Homemade Yogurt & Quran Recitation скачать в хорошем качестве

Homemade Yogurt & Quran Recitation

Assalamualaikum Warahmatullahi Wabarakatuh ⁍ Jazakallahu khairan for all positive comments on my first video and may Allah bless you all. And if you have not seen it, Check it out:    • Days in my life: raw milk & cozy home...   --------------------------------------------------------- ⁍ My name is Maryam. I am a revert muslimah and a housewife, living in the peaceful countryside. ⁍ On the channel, I share my love for healthy/balanced home cooking, simple rural living, and my journey of getting closer to Allah. ⁍ My intention is to encourage our muslim brothers and sisters to strengthen our connection with our creator for that we do not know when is our last day. Allah knows best. --------------------------------------------------------- ⏱︎ Timestamps 0:00 - Intro 0:10 - Tahajud prayer 0:17 - My husband's early morning's swimming session 0:34 - Fajr prayer in public 1:06 - Beautiful sunrise, subhanallah 1:18 - My training 1:25 - Let's make some yogurt; boiling raw milk 2:23 - Cool down the milk 3:00 - Add yogurt starter and incubate 3:17 - Straining process 4:10 - pH level testing in yogurt 4:25 - Extra strained yogurt (finishing product) 4:39 - Acid whey 4:45 - Quran recitation: surah maryam ayat 30-33 5:24 - Final words --------------------------------------------------------- 𓐐𓎩 Strained Yogurt Recipe: ⁍ 4 liters of raw milk (you can also use pasteurized milk if you have no access to raw milk) ⁍ 200g of no sugar natural yogurt (the flavor of ending product will result a similar taste based on yogurt of choice) 1. Use hot water to clean all equipment before using them. We want to be as hygienical as possible since yogurt thrives good bacteria for our gut so we do not want the bad ones to grow if we have germs and too much contaminants. 2. Boil raw milk in a large pot until it reaches 90-100 degrees Celsius. Periodically stir it to prevent burning at the bottom of the pot. 3. Let it cool down until the temperature is at about 45 degrees Celsius. (using cold bath is optional to help speed up the cooling process). 4. In a small bowl, add our yogurt culture and pour some luke warm milk from the pot into the bowl. Whisk well until smoothen. 5. Add the mixture back into the milk, stir well and incubate for 6 hours at a warm spot. Perfectly at 43-45 degree Celsius. (I use an oven with a light on). Note: The longer you ferment it, the sourer or tangier it will be. 6. After 6 hours, we have a perfect mild taste yogurt. 7. Strain it through a cheesecloth with a colander under and a high pot under it for acid whey to drain. 8. Tide the cheesecloth bag with a food safety tide then refrigerate for 8-9 hours. Note: The period of straining can be a little tricky. If you like it less thick, you let it strain for less hours. However, it also depends on which starter you se, how thick your yogurt is after being incubated. It is an experiment and I hope you enjoy making your yogurt at home. Feel free to comment and ask me anything. I will do my best to answer.