(machine beeps)
- Shush.
This is gonna be a long night.
(triumphant music)
Hello everybody. Hello, Mrs. B.
- Hi. - High five.
Welcome to our kitchen, your kitchen.
I hope you're well, wherever you are in the world.
Today, we're trying out this thing, a homemade yoghourt maker.
Bit of a weird one.
I think what we'll do is we'll open the box,
have a little look at it, and by the end of this video,
we will hopefully have homemade yoghourt.
- Nice.
- Mrs. B loves a yoghourt, don't you?
- I don't mind a yoghourt.
I wouldn't go with loves, but I don't mind.
- I mean, in my opinion,
from when you say don't mind a yoghourt,
that is way more than my interest in yoghourt.
I mean, I can eat it. - You don't like yoghourt.
- I just, I don't, it's like fat milk, isn't it?
What's the point of it?
- I don't like fat milk.
- Just put some corn flour and milk. Bleurgh.
It's gonna be a bit of a long video,
and we'll explain why as we open the box now.
When it comes to making homemade yoghourt,
you don't really need a machine like that,
you can just do it with a thermometer,
but ultimately there's simplistic-ish way
which we're following here like the machine,
you need yoghourt already.
So from what I can gather, to make homemade yoghourt,
unless you've got some crazy old factory,
you can either get a sachet of live yoghourt, effectively,
with like the probiotics in it, whatever they call it,
or you can buy some yoghourt already,
some live natural yoghourt.
- Yeah, you can buy yoghourt with like live stuff.
It's meant to be really good for your gut.
- Hmm. Yeah, yoghourt is a live milk product.
Yep, we can sort of know that, right? We're intelligent.
Which can reproduce itself in warm conditions.
So this is what this reenacts.
- Okay, - So it's kind of like,
you gotta look at this live yoghourt that we get
as like the yeast when you're making bread or something,
or maybe, or more like the gremlins.
Let's go down the gremlins route, you know?
Never put a gremlin by water.
When you splash a gremlin in water, they multiply, right?
And that, you need one gremlin.
And in this case, our gremlin is the natural live yoghourt
and the water is played by the role of our milk
which we then steadily warm for 8 to 12 hours.
There's a downside, isn't there, Mrs. B?
- There is.
If you start it now, it's gonna be ready at dinner time.
- At peak dinner time.
- And we could have it as a pudding.
- We could.
- But you'll miss all the drama.
- The drama, the beeping, the flashing.
The true functionality of this machine.
And more importantly,
if you know the three girls I live with,
there is nothing worse
than interrupting dinner time with them.
So what we've decided to do is we are gonna,
we've done the introduction there to show you what it is.
We'll give it a little clean, all that sort of stuff.
And then tonight, it's gonna be dark in here,
so I apologise in advance,
I'm probably gonna put some lights up.
The kids will genuinely be in bed for school tomorrow.
- They will.
- We're gonna start the steps and we just leave it.
- Like so. - To kind of sterilise
and make yoghourt- - Then we leave it.
- And multiply gremlin style.
So it's gonna beep five times,
but hopefully that'll be roughly this time tomorrow.
And you and I can dine in freshly made yoghourt.
- Can you go get some granola, please?
- Granola? Am I gonna go all out?
But we've got seven pots, so.
- Yeah, that's what I mean.
Bit of granola, bit of strawberry bit of pineapple,
bit of peach, bit of honey.
Could do banana. It's got honey, banana.
- Oh, coffee?
Oh, you literally just put instant coffee, boil it?
- Oh, I don't know if I like the sound-
- Oh, we've gotta make a coffee yoghourt.
- Coffee yoghourt, okay.
- And then- - Marmalade.
- Marmalade. (laughs)
I must pick up the right yoghourt as well.
A flavoured one won't work
and it must be a live one with those probiotic things
that eat your insides, yeah.
All right? - Mm-hmm.
- Okay, so I might do a little bit
of scene in the car of some kind,
and then we will jump to very late tonight
when we're cooking.
