2 INGREDIENTS YOGURT|FREEZED DRIED STARTER|BEST GREEK YOGURT

[@IfePinkiesTV]

Thanks for watching ❤ please kindly click the like 👍 button, comment & share ❤

[@GenZcancook]

Ife thank you for sharing, please I want to know if this can be used for a red velvet cake ( does it react to baking soda as buttermilk will?)

[@okoroprecious3752]

Ma'am please drop the link where I can get the starter culture. And can I add lux flavor to my greek yogurt parfait? Am waiting for your reply ma'am God bless you.

[@nzeakorfavour3600]

lovely am trying it now with this video I hope it works

[@everythingwoman_by_ella]

It would mean the world to me if you replied. Please, what kind of preservative can I add to my Greek yogurt? Can I use the one for cake?

[@patriciafianu4707]

Ife, please share your yoghurt starter. Name.

[@amalachukwuvivian1141]

I tried this method… OMG! The result was blast… Wow

[@victoriaadeyeye6842]

I tried this method and I made a very lovely lush yogurt, Thank you so much, this video was helpful

[@adewumioluwadarasimi4407]

This is so nice... Please where can one get the starter culture

[@eloovorakpor2179]

I wish i could do a voice not but you're simply the best, I've watched both videos and i used both methods and it works, make sure your listen when watching and don't just watch the video. Sterilize all you'd use and see ehn you should get it. God bless you my darling, I'm sure my regular greek yogurt vendor would be looking for me but you've saved me serious money. God bless you

[@IfePinkiesTV]

🙏🙏🙏

[@anjolaoluwaoduwole6236]

Thank you for this. I tried it today and it came out really good 🤗

[@mercylampson329]

I have tried it and it's superb. I'm enjoying it

[@chizobaNancy-vq6hr]

Pls where can i get the starter

[@victoriaadaeze1376]

Thank you so much, you are such a saver, it was super easy to do, thank you.

[@IfePinkiesTV]

You're welcome!

[@IfePinkiesTV]

You're welcome!

[@aloziaokezie7957]

I repeated your procedure and it was perfect at second try and 24 hrs incubation. My first try was watery likely because the milk didn't cool enough.

[@ojubayomotunrayo2896]

I just tried this recipe. I did it last night for it to ferment overnight. Suprisingly, it didn't set, not thick but it tasted fermented like youghurt. So I heated my oven for some minutes, put off and placed the youghurt in it for about 3-4 hours and it came out really nice. Very thick, silky and creamy. Thank you so much for the recipe.

[@BrownyThompson]

God bless you ma'am, your videos are helpful

[@TimothyChristopher-bu6wp]

Thank you very much maam I tried your recipe and i am super excited about the outcome

[@IfePinkiesTV]

Great 👍

[@bbtastemaster7653]

I like your explanation and we I did it okay, and I believe now am yogurt maker

[@blessingonugha3323]

This is awesome, thanks for taking your time to explain this experiment perfectly ❤

[@JohnOdoomBentil]

Thank you sis , please it is good store it in freezer or fridge

[@ChristieAdeniyi]

The greek yogurt around gives me slimy outcome. I will really like to have the starter culture and try

[@IfePinkiesTV]

Okay

[@miraclegodwin]

@@IfePinkiesTVpls let me pay u to get the culture for me

[@asmaibrahim7844]

Thank you so much for sharing. Please could you kindly share the measurement for making 4ltrs of Greek yogurt. Thank you

[@NelyzaAlphonse]

I admire your skill

[@Imgiftgal24]

U video are easy to understand thanks alot❤

[@YONANCYCAKES30]

Thank you so much maam for sharing this recipe

[@IfePinkiesTV]

Most welcome 😊

[@tounsaka5935]

I hv use it, perfect good, I measure on my scale and cup, I use 750g

[@mideoluwafemi3178]

This is really helpful, I tried this today and it came out so well. Thank you❤

[@IjeomaAka]

This is so nice oo wow this is very nice am going to try it ❤❤❤

[@IfePinkiesTV]

Thanks so much 😊please do

[@IfePinkiesTV]

Thanks so much 😊please do

[@MotunrayoAdu]

Well explanatory ❤

[@omoakaann2780]

Which starter culture is preferable for commercial purpose?

