Homemade Greek Yogurt 🍨 Ingredients: 6 cups of milk 1/4 cups plain Greek yogurt Add milk to a pot on medium heat, warming it up to 185°F Then set the pot in a cold plunge until the milk cools down to about 90 to 100°F Add one cup of that warmed and cooled milk to the yogurt container. Add the remaining pot of milk to a warmed, but turned off and unplugged crockpot, then pour the yogurt and milk mixture into the crockpot. Wrap the crockpot in a towel and leave it undisturbed on the counter for nine hours. (8-10 hours works) After nine hours grab a bowl, set a strainer inside the bowl and a cheese cloth (folded 4 or 5 times) into the strainer. Pour the gooey substance from the crockpot into the cheesecloth, then set the strainer and bowl in the refrigerator for another nine hours to strain the liquid out (which increases the protein content and removes the whey). After nine hours, pour your creation back into a yogurt container and now you have your very own, thick and creamy, homemade Greek yogurt 🍨✨ *Straining the yogurt takes it from regular to Greek yogurt **Once you strain it, your yogurt will have about double the protein content per serving of the milk you use

I like the "don't throw away your last bit of yogurt, just spend the next 22 hours making more of it" format

What a thorough educational video. I will literally never attempt this, but I did sit and watch the whole thing.

There's a lot of commercial yogurt that has been pasteurized and won't work. You need to make sure it lists live cultures on the label.

My mum does something very similar to this. I’m of Indian descent and my Mother makes natural yoghurt using this method! No cheese cloth needed, that water can easily be combined with the yogurt and has lots of nutrients!

It’s funny how many microorganisms we rely on for food. Yogurt, sourdough, etc etc. Thank goodness for those little guys

We Indians follow this process everytime instead of buying curd outside. It's a very healthy way and also cost friendly way to make it and be healthy.

We make yougurt (Dahi) the same way but we dont strain it out in the end. So those that think its a long process to strain it out at the end can avoid that step and eat it right away once set. The liquid (whey) is actually quite healthy to consume and tastes quite good along with the curd. But incase you'll do strain it, then that liquid can be used to make Chapati/ Roti dough or even used it in the process of baking!

My mom always makes homemade yoghurt and its a cycle which is very sustainable and it tastes the best. So, you can say that i am eating the same yoghurt culture since i was a lil baby🫶

Suggestion for the drained liquid. It is Whey and very good for your health. For BAKERS: use it as liquid (water/milk) replacement in bread recipes, also biscuits, pizza dough, etc. It gives a tangy taste to no-knead bread - similar to sourdough. It can be used in cookies, muffins and cakes too, when a tangy flavor would complement, like lemon cake. Use it with flour to make sourdough starter. For COOKS: use it as milk/buttermilk replacement. For example- buttermilk fried chicken. Also as a base for meat marinade. It softens/tenderizes the meat. Good for chili and to finish cold soups. Use it to make soup broth. Add part or all replace all water for Rice or boiled vegetables. Use to make fermented vegetables and pickles. Can be added to homemade mayo to extend frig life or use directly in the recipe to make fermented mayo that lasts at least a month in the frig. For DOGS: use it to make their treats or add a little bit to their kibble to soften it. Can be frozen in ice cube trays with fresh fruit slices (like strawberries) for summer treat. For Gardeners: use it as a fertilizer. Can be added to compost tea or watered directly on the plant/soil. For HEALTH: add some to your smoothies, fruit juice, protein shakes, cook your oatmeal. Can be used in post-workout recovery drink. There are many tested recipes to search. Or just be creative and experimental on your own, if you like creating. For BEAUTY: Used as a hair growth and strengthener. Good for skin treatment. (Search for directions) YOGURT STARTER: Freeze the whey water in small batches, or ice cube trays and use as next batch starter culture. (Search for directions/amounts. I tend to use double the amount of liquid. If the directions suggest 1 tablespoon yogurt, Id use 2 T. or more of liquid whey. I dont think you can have too much whey though.🤷‍♀️) Just a short list to give you an idea of whats wasted when liquid is discarded. Kingarthurbaking website has an excellent article on uses, too. Also, watch Alton Brown use electric blanket to make yogurt.

We only buy yogurt once the start of every summer. For the next 4 months, its homemade. Saves the gas money to make a trip to the grocery store as milk is delivered to our house on a daily basis.

A warmed thermos instead of a crock pot works great. Just pour on the milk and yogurt mix, close the top and leave overnight.

I’m just gonna finish my yogurt and carry on with my life.

