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
@merrinana66374 ай бұрын
Have u ever encountered slimy yogurt when u make it? Mine mostly turns out slimy but still edible, just feels abit unappetizing
@Megan_The_Trainer_4 ай бұрын
@@merrinana6637oh no! I have not experienced this, but maybe straining it a bit longer would help. I’ll be making a more in-depth KZfaq video showing exactly how I do it soon so hopefully that’ll help!
@hmos18554 ай бұрын
Does it taste like plain Greek yogurt or does it taste like a flavor or sweet?
@marciabaxley19594 ай бұрын
You're the only one that has truly said how to do this correctly I'm followed others that left me with running yogurt
@Megan_The_Trainer_4 ай бұрын
@@hmos1855it has a much richer taste than store-bought plain yogurt, but at the end of this process I like to add a splash of vanilla and a little maple syrup for sweetness and flavor and it turns out to be the BEST vanilla Greek yogurt I’ve ever had 🙌🏻
@TheSorips2 ай бұрын
I like the "don't throw away your last bit of yogurt, just spend the next 22 hours making more of it" format
@karuihane84842 ай бұрын
true xD
@ryanschwan25072 ай бұрын
Hey good yogurt is expensive.
@micaiahnuwolo2 ай бұрын
😂
@koala24642 ай бұрын
What? At $8 kg in Australia I’d rather pay $2 and make my own. It’s pretty simple. Maybe not if you just eat processed and don’t cook.
@JM91x2 ай бұрын
@@ryanschwan2507yeah but what she’s making isn’t good so put your hand in your pocket and don’t waste time with this nonsense
@lyndseyreed9494 ай бұрын
What a thorough educational video. I will literally never attempt this, but I did sit and watch the whole thing.
@unknown-stella4 ай бұрын
Why don't you start small? Generally Indians make yogurt everyday during Summer, and tbh if you live in a hot climatic area, you don't even need to cover it with towel And one more thing, making it really hot and then cooling it down is also not necessary, just make your milk luke warm, add the starter(which is a lil bit of yogurt itself), and leave it overnight, and if you stay in a cold climatic area, cover it with towels as shown in the video, and keep it in a warm place, And you're done :D Have a happy yogurt!
@canubeetquad4 ай бұрын
Lmfao
@hanquixotte4 ай бұрын
Me too. I imagine if I commit to slow living, this will be it
@Jschmuck89874 ай бұрын
The whole thing! Wow! What incredible tenacity to sit through the whole video!
@francescapatti29344 ай бұрын
Same. My reason is mainly that I think Yoghurt is disgusting. I do force myself to eat it bc its healthy and its better than what I was eating for breakfast before, but I legit HATE it😂 My dad and I will just eat one plain, unsweetened Yoghurt in the morning (I also have some fruit usually) And before anyone says anything, I actually dislike Yoghurt with flavourings even more bc it just takes longer to eat😂 this way I can just get it out of the way
@Vladigraph2 ай бұрын
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.
@armuk2 ай бұрын
this is most important part of the process.. which she completely ignored
@ruthwik0812 ай бұрын
The whole process is so over. She wasted 3-4 utensils lol. We can add chillies to a small glass of warm milk to make a fermentation starter. Once you have the milk fermented, then you can use that as a starter for a larger batch
@annharrison56092 ай бұрын
The milk is pasteurized, not the yogurt. In the US it has to have live culture to even be called yogurt.
@Gotsave2 ай бұрын
Yup. I was about to comment on that. No live yoghurt culture no fresh thickened fresh yoghurt batch.
@Kyledishgambin02 ай бұрын
@@ruthwik081shut up, ruth
@willienelsongonzalez460917 күн бұрын
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!
@dirtlifeadventuresКүн бұрын
Yes I'm Arabic and my grandma use to make this too and never strained it.
@Ranpone4 ай бұрын
It’s funny how many microorganisms we rely on for food. Yogurt, sourdough, etc etc. Thank goodness for those little guys
@whitemailprivilege28304 ай бұрын
How’s it funny?
@whitemailprivilege28304 ай бұрын
How’s it funny?
@kris7784 ай бұрын
@@whitemailprivilege2830”funny” as in strangely interesting
@craymander24674 ай бұрын
@@whitemailprivilege2830 did you know you commented this twice
@Winkiefacedd4 ай бұрын
@@whitemailprivilege2830well not haha funny it’s just an expression for something “interesting”
@nikachand8374 ай бұрын
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.
@EakamJohal4 ай бұрын
Yup!!
