I really enjoyed watching your video; I didn't realize how easy it was to make your own yogurt starter culture! I knew you could add lemon juice or vinegar to milk to get sour milk; I used to do it to get sour milk for recipes that called for it. I never let it sit for very long though; I guess that's the difference. I love eating plain yogurt and adding my own flavourings to it; I don't always buy it though because it's sometimes too expensive at the store. I always have lots of milk in the house; making my own yogurt is a way to use it up before it goes bad or past the expiry date. Thanks for the awesome video and tips.
Can a yoghurt starter/culture be made with milk alone, does anyone please. Also is raw milk better to use than pasteurised whole milk please. Great video thankyou.
I would think that would be fine. Chilling will just slow the fermenting and sleep the bacteria. Once you take it out to room temperature again, it will liven up ready to ferment your yoghurt.
Looks great! Will this work with a plant-based milk? I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy. Thank you for posting
Try using raw milk. It has been used to improve overall health and treat certain cancers. Dr. J. Crewe, Dr. Charles S. Porter, Hippocrates. You could make yogurt with plant "milk" but you'd have to use a starch and buy yogurt starter bacteria.
You just let it in room for 6 hours to catch bacteria. The bacteria that can live in lemon or chilli stalk are one of the bacteria that helps create yogurt, the other one is already inside the milk.
Question - I'm without a car so can't get lemons or chili's with stem.. I am growing grapes so I have the vines w the grapes.. is that ok to start a starter?? Thank you!
@@israeldare3825 ok.. Thank you 4 ur reply.. Fortunately the little store within walking distance got chiobanni yogurt back in stock.. I usually use that as my yogurt starter..
Hello dear, please I want to ask after making the starter and the culture separately will add the both to the milk to form yogurt, or to use either starter or culture, or to add the both
Just add a tbs of lemon , lime or white vinegar to a cup of milk. And contrary to what she said about Nigeria lemon, locally grown lemon actually has more acid than the foreign because the locally grown one is more organic than the foreign.
@@perffect10n Thank you so much. So you mean I can use the regular evaporated milk we buy in Nigeria like Peak or Hollandia? Coz I saw somewhere that it’s different from whole milk and one should add equal part water to the evaporated milk before adding the lemon or vinegar. That’s why I’m confused
@@adebesinlekan1690 just try. Or buy powdered milk. Take about 3 to 4 tbs and mix with 1 cup of water and then add lime or lemon or white vinegar. Allow to sit for about 10 to 15 minutes: it will curdle and your butter milk is ready.
Most evaporated milk we have is no more as concentrated as before. So please use it like that except on your own you choose to add water. Equal part of water to the milk is too much and will water down the milk too much.
pls i want know when am done with this how will identify the one is sweet culture as we have sweet yogurt and unsweetened, pls how wil i achieve sweetened culture?
@@etidoetuk3302 hi, just heat the milk, slightly crush piece ginger and put in the warm milk and leave for about 12 hours or until curd, comes out perfect
My culture came out good but I used a cheese cloth to drain the water out and it later appeared watery That is the curd became watery is it still good to use to make yogurt?
Hi Abi! So glad I came across your site. Just one thing please. To make the first Yogurt Starter, can I use one cup of milk or should it be more! Also, do I use all the Yogurt Starter collected! How much milk is needed to put the Yogurt starter into! Will one liter do to make Yogurt! Thank you and hope to recieve a reply from you. ❤
The quantity of milk for your yogurt depends on how much yogurt you want. For the starter I will advise you use a bit more quantity than I used. About 2 cups will do, mix everything with your next batch of yoghurt. A good proportion is 2 cups starter to 1 litre yogurt
@@mealswithabi I will try to add more. But I made the starter from milk powder. To get a good quantity of Starter, how much milk should I use to get more Starter! I tried 4 times, but got very little Starter. You mentioned about mixing everything from my starter, there is more water residue, than starter, should I add that too! I used about a quarter liter of milk, made from milk powder. (Still experimenting how much milk powder to use for a quartet liter of boiling water). If I can get milk, would you recommend Low Fat Milk! And if I want thicker Yogurt, can I add 2 tablespoons of milk powder to one liter of Low Fat Milk! Thank you.
