How to make yogurt culture/starter at home-- Cooking A Dream

[@CookingADream]

you might like my vlog channel kzbin.info/www/bejne/kJLYqJKLYtV9i68

[@ibbano1]

May I ask what temperature the milk should be in all three stages?.. Thanks

[@danolson6476]

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.

[@zikriflanery7030]

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.

[@alf8652]

@@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.

[@zikriflanery7030]

@@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.

[@alf8652]

@@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

[@dawannakiller1350]

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.

[@salmapal7131]

I am surprised so few have "liked" this because its a great, simple tutorial. Easy to follow presentation. Plus it really works.

[@tonijackson6529]

Salma Pal I completely agree. 😐😊👍

[@shakeuwakeu1480]

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....

[@eyeswideshut2800]

@@shakeuwakeu1480 it would have been an actual informative video with information about the MILK used, kinda important.

[@creinicke1000]

@@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.

[@tree8904]

Hrm why didn’t he he

[@spincercamos]

This process really works. I was initially skeptical but gave it a try. The 2nd batch of yogurt was fantastic.

[@zikriflanery7030]

Really?

[@fictionaddiction4706]

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.

[@saeeda3098]

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

[@tryitbuyitmakeitsellit]

I love when someone can take something complicated and make it simple. Good job

[@muldoon67]

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

[@samrae5590]

David Cairns what is that mean using a yogurt machine by step 2. Please explain more . Thanks!

[@sandiremson8561]

how do you keep the starter fresh? How often does it have to be used?

[@nu8278]

Thank you!!!

[@indianbull3601]

ఓకే

[@2sudonim]

@@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.

[@papasangha]

i think you the only who shows how to make it from scratch . thanks

[@danakarloz5845]

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?...

[@warrenloveridge456]

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.

[@cynthiamolenaar770]

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.

[@miriamjoansmiley]

So? Did the frozen yogurt work?

[@maryleialoha2843]

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!

[@CookingADream]

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.

[@TheMoonLife]

really? do you warm it for use or use it cold? thanks for responding

[@wer733]

Bacteria contamination

[@marmamimi9739]

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

[@celinemeimei]

Hi, Teacher, Thanks so much! I made the 1st an nd 2nd batch of yogurt by following your guidance. It's fun. Thanks.

[@loveshoonya388]

Thank you for not just a simple way of making it easy and not a long self promoting banner. 🙏🏽

[@clarabudescu8969]

Wow,I didn't know that method even I have been making yogurt for many years, thanks chef master!

[@LastH-yt8lt]

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!!!❤️

[@rachealkwofie8876]

Very true I couldn't make it too cos I was not getting culture to buy

[@margaretdaniels8456]

I've seen the chilli one before and they only used the stem and it thickened beautifully

[@CloudyWishes]

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

[@youngmind6225]

Thank you for turning something so complicated into simple steps

[@jasoncopin]

I used a lemon and it worked.

[@darker_shade_of_pale5000]

What is the ratio or measurements you used plz?

[@jasoncopin]

@@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.

[@culturenights2110]

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?

[@CookingADream]

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/

[@toastie4848]

Cooking A Dream how long does it take before expiring? 2 weeks? Edit:are you sure lemon/chili is not needed?

[@dykey13]

What do you mean Only Milk?

[@danakarloz5845]

Dayana M milk curdles if you leave it long enough but if you want it faster then you can use fruits

[@danakarloz5845]

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.

[@jeanjean9728]

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... 😘

[@melehatmomeni9091]

Thank you so much , you made my life easy, bless you all.❤🤲💐

[@CookingADream]

my pleasure!

[@danielsaint8869]

Best video I've seen thanks

[@waltright648]

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?

[@jurelvaldez9414]

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

[@lamimijae]

Using the first batch of WHAT? Lemon or chili?

[@del.alcefleur4255]

Great job my dear👌👌👌 using my mum methode but will try your methode.

[@suwinter1]

Thank you for explaining simply and clearly! :)

[@sophiamendoza1526]

hi! how long can you re-use the starter?