@cazorla824 ай бұрын
I ain’t got time for this lol. For me it’s cheaper to buy rather than following all these steps 😅
@navchinna4 ай бұрын
Perugu/dahi gang
@praneelgottipati73014 ай бұрын
@@cazorla82takes no time to do
@mcdjay4 ай бұрын
Is that why ya'll always empty the entire milk isle in walmart? lol
@gocalmasmrАй бұрын
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!
@jmo53214.16 күн бұрын
Thank you for the heads up. I'll try this with naan.
@MarySanchez-qk3hp16 күн бұрын
I make panir with it once in a while, and sometimes I’ll make a spread with chives or other delicate herbs mixed in. You’re right, it takes no time at all, they must think we have to babysit it the whole time, LOL!
@jmo53214.16 күн бұрын
@@gocalmasmr is there any way you could email me? I really would appreciate some authentic Asian Indian recipes... I live in Alabama so there just aren't very many Indian people I can communicate directly with that can help me with some of the questions I have. 🙏
@alpborakirte8014 күн бұрын
We dont strain it as well in turkey
@hywodena4 күн бұрын
You're right but then it wouldn't be Greek yogurt, only regular yogurt. This recipe is specifically for Greek yogurt which is why it needs to be stained 😊
@grumpyguru94872 ай бұрын
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🫶
@akashajones60797 күн бұрын
If you're using dairy yoghurt, there's nothing sustainable about it.
@user-cu5bu7rr8d2 күн бұрын
Thank you for your comment- I was wondering if you could do the same thing again, once you get down to the last bit of homemade yoghurt! You answered my question.. 🙏
@blt-pop87054 ай бұрын
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.
@MarySanchez-qk3hp16 күн бұрын
It can be used in hiir sourdough, or just drink it. It’s healthy cuiture, and contains protein.
@donnaleveron571115 күн бұрын
Thank you! I would not have discarded mine and used it or put it in freezer, all those suggestions are appreciated. I also use water from cooking potatoes to make sauces, gravies, soups, etc. It contains nutrients that my drain doesn't use. I also never rinse canned beans, as that is the cooking liquid, home cooked beans look the same after refrigerated.
@fw666711 күн бұрын
My way becomes the starter culture for my next batch of yoghurt and also the liquid in my bread. Not only do I have delicious yoghurt that's like cream cheese but I have high protein bread I'm 78 and live in the UK
@cheririch48167 күн бұрын
Thank you for the multiple use tips. Will definitely use in my sour dough bread.
@clwest35385 күн бұрын
Can heat it to make ricotta ....
@arijitsanyal62982 ай бұрын
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.
@infinityvlogs177 күн бұрын
daily? we get milk about twice to 4 times a month for 4 people
@arijitsanyal62987 күн бұрын
@@infinityvlogs17 I am assuming you are not Indian then, we love our milk and use it to make tons of homemade stuff, including butter, cream, ghee(clarified butter), kheer(an indian sweet desert) and of course, to put in tea/cold coffee.
@infinityvlogs176 күн бұрын
@@arijitsanyal6298 yea, the only thing we use milk for is the usual stuff like drinking and cereal but occasionally we bake with it. it makes sense if your making all that you would need a lot of milk.
@clarea-s67792 ай бұрын
A warmed thermos instead of a crock pot works great. Just pour on the milk and yogurt mix, close the top and leave overnight.
@MarySanchez-qk3hp16 күн бұрын
You don’t even need a thermos. In the summer I either leave it in the shade on my patio, or on my kitchen counter. The warmer it is, the faster it grows. The cooler it is, the slower it grows. I just use the same clean mason jar I’ve always dedicated to yogurt. The slower it grows, the more tart it can be. Safety warning!!: don’t “close the top!!” Don’t screw it down, the critters that make the yogurt ferment and produce gas that expands, just place the top on your container but never screw it down until you’re ready to refrigerate after the process! You’re not clear about that!
@Gettingbetter283 ай бұрын
I’m just gonna finish my yogurt and carry on with my life.
@itsjustmyopinion19993 ай бұрын
100%
@jswa12253 ай бұрын
Yes and will just buy more yoghurt, I feel like you are not saving anything by buying all that milk to make this, let alone the time and cleaning involved no thanks
@hahahefofmw3 ай бұрын
@jswa1225 Lmao fr in the time it took i couldve bought and finished 3 of them alone.
@14omoon2 ай бұрын
😂
@leapfrog96562 ай бұрын
Time and expense! So much cheaper and easier to buy it...and healthier if you walk to the shop 😂
@khyatijain834 ай бұрын
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.
@Megan_The_Trainer_4 ай бұрын
Exactly! Most of the time is just waiting, there’s very little actual work involved 🙌🏻
@AmanteANIMALS4 ай бұрын
Can you repeat this infinitely or do you eventually have to buy more yogurt or use kefir?
