Yoghurt

All other recipes including your personal favourite and any seasonal tips to share

Postby captain wassname » Wed Dec 30, 2009 8:22 pm

Sadly the guv decided yesterday that a trip to Lakeland was in order.She espied an easiYog kit at half price;discussion over.Thanks for you thoughts.

Jim
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Postby Snags » Sun Feb 07, 2010 12:33 pm

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Postby saucisson » Sun Feb 07, 2010 5:48 pm

How did you get on Jim ?

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Yoghurt

Postby Patricia Thornton » Fri Feb 12, 2010 10:27 am

I bought a Lakeland Plastics electric yoghurt maker many years ago, which they still stock - although I think mine was half the price they are today.

It has made me perfect yoghurt every tme using a litre of UHT milk and a couple of spoons of live yoghurt from the previous batch. If I want it to be extra creamy I add a little cream and I always set it on a timer so it is ready and cool for the following morning. When I bought the machine I also got a couple of strainers for when I want extra thick Greek style yoghurt that sits nicely on the spare bowl.

As far as I'm concerned, it was one of the best investments I ever made.
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Postby jenny_haddow » Fri Feb 12, 2010 2:26 pm

Patty how lovely to hear from you, it's been a while.

I've had a Bifinett yoghurt maker for about 15 years, used every week, it's paid for itself time over.

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Postby captain wassname » Fri Feb 12, 2010 9:40 pm

Sorry Dave Ive ben a bit busy but Bonnie says the Easy Yo is great. Ive had some and must say its top cladd.

Jim
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Postby saucisson » Fri Feb 12, 2010 10:41 pm

Glad to hear it :).

My brew is well on the way, thanks for all your help on that.

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Postby Greyham » Mon Feb 22, 2010 11:48 am

Yoghurt is quite straight forward i have made it for years.
Follow this it works every time and idiot proof
500mi full cream milk
2 tblsp live yogurt (i use yeo valley organic)

method
bring milk to boil. remove and leave till tepid.
Add live yoghurt and stir.
Cover and place in an airing cupboard for a minimum of 10 hours upto 12 hours for reall thicness
stabilise with lemon juice and store.
The rest as they say is ...................
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Postby Richierich » Mon Feb 22, 2010 12:21 pm

captain wassname wrote:Sorry Dave Ive ben a bit busy but Bonnie says the Easy Yo is great. Ive had some and must say its top cladd.

Jim


Can add a second vote for the Easy Yo, they do a few flavours as well as natural, some are available organic, others not, they even do drinking yoghurt packs, not cheap, but I think comparable to a decent yoghurt sort of cost.
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Postby Snags » Sat May 22, 2010 7:43 am

http://aldi.com.au/au/html/offers/2827_13586.htm
was going to buy this when I head into town
Have tried making it in an esky(ice box) it came out sloppy.
I spend $10 a month on yoghurt (1 litre of Greek Style)
So it should pay for itself pretty quickly.
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Postby Oddley » Sat May 22, 2010 9:24 am

I used to make yogurt by simply boiling the milk, letting it cool to hand hot, then put it in the airing cupboard. The outcome was a bit inconsistent.

When this thread started, I decided to try to make things more consistent, so I bought off ebay the following.


    Image


These are like an insulated ice bucket with a container inside. You put the ingredients into the internal container and surround it with boiling water from the kettle. These are meant to be used with the sachets of powder.

I think the sachets of powder are too expensive so I decided to experiment with semi skimed UHT milk with a Greek yogurt starter. The key to the thickness is the addition of milk powder. Below is my recipe, it seems to work.


I wrote:Yogurt
(for the Truly yogurt maker)

Ingredients:
50 g Marvel milk powder
1 litre UHT semi skimmed milk (cold from the fridge)
2 Tablespoons live yogurt
855 g Boiling water
Sugar or sweetener (optional and to taste)

Method:
Stir in 50 g of milk powder, into 300 ml of cold UHT milk, in a glass jug, mix well. Put in the microwave for 6 mins at 70% power level, or till temperature is over 80° C. Now put the jug in cold water till the temperature is 34° C, about 20 minutes. Take a small amount of the cold milk and mix it with 2 tablespoons of live yogurt. Now put the boiling water in the outer shell of the yogurt maker to the top of the blue baffle, 855 g boiling water. Then add all the other ingredients into the yogurt container, mix well, the temperature should be about 13° C tighten the lid. Put the yogurt container into the boiling water in the outer shell. Put the lid on the shell, place the yogurt container in a warm place and leave for 7 hours.
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Postby saucisson » Sat May 22, 2010 9:56 am

That's fantastic Oddley. That should work with the Easy yo too as essentially it's the same as your Truly.

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Postby wheels » Sat May 22, 2010 1:59 pm

This method also works with a vacuum flask - I use a food one. Dried milk's a great way of thickening yoghurt, alternatives are boiling whole milk to reduce it or straining thinner yoghurt until the consistency wanted.

When the kid's were younger I made it every other day, using a little of one batch as a starter for the next. I found that, over time, the yoghurt got creamier.

Phil
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Postby wheels » Sat May 22, 2010 2:01 pm

This method also works with a vacuum flask - I use a food one. Dried milk's a great way of thickening yoghurt, alternatives are boiling whole milk to reduce it or straining thinner yoghurt until the consistency wanted.

When the kid's were younger I made it every other day, using a little of one batch as a starter for the next. I found that, over time, the yoghurt got creamier.

Phil
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Postby johnfb » Sat May 22, 2010 3:00 pm

Heard you the first time.... :wink: :lol:
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