Stop Buying Yogurt! Make Your Own Using Two Ingredients

[@DaisyCreekFarms]

Additional Info: You can buy any plain yogurt from store to use as culture. Just use any unflavored and unsweetened. You can buy the culture online as well. Some instant pots have a setting for making yogurt as well, making it easier to control the temperature.

[@camila5031]

Can I use Greek yogurt?

[@pammurphy9311]

Yes, but I find that the bottom of the pot "burns" the milk on the bottom. It is a two step process with the Instant Pot.

[@margaretmarshall3645]

@@pammurphy9311 I love my Instant Pot yogurt, which I then strain for Greek-style thickness. I just dump the pot’s contents out into the strainer (a bag that fits over my colander, placed over a bucket or salad spinner bowl to catch the whey). I DON’T scrape the bottom into the rest, but I do spoon up and eat any that got left behind. The residue that sticks to the bottom I soak off easily and discard. At least in my version of knock-off Instant Pot, it’s not so burnt as to flavor the yogurt, but the consistency of the stuff sticking to the bottom would not benefit my nice smooth batch of yogurt either!

[@tedkraft6416]

Been doing this for years, but have a yogurt maker. After boiling the milk, I pour it into each of the jars that comes with the maker,add the plain yogurt as a culture then set the maker off to the side. Usually do it before bed time and by the time I wake in the morning, my yogurt is ready for the fridge. A hint: once you have made your yogurt, use some of it for your next batch. No need to keep buying store bought yogurt!

[@aminaraza4060]

@@Arch363 ..l get a small cup size of Greek yogurt from the store n use it to set the milk..comes out good !🙂

[@dyannara8276]

What I like about this video is that it's not restricted to very specific measurements and temperature.

[@DaisyCreekFarms]

We must live without restrictions! :)

[@Truckerchick04942]

Very good video! Straight, concise instructions without a lot of unnecessary talking or obnoxious music.

[@ImForgivenToo]

yes, BUT, he didn't say the quantity of milk 😕

[@elainemagson213]

He said any amount you want.

[@meAdam645]

😂 No mention of adding sugar at all ​@@ImForgivenToo

[@dontdo5467-2]

@@meAdam645 yogurt doesnt need sugar

[@miriam2909]

@@dontdo5467-2that’s what I needed to know thank you. In another video they used sweetened condensed milk in it. I prefer plain yogurt

[@grussem]

Thank you for a simple, easy to understand, quick video without all the BS filler. I made this yesterday and it came out great, I'm straining it now to make Greek yogurt. Have a great day!

[@nunyabisniss1179]

Once I did this, years ago, I never bought yogurt from the store again. I can't believe I thought it would be hard to do. Lol, my very first try was perfect. Thank you

[@ditaagustin4467]

How long does it last if we store in the fridge?

[@onjofilms]

@@ditaagustin4467 About 2 weeks.

[@heldforeverbygod]

This gives me courage😅

[@tanyahall6000]

If you ever mess it up, boil it and add 1 tb spoon vinegar or lemon, boiling it Then after cooling it a bit Strain it It becomes cheese Keep it in the cloth , and give it a shape

[@martagaram5275]

That is how my mother use to make yogurt;she was from Europe & she use honey or jam to flavor it. Great presentation 🙏

[@christywhitley6053]

What a surprise to find one of my gardening advisors providing this simple, concise yogurt recipe! Far easier than I imagined! Thank you.

[@Kaushaniz]

I have always seen my mom do this. And this is exactly how one should do it. In India almost everyone does it the same way. And you can do this with almond milk, peanut milk too. Homemade yoghurts are the best..

[@mylittleruralhomestead]

I was just wondering if that was possible. Thank you for sharing.

[@charmincat]

I was just wondering if 1% would be alright and you answered that for me too lol so thanx much 😎👍🇨🇦

[@briano8173]

I will definitely try it with almond milk!

[@syeda4048]

@Brian O I have tried making yougurt the same way with Almond and oats milk ,it didn't come right . I have tried more than 2wice

[@briano8173]

@@syeda4048 Thanks. I was wondering how the bacteria would work seeing that almond milk doesn't have lactose.

[@TheMarimari513]

This is the one of the oldest versions. I add yogurt to milk and mix it gently. During the cold season, I cover it with towels to keep it warm for six to eight hours. Thank you

[@simi72100]

Do you also heat up the milk or you add it to cold milk? Just wondering

[@elkforests]

I've read that you can make it with cold milk but heating the milk first will make a creamier yogurt. I've never tried with cold milk.

[@soumyajitsarkar2372]

I did this yesterday for the forst time, it tastes fresh and pure! Thanks man.

[@YoutubeYoutube-gy3lt]

If you're somewhere in a cold place/winter season in the US, leave the (milk + yogurt starter) in the oven with oven lights on, but without heating the oven. The heat from the oven lights is enough for fermentation to happen and produce yogurt. The same method works for dosa batter to ferment quickly too.

