Great video! I made this a couple of months ago and haven't had the chance to make another batch. about to do that now though! definitely recommend this video
@wikinoleaks I'm not sure. First I thought it was just a legacy thing from when milk was raw and not already pasteurized, so I skipped this step a couple of times. But the curd didn't set up right. Someone told me that it's because the calcium in the milk hadn't been chelated. Give it a try without the scalding and see what you think.
your directions were clear and concise. Very easy to follow. Time consuming, yes, but worth every minute. Its such light, delicate, and delightful treat. My wife never touched yogurt before. I told her she had to try this. Now she can't get enough. We mix in just a little of my homemade strawberry jam right when we sit down to enjoy this extraordinary creation. This last time I tripled the recipe and water bathed the whole thing in my canner. Milk was @ 110 and the water also. worked perfect.
@haidimran I have lactose intolerance and always had a hard time with soy milk (hate the taste) but now I can enjoy the dairy. Thanks professor. Thumbs up for the video.
@dagrote Great thanks for the advise. I had a hunch it might be the case! Large volume and reluctant heat dissipation restricting bacteria activity...just a theory. Indeed a lucky man...with the added bonus that I found your vid;)
Thanks for the vid;) I made a screaming good organic Greek yogurt. One question was why decanter in a jars versus leaving it in a big bowl that could float in a big water bath pot? My wife makes crème fraîche this way but the volume is much smaller. I actually did use jars in this case that I placed in a water bath but ended up putting it in the oven (gas) with the heat just barely up. I maintained a good 106 constant temp. This totally rocked...I'm so hooked on this stuff.
@Gypsyjiver That's the way I'd do it if I could but my oven won't hold such a low temperature. It's either off or at 175 minimum. I'm thinking that the reason the water bath and narrower jars work is that the heat can penetrate all the way through the milk that way. I've just never had any luck letting it set in a larger bowl. It stays a little on the runny side.
@dagrote You might want to try using tea candles on a cookie sheet. Line them up on one side so there is no direct heat on the pot and create a circular air flow. The setting on my gas oven is barely above pilot light. Tea candles produces a surprising amount of btu's. I also use a Taylor 1470 Digital Cooking Thermometer/Timer (cheap!) with the probe on a heat resistant wire, this enables me to close the door of the oven and a nice feature on the meter is a alarm when it reaches temp.
....added I also got myself 1qrt jars for added consistency. My Greek yogurt kit is complete;) On another note my thoughts are with the people of Greece, knowing you are a classics prof with probable deep roots in Greece I hope all your friends and colleges are coping and surviving the current crisis. Thanks again for posting your vid!
One of the primary selling points of commercially produced Greek yogurt is its protein content relative to regular (non Greek) varieties. I'm finding an almost doubling of proteins when comparing the two; the Greek containing more.
Question (if you know), is the higher protein content in Greek yogurt due to straining off the whey, making for a more concentrated product or am I missing something?
@daluke61 Hello Daluke61. I think that's it. It's higher in protein because it just has a higher density of milk solids Another possible reason -- I'm guessing -- is that perhaps they're putting in a little gelatin to thicken up the product. Since gelatin is mostly processed from animal by-products, it's surely going to be extraordinarily high in protein. Check a label and see whether gelatin's an ingredient. Let me know what you see, and thanks for the kind remarks about my video!
Did some 'Googling Research' and found out that some manufacturers go though several straining processes, some of which are proprietary. Turns out they're able to separate and remove only the liquid portion of the whey, leaving the whey protein intact. Like you, I'm guessing that ounce for ounce, Greek yogurt's concentrated makeup adds to the differences in protein, too.
Also, the non fat Greek yogurt I've tried had no added gelatin... they must strain the heck out of it!
You can add a spoon of butter to the milk when you are warming it up to increase the fat content and you can also put a relatively heavy weight (a 1 litter bottle of warm water) on the cheese when it is draining to reduce the time it takes to drain (I would say by 10 folds)! This is how we have made it in Persia for 3-5 thousands of yeas! Persians used to drain it so much it would become almost solid to provide nutrition for the soldiers 1000s of miles away from home all year round.
@Salahuddin2009a True, but you don't want it to be too thick. I've heard that some types of yogurt are like that, but Greek-style yogurt is smooth, like ice cream that's been out of the fridge for a little while: not runny but not packed. I find that setting it in the fridge over night in the colander (with the cloth as a screen) and letting gravity do its thing nearly always works perfectly. I think if you weight it, the result will be so heavy, you'd have to stir some whey back in anyhow.
The whey has cystine and amino acid in it which is beneficial. Can you keep the whey and use it for smoothies or some other use. It seems a waste to throw perfectly good protein down the drain just for a thicker, more concentrated yogurt.
Another question is why bother making Greek yogurt from a starter when you could just strain the American yogurt for 10 to 14 hours? Gravity will do the work for you and you'll be left with about half liquid and half yogurt. 5lbs yogurt becomes ~2.5lbs Greek.
@thisisaguy Hi! If you just strain American yogurt, you'll get dense American yogurt. I guess if you don't want the extra fat, which is what makes Greek yogurt so silky, you can do it that way. Or just buy 0% fat Greek yogurt at the store. I notice that the price is starting to fall, now that it's getting popular. DIY's projects, like this one, are for really stubborn people, like me, who love tinkering and doing things from scratch. Now, if I could just raise a cow in my backyard ;-)
@ChaChanowyall123 Excellent. And now you have a stock to play with: for tzatziki, for something to marinate chicken with, or even to make some cheese if you press all the whey out and salt it a little.
What a fantastic video! Informative, but also entertaining. I found the commentary very amusing and endearing! I will be trying this recipe as soon as I can get my hands on the ingredients. Thank you!
To several recent posts about protein content. It's true you can imitate the thicker consistency of Greek yogurt by adding gelatin to it and not straining out most of the whey, thereby losing some of the protein. Though I have no idea how much protein is lost, it can't be very much. Mine isn't the only method for making Greek yogurt; it's just how I do it. If you want store bought yogurt and can afford it, I'm sure it's fine.
After adding the bacteria i cover my milk with 3 big towels and then leave it aside over night. No heat needed. Next morning i get thick yougart. I make my yougart with time instead of temprature. Heat one gallon of milk for 13 minutes almost boiling point. Then wait 40 minutes for it to cool down a little. Ad bacteria and cover with towels. I normaly do this at night.
@Beatlicious91 I didn't take it that way. I agree that I was somewhat lethargic when I read the narratives. It was my first YouTube post and I was a little intimidated by the process. We're okay ;-)
@dagrote Aah well i thought it was a great tutorial, when i said i thought your voice was calming i meant it in a good way, that must have been why it was on Soothetube :)
@Beatlicious91 Good grief ;-) I'm about to post the results of my study of authentic Greek tzatziki and how to make it. I'll try to make it livelier. Maybe throw in a few jokes ;-)
@dagrote Oh no i wasn't being sarcastic, i genuinely thought i could hear snoring in the background! With headphones on anyway. Haha, i'm sorry if you took it the wrong way.
Very easy,i'll make it for sure, thanks!!!!!oh.... have you try with soy milk? I love Greek yogurt, but dairy sometimes makes me sick, thanks again!!!!
Whey is a complete protein lush w/amino acids. Consider these healthy uses: ●Use in place of water in just about any bread or other baking recipe. ●Why not try making Ricotta cheese. It’s made from leftover whey: delicious in lasagna & other pastas.●Season whey w/garlic or other spices & use it as a meat marinad.; especially good w/frozen meat. The enzymes help bring out flavor.●Use it to water the garden or compost pile.●Add it to a smoothie. ●Store whey in a glass jar in the refrigerator.
@leftunattended I'm worried that if you put whey in place of water in a baking recipe using yeast the lactobacillus will compete for resources with the yeast and lead to uneven leavening. In cases where baking powder is used, a lower pH liquid such as whey will use up the sodium bicarbonate and will lead to a chemical taste in the final product due to the resulting excess of sodium acid pyrophosphate.
@dagrote - Wow. I have no idea why. I have been baking bread for over 30 years. I use whey whenever it is available. No problems whatsoever with yeast rising nicely. My husband, family and friends go crazy over my breads. But to each his own. For anyone interested in looking into it, just do a google search for baking with liquid whey. I am far from alone.