Very well. With the lemon seems much better than chili for a starter. ..
I really enjoyed watching your video; I didn't realize how easy it was to make your own yogurt starter culture! I knew you could add lemon juice or vinegar to milk to get sour milk; I used to do it to get sour milk for recipes that called for it. I never let it sit for very long though; I guess that's the difference. I love eating plain yogurt and adding my own flavourings to it; I don't always buy it though because it's sometimes too expensive at the store. I always have lots of milk in the house; making my own yogurt is a way to use it up before it goes bad or past the expiry date. Thanks for the awesome video and tips.
Thank you o! I tried it and my yogurt finally formed after two attempts. I'm so happy
May God bless you for sharing this, l really cheeris this, this is one of the ice cream ever want to know
Thank you so much for this tutorial I needed it
I'm also a yogurt maker and Curd as well now I have market survey in town and outskirts, thanking you for the same.
Thank you so much for this
Ma Please do the yogurt made with lemon contain probiotics
Thanks for this but I would appreciate it more if there was a water to milk ratio especially for those using the powdered milk.
🙏🙏
Beautiful, thank you Abi.
God bless you.
Thank you too!
Can't wait for more.... Thank you
Your video of the stater is awesome
Hi thanks for the recipe. can you green lemon?
Thanks for this video
Is really helpful
Can a yoghurt starter/culture be made with milk alone, does anyone please. Also is raw milk better to use than pasteurised whole milk please. Great video thankyou.
Very helpful. Thanks!
Thanks for sharing...God bless you
You are so welcome!
0:06 can the homemade starter be put in the fridge for a day or two
I would think that would be fine. Chilling will just slow the fermenting and sleep the bacteria. Once you take it out to room temperature again, it will liven up ready to ferment your yoghurt.
Is that what you mixed with the boil milk to for yought?I mean the starter?
Yes that’s what makes the milk turn into yogurt
Thanks a lot, very educative. When will the next video comes out.
Thanks for this. Looking forward to making the yogurt proper.
My pleasure, check my Greek yogurt video on how to use it
Do you have tomake this starter cukture every time you want to make yogurt?
No you can preserve to use nect time for another batch
Please at what temperature should the milk boil? I'm using my thermometer to check.
I heat it up to 85°C and ad the chili or lemon at 42°C. Works every time.
Does it work with vegan milk (soy milk) also?
Looks great! Will this work with a plant-based milk? I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy. Thank you for posting
Try
Try using raw milk. It has been used to improve overall health and treat certain cancers. Dr. J. Crewe, Dr. Charles S. Porter, Hippocrates.
You could make yogurt with plant "milk" but you'd have to use a starch and buy yogurt starter bacteria.
Please can I use lime?
Can I also use scorch bonnet pepper?
Please can you use dried chilli
Thanks. 😊
Thanks for sharing your knowledge with us. I gratefully appreciate.
It's lovely, but do we need measurements here, especially the milk , lemon and chilly
Please check my Greek yoghurt video I showed my starter with exact measurements
@@mealswithabigreek youghert
Delite
Wow!
Thank you so much
Am impressed,❤❤.pls the starter can last for how many days?
It should be used after at most 2 days
Very detailed
Thanks for sharing
My pleasure
When I use store bought chilis or lemons I usually wash them thoroughly bc of possible pesticides and stuff. Will that take away the good bacteria?
Omg! You cant wash off pesticides! They are inside the flesh and not resident on our side----i am shouting!
You just let it in room for 6 hours to catch bacteria. The bacteria that can live in lemon or chilli stalk are one of the bacteria that helps create yogurt, the other one is already inside the milk.
If the milk boil proper, can it still be used?
Now, I have no reason not to make yoghurt ASAP. Thanks and looking forward to the actual yoghurt preparation with the 2 cultures
Yayy I sure will share soon
@@mealswithabi Can you please do a video on how to make buttermilk with regular Nigerian evaporated milk? Thanks
@@adebesinlekan1690 I’ll look into this 😊
@@mealswithabi thank you so much ☺️.