[@tilinfoster]

Great advice, just used this to keep the yogurt warm for 12 hrs here in the winter and works great.

[@norik20]

Wow you made look so easy! Thank you so much for sharing! My children eat so much yogurt that I have to keep constantly buying and since we buy organic the price adds up quickly. I will definitely do this instead 🙌🏼♥️

[@SSheriff49]

IN WINTER IT WILL NEED WARMTH. LEAVE THE REST TO THE GOOD BACTERIA TO DO THE JOB!

[@shanaazmohammed7713]

My kids LOVE yogurt but the prices are ridiculous when we go to the supermarkets, this looks easy I'll try a small amount 1st and see and then if it works I know what to do

[@virsapiensfortisest922]

Thank you for not being long winded. Straight to the point and covered all needed steps.

[@kathrynmcmorrow7170]

It might be a good idea to tell viewers to set aside some of the new batch in a separate container to save for making the next batch. That way there is less chance of introducing extraneous bacteria into the next batch via repeatedly opening the current yogurt batch as you use it up.

[@nyfunderburk]

Can I freeze it?

[@sandie157]

@@nyfunderburk Yoghurt doesn't freeze that well. It separates , but you can blend it or whisk it as use as a drink.

[@debpearce3786]

Excellent advice!

[@FerociousSniper]

​@@nyfunderburk I think the freezer might be too cold for the cultures to survive. The fridge would be best.

[@iluv2worship]

@@nyfunderburk Yes! The whey (liquid drained from yogurt) works perfectly as a starter and freezes well.

[@YasirAddaee]

The best Yogurt-making video on KZbin. Right to the point! Thank you for making this video!.

[@harreetteB477]

I use whole, organic milk and Greek yogurt with 5% or more fat. This process works so well and makes delicious yogurt! I haven’t yet tried this process with low fat or nonfat milk.

[@jethiya7990]

Organic Milk

[@samanthas9875]

Sarah low fat milk or any other low fat dairy product are not healthy..... so don't try it....

[@zarghonakhan4450]

Yum yum thanks for making a short n very to the point video without unnecessary too much talking! loved it❤

[@HaileyJo]

Wow this is the easiest method I've seen so far. I'm gonna try making some today. Thank you so much!

[@tilinfoster]

Thank you for this simple video! I am on my fourth round with the same starter. I bought raw milk and a container of yogurt at the store with as many strains as I could find. I serve out and eat the yogurt down to 1/2 inch to the bottom and then fill it up again with the 108F milk and leave in oven for 12 hrs with oven light on (it's winter and 6 hrs was too short). I love that there is no need for extra accessories, makers or starters.

[@amani2504]

Honestly I watched tons of video on how to make yogurt. Short straight fwd. Best one I found. Thanks. I'll follow this video in the end.

[@DaisyCreekFarms]

Thank you for the kind words and supporting the channel!

[@wallacearmah280]

Video is short and straight forward with lots of specific information. Even a baby in the womb can watch and prepare their own yoghurt. 😊 Thank you very much for a wonderful video.

[@bernaloudamondamon450]

what a revelation! so this is how simple a yogurt production is?! i will make this because (1) the price of yogurt at the supermarket can drain your pocket and (2) my daughter loves to eat it. THANK YOU so much for the share!

[@ruthdaniel3668]

Thanks for sharing such a simple recipe. All the other online recipes are too complicated. When you are a busy Mom, you just need a good recipe which is tried and true, straightforward and doesn't involve too much time or money to buy many or specific brand ingredients. Thank you for keeping it simple👍👍👍

[@MsWatchdog]

For someone who has two left hands like myself when it comes to making stuff this is the most simplest way of showing someone how to make yoghurt!

[@RajiTripathi]

For centuries Indian households have been making yogurt at home. I heat Organic Milk in a Pyrex Dish, and add the culture (also Organic) in the same. One less pot to clean. If no oven, just wrap up the container in a blanket, sheet or shawl, and leave it undisturbed. Preferred container is a claypot, and glass is next. Only Stainless Steel 304 and 316 pots are acceptable to store yogurt. Other metal containers are not resistant to lactic acid corrosion, and must be avoided.

[@lindakazsals8858]

How do I make culture to start making a batch of new yogurt?

[@Ms_Jetta]

@@lindakazsals8858 I made my first batch of homemade yogurt from starter, by using a small 6 oz container of plain yogurt (with active cultures) that I’d purchased from the store. After you’ve made your first batch of yogurt, save back a half cup for the next batch you make. I’ve heard the liquid ( whey) that’s drained from yogurt when making it Greek style, can be used as starter. I haven’t tried that yet, I’m still looking for the proper amount to use.

[@chrbx13]

@@lindakazsals8858 you can make culture using milk and green chilli with stalk on it.... Search on KZbin how to make yogurt at home using chillies

[@dustysgarden2254]

This is the simplest easy and basic method to make the yogurt. THANK YOU! we forget sometimes we don't need fancy equipment IE: Wrist check milk, like we do with babies milk.