@leftunattended I agree, homemade ricotta is great. Does it work from whey? I'd think that the amount of excess protein available for coagulation from yogurt whey would be pretty small. I just can't imagine that you'd get much cheese from whey. Also, does yogurt whey give you a more sour taste than the whey left over from mozzarella, which is the usual stock for ricotta? I do have some recipes that use yogurt as a marinade. How does a whey marinade work for you? Thanks for posting!
Wonderful lesson! Pretty easy to follow too! You have a calm, and soothing way of teaching! Makes me want to make greek yogurt! =) thanks! -sweetiepies mom
Wow, I just happened to be searching for a tutorial re: how to make Greek yogurt at home and stumbled upon your video. As soon as I heard your voice I thought, "I know that voice!" And sure enough, it's you--you were my Latin professor! And yes, as so many others have stated, you definitely have a great voice. Who knew I'd actually recognize it? :) Thanks for the great video, too. Patti Palmer
I never throw away anything that is healthful. If you make any kind of bread at all, yeast or quick breads, the whey is a fine replacement for regular milk 1 : 1.
@AfghanResistance "Buffalo milk?! Man, that's exotic. I didn't even know you could get it. I'm no bacteriologist, but I suspect it would work. It's not the medium, but the culture that doesn't the thickening. You could always try a batch and see what you think.
Hi- thanks for the video. Question: any reason you couldn't put the t-shirt on the canning jars (secured by the ring) and drain the whey without taking the yogurt out of the jars? Seems to me you could eliminate a step and have less to clean up.
BTW- you should be in radio! Great, soothing voice.
@carenhill Sounds possible. The downside might be different rates of drainage and more, even if smaller, swatches of cloth. One problem I've faced is that often I'll over-strain the whey. The yogurt then is too stiff. To correct that I just add a little whey back and stir it in. If each of several jars is strained individually, you'll have to fix each one individually. But let me know how it works for you.
Great demo. If I ask for cheese cloth in the shops here they look at me like I'm crazy so the t-shirt is the perfect option for me. Also, you can use up your whey in soups - it adds a really nice creamy flavour.
@ChewIron When I'm looking for cheese cloth, lots of it and really cheap, I got to a hardware store and find the paint department. It's used to apply varnish. Thanks for the tip about the soup. Right now I give it to the chickens; they adore it.
I've never tried it. Let me know what happens. But isn't heavy cream like 40% fat. I'm into the pleasures of eating real food, but this sounds like suicide ;-)
there is my tip, to heat the water use an aquarium heater. I put mines in a plastic box put water + a bottle turned and filled with water with a little hole at the water level of your choice, go to sleep and the next morning put them in the fridge until are cold. You can use temporizer aswell for the heater.
Respond to this video... That's a reasonable price, if it's the real thing. I'm in Greece now, and real Greek yogurt is very, very thick and rich. You can turn the spoon over and it won't fall off.
@dagrote I haven't tried it myself yet, but my friend has, and she once had the real yogurt from Greece, and she thought this one was just as good ^_^ So I think so
Yoghurt or Joghurt in the Netherlands costs anything between €0,39 cents to €1,69 per liter (1000ml) depending on what exact yoghurt you want and which brand you prefer.
@WhiteTrashPeg That's the spirit. BYW, I'm in Greece now leading another tour so I'm sampling the real stuff now. My conclusion: the extra fat is essential. Stir in a little of the whey if you strain out too much and it seems stiff.
dude, great video, i really loved seeing the process, but please tell me you have shelled out the $40 for a yogurt maker by now and saved yourself 6 hours. LOL
I should clarify that my parents made yogurt without straining it (they made it the same way the people of Bulgaria make it). I wanted to try to make the Greek version (thanks to you, now I can). I ought to also mention that I love cusine from all over the world (when I have some free time, my favorite channel is the Travel channel and the Food Network). I always go to Greek, Indian, Arabic, Med restaurants whenever I can. Now I plan on learning how to make Indian and Arabic styles of yogurt.
Thank you. being Turkish, I grew up eating yogurt (I love it). I used to watch my parents make it from scratch. Since I became a physician & on my own, I never tried making it. My first attempt didn't go too well because I used a cheescloth to strain. So I didn't try again for years. Now, after viewing your video, I tried the tee- shirt & it worked! I find that yogurt tastes a little different in other nations (Turkey, Greece, India, Bulgaria, Egypt, etc.), but they're ALL great!! Thanks again.
@SuliemanTheGreat I hit upon the tee-shirt idea entirely by accident, after, I should add, about a dozen tries with cheesecloth. Glad it worked and you're on your way.
Okay, I can tell you that with the Bulgarian milk the Lactobacillicus Bulgaricus is so strong that you do not need to bring back the jars of milk on the stove, you just need to wrap it in a cloth and put it in a warm place - 17-20 degrees but not on the stove, so people try Bulgarian yogurt and you will see the difference!
I'm a software engineer with economics as a hobby, and the valuation of home vs. store-bought is indeed interesting. I have 40-hr-per-wk job, no (girl)friends, and I don't drive, so going out to have fun is very laborious. In my situation, time is a "cheap" commodity and essentially worthless if I can't find a way to utilize it. People with less free time find it worth more. Also, how much yogurt you go through shifts whether it's worth the time. It's different if it's a staple food for you.
@rnecas All true. An imponderable element in all this is the satisfaction derived from creating something on your own, and from paying cents on the dollar for something you like. As an enjoyable hobby, you have to admit that it's less of a money hole than stamp collecting. (Besides, the ladies swoon for a man who can cook ;-))
@dagrote I was going to say that, but I ran out of characters. I do love saving money with my excess time and being able to hold something up and say "I bought a raw commodity and transformed it into this". I also get to do a custom job. I've picked up sourdough bread, coffee roasting, beer/wine brewing, tailoring, sandal making, and others. Yogurt making will be next, and I want to start making cheeses before my 26th bday.
Man. A video on how to make yogurt with CGI graphics? Talk about over kill. They must be trying to sell something. It's so simple. And just to reply to one point. It doesn't take all afternoon of my undivided attention, nor does it take a special trip to the grocery store. I'd say I commit maybe an hour total to making it. The rest of the time -- thickening, for example -- it's on autopilot. You should really give it a try. You may surprise yourself ;-)
This is a great video, but way more complicated than it has to be. Put the milk in a heavy base saucepan, put a lid on it and raise temp to 185 - no stirring is needed if you use a lid, and less electricity because it heats so much faster. Then let it cool to 110, and tip the culture into the saucepan. Buy the very best yog you can afford as your starter. Leave it for a few hours or overnight, or for days - it doesn't seem to matter, and then strain as the prof says. Sweet and so cool.
@watchphotoshop Thanks for the suggestions. I've tried thickening it in a saucepan, and for some reason I can't get it to set up very well. In jars it gets nice and firm. And I worry at little about culturing it overnight. Wouldn't you get some nasty contagion growing at 110 for eight plus hours? And yes, a double boiler or a copper bottomed sauce pan would do the trick nicely.
@dagrote Sorry should have been more clear. We live in a warm climate in Australia (like Greece? Turkey?)keeping the milk at 110 isn't necessary. On average warm days, thickening happens after about 7 hours standing at around 70F/20C. I usually leave it in the refrigerator to strain off the whey overnight. I still think the quality of the intial culture is vital - Regards, Peter
I'm sorry, but you said it costs $42 to buy it from the store, and $8 to do it at home, though it takes you 30 minutes to buy it from the store and 1 day and a half to do it at home. In 4 hours ( that taking in consideration I would be paid $11 an hour with tax already paid ) I could buy it. I prefer to actually work 1 day and a half and make way more money than waste my time doing this and feeling the achievement of making yogurt at home but losing money. But thank you anyways for this. :)
@tekmrs Opportunity cost at work. Some people have time, others would rather use their time in other ways. For some people it's good fun to make something with their own hands. Making bread for instance takes several hours when it's relatively cheap to buy from a store, but for some the smell and taste of home made bread makes it worth while. Also the 34 dollar difference is huge if you don't have steady income. It was a cool video though right?
@tekmrs Truth enough! Have you read "The 64 Dollar Tomato?" It's an elegy to people so stubborn about doing for themselves that the real economics of it be damned. But, if I may, if you're not interested in making your own yogurt, why did you click on to this video? No home method can possibly win an argument on these terms. Just saying ;-)
@dagrote Hmm, I didn't read it. I seen a video of the "original yogurt" in which the commercial was amazing CGI(computer generate image) and I've seen this video as related, so I just clicked it so I can see how it's done. It's interesting, and it's nice to do once in a vacation or for something special, but I wouldn't have time to do it during school and work.
