a question about yoghurt

Ticklemouse

Cheers Ted. I used proper measuring spoons and they were just slightly rounded, so heaped it is next time. I want to keep to skimmed milk for now, but if all else fails, then I will try a 'fatter' milk.

Liney_2

Oooh where is this thread on making yoghurts in a flask? I am off to try and find it

Bossyboots

I have started making my own yoghurt again but when it is finished there is a layer on the bottom of the jars that my OH says is like powder (I don't eat yoghurt so have to go by what he tells me). I used milk powder in it and thought perhaps I wasn't dissolving it enough but last night I was really thorough and we still have the deposit on the bottom.

Any suggestions as to what this is and how I can prevent it would be be gratefully received.

ChocClare

I make yoghurt in a flask - do it just before bedtime and put it in the fridge in the morning, so that's eight hours, and it's always fine.
I use two heaped tablespoons of Total Greek yoghurt (because we always have that as well and I like the taste!!) - but I have used other probiotic yoghurts successfully. To this I add the best part of a litre of UHT full fat milk. I don't add powdered milk because I don't like the taste. I have used semi-skimmed milk but it made it a bit ... stringy? Thin, anyway. This makes a really nice yoghurt which starts off quite thick but tends to get a bit thinner after a day or so. I sometimes strain it in a sieve through muslin and then it stays thicker. I also find that you get a fairly yucky bit at the bottom if you use powdered milk, however well you shake it up. If you've ever put coffee mate in proper coffee you'll know that you sometimes get a deposit of this at the bottom too. I think it is because the milk is denser than plain water (which you would normally dissolve powdered milk in) and therefore there is always a small amount which doesn't dissolve properly. Which is why I don't bother!!! I find straining makes it thick enough - and it tastes a million times nicer!

Mado

I believe the whey is the part of yogurt with the higest calcium concentration (has to do with solubility...)I remember reading this years ago but can't find my source again!. So better drink it.

frosty

when I used skimmed milk to make my yogurt,it went very watery and didnt
look very nice :eek: .
so I tend to use semi skimmed and this seems to work fine,I just use 11/2 pints of milk and one tbsp of yogurt whisk well and pour into pots in the yogurt maker and 6 hours later fab yogurt :j .