Flavours For Natural Yoghurt

HOLsale

apprentice_tycoon wrote:

Maybe too much dried milk? I don't use any at all because I think that it makes it taste wooly, I always strain my yog so it's really thick a bit like the Greek strained yog. I shouldn't have thought that you'd need any extra heat if it's a thermos. Did you leave it 8 hours ish?

i'll have to try the straining method...wonder if i still have any muslin cloths...

it tastes quite good, very smooth no sharpness at all

i like mine just like greek yogurt too!

i left it 7 hours, the instructions say 5 hours but that didn't seem long enough

anyone got a recipe for lassi?

apprentice_tycoon

To correct my post - you are using heated milk so it should take less than 8 hours, probably 6 at the most.
I use the Lakeland bulk maker, this uses cold milk and takes around 8 hours.

HOLsale

yes, i HAVE to use heated milk as the plastic container just slips inside a thermos like sleeve, no room for hot water!

what temperature are we looking to keep the yogurt at during the 'yogging' period?

apprentice_tycoon

Once it's at the right temp you don't need to worry about the heat, the insulation should keep it going, unless it's in a really cold place that is!

Still think that the 'few' tablesoons of dried milk must be the problem - go on have another go with either one tablespoon or none and see what happens.

HOLsale

just curious how many people use uht milk vs regular milk?

i had dh buy uht specially for this but i'm going to try again using regular milk as my instructions tell me how to use either and i don't have any more uht milk

i would think uht would work out cheaper in the long run though...

HOLsale

hey, i just remembered that i once saw instructions on how to make yogurt in the slowcooker... has anyone had any luck with this? if you have could you please share your secrets and the recipe/instructions?

apprentice_tycoon

The thing with regular milk is that you have to heat it to near boiling to get rid of the bugs that kill the yogging bugs, so then you have to cool it down to the correct temp. I always use UHT because I can store it anywhere and use it straight from the carton

Miss_Behaving

HOLsale wrote:

my yogurt didn't turn out very thick :-(

i really want to make this work, but like sprouting, i only have limited success :eek:

Don't know if this will help - I make my yogurt this way and it works!

http://www.downsizer.net/Projects/Processing_Food/Yoghurt_making/

HOLsale

i'm going to try again tonight without the milk powder, i only added that because i've had many people say it makes it thicker and i want thick yougurt

anyway, i DO think the heat thing might possibly have been an issue

today i took the yogurt out of the fridge and left it on the counter for awhile while i was baking.

i used a bit of the yogurt in baking but i was also in the process of making cream of asparagus soup as dh brought home a bunch of free food (ph.d. student was finished and going home so left a bunch of stuff in the common room of dh's dept including some asparagus in a jar, too mushy for anything but soup!)

so i was melting the brie and cream cheese in stock etc baking etc and the kitchen was very warm

by the time i got around to adding in the yogurt it was MUCH thicker than before! so i think more heat is the issue. next time i will do some baking and wrap the thermos in a towel. i've even heard of people putting their thermos/flasks in the oven (no heat!) to keep them warmer... i'll see what happens with just having a warmer kitchen. i have a HUGE window in the kitchen with single pane glass so that might just be the problem...

only time will tell!

Heth_2

My husband very often has a muller light when he gets home from work, and I often have one at breakfast with bran, so often we spend about 3.50 a week on them. I was thinking of getting a lakeland yoghurt maker instead/some sort of flask.
I had an easy-yo once, but didn't have lots of fridge space, and didn't really like the taste, and it was quite expensive, so it went to oxfam.

If you make your own yogurt do you make it fruity in any way? I'm not sure we'd save money if we then bought strawberries and loads of fruit so it wasn't just plain.