Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Breakfast => Topic started by: faffa_70 on June 04, 2012, 10:23:12 am
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Ingredients
2 Litres Milk (Full fat, Hilo, Skim – what ever you choose)
1/8 teaspoon of yoghurt starter (see notes below)
Method
Place milk into TMX bowl and cook for 20min at 80 degrees and speed 2-3.
Cool milk to below 37 degrees (see notes below) Be warned this can take quite a while...and you will have a late night if you start this process too late after dinner. Also make sure you take the jug out of the cradle while you are waiting for it to cool as the cradle insulates the bowl!!
Once milk is cooled add your starter and mix in on speed 4 for approx. 10 seconds. Then cook for 20 mins at 37 degrees and speed 2-3.
Pour into your Thermoserver (see notes below) and leave TOTALLY UNDISTURBED for 5 or more hours (over night or longer is even better) If you disturb, move or knock your yoghurt it will not set – THIS IS REALLY IMPORTANT!!!
NOTES
MILK - Hilo and skim milk seem to give a tangier taste than full cream milk, though they all have worked as equally well for me.
Yoghurt Starter - I use the thick one (http://shop.cheeselinks.com.au/Cheese-and-Yoghurt-Starters-Mould-Spores-and-Aroma-Cultures/Type-C-aBY-Yoghurt-Starter-p37.html) . If you buy the sterile bottle (http://shop.cheeselinks.com.au/Cheesemaking-Accessories/Sterile-Bottle-p138.html) as well and keep it in the freezer it will keep for 12 months. There is enough to turn 250 litres of milk into yoghurt in this little pack!!
One tip though is to make sure you order it on a Monday. I made the mistake of ordering it on a Thursday. Cheeselinks are fabulous in the fact that they send it out express post the next day with it's own little freezer block etc ...but mine sat in transit all over the weekend as express post to me is always at least 2 days so I didn't get it until the Tuesday.
The starter was fine as it was the middle of winter, but I did learn from that - especially noted for the summer so thought I would share
TEMP & LIGHT ILLUMINATIONS - Just clarifying all this for you, when the light is illuminated at 37 it can be between 37 and 49 degrees as the next light illuminates at 50 degrees. When the TMX is set to cook at 37 or 50 or whatever it will heat to that temp and hold it. When you are measuring the heat that is in the bowl (by placing the bowl back in the cradle and the heat registering) it has registered that it is hotter than 37 degrees (so it is lit up) but not 50 degrees so it isn't lit (same works for all temps).
This is why you need to make sure the 37 light isn't on - to ensure it is cooler than 37.
SETTING YOUR YOGHURT - In the warmer months, I just put it in the Thermoserver (using both the lid and the base plate) and leave it on the bench or if I am not sure that fingers can't stay out of it I put it in my Microwave with a big sign on it "YOGHURT do not disturb" lol
When it is just getting the cooler nights, I put some boiling water in my Thermoserver to heat it up for about 5 minutes, then tip it out just before pouring the yoghurt into it.
When it is really cold I preheat my oven to about 50 then turn it off when I start the second cook and put the Thermoserver in there to set. In my old oven I could leave the light on without the fan to help keep a little warmth in there, but my new oven the fan comes on with the light :( It still works with out the light though :) You can also use the boiling water method before you place it in the oven too if you live in a really cold place :D :D
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Because the other yoghurt thread was getting so long I have moved this latest up to date thread from Kathryn to a thread of it's own. If you want to read the 9 pages of the other recipe, you will find it here. (http://www.forumthermomix.com/index.php?topic=1921.0)
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Hey faffa,
Do any stores stock yoghurt starter or do I have to order it through this Cheeselinks place? ???
