I really appreciate the fact that your sharing this experience. Most People will make Yoghurt making look like a walkover thing to do. I wish you success in your next trial.
I'll share some important tips: 1. Unless you're using fresh cow milk, the type the notherners sell. There is really no need to mix processed powered milk with water and boil. 2. No stainless bowl, spoon or cup should be used at ny point in the making or mixing. 3. Never eyeball measurements - always use equal part milk, hot water and cold water. 4. They always say leave for 6- 8 hours, i say leave ot for longer, preferably overnight. 5. Always use a good rand of full cream milk...emphasis on full cream. P.s I teach for a fee. Anyone interested can hit me up😊
Thank you for this video. It is really educative, especially for us who want to begin this business. Please I want to know at what cooling temperature to keep the yoghurt after production while sale of stock is not finished. I mean do you have to keep them in the refrigerator, while waiting to be sold, or kept in the deep freezer. Thanks.
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.
@okonkwoifunanyachukwu4710 except the temperature of the fridge is still cold. If not, fermentation will continue and the yoghurt will get more sour and clumped.
I must say, this is the honest result showing in youtube to make yogurt at home. I have tried once and i have this same result. It's so annoying. But thanks for this vedio by the way.
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 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.
I made only once and it came out perfect. I can share a woman's handle here on TH-cam if u wanna learn everything on yogurt feom homade to commercial shesthe best
@@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
I really appreciate the fact that your sharing this experience. Most People will make Yoghurt making look like a walkover thing to do. I wish you success in your next trial.
I'll share some important tips:
1. Unless you're using fresh cow milk, the type the notherners sell. There is really no need to mix processed powered milk with water and boil.
2. No stainless bowl, spoon or cup should be used at ny point in the making or mixing.
3. Never eyeball measurements - always use equal part milk, hot water and cold water.
4. They always say leave for 6- 8 hours, i say leave ot for longer, preferably overnight.
5. Always use a good rand of full cream milk...emphasis on full cream.
P.s I teach for a fee. Anyone interested can hit me up😊
Am interested. I do sell yoghurt but sometimes it failed.
@@chimezieagumbah5588 that's why mine didn't work 😱😭 what's the remedy
@@chimezieagumbah5588 it didn't ferment.
I put it in the freezer, what should I do to it
@@chimezieagumbah5588 how can I follow you
I still think you should pasteurised when for sale for safety.
Thanks for sharing this, you are good, God bless you.
Thank you! I'm about to make yoghurt for the first time and I like to eyeball measurements.
Very interesting video for learning.
Thank you for Charing this 🎉
Thank you for this video. It is really educative, especially for us who want to begin this business.
Please I want to know at what cooling temperature to keep the yoghurt after production while sale of stock is not finished. I mean do you have to keep them in the refrigerator, while waiting to be sold, or kept in the deep freezer. Thanks.
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.
I must say, this is the honest result showing in youtube to make yogurt at home. I have tried once and i have this same result. It's so annoying. But thanks for this vedio by the way.
You are brilliant
Very very educative
Please how many liters of water is good for one cup of milk powder
It really educative ❤
It take a lot of bravery to post a this. I wish you success ❤
Thanks 😊
Why does it have seeds?
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.
🫶🏾
Pls what did you use the whey for ?
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.
I also made these mistakes serverally
Your beauty is blinding ❤
😁😁 thank you mama🤗🤗
I made only once and it came out perfect. I can share a woman's handle here on TH-cam if u wanna learn everything on yogurt feom homade to commercial shesthe best
Please share🙏🏾... I've made a good batch before too, that's why I was confident 🥲
I mind please
Please kindly share
next time use a blender to blend the greekyoghurt. it will be so smooth like cream. this isn't smooth enough
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
This is my situation now have wasted money thrice
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 🙏🏾
You would have converted it to buttermilk.
The same thing happened to me oo
Hope you can confidently again now. I wish you success
😂😂😂 sorry ohh just funny
😂😂😭
Ilke mistakes
I woke up this morning to really runny yogurt! Hence watching this video. Thanks for the tips :) My hear broke for you when you were sad mid vid :(
So sorry. Your next attempt will be a hit💪🏾💪🏾
What starter are you using?
You just made cheese fam!!!
Na wàrà bro😭😭
@@damilivingfit oti ye e
Awww... your trying to make light of the situation is impressive 🙌🏽.
Oh my God! So I made cheese too last night? 😩
@nonynony4611 🤣🤣🤣 what are you going to do with all that cheese?
Please how many liters of water is good for one cup of milk powder
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.