haha its the first time i see somebody to use microwave and oven to make yogurt. in my country we just mix milk and ine spoon of yogurt, cover it with something like tower and wait!
this is not the right way for homemade yogurt. first of all you should warm the milk and than you put over the cream of milk. you mix one cup of yogurt in to the hot milk. you cover up the mixture and you keep it hot. you should wait for 12 hours. and than finaly your homemade yogurt becames ready. so that you can not homemade yogurt with owen or someting else. microwave owens causes bad tesases for example cancer.
and also you should cover up your hairs if you don't one two make a hairy yogurt
@stacieajdvtv Yes, unless you have a way of culturing bacteria cultures that will ferment the milk (lactose) and make lactic acid converting the milk to yogurt. Unless you know how to do that, you need to use yogurt that already has those bacteria to make yogurt. As long as you don't use all your yogurt you won't have to buy it again. Just make more yogurt when it's running out.
Ok, here's the thing: I don't have a termometer but I used a finger to see if the temperature was low enough to add the culture (Yogourmet brand). 4 hours later it still looks like milk and nothing like yogurt. My guess would be that putting the pan with the milk container over a pan with hot water was not a good idea in a tropical climate like mine (25-30C right now), and that the bacteria died. I decided to add more ulture because it tastes like sweet milk and not like it's gone bad
This is an excellent method. I found another secret from a pakistani chef : once you add the starter yogurt to the milk whisk it vigorously for few minutes till frothy.Then set it in warm place.Chill it after done .You will never buy store bought gelatin kind once you make it at home!!
I have survived a month on nothing but full-fat yogurt and glucose syrup. I consider yogurt/fermented dairy to be a complete food. During the time of eating nothing but yogurt, I experienced regular BM and an increase in energy and strength. I broke the "yogurt fast" to include red meat, but still continue eating large volumes of homemade yogurt to this day. I prefer using goat's milk because of its lower allergenic profile -- casein being one concern.
great just what i was looking for,,,except i heard a bit differently,,will this way still work if i add the yougurt starter to the milk after it cools a bit then wrap it in towels so it cools slow for 6 hours then put it in the fridge?
@2000xlt : yes, it will work. In our method, we too allow the milk to cool down before adding the starter and then move the milk to the oven so that the milk cools down slowly in a warm place.
@xXsingalXx : Just a warm place is good. The oven is good because it's out of the way and it is an enclosed environment so it is warm. You can even wrap it in a blanket to keep it warm ;)
add some broken weetbix (or any reasonably priced ,non-designer cereal) ,some nuts,some raisins,some diced bananas,or any fruit.there youa have a bowl of muesli ,very cheap,but much better than commercial kind.
I wonder why we have to boil the milk ? Thanks for telling us to stand for only 1 hr if we want it not too sour as I often told to keep it in cupboard over night !! A good idea for any one who has left over or expired yogurt. Add 1-2 tablespoon to warm water to mop your wooden floor or any wooden furniture !! The wood will shine !! I tried it in my daughter's house behind her back as she refused to let me do it afraid ants or insect will visit her home. But after that I did not see any insect .
You need either plain yogurt or active cultures (available in health food stores). You can buy a small container of plain yogurt from the store as your starter.
@ShowMeTheCurry Hi Hetal and Anuja, thanks for the reply, I tried making this yesterday, I don't know what's wrong, but my yogurt doesnt end up like yours, they are so runny and gluey...though they do smell like yogurt and taste like yogurt....I just dunno whats wrong. The yogurt starter i use was kinda runny too, do you think I should use set yogurt for starter or thicker starter?
I Love your method on Dahi. I have one question. I need to make casein free Dahi. I can't even use Soy milk. Can you give me the recipe for Dahi from Almond milk? I would appreciate it a lot. Thanks...
Hetal & Anuja! You guys are awesome! Love your recipes.... your presentation... the small lil tips that you give...! Great going! You guys have come a long way! Wishing you both loads of success! :)
I have made my yogurt previously as you've shown in your video (but on the stovetop, where I control the heat), and I've added the store purchased yogurt as a starter. I've also used buttermilk (which makes an awesome "table cream" or creme fraische) but I've added sugar (1/4 cup for your recipe volume). You can also add fresh fruit like blueberries, bananas, etc. for additional flavors. Or add 2 single servings of flavored yogurt to make your favorite flavor!
I love watching both of you......thank you for your wonderful videos. I'm going to try this yogurt recipe soon! I live in Minnesota and could never get the yogurt to come out right. Hopefully this time it'll work! :)
I tried this method yesterday but my yogurt wasn't set after 3 n half hours ... I left it in the oven overnight and checked in the morning and it was set but the consistency wasn't as thick ... What am I doing wrong ?
The type of milk you use really affects the consistency. Whole milk will give you the thickest, skim milk - not so much. The yogurt will get thicker upon refrigeration. Also, over time, we've noticed that the type of container you use also changes the amount of time to set. Plastic - faster, glass, slower.
@SprinGiddinessify You have to put it in the fridge as the 2 ladies said, you did not pay attention dear !! Replay the video, when she spoon out 1 spoon onto a blue plate and she said that it would be this thick only you left it in the fridge for hours otherwise it would not and depend on what type of milk too. Happy cooking !!
Hi..I have tried many times ready made yoghurt from market, but never got the taste like Indian curd. Should I try buttermilk? or Is there any culture available in market?...We have no Indian grocery here
We have never tried buttermilk as a starter and are not aware of any Indian tasting yogurt cultures available for sale. Maybe you can try Greek yogurt as a starter.
The problem can be several things: temperature of the milk when started is added, temperature of the oven and the container you use. Please see other comments below to determine if you made any of the mistakes.
Thankyou for speedy reply ref temperature of oven when making yogurt.I made it in a glass container and, as you indicated it did take a very long time before it set. However, the result was superb and was much enjoyed with the accompanying lamb biryani. Many thanks again,will continue watching you from good old England.
did you put your cultured milk in a plastic container, if so does the temperature of the oven not affect the plastic? I'm going to start some off later on and don't want to make any mistakes with it. Thankyou for the recipe,really enjoy watching your cheeky little faces, I can tell you're both trying to stifle your giggles!
The temperature is very low and the oven is not on...its just preheated. Nothing happens to the plastic. However, it if you like you can use a glass container. It may take longer for the yogurt to form.
hi ... my problem is that whenever i make yoghurt, the base usually gells up and the top is usually all milk. also, sometyms the entire thing curdles up before the yoghurt is set and the texture is more like paneer granules. i have tried keeping it in the oven at 50 degree c, or in the sun, or in a hot pot/caserole... but nothing guarantees a gud outcome. this happens in winters .. in summers it is usually fine. what could be the possible reason?
If the problem only happens in the winter (and not in summer) the temperature is most likely the culprit -- not your method of making yogurt. We heat the oven to approx 80C and then turn it OFF before keeping the milk inside. It is important not to disturb it. The yogurt usually forms in about 3 1/2 to 4 hours but sometimes it has taken longer. It also depends on the container you use. Glass containers usually take longer.
@ShowMeTheCurry If spoiled, don't throw away, use it to shine your wooden floor or any furniture that made of wood !! Add 1-2 Tablespoon of spoiled yogurt into a pail of warm water and mop the floor or furniture. After it dried, the wood will shine !!