I'm not sure... We'll have to look up the birth records of his gparents. That would be fun to get into the family history. My side of the fam ma and gparents on her side were full blooded hungarian. I am the first half breed such as my hubby half greek. Thanks ~ I'd love your advice!
My husband is greek; *had parents that came over from Greece and settled in America in the 20's to Ypsi, Mich. He will be real excited when I make this for him!
Thanks So much! I enjoyed your presentation to the utmost!
@amarie777321 That's great. I hope the recipe works and that it brings back memories. It does for me. Does he get back to Greece often? I'm lucky enough to go several times each year, sometimes leading a tour and sometimes on my own, just to visit sites I have seen before.
@dagrote He's never been to Greece though his gparents I should say come from there. It is his dream to visit though one day.... Shall have to keep in touch! ;-D
@amarie777321 Well, I am something of an authority about travelling in Greece ;-) When the time comes, get in touch with me. Even if you're not on one of my tours, I can offer real time advice and tips just for the asking. I'm leaving in a couple of days for my March tour with 12 people from around the country. What part of Greece is his family from?
Professor, Thank you for your time and very clearly understood video presentation. Please don't hesitate to provide us with more. I enjoyed your presentation from my office in Cuernavaca Mx. and would like to share something I have found delightful from the native Mexicans. Using your Greek yogurt please try this. Add fresh berries, of your liking, to a few ounces of the yogurt and then add a small amount of sweetened condensed milk to lightly sweeten. I hope you like it as much as I do.
I would suggest boiling the milk in the microwave since it won't stick to the bottom of the pan & does not need to be stirred and adding in 2-3 tbsps of cornstarch to get thick yogurt.
@tatri1 Okay, but this wouldn't be Greek yogurt. The thing is, Greek yogurt, the real stuff, is made from sheep's milk, not cow's milk. There are precious few cows in Greece. And sheep's milk has a much higher fat content. Greek yogurt isn't just thicken, non-fat yogurt; it's high fat, thickened yogurt.
@donnaherring True. Then you'd have a recipe for yogurt. My objective here was to get that taste of Greek yogurt, which has a higher fat content. I've made low-fat and non-fat yogurt, too, and the recipe is the same, except for the extra fat. It's not bad, but not it's not Greek yogurt ;-)
@dagrote Yeah, I guess I wasn't really thinking about the higher fat content. You are right...of course higher fat anything tastes so good. :D Thanks!
in my country you can buy 2 quarts for 1 DOLLAR WHY? Because its hard to create such a climate that there is in the Balkans you need bacillus bulgaricous in order to create yogurt
The temperature talked it's in 110 degrees fahrenheit - which gives about 44ºC in international standards :) but you'll never would make the milk heat up to 110 ºC :D
I'm also using coffee paper filter instead of the cloth :)
Sorry my english - hope this tip helps more people :)
The temperature talked it's in 110 degrees fahrenheit - which gives about 44ºC in international standards :) but you'll never would make the milk heat up to 110 ºC :D
Sorry my english - hope this tip helps more people :)
After scalding and cooling the milk, blend in a small piece of your favorite cheese into it. In a few hours, in a warm corner, your milk will turn into a creamy yugurt that is super delicious. I use blue cheese and have used good quality sour cream as well. You just have to make sure that your cheese is fresh and has active culture.
To make your yugurt thicker, just store it uncovered in the frig and the whey will evaporate in a couple of days.
@armaneee Thanks for the tips. The result wouldn't be Greek yogurt, which is the subject of this post, but putting cheese and sour cream into yogurt is something I'll try some day.
Thank you for the post...once question though. How do you make the fat free yogurt like FACE or TOTAL that is still creamy but is 0%fat and they also have the 2% Greek creamy Yogurt?
@seedofageneration You can use 2% milk instead of whole milk to achieve 2% "greek" yogurt like FAGE. As far as the fat free, if you tried to use skim milk, it would likely never setup. Most fat free yogurts (0% for FAGE) are made with binders and fillers to help them 'gel' for lack of a better term. using 2% should still turn out fine, as long as you also use the cream. It will likely take longer than the 4hrs before straining (which he talks about above), though.
@drniermann I think any system that makes yogurt would work fine. I'm proposing only alterations to what goes into the yogurt and what you do after it's been made. A yogurt maker is usually just a thing that keeps the milk at a constant temperature while the bacteria does its thing. My mixture won't change anything so far as that's concerned. Give it a try and let me know how it works out. Good luck.
This worked brilliantly, and is sooo delicious! Thanks!
But I must also chime in on the goodness of whey. I use it to make pancakes, muffins, bread (great bread recipe is "no-knead ciabatta bread" here on YouTube, fruit smoothies, and as a "shot" (drunk chilled and as is). All you do is substitute any liquids in recipes (water, milk) with the whey and the recipe will be light and wonderful and full of added goodness! :-)
Don't throw out the whey EVER! Use it in your pancakes or protein drinks. People pay big money for that stuff in the health food store and you have rendered your own for virtually nothing. Great tutorial btw. Thanks for sharing!
Great instructions! I used your method and it made the best yogurt I've ever made myself. I liked that you use a thermometer and keep the process to exact tolerances, unlike some that say to stick your finger into the mix to test temperature. I did not use high fat content, I made it with 1% butterfat milk instead. I might try going to 2% butterfat, but none higher than that. I don't need the extra cholesterol. Thanks for the video.
@ihccab I'm delighted to hear it worked for you. I just recently messed up a batch -- the water bath got too cold and the yogurt didn't set up all the way. The result was terribly running. I always hold my breath when I begin because you never know what's going to happen. For a treat, try it once with all the fat. Feed most of it to the cat, if you like, but you should give the whole experience a try at least once!
I know that Greeks won't like to hear this, but Yogurt is a Turkish word which means 'fermented' in ancient Turkish language. I know that Greeks, Bulgarians, Romanians, Arabs have used to make yogurt for centuries. But, they all learned this awesome taste from Turks, who migrated from the central Asia to the West in 11th Century. What do you mean by 'Greek Yogurt'? What is the difference between 3000 year old Yogurt and the 'Greek" yogurt? What makes it "Greek"?
@ozgunakcay I'm not trying to whip up any trouble. My tours go to Turkey, too, and it's a lovely country with fine people. "Greek yogurt" doesn't mean yogurt is Greek. It just means the rich, thick yogurt that's popular in Greece. The recipe I posted allows you to make your own.
Thank you for your friendly message.I have been living in the US for 3 years and it is really hard to find fine yogurt in grocery shops in here.Since I am a yogurt lover,I have tried to make my own yogurt several times.What I used to have in Turkey is thick and rich yogurt.I tried to add half&half and milk powder to make my yogurt thicker and richer.It turned out really good.But still I could not find the same taste I used to have back home.I'll try your recipe too.
@ozgunakcay It sounds like you're doing everything right by adding more milk fat. Perhaps straining off some whey will help. It may also be that the culture they use in Turkey adds that special flavor you're looking for. I'll be leading another tour to Turkey this year. Perhaps I can find a yogurt starter. If I do, I'll send you some.
@oskana00 Get a thermometer. Scalding it is easy. You get it to the point where it starts to boil and foam over, but you keep that from happening by stiring vigorously. Getting it to 110 or so and keeping it there is hard. You'll need a thermometer for that. Get a cheap one.
Agree you can use already made yogurt, dry starter doesn't have preservatives/chemicals/jelling agents and has a long shelf life. You get enough to make a 6 batches of the size Dannon shown w/ little packaging. I try not to create much trash I can't recycle.
Also the whey which is removed can be easily put in a soup or making dried oats. Whey can also be frozen for later use although I'm not sure of the nutritional value after this process.
@1bethechange Thanks! Once you get your yogurt started, you can always use a little bit of the last batch for the next for the starter. It could sustain you indefinitely, and you have to throw out only the original yogurt cup. And after your 50th gallon of yogurt, the amount of chemicals in the original 1/2 cup of commercial yogurt would be tending to zero.
I suspect there are many good uses for the whey. Me, I just give it to my chickens. They love it.
