HM Yoghurt - What went wrong?

TitchTori

I'm getting REALLY frustrated :mad:

Either today or yesterday i read a post from someone who wrote about making their own yoghurt with full fat milk and a third of a pot of asda's own yoghurt and angel delight in the slow cooker...

....BUT I CAN'T FIND IT NOW!!!

I'm assuming it was in Old Style but it could have been somewhere else - i really want to find it and i've tried lots of different words in search

Can anyone help?!?!?!?!

TitchTori

found it - it was on netmums - i must have followed a link

I need to start writing good ideas down!!

laloopi

I have a digital cooking thermometer, which is incredibly useful for all sorts of things, and follow the recipe at http://www.suite101.com/content/making-yogurt-at-home-a32516. I haven't had it fail yet after about half-a-dozen attempts

I sterilise all the equipment using boiling water and have tried it using fresh and once-frozen yogurt starter. I've been looking at the Tightwad Gazette and she recommends adding milk powder to thicken it up so I'm going to try that next time.

SuziQ1962

Hi I bought an easiyo yoghurt making pot thing on ebay,first yoghurt i made was a bit runny but the 2nd pot is lovely,I used 1ltr UHT whole milk,3 dessert spoons or 1/2 pot rachels?organic probiotic yoghurt and 2 dessert spoons dried skimmed milk powder.made sure i mixed it well and wrapped the whole thing up in a towel to keep as much heat in as possible,left it for 12 hrs and it was really nice and creamy.Well chuffed that i don't have to buy the sachets as i think they are really expensive

suzybloo

Made my first lot of yogurt using the lakeland yogurt maker and the easiyo satchets. Confused at first because the easiyo sachet relates to the measurements of the easiyo maker ie half the container etc, so chanced my luck and filled the lakeland bowl upto 950ml and sitrred in the whole sachet. After 8 hours it looked really runny - more like milk shake, disappointed with it I left it sitting overnight, and in the morning it was great, nice and thick. Will definately make it again. Will try the recipe of making yogurt as the instructions say that comes with the maker, but this was well worth the £1.60. Used half of it with strawberries and meringue nests for dessert, the other half is in the fridge for breakfast and lunch tomorrow.

SpikyHedgehog

I've only ever used an insulated container to make yoghurt - I use the trusty old Deva Bridge yoghurt maker like this http://www.ebay.co.uk/itm/1970-S-DEVA-BRIDGE-YOGHURT-MAKER-HEALTHWATCHERS-/380362532109?pt=UK_HGKitchen_SmallApp_RL&hash=item588f5fa50d but mum uses a wide neck thermos flask (as I have her Deva Bridge yogurt maker ).

I heat up a pint of milk for about 5 minutes and keep whisking it before I check it with the thermometer - when it's at the right temperature, I take it off the heat and put a couple of tablespoons of live yoghurt in the yogurt maker, and gradually whisk in the milk. Then put the lid on and leave it overnight.

I prefer to use soya yogurt & sweetened soya milk and find I need a new starter each time and that it doesn't go very thick, but the kids accept it as yoghurt. I think it worked better when I used unsweetened milk, but I don't have any in at the moment.

squeaky

Hi,

These links might help a bit...

Yoghurt Recipes Thread

Help please- HM yoghurt not working

Gaia

I use the Lakeland yougurt maker and it works every time.

First off, don't use a starter culture that was frozen, you need live, healthy bacteria. You don't need to buy the expensive bio-yogurt either, just a small pot of live, natural yogurt. I use the little pots from Lidl as I like the flavour.

Instead of all the faffing with boiling and cooling to temp the milk, I just use a carton of UHT milk. It's already been sterilised and, as the yogurt maker heats to temp, you don't need to do anything.

Just add 3 heaped teaspoons of yogurt into your clean container (sterilise the container with boiling water first and cool), mix with a little of the UHT milk, then top up with the milk, stir and put the lid on. Place in the heated unit and leave for 8 hours (or a tad longer won't hurt). I usually firm it up in the fridge afterwards. DOn't worry if there's a little clear liquid on the top, just drain it off, it hasn't curdled.

If you want a thicker yogurt just add in some skimmed milk powder to the milk before incubating.

I used to use a wide-necked food flask but using the yogurt maker allows me to be lazy and use UHT milk instead of bothering with the heating and cooling.

You can make flavoured yogurt by adding stewed fruit/fruit puree/fruit pieces/jam afterwards, no need to buy those expensive easiyo sachet things.

dandy-candy

If you have an old fashioned rigid cooler hiding somewhere then give this recipe a try http://savingmoneyideas.wordpress.com/2011/07/29/making-homemade-yogurt-easily/

arrowlili

u751904 wrote: »

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... thanks

i just saw this looking for a link for someone else.
i used the lakeland yogurt maker yesterday.
1 litre semi (skimmed or whole if you prefer) skimmed milk boiled in a pan. add 1-2 heaped tbsp skimmed milk powder, if you want a thicker yogurt.
when it hits boiling point take off the heat & leave to cool (i cheat and put it in a sink of cold water to speed things up )
once at only slightly warm temperature pass through a sieve into the yogurt making container (makesure everything is steralised)
add a couple of tbsp of live yogurt (i used a nice bio one) stir it all then pop into the yogurt maker and leave for 6 hrs... job done :j (i find anymore than 7 hrs can lead to seperation)
it will settle more on chilling too. hth, haven't had a bad batch yet and i've been making yogurt on and off for near 10 years.