The yogurt doesn't spoil, or in essence the yogurt is already spoiled. What "spoils" is the residual milk left after you finish. The more tart you make the yogurt, the longer it lasts.
hey i have a question i did the same way for the dhai i used the store bought dhai for making it for the first time but it didnot turn out good at all it was still watery and didn't form what went wrong please tell me as i wanna make this at home
The milk temp should not be too hot or cold or the yogurt will not form. Also, keep the milk in a warm place (like a preheated (150F) and switched off oven) for 3 1/2 to 4 hours. In colder climates, it may even take a lot longer for the yogurt to form.
here i go. milk and yoghurt mixture is in the oven. probabily should have waited till tomorrow cos i'm going to have to set my alarm to wake me a 1am. For the 31/2 hrs in the oven. i'll let ya know how it goes. happy australia day everyone in oz!
Another very effective method is to boil the milk on medium heat to form that milk "film". Put this hot milk in a clean container. Add an equal amount of refrigerated cold milk to the hot milk. Stir in the "starter" (usuallly 2 tablespoons is enough). Cover the container. Wrap carefully in a thick soft blanket for 8 hours. Transfer to fridge to cool for another 8 hours. 100% guaranteed.
Fatty Liquid-ish Foods like milk and Yogurt, as well as tomato sauce etc,..are the worst things you could put into plastic containers. They actually help the plastic leach toxins into the food. Look up Bisphenol A.
hi sorry for my english. if I pute the plastic jar in the oven heated at 180 F (82 C) won't it burn or melt? thank you for the video it's very helpful.
@jebranvi : The oven is turned on and then turned off before you put your container in the oven. The temperature is very low and the plastic will not burn but if you are uncomfortable, use a glass or a ceramic bowl/container - the yogurt may take an hour or so longer.
I've left the yogurt in the warm oven for about 3 1/2 hours, I puted it to the fridge over night (about 8hs). However in the morning when I went to eat it, it tasted as yogurt, but the consistency was more like puding... It was cremay but not as solid as a yogurt should be...
Where did I went wrong? Should I drain it?
Thank you very much and keep up the good work girls ; )
@patrakinas : How much milk and starter did you use? We used about quarter gallon milk (approx 4 cups) and added about 1 heaping tablespoon of yogurt to it. The temperature of the milk should be luke warm - not hot or else the bacteria will die. Try and make it again. If you are making more yogurt - leave it out for longer time.
@ShowMeTheCurry : Oh, probably I used to much starter. I used 4 cups of half and half milk and 2 tbsp of yogurt to it. And as I had no termometer, I used my finger to see how it was. It was luke warm, but maybe it was more cold than it should be. I'll try again, yes. I already bought a termometer... :) Thank's
You can't use too much starter.. more starter would shorten the time.... probably it was just too cold. which would just mean that it would take longer ....
I was encouraged by your prompt reply to my comments and I would like to give you some ides - please remind your viewers that you use energy efficient or green methods in cooking - i.e pressure cooking, making yogurt at home vs using a kitchen appliance, using non disposable cookware etc. You guys do it all the time but do not get credit for it. In order to get high votes, you have to show the audience your strengths - high fibre, low cholesterol, protein from veggie etc
Whahaha, what's the point? The soone rwe get rid of earthly fuels, the sooner we will get clean fuels. Think about it. Why does everything 'Indian' has to mean 'cleaner'?
Thank you very much for this easy way to do curd.i tried it left the curd for 4.30 hrs in warm oven as u said and i didnt even beat the milk after adding 1 tbs of starter curd just mixed it well with spoon, curd came out so good,thick and yummy! i hav tried several other methods before and none yielded good curd,thank you very much,i luv ur recipes, the videos really help to understand it easily,i luv ur doodh peda,puri,chappathi making videos too,keep up ur good work!!!
Thanks for this great, easy recipe! I like that you can use the microwave instead of making a big mess on the stove top. I used a big glass bowl through the entire process. Followed your instructions except I let it sit in the warm oven for 4 1/2 hours instead of 3. After refrigerating it, I strained it with cloth for 3 hours and added a little vanilla. It was awesome! So rich and creamy, I didn't even need to add any sugar. Yum!
There is no need for a hand blender. Just use a spoon. We leave it overnight. And don't forget to put it in the fridge later. It tastes better when it's cold, and it doesn't turn sour
What a simple and easy recipe! It took me a little longer to get to a 180F degree boil in the microwave (almost 15 minutes). I used 1% milk and closer to 2 Tablespoons of Dannon nonfat yogurt. It was about 45 minutes to cool to 110F degrees. I let it set for about four hours. The children love it! My 12 year old son thinks I need to make it and sell it ...lol. Since I didn't think to put in sugar beforehand, I added some corn syrup to my bowl afterwards. Yummy!
I tried following your recipe twice being very careful to follow the instructions. Both times, I ended up with just milk after 3 1/2 hours. Actually, the 2nd time, there was a very little bit of yogurt produced in the bottom. I think my oven does not keep the temperature warm. Do you have any advice? Thank you
We set the yogurt in a 4 cup plastic container and have noticed that the time increases if you use glass or a bigger container. If your oven does not keep warm, you can always pull out the yogurt, give the oven another quick start to warm it up, turn it off and replace your yogurt in the oven.
i tried making your yogurt recipe i used 1 liter that is 4.2 cups of Nestle whole milk (cows milk) and a tbsp ang a half of plain Nestle yogurt. i boiled the milk until it simmer and i turned of the flame. after about 15 mins. it cooled to lukewarm then i put the yogurt in then i preheated the oven 100 F and i put the milk in oven after 3 1/2 hours,, too bad,, it didnt set.. why? have i done something wrong? thanks :)
hmmm...unless you have a thermometer, we recommend you boiling the milk, not just simmering. Also, from our experience, it takes A LOT longer than 15 minutes for the milk to cool down to luke warm (unless you put it in an ice bath). If the milk is too hot, it kills the yogurt cultures from the starter. Did you turn off your oven once you preheated it?
@ShowMeTheCurry: yes i think its about the boiling and incubation temp. when i preheated the oven it became too hot so what i did is turn on and off the oven to maintain the temp. and about the boiling it just simmered and a foam of bubble forms on top. (i simmered it in the stove) so can u give me some advice? :) thanks again
Bring the milk to a rolling boil and allow it to cool to warm bath water temperature (it takes an hour or so to cool). Preheat your oven to about 150F and TURN IT OFF. Place your milk with yogurt starter in the warm oven and keep it for 3 1/2 hours or more until set.
@ShowMeTheCurry: ok so i have to boil it and one more question.. when i preheated my oven to 150 and turn it off should i let it stay like that or should i turn it on again and off? thank you very much for your time :)
You only have to heat it once. With the oven door closed, it will remain warm for quite a while. You can place your yogurt container on a baking sheet for even warmth.
Hi, tried your method yesterday. DELICIOUS! We cooled 180 milk quickly by butting the pan in a cold water bath (you can also add ice cubes to the water) which really helps cut the time for the cool down. Before we knew it the milk was lukewarm to the touch (about 110), added the yogurt with the live active cultures and put in the warm oven. It sat for 3 1/2 hours and then into the frig. Wow, we think it is even better than the store bought. Thank you ladies. Great job!! :)
1. My yogurt did not come out well.. I used 2% milk.. I am planning to use whole milk next time 2. Also it did not set well .. so i will allow it to set little longer next time
My main concern is about the starter yogurt. I used dannon fat free plain yogurt as starter... Pls let me know if this cud have also caused the problem? My yogurt turned sticky..So i hv to throw it :( Please suggest a good brand for starter yogurt.. thanks in advance..