This video is a real motivator.😎
Thanks alot and I do want to learnt More
More to come!
How can you tell if the lemon sample has a bacterial culture or just curdled because of the acidity of the lemon ?
Should I wash them before putting them in the milk?
Yes please
Is the chili washed?
Looking yummy
Thank you so much
Thanks for sharing.
Our pleasure!
Can I get the chili pepper in big super market like shop rite???
Yes you can
How do you get rid of the acidic taste and smell?
Wonderful thank you my dear friend 😊😊😊 jocina 😺
Thank you
Please how do you flavour your yogurt
Can we use Buttermilk.
Please was told there is no probiotic in this type of yoghurt made with lemon..is it correct?
Ma,..can you correct your your if it doesn't thicken
How can chilli curdle milk
Does it have to be a chili pepper or will other peppers work? It’s hard to find chilies where I am.
Other pepper is work. Just make sure the stem of the peppers are on.
Question - I'm without a car so can't get lemons or chili's with stem.. I am growing grapes so I have the vines w the grapes.. is that ok to start a starter?? Thank you!
No you can't use grape. It doesn't have what those two have that makes the milk ferment.
@@israeldare3825 ok.. Thank you 4 ur reply.. Fortunately the little store within walking distance got chiobanni yogurt back in stock.. I usually use that as my yogurt starter..
@@urbanhomesteadhoney ok that's great 👍
Good job dear please which type of milk did you use for making the yoghurt starter or culture
I used powdered milk I mixed with water
Thanks! I wonder if it would work with homemade nut milk...
I’ll advise you use full cream milk for the culture then you can use your oatmilk for tor the main yogurt
@@mealswithabi Thank you ❤️
Please ma ... What if you don't have that type of chili in your country.. please answer me ma
Curd is yogurt?
Hello dear, please I want to ask after making the starter and the culture separately will add the both to the milk to form yogurt, or to use either starter or culture, or to add the both
Use either
The starter is the same as the culture.
Please how can i go about it in quantity to sell?
Just make in large batch, do a few trials before making the large batch
Can we store it ma ?
Can you please do a video on how to make buttermilk with regular Nigerian evaporated milk? Thanks
Just add a tbs of lemon , lime or white vinegar to a cup of milk. And contrary to what she said about Nigeria lemon, locally grown lemon actually has more acid than the foreign because the locally grown one is more organic than the foreign.
Oh: and when you add the lime or lemon or white vinegar: stir and allow to sit for about 10 minutes. It will look like this starter here.
@@perffect10n Thank you so much. So you mean I can use the regular evaporated milk we buy in Nigeria like Peak or Hollandia? Coz I saw somewhere that it’s different from whole milk and one should add equal part water to the evaporated milk before adding the lemon or vinegar. That’s why I’m confused
@@adebesinlekan1690 just try. Or buy powdered milk. Take about 3 to 4 tbs and mix with 1 cup of water and then add lime or lemon or white vinegar. Allow to sit for about 10 to 15 minutes: it will curdle and your butter milk is ready.
Most evaporated milk we have is no more as concentrated as before. So please use it like that except on your own you choose to add water. Equal part of water to the milk is too much and will water down the milk too much.
and you guys are the best
Can we use vinegar instead of lemon or pepper please
No you can’t substitute that in making yoghurt
Please can I get already made starter and culture in the market?
I hear there’s a powdered form of starter in the market but I haven’t come across it before
Can I use lime instead of lemon
Lemon is best, lime won’t give same result
Do i have to use the 2 method to make the starter or can i use either the lemon or chilli pepper
you can use either of the 2
Thanks
Thanks your video is very helpful
really nice
Thanks a lot
Thank you, Abi! You're amazing🤗
My pleasure 😇
So how do I use the starter??
pls i want know when am done with this how will identify the one is sweet culture as we have sweet yogurt and unsweetened, pls how wil i achieve sweetened culture?
Can I reuse the drained milk to make another starter?
Yes that should work
God bless you
How long can the culture last when not in used?
