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เข้าร่วมเมื่อ 5 ก.ย. 2020
Ranch sauce with strained yogurt
This sauce is so tasty and healthy. Once you strain the yogurt, it takes only minutes to prepare.
Ingredients:
Yogurt (check out my yogurt videos below for home made yogurt recipe)
Fresh herbs- I used thyme, parsley and mint. But feel free to use any fresh or dried herbs.
1/2 tsp of Ground black pepper
Lemon juice
Instructions:
Scrape the cream of the yogurt.
Place a cheesecloth on a strainer (make sure you put a bowl under it) and transfer all the yogurt into the cheesecloth. You can leave it to strain up to 24-32 hours in the refrigerator. In this video, I made it wait for only 3-4 hours.
You can store your strained yogurt in the refrigerator for about 10 days.
For the sauce, scoop some of the strained yogurt to a bowl. Mix the chopped herbs into the yogurt. Add ground black pepper and some lemon juice. Mix well and your ranch sauce is ready.
Enjoy!
Yogurt starter and yogurt recipe1: th-cam.com/video/idSecvOVS4A/w-d-xo.html
Yogurt starter and yogurt recipe2: th-cam.com/video/1d2c3rOaQ_c/w-d-xo.html
Ingredients:
Yogurt (check out my yogurt videos below for home made yogurt recipe)
Fresh herbs- I used thyme, parsley and mint. But feel free to use any fresh or dried herbs.
1/2 tsp of Ground black pepper
Lemon juice
Instructions:
Scrape the cream of the yogurt.
Place a cheesecloth on a strainer (make sure you put a bowl under it) and transfer all the yogurt into the cheesecloth. You can leave it to strain up to 24-32 hours in the refrigerator. In this video, I made it wait for only 3-4 hours.
You can store your strained yogurt in the refrigerator for about 10 days.
For the sauce, scoop some of the strained yogurt to a bowl. Mix the chopped herbs into the yogurt. Add ground black pepper and some lemon juice. Mix well and your ranch sauce is ready.
Enjoy!
Yogurt starter and yogurt recipe1: th-cam.com/video/idSecvOVS4A/w-d-xo.html
Yogurt starter and yogurt recipe2: th-cam.com/video/1d2c3rOaQ_c/w-d-xo.html
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Can we do the same process with coconut milk ?
Actually, I have not tried with coconut milk. I’m not sure.
Such a good video. Does the flour matter? Whole wheat or just white flour? I want to bake your turkish bread
Thank you. Both of them works.
Thank you for sharing
You’re welcome! My pleasure!
Just like my Grandma's! Thank you!
Thank you!
what do you do with the first starter that is left after your first batch of yogurt? Do you use it again or discard it and use the yogurt itself as a starter for the 2nd batch?
Brilliant . You are the only one, I found with clear illustrations. Honestly, salutation to you....
Thank you so much🙂
First step, shall we boil the milk or just warm?
No need to boil but heat a little bit close to boiling point.
This looks great, a starter using lemons. Thank you. Can i use UHT or ultra pasteurized milk? TIA
Thank you! I would prefer pasteurized or raw milk.
How do you know that streptococcus thermophilic bacteria is there? It may be just lactobacillus bulgaris which means it is only curd.
I do not have knowledge about the type of bacteria, I’m sorry.
What does it tastes like? I wanna try but I'm afraid if I dislike the taste. if it does taste like a store bought yogurt, I might like it.
Honestly, I don’t buy yogurt. It may be similar if the store bought yogurt is plain. I would try, there is nothing to lose🙂
@@cookathome2714 I've tried it! Haven't bought any yogurt since then
@@zekiye.s1453that is great!
Can I use lime instead of Lemon?
Sure, you can!
I'm finding this a bit confusing? Not sure how many times i have to repeat the actions.
I’m sorry for that! I have another starter video, that is much easier to understand. I used chickpeas instead of lemon in that video but the steps are the same. You can switch chickpeas with lemon. Let me know if that is helpful.
Sehr schönes Lern-Video zum Thema Jogurt.
Danke🙂
What bacteria in chickpea?
I’m sorry, I don’t know about the bacteria.
I tried it today, super tasty I just added onions, thyme and paprika with the potatoes Thank you ❤
Wonderful!
I've tried this twice with lemons and once with chickpeas, but I keep getting the same results. It only turns into a hard clumpy mass, not creamy at all. I'm using fresh milk from my cow. I can't figure out what I'm doing wrong 😢
My guess is the amount of lemons or chickpeas is more than required. You’re lucky having a cow🙂
@@cookathome2714 I finally threw in some store bought yogurt and got it going that way. I'll have to try this method again when I have the patience 😅 I only just got the cow maybe a month ago, it's awesome and there is so much to learn! Thank you for the videos and your reply, I will try fewer lemon slices next time!!
Do we soak or wash the chickpeas before starting?