[@spacial2]

I've tried home made yogurt before and hated it. I'm gonna try your method because you have such a nice smile.

[@onjofilms]

Smiles are great. I once had a hooker that didn't smile and it was terrible. Then I got a hooker that smiled and it was much better.

[@2chillvibes37]

I just made my second batch and it came out great! I cant believe how easy it was. I should have been doing this..

[@asdasdasddgdgdfgdg]

Very good tutorial and only 3 minutes long. Thank you for not wasting peoples time. 👍👍👍

[@gabrielle2dream559]

Yes! And very informative ~ I learned a few valuable tips

[@JohnMiller-oz7gv]

I did it. I made yogurt using your method. The result is awesome. Have a great holiday ,everyone.

[@wearytaco1641]

You make it seem so easy. I love you not making it too complex. I am a simple man. And this is made simply. Currently following your instructions right now! Wish me luck!

[@theresamaeurer1892]

The best place I’ve found to make yogurt was not some fancy yogurt make. I placed the yogurt on top of my cast iron oil boiler at night, and in the morning I had the best yogurt ever. Perfect every time!

[@Nadezhda734]

Theresa, would you please elaborate?

[@lauwen2534]

I do the same as you

[@rajdialnandram5676]

I add a generous amount of starter ughurt to get a good finish and let it set for 12 hours. Just great stuff.

[@chrbx13]

@@carpys420 The yogurt does not set and is runny: You perhaps added too much starter, which crowds the bacteria. In the case of starter, more is not better. Two tablespoons is enough to culture half a gallon of milk. You may not have incubated the yogurt long enough. Keep at it, checking every hour or so. You may have added the starter before allowing the just-boiled milk to correctly cool. Very hot milk can kill the cultures you’re depending on. Let it come down to under 120°F and above 116°F.

[@samanthas9875]

@@chrbx13 you are wrong, You don't check it every hour you have to leave it untouched in warm place for 8 - 24 hours..... Watch other videos to learn how to make yogurt properly....

[@samanthas9875]

@Carpy's 420 you are saving... Just compare the price you would pay for 2 liter of yogurt made ar home and how much it would cost you when you would buy 2 liter of yogurt in supermarket...and don't forget you can set aside some of your new batches/whey (use it as starter) to make a new batch of yogurt again and again at least 3 - 4 times....

[@Shilo2020]

I'm making yogurt for first time. I'm making in my crock pot, once heated and culture added, wrapping in a towel to sit. I Already had it starting this way but was still looking at videos. 😊 It seems very simple.

[@falzar101]

Going to be honest with you mate, this oven trick was spot on. I got a lot of water which separated. Apparently I may have used too much culture or too warm. I'll try it again today.

[@Ms_Jetta]

You did fine!! Just strain the finished yogurt in a colander lined with cheese cloth, over another container to catch the “water” which is called Whey. Don’t just throw away the Whey, it can be used for a variety of other foods, or as starter for your next batch of yogurt, or you can even freeze it for later. :)

[@crv7983]

Best directions. My neighbor is from Iraq and she makes me a huge container every week. It’s so good.

[@cbass2755]

I just made my very first yogurt. It came out great! Thank you for this recipe. I know it’s so simple, but when you’ve never did anything like this before it can make you a bit nervous. I added blueberries to mine…so good! Oh, I forgot. I made mine in a quart Mason Jar. 😄♥️

[@aliciagravestone7662]

Just tried this and it’s amazing! I’ll be doing this from now on instead of buying expensive tubs of yogurt- thanks!

[@breve4074]

Another good idea: instead of the oven you can put it into a flask/thermos. 😘💡💚🌿

[@marietan711]

I like the idea because electric in the Philippines very expensive. I will research the appearance of flask thermos

[@amc2510]

@@marietan711 Wrap your container in a towel to keep the heat in and place on the fridge or a corner of your counter. I can't imagine you need anything more since it really doesn't get cold in Philippines.

[@2008flightgirl]

@@marietan711You don’t turn the oven on.

[@nennyberry2293]

This is the shortest yet most detailed video I’ve come across on yoghurt making, it touched the vital points. Thank you very much❤❤

[@aukedeboer191]

I made it together with my son. We were both amazed how easy the process and how good the result was!

[@sanaariaz6]

How long it took to solid?

[@aukedeboer191]

@@sanaariaz6 It took about 6-7 hours. But I kept the jar quite warm. I had it in the oven and put it on even now and then for a minute.

[@sanaariaz6]

@@aukedeboer191 its been a while day and still in liquid how long did u leave in oven what degree also ?

[@aukedeboer191]

@@sanaariaz6 Make sure the milk has cooled down to 40°C (104 F) before adding the plain yogurt. I used natural / biological yogurt, and full fat milk. The oven is about 30°c (86F). I put it on every hour for a minute or so. My yogurt was solid in about 6 hours, but I left it in for an extra hour. I think if it is not getting solid in 12 hours, something is wrong. Let me know the steps you took.

