The Science of Yogurt: Why the Best Yogurt is Homemade | What’s Eating Dan?
Yogurt is an incredibly important staple in cultures across the globe. There are tons of options for buying yogurt at the supermarket, but that’s not what Dan is here to talk about today. He’s going to show you how to make the best yogurt you’ve ever had and to show you why yogurt is one of the most versatile foods.
Get the recipe for Homemade Yogurt:
Get the recipe for Ginger Frozen Yogurt:
Get the recipe for Tanabour (Armenian Yogurt and Barley Soup):
Episode about ginger and other spicy foods:
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Thanks Dan 👍👍👍for great video. Could you please make video about yogurt comparison with milk kefir. Thanks in advance 💝
Don't knock home sewing. I know some men that make shirts, trousers and jackets you'd have to visit Saville Row to compete with.
Coolest series on youtube, thanks dan and ATK. Love you guys.
"Yogurt is an incredibly important staple in cultures across the globe."
This man oozes wordplay!
Backto-, cacto-, facto-, factoido-, hackto-, jackto-, lackto-, wackto-, yakto-, eggzackto-, ehh, mnyehmnyeh that's all folks… Please make me some soy yogurt, as in from soy milk. Please? And if you can throw in some tips for minimizing, if not eliminating, the foam formed during…is that heating/simmering of the soy bean milk equivalent to pasteurization? Thanks for any info. I'm sure you are busy. Best! L
Looking back on this, I'm so sad you didn't make an obvious Simpsons reference, by calling it Frogurt.
I dump a heaping spoonful of plain yogurt into an instant pot full of ultra pasteurized milk. Press yogurt button set for 9-10 hours before bed. I wake up to yogurt. I dump it into a nut bag and drain a bit. Greek yogurt! Easy peasy.
Thank you
I believe it's no coincidence doing this video right before April 24th and giving Armenian yogurt dish a shout-out! Thanks Dan 🙂
Great show!! Do cottage cheese!!
Thanks! First time watching you ❤️
Uhhhh. I can't do any of these things. I'm a no-gurt 😆
Interesting, every other recipe I've seen tells us to heat the milk to 200F, others to 180F, etc, then cool to 110-115; are you relying on ultrapasteurization to reduce bacteria count enough to skip the initial heatup? I'm going to put pots of hot water in my oven and see if the oven chamber stays in the range suggested for 5 hours or more. Thanks! If this works, it will be the easiest recipe yet!
I'm assuming ultra pasteurized milk = UHT milk? I can find the latter, but I've never seen anything labelled "ultra pasteurized milk". (I'm in Canada.)
Starting yogurt with whey was a game changer for me.
Do any of y'all have a recipe using live active cultures??
Making yogurt in an instant pot is even easier! Same recipe, just less work!
Ok, here I go down some new hole….
I tried using ultra pasteurized milk, heated it to 115 degrees and added starter then put it in my yogurt maker for 10 hours. It didn't turn out. I'll have to buy regular milk heat it to 181 degrees cool to 110 degrees add starter and put in yogurt maker. The 2-pot system in an oven with the light on = too difficult for me. Some information might be missing in this video?!