[@joebovovitch7803]

Took me a little while to digest it in my mind then I realised its a great tutorial

[@mountanarivera4450]

what about using Vinegar thanks 4 the nice video

[@safwanmazumder8846]

Best video on this topic

[@ilovemakeupgurus08]

Thank you so much for sharing your knowledge. I have a question, can we used dried red chilli instead ?

[@ijeoo1]

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?

[@danakarloz5845]

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 🙏

[@atiyaliza522]

Finally I found out what I was looking for. Thanks a lot...

[@anooptiwari2011]

Thanks, it was amazing to know how to make a starter.

[@noneofurbuisiness]

Question: can you combine these two cultures or are they to be kept separate?

[@adebayorsouleymane3992]

Thanks for the question

[@peaceofgodprayerministry4854]

GOD bless and bless you a million times.Thanks for sharing

[@JoyEtor]

Am so trying this now

[@pulusyo6696]

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?

[@eyeswideshut2800]

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.

[@neotock]

What if I put the chilli and lemon together? Would that make it better or worse?

[@afiafrimpomaamensah659]

He didn't boil the milk like in most videos. I love this

[@nickieglazer33]

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]

So true

[@meherunnesashathi6516]

Ur recepie is perfect

[@ellabar1993]

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?

[@JessiJaney]

What do I do next? Do I combine the lemon and chilli curdle? Thanks

[@conchitataer4865]

That’s my question too but this lady doesn’t answer questions

[@Kayenne54]

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.

[@essumansolomon3439]

Thanks for sharing. Can I use this culture for my small-scale yogurt business?

[@heavenslinq8723]

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-mensah1047]

Hii thanks for the great tutorial. Please can the pepper (especially the stalk) be washed to get rid of dirt before being used?

[@TheGB1950]

I'm trying it with 1/2/ and1/2 and a lime, I'll let you know if it works

[@temitopetoluyemi6006]

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

[@Kayenne54]

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.

[@adamstanes9020]

Hi all, totally new to this. Do you mix the chilli and lemon culture together or is it for two different cultures?

[@jeffcameron7853]

Wow! That's awesome and just what I was looking for. Are they any other fruits/vegetables that can be used for this?

[@danakarloz5845]

Tamarind

[@yusufmujeedahadelaja5765]

@@danakarloz5845 do you mean tamarind also work well,for like how many hours and at what temperature?

[@danakarloz5845]

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.

[@helenrichter3411]

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?

[@CookingADream]

warm or room temperature

[@asmapapiya4131]

Thanks a lot it was informative ❤️

[@polaropposites1984]

Did you put the two batches together to finish the process?

[@ingridx1715]

I'm wondering the same...

[@Kayenne54]

No. Unless you want to...

[@ynnebbenny]

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?

[@chataulaitwu]

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?

[@penikmatbuburdiaduk7421]

What if you make another yogurt from the 2nd batch of the culture? Will it taste and smell super perfect?

[@ladim99]

Worked nicely ...Thanks

[@redeye10602]

What kind of milk did you use?

[@Cheesycake11155]

Does this recipe include all the bacteria we need for a good nutrition rich greek yoghurt like Lactobacillus bulgaricus and Streptococcus thermophilus?

[@delaphicweb1642]

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 ?

[@mrdeurknopp]

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.

[@wozza2942]

@@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.

[@Reincarnation111]

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?

[@CookingADream]

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-bz5vc]

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.

[@sadnlonelywithoutmydaughter911]

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_69]

Lactobacillus plantarum

[@gemdust1383]

Thanks a lot 🙏🏻

[@celinemeimei]

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.

[@CookingADream]

In summer (around 30°C )keep the bowl on your kitchen counter half covered until milk sets.May take 13- 20 hours. good luck

[@emiebaby9449]

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

[@wozza2942]

@@emiebaby9449 You use the first batch (which doesn't taste good) to create the second (which does), and then you can eat it.

[@chopotronichappiness8917]

Can we do this with full cream milk powder?