@ranbhorgeeta : @ranbhorgeeta : Dannon is a good brand and we use 2% and 1% (at times) milk for yogurt and it works out fine.
Sounds like you need to set for longer (quarter gallon takes about 3 hours) but there have been times when it has taken longer (depending on the weather and the material of the dish).
Give it another shot and hopefully it'll work this time :)
hi, i tried making it with 2 litres of milk, and like 50 gms of pre-made yogurt, it didnt set, i followed your recepie but it still didnt set, the contained was plastic. please let me know what am i doing wrong. i need my yogurt this summer
@babanachiket : Yogurt making can be a little tricky. The temperature of the milk and the time you add the culture are very important. In colder places you may need to allow the yogurt to set a little longer..
I did everything the way that you said to do it and have failed. it was just sour milk when done it did not thicken even after put in the refridgerator. I do not know what I did wrong. i'm going to try again. I'd like to know your thoughts and some tips before I try again.
Did you preheat the oven and then turn it off? It should not be on the whole time. Also, if the milk is too hot or too cold when you put the starter in, the yogurt does not form. Glass versus plastic containers also affect the time needed to set and so does the amount of milk used (more milk will take longer)
My question is....how do you make the starter yogurt? Like...how would the first batch of yogurt have been made...without adding yogurt to the milk? Do you know what I mean?
Just put the starter yogurt with a table spoon and stir it once. There is no need for the hand blender really. There is also no need to put it in an oven. Room temparature is good enough unless it is below freezing temparature outside and the house is also very cold inside during winter. After the yogurt has fully set in, it needs to put in the fridge, otherwise the yougurt becomes too sour. If the milk is not boiled at aleast once the yogurt will not set in. Try little more starter yogurt .
You also have to put the starter yogurt to the boiled milk when it is luke warm. It should not be too hot nor too cold. The starter yougurt has to be Dannon yogurt only. If you use Yoplait or any other brand as starter yogurt you will not be successful. Use only Dannon yogurt as starter yogurt. Good luck.
I once read that one of the main reasons that the milk used in making yogurt is pasteurised is to kill any lactic acid bacteria. What is the purpous of doing this if the starter culture of lactic acid bacteria has to be later added again when the milk has cooled.
I once read that one of the main reasons that the milk used in making yogurt is pasteurised is to kill any lactic acid bacteria. What is the purpous of doing this if the starter culture of lactic acid bacteria has to be later added again when the milk has cooled.
Tks for this great recipe. I've been successfully made several times, 3 gallon of milk already since I found the recipe here, so far never mess up even once. The temp is very critical, I put the yogurt in the oven with the light on for one or two days. I read another site a guy put the yogurt in his car in summer time lol, I'll try this in summer.
I've no microwave at home, also I use the organic yogurt as my starter. It's very easy & simple.
Ladies, what's up with microwaving milk. Microwave destroys all nutrition in foods. I prefer to boil my milk on the stove top. Microwaving milk is just a bad idea. I Incubate my yogurt cultures in 6 oz glass jars in my yogurt maker. It's good to know that there is another alternative for making yogurt. Thanks for the information.
I don't think I directed this statement to you. Now did I. The Science is there to support this claim. Eat your microwave foods no need to write to me calling me a 'moron.' Stay ignorant. Mother Chode retard. And for the record, I am not talking to you so keep it moving.
What science, you fool? Anybody who makes an ignorant statement like that is a total moron LOL Don't pretend now that you understand science, fucking dipshit .
Well then, lets hear your argument. Prove that I'm wrong by proving that you're right. Besides having four letter words in your lexicon, surely U can do better than that since you are not moronic. Ok Latrine brains lets hear your disagreement. There is no pretense about understanding Science on my part. But since U understand it so well, and I'm guessing that you do, refute the 'ignorant statement.' U take a good yogurt clip & use it to get your panties twisted in a bundle. Later L'Enfant.
con't... Go make some Yogurt, it would serve you better than using this forum to curse your childlike curses. You have only displayed your deficiency in cognitive behavior. I would expect someone who follows Amy Goodman & Noam Chomsky would be above infantile behavior but since you're not. No need to write me back, but I'm guessing that you would. So long Misery; I'm not looking for company.
The same violent deformations that occur in our bodies, when we are directly exposed to radar or microwaves, also occur in the molecules of foods cooked in a microwave oven. This radiation results in the destruction and deformation of food molecules. Microwaving also creates new compounds, called radiolytic compounds, which are unknown fusions not found in nature. Radiolytic compounds are created by molecular decomposition, decay, as a direct result of radiation. herbalhealer(dot)com/microwave
Excuse me? LIke what is YOUR REAL source? I at least gave you one web site for a REAL scientific source, if you took the time to glance over the info, you would have seen that the info came from REAL SOURCES.
Search "Dangers of Microwaves" and you'll find more sources than you can possibly read.
Even tho you have some thumbs down on your comments, I agree with you. Once I learned about the mirowave and destroys nutrition, then what is the purpose? If you are eating yogurt to be healthy, then don't use the microwave for anything!!! The same with the plastic, stick with glass!
Actually microwaves do not specifically destroy nutrition. Heat does, but in most foods cooking allows more of the nutrients in food to be more easily digested. So while nutrition goes down slightly, there is a great increase in digested nutrition.
This is why humans can be slim while gorillas have buddha bellies.
There is an Italian study out there, but in general heating with a microwave is no worse than using a stove. Harvard even did a study.
Microwaving also creates new compounds, called radiolytic compounds, which are unknown fusions not found in nature. Radiolytic compounds are created by molecular decomposition, decay, as a direct result of radiation. herbalhealer(dot)com/microwave
Medical evidence for this is scarce at best. I'm going to call that site biased at best.
In spite of what may be said about modern food, human life span has only increased. Societies that have depended on purely traditional herbal medicines and traditionally raised crops have not had the same long lifespans of industrialized nations.
Microwaves do MORE than destroy nutrition, and there have been many more studies than just Harvard, in Germany, Swiss and lots of other countries that prove the dangers. But like a lot of other truths, the Big Industry keeps the TRUTH out of the way to keep their pockets full of your money.
Sure, they are amoral and money-grubbing. "They" are not a unified force, however. For every company that benefits by supposedly repressing "truths", another would gain.
Yeah, there aren't medically reliable and academically accepted studies in Germany, Switzerland, or other countries. There are only hints of the possibility, but there is also contradictary and neutral evidence too.
recoil53 said-" there aren't medically reliable and academically accepted studies in Germany, Switzerland, or other countries."
Just for the sake of education, would you mind please telling me why you have said this? Are you saying that Germany and Switzerland are not as academically reliable as the USA? What do you rely on as your source? Give me a source so I can read what you're talking about. I'm not selling anything and I have nothing to loose in this debate. I would like to share
I would like to share my thoughts and what I have learned with others. If you can share where you get your info then we could all learn and be better for it.
I am interested in healthy eating rather that a dignified educational fight.
I said that because there are no generally accepted studies from any country that agree with you. The post had nothing to do with the country of origin. The countries named were ones you listed.
