you might like my vlog channel kzbin.info/www/bejne/kJLYqJKLYtV9i68
@ibbano1 Жыл бұрын
May I ask what temperature the milk should be in all three stages?.. Thanks
@danolson64765 жыл бұрын
This person deserves an award. The internet makes it so this kind of information is hidden. I'm sure there's big money in making sure we don't know how to do what our elders have done for centuries. Thank you! From helpless consumerism to self-sufficient creativity.
@zikriflanery70304 жыл бұрын
And did you know a technique to make kefir grains from scratch is lost. It's because people that don't want to share their knowledge and ended up die with them.
@alf86524 жыл бұрын
@@zikriflanery7030 No it's not lost, I am learning to brew beers and wines. I read alot of things on fermentation. I am 100% sure I read somewhere the whole process of Kefir grains fermentation. I just cannot recall where in the jungle of information I was reading few months back. Sorry if I couldn't be more help.
@zikriflanery70304 жыл бұрын
@@alf8652 Really? great. Because I hear from my local Kefir expert. She says the knowledge to make the grains is officially lost. You can only breed new grain, but not making it from scratch.
@alf86524 жыл бұрын
@@zikriflanery7030 If you search hard enough on the internet, I. 100% sure you can find it. Try Quora, that's a good source I go to for professional or in-depth analysis of certain subjects. Post your question there, you might get lucky, some kefir expert might reply you
@dawannakiller13503 жыл бұрын
I know I was liking up how to make yogurt and the guy talked about how they did it when yogurt was first discovered and then proceeds to make yogurt from store bought yogurt. I’m like no, I want to know ho it’s cultured, since vegan cultured yogurt is so easy to maker but they make mass production milk culture like a secret.
@salmapal71317 жыл бұрын
I am surprised so few have "liked" this because its a great, simple tutorial. Easy to follow presentation. Plus it really works.
@tonijackson65297 жыл бұрын
Salma Pal I completely agree. 😐😊👍
@shakeuwakeu14806 жыл бұрын
That's probably because most of us (at least in the US) don't have access to unpasturized/unhomogenized milk, and also this video doesn't mention anything about if this yogurt contains any of the probiotics that most people want to make their own yogurt in the first place... It's just a wild guessing but that is the reason i'm looking for videos like this and as much as i like this one it would be impossible to make it in lack of fresh milk off the shelf or a live cow....
@eyeswideshut28006 жыл бұрын
@@shakeuwakeu1480 it would have been an actual informative video with information about the MILK used, kinda important.
@creinicke10005 жыл бұрын
@@shakeuwakeu1480 I've seen it done with the milk from store. Your right we don't have access to the best milk.. but it works anyway.
@tree89044 жыл бұрын
Hrm why didn’t he he
@spincercamos5 жыл бұрын
This process really works. I was initially skeptical but gave it a try. The 2nd batch of yogurt was fantastic.
@zikriflanery70304 жыл бұрын
Really?
@fictionaddiction47065 жыл бұрын
Thanks @ Cooking A Dream , people just tell you to put old yogurt to make more yogurt. but then it starts to thin out and you have to buy new store yogurt instead of the one you already have. I'm glad to know I can do it with no ingredients but just milk and a lemon or just milk by itself.
@saeeda30987 жыл бұрын
I have been looking for this recipe for a very long time and I could not find it anywhere thank you very very very much God bless
@tryitbuyitmakeitsellit3 жыл бұрын
I love when someone can take something complicated and make it simple. Good job
@muldoon675 жыл бұрын
Step 1. Cut a lemon and place in a bowl of whole milk for 13 to 16 hours (place in warm location) This will curdle the milk and create bacteria Step 2. Use this as the starter for your first actual batch of home made yogurt (using a yogurt machine) (don't eat this batch as it does not taste good) Step 3. Use the first batch of (not great tasting yogurt) as the starter for the new yogurt. Finally this starter is mature enough to create great tasting yogurt. Continue to use some of your latest yogurt as the starter for your next batch
@samrae55905 жыл бұрын
David Cairns what is that mean using a yogurt machine by step 2. Please explain more . Thanks!