[@Kayenne54]

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.

[@chopotronichappiness8917]

@@Kayenne54 thanks a lot for the info! I've tried this with full cream milk powder already and the result was top notch!

[@trstoryz9363]

Thanks man🤩

[@marmamimi9739]

thank you so much am tired of buying cultures

[@user-sq3sf7lj51]

I did not understood the video 😢, is it after removal of the lemon, we leave it for futher 15 hr,? And then?

[@laenaeverwood7453]

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-fr6gu]

Great Is it work if I use not the whole lemon, only lemon juice or lemon peel

[@jennymarcotte5321]

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

[@chelleweatherspoon2226]

Amazing! Thank you for sharing.

[@leeharuto9941]

Maam are u using a raw milk?

[@angeliyase4226]

Pls can I use powder milk to do it?

[@srirohayati1459]

Hi. Can you make starter with full cream milk powder ?

[@andrewparry1474]

Good question!

[@Kayenne54]

Yes. Also UHT long life milk. Full cream is better generally.

[@hannahg9634]

My starter was super runny almost didn’t change texture. What did i do wrong?

[@ibbano1]

May I ask on what temperature the milk should be in all three stages?.. Thanks

[@CookingADream]

42°c

[@shrutideshmukh1974]

Mam have u taken raw milk for starter

[@creatorss1716]

We have to use both together right?

[@jayrangani2671]

Do we need to cover the bowl or close it with a lid while keeping it in hot space?

[@CookingADream]

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.

[@sekinatolaitan2646]

Cooking A Dream Good Day, really - so does it implies that I can make Yogurt culture without lemon or chili pepper?

[@Ah_nna]

@@CookingADream in what propotion do i use it after the curd has been formed pls

[@jennyejeben7766]

@@CookingADream pls can you expatiate on this pls thanks

[@mathildedubois1097]

I don't have any lemon or chillies. Would any fruit work out ? An apple, for example. Thanks !

[@danakarloz5845]

Use tamarind if you have it. It’s dried so you don’t have to worry about not having anything on hand to use.

[@govigyananusandhankendrade1412]

Can I store in frozen state of first batch for further yogurt preparation? And how long I can put in freezer for further preparation?

[@CookingADream]

6 months or more

[@roodv7_209]

You didn't need to boil the milk to make the culture?

[@salliemonet5579]

I am so glad I don't have to buy a culture for my yoghurt #homemadefromscratch

[@khandynourijkamouelle9760]

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]

Did they mix the two starters, the chili and lemon or are they showing us two methods?

[@CookingADream]

two methods

[@Sarai_Anna_bornagain]

@@CookingADream thank you!

[@clementine_3]

just wondering does it matter what type of red chili is used to make the culture like do you need any specific type

[@CookingADream]

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]

@@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

[@kimminotoriko3245]

What milk was used? Is it necessarily unpasteurized milk? Pls help.

[@andromedaplanet5620]

Does it work with vegan milk? Thank you for the recipe

[@MissFitt24]

No. Just milk from an animal.

[@Kayenne54]

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.

[@awejung]

Whats wrong if my starter doesnt set?

[@saimahossain3873]

Hi , did you use cold milk right from the refrigerator?or heat it up a little beat?

[@Kayenne54]

Let it warm to room temperature, unless you're living in a tent in the Antarctic, in which case, yes, warm it up.

[@hopejoseph-oputa4069]

Pls can I use it to cuture my yogurt

[@goldenbrownyoppong5744]

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

[@CookingADream]

you use any one. 1 tbsp per cup of milk. see the other video I have.

[@motcornerbyalisonhasselquist]

Never knew the lemon could do it.

[@mattsamar6734]

Can we make only with chili or only with lemon, or must we have both?

[@aprillim]

any one will work!

[@mattsamar6734]

@@aprillim Thank you

[@salimakhan4555]

Thank you.

[@boogie9428]

Hi, do i have to boil my milk before each the batches? Thanks a million.

[@wozza2942]

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.