runny yoghurt

frosty

Hello everyone, please can someone help me?, I have made some yogurt for the first time,the yogurt is very thick but when I add anything to flavour it eg.honey or stewed apple it seems to turn into a yogurt drink,am I doing anything wrong?

apprentice_tycoon

I strain the yogurt as soon as it's made, it's much nicer and doesn't dilute like your has. You just need a seive and a piece of muslin. You can seive it overnight to make a yogurt cheese that is like Philadelphia which you can use to make cheesecake etc

Whitefiver

If you are stirring the yoghurt, I find that can the yogurt mine down considerably.

I add about half a cup (scant) of skimmed milk powder to my easiyo pot together with almost a litre of full cream UHT straight out of the pack, and a good soupspoonful of my previous batch. Works for me, and withstands a deal of stirring.

Regards,

White.

angelatgraceland

I always make my yoghurt with long life full cream milk and it NEVER goes runny. 100pc sucess! May be a little more expensive but with no waste I think you will find this is the answer.

Curry_Queen

I also use UHT whole milk and add a couple of tablespoons of milk powder and it comes out lovely and thick, just like Greek yoghurt

While I'm here, how long do you all keep your yoghurts in the fridge for after they're made? I've had some in there for a week now and it smells and tastes ok, but I'm not sure I want to risk making another batch from it

Oh and how many times do you start off from the previous batch before using a fresh supply?

apprentice_tycoon

Hi C_Q, you can freeze your starter cultures so you could do that on the day it's made and then forget about it, the batch you have now - if it's edible then I'd say that it's still good as a starter. A few weeks ago Ted H said that he hadn't bought a starter since Easter

Curry_Queen

apprentice_tycoon wrote:

Hi C_Q, you can freeze your starter cultures so you could do that on the day it's made and then forget about it, the batch you have now - if it's edible then I'd say that it's still good as a starter. A few weeks ago Ted H said that he hadn't bought a starter since Easter

Oh right, I never knew you could freeze them. Wouldn't that kill off the bacteria though?

I usually make a litre at a time, but with just two of us here sometimes we struggle to get through it, unless I use some of it in cooking, although I've now got some yummy recipes for yoghurt ice cream I want to try so will no doubt use it up much quicker that way

apprentice_tycoon

I've found this for you, in the middle it talks of using a frozen starter for yogurt. I think that most bacteria survives freezing otherwise you could freeze dodgy chicken, kill the bugs and there'd be no more food poisoning :j - they're tough little ******

Curry_Queen

apprentice_tycoon wrote:

I've found this for you, in the middle it talks of using a frozen starter for yogurt. I think that most bacteria survives freezing otherwise you could freeze dodgy chicken, kill the bugs and there'd be no more food poisoning :j - they're tough little ******

Yes, I realised after I posted that freezing doesn't actually kill the bacteria but renders it dormant which then comes back to life once it's thawed out. It's the heating up of stuff that destroys it, hence the need to boil or heat till piping hot etc :doh: (not enough :coffee: intake!)

This is fantastic as it means I don't have to keep a continual supply going all the time and try force-feeding DS with it all before it goes off :rotfl:

Thankyou! :T

angelatgraceland

I keep mine in the fridge for 5 days. If it looks especialy watery on top its at the end of its life. I just keep half a pot from each "batch" as my starter for next time. didnt know you could freeze that-so thanks for that! That tip will definitely save money. Yoghurt is loely on muesli or that type of cereal-jordans crunch etc. My son had it on jelly last night cos we had no cream! :j :money: :j

p.s. Bacteria multiplies at body temperature-or there abouts. when you are thawing food and when you are "warming" food. I NEVER warm food-I reheat it or eat it cold.

Ive got the exact figures somewhere if anybody wants them-from my food&hygeine course.

MATH

Has anyone tired freezing yoghurt to defrost and eat later? I've given it a go but it returned to milk consistency although it retained a yoghurty taste. What am I doing wrong. It would be a real help just to be able to defrost and go particularly when we a bobbing between coast and mids.