Thanks so much.But how does make the drinking youghut?Thanks.
Do we just add water?

Thanks so much.But how does one make the drinking youghut?Thanks.
Do we just water?

It's been long I tried this recipe. I got it from a family friend but it worked.

1. mix 2 glasses of milk to 1 glass of boiling/hot water and stir in a bowl or container
2. Add 1 to 2 spoons of white sugar (optional I think)
2. Add one or two spoons of an existing (flavorless) yogurt to the mix and stir (this acts as a culture/bacteria that helps in making the yoghurt)
3. Put in a bowl with cover and put in a food warmer for several hours (if at night, leave it overnight in the warmer)
4. Open the next day. it will look and feel thicker. Stir and refrigerate.
You can also add honey to taste and eat with fruit.

Try it and let me know how it works for you. It really isn't difficult and I'm surprised no one has put up a recipe.

Here's a link from the web as well. It also has pictures so you can follow step-by step: http://www.wikihow.com/Make-Yogurt

The more you do it, the better you get and the more you can tweak it the way you want. I hope this helps

Pls where can i get bacterial/culture or kefir grain in lagos. Thanks

breadplanet:
8. Pour hot water into a cooler ( as hot as you can bath with without wounding yourself).
9. Put the bowl of warm milk into the cooler, if it floats hold it down with something ( i use breakable bowls).
10. Cover tightly and leave to incubate for at least 8hrs (they write 4hrs on the yogurmet satchet but trust me that is not enough).
11. U can check after like 5hrs to see if d water had cooled down considerably. If it has top it off with hot water (but i dont bother with this when i incubate overnite). Pls don't jolt the bowl.
12. After 8hrs open the bowl and bend it a bit u'll see that d yogurt has set.
13. Refrigerate immediately without turning it for like 2 to 4 hrs but if u want to eat immediately put it in d freezer for at least 1 hr b4 eating.
NOTE: one satchet of yogurmet is for 4cups of milk which you'll get with dis recipe.
PLEASE dnt finish the yogurt o i know its sweet but dis one as far as im concerned is just the starter for subsequent yogurts. I just use small white nylon and tie as much as possible (4tablespoons each) put in a container and into the freezer.
Then whenever i feel like yogurt i just take one nylon and start the process all over again just dat now i mix in the yogurt not the powdered culture.
This time around it takes just 5 to 6 hrs for the yogurt to set i just leave it longer for as much as 12hrs depending on how sour i want it. And with each nylon (4tablespoons) i use 4cups powdered milk to 8cups water.
It's long i know but once u get the hang of it its quite easy.
Happy yogurt making!

Nice one. Please where is yogormet normally sold? Is it from people that sell baking ingredients?

madgoat:


Nice one. Please where is yogormet normally sold? Is it from people that sell baking ingredients?

Yes

BreadPlanet thanks alot for the explanations above.

I recently started making homemade yoghurt and to be honest its fun seeing the end result after the 12hour wait.

The person who i learnt about it from said its 1cup of milk to 3cups of water and and that's what i have been using.

Also the culture used is this fulani Nono milk drink.

The only thing i noticed is that it really doesn't get thick, trying just creamy .

I will send some pics.

The second picture above is the incubated yoghurt after 12hours.

Someone recently suggested that i boil Fulani nono milk and then add fresh unboiled one as the culture.

What do you think?

cynhamscakes:
BreadPlanet thanks alot for the explanations above.

I recently started making homemade yoghurt and to be honest its fun seeing the end result after the 12hour wait.

The person who i learnt about it from said its 1cup of milk to 3cups of water and and that's what i have been using.

Also the culture used is this fulani Nono milk drink.

The only thing i noticed is that it really doesn't get thick, trying just creamy .

I will send some pics.

Hi. it's not thick because it has been over diluted. for really think yogurt stick to 1cup milk to 2cups water. Another thing that is making it light is the nono you are using as starter. it's weak that's why. whenever I use starter frm the 3rd batch upwards it gives a light yogurt.

cynhamscakes:
Someone recently suggested that i boil Fulani nono milk and then add fresh unboiled one as the culture.

What do you think?

I don't know this one o. methinks if you boil it you have killed d small live cultures that is remaining

Here's a picture of mine. That's the culture I use for d first batch. You see how thick the final yogurt is? I'll still try dat Hausa nono with a little milk cos I've not seen that culture anywhere around me yet.

breadplanets:
Here's a picture of mine. That's the culture I use for d first batch. You see how thick the final yogurt is? I'll still try dat Hausa nono with a little milk cos I've not seen that culture anywhere around me yet.

Thank you for your response.

Its really thick. Do you stir it before refrigerating it?

cynhamscakes:

Thank you for your response.
Its really thick. Do you stir it before refrigerating it?

No

Thanks and God bless you real good. @breadplanets, I followed your recipe using yogurmet and powdered milk, the result was simply awesome!!!!!!!! soooooooooo creamy and smooth. I didn't even expect such great result when i started off, in fact Farmfresh and Habib are learning...LOL. I got the yogurmet from a shop at ojota where they sell baking ingredients and other chemicals for making soap. I saved some of the yogurt i made for subsequent batches and they take a shorter time to set. I just pour the warm milk mixed with the yogurmet into large empty eva water cans and emerse in a cooler filled with warm water and cover for 6 hours or more depending on how sour i want it to be.

