Home made yoghurt

patgc

I have been reading the threads about making your own yoghurt and have bought a Rosemary Conley electric yog maker. Have had 2 goes so far. Both have come out ok but was wondering about the straining it bit to make it like Greek yog. Do I do this when its still warm or when its has set in the fridge.. Am asking this as mine seems to have a lot of whey in it. As soon as you dip the spoon in it seems to seperate. Should I stir this in, (wont it just seperate again). Have used skimmed milk, milk powder and Tesco live bio yog for starter., 'cooked' it for 6 hours. Tasted very mild. It is lioke the 'set' tog you buy in the shops. Would it be better to use semi skimmed milk to make it creamier. I use skimmed to keep the fat content down.

seraphina

I've just bought an Easiyo so I'm quite new to this yoghurt lark! I occasionally strain my yoghurt through a coffee filter, and within an hour of straining it's lovely and thick and creamy! I prefer a slightly thicker yoghurt.

It doesn't hurt to stir in the whey if it seperates.

Prudent

Does homemade yoghurt taste any better/ work out cheaper than shop bought ones?

patgc

It must work out cheaper in the long run. To make a ltr of yog all you need is 1 ltr UHT milk say 50p a couple of spoons of live yog, say about 20p (about 1/2 a small pot) eat the rest. and a couple of spoons of powdered milk if you want to, say 10p, thats 80p max for a ltr of yog, thats lfresh and live as well. If you save a few spoonfuls from the batch to use as a starter for the next, then thats even cheaper. If you buy a maker then it will take while to recoup the cost but you can do it without one. (search the forum for Yoghurt Recipes and you will find lots of info on 'how').
Its also very convenient. I eat loads of the stuff and hopefully now wont run out.

hermit-crab

I tried making it once. It didnt taste as good as shop bought yoghurt, but that was possibly my fault. I found it uneconomical but if you have a family it could work out cheaper. It depends on how much yoghurt you need I think.

apple_mint

I upped the time in my yoghurt makers to 8 hours and this sets better. When making 'greek yoghurt' I just pop some muslin in a sieve, pour the cool yoghurt in and put the sieve over a pudding basin in the fridge. I get lovely thick yoghurt which is almost like cream.

thriftlady_2

I let mine 'cook' for 10-12 hours.I use UHT milk so the milk doesn't go in warm.I found that when I used fresh milk and heated it first 10-12 hours was too long and I was left with a curdled mess.

I put the finished yogurt in the fridge to cool thoroughly before I do anything with it.HTH

patgc

Patgc again. After looking at my 2nd attempt last night which had a lot of whey on the top, I decided to stir it (didnt stir the 1st one). This morning its lovely, no whey, nice and creamy, a lot better, so think thats what I will do,

1Ltr skimmed UHT milk, 2 tblsp starter, 2 tblspns dried milk, about 6hrs in the machine to yog, leave to cool, then stir. Beautiful rich, creamy yog.

Any one know the calorie and fat content for a ltr made like this.

thriftlady_2

Don't know the calorie content offhand,but 2 tbsp of milk powder makes half a pint of skimmed milk,so add up calories in 1 litre and half a pint(oops,mixing your measuring systems :rotfl: ) Half a pint is 284ml,so that's 1.284 litres of skimmed milk.The 2 tbsp of yogurt starter can't be much can they?10-20 cals?HTH

Sarahsaver

I do mine in a free flask from viking:)
DS 2 (age 4) asked me if i make it will it have the friendly bacteria in it?
I spose if i buy yakult and use that as a starter, or actimel or one of those then it would. Anyone done this?

patgc

I'm no expert, and someone correct me if I'm wrong, but the starter that you use must be 'Live' to make the milk 'yog' then thats the 'good bacteria' that we should all be having.