@sandiremson85614 жыл бұрын
how do you keep the starter fresh? How often does it have to be used?
@nu82784 жыл бұрын
Thank you!!!
@indianbull36014 жыл бұрын
ఓకే
@2sudonim4 жыл бұрын
@@sandiremson8561 You don't have to keep a yogurt mother like you would for sourdough. You just keep ~2Tbls or 1/8 cup or 1oz of the last batch of yogurt and use that as the starter for the next batch.
@papasangha5 жыл бұрын
i think you the only who shows how to make it from scratch . thanks
@danakarloz58454 жыл бұрын
kamaljeet sangha I’ve known for years...but kudos to someone for making a video on it. Most people are too lazy to do it absolutely from scratch. What happens when the stores have none at all?...
@warrenloveridge4564 жыл бұрын
This worked for me on the third attempt. I haven't got to the bottom of why the first two attempts failed - I think there are several possibilities, including my own impatience. On the third attempt I picked a Meyer lemon off the tree out back, and used some fresh raw milk from the farm down the road. I didn't heat the milk; I just poured some into a jar over the lemon. Then I filled my EasiYo maker with hot water and left the jar in it for 24 hours, after which I had a thick white ooze around the lemon that smelt half lemony/half kinda whiffy, and which I hoped was the start of a culture and not just rotten raw milk! I made a batch of yogurt using this ooze, and true to the video it was a little unpleasant to taste. I then used it to make the second batch, which came out perfect! Hooray! The rest of that first batch was poured into an ice cube tray and frozen, and the cubes are now in a container in the freezer for future use. It will be interesting to see how long they remain viable.
@cynthiamolenaar7703 жыл бұрын
Now I am curious if you managed to get nice yoghurt again from your frozen cubes. Cause I’d like to preserve my starter as well.
@miriamjoansmiley3 жыл бұрын
So? Did the frozen yogurt work?
@maryleialoha28437 жыл бұрын
I made this with the chilli pepper and stem and it was a success. 2 batches after making the culture it tastes so delicous, no chilli pepper flavor at all. A while back I kept a culture someone gave me alive for 2 years. It died when I stopped eating yoghurt and left it in fridge for too long. Now I know how to make the culture! Mahalo nui loa!
@CookingADream7 жыл бұрын
I freeze some yogurt in the ice cube tray In case I stop eating for long, I take out few cubes to make yogurt whenever I want to make. that way I don't need to go through culture making process again.
@TheMoonLife6 жыл бұрын
really? do you warm it for use or use it cold? thanks for responding
@wer733 Жыл бұрын
Bacteria contamination
@marmamimi97396 жыл бұрын
thank you it worked after 2 days in my oven with water heater bag i used both lime and pepper it worked . no more worries of culture for me! it winter here I guess in summer it will work in less time
@celinemeimei7 жыл бұрын
Hi, Teacher, Thanks so much! I made the 1st an nd 2nd batch of yogurt by following your guidance. It's fun. Thanks.
@loveshoonya3882 жыл бұрын
Thank you for not just a simple way of making it easy and not a long self promoting banner. 🙏🏽
@clarabudescu89694 жыл бұрын
Wow,I didn't know that method even I have been making yogurt for many years, thanks chef master!
@LastH-yt8lt3 жыл бұрын
Thank u so much . I'm tired of watching how to make yoghurt with yoghurt culture without knowing from where to get yoghurt culture(because in our area they don't sell yoghurt). Thanks to u for giving a tip how to make first yoghurt!!!❤️
@rachealkwofie88762 жыл бұрын
Very true I couldn't make it too cos I was not getting culture to buy
@margaretdaniels84567 жыл бұрын
I've seen the chilli one before and they only used the stem and it thickened beautifully
@CloudyWishes4 жыл бұрын
this is genius ! why in my journey am i only just seeing this? why don't more people know? i am sharing this because i think this is fantastic. Thank you
@youngmind62253 жыл бұрын
Thank you for turning something so complicated into simple steps
@jasoncopin6 жыл бұрын
I used a lemon and it worked.
