Brad and Priya Make Yogurt It's Alive
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Date: 2019-10-25
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Comments and reviews: 10
Sezen Sever
as a turkish person we do all of our yogurt. first of all the reason you bring it to boil IS actually getting rid of the bacteria and unwanted other organism. and the other reason is that the fermentation happens in the warm medium (duh. and secondly we dont actualy. measure the temperature. my mom just lets the milk alone after boil and waits for the mass of milk to cool down to room temp or a little bit more than room temp. (i guess that makes 27-30 celcius idk) and than she pours the previous yogurt into that milk mass, stir it a bit and closes and puts a blanket around it overnight. that way the process keeps going a long time. and the next day after like 12 hours you have yourself a big big bowl of yogurt. thats it. not that crazy, huh?
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as a turkish person we do all of our yogurt. first of all the reason you bring it to boil IS actually getting rid of the bacteria and unwanted other organism. and the other reason is that the fermentation happens in the warm medium (duh. and secondly we dont actualy. measure the temperature. my mom just lets the milk alone after boil and waits for the mass of milk to cool down to room temp or a little bit more than room temp. (i guess that makes 27-30 celcius idk) and than she pours the previous yogurt into that milk mass, stir it a bit and closes and puts a blanket around it overnight. that way the process keeps going a long time. and the next day after like 12 hours you have yourself a big big bowl of yogurt. thats it. not that crazy, huh?
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Steve Lenox
Hey Brad. Id like to suggest a series video of 'milk products' like the ones on steak etc, except on milk products like simple cream, yogurt, cottage cheese, dry curd, sour cream, ricotta of course cheese. Seeing how these products relate to eachother in the processing would bring some clear understanding to alot of folks about these easy to make staples. As always, love the vids and thanks for turning folks on to making whole foods with high quality and old worl techniques in a modern way. P. S. Priya is fantastic and I love her vids too
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Hey Brad. Id like to suggest a series video of 'milk products' like the ones on steak etc, except on milk products like simple cream, yogurt, cottage cheese, dry curd, sour cream, ricotta of course cheese. Seeing how these products relate to eachother in the processing would bring some clear understanding to alot of folks about these easy to make staples. As always, love the vids and thanks for turning folks on to making whole foods with high quality and old worl techniques in a modern way. P. S. Priya is fantastic and I love her vids too
reply
Sam Mantha
I'm confused about how the starter works. if you put some yogurt aside to use again for a starter it goes bad like any other yogurt. idk when they filmed so idk if this was very old. Do you freeze it? Are you just supposed to make yogurt every month to refresh your starter? their starter was also runny and not the consistency of yogurt so i dont understand that. ive never made anything like yogurt myself so i feel way out of my depth lol. but this is really interesting if anyone has answers i'd greatly appreciate it: )
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I'm confused about how the starter works. if you put some yogurt aside to use again for a starter it goes bad like any other yogurt. idk when they filmed so idk if this was very old. Do you freeze it? Are you just supposed to make yogurt every month to refresh your starter? their starter was also runny and not the consistency of yogurt so i dont understand that. ive never made anything like yogurt myself so i feel way out of my depth lol. but this is really interesting if anyone has answers i'd greatly appreciate it: )
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Foodie Desi
If Priya is a chef, my Indian grandmom is a Michelin 7 star chef. Keeping culture alive is the biggest challenge as it is unusable if refregerated over 2 days. Priya should ask her mom if she was talking about chakka or hung curd which is akin to greek yogurt one boils milk to make it culture free or clean slate it of all bacteria. U could warm pasteurized milk and put curd culture in lukewarm milk mix it n keep it warm.
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If Priya is a chef, my Indian grandmom is a Michelin 7 star chef. Keeping culture alive is the biggest challenge as it is unusable if refregerated over 2 days. Priya should ask her mom if she was talking about chakka or hung curd which is akin to greek yogurt one boils milk to make it culture free or clean slate it of all bacteria. U could warm pasteurized milk and put curd culture in lukewarm milk mix it n keep it warm.
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TheTimefritter
So I don't know if Priya is Gujarati but I kinda have an idea why her mom would make up the word 'chuck' for yogurt (dahi in Hindi/ Gujarati. Becuase in Gujarati the word to describe really set yogurt that when you scoop out comes with clear iceberg-like ridge is described as 'chukka/chukko dahi'. I guess 'chuck' is just a shortened American-ised version of 'chakka/chakko': D
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So I don't know if Priya is Gujarati but I kinda have an idea why her mom would make up the word 'chuck' for yogurt (dahi in Hindi/ Gujarati. Becuase in Gujarati the word to describe really set yogurt that when you scoop out comes with clear iceberg-like ridge is described as 'chukka/chukko dahi'. I guess 'chuck' is just a shortened American-ised version of 'chakka/chakko': D
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mstyblu379
Hi Priya. Love to you Brad but I've been trying to find a way to ask Priya something. Did you ever live in Houston, TX. as a teen and if so did you date Vimal CChedda who is a dentist now, has a sister Dimple who is an ARMY, lawyer now? If so, I believe we've met a few times thru Vimal.
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Hi Priya. Love to you Brad but I've been trying to find a way to ask Priya something. Did you ever live in Houston, TX. as a teen and if so did you date Vimal CChedda who is a dentist now, has a sister Dimple who is an ARMY, lawyer now? If so, I believe we've met a few times thru Vimal.
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Celeste Greene
I want to give a big thank you to brad for always being himself. As someone who has always been very energetic and easily distracted, seeing Brad succeeding in a career he loves while still being a little scattered makes me so happy and makes feel like I can be successful too: )
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I want to give a big thank you to brad for always being himself. As someone who has always been very energetic and easily distracted, seeing Brad succeeding in a career he loves while still being a little scattered makes me so happy and makes feel like I can be successful too: )
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MatthewCo17
I watch Its Alive for the cooking but mostly for Brad's super funny and great personality and whoever edits the videos gets me every time especially when it's a bug getting smashed or the motorcycle handle bars. I would rather meet Brad in real life than any other celebrity
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I watch Its Alive for the cooking but mostly for Brad's super funny and great personality and whoever edits the videos gets me every time especially when it's a bug getting smashed or the motorcycle handle bars. I would rather meet Brad in real life than any other celebrity
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Amit Budhraja
Most old school Indians love Malai (milk fat layer post boiling. As kids we use to make white bread Malai sandwiches sprinkled with sugar using a hand held bread toaster over a gas burner. Super crispy on the outside and super creamy inside. yum
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Most old school Indians love Malai (milk fat layer post boiling. As kids we use to make white bread Malai sandwiches sprinkled with sugar using a hand held bread toaster over a gas burner. Super crispy on the outside and super creamy inside. yum
reply
Furious Imperator
My grandma (92) loves clabbered milk. They used to do it at home - get unpasteurized milk and let it sit on the windowsill for a few hours. You can still do it today by putting a small piece of sourdough bread (thumb nail size) on the milk.
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My grandma (92) loves clabbered milk. They used to do it at home - get unpasteurized milk and let it sit on the windowsill for a few hours. You can still do it today by putting a small piece of sourdough bread (thumb nail size) on the milk.
reply
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