- You are cooking, not we.
- Oh. - I'm in bed.
- Hello folks. It is late.
It's actually about 15 minutes to 10,
and the supermarket shuts at 10.
I have to be honest,
I am normally in bed most days of the week about now.
Mrs. Barry is in bed already.
I've been waiting around all day.
I just thought if I go to supermarket now,
I would fall asleep, so I've left it right till the end.
Maybe the yoghourt would be fresher?
And I'm just like, didn't know what to do with myself.
I don't, this has just been such a strange day.
Let's get back to the kitchen anyway,
if I get everything I need.
Gotta be quiet for the family.
They're not making yoghourt. They're making dreams.
(laughs) What is this?
All right folks, I've just got back.
I've got my lights set up.
All right, Mrs. B? I thought you were in bed.
- I'm going to bed now, but I was excited.
- You were excited?
- Thinking about yoghourt.
- The good news is I got this live yoghourt
and it says to actually bring it to room temperature
whilst we preheat the other stuff,
so I haven't even gotta put it in the fridge.
Cool. I mean, warm.
I've literally gotta wait for milk to cool down.
Yeah, welcome to my world.
(machine beeps)
Shush.
This is gonna be a long night.
(jaunty music)
I've got to turn the yoghourt maker on
so it has time to preheat.
Do this by setting the temperature and time
at 42 degrees for one hour.
I'm so glad I read that.
I was gonna leave that for an hour
and it would've done nothing.
Worryingly, it's been five minutes and that hasn't changed.
I thought it would change to like 55 or something.
So maybe it's just gonna stop.
Boil up the milk.
That's just 1.25 litres of semi-skimmed milk.
Or maybe 1.249.
Warming the milk up
is actually gonna take not too long at all.
It's just the waiting for it to cool down
to roughly 42 degrees which is gonna take blooming ages.
If you're wondering where Homer is, he's up there asleep.
Cardboard cut outs don't do night shifts.
It's gonna hit 100...
Oh my gosh, no!
Bingo, 100 degrees.
So now I can leave that trust thermometer in there.
It has to drop down to a minimum of 43 degrees,
but as low as 32.
So I'm just gonna go sit down for a bit
and try not to fall asleep.
All right, so I'm waiting.
This has been on my phone
'cause I couldn't be bothered to move the camera.
I've turned all the lights off and I'm just waiting.
All right, it's now 10 past midnight.
This is flashing and it did beep
and this has dropped to 39 degrees.
So we can get the yoghourt,
which is kind of like the starter,
10% of the amount of this, so 125 mil into this pan.
(jaunty music)
So with that whisked in and lump free,
we now fill up these.
(machine beeps)
10 hours.
Now, it's quarter past midnight,
so we're not gonna be having yoghourt
till quarter past 10 in the morning.
I should have started this a little bit earlier.
See you in the morning. I'm knackered.
(cockerel calls)
- Morning.
- [Barry] Aw, it's 7:00 AM. Nice potato duck.
- We found it in the classroom.
- You and me right now.
Morning, Mrs. B.
- Good morning.
- You all right? - I'm okay.
- Did you sleep well?
10 hours ago, just almost 10 hours ago.
It hasn't beeped yet.
Any moment now, this thing should beep.
Right, obviously, basically, all this is
is something that holds temperatures.
There's loads of crazy ways that people have done it online
with thermometers and putting it by radiators
and wrapping it by their boilers.
Some people have put in a slow cooker.
- Yeah.
- There was a lady that did it in a a saucepan
and then literally just trusted the system
and wrapped a really warm blanket around it overnight
and just trust the process.
- Gotta let it cool down.
It says here,
put them in the fridge for at least three hours.
- Where does it say that?
Is that the next?
Oh my gosh, is that the next page?
Three hours, are you serious?
- I thought you'd seen that yesterday.
- I didn't turn the page, mate.
- Oh, I did that.
- I'm in the fermenting stage. Did you know that?
- Yeah.
Are you sure it was-
(machine beeping)
- Sure what, sorry? There we go.