@darker_shade_of_pale50004 жыл бұрын
What is the ratio or measurements you used plz?
@jasoncopin4 жыл бұрын
@@darker_shade_of_pale5000 I don't remember. Probably the same as the video. I didn't stick with it. Didn't taste to good but I did not cooked the milk either. About 5 tries. I had decided to try to get raw milk to grow a culture from but I haven't had any luck and lost interest.
@culturenights21107 жыл бұрын
Thanks for the video! We're all about making our own foods and are interested in learning how to cultivate our own cultures. We'd love to start an heirloom culture - how long have you guys kept one going for?
@CookingADream7 жыл бұрын
I've found that only milk will work as well, no need to add lemon or chili. please use list amount of milk so that you don't waist so much if anything goes wrong. Because you never know how much bacteria is present in the air. summer is the best time to make it. Thanks for all your support. Please subscribe. we would love to see pictures of your creation, share on Facebook: facebook.com/cookingadream/ Instagram: instagram.com/cookingadream_youtube/ Twitter: twitter.com/cookingadream1 more info about the recipe here www.cookingadream.com/
@toastie48486 жыл бұрын
Cooking A Dream how long does it take before expiring? 2 weeks? Edit:are you sure lemon/chili is not needed?
@dykey135 жыл бұрын
What do you mean Only Milk?
@danakarloz58454 жыл бұрын
Dayana M milk curdles if you leave it long enough but if you want it faster then you can use fruits
@danakarloz58454 жыл бұрын
Rovic Juvida it should not expire but you should probably try feeding it more air for a boost in bacteria. Otherwise keep making starters after a few weeks.
@jeanjean97286 жыл бұрын
Thank you thank you, i love you so much, I've been searching for the real recipe, you're amazing i love you a million times... Whew 😁 at last, I'm subscribing right away... 😘
@melehatmomeni90914 жыл бұрын
Thank you so much , you made my life easy, bless you all.❤🤲💐
@CookingADream4 жыл бұрын
my pleasure!
@danielsaint88693 жыл бұрын
Best video I've seen thanks
@waltright6486 жыл бұрын
Looks like something I'd like to try. PROBLEM: the written recipe link opens a blank page. QUESTIONS: 1) are you adding whole milk to the bowls? You don't show the box. 2) do you combine the chili and lemon yogurts to make the first batch? 3) how do you make the 2nd batch?
@jurelvaldez94145 жыл бұрын
Type of milk doesnt matter, it LOOKKSS like for the 2 samples in the first batch one is chilli and one is lemon starter, and the second batch is made by using some of the first batch as starter
@lamimijae11 ай бұрын
Using the first batch of WHAT? Lemon or chili?
@del.alcefleur42554 жыл бұрын
Great job my dear👌👌👌 using my mum methode but will try your methode.
@suwinter15 жыл бұрын
Thank you for explaining simply and clearly! :)
@sophiamendoza15263 жыл бұрын
hi! how long can you re-use the starter?
@joebovovitch78034 жыл бұрын
Took me a little while to digest it in my mind then I realised its a great tutorial
@mountanarivera44504 жыл бұрын
what about using Vinegar thanks 4 the nice video
@safwanmazumder88464 жыл бұрын
Best video on this topic
@ilovemakeupgurus08 Жыл бұрын
Thank you so much for sharing your knowledge. I have a question, can we used dried red chilli instead ?
@ijeoo14 жыл бұрын
Do we make the second batch by adding first batch to milk and keeping in a warm place or just mixing first batch with milk straightaway?
@danakarloz58454 жыл бұрын
You would use the initial curds as your starter and then after your first official batch of yogurt which isn’t going to be perfect, then you use it the same way others use store bought yogurt 🙏
@atiyaliza5225 жыл бұрын
Finally I found out what I was looking for. Thanks a lot...
