Here is the tip. Dip your top of your pinky into milk. Start counting. If you can withstand up to 7, your milk is at the right temperature, if you can't, wait a little bit to cool down. Instead of big bowl, divide your milk into small jars so it will not be watery. ( sorry for broken english)
Thanks for your tips, I was planning to follow this wonderful recipe and make yogurt but I don't have a food thermometer so the finger testing will help me 🤞
@@SaberX2248 - You can make in bulk at home. My favourite yogurt from the store is $6.00 a tub. I can make it myself at home (and even nicer as I add vanilla bean) for equivalent of $1.50 a tub....... So nothing really to do with how much milk costs to begin with, it is how many portions you get in the end.
In my country (Bulgaria) we have a traditional diesh called "tarator" which is a cold soup made of yoghurt mixed with water, salt, garlic, dill and cucumbers sliced into little cubes with a little bit of oil - it's a great dish for the hot summer.
A little tip! Make your own creme fraiche by adding a tbs youghurt to 500ml heavy wipping creme. Mix it in a jar and cover it lightly with a lose fitting lid. Let it sit on the counter until nex day. Store it in the fridge. Last for 2-3 weeks.
Thomas Joseph, thank you sooo much for this recipe for homemade yogurt! I love yogurt, and I've always wanted to make my own, but thought it would be difficult and super time consuming. You've shown me that it's totally doable. Thanks again, take care and stay safe...😊
Last year, I also started making my own yogurt and cream cheese. I use a special machine and takes at least 24 hours. But this method looks super easy too.
Hi Thomas! Thanks for the temperature tip: heating your milk until 150F down to 110F. I use 1 liter of water, 200gr of non-fat milk powder, and 60 gr of whole fat milk powder. The result? A creamy, scoopable yogurt! thanks again! I wish that you can publish a book with all your excellent tips and recipes!
Correction: a more recent adjustment. . .1 liter of non- fat milk, 100 gr of whole fat milk powder. I notice that homemade Greek yogurt (1/4 cup) speeds coagulation.
I'll tell you an easier way to do it, STEP ONE: BOIL MILK. STEP TWO: TAKE STARTER YOGHURT OUT OF FRIDGE TO BRING TO ROOM TEMPERATURE WHILE MILK IS BOILING. STEP THREE: TAKE MILK OFF. STEP FOUR: WHEN YOU CAN PUT YOUR FINGER IN THE MILK FOR 10 SECONDS IT IS READY TO ADD YOGHURT. STEP FIVE: PUT MILK IN CONTAINER PLACE LID ON TOP. STEP SIX: WRAP IN BLANKETS OR TOWELS PUT IN OVEN TILL READY. STEP SIX OPTIONAL: STRAIN WHEY WITH CLEAN PILLOW CASE OR LEAVE AS IS WITH WHEY.
Can I use the “starter” or already cultured yogurt straight out of the fridge, or do I need to let it set some to room temperature before adding the heated (110 degree) milk to it?
Hate yougurt, but I love Thomas Joseph. Your videos are awesome. I made the chocolate mousse for Easter. It was amazing. Keep the videos coming. 😁🍔🥦🥩🍮🥣🍜🌮🍝
Making yoghurt at home is super easy amazingly delicious and inexpensive not to mention you will not impact the environment by buying innumerable packaged yoghurt in the store. I think EVERYONE should make yoghurt at home
I put my fresh yogurt into the freezer as soon as it sets. It helps with smoother consistency. I also keep it in the freezer if I am not making yogurt for a long time.
@@julianalamin4901 It is possible to make your own starter culture too OR you only need to buy a small amount of yoghurt once every so often if you don't.
I have followed your recipe to the T and it turned out great. Thank you. However, when the yogurt is set and ready to eat, it looks slimy and there are kind of strands when I scoop it out. Can you tell me why is this and how to avoid it please.
hello! Please enlighten me. Your recipe calls for 1 quart of milk (which is equivalent to 4 cups) but in your video you said you used 5 cups of milk. Which of the 2 will I use? 4 or 5 cups of milk? Thank you in advance 🙏
I've learned so many in this 6mins+ video! Thank you very much! 😄😊❤️ But I just want to ask, is the temperature in the instant read thermometer is a Celsius or a Fahrenheit?
He is using a Waring Commercial Induction cooktop. Keep in mind that your cookware must be Induction compatible. Usually if a magnet sticks to the bottom of the metal cookware it should work. I use a Duxtop brand induction cooktop from Amazon that has worked well for several years now.
As a means of saying thank to you I have subscribed to your channel. Needless to say I’ve made the yogurt as you recommended and it’s fabulous. Diolch yn fawr/many thanks.
