yogurt making

scoobies_mum

Does anyone know if the culture in live yogurt is killed by freezing?I have been making my own yogurt for a few weeks now and can only get large cartons in the shops.Sorry if this post is not right I`m new to this.

quintwins

apparently u can use some of your yogurt to make more, so you only ahve to buy one tub and keep some plain in a tub to use next time, i keep meaning to try it in my slow cooker but havnet acually get round to it cause i keep eating the yogurt first lol

stiltwalker

Hi there, I get a large pot and split it down into portions and freeze all but one. I start a yoghurt with that and then use that yoghurt to make the next etc etc until it starts to go too sour then just get a new one out of the freezer and it works fine. That way one pot of yoghurt lasts me about 3 months.

SailorSam

I've only tried to make yoghurt once and it was a bit watery, must have another go.

caitybabes

stiltwalker wrote: »

Hi there, I get a large pot and split it down into portions and freeze all but one. I start a yoghurt with that and then use that yoghurt to make the next etc etc until it starts to go too sour then just get a new one out of the freezer and it works fine. That way one pot of yoghurt lasts me about 3 months.

Me too! I freeze shop bought yoghurt in ice cube trays and take out as a new starter every 5 or 6 batches.

scoobies_mum

stiltwalker wrote: »

Hi there, I get a large pot and split it down into portions and freeze all but one. I start a yoghurt with that and then use that yoghurt to make the next etc etc until it starts to go too sour then just get a new one out of the freezer and it works fine. That way one pot of yoghurt lasts me about 3 months.

Thanks I have given it a go and it seems fine.

scoobies_mum

SailorSam wrote: »

I've only tried to make yoghurt once and it was a bit watery, must have another go.

I have found using uht or sterilised milk gives a smoother texture than pasturised milk and full fat is even creamier but I use semi skimmed and add 2 tablespoons of dried skimmed milk to reduce the fat content.Give it a try.

scoobies_mum

scoobies_mum wrote: »

I have found using uht or sterilised milk gives a smoother texture than pasturised milk and full fat is even creamier but I use semi skimmed and add 2 tablespoons of dried skimmed milk to reduce the fat content.Give it a try.

Thats 2 tbs to 1 litre of milk.

PennyGSD

I do the same and freeze in ice-cube trays - I use one cube of starter to 1 pint of milk.

From this original batch I then make another tray of 'starter's and label it as 1st gen. I only like to use 2 generations, so when I run out I take another cube from the first batch to make a 1st gen, and then one of those to make a 2nd gen. I've been doing this a while now and have still barely touched my very first batch of starters.

With Mr S Basics UHT skimmed milk and my home grown starters, it makes me smile to think how much money I save week in week out, and get such good tasting and low fat natural yogurt.

jumblejack

Has anyone got an easy method for yoghurt for a novice. I heard once that it can be done in a thermos..????

scoobies_mum

jumblejack wrote: »

Has anyone got an easy method for yoghurt for a novice. I heard once that it can be done in a thermos..????

I did try with a thermos but found it very hit & miss so I bought an electric yogurt maker,I didnt fancy the idea of the easio yogurt maker which is cheaper to buy but many swear by them.If you use a lot of yogurt it is well worth laying out for one mine cost £24.99 on Amazon postage free.