What you have learned, as I had pointed out, is from a biased source with no academic or medical credentials. What they do have is an interest in selling people stuff.
An accceptable source would have test results, methodology, raw data
Will this technique work using coconut milk or almond or rice milk for a dairy free yogurt?
LovedByMeBeautifully 1 week ago in playlist Chutneys/Raitas/Yogurt &Sauces!
that's wonderful..from/ gomx art
gooomful 1 month ago in playlist how2: cooking
haha its the first time i see somebody to use microwave and oven to make yogurt. in my country we just mix milk and ine spoon of yogurt, cover it with something like tower and wait!
juzzable13 1 month ago
this is not the right way for homemade yogurt. first of all you should warm the milk and than you put over the cream of milk. you mix one cup of yogurt in to the hot milk. you cover up the mixture and you keep it hot. you should wait for 12 hours. and than finaly your homemade yogurt becames ready. so that you can not homemade yogurt with owen or someting else. microwave owens causes bad tesases for example cancer.
and also you should cover up your hairs if you don't one two make a hairy yogurt
kiyenmu 1 month ago
their faces qhen they took the blender...
Hoerwick 2 months ago
how long this last in fridge? can freeze? Like in ice cube trays and then pop out and keep in plastic bag and use as I need? Thanks.
LietMonty 2 months ago
Do i have to use active bacteria yogurt for startup yogurt?
syrupticious 2 months ago
Did she say "I'm hippo"?
matej2714 3 months ago
this is not the original recept for yogurt.
varsam 3 months ago
One of the ingredients for homemade yogurt is...yogurt?
stacieajdvtv 4 months ago
@stacieajdvtv Yes, unless you have a way of culturing bacteria cultures that will ferment the milk (lactose) and make lactic acid converting the milk to yogurt. Unless you know how to do that, you need to use yogurt that already has those bacteria to make yogurt. As long as you don't use all your yogurt you won't have to buy it again. Just make more yogurt when it's running out.
zobie02 4 months ago
Ok, here's the thing: I don't have a termometer but I used a finger to see if the temperature was low enough to add the culture (Yogourmet brand). 4 hours later it still looks like milk and nothing like yogurt. My guess would be that putting the pan with the milk container over a pan with hot water was not a good idea in a tropical climate like mine (25-30C right now), and that the bacteria died. I decided to add more ulture because it tastes like sweet milk and not like it's gone bad
xondragalvez 6 months ago
@xondragalvez I don't know if what I did was the right thing to do. Do you think it'll work?
xondragalvez 6 months ago
O_O i think i saw a ghost?or whatever theyre called like at min 0:52 , by right side of the girl pouring the milk!!! yaayyy O_o
VickiR2 6 months ago
@VickiR2 haha i saw it too
haha
1216gogirl1216 6 months ago
This is an excellent method. I found another secret from a pakistani chef : once you add the starter yogurt to the milk whisk it vigorously for few minutes till frothy.Then set it in warm place.Chill it after done .You will never buy store bought gelatin kind once you make it at home!!
diwanee3 6 months ago
can
LevanceFields2 6 months ago
Can I use heavy cream?
QDude72 6 months ago
@QDude72 : If you want thicker and creamier yogurt - try using half-and-half. We don't think cream works.
ShowMeTheCurry 6 months ago
I have survived a month on nothing but full-fat yogurt and glucose syrup. I consider yogurt/fermented dairy to be a complete food. During the time of eating nothing but yogurt, I experienced regular BM and an increase in energy and strength. I broke the "yogurt fast" to include red meat, but still continue eating large volumes of homemade yogurt to this day. I prefer using goat's milk because of its lower allergenic profile -- casein being one concern.
ThePantherVision 7 months ago
If using already pasteurized (non-raw) milk, what is the goal of bringing milk to a boil the first time?
MissCindelLee 7 months ago
@MissCindelLee This softens curd adhesion and allows for a more smooth, less "curdy" yogurt.
ThePantherVision 7 months ago
If I don't have any yogurt starter handy, what can I use in its place??
grekito 7 months ago
@grekito : You can buy a small container of yogurt from the store and use that as a starter - it works really well :)
ShowMeTheCurry 7 months ago
you guys are amazing...thanks a lot
zairt 7 months ago
great just what i was looking for,,,except i heard a bit differently,,will this way still work if i add the yougurt starter to the milk after it cools a bit then wrap it in towels so it cools slow for 6 hours then put it in the fridge?
thanks
2000xlt 8 months ago
@2000xlt : yes, it will work. In our method, we too allow the milk to cool down before adding the starter and then move the milk to the oven so that the milk cools down slowly in a warm place.
ShowMeTheCurry 8 months ago
Can i just leave the warm milk at somewhr warm and dark ? Or must i leave it in the oven
xXsingalXx 8 months ago
@xXsingalXx : Just a warm place is good. The oven is good because it's out of the way and it is an enclosed environment so it is warm. You can even wrap it in a blanket to keep it warm ;)
ShowMeTheCurry 8 months ago
add some broken weetbix (or any reasonably priced ,non-designer cereal) ,some nuts,some raisins,some diced bananas,or any fruit.there youa have a bowl of muesli ,very cheap,but much better than commercial kind.
jeetendrag10acc2 8 months ago
I wonder why we have to boil the milk ? Thanks for telling us to stand for only 1 hr if we want it not too sour as I often told to keep it in cupboard over night !! A good idea for any one who has left over or expired yogurt. Add 1-2 tablespoon to warm water to mop your wooden floor or any wooden furniture !! The wood will shine !! I tried it in my daughter's house behind her back as she refused to let me do it afraid ants or insect will visit her home. But after that I did not see any insect .
rebeccafoo 8 months ago
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can I add sugar on my yogurt?
sillyman68 9 months ago
can I add sugar on my yogurt?
sillyman68 9 months ago
@sillyman68 : Yes, you can :)
ShowMeTheCurry 9 months ago
I love your show !! Thank you so much for sharing with everyone ! You make everything look so delicious and easy !!
anothernight82 9 months ago
i love your show.. the veg morning egg casserole was fab!
zem1956 9 months ago
I don't have an over, is it ok if I just boil it again in the microwave?
Fangv1 9 months ago
what if i dont have fresh dahi at home where can i buy the starter from
kanika1283 9 months ago
@kanika1283
Starter is basically just a little amount of regular plain yogurt you get from any grocery store.
ShowMeTheCurry 9 months ago
@SimbaWM
You need either plain yogurt or active cultures (available in health food stores). You can buy a small container of plain yogurt from the store as your starter.
ShowMeTheCurry 9 months ago
May I know how long is shelf live for this? will it be good up to a month? and what heat is best to boil the milk?
dinkeries 9 months ago
@dinkeries
If will keep fresh for at least 2-3 weeks. The temperature at which you heat the milk does not matter. You just have to get it to boil.
ShowMeTheCurry 9 months ago
@ShowMeTheCurry Hi Hetal and Anuja, thanks for the reply, I tried making this yesterday, I don't know what's wrong, but my yogurt doesnt end up like yours, they are so runny and gluey...though they do smell like yogurt and taste like yogurt....I just dunno whats wrong. The yogurt starter i use was kinda runny too, do you think I should use set yogurt for starter or thicker starter?
dinkeries 9 months ago
Hi Hetal and Anuja,
I Love your method on Dahi. I have one question. I need to make casein free Dahi. I can't even use Soy milk. Can you give me the recipe for Dahi from Almond milk? I would appreciate it a lot. Thanks...
shatutube 9 months ago
@shatutube
We have not tried making yogurt from almond milk. Sorry. It is something we will have to look into.
