This is exactly how my Greek grandmother taught me when I was a little girl. This stuff is SO much better than what you buy in the store. I top mine with fruit, nuts and honey. You did a great job with this video!
When I buy my starter I freeze it all into ice cube trays, then transfer to a Freezer Bag. Pull out a cube or 2, depending on how much milk you use. You will need to thaw before tempering them and adding them to your cooled milk. After that just freeze cubes of your homemade the same way. Frozen Starter will stay good for a very long time. I usually put it into individual glass jars & into the oven in a warm water bath, overnight. I never have to strain it & it is very thick. Very good as a substitute for sour cream too!
A couple suggestions to an excellent presentation. Put your starter yogurt in a cup and let it sit while you’re heating the milk. I just let it cool naturally. You can also put your pinky into cooled milk to when it just gets comfortable. Same baby bottle thought. Once the milk is inoculated wrap in newspaper and then a towel. It may be done in 4-6 hours.The less time the mellower the taste. Ps: I learned from my Macedonian-Bulgarian grandmother how to make it when I was very young and that was over 60 years ago, I’m now 73.My mother made it the same way. You did a great job…
Agree. Pretty much the European way my mother made it long ago; the only difference was she wrapped the large container in towels AND a blanket and put it in the lowest cupboard in the kitchen overnight. It set like jelly or tofu in firmness with whey at the bottom.
I've been making yogurt for years. It came out of necessity when I really had very little money to spend. Once in a while, for a treat, I'll buy some store bought yogurt for a treat, or if I've let mine go and need the bacteria to start the yogurt all over again. Thanks! I don't know why people think they need equipment, like a yogurt maker, a rice cooker, etc. For goodness sake, people lived for centuries without all that specialized equipment and they made rice, cheese, yogurt, etc.
Check Dr William Davis on Lactobacillus Reuteri which needs 36 hours of fermentation and ideally at 100°F to become a therapeutic medicinal ferment. I'm just making a regular mixed probiotic yogurt experiment for 8 hours or so as I was given soy milk which I won't drink non fermented. If I were in good health and not damaged by doctors and dentists, I might make it the traditional way as I used to years ago before taking antibiotics that destroyed my health!
@@beandipp79 Don't put your 'starter' yogurt in when the milk is too hot. Use a thermometer, 102-115 degrees. Then keep it warm, I put mine in one of those insulated lunchboxes, the soft ones, either in my greenhouse, or next to the heater, for four to six hours usually, depends - the greenhouse gets super hot! I also put sugar in mine while the milk is hot so it melts in.And some almod or vanilla extract. I don't eat plain yogurt, too sour.
This is called Labneh. It's a Middle Eastern strained yogurt. It's so delicious with salt, fresh or dried mint, and drizzled with olive oil. Eat it with Lebanese bread or other flat breads ❤
this is the exact same thing with greek yogurt, or strained yogurt that they make in India, and so many middle eastern countries! I guess the process of discovering it by each civilization is pretty much the same (at some point many many years ago probably by accident), and it's an integral part of many ethnic cuisines!
Loved this video! I've tried this method several times & I always ended up with drinkable yogurt, which was still good. I just used it in my smoothies. I now use my instant pot & it comes out perfect each time. I use Fairlife Ultra filtered/ultra pasteurized milk, either the red or light blue bottle (2%) I also add a lil sweetened condensed milk & pure vanilla extract. The instant pot has a setting for the yogurt. I love the 8 hours overnight. Once done, I cover it & and transfer it to the refrigerator for 4 hours. It's sooo good! I take out 2-3 tablespoons for the next batch. I'll NEVER buy yogurt from the store again! One time, I wanted coconut yogurt, added a lil coconut start & coconut extract...SOOO GOOD!! My vanilla extract is homemade, so the yogurt has lil vanilla beans throughout the yogurt 😋
@@ms.mcknight2070 That's my question as well... not sure at what point in the process to add the vanilla & a little sweetener, especially if I am trying to hold back a bit of plain yogurt off the top, to use as starter next time! [9.2.2024]
@@iluv2worship TY! I was not sure b/c I have seen it said that mixing the yogurt AFTER it is set would disturb it's firmness & make it a more liquid consistency. I was hoping to add the flavorings WITHOUT losing it's firmer consistency. My last batch of yogurt DID end up with a pourable consistency & I'm not sure what I did wrong! [9.23.2024]
I made it last night, came out perfect!! Thank you for showing how you do the cooling. That saved a lot of time. I paid $6 for Oberweiss 1/2 gallon organic milk (1.9 Litres) and Fage as a starter which I already had. For those wondering how much it makes- about double the normal yoghurt tub. So for $6 bucks I made double what can be bought at the store. I’ve made it before with inexpensive conventional milk also and it comes out just as good.
@@simoneboldreghini7209 Mine lasts 3 weeks. I ferment at least 12 hours. If you ferment less than 12 hours, you can still get 2 weeks out of your batch. We eat a lot of yoghurt in our house, so end up saving a fair bit of money over time. Make sure you get a good starter culture, like Chobani or Fage brand.
@4:10 not bout to blow an oven bulb for no yogurt. 😂 very detail instruction and thank u for focusing on the recipe instead of your warm personality. I will definitely chk out more of your vids.
You can also do it in a slow cooker. 2.5 hrs on low, then switch off and leave for 3 hours. Mix in your starter, cover the slow cooker with towels and leave overnight. Ready the next morning. Just strain as shown in this video.
I use whey to marinate and brine chicken, either whole chicken or pieces, before roasting. Gives a lovely flavor and keeps it tender and moist. Whey is also good for watering some garden vegetables, particularly tomatoes. The whey is acidic, and has some calcium in it, both of which are beneficial for tomato plants.
