www.sausagemaking.org

So I tried to make yoghurt following advice from several youtube videos.
Ended up with soured milk. No yoghurt in sight.

Has anyone made yoghurt and do you have a fail safe recipe.
I used 2 TBS of live yoghurt to 1 litre of milk. Heated to 45 degrees or so. Left in a cooler box wrapped in towels for 4 hours. It came out like chunky milk and then into the fridge to turn into crappy soured milk without the sour taste.
AHHHHHHHHHHHHHH...very annoying

Yes, St Delia's - use a vacuum flask, boil 1 pt full cream milk (for 15 - 20 mins if you want to condense it - I don't, life's to short to be cleaning the mess up!).

I can't remember the exact temp that you let it cool to, about 120°F (49°C) I think. Mix a little of the milk with 1 tsp plain live natural yogurt (as fresh as possible) then add the rest and ensure it is thoroughly mixed. Put in a vacuum flask, seal and leave undisturbed for 6-8 hours, don't move it or open it.

...et voila, yoghurt.

Note:
Using too much 'starter' will make it grainy, as will moving it about. With full cream milk you get a nice layer of yoghurt cream on top - I've used semi-skimmed and homogenised sucessfully as well.

HTH

Phil

Thanks phil.
I did some more searching on the net.
I think I should have left it in the cooler box with a hot water bottle to keep some heat in there as it never set in the first place, even after 4 hours.
Next time:

1 litre of milk
2 TBS of live yoghurt

Into the cooler with heat source for 6 hours.
Fingers crossed

John

That's fine, belt and braces, but you may find it grainy - I find that you need to use as little starter as possible otherwise it can be grainy as it's not had to work so hard!

So do you reckon 1 litre and 1 TBS of live starter??

John

I think I'd try it as you'd planned, once you get the method correct, you can then sort out the minutiae.

Phil

I used to make but found it a bit of hit and miss.I now only make kefir but you need to source some plants I think Dave may have some. http://users.chariot.net.au/~dna/kefirpage.html

Indeed I do For yoghurt I have to confess I use EasiYo

http://www.easiyo.com/wherecanibuy/southernireland/

saucisson wrote:Indeed I do For yoghurt I have to confess I use EasiYo

http://www.easiyo.com/wherecanibuy/southernireland/

Thats a great link, Dave, those places are not too far from me.
What's this stuff like taste wise and value wise???

great link!!!

john

The pack I have makes a kilo of really nice Greek Yoghurt and cost £1.65. That's all in, you only add water.
Ordinary yoghurt was £1.39 for the kilo pack.

Dave

For a thick Greek type yoghurt I just hang the yoghurt in muslin until it's the thickness required - likewise for a yoghurt 'curd' cheese. I have had very few failures by using a vacuum food flask. As you can use some of the previous yoghurt as a starter for the next, the only cost is the milk (and gas/electric to boil it). The yoghurt seems to improve with every subsequent batch getting thicker and creamier. I don't make it often now but used to do it as a continuous process when the kids were younger.

Phil

I did more looking into this.
I think I made a mess of it in the incubation stage.

In future I will heat the oven to its lowest and let it get to an internal temp of about 40 degrees then turn it off and place the dish of milk and starter in there , possibly overnight but at least for 6 hours, maybe with the light switched on. This should do it.
Bloody well better....

Hi John
How did you get on? We were thinking of trying to make yoghurt,
Phils method sounds dairly straightforward
The guv.is leaning towards eaiYo but I would like to make from scratch.if pos.
Can I take it that U Tube is a non runner?
Many thanks Jim

You can't beat St Delia for reliable recipes!

http://biology.clc.uc.edu/Fankhauser/ch ... rt2000.htm
Hope this helps otherwise go round to Daves and ask him for some kefir.