Yogurt

[Cittasanto]

Anyone make yogurt? or got some advice on how to do it?

[acinteyyo]

My mother used to make yogurt. She used a KRUPS yogurt machine like this
.
But unfortunately I don't know how she did it. I'll ask her.

best wishes, acinteyyo

[Cittasanto]

I don't have one of those, but I did find a wikihow article which seams useful http://www.wikihow.com/Make-Yogurt warning has a video which automatically starts.

[Ben]

Hi Cittasanto,
I sometimes make yoghurt using this Easiyo system:
http://www.easiyo.com/the-easiyo-system/index.html
In fact, I have four of them and make 4L of yoghurt a day when I am catering.

Its cheap and really easy.

In Australia you can get the kit for approx $25. The starter sachets are a few dollars each. But once you make one batch you can use a desert spoon of yoghurt as starter culture for your next and subsequent batches. The only issue is if you wish to make flavoured yoghurt it only works if you use the sachets or add the flavouring after you've made a batch of plain yoghurt.
kind regards,

Ben

[acinteyyo]

Seems to be quite easy though... when I remember right my mom never used "yogurtstarter" like in that video, when there was only one yogurt cup left she used that to make new ones. Otherwise she used yogurt from the supermarket.
I guess the machine provided the right temperature.

best wishes, acinteyyo

[mirco]

Anyone make yogurt? or got some advice on how to do it?

Here is how I learned it from an iraqi friend:

You need:

1 quart (1⁄4 gallon) of (non-pasteurized, non-homogenized) milk and about a gill (1⁄4 pint) of natural yoghurt.

This is, what you do:

Heat the milk until just before it it boils.
Take it of the heat. Stir the yoghurt into the milk.
Put a towel or something esle around the pot (to keep it longer warm longer).
Let it be like that for 24h.
Voila! The joghurt bacterias turned the milk into yoghurt.


Regards, :-)


P.S: Haha, took me a while to convert the volume units. In metric it's 1l and 150ml.
P.P.S.: Pardon me for that broken english.

[Kim OHara]

I have made it in the past but the household now doesn't eat enough to make the effort worthwhile and I have gone back to buying it.
Not that it's hard - as others have said, milk + culture + warmth is all you need.
There's a great fact sheet here which adds the science to what others have said: http://www.burkesbackyard.com.au/factsheets/Food-Health-and-Nutrition/Yoghurt/2078


Kim

[ground]

I am practicing abandonment of dairy products.

Kind regards

[Cittasanto]

I am practicing abandonment of dairy products.

Kind regards

then why reply?

[tiltbillings]

I am practicing abandonment of dairy products.

Kind regards

then why reply?

It seems to be part of the "tweet" culture to let us know things.

[Cittasanto]

I am practicing abandonment of dairy products.

Kind regards

then why reply?

It seems to be part of the "tweet" culture to let us know things.

"just had a poop!"

sorry not on twatter!

I like putting out the odd blast or weird thought that pops in my head but....

anyway made my first batch, not quite what I was expecting, still quite loose, but still nice & tasty, somewhat of a success
I think I have learnt some things from the first try to do it again with a improved method.

but one question can cream be used or is the lower fat content better for making yogurt?

[Kim OHara]

but one question can cream be used or is the lower fat content better for making yogurt?

Full cream is fine. Adding non-fat milk solids (i.e. powdered skim milk) will make it thicker, if that's what you want. So will leaving it longer, up to a point. Check out a few more recipes/methods and see what works best for you.


Kim

[Cittasanto]

I had checked a few, but unfortunately the site I used when I chefed doesn't have a method on it??

I followed the instructions on temp, but I used Whole Milk, Cream, Milk Powder & Sugar, but I think I left it alone too long so the temp went to low?

that would be the only thing I change really is how I look after it, particularly at the moment with the weather being cold.

[Kim OHara]

Think of it like bread dough. Too cool, and the culture won't grow; too hot, and you kill it. The Middle Way is the way to go!

Kim

[ground]

I am practicing abandonment of dairy products.

Kind regards

then why reply?

It seems to be part of the "tweet" culture to let us know things.

That's the purpose of forums, isn't it?

I think ... what do you think?
I have a question ...
I have experienced this and that ...
I like this and I dislike that ...
etc.

[rowboat]

Yoghurt with blackberries. Yoghurt with honey. Yoghurt with real maple syrup. I am definitely going to make yoghurt.

[Cittasanto]

That's the purpose of forums, isn't it?

I think ... what do you think?
I have a question ...
I have experienced this and that ...
I like this and I dislike that ...
etc.

please see the OP.

[Cittasanto]

Yoghurt with blackberries. Yoghurt with honey. Yoghurt with real maple syrup. I am definitely going to make yoghurt.

It is easy, I would recommend it, there is a method for making flavoured yogurt from scratch, I didn't pay attention to it as that wasn't what I am interested in, but it is about.

[Sanghamitta]

For those with lactose intolerance ( fairly common, gives rise to flatulence and excema) excellent yoghurt can be made by using goats or sheep milk.
Vegans can get many of the health benefits of yoghurt ( although not its deliciousness ) by taking probiotic Acidophilus capsules, which helps repopulate the gut with "good" bacteria which boost the immune system. Particularly important after a course of antibiotics.

[Cittasanto]

actually can soya or rice drinks be turned into yogurt for vegans?