This is by far the clearest and easiest yogurt tutorial ever. Most make them waaaaayyyy too complicated and too long. I subscribed. And I can't wait to try this :)
Hi, We call it curd here in India and we have been making curd by adding a tsp of thoroughly mixed curd to totally lukewarm milk, keeping it undisturbed for at least 5 to 6 hours or more depending on the climate.Sometimes mine set in two hours in summer season here. Then as you said the curd is not yoghurt consistency so just strain it in a muslin cloth like we do during making paneer(cottage cheese)at home. We make tasty Shrikhand with strained curd😊
@@miller5170 Curd is made by curdling milk by adding a culture of previous batch of curd so it's starter for yoghurt While Paneer is kind of cream cheese made by adding either lemon or vinegar etc. Two different but very nutritious and tasty products of milk.
Yes! Perfect instructions and demo. I made this several years ago, loved it. Then i found Fage, which tasted like homemade. Now i live in the middle of nowhere, no grocery stores. (Small dollar store does sell milk, thankfully.) So will return to making this delicious yogurt. Thank you for this video. 🙂👍
I keep the whey in the fridge and pour some into a bowl and let it get to room temp. If I don't want to take the time, I heat it a bit in the microwave it in a small pan. Then I dip a washrag into it, and wipe it on. I let it sit for about 10 minutes and then wash it off. If it is just on my face I use the sink, but otherwise I shower it off. And then use my normal after shower cream or oil. I normally use coconut oil. When you shower, or wash be gentle as this is a type of hydroloric (sp) acid and will take extra dead skin cells. Hope this explains it well enough. ❤️
@@Bujji0423 yes! I was drawing a blank on spelling and if I went off the comments to check, they would dissappear. I am off grid and on a cell at my signal's edge. Lol
Hi Camirra from Australia, I so enjoyed your video as it was so informative and simple. I liked how you clarified that a thermometer is not required. Its these details that really informs people because you cover everything. Thanks so much. I will get a starter next time I'm at the shops. 🌻🦋
Thank you for this awesome recipe. You did a fantastic job with detailed instructions. I will be trying it out with my youngest daughter during holiday break. She loves yogurt!!
I make mine in canning jars, put the filled jars in a cooler, then fill around the jars with water about 120 degrees or a little more, close the lid, let set overnight and yogurt in the morning.
In India it’s a common practice to make our own yogurt, also we boil our milk before consuming it, here’s how it goes, we wait for milk to raise(with heat it raises and ever spill so watch out) let it cool down,in like warm milk add a spoon of yogurt and put it somewhere warm overnight …. Here’s a tip, incase it’s not coming together and you need it quick, throw in a a dry chilli
@@dswr24I’ve made yogurt with a chili starter. I didn’t use much milk so my yogurt was horrible and had a slight amount of heat. If using a large volume of milk I’m guessing the chili doesn’t give any flavor. I don’t know.
I did it exactly as you said and... IT'S SO GOOD! I did start with ultra-pasturized milk (1% just to see) and my fave 2% store bought Greek yogurt. It was pretty loose after the 10 hrs, but I trusted you... and after 4 hrs of straining...perfect texture!! I do like it a bit more sour. I guess use more "starter"? Thanks for the excellent explanation!💙from Oregon
Thanks so much! I go through a lot of greek yogurt. I stopped buying my favorite which is Fage because it has gone up in price so much. I was just temy husband this week that I want to try making my own and have been searching recipes. Yours looks way easier than I've been led to believe!
we have been doing this in india for yrs. I do it in US for 25 yrs now. I preboil milk like a few hrs in advance so I donot have to spend time cooking it down. When I m ready to add culture, i just warm it up a little bit. And in cold temp, i preheat oven to 180 F and shut it off and put the container therer. Straining is not required if u use clay pot.
Thank you. Excellent demo, simple straight to the point. Traditional made yog - no instant pot/electro fancy warm bath etc. Looking forward to your mayo.
Great, thanks for that, I'm going right ahead to make it. Your explanation is so good and clear. I'm in the UK, and live near a couple of farms where you can buy fresh unpasteurised milk direct from the dairy, so there's also the possibility of cheesemaking. I also really appreciate the low-tech approach, sometimes people over-complicate things that humans have been making for thousands of years.
THANK U! BEST part (beside way cheaper) is NO PLASTIC to bring home from store.... ! No hassle having to decide whether I need a 116th storage tub or to rinse well before putting into the recycling. I use the yoghurt button on my InstantPot but this is nice for those who don't have one
This was such a fun video~ I love yogurt and back in 1984, I fell in love with a man from Mexico who made his own too. I was mystified by this man who put milk in the oven, covered it with a cloth, and then pulled out yogurt in the morning. Thank you for unravelling the mystery for me!
You can heat the milk in a glass batter bowl, cover with plastic with a vent, microwave to about 180-188 degrees, about 17 minutes, then proceed. No stirring this way. You make it exactly like I do, except for the heating in the microwave.
I make the yogurt in a glass jar with the starter and then I just pull it out the day before I want to eat some and leave it on the counter. I never cook my yogurt or my milk. I then push it through a small strainer, and then put the starter seeds back in the jar and pour more milk on top of them. No cooking needed. You can also feed your pets a spoonful of the whey juice everyday on top of their food
Great instructions. After straining, you could add a few spoons of sugar and few strands of saffron and you will get "Srikhand" an awesome dessert from India !!!
I have been making my own forr 50 years and use a yoghurt maker. Heat the milk in the microwave, when cooled add 2 tablespoons of milk powder, then the starter. if there is whey I use it when baking bread or any recipe requiring sour milk.