As an Indian, this is staple in a Indian household, and we never buy store bought yogurt. And even though it seem tedious because of the waiting time ITS NOT.

This is great. My mom taught me to make yogurt. But i usually let it sit in the pot for 24 hours so I am very impressed you were able to make it in just 9.

Such simple instantaneous process

The juice strained out after sitting in the fridge overnight is called whey and you can use it to start a ferment, like slaws or relishes 😊

✨Pro tip: if you start this process around noon on a Saturday then it will be ready to go in the fridge around bedtime and when you wake up on Sunday it’ll be ready to eat! 😋

if you don't strain it, you'll get normal yogurt which tastes a lot less sour :) in Turkey we eat it like that and it tastes amazinggg!!

In my country we pair it with steamed rice and add sugar in it. It tastes awesome and makes you feel drowsy in the hot summer afternoon😄

We indians have been doing it since ages.. Now just add this yogurt to a blender with some sugar and water .. Blend for 10 secs and there you have your own lassi.If you want mango lassi, you will have to add mango to the blender. You can also top it up with some dry fruits.. It tastes amazing 🎀

The fermented yoghurt has some cream on top. Blend that cream and you'll have butter and buttermilk. Boil that butter and you have clarified butter aka ghee. I'm Indian and we only ever buy milk and make our own yoghurt, butter, buttermilk and ghee at home

My grandma made us yogurt at home all the time. It was amazing with fruits. Miss her so much. Im happy to see this maybe i need to make my own yogurt too.

I only watched the whole video because I really hoped you'd drop a link or somewhere to get those pans and strainer! I love that design 😍

This is how we Indians make yogurt at home for our everyday use. Our yogurt (plain) with rice mixture with a pinch of salt is the ultimate recipe to beat the heat, end any meal! 🥰

We Indians have been doing since ages. For best taste you can actually use clay pots. Curd/yogurt sets pretty well in organic pots.

my son does this every week. delicious!

best yogurt video I have found ❤

I dont normally leave comments however I wanted to point out just how detailed an easy to follow your instructions are! Thank you for this digestable knowledge!

This is how we make homemade yogurt in Lebanon as well. The process is called secondary fermentation. But the first step usually gets us Laban (yogurt), which we eat regularly as a side dush or use as an ingredient in cooking. Then, after straining, we get Labneh, which is a delicious yogurt paste we eat for breakfast! Sahtein!

we indian always make our onw yogurt (dahi ) at home everyday from ages, this is how indian eat dahi everyday at home so basic and in a very simple way

In my country and my culture, yoghurt is made at home, in most homes through the warmer part of the year (we are a tropical nation). This is what we have seen our elders do, we have learnt from that and we make it like that even today. FYI homemade yoghurt tastes better 😊

I am never going to do this, but that’s pretty cool

You can eat it without straining too, that gives a lot lighter & refreshing taste 🫰🏽

In Egypt we use this method to make yogurt and cheese when we make yogurt we don't drain it and when we make cheese we wait until the yogurt thickness more before we drain it and a little before the drain process finishes we put salt (not to much)in top of it and leave it a little more while(but not for long so it won't be salty) and when eating it l love to put some salt and grind black pepper and oil and eat it with watermelon or grape

A variation would be to use your yoghurt maker, not the crockpot. Just put hot water in the yoghurt maker like you normally would.

In Turkey, we do this all the time as we eat yogurt with most meals and we do not strain it. It just swims in a sour pool and that is fine most of the time

My mum does this every time. We Indians rarely buy curd because we make our own ❤️

so the left over yogurt was really just for the container? i dig the recycling!

Unfortunately I can't attempt this because I dont trust the local milk available to be hormone free, but thanks so much. This was so easy to follow. Good to know it is similar to what we do in India. In future I can make my own Greek yogurt.😊😊

I'm Iranian and we do this all the time. My mom's yogurt honestly tastes better than any store bought I've ever had

This is actually true. You don't need a crockpot either, just a warm place to forget it, and strain if you want to thicken it but no need if you don't. Leave it longer if you want it more sour, and less time if you want it more mild. Don't throw away the whey! You can use this tangy liquid for baking or as a base for sauces.

You don’t have to drain the water you can eat it right away. That part is very benefical 👍🏻

The yeild compared to making cheese is nice.

I worked with an Indian family and they made yogurt every day. Something about eating the yogurt whey with white rice brings back memories every time. I like Greek yogurt, but wow, something about yogurt with the strained whey liquid is just soooooo good!! 😊❤

FYI this also works with milk powder as well, if that's cheaper wherever you are. Source: am Indian.