[@sanaariaz6]

@@aukedeboer191 thank u I think maybe its cold that’s why took longer to set mines took 22hrs I think next time I can leave it on radiator

[@Jeremy-vy4in]

I love this video. I’m new to making yoghurt and appreciate the support. I had a question though. My body doesn’t process cow milk well so I eat sheep yoghurt and drink goat milk. If I use the culture from sheep yoghurt with goat milk, will that still work? Or do I need to match goat milk with goat yoghurt?

[@Electrowave]

Thank you, I didn't realise it was so easy to make yoghurt!

[@N.O.A..]

I'm trying this as we speak. With Lactose-free milk. Wish me luck!

[@N.O.A..]

IT WORKED BEAUTIFULLY. THANK YOU SO MUCH. NO MORE EXPENSIVE LACTOSE FREE YOGHURT FOR ME ❤

[@Lilione111]

@@N.O.A..glad it worked out. I thought the bacteria fed off & consumed the lactose & that’s how it grew & turn the milk to yogurt. I’m pretty sure you can buy milk with lactose (preferably raw or organic) & make Greek yogurt…you won’t get the lactose. This way you need to buy expensive lactose free milk either. Do a search. I’m sure I’ve seen a lactose intolerant guy making Greek yogurt for himself. With Greek yogurt, you drain the whey off.

[@avashavash1594]

I do yougurt in 2 hours,very good. Very important is higher fat,better yougurt. Temperature is warmer,but not hot and I cover with wool clothes for 2 hours, then after 2 hours is done, immediately goes in the fridge, not frizer and is ready to eat after a few hours. Thank you for sharing your experience.

[@lauwen2534]

woo....how can you do that, nomatter I put in cooler with several hot bottle of water with blanket, I always need to waiting for 10 hrs.

[@booreed7813]

@@lauwen2534 I bought an elec. cat warming pad from Amazon abt 18 mos ago for $14. US. Timer on pad will stay on for 10 hrs before timing off. Simply put pad in hard-sided (approx size cooler is 15 cans! ) place elec pad in cooler ….set yogurt container on pad which is long enough to flap over container. Hope that make sense ? Good luck Y’all

[@mstargate12]

Watched yesterday morning, made yesterday afternoon and ate today. I added a splash of lemon to my second bowl mmmmm. Thank you Jag will check out your other content.👍👍👍

[@jessicadiaz5598]

Wow I can”t believe I found this simply tutorial. Thank you so much.

[@MrChrisgt01]

This is the best yogurt making recipe on KZbin. Thank you

[@blessedamerican3541]

I made this yogurt with organic milk and yogurt. It turned out perfectly. The easiest recipe ever. Thanks so much. It’s great with peaches.

[@Bujji0423]

@@astagfirullah5958 same way.. just put in a.kitchen cabinet where you don't open door.. just leave it there for 7hrs, it will be done.. I live in Michigan where its pretty cold in winters, but still settles in 7hrs..the key is the temperature of the milk when you are adding the culture.. it should be just a tad over luke warm

[@bardavidi4959]

I like your Style..........You simplify the Process without Unnecessary Jargon most Hosts do...........Great Presentation in Simplicity..........Selah

[@rukiyesalih6036]

After reading the comments , very surprising tricks surfaced for making yogurt : incubating for 2, 4 or 6hrs only and also using the whey as a starter and that the bacteria can survive freezing . My method is different as I use only Bulgarian culture ( lactobasillis bulgaricum) I think is the same one used in Turkey and also I incubate for 12 - 14hrs in warm blanketed setting. The culture is never frozen . Traditional yogurt in Bulgaria and Turkey is made in beautiful glazed clay bowls and is eaten plain . It's one of the healthiest and delicious things ever .

[@Rahel8811]

I would like some starter that sounds wonderful

[@josephine1967]

I just used your recipe and it made the best yogurt i’ve ever had!! With a little bit of maple sirup! Thank you!

[@sunny.coast.girl.]

Thank you 🙏 the quickest & best recipe I’ve seen 🙋🏻‍♀️💜

[@wenchang5380]

I think this is one of the easiest ways to make yogurt. I used to use IP. I"m going to try this because it takes less time to make yogurt. Thanks!

[@louannseeram2547]

How refreshing to get this easy to understand and easy to do. BTW love how u explained

[@randomness8819]

Pretty cool trick for making more yogart with the last spoonfuls in the container. Effectively making every yogart purchase a bogo! Thx 4 a great vid n for always having a pleasant personality!

[@briano8173]

For anyone who likes to make it "Greek" yogurt. Instead of using cheese cloth or a coffee filter, what I do is the first serving I have, I take from one corner of the container. The next day, the whey will pool in that corner. I just pour that into a container for a starter for my next batch. It will keep excreting the whey every time you take some and by the end it's pretty thick. The first serving will just be normal yogurt though but it's still good!

[@cleanfix9628]

How do you store the whey that you remove? Fridge? Thanks

[@briano8173]

@@cleanfix9628 Yes. I put the whey in a small container in the fridge.

