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Hello everyone! So today I'm going to show you how to make yogurt at home. I'm a huge
fan of yogurt, and my relationship with it has been evolving throughout the years. At
the beginning, I started eating the store-bought fruity yogurt with lots of sugar. Then I moved
on to the plain unsweetened yogurt. And then I moved on to the Greek yogurt. I taught myself
how to love it. I guess, just like I taught myself how to love butter. I think that this
low fat mantra has been engrained in my mind for so long that it was pretty difficult to
get rid of it But I'm glad I did! So in this video, I will show you how to make
delicious plain or fruity yogurt as well as Greek yogurt. You can use whatever everybody
has in their own kitchen. So I will teach you how to do it using the oven. I guess,
all houses have an oven in them, right? So let's get started!
First of all, we need 4 cups of milk. Then we need two tablespoons of yogurt or a packet
of live yogurt culture. And then we need a whisk or, if you don't have a whisk, a fork
will do as well. Then we also need a big 1-litre jar like this or you can also use smaller
jars as long as they sum up to 1 litre. And that's 1 quart if you are in the US: We'll
also need a pot of at least 1 litre or 1 quart to warm up the milk. And then we also need
some kind of an old t-shirt or a cheececloth, or some plain kitchen towels, as long as they
are not made of terry cloth. We'll use that to strain yogurt. And then another optional
ingredient is fresh cream, which you could use to make your yogurt thicker, but, if you
don't have it, it's perfectly fine. If you're using a packet of live yogurt culture,
remember to keep 2 tablespoons of milk aside because you'll need that to mix up with the
yogurt cultures later on. So it's best to use raw milk. If you have
goat milk or cow milk, it will be perfect. But you can also use pasteurized milk from
the store. It will work just as well. Now, if you use raw milk, it's going to be slightly
thinner than if you used pasteurized milk. And also goat milk is going to be thinner
than cow milk. So we'll start by adding the milk to a pot,
and we're going to heat it gently. And we need to warm it up to 108°F or 42°C. When
you finger your finger inside the milk, it should be slightly warmer than your body temperature.
Kind of like a bath that you would take, but slightly more than that. And in that case,
it will still be raw. But if you prefer to pasteurize your milk, then go ahead and bring
it almost to a boil. When you see bubbles forming around the sides of the pot, then
you know that it's ready. So my milk has warmed up now. If you're pasteurizing
it before, you'll need to cool it down, and you'll know that it's the right temperature
when you can put your palms on the side of the pot and you can hold it there for a few...
for around 10 seconds. Then it should be cool enough. Make sure you don't leave it at more
than 42-46°C or 108-115°F because otherwise the yogurt bacteria will die.
So step number two:we need to add some yogurt bacteria inside. I'm going to grab two tablespoons
of my starter yogurt and just drop it into the yogurt. Now, I'll grab the whisk and whisk
everything. If you're using a packet of live yogurt culture, you'll need to take those
two tablespoons of milk that you preserved earlier and mix them with your yogurt culture,
mix together and then add to the rest of the milk and whisk it.
Step number 3: we need to transfer all that now cultured milk into the jar that we're
going to use. I managed! And then close the lid.
Step number 4. You'll need to keep this milk at a steady temperature at around 108°F,
which is around 42°C, and there are two ways that you can do it. Actually, there are more
ways than that, but we'll focus on two. So, first of all, if you have this brilliant invention,
the yogurt maker, you can just put all your milk into these different jars and close the
lid, switch it on, and just forget about it for 10-12 hours. That's it really, super easy.
But if you don't have a yogurt maker, then you can use your oven. So that's what I'm
going to show you now. So, first of all, we'll switch on the light
in the oven and we need to put the temperature at 150°C or 300°F. Leave it there for around
2-4 minutes to warm up. So while the oven is warming up, I'll just
share some more things with you. First of all, you have to keep it in for around 4-12
hours. The longer you keep it in, the more sour it's going to be. If you forget it in
and leave it there for longer than 12 hours, don't worry, don't stress about it - you can
still eat it. It will just be a little more sour but you can still eat it.
So the timer is saying that the oven is warm enough. So now we're going to switch it off
but we'll leave the oven light on, and that's what's going to help preserve the temperature.
And that's totally optional but you can also wrap your jar in some layers of towels. That
will help to keep it warm as well. And now we'll just put it in. That's it, bye-bye yogurt!
We'll keep it there for at least 4 hours. After 4 hours you can go and test it. You
can take it and tilt it. If it's ready, it's going to move in one mass. In that case, just
open it up and taste it. If it's sour enough for you, then it's ready! And if it's not
sour enough, then you'll have to keep it in for longer.
OK, so now the yogurt has been inside for around 8 hours, and I think it's ready. So
let's switch off the light and let's have a look. Nice and thick!
So now we'll try to turn into Greek yogurt. For that we're going to need just a bowl and
actually I found a muslin cloth, so I'm going to use that instead of the kitchen towel that
I showed earlier on. And we'll also need 4 pegs. So what we're going to do is we're going
to suspend the muslin cloth on top of the bowl. Let's hope that the pegs will hold in
place. So this is our DIY strainer. And make sure you leave a bit of space at the bottom.
So now we'll just put all the yogurt into the strainer. Let's see... beautiful! Nice
texture... It's ready now and we're just gong to put
it in the fridge. And that's it! In around 2-6 hours it will be ready. So I think I'll
just leave it there for the night, and tomorrow morning we'll enjoy some fresh yogurt.
Good morning! Now it's the next day, and the yogurt should be ready. Let's have a look!
Here ti is. It looks super creamy. Now I'll remove the pegs. This yellow liquid is actually
whey, and it's super healthy, so don't discard it. You can use it for baking and cooking
instead of milk or water, or buttermilk. You can also just drink it.
One last tip for yogurt making. You don't have to have a packet of yogurt culture or
store bought yogurt every single time. Once you make your first homemade yogurt, you can
reuse the same yogurt as a starter for around 10 other yogurts. Once it starts getting thinner,
then you'll know that it's time to get a fresh one. So that's it, guys! Super easy, isn't
it? It's so delicious, money-saving and good for your health. So I think I'm going to go
and have some now. It's amazing! So I hope that you'll give it a try. if you do, let
me know! And if you know of any other ways to make yogurt using things that everybody
has at home, then let me know! If you like this video,I hope that you will
give me a thumbs up! Subscribe to this channel if you want to see more videos like this,
and I'll see you next time. Bye!