Electric yoghurt maker questions

apple_mint

Oh ... I've probably done it all wrong then. I used my jam thermometer to heat the milk to the yoghurt marker level on it. I probably should have boiled it then and let it cool back down to the marker level.

Can I do the UHT from cold as well as heating up?

I take it, I don't have to boil UHT then?

apple_mint

Another thought, will the yoghurt I have made with ordinary milk (however thin) be safe to use if I hadn't boiled it?

I've generally always heated to the yoghurt heating level and then added yoghurt starter with my experiments with a flask. This is probably why my yoghurt has been hit and miss!

apprentice_tycoon

I'm pretty sure that the 'un-boiled' yogurt that it won't do you any harm but I assume that the milk bacteria harms the yogurt bacteria so that's why you have had probs in the past - you could still get some on the go overnight if you wanted?!?.....

apple_mint

Apprentice_tycoon, first batch has worked ... although a little thin. I'll try UHT milk tonight. You are probably right, I was getting failures because I needed to boil the ordinary milk rather than just raising its temperature.

apprentice_tycoon

So not such a disaster after all then! it does seem that the yogurt was thin because some of the starter bacteria has been wiped out by the milk bacteria, from what was said in the instructions.

You will find that UHT is easier all round, because with the Bel maker you can put cold milk in and it heats it for you and also you can have lots of UHT in the cupboard ready to go, no fridge space taken up at all. I buy the 6 packs of Litre size UHT because I use almost a full one every day for yogging.

When you get in to the swing of this you might want to start looking for new pots so you can have some in the fridge and some making. Any small glasses in charity shops etc that fit the indents and fit under the lid will do, if the lids don't fit I'm pretty sure that you can use tin foil as a substitute.

If you haven't yet read all of the thread on yogurt making it is worth having a look because there were posts about straining the yogurt to make it even creamier and thicker, Lakeland sell yougurt strainers or muslin squares for this.

KTFrugal

Re boiling regular milk -

instead of faffing around with a thermometer, if you heat the milk in a saucepan till bubbles form at the edge of the pan, but before it rises up and makes a right old mess of the cooker, then leave it alone for an hour, the milk will be sufficiently scalded to knock out the bacteria that would compete with the yogging bugs, but still warm enough to get the starter going.

apple_mint

Thank you Apprentice Tycoon and KTFrugal. I've been to Tesco and got an organic yogurt as a starter and both UHT milk (full fat) and some organic full fat milk. Will set off my next lot tomorrow.

I've got the first lot going through some muslin into a jug in the fridge - so all is not lost . The Lakeland yogurt strainer sounds a good idea so I'll take a look at that at the weekend.

Thank you to everyone who has helped me with this

ChocClare

Thanks so much for logging your experiences, Apple_Mint, I'm raring to go now!

Also SUPER DOOPER thanks to Apprentice Tycoon and KTFrugal for the instructions!

Does one have to use full-fat UHT milk, do you know? (Do they make a semi-skimmed one, I've never bought it so don't know!) Would it work with semi-skimmed or skimmed? I'm off to Tesco's to buy some this afternoon, but if anyone knows before about 3pm, I'd be very grateful!!

ChocClare

apprentice_tycoon

Hello again! I have tried the skimmed milk and I'm afraid that I prefer the full fat, they both work OK, so it's just personal choice, try both!
I strain ours it is so thick you can stand a spoon up in it, it seems very luxurious for something that is the price of just milk. I am going to have a go at making cheesecake with some that I strained until it was dry and spreadable like Philly ( I saw this in a book described as yogurt cheese) so if I can use it for cheesecake and it tastes OK I will be 100% delighted!

ChocClare

Thanks, Apprentice Tycoon - I know the fat difference is actually pretty minimal in the scheme of things, so will try full fat. My own favourite yoghurt is the Total Greek one, which is much the consistency of philly anyway!
How do you strain it? Just let it drip through muslin? If so, for how long? (Not that I've got work I should be getting on with, you understand!)

Thanks for all your help.