@peachesandpoets4 ай бұрын
@@AmanteANIMALSyou don't have to buy new one but eventually I do. It can keep going. It is active cultures.
@deemiller50244 ай бұрын
and yours is way more delicious...or should I say WHEY more delicious😂❤
@operationeight-ld5kd4 ай бұрын
@@deemiller5024😂😂😂 good one!
@ashkaunadib76382 ай бұрын
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.
@ShashankBhavaraju14 сағат бұрын
Such simple instantaneous process
@Angelsapron4 ай бұрын
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 😊
@UntoTheBreach244 ай бұрын
Ahh, thank you.
@510heart5104 ай бұрын
Also is a great protein source!
@salpine4 ай бұрын
You can also spray it on your tomatoe/cucumber plant leaves to prevent powdery mildew.
@Jacqueline-nk1pt4 ай бұрын
I thought it was buttermilk. Are those synonyms? Or am I wrong? High high probability I'm wrong.
@abs02184 ай бұрын
@@Jacqueline-nk1ptbuttermilk comes from whipping cream until the fat separates from the liquid content giving you butter and buttermilk. So no not synonyms but somewhat of a similar concept
@Megan_The_Trainer_4 ай бұрын
✨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! 😋
@unusuallylonglimbs4 ай бұрын
Sounds like a new tradition for this house
@Megan_The_Trainer_4 ай бұрын
@@unusuallylonglimbsThat’s so awesome!! It’s definitely a routine I’m continuing for a loooong time 🙌🏻💕
@piperatoms59264 ай бұрын
@@Megan_The_Trainer_Can redo it with the made yogurt now too?? 😮 This is wicked cool!!! TYSM
@Serai34 ай бұрын
Viewers, please remember to use REAL Greek yogurt to start this. Most yogurt labelled "Greek" in the supermarket is just regular yogurt with chemical thickeners added. If it says "low-fat" or even worse "non-fat", it is NOT real Greek yogurt. The fat is literally the thing that makes it Greek yogurt!
@4UROwnHealth4 ай бұрын
@@Serai3thanks ❤
@wa_akii68733 күн бұрын
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!!
@Curry_Tales21072 ай бұрын
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😄
@jaidenbrink2 ай бұрын
So just normal rice pudding then? Or something different but similar?
@Curry_Tales21072 ай бұрын
@@jaidenbrink I'm sorry I don't know what rice pudding is. We just combine steamed rice with yogurt and add raw sugar in it. We don't cook them together
@jaidenbrink2 ай бұрын
@@Curry_Tales2107 en.m.wikipedia.org/wiki/Rice_pudding Here’s the Wikipedia article about rice pudding…however, i didn’t realize there were so many different varieties. Maybe yours is in the list?
@Curry_Tales21072 ай бұрын
@@jaidenbrink Thank you for sharing the link, I read it and yogurt rice is not on the list. From what I understood, puddings are made with milk and are considered desserts, while yogurt+rice+ sugar is a course of a meal, or sometimes a complete meal if you're not too hungry
@jaidenbrink2 ай бұрын
@@Curry_Tales2107 further down there are descriptions of rice puddings that are savory/for regular meals instead of desserts. But, yeah, i guess it’s just a similar concept/dish, but not included with rice pudding.
@kalravsingh71404 ай бұрын
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 🎀
@Megan_The_Trainer_4 ай бұрын
That sounds amazing!! Thank you for sharing! 💕
@kimberly093244 ай бұрын
Ohh this is great info, thanks!
@mac-mystic4 ай бұрын
@@Megan_The_Trainer_bootlicker 🙄
@koushikvemuri31304 ай бұрын
@@mac-mysticDude, whaat? The name Greek yogurt has nothing to with yogurt being invented in Greece.
@Easycheesyvibes4 ай бұрын
Its our everyday routine 😂
@lunalilyred4 ай бұрын
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
@jojijohn26084 ай бұрын
I think there should be a warning cuz making ghee stinks
@maya_void39234 ай бұрын
@@jojijohn2608what the fvck is ghee
@sushmitaraodesaraju63304 ай бұрын
@@maya_void3923You could've just used Google to figure it out instead of leaving an expletive laden comment here. And the commentor literally wrote what ghee is in their comment, it's clarified butter.
@MaximusChivus4 ай бұрын
@@sushmitaraodesaraju6330 Sometimes you just wanna ask another human, and some people just curse a lot. Hell, I do both all the time. But yeah they didn't read the original comment lol
@sushmitaraodesaraju63304 ай бұрын
@@MaximusChivus But it's quicker to use Google though. Literally takes seconds, instead of waiting for a reply that may never come. But yeah, we humans are weird as hell, so who knows why we do anything 🤷.
