Yoghurt Recipes Thread

Zziggi

Ted_Hutchinson wrote:

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.

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.

thanks Ted! I think i'll have a go tomorrow using the slow cooker method. i've already got goats milk/soya milk and goats yog in the fridge downstairs.

I spend a fortune on goats/soya yogs, if this works it'll be yet another money saving tip i've picked up from MSE :money:

Zziggi

Am going to have a go at making HM yogurt. Can i just check with you seasoned home-yogurt makers that i'm going to do it right?

1 litre of goats (UHT) milk
2 tbsp goats yog (bio)
Bought a themometer and i've already got a MR slow cooker.

Put the milk in the slow cooker and switch on covering with just a tea towel and heat it until 41-43 celsius. Switch the slow cooker off. Then add the yogurt.

Questions:
1) Do i remove the crock pot from the slow cooker before adding the yogurt?
2) What do i do after adding the yogurt? - leave it in room temperature? refridgerate?
3)How long should it take before i have yogurt?
4) can i freezer to remainder of the bought goats yog to use as a starter for next time?

thanks in advance

MATH

:j I've just made the best ever HM yoghurt (although i say it myself). I tried the Slo-cooker method earlier in the week and it was a disaster but after a bit of tweaking I've cracked it (yogging that is - not the crock pot).

If anyother O'L Stylers want to give it a go this is what I did.

Warmed 1 ltr of UHT milk in the micro until it was blood temp. So that when I dipped my finger in it didn't feel cool and it didn't feel warm either.

Warmed my crock by filling with hot water, draining and drying off.

Poured the milk into the crock and whisked in 2 tbsp of live yoghurt.

Turned the crock onto keep warm and covered with a clean cloth (no lid) and left for 5 hours.

It's lovely and sweet and creamy (maybe could be a tad thicker) but you can't have everything. I will be serving it for tonights pudding with HM Raspberry jam like a sort of Ol'Stylers Muller Furit Corner.

apprentice_tycoon

Math, if you want it thicker strain it through muslin in a big seive (remember that you said that HM yog made your toes curl up? ...I think that it was toes... I knew that you would like it if you tried!)

Zziggi

On my 3rd attempt i've managed to suss this yogurt making. Originally i was adding the starter when the milk was at 106-109F as was recommended in earlier threads. I found this didn't work. I re-read this thread and attempted using 'blood' temperature (98F). This worked a treat in the flask.

apple_mint

Brilliant Zziggi! Now you've got the hang of it you'll be able to have a regular supply of fresh yoghurt (great for desserts and for cooking). I've never gone back to buying yoghurt - my family prefer home made.

full-time-mum

Ted_Hutchinson wrote:

We heat 1 litre of milk with 2 heaped tablespoons skimmed milk powder, in the microwave for 3 mins (to get it to blood heat) I use a yoghurt termometer/spoon which when I'm sure the temperature is right I stir in 2 heaped tablespoons of yoghurt from Rachels Dairy or from the last batch of yoghurt (Tesco live Bio non set also works)

Just made my first batch
500ml SS milk - boiled and cooled to body temerature
1 heaped tablespoon skimmed milk powder
1 heaped tablespoon live yoghurt

Mixed up and put in the airing cupboard for about 6 hours.

Turned out OK but it was very thick - almost solid. Really enjoyed it with fresh fruit.

As it was so thick, I couldn't flavour it so the kiddies wouldn't eat it.

Going to try again without the powder and see what happens.

Just wondering when to add flavouring. Can it be done at the start or will this upset the yogurt process? Thick flavoured yogurt would be perfect for the lunch boxes as it won't go everywhere!

Thanks

thriftlady_2

No, you can't add the flavouring at the start Full Time Mum It just won't work. I stir in any flavouring just before serving generally.My yogurt comes out quite thick which is how I like it and I stir in fruit purees which make it runnier.

full-time-mum

thriftlady wrote:

No, you can't add the flavouring at the start Full Time Mum It just won't work. I stir in any flavouring just before serving generally.My yogurt comes out quite thick which is how I like it and I stir in fruit purees which make it runnier.

Does it go all lumpy?

Folio

Hello everyone.

I have a yogurt dilemma. Bought an Easyio maker from the charity shop last Friday and made some gorgeous yogurt by using UHT skimmed milk, a tablespoon of skimmed milk powder and two tablespoons of live bio (yeo valley) yogurt. Was fab, and even went on to use half of it to make what I told my kids (:o ) was fromage frais, by straining it through a muslin cloth and adding liquidised strawberries.......BUT - I can't do it again!!!!

I tried to do a 2nd batch using a couple of tablespoons of my yogurt as a starter but using the same proportions of UHT milk and milk powder and ended up with thin runny drinking yogurt.

TRied a 3rd batch using the same amount of milk and two frozen cubes of yeo valley (which I froze straight away after opening when I made the first batch and which I had measured out as being a tablespoon per cube). Still ended up with really thin yogurt not really any thivker than ordinary milk!

I have made sure everything is scrupulously clean, and am just so confused now - why can't I do it again when it already worked once? :mad: