yogurt

Latest Articles

yogurt
Page Previous 1, 2

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

gz

Joined: 23 Jan 2009
Posts: 8938
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: 45674
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: 15985

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?

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9887
Location: Devon, uk

Posted: Wed Apr 01, 20 8:27 am Post subject:

tahir wrote:

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

Pretty much as I did, only I lack an airing cupboard hence the towels.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Wed Apr 01, 20 8:45 am Post subject:
Made a batch in an insulated flask overnight. I boiled the milk for about 10-15 minutes (using one of those glass discs to stop it boiling over) then let it cool before addding the yogurt and chucking it all in the flask. It's come out reasonably thick. Not Greek yogurt consistency but deffo slightly set.

Mistress Rose

Joined: 21 Jul 2011
Posts: 15985

Posted: Thu Apr 02, 20 7:37 am Post subject:

If you make enough for more than a few days, you need to heat it to above 60C to ensure that all the bugs are really dead. This equates to when the first wisp of steam starts to rise from it (found that out by having to keep red dye baths no hotter than that). After that, it needs to cool to blood heat, which is tested by putting well washed little finger into the milk, or using a thermometer. Doing it that way mine keeps in the fridge for a couple of weeks.

Shan

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

Posted: Thu Apr 02, 20 7:51 am Post subject:
I took mine to 85 deg C for 3 minutes then cooled to 37 deg C before adding culture. I still wish I could find the yoghurt article/recipe about different temperatures providing different outcomes. I did try searching but there are pages and pages of stuff mentioning yoghurt.

Midlandsman

Joined: 22 May 2014
Posts: 116

Posted: Fri Apr 10, 20 11:39 am Post subject:

Shan wrote:

I took mine to 85 deg C for 3 minutes then cooled to 37 deg C before adding culture.

I still wish I could find the yoghurt article/recipe about different temperatures providing different outcomes. I did try searching but there are pages and pages of stuff mentioning yoghurt.

I do similar - 81°C+ then cool to 41°C. The heating is to re-pasteurize(?) the milk I think. Above 81°C, as against normal pasteurization temp, is said to make it creamier.

MM

Mistress Rose

Joined: 21 Jul 2011
Posts: 15985

Posted: Sat Apr 11, 20 6:50 am Post subject:
We have started using full cream milk to which I add skimmed milk powder before re-pasteurising. Proportion I use is 2 rounded tablespoons to 1 1/2 pts milk. The whey then absorbs again, so more yoghurt and it still stays pretty thick.

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9887
Location: Devon, uk

Posted: Sat Apr 11, 20 10:31 am Post subject:
Full cream is the best - I'm not adding milk powder as I might need that if the milk deliveries stop interesting with my saucepan method is the yogurt is a lot thicker at the bottom, presumably because it is warmer down there. Dunno. it works.

gz

Joined: 23 Jan 2009
Posts: 8938
Location: Ayrshire, Scotland

Posted: Sat Apr 11, 20 2:26 pm Post subject:
That could be. I use a yoghurt maker and they advise putting 200 ml of water in between the maker and the container..like a Bain Marie..but it still has a thicker bit at the bottom

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Tue Apr 14, 20 7:46 am Post subject:
I reckon the thick bit sinks to the bottom. 🤣

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9887
Location: Devon, uk

Posted: Tue Apr 14, 20 10:31 am Post subject:

wellington womble wrote:

I reckon the thick bit sinks to the bottom. 🤣

could be!

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT Page Previous 1, 2
Page 2 of 2

View Latest Posts