Yoghurt Recipes Thread

Magentasue

I lost the manual for my Philips ice cream maker but found it here. There are recipes and I imagine they would be OK for any ice cream maker.

apprentice_tycoon

BIG BIG thanks to Magentasue for suggesting that full cream milk is better than skimmed in HM yog, just made some in a food flask, stained it through my Lakeland yog strainer and it is wonderful - I'm going to have a go at the yog icecream (again thanks to magentasue, above) at the weekend.

KTFrugal

If your yoghurt fails to set, which it does after you use your own yoghurt as a starter for too many batches.....don't chuck it out. You can use it as the liquid for a soda bread, in place of buttermilk

1lb flour, half wholewheat, half white
1 tsp salt
1 tsp bicarb of soda (you're bound to have this in the house!)
1/2 pint failed yoghurt
1oz butter or 2 tbsp oil

Mix dry ingredients,rub in butter if using, add wet ingredients and knead lightly, as you would to make a scone, just enough to bring them together. Form into a loaf shape, a few cracks on the surface are fine. Dust the surface with flour and make a big X shape in the top with a sharp knife. Bake at Gas 6 for about 35 minutes, till it is browned and sounds hollow when you tap the base.

You can add caraway seeds or raisins for variety.

Freeze your remaining failed yoghurt for the next loaf. The loaf is best eaten the day it is made with the remainder being scoffed for the next breakfast's toast.

Enjoy.

squeaky

Thanks for that KTFrugal and welcome to MoneySaving

Could you call it youghurt soda bread, or a name you like, and add your recipe to our collection please?

Just follow the blue (Add a recipe) in my signature below.

catznine

I have just made up my 4th batch of yogurt and this time I used 1 + 1/2 tablespoon starter yogurt and the yogurt this time is really thick and creamy!

I have just found my copy of The Book of Yogurt, full of recipes using up yogurt so will see if there is anything that I can put on the recipe threads.

catznine

Yogurt Muffins
Makes 12 muffins

8 oz Plain Flour
4 tablespoons Castor Sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, well beaten
1/4 pint unflavoured yogurt
2 oz butter, melted

Sift together the flour, sugar, baking powder, baking soda and salt into a large bowl. Combine the egg, yogurt and melted butter. Add to the dry ingredients and stir until they are moistened. Do not beat; the batter should be lumpy. Spoon into well greased patty pans of cake cases, filling each to about 2/3 full. Bake in a pre heated oven 400F/200C/Gas 6 for about 25 mins or until muffins are golden brown and a scewer or cocktail stick inserted in the centre comes out clean.

For spicy apple muffins sift in 1/2 teaspoon cinnamon or 1/4tsp cinnamon and 1/4 tsp nutmeg with the dry ingredients and stir in 2 oz peeled and chopped apple into the batter.

bugs

Very sorry if this has already been asked and answered (can't find it...) but...

has anyone made or seen instructions for turning home made yoghurt in to something like an Onken biopot? You know the ones with the grains in them? I'm not sure exactly what you would do to the grains to turn them in to an edible stage - I assume you don't just throw them in whole and hope they soften, do you just boil them until they're soft, or maybe soak for 24 hours? Would I be likely to kill myself one way or the other? (Death by Biopot, an embarassing way to go).

I can cope with adding sweetened fruit to it but I love the biopot thing :drool:

apprentice_tycoon

Just a little up-date on the home-made yogurt factory. Since I took Magentasue's advice about only using full fat milk it has been non-stop. I strain it with the Lakeland yogurt strainer and serve it with our free rhubarb and crumbled flapjack. I tried making it with a frozen starter also, this worked perfectly.

pol

Aarrgh - just noticed that I have picked up greek yoghurt by mistake, it doesn't say anything about bio. Can I stil use it to make my own?

thanks

pol

apprentice_tycoon

Does it say anything about 'live yogurt' on the pot? it doesn't have to be bio. If you aren't sure that it's live just make a small amount, a mug full maybe then if it doesn't work you haven't wasted much milk, and you can still eat your greek yog. It's well worth having a go at, I'm a 'born again' yoghurter, I tell everyone I meet how nice it is. I strain ours and you can literally stand a spoon in it, and it is WONDERFULL. I use just under a litre of whole cream UHT each day for our fix

edit - months later - to clarify my post.

all yogurt that is in a supermarket fridge is 'live' and the unflavoured natural is perfect for making yogurt.
The 'dead' yogurts are cheap and nasty ones that you see occasionally that don't have to go in the fridge, they are pasturised so are dead and sterile so hence there is no need for a fridge.