[@cynthiamaxarinze4473]

Thanks for this video ma’am, I have a question Just like you scooped out some yoghurt for ur next batch and kept in the freezer While making that next batch , can you still scoop out some yoghurt for another batch Like how many times can you use this process b4 you know that it’s time to buy a new starter culture 😊 Ma pls reply me🙏

[@mideoluwafemi3178]

Thanks❤ this has answered my question on your other video

[@JeremiahFjsax]

So so impress with this video ,thank you for putting me through.i would to start a business with this need you to put me through

[@JeanHendrix-zl5hv]

You need her to put you through what ??

[@gigio3866]

Thank you for this video very helpful.. my question is if I want to make 5 liters of what do I use .. yogurtmet is only for 1 liters

[@ChristieAdeniyi]

Thanks sharing. I find your illustrations easy to grasp. But I don't know how to get the starter culture.

[@IfePinkiesTV]

The address to the place & ig handle is in the description box

[@techOtuts]

I made my own home made starter using lemon. Can I keep it in freezer

[@ajayimodupe7325]

Awesome cant wait to try this out. Your recipes are topnotch, tried amd trusted❤

[@EversmilingChy]

Weldone and thanks for sharing

[@IfePinkiesTV]

My pleasure

[@Favourkitchen5641]

Nice one, I will try it thanks

[@ComfortSPORTS_TV]

This is nice. Thanks for sharing the knowledge I just subscribed

[@patriciafianu4707]

I really love this yoghurt

[@olumidebakare6056]

Hi @ife, Thank you for this insightful tutorial video. I intend to start selling yogurt parfait at my office and probably at church for now. How many litres would you advise that I make for a start after of course trying out making for myself at first. Also, If i will be making to sell, is it advisable to freeze my yogurt pending when I would need to scoop out some for sale? I hope to hear from you ma'am. Thank you

[@joy_017]

Wowwww thank you for thos video.....I had been looking for where I could learn to do this. Pls where can I get the Yorgurt Starter Culture? Thank you

[@blessing.chinenye.onwueresi]

Please which preservatives can one use for production and the measurement.

[@augustinanwabuisi-ml6ed]

Thanks a million for this method. Kindly let me know where to buy the starter culture. God bless

[@IfePinkiesTV]

Check description

[@merryozonuwe1705]

Nice one sis

[@Tianasfaces]

You always give us the best of the best…well done and thank you for always sharing

[@IfePinkiesTV]

My pleasure

[@agbitina]

Good evening. Thank you for this. Pls where can get this starter?

[@ionaleah1336]

It looks so good i want to just eat it

[@kemeamechi]

This is so thick and creamy. I love yoghurt a lot

[@justinaonyemelukwe640]

Hello ife pls can u tell me how to re_use my freeze starter culture,the 4TBS I scope out b4 adding sugar? I just need the right measurement Or is it same 1/2 cup of my freeze starter culture and same procedure I just need to repeat? Thanks

[@jesubukunmiojakoya6563]

Thanks for the video, i have learnt alot....... however please how can i get a yoghurt starter culture?

[@nwakanmavictoria6712]

Thank you

[@chinyeakafavour7343]

Youre such a Pro ma'am❤❤❤

[@ChikaInsights]

I'm glued to your channel because you are just the best. Question: if am using the Dano full cream milk liquid, how do I measure it ma or which quantity am my going to use? Pls kindly reply 🙏

[@ginass042]

This really good and easy to make for the family, my Chef weldone ❤❤❤

[@shiomavlog]

This is yogurt made easy, I will try it out. You are really good in what you do👌

[@DeborahAbiola-r4r]

This is so nice, please where can i get starter culture ?

[@Omascakesnmore]

Thank you for sharing ma

[@christiangift7934]

Wawoooow I love this, thank you maaam. But what if am trying out for the first time how do I know the amount of the yogurment to use?

[@christiangift7934]

To use for two cups of milk?