@dirtlifeadventuresКүн бұрын
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.
@ginny70sКүн бұрын
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 😍
@supriyaprasad1263 ай бұрын
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! 🥰
@umerakamran50633 ай бұрын
Pakistanis do it to make lassi😊
@madtonesbr3 ай бұрын
That’s so nice to hear. Sounds delicious.
@wafflemation68873 ай бұрын
@@umerakamran5063 mango lassi is amazing
@Matheus.Richard3 ай бұрын
Yogurt with rice? Does this recipe have a name?
@amac28133 ай бұрын
I saw an indian waiter scratch his dirt ass and serve customers
@mordernart4 ай бұрын
We Indians have been doing since ages. For best taste you can actually use clay pots. Curd/yogurt sets pretty well in organic pots.
@Megan_The_Trainer_4 ай бұрын
Thanks for the tips! 💕
@renukarani57694 ай бұрын
You took the words out of my mouth fellow Indian ☺️
@KaTe-cj5cs4 ай бұрын
Oh, can you tell me pls? Glazed pots? With a lid and room temperature then? Thank you in advance 😊
@uselessSam4 ай бұрын
@@KaTe-cj5cs i personally haven't seen someone use glazed pots for this, but I don't think it really matters. my family uses non glazed ones because it gives the yogurt/curd a really nice earthy, raw taste. you could try it yourself and see which one you prefer. and i would recommend letting it sit in some place warm. i just let it sit in the microwave overnight (turned off obviously lol)
@nikky_noya4 ай бұрын
@@KaTe-cj5cs some of us use traditional terracotta pots...but if you can't find terracotta utensils that you can be sure are food safe, normal glass containers work too... terracotta pots soak up that extra moisture so it allows to skip the cheese cloth step...
@nicolel97792 күн бұрын
my son does this every week. delicious!
@billieo.99825 күн бұрын
best yogurt video I have found ❤
@mikeh28034 ай бұрын
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!
@First._.Last.16 күн бұрын
_"Digestible"_ So clever. ~🤎
@layalsasso79423 ай бұрын
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!
@Karaon3 ай бұрын
Literally how it’s made. Not just in Lebanon
@user-mz1ym8pq8m3 ай бұрын
Labneh is divine!!!!!!!!
@MichaHajj3 ай бұрын
Labneh is love
@iaj02152 ай бұрын
fk Lebanon
@nishantthaccker11732 ай бұрын
The second step is kinda unnecessary. Yogurt is ready with the overnight step!
@dheryabakshi2744 күн бұрын
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
@randomia96639 күн бұрын
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 😊
@GregK973 ай бұрын
I am never going to do this, but that’s pretty cool
@soybean34232 ай бұрын
ikr, the process has so many steps that I almost thought it was a parody... but pretty cool indeed 😅
@lapatti24 күн бұрын
With all the time and effort it takes, I'm not sure it's worth the risk of gastroenteritis
@realjettlag17 күн бұрын
@@soybean3423It's actually not a lot of steps. It takes about 20 minutes to get it started and that's mostly the simmering, and then about 3 minutes half a day later and another 3 minutes half a day after that. It seems like a lot because it's crammed into such a short video.
@arleneclawson140715 күн бұрын
But you can also just pour a gallon of milk and some yogurt into a crock pot and be done with it. Look up crock pot yogurt. It's so different from store bought you won't believe it.The stuff I make I eat plain or just add vanilla there's no bitter taste at all.
@dr.k10124 ай бұрын
You can eat it without straining too, that gives a lot lighter & refreshing taste 🫰🏽
@princessaria4 ай бұрын
Yes! That’s the difference between normal yogurt and Greek yogurt. :) Greek yogurt is strained to remove the whey, while normal yogurt is not. There are also different health benefits to both forms. Greek yogurt has higher protein, less sugar, and much lower levels of lactose (making Greek yogurt safer for people who have lactose intolerance, though it depends on how sensitive a person is). However, unstrained yogurt has higher potassium and calcium, so there are benefits to leaving in the whey. :)
@debdeepchattoraj86844 ай бұрын
@@princessariaHow can Greek have higher quantities of something when you take the whey away? This comment seems like a load of bs. If both Greek and normal yoghurt are made from milk then wouldn't they have the exact same quantities of nutrients except what is removed with the whey? So logically speaking Greek Yoghurt cannot have any benefits that normal yoghurt does not have. It's just creamier because there isn't a lot of whey. That is all.