Great thanks !!! I want to see the whey as a preservative too❤ a gardening channel i watch says if you mix half whey with water spray on your garden leaves , insects will leave the plants alone ... another great use for whey ❤
Wow, I am impressed big time from such a simple recipe for such a great food. My question is: when I remove a few tablespoons of the yogurt to use to start my next batch, do you freeze these few tablespoons or is it okay to refrigerate. That was a lot of yogurt and will last me over a week. Thank you for sharing your recipe and time with us. Richmond, VA
i just save it in the fridge. if you are making it again in the next 2-3 weeks fidge is fine! i only freeze if not make it again for a longer time period than this.
Camirra - I just signed up to your you tube channel. Love the way you explain and demonstrate !!! You're really a good teacher. Yes please, make a video of ways to use the left over whey. Thank you so very much for sharing your knowledge !!!
Happy Social Saturday Mrs. Camirra: I hope you and your family are doing well, blessed, and safe. I'm doing good . It is amazing to see you make Greek yogurt! 🤗 Now, I will make my own Greek yogurt without having to purchase it from the store. It is so expensive in grocery stores!!! Can you show in the next episode how to make yogurt from a starter? I definitely want to see that. Thank you in advance! Can you also show how to make homemade ice cream? Have a blessed and cool weekend!
I think I will try it. I've been wanting to make my own for a very long time and you have convinced me that I can do it. Thank you for posting this video.
@@bluehannah8696 They don't know unless they've been there. I can remember the ice cream in Europe as a child tasting completely different the here in the U.S. Still crave it to this day!
Thank you, you've given me the confidence to try making yogurt again. I used to make it, but when I tried again it came out loose and watery. Your recipe looks good, so I'm going to give it another chance. Thanks!
I have been making yogurt like this since the 1960s and love the outcome. Thank you for sharing this so that others can learn from you. I will have to look up your TH-cam on how to make mayonaise with the whey.
@@Lucidchronicles In the east people generally consume the yogurt straight from the pot that it was made in. Its much creamier like that too. The solid yogurt which she made at the end is generally avoided in the east as it could be tough on the stomach or hard to swallow as it is way too thick.
Thank you so much for this video. I followed your steps and the result was a delicious yogurt that I can feel good about eating because I know what went into it. I then used some of the whey to make a loaf of bread, which turned out very well. Then I flavored some of the yogurt I had made with strawberries and sweetener. Very tasty! And none of the weird additives in store-bought flavored yogurt. I will definitely look for your video on making mayo. Thanks again.
This looks so creamy, delicious, and satisfying. I’ve always been afraid of doing home fermentation because I live in such a humid climate (Houston). But I may have to make this in a smaller batch. I eat plain full fat yogurt with fresh fruit daily for breakfast. Looks so good! ❤
3:48 ‘Baby, we not baking the yoghurt, ok’ 😂❤ this made me laugh! Love this, how you explain it so simply, excited to try it! I looveeee a good creamy thick yoghurt like this or labneh which someone else mentioned. Love pairing it with granola ooof 🤩 or boiled eggs - so delicious 🥰
One egg yolk, teaspoon of Dijon mustard right on top of the egg yolk Slowly hard hand whisk in a small amounts of canola oil or sunflower oil (no olive oil) until it emulsifies, keep adding oil and any salt and pepper, if you want Taste as you go till you get the product you want Düsseldorf style mustard also works well but not coarse or yellow mustard Keep adding oil until you have a consistency and flavor you like
No they are not lol. I think they are just sharing. My recipe is different but I’m sure there’s is good too. I like to make it so that it last for longer.
Very good tutorial! Now, I will have to do a little more research to find out how to use coconut milk instead of animal milk. I'm going to check out your other post as well. Thank you for explaining it so well and showing the process.
This tutorial was so fast and so informative that I don´t have another choice but begin doing Greek yogurt, thank you very much! I love the texture that your yogurt have!
I make yogurt cheese, sorta like cream cheese. Before you put it into the glass container, line it with a towel, wrap over the top, put something heavy and will fit the size of the container and continue with the draining. After that you can portion out and make different flavors of cheese if you like, it is really good. Thank for your videos.
Greek yoghurt has a fat percentage of 10. If it's not, it's not Greek yoghurt. Besides, the reason why Greek yoghurt has such a great taste is be cause of the 10 % fat. 😀
@CamirrasKitchen When I make yogurt in the IP it's always too runny/liquidy for my taste. I hope you can teach me how to make it thicker in your upcoming video. Stay blessed.
Wouldn't this be so much better with raw milk & all the cream on top? Wouldn't it be richer in flavor? Love your kids, I love learning things I didn't know before. I know busy woman with family, waiting patiently for your reply.
you can make this with raw milk and go through the same process. i dont have easy access to raw milk. the closest I have to that is low temp pasturized.
I have shared this video! I made my second batch a couple days ago. I still need to get the timings right for the thickness I like. The timings in this video (oven sit and refrigerator drain) are not enough. However, as someone who bakes a lot! I am assuming that is because of difference in the season, time of day, geographic location, barometric pressure, one or two of those reasons. This second bath, with adjustment on timings, is 90% there! This is the best instructional video as far as what I have watched.
Thanks for sharing this vid!!!! Have recently been wanting to make a decent yogurt.... I really like the way you explain the steps!!! Doesn't seem so daunting to me no more!!! Plus no fancy gadgets or machines needed! #bonus!!! Will be trying the next day or so...will come back and watch to take notes when I'm doing it... Thankyou again!!!
I am new to your channel first time watching you! I live in the Caribbean. I paid $25 EC dollars for a medium size container. I'm not buying that again at that price. I decided to look.on TH-cam. Most of the videos were too long. Your was 123 very detailed and to the point. I have hit the bell for more of your recipes. Thank you so much. I will let you know how it turns out.
I'm definitely going to try that. Thanks a lot for sharing this! Your explanations very clear, and funny too (we're not baking the yogurt 😅) made me feel like I was in the kitchen with you 😊... God bless you! Love!