Why the heck did I leave the camera on for that long
for the five beeps?
I hope you enjoyed that moment.
Ooh, it smells tangy.
- It smells yogurty.
- Smells like a yoghourt factory.
Look, there is a thickness to that.
- That's well thick.
- Yeah.
- [Mrs. B] That one's got a little bit
of like the water, you see?
- [Barry] Oh yeah.
- But that'd be all right.
That might just be where you held the lid too long
in one position.
- Thanks, mate.
All right, apparently, before they go in the fridge,
we got our lids ready on this tray here,
we have to stir it and agitate it.
And there should be in some instances a bit of whey,
but I can't see any on mine.
- No, there is on this one.
- No whey.
- I'm excited to try this.
- [Barry] Look, Mrs. B. It's like having a baby again.
- It's like all them milk bottles.
- Should we have another baby?
- No.
- I got a bit broody this morning.
Well, we both did, didn't we, when we saw a photo.
- Yeah, it was cute.
- We could have a baby for Patreon. (laughs) What a perk.
No, no, we've done our shift.
We've done our shift.
Makes it sound like it's a duty, doesn't it?
To be fair, sometimes it is. Ah.
- Why have you got apricot jam?
- Why have I got, they didn't have pineapple jam
when I was there at five to 10, right?
- Yeah, but we've got marmalade.
You could've just used marmalade.
- Well, I could have.
I asked the actual guy and he was quite frustrated.
He wanted to go home.
"Excuse me, mate. You got any pineapple jam?"
"Haven't seen it for a few months, mate."
- "Now off."
- Yeah. All right, we've been a bit cheeky.
And it's been two hours, actually,
of which half an hour was in the internet fridge,
AKA the freezer.
I've sort of been saying how I don't like yoghourt
but I do actually like it in other things.
I like it mixed with couscous, I like it in a curry,
I like baking with it sometimes, but just plain yoghourt,
which we should probably just taste actually first of all.
Shall we have a little go? Meh.
It's yoghourt. It's yoghourt.
- Yeah, that is like your standard plain yoghourt.
- Hmm.
- Wow.
- Let's sweeten it up.
- [Barry] So we're gonna take a lid off
and we've got six flavour combos.
We have got maple syrup and nut, apricot,
strawberry jam and strawberry chunks, cold coffee.
- Coffee, that's gonna be weird. Coffee yoghourt.
- [Barry] Blueberry, lemon, and honey. What a combo.
- [Mrs. B] I know.
- [Barry] And then something
hopefully everyone's got in their house
is some vanilla extract, so like a vanilla-flavored one.
- Like everyone's got a yoghourt maker in their house.
- After all this, is this video gonna put you off yoghourt?
- No.
- Ugh, it's just like car battery!
- Ugh!
- What we've either gonna do
is pour some of the ingredients in, oh my gosh.
Like even like that, that looks awesome to be fair.
Maple syrup and nuts, so these are some chopped hazelnuts.
So we can mix this through,
so that way all flavour is going around fully
and it's not just sat on the top.
We'll just do some more
and maybe we'll show you the coffee one or something.
Yeah, baby.
So look, we've got a little bit more maple syrup
and some nuts on top,
but yeah, that's the first one properly done.
- [Mrs. B] Oh well.
- Oh that's cool.
Coffee. Oh wow, look at that!
And that is a really good colour.
- But it is, it's just like a creamy coffee.
It's just like a latte.
- I quite like it like that. That's awesome.
And now our favourite combo, the last one,
lemon, blueberry and honey.
Ah, bit of lemon. I do love blueberries with honey.
We actually got our own like little range of yoghourts going.
This is amazing.
- [Mrs. B] Just drizzle some on top.
- Oh my gosh. Yes, mate.
That is a really interesting medley of yoghourts,
which considering my method of thought
like this time yesterday, where I was like,
"Is this even a video?"
I'm really, I mean, look at that! That's amazing.
It's like you got your little yoghourt stall.
