HM Yoghurt - What went wrong?

bupster

I also use the lakeland one and it works nearly every time for me - had one miss, because I didn't leave it long enough.

I think the problem may be using a frozen starter. It has to be live yoghurt. Otherwise, as the earlier poster said, UHT milk is the easiest method - cheap and straightforward - strain if you want something as thick as Greek yoghurt.

Hope this helps

7roland8

I've even had some bad results with my Easyo from Lakeland - which can work out as expensive disasters - now it sits in the cupboard.
However when they work they are lovely.

RHemmings

anguk wrote: »

I'm another one who just can't get it right, home-made yoghurt and hand-made bread have always ended in a disaster no matter how many different methods or recipes I've tried.

I now just cheat and use Easiyo sachets, more expensive but I've never had a failure yet! I stock up on the sachets when they're on offer and it's cheaper than my Rachels Organic addiction.

I'm surprised at how difficult it is to make Yogurt based upon what I'm reading here. Some years ago I had a yogurt maker before I lost too many of the bits. Every time I made yogurt in it, it worked perfectly. And I was using soya milk too.

For the hand-made bread, could I be so rude as to suggest that you try using Lidl bread flour. It already has flour improver added to it, and it is much, much, easier to get a decent result with flour improver added than without. At least that's my experience.

arrowlili

7roland8 wrote: »

I've even had some bad results with my Easyo from Lakeland - which can work out as expensive disasters - now it sits in the cupboard.
However when they work they are lovely.

i haven't tried the easyo, the on going expense put me off. i just use the bog standard 1 litre size yogurt maker that lakeland do. i did used to have a maker with individual pots, a bit like the 'rachel allen' one that's available now, it worked just as well but i misplaced it in a house move :mad:

marmiterulesok

anguk wrote: »

I've been thinking of trying this to save on the Easiyo sachets, I've got a bit of a glut of normal skimmed milk would I be able to use that instead of the UHT and would I have to boil it first?

You'd have to boil it if it's not UHT milk.

Itismehonest

2 heaped dessert spoons of Greek (or previously home-made) yoghurt
Stir in 1 pt of UHT milk (you can use full fat milk but it tends to make thinner yoghurt)
Cover with a tea towel held in place with a rubberband
Place on the top (not the plate - the top next to the lids) of the Rayburn/Aga & leave for 8 hours to overnight.
Simples.

Eenymeeny

Can anyone help with a foolproof method for the lakeland bulk yoghurt maker please? I've read all of the threads I can find and still can't seem to get consistent results. Maybe someone can tell me where I'm going wrong...
I litre of UHT milk plus 2 tablespoons of dried milk. (I've tried adding this straight to the warm pot, both cold and warming it first)
Then I stir in 2 tablespoons of Lidl Greek yoghurt (full fat) and leave it for 8 hours. (Should I be whisking instead of stirring gently?)
I then place it in a cool place for an hour or so before placing it in the fridge to set properly.
Result is thick yoghurt but it has a latex-like consistency which is difficult to spoon out!
I've been making yoghurt succesfully using this method in a wrapped up slow cooker and thought this would give better results. Now I'm so disappointed. (Thought I'd cracked it when I preheated the previous batch but this morning it's gloopy again )
Any advice would be gratefully received

Eenymeeny

Can I bump this please? Hoping to try another batch today...

pinksorrell

I make yoghurt regularly in a easiyo maker. It is basically a flask that is big enough to hold the container for the yoghurt. I don't know if this is the same principle as your yoghurt maker. I don't think there is any need to heat the milk if it is UHT as it is already sterile (to kill of germs is the purpose of heating the milk). Yes it does set a little more if it is put in the fridge but not greatly. I made a couple of dud batches to start with. I put the first disappointment down to not getting th heated milk to the right temperature either during the initial heating process or the cooling down process just before I added the starter. That's why I use UHT now. For the second disappointing batch I used yoghurt that was at its sell-by date and the result was very runny 'yoghurt' that I drank. I believe the yoghurt culture has to be fresh as it can be too 'tired' to use. Since then, UHT and freshest yoghurt I can find for the starter (even my own) and no problems. I think I've read that even if you use your own for the starter it can become 'tired' eventually so you need to buy in some more. I also use milk powder and greek-style yoghurt, as I like it, but it doesn't have to be Greek. Hope this helps.

Eenymeeny

Thanks PinkSorrell, I'll keep those tips in mind, the difference with the Lakeland maker is that it is switched on for 8 hours to maintain the temperature. I'm using the same recipe that I've always used but previously I was putting it in a warmed slo cooker, switched off and wrapped up with a thick towel.
I thought that electric one would make it easier to maintain the temperature through the winter. I'm seriously thinking of returning it and going back to my old tried and tested method...