ShowMeTheCurry 9 months ago
What do you do if you want a thinner yogurt? Do you leave it in the oven for a shorter period of time?
CaesarCaiya 9 months ago
Hetal & Anuja! You guys are awesome! Love your recipes.... your presentation... the small lil tips that you give...! Great going! You guys have come a long way! Wishing you both loads of success! :)
tengin79 9 months ago
@tengin79
Thank you so much for your support!
ShowMeTheCurry 9 months ago
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DJonX7 9 months ago
I have made my yogurt previously as you've shown in your video (but on the stovetop, where I control the heat), and I've added the store purchased yogurt as a starter. I've also used buttermilk (which makes an awesome "table cream" or creme fraische) but I've added sugar (1/4 cup for your recipe volume). You can also add fresh fruit like blueberries, bananas, etc. for additional flavors. Or add 2 single servings of flavored yogurt to make your favorite flavor!
Senorvecino 9 months ago
Hi Hetal and Anuja,
I love watching both of you......thank you for your wonderful videos. I'm going to try this yogurt recipe soon! I live in Minnesota and could never get the yogurt to come out right. Hopefully this time it'll work! :)
tbha71 9 months ago
I tried this method yesterday but my yogurt wasn't set after 3 n half hours ... I left it in the oven overnight and checked in the morning and it was set but the consistency wasn't as thick ... What am I doing wrong ?
SprinGiddinessify 9 months ago
@SprinGiddinessify
The type of milk you use really affects the consistency. Whole milk will give you the thickest, skim milk - not so much. The yogurt will get thicker upon refrigeration. Also, over time, we've noticed that the type of container you use also changes the amount of time to set. Plastic - faster, glass, slower.
ShowMeTheCurry 9 months ago
@SprinGiddinessify You have to put it in the fridge as the 2 ladies said, you did not pay attention dear !! Replay the video, when she spoon out 1 spoon onto a blue plate and she said that it would be this thick only you left it in the fridge for hours otherwise it would not and depend on what type of milk too. Happy cooking !!
rebeccafoo 8 months ago
Can sugar be added to homemade yogurt to sweeten it please? Thank you kindly.
LovedByMeBeautifully 10 months ago
@LovedByMeBeautifully
Yes, you can add sugar immediately after you heat it.
ShowMeTheCurry 9 months ago
Hi..I have tried many times ready made yoghurt from market, but never got the taste like Indian curd. Should I try buttermilk? or Is there any culture available in market?...We have no Indian grocery here
shona4honey 10 months ago
@shona4honey
We have never tried buttermilk as a starter and are not aware of any Indian tasting yogurt cultures available for sale. Maybe you can try Greek yogurt as a starter.
ShowMeTheCurry 10 months ago
Oh gosh!I don't have a microwave at home.Its spoiled
fluffypop11 10 months ago
@fluffypop11
Please feel free to boil the milk on the stove top.
ShowMeTheCurry 10 months ago
this will change lives lol
i am sick of small yogurt....when i will make this i will not use 4 cups i will use 4 gallons of milk lol
SubscribeJohnnyTube 10 months ago
Hi Anuja and Hetal, I tried the yogurt exactly the same way you showed but the yogurt is turned like a thick sauce..what do you think the problem is?
perthbelmont 11 months ago
@perthbelmont
The problem can be several things: temperature of the milk when started is added, temperature of the oven and the container you use. Please see other comments below to determine if you made any of the mistakes.
ShowMeTheCurry 11 months ago
Thankyou for speedy reply ref temperature of oven when making yogurt.I made it in a glass container and, as you indicated it did take a very long time before it set. However, the result was superb and was much enjoyed with the accompanying lamb biryani. Many thanks again,will continue watching you from good old England.
madeitwithlove 11 months ago
@madeitwithlove
Excellent! Glad you enjoyed it!
ShowMeTheCurry 11 months ago
did you put your cultured milk in a plastic container, if so does the temperature of the oven not affect the plastic? I'm going to start some off later on and don't want to make any mistakes with it. Thankyou for the recipe,really enjoy watching your cheeky little faces, I can tell you're both trying to stifle your giggles!
madeitwithlove 11 months ago
@madeitwithlove
The temperature is very low and the oven is not on...its just preheated. Nothing happens to the plastic. However, it if you like you can use a glass container. It may take longer for the yogurt to form.
ShowMeTheCurry 11 months ago
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hallaqueen 11 months ago
hi ... my problem is that whenever i make yoghurt, the base usually gells up and the top is usually all milk. also, sometyms the entire thing curdles up before the yoghurt is set and the texture is more like paneer granules. i have tried keeping it in the oven at 50 degree c, or in the sun, or in a hot pot/caserole... but nothing guarantees a gud outcome. this happens in winters .. in summers it is usually fine. what could be the possible reason?
hallaqueen 11 months ago
@hallaqueen
If the problem only happens in the winter (and not in summer) the temperature is most likely the culprit -- not your method of making yogurt. We heat the oven to approx 80C and then turn it OFF before keeping the milk inside. It is important not to disturb it. The yogurt usually forms in about 3 1/2 to 4 hours but sometimes it has taken longer. It also depends on the container you use. Glass containers usually take longer.
ShowMeTheCurry 11 months ago
hi... how long it can be kept in the fridge before its spoil?
kurokamei 11 months ago
@kurokamei
Yogurt keeps in the fridge for several weeks. Like milk, you can tell that it has gone bad by the smell.
ShowMeTheCurry 11 months ago
@ShowMeTheCurry .i..loove..ur..cookling.soo.muchh....@..and..ur..cooking.is..Gr8..osame:)..and..ru.make.it..very..fast.:D.uhatell...and..is..good.women:)thxx..god.bless.you..and..good.bye..:)..
fahimahmadkhanzoy 11 months ago
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@ShowMeTheCurry .i.. love..ur.. cooking.soo. much....@..and..ur..cooking.is..Gr8..osame:)..and..ru.make.it..very..fast.:D.u..and..hatell.....is..good.women:)thxx..god.bless.you..and..good.bye..:)..
fahimahmadkhanzoy 11 months ago
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@ShowMeTheCurry .i.. love..ur.. cooking.soo. much....@..and..ur..cooking.is..Gr8..osame:)..and..ru.make.it..very..fast.:D.u..and..hatel.....is..good.women:)thxx..god.bless.you..and..good.bye..:)..
fahimahmadkhanzoy 11 months ago
@ShowMeTheCurry If spoiled, don't throw away, use it to shine your wooden floor or any furniture that made of wood !! Add 1-2 Tablespoon of spoiled yogurt into a pail of warm water and mop the floor or furniture. After it dried, the wood will shine !!
rebeccafoo 8 months ago
@kurokamei
The yogurt doesn't spoil, or in essence the yogurt is already spoiled. What "spoils" is the residual milk left after you finish. The more tart you make the yogurt, the longer it lasts.
beachkrp 10 months ago
hey i have a question i did the same way for the dhai i used the store bought dhai for making it for the first time but it didnot turn out good at all it was still watery and didn't form what went wrong please tell me as i wanna make this at home
kanika1283 1 year ago
@kanika1283
The milk temp should not be too hot or cold or the yogurt will not form. Also, keep the milk in a warm place (like a preheated (150F) and switched off oven) for 3 1/2 to 4 hours. In colder climates, it may even take a lot longer for the yogurt to form.
