Yoghurt Recipes Thread

lolly1981

hello i just received an old pifco yogurt maker but unfortunatly it has no instructions for it does anyone have these or have any idea how to use it?
thank you

ChapelGirl

We buy our milk from the local farmer. I get 2 litres in my aluminium milk can for 1euro, fresh from his milking machine, and it makes lovely yoghurt.

I bring it to the boil and simmer uncovered for about 10 minutes. This simmering seems to make the resulting yoghurt thicker.

I then let it cool down. We have an electronic meat thermometer which I put in the pan to take the guesswork out of it. It is safe to add the culture when it is down to about 45 degrees C. If you use a clean finger as your thermometer that is cool enough to hold your finger in the milk for a count of 10.

I have a Lakeland yoghurt maker which I found in a charity shop. It holds about 1 litre. I used to have one of the ones with 6 individual pots but found it too fiddly.

I got my original starter culture from the chemist (we're in France) but you can use any live yoghurt. I keep back a couple of tablespoons of the yoghurt to start the next batch with.

My first couple of attempts ended up with lots of whey and a rather sour yoghurt which split. I suspected that the yoghurt maker was getting too warm, so next time I put the thermometer in it. The temperature seemed to creep up by about 1.5 degrees an hour. You are supposed to leave the yoghurt for 6 hours, but by hour 5 it was getting too warm, so I unplugged the machine and took the outer lid off to let out some of the heat.

I had heated up a bit too much milk to fit in the machine, so I put the rest in a screw top plastic beaker inside a small cool bag, with another beaker full of boiling water and a couple of freezer blocks which I had heated up in a bowl of boiling water.

Both batches came out identical (and very good, even though I say so myself!) at the end of the 6 hours.

That just goes to show that you don't need yoghurt machines. A lunchbox-sized cool bag and a kettle will do the job just as well.

If there is any magic dust I think it is to make sure it stays undisturbed at a warm but not over-warm temperature for between 5 and 6 hours. If it "cooks" too long or if it gets too hot it will split. If it cools down too much it won't set. The Goldilocks Effect.

And as Forrest Gump would say "that is all I have to say on that subject".

fullalg

Made my first batch last night. Used full fat UHT milk and 2 tsps natural bio yoghurt (stated on the back, contains live cultures). Have just bought the Lakeland electric yoghurt maker as read really good reviews. Put it on at 11pm, went to bed, turned it off at 8am this morning and I have a litre of lovely thick yoghurt! Just need to decide what flavour to add...

noapron

Can anyone tell me if it is ok to make frozen yogurt in an ice cream churned (my Kenwood attachment) using yogurt made from scratch, I.e. Not from a pre-bought mix like easiyo?
I ask because I am a type II diabetic and have been advised not to eat commercial ice cream, so frozen hm yogurt seemed a good idea.
Earlier in this thread someone mentioned this but I did not see a reply.
I have looked on the web but I have had no luck. Is it just not advisable i.e. Do the bugs somehow turn into something to give an upset stomach or something.

owlet

Hi everyone,

The other day I was reading a thread from a while ago about home made yoghurt. I have bought the bits but stupidly didn't save the thread - now I can't find it again . Does anyone have it saved and could you post a link for me please?

Hubby spends a fortune on Muller yogs & I really want to see if I can make some and save £5/6 a week :eek:.
Thank you x

Penelope_Penguin

owlet wrote: »

Hi everyone,

The other day I was reading a thread from a while ago about home made yoghurt. I have bought the bits but stupidly didn't save the thread - now I can't find it again . Does anyone have it saved and could you post a link for me please?

Hubby spends a fortune on Muller yogs & I really want to see if I can make some and save £5/6 a week :eek:.
Thank you x

Was it this one?

owlet

:j Thank you Penelope . That's the one. I will have a go tonight :beer:. I never have much luck with the search on MSE, it throws up everything apart from what I need!

zippychick

Good luck Owlet

Ive merged this with the main yoghurt thread!

Also, I searched but couldn't find anything will teach you all you need to know

owlet

Thanks Penelope and Zippychick!
Result was lovely tasting yoghurt, just a smidge too thin. I have had some with muesli - yum . I had some frozen mixed fruit in the freezer, so cooked it with some sugar and the result was a lovely jam lol. I have tried to make jam over the years with varying degrees of sucess but this was far the best. I didn't even intend to make jam lol and didn't measure anything :j. Tastes wonderful mixed with the yoghurt :T. Just need to work out how to make yog thicker now......... off to read the whole thread again lol.

DrMopp

Right here goes,

I have made yoghurt for over 20 years and all was well.
However, I can no longer make it.

I have a non electric yoghurt maker from the 70's and an electric one from the 90's.

I have also made it in a thermos, glass jar (insulated with blankets) etc etc.

So as you can see I should be a pro at this.

It does not matter which method of preparation I use, I cannot get the yoghurt to culture or set.

I only use goats milk due to my son being allergic to cows milk.

I have successfully used Yeo valley or Lidl/Aldi bio, even Tesco's; which was not good.

I found the Yeo one was good. I always buy a starter with maximum date to run as the culture dies off with age and I always renew starter after a few cultures as it degrades with phage and ceases to culture properly.

I have tried every brand of bio yoghurt as a starter, in every available machine/contraption/jar but it will not set!

If anyone with extensive yoghurt experience can enlighten me then please do so.