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.

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!

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.

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

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

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

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 .

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.

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 😊

Even when you sanitize properly don't do it more than four times with same yogurt it can go bad easily

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

✨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! 😋

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.

*I just realized my Indian family has been doing this for generations*

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.

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

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! 🥰

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😄

I used to do this after my grade 11 biology teacher taught us how. To keep it warm I was told to put it in the oven with just the light bulb on, which was warm enough. Worked good

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 🎀

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.

This feels like the equivalent to refilling your almost empty soap bottles with water.

I am TOTALLY doing this!

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!

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

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.

Yeaaaaahhh... "Goes to the store to buy more yogurt ...🚶🏾‍♂️‍➡️"

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.

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

Lol our Indian moms doing it from long time .

Bruh now you are doing this, in my country we have been doing this for centuries its pretty easy and tasty 🤤🤤🤤

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

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.

You just called my inner frugal man, but I'm lactose intolerant. Uggggg I'd do this in a heartbeat.

I'll combine this unlimited yogurt hack with my infinite milk hack!!

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

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!! 😊❤

This is very common in Afghan households. We make yogurt at home all the time

I found the thoughts of doing all of this way more hilarious than i should!!

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

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

As soon as you finished straining the yogurt, I actually shouted, "No Whey!" I'm not proud of how funny I thought it was. 😂 Thanks for the tips, Megan! I'll definitely have to try this. ♥️

I'm never going to do this but watched it like 3 times 😂

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

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🫶

Wonderful idea! Thank you so much!

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🫶🏾

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

this is done almost every other day in brown households. in india we call it “dahi jamana” which means freezing the yoghurt. we usually eat dahi(yoghurt) with every meal

You can make so more instead of purchasing. Thanks for sharing!

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

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?

I was so confused at first and thoroughly impressed by the end.

ma'am that gooey substance is called curd. It's sooo healthy. lot of probiotics with lactobacillus. We eat it with rice and pinch of salt in India.

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

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

How long does this recipe last?

We call it curd in India And we don't go a day without it...

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 👀😂

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.

The correct proportion should be 200cc of yoghurt for every litre of milk for a first batch. Always use regular milk with lactose. Also, warm the milk below 50°C, if you go above that you will kill most of the bacteria and the yoghurt will be more liquid than solid.

just a fun fact: we Turkish people don’t drain out the juice (the last step in the video) and just consume it as it is! also I think most of the Turkish households make their own yogurt instead of buying.

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.

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

Nice...now i am going downstairs to get a tub of greek yogurt...

Back in my childhood,my mother did the same Even nowadays,she always has yogurt at home.

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.

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.

Every Indian home used to make yoghurt like this almost every other day. But now most have moved to buying packaged ones which are not very rich in pro-biotic.

wow this video sure inspired me to eat the last bit of the yogurt to have enough energy to go buy more yogurt

The thick goey substance is actually called curd in India. U can have it with some rice with some salt . Trust me it is really tasty , please do try . U might like it

In India every household makes it's own yoghurt😂

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.

alternatively, go to the store and buy another container of yogurt.

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

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

Waow thank you for this video. I am gonna go and buy the Greek yogurt now.

I love this but knowing me I’ll probably do something wrong and make myself sick lol

If you have an Instant Pot, you can do this almost automatically. It has a dedicated button, and you can do it overnight and enjoy in the morning! Just pop into the fridge and enjoy whenever you like.

Everybody's so creative!

It's a good thing I live in Europe where I can just go to any corner shop or supermarket and buy greek-style yoghurt.

Omg in Pakistan we make homemade yogurt everyday. Its a little easier than this tho

People are so allergic to getting up and making something these day, it is weird to me ngl. These things are done by normal people for centuries, doing a bit of work for something good won't be world ending i promise.

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!

THANK YOU SO MUCH!!!

We do this everyday at home. And my mom literally just warms up the milk(just a lil) and adds a teaspoon of yogurt and voila, u have your yogurt in the morning!

I learn something new every day! Thank you! ❤

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

We did this for our science class! Everyone had to make yoghurt from scratch at home for our Biology project. The chapter was "Using Microorganisms". Although some clearly cheated by buying yoghurt from stores and placing it in bowls from home.

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

Just boil the milk, when it's lukewarm add it to 1 spoon yogurt, leave at room temp (25-30 C) for 4-5 hrs and done... Not so many instructions required....

This is what we call a yogurt starter ☺️

My mother used to make yogurt just like this it was so delicious,,good times , unfortunately she lost that passion after my father died

Ive seen this done before. My old Mexican buddy had a lemon ranch and as like a side hustle he kept one small cow and he would use its milk to make yogurt for his ma to sell. Word to the wise, this does make yogurt but you'll have a much happier day if you add citric acid 'aka lemon juice' or another typ of fruit juice or compot thats made from a citric fruit. Without any citric acid this yogurt is incredibly heavy on your belly and to be honest the lemon juice completes the basic yogurt flavor profile. Have fun kids!

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!❤

Tbh you don’t really have to do that last part with the cheese cloth. It tastes the same regardless, its just a different texture. The juices you strain out isnt bad for you or anything, and tastes just as good.

Thanks for sharing your time and knowledge.