How to make Natural Yoghurt and Greek Yoghurt recipe at home✔️ Ndudu by Fafa

Hello again and welcome to Ndudu by Ifefe. Hello Ndudu natives. Thank you again for tuning in for another exciting episode. Today I'm going to share with you my homemade Greek yogurt recipe. I got asked that question a few times and I knew I had to cover it. A perfect recipe that you can add your fruit compote or you can drizzle with a little bit of honey. I hope everyone is protecting themselves, which is very important. And yes, let's start. If this is your first time, you're welcome. Thank you very much for tuning in. Naturally, I'd leave the written recipe on my blog fafagilbert.com, which would include the transcript of this recipe, the ingredients and measurements as well. So now let's start by sterilizing our saucepan. Exactly. You heard me right. Now what I mean by sterilizing the saucepan is because I've used the saucepan in making like a soup recipe. So I needed to make sure that it didn't have any residual smell. So I just added a little bit of vinegar into the water, boiled it. Yes. And that neutralized the smell in the saucepan. So the next thing is I'm going to add my organic whole milk to my saucepan because of course, I've discarded the vinegar water away and I'm going to bring this to the boil. Now, honestly, if you do have a saucepan that is dedicated to your porridge or neutralized dishes, then yes, you can omit that altogether. Now, secondly, if you are going to be bottling your yogurt, you can add your bottles as well. Of course, turn the heat off and just leave the bottles in the hot water. That will sterilize your jar. If you watch my green chili sauce recipe, I have covered how to sterilize your jar in there. Absolutely. And I'll leave a link in the description box below. So my milk looks like it has come to the boil beautifully. And what I'm doing is measuring it in terms of the temperature, because of course I've turned the heat off and I need it to completely cool down. And when I say completely cool down, I mean at least about 45 degrees. Yes. Which would be like a perfect temperature for me to then add my life cultures to it. So each time I'm using my thermometer in, you know, in sensing, it's just to make sure that I have got the right temperature. In the absence of the temperature, just use a spoon and just, you know, just scoop a little, taste it. And if it's just warm enough, but not hot where it burns you, then you know that your milk is ready for you to then add your culture. Now talking about culture, I'm actually using here my organic live yogurt is a natural yogurt, because of course to make the Greek yogurt, you need to make your natural yogurt first of all. So I've got the right temperature and I'm going to be scooping my live yogurt into the warm milk. Yes. Once I do that, I'll mix everything together until it's well combined. And then I'd cover this and leave it in a warm place overnight. Yes. And that would just do its own magic. Now, if you follow this step, it's a no fill recipe and you'd always have your natural yogurt within a 24 hour period. So here is our pièce de résistance, that's the natural yogurt. And I have covered a natural yogurt recipe already in one of my previous videos, and I would leave a link in the description box as well, and you can watch it. So now that we've got our natural yogurt, we now need to move to the next step as to why this now makes it a Greek yogurt. So the main difference between your natural yogurt and Greek yogurt is more to do with the texture. Your natural yogurt has a runny consistency whereby your Greek yogurt has a thicker consistency. Yes. Those are the two main differences. So now what I'm going to do is extract some of the whey out of my yogurt. I've mixed everything together and here I've got my cheesecloth. This is readily available on Amazon and I'd leave a link in the description box so that yes, you can purchase your cheesecloth as well. And it's something you can use over and over again. You just wash it and use it again. And I've also got my string, which is definitely important because I would need to hang the yogurt. So your next step is to carefully transfer your yogurt into your cheesecloth. Yes. Once you do that, then you can tie it with a string and then you can hang it, maybe even on your tap by the sink and just place a bowl at the bottom so you can collect the whey. Yes. Because the whey, you can use it in baking your bread. Absolutely. It's delicious. You should try that. So don't discard the whey away. I think I've said this before. Now I have covered the yogurt recipe and I also made the cream cheese recipe, which is almost the same process as this. With the cream cheese, that was hanged for much longer to extract almost all the moisture from it. Yes. Whereby with the yogurt, it's just that fine line between maintaining that little bit of moisture and then going overboard to extract almost all the whey out of it. Yes. So yet again, I'll leave the cream cheese recipe, which is incredible, by the way, in the description box and you can watch that as well. So using my wooden stick as a suspender. Yes. I'm just going to tie my yogurt around it and suspend it over my saucepan. You can also suspend this over your, you know, blender that even makes it easier for you because then you and allow this to suspend for an hour. Now I have tried doing it for like two hours and it was just too thick and too dry for me. So I just did another one. And after an hour, I loved the consistency of it. So here we have it. And there is my sterilized jar. And I'm just going to preserve that or, you know, transfer the yogurt into the jar. As I mentioned, I have covered the sterilizing of your jars in my green chili sauce recipe, which, by the way, works with this yogurt as a dipping sauce. It's beautiful. You need to try it. So, yes, I'm just going to transfer the yogurt into my jar. And you would see that I've got three other types of like cheese and yogurt stuff going through. So I've got my cream cheese there. There's also the natural yogurt and also my cottage cheese, which is infused with lemongrass so that it makes it also beautiful. All these recipes are covered and I'll leave links in the description box below. So here is my cottage cheese recipe. And if you've not watched it, you're missing out. You need to because I mixed the cottage cheese with the Wagashi for a pasta dish, which was just so delicious. So here we have our Greek yogurt. Look how nice and thick this is. This is not any other food. This is indeed. Now, the thickness of Greek yogurt makes it a perfect dipping sauce. Exactly. So here I think I just drizzled some of which is my favorite, by the way, over it and just enjoyed it as a pudding. Yes, as you do, as I'll say, open your mouth. Now, let me feed you. Alternatively, as well, you can serve it with your favorite fruit compote. And that's incredible. Add a few granola to it and you're good to go. You've got a beautiful snack there. You can also just add a little bit of my green chili sauce and serve it with your barbecue. You would love that. Grill some meat or fish. Yes. And you're good to go. As I mentioned, I have also covered the cream cheese recipe and I'll leave a link in the description box because that works really well. You can just use that as a beautiful spread for, you know, your little taste or you can do a lot of things as scrambled eggs, maybe. Yeah, the choice is yours. As I mentioned, I'd leave all the list of ingredients and measurements on my blog, fafagilbert.com. So do check it out. If you like what you see, please smash the like button, leave your comments below, share with your family and friends, try the recipe and I'd love to hear your feedback. Now, if there's any recipe you'd like me to try, leave your comments below and let me know and I will definitely do my best to cover that for you. You will find me on Instagram, Twitter, Snapchat as indudubieffa including Facebook. So pass by and say hi. No, thank you very much for my theme song and answer my next recipe with you. Please take very good care of yourselves. Notification gang, I love you guys. To my loyal subscribers, you're appreciated. Please protect yourselves. And guess what? As I always say, me, I love you for you. I'll see you in my next recipe. Bye-bye.