Homemade Yoghurt with Yogourmet (So Easy!)

Hi guys I’m back with another recipe for you !!!!! And today we’re making yoghurt using active culture from scratch!!
1 yogourmet
200g powdered milk
900g water (distilled)
Double the measument to get 2liters+ more yoghurt
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. Don’t forget to leave a comment when you try this recipe !!! Also share your photos with me via my social media handle
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[@amalvasitv]

I loved watching you make this so much 💯♥️

[@Joneleojo]

Yoghurt 🍦 🤤

[@RachaelOnwuaso]

😍😍😍

[@margretijomah3061]

I love your yogurt recipe. Please kindly make drinking yogurt. Thank you

[@Goddess_Nkem]

If you want drinking yogurt, skip the straining process

[@jenniiking]

I really needed this Greek yogurt recipe. 🤍🤍

[@RachaelOnwuaso]

Jenny!!!!! Where have you been 🥺🥺 I didn’t know your correct IG handle to check up on you !!!

[@jenniiking]

9:26 we are still waiting for the tougher starter after 2 weeks 🤭

[@RachaelOnwuaso]

😃😃😅 I’ve made the video o just to post it that’s the issue now 😂

[@jenniiking]

@@RachaelOnwuaso ok we re waiting

[@uraniavigildemiranda4794]

Hola, la leche en polvo hace que sea mas espeso, que se separe el suero de la leche

[@RachaelOnwuaso]

Sí, usé leche en polvo pero no sabía que el espesor también se debía a la leche en polvo.

[@elsiekosiso9258]

In the description box,you wrote 100g but you are measuring 200g. I’m confused

[@RachaelOnwuaso]

I'm so sorry about that , it's 200g to 900g water and 1 pack starter ❤❤ sorry for the mix up and than you for calling it out

[@numver1]

Please, what's the remedy to milk that didn't form after over 10 hours?

[@RachaelOnwuaso]

You probably did not get the correct measurement so your milk was greater than your culture or The milk was too hot it killed the bacteria in the culture or The milk was too cold for an incubation Regardless of which you’d have to make it again

[@numver1]

@RachaelOnwuaso Thank you so much for replying! I don't know how else to do this. It's been over 3 days of trying, no positive result. Thrown away 1200G+ of milk, sachets of yogourmet and nothing. It seems the thermometer makes it worse because the milk at 42-48 degrees (C) is already soo warm. So why do people recommend it still? 🤦‍♀️ It's been so exhausting and heartbreaking.

[@RachaelOnwuaso]

@numver1 aww I’m really sorry about that, one yogourmet satchet is for 1liter of milk that’s 4cups of milk, you can’t use evaporated milk for this either Discard the thermometer and use your hands for the test If you’re using powdered milk dilute with cold water first then put on fire while storing to hit up rather than adding hot water to the powdered milk Heat the milk till it’s almost boiled or very hot first then take few seconds waiting and dipping your pinky into the milk till you can with hold the heat for 5seconds When incubating if you stay in a cold region or are not using an oven always wrap in towels or thick cloths then tie in a nylon or plastic bag if you have a cooler all the better put it inside the cooler and cover. If you’d still need guidance you can chat me up privately on instagram and I’d be happy to help. The link is in my description box

[@luqmansimbiyat451]

Am going through this right now but the moment I put it in the fridge it will start getting thicker so I don’t know what am doing wrong please help thank you

[@RachaelOnwuaso]

@luqmansimbiyat451 check your yogourmet ration to milk you’re probably not using the correct measurement

[@JeanHendrix-zl5hv]

I wish I could understand what you're saying.

[@RachaelOnwuaso]

What you don't hear English ni ?

[@JeanHendrix-zl5hv]

The yogurt comes in individual packs for each quart that you make. Why are dipping with a spoon out of a jar ??? STUPID !!!

[@RachaelOnwuaso]

You're point exactly??? You should watch the video at least before commenting trash 😏