ShowMeTheCurry 1 year ago
here i go. milk and yoghurt mixture is in the oven. probabily should have waited till tomorrow cos i'm going to have to set my alarm to wake me a 1am. For the 31/2 hrs in the oven. i'll let ya know how it goes. happy australia day everyone in oz!
chrissymoda 1 year ago
@chrissymoda
You can even keep it overnight. The yogurt will be slightly more sour but still good.
ShowMeTheCurry 1 year ago
@ShowMeTheCurry yay thanks girls. i've wanted to do this recipe for ages and its made my day.
chrissymoda 1 year ago
@chrissymoda
Awesome!
ShowMeTheCurry 1 year ago
Another very effective method is to boil the milk on medium heat to form that milk "film". Put this hot milk in a clean container. Add an equal amount of refrigerated cold milk to the hot milk. Stir in the "starter" (usuallly 2 tablespoons is enough). Cover the container. Wrap carefully in a thick soft blanket for 8 hours. Transfer to fridge to cool for another 8 hours. 100% guaranteed.
vincevega0 1 year ago
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chathuthushari 1 year ago
Fatty Liquid-ish Foods like milk and Yogurt, as well as tomato sauce etc,..are the worst things you could put into plastic containers. They actually help the plastic leach toxins into the food. Look up Bisphenol A.
TheMinistryOfDefense 1 year ago
@TheMinistryOfDefense Is there scientific evidence to support this claim?
DJKJSeph 2 days ago
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hghdxiuypoip 1 year ago
hi sorry for my english. if I pute the plastic jar in the oven heated at 180 F (82 C) won't it burn or melt? thank you for the video it's very helpful.
kisses from italy
jebranvi 1 year ago
@jebranvi : The oven is turned on and then turned off before you put your container in the oven. The temperature is very low and the plastic will not burn but if you are uncomfortable, use a glass or a ceramic bowl/container - the yogurt may take an hour or so longer.
ShowMeTheCurry 1 year ago
@jebranvi
The milk boils @ 180 so it doesn't burn or melt the container in the microwave 180, it wouldn't burn or melt it in the oven @ 180
BUT .... if you are from Italy, use UHT/UAT milk.. Then you can skip the step with boiling and save an hour waiting for it to cool back down.
You can put the UHT container directly in the oven (not the microwave) to heat it to 115 F/50 C before heating the oven to 180 F/ 82 C.
beachkrp 1 year ago
Hi Hetal & Anuja
Thank you very much for the recipe.
I've made this recipe last night.
I've left the yogurt in the warm oven for about 3 1/2 hours, I puted it to the fridge over night (about 8hs). However in the morning when I went to eat it, it tasted as yogurt, but the consistency was more like puding... It was cremay but not as solid as a yogurt should be...
Where did I went wrong? Should I drain it?
Thank you very much and keep up the good work girls ; )
patrakinas 1 year ago
@patrakinas : How much milk and starter did you use? We used about quarter gallon milk (approx 4 cups) and added about 1 heaping tablespoon of yogurt to it. The temperature of the milk should be luke warm - not hot or else the bacteria will die. Try and make it again. If you are making more yogurt - leave it out for longer time.
ShowMeTheCurry 1 year ago
@ShowMeTheCurry : Oh, probably I used to much starter. I used 4 cups of half and half milk and 2 tbsp of yogurt to it. And as I had no termometer, I used my finger to see how it was. It was luke warm, but maybe it was more cold than it should be. I'll try again, yes. I already bought a termometer... :) Thank's
patrakinas 1 year ago
@patrakinas
You can't use too much starter.. more starter would shorten the time.... probably it was just too cold. which would just mean that it would take longer ....
beachkrp 1 year ago
@patrakinas Some people add powdered nonfat dry milk to the recipe (about 1/2 cup for 4 cups of milk) to make it thicker and creamier.
scientastic 1 year ago
HI!
I was encouraged by your prompt reply to my comments and I would like to give you some ides - please remind your viewers that you use energy efficient or green methods in cooking - i.e pressure cooking, making yogurt at home vs using a kitchen appliance, using non disposable cookware etc. You guys do it all the time but do not get credit for it. In order to get high votes, you have to show the audience your strengths - high fibre, low cholesterol, protein from veggie etc
mastirishi2 1 year ago
@mastirishi2 : Good points, thanks for sharing :)
ShowMeTheCurry 1 year ago
@mastirishi2 Get off your high horse, they're doing just fine without your two cents.
Wow you're arrogant.
ninebones 1 year ago
@mastirishi2
Whahaha, what's the point? The soone rwe get rid of earthly fuels, the sooner we will get clean fuels. Think about it. Why does everything 'Indian' has to mean 'cleaner'?
wuls666 1 year ago
Thank you very much for this easy way to do curd.i tried it left the curd for 4.30 hrs in warm oven as u said and i didnt even beat the milk after adding 1 tbs of starter curd just mixed it well with spoon, curd came out so good,thick and yummy! i hav tried several other methods before and none yielded good curd,thank you very much,i luv ur recipes, the videos really help to understand it easily,i luv ur doodh peda,puri,chappathi making videos too,keep up ur good work!!!
inearlytwenties 1 year ago
@inearlytwenties : Thank you and glad we could help :)
ShowMeTheCurry 1 year ago
Thanks for this great, easy recipe! I like that you can use the microwave instead of making a big mess on the stove top. I used a big glass bowl through the entire process. Followed your instructions except I let it sit in the warm oven for 4 1/2 hours instead of 3. After refrigerating it, I strained it with cloth for 3 hours and added a little vanilla. It was awesome! So rich and creamy, I didn't even need to add any sugar. Yum!
sthorntonart 1 year ago
@sthorntonart
Sounds yummy!
ShowMeTheCurry 1 year ago
There is no need for a hand blender. Just use a spoon. We leave it overnight. And don't forget to put it in the fridge later. It tastes better when it's cold, and it doesn't turn sour
tinkupittu 1 year ago
Thank you for your replies. I wanted to tell you I discovered that just turning my oven light on keeps the oven temp at 110 degees--what a surprise!
misawafam 1 year ago
@misawafam
Actually, after about an hour, the yogurt makes its heat. The reason for the oven is to insulate it so that it doesn't cool down too fast
beachkrp 1 year ago
nice =)
I'll try to make it
woody4n 1 year ago
What a simple and easy recipe! It took me a little longer to get to a 180F degree boil in the microwave (almost 15 minutes). I used 1% milk and closer to 2 Tablespoons of Dannon nonfat yogurt. It was about 45 minutes to cool to 110F degrees. I let it set for about four hours. The children love it! My 12 year old son thinks I need to make it and sell it ...lol. Since I didn't think to put in sugar beforehand, I added some corn syrup to my bowl afterwards. Yummy!
lholford1966 1 year ago
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lholford1966 1 year ago
can i please have the receipe of gajar (carrots) ka halwa
mituvaswani 1 year ago
I tried following your recipe twice being very careful to follow the instructions. Both times, I ended up with just milk after 3 1/2 hours. Actually, the 2nd time, there was a very little bit of yogurt produced in the bottom. I think my oven does not keep the temperature warm. Do you have any advice? Thank you
misawafam 1 year ago
@misawafam
We set the yogurt in a 4 cup plastic container and have noticed that the time increases if you use glass or a bigger container. If your oven does not keep warm, you can always pull out the yogurt, give the oven another quick start to warm it up, turn it off and replace your yogurt in the oven.
