Greek style yoghurt

Apodemus

Fingers crossed, but if it is not thick enough at eight hours, check back at ten and twelve.

Just remember that this is an old, old process, satisfactorily managed in hovels and palaces alike, down the ages and across the continents! It is part science, part art, so don't focus too much on the technical aspects. You have to think like a lactobacillus!

redkoatz

Caterina wrote: »

Here is an old thread about kefir, HTH

https://forums.moneysavingexpert.com/discussion/181557

Apodemus wrote: »

Fingers crossed, but if it is not thick enough at eight hours, check back at ten and twelve.

Just remember that this is an old, old process, satisfactorily managed in hovels and palaces alike, down the ages and across the continents! It is part science, part art, so don't focus too much on the technical aspects. You have to think like a lactobacillus!

After 8 and a half hours :
It's just milk with basically the same yoghurt content as I originally added. I'm quite displeased obviously, as I was so careful with temperatures etc.
I mean I could wait longer but I can't see how it will make a difference as it's not even yoghurty lol

The yoghurt pot says it contains live cultures and it was only purchased and opened the same day.

I really can't think what I could have done wrong , maybe the milk ? It's semi skimmed, pasteurized " homogenized " mill but it wasn't even a thin yoghurt , it seemed to just be the same milk with yoghurt stirred in I started with.

As I don't think I made any obvious errors ( I was advised to add honey on Amazon answers ) I don't think I'll make another attempt, unless I know what it was that went wrong.
So yeah pretty bummed

Apodemus

That's disappointing! Sounds like the starter that you've used wasn't actually live. I think the last time I did it I used a Tesco own-brand Greek-style yoghurt.

Don't give up, though!

redkoatz

Well,mine was Tesco but it says in the pot live cultures lol. But who knows?,i got better results the first time

iammumtoone

I am sure it is the honey.

Try once more add the starter yogurt then some dried milk powder (this helps).

Don't add any extras these can be added to the plain yogurt once finished.

redkoatz

iammumtoone wrote: »

I am sure it is the honey.

Try once more add the starter yogurt then some dried milk powder (this helps).

Don't add any extras these can be added to the plain yogurt once finished.

Milk,powder ? I suppose it removes the possibility of error by getting temperatures wrong, as it's sterile.

Yes I think I will try one last time lol. Do you use a specific brand ? Ie marvel?

Anne_Marie_2

I love Lidl's Greek yoghourt, comes in a 1kg tub and keep some back to make more. It's the one that says 10% cream. (They may sell a smaller version, I've never looked).
I use full fat UHT milk, and if I happen to have cream, add some too, as I love the creamy flavour. I leave mine in a food flask overnight, so probably 10-12 hours, and then strain it.
As others have said, don't add any flavourings whilst making it.

iammumtoone

redkoatz wrote: »

Milk,powder ? I suppose it removes the possibility of error by getting temperatures wrong, as it's sterile.

Yes I think I will try one last time lol. Do you use a specific brand ? Ie marvel?

Brand doesn't matter I use cheap stuff.

You add the milk powder as well as normal milk as an extra. 1 or two tablespoons will do. You still need to heat the milk.

There is a whole thread about making your own yogurt https://forums.moneysavingexpert.com/discussion/717089