@anooptiwari20115 жыл бұрын
Thanks, it was amazing to know how to make a starter.
@noneofurbuisiness3 жыл бұрын
Question: can you combine these two cultures or are they to be kept separate?
@adebayorsouleymane39922 жыл бұрын
Thanks for the question
@peaceofgodprayerministry48544 жыл бұрын
GOD bless and bless you a million times.Thanks for sharing
@JoyEtor5 жыл бұрын
Am so trying this now
@pulusyo66964 жыл бұрын
Hi! Nice video! What are the difference between lemon and chili culture? Also can I use dehydrator for fermentation? will it speed up the process rather wait for 10 to 12hrs?
@eyeswideshut28006 жыл бұрын
Buttermilk at room temperature, even add 2% milk to made culture and keep making more. Make some cheese too people and eat your bacteria, yeast and fungus.
@neotock6 жыл бұрын
What if I put the chilli and lemon together? Would that make it better or worse?
@afiafrimpomaamensah6592 жыл бұрын
He didn't boil the milk like in most videos. I love this
@nickieglazer33 Жыл бұрын
Yes, me too ❤ The whole idea behind yoghurt, Kefir and probiotics, is the ingestion of healthy bacteria for the gut microbiome. Pasteurisation processes kill all of the healthy bacteria. What is the point of making the effort in sourcing raw live milk (which contains all the healthy bacteria one’s gut needs) to then kill them all through boiling (pasteurisation) ? ‘Pathogens’ have still not been proven to exist. As Louis Pasteur confessed on his death bed: ‘Germ theory is nothing, Terrain is everything.’ It’s Bechamp all the way baby!! 🥰
@janenick6832 Жыл бұрын
So true
@meherunnesashathi65165 жыл бұрын
Ur recepie is perfect
@ellabar19934 жыл бұрын
Thank you sooo much. It really is a great video with useful information. My only problem is where to get a whole milk. Can it work with whole powdered milk?
@JessiJaney4 жыл бұрын
What do I do next? Do I combine the lemon and chilli curdle? Thanks
@conchitataer48654 жыл бұрын
That’s my question too but this lady doesn’t answer questions
@Kayenne544 жыл бұрын
No. The video is demonstrating two different ways to make culture starter. If you don't have chillis, or the chilli stalks, as I've seen on another video, people can usually find a lemon to use.
@essumansolomon34392 жыл бұрын
Thanks for sharing. Can I use this culture for my small-scale yogurt business?
@heavenslinq87237 жыл бұрын
I tried it but it didn't work. Finally tried it with about 10 pepper stems and that did something. Didn't make yogurt but cut the milk, so it made cheese. I would love to make it work how it is shown in the video, but until now it doesn't work.
@shirley-anneasamoah-mensah10473 жыл бұрын
Hii thanks for the great tutorial. Please can the pepper (especially the stalk) be washed to get rid of dirt before being used?
@TheGB19503 жыл бұрын
I'm trying it with 1/2/ and1/2 and a lime, I'll let you know if it works
@temitopetoluyemi60064 жыл бұрын
Thanks for this video, I used lemons for my starter. My starter was set after about 15hrs. I tried making the first batch of yoghurt, it looked like cheese after culturing for 6hrs, that I couldn't beat it into yoghurt. The whey was underneath the cheese, it took the shape of the container that I used. Please what did I do wrong? It had a strong lemony taste. Wasn't so nice
@Kayenne544 жыл бұрын
The first batch is used to make a second batch, which will improve the taste. But the video explains it, so maybe watch it again? Also in your first batch, maybe the ambient temperature in your house was very warm, so it set very early? I know if the house is very cool it would take a lot longer, so perhaps the opposite is true. Also I've seen videos on KZbin where you can use that "cheesy" yoghurt and beat it up with cream to make cream cheese, kind of. Maybe look for one of those videos to use up that first batch and see if you can save it. Otherwise, keep using the recommended amount to make yet another batch of yoghurt, as per the video, and see if the taste improves.