[@sandtx4913]

Oh that's a great idea! Thank you for sharing that. How long can you keep the separated whey before it spoils?

[@briano8173]

@@sandtx4913 I usually make 3-4 additional batches (about 2 weeks) then I use two fresh tablespoons of yogurt from the store bought yogurt. Between me and my family, we go through about 8 cups per week if not more. I haven't tried any longer. I do notice a more bitter taste towards the last batch though so that's why I don't make more.

[@chrbx13]

So you can make yogurt using the whey as the starter culture? U done need to add yogurt like he did?

[@Audrey.1]

Thank You ! Tried it came out good 👍, blessings.

[@balanmanian352]

Nice. I do it with store bought plain unsweetened soya milk which I slow boil down to 3/4 original volume and then add 4 tablespoons of plain unsweetened coconut milk which neutralizes the soya flavour completely. Taste is exactly like dairy. I use the same combo for making chai also.

[@noks-breakingfree1943]

Interesting. So coconut milk has live bacteria that stabilizes. I will have to try this. ♡

[@balanmanian352]

@@noks-breakingfree1943 The live bacteria is not in coconut or soy milk. It comes from the added probiotic culture. Please do try it. Remember to reduce the soya milk to 3/4 original volume to ensure yoghurt is thick and not runny.

[@lindabelgiano6934]

What do u use for culture? I cannot have milk or the milk yogurt starter

[@chrbx13]

@@balanmanian352 where do u get probiotic culture from

[@balanmanian]

@@chrbx13 they sell acidophilus lactobaccilus (the good bacteria that causes fermentation) as dry capsules in any medical or health food store. I use the contents of 4 capsules. I open the capsules, take out the contents and mix it into the Luke warm plant milk.

[@hana.the.writer5074]

Ammazing! I tried mine with a flavored teabag. It was 👌🏻 Sweetened of course! The on,y difference was I left it at room temperature fir it was 45C already. 🤭 You are amazing, too. 👌🏻

[@patriciamartin6756]

I read a book years ago on making yogurt so I knew how. My husband kept buying all those little individual sized containers of yogurt so I told him this was way too much money. Today we went shopping and I bought a gallon of milk and small container of plain yogurt for a started. Now we have a gallon of yogurt. I like strawberry but I samped some with vanilla. Pretty good! Actually, I will also make some of the pot mix to make coconut flavor yoghurt/ cheesecake flavor yogurt and blueberry flavor

[@Pimp-Master]

Whoa, thanks. I didn't realize that it was that easy.

[@tristanschmidt_sw]

Eating pineapple and coconut yoghurt as we're speaking. Blueberey sounds like the gateway to heaven.

[@sweetra07]

How can you add the flavors to the yogurt? Do you blend the fruit and mix with the yogurt?

[@samanthas9875]

@@sweetra07 you can blend the fruit, or you just put any fruit in to your glas of yogurt - you do not have to blend it, or you can put some jam, chocolate, peanuts in it.......use your fantasy.....

[@samanthas9875]

@@Pimp-Master bear in mind you should buy yogurt with active/live culture...

[@LGAussie]

Ok!! I made this for Easter weekend with 1% milk. It turned out amazing!! Sweet and so fresh tasting! I will eat it with bananas and honey. I heard bananas and honey do not harm the natural bacteria. So easy to make, just be careful not to burn the milk at the bottom. Lower the heat a little.

[@goodgirlsguide]

I still have a yoghurt maker from years ago. It just houses five glasses and it's a heater that you leave on overnight.

[@samanthas9875]

goodgirlsguide buying yoghurt maker is waste of money.....

[@andrewgraham2546]

Simple, concise, and thorough. This is how youtube "how to" videos should be done. Thanks!

[@LifeIsSoDangGood]

Wow! I never knew it was that simple. So cool. Thanks for sharing. 💕

[@vinayaka1259]

@LifeIsSoDangGood, serve home made yogurt with any crunchy stuff like potato chips or crispy home made potatoes, or any Indian savory snacks, they'll love it

[@LifeIsSoDangGood]

@@vinayaka1259 That sounds delicious! I'll have to try it out. Thanks for sharing. :)

[@vaidhyanathanbalasundaram1224]

In India , this is how people have been making curd / unsweetened yogurt for thousands of years . Historically Lord Krishna grew up in family which traded in Curd and butter. Till date , most of the Indians make their own curd

[@HW-ow9zp]

Man what a great video. Thanks for sharing. Really informative and to the point. Best of luck in your farming endeavors!

