Homemade Yogurt Making Part 2

http://www.learningherbs.com/ This second video about yogurt making continues to show how to make homemade yogurt using this great yogurt recipe. Learn more about yogurt culture in this yogurt making video.

Category:

Film & Animation

Tags:

• yogurt
• making
• homemade
• how
• to
• make
• recipe
• culture

[chronos1002]

Moderately useful fact -

After you have been sick with the stomach flu, or the "green apple quick step" eat some good quality live yogurt and the bacteria will colonize your gut, and take up space until other "good" bacteria can restablish themselves. This prevents other "bad" or pathogenic bacteria from taking root and making you sick all over again.

[wolfey82]

The liquid that seperates during yogurt making in whey, not cream as indicated in the video. Whey is a good source of protein, while cream is milk fat.

[bowler8]

it doesn't take 8 - 12 hours...4 hours is enough if she put it somewhere warm

[85audrina]

this reminded me of paranormal activity

[1Messiah1way]

very helpful and good instructions! :)

[juggalettetillidie1]

im surprised u guys rnt dead

[Georgie1954]

thank you , thank you , thank you for these instructions. I had thrown away my 1972 salton yogurt maker in the 80's and now have been wanting to make my own yogurt again lately without buying a new machine and never realized how easy it is until watching your videos. And it's just the right amount to make too. What a great video!

[zairt]

taht's one nasty yogurt..indians are pro in making home made versions

[KeleosDhampir]

Great video!

I added 2 tablespoons of plain Chobani yogurt(which is just milk and active cultures) to 1 quart of whole milk from the grocery store. Wrapped everything up and kept the cooler in my room(about 80F), and it was still somewhat warm in the morning!

Then I placed it in a strainer in the fridge to thicken up a bit.

I will definitely do this again!

[Romerjon17]

3:47 That's one funny fart :D :D :D

[GulfLanderNoside]

can I use the ordinary milk in 1 Liter volume tetrapacks for the milk? and is the 180 and 120 in Fahrenheit or Celsius ? and can i use those small nestle yogurt? tnx!!!

[gregsparkle]

At Walmarts, I bought a GE roaster oven for $23. I added calibrations for special temperatures. I fiddled around and found 70 for buttermilk, 85 for proofing bread at maximum speed, 110 for yogurt and 125 for a danger point of incubation. I marked those spots with fingernail polish and a label. Set it to 212 to hold sterilized jars and equipment. Set it to 110 to incubate yogurt. It will holds 8 one quart jars for my usual yogurt run. Just set it and forget it for eight hours.

[sarahminty]

@wolfey82 The whey is the watery part. The lumps are curds.

[sarahminty]

Are some cultures more beneficial than others health-wise?

[LidarDan15]

4:15 she says "How sour you like it..." really sexy.

[xiagucao]

@cyberyiyo thanks for d info.

[cyberyiyo]

An amount of bacteria will be killed at 120. Some others may withstand this temperature, Thats the reason to heat up to 180 and let sit down to 120, it will eliminate more bacteria.

[MichaelnChristine]

@BBInnkeeper Or you can store unheated milk above the fridge for 2-3 days and have the same result :)

[110cbr]

Mine turned out too runny. What did I do wrong?

[xiagucao]

I guess bacteria will get killed under 120 deg. C?

[tnyardangel]

Thank you for sharing your time and talents.

[topofthetube]

NICE ONE tHANKS FOR THAT!

[stevehoughton]

Excellent video, thank you both for sharing., I'm now off to impress the wife :)