@adamstanes90202 жыл бұрын
Hi all, totally new to this. Do you mix the chilli and lemon culture together or is it for two different cultures?
@jeffcameron78534 жыл бұрын
Wow! That's awesome and just what I was looking for. Are they any other fruits/vegetables that can be used for this?
@danakarloz58454 жыл бұрын
Tamarind
@yusufmujeedahadelaja57654 жыл бұрын
@@danakarloz5845 do you mean tamarind also work well,for like how many hours and at what temperature?
@danakarloz58454 жыл бұрын
Yusuf& Mujeedah Adelaja hi 👋, I use a piece of dried tamarind that I crack into a small glass jar of milk. I cover it about 90% with a lid and wrap a towel around it. I sit it in a dark corner on my kitchen counter and wait overnight. The next day it will have a slight curdle and that is what you use as the starter for making the yogurt. Use it in the same way that you would use store bought yogurt for making more yogurt except now you never have to purchase the store bought stuff again! The first batch will be a bit weakened because it has to build more bacteria. But the batches afterwards will have excellent flavor and consistency 🙏 I do this all the time and it is a foolproof method for me.
@helenrichter34116 жыл бұрын
Morning .. I thought this was very interesting .. I didn't realise you could make the starter like this .. Now, can you use any milk for this one please? Does it need to be cold or room temperature?
@CookingADream6 жыл бұрын
warm or room temperature
@asmapapiya41313 жыл бұрын
Thanks a lot it was informative ❤️
@polaropposites19845 жыл бұрын
Did you put the two batches together to finish the process?
@ingridx17154 жыл бұрын
I'm wondering the same...
@Kayenne544 жыл бұрын
No. Unless you want to...
@ynnebbenny2 жыл бұрын
So the culture is on the outside of the peppers? If I was to wash them before, in order to get rid of farming chemicals, does that wash off the cultures as well?
@chataulaitwu5 жыл бұрын
Does the bowl need to be covered during the process? And, can I reuse every batch of yogurt as starter for the next batch? Or would the bacteria becomes weaker through batches?
@penikmatbuburdiaduk74214 жыл бұрын
What if you make another yogurt from the 2nd batch of the culture? Will it taste and smell super perfect?
@ladim996 жыл бұрын
Worked nicely ...Thanks
@redeye10602 Жыл бұрын
What kind of milk did you use?
@Cheesycake111558 ай бұрын
Does this recipe include all the bacteria we need for a good nutrition rich greek yoghurt like Lactobacillus bulgaricus and Streptococcus thermophilus?
@delaphicweb16425 жыл бұрын
I'm so glad you made this video, been searching the whole internet for this however Can I substitute evaporated milk for whole milk in this recipe ?
@mrdeurknopp4 жыл бұрын
I don't see why it couldn't work, the bacteria eat up the sugars in milk to make yoghurt, I think that you'll have to dilute the evaporated milk with a bit of water though, at least until it's the same consistency as fresh milk. If you can find it you could use milk powder as well, I know for a fact that using milk powder works.
@wozza29424 жыл бұрын
@@mrdeurknopp I've always added milk powder to the milk when making yoghurt using a store-bought yoghurt as a starter. 75g (about half a cup) whole milk powder per litre of milk, makes the end product nice and firm.
@Reincarnation1112 жыл бұрын
I like a yogurt that tastes sweet without any sour taste at least when its fresh. There are so many of these yogurt making hacks here on Y/T but I am not sure which will be the best. Any advice?
@CookingADream2 жыл бұрын
it is convenient to use store bought yogurt as a starter, these are two recipes you could follow for sweet yogurt. kzbin.info/www/bejne/aYargqOam96WeMU kzbin.info/www/bejne/gqO7l2yraLF0nc0
@jules-bz5vc5 жыл бұрын
Can I ask which Probiotic bacteria this contains? Lactobacillus bulgaricus, Streprococcus thermophilus, Bifidobacterium lactis or Lactobacillus acidophilus ? The reason I ask is, although I love the taste, I'm also looking for the healthy bacteria.
