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[Music] good morning everyone this is Tony from her Homestuck skills and I'm ready to
go out and about but before I do that I wanted to make a batch of yogurt and it's been quite
a while since I've made any and I use I make yogurt by using batch from store-bought yogurt
the easy way so as long as you can get plain yogurt that has active bacterial cultures
you can make your own yogurt really really easily and I'm gonna make this using a cooler
no special equipment no special anything so all we're doing is bringing now it's whole
milk I don't use skim milk and I don't thicken it but I do use um you know and the ingredients
here is skim milk cream an active bulk bacterial cultures that's all that's in this so it is
uh very plain no gelatin which is you know I don't want any gelatin in it either so I
want it to thicken naturally and so I start off with whole milk I mean we always use whole
milk in this house I've never used skim milk so we have to get this up to 180 degrees and
then we have to cool it down to 110 and mix in just some of this um and what I found absolutely
disturbing is that I could always find this on sale for around two dollars for this container
and it's 750 grams and it was almost five dollars and yeah
I'd say that's more than a hundred percent increase so um the milk has also gone up in
price from I believe it's a four liter container of milk that I buy and used to pay around
five dollars for it now is closer to seven so uh yeah everything's gone through the roof
cream so I picked up cream I picked up yogurt and I picked up milk yesterday and I spent
15 dollars so yeah it's absolutely maddening anyway I do want some yogurt in my diet so
I'm making it myself unfortunately I did have to spend the five dollars to get the base
and uh well here we go okay and my milk has reached 180 degrees I've turned it off now
and I wanted to cool to 110 and yes you do have to use some form of a thermometer to
determine um the temperature so you do not you have to wait now till this is cooled off
otherwise when you mix in some of your cultures which you will be doing some some are so when
you mix in your yogurt your store-bought yogurt with live cultures you want this at 110 so
that you do not kill the cultures you want it you want these to be live again okay so
now I'm just going to wait till this cools down to 110 and I could help it along by putting
it in a sink of cool water if I want okay so now for my cooler to work as a means of
allowing the yogurt to come up to culture you need a slightly warm environment you don't
need a hot environment but you do need orange so what I do is I have boiling hot water now
you can either boil your water or you can you can in my case my tap water is pretty
hot so I just felt two mason jars and close the lid and this brings this up to um the
temperature required in order to turn your milk into yogurt so I'm just going to put
this aside for the timing let it warm up and we'll get back to the milk here
okay my milk has reached the temperature of 110 and I have measured that with a thermometer
and now I'm going to mix in my you scarbot yogurt and you don't even need a lot of it
but what you do want to do is Stir this in well
mix it up good [Applause]
now I have I used to always make my yogurt in these small individual containers but you
can use um just about any container you want of course it has to fit in the cooler so I
was really enjoying pulling out individual yogurt cups so I did buy these especially
to make yogurt actually okay so once this is mixed in
and I think I will start off making my small yogurt cups and then if I don't have enough
of them can't remember if I've used them for something else or how much milk I've made
here but anyway I'll make as many individual cups as I can and then whatever is left over
will go in the larger container okay I found a dozen of these little cups and their lids
and this has been mixing up quite nicely Meanwhile my cooler has been just slightly warming up
inside because of the bottles of hot water that I put in there okay I'm ready to pour
these into my little cups now something with a pour spout would help okay
[Applause]
[Music]
now you just have to incubate for between six two nine no seven to nine hours so around
the eight hour mark you want to test it and then they have to go in the refrigerator for
a few hours and so they should this should be ready for me for tomorrow and it doesn't
look like I'm gonna get a dozen of these anyway but it's all good
and what I'll end up doing oh maybe I will what I'll end up doing is uh one of my last
cups will go towards making another batch sure [Applause]
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[Music]
so this one is not full so I'm going to crease the amount in each one of these so that I
have I don't have a half of one
okay we're all good here put my Lids on now
and these are actually little ball freezer containers so just a little slight twist and
they will for seal up and there's no they're no tighter than that okay
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two four six eight ten so I managed to get 10 more little yogurt cups for myself and
just going to put that in the cooler [Music]
now and I just going to tuck these in
around my hot water bottles
and that should just keep this warm enough forth the yogurt to incubate and that just
fits in quite nicely actually
perfect okay so eight hours from now I will check those and put them in the refrigerator
and yes the longer you can probably do it in six hours or less but the longer you do
it the thicker it gets so this is Tony from her home sketch skills I hope you enjoyed
my little yogurt making video have a great day bye for now [Applause] and of course the
best way to enjoy your freshly made yogurt is to add a spoonful of homemade Jam
in this case it's strawberry jam but you can use any one that you made and just stir it
in and you have
fruit yogurt
okay I'm gonna go enjoy my yogurt now