- Yeah.
- All right, we're not gonna put you through
watching us eat six yoghourts, but one thing I will say,
patrons, one of the latest giveaways I've just signed this
if you're interested because we have proved,
well, hopefully we're about to find out that it has worked.
So which one are you gonna pick, Mrs. B?
- I'm gonna go with this one.
Vanilla and granola. - What's that one?
Ooh.
- 'Cause it smells really good.
- Does it? Oh wow.
That smells like an actual ice cream.
- Yeah.
- How is it? Is it yoghourt?
- It's very yoghourt.
- "It's very yoghourt."
Do you mean,
is it quite tangy? - It is yoghourt.
Mm.
- Oh.
- You need to make sure you sweeten it up.
- Okay.
Does this make us realise a little bit about how,
again, those ones we buy the shop
are so much sweetened potentially?
But you've gotta counter
that acidity. - How much sugar.
- I wanna try two. Is that okay?
Just wanted to try the coffee,
but because of what you just said about the acidity
let's just try this.
Oh, this one's a bit watery.
Ugh! Oh my gosh, that is gross.
- Is it disgusting?
- Oh my gosh. That is horrendous.
Oh, that is so bad.
- That's not that bad. Try it now it's all mixed in.
- What? How could you like that?
That tastes like burnt coffee. Ugh!
- Don't not like it.
- That tastes like tar, honestly.
Being dramatic, but genuinely,
that was one of the worst things I've ever eaten in my life.
There you are. You have that.
This is what I wanna try.
We've got the enhanced acidity with the lemon,
but the lemon flavour and the sharpness,
but then a lot of honey and the fruit.
Oh! That's good.
That is amazing.
- That's nice. It needs that sweetened.
- I'm not liking the coffee
because you haven't sweetened it.
You've just added more bitterness.
Honestly, that was so bad. It's so bad.
I wanna just try it again to make sure.
No.
Well, there we go.
Possibly one of the strangest videos I've ever filmed
that ended up being a video.
We had like early mornings, late nights.
Gonna go have an afternoon nap now.
- It's clever though.
- It is, isn't it? - It's been clever.
- We've learned a bit today, haven't we?
We've learned a bit.
- Oh, I really like it.
- Yeah. But then do you need a machine?
You could do it in a slow cooker like that.
There's other methods.
I think it really, it wasn't that much actually.
And if you like yoghourt.
And the other thing to say actually
is before flavouring it, where we put,
I think we said this yesterday,
where you put that little blob of yoghourt in
to get it going as the starter,
this can be your new starter.
So you can, it's made, and you can just keep making it.
And that's fresher as well.
So thank you so much for watching.
Hope you enjoy the videos.
And also like to apologise
to all the Americans in this video going, "What's yoghourt?
What's yoghourt?"
- Well, they have yoghourt in America.
- What, they don't have yoghourt, they have-
- Yoghourt.
"Hey Barry, come over here and have some yoghourt with me."
♪ L-O-V-E is how you spell food ♪
♪ Gonna make some truffles to get you in the mood ♪
♪ To me, your support is smooth as silk ♪
♪ When I have my cereal, I pour on milk ♪
♪ If you got a food mixer, give it a whirl ♪
♪ I gotta let you know ♪
♪ I'm still cooking in love with you girl ♪
There was a confession of a man
who offers to do the weekly shop for his family often.
And his wife's like, "Oh, thank you so much.
That's really kind."
But what she doesn't really know
is that after he's done the shop,
he will secretly buy himself a scotch egg
or a pie or some cheese
and just sit in a car and just have him time to himself
and just eat.
And it's like, this is the first time
I've ever said this on camera,
but sometimes when I go shopping, right,
and buy ingredients,
especially if it's more of a later night one,
not as late as this, but like, you know, when it's quieter,
I'm addicted to buying some like sandwich meat
and I just sit in my car, no one around,
I just eat food.
It's is a little thing and I just saw that earlier.
I was like, "I can so relate to that.
I really hope I'm not the only person that does that."