hello everyone I hope you're all doing good and having a good time so today we're going
to be making yogurt together making yogurt is a lot easier than most people think you only need
two ingredients milk and yogurt bacteria what is yogurt bacteria it's basically plain Greek
yogurt and in terms of equipment you only need a wooden spoon a pot and a bowl that's it so
the process of making yogurt is actually kind of interesting interesting to know you know
milk has lactose in it which is milk sugars and yogurt has bacteria in it when we mix these two
together the bacteria and yogurt starts to eat the lactose the milk sugars and it produces
lactic acid and this lactic acid would basically tighten up all the proteins in the milk and it
would make it thicker basically and there is you have yogurt it's the process is so
simple and it's very easy to make it at home I'm sure all of these equipments ingredients
you can find in every home so it's much easier it's going to be much cheaper for you and yeah
it's very nice so let's get into it so your part would basically go on the stove and
okay now you have to turn the heat on and you have to stir this frequently because if this
Burns if the bottom scorches a little bit your yogurt would have like a smoky taste to it which
is not nice at all you know what I mean so stir it a little bit now and then uh and as soon as
this started to boil you have to turn the heat off and remove it from the heat Source okay so
in the meanwhile while the milk is going while the milk is heating up I just wanted to let you
guys know that whenever you want to buy yogurt to make to make more yogurt the package should
look around the package and it should say live and active cultures this means that this package
this yogurt has live bacteria in it and the number doesn't really matter now this one
that I have has six the number doesn't matter as long as it says it that means you can make
more yogurt with this yogurt right here if it doesn't say that that means you cannot make any
yogurt with this or it doesn't have any bacteria go in it so good thing to keep in mind you know
alright so as you can see the milk started to boil so I would basically turn the heat off there we go
and as soon as you see like these little bubbles I'm not sure if you can see through here yeah
you see these little Bubbles as soon as you see those that's fine just turn it off that's good
okay so after you remove your pot from the heat Source you see it's steaming I'm not
sure if you can see it through here yeah you can yeah it's steaming you have to wait a little bit
wait like uh like 10 to 15 minutes until this cools down a little bit okay so the milk cooled
down a little bit and if I want to be exact you see it's 118 119 120 so the temperature
range that you want this to be it's from like 90 to like 125 around that temperature yes
when your milk is in that temperature range you would basically open up the yogurt
there we go add your yogurt to a bowl and you have to basically like whip this until it's very smooth
and it might be cool to know that in every gram of yogurt there is 100 million bacterias
okay now that we have added our yogurt to the Bowl we would Ladle a little bit of
milk a little bit of warm milk to this for two reasons one we want to thin this out
and two to temper it because if we add this yogurt to that pot the milk is too hot for
this and it would basically kill all the bacteria but when we add little by little
the bacteria gets used to this temperature and when we add this to that the bacteria won't die so
we would basically just whip this until it's very smooth you see it's already getting very smooth so
it would add a little bit more
all right so when you reach this consistency
you can basically add your yogurt to the pot and start stirring it
you have to keep stirring foreign
all right now you have to wrap this with like a towel or a tablecloth or something to basically
just like keep the heat and this has to sit in room temperature for about four to eight
hours after that put it in the fridge overnight and then you will have your amazing yogurt so
tomorrow I'll show you guys how my yogurt will turn out all right so it's been 24 hours since
I made this yogurt I just took it out of the fridge and let's check it let's see how it is
if you can see a little water on top of it don't worry that's basically the steam because it was
like still a little bit warm when you put the lid on it so you can just take a paper towel and
just like this you see there we go nice that's it all right you see that this is
like very stiff it's just like Greek yogurt and let's check to see how it is foreign