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@gassem1982:

جاسم البحيري
جاسم البحيري
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Region: KW
Wednesday 26 August 2026 15:42:22 GMT
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No Watermark .mp4 (0.49MB) No Watermark(HD) .mp4 (0.49MB) Watermark .mp4 (1.01MB) Music .mp3

Comments

you.id78
عز ياكويت :
ياسلااام
2026-08-26 15:49:05
0
kw1992p
العازمي 🤍 :
ماشاءلله 👏🏻👏🏻
2026-08-26 18:26:33
0
m77mad6
معرض الوفره :
ماشاء الله تبارك الرحمن الله يبارك لك يابو راشد
2026-08-26 22:04:03
0
user4941107607613
وضحى :
تكفون ياخواني تكفون ياهل الخير اختكم تنخاكم تكفون يامدوره ماعند الله اختكم وبنت وطنكم مالي بعد الله الا انتم
2026-08-27 13:42:31
0
jasmm974
محمد :
👏👏
2026-08-26 16:14:33
0
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Homemade Yogurt 🥛 You only need 2 ingredients to make the freshest homemade yogurt you’ve ever had. Once you make it, you can keep it going forever by saving a spoonful from each batch. It’s an easy infinite yogurt hack. Milk is cheaper than buying yogurt, making this one of the easiest ways to save money. Ingredients • 1 gallon whole milk • 1 spoonful plain whole fat yogurt Instructions 1. Heat the milk in a large pot over medium heat until it reaches 180°F (82°C). 2. Set aside about 1 cup of the hot milk and a spoonful of yogurt, and let both come down to room temperature. 3. Place the pot in an ice bath and cool the milk to about 120°F (49°C), or until you can dip your finger in comfortably. 4. Mix the yogurt with the reserved milk, then pour it into the pot and stir to combine. 5. Cover with a lid, wrap in towels or blankets, and let sit in a warm spot for 8–24 hours (longer = thicker yogurt). 6. Transfer to the fridge to chill for at least 6 hours or overnight. Save a spoonful for your next batch so you can make an infinite amount of yogurt.
Homemade Yogurt 🥛 You only need 2 ingredients to make the freshest homemade yogurt you’ve ever had. Once you make it, you can keep it going forever by saving a spoonful from each batch. It’s an easy infinite yogurt hack. Milk is cheaper than buying yogurt, making this one of the easiest ways to save money. Ingredients • 1 gallon whole milk • 1 spoonful plain whole fat yogurt Instructions 1. Heat the milk in a large pot over medium heat until it reaches 180°F (82°C). 2. Set aside about 1 cup of the hot milk and a spoonful of yogurt, and let both come down to room temperature. 3. Place the pot in an ice bath and cool the milk to about 120°F (49°C), or until you can dip your finger in comfortably. 4. Mix the yogurt with the reserved milk, then pour it into the pot and stir to combine. 5. Cover with a lid, wrap in towels or blankets, and let sit in a warm spot for 8–24 hours (longer = thicker yogurt). 6. Transfer to the fridge to chill for at least 6 hours or overnight. Save a spoonful for your next batch so you can make an infinite amount of yogurt.
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