Yoghurt Recipes Thread

jordylass

chickadee wrote:

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 picked up a slow cooker book from the boot sale and the method was in there. Milk has to be scalded if it's not UHT, then left to cool.

I used UHT so it was very simple.

1lt milk
2 tablespoons yoghurt
2 tablespoons sugar (optional, I didn't use it.)

Place milk and yoghurt into slow cooker, (I used ballon whisk to spread yogurt through milk).

Slow cooker on low for 1 hour, covered with clean towel NO LID

Turn slow cooker off after 1 hour (book says remove and refrigerate after 2 hours) but I left mine overnight and was very pleased with it this morning.

I'd heard the best temp for yogurt was 110 F and I have a thermometer for wine, my slow cooker was at that temp after 50 mins so I turned it off then.

Ted_Hutchinson

I've just tried using Lidl's Proviact yoghurt as a starter for my home made yoghurt.
It contains a range of bifidobacteria, lactobabacillus acidophilus and streptococus thermophilus, which are supposed to improve the immune system. anyway it works fine and tastes all right.
I used UHT Wholemilk but would have preferred to use organic wholemilk but had none left. I took two tablespoons from the starter to add to 1 litre of warm milk, with 2 tbsps of skimmed milk powder. The yog I started from was vanilla flavour so there was a very slight carryover of vanilla in my version. I expect when I make a second batch from the current lot the hint of vanilla will not be detectable.
Of course I cannot be certain that the probiotic cultures which were present in the original are represented in the same proportions in my yoghurt grown from those cultures but I think it's a fair bet they'll be there and so while it definitely works out cheaper than buying probiotic yoghurts it's only probably as good. (but I''m not guaranteeing that)
Edit Has anyone used Muller Healthy Balance as a starter yet?

chickadee

Once again my attempt to make yoghurt has failed miserably.

I used the slow-ccoker method. I put 1 litre of UHT whole milk, 2 tbsp of milk powder and about half a pot of my Yeo Valley thick organic live yoghurt into the pot. Mixed it up with a whisk, put slow-cooker on low for 1 hr, covered with a clean tea-towel. Turned off slow cooker, put lid on but when I got back in about 6 hours later it was still thin although it smelt yoghurty.

I removed it from the now cool slow-cooker and put it in a pyrex bowl in the fridge. It didn't thicken up a bit.

Where did I go wrong?

Should I try again with a different method? Have just discovered a thermometer (think it is a toffee thermometer) deep in one of my kitchen drawers. What is 110degrees in Celcius?

Help!

Sue

bargainaddict

I'm new to yoghurt making and have recently discovered easiyo. Got my first set from ideal world on the tele. It is so easy, just add the packet to 1 litre of water. Fill the yoghurt maker with boiling water and leave for 6-8 hours. Easiyo have just introduced drinking yoghurt, same as those little bottles I was paying out for. Each packet cost me £1.75 and makes the equivelant of 16 of those little bottles. Quite a saving already and my OM and eldest actually quite like it. Both of them have problems with their stomachs and we were told live yoghurt would help. Just ordered a selection of flavours online, and currently 'cooking' banana flavour. Kids cant wait. Thought I would try freezing them in one of those lolly things for the summer.

squeaky

110f = 43c

Ted_Hutchinson

I think you need to warm your milk before you add the yoghurt. It needs to be 41-43C (106-109F) I think it is most likely you may have got it too hot if your thermometer was reading 110.

I also think you put in too much starter. It works best if there are only 2 tablespoons to a litre. The more starter you put in tends to make it sour.

Numptie

First try at making yoghurt today. Used a vacuum flask, litre of semi UHT, tbl spoon of milk powder and a Lidl's Proviact yoghurt as a starter. Heated the milk to about 39-40C. This is not as warm as several other posters have said, I would describe it as lukewarm, certainly not hot as others have described. I wonder if this is why there are failures posted. I did use a thermometer, so it was the correct temp. Worked well, almost as thick as shop bought, so not bad for a first time.

Louisa_2

Just found this link which seems fairly straight forward:
http://www.downsizer.net/index.php?option=com_content&task=view&id=146&Itemid=44&mosmsg=Thanks+for+your+vote%21

How do i make set yoghurt? Do I just leave it longer?

Zziggi

Do you think i could make HM yogurt with goats milk and using bio goats yog as the starter?

My kids have cows milk intollerance and goats yogs and soya yogs are double the price of normal yogs. Would love a cheaper alternative.

Ted_Hutchinson

Zziggi wrote:

Do you think i could make HM yogurt with goats milk and using bio goats yog as the starter?

i don't see why not. I'd experiment you've not lost a lot if it doesn't work but I can't see any reason why it wouldn't.

My kids have cows milk intollerance and goats yogs and soya yogs are double the price of normal yogs. Would love a cheaper alternative.

Why not use soya milk in place of UHT. I've used it in the past without any problems. I just used my usual method with a bio yoghurt starter.