No, just wash and use it
Is this starter can use for hard cheeses
I don’t believe so.
What if the yoghurt formed at the second batch that is supposed to be the second starer to form the main yoghurt,can it been eating
I don’t eat but use in my bread dough.
😋😋😋😋
🙂🙂
Please help! Think I did something wrong. The 2nd process starter was very lumpy with lots of liquid at the bottom. Looked like curdling. What did I do wrong? 😢
That’s ok! You can try the 3rd time. It doesn’t necessarily have to reach that consistency in the second time. The most important thing is the heat of the milk. It should be as in the video. If the room temperature is colder, then wrap the jar with extra blanket or etc. Also try to use the same amount of lemon as in the video. Ask me again if you have other questions.
Very good👏👏👏
Thank you!
What do you do after you have waited the 8-10 hours & now have your first batch of yogurt? Do i refrig overnight or for several days?? Also i promise im not trying to be rude or insulting in any way, im just extremely anxious & nervous to make a mistake. But i was also wondering if you've ever used other/alternative milks, like coconut, rice, oat etc? Thank you so much for making this video, i hope its okay that i share it, i think everyone should be educated! . I dont have many followers but there's some really decent folks i believe would sincerely appreciate learning about this & of course im happy to tag yall! Thanks again✌🏼👍🏼😊
First of all, thank you for your comment and sorry for the late response. Once you get the yoghurt, refrigerate it. I can be refrigerated for about 10 days. I wouldn’t be anxious, we all learn by making mistakes, right?
@@cookathome2714 yes agree we learn so much by our mistakes. It's just .. when your finances are super tight, wasting food is a massive no no.🙏🏻☺️✌🏻
🙏Thank you so very much 🙏for this educational, informative, Wonderful & EXTREMELY HELPFUL VIDEO!! ⭐⭐⭐⭐⭐ PS- subbed!! 👍🏼🕊️👍🏼
It’s my pleasure! Thanks for the comment🌺
What do you do with the remaining starter? Refrigerate it, freeze it? How long does the starter last before it goes bad?
I use it in my bread dough or just discard. Use the starter immediately, once you make the yogurt, it can last for a week or 10 days. And with your recent yogurt you can make the next batch of yogurt.
I made this with lime slices instead of lemons. It is hard to find lemons where I live. But my gosh, it tastes terrific using the limes.
It’s good to know that, thanks for the feedback. I frequently receive that question if lime would work too:)
Thank you after searching for yogurt from scratch I've ran across many videos but this is the one I've been looking for 😊
Thank you! I’m so happy to hear that!
It was confusing at first but I watched it the second time and understood it. In the big bowl at the end, did you add all the yogurt you made? How do I make Greek yogurt? Thank you.
That big bowl is a new batch of yogurt with a gallon (4lt) of milk. Greek yogurt is as same this.
Does Lime work the same as Lemon?
I haven’t tried with lime but that would work the same way.
@@cookathome2714 I tried with lime. The starter made by it looked creamy like yogurt, but the batch after got grainy solid floating on the whey. I tried different batches with lower temperature and less fermenting time but they all ended up like that. Besides they tasted only a bit sour. I then tried with chilli stems and this time the result looked exactly like yogurt. Maybe it's just the lime I bought or maybe there's something different about it than lemon. I'll try with chickpea next time. Thank you!
I’m glad it worked with the chili. And thanks for the feedback with lime. Just keep in mind that the amount of lime/lemon and also chickpeas effect the consistency and the taste. I hope it works well with the chickpeas.
is this dried chickpea?
Correct, dried chickpeas.
I tried this, but The dahi tasted strongly sour
It tastes a little bit sour at the beginning and the sour taste increases after the next 2-3 batches. If it was so strong, you may have kept it longer for fermentation.
Your recipe is very helpful. I try with chilli first and it didn't have the thick.May be I was doing something wrong.But this recipe turn out great.
Thank you! For thick yogurt, the temperature (of both the milk and the starter) is important. Also, make sure stirring the milk while heating and cooling.
It’s hard to follow what you’re doing. You used multiple batches not sure if you’re re using the old milk or it’s fresh milk. Not sure what you’re doing with left over starter. So much confusion.
I’m sorry for the confusion. I use fresh milk each time. In the video, my starter was ready after the second trial. So the third one was my yogurt. I could have stopped the video there, the rest is to show the consistency of the yogurt each time. In the first two, when I still try to reach my starter I do not consume it. I just scoop some to ferment the next batch. The rest (in the first two) can be discarded or be used in bread dough. I made another starter video, I used chickpeas instead of lemon. And it’s much shorter and simple. That may help you.
Got it. Discard starter after use. And fresh milk every time.. And no need to be sorry. Dropping a like for replying so fast. Thanks.
