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Home made yoghurt
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That's my understanding too,Patgc.I think live or bio yogurt has the same bacteria as those overpriced,overhyped yogurt drinks.But I may be wrong0
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I've frozen 10ml live yog (bought) in each of my ice cube tray to start of my next few yoghurts, as I've read on here somewhere.
Dio I defrost the cube before turning on the yoghurt maker or just let it defrost in the milk as its cooking?The curve that can set a lot of things straight is a smile0 -
Defrost first - shouldn't take too long for that small amount.0
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My yoghurt is excellent. I've tried semi skimmed which is a nice thickness. Skimmed perhaps more for yoghurt drink unless you like it quite thin, which I do anyway, and its not that thin if you add some fuit.
Now I'm using full fat milk as I want to see if I can make a creamy cheesecake topping by adding some whipped cream.
i am so glad I read the thread on youghurts as I'd never even thought of making it myself, so thanks for all elp received.:j :jThe curve that can set a lot of things straight is a smile0 -
I use easiyo, and it's great. But I do use more hot water than suggested, otherwise it's very wet, and useless.
I don't know if it's more economical, but if I break even I'm happy, it has to be better for us.I ave a dodgy H, so sometimes I will sound dead common, on occasion dead stupid and rarely, pig ignorant. Sometimes I may be these things, but I will always blame it on my dodgy H.
Sorry, I'm a bit of a grumble weed today, no offence intended ... well it might be, but I'll be sorry.0 -
I use my HM yoghurt in lots of ways ...
on my breakfast
as a dessert (with honey or as a sort of creme brullee - fruit, yoghurt, sugar and then grilled)
when making low fat curry (stir in instead of creme fraiche)
HM dips - low fat cream cheese & yoghurt and whatever flavouring (e.g. grain mustard, mint etc.)
I have a litre in the fridge and the next in the yoghurt maker. I start it with a basic greek yoghurt and then keep it going in batches until it starts having trouble getting thick enough and then get another starter.Enjoying an MSE OS life0 -
Hope I'm not being thick (no pun intended), but can you make yogurt without a yogurt maker?£2 Saver Club (started 24th March '06) going towards No. 2 Son Cub trip!!
20p Saver Club (started 11th April '06) Grand Total = £135.00 Paid to Akela0 -
Mumofthreeboys wrote:Hope I'm not being thick (no pun intended), but can you make yogurt without a yogurt maker?
you can make it in just a thermos
you need to heat the milk, preferrably uht, to 50c. you put 2 tablespoons of starter (bio yogurt or yogurt that says it has live cultures, must be PLAIN) into your thermos then add the milk, this is for a litre of milk, if your thermos is smaller you could use one tablespoon of starter and half a litre of milk
don't mix too much just enough to blend the milk and yogurt then seal it up and put it somewhere warm but not hot.
i have an old bell yogurt maker that is essentially a thermos bottom with an inner pot and lid that you remove. it came with a thermometre fortunately so now that i got the tip to use 2 tbsps of starter vs 1 tbsp i'm now making gorgeous yogurt in it! i've heard of many people using just a thermos, i think MATH does it that way...
anyway good luck, i use mine for breakfast, snacks and as a sour cream substitute, plus sometimes i drain it through muslin and make a homemade cheese and use the drained bit in muffins, yum!
forgot to say, you can pick up a candy thermometre (that's what they call them in the states) that has relatively low temps on it at your average home type shop for just a few quid, i'd use this vs just by guessing until you're used to the right temp because if it's too hot it kills the live bacteria and if it's too cold it won't do anything... worth the money it saves in mistakes plus it's useful for making sweets and dealing with chocolates etcfounder of Frugal Genius UK (Yahoo Groups)0 -
Prudent wrote:Does homemade yoghurt taste any better/ work out cheaper than shop bought ones?
it certainly tastes better than the cheapy value versions at tescos and asda etc and works out even cheaper than those!
i find the really cheap versions of plain yogurt taste very acidic, i prefer more the taste of greek yogurt myself
also, if you flavour them they're every bit as cheap as the 8p pots BUT they aren't all yucky. i always feel like i'm eating flavoured cornflour when i eat those, the texture is soooo smooth and so is the taste when you make your own!founder of Frugal Genius UK (Yahoo Groups)0 -
thriftlady wrote: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
i'm impressed that you're still getting yogurt even if you put the milk in cold
are you using an easiyo by any chance? i thought you HAD to have the milk at the right temp or you wouldn't get the yogging process started at all?
i use uht but i still have to warm it because while my maker has the thermos type setup there is no room to pour water in so the milk has to be heated and the thermos keeps that warm iyswimfounder of Frugal Genius UK (Yahoo Groups)0
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