Yogurt makers....

larmy16

Curry_Queen wrote:

Thanks for that! I guess I've fallen victim to the marketing and packaging people thinking I'm better off using yoghurt that actually says "live" on it - i.e. Yeo Valley Bio Live :rolleyes:

It's handy to know the greek style yoghurts do work as this is my favourite type of yoghurt, although what I made yesterday came a pretty close second, but it lacks that certain flavour you get. I wish I could remember where I read that it wouldn't work, or for what reason, but I'll certainly give it a try now I know it does work

Oh one tip I read somewhere, and I think this is actually true from my own experiences, is that the longer you leave it incubating the sourer it tastes. Yesterday I turned it off after around 6 hours, as it had already set, and put it straight into the fridge and this morning when I had some it didn't taste as sour as it has done before when I've left it maybe 8 hours or so

Curry Queen, I use the UHt milk add 2 tbsp dried milk (I use the five pints kind of one in a bottle any brand) and boil. I got this from an Indian recipe book. Let it cool till its very comfy to dip little finger in. Then in a jug or summat put 2 tbs greek yog and stir well. Then pour into your containers (I have 6 glass jar kind of maker). The yoghurt is to die for. Like the stuff you get in Muller fruit corners. I added sugar once to it as well which was nice. My machine takes 4 hours for perfect yog, then I bung it in fridge. Now you are on here, where do I find all your curry recipes??

Curry_Queen

larmy16 wrote:

Now you are on here, where do I find all your curry recipes??

My curry recipes are here


Thanks for the tip on the yoghurts, I'm certainly going to try it out!

Whitefiver

raeble wrote:

I used a spoon full of yoghurt and cold UHT milk. It turned out fine on the few occassions that I have attempted it. I still have loads of sachets to use up.

Hi,

Likewise, I use UHT full fat straight out of the box (not kept in a fridge), plus a good soupspoonful of the previous batch, and a scant half cupful of skimmed milk powder (to make it thicker). I like thicker yoghurt, if you want runnier stuff leave out the milk powder.

If anyone is desperate, I'll try to scan the basic instructions from my Easiyo kit, which might e-mail if I do it right. PM me if necessary.

Remember, you have to fill the outer container to the top of the red holder (not just the platform) with boiling water, you can increase this by up to 1 cm if it is very cold weather, and similarly reduce the level of boiling water by up to 1 cm for very hot weather.

I find it foolproof (even I can work it! ) - which was my original criterion.

Regards,

White

:beer:

Lychee

Whitefiver, you have a pm.


Squeaky, thanks for the link but I got this

"Sorry - no matches. Please try some different terms."

Could be me! but I will, of course, use the advanced search. Thank you!

squeaky

Lychee wrote:

Squeaky, thanks for the link but I got this

"Sorry - no matches. Please try some different terms."

Could be me! but I will, of course, use the advanced search. Thank you!

Sorry - the system doesn't save search results very long.

yoghurt recipes

how to make yoghurt at home

Yoghurt - Easiyo or make your own?

Badgergal

Really stoopid question alert:

By "soupspoon" do you mean the kind of spoon you would use to eat soup?

I'll just slink off in embarrassment now...but one has to be sure!

squeaky

A soupçon is french for a small amount

Badgergal

Thank you squeaky - but Whitefiver definitely keeps writing "soupspoonful" in their posts and I wasn't sure exactly what size that was (I know all the others!)

apprentice_tycoon

Badgergal wrote:

Really stoopid question alert:

By "soupspoon" do you mean the kind of spoon you would use to eat soup?

I'll just slink off in embarrassment now...but one has to be sure!

The measurements for yogurt are not too precise, I make a litre of yogurt with 2 dessert spoons of yogurt -

as a guide

a teaspoon is 5 mls
a dessert spoon is 10 mils
a table spoon is 15 mils

so if you need a tablespoon of something and you don't have a tablespoon to hand you can use 3 teaspoons instead

catznine

I have just made a batch of yogurt (thermos method) using some frozen starter and it worked! :j I just froze some of the last yogurt batch in tablespoon portions and defrosted some, crossed fingers and wahey! it worked. Thought this might help someone else, who like me, doesn't always want to make up a batch every week.