Excellent as usual. Other yogurt making videos are far more complicated. I have found that the flour sack towel in addition to letting mixture drain in a collander it also absorbs much excess moisture. It is still confusing to me that pasteurized milk is heated to 180 degrees. I would assume that only heating it to 120 degrees would be sufficient. Many of the home yogurt channels often contradict each other on this issue. Would you kindly sort out this confusion. I am rather addicted to a treat of cottage cheese, Greek yogurt, blueberries, and raisins. Your recipe makes it more affordable. Your flour sack towel is a great product. I can see additional uses for them.
All grocery store milk is pasteurized, raw milk is generally not legal to sell. Maybe some states are exceptions, but I still remember long ago when they made it illegal. Or she buys it from a nearby farm, fresh before processed.
![How To Make Greek Yogurt At Home In A Crockpot [Grass-fed, Full-Fat]](http://i.ytimg.com/vi/XTprzAIWXgg/mqdefault.jpg)
This is exactly how my Greek grandmother taught me when I was a little girl. This stuff is SO much better than what you buy in the store. I top mine with fruit, nuts and honey. You did a great job with this video!
When I buy my starter I freeze it all into ice cube trays, then transfer to a Freezer Bag. Pull out a cube or 2, depending on how much milk you use. You will need to thaw before tempering them and adding them to your cooled milk. After that just freeze cubes of your homemade the same way. Frozen Starter will stay good for a very long time. I usually put it into individual glass jars & into the oven in a warm water bath, overnight. I never have to strain it & it is very thick. Very good as a substitute for sour cream too!
U can still do with starter by adding green chilli to the warm milk and ferment
A couple suggestions to an excellent presentation. Put your starter yogurt in a cup and let it sit while you’re heating the milk. I just let it cool naturally. You can also put your pinky into cooled milk to when it just gets comfortable. Same baby bottle thought. Once the milk is inoculated wrap in newspaper and then a towel. It may be done in 4-6 hours.The less time the mellower the taste. Ps: I learned from my Macedonian-Bulgarian grandmother how to make it when I was very young and that was over 60 years ago, I’m now 73.My mother made it the same way. You did a great job…
Can you use coconut milk , since I love coconut Greek yogurt
Agree. Pretty much the European way my mother made it long ago; the only difference was she wrapped the large container in towels AND a blanket and put it in the lowest cupboard in the kitchen overnight. It set like jelly or tofu in firmness with whey at the bottom.
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❤😂😂😂😮😊😊😅😢❤❤❤😂😂🎉🎉🎉😢😅😊😊
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@@barbaramay5048 No such thing as coconut greek yogurt. Greece is not even close to the tropics. Yogurt is made with animal milk. cow, goat, sheep.
I've been making yogurt for years. It came out of necessity when I really had very little money to spend. Once in a while, for a treat, I'll buy some store bought yogurt for a treat, or if I've let mine go and need the bacteria to start the yogurt all over again. Thanks! I don't know why people think they need equipment, like a yogurt maker, a rice cooker, etc. For goodness sake, people lived for centuries without all that specialized equipment and they made rice, cheese, yogurt, etc.
I love eating horse meat the best..
Check Dr William Davis on Lactobacillus Reuteri which needs 36 hours of fermentation and ideally at 100°F to become a therapeutic medicinal ferment.
I'm just making a regular mixed probiotic yogurt experiment for 8 hours or so as I was given soy milk which I won't drink non fermented.
If I were in good health and not damaged by doctors and dentists, I might make it the traditional way as I used to years ago before taking antibiotics that destroyed my health!
I tried two times - and it didn't really set like her video.I am trying to figure out what I am doing wrong. so frustrating.
@@beandipp79 Don't put your 'starter' yogurt in when the milk is too hot. Use a thermometer, 102-115 degrees. Then keep it warm, I put mine in one of those insulated lunchboxes, the soft ones, either in my greenhouse, or next to the heater, for four to six hours usually, depends - the greenhouse gets super hot! I also put sugar in mine while the milk is hot so it melts in.And some almod or vanilla extract. I don't eat plain yogurt, too sour.
I love clear, thorough, easy to understand, easy to listen to instructions. I’ll probably never do this, but now I know.
Never say never lol 😂 ❤😅
@@brendalee8694 came on to say the same thing ☺️
I altho,WILL DO IT😂👍🙏THANK YOU 😘👍💞✝️
This is called Labneh. It's a Middle Eastern strained yogurt. It's so delicious with salt, fresh or dried mint, and drizzled with olive oil. Eat it with Lebanese bread or other flat breads ❤
That's my favourite way of eating yoghurt. I love a bit of crushed garlic added, and some toasted ground cumin.
this is the exact same thing with greek yogurt, or strained yogurt that they make in India, and so many middle eastern countries! I guess the process of discovering it by each civilization is pretty much the same (at some point many many years ago probably by accident), and it's an integral part of many ethnic cuisines!
is it the same as mascarpne?
@@allenvayner4987 never had rapture yogurt. must be heavenly. lol.
@@allenvayner4987 Just because it's religions in nature doesn't mean you aren't a TROLL.
This was one of the cleanest cut tutorials I’ve seen for making yogurt! I finally feel confident in trying my hand at it ☺️
yuh
Loved this video! I've tried this method several times & I always ended up with drinkable yogurt, which was still good. I just used it in my smoothies. I now use my instant pot & it comes out perfect each time. I use Fairlife Ultra filtered/ultra pasteurized milk, either the red or light blue bottle (2%) I also add a lil sweetened condensed milk & pure vanilla extract. The instant pot has a setting for the yogurt. I love the 8 hours overnight. Once done, I cover it & and transfer it to the refrigerator for 4 hours. It's sooo good! I take out 2-3 tablespoons for the next batch. I'll NEVER buy yogurt from the store again! One time, I wanted coconut yogurt, added a lil coconut start & coconut extract...SOOO GOOD!! My vanilla extract is homemade, so the yogurt has lil vanilla beans throughout the yogurt 😋
sounds yummy 😋
At what point do you add your vanilla? Please and thanks 😊
@@ms.mcknight2070 That's my question as well... not sure at what point in the process to add the vanilla & a little sweetener, especially if I am trying to hold back a bit of plain yogurt off the top, to use as starter next time!
