Home made yoghurt

thriftlady_2

patgc wrote:

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.

Not a silly question at all.Use it as part of the liquid in bread making or for scones.Or if you've got pigs give it to them!

hilary1

what is whey??

thriftlady_2

It's the liquid left when you churn cream into butter,or make cheese or drain yogurt.You've probably seen it on the surface of a carton of natural yogurt that's been in the fridge a few days.It's a slightly yellowish colour.Miss Muffet enjoyed it

hilary1

I take it curd is the rest of it then?

thriftlady_2

Well,I think technically the 'curd' is the first stage of cheesemaking,like the lumps in cottage cheese.So in the yogurt pot the non liquid bit is just yogurt.Someone with some dairying experience would be better qualified to explain the exact definition of curds and whey.But you get the general idea

Caterina

Have you seen the thread on Kefir grains in this forum? It is a different way of making yoghurt, check it out!

Caterina

mirakl

I've just ordered my yoghurt maker. I can't wait for it to arrive. Unfortunately because you need to spend £45 to get free postage I had to be a complete martyr and buy lots of their Australian soft eating liquorice! Plus one of those cool Orka oven mits (I know I know no self control)

/mirakl slinks off.

hennagirl

HOLSALE: I remember my mum making it in a stainless steel lidded canister - like the tea and coffee one and then wrapping it in a blanket - pop it somewhere warm overnight - and airing cupboard is great. Have wonderful set yoghurt in the morning. I think that the wholemilk produces a nice consistency. Also, when using a bio yoghurt starter, just taste it. I have known some bio yoghurts to be on the acidic side and hence produce acidic yoghurt.

hennagirl

also for those making strained greek yoghurt, try this indian dessert dish:

Shrikand.

sorry - indian cooking very much about getting a feel for quantities rather than exact measurement but would say this is for about 1-1.5 pints of yoghurt.

To the strained greek yoghurt, add caster sugar to taste , the seeds of about four/five cardamoms ground to a powder and a couple of pinches of saffron (tip - gently dry roast saffron until brittle and grind) and mix to soften. Leave for a couple of hours in fridge for flavours to meld and enjoy. Its yumtious!!!

lindadykes

There is a very easy simple method of making yoghurt in a vacuum flask here http://www.downsizer.net/Projects/Processing_Food/Yoghurt_making/ it comes complete with pictures. I made my first batch using this method last week and it turned out really well just using semi skimmed milk and yeo valley yoghurt. Made a second batch yesterday same as before but with the addition of 1 tablespoon dried milk powder and it was even better, slightly thicker and creamier. I've been taking it to work in a plastic container like the one shown in the first picture on the above mentioned site (bought mine for 20 something pence each in ASDA). I've been putting some drained tinned mandarin segments in the bottom, topping with the yoghurt, then a desertspoon of honey, really delicious and a small can of the orange segments has provided three days worth.