Home Page
   Articles
       links
About Us    
Traders        
Recipes            
Latest Articles
yogurt
Page 1, 2  Next
 
Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing
Author 
 Message
Nicky Colour it green



Joined: 25 Jun 2007
Posts: 8809
Location: Devon, uk
PostPosted: Tue Mar 31, 20 10:08 am    Post subject: yogurt  Reply with quote    

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: 6881
Location: Ayrshire, Scotland
PostPosted: Tue Mar 31, 20 10:44 am    Post subject: Reply with quote    

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 Colour it green



Joined: 25 Jun 2007
Posts: 8809
Location: Devon, uk
PostPosted: Tue Mar 31, 20 11:46 am    Post subject: Reply with quote    

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
PostPosted: Tue Mar 31, 20 12:20 pm    Post subject: Reply with quote    

I was going to make some with the last of a big pot of yoghurt. Jack ate it.

tahir



Joined: 28 Oct 2004
Posts: 44534
Location: Essex
PostPosted: Tue Mar 31, 20 12:32 pm    Post subject: Reply with quote    

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

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 26820
Location: escaped from Swindon
PostPosted: Tue Mar 31, 20 2:34 pm    Post subject: Reply with quote    

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 Colour it green



Joined: 25 Jun 2007
Posts: 8809
Location: Devon, uk
PostPosted: Tue Mar 31, 20 3:36 pm    Post subject: Reply with quote    

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: 44534
Location: Essex
PostPosted: Tue Mar 31, 20 6:09 pm    Post subject: Reply with quote    

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: 8622
Location: South Wales
PostPosted: Tue Mar 31, 20 6:22 pm    Post subject: Reply with quote    

That's what I do. I then strain it.

Midlandsman



Joined: 22 May 2014
Posts: 114

PostPosted: Tue Mar 31, 20 7:18 pm    Post subject: Reply with quote    

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: 6881
Location: Ayrshire, Scotland
PostPosted: Tue Mar 31, 20 7:53 pm    Post subject: Reply with quote    

I left one batch straining for longer than intended...added a little salt and herbs...soft cheese!

sgt.colon



Joined: 27 Jul 2009
Posts: 6697
Location: Just south of north.
PostPosted: Tue Mar 31, 20 8:05 pm    Post subject: Reply with quote    

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: 44534
Location: Essex
PostPosted: Tue Mar 31, 20 8:52 pm    Post subject: Reply with quote    

Mum just used to use shop bought live yoghurt as the starter

Mistress Rose



Joined: 21 Jul 2011
Posts: 11839

PostPosted: Wed Apr 01, 20 7:08 am    Post subject: Reply with quote    

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: 8622
Location: South Wales
PostPosted: Wed Apr 01, 20 7:25 am    Post subject: Reply with quote    

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?

Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing All times are GMT
Page 1, 2  Next
Page 1 of 2
View Latest Posts View Latest Posts

 

Archive
Powered by php-BB © 2001, 2005 php-BB Group
Style by marsjupiter.com, released under GNU (GNU/GPL) license.
Copyright 2004 marsjupiter.com