Every Indian family will have homemade yogurt in their fridge 365/days a year….without skipping a beat. And if for some reason someone ate the last bit of yoghurt without keeping some for the next batch, you would ask a family member or relative or friend for a couple tablespoons of their yogurt culture so you can start the process again. We NEVER buy it from the store to start the process, because it has a different texture and flavour. If you know of an Indian family near you, ask them for a couple tablespoons of their homemade yogurt so you can start your yogurt making process. 😊
For all the Indians, The thing your mom makes is curd and all u have to do is just strain allllll the water out and let it be for a lil time then u can keep in fridge and it would be nice and ready:) You can eat it sour cuz homemade is usually a little bit sour or you could have it sweet by adding stuff
I love this recipe for making homemade Greek yogurt...I've made it a couple of times now successfully but this time when I made it I totally messed up and cooled it down to 80 instead of 115 now it has not turned into yogurt is there any way I can salvage it??
The light in my oven doesn't work any more, so I needed to find some other way to keep my "yogurt baby" all snuggly and warm overnight while it ferments. I ended up using a little 2 qt crockpot I have. Did everything in the crockpot - heated it, cooled it, mixed in the starter, and after re-heating the crockpot heating element for just a few minutes, wrapped the whole crockpot (turned off) with a big bath towel and let it sit on the counter overnight. Next morning, I had yogurt, and it was perfect! The heating and cooling took a while, but I was going about other activities while that was happening. If I had known this was so easy I would have started making my own yogurt a long time ago!
Thank you very much indeed! I followed your instructions, after being a little skeptical that I could easily make yoghurt, let alone Greek yoghurt. We just tried the first batch with blackberry pie tonight and the whole family thinks it's a great success. It is exactly the right texture and tastes yummy!
just found your video... I started my yogurt yesterday and the finished product was done this morning... OMGoodness...... SOOOOO easy... and delish.... I will be making my own from now on... THANK YOU!!!!!
Best guide out there - one note though, a lot of modern oven's lights do not get warm enough to use for this process. A cheap solution is to place the wrapped bowl on a generic heating pad (mine came from CVS) set to low.
What you made before you added the whey liquid is Labneh, which is a middle eastern staple! It is really good to have, just add bit of salt and olive oil and will go great with olives and olive oil
Omg, this is amazing! We drink/eat yogurt and kefir everyday (that means we always buy them). I'm gonna try making one at home. Thank you so much for this recipe. 👍😍
Seriously - ask any Indian family how they make dahi day after day I am sure none of them have thermometers . Just boil milk allow it to cook to Luke warm and add previous day yogurt as live culture and let it set for 6 hours . The longer you keep it will start becoming sour . You put it in a oven where temperatures are coolers not
GREEK YOGHURT is a strained yoghurt it does NOT thicken up in the fridge. Simply strain through two thicknesses of CHEESECLOTH or something similar until the required thickness at least overnight. Left long enough it will achieve the 'thickness of Cottage Cheess {infactb the process is quite similar! . Rule of thumb an original volume of fresh yoghurt will reduced to at least half _ i use it a a DOBLE Cream Substitute in profiterols
Can't wait to make this! I have never made my own yogurt before but my family LOVES yogurt!! Question though...Can you keep some of your homemade Greek yogurt to use to make your next batch instead of buying live culture yogurt each time?
Using raw milk from the local dairy and the my heating setting in my cooler for 8 hours I did the strain step. Voila! Like stiff pudding. I’m hooked. Thank you sooooo much.
HI AJ I need some help and suggestion from you. I am starting my yogurt business. I made plain yogurt at home . The size of my big Container is around 1.5 liter which is use for production. The yogurt is hard and taste good. So , yogurt is perfect. Now, the help I am looking for is this. I want to sell it in small containers like 150 ml or 250 ml variables. When i put my yogurt in the containers. The upper layer is not looking plain. It is not straight and in pieces I use spoon to fill them up when i receive an order online. Can you guide me how can I solve this issue so my product to the end customer look like a pro. Just like they open a small yogurt commercial containers .
South Asians have been making this for generations. A small tip if you add cardamom/almond/pistachio powder and a little sugar it tastes really yum ! Try it : )
Hi! I’m curious about something. As a consumer of whey protein, this struck me. Why does draining the whey out make the protein more concentrated in the Greek yogurt? What obvious part am I missing here lol.
you can measure the amount of milk and yogurt you use and then look at the nutritional values of the milk and yogurt you used. Protein and calories varies alot based on what kind of yogurt you use for this recipe.