@marcosmosquea34574 ай бұрын
@@debdeepchattoraj8684ermmm just google it friend
@aangtheairbender4 ай бұрын
@@debdeepchattoraj8684She was noting the differences per serve, per spoonful, per 100ml, etc. “According to Tristan Zuber, Dairy Processing Specialist at Cornell, “For every four pounds of Greek yogurt manufactured, about three pounds of acid whey is produced,” (Dirt to Dinner, 2017). This means that on our supermarket shelves, strained (Greek) yoghurt can have close to double the level of protein that non-strained (regular) yoghurt has. @princessaria
@shmodzilla4 ай бұрын
@@debdeepchattoraj8684 considering the whey is where most of the nutrients are!
@user-ef9jc3tv8q14 күн бұрын
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
@auntyshakira74713 күн бұрын
A variation would be to use your yoghurt maker, not the crockpot. Just put hot water in the yoghurt maker like you normally would.
@dry_strawberries4 ай бұрын
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
@poshpearls234 ай бұрын
It's SO good!!!
@HughWoo4 ай бұрын
@@poshpearls23the sour pool?
@cyndiemyers55504 ай бұрын
Talking about the excess of liquid that the lady in the video had strained out. They just leave the extra juices in the batch @@HughWoo
@MrGhostTheBigRoast4 ай бұрын
@@HughWoo whey
@eowynriya19884 ай бұрын
We Indians do the same...😊
@Vertika_4 ай бұрын
My mum does this every time. We Indians rarely buy curd because we make our own ❤️
@rish36464 ай бұрын
We call it chakka... used to make shrikhand
@aquaticblastoise56324 ай бұрын
Yea my mom always be making the thick and gooey substance for us to eat
@viiprr60634 ай бұрын
@@aquaticblastoise5632no
@MeanMustard6504 ай бұрын
Yea but your buying extra milk.
@afandomalltogether49024 ай бұрын
@@MeanMustard650 Milk is usually way cheaper to buy and also can make a lot more for the price equivalent
@EIDLExperts2 ай бұрын
so the left over yogurt was really just for the container? i dig the recycling!
@PoojaG_PG5 күн бұрын
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.😊😊
@Tandle7794 ай бұрын
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
@woolpuppy4 ай бұрын
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.
@mikewoodruff70904 ай бұрын
If you don’t have a crockpot, let your fermenting mixture hang out in the range oven with the oven light on.
@catcolb113 ай бұрын
A warm oven that has been turned off works.
@tylisirn3 ай бұрын
The straining is what makes it a greek style yogurt as the instructions indicate. Greek style yogurt is strained yogurt by definition. If you don't strain it, you have just the standard unspecified yogurt style.
@woolpuppy3 ай бұрын
@@tylisirn Yes? This is just adding foundational information for people new to yogurt.
@jamesstevenson17663 ай бұрын
I used to make it a whole gallon at a time, adding the starter yogurt right into the gallon jug that the milk came in and keeping it warm by wrapping it snug in a sleeping bag. It's a crude method but it did work.
@sora-bq3xk4 күн бұрын
You don’t have to drain the water you can eat it right away. That part is very benefical 👍🏻
@BigMac2222Күн бұрын
The yeild compared to making cheese is nice.
@poshpearls234 ай бұрын
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!! 😊❤
@bekindfellowhuman4 ай бұрын
We call it curd
@chimppower27484 ай бұрын
Yogurt, white rice, a little bit sambar to turn it a very pale orange, some spicy chips if you’re feeling fancy. Comfort meal, among the best in the world
@BeforeThisNovember4 ай бұрын
What’s the culture? I thought it all has the microorganisms
@fbo7174 ай бұрын
all yogurt has the culture in it
@AshMenon4 ай бұрын
FYI this also works with milk powder as well, if that's cheaper wherever you are. Source: am Indian.
@dyeus44644 ай бұрын
Tell us more about it. Full cream powdered milk I assume, then does water to powder ratio matter? We do not have much pasture lands here so dairy products are quite expensive except for powdered milk. Cheers from the Philippines.
@kspo1933 ай бұрын
Thanks I was wondering that
@dorliz16 күн бұрын
This exactly correct. She used a crock pot old school way is in the warm but off oven. ! Like this modern way ...Thanks
@globaltryst71318 күн бұрын
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
@Obsidian_Iris_3 ай бұрын
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.
@KrayZJoy3 ай бұрын
My Ninja instapot is very new and has the yogurt feature.
@margemoore66343 ай бұрын
Some have used whey in helping with recovery from cancer successfully. .please don't discard
@Savedbygracethroughfaith_73 ай бұрын
@@KrayZJoy Ninja isn't "Inatapot". They call theirs instant pot because Instapot is a literal brand.
@MelissaMayhem992 ай бұрын
This sounds more like my speed 😅
@briandelaney52832 ай бұрын
Am I the only looser that bought the Power Pressure Cooker XL? I do have a Vitamix though.