It shouldn’t be kept for too long so the bacteria’s don’t die. A maximum of 2/3 days
I want to learn more
Thanks for sharing
You’re welcome
Thanks
Where do we get yoghurt scarther ma
Pls ma what will happen to the remaining starter
I usually make a small batch enough for the yogurt quantity I intend to make
I tried the chili to make starter and it did not curd, but I did it again with ginger and it did
Ginger? Pls how did you do that? Never heard that before. I'm interested, please.
@@etidoetuk3302 hi, just heat the milk, slightly crush piece ginger and put in the warm milk and leave for about 12 hours or until curd, comes out perfect
@@lackshmehardeen3721 Wow ! I will surely give it a try , though I think the yoghurt will have a ginger taste to it.Thanks for the reply.😀
@@etidoetuk3302 most welcome, it was my 1st time making yogurt/starter, it came out good
@@lackshmehardeen3721 pls which type of milk did you use for the starter ? Is it full cream or skimmed milk
Good
Thanks for this
My culture came out good but I used a cheese cloth to drain the water out and it later appeared watery
That is the curd became watery is it still good to use to make yogurt?
Yes You can drain out the water and use the curd just don’t drain it all so it still has a bit of liquid
@@mealswithabi ok...
Thanks
Can I use the curd to make the main yogurt?
Or I have to keep making in batches before I get the main yogurt?
@@mealswithabi and lastly can I used skimmed milk for the main yogurt?
@@angelseun3896 full- fat milk is recommended for yogurt, never tried mixing full-fat and skimmed.
I have tried mixing full-fat and evaporated milks for a creamier yogurt, very rich
What kind of flavour or name of flavour one can use to make it taste nice
This culture is not to be taken raw, use it to make your main yogurt.
Please can you use cow milk for that
Yes you can
How do u add sweeteners
Don’t add sweetener to your starter you can only add to the yogurt
Please give mi the exactly measurements its important i really wants to learn
You didn't make any yogurt with it? I was looking for the second video?
Check the description box
@@mealswithabi so you made yogurt with these starters on video? Which one?
Hi Abi!
So glad I came across your site. Just one thing please. To make the first Yogurt Starter, can I use one cup of milk or should it be more! Also, do I use all the Yogurt Starter collected! How much milk is needed to put the Yogurt starter into! Will one liter do to make Yogurt! Thank you and hope to recieve a reply from you. ❤
The quantity of milk for your yogurt depends on how much yogurt you want. For the starter I will advise you use a bit more quantity than I used. About 2 cups will do, mix everything with your next batch of yoghurt. A good proportion is 2 cups starter to 1 litre yogurt
@@mealswithabi I will try to add more. But I made the starter from milk powder. To get a good quantity of Starter, how much milk should I use to get more Starter! I tried 4 times, but got very little Starter. You mentioned about mixing everything from my starter, there is more water residue, than starter, should I add that too! I used about a quarter liter of milk, made from milk powder. (Still experimenting how much milk powder to use for a quartet liter of boiling water). If I can get milk, would you recommend Low Fat Milk! And if I want thicker Yogurt, can I add 2 tablespoons of milk powder to one liter of Low Fat Milk! Thank you.
Thanks
Thanks for the video but how do we use it to make yoghurt?
Please watch my yogurt recipe on how to use it
This lady does the whole thing from start of starter to completion of yogurt.
th-cam.com/video/6laRiO7iaOU/w-d-xo.html
Is this cow milk or plant based milk
Cow milk
It's similar to making tofu just that for tofu, fhe soy milk is cooked
Oh that’s interesting
Thank you 🙏
Which is advisable to use
any one but lemon is more efficient
Can I preserve culture please?
Not for too long. Preserve for a few days
@@mealswithabihow
Wow😮😊
thank you so very much 🤛👏💪🤝👍❤️
My pleasure 😇
How to make yogurt starter
DO you see a problem using this process with raw goat milk?
should be the same process.
Sorry I thought it should be cow's milk instead of goat milk
😢what about lime?
I did this and it has a bit of lumps
Yes
By the way, thanks for sharing
My pleasure!
❤❤❤❤ my pleasure