This exactly correct. She used a crock pot old school way is in the warm but off oven. ! Like this modern way ...Thanks

In India we make yoghurt/ curd everyday … daily nighttime routine to put a bowl of milk with a spoon of curd and in the morning we eat eat with parathas

If you have an original Instant Pot, it has a yogurt setting. It takes two steps - 1) heat the milk, 2) stir in yogurt - and it works very well. I was shocked when I read the newer ones don’t have this setting. The drained liquid is whey and is very good for you too. Add it to smoothies or soup or you can feed it to your plants.

Ive done this in a mug on a space heater on accident once 😂

I made this recepie as shown in the video. It works!

You do not need multi-cooker, just pour the mix into wide mouth jars or even cups, place the lids on and cover well in a few layers of blankets. leave for 12-18 hours, then place in the fridge. You do not need to strain it either, unless you like Greek style thick yogurt.

We do this every night at my home. Its called thayir in tamil nadu, india. Has lots of probiotics and good vitamins. We add that to rice to make curd rice❤ Edit: thank you for the likes and insights🫶🏾

Considering not everyone has the things to make this; the people who do, actually spend less money compared to just buying a tub of yogurt. [Prices do vary, but I used the ones from Walmart] One, 32 oz, whole milk greek yogurt (plain) is about $4.00. (0.125 cents/oz) So, 1/4 cup (2 oz) is around 0.50 cents. One gallon of whole milk is about $3.00. (0.18 cents/cup (8 oz) ) So, 6 cups (48 oz) is around $1.08. Assuming the amount of liquid has not been affected by evaporation etcetera etcetera, we end up with 6 1/4 cups (50 oz) of REGULAR YOGURT at the price of $1.58. I say regular because greek yogurt has less liquid, and more protein so the end result may be closer to 5 cups (40 oz). To go even further, the serving size on that Walmart tub of greek yogurt is 2/3 cup (170 g) and has around 5 servings per container. Therefore, the serving price would be around 0.80 cents/serving. Our homemade yogurt has about 6 1/4 cups (1,418 grams) per tub, therefore we get about 8.3 servings per container. Meaning, one serving is around 0.19 cents/serving. This means that our number of servings per container increased by 66%, while the items cost decreased by 60.5%. While not everyone has time to do this, it does give you a reasonable increase in the end product AND a new product, whey. Do whatever you feel like doing and don't get mad when people do the same.

Greek yogurt is expensive in my place so this is actually a great idea

You can make the process very simple. Just pour the last bit in warm milk and let it sit in a warm place until it ferments. We do this every single day for our own curd.

In India everyone does this everyday. We just keep it as curd and skip the last step of removing excess water to make it yoghurt

This is how we have curd in India, we do it every night, eat it next day and repeat it every day! Btw if you add a bite sized coconut piece while fermenting you'll get much thicker yogurt.

6 Cups of 2% Milk costs $4 Cdn, plus using 1/4 cup of yogurt costs another $0.50... A 750 g (3.17 cups) container of yogurt costs $5.50 (roughly). By evaporation and solidification, it looks like that may be 1 Litre (4.23 cups container of yogurt). So, maybe $1 cost savings by making it yourself, if you don't include Time. Experience would be priceless. If you eat a lot of yogurt, it may be worth your Time. I'm gonna get mine from Costco though. haha Thank you so much for the knowledge.

The last bit of yogurt might not be viable for making a new batch, use a new container. You also need to check the yogurt's label to make sure it has live cultures in it. Also, you can skip boiling the milk if you use ultra-pasturized milk, e.g., A2 milk, Fairlife ... Also that "juice" is whey. You can use it in a smoothie or to brine a chicken or turkey.

The girl's just making some homemade yogurt. Why is everyone getting so pressed about it? She likes to make it, what's the problem?

In India, in my region, everyone makes their own yogurt twice everyday. Yogurt was never something that could be 'purchased' until very recently. I've tasted yogurt all around the world but my most favorite is my mom's yogurt. It's the best.

We indians usually make yougurts at home only and it’s pretty easy to make and not a very big deal

Going to try this, might be good with almond powder.

This is how most Indian households make curd everyday! Great video ❤️

My grandmother used to make it from her previous batch of yoghurt! She always kept a little bit back, and I stead of a thermometer used her pinky to determine the milk temp 😂😂 "Ah, look, it burns a little so the milk is too hot" said the same person who used to grab cutlets out of bubbling oil with her bare hands 😭 Thank you for giving us actual temperatures !