@captainkittygaming90224 ай бұрын
Ive done this in a mug on a space heater on accident once 😂
@Megan_The_Trainer_4 ай бұрын
Happy accident 😂
@McGullicutty4 ай бұрын
😂
@josiahallenswife689928 күн бұрын
I made this recepie as shown in the video. It works!
@_Diana_S2 ай бұрын
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.
@Nitharshana74 ай бұрын
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🫶🏾
@Ms.Blaaaa4 ай бұрын
Eventhough the process of making is same I think yogurt and curd are different Ps: I am from your neighbouring state Kerala we also call it thayir 😂.
@keerthichandra3764 ай бұрын
@@Ms.Blaaaayoghurt and curd are the same. The one she made here is Greek yoghurt which is different than plain yoghurt/curd. Greek yoghurt has 95% water extracted out so gram-to-gram it has higher protein content than regular curd/yoghurt
@Ms.Blaaaa4 ай бұрын
@@keerthichandra376 "Yogurt and curd are both dairy products made from milk fermentation.While curd is formed by allowing milk to naturally ferment, using bacteria already present in the environment or the milk itself. In contrast, yoghurt is produced through the intentional introduction of specific bacterial strains, predominantly Lactobacillus bulgaricus and Streptococcus thermophilus." I don't know this is what Google told me .
@Nitharshana74 ай бұрын
@Ms.Blaaaa I totally agree with you. The process of filtration is meticulous, whereas we just add a bit of curd to a jar of milk and keep it overnight outside fridge. The next day, viola! Curd😂
@Nitharshana74 ай бұрын
@Ms.Blaaaa also yogurt is a researched and produced food product with good gut bacteria preserved at a particular temperature, whereas curd is just homemade
@noel_thecoolest9064 ай бұрын
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.
@btkenobi24 ай бұрын
Th@nks for the breakdown, that's fantastic. You really are "the coolest" as your name suggests
@noel_thecoolest9064 ай бұрын
@@btkenobi2 Yes, thank you. Out of my fellow 906 brothers, I am one of the coolest.
@mwoffyКүн бұрын
Greek yogurt is expensive in my place so this is actually a great idea
@aishumythili8 күн бұрын
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.
@sreemonica17884 ай бұрын
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
@FirstLast-ir3wg4 ай бұрын
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.
@ChrisCaledonАй бұрын
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.
@corinnefogarty788011 күн бұрын
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.
@artsyshait4 ай бұрын
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?
@user-hq5ev8fy1f4 ай бұрын
its called being dumb for wasting time. imagine going through all this when u can buy a fresh tub of greek yogurt that you can instantly eat for 2 bucks instead of 3 hours doing this, 10+ hours waiting, 6 things to clean, several gallons of water wasted, and 2 gallons of milk for $8
@artsyshait4 ай бұрын
@@user-hq5ev8fy1f maybe it's you who's dumb for writing such a long hateful comment when you could be doing something useful as per your words. Also it doesn't take long. Maybe you're just too dumb to understand that the waiting time can be used to do anything else and you don't have to just sit around and wait for it to be done. And it's literally 3 things to be washed. Takes what, like 5 minutes. And for your information some people just enjoy doing things. They spent every day in a good sense. Not like you, always mumbling and fumbling and always being so miserable. It's truly pathetic to be you. 😔
@callie99-104 ай бұрын
@@user-hq5ev8fy1fquick question, how many cups in a gallon?
@patsayjack4024 ай бұрын
@@user-hq5ev8fy1fmaybe takes 5-6 minutes of work
@gregsavitt71764 ай бұрын
@@callie99-10 Quick question. You have the internet, an infinite source of info, at your fingertips. Why is your first thought "I'm going to ask a random person in a KZfaq comment section" instead of "I'm going to google this very easily searchable question" like someone with more than 2 braincells in their head? Btw there are 16 cups in a gallon. I found that out by googleing "cups in gallon". It took me approximately 10 seconds. 😒
@devsaki3 ай бұрын
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.
@01hZ3 ай бұрын
It’s also my favourite
@seerum3 ай бұрын
i wanna try your moms yogurt i bet it’s so delicious
@holgaholic3 ай бұрын
never seen an indian yogurt in the store
@factsforward53 ай бұрын
@@holgaholic because we call it curd in India, not yoghurt. In Hindi, it's called "dahi"
@sleverlight3 ай бұрын
do you do it with leftover yogurt or you can just use milk?
@poornimanaidu790115 күн бұрын
We indians usually make yougurts at home only and it’s pretty easy to make and not a very big deal
@Sceonn2 күн бұрын
Going to try this, might be good with almond powder.
