Making Yoghurt???

domesticgoddess

Hi my 3 children drink loads of drinking yoghuts and eat tons of the stuff , would it be cheaper and easy to make.

Any recomendations please

Thanks All
DG

FunkyFairy

Lakeland is your best bet

http://www.lakelandlimited.co.uk/product.aspx/!7531

http://www.lakelandlimited.co.uk/product.aspx/!3440_3441

I have one like the 2nd type but it has 6 little jars. I use organic milk so i know it is good for the children and cheaper for me. You have to keep one jar back to start off the next batch.

there is a whole thread on here i will try and find it

FunkyFairy

Forgot to say i put mine on as i go to bed and it is ready in the morning.

domesticgoddess

is it cheap to run?

Looks good, thanks

(she thinks)

FunkyFairy

It is very low voltage so yes.

DH dad works for the electric board and says it costs nothing.

Emmzi

I use easiyo, but sometimes add a spoonful of powder to milk. Works as well, and makes it cheaper. One sachet for 8 to 12 lots.

Kazonline

I did a search on this forum and it's thrown lots of threads up - I'm going to check them out too as I quite fancy having a go at this. Have been making keifir for a while - might try some ideas for flavouring yoghurt on the keifir too. Here's a link to the search I did
http://forums.moneysavingexpert.com/search.html?searchid=3849512
Kaz x

apple_mint

There are lots of good threads on here about yoghurt making. I started with a second hand Bel yoghurt maker (so old they don't make it any more) which had six glass jars. I now have one of these:

http://www.lakelandlimited.co.uk/product.aspx/!3440_3441

I have the main machine plus an extra insert. I make up two batches (UHT milk, 3 tbsp milk powder (the fine powder from Tesco in plastic bottles) and 3 tbsp of yoghurt (first batch from ASDAs plain greek yoghurt - the rest from my previous batch).

Each batch makes a litre. When one is finished I wash up the insert, pour in a mix (as above) and leave on overnight. Next morning fresh yoghurt which I pop into the fridge to chill. I have a continuing cycle of yoghurt on the go. One in the fridge and one being made overnight.

We have yoghurt poured over oats with fruit
As a basis for dips (mix with philly type soft cheese) - great with salad & couscous
Poured over smashed merangues with some fruit
As a cooking sauce for salmon (mix with fish seasoning and sometimes with philly cheese)
Poured into HM soups
Poured into goulash or curry mixes

It's very versitile and very cheap - and really handy when you make it yourself.

newleaf

try here for easiyo:
https://www.yoghurtdirect.co.uk
very quick service, and cheaper than lakeland. They stock the whole easiyo range.

garret1

i have a kenwood yogurella Ym100 that i got years ago. have just found it in the loft but it is minus instructions. Long story but I had another one I used when my kids were babies. It broke and was binned. i forgot my mad MIL had bought me two!!! Now I can't use this one cos I can't remember how. Can anyone help???
also my girls won't eat yoghurt with "bits" in. How do I add flavour without bits?

Yikes

There are two key things in making yogurt:

(a) warming the milk enough to kill off the "bad" bacteria, so that the "good" bacteria can do its job better -- about 190F
(b) keeping the yogurt at the right temperature for the "good" bacteria to survive -- about 100F.

If you can accomplish both of these, you don't even need to put out the money for a yogurt maker. A candy thermometer, though, is a big help!

To incubate the yogurt, some people use an ice chest with warm water: put enough water in to cover the jars up to the level of the milk in them. Replace water with warmer, as necessary, to maintain a consistent water temperture. Some people use different combinations of heating pads, blankets, boxes, and towels to incubate their yogurt (think, "how would I keep a baby chick warm?"). Others find their slow cookers have a setting that works for this task. Some people just use a thermos bottle. Me, I put my jars in my electric oven, with the inside light on, and that does the trick.

To get the yogurt "working," I use either store yogurt or some from my previous batch. I find a tablespoonful works well to set up a half-pint jar of milk. I prefer to fill a WARM jar about halfway with milk, stir in the starter yogurt, then top it off and put the lid on. I put the jars in the oven, along with an open jar of water -- I clip my candy thermometer into the water jar, and use this to keep an eye on the temperature without disturbing the yogurt.

I suggest that the first time you try making yogurt, just make one jar, and make sure you can be around for several hours to keep an eye on the incubation temperature and figure out what works and doesn't work for keeping an even temperature. Once you've got a successful method, you can make more jars at once, and put it on when you go to bed. You'll wake up to fresh yogurt!

HTH!