Each time I tried this recipe, it foams , the foam is dry and the milk gets bad after the first 18hrs I don't know why.... Please help 🙏🏿
I cannot say I totally understood what happened. If the milk has a creamy layer on top, it shouldn’t be a problem for turning into a nice yogurt. But, as I wrote in the beginning of the video, I recommend stirring occasionally while heating and cooling the milk. I hope this helps.
@@cookathome2714 thanks for the help but yet my milk really But I use whole milk and I stir as you say
Maybe the temperature of the milk is too warm or too cool, that it’s not being fermented.
@@cookathome2714 please what's exactly the correct temperature before fermentation?
And is the lemon supposed to be ripe or unripe?
Great video!! How long will this last?
Thank you! After you make your yogurt (not the starter) it may stand in the fridge around 10 days maybe some more.
Homemade yogurt is my favorite food in the world. My great-grandmother used to make it on her Greek kitchen and hang it to strain. I love this part of my heritage.
👍
nice
Thank you!
Thanks for the videos. After several generations, was there any taste difference in the yogurt started with lemon and the yogurt started with chickpeas?
No difference at all!
Can I use lime instead of lemon for my starter?
Yes, I believe it will work too. Just make sure to use the same amount of it as in the lemon in the video.
I have a question, Im at this stage 2:15 of the process and im wondering if you can eat it at this stage or this is just a starter? And the 3rd batch is the actual yogurt? And how do you store it? Can it be put at fridge at this stage? :D
I do eat starting from the 3rd stage and use them in my bread dough until then but I think you can eat it at the 2nd stage too. Yes, in the video the actual yogurt is the 3rd stage.
@@cookathome2714 thank you so so much! Your reply is very much appreciated! And can i store the yogurt for the 2nd stage in to the freezer? Again thank you so much and god bless!💛💛💛
@@cookathome2714 hello! just wanted to update you that it tastes AMAZING! Tysm for this video! From where I'm from yogurt with live cultures or to this quality is rarely available, im happy that i can make it at home now! :)
@@milkknrice Congratulations! That’s my pleasure! I’m so happy for that. And sorry, I just realized that I hadn’t replied your question about putting in the fridge. I see that you’re already in stage 3 but still wanna say that you can keep in the fridge “after” the fermentation process at stage 2.
@@cookathome2714 its ok, and i did do that because i was afraid of spoiling it but thankfully it worked! And another update: i cant help but finish the 3rd batch😅 but i did spare some for my 4th batch that i am making right now!
Hello! Great video! But i have a question, does any Curtis fruit work? Lemon is not Easily available from where im from :)
Thank you! I believe that will work too! Any live bacteria will the do it. I have another yogurt starter video with chickpeas. That works too:) Good luck!
@@cookathome2714 Thank you so much! 😊💛
Very nice 👍
Thank you!
Hello. Thanks for the recipe. I’m on my second fermentation which I originally started with lemon. Once it’s complete, I’m going to attempt to make yogurt tomorrow. My question is, will the first batch of actual yogurt still have lemon flavor? Also, when saving a bit for the next batch, can those few tablespoons of “starter” be frozen or would that kill the bacteria? Thanks!
Hello, thanks for your comment. If the amount of the lemon is like the one in the video, there wouldn’t be lemon flavor. It just may be a little bit sweeter in the beginning and would be neutral or sour for the next batches. For your 2nd question; if you are going to make your next batch of yogurt within a week (or 15 days); no need to freeze. If you will make your next yogurt quite a long time after, you can freeze some of it to be served as a starter. The bacteria remains there.
Wonderful. Thanks so much!
@@gayanadokuzyan3045 You’re very welcome. Good luck with your starter.
@@gayanadokuzyan3045 You’re very welcome. Good luck with your starter.
Thank you!! Appreciate it.
If I wanted to add fruit, oatmeal, or flavoring to my yogurt, when should I add it? Thank you in advance 🙏🏻
Sorry for the late response. I just saw it. I would recommend to make your yogurt plain and add the fruit or oatmeal at the time of consumption. Because if you add when it ferments; the taste and the consistency would not be as desired. in the video, a few slices of lemon, cultures the milk; if you add more fruit the bacteria would be too much.
@@cookathome2714 Thanks!!!
I’m so excited to try this , thank you for the video x
My pleasure! Let me know the outcome!
Hi is this live yogurt
I’m not sure what you mean by live yogurt. It’s yogurt from scratch, with lemon and milk.
Very nice methods
Thank you!
I watched both of your yogurt starter. You are genius! Make so much sense the way you do yogurt
Thank you, that’s very nice of you!
@@cookathome2714 your welcome. Tomorrow I would try your recipe :)
@@rajinfootonchuriquen 👍 Let me know about the outcome!
@@cookathome2714 Of course 😉
@@cookathome2714 it didn't work. I think it lacked temperature in the second fermentation, or maybe i needed to use a lemon not from the supermarket :(
Ghey music.
?😳
Thank you so much for sharing this information! I have looked high and low for a recipe that did not include store-bought starter culture. You are a lifesaver! :)
You are so welcome!