[9.2.2024]
@@mcsmama😊 Remove your starter first, then add the other ingredients, once your yogurt is made.
@@iluv2worship TY! I was not sure b/c I have seen it said that mixing the yogurt AFTER it is set would disturb it's firmness & make it a more liquid consistency. I was hoping to add the flavorings WITHOUT losing it's firmer consistency. My last batch of yogurt DID end up with a pourable consistency & I'm not sure what I did wrong!
[9.23.2024]
I made it last night, came out perfect!! Thank you for showing how you do the cooling. That saved a lot of time. I paid $6 for Oberweiss 1/2 gallon organic milk (1.9 Litres) and Fage as a starter which I already had. For those wondering how much it makes- about double the normal yoghurt tub. So for $6 bucks I made double what can be bought at the store. I’ve made it before with inexpensive conventional milk also and it comes out just as good.
Fantastic!
How long can it stay in the fridge for consuming?
@@simoneboldreghini7209 Mine lasts 3 weeks. I ferment at least 12 hours. If you ferment less than 12 hours, you can still get 2 weeks out of your batch. We eat a lot of yoghurt in our house, so end up saving a fair bit of money over time. Make sure you get a good starter culture, like Chobani or Fage brand.
@4:10 not bout to blow an oven bulb for no yogurt. 😂 very detail instruction and thank u for focusing on the recipe instead of your warm personality. I will definitely chk out more of your vids.
Haha ikr that part cracked me up 😂
You can also do it in a slow cooker. 2.5 hrs on low, then switch off and leave for 3 hours. Mix in your starter, cover the slow cooker with towels and leave overnight. Ready the next morning. Just strain as shown in this video.
@@01doha thank you 😊
I'm gonna try this method since I don't have an oven! Thank you! 😂
so you do 2.5 low with the milk only? then leave the milk to sit for 3 hrs, next add starter?
@@CamirrasKitchen yes, I’m familiar with this method, I find it easier
Great to know! That k you all for sharing this with us. I will give it a try!
I use whey to marinate and brine chicken, either whole chicken or pieces, before roasting. Gives a lovely flavor and keeps it tender and moist. Whey is also good for watering some garden vegetables, particularly tomatoes. The whey is acidic, and has some calcium in it, both of which are beneficial for tomato plants.
This is by far the clearest and easiest yogurt tutorial ever. Most make them waaaaayyyy too complicated and too long. I subscribed. And I can't wait to try this :)
Hi,
We call it curd here in India and we have been making curd by adding a tsp of thoroughly mixed curd to totally lukewarm milk, keeping it undisturbed for at least 5 to 6 hours or more depending on the climate.Sometimes mine set in two hours in summer season here.
Then as you said the curd is not yoghurt consistency so just strain it in a muslin cloth like we do during making paneer(cottage cheese)at home.
We make tasty Shrikhand with strained curd😊
@@rafiafazalsayyed1561 thank you 🙏
I love paneer ! Made it a couple times with lemon 🍋 so is it higher boil than this greek yogurt ?
@@miller5170 Curd is made by curdling milk by adding a culture of previous batch of curd so it's starter for yoghurt
While
Paneer is kind of cream cheese made by adding either lemon or vinegar etc.
Two different but very nutritious and tasty products of milk.
@rafiafazalsayyed1561 thanks, I want to try to make curd. I'm not from India, so I wasn't sure what to use for the starter.
Yes! Perfect instructions and demo. I made this several years ago, loved it. Then i found Fage, which tasted like homemade. Now i live in the middle of nowhere, no grocery stores. (Small dollar store does sell milk, thankfully.) So will return to making this delicious yogurt. Thank you for this video. 🙂👍
I use the whey for my skin. It helps keep younger looking skin. Wipe one, let it sit a bit and wash off. Super easy soft skin.
Could you bé precise, on using it on skin? Thanks
That is nice! can you share how you do it?
I keep the whey in the fridge and pour some into a bowl and let it get to room temp. If I don't want to take the time, I heat it a bit in the microwave it in a small pan. Then I dip a washrag into it, and wipe it on. I let it sit for about 10 minutes and then wash it off. If it is just on my face I use the sink, but otherwise I shower it off. And then use my normal after shower cream or oil. I normally use coconut oil. When you shower, or wash be gentle as this is a type of hydroloric (sp) acid and will take extra dead skin cells.
Hope this explains it well enough. ❤️
Hyaluronic acid?
@@Bujji0423 yes!
I was drawing a blank on spelling and if I went off the comments to check, they would dissappear. I am off grid and on a cell at my signal's edge. Lol
Hi Camirra from Australia, I so enjoyed your video as it was so informative and simple. I liked how you clarified that a thermometer is not required. Its these details that really informs people because you cover everything. Thanks so much. I will get a starter next time I'm at the shops. 🌻🦋
From Australia too
@@justme-uw6bz From Australia too. Loved listening to this lady's lovely personality coming through.
Thank you for this awesome recipe. You did a fantastic job with detailed instructions. I will be trying it out with my youngest daughter during holiday break. She loves yogurt!!
I make mine in canning jars, put the filled jars in a cooler, then fill around the jars with water about 120 degrees or a little more, close the lid, let set overnight and yogurt in the morning.
Lovely stuff Camirra thank you so much! Your videos are brilliant, hugs from the North West of England. Can't wait to make my own yoghurt ❤ xx
In India it’s a common practice to make our own yogurt, also we boil our milk before consuming it, here’s how it goes, we wait for milk to raise(with heat it raises and ever spill so watch out) let it cool down,in like warm milk add a spoon of yogurt and put it somewhere warm overnight …. Here’s a tip, incase it’s not coming together and you need it quick, throw in a a dry chilli
does the chili impart flavor?
