How to Make Yogurt

[@Jadesmock259]

You wouldn't pirate a yogurt

[@Nikki0417]

It's fascinating how many foods you can make just by leaving a jar of stuff on a counter somewhere.

[@anthonyantoine9232]

I've been making Georgian matsoni yogurt at home for a few years now. It's so easy, cheaper than the store, and more tasty than anything I can get at the store. I also haven't heated my milk after like the third time making it. It's not a necessary step, honestly. The best part about matsoni is specifically that it's a mesophilic yogurt and you don't even have to bother with the warming. I literally just take some leftover yogurt, some milk, put it in a jar on the counter, and I come back the next morning and have yogurt. It's absolutely no fuss.

[@falasakari4945]

Best way to keep yogurt comfortably warm is to put the jars in a "haybox". Cardboard box, line with old duvets or wool blankets, (anything fluffy that insulates will do) fold over the top, close cardboard box. Come back 12 to 24 hours later. Perfect yogurt every time 😊

[@ketanchachad]

In India, we set yogurts in earthenware that makes them turn out thick.

[@lammybowers4800]

Also fun to play with milks from different shops and seeing how it changes the taste and texture

[@ElderGoblet]

We always make our yogurt at home. After couple hours, we put the yogurt in a fridge. That makes it thicker and prevent the slimy texture.

[@XanderFassette]

I don't even like yogurt, but I love this man's enthusiasm

[@agustinguzman937]

The best texture for yogurt got was when I used half and half it comes out thicker than regular milk but softer than greek and flavor is amazing. I let it sit for 14 hours. The more time, the more tangy it gets.

[@_general_error]

Homemade yogurt is my favorite ferment,I don;t do often enough. I actually have 4 room temp strains of yogurt cultures in my fridge right now waiting for me to get them started in some milk. Thanks for the video!

[@bonneil2506]

Pretty chill and informative vid as always!

[@noufam2909]

the consistency is interesting because it’s similar to a very famous drink in the middle east called ‘Laban’, and It’s basically a more liquidly yogurt.

[@thecolorsaqib]

I always heard it was simple, but wow thanks for the video!

[@imranfazal5942]

The milk is so thick Don't you need to dilute it a bit for easier osmosis

[@sfhwhiteshadow4828]

97.6°F is body temperature?

[@Matzes]

I dont think the texture depends on what culture you use. Greek yogurt is just strained yoghurt

[@daveSoupy]

Commercial yogurts dont always have a strain that works well being used over and over and over again. It'll die out eventually so using a starter from a culture seller would be a really good idea.

[@itsyasfraarels]

would this work with soy milk cuz i have allergy

[@Agapismene]

plezee put link to bread making with cousin..cannot find Thankyou

[@donnalemmo1839]

Sharing..this is great🎉.wow😮

[@debiesubaugher]

A lot of us in America make crockpot yogurt

[@robinsonnuila4715]

keep up the vids

[@lovelyminotaur4931]

Forbidden yogurt

[@JosephineSchwartz]

👍🏻

[@labzcoffee]

🤗😍🥰🤩

[@barneyboyle6933]

"Today I'm going to show you literally-" I'm out

[@amadysseus]

I feel this comment so hard tbh

[@ripthorn3846]

What