[@IfePinkiesTV]

Try the recipe given

[@michelleukpeli1869]

You are so good, whenever I see your notification I just run to KZbin. Thank you ma

[@IfePinkiesTV]

So nice of you ❤️🫂

[@IfePinkiesTV]

So nice of you ❤️🫂

[@IfePinkiesTV]

So nice of you ❤️🫂

[@kaygerry]

great video. very accurate.

[@gracedan5558]

Will be trying mine

[@Blessing_Reacts]

Thanks for this wonderful share sis❤❤❤ I learnt from it

[@IfePinkiesTV]

Thanks for watching

[@OlawumiOlayemi-xf4ll]

It really good Nd nice well done ma ma please were can l get the yogourmet

[@ngoonwa5117]

You're good at what you're doing. I just followed you because of this yogurt tutorial. Keep it up.

[@ChiamakaObi-fx8us]

Thanks for this video, it was really helpful. Pls where can i buy a starter culture

[@EversmilingChy]

My star Confectionist and Chef

[@everbrightrachel]

This is very detailed and we'll explained. Thanks Ife

[@IfePinkiesTV]

Glad it was helpful!

[@BlessedBeeMedia]

9:02 this alone is filling. That looks so good 🤤 😋

[@lawalfatimat5493]

Thanks for this ma🙏,pls ma where can i get the yougurtment starter?

[@IfePinkiesTV]

Check description for the address & phone number

[@PriyankaMnohar]

Thanku❤

[@IfePinkiesTV]

You’re welcome

[@abidemioloko6323]

Can you please suggest starter culture that can be used for large scale production?. Thank you.

[@justina_Brown]

Wow…Nice…How can I get the starter culture?

[@DeborahArinseh]

Plenty ginger on this your channel honestly. 🎉🎉🎉

[@IfePinkiesTV]

Yaaaay 💃🏽💃🏽Glad you enjoy it!

[@IfePinkiesTV]

Yaaaay 💃🏽💃🏽Glad you enjoy it!

[@roselineehiosun8552]

Nice one ma, this is so sweet to watch, pls where can i get the starter culture??

[@lanvu5149]

Hello from Viet Nam. Thank you for sharing the video. I would like to ask some questions: 1. If i call yogurt mother (what you buy) is F1, how many time I can use for the next times? F2, f3,... and do you have any notes for using f2, f3, f4,...? 2. If I want to add favors from fresh fruit (like liquid, soup), How much max volume can I use to avoid affect the greek yogurt? 3. Could you show nutrition of your power milk and any notes if I choose another brand at my country to ensure good result?

[@francisfranky6302]

thanks mam❤ how and where can we get the starter culture

[@SamanehSaho]

Am from Gambia i love this

[@anjolaeunice-o9c]

Hi, Thank you for this. Plsss what can i do? I tried this but i did it under low heat instead. the first time i used just one satchet for 4 litres for 12 hours, it didn't work i felt like crying cus i thought the thing was going to waste so i started the process again after the 12+ hours and reheat it then i added 2 more satchet and incubated it for another 12 hours. it still didn't set. plsss what else can i do will i have to waste the mixture and start with new ingredients.

[@nneprimeorganics]

Interesting video. Thanks alot ❤. Where can I get the starter culture?

[@naomiugochukwu7984]

If I want to make yoghurt in mass production like how many starter cultures will I use

[@IfePinkiesTV]

You’ll have to calculate that based on the quantity you want to make

[@comfortanthony9939]

Good evening ma, please ma I need 2 part thank you 🙏🏽

[@goodnessomotoye5587]

Please I'm planning to go into yoghurt business If I'm not able to sale finish within 7 days Please what preservertive can i use

[@ebibenjayebibenjay395]

Thank you ma, God bless you for this.

[@IfePinkiesTV]

Always welcome

[@Jdensfoodies247]

Nice video pls Where can I get the starter culture

[@opokurebecca3189]

God bless you dear ❤

[@amaryascorner]

Hi, please can you suggest starter culture for larger production

[@feliciamoses3670]

Thanks. Please, how long can the starter stay in the freezer and remain active?

[@favouryeshua4739]

Thanks!, Can I use sweetened starter for the yogurt

[@myhairsense]

I am asking this too?

