid of the lemon smell I explained it in the video towards the end
@SemekorEvanam Ай бұрын
@@RachaelOnwuaso thanks
@edirinajeghren1053 Ай бұрын
Can you make and post a detailed video on this beauty.
@RachaelOnwuaso Ай бұрын
Hiii sure I already have one up
@DEBBYSKITCHEN Ай бұрын
Yummy 😊
@mercyblessing4925 Ай бұрын
How much please
@RachaelOnwuaso Ай бұрын
Please reach out to @kitchen_thrills on IG
@sunshine_space17 2 ай бұрын
Thanks a bunch for this beautiful recipe.❤
@RachaelOnwuaso 2 ай бұрын
You're welcome
@janeorestephen9895 2 ай бұрын
Nice video pls any idea where I can get raw milk in portharcourt?
@RachaelOnwuaso 2 ай бұрын
Aww no I don't but you can check spar I think they should have whole raw mail on selected days
@johnmaria7372 2 ай бұрын
Definitely trying this out
@hadiyatabu195 2 ай бұрын
I tried this it was came out well but it had one odor
@RachaelOnwuaso 2 ай бұрын
It's supposed to smell acidic and lemony
@kilometer5851 2 ай бұрын
Oha that went to Harvard in Ala igbo . I've subscribed. Trying this recipe out
@RachaelOnwuaso 2 ай бұрын
😍😍 thank you !!!!! Enjoy !!
@kilometer5851 2 ай бұрын
I made plain yoghurt for the first time two days ago, but wanted to learn how to make greek yoghurt This is the best video so far. You explanation is top notch .Thank you. Will definitely be trying this.