lol, joining the crowd and kicking of some yoghurt

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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: 28239
Location: escaped from Swindon

Posted: Mon Nov 22, 04 11:25 am Post subject: lol, joining the crowd and kicking of some yoghurt
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

Posted: Mon Nov 22, 04 12:51 pm Post subject:
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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Joined: 28 Oct 2004
Posts: 28239
Location: escaped from Swindon

Posted: Mon Nov 22, 04 12:59 pm Post subject:
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: 45676
Location: Essex

Posted: Mon Nov 22, 04 1:00 pm Post subject:
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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Joined: 28 Oct 2004
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Location: escaped from Swindon

Posted: Mon Nov 22, 04 1:06 pm Post subject:

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: 45676
Location: Essex

Posted: Mon Nov 22, 04 1:10 pm Post subject:
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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Joined: 28 Oct 2004
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Location: escaped from Swindon

Posted: Mon Nov 22, 04 1:24 pm Post subject:
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

Posted: Mon Nov 22, 04 3:19 pm Post subject:
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
Posts: 28239
Location: escaped from Swindon

Posted: Mon Nov 22, 04 5:48 pm Post subject:
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

Posted: Mon Nov 22, 04 5:52 pm Post subject:
Not that I've found yet. Tastes yucky..................

Treacodactyl
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Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Mon Nov 22, 04 8:40 pm Post subject:

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

Posted: Mon Nov 22, 04 10:29 pm Post subject:
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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Joined: 28 Oct 2004
Posts: 28239
Location: escaped from Swindon

Posted: Mon Nov 22, 04 10:35 pm Post subject:
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

Posted: Tue Nov 23, 04 10:18 am Post subject:

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
Posts: 28239
Location: escaped from Swindon

Posted: Tue Nov 23, 04 4:41 pm Post subject:
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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