I don't usually buy yogurt but what is more expensive 6 cups of milk or another pint of yogurt?

My grandma from Syria made Leban, or as Americans know it as yogurt, just like this❤️❤️❤️❤️

Yes yes! Lovely for you to share this. It would save so much money for so many people.

We afghan love homemade yoghurt and we always make it at home. Boil the milk, cool it and add 1 tbsp of organic yoghurt and leave it over night. Then we let sit in the fridge for 6 hours and it's yummy and delicious

If you let it ferment 19 hours (instead of 9) it’ll also be basically lactose free - so little lactose it doesn’t even trigger my hyper lactose intolerant self. It’s the only way I can eat yogurt, so it’s worth it to me (commercial yogurt is hit or miss, some aren’t fermented long enough to be safe for me, but I can use them to kick start my own batch).

Can you make this with coconut yogurt?

I learn something new every day! Thank you! ❤

I think I'll head to the store and save myself 17hrs of waiting for yogurt. Cool information tho.

Amazing, you gave us instructions in less than a minute - thank you! I bypassed a bunch of other videos 20 to 30 minutes in length. Just the facts ma'am, please.

Wait..... you can make more yogurt from just yogurt? Like propogating plants?

People be careful when doing this ,if you mess up and take shortcuts or don’t use clean containers you will sleep in the bathroom ,our stomach and liver work together like a laboratory ,I do NOT wish anyone to go through this ,in worst case scenario you can experience organ failure ,which can be fatal .

I used to make yogurt all the time. If you make any and want it flavored or sweetened, do that after its made so you arent feeding the wrong organisms

I genuinely admire you. I’d probably just eat it and go to the store again

Those "juices" is whey, which can be used to ferment grains and veggies, and also used to make Kefir.

As everyone is saying that in India we make it everyday fresh. I want to add one more thing, instead of using crook pot , we put vessel under sun and with in 2-4 hrs ur curd is ready. I used to make it daily when i was in India . I used to keep it at 10.00am and at 12.30 pm it used to be ready to eat. Love to see ur video ❤ ... keep inspiring todays generation by giving them tips to make homemade things.

So, easy way. Get a preferably fresh milk, boil it. Temperature does not matter, when it starts to bubble turn it offffff. Cool it down, it does not need ice bath. Put 1 tbsp yogurt per liter preferably full tbsp. Put it in a container better if glass and the cover but still let it breathe and make sure it’s not a large container. Then wrap in a blanket. Usually it takes 4 hours but when you check it and it’s too runny keep if for another hour.

I’d be checking you have more than a scraping of leftovers. I would do 6-8tbsp, splash of 10% cream and don’t need to strain- the cream thickens it.

My mom does this every 2-3 days. It’s so darn hot in India right now and we eat a lot of Yoghurt/Curd. She keeps aside a spoon or two of curd from her current batch to make a new batch.

This is so weird! Tonight, I realized I only had a little bit of yogurt left. I put it back in the fridge and told myself I needed to get more. Then, as I opened KZfaq your video came up 👀😂

I would never do this😂 but you did. Good job👍🏽

We Indians make fresh yoghurt every day!

NO WAY!!! THAT WAS AMAZING!

This works. Don't throw out the yogurt water. It's very nutritious and can make many kinds of drinks with it.

You don't need to heat up the milk. It's already pasteurized, just pour it in and let it come to room temp

Wow an endless loophole

In India every household makes it's own yoghurt😂

Actually the mean yogurt has that watery texture too, if you drain it you would have Greek yogurt which is completely yogurt yeast but you can use watery version of it too!❤

In Pakistan thats how we make yogurt also if u put just a half tea spoon of old yogurt in milk u wont have to do all the ending straining hard work at all it will be fine Take regular milk - put half tea spoon yogurt in it and leave it overnight with a clothe around it( if its summer u can leave it as it is) and in morning the yogurt is ready u dont need special bowl for it just any bowl available

Done everyday in an Indian house hold for centuries now !💜💜

as an Indian I bet his is how we make curd daily in India this fermentation methods is used in India to make curd the lactic acid in the yogurt will split and create more curd😊😊 pls tell me if I'm wrong.

The left over stuff is whey! You can use that in smoothies. Or add kefir to it and age it again. It’s great!

A cool concept. I will never even slightly attempt this, that's a lot of time and effort that could be spent doing other things more productive, enjoyable, or both.

*cries in lactose intolerant*

I had a friend from India that taught us this, it tastes so much better than store bought yogurt.