Charlieeh:
Thanks and God bless you real good. @breadplanets, I followed your recipe using yogurmet and powdered milk, the result was simply awesome!!!!!!!! soooooooooo creamy and smooth. I didn't even expect such great result when i started off, in fact Farmfresh and Habib are learning...LOL. I got the yogurmet from a shop at ojota where they sell baking ingredients and other chemicals for making soap. I saved some of the yogurt i made for subsequent batches and they take a shorter time to set. I just pour the warm milk mixed with the yogurmet into large empty eva water cans and emerse in a cooler filled with warm water and cover for 6 hours or more depending on how sour i want it to be.

Yeaaaa I'm so happy! The end product is always awesome. Try adding a tin of condensed milk while heating the milk for a sweeter version. I'll check where u said for the starter. The tin don dey hungry me since

@breadplanet, thanks so much for your detailed explanation. Saw the yogurment at Ojota today for 1,000 per sachet, do I use it all for 2 cups if milk. And the milk is it the powdered milk they sell in bag?

Thanks

ibizgirl:
@breadplanet, thanks so much for your detailed explanation. Saw the yogurment at Ojota today for 1,000 per sachet, do I use it all for 2 cups if milk. And the milk is it the powdered milk they sell in bag?

Thanks

1ķ per satchet!!!!? Chineke! But are u sure it's not 2 satchets inside d small pack? cos it's usually 2. anyway before I forget your question. yes one satchet is for 2 CUPS powdered milk and 4 cups water. yes any powdered milk will do. I enjoy using 3 crowns powdered milk. Enjoy

@Breadplaneta. olease i am a bit confused at the word starter. please how do you mean using the the yourghrt as starter.

Breadplanets thanks for the information. I couldn't get the yogourmet around me, when I asked around, my neighbour told me I could use chilli pepper stem and warm milk

thatsincerechic:
Breadplanets thanks for the information. I couldn't get the yogourmet around me, when I asked around, my neighbour told me I could use chilli pepper stem and warm milk

for real pls do and tell me the outcome. and which one is chilli stem pepper abeg. No knowledge is lost

breadplanets:
for real pls do and tell me the outcome. and which one is chilli stem pepper abeg. No knowledge is lost

The stem of chili pepper. But this is not chili pepper's stem. I used all, I just uploaded this pic so you can have an idea of what I'm talking about

thatsincerechic:

The stem of chili pepper. But this is not chili pepper's stem. I used all, I just uploaded this pic so you can have an idea of what I'm talking about

ok so how is it used? whole or blended or what?

breadplanets:
ok so how is it used? whole or blended or what?

whole, just drop it into the warm milk, don't stir
I used 8

thatsincerechic:
whole, just drop it into the warm milk, don't stir
I used 8

Wow.
For how long should i leave it

thatsincerechic:
whole, just drop it into the warm milk, don't stir
I used 8

Biko show me the yogurt whn it's ready

dhabeautyjas:
Wow. For how long should i leave it

for as long as 13-24 hrs because you are trying to make a starter.

Breadplanets it's ready... Yummy!
Taste like mayonnaise Co's it doesn't have a sour taste.
The first batch I'm going to make with this is going to be cultured for a longer time so I can get the sour taste.
Now, I'm going to preserve this and use as a starter for my first batch���

thatsincerechic:
Breadplanets it's ready... Yummy!
Taste like mayonnaise Co's it doesn't have a sour taste.
The first batch I'm going to make with this is going to be cultured for a longer time so I can get the sour taste.
Now, I'm going to preserve this and use as a starter for my first batch���

Inukwa!! I actually googled it and it's true. I read that subsequent batches happen faster and also gets sour. Hmmm ngwanu pepper yogurt here I come

thatsincerechic:
Breadplanets it's ready... Yummy!
Taste like mayonnaise Co's it doesn't have a sour taste.
The first batch I'm going to make with this is going to be cultured for a longer time so I can get the sour taste.
Now, I'm going to preserve this and use as a starter for my first batch���

Nice job. I've actually read bait using chilli stems to culture yoghurt.

Please which one did you use? Is it the rodo or tatashe kind? Thank

ferhyntorlah:


Nice job. I've actually read bait using chilli stems to culture yoghurt.

Please which one did you use? Is it the rodo or tatashe kind? Thank

i used the green chili, the one for friedrice

thatsincerechic:
i used the green chili, the one for friedrice

Are you for real sis? The big green pepper?
Gosh! I'm shocked!

Did you wash/rinse the stems before dipping in the warm water milk?

I was browsing YouTube for yoghurt made with chilis and came across one that was prepared using green chilis but the long thin ones.

We keep learning everyday.

ferhyntorlah:


Are you for real sis? The big green pepper?
Gosh! I'm shocked!

Did you wash/rinse the stems before dipping in the warm water milk?

I was browsing YouTube for yoghurt made with chilis and came across one that was prepared using green chilis but the long thin ones.

We keep learning everyday.

thats the one I used, not the big fat ones