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lol, joining the crowd and kicking of some yoghurt
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jema
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Joined: 28 Oct 2004
Posts: 28235
Location: escaped from Swindon
PostPosted: Mon Nov 22, 04 11:25 am    Post subject: lol, joining the crowd and kicking of some yoghurt Reply with quote
    

Not many forums, where you are the odd one out it you buy the stuff

I'm planning on a lot of veggie stuff this week, so i'm going with the crowd and making my own again

jema

alison
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Joined: 29 Oct 2004
Posts: 12918
Location: North Devon
PostPosted: Mon Nov 22, 04 12:51 pm    Post subject: Reply with quote
    

which method will you be following.

We have a yog maker I put on over night and then I strain it in the morning, when it has finished.

jema
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PostPosted: Mon Nov 22, 04 12:59 pm    Post subject: Reply with quote
    

I decided to go back to basics.

Boiled the milk, let cool until a finger probe tells me it is not longer really hot, add a tablespoon of organic yoghurt and pour into a large thermos flask. Was plainning on leaving it 3-4 hours.

Probably check it out about 4pm.

jema

tahir



Joined: 28 Oct 2004
Posts: 45672
Location: Essex
PostPosted: Mon Nov 22, 04 1:00 pm    Post subject: Reply with quote
    

Should be excellent, dunno about the thermos bit though, my mum just put's hers in a casserole with the lid on in her airing cupboard

jema
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PostPosted: Mon Nov 22, 04 1:06 pm    Post subject: Reply with quote
    

Tahir wrote:
Should be excellent, dunno about the thermos bit though, my mum just put's hers in a casserole with the lid on in her airing cupboard


First time I have used a thermos, I am an old hand at yoghurt making, simply gave up when my consumption decreased, and ASDA started doing perfectly good big tubs of yoghurt at 35p

Previously though I have always added skimmed milk powder, and used the airing cupboard.

jema

tahir



Joined: 28 Oct 2004
Posts: 45672
Location: Essex
PostPosted: Mon Nov 22, 04 1:10 pm    Post subject: Reply with quote
    

Best not tell my mum about the skimmed milk powder, she'd have a fit. Only full fat milk here mate.

jema
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PostPosted: Mon Nov 22, 04 1:24 pm    Post subject: Reply with quote
    

It was always full fat milk AND skimmed milk powder, but I got to thinking, this ain't exactly natural. Seen a lot of more authentic looking yoghurt on a bunch of cookery programmes set in India lately.

jema

Sarah D



Joined: 28 Oct 2004
Posts: 2584

PostPosted: Mon Nov 22, 04 3:19 pm    Post subject: Reply with quote
    

I don't put milk powder into mine. A thermos works fine I have found, but I put a towel over it too, and the kitchen is warm all the time.
I made yoghurt from the soya milk I made recently and it was very good. Very cheap too. I like the taste and texture of soya yoghurt.

jema
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Joined: 28 Oct 2004
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PostPosted: Mon Nov 22, 04 5:48 pm    Post subject: Reply with quote
    

Well my new batch is done and is okay. Strained off the excess liquid with muslin. Isn't there meant to be some use for the liquid which escapes me?

jema

Sarah D



Joined: 28 Oct 2004
Posts: 2584

PostPosted: Mon Nov 22, 04 5:52 pm    Post subject: Reply with quote
    

Not that I've found yet. Tastes yucky..................

Treacodactyl
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PostPosted: Mon Nov 22, 04 8:40 pm    Post subject: Reply with quote
    

Tahir wrote:
Best not tell my mum about the skimmed milk powder, she'd have a fit. Only full fat milk here mate.


Or the fact he's used her airing cupboard.

For thick yoghurt we use full fact milk and the longer you leave it the thicker it gets. 7-8 hours (or a few more if we foget) in a cheap yoghurt maker.

wellington womble



Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands
PostPosted: Mon Nov 22, 04 10:29 pm    Post subject: Reply with quote
    

Never got round to this - thanks for reminding me. I'll do it this week.

Can you cook with yoghurt? Dim memories about not boiling it... or is that cream?

jema
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PostPosted: Mon Nov 22, 04 10:35 pm    Post subject: Reply with quote
    

Yoghurt can be added at loads of different stages in cooking, from a swirl at the end, to coating the meat at the start, so boiling is not too much of an issue.

jema

Gervase



Joined: 17 Nov 2004
Posts: 8655

PostPosted: Tue Nov 23, 04 10:18 am    Post subject: Reply with quote
    

Yoghurt's great for cooking, but you're right about not boiling it. There's a lovely Indian dish using chicken and large amounts of yoghurt - cut the fowl into smallish pieces and marinade in yoghurt to which you've added at least six crushed cloves of garlic and a handful of chopped mint. Leave it there for at least half a day, then shake the excess off the meat, brown it briskly, add whatever spices take your fancy (usually a whizzed-up mix of coriander seed, cumin, some dried chillies and a little turmeric for colour) and then stir in the rest of the yoghurt and cook on a very, very low heat for at least half an hour.

jema
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Joined: 28 Oct 2004
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PostPosted: Tue Nov 23, 04 4:41 pm    Post subject: Reply with quote
    

I think I am going to concede the point, this was so damn simple to make and the result is really quite excellent

jema

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