@@dswr24I’ve made yogurt with a chili starter. I didn’t use much milk so my yogurt was horrible and had a slight amount of heat. If using a large volume of milk I’m guessing the chili doesn’t give any flavor. I don’t know.
@@dswr24 Mango-chili yogurt! That sweet heat sounds delicious 😋 ❤
@@shadowguard3578I suggest you to watch an indian yogurt making tutorial its less complicated than this one
@@parmeetkaursaini 👍 thank you.
I did it exactly as you said and... IT'S SO GOOD! I did start with ultra-pasturized milk (1% just to see) and my fave 2% store bought Greek yogurt. It was pretty loose after the 10 hrs, but I trusted you... and after 4 hrs of straining...perfect texture!! I do like it a bit more sour. I guess use more "starter"? Thanks for the excellent explanation!💙from Oregon
if you want more sour ferment longer. do 15-18 hrs for more tangy yogurt
Thanks so much! I go through a lot of greek yogurt. I stopped buying my favorite which is Fage because it has gone up in price so much. I was just temy husband this week that I want to try making my own and have been searching recipes. Yours looks way easier than I've been led to believe!
Hi Janet, how's the yogurt-making going? Are you finding that it saves you a decent amount of money from your grocery bill?
we have been doing this in india for yrs. I do it in US for 25 yrs now. I preboil milk like a few hrs in advance so I donot have to spend time cooking it down. When I m ready to add culture, i just warm it up a little bit. And in cold temp, i preheat oven to 180 F and shut it off and put the container therer. Straining is not required if u use clay pot.
Thank you so much for the tip preheat oven 180F 👍🇨🇦
So if I make it Ina clay pot it will thicken up?
It shd, it just more work to keep it clean
Thank you. Excellent demo, simple straight to the point. Traditional made yog - no instant pot/electro fancy warm bath etc. Looking forward to your mayo.
Has she posted the video of mayo yet? I had a look on her channel and I couldn’t find it. Really looking forward for the mayo video 🤗 thanks
@@madystanescu1848me too, looking forward to that mayo vidéo, ive whey in thé fridge , i dont know what to do with it.
Great, thanks for that, I'm going right ahead to make it. Your explanation is so good and clear. I'm in the UK, and live near a couple of farms where you can buy fresh unpasteurised milk direct from the dairy, so there's also the possibility of cheesemaking. I also really appreciate the low-tech approach, sometimes people over-complicate things that humans have been making for thousands of years.
i know that milk taste so good!!
THANK U! BEST part (beside way cheaper) is NO PLASTIC to bring home from store.... ! No hassle having to decide whether I need a 116th storage tub or to rinse well before putting into the recycling. I use the yoghurt button on my InstantPot but this is nice for those who don't have one
This was such a fun video~ I love yogurt and back in 1984, I fell in love with a man from Mexico who made his own too. I was mystified by this man who put milk in the oven, covered it with a cloth, and then pulled out yogurt in the morning. Thank you for unravelling the mystery for me!
You can heat the milk in a glass batter bowl, cover with plastic with a vent, microwave to about 180-188 degrees, about 17 minutes, then proceed. No stirring this way. You make it exactly like I do, except for the heating in the microwave.
Oh my…GIRL…I love how you talk…always finding a bit of laughter and JOY in your posts!
Many Blessings!🇨🇦❤🇺🇸
The way she talks is irritating !
Wowie - Love your succinct technique. My husband found your video and we eat a lot of yogurt so I will start making my own. thank you.
I am so excited to do this! Thank you for this simple no frills approach - Outstanding
I make the yogurt in a glass jar with the starter and then I just pull it out the day before I want to eat some and leave it on the counter. I never cook my yogurt or my milk. I then push it through a small strainer, and then put the starter seeds back in the jar and pour more milk on top of them. No cooking needed. You can also feed your pets a spoonful of the whey juice everyday on top of their food
Thanks!
So cool!!! Greek yogurt is so expensive. I always buy the whole milk Fage. I’d love to try this recipe this summer!
Hope you like it!
I'm lactose intolerant. So what's a great substitute for whole milk?
@@tamikasession2770get lactose free milk
@@tamikasession2770i would try burbon and honey
@@tamikasession2770- have you tried FAIRLIFE / A2 ?
BEST video ever!!!!!
No longer putting off making my own yogurt. You made this look so easy.
Thank you!!!
Thanks Camirra , have a great weekend you and your family , GOD BLESS .
Great instructions. After straining, you could add a few spoons of sugar and few strands of saffron and you will get "Srikhand" an awesome dessert from India !!!
Great idea! i have saffrom at home. ill try it
One of THE BEST cooking videos ive ever see BRAVO!!
Wow, thank you!😊
Omg best video for yogurt making, so simple and easy to follow. My yogurt turned out great without any special yogurt makers!
I’ve just started making yogurt using the slow cooker. Your method is faster. I’m going to try it! Thank you.
I have been making my own forr 50 years and use a yoghurt maker. Heat the milk in the microwave, when cooled add 2 tablespoons of milk powder, then the starter. if there is whey I use it when baking bread or any recipe requiring sour milk.
I love your practical way of addressing things, yawl.
Excellent step by step instructions! It is so clear and detailed, but what I enjoyed the most is your humor! You are so funny and entertaining!!!
thanks love! i love a good laugh :)
Great thanks !!! I want to see the whey as a preservative too❤ a gardening channel i watch says if you mix half whey with water spray on your garden leaves , insects will leave the plants alone ... another great use for whey ❤
i didnt know that! i shoudl try it, them bugs is annoying haha!!