[@AAHomeGardening]

Looks so easy and simple Thank you for the video

[@stefanmiran8193]

Magic 😮 i thought it would be more complicated

[@danbev8542]

I’ve been making yogurt for more than a decade. I fill my soup pot with milk, (mine holds about 5 qts), heat to 175 degrees - no need to boil. Sometimes I accidentally let it boil & it still turns out fine. Let it cool to 110 degrees. Add the culture. I often have to rewarm it back up to 110-115 degrees. A good quality commercial yogurt works fine, or a starter from a cheese company. I put my oven on its lowest setting for 5-10 minutes, then turn it off, put my pot of milk/starter in the oven overnight. I used to set it in a cooler with a couple of jars of boiling water. Next morning, I strain my yogurt to thicken it, and save the whey for making bread. I didn’t know it was good as a yogurt culture! I love the slow food process and the delicious product!

[@simi72100]

How do you strain a yoghurt?

[@verawallace9055]

There are videos on Google that shows you how, the one I saw uses Cheesecloth or Coffee filters

[@haroldinio8327]

Cheese cloth ​@@simi72100

[@karenbarrett7910]

How do you use they whey to make bread?!

[@lilaclilly198]

Wow! Will try your method. And let you know how I get on. My mum used to always make there her own yogurt. But she used to wrap it up in a warm blanket overnight. Next morning she would have this thick yogurt. 👍👏

[@lemonyskunkketts7781]

This makes you realize how overpriced yogurt really is.

[@DaisyCreekFarms]

Yup! true! A gallon of milk can make a gallon of yogurt while a pint of yogurt is about $4 to $5

[@rajdialnandram5676]

It is not overpriced for those who don't want to make it. They can afford to pay the "over priced" only for an inferior store bought sterilized end product. Invest in a temperature controlled yogurt maker and enjoy a cheap supply of " live " affordable yoghurt that everyone can benefit from this health food.

[@treasurehunteruk9718]

@@DaisyCreekFarms If the oven is cold the bugs won't grow, so you would have to put it into the oven when it had previously been heated, and was still warm.

[@kellyb8237]

Living wage for workers who pay mortgage, rent , gas, car repairs, car, public transportation, food, daycare, etc.etc living expenses

[@VeganV5912]

@@DaisyCreekFarms “Drinking Milk ☠️🥛, is +68% Prostate Cancer”. Peer review Science 🧬. “Daily Milk Adolescence = +320% Prostate Cancer”. Peer review science 🧬. “High Calcium = +297% Prostate Cancer”. Peer reviewed science 🧬. kzbin.info/www/bejne/fom6knacjM5klbc . kzbin.info/www/bejne/mITblYGAoJKYoJI .

[@SashaAlliman]

Amazing at explaining how to make yogurt an the science behind it. Thanks so much! My yogurt was so sweet!

[@pamprier4710]

Thanks, Jag. Perfect timing, as I've been wanting to know how to make my own yogurt.

[@deano1018]

I’m so doing this! Looks wonderful!

[@SimplyBackwoods]

Thanks for sharing Jag. I look forward to making some today 😀

[@cindys.w.8566]

My family makes sour balls from home made or store bought yogurt. Also keep in mind you can only reuse the yogurt you've made a few times up to around 10 times max over again to make new batches. It won't work and becomes weak when remaking yogurt from the original batch so you DO have to purchase more starter (plain yogurt unsweetened from time to time). With a thermometer I bring my milk to about 200* and after 20 to 30 min (set a timer) check from 110* or a bit less this is the temperature you need to then add the starter mix. 1 TB per 5 to 6 cups of milk used. My grandmother set her pinky finger into the pan after 20 to 30 min and if she could hold it in the milk to the slow count of 10 and not pull it out due to being to hot she then added the plain starter yogurt. Many people put 1 or 2 TB of starter yogurt in a dish and add a ladle of the warm (110*) milk to that, mix and then add this to the pot full of 110* milk. Mix well and set in an area undisturbed for 6 hr to 36 hrs wrapped in a blanket. I like mine sour to make sour balls so I pour into a triple thick cheese cloth inside a strainer over a bowl and let the why drip inside the bowl while I store this in the fridge. When its done dripping (24 hrs later) I keep the whey for cooking or give to my chickens. I then pour oil (of choice) I like peanut oil 1/4 of the way up into a jar and oil the palms of my hands. With a spoon I set some super thick yogurt in one palm and make round balls. About 1-1/2 inches round up to 2 inches. Each ball when made is set into the oil. Add garlic and salt as well if you love garlic. Add more oil as needed to cover the balls. Place the jar(s) in the back of the fridge and forget about them for 2 to 4 weeks. That is the hardest part... the wait!!! If you see a bit of mold forming YUMMMMMMMMMMMMm the mold can be scraped away and the sour ball will be just that. Don't wait for mold just know its OK still. Spread on Sahara bread for a true middle-eastern delight!!!! Now don't forget to put some yogurt in a separate container and store with a note DON"T EAT on it... Mark it yogurt starter so you have more for the next batch. I mark mine with a date and write Yogurt started 1, 2 or 3 or 4 ...depending how many times I've used it. Most times I don't go past 6 times before purchasing new plain greek yogurt.

[@v.g1186]

Wow! You should start your own you tube channel explaining this yogurt process. 👍

[@malehlohonolo8463]

How long can you store the yoghurt in the fridge when consuming it?

