Home made yoghurt

rabialiones

think i've read all posts on yoghurt, as i am a yoghurt lover as well, used to make own, but have to admit have now become rather lazy also spend any spare time on mse.
anyway, rather surprised to note that no - one has mentioned yoghurt curry which is rather delicious, especially on cold , rainy days drizzled over plain rice , basmati. or khichri (rice cooked with lentils)
tastes better with over done yoghurt, witha bittery taste. and simple and quick to make.
fry a few cloves of squashed garlic until golden brown addd ground dhania/spices/garam masala , turmeric and ground red chillis etc.
add couple of green chillies. add a few drops of water and stir, add salt to taste. remove from heat. (spices according to own level of taste) i.e. more you add more hotter it will be.
whisk 1 part of yoghurt to half of water and add a tablespoon of gram flour to thicken.
replace pan on heat and add yogurt mixture, stir continuously until comes to boil. and then let it simmer until desired level of thickness is reached.
there you go.
you must try this, its delicious
if u cant be bothered to cook rice, just dunk bread/naan in it .just as good

patgc

Patgc again.

The yogurt making is going really well. Just one question, have been reading about Greek Yog. and straining etc.

Cant get any muslin wher I am, would a pair of tights work ?
Do I leave it till it has chilled in the fridge before straining
Presume I DONT stir it before straining.
Is it a case of a LARGE mixing bowl, stretch tights over bowl, pour yog onto tights and leave. How long for ?

seraphina

I strain my yoghurt through Tesco value J-cloth lookalikes.

I line my sieve with my bit of cloth, tip in my yoghurt fresh from the yoghurt maker and hang it over a bowl for an hour or two. If you leave it too long it goes really, really thick and eventually it will turn into yoghurt cheese!

I imagine a pair of tights would do fine.

patgc

Ok, thanks for that.
Bought the cheapy J cloths. So this is straight from the maker whilst still warm.
Is there anything I can use the whey for, if its not a silly question.

purplemoon

(A little OT)
In case anyone is interested I make paneer- and find it easier than making yogurt! (Yogurt's been a bit hit and miss for me, but I will try again- can't get it to work in the SC).

For paneer you need to heat milk to full boil, add bottled lemon juice (or citric acid maybe), stir so the curds and whey seperate, and then drain. It is a much more solid cheese then drained yogurt. Its a fun process, though the pans a bit harder to clean. You can then fry it in cubes for dishes such as sag paneer. I often do it with a squash curry. I dump the curds in a bowl, mix and add yougurt if I want 'cottage cheese' for cooking. Its not made at all like that properly, but its passable.

I will post the 'recipe' I use if anyone is interested...

auditbabe

[QUOTE=
I will post the 'recipe' I use if anyone is interested...[/QUOTE]
Yes please :j :T

purplemoon

Gotta rush now, and staying overnight elsewhere- will post it tomorrow.

patgc

well, did my straining for the Greek Yog this afternoon. Its turned out really scrummy, .
Used the basix recipe for yog.
1 ltr UHT milk,
2 tblsp dried milk
2 tblsp. live yog as starter.
Yogged it for 6hrs in the maker. As soon as it was done, lined a colander with a cheapy type J cloth. Turned the contents into the colander and left it for 1hr, gave the sides a scrape about every 10mins and heh presto really thick and creamy Greek Yogurt. I suppose there is about 2/3rds of a litre after straining.

I have tried various makes of live yog as a starter and I think the best is Yeo Valley Organic
.
Edit Monday morning.

Just had my Greek yog for brekkie. Seems a little bit too thick this am, so maybe will cut down on the dried milk next time, just 1 tblspn should be ample. Its still lovely though, nice and mild and creamy, could eat it all in one go !!

purplemoon

I've made a new thread for this: http://forums.moneysavingexpert.com/showthread.html?p=2034556#post2034556
It looked a bit long to be sticking in here.

hilary1

I've had my Lakeland yog maker about 4 or 5 weeks now.

I thought it would end up in the cupboard but the youghurt is so nice the maker lives on the top and I make a couple of litres a week. Just had some with some strawberries left from yesterday and I reckon it is the best yog you can eat.

No preservatives and you know exactly whats gone in it.

If you use whole milk it goes thick anyway and when I use semi I add an extra bit of starter and it goes quite thick without straining it or adding any dried milk.

I now use skimmed to make youghurt drink as its a bit runny, but look how much extra we pay in the supermarket to get a yoghurt drink.

Adding different fruits that are going a bit soft make a nice change.