@sadnlonelywithoutmydaughter9113 жыл бұрын
If you use fresh milk from farm and this method, you will have the healthiest yogurt around. No additives, no government poison, strictly God given food.
@Bijimaru_6924 күн бұрын
Lactobacillus plantarum
@gemdust138310 ай бұрын
Thanks a lot 🙏🏻
@celinemeimei7 жыл бұрын
Hi, Teacher, Thanks so much for sharing. I made the live culture by following your guidance. But I failed the 1st batch. What kind of temperature should I use? thanks.
@CookingADream7 жыл бұрын
In summer (around 30°C )keep the bowl on your kitchen counter half covered until milk sets.May take 13- 20 hours. good luck
@emiebaby94494 жыл бұрын
Cooking A Dream please can you explain the first batch and second batch am lost here...does it mean you will only choose one of the recipes to use as in whether the chilli or lemon and afterwards what do you do because am seeing first batch does not taste well second this and that...please what did you add to make it nice🙏please answer me ok
@wozza29424 жыл бұрын
@@emiebaby9449 You use the first batch (which doesn't taste good) to create the second (which does), and then you can eat it.
@chopotronichappiness89174 жыл бұрын
Can we do this with full cream milk powder?
@Kayenne544 жыл бұрын
Yes. Also with full cream UHT long life milk. With the UHT Long Life milk you don't have to pre-boil the milk. It's already heat treated. You can use organic, pasteurized, full cream, even 2% I've seen on other videos, but homogenized milk doesn't work well, if at all. P.S. Don't think you'd need to boil the powdered milk either. Any of the milks need to be warm enough to get the culture working, though not too hot.
@chopotronichappiness89174 жыл бұрын
@@Kayenne54 thanks a lot for the info! I've tried this with full cream milk powder already and the result was top notch!
@trstoryz9363 Жыл бұрын
Thanks man🤩
@marmamimi97396 жыл бұрын
thank you so much am tired of buying cultures
@user-sq3sf7lj515 ай бұрын
I did not understood the video 😢, is it after removal of the lemon, we leave it for futher 15 hr,? And then?
@laenaeverwood74534 жыл бұрын
So can this be like those heirloom starters that you can jeep alive for years? Or will it thin out like store bought ones.
@MB-fr6gu4 жыл бұрын
Great Is it work if I use not the whole lemon, only lemon juice or lemon peel
@jennymarcotte53212 жыл бұрын
How much milk is used for the lemon? Do i have to use more lemon if i use more milk?? Measurements would be greatly appreciated thank
@chelleweatherspoon22266 жыл бұрын
Amazing! Thank you for sharing.
@leeharuto99413 жыл бұрын
Maam are u using a raw milk?
@angeliyase42262 жыл бұрын
Pls can I use powder milk to do it?
@srirohayati14596 жыл бұрын
Hi. Can you make starter with full cream milk powder ?
@andrewparry14745 жыл бұрын
Good question!
@Kayenne544 жыл бұрын
Yes. Also UHT long life milk. Full cream is better generally.
@hannahg96347 ай бұрын
My starter was super runny almost didn’t change texture. What did i do wrong?
@ibbano1 Жыл бұрын
May I ask on what temperature the milk should be in all three stages?.. Thanks
@CookingADream Жыл бұрын
42°c
@shrutideshmukh19744 жыл бұрын
Mam have u taken raw milk for starter
@creatorss17164 жыл бұрын
We have to use both together right?
@jayrangani26716 жыл бұрын
Do we need to cover the bowl or close it with a lid while keeping it in hot space?
@CookingADream6 жыл бұрын
cover it with a little opening. recently I've found you don't need lemon or chili, just keep 2 tbsp of boiled milk in a bowl until thickens. you can try.