[@iluv2worship]

😊Hello! Try using some of the whey from the previous batch instead, it also freezes very well.

[@liliahernandez3409]

Don’t confuse us

[@BeepBeep-yu2ki]

I'll use the simple directions given in the video. I'm sorry I read this. I'm not looking for confusing additional details.

[@nadia53421]

This recipe is amazing!! Only 2 ingredients and little effort on my time?? While checking for recipes online before checking KZbin I thought I'd have to take a Betty Crocker cooking class first...🤣🤣. Thank you so much for sharing. 😁👋🏽

[@margaretmarshall3645]

If you like to strain your yogurt to make it “Greek style”, you can use some of the whey that strains out as starter for the next batch. It works just as well as yogurt itself. Also, whether using whey or yogurt, you can save it longer term in the freezer. It made me a little nervous the first time I defrosted some to use that was a few months old, but it worked fine.Since buying an Instant Pot with a yogurt setting. I almost always make my own now! My favorite way to eat it is with a few defrosted raspberries and a handful of fresh blueberries, but otherwise plain. Yum! It keeps much longer than milk in the refrigerator, too, so I don’t worry about “eating down the fridge” before a vacation when it comes to my yogurt.

[@dinornis]

Heya, do you mean that you can freeze the whey/culture (to thaw and then use as a starter)? 😊

[@gulserenkeskin4485]

Baklavamıza yani ülkemize özgü tatlılarımıza Yunanlılar sahip çıkar, yoğurt biz Türklerin olmasına rağmen onlar sahiplenir siz Avrupalılar da Yunanistan sırf Avrupa ülkesi diye inanıp bütün bunları yutuyorsunuz aslında doğru değil sırf biz Avrupa ülkesi değiliz diye kültürümüze ait yemeklerin Yunanlılara aitmiş gibi algılanmasından çok rahatsız oluyoruz yeter artık şu Yunanlılar bizi bir salın artık yahu

[@cindys.w.8566]

@Mercourio Yes why can be frozen or used in baking or take a few sips during the day very good for al sorts of uses. Tomato plants love it if brought to room temp.

[@cindys.w.8566]

Add some honey to those fruit mixes YUMMY!

[@shannaidoo130]

Fresh herbs go well with yogurt with some lemon juice before meals.

[@rightangletriangle3188]

Wow didn't know it is this easy. Will definitely give it a try. Thank you for sharing the method.

[@TrexChick]

wow! it's that simple?! thank you! you're videos are truly awesome and a huge help in my life.

[@DaisyCreekFarms]

Yes, that simple! Glad you like the videos :)

[@Noenemies92]

WOW i cant believe it was that easy! I made ghee at home from your other video. I am going to try this next! thanks

[@camila5031]

If I want it sweet can I add sugar and vanilla extract? If so when I should add it?

[@koenrinn9564]

I would add any sweeteners after it's done cooking, just be sure to reserve some beforehand if you want to use your culture to make another batch.

[@poojan423]

U should add sweetener to milk when boiling. There a sweet yogurt dessert in Indian part of west Bengal where they set the sweet milk like this same process of setting yogurt. Indians set the yogurt at home every single day. It's very easy only thing is you have to keep it in a warm place to set.

[@ShirleyTubon-g9d]

This is the simplest i watch in making yogurt👌👍

[@grumpygrannysgoatsngardens3185]

I love this channel! I park in the sun and use my dashboard as a heating area to make yogurt, also to dehydrate

[@zerinzinia8660]

Now I have to buy a car to make yogurt 🙃.

[@rubicon9973]

@@zerinzinia8660 Get yourself a BMW...might taste better🤣

[@jasmBTS0613]

I just made it today, thank you. It turned out so good, I had to wait for 6 hours and 30 sec.

[@tamaspej]

noted.😂

[@CoopMauKona]

Some models of the instant pot also has a yogurt setting which works great. Even more simple than what he shows. Then you can use a yogurt strainer to make thicker Greek style yogurt or Skyr. Use plain yogurt from the store as starter and any milk can be used. Just pay attention to the temperature of the milk before you add the culture. If it’s too hot the culture will die.

[@DaisyCreekFarms]

Yes! thanks for the additional info!

[@yardy876jam8]

Lol this for those who don't have an instapot but sounds good

[@0anant0]

Also, most of the dehydrators have a 'yogurt' setting.

[@grovermartin6874]

@@yardy876jam8 Don't know if anyone still has a heated waterbed any more, but pulling up a corner and tucking your jar or bottle there makes perfect yogurt!

[@bettymacallister3475]

Hi thank you for your advice. I just was looking for a instant pot. Which model do you use? It new to me and does many things. Thank you again

[@BlancaS-vo5kq]

I really like this video short and nice no over dramatic just Cool..im definitely going to try this thank you

[@Ramya519]

I warm/proof the oven for 2 minutes and then put my milk in it. Turn on oven light and the yogurt sets in 3 -4 hrs. Depending on outside temperature I sometimes fo not turn on oven light. You have to experiment based on the place you live in. I live in pnw.