You don’t need to have the oven on for 6 hours or even 4. You don’t need to turn on the oven at all really. Keep it in the oven because it’s insulated. You just need to keep it between 22c and 46c (room temperature should be fine)
Just cover it and place it anywhere warm. I do not have an oven, so i only put the covered bowl inside the cleaned and empty washing machine to insulate it.
That is an excellent question which should have been addressed. This is not a large amount so I would think you'll have it finished before I go to bad.
I live in the Philippines and it’s more or less impossible to get yogurt with live culture. Yakult is the only one I could think of. Do you think it’s possible to use that as a starter to get the process going?
@@KamaluddinPanhwar yes I’ve tried that a bunch of times but the result is always very lumpy and half of it is just wey. It’s always also very sour to the taste.
@@onnyt60 Hi sorry I wanted to deleted that comment but could not find on youtube how to delete comment at that time. Yes it does not work, my mom use to say so I did tried same day when I put comments, but it did not work. I and may be you have to buy actual yougurt to make it.
How authentic Greek yogurt is made When it comes to Greek yogurt, we may think that the authentic version is made of Cow's milk and is strained of its own liquid to reach the perfect creamy consistency. But this isn't actually TRUE. Real Greek yogurt, the kind made not in factories but in villages, has never been strained and probably never will be. Here, yogurt is made with full-fat Sheep's milk. This rich milk, together with a combination of time and temperatures, is going to give us a yogurt that is already thick, tart and creamy, without the need to be strained at all. We visited Antonis Nikolopoulos at his dairy in Floka, Greece, to learn how he makes yogurt from his Sheep herd.(th-cam.com/video/BrA_-152whA/w-d-xo.html)
Hey! Great video!. My yogurt after 6hr on the fridge only lost 25% of the weigth and still liquidy. Is this ok? I want a thicker yogurt but I thought that in 6hr it would be ready. I read that greek yogurt is ~1/3 of original weigth. Mine after 6hr is still 75%.
@@THEFOODDEE After like 24hs in the fridge only loose 50% of the weigth. When i transfered to a container realized that the bottom was very thick but the top had more liquid so probably the next time will stir the inside of the cloth bag to be more uniform. Either way, it resulted delicious!!! Thanks =)
Can u make a yogurt without a yogurt? Lol,Because alot of videos ive watch rlly use a yogurt to make one srry i dont rlly understand how this works lol
Every Indian family will have homemade yogurt in their fridge 365/days a year….without skipping a beat. And if for some reason someone ate the last bit of yoghurt without keeping some for the next batch, you would ask a family member or relative or friend for a couple tablespoons of their yogurt culture so you can start the process again. We NEVER buy it from the store to start the process, because it has a different texture and flavour. If you know of an Indian family near you, ask them for a couple tablespoons of their homemade yogurt so you can start your yogurt making process. 😊
Hahah same in Pakistan
Thanks for sharing in the past I did it at home for my children 💖
Just tried your recipe and followed instructions and WOW! Great Greek yoghurt, soooooo smooth and creamy. Thank you!
For all the Indians,
The thing your mom makes is curd and all u have to do is just strain allllll the water out and let it be for a lil time then u can keep in fridge and it would be nice and ready:)
You can eat it sour cuz homemade is usually a little bit sour or you could have it sweet by adding stuff
Thanks for the tips!
God bless you, Geeta!
Yes, it turned out GREAT!❤
thumbs up - nice short video and just perfect
Leaving it for 12 hrs this time. 8 was still too running for me. It’s now part of my recipe book ❤
Tried it with great success 😄
Great video and great editing. Simple and clear instructions, good job!
I love this recipe for making homemade Greek yogurt...I've made it a couple of times now successfully but this time when I made it I totally messed up and cooled it down to 80 instead of 115 now it has not turned into yogurt is there any way I can salvage it??
The light in my oven doesn't work any more, so I needed to find some other way to keep my "yogurt baby" all snuggly and warm overnight while it ferments. I ended up using a little 2 qt crockpot I have. Did everything in the crockpot - heated it, cooled it, mixed in the starter, and after re-heating the crockpot heating element for just a few minutes, wrapped the whole crockpot (turned off) with a big bath towel and let it sit on the counter overnight. Next morning, I had yogurt, and it was perfect! The heating and cooling took a while, but I was going about other activities while that was happening. If I had known this was so easy I would have started making my own yogurt a long time ago!
