Help! Homemade yoghurt

a_silver_lining

Hi all,

I decided yesterday to make my first batch of homemade yoghurt. I used full fat milk, an an active live culture from probiotic yoghurt. I steralised my equipment with boiling water, made it on the stove (had a slight mishap with burning a bit of the milk on the bottom of the pan.)

I left the jars over night in a tub with hot water to keep it warm and 10 or so hours later it went to the fridge. Even before going to the fridge it looked firm as it didn't move in the jars.

After a day in the fridge I just opened a jar to eat some and it's firm (much firmer then I would have expected), creamy, no lumps, no fluid on top which I understand can be a typical mishap.

Now my issue: It does have a slightly cheesy taste, not strong, but there. It smells fine other then that and no signs of anything dodgy. I've actually eaten a bowl, so perhaps a bit late to ask! but I'm wondering if the slightly cheesy taste is normal or a sign of bad bacteria?

Many thanks.

Mojisola

The taste changes the longer the culture stays warm. 10 hours is a long time - try a shorter incubation next time.

softpad

I don't use fresh milk I use UHT whole milk so no need to heat it, just mix with starter, a couple of spoons of dried milk powder to make it more creamy and then put the plastic tub in boiling water flask over night. Simples

retiredlady

I'm eating a low carb diet. Does anyone know if I can make yogurt with coconut milk?

gayleygoo

I think coconut milk contains more carbohydrates than ordinary milk! Around 6g per 100ml. Full-fast milk also has fewer carbs (4.6g per 100ml) than skimmed milk (5g per 100ml), although the difference is very slight. Coconut milk has 24g of fat per 100g, compared with 1-4g fat in ordinary milk.

Coconut milk will work for making yoghurt, although I've read that you can't use the HM yoghurt for the next batch as you would do with ordinary milk. You'd have to buy another pot of bio-yoghurt each time.