[@newlifeishere8746]

I just made some for the first time. It came out extremely runny and still warm to the touch after six hours. So I've drained off about two cups of water. Tastes great, but what did I do wrong?

[@Ramya519]

@@newlifeishere8746 milk is probably too warm . Second reason could be that outside temperature is too cool for it to set. Where do you live?

[@newlifeishere8746]

@@Ramya519 I'm in Oklahoma and we just got our first snow this winter, after a 25°F temperature drop from the mid fifties to below thirty. But the apartment is set at 77°F. I'll have to try again. I might have put the lid on before it cooled down enough. It was very hot! LOL

[@Ramya519]

@@newlifeishere8746 inside temperature feels right to me. I think the milk may be too hot when yoh put yogurt culture.

[@newlifeishere8746]

@@Ramya519 Thanks for helping me figure that out. Now I want to get some more yogurt. Hahaha! I drained off as much whey as I could. Texture was off a bit. Yet it was still delicious!!!!

[@SnenhlanhlaGasa]

Wow this is so good and concise!! Thank you so much for sharing , I will try it today.

[@barbegan1954]

Made yogurt to your specifications and mine turned out runny after 6hrs in oven. Wrong temps? Anyway, back in warmer oven for more hours to see if my yogurt thickens more. Any suggestions? 1:55

[@catncherries]

I tried this twice, first time worked better when added more than 2 Tbs since another video said you can just put the whole cup of store bought in it didn't matter. I think more store bought works better. The milk has to to come to a boil. I also heated the oven up just a little then turned it off and left it in for 7 hrs. Second time it did not set when I only used 2Tbs and I don't think it came to a boil enough. But after longer it eventually set but got runny. It was not too sour like he said, I expected sour cream but tasted just like fage greek fat free plain.

[@lavernabouzspain]

Wow! I'm going to give this a try! Thank you!

[@jeprox7320]

What temperature should the existing yogurt be before adding it with the milk? What are the ratios for milk and yogurt ?

[@chrbx13]

Room temp yogurt ...

[@thepuzzledgoddess]

How long does it last in the fridge? Thank you very much. Great video.

[@DaisyCreekFarms]

2 weeks

[@HillTopRooted]

Great video. Is it possible to use Irish Cream, in place of the milk? I LOVE the brand Icelandic Skyre. If I could make something like that…💜💜💜

[@temptempy1360]

the alcohol will reduce the ability of the bacteria to grow

[@jjeti798]

Thank you! I've been meaning to try this but the videos I saw have complicated steps. I will try this one and see how it goes.

[@neelamjhaveri8098]

🙋🏻‍♀️ Jag, I'm from India Mumbai.. i make curd just like this and that too from a cow milk 👌🏻 and my yogurt take 2 and half to maximum 3 hours to set and it is ready.. not at all sour ... And what i do is 😃 from that container i scoop 2 spoon curd from the side n take the culture and you will see the water comes and store there in that side from where we have got those 2 to 3 spoon , i take that water out n drink it with spoon and now keep that curd and we can is dahi in the fridge and you will get creamy cold yogurt to eat 😍👌🏻i eat everyday fresh curd means good bacteria..

[@bellaag4802]

Can you add fruits?

[@neelamjhaveri8098]

@@bellaag4802 Bella, yes you can.. you have to hung curd in a thin muslin cloth or cheese cloth n let it drain water itself for few hours, take a cloth, put curd n tie n make it like a pouch n keep it in fridge in a vessel like a double boiler kind of where water drip in to vessel n where you keep the pouch that bowl should have holes in it, and why in the fridge coz curd will not sour, now after 4 hours take that curd out n add your mashed fruits or chopped tiny fruits in that with your choice of sweetness 👌🏻n enjoy.. Bella, I would like to tell you here one Frozen yogurt recipe without sugar please try🙋🏻‍♀️😊.. take 2 medium ripe big banana n cut it and freeze it, n 3ripe sweet mango cut it in to cubes n freeze it.. These 2 fruits freeze it separately in a container and they should be like rock hard like ice ok now keep hung curd, bit more in to quantity.. now after say 6 to 8 hours take them out, put all 3 in a mixi jar n blend it in to a thick fluffy airy dessert n fill your container or ice cream container n freeze it😻👌🏻 eat like an ice cream.. guilt free dessert you will enjoy💗

[@metagendev]

Thank you for this easy and short recipe! You explained it so well 😊

[@sarahstrong7174]

So how do you make yogurt if you are lactose intolerant, if the bacteria feeds on the lactose? I usually buy lactose free milk.

[@lovepeony1478]

Perhaps you can try using soy milk, almond milk, oat milk, just something plant-based.

[@ellecaledonia348]

Really, this is it? I’m trying it out first thing tomorrow. Thank you! I love yogurt.

[@jamiem3575]

You’ve got to be kidding me. It’s that easy? Thank you!