hi guys today I'm going to show how to make regular yogurt or tehy at home I would be showing three ways or tips to make yogurt first isn't how to make yogurt which is light and creamy second is on how to get a perfect yogurt in case of runny culture and third is on how to make dense and firm yogurt so let's start making it and then gradients made it are milk and 1 tablespoon of starter culture I have taken a liter of fresh buffalo milk as it's more thick and creamy than cow milk first step is to boil milk and a clean vessel preferably a nonstick one on one with a thick base you can also buy toned or double tone packed milk from super stores to make the yogurt keep an eye to not spill the milk from the vessel now let it boil for few minutes once done let it cool down to around 40 to 50 degree Celsius or 100 to 120 finite by this I mean it should be warm but not hot now at the starter culture or German and mixed well the starter culture is a small amount of yogurt or tehy which starts the fermentation in the leg mix the culture with the milk nicely using a small cup or a ladder like this this process will make the milk frothy and you will get a yogurt which is light now keep the mixture undisturbed and warm for four to six hours the time may vary as it depends on the climatic conditions at your place for example if you are at a colder place then it will take up to six to eight hours and in summers it hardly takes four hours if the culture yoga the somewhat thin or runny then you might get a thin runny yogurt so let me share my second tip to get a thick yogurt for this place the stem of a green chilly on the milk like this after the culture is mixed and let it rest for a few hours don't worry the stem will not make the yogurt spicy you can also watch this video in Hindi in my second YouTube channel named Wikipedia you can see how nicely it's set even with the use of a run culture now to get a yogurt with dense consistency use a form and thick culture the rest of the process remains the same and you can see the result for yourself perfect form yogurt now few tips to remember are do not use old make jostling while moving the bowl may spoil the process don't consume the entire patch of your precious home many orbit save a tablespoon or two to use as a starter for your next batch and last but not the least once a year it is made refrigerated when these are few batches of yogurt made with full cream toned and low-fat make as for my observation homemade yogurt is more economical and less at a date than the store buns so what are you waiting for get some good quality milk make your own yogurt and feel the difference and I will see you soon with a new video until then ah-huh everytime you're looking for a healthy Japan this time keep watching my other videos bye bye