@@CamirrasKitchen lol i hate bugs !!!! All of them cept butterflies,lady bugs and grasshoppers
I love the way you explain everything. You make it easy to follow directions. Thank-you for sharing.
I try my best to keep it simple! Glad you're enjoying the channel!
Wow, I am impressed big time from such a simple recipe for such a great food. My question is: when I remove a few tablespoons of the yogurt to use to start my next batch, do you freeze these few tablespoons or is it okay to refrigerate. That was a lot of yogurt and will last me over a week. Thank you for sharing your recipe and time with us. Richmond, VA
i just save it in the fridge. if you are making it again in the next 2-3 weeks fidge is fine! i only freeze if not make it again for a longer time period than this.
Thank you! Every other video I’ve watched, has either been way more complex, or used an actual yogurt maker. I am looking forward to trying this!
Hope you enjoy!
5:03 “baby got BACK” 🤣
I know, I love her 🤣
Camirra - I just signed up to your you tube channel. Love the way you explain and demonstrate !!! You're really a good teacher. Yes please, make a video of ways to use the left over whey. Thank you so very much for sharing your knowledge !!!
Happy Social Saturday Mrs. Camirra:
I hope you and your family are doing well, blessed, and safe. I'm doing good .
It is amazing to see you make Greek yogurt! 🤗 Now, I will make my own Greek yogurt without having to purchase it from the store. It is so expensive in grocery stores!!!
Can you show in the next episode how to make yogurt from a starter? I definitely want to see that. Thank you in advance! Can you also show how to make homemade ice cream?
Have a blessed and cool weekend!
As soon as you mentioned using the whey for mayonnaise, I subscribed. You obviously are worth watching! Thanks!
Welcome to the channel! I hope you enjoy the videos!
Wow thanks! Best video I ever seen yet and you make it look so much easier! Straight forward and simple! Thanks! I can’t wait to make it! ❤
I think I will try it. I've been wanting to make my own for a very long time and you have convinced me that I can do it. Thank you for posting this video.
I can’t wait to try this. I love the yogurt in Europe and not even American Greek yogurt tastes the same. I hope this will come close.
Thats all in yr head. Yogurt is yogurt.
@@mteokay1246 what kind of person are you?
@@bluehannah8696 They don't know unless they've been there. I can remember the ice cream in Europe as a child tasting completely different the here in the U.S. Still crave it to this day!
@@bluehannah8696Your response was unhinged 😂.
@@mteokay1246 😂😂😂😂
Thank you, you've given me the confidence to try making yogurt again. I used to make it, but when I tried again it came out loose and watery. Your recipe looks good, so I'm going to give it another chance. Thanks!
I'm stepping out, you made yogurt making look completely doable. Luv, luv luv a thick Greek yogurt. Thanks for sharing this with me🎉
I have been making yogurt like this since the 1960s and love the outcome. Thank you for sharing this so that others can learn from you. I will have to look up your TH-cam on how to make mayonaise with the whey.
Never throw away WHEY, its a powerhouse. So many wheys to use it!!!!!!❤
😂😂😂 I see what you did there 👏👏👏😂😂😂!
I’m Mediterranean. We never strain the yogurt unless you’re making ricotta cheese 😂 also, the water left you can actually drink it. It’s very healthy
Was it as thick as the end product in the video?
@@Lucidchronicles In the east people generally consume the yogurt straight from the pot that it was made in. Its much creamier like that too. The solid yogurt which she made at the end is generally avoided in the east as it could be tough on the stomach or hard to swallow as it is way too thick.
@@Karne282
In the east, we eat regular yogurt and thick yogurt. Don't broadbrush entire regions.
@@kasa9884 read the comment again. I specifically mentioned "generally".
Not generally maybe some@@Karne282
I made your yogurt and it is the best I’ve have found! Easy and comes out every time! Thank you! God bless!
Love this. ❤ Thank you for posting. You're video is educational and very entertaining. 😊
THAT WAS GREAT! You went so simply with each step and I luv your accent!
You are so helpful. Thank you 🙏 from Australia 🇦🇺
Thank you so much for this video. I followed your steps and the result was a delicious yogurt that I can feel good about eating because I know what went into it. I then used some of the whey to make a loaf of bread, which turned out very well. Then I flavored some of the yogurt I had made with strawberries and sweetener. Very tasty! And none of the weird additives in store-bought flavored yogurt. I will definitely look for your video on making mayo. Thanks again.
You’re welcome! I love the idea of making bread with the whey!
That looks wonderful. I’m gonna give it a try. Thank you very much.
I followed this recipe recently and my batch turned out great. Thank you for explaining it so clearly!
Now I gotta try that. You made it look do-able. Thanks!
You did a great job explaining and showing through video how to do. I haven't seen this before, so I truly appreciate you! Blessings back to you!
Great cookware! You know what you're doing girl!!!
This looks so creamy, delicious, and satisfying. I’ve always been afraid of doing home fermentation because I live in such a humid climate (Houston). But I may have to make this in a smaller batch. I eat plain full fat yogurt with fresh fruit daily for breakfast. Looks so good! ❤
Excellent video. Easy and to the point. Thanks for sharing 👍 😊
3:48 ‘Baby, we not baking the yoghurt, ok’ 😂❤ this made me laugh! Love this, how you explain it so simply, excited to try it!
I looveeee a good creamy thick yoghurt like this or labneh which someone else mentioned.
Love pairing it with granola ooof 🤩 or boiled eggs - so delicious 🥰
😊 thank you
I can't wait for the mayo vid! Thanks.
One egg yolk, teaspoon of Dijon mustard right on top of the egg yolk
Slowly hard hand whisk in a small amounts of canola oil or sunflower oil (no olive oil) until it emulsifies, keep adding oil and any salt and pepper, if you want
Taste as you go till you get the product you want
Düsseldorf style mustard also works well but not coarse or yellow mustard
Keep adding oil until you have a consistency and flavor you like
@@newelllondon724 Are you Miss Camirra?