Thank you.. I'm wondering if ya could ask the local grocer what they do with milk thats about to go out of date. Maybe they could sell it cheap. hmmmmmm
@bigsammieking Always a possibility. But hey, it's already 1/5 of the cost of buying real Greek yogurt. And how much of this stuff do you want around? It's terribly fattening in large doses.
Hi dagrote, can the extra whey be used for nutrition? How long will the whey last in the fridge? Are you saying this yogurt sits out overnight unrefrigerated while dripping? If so, then get it in the fridge after putting in your jars. It lasts about two weeks?
@waiting4guffman Extra whey: why not? though it may make it creamier. How long? don't know. Outside or inside the fridge. I've done both. How long will it last? Don't know. It never lasts more than a couple of days. Kali orexi!
I really loved this video. I was interested in making a fat free Greek yogurt like Oikos brand which I purchase at Walmart. How would you make Fat-Free yogurt?
simply hooked with Greek yogurt once i tried it, and by watching your video i get why it tasted different in a good way, ticker and smoother.. love it.. and that's for your video Professor
Hi professor, just started eating Greek yogurt and where I live (Tracy, CA) it's very expensive too! Can't wait to try making it at home - yay Thank you - Jodi
@subieprime Hi. I wouldn't ;-) What I mean is, if the wish is Greek yogurt, something for special occasions, you need the fat. Otherwise, I guess, you'd just use skim milk and then strain the whey to get the thicker consistency. Skip the cream, naturally!
I have been keeping yogurt in the jar when draining whey - just screw a small square of doubled-up cheezecloth under the canning jar band (don't put on the lid) and invert it on a cooling rack to drain.
Works great and you don't have to keep transferring yogurt from jar to bowl and back.
After draining, put the jar upright, take off the cheezecloth and put on a lid.
Ωραίο βίντεο γιαούρτι. Yeah, and T-shirts and Tea-towels do make very good strainers. Cheese-clothes can have too wide-of-weave, then you just put two layers of wide-weave to get great straining results. Also, chelate is from the Greek χηλή for claw, so chelated calcium is just calcium that has been surrounded by organic molecules, i.e., clenching the metalic ion. Best Regards, T.
@calexander007 Excellent. How did it come out? There is one thing I neglected to add. It seems best to use narrow containers to thicken the yogurt in. I don't know why, but I've tried the thickening step in bowls and and even sauce pans, but it comes out runny. I use only those quart canning jars now. It never disappoints. Thanks for the kind words ;-)
You no need to use the ice cold bath to drop off the temperature and worry about the film on top. Another worry free is try to get a Digital Alarm Thermometer, set the temperature and just wait. You are doing great, but I think this is a easy way to do it, and works.
Great video! I made this a couple of months ago and haven't had the chance to make another batch. about to do that now though! definitely recommend this video
WNeiman 6 days ago
@WNeiman Excellent. I read recently that Greek yogurt is quite the fad these day. You're going to be very popular!
dagrote 6 days ago
Do i bring room temperature milk or straight of the fridge milk to 180 F? thanks!
lycheesack 2 weeks ago
@lycheesack Right out of the fridge.
dagrote 2 weeks ago
are you Greek?
orgullonegro 3 weeks ago
@orgullonegro όχι.
dagrote 3 weeks ago 3
I wonder ? why you have to heat the milk to 180 dgrees to start with.
wikinoleaks 3 weeks ago
@wikinoleaks I'm not sure. First I thought it was just a legacy thing from when milk was raw and not already pasteurized, so I skipped this step a couple of times. But the curd didn't set up right. Someone told me that it's because the calcium in the milk hadn't been chelated. Give it a try without the scalding and see what you think.
dagrote 3 weeks ago
your directions were clear and concise. Very easy to follow. Time consuming, yes, but worth every minute. Its such light, delicate, and delightful treat. My wife never touched yogurt before. I told her she had to try this. Now she can't get enough. We mix in just a little of my homemade strawberry jam right when we sit down to enjoy this extraordinary creation. This last time I tripled the recipe and water bathed the whole thing in my canner. Milk was @ 110 and the water also. worked perfect.
jenello1 3 weeks ago
@jenello1 That's great. Greek yogurt is terrific, if you can forget about the extra fat it takes!
dagrote 3 weeks ago
@dagrote Also, I see you're a classics professor? May not strictly be related but, I studied for my BA (Hons) Politics at Cambridge.
LCStreetPhotographer 2 weeks ago
@dagrote Great Video by the way, very informative.
LCStreetPhotographer 2 weeks ago
Your voice over reminds me Bob Ross. :)
ssj2gohan83 1 month ago in playlist Favorite videos
Perhaps. There may be some advantage to having the heat on all sides. But let me know how it works.
dagrote 1 month ago
I am thinking you could also use a heating pad.
winkieman666 1 month ago
my conclusion from this video- i new greek yoghurt ws fatty but never this fatty- not gonna eat as much now! =(
kawaietbelle 1 month ago
@ 6:31... can you express the sound in written... great video :)
haidimran 2 months ago
@haidimran I have lactose intolerance and always had a hard time with soy milk (hate the taste) but now I can enjoy the dairy. Thanks professor. Thumbs up for the video.
haidimran 2 months ago
@dagrote Great thanks for the advise. I had a hunch it might be the case! Large volume and reluctant heat dissipation restricting bacteria activity...just a theory. Indeed a lucky man...with the added bonus that I found your vid;)
Gypsyjiver 3 months ago
Thanks for the vid;) I made a screaming good organic Greek yogurt. One question was why decanter in a jars versus leaving it in a big bowl that could float in a big water bath pot? My wife makes crème fraîche this way but the volume is much smaller. I actually did use jars in this case that I placed in a water bath but ended up putting it in the oven (gas) with the heat just barely up. I maintained a good 106 constant temp. This totally rocked...I'm so hooked on this stuff.
Gypsyjiver 3 months ago
@Gypsyjiver That's the way I'd do it if I could but my oven won't hold such a low temperature. It's either off or at 175 minimum. I'm thinking that the reason the water bath and narrower jars work is that the heat can penetrate all the way through the milk that way. I've just never had any luck letting it set in a larger bowl. It stays a little on the runny side.
dagrote 2 months ago
@dagrote You might want to try using tea candles on a cookie sheet. Line them up on one side so there is no direct heat on the pot and create a circular air flow. The setting on my gas oven is barely above pilot light. Tea candles produces a surprising amount of btu's. I also use a Taylor 1470 Digital Cooking Thermometer/Timer (cheap!) with the probe on a heat resistant wire, this enables me to close the door of the oven and a nice feature on the meter is a alarm when it reaches temp.
Gypsyjiver 2 months ago
....added I also got myself 1qrt jars for added consistency. My Greek yogurt kit is complete;) On another note my thoughts are with the people of Greece, knowing you are a classics prof with probable deep roots in Greece I hope all your friends and colleges are coping and surviving the current crisis. Thanks again for posting your vid!
Gypsyjiver 2 months ago
One of the primary selling points of commercially produced Greek yogurt is its protein content relative to regular (non Greek) varieties. I'm finding an almost doubling of proteins when comparing the two; the Greek containing more.
Question (if you know), is the higher protein content in Greek yogurt due to straining off the whey, making for a more concentrated product or am I missing something?
-Thanks! (Nice video BTW)
daluke61 3 months ago
@daluke61 Hello Daluke61. I think that's it. It's higher in protein because it just has a higher density of milk solids Another possible reason -- I'm guessing -- is that perhaps they're putting in a little gelatin to thicken up the product. Since gelatin is mostly processed from animal by-products, it's surely going to be extraordinarily high in protein. Check a label and see whether gelatin's an ingredient. Let me know what you see, and thanks for the kind remarks about my video!
dagrote 3 months ago
@dagrote
Did some 'Googling Research' and found out that some manufacturers go though several straining processes, some of which are proprietary. Turns out they're able to separate and remove only the liquid portion of the whey, leaving the whey protein intact. Like you, I'm guessing that ounce for ounce, Greek yogurt's concentrated makeup adds to the differences in protein, too.