Loved your video and loved our first batch, but it is kinda runny. I read where that is sometimes the case, and that subsequent batches tend to get thicker. But, our electric oven won't maintain 90 degrees overnight? It is room temp? Is that a problem?
I think it's probably coz of the milk u use...full fat milk gives a sturdy looking yoghurt. And yes, temperature also plays a role. Add warm water bottles inside your oven maybe to maintain the temperature.
@@_swiftie_4199 In hindsight, it turns out that the first batch from a store-bought start was most of our trouble. subsequent batches tend to get thicker.
how is kefir different? i would also like to make some of that. also, could we use sour cream if we didn’t have yogurt or are those completely diff bacteria
Pro tip: To everyone who doesn't have yoghurt already, chilli peppers work the same.....just cut the tip off and throw the pepper into the milk, works the same. You could check out more videos on it to know additional steps.
Great activity to do with the family 😄 If you can do away with the single-use plastic wrap though, that would be really great! I just put mine on glass jars and keep the lid loose during fermentation. When it's done, just screw the lid tightly and put it in the fridge. Saves you some washing up and saves the earth from the unnecessary plastic.
Thomas Joseph the most straightforward, zero ego chef out there. That's why I love him. Thanks for being you.
Here is the tip. Dip your top of your pinky into milk. Start counting. If you can withstand up to 7, your milk is at the right temperature, if you can't, wait a little bit to cool down. Instead of big bowl, divide your milk into small jars so it will not be watery. ( sorry for broken english)
thanks so much! your english is great 😁
Thanks for your tips, I was planning to follow this wonderful recipe and make yogurt but I don't have a food thermometer so the finger testing will help me 🤞
Instructions not clear... doctor says my pinky is cooked.
Pinky wut
@@saiku9081 pinky as in your little finger
I started making my own yogurt this year. It takes a bit of time but it's worth it. And it saves money.
Hello, how does it save money for you? Is milk so much cheaper in your country?
@@SaberX2248 - You can make in bulk at home. My favourite yogurt from the store is $6.00 a tub. I can make it myself at home (and even nicer as I add vanilla bean) for equivalent of $1.50 a tub....... So nothing really to do with how much milk costs to begin with, it is how many portions you get in the end.
And buying plastic containers
@@SaberX2248 milk in US is like $3 a gallon jug
@@ceptember. yesssss. No plastic!!
In my country (Bulgaria) we have a traditional diesh called "tarator" which is a cold soup made of yoghurt mixed with water, salt, garlic, dill and cucumbers sliced into little cubes with a little bit of oil - it's a great dish for the hot summer.
Sounds like a Greek and Turkish dish too. Why so many names for the same thing over there
@@ney57e Because a lot of different languages and a lot of the same dish, lol
A little tip!
Make your own creme fraiche by adding a tbs youghurt to 500ml heavy wipping creme. Mix it in a jar and cover it lightly with a lose fitting lid. Let it sit on the counter until nex day. Store it in the fridge. Last for 2-3 weeks.
Thanks! This is much easier than to trying to find it in stores, especially now. :)
Thomas Joseph, thank you sooo much for this recipe for homemade yogurt! I love yogurt, and I've always wanted to make my own, but thought it would be difficult and super time consuming. You've shown me that it's totally doable. Thanks again, take care and stay safe...😊
Wow this is easy! Thank you for sharing your knowledge and insight.
Last year, I also started making my own yogurt and cream cheese. I use a special machine and takes at least 24 hours. But this method looks super easy too.
Hi Thomas! Thanks for the temperature tip: heating your milk until 150F down to 110F. I use 1 liter of water, 200gr of non-fat milk powder, and 60 gr of whole fat milk powder. The result? A creamy, scoopable yogurt! thanks again! I wish that you can publish a book with all your excellent tips and recipes!
He said 180-185 F
Correction: a more recent adjustment. . .1 liter of non- fat milk, 100 gr of whole fat milk powder. I notice that homemade Greek yogurt (1/4 cup) speeds coagulation.
I'll tell you an easier way to do it,
STEP ONE: BOIL MILK.
STEP TWO: TAKE STARTER YOGHURT OUT OF FRIDGE TO BRING TO ROOM TEMPERATURE WHILE MILK IS BOILING.
STEP THREE: TAKE MILK OFF.
STEP FOUR: WHEN YOU CAN PUT YOUR FINGER IN THE MILK FOR 10 SECONDS IT IS READY TO ADD YOGHURT.
STEP FIVE: PUT MILK IN CONTAINER PLACE LID ON TOP.
STEP SIX: WRAP IN BLANKETS OR TOWELS PUT IN OVEN TILL READY.