Thank you very much indeed! I followed your instructions, after being a little skeptical that I could easily make yoghurt, let alone Greek yoghurt. We just tried the first batch with blackberry pie tonight and the whole family thinks it's a great success. It is exactly the right texture and tastes yummy!
Very cool. Definitely something to try doing!
It is !! And good on the wallet Greek yogurt boa getting expensive
just found your video... I started my yogurt yesterday and the finished product was done this morning... OMGoodness...... SOOOOO easy... and delish.... I will be making my own from now on... THANK YOU!!!!!
Your welcome ;)
I never thought of trying to make this on my own! Awesome.
I add some spices and blend ot to make yummy dips, simple 😊
Very nice, to the point and well edited.
Thanks !!
Amazing ❤
❤❤❤❤❤ Love this oneee
I've never made homemade yogurt! This is great!
Hope you enjoy
Awsome nd simple
Thank you for sharing.. this is how we make labneh 😊
Best guide out there - one note though, a lot of modern oven's lights do not get warm enough to use for this process. A cheap solution is to place the wrapped bowl on a generic heating pad (mine came from CVS) set to low.
So simple!
Good to see how the cream cheese was made also. :) This is daily common prep in Indian households.
Making and shared with my TH-cam friends!!
Awesome ! Thanks !
Your welcome :)
What you made before you added the whey liquid is Labneh, which is a middle eastern staple! It is really good to have, just add bit of salt and olive oil and will go great with olives and olive oil
Perfect recipe! Works everytime. Thank you!
Omg, this is amazing! We drink/eat yogurt and kefir everyday (that means we always buy them). I'm gonna try making one at home. Thank you so much for this recipe. 👍😍
It’s awesome and so easy too temperature is key so make sure you keep it warm :) let me know how it turns out !!
@@THEFOODDEEcould you put it in a dehydrated(? Temp 46C?) For 6-12hrs
Simple to prepare... and healthy. Thank you lactobacillus.
Don't forget about streptococcus thermophilus
Loved this video! Thanks so much! New subscriber now too btw!
Yay! Thank you!
This looks so easy. I just picked up the ingredients, and now I am about to make it. Wish me luck!😂
You will do just fine. I'm sure it will taste delicious! ❤
Seriously - ask any Indian family how they make dahi day after day I am sure none of them have thermometers . Just boil milk allow it to cook to Luke warm and add previous day yogurt as live culture and let it set for 6 hours . The longer you keep it will start becoming sour . You put it in a oven where temperatures are coolers not
Thus looks so easy
It is
Make in a thermos flask with a wide neck. Stays warm with no wrapping up
Fantastic idea
I did that at first, great results. Then I just bought an incubator lol
Yummy. Who doesn’t like homemade yogurt!
Legend! Just made this and came out a lil runny but now sitting in fridge to harden up for greek yoghurt fingers crossed!!😊
GREEK YOGHURT is a strained yoghurt it does NOT thicken up in the fridge. Simply strain through two thicknesses of CHEESECLOTH or something similar until the required thickness at least overnight. Left long enough it will achieve the 'thickness of Cottage Cheess {infactb the process is quite similar! . Rule of thumb an original volume of fresh yoghurt will reduced to at least half _ i use it a a DOBLE Cream Substitute in profiterols
@@alberthall8148 I used coffee filters... turned out awesome!!!!
Thank u king
Please what are the ingredients, what type of milk and what else will u add to it sir
Can't wait to make this! I have never made my own yogurt before but my family LOVES yogurt!!
Question though...Can you keep some of your homemade Greek yogurt to use to make your next batch instead of buying live culture yogurt each time?
You totally can:)
Using raw milk from the local dairy and the my heating setting in my cooler for 8 hours I did the strain step. Voila! Like stiff pudding. I’m hooked. Thank you sooooo much.
Yea that could work
How long can keep this yogurt in refrigerator after we make ?
are the micro nutrients like the greek yogurt from stores?
HI AJ I need some help and suggestion from you. I am starting my yogurt business. I made plain yogurt at home . The size of my big Container is around 1.5 liter which is use for production. The yogurt is hard and taste good. So , yogurt is perfect.
Now, the help I am looking for is this. I want to sell it in small containers like 150 ml or 250 ml variables. When i put my yogurt in the containers. The upper layer is not looking plain. It is not straight and in pieces I use spoon to fill them up when i receive an order online.
Can you guide me how can I solve this issue so my product to the end customer look like a pro. Just like they open a small yogurt commercial containers .
this recipe was found to thicken better IF using a Dehydrator at 105 degrees f for 18 hours
Legend 🤜🤛
Can you please use buttermilk for this? Not the store bought butter milk but the buttermilk u greek after u churn butter at home.