Also, the non fat Greek yogurt I've tried had no added gelatin... they must strain the heck out of it!
daluke61 3 months ago
lol
gleefan500 3 months ago
This is one of the best YouTube videos I have seen, it is clear, not rushed and just wonderful.... thanks
JosephineG101 3 months ago 2
@JosephineG101 Thanks! Hope your first batch turns out right. Let me know if you're disappointed, and perhaps I can suggest a thing or two.
dagrote 3 months ago
You can add a spoon of butter to the milk when you are warming it up to increase the fat content and you can also put a relatively heavy weight (a 1 litter bottle of warm water) on the cheese when it is draining to reduce the time it takes to drain (I would say by 10 folds)! This is how we have made it in Persia for 3-5 thousands of yeas! Persians used to drain it so much it would become almost solid to provide nutrition for the soldiers 1000s of miles away from home all year round.
Salahuddin2009a 3 months ago
@Salahuddin2009a True, but you don't want it to be too thick. I've heard that some types of yogurt are like that, but Greek-style yogurt is smooth, like ice cream that's been out of the fridge for a little while: not runny but not packed. I find that setting it in the fridge over night in the colander (with the cloth as a screen) and letting gravity do its thing nearly always works perfectly. I think if you weight it, the result will be so heavy, you'd have to stir some whey back in anyhow.
dagrote 3 months ago
The whey has cystine and amino acid in it which is beneficial. Can you keep the whey and use it for smoothies or some other use. It seems a waste to throw perfectly good protein down the drain just for a thicker, more concentrated yogurt.
Another question is why bother making Greek yogurt from a starter when you could just strain the American yogurt for 10 to 14 hours? Gravity will do the work for you and you'll be left with about half liquid and half yogurt. 5lbs yogurt becomes ~2.5lbs Greek.
thisisaguy 3 months ago
@thisisaguy Hi! If you just strain American yogurt, you'll get dense American yogurt. I guess if you don't want the extra fat, which is what makes Greek yogurt so silky, you can do it that way. Or just buy 0% fat Greek yogurt at the store. I notice that the price is starting to fall, now that it's getting popular. DIY's projects, like this one, are for really stubborn people, like me, who love tinkering and doing things from scratch. Now, if I could just raise a cow in my backyard ;-)
dagrote 3 months ago
yeaaaah I did it it takes better than store's greek yogurt thank you!
ChaChanowyall123 3 months ago
@ChaChanowyall123 Excellent. And now you have a stock to play with: for tzatziki, for something to marinate chicken with, or even to make some cheese if you press all the whey out and salt it a little.
dagrote 3 months ago
Which degree? Celsius or Fahrenheit
pkmitl3000 4 months ago
@pkmitl3000 it's F if it were C milk would been boiling at 110
onlyfornintendo 3 months ago
Thanks a lot! I'll be making this tomorrow.
CrabtreeGuitar 4 months ago
This has been flagged as spam show
I've never seen the regular yogurt available in the regular american stores don't work.
aparaajita10 4 months ago
I've never seen the regular yogurt available in the regular american stores don't work.
aparaajita10 4 months ago
Thanks, and you´ve got a nice nice voice! And is milk and cream mixed to make the yogurt?
Flacoyo58 4 months ago
@Flacoyo58 No, it is not a requirement, but it makes creamier yogurt.
aparaajita10 4 months ago
Good luck! It really does work.
TheMusiclover2424 4 months ago
What a fantastic video! Informative, but also entertaining. I found the commentary very amusing and endearing! I will be trying this recipe as soon as I can get my hands on the ingredients. Thank you!
MaliKorsten 4 months ago
To several recent posts about protein content. It's true you can imitate the thicker consistency of Greek yogurt by adding gelatin to it and not straining out most of the whey, thereby losing some of the protein. Though I have no idea how much protein is lost, it can't be very much. Mine isn't the only method for making Greek yogurt; it's just how I do it. If you want store bought yogurt and can afford it, I'm sure it's fine.
dagrote 5 months ago
awesome
RatkoUSA 5 months ago
Thanks! Good luck. Let me know how it turns out.
dagrote 5 months ago
This is fabulous! I can't wait to try it :)
themaegatron1 5 months ago
After adding the bacteria i cover my milk with 3 big towels and then leave it aside over night. No heat needed. Next morning i get thick yougart. I make my yougart with time instead of temprature. Heat one gallon of milk for 13 minutes almost boiling point. Then wait 40 minutes for it to cool down a little. Ad bacteria and cover with towels. I normaly do this at night.
hafiz169 6 months ago
Can anyone else hear what I’m sure is snoring in the background? Well you do have a relaxing voice.
Beatlicious91 6 months ago
@Beatlicious91 I didn't take it that way. I agree that I was somewhat lethargic when I read the narratives. It was my first YouTube post and I was a little intimidated by the process. We're okay ;-)
dagrote 6 months ago
@dagrote Aah well i thought it was a great tutorial, when i said i thought your voice was calming i meant it in a good way, that must have been why it was on Soothetube :)
Beatlicious91 6 months ago
Comment removed
Beatlicious91 6 months ago
@Beatlicious91 Good grief ;-) I'm about to post the results of my study of authentic Greek tzatziki and how to make it. I'll try to make it livelier. Maybe throw in a few jokes ;-)
dagrote 6 months ago
@dagrote Oh no i wasn't being sarcastic, i genuinely thought i could hear snoring in the background! With headphones on anyway. Haha, i'm sorry if you took it the wrong way.
Beatlicious91 6 months ago
Very easy,i'll make it for sure, thanks!!!!!oh.... have you try with soy milk? I love Greek yogurt, but dairy sometimes makes me sick, thanks again!!!!
ruffusification 6 months ago
@JustGlamorouslyAlive Cool.
dagrote 6 months ago
@JustGlamorouslyAlive I dont know what Welk is my computer always puts that there. Sigh. my computer is 7 years old.
JustGlamorouslyAlive 6 months ago
Whey is a complete protein lush w/amino acids. Consider these healthy uses: ●Use in place of water in just about any bread or other baking recipe. ●Why not try making Ricotta cheese. It’s made from leftover whey: delicious in lasagna & other pastas.●Season whey w/garlic or other spices & use it as a meat marinad.; especially good w/frozen meat. The enzymes help bring out flavor.●Use it to water the garden or compost pile.●Add it to a smoothie. ●Store whey in a glass jar in the refrigerator.
leftunattended 6 months ago
@leftunattended I'm worried that if you put whey in place of water in a baking recipe using yeast the lactobacillus will compete for resources with the yeast and lead to uneven leavening. In cases where baking powder is used, a lower pH liquid such as whey will use up the sodium bicarbonate and will lead to a chemical taste in the final product due to the resulting excess of sodium acid pyrophosphate.
dagrote 6 months ago
@dagrote - Wow. I have no idea why. I have been baking bread for over 30 years. I use whey whenever it is available. No problems whatsoever with yeast rising nicely. My husband, family and friends go crazy over my breads. But to each his own. For anyone interested in looking into it, just do a google search for baking with liquid whey. I am far from alone.
leftunattended 6 months ago
@leftunattended I agree, homemade ricotta is great. Does it work from whey? I'd think that the amount of excess protein available for coagulation from yogurt whey would be pretty small. I just can't imagine that you'd get much cheese from whey. Also, does yogurt whey give you a more sour taste than the whey left over from mozzarella, which is the usual stock for ricotta? I do have some recipes that use yogurt as a marinade. How does a whey marinade work for you? Thanks for posting!
dagrote 6 months ago
Wonderful lesson! Pretty easy to follow too! You have a calm, and soothing way of teaching! Makes me want to make greek yogurt! =) thanks! -sweetiepies mom
sweetiepie944eva 6 months ago
That's cool! How was the yogurt?
dagrote 7 months ago
Wow, I just happened to be searching for a tutorial re: how to make Greek yogurt at home and stumbled upon your video. As soon as I heard your voice I thought, "I know that voice!" And sure enough, it's you--you were my Latin professor! And yes, as so many others have stated, you definitely have a great voice. Who knew I'd actually recognize it? :) Thanks for the great video, too. Patti Palmer
p2palmer 7 months ago
I never throw away anything that is healthful. If you make any kind of bread at all, yeast or quick breads, the whey is a fine replacement for regular milk 1 : 1.
leftunattended 7 months ago
Great video and great and so clear diction, thank you very much profesor.
taos55 7 months ago
I have one question. can i add culture from yogurt made from cows milk if i am making yogurt from buffalo milk. Thank you
AfghanResistance 7 months ago
@AfghanResistance "Buffalo milk?! Man, that's exotic. I didn't even know you could get it. I'm no bacteriologist, but I suspect it would work. It's not the medium, but the culture that doesn't the thickening. You could always try a batch and see what you think.