STEP SIX OPTIONAL: STRAIN WHEY WITH CLEAN PILLOW CASE OR LEAVE AS IS WITH WHEY.
Love your presentations
Simple instructions, thanks
His voice makes me fall in love🤣 thanks chef
Great video, very helpful. Thanks 👍
Thank you for the tutorial. I made the yoghurt following your instructions. At 6pm, that is 6 hours later, it has set 🎉❤
Can I use the “starter” or already cultured yogurt straight out of the fridge, or do I need to let it set some to room temperature before adding the heated (110 degree) milk to it?
wow had never heard of savory yogurt. good to know!
I haven't heard of it either but it sounds really good and kind of reminds me of Greek tzatiki sauce
Rita is a savory
@@TheMuirite Raita, Rita is a meter-maid. :-)
Wow wow ❤️ thanks for sharing
very easy thanx chef
Hate yougurt, but I love Thomas Joseph. Your videos are awesome. I made the chocolate mousse for Easter. It was amazing. Keep the videos coming. 😁🍔🥦🥩🍮🥣🍜🌮🍝
Making yoghurt at home is super easy amazingly delicious and inexpensive not to mention you will not impact the environment by buying innumerable packaged yoghurt in the store. I think EVERYONE should make yoghurt at home
Will do this ... thank God I found this video ..
I love to learn from you, make look simple
Thank You After watching I literally went in my kitchen and started thank you for a teachable moment 😘
Thank you!
Nice, things just got a lot more *CULTURED* in here!
Gotta love a good pun haha
Not to mention it's WHEY cheaper to make it than to buy it
Oh please lol
@@christianitis Thanks for the easy way to make yogurt...
Thanks Thomas😋..
I put my fresh yogurt into the freezer as soon as it sets. It helps with smoother consistency. I also keep it in the freezer if I am not making yogurt for a long time.
Doesn't freezing yogurt kill all the beneficial acidophilus cultures?
Yogurt ain't gonna freeze & then thaw well unless you used heavy cream instead of milk.
Nobody:
Thomas:I used the yogurt to make the yogurt.
Yes....am about to say that
@@julianalamin4901 It is possible to make your own starter culture too OR you only need to buy a small amount of yoghurt once every so often if you don't.
@@nautilusshell4969 or use the yogurt from the last batch to make the new batch
U guys litterally have no idea how to make yogurt. Obviously u need a sample yogurt to make a new batch
No one asked Thomas, nobody.
Great video. Love your explanations as you go along
this just blew my mind!!! going to try this wow
Thank you!!! You're so adorable and sweet - I just want to adopt you!!! 🤣
Thanks for the video
My mongolian friend makes her own yogurt and it's the best!
I started eating simple yogurt for health. I like to whip in peanut butter when I eat it.
Thanks. I've always wanted to make my own yogurt, but thought it was too involved.
Thank you so much ❤❤❤❤❤❤❤❤
do we have to preheat our oven and then switch it off and store our mixture inside
Thank you.
Came to youtube to see how yougurt is made.
Thomas: first you need yogurt.
You really don’t need a thermometer! I’m from India and my mom has been making yoghurt at home for years without one!!
May I know how?
Thank you, going to do that today.
What can we use in place of the temperature reader???? If we don't have one .
Would the process be the same for lactose free yogurt, when using lactose free milk and lactose free cultured yogurt?
Thanks! I didn't imagine I could mix yougurt with olive oil and all that you said at the end. Interesting. I'll try it🦉🌺
Where should I keep the quarter of a cup saved for the next batch: fridge or freezer?
5 day-hours? How long is that?
Great information and video, thank you. Stay safe
Half/half yogurt is the best.
Omg thanks you so much 😍😍😍
I have followed your recipe to the T and it turned out great. Thank you. However, when the yogurt is set and ready to eat, it looks slimy and there are kind of strands when I scoop it out. Can you tell me why is this and how to avoid it please.
I have always wanted to make yogurt....Love all these recipes. Anything better than hospital food😏 Stay safe everyone❤
hey tom can I blend in some evaporated milk/sweetened condensed? i have no heavy whipping cream
this is actually awesome,
When he says 110 degrees, is it in Fahrenheit or Celsius?
Fahrenheit
hello! Please enlighten me. Your recipe calls for 1 quart of milk (which is equivalent to 4 cups) but in your video you said you used 5 cups of milk. Which of the 2 will I use? 4 or 5 cups of milk? Thank you in advance 🙏
Y'all, yogurt always needs yogurt to make. Unless you have bacteria lying around?
Correct. They do sell starter cultures. You can also use probiotic capsules if they have the proper bacteria for yogurt culturing. :)
@@krisilal7550 oh, not all probiotics can be used as a starter?