@nishikamathur97954 ай бұрын
This is how most Indian households make curd everyday! Great video ❤️
@mochichichi24583 ай бұрын
It's always Indians who cannot shut ut about being Indian
@AlliesWay3 ай бұрын
Every day you make this ? I’d be exhausted after just making it one time😅
@Karne2823 ай бұрын
@@AlliesWayI mean she complicated it. All you have to do is - boil the milk till it fluffs up then let it cool … add the left over yogurt .. and pop in the oven overnight with the light on …. Voila you have yogurt
@AlliesWay3 ай бұрын
@@Karne282 I’m equally as grossed out and intrigued that this how yoghurt is made that I think I need to try this !!! Thank you!
@AlliesWay3 ай бұрын
@@Karne282 in the oven that is turned off right?
@apoptosis_1014 ай бұрын
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 !
@Megan_The_Trainer_4 ай бұрын
That’s amazing 😂 the people who don’t do precise measurements are usually the best cooks! 🙌🏻 I honestly hope to be that skilled one day 😂💪🏻
@belladean22854 ай бұрын
That the exact same thing my mom always does, use a finger😂
@anushabharti22814 ай бұрын
use your finger, it should be hot enough so that you feel burning sensation but not that hot that you cant keep your finger in it for 10 sec. that temp is perfect. In hot weather we get perfect yogurt in 6-7 hrs over kitchen counter. In colder weather you may need to keep it somewhere warm or covered with thick cloth. keeping inside a switched off oven works well too.
@ReelAtreyos3 күн бұрын
I don't usually buy yogurt but what is more expensive 6 cups of milk or another pint of yogurt?
@1amyyes2 күн бұрын
My grandma from Syria made Leban, or as Americans know it as yogurt, just like this❤️❤️❤️❤️
@lucyprice62374 ай бұрын
Yes yes! Lovely for you to share this. It would save so much money for so many people.
@Megan_The_Trainer_4 ай бұрын
Absolutely! Prices of milk and yogurt are different everywhere, but where I live making it myself is much cheaper! 🙌🏻💕
@Megan_The_Trainer_4 ай бұрын
Absolutely! Prices of milk and yogurt are different everywhere, but where I live making it myself is much cheaper! 🙌🏻💕
@lolos70154 ай бұрын
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
@realize43684 ай бұрын
salam hamwatan
@panjabipandit4 ай бұрын
Indian (Punjabi) here and we do the same.
@DemonZest4 ай бұрын
Doesn't sometimes bad microorganism develop too ? :)
@amirhamza76104 ай бұрын
And it tastes much better than Greek Yogurt
@lolos70154 ай бұрын
@@DemonZest no it’s super fresh and yummy. It has to be place in refrigerated to keep it cool temperature
@etesla4 күн бұрын
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).
@annmariefierro79113 күн бұрын
Can you make this with coconut yogurt?
@eviesoap26554 ай бұрын
I learn something new every day! Thank you! ❤
@KneeGrowh4 ай бұрын
I think I'll head to the store and save myself 17hrs of waiting for yogurt. Cool information tho.
@geeferreira6923 ай бұрын
She does a really long process. If you have an instapot, just heat the milk there already, put the yogurt, put the lid back and leave in the counter (off) overnight, will be ready in the morning. Not straining like she did will just make a lighter drinkable version, but is the same thing and all you did was go heat the milk.
@donnaleveron571115 күн бұрын
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.
@jaygal123Күн бұрын
Wait..... you can make more yogurt from just yogurt? Like propogating plants?
@Grumpycat952 ай бұрын
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 .
@cikuwanjau81652 ай бұрын
The comment I was looking for 👍🏽
@lapatti24 күн бұрын
As I saw the video I thought this was a very bad idea.
@VibhorSen199320 күн бұрын
@@lapattii been doing it since 20+ years and it turns out good every single time !
@kateotokhs17 күн бұрын
Done this a couple of times and I turned out pretty good all the time. Hopefully, it's common sense and common knowledge that people should use clean utensils when preparing food.
@ArtByFameli3 ай бұрын
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
@superwomanme3 ай бұрын
How do you sweeten it, sugar or honey?
@ArtByFameli3 ай бұрын
@@superwomanme I use honey, maybe add a little vanilla and berries
@catcolb113 ай бұрын
@@superwomanmehoney... preferably local honey from an organic farm who keeps bees.
@octoberisover77957 күн бұрын
I genuinely admire you. I’d probably just eat it and go to the store again
@infinity4evr2 ай бұрын
Those "juices" is whey, which can be used to ferment grains and veggies, and also used to make Kefir.
@shipraagarwal28944 ай бұрын
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.
@KaitCervi4 ай бұрын
That works well of you have readily available warm temperatures. I lived in the Caribbean for 2 years and it worked great. Back in Canada though, I can't do the same for the majority of the year.
