easiyo yogurt maker any good? or make your own? (merged)

Fivenations

Try this
http://www.realfoodliving.com/Salton.htm

seekaywun

Hi Math
I am a bit of a yog newbie but I have a Rosemary Conley Yog maker and it sounds a similar design. I switch my yog maker on and let it heat up for say 5 or 10 mins. then take out inner pot thing add 2 tablespoons of yog starter. Then I just stir in litre of long life milk, dont have to heat it room temp is just fine. I leave mine on for about 6 hours and I let it cool down by itself in maker before I take it out and strain it or whatever.

happy to help

nodwah

Quick question, How do you guys strain your yoghurt - is it thru muslin or what?
Thanks

Desperate_Housewife_2-2

nodwah wrote: »

Quick question, How do you guys strain your yoghurt - is it thru muslin or what?
Thanks

Hi Nodwah,

I didn't have any muslin and didnt want to splash out on buying it so I used some coffee filters I had in my cupboard and they did the trick beautifully!

I can compost them too when used rather then washing out bits of cloth.

nodwah

That's a good idea desperate, but I don't drink coffee! I suppose I could get cheapo ones somewhere, do you use them and wash out a few times or just once? (i'm a cheapskate)
I wonder if I could use the old muslin squares that I had for the babies or maybe the holes in them would be too big
THe yog I 've made so far has been nice and thick but I'd like it even thicker

Desperate_Housewife_2-2

I reckon they would be just the job Nodwah! Give it a try and see if it works. I wondered about kitchen roll but it might be too thin...

seekaywun

I just use a clean tea towel. I find the yogurt practically falls off it if you strain a lot of the liquid out. I leave mine to drip over a jug for a good 10 or 15 mins, by that point its really lovely and thick...

cat64

Hi, can anyone offer any advice on my previous post (sorry to ask again:o ) re temperature of UHT milk when making yoghurt in a flask?

Thanks!

nodwah

Cat64, speaking from a position of almost total ignorance.. I'd imagine you have to warm the flask first with hot water and then use milk that is slightly warmed but definately not out of the fridge.
In the lab we generally culture bacteria at 37 degrees and fungi at 25, if that's any help!

Fivenations

I only reheat UHT milk if it is cold. Room temperature is fine. It may take a little longer to "thicken" but saves washing up!