Fohrizzles 7 months ago
Thank you very much for the upload. very much appreciated. i've seen many video clips on making home made yogurt but yours is the best.
AfghanResistance 7 months ago
1. Thanks for the video very much.
2. Man! you've got a great voice!
oxxadamxxo 7 months ago
Hi- thanks for the video. Question: any reason you couldn't put the t-shirt on the canning jars (secured by the ring) and drain the whey without taking the yogurt out of the jars? Seems to me you could eliminate a step and have less to clean up.
BTW- you should be in radio! Great, soothing voice.
carenhill 7 months ago
@carenhill Sounds possible. The downside might be different rates of drainage and more, even if smaller, swatches of cloth. One problem I've faced is that often I'll over-strain the whey. The yogurt then is too stiff. To correct that I just add a little whey back and stir it in. If each of several jars is strained individually, you'll have to fix each one individually. But let me know how it works for you.
dagrote 7 months ago
Great demo. If I ask for cheese cloth in the shops here they look at me like I'm crazy so the t-shirt is the perfect option for me. Also, you can use up your whey in soups - it adds a really nice creamy flavour.
ChewIron 7 months ago
@ChewIron When I'm looking for cheese cloth, lots of it and really cheap, I got to a hardware store and find the paint department. It's used to apply varnish. Thanks for the tip about the soup. Right now I give it to the chickens; they adore it.
dagrote 7 months ago
I've never tried it. Let me know what happens. But isn't heavy cream like 40% fat. I'm into the pleasures of eating real food, but this sounds like suicide ;-)
dagrote 7 months ago
@dagrote fat is healthy for u
rui27marne 6 months ago
can you make a nice thick yogurt with only heavy cream?
Guitarrachica777 7 months ago
there is my tip, to heat the water use an aquarium heater. I put mines in a plastic box put water + a bottle turned and filled with water with a little hole at the water level of your choice, go to sleep and the next morning put them in the fridge until are cold. You can use temporizer aswell for the heater.
daniliver 8 months ago
Really? In the Netherlands, half a litre costs 1 euro... Is that a lot?
TanjaTricks 8 months ago
Respond to this video... That's a reasonable price, if it's the real thing. I'm in Greece now, and real Greek yogurt is very, very thick and rich. You can turn the spoon over and it won't fall off.
dagrote 8 months ago
@dagrote I haven't tried it myself yet, but my friend has, and she once had the real yogurt from Greece, and she thought this one was just as good ^_^ So I think so
TanjaTricks 8 months ago
@TanjaTricks
Yoghurt or Joghurt in the Netherlands costs anything between €0,39 cents to €1,69 per liter (1000ml) depending on what exact yoghurt you want and which brand you prefer.
bakefairy 7 months ago
thanks! I'm going to give it a shot
WhiteTrashPeg 8 months ago
@WhiteTrashPeg That's the spirit. BYW, I'm in Greece now leading another tour so I'm sampling the real stuff now. My conclusion: the extra fat is essential. Stir in a little of the whey if you strain out too much and it seems stiff.
dagrote 8 months ago
dude, great video, i really loved seeing the process, but please tell me you have shelled out the $40 for a yogurt maker by now and saved yourself 6 hours. LOL
cybercyr 8 months ago
@cybercyr What? You think I stand there and watch tepid water for four hours? I find other ways to waste the time ;-)
dagrote 8 months ago
I should clarify that my parents made yogurt without straining it (they made it the same way the people of Bulgaria make it). I wanted to try to make the Greek version (thanks to you, now I can). I ought to also mention that I love cusine from all over the world (when I have some free time, my favorite channel is the Travel channel and the Food Network). I always go to Greek, Indian, Arabic, Med restaurants whenever I can. Now I plan on learning how to make Indian and Arabic styles of yogurt.
SuliemanTheGreat 8 months ago
Thank you. being Turkish, I grew up eating yogurt (I love it). I used to watch my parents make it from scratch. Since I became a physician & on my own, I never tried making it. My first attempt didn't go too well because I used a cheescloth to strain. So I didn't try again for years. Now, after viewing your video, I tried the tee- shirt & it worked! I find that yogurt tastes a little different in other nations (Turkey, Greece, India, Bulgaria, Egypt, etc.), but they're ALL great!! Thanks again.
SuliemanTheGreat 8 months ago
@SuliemanTheGreat I hit upon the tee-shirt idea entirely by accident, after, I should add, about a dozen tries with cheesecloth. Glad it worked and you're on your way.
dagrote 8 months ago
Okay, I can tell you that with the Bulgarian milk the Lactobacillicus Bulgaricus is so strong that you do not need to bring back the jars of milk on the stove, you just need to wrap it in a cloth and put it in a warm place - 17-20 degrees but not on the stove, so people try Bulgarian yogurt and you will see the difference!
maladzhov 8 months ago
I'm a software engineer with economics as a hobby, and the valuation of home vs. store-bought is indeed interesting. I have 40-hr-per-wk job, no (girl)friends, and I don't drive, so going out to have fun is very laborious. In my situation, time is a "cheap" commodity and essentially worthless if I can't find a way to utilize it. People with less free time find it worth more. Also, how much yogurt you go through shifts whether it's worth the time. It's different if it's a staple food for you.
rnecas 9 months ago
@rnecas All true. An imponderable element in all this is the satisfaction derived from creating something on your own, and from paying cents on the dollar for something you like. As an enjoyable hobby, you have to admit that it's less of a money hole than stamp collecting. (Besides, the ladies swoon for a man who can cook ;-))
dagrote 9 months ago
@dagrote I was going to say that, but I ran out of characters. I do love saving money with my excess time and being able to hold something up and say "I bought a raw commodity and transformed it into this". I also get to do a custom job. I've picked up sourdough bread, coffee roasting, beer/wine brewing, tailoring, sandal making, and others. Yogurt making will be next, and I want to start making cheeses before my 26th bday.
rnecas 9 months ago
@rnecas Sounds like you're hooked. -dg
dagrote 9 months ago
@rnecas That was depressing...
SirGeorge8600 6 months ago
Man. A video on how to make yogurt with CGI graphics? Talk about over kill. They must be trying to sell something. It's so simple. And just to reply to one point. It doesn't take all afternoon of my undivided attention, nor does it take a special trip to the grocery store. I'd say I commit maybe an hour total to making it. The rest of the time -- thickening, for example -- it's on autopilot. You should really give it a try. You may surprise yourself ;-)
dagrote 9 months ago
This is a great video, but way more complicated than it has to be. Put the milk in a heavy base saucepan, put a lid on it and raise temp to 185 - no stirring is needed if you use a lid, and less electricity because it heats so much faster. Then let it cool to 110, and tip the culture into the saucepan. Buy the very best yog you can afford as your starter. Leave it for a few hours or overnight, or for days - it doesn't seem to matter, and then strain as the prof says. Sweet and so cool.
watchphotoshop 10 months ago
@watchphotoshop Thanks for the suggestions. I've tried thickening it in a saucepan, and for some reason I can't get it to set up very well. In jars it gets nice and firm. And I worry at little about culturing it overnight. Wouldn't you get some nasty contagion growing at 110 for eight plus hours? And yes, a double boiler or a copper bottomed sauce pan would do the trick nicely.
dagrote 9 months ago
@dagrote Sorry should have been more clear. We live in a warm climate in Australia (like Greece? Turkey?)keeping the milk at 110 isn't necessary. On average warm days, thickening happens after about 7 hours standing at around 70F/20C. I usually leave it in the refrigerator to strain off the whey overnight. I still think the quality of the intial culture is vital - Regards, Peter
watchphotoshop 9 months ago
Best yogurt is turkish yogurt because they are the mainland of yogurt. ,it is healthy and delicious and delicious
phantomcoal 10 months ago
@phantomcoal Yogurt is good in Turkey, too. I lead tours there often. Great country, good people.
dagrote 9 months ago
@phantomcoal You have to try the Bulgarian yogurt which is actually the mainland of yogurt and it is much better believe me!