[@te_kee911]

What can I use in place of that food cooler?

[@Eb_HairCare]

What if I don't want to use sugar? What natural sweeter can I use?

[@IfePinkiesTV]

You can use date or honey

[@familusioluwatosin8418]

Thanks ma

[@ogechukwublessing141]

You are just sooo good in this. How do sell

[@catherinevengi2664]

If is for Business After i Mix Everything can I Pack into small dishes then keep it into Freezer to ferment

[@happychibuonu2968]

Good job. I love the outcome Please where can i get starter culture in Rivers state

[@jerryatiimbiikakanaamwie6062]

Please we have fresh cow milk direct from the farm can I use it for yoghurt please teach me I want to do it for commence

[@maryamsalman2567]

Hi, thanks please what do I add to get rid of the sourness in my yoghurt

[@bamikitchen]

Well prepared ❤❤❤❤

[@shaunipersaud5004]

Thank you my friend ❤

[@DeborahDavid-rk2sr]

Please the starter culture you used does it have probiotics or it's without probiotics

[@numver1]

@ifePinkiesTV Good morning. Please, it's been 3 days of trying and not working. It's so frustrating. It just feels like there's something that's missing in the procedure, because how can there be a repetition of the same procedure 5 times, with same fail results?? 🤦‍♀️🤦‍♀️🤦‍♀️ Suggestions always say to use the thermometer and check if the milk is within 42-48 degrees C before you introduce the culture, but at that temperature, the milk is almost cold. I don't know what else to do. Please can you advise?

[@IfePinkiesTV]

100 - 110 degrees Fahrenheit was the temperature I mentioned in this video if you’re using a sugar thermometer 🌡️ which is about 50 - 55 degree centigrade. If your milk is cold the culture won’t get activated, this recipe is straight forward, either your milk is cold, or your culture is too little for the milk or it’s in active. In a case where your milk doesn’t solidify after 10hrs, boil hot water pour into your cooler, just half way, the hot water shouldn’t cover your yogurt cover the cooler for 1 hr & your yogurt will be set by the time you open it after 1 hr, this will work if your milk wasn’t at the right temperature before culture introduction.

[@numver1]

@IfePinkiesTV All right, thank you.

[@Cakes_by_Rhayo]

@@numver1did u later try it and it work out for u am in d second trial is not working😭😭😭😭

[@numver1]

@Cakes_by_Rhayo My dear, I've gotten it right oh, but I'm still trying to get it perfectly right, in fact, it's been over 20 trials now, with a mixture of wins and fails. I think everyone who has tried making yoghurt failed a lot and just kept trying till they got it right. Based on my wins and fails, here are my observations so far: 1) Use Dano Cool Cow, it has that 3.5 fat thing, plus it seems like full cream and some other milks just have a way of not giving good results, if they do, there has to be that special and secret method used. Saying this because I've tried other milks and so far, no result came close to Dano Cool Cow. Even Dano Full Cream failed. 2) Don't incubate for more than 9 hours, this changes the taste of the yoghurt, if it finally forms. It'll form, but the taste'll not be nice. 3) After the 9th hour, please go and check if it has formed, if it hasn't formed, boil water and pour into your incubating cooler and sit your yogurt in there for about an hour (don't let the amount of newly introduced hot water in the cooler be more than the milk in the container, in fact, it shouldn't be the same height measurement, it should be less), it'll form, except the culture is no longer active either from using excessively hot water, or using the expired one. Please don't forget that these are observations I've made from wins and fails while making yogurt. Please keep trying, don't give up! WE will definitely perfect our Greek yoghurt making someday! I've been here, that's why I took my time to reply you, it's frustrating, but don't give up! *Sending Greek yoghurt fail hugs.🫂 🤗 😂

[@onomehelen2726]

Looks good ,but how do we get rhe starter culture?

[@IfePinkiesTV]

Check description

[@ruthugwuegbulam7807]

welldone Ife

[@IfePinkiesTV]

Thank you 🙏

[@amiekumoebimoboere1750]

Good morning, please i tryied making the yogurt but it stayed up to 20hour's before dating is still good for consumption?