We'd like to remind Forumites to please avoid political debate on the Forum... Read More »
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.We're aware that some users are experiencing technical issues which the team are working to resolve. See the Community Noticeboard for more info. Thank you for your patience.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
HM Yoghurt - What went wrong?
Options
Comments
-
Remember if you use cold milk, it has to be UHT. I also found, like others, it has to be full-fat milk.0
-
I too use UHT milk straight from the carton and I also always add half a cup of dried milk. This makes a really thick yogurt that you can slice into with the spoon. I use half a small pot of Yeo Valley plain yogurt. I leave mine for 10 hours (using a Lakeland yogurt maker).
Like Penelope Penguin I never had any luck with heating fresh milk and waiting for it to reach the right temp.0 -
I have the lakeland yog maker and made some yesterday. UHT semi-skimmed milk from the carton (I use MOO) , 2 tablespoons rachels natural yog as a starter ( my next starter will be from my hm yog but i start afresh every few weeks) and 1 tbs milk powder. This time I used the tesco value powder and got a better result. On 8 hours for me and I have a permanent timer attached to it that is set on 8 hours. I just go around the dial until the light comes on0
-
I use the easiyo system but with a litre of skimmed UHT milk, couple of tablespoons of dried skimmed milk powder and around half to a whole pot of yeovalley live yoghurt. I always get lovely thick yoghurt doing it this way. I also always leave it over night to thicken, or all day.
Also, because I know I won't eat the lot in a few days I divvy it up into pots with lids and keep a couple in the fridge and put the rest in the freezer and get them out when I'm nearly out. I also keep my starter in the freezer til I want it, never had any problems with it.
So versatile and so cheap!! Yummy!!Official DFW Nerd no. 082! :cool:Debt @ 01/01/2014 £16,956 Debt now: £0.00 :j
Aims:[STRIKE] clear debt, get married, buy a house[/STRIKE]ALL DONE!!
0 -
Did you add any powdered milk to the normal milk as you were heating it? I think you need to add 2 tablespoons. This acts as a thickener.
Also, you will need to use live yogurt, not just fresh. The instructions are correct though - I use 2 heaped teaspoon fulls.
Although my yogurt isn't as thick as shop bought, it is very tasty and I either just mix the liquid in with the yogurt, or drain it off.0 -
Penelope_Penguin wrote: »
Easiyo yogurt maker
I've had 2 yogurt makers from Freecycle. I now use an Easiyo (on offer in Lakeland atm) but just with UHT milk and live plain yogurt, not the Easiyo sachets. Do ask on one of those threads if you have more questions
Penny. x
Many thanks Penny ...
I have made yoghurt in the past ... from a recipe in an ancient Madhur Jaffry book ... it worked but always seemed very faffy ...
I hate all the plastic pots that cannot be recycled ... (how many can you use for freezer/flower pots/junk modelling!) ... so have treated myself to one of the Easiyo's ... sounds supremely simply ... :T ... Must be better than wrapping your bowl in a blanket as Madhur suggests ... :rotfl:
LBLittleBill ... "The riches of a man can be measured by what he can do without"0 -
I never add powdered milk and make thick, set yogurt so long as I use full-fat milk. That said, I do strain it to make greek style yogurt. The bonus is that the chickens get the whey.0
-
Getting a bit fed up with this now. Tried three times to make yoghurt and end up with curdled milk twice. The last two times I have been using a yoghurt maker from lakeland. So at 6pm I had thinish yoghurt but remembered the leaflet said 8 hours, so I think ok leave it for another couple of hours and it will thicken up. Checked later and it was ruined. Totally separated. So I guess the separation comes from 'over cooking it' it certainly doesn't take 8 hours. So this idea that I can switch it on at 10pm and switch it off at 7-7.30am isn't going to work is it? So what's happening here? :think:
I thought this was going to be easy.
I am using frozen yeo yoghurt which is defrosted at room temp... thanks0 -
Oh dear!
First off - if you get no decent results from a Lakeland product they will refund you. They may also be able to advise you on your results - might be worth contacting them.
Second - if the yoghurt is yogged but thin after 6 hours try decanting it then into a pot to put in the fridge - sometimes yoghurt thickens up when its chilled.
Third - chill :rotfl:It's just yoghurt, not going to break the bank if you have to buy it instead of making it. If you want real angst try looking for threads about not being able to make "proper" yorkshire puds :eek:. Oh, and Mr M sells a 500g pot of plain yoghurt for about 55p.
HTH
Lizzy"Life is not about waiting for the storm to pass...it's about learning how to dance in the rain." ~ Vivian Greene0 -
Of the many things I've tried in the kitchen, yoghurt is the only one I keep failing at too! I've tried a number of times with different starters, I've tried in a flask and a yoghurt maker. I've even been watched by people who make it and have failed.
So if there's any advice comes that's new to me here, I'll try again alongside you!Softstuff- Officially better than 0070
This discussion has been closed.
Confirm your email address to Create Threads and Reply

Categories
- All Categories
- 350.9K Banking & Borrowing
- 253.1K Reduce Debt & Boost Income
- 453.5K Spending & Discounts
- 243.9K Work, Benefits & Business
- 598.8K Mortgages, Homes & Bills
- 176.9K Life & Family
- 257.2K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.1K Discuss & Feedback
- 37.6K Read-Only Boards