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Can Ricotta cheese be made with it?

Nah wouldn't eat this sh1t takeaways are crap learn to do it properly.

Super informative, exactly what I was looking for, right to the point. A+ video

Why is😅, it blood red not authentic

Can it be used in jam?

Awesome. If I want to make double, do I just double all ingredients?

A quick tip with the salting. If you are gonna marinate then salt it first. The marinate will replace the moisture lost by the salt binding to it alot more than if you didn't salt it.

You're a very good presenter, and I'm surprised you don't have more subscribers, but, please, 'bacteria' is plural (bacterium is singular). Other than that, I enjoyed watching your video. :)

lol. you just had to go into climate change at the end, didn't you?

I saw a suggestion that it could be added to bread making. So I might try that!

quality video! answered my question perfectly, i hope you get more views.

British JTube history history really is a joke. Greeks have lived in the Asia Minor going back thousands of years. The last were the Pontiac Greeks before their genocide with the help of Britain. Love watching the demographic shift in the UK. Poetic justice!!

Hi mate ty for your vid my question is bud my local Indian has said to me they add almond powder to get that sweet taste or something like that is that right

I make my own thick and delicious vegan yoghurt, and I make very tasty vegan cheeses.

Instructions unclear. I burned my kitchen down🔥😐

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bruh whey is good

What is healthy yogurt. Greek yogurt or natural yogurt.

2kg of whey per 1 kg of yogurt? I get maybe 100 grams per kg of yogurt max. So…I’m calling bs on this video.

Is that the world’s smallest stove?

Hmmm chicken looks delicious but the sauce isn’t the right colour IMO. And… no yoghurt in the marinade?? I always add a bit of sugar to my marinade and grill it or even pan fry it. You will get plenty of charred bit’s that way which are just flavour bombs :D

Can anybody tell me if this is hot or mild please.

Which one is best for weight gain

Nice video :))

Wonderful explanation, thank you.

There is a brand called KREMA which is my go to , but need variety from time to time and check whats on sale and might get that one too

I love it red, my local here in Manchester did it red and it was always the best

How do you add butter and no smoke coming out of it? Every oil that I use smokes a lot :(

Fage is pronounced “Fy yay” 👍

Amazing, please keep em coming. From my first curry experience in the 90s, honestly, if we didn't have the internet we'd never have a clue how to get even close. Biggest mistake to make is assuming it's spices or curry powder, as we know, it's garlic, ginger, oil, onion and good tomato/paste, and plenty other odd ball non spice stuff.

This is exactly what I was looking for! Thank you!

black soldier fly

20th century? You know ancient greeks commonly ate yogurt right? Literally the earliest writing about yogurt is from Roman's describing tribes in Europe eating it. So there's zero evidence it originated in Asia and actual evidence it's been widely used in Europe since recorded history and beyond.

Usy making the base gravy. Once done approx how much should there be?

Don't use food colouring I use a tin of plum tomatoes squished gives the colour and nutrition benefits the right spices really makes the dish glow. Done right this is truly a great dish.

Hot pan cold oil. Food won’t stick. th-cam.com/users/shortsjHvslu9bX3U?si=l88lg9o889-j1MrF

Looks fantastic. No notes. Subscribed. In the context of India's dishes curries dals or whatever, yogurt vs. cream to thicken or saucify a dish is an issue of taste and money. In the olden times, cream was more expensive, so the poor and middle classes preferred yogurt to make up their sauces. Places like Awadh - which had a more refined sensibility used cream to create that richness which you picked up on.

You had credibility until you blame cows 🐄 for climate change. Puts questions on all your opinions

nice recipes, but not carbonara,the egg not just act as emulsifier, but it add taste as well that no other way can replicate. should call it something else rather than something that it is not. but it is creative recipes n nothing is wrong with it other than it is not carbonara. look at tradtional recipe for burro e parmigiano pretty much carbonara without egg

I make my own cream cheeses and yougurt. I use the whey in a 50/50 in my tea with milk and honey. Delish and also to make homemade mayonnaise shelf stable so you can keep your homemade Mayo in the fridge for months, but lol....it never last that long.

The comments are cracking me up. "Um ACTUALLY..." 🤓

Dry herbs are great, but the difference to dried from your garden vs bought is night and day. My brother's year old dried oregano was completely different than the store bought stuff...I'll never buy it ever again, especially considering how cheap and easy it is to grow oregano, thyme, rosemary etc

There is nothing wrong with unpasteurised milk, it is the best milk ever, we used to be given unpasteurised milk at school in my younger days, it is much more healthier than pasteurised milk. I miss the taste of the full rich creamy head on the milk as i drank it from the glass bottle.

Greek yogurt is a type of yogurt that originated from the broader Mediterranean region, including Greece and refers to yogurt that is strained to remove whey, resulting in a thicker, creamier texture and higher protein content compared to regular yogurt.

This was so much work. I got about half way and wanted to give up. But the end result is amazing. Now I have a ton of base gravy for the next few batches to make it easier

Excellent summary of the various fermented milk options out there. Thank you for taking the time to share.

I make ricotta, use it in smoothies, toss a little in mac and cheese, etc. Now that I’ve read comments here, I’ll also use it in my garden and fermented vegetables. ❤

something interesting to check ... but maybe will change the video - Lactobacillus bulgaricus

Lovely, thank you! Can you suggest any quicker, protein-rich recipes please?

Done perfectly. I have worked in takeaways (in UK) for 3 years, this is exactly how they make it. Only difference is they cook 20-30KG of chicken breakfast inside pizza oven. Bravo