help! yogurt disaster!

loocyloo

hello!

hope someone can help!

i have a lakeland yogurt maker, been using it fine for 6 mths ...

put some yogurt on this morning... just went to turn machine off/take out yogurt to cool ... and it is half 'yogurt' (?) half liquid ( whey ? ) ... the 'yogurt' looks almost fluffy!

what have i made??? what can i do with it?

i have scoooped it out and put in dish in fridge!

tastes ok (ish), but i'm not a huge yogurt fan, so don't really know!

loocyloo xxx

thriftlady_2

How fresh was your starter?

loocyloo

hi ...

it was from 3rd batch of yogurt ...

ie ... fresh starter - made one batch, made second batch with some of that yogurt, made third batch with yogurt from second, and this was the next lot.

i usually make 4 or 5 batches from yogurt, and each batch lasts 4/5 days before it is eaten. then i start the cycle all over again, with a fresh starter.

i used the same UHT full fat milk as usual, and 2 TBSP dried milk powder ( as usual )

thanks

thriftlady_2

I don't know what to suggest then except to put it down to experience and strart again. Yogurt, being a living thing is always going to be a bit temperamental.

Another thought -maybe your machine is on the blink -getting too hot possibly?

AussieLass

I have an easyio yoghurt maker & I use the same ingredients every time & the same technique & am always having mixed results. :rolleyes: Some times it comes out lovely & thick & other times like you describe. I haven't really any idea why it does this but it makes me :mad:

loocyloo

thanks.

i made another batch last night from fresh, (didn't even use a frozen starter, bought a yogurt!) and its fine today! nice and thick and creamy!

just wondered if there was anything i can do with the 'fluffy' yogurt. having been in the fridge all night, it has thickened up, and looks a bit like soft cheese ...

could i make cheesecake, or use it as a dip??

xxx

madame_cholet

Hi Loocyloo
You could make garlic cheese from it.
Tip the yogurt into a sheet of clean muslin laid in a bowl. Pull up the corners of the muslin and tie somewhere to suspend it over the bowl (I hang mine from my kitchen table drawer handle). Leave it to drip for about 12 hours until it turns firmer and a bit bouncy when you give it a squeeze.
You can tip out the cheese and mix it with 2 cloves of crushed garlic (for garlic fans, less if you're not so keen) and a handful of chopped chives. Will last a few days in the fridge. Scrummy!

mummysaver

The garlic cream cheese is lovely, I make this a lot for my eldest daughter, she now prefers it to boursin! Just as well really, cos it's the hm stuff or nothing lol!

You can use it for cheesecake, or for anything else that you'd normally use cream cheese for, just strain it overnight as Madame Cholet suggests. Mine is usually thick enough just to put in a sieve over a bowl, then I just sit it in the fridge.

thriftlady_2

I use yogurt in muffins and American style pancakes. You'll need to add a bit of bicarb to the recipe to counteract the acidity of yogurt or you won't get a good rise. Yogurt cake is nice too.

loocyloo

excellent!

thank you! i especially like the garlic cheese recipe!

xxx