Do i need more yogurt for more milk
nice
I wanted to make smoothie bowl that why I need greek yougart
Can you make turkish yogurt ?
What would be the % protein?
How many days can we store it..
So basically hung curd is Greek yogurt?
We Indian's do the same, that too in summer yogurt will play major part in everyone's meals. We take butter milk from yogurt , butter, paneer.
Awesome!!
Try also esting greek yogurt with cucumber , minced garlic and olive oil
Tzatziki:)
What did you mean by “live cultures” where do I get these from or does regular yoghurt already have it ?
It’s in most yoghurt it will say on its ingredients
Regarding like I guess Yield how much Yogurt does your recipie make and how do you store it
About 1/2 a litre depending on how long you strain it . I store in the fridge covered for a week :)
Amazing!!! Can you do homemade granola recipe too?? ❤️
I have one :)
th-cam.com/video/NMivfHjoNxQ/w-d-xo.html
th-cam.com/video/nI9rV9u48a8/w-d-xo.html
That's how my indian mum makes yogurt at home
Same
Indian? ( Dots or feathers? )
Bro I think that's curd not yogurt, because both are different, my mom also makes dahi at home
@@SohaM-7 you can easily make yogurt from that dahi all you have to do is put dahi in cheesecloth and drain the water from it whichever way you want
@@soneaameen1973 okay bro
It looks so good . But, how I could add vanilla extract.
Flavour it at the end and I would use paste if you can :)
What should be the temperature of the yoghurt before mixing it into the milk as i have purchased it from a mart and it is cold
I added it cold
What is the difference between green yogurt and hung curd? Seems none🤔
how many g of protein?
South Asians have been making this for generations. A small tip if you add cardamom/almond/pistachio powder and a little sugar it tastes really yum ! Try it : )
Awesome
Hi! I’m curious about something. As a consumer of whey protein, this struck me. Why does draining the whey out make the protein more concentrated in the Greek yogurt? What obvious part am I missing here lol.
The whey from yogurt doesn’t contain much protein at all about 2 grams per cup :)
@@THEFOODDEE Interesting
@WeavingBird as you strain off the whey the protein goes up and the amount depends on how much is in your milk but about 16-18 g per 3/4 cup
I don't want to use cling film. Can I replace it with cheesecloth?
Sure
How could the macros be the same if milk is high in calories
May i know, can i use almond milk to make the greek yogurt?
You wouldn’t be able to make it this way with almond milk
What is the best brand of yogurt to buy WITH ACTIVE CULTURES? HERE IN THE USA?
I am not to sure in the states I am in Canada I use Astro balkin style
Thanks for not using the ever present instapot😊
Alya bhai aane shrikhand kehvay greek yogurt nai
Hey! Amazing recipe. Also can you tell the nutritional facts in it like protein content, calories ect? Thank you
you can measure the amount of milk and yogurt you use and then look at the nutritional values of the milk and yogurt you used. Protein and calories varies alot based on what kind of yogurt you use for this recipe.
Hi! Is almost 8 hours since I started and I have to say I still have milk😢
Delicious. What powder milk did you use?
None in this put skim will work
We south Indian take dsily rice and yoghurt .
Why does it need to be heated to 180 f first ? Thanks 👍
This will kill competing bacteria, and the whey proteins will denature and coagulate to enhance the viscosity and texture of the final product
Can we do anything with the whey
I add it to smoothies
Can you make yogurt with Raw milk? Not over heating to kill all the nutrition from the raw milk.
You can but you still need to bring the milk to temp
What do I do if I can't use my oven for 6 hours... I'm in south africa, we have load shedding. Something only have electricity 4 hours on 4 hours off
You don’t need to have the oven on for 6 hours or even 4. You don’t need to turn on the oven at all really. Keep it in the oven because it’s insulated. You just need to keep it between 22c and 46c (room temperature should be fine)
Just cover it and place it anywhere warm. I do not have an oven, so i only put the covered bowl inside the cleaned and empty washing machine to insulate it.
You can leave it near the stove top where it’s usually warm. You don’t heat for this
Just keep it in warm place. You don't actually have to turn on the oven for that long
I put mine in an insulated cooler and add water that's about $120 to 125° I've been close it up and let it sit for the 12 hours or so turns out
I don't understand the oven part. Like am I supposed to just give the oven an electric connection so the light is on? That's all?