maladzhov 8 months ago
I'm sorry, but you said it costs $42 to buy it from the store, and $8 to do it at home, though it takes you 30 minutes to buy it from the store and 1 day and a half to do it at home. In 4 hours ( that taking in consideration I would be paid $11 an hour with tax already paid ) I could buy it. I prefer to actually work 1 day and a half and make way more money than waste my time doing this and feeling the achievement of making yogurt at home but losing money. But thank you anyways for this. :)
tekmrs 10 months ago
@tekmrs Opportunity cost at work. Some people have time, others would rather use their time in other ways. For some people it's good fun to make something with their own hands. Making bread for instance takes several hours when it's relatively cheap to buy from a store, but for some the smell and taste of home made bread makes it worth while. Also the 34 dollar difference is huge if you don't have steady income. It was a cool video though right?
thenorm05 10 months ago
@thenorm05 Yeah, it was interesting. :D I actually did homebread, sometimes I do this kind of stuff just because I'm bored. :D
tekmrs 9 months ago
@tekmrs Truth enough! Have you read "The 64 Dollar Tomato?" It's an elegy to people so stubborn about doing for themselves that the real economics of it be damned. But, if I may, if you're not interested in making your own yogurt, why did you click on to this video? No home method can possibly win an argument on these terms. Just saying ;-)
dagrote 9 months ago
@dagrote Hmm, I didn't read it. I seen a video of the "original yogurt" in which the commercial was amazing CGI(computer generate image) and I've seen this video as related, so I just clicked it so I can see how it's done. It's interesting, and it's nice to do once in a vacation or for something special, but I wouldn't have time to do it during school and work.
tekmrs 9 months ago
I'm not sure... We'll have to look up the birth records of his gparents. That would be fun to get into the family history. My side of the fam ma and gparents on her side were full blooded hungarian. I am the first half breed such as my hubby half greek. Thanks ~ I'd love your advice!
amarie777321 11 months ago
This is called Shrikand and this technique of making Shrikand has been in use in India for over 3000 years :)
apsgan 9 months ago
My husband is greek; *had parents that came over from Greece and settled in America in the 20's to Ypsi, Mich. He will be real excited when I make this for him!
Thanks So much! I enjoyed your presentation to the utmost!
amarie777321 11 months ago 2
@amarie777321 That's great. I hope the recipe works and that it brings back memories. It does for me. Does he get back to Greece often? I'm lucky enough to go several times each year, sometimes leading a tour and sometimes on my own, just to visit sites I have seen before.
dagrote 11 months ago
@dagrote He's never been to Greece though his gparents I should say come from there. It is his dream to visit though one day.... Shall have to keep in touch! ;-D
amarie777321 11 months ago
@amarie777321 Well, I am something of an authority about travelling in Greece ;-) When the time comes, get in touch with me. Even if you're not on one of my tours, I can offer real time advice and tips just for the asking. I'm leaving in a couple of days for my March tour with 12 people from around the country. What part of Greece is his family from?
dagrote 11 months ago
Professor, Thank you for your time and very clearly understood video presentation. Please don't hesitate to provide us with more. I enjoyed your presentation from my office in Cuernavaca Mx. and would like to share something I have found delightful from the native Mexicans. Using your Greek yogurt please try this. Add fresh berries, of your liking, to a few ounces of the yogurt and then add a small amount of sweetened condensed milk to lightly sweeten. I hope you like it as much as I do.
RichK586 11 months ago
@RichK586 That sounds great. Thanks for adding your comment and your idea.
dagrote 11 months ago
I would suggest boiling the milk in the microwave since it won't stick to the bottom of the pan & does not need to be stirred and adding in 2-3 tbsps of cornstarch to get thick yogurt.
tatri1 11 months ago
@tatri1 Okay, but this wouldn't be Greek yogurt. The thing is, Greek yogurt, the real stuff, is made from sheep's milk, not cow's milk. There are precious few cows in Greece. And sheep's milk has a much higher fat content. Greek yogurt isn't just thicken, non-fat yogurt; it's high fat, thickened yogurt.
dagrote 11 months ago
You can use fat free milk, I do. I just add non-fat powdered milk in it to thicken it to how I want it to be.
donnaherring 11 months ago
@donnaherring True. Then you'd have a recipe for yogurt. My objective here was to get that taste of Greek yogurt, which has a higher fat content. I've made low-fat and non-fat yogurt, too, and the recipe is the same, except for the extra fat. It's not bad, but not it's not Greek yogurt ;-)
dagrote 11 months ago
@dagrote Yeah, I guess I wasn't really thinking about the higher fat content. You are right...of course higher fat anything tastes so good. :D Thanks!
donnaherring 11 months ago
in my country you can buy 2 quarts for 1 DOLLAR WHY? Because its hard to create such a climate that there is in the Balkans you need bacillus bulgaricous in order to create yogurt
The2323full 11 months ago
Great video. I'm eager to try this at home. You sound like Bob Ross the "Happy Trees" painting guy who used to be on public television. :)
tattooyu 1 year ago
Good teaching, Just one remark:
The temperature talked it's in 110 degrees fahrenheit - which gives about 44ºC in international standards :) but you'll never would make the milk heat up to 110 ºC :D
I'm also using coffee paper filter instead of the cloth :)
Sorry my english - hope this tip helps more people :)
quirocha 1 year ago
Very true!
dagrote 1 year ago
Good teaching, Just one remark:
The temperature talked it's in 110 degrees fahrenheit - which gives about 44ºC in international standards :) but you'll never would make the milk heat up to 110 ºC :D
Sorry my english - hope this tip helps more people :)
quirocha 1 year ago
Here is a variation to make yugurt.
After scalding and cooling the milk, blend in a small piece of your favorite cheese into it. In a few hours, in a warm corner, your milk will turn into a creamy yugurt that is super delicious. I use blue cheese and have used good quality sour cream as well. You just have to make sure that your cheese is fresh and has active culture.
To make your yugurt thicker, just store it uncovered in the frig and the whey will evaporate in a couple of days.
Enjoy!
armaneee 1 year ago
@armaneee Thanks for the tips. The result wouldn't be Greek yogurt, which is the subject of this post, but putting cheese and sour cream into yogurt is something I'll try some day.
dagrote 1 year ago
Thank you for the post...once question though. How do you make the fat free yogurt like FACE or TOTAL that is still creamy but is 0%fat and they also have the 2% Greek creamy Yogurt?
seedofageneration 1 year ago
@seedofageneration I don't. This is a method for making authentic Greek yogurt on the cheap.
dagrote 1 year ago
@seedofageneration You can use 2% milk instead of whole milk to achieve 2% "greek" yogurt like FAGE. As far as the fat free, if you tried to use skim milk, it would likely never setup. Most fat free yogurts (0% for FAGE) are made with binders and fillers to help them 'gel' for lack of a better term. using 2% should still turn out fine, as long as you also use the cream. It will likely take longer than the 4hrs before straining (which he talks about above), though.
fotogrl1 1 year ago
I didn't read all the comments to see if this question was asked. Can I use a yogurt machine? If so, for how many hours?
drniermann 1 year ago
@drniermann I think any system that makes yogurt would work fine. I'm proposing only alterations to what goes into the yogurt and what you do after it's been made. A yogurt maker is usually just a thing that keeps the milk at a constant temperature while the bacteria does its thing. My mixture won't change anything so far as that's concerned. Give it a try and let me know how it works out. Good luck.
dagrote 1 year ago
This worked brilliantly, and is sooo delicious! Thanks!
But I must also chime in on the goodness of whey. I use it to make pancakes, muffins, bread (great bread recipe is "no-knead ciabatta bread" here on YouTube, fruit smoothies, and as a "shot" (drunk chilled and as is). All you do is substitute any liquids in recipes (water, milk) with the whey and the recipe will be light and wonderful and full of added goodness! :-)
petranoid 1 year ago
Don't throw out the whey EVER! Use it in your pancakes or protein drinks. People pay big money for that stuff in the health food store and you have rendered your own for virtually nothing. Great tutorial btw. Thanks for sharing!
atticus9799 1 year ago
@atticus9799 Pancakes, eh? I'd never thought of that. I'll give it a shot. It always struck me as too good for the chickens. Thanks for the tip.
dagrote 1 year ago
Great instructions! I used your method and it made the best yogurt I've ever made myself. I liked that you use a thermometer and keep the process to exact tolerances, unlike some that say to stick your finger into the mix to test temperature. I did not use high fat content, I made it with 1% butterfat milk instead. I might try going to 2% butterfat, but none higher than that. I don't need the extra cholesterol. Thanks for the video.
ihccab 1 year ago
@ihccab I'm delighted to hear it worked for you. I just recently messed up a batch -- the water bath got too cold and the yogurt didn't set up all the way. The result was terribly running. I always hold my breath when I begin because you never know what's going to happen. For a treat, try it once with all the fat. Feed most of it to the cat, if you like, but you should give the whole experience a try at least once!
dagrote 1 year ago
Greek or Turkish, who cares. I tried this last week and it is fantastic! Thanks so much for the video.
