Yoghurt Recipes Thread

Trow

pol - does it say 'live' anywhere? - the main thing is that it has live yoghurt cultures present, otherwise it just won't work.

Edited to say :Ooh, apprentice tycoon - didn't notice your post! Sorry

apprentice_tycoon

That's OK Trow - I'm pleased that I got the answer right!

pol

Nope. Read it and nowhere does it say 'live'. Guess I'll eat it and buy another tomorrow.
I only noticed because I was going through my till receipt, and saw that it was half price.Asda own brand thick greek style yoghurt, but unfortunately not 'live'. Ah well, bet I remember next time. thanks

Just re-read at's post and think I will try that, I'll let you know if it works.

apprentice_tycoon

I THINK that the only yoghurt you can't use is the pasturised stuff that doesn't have to go in the fridge, because it's pasturised it dead but you wouldn't be tempted to use it anyway because it all has fruit in it. I'd give it a go myself, you don't have too much to lose and the labour involved is minimal

apple_mint

Pol, I've used Tesco's greek yohurt as a starter - made a lovely thick yoghurt. It didn't say live on it, though it could be I suppose. I strain mine through muslin, but the Lakeland yoghurt strainer sounds interesting.

pol

Update to yoghurt, didn't turn out quite right, but at least I only made a cupful as apprentice tycoon said. It is about the consistency of double cream and doesn't taste particularly yoghurty, but it will be ok to pour over fruit. The last lot I made was really thick made with yeo valley, so it will be back to that tomorrow.

thanks everyone

pol

catznine

I use Yeo Valley and Whole milk mixed with 2 tbspns milk powder and every batch (so far) has been lovely and thick. But first 2 batches were a bit on the thin side until I got it right, it is all trial and error until you find what works for you.

I am now getting carried away and making loads and have just tried out a recipe for mint and choc chip ice cream using up some of the yogurt and it's quite nice!

jordylass

My first batch of yoghurt was made last night in the slow cooker, and has come out lovely and thick this morning. It was made from Rachels Organic and UHT wholemilk.
I'm just about to try yoghurt and OJ in the ice-cream maker and see how it comes out, I would really appreciate any frozen yogurt recipes that anyone has.

chickadee

How can I use my slow-cooker for this? Do I put it in a bowl in the slow-cooker or directly in the pot? I am keen to have a go but think the pot will be too hot for this.

I will buy some yeo valley thick yoghurt tomorrow as most posts here seem to recommend it. I tried making yoghurt years ago but the best I got was the consistency of single cream and tasted very sour.

apprentice_tycoon

If it's any use to anyone I use a wide mouth vacuum flask and leave it from teatime to breakfast time