Yoghurt making help again please

krishna

No need for a yogurt maker.

I always make with fresh milk (OG in our case, because I prefer that). 1 tab. yogurt in a large mug. Bring milk to boil and let cool enough to stick finger in without it feeling hot (kind of like baby milk). Temp is important, so may help to have a thermometer to start with. Best at 110F or 44C. Pour warm milk into the mug. Any kind of pottery works well, metal makes it runny. For some reason even putting a metal spoon in yogurt makes it go runny.

Then I just cover the mug and stand it on top of the boiler. Boiler pilot light is sufficient to keep the milk warm enough to set the yogurt. Takes about 2-3 hours.

thriftlady_2

larmy16 wrote:

Do you strain it through a fine sieve??

I strain through a yogurt strainer bought from Lakeland.Looks like a little cone made of very fine mesh.Not sure if they still sell them-they're always discontinuing things at Lakeland.

You can use a sieve lined with muslin(you can buy squares of this from a kitchen shop).If you use a sieve on its own the yogurt will just run out.

Lillibet_2

OK, I have a Salter yogurt maker, only had it since Xmas & didn't realize all of this:o I have been using fresh organic whole milk, boiled & cooled to temp. How is UHT different???

Thanks:o

thriftlady_2

It's just easier and quicker to use.It has already been heated,so the bugs have been killed.It doesn't taste too good to drink but it is fine in yogurt

mrsm

thanks everyone, you've proved to me it will be nice and easy to use :T

Off to buy one now, can't wait. How oh things have changed in the past 2 years since I had my 1st baby, I know get excited about baking bread and making my own yoghurt

crossleydd42

krishna wrote:

No need for a yogurt maker.

I always make with fresh milk (OG in our case, because I prefer that). 1 tab. yogurt in a large mug. Bring milk to boil and let cool enough to stick finger in without it feeling hot (kind of like baby milk). Temp is important, so may help to have a thermometer to start with. Best at 110F or 44C. Pour warm milk into the mug. Any kind of pottery works well, metal makes it runny. For some reason even putting a metal spoon in yogurt makes it go runny.

Then I just cover the mug and stand it on top of the boiler. Boiler pilot light is sufficient to keep the milk warm enough to set the yogurt. Takes about 2-3 hours.

I also make mine like this, but put it in a vacuum flask overnight to keep it warm - useful if you don't have a handy pilot light!

dannahaz

I'm another vacuum flask devotee.

I put boiling water in the flask so that the inside warms up while I am getting everything else done. I use fresh milk, heat to boiling then when it reaches blood temp, I stir in two tablespoons of natural yoghurt (or from a previous batch) plus some milk powder for extra thickness.

Whisk it together, then pour the boiling water out of the flask and pour my mixture in. Leave it for 8 hours (overnight in my case) and have gorgeous creamy yoghurt in the morning.

I love using greek yoghurt as a starter as its not as sharp as ordinary plain yoghurt.

Ted_Hutchinson

Lillibet wrote:

OK, I have a Salter yogurt maker, only had it since Xmas & didn't realize all of this:o I have been using fresh organic whole milk, boiled & cooled to temp. How is UHT different???

Thanks:o

It's handy to have a box of UHT available if you want to make yoghurt and your running low on fresh milk (we live in the country and it's a once a week job to visit the shops). When I use UHT I just stir in the skim milk powder, zap in microwave 3mins check temperature, stir in yog starter from last batch, pour into yogpots and leave for 3hrs.
So the difference is you can store a load of UHT, when it's on offer or they've a split multi reduced to 30p litre or similar, and skip the heating to sterilise then cooling to yog temp. All right it's not a big deal but it does safe a little money and a very little time particularly if the alternative is a 20ml round trip to the shops for more fresh milk.

apple_mint

Ted_Hutchinson wrote:

It's handy to have a box of UHT available if you want to make yoghurt and your running low on fresh milk (we live in the country and it's a once a week job to visit the shops). When I use UHT I just stir in the skim milk powder, zap in microwave 3mins check temperature, stir in yog starter from last batch, pour into yogpots and leave for 3hrs.
So the difference is you can store a load of UHT, when it's on offer or they've a split multi reduced to 30p litre or similar, and skip the heating to sterilise then cooling to yog temp. All right it's not a big deal but it does safe a little money and a very little time particularly if the alternative is a 20ml round trip to the shops for more fresh milk.

I have a similar approach to Ted (and probably learned it from him in the first place!). I have a lakeland electric yoghurt maker with two inserts. I buy UHT milk monthly along with skimmed milk powder. I live in the country too. My starter (every few months) is greek yoghurt. I simply whisk up UHT milk with 3 tablespoons of skimmed milk powder and 3 tablespoons of yoghurt and pop into the electric yoghurt maker for 8 hours (overnight or whilst I am out at work). I have two 1 litre pots on the go. As soon as one is finished I set another off in the yoghurt maker (with the yoghurt from the next pot in the fridge). So I generally have one full pot (1 litre) and 1 partial pot (in use). And yes, I do use a lot of yoghurt. OH and I have yoghurt for breakfast (mixed with fruit and oats). I use it for toppings on deserts and in cooking (goulash, curries etc).

cdg1111

Hi

Is it possible to make soya yoghurt?