ShowMeTheCurry 1 year ago
@misawafam
Also, it is ok to leave it in there for more than 3 1/2 hours or until it sets.
ShowMeTheCurry 1 year ago
@misawafam I've got a easier recipe Check out my feature video on How to make Yogurt in a slow cooker...I always get a perfect batch!
MattieDora2 1 year ago
hi can i make white butter at home. i'm in canada. pls do reply
kash116 1 year ago
Hi! :D hehe hey are you Indian???
XxbanglagirlxX 1 year ago
@XxbanglagirlxX
Yup!
ShowMeTheCurry 1 year ago
hello hetal and anuja.. :)
i tried making your yogurt recipe i used 1 liter that is 4.2 cups of Nestle whole milk (cows milk) and a tbsp ang a half of plain Nestle yogurt. i boiled the milk until it simmer and i turned of the flame. after about 15 mins. it cooled to lukewarm then i put the yogurt in then i preheated the oven 100 F and i put the milk in oven after 3 1/2 hours,, too bad,, it didnt set.. why? have i done something wrong? thanks :)
hellomoto4000 1 year ago
@hellomoto4000
hmmm...unless you have a thermometer, we recommend you boiling the milk, not just simmering. Also, from our experience, it takes A LOT longer than 15 minutes for the milk to cool down to luke warm (unless you put it in an ice bath). If the milk is too hot, it kills the yogurt cultures from the starter. Did you turn off your oven once you preheated it?
ShowMeTheCurry 1 year ago
@ShowMeTheCurry: yes i think its about the boiling and incubation temp. when i preheated the oven it became too hot so what i did is turn on and off the oven to maintain the temp. and about the boiling it just simmered and a foam of bubble forms on top. (i simmered it in the stove) so can u give me some advice? :) thanks again
hellomoto4000 1 year ago
@hellomoto4000
Bring the milk to a rolling boil and allow it to cool to warm bath water temperature (it takes an hour or so to cool). Preheat your oven to about 150F and TURN IT OFF. Place your milk with yogurt starter in the warm oven and keep it for 3 1/2 hours or more until set.
ShowMeTheCurry 1 year ago
@ShowMeTheCurry: ok so i have to boil it and one more question.. when i preheated my oven to 150 and turn it off should i let it stay like that or should i turn it on again and off? thank you very much for your time :)
hellomoto4000 1 year ago
@hellomoto4000
You only have to heat it once. With the oven door closed, it will remain warm for quite a while. You can place your yogurt container on a baking sheet for even warmth.
ShowMeTheCurry 1 year ago
Hi, tried your method yesterday. DELICIOUS! We cooled 180 milk quickly by butting the pan in a cold water bath (you can also add ice cubes to the water) which really helps cut the time for the cool down. Before we knew it the milk was lukewarm to the touch (about 110), added the yogurt with the live active cultures and put in the warm oven. It sat for 3 1/2 hours and then into the frig. Wow, we think it is even better than the store bought. Thank you ladies. Great job!! :)
travlng2 1 year ago
@travlng2
Awesome! Glad the method worked for you. We also think it tastes better than store bought!
ShowMeTheCurry 1 year ago
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nepalipork 1 year ago
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nepalipork 1 year ago
hi hetal and anuja..
1. My yogurt did not come out well.. I used 2% milk.. I am planning to use whole milk next time 2. Also it did not set well .. so i will allow it to set little longer next time
My main concern is about the starter yogurt. I used dannon fat free plain yogurt as starter... Pls let me know if this cud have also caused the problem? My yogurt turned sticky..So i hv to throw it :( Please suggest a good brand for starter yogurt.. thanks in advance..
ranbhorgeeta 1 year ago
@ranbhorgeeta : @ranbhorgeeta : Dannon is a good brand and we use 2% and 1% (at times) milk for yogurt and it works out fine.
Sounds like you need to set for longer (quarter gallon takes about 3 hours) but there have been times when it has taken longer (depending on the weather and the material of the dish).
Give it another shot and hopefully it'll work this time :)
ShowMeTheCurry 1 year ago
hi, i tried making it with 2 litres of milk, and like 50 gms of pre-made yogurt, it didnt set, i followed your recepie but it still didnt set, the contained was plastic. please let me know what am i doing wrong. i need my yogurt this summer
babanachiket 1 year ago
@babanachiket : Yogurt making can be a little tricky. The temperature of the milk and the time you add the culture are very important. In colder places you may need to allow the yogurt to set a little longer..
ShowMeTheCurry 1 year ago
Thanks for gelatin info
babanachiket 1 year ago
thxs mine came nice!!! lol ..but the plastic melted !
Mokolatee 1 year ago
@Mokolatee
The oven should be slightly heated and then switched OFF. The low temp should not melt plastic.
ShowMeTheCurry 1 year ago
thxs mine came nice!!! lol
Mokolatee 1 year ago
oh thank you.. will try a different milk..
Tatatania1980 1 year ago
i like my yogurt to be as thick as yours but i dont know how to make it? does it have to do with yogurt that u use to mix or how u mix it.
Mine was very delicious but still i prefer it to be thicker. pls help
Tatatania1980 1 year ago
@Tatatania1980
Usually, higher fat content in milk will make the yogurt thicker.
ShowMeTheCurry 1 year ago
Pectin needs sucrose and acid to set. Commercial yogurt uses Xantham gum, cornstarch, AgarAgar etc....how do you like your corn?
MichaelnChristine 1 year ago
I did everything the way that you said to do it and have failed. it was just sour milk when done it did not thicken even after put in the refridgerator. I do not know what I did wrong. i'm going to try again. I'd like to know your thoughts and some tips before I try again.
kred187 1 year ago
Did you preheat the oven and then turn it off? It should not be on the whole time. Also, if the milk is too hot or too cold when you put the starter in, the yogurt does not form. Glass versus plastic containers also affect the time needed to set and so does the amount of milk used (more milk will take longer)
Hope that helps!
ShowMeTheCurry 1 year ago
My question is....how do you make the starter yogurt? Like...how would the first batch of yogurt have been made...without adding yogurt to the milk? Do you know what I mean?
blackstarr5 1 year ago
Just put the starter yogurt with a table spoon and stir it once. There is no need for the hand blender really. There is also no need to put it in an oven. Room temparature is good enough unless it is below freezing temparature outside and the house is also very cold inside during winter. After the yogurt has fully set in, it needs to put in the fridge, otherwise the yougurt becomes too sour. If the milk is not boiled at aleast once the yogurt will not set in. Try little more starter yogurt .
prajna8 1 year ago 6
You also have to put the starter yogurt to the boiled milk when it is luke warm. It should not be too hot nor too cold. The starter yougurt has to be Dannon yogurt only. If you use Yoplait or any other brand as starter yogurt you will not be successful. Use only Dannon yogurt as starter yogurt. Good luck.
prajna8 1 year ago
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I once read that one of the main reasons that the milk used in making yogurt is pasteurised is to kill any lactic acid bacteria. What is the purpous of doing this if the starter culture of lactic acid bacteria has to be later added again when the milk has cooled.