No they are not lol. I think they are just sharing. My recipe is different but I’m sure there’s is good too. I like to make it so that it last for longer.
@@CamirrasKitchen what is your recipe, I’d love to try it out
OMG, no more tossing out milk. I'm definitely trying this. Thanks sis!
You are so welcome
6:11 yes, as soon as I can, I am. Thank you 😊
Very good tutorial! Now, I will have to do a little more research to find out how to use coconut milk instead of animal milk.
I'm going to check out your other post as well. Thank you for explaining it so well and showing the process.
Wow truly grateful , can’t wait to try this 🙏😍💕💯❤️❤️❤️💕💙💙💙 stay blessed Queen
This tutorial was so fast and so informative that I don´t have another choice but begin doing Greek yogurt, thank you very much! I love the texture that your yogurt have!
5:31 that's the whey?? aren't those high in protein?? I want that
yes its whey. you can keep it. yes high in protein.
I make yogurt cheese, sorta like cream cheese. Before you put it into the glass container, line it with a towel, wrap over the top, put something heavy and will fit the size of the container and continue with the draining. After that you can portion out and make different flavors of cheese if you like, it is really good. Thank for your videos.
Great idea!!
I’m tuned in friend 😋😋
This was such a great tutorial!! Going to try it. :)
How can I make 0% Greek yogurt? I use a tbsp of 0% Greek yogurt and fat free milk?
You shouldn’t go low-fat….your brain needs fat….
Greek yoghurt has a fat percentage of 10. If it's not, it's not Greek yoghurt. Besides, the reason why Greek yoghurt has such a great taste is be cause of the 10 % fat. 😀
Love the bubbles! And thats a sign. Of a cook! I love to.learn New Things.ty
We do this in an instant pot!
i do that as well! i will have a video coming out showing how I do that. thats my go to way, but wanted to show a no special equipment way first
I think it's the ONLY reason I wanted the instant pot! I cooked like maybe three other things in it, however, I used it MORE making yogurt!
@CamirrasKitchen I'm excited 🤗 to see your video using the instant pot
@CamirrasKitchen When I make yogurt in the IP it's always too runny/liquidy for my taste. I hope you can teach me how to make it thicker in your upcoming video. Stay blessed.
Hello from Brazil!! 🇧🇷
I started making yogurt 2 days ago, and its a similar recipe to this but I liked watching this video!
Awesome! Thank you!
Wouldn't this be so much better with raw milk & all the cream on top? Wouldn't it be richer in flavor? Love your kids, I love learning things I didn't know before. I know busy woman with family, waiting patiently for your reply.
you can make this with raw milk and go through the same process. i dont have easy access to raw milk. the closest I have to that is low temp pasturized.
No. They both have the same amount of cream.
I have shared this video! I made my second batch a couple days ago. I still need to get the timings right for the thickness I like. The timings in this video (oven sit and refrigerator drain) are not enough. However, as someone who bakes a lot! I am assuming that is because of difference in the season, time of day, geographic location, barometric pressure, one or two of those reasons. This second bath, with adjustment on timings, is 90% there! This is the best instructional video as far as what I have watched.
too much yapping
I disagree. I found her rather engaging 😁
But hey, if you don't like people talking for some reason? you could always mute her, speed up the video.
I can’t believe the skill in this video holy cooooow also I loled several times I love her personality!!
Thanks for sharing this vid!!!! Have recently been wanting to make a decent yogurt.... I really like the way you explain the steps!!! Doesn't seem so daunting to me no more!!! Plus no fancy gadgets or machines needed! #bonus!!!
Will be trying the next day or so...will come back and watch to take notes when I'm doing it... Thankyou again!!!
My cheese cloth is showing up today. Definitely using your technique. Exactly what I was looking for. Thx!
Best method I’ve seen by far. Excellent presentation.
I am new to your channel first time watching you! I live in the Caribbean. I paid $25 EC dollars for a medium size container. I'm not buying that again at that price. I decided to look.on TH-cam. Most of the videos were too long. Your was 123 very detailed and to the point. I have hit the bell for more of your recipes. Thank you so much. I will let you know how it turns out.
hope it turns out well! also that price is outrageous!
I'm definitely going to try that. Thanks a lot for sharing this! Your explanations very clear, and funny too (we're not baking the yogurt 😅) made me feel like I was in the kitchen with you 😊... God bless you! Love!
Glad it was helpful!
I will try your recipe Camirra!!! That was sooo cool!! Thanks your instructions were super clear and you kept it simple. It looks awesome 🙌
Excellent as usual. Other yogurt making videos are far more complicated. I have found that the flour sack towel in addition to letting mixture drain in a collander it also absorbs much excess moisture. It is still confusing to me that pasteurized milk is heated to 180 degrees. I would assume that only heating it to 120 degrees would be sufficient. Many of the home yogurt channels often contradict each other on this issue. Would you kindly sort out this confusion. I am rather addicted to a treat of cottage cheese, Greek yogurt, blueberries, and raisins. Your recipe makes it more affordable. Your flour sack towel is a great product. I can see additional uses for them.
She said if it already pasteurized then you only need to heat to 120 at 3:23 mark.
All grocery store milk is pasteurized, raw milk is generally not legal to sell. Maybe some states are exceptions, but I still remember long ago when they made it illegal. Or she buys it from a nearby farm, fresh before processed.
@diligent_seeker she said the ultra pasteurised 120° that's the stuff you buy and it sits in the cupboard in cartons until you open it
Loved this video. Definitely going to give it a try over the winter holidays.
Love you !! I mean your presentation 🙂 Very cool. Thanks for all the details and the tip about straining. I shall try it asap ! Merci madame !!