214jcf 1 year ago
@214jcf Right. That's what it's all about. Glad it worked.
dagrote 1 year ago
Neato! This sounds super simple yet deliciously delightful. It was great how you were able to get the Greek flag in so many shots. :)
baconboy42 1 year ago
@baconboy42 parakalw. itan efcholo.
dagrote 1 year ago
I know that Greeks won't like to hear this, but Yogurt is a Turkish word which means 'fermented' in ancient Turkish language. I know that Greeks, Bulgarians, Romanians, Arabs have used to make yogurt for centuries. But, they all learned this awesome taste from Turks, who migrated from the central Asia to the West in 11th Century. What do you mean by 'Greek Yogurt'? What is the difference between 3000 year old Yogurt and the 'Greek" yogurt? What makes it "Greek"?
ozgunakcay 1 year ago
@ozgunakcay I'm not trying to whip up any trouble. My tours go to Turkey, too, and it's a lovely country with fine people. "Greek yogurt" doesn't mean yogurt is Greek. It just means the rich, thick yogurt that's popular in Greece. The recipe I posted allows you to make your own.
dagrote 1 year ago
Thank you for your friendly message.I have been living in the US for 3 years and it is really hard to find fine yogurt in grocery shops in here.Since I am a yogurt lover,I have tried to make my own yogurt several times.What I used to have in Turkey is thick and rich yogurt.I tried to add half&half and milk powder to make my yogurt thicker and richer.It turned out really good.But still I could not find the same taste I used to have back home.I'll try your recipe too.
ozgunakcay 1 year ago
@ozgunakcay It sounds like you're doing everything right by adding more milk fat. Perhaps straining off some whey will help. It may also be that the culture they use in Turkey adds that special flavor you're looking for. I'll be leading another tour to Turkey this year. Perhaps I can find a yogurt starter. If I do, I'll send you some.
dagrote 1 year ago
i dont have a thermometer so how long does it take to get to a certain degrees, 180 and should it be on medium heat.
oskana00 1 year ago
@oskana00 Get a thermometer. Scalding it is easy. You get it to the point where it starts to boil and foam over, but you keep that from happening by stiring vigorously. Getting it to 110 or so and keeping it there is hard. You'll need a thermometer for that. Get a cheap one.
dagrote 1 year ago
Great video. Yum!
Agree you can use already made yogurt, dry starter doesn't have preservatives/chemicals/jelling agents and has a long shelf life. You get enough to make a 6 batches of the size Dannon shown w/ little packaging. I try not to create much trash I can't recycle.
Also the whey which is removed can be easily put in a soup or making dried oats. Whey can also be frozen for later use although I'm not sure of the nutritional value after this process.
1bethechange 1 year ago
@1bethechange Thanks! Once you get your yogurt started, you can always use a little bit of the last batch for the next for the starter. It could sustain you indefinitely, and you have to throw out only the original yogurt cup. And after your 50th gallon of yogurt, the amount of chemicals in the original 1/2 cup of commercial yogurt would be tending to zero.
I suspect there are many good uses for the whey. Me, I just give it to my chickens. They love it.
dagrote 1 year ago
Thank you.. I'm wondering if ya could ask the local grocer what they do with milk thats about to go out of date. Maybe they could sell it cheap. hmmmmmm
bigsammieking 1 year ago
@bigsammieking Always a possibility. But hey, it's already 1/5 of the cost of buying real Greek yogurt. And how much of this stuff do you want around? It's terribly fattening in large doses.
dagrote 1 year ago
Thanks Professor... I'll give this a try soon.
and on a side-note, I almost feel asleep during your narration. I hope for the sake of your students, that your lectures are a bit more lively!
hometechnc 1 year ago
@hometechnc You want yogurt or Louis Black?
dagrote 1 year ago
@dagrote
Louis Black :D Thanks tho and nice Greek flags in there!!
DimitriNakos 1 year ago
Hi dagrote, can the extra whey be used for nutrition? How long will the whey last in the fridge? Are you saying this yogurt sits out overnight unrefrigerated while dripping? If so, then get it in the fridge after putting in your jars. It lasts about two weeks?
waiting4guffman 1 year ago
@waiting4guffman Extra whey: why not? though it may make it creamier. How long? don't know. Outside or inside the fridge. I've done both. How long will it last? Don't know. It never lasts more than a couple of days. Kali orexi!
dagrote 1 year ago
I really loved this video. I was interested in making a fat free Greek yogurt like Oikos brand which I purchase at Walmart. How would you make Fat-Free yogurt?
DDB787 1 year ago
Thank you so much!
I LOVE GREEK YOGURT! :)
And yea it's sooo expensive if you buy it at the store...
stinkyslinky432 1 year ago
simply hooked with Greek yogurt once i tried it, and by watching your video i get why it tasted different in a good way, ticker and smoother.. love it.. and that's for your video Professor
poelover1000 1 year ago
Hi professor, just started eating Greek yogurt and where I live (Tracy, CA) it's very expensive too! Can't wait to try making it at home - yay Thank you - Jodi
subieprime 1 year ago
@subieprime It's fiendishly expensive everywhere. Don't worry. You can't fail at this recipe. If I can do it, anyone can. Good luck!
dagrote 1 year ago
@subieprime Hi. I wouldn't ;-) What I mean is, if the wish is Greek yogurt, something for special occasions, you need the fat. Otherwise, I guess, you'd just use skim milk and then strain the whey to get the thicker consistency. Skip the cream, naturally!
dagrote 1 year ago
I have been keeping yogurt in the jar when draining whey - just screw a small square of doubled-up cheezecloth under the canning jar band (don't put on the lid) and invert it on a cooling rack to drain.
Works great and you don't have to keep transferring yogurt from jar to bowl and back.
After draining, put the jar upright, take off the cheezecloth and put on a lid.
mainem1027 1 year ago
@mainem10 Right. Doubling the cheese cloth works too. Just just hate throwing it out. An old shirt you can wash.
dagrote 1 year ago
I happen to have a yogurt maker like yours and was wondering how much whipping cream to put into the milk before putting it into the jars.
Thanks
adaly1854 1 year ago
@adaly1854 I use 2 cups of heavy cream per gallon, though I suspect less would do the trick, too.
dagrote 1 year ago
No need to throw away the whey! You can drink it--it's high in protein and electrolytes...no need to buy fancy drinks!
sooohum 1 year ago
Ωραίο βίντεο γιαούρτι. Yeah, and T-shirts and Tea-towels do make very good strainers. Cheese-clothes can have too wide-of-weave, then you just put two layers of wide-weave to get great straining results. Also, chelate is from the Greek χηλή for claw, so chelated calcium is just calcium that has been surrounded by organic molecules, i.e., clenching the metalic ion. Best Regards, T.
tjcrebs 1 year ago
@tjcrebs ευχαριστώ πολύ. από που είστε στην Ελλάδα; Τα Αγγλικά σας είναι πολύ καλά επίσης.
dagrote 1 year ago
@dagrote Η μητέρα μου ήταν μια Ελληνίδα. I live in Colorado, and you're the very first professor who ever thought my English skills were any good.
tjcrebs 1 year ago
Thank you ! This is probably the best hit I had for my "how to make yogurt at home" search. (And you do have a great voice.)
calexander007 1 year ago
@calexander007 Excellent. How did it come out? There is one thing I neglected to add. It seems best to use narrow containers to thicken the yogurt in. I don't know why, but I've tried the thickening step in bowls and and even sauce pans, but it comes out runny. I use only those quart canning jars now. It never disappoints. Thanks for the kind words ;-)
dagrote 1 year ago
@dagrote continue........
You no need to use the ice cold bath to drop off the temperature and worry about the film on top. Another worry free is try to get a Digital Alarm Thermometer, set the temperature and just wait. You are doing great, but I think this is a easy way to do it, and works.
Again great video.......
ste02sam24casa 1 year ago