1091Floyd21 1 year ago
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I once read that one of the main reasons that the milk used in making yogurt is pasteurised is to kill any lactic acid bacteria. What is the purpous of doing this if the starter culture of lactic acid bacteria has to be later added again when the milk has cooled.
1091Floyd21 1 year ago
I'll have to try this.
nokomarie1963 1 year ago
plastic container+oven? isnt that bad?
cosmiccow4life 2 years ago
Not at that low temp. 175 should not melt good plastic.
Plastic full of cold orange juice at high in the microwave for ten minutes is kind-of funny though. If it's not your house.
nokomarie1963 1 year ago
great and easy
rothwellss 2 years ago
Thank you, i will try it right away
fx3k 2 years ago
Microwave ???? wtf
batg36 2 years ago
Tks for this great recipe. I've been successfully made several times, 3 gallon of milk already since I found the recipe here, so far never mess up even once. The temp is very critical, I put the yogurt in the oven with the light on for one or two days. I read another site a guy put the yogurt in his car in summer time lol, I'll try this in summer.
I've no microwave at home, also I use the organic yogurt as my starter. It's very easy & simple.
rosehouse32 2 years ago
Ladies, what's up with microwaving milk. Microwave destroys all nutrition in foods. I prefer to boil my milk on the stove top. Microwaving milk is just a bad idea. I Incubate my yogurt cultures in 6 oz glass jars in my yogurt maker. It's good to know that there is another alternative for making yogurt. Thanks for the information.
patisserie1 2 years ago
"Microwave destroys all nutrition in foods"
shut up you fucking moron
semigotbanned 2 years ago
I don't think I directed this statement to you. Now did I. The Science is there to support this claim. Eat your microwave foods no need to write to me calling me a 'moron.' Stay ignorant. Mother Chode retard. And for the record, I am not talking to you so keep it moving.
patisserie1 2 years ago
What science, you fool? Anybody who makes an ignorant statement like that is a total moron LOL Don't pretend now that you understand science, fucking dipshit .
semigotbanned 2 years ago
Well then, lets hear your argument. Prove that I'm wrong by proving that you're right. Besides having four letter words in your lexicon, surely U can do better than that since you are not moronic. Ok Latrine brains lets hear your disagreement. There is no pretense about understanding Science on my part. But since U understand it so well, and I'm guessing that you do, refute the 'ignorant statement.' U take a good yogurt clip & use it to get your panties twisted in a bundle. Later L'Enfant.
patisserie1 2 years ago
con't... Go make some Yogurt, it would serve you better than using this forum to curse your childlike curses. You have only displayed your deficiency in cognitive behavior. I would expect someone who follows Amy Goodman & Noam Chomsky would be above infantile behavior but since you're not. No need to write me back, but I'm guessing that you would. So long Misery; I'm not looking for company.
patisserie1 2 years ago
Can't take the heat, dipshit? Then get the fuck out....
Expect to be called on your bullshit every time you post here, you MJ worshiping faggot!
semigotbanned 2 years ago
U?? What kind of imbecile uses a capital u?
semigotbanned 2 years ago
The same violent deformations that occur in our bodies, when we are directly exposed to radar or microwaves, also occur in the molecules of foods cooked in a microwave oven. This radiation results in the destruction and deformation of food molecules. Microwaving also creates new compounds, called radiolytic compounds, which are unknown fusions not found in nature. Radiolytic compounds are created by molecular decomposition, decay, as a direct result of radiation. herbalhealer(dot)com/microwave
OneOfTenVirgins 2 years ago
Liquids are the least affected by microwaves because most of the damage occurs due to heat and dehydration.
Some vitamins of the B* family are demonstrably sensitive to microwaves - don't microwave your yogurt.
ANY heat treatment destroys and decomposes a big part of the molecules in food ...
Read REAL studies, not some bullshit sites !
semigotbanned 2 years ago
Excuse me? LIke what is YOUR REAL source? I at least gave you one web site for a REAL scientific source, if you took the time to glance over the info, you would have seen that the info came from REAL SOURCES.
Search "Dangers of Microwaves" and you'll find more sources than you can possibly read.
We have been warned...now do as you want.
OneOfTenVirgins 2 years ago
I meant: browse real, peer reviewed scientific literature instead of that nonsensical bullshit!
If you don't have access, go to google scholar and search there, etc
semigotbanned 2 years ago
Even tho you have some thumbs down on your comments, I agree with you. Once I learned about the mirowave and destroys nutrition, then what is the purpose? If you are eating yogurt to be healthy, then don't use the microwave for anything!!! The same with the plastic, stick with glass!
OneOfTenVirgins 2 years ago
Actually microwaves do not specifically destroy nutrition. Heat does, but in most foods cooking allows more of the nutrients in food to be more easily digested. So while nutrition goes down slightly, there is a great increase in digested nutrition.
This is why humans can be slim while gorillas have buddha bellies.
There is an Italian study out there, but in general heating with a microwave is no worse than using a stove. Harvard even did a study.
recoil53 2 years ago
Microwaving also creates new compounds, called radiolytic compounds, which are unknown fusions not found in nature. Radiolytic compounds are created by molecular decomposition, decay, as a direct result of radiation. herbalhealer(dot)com/microwave
OneOfTenVirgins 2 years ago
Medical evidence for this is scarce at best. I'm going to call that site biased at best.
In spite of what may be said about modern food, human life span has only increased. Societies that have depended on purely traditional herbal medicines and traditionally raised crops have not had the same long lifespans of industrialized nations.
recoil53 2 years ago
Microwaves do MORE than destroy nutrition, and there have been many more studies than just Harvard, in Germany, Swiss and lots of other countries that prove the dangers. But like a lot of other truths, the Big Industry keeps the TRUTH out of the way to keep their pockets full of your money.
He who holds the money makes the rules.
Keep searching for the truth, don't give up.
Like I said before, you have been warned.
OneOfTenVirgins 2 years ago
Ah yes, the faceless BIG INDUSTRY.
Yeah, that's not a real argument.
Sure, they are amoral and money-grubbing. "They" are not a unified force, however. For every company that benefits by supposedly repressing "truths", another would gain.
Yeah, there aren't medically reliable and academically accepted studies in Germany, Switzerland, or other countries. There are only hints of the possibility, but there is also contradictary and neutral evidence too.
recoil53 2 years ago
recoil53 said-" there aren't medically reliable and academically accepted studies in Germany, Switzerland, or other countries."
Just for the sake of education, would you mind please telling me why you have said this? Are you saying that Germany and Switzerland are not as academically reliable as the USA? What do you rely on as your source? Give me a source so I can read what you're talking about. I'm not selling anything and I have nothing to loose in this debate. I would like to share
OneOfTenVirgins 2 years ago 2
I would like to share my thoughts and what I have learned with others. If you can share where you get your info then we could all learn and be better for it.
I am interested in healthy eating rather that a dignified educational fight.
No hard feelings, my friend.
OneOfTenVirgins 2 years ago
I said that because there are no generally accepted studies from any country that agree with you. The post had nothing to do with the country of origin. The countries named were ones you listed.
What you have learned, as I had pointed out, is from a biased source with no academic or medical credentials. What they do have is an interest in selling people stuff.
An accceptable source would have test results, methodology, raw data
recoil53 2 years ago