@hande43324 ай бұрын
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.
@BurhBurhBurh4 ай бұрын
Why boil? Milk's already pasteurised.
@hande43324 ай бұрын
@@BurhBurhBurh I usually make it with fresh milk, never tried it with bottled one so since fresh milk is not pasteurized I boil it
@MagusArtStudios4 ай бұрын
The ice bath i to keep it from spoiling
@Xyz-wm6rk4 ай бұрын
@@BurhBurhBurhif it’s ultra pasteurized you don’t need to boil it , but it needs to be lukewarm. Non ultra pasteurized milk needs full boiling, else yogurt won’t set
@mossy7234 ай бұрын
Even easier way? Pull 3 bucks out of your pocket and buy a tub at the grocery store.
@Teenywing2 ай бұрын
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.
@shrdzzlalala4 ай бұрын
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.
@jojijohn26084 ай бұрын
Yessss i was thinking just that lol
@jojijohn26084 ай бұрын
Curd is just soo good. So which one do you like: Chass Lassi Vote in the comments
@ModernMegan4 ай бұрын
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 👀😂
@TruTrinity4 ай бұрын
So, are you going to do this? Did you try?
@isaiah957864 ай бұрын
This literally just happened to me no more than 2 hours ago! Also, her name is Megan, your name is Megan, and my older sister’s name is Megan. I guess fate wants me to try this 😂
@Younggmetro4 ай бұрын
@@isaiah95786😂
@wachinpntdry.4 ай бұрын
your phone or alexa etc heard you and skynet put this video into your feed
@picklerick51166 күн бұрын
I would never do this😂 but you did. Good job👍🏽
@priyadarshinideo8746Ай бұрын
We Indians make fresh yoghurt every day!
@lizzyav25554 ай бұрын
NO WAY!!! THAT WAS AMAZING!
@elijahpokrass35054 ай бұрын
Yes whey... In the bowl after the cheese cloth
@AdhamOhm4 ай бұрын
@@elijahpokrass3505 Well played.
@abdulalam47113 ай бұрын
This works. Don't throw out the yogurt water. It's very nutritious and can make many kinds of drinks with it.
@stefanospsikarakis85362 ай бұрын
You don't need to heat up the milk. It's already pasteurized, just pour it in and let it come to room temp
@Moi_myself_I17 күн бұрын
Wow an endless loophole
@divijapandey26404 ай бұрын
In India every household makes it's own yoghurt😂
@cosodesign89534 ай бұрын
Do you feel special now? Everyone has different cultures and predominate skills sets from those cultures. These videos aren’t aimed at you. Y’all are genuinely so silly and self absorbed 😂
@mac-mystic4 ай бұрын
Both my parents had a job so we never did that. Maybe your mother is unemployed
@devakijay86584 ай бұрын
@@mac-mysticif you think this yogurt preparation is tedious… then you have no idea about the rest of the cuisine… even employed parents do this and more for their family. Of course sometimes people slack and buy from the stores. But it can never beat the homemade preparations by any scale.
@MarkyIsNow4 ай бұрын
@@cosodesign8953 and do you feel special now edge lord?
@cosodesign89534 ай бұрын
@@MarkyIsNow sure do, do you? Considering you think you’re justified doing the same thing 😂 welcome to my level 🫰
@jjjjjjhobi26044 ай бұрын
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!❤
@taibatahir97043 күн бұрын
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
@artikakorwar89512 ай бұрын
Done everyday in an Indian house hold for centuries now !💜💜
@Shadowlight1194 ай бұрын
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.
@justwatchvideos114 ай бұрын
@@Acer435i can see you really tried, a few more therapy sessions and you’ll learn the art of public decency.
@yoobeepedmeinthebeep4 ай бұрын
everyone who have yogurt in their culture does this actually, one tablespoon yogurt is enough!
@randallsunderland43314 ай бұрын
The left over stuff is whey! You can use that in smoothies. Or add kefir to it and age it again. It’s great!
@August_24564 ай бұрын
What's whey
@denhafiz18604 ай бұрын
@@August_2456 those protein shakes that gym people drink
@han94884 ай бұрын
@@denhafiz1860not exactly, that’s whey powder which is like a concentrated dried out version of the whey water, much higher in protein. whey like this is only 0.8% protein
@jaeded23912 ай бұрын
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.
@soybean34232 ай бұрын
I was looking for this comment!
@bat63532 ай бұрын
And you'd still just spend it watching shorts
@emilya96943 күн бұрын
*cries in lactose intolerant*
@steffee313 ай бұрын
I had a friend from India that taught us this, it tastes so much better than store bought yogurt.