Thank you so much for this detailed recipe. I've been wondering how a culture is made without stress and this was very helpful. Thank you. I have a few questions and I will so glad if you could help answer them How can I preserve the culture made since I will be using it to make another yogurt in large quantities? Is it kept in the fridge or freezer or can it be kept in a dark place? How can one preserve each batch of yogurt made and for how long? How do I add flavours like strawberry and chocolate? Thank you so much for your kind response. I just subscribed 👍
You have to start small then remake the whorl batch like twice before saving some for a next batch so that you get rid of the lemon smell I explained it in the video towards the end
I said in the video "it doesn't matter what brand o milk you use most important thing is make sure the milk has "full cream powdered milk not instant" and make sure the fat level of the milk says 2.5-3% but me I used Dano full cream powdered milk"
Your measuments or your lemon acidity ! It could be either . Did you flowers the recipe down to the T? Or you decided to make it more creamy or very well by adding more milk or more lemon ? 😏
I guess you don't read well right? If you did, you'd understand the difference between "spilt milk" and yoghurt but till then please keep your comments to yourself or do your research before typing dumb things 😏
So helpful 🎉
Subscribed!
Welcome to the fam 🤗🤗
God bless you a million and multiple times for sharing. ❤❤
Thank you 🤗🤗
Thank you so much for this detailed recipe. I've been wondering how a culture is made without stress and this was very helpful. Thank you.
I have a few questions and I will so glad if you could help answer them
How can I preserve the culture made since I will be using it to make another yogurt in large quantities?
Is it kept in the fridge or freezer or can it be kept in a dark place?
How can one preserve each batch of yogurt made and for how long?
How do I add flavours like strawberry and chocolate?
Thank you so much for your kind response. I just subscribed 👍
Nice recipe👍🏾
Thank you 🙏
I prefer my foreign yoghurt starter 💯
How long can I store the starter in the refrigerator for till I’m ready to make the yoghurt ??
7-14days
I tried this it was came out well but it had one odor
It's supposed to smell acidic and lemony
How do I prevent the smell from the starter entering my new batch
You have to start small then remake the whorl batch like twice before saving some for a next batch so that you get rid of the lemon smell I explained it in the video towards the end
@@RachaelOnwuaso thanks
U did not say the kind of powdered milk you used. Or that can be used. Thank you
I did actually
I said in the video "it doesn't matter what brand o milk you use most important thing is make sure the milk has "full cream powdered milk not instant" and make sure the fat level of the milk says 2.5-3% but me I used Dano full cream powdered milk"
I tried it but didn’t come out well at all. Where did I go wrong?
Your measuments or your lemon acidity ! It could be either . Did you flowers the recipe down to the T? Or you decided to make it more creamy or very well by adding more milk or more lemon ? 😏
I need recipe
Hiiii yeah I have a Greek yogurt recip up if you can check my page
Please l want to start a yoghurt business l need your help
Ok please chat me up on instagram @rachael_onwuaso. I'd assist you to the best of my knowledge ❤️
You are best but you did not give the measurement. Why?
Hiii thank you !!!! I did in the description box
Where's the measurements pls
It's in the description box ,click on the more button you see
This isn't yogurt it's just split milk.
I guess you don't read well right? If you did, you'd understand the difference between "spilt milk" and yoghurt but till then please keep your comments to yourself or do your research before typing dumb things 😏
You can also make your own video to show us since you know so well 🙄👩🏫