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Nicky cigreen

Joined: 25 Jun 2007
Posts: 9881
Location: Devon, uk

Posted: Tue Mar 31, 20 10:08 am Post subject: yogurt

I just made yogurt - not made it in years, but I have milk and miss having yogurt etc etc. and found a little bit of frozen live yogurt whilst freezer diving.

all I did was heat 2 pints semi milk up then let it cool to 46 C, stirred in 2 tbsp of yogurt. Then bunged the lid on the pot, wrapped it in 2 towels and tucked it into a pot holder thing and left it overnight.

It's really nice - not sharp, about the consistency of double cream. Saved a bit for the next time.

gz

Joined: 23 Jan 2009
Posts: 8918
Location: Ayrshire, Scotland

Posted: Tue Mar 31, 20 10:44 am Post subject:
I use a yoghurt maker, and when its set enough, leave it to rest for a day then strain it for about an hour. Result Greek Yogurt consistency and whey I use in smoothies or soups or baking. One important thing, however you make it is to match the fat content of the yoghurt starter and the milk.

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9881
Location: Devon, uk

Posted: Tue Mar 31, 20 11:46 am Post subject:

gz wrote:

I use a yoghurt maker, and when its set enough, leave it to rest for a day then strain it for about an hour. Result Greek Yogurt consistency and whey I use in smoothies or soups or baking.
One important thing, however you make it is to match the fat content of the yoghurt starter and the milk.

I didn't use a yogurt maker, because I dont have one! - but the tucked up in towels method worked fine. and l I dont think it was a fat match but it still worked.

If i continue to get milk I shall make labneh again Something else I haven't done for years. I might also try paneer, which I have never made.

Cathryn

Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion

Posted: Tue Mar 31, 20 12:20 pm Post subject:
I was going to make some with the last of a big pot of yoghurt. Jack ate it.

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Tue Mar 31, 20 12:32 pm Post subject:
I love home made yoghurt, haven't had it since mum died.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28234
Location: escaped from Swindon

Posted: Tue Mar 31, 20 2:34 pm Post subject:
Since Jean is not very dairy tolerant lots of yogurt has not been made for quite a while here. Used to use the souse vide which worked very well for a big batch.

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9881
Location: Devon, uk

Posted: Tue Mar 31, 20 3:36 pm Post subject:

tahir wrote:

I love home made yoghurt, haven't had it since mum died.

A nice memory? what was her method?

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Tue Mar 31, 20 6:09 pm Post subject:
She used to bring a pan of milk to a simmer, let it cool slightly add some of the previous batch and put in the airing cupboard overnight Very simple

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Tue Mar 31, 20 6:22 pm Post subject:
That's what I do. I then strain it.

Midlandsman

Joined: 22 May 2014
Posts: 116

Posted: Tue Mar 31, 20 7:18 pm Post subject:
I make it every week or so in my Instant Pot. I strain a lot of it to about 25-30% of its original weight and add herbs/garlic etc. It's great.I also use it without the herbs etc in cheesecake. MM

gz

Joined: 23 Jan 2009
Posts: 8918
Location: Ayrshire, Scotland

Posted: Tue Mar 31, 20 7:53 pm Post subject:
I left one batch straining for longer than intended...added a little salt and herbs...soft cheese!

sgt.colon

Joined: 27 Jul 2009
Posts: 7380
Location: Just south of north.

Posted: Tue Mar 31, 20 8:05 pm Post subject:
So if you don't have a previous batch to add to you new, what do you use please?

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Tue Mar 31, 20 8:52 pm Post subject:
Mum just used to use shop bought live yoghurt as the starter

Mistress Rose

Joined: 21 Jul 2011
Posts: 15967

Posted: Wed Apr 01, 20 7:08 am Post subject:

I use a yoghurt maker, but started off making it in a bowl which I put in an insulated bag and left near the fire overnight. The way I do it now is to add 2 rounded tablespoons of skimmed milk powder to 11/2 pts milk, then scald it to be sure it is fully pasteurised. Cool to lukewarm then add about 2 teaspoons of live yoghurt and stir thoroughly. Leave to work overnight, then it can cool. If I use full fat milk and then leave at room temperature for about another 12 hours, the whey absorbs, so far more yoghurt. Texture is moderate thick. Kept in the fridge it will last over a week. I take a couple of teaspoonfuls off when fresh and put in the freezer for the next starter. Need to buy new live yoghurt every so often, but can keep going with my own starters for several more batches. Shop yoghurts vary, so pick one you like as the starter; some are quite acid and some rather milder.

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Wed Apr 01, 20 7:25 am Post subject:
I might be going mad but I remember there was an article or a recipe talking about taking the milk to various temperatures before cooling to achieve certain end results with yoghurt?? Does anyone else remember it?

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