@sekinatolaitan26466 жыл бұрын
Cooking A Dream Good Day, really - so does it implies that I can make Yogurt culture without lemon or chili pepper?
@Ah_nna4 жыл бұрын
@@CookingADream in what propotion do i use it after the curd has been formed pls
@jennyejeben77664 жыл бұрын
@@CookingADream pls can you expatiate on this pls thanks
@mathildedubois10974 жыл бұрын
I don't have any lemon or chillies. Would any fruit work out ? An apple, for example. Thanks !
@danakarloz58454 жыл бұрын
Use tamarind if you have it. It’s dried so you don’t have to worry about not having anything on hand to use.
@govigyananusandhankendrade14125 жыл бұрын
Can I store in frozen state of first batch for further yogurt preparation? And how long I can put in freezer for further preparation?
@CookingADream5 жыл бұрын
6 months or more
@roodv7_2093 жыл бұрын
You didn't need to boil the milk to make the culture?
@salliemonet55795 жыл бұрын
I am so glad I don't have to buy a culture for my yoghurt #homemadefromscratch
@khandynourijkamouelle9760 Жыл бұрын
Each time I tried this recipe, it foams , the foam is dry and the milk gets bad after the first 18hrs I don't know why.... Please help 🙏🏿
@Sarai_Anna_bornagain Жыл бұрын
Did they mix the two starters, the chili and lemon or are they showing us two methods?
@CookingADream Жыл бұрын
two methods
@Sarai_Anna_bornagain Жыл бұрын
@@CookingADream thank you!
@clementine_3 Жыл бұрын
just wondering does it matter what type of red chili is used to make the culture like do you need any specific type
@CookingADream Жыл бұрын
it doesn't matter. To be honest you don't even need chilli. just leave a bowl of milk out on the counter. in summer you will see yoghurt forming naturally within 24 hours
@USERNAME1-x5u Жыл бұрын
@@CookingADream Just leave milk on the counter, it will make yogurt? Yeah that is spoilage especially when it gets inoculated with shit like listeria and e. coli
@kimminotoriko32454 жыл бұрын
What milk was used? Is it necessarily unpasteurized milk? Pls help.
@andromedaplanet56204 жыл бұрын
Does it work with vegan milk? Thank you for the recipe
@MissFitt244 жыл бұрын
No. Just milk from an animal.
@Kayenne544 жыл бұрын
You can find "how to make yoghurt using Coconut milk/Soy milk" on KZbin. Which is, of course, where we are now :-) There's probably many other options too. That's just the two I've noted.
@awejung3 жыл бұрын
Whats wrong if my starter doesnt set?
@saimahossain38736 жыл бұрын
Hi , did you use cold milk right from the refrigerator?or heat it up a little beat?
@Kayenne544 жыл бұрын
Let it warm to room temperature, unless you're living in a tent in the Antarctic, in which case, yes, warm it up.
@hopejoseph-oputa40694 жыл бұрын
Pls can I use it to cuture my yogurt
@goldenbrownyoppong57447 жыл бұрын
hello please my first time of watching,i will like to know if you are making the yogurt will you add all cultures,i see you have lemon and pepper,or you have to use any for the yogurt you do. thanks
@CookingADream7 жыл бұрын
you use any one. 1 tbsp per cup of milk. see the other video I have.
@motcornerbyalisonhasselquist3 жыл бұрын
Never knew the lemon could do it.
@mattsamar67344 жыл бұрын
Can we make only with chili or only with lemon, or must we have both?
@aprillim4 жыл бұрын
any one will work!
@mattsamar67344 жыл бұрын
@@aprillim Thank you
@salimakhan45554 жыл бұрын
Thank you.
@boogie94284 жыл бұрын
Hi, do i have to boil my milk before each the batches? Thanks a million.
@wozza29424 жыл бұрын
Don't boil it, that will scald it and make it taste horrible. You heat it gently to 70°C for a minute or so, then let it cool back down to 40°C before adding your culture.