Homemade Yogurt Natural & Plain, 6 Tips You've Never Heard Before

Become an Ancient Soul 👇

If you like to treat me with a cup of coffee 👇

This makes ur youtube channel grow like CRAZY! See it for urself👇

exclusive content, promo codes & video ShoutOuts: 👇

Some stuff you've never seen before 👇

GET NORDVPN with 68% off 2-year plan + 1 additional month FREE from NordVPN 👇

Video Shout Outs:
L/C (letter of credit) opening, bank guarantees, commercial purchases. contact telegram ID @TradeLC
UK Investor Immigration, UK Student Visas, UK Visit Visas. Contact telegram ID @UKhaven

Disclaimer:
Information in this video should not be regarded as a medical claim, treatment or cure for any disease & the techniques described must not be used as a substitute for any treatment they recommend. In using this information, you are responsible for your own actions.

my instagram:
@ashpazi_ba_sana (Ancient Girl Tips)

facebook

Ancient Girl Tips

[MoosaIslamic]

1. Use fresh unpasteurised, or organic full fat milk. ~ 0:40
2. Never use metal spoon. ~ 1:16
3. Never move the container. ~ 2:23
4. Culture must be at room temperature. ~ 3:30
5. Temper culture first with some warm milk. ~ 4:05
6. After adding culture, don't over-mix (>2-3 stirs). ~ 4:22

[lzu]

I still believe a thermometer eliminates guesswork. Heat to 180 degrees F, let cool to 110 degrees F, mix in 2 tbsps of plain yogurt,
cover with towels in warm place or inside unlit oven for 12 hours. Done.

[msms]

Bring it to 180 degrees, let it cool to 110 degrees, add culture & stir. Yes you can move the pot after that. I've made it dozens of times successfully.

[antoniogalluccio]

Milk doesn't have to boil, only reach 72 Celsius degrees for for one minute and cool down quickly so it is pastorized as you don't want to modify the milk protein structure (Casein). If you cooled down the milk too much you need to slightly reheat it at 44⁰ C before adding the prebiotic or othe starter yogurt and stir. Leave the the milk fermentate for at least 8 to 12 hours for a even thicker consistency. Cool your freshly made yogurt down for 6-8 hours, it is enough for a better taste, you don't wanna have warm yogurt, then let me know if you like it more, kisses 😘

[starrjesus]

Nice video for making yogurt without an instant pot or yogurt maker but if anyone wants to make very simple, yogurt I highly recommend an instant pot as it has “yogurt “ feature. I am surprised at all the many recipes and techniques as I do the following and it works perfect ever time.

1)Heat any milk to a boil or 181 degrees
2) Turn off stove, walk away and return 45(ish) minutes later when the milk is 111-115 degrees (check with thermometer) and stir in 1/4 cup plain yogurt and 1 Tablespoon sugar. (Sugar helps the active cultures/good bacteria spread faster)
3)Cover and keep at 107 degrees for 6-8 hours. (Either by covering well like in video or placing in instant pot)

-The more time, the more tang
-Strain for 30 min. Or more for Greek yogurt.
-Eat immediately or can refrigerate for weeks.
-Strain for 6 hours for cream cheese
-Use plain yogurt for sour cream or for cream soups or smoothies. Add honey, granola, slivered almonds, pecans, choc-chips, or mix yogurt with sweetened condensed milk, lemon and whip cream and pour into graham cracker pie shell and freeze for a healthy cheesecake substitute.

I make a gallon of yogurt a week in my instant pot and eat it with honey and granola 3X per day and my hair and nails are growing fast after 6 years of poor growth. I also dropped 8 pounds in 2 months and didn’t realize until now that homemade yogurt (without excessive sugar and added calories) is a proven weight loss technique.

[TL-rf]

Wooden spoons can harbor other bacteria from other uses, I would use stainless steel. I just heat the milk to 180 to 190 deg. F for 20 to 30 minutes, boiling can scorch the milk at the bottom. Then let it cool to 110 deg F. add 1 Tablespoon of live strain yogurt per pint jar and keep 110 deg. F for 4 hours using a slow cooker water bath on warm, turn cooker off and cover with blanket, let cool for 6 hours and put in fridge. I do it all in mason jars so not the big pot less mess to clean

[venkatalakshmisrinath]

I make yogurt everyday but I’ve just learnt that the culture has to be at room temperature and that a couple spoons of omit have to be mixed with milk and then added to the milk 🥛, now that I know, I’ll follow this method in future, thanks for the tip

[isme]

1. use unpasteurized milk or organic full fat fresh milk

2. high flame - boil - stir in between with wooden spoon/plastic spoon. DONT USE METAL SPOON

3. after bubbles... boil 10min with low heat

4. dont move the container while fermentating the yoghurt

5. put your finger for 8sec, at the end for 8sec ur finger should be feelin burning. thats the perfect time to mix with yoghurt

6. yoghurt SHOULD BE at room temprature

7. put a lil bit milk into the yoghurt, then move it into milk container

8. stir only 2times. dont overmix!!

9. put a lid on top of container, cover with towel . rest 24hours room temprature

10. after 24hr, moved into fridge

11. tommorow gonna be a blast for damn yummy yoghurt 🥳

thankyou for this superb tips!!

[sweettoothinternational]

If you want thick yogurt make sure to start the flame low then once it’s warm u can turn the heat up. Also I add heavy cream to my full fat milk it makes the top super creamy and thick!

[parallelsuns]

Its easy to make yoghurt in a thermos mug or flask, heat full fat milk to it almost boils then allow to cool to tepid/ luke warm, stir a tablespoon of yoghurt in and leave for 24 hours in the flask. works every time

[faruqhsj]

Great practical method of Yogurt making at home in western countries . Thank you for your kind sharing of your skills and knowledge !

[Spinozin]

Thank you Auntie. Really appreciate your kindness. I can now make great yogurt for my mum and she smiles with happiness. Thank you so much

[kysacheshire]

*** for anyone who is wondering, a more accurate method for knowing if your milk is cool enough to mix in the culture, the ideal temperature is 110 f.

[balwantsingh]

I use an iron (not wrought iron) big pot to boil milk then use spoonful yoghurt (culture) to make it, it tastes very nice and different. i make a gallon yoghurt every time.

[samn]

i did follow the instruction of Dr.finch from day one it`s perfect, and i add powder milk to the milk during heating up, 1 or 2 dinner spoon for 1 liter of milk will make it creamer and thicker, to keep the mix worm for 12 hours i put the the mix in kitchen sink full of water and immerse fish tank heater put the heat to high wich is 35 c degree for 12 hours the you`ll have nice yogurt all the time every time .

[internationalmom]

just culture it in Hot Pot (in which food remains warm)no need to wrap this way...cheers good job

[larios]

Oh dear thank you very much for this recipe and tips. I finally succeeded in making a nice creamy yoghurt last night with powder milk.

[arixxnexx]

Try it not steering leave the milk to rise from boiling// it’s much thicker later trust me👍👍👍👍

[mixedemotions]

“Never move the container until it’s done”
Me who just stirred it:👁👄👁

[mirian]

Beautiful soul! Thank you for sharing your knowledge . Love from England 🏴󠁧󠁢󠁥󠁮󠁧󠁿