@@ceptember. usually the producers only use 5-10 bacteria strains to make yogurt
You can use green chillies to make starter
They are rich in lactobacillia
What kind of store bought yogurt can you use? Just natural yogurt or can it be flavoured?
Ahaaa...I love trying to make something from the scratch. Tqvm for sharing ❤️
Currently making some yogurt for the very first time
After mixing the milk and yogurt, can I add some sugar, honey to make it sweet? Or that will damage the process? Thanks..
I've learned so many in this 6mins+ video! Thank you very much! 😄😊❤️ But I just want to ask, is the temperature in the instant read thermometer is a Celsius or a Fahrenheit?
It's gotta be Fahrenheit, as 116° Celsius would be about 240° Fahrenheit, or WAY over milk's boiling point. :)
Thomas, what is the name of the element you're cooking on? What is the name brand please. Thanks!
He is using a Waring Commercial Induction cooktop. Keep in mind that your cookware must be Induction compatible. Usually if a magnet sticks to the bottom of the metal cookware it should work. I use a Duxtop brand induction cooktop from Amazon that has worked well for several years now.
is it the sour type of yogurt? i like my yogurt, sour and kinda sweet
As a means of saying thank to you I have subscribed to your channel. Needless to say I’ve made the yogurt as you recommended and it’s fabulous. Diolch yn fawr/many thanks.
Can you sweeten the milk with honey before adding the yogurt?
What comes first the yogurt or the yogurt
90 degrees F is like 32 degrees Celcius. THAT IS pretty hot if you are outside. How would you do this in winter??? Or overnight. The temp drops.
Can probiotic powder work in place of the added yogurt?
Yes
Awesome it looks so yummy😋
How to make milk?
What kind of yogurt you buy
How long can we keep the homemade yogurt in the fridge?
what if i dont have a oven? can i just put it outside or leave it somewhere
Do you put this in the oven at 90c all night?
I put my yogurt into Mason jars and sous vide them overnight. 109 degrees 12 hours. It's amazing.
I use small jars too, i cover them with blanket at room temperature for 12 hours and put into fridge for 12 hours before consuming.
I use small mason jars and cover with coffee filters!
I live in South Korea. The apartment is at 21C. How can i maintain a 95F temp for overnight for the yogurt to set>
Can i use powder milk to make yogurt?
Loved your video and loved our first batch, but it is kinda runny. I read where that is sometimes the case, and that subsequent batches tend to get thicker. But, our electric oven won't maintain 90 degrees overnight? It is room temp? Is that a problem?
I think it's probably coz of the milk u use...full fat milk gives a sturdy looking yoghurt. And yes, temperature also plays a role. Add warm water bottles inside your oven maybe to maintain the temperature.
@@_swiftie_4199 In hindsight, it turns out that the first batch from a store-bought start was most of our trouble. subsequent batches tend to get thicker.
How is an off oven 90 degrees ?
So the temperature he mentioned are in Fahrenheit right?
So you have to have yogurt, to make yogurt?
how many days will it lasts inside the chiller?
At least 2 weeks!
how is kefir different? i would also like to make some of that. also, could we use sour cream if we didn’t have yogurt or are those completely diff bacteria
It’s kinda the same but you need kefir grains or kefir nodules for milk, there’s also kefir grains for water
Pro tip: To everyone who doesn't have yoghurt already, chilli peppers work the same.....just cut the tip off and throw the pepper into the milk, works the same. You could check out more videos on it to know additional steps.
Great for baking i bet
delicious food! nice video!
That looks so good 🤤🤤
Is it alright to use 1/2 & 1/2 milk?
Bruh 20 seconds in the video and I realized I DONT EVEN HAVE THE FIRST INGREDIENT IM LITERALLY BEGGING FOR SOME YOGHURT RN--
If you make yogurt from yogurt, how did the first yogurt was made??
How long can it be stored?
At least 2 weeks in the fridge.
would this also apply for making yogurt from coconut milk?
I believe it's a different process
Non dairy milk doesn’t have whey so it won’t thicken. You will just have warm milk.
I do it all the time, start with a vegan PLAIN yogurt and the same vegan milk or get a vegan starter.
Can you use lactose-free milk?
How do I know if it's not spoiled?
It's pasteurised milk or raw milk?
Hold the milk at high temp for half an hour
Nice
Great activity to do with the family 😄 If you can do away with the single-use plastic wrap though, that would be really great! I just put mine on glass jars and keep the lid loose during fermentation. When it's done, just screw the lid tightly and put it in the fridge. Saves you some washing up and saves the earth from the unnecessary plastic.
Do ovens really stay 90-100 degrees even when turned off? 🤔