Home made yoghurt

Mumofthreeboys_2

Thanks for all your help, but I'm a complete novice at this - when do you add the flavour and how and what do you use to flavour it with?

How do you make them thick like greek yog?

When you say leave it somewhere warm does that mean that just leaving it on the side in the kitchen itsn't good enough?

HOLsale

thriftlady wrote:

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

most milk powder is skimmed though so no fat

i wouldn't think there would be much fat in that lot at all, the calories would be about the same as a glass of milk i should think, nothing to worry about

besides, many studies including one in glasgow university have shown that eating yogurt regularly not only reduces the risk of heart attacks but also helps you to lose weight (they were studying the heart attack bit at glasgow and found out about the weight loss bit as a coincidence, now loads of studies have been done)

so you'll actually lose MORE weight by eating yogurt, grab yourself a bowlful mmmmmmmm

HOLsale

apple_mint wrote:

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.

i'll have to try that creme brule thing, sounds good! i also use mine in curries and soups just before serving also makes brilliant salad dressing, just use in place of mayonaise i love salad dressing so this cuts back on needless calories don't forget you can use it like sour cream, nothing quite like a butter baked potato with sour cream on top

HOLsale

Mumofthreeboys wrote:

Thanks for all your help, but I'm a complete novice at this - when do you add the flavour and how and what do you use to flavour it with?

How do you make them thick like greek yog?

When you say leave it somewhere warm does that mean that just leaving it on the side in the kitchen itsn't good enough?

you add the flavour AFTER you make the yogurt, that's why you can't use flavoured yogurts to start with, they affect the yogging process

you can use jam, honey, sugar, bottled syrups, chocolate syrup whatever you like

use it in savoury foods to replace cream or sour cream

to make it really thick you can either add milk powder to the mix (mixed opinion on this, tends to alter the texture) or better still pour through a sieve lined with either a piece of muslin or a coffee filter (good idea, forgot who said it though ) make sure you have a bowl beneath to catch the whey you can use that in your cooking.

if you do the sieve thing in the fridge you get thicker yogurt, if you do it in an airing cupboard you get a soft cheese, i call it paneer (like in indian restaurants, you know sag paneer etc) it's a farmers type cheese that can be used in indian dishes, in cheesecakes also very nice to use when making american style lasagne (layer mince mix, soft cheese, bolagnase sauce, noodle americans don't use white sauce in lasagne)

if your kitchen is cold you should wrap your maker in a towel

i put mine near the heater as it sets better this way. an airing cupboard is perfect, just don't forget it's in there!

bobsa1

Does anyone know how much a basic yoghurt maker is please?

HOLsale

bobsa1 wrote:

Does anyone know how much a basic yoghurt maker is please?

i think most likely £15 or so new

has been awhile since i looked though

check ebay

hilary1

What do you use the drained whey? for as I tipped it down the sink.


Also can you over cook yoghurt and if its a bit thin can you cook it longer to thicken a bit?

hilary1

bobsa1 wrote:

Does anyone know how much a basic yoghurt maker is please?

Electric ones

Lakeland £19.95 but an extra bowl is £4.50ish. (Lakeland is £3.95 postage in orders under £45 so if you cant go to a shop try to order things with friends)

There's some R Connolly on ebay but watch the postage and some of the prices are dearer than going to a 'real shop'.

I love my Lakeland one and went to Chester just for that purpose. I will easily recoup the cost over a short time and cant fault the yoghurt it makes.

Mumofthreeboys_2

Has anyone got any tips on how to store the yogurt when it's made. I'd be particularly interested if anyone has got tips for lunch boxes (for kids).

I usually buy Frubes because they're in a tube and there isn't any mess with empty pots and spoons (that they never bring home).....

pancakequeen

Has anyone made yoghurt using soya milk?