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Please share🙏🏾... I've made a good batch before too, that's why I was confident 🥲

Na focus I focus o mama. Y'all ain't say "Dami! I'll write your exams for you!". You made me do them by myself 🥹🥹

@@damilivingfit haha well-done babe

Finger fit break

1:48 oju ti leri 😂

Ó gba nàú😁

😁😁😁

Merci mon amie🤗

Thank you. Una pocket go hear am when I buy a blender... The products I'll be putting out? Ehn 👅👆🏾, you go think say na nectar of the gods I dey sell

So sorry. Your next attempt will be a hit💪🏾💪🏾

What starter are you using?

❤️❤️❤️❤️☺️🤗

So sorry.. I hope your next attempt comes out perfect. Well done 💪🏾

⁠@@damilivingfithi I tried it for the first time and I got it right on my surprise I did 1 litre of boiling water to 2cups and 2table spoon of milk 1 satchet of fried culture/starter(3g) I mixed the culture with little milk before pouring it inside Then to test ur milk temperature, drop some at the back of ur palm, once it’s not hurting you after some secs, you are good to go I used my food flask to mix I fermentated way more than 8hours sha

Wow well done. I'll try your method. It'll be nice to test with such small amounts of ingredients. Thank you 🙏🏾

For a more rounded measurement, use 1 litre of water for 1⅓ cups of milk. But 0.83 litre of water for one cup of milk.

Hope you can confidently again now. I wish you success

😂😂 ọmọlọmọ

And to you too, amin. Thank you 🙏🏾

I drank it chilled like that. Perfect refreshment after being out in the sun. You can use it to cook your oats, add it to smoothies/cereal or use it to replace water when baking.

😁😁too cute

Thank you!🤗

First make sure the milk is well dissolved in the beginning of the yoghurt-making process and that your measurements are correct. When the milk and good bacteria incubate for too long, the milk starts to separate into whey (liquid) and curd (solid). You have to make sure it does NOT get to that stage by making sure the incubation process is at 40-43°C for 6-8 hours. You need to be conscious of the fact that the timing can be shorter or longer based on the temperature of your environment. If the yoghurt comes out grainy (with seeds), you can only use a high-power blender to get a creamier texture. 🫶🏾

I am happy to have others learn from my mistakes. Ideally, you can keep your yoghurt refrigerated (2-4°C) for up to a week. Freezing the yoghurt will make it last longer, up to 2 months max, but it will affect the texture once it defrosts. It may not be as thick as it was originally, although shaking it together vigorously may help. When defrosting your yoghurt, make sure to keep it in the fridge. Do not defrost at room temperature because the bacteria get active and the yoghurt will begin fermenting.

@@damilivingfitlast part is very important But pls let me ask, assuming the fridge is not on, is it also good too since it’s not left out in the open

@okonkwoifunanyachukwu4710 except the temperature of the fridge is still cold. If not, fermentation will continue and the yoghurt will get more sour and clumped.

❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️✨

No. That day was the last day I experienced any signs of lice. All the lice and eggs were killed and washed out successfully.

What did you use? Currently battling with lice and i have Locs. Pls help I don't want to cut my hair

All the steps I followed are in the full video linked to this short. A longer video with the same title on my channel. Check the description box for details. th-cam.com/video/gZclHkcGkpE/w-d-xo.html

That's the vibe mehn...✨Realism✨ Thank you so much 🤗🤗

Editing more vlogs bro😁... How are you?

I try my every possible best 😂... me and office work no compatible💀💀