The light contributes to keeping the yogurt warm
My Greek Yiayia had yogurt in her fridge every day of my life. She used goats milk. Where she got it in Brooklyn I do not know……….
Will this recipe work in a ninja foodie? Ty
If there is a yogurt setting for temp
How long does it last in the fridge?
That is a very good question, my yogurt loving friend. I would think the amount that you make this way wouldn't last too long anyway.
What is the shelf life on the greek yogurt?
That is an excellent question which should have been addressed. This is not a large amount so I would think you'll have it finished before I go to bad.
Can we skip the cheese cloth step or it’s important
If you want Greek yogurt you need to do it
Can it work with soy milk and starter?
Not sure I never tried it that way
I live in the Philippines and it’s more or less impossible to get yogurt with live culture. Yakult is the only one I could think of. Do you think it’s possible to use that as a starter to get the process going?
Ya give it a try there is live bacteria culture in it
You may try lemon putt one spoon juice instead of youghurt culture.
@@THEFOODDEE Nope, didn’t work.
@@KamaluddinPanhwar yes I’ve tried that a bunch of times but the result is always very lumpy and half of it is just wey. It’s always also very sour to the taste.
@@onnyt60 Hi sorry I wanted to deleted that comment but could not find on youtube how to delete comment at that time. Yes it does not work, my mom use to say so I did tried same day when I put comments, but it did not work. I and may be you have to buy actual yougurt to make it.
How much protein does it have per portion?
Depending on how much you strain and kind of milk you use it will change but about 15-20g per 100g
Can use greek yoghurt instead of plain yoghurt to make more greek yoghurt?
You need to strain it to make Greek yogurt but you can use any plain yogurt as long as it has active bacteria cultures:)
OK thank you. What happens if I don't strain it?
@@teoshinhweeit will be yoghurt but not Greek yoghurt
@@teoshinhweeYou will I have regular yogurt and not Greek yogurt. What you want is the Greek, creamy yogurt which is so delicious.
Whats the difference between plain yogurt and greek yogurt?
Especially since you are making greek yogurt with plain yogurt.
greek is thicker
@@LeLo-dg4iy like a turkish s-perm ?
is there an alternative for whey? its too expensive in my country 😭
Whey is the byproduct of the yogurt
How authentic Greek yogurt is made
When it comes to Greek yogurt, we may think that the authentic version is made of Cow's milk and is strained of its own liquid to reach the perfect creamy consistency. But this isn't actually TRUE. Real Greek yogurt, the kind made not in factories but in villages, has never been strained and probably never will be. Here, yogurt is made with full-fat Sheep's milk. This rich milk, together with a combination of time and temperatures, is going to give us a yogurt that is already thick, tart and creamy, without the need to be strained at all. We visited Antonis Nikolopoulos at his dairy in Floka, Greece, to learn how he makes yogurt from his Sheep herd.(th-cam.com/video/BrA_-152whA/w-d-xo.html)
How do I flavor the yoghurt
Put what you want in it lol
Hey! Great video!. My yogurt after 6hr on the fridge only lost 25% of the weigth and still liquidy. Is this ok? I want a thicker yogurt but I thought that in 6hr it would be ready. I read that greek yogurt is ~1/3 of original weigth. Mine after 6hr is still 75%.
Let it strain until it’s the thickness you like :)
@@THEFOODDEE After like 24hs in the fridge only loose 50% of the weigth. When i transfered to a container realized that the bottom was very thick but the top had more liquid so probably the next time will stir the inside of the cloth bag to be more uniform. Either way, it resulted delicious!!! Thanks =)
i think its because you put in on the fridge, it’s supposed to be placed in warm place i think so the bacteria will grow
@@roikhotuljannah6823 no man. After the yogurt is made in a warm place i put it on a cheese cloth to loose liquid to be more thick
Can u make a yogurt without a yogurt? Lol,Because alot of videos ive watch rlly use a yogurt to make one srry i dont rlly understand how this works lol
Yes you would need the cultures to add you can buy them online but using other yougurt to start is easier
Mine never worked it was still milk
can I use a 0% fat milk?
Yup
At the :16 mark, you mentioned 3% milk? Am I shopping at the wrong store?
Any percentage will be fine I just use full fat milk
You only need to buy full fat milk and not skim milk.
Why do you have to heat it and then cool it?
This will kill competing bacteria, and the whey proteins will denature and coagulate to enhance the viscosity and texture of the final product
Whey* not "weigh"; typing error toward the bottom of this video's description.
Thanks for the correction :) and thanks for watching
@@THEFOODDEE yep, thanks for the video