Help with home made yogurt please.

PJ1

Hi,
Sorry if the answer to this question is posted elsewhere but I have done a search and couldn't find anything and I don't have time to trawl through everything. Basically i want to know why my homemade yogurt won't go thick? I use live yogurt (obviously!) and full cream milk. If I make yogurt using soya milk it goes so thick you can almost cut it with a knife but with normal cow's it doesn't work and comes out not much different than plain milk. I've tried adding milk powder which didn't have much effect and I've tried both using the milk straight and bringing the milk to a simmer first. I use an Easiyo maker so the milk doesn't need to be warmed first. Any help greatly appreciated. Thanks. PJ

thriftlady_2

PJ1 wrote: »

. I use an Easiyo maker so the milk doesn't need to be warmed first. Any help greatly appreciated. Thanks. PJ

But it does need to be brought to a high temperature in order to kill bugs that might prevent it from yogging. The only cow's milk that doesn't need this treatment is UHT as it has already been heated to the correct temp.

purpleivy

I find that whether or not I use milk powder, my yoghurt has a really slimey consistency in comparison with shop yoghurt. I've never found out why, in spite of having read a lot about it. Any answers?

lisa26_2

I'd be really grateful if someone would give me an idiots guide to using an Easiyo as I know I'm getting one for Christmas. I told my mum not to buy me any of the mixes to go with it as from the sounds of things on the big thread on here its as easy and much cheaper to make it with milk and a 'starter'. The other thread is so big and has so much info I was getting confused so perhaps someone wuld give me the basics?

1. what milk should I use? Would it work with skimmed? (permanent diet I'm afraid!!)
2. what is a 'starter' and where do I get it?
3. can I add sweetner?
4. what can I use to flavour it? shop bought ones I like forest fruits or cherry best so could I cook some frozen fruit and stir it in once cold?

Thanks muchly for any advice!!!

MichH

Bumping - I too could do with some advice for the Easiyo.

Gigervamp

1. I use semi-skimmed or full fat if I want a creamy yoghurt.
2. The starter is live yoghurt that you use to get things going. I use a tablespoon of Yeo Valley live yoghurt which you can get from supermarkets.
3. I add sugar, wouldn't touch sweetener with a bargepole!
4. Yep, you can add stewed fruit. I add jam or honey to mine.

MichH

Thanks Gigervamp! I've been using the packets (not moneysaving I know), as I was unsure about how to diy it. Will have a go at doing my own.

lisa26_2

Thanks! you say you use 1tbsp of starter...how much milk is this for?

Gigervamp

1 pint of milk I think. (Sorry, it's been ages since I made any!)

pink_numbers

I tend to find if you use greek yoghurt as the starter, you get a thicker yoghurt in the end. I use total yoghurt.

Norman_Bean

I don't have a easyyo but it might be similar / help:

I have the 8 individual pots in one maker - I use full-fat UHT. I find semi-skimmed doesn't make thick yoghirt.
I use 1 pot yogurt then just use last pot of batch to start off next batch IYKWIM?
Now this is the best bit - I've discovered I get best reults if I leave the yoghurts in the machine for a few hours AFTER it's finished i. once machine is off and yogs are made I leave everything for a few hours rather than putting the yoghurts straight in fridge,
Hope that helps - don't think I've been very clear but am in a rush so just ask if I haven't made sense!!!
Norman x