I was wondering if you would mind sharing a fool proof yoghurt recipe. I've had a few attempts and unless I've been using a yoghurt maker and using a pre-packaged dried yoghurt mix, they haven't set.
Obviously none of us are keen on pre-packaged anything so would much rather start from scratch each time!
I've had 100% success rate with the Easi Yo system, Sprite... I can also take a spoon of ready made yoghurt, add to my favourite local biodynamic milk with the easi-yo thermos-thingy and it sets too. What 'maker' are you using? I've used a thermos and a jar in the past, with the latter method, but it doesn't make enough! I use the easi-yo now because I can get 1L at a time.
Bel
Home growing kids, chooks and other delights on the tropical tablelands.
We use the same system as Bella used in the past: one spooneful of store bought yoghurt mixed with a jar of milk, and we get yoghurt. It works everytime, with the exception that if we don't eat the yoghurt quickly, it turns to cream cheese.... which we mix with diced chives and spread on toast or home made bagels....
Hi.. my milk is cooling as we speak to add the culture too. I am just trying a small batch to start and storing it in a canning jar that I have sterilised.. Can you tell me how long the yoghurt will last in the fridge for? We go through loads of yoghurt, so being able to make a week's worth would be wonderful.
Rhonda.. could you please post the crockpot info - that would he really helpful.
You can make yoghurt with any kind of milk, low fat cow's or from a goat or sheep. If you use raw milk you need to pasturise it first. All your equipment should be very clean and make sure you use clean tea towels.
Adding milk powder to the milk will make a thicker yoghurt. If you start with a bought yoghurt as a starter, make sure it doesn't contain gelatin.
You really need to have a thermometer when making yoghurt or cheese. The temps are critical. You can buy specialist milk thermometers, but for some reason they have very small dials. I've got a candy thermometer with a bigger dial for my older eyes.
RECIPE
4 cups milk
1/2 cup instant milk powder
3 tablespoons plain yogurt at room temperature
1. Pour 4 cups milk into saucepan and clip a thermometer to the side of the pan. Heat milk to 80 - 95 degrees C or until little bubbles form around the edge of the pan. Stir the milk while it's heating to stop it scorching.
2. When the temperature is reached, remove the milk from the stove. Stir in the powdered milk. Leave the thermometer clipped to the pan and cool the milk to 40 - 50 degrees C. To speed up the cooling process, you can transfer it to a cool bowl or put it in the fridge.
3. Add the starter. Place the plain yogurt in a small bowl and stir until creamy. Add 1/3 cup of the warm milk and mix until smooth. Them stir the starter mixture into remaining milk and mix well.
4. Incubate the yogurt in the crockpot. Preheat the crockpot on low for about 15 minutes, until it feels very warm to the fingertips. Put covered containers of yogurt mixture into the crockpot, cover the crockpot, and turn off the heat. At 35 to 45-minutes intervals, heat the crockpot on low for 10 to 15 minutes.
5. It needs to incubate for 3-5 hours at a constant temperature of 43-45 degrees C. Do not shake or disturb during incubation. After 3 hours, check to see if yogurt is set by gently tilting the container. If yogurt is set and firm, place it in refrigerator and chill for 6 hours before serving. If not, continue to incubate. Check yogurt every hour and place in refrigerator as soon as it sets. The longer the yogurt incubates the tarter the flavor will be. If your yogurt sets within 3 hours, but you'd prefer more tartness, continue the incubation process for another hour or so.
Remember yoghurt making is only successful if you use fresh viable cultures, so check the use by date on your yoghurt starter and make it as soon as you can after buying it. Once you've made your own yoghurt you can use it as your next starter.
The highest reward for a person's toil is not what they get for it, but what they become by it.
John Ruskin.
Edited by forest on 04-02-2006 17:19
forest wrote:
If you start with a bought yoghurt as a starter, make sure it doesn't contain gelatin.
Hi Rhonda
why is it no good with gelatin ?
we dont use yogurt we use starter but we add gelatin to thicken it
this is the only way we have found to thicken it ........ there is no such thing as organic goats milk powder available to purchase
and we use an easy yo container ......but it needs topping up after about 6 hours to keep the temp up ......the AB starter from cheeselinks needs 12 hours to make the yogurt ...... if the temp
drops under 40C it wont work ....... and if it gewts above 55C it can kill the bacteria
Frosty, it's ok to add the gelatin to the yoghurt you make for a thicker consistency, but I've found the yoghurts with gelatin used as a started are less successful that those without. I think the gelatin inhibits the growth of bacteria in some way. Most organic yoghurts don't use gelatin.
I think if you make mistakes making yoghurt it will usually still turn out fine. I remember when I first started making yoghurt and cheese I gave up in disgust, left the milk in the crockpot and came to the kitchen the following morning to find a brilliant yoghurt.
The highest reward for a person's toil is not what they get for it, but what they become by it.
John Ruskin.
Edited by forest on 05-02-2006 10:01
so do you think us using gelatin in our yogurt would be inhibiting the live bacteria ? I need those bacteria for health more than I need my yogurt thick but then if I have to drink it from a glass I dont feel like I have had any breakfast ..........
I think you'd be ok with what you're doing, frosty. gelatin doesn't kill the bacteria. I think the pure yoghurt starter (on the containter is should say Live Bacteria or Live Cultures) without any additives gets the new yoghurt off to a good start. Remember that when you add a few tablespoons of yoghurt to start a new pot, it's diluted in a lot of milk so the least amount of unnecesary additives the better.
I hope you're well today and not feeling the heat too much.
The highest reward for a person's toil is not what they get for it, but what they become by it.
John Ruskin.
Edited by forest on 05-02-2006 12:27
