Yoghurt Recipes Thread

catznine

Did a search but couldn't find anything so wondered if we could have a yogurt related thread?

Have just found out how easy it is to make up some homemade yogurt:-

1 pt fresh milk
1 tbsp Natural yogurt (thick is best)
1-2 tbsps skimmed milk

Preheat a heatproof dish and a well fitting lid or a wide necked thermos with boiling water. Heat the milk to 'blood' heat. 37C/98F. Put yogurt into a basin and stir in the milk powder. Pour a little of the warm milk on to the yogurt, stir well and pour the yogurt into the pan of milk. Stir well again and then pour into the warmed dish (or thermos) and cover with a lid. Cover the container with a thick cloth and leave in a warm place. (not necessary if thermos is used.)

This recipe makes up 1 pint of natural yogurt and not wishing to waste any I have realised I need a few more recipes or ideas using yogurt. Queenie came up with some great ideas including making my own fruit corners by adding fruit preserve (have also used crushed up flapjacks for crunchy fruit corners).

Does anyone else make up their own yogurt?

catznine

Have just found a recipe for Yogurt dressing in the Cranks book:

1/4 pint yogurt
1/2 tsp brown sugar of honey
grated rind and juice of 1/2 lemon
1 tbsp finely chopped onion or spring onion
salt and pepper to taste

Combine all the ingredients together in a jug or basin until evenly mixed. Season to taste.

Makes about 1/4 pint (150ml)

Magentasue

Just to add when you make your yogurt, save a spoonful to start your next batch. For greek style yogurt, line a colander with a clean tea towel or piece of muslin, stand the colander in a jug and tip the yogurt in.Leave to stand, the whey will drain into the jug and you'll end up with thick yogurt.

apprentice_tycoon

I have made yogurt before, many times in fact, using either a Bell yogurt maker (the jars on the heated plastic doofer, or a flask or bowl in the airing cupboard but it always comes out - I'm trying the think of a word to describe it - like thin gloop is the best I can get to the texture, sort of slimy in the nicest way perhaps. It tastes great but is this normal for everyone or am I doing something different to everyone else? I use UHT so I don't have to boil it and adding dried milk to thicken it doesn't seem to make any difference either way

Magentasue

apprentice_tycoon wrote:

I have made yogurt before, many times in fact, using either a Bell yogurt maker (the jars on the heated plastic doofer, or a flask or bowl in the airing cupboard but it always comes out - I'm trying the think of a word to describe it - like thin gloop is the best I can get to the texture, sort of slimy in the nicest way perhaps. It tastes great but is this normal for everyone or am I doing something different to everyone else? I use UHT so I don't have to boil it and adding dried milk to thicken it doesn't seem to make any difference either way

My experience is that the yogurt gets better (thicker) after the first few batches. Milk powder helps but I don't like using it because ... well, I just don't. Straining it gives fab yogurt and the whey goes to my hens who have their porridge made with it. Not sure what else you could use it for - I seem to remember that people buy whey products as a health product so I suppose you could use it for cooking.

Galtizz

Isn't cottage cheese made from whey or curds or both??? Or does it just look like it??

Curry_Queen

Ok, having read a few of the yoghurt threads now, I'm intrigued as I've never made it before. I don't have a thermos flask though or an airing cupboard, but I do have heating devices and thermostats etc from my reptile stuff that I'm sure I could use to maintain the required temperature

I also have a pot of natural bio yoghurt in the fridge so wondered if I could use that as a starter? ... and could someone kindly point me to a foolproof beginners guide please

Magentasue

Curry_Queen wrote:

Ok, having read a few of the yoghurt threads now, I'm intrigued as I've never made it before. I don't have a thermos flask though or an airing cupboard, but I do have heating devices and thermostats etc from my reptile stuff that I'm sure I could use to maintain the required temperature

I also have a pot of natural bio yoghurt in the fridge so wondered if I could use that as a starter? ... and could someone kindly point me to a foolproof beginners guide please

I make a litre at a time, you can use a carton of UHT (all it's fit for as far I as can see!) or full fat milk that you've brought to the boil and cooled. Once you can put your finger in and keep it there comfortably you can mix it with a spoonful or two of your bio yogurt. It then needs 8 hours plus at airing cupboard temperature - not too hot or the milk will curdle, warm enough for it to 'yog' though!

apprentice_tycoon

I think that you may have pointed out the reason for the texture of mine - I use skimmed milk, is that why? does it need the fat?

Galtizz

I am going to merge this with an old yogurt thread because there is lots of helpful advise on that one too

When merged the posts are in date order so you'll find the old thread at the start of this one.