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Amy I have never seen it in stores, wouldn't even know where to direct you to start looking!!! I do know that you certainly wouldn't find it in s supermarket :D :D I think I found it by googling as I was sick of the kids eating ALL the yoghurt and not leaving any for a starter :-)) :-))
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alright doing some more googling for you will have some links in a minute - if you have a good health shop you might be in luck, will add the link for the product
There are more options here (http://www.greenlivingaustralia.com.au/yoghurt_culture.html#probiotic) and also here (http://store.culturesalive.com.au/index.php?route=product/product&product_id=49) also here (http://homecheesemaking.com.au/eshop/urna-eget-erat-non-purus/) and the one I think you might be able to get in a health food shop is here (http://geraldtonhealthfoods.com.au/index.php?route=product/product&product_id=6970)
I haven't looked at the cost of them or if they ake the thick or thin yoghurts etc, just added in the links for you :)
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Thanks so much faffa :D :D :-* :-*
I will check them all out and let you know how I go. We only have 3 small health food stores in my town, but fingers crossed one of them might have something ;D
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if they don't stock it they may do a special order it for you Amy ;)
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thanks faffa for the update :-*
faffa do you transfer all of the starter into the sterile bottles?
anyone in syd that would like 2 go 1/2 me with if order the yoghurt starter from Cheeselinks
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Uni the starter equates to about a tablespoon :D :D it's freeze dried and you only need a couple of granules (or 1/10 to 1/8 of a teaspoon) so I only use one bottle and buy a new one each time I buy a new starter
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Faffa, thanks for the updated version.
I havent made yogurt for a while. I was using a good natural yogurt as my starter then removing some of the first batch of yogurt as my next starter.
Is buyng the starter pack a better option?
H :)
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Halley it's a personal choice, this recipe works well with a natural starter as well (just stick to the times and temps as that is where I have my success)
I use a starter as my kids just keep eating all the yoghurt and not leaving some for a starter. Not so bad when you have younger kids and you are sort of in control of the food but obviously having the older ones that fend for themselves and the fact that they can eat 2kg between the 3 of them in one sitting doesn't help :-)) :-))
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:-[ couple of granules :o
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Halley it's a personal choice, this recipe works well with a natural starter as well (just stick to the times and temps as that is where I have my success)
So when you say natural starter, do you mean just natural yoghurt that you can buy in C or W? ???
If so, would that be a cheaper option?
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Just a plain natural yogurt that is potset works well Amy, like Jalna brand
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Thanks so much for that Faffa.
I've just bought some starter from Everten Online (http://www.everten.com.au/Mad-Millie-Probiotic-Yoghurt-Kit.html)
Seemed a bit expensive, but I thought it would be handy to have all the bits dedicated just to yoghurt, so no contamination.
Forgot about cheese links! I still have all my starters from when I did the cheese course a couple of years ago, safely in fridge or freezer. I really must make some more Camembert. It was simply divine.
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Just a plain natural yogurt that is potset works well Amy, like Jalna brand
i use this brand 2 the full fat one, which one do u use mandi ?
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Just a plain natural yogurt that is potset works well Amy, like Jalna brand
Thanks Mandi :-*
Just a plain natural yogurt that is potset works well Amy, like Jalna brand
i use this brand 2 the full fat one, which one do u use mandi ?
This is a good question... can I use a low-fat version? ???
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Thanks for this. I think I'll get some starter from Cheeselinks. I think I'll get some rennet too as I love the haloumi from Recipe Community.
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I have had success with cultures from Green Living Australia. I use two cultures in my yogurt. One is the Greek yogurt culture and the other is a probiotic culture, which can also be used to make drinking yogurt.
I have decanted a small amount of each culture into sterile yellow lidded jars. I store the four bottles in the freezer and the ones with the small amount are the working jars to ensure the main supply is not contaminated.
The method i use is very similar to Faffas. Only differences are I heat to 90 degrees and make sure it stays at 90 for at least 10 mins, then after cooling cook for10 mins at 37.
Green Living Australia recommend adding milk powder to make the yogurt thicker. I do this sometimes, but am iffy about doing so sometimes i am positive i can taste the powdered milk flavour. Also I add 2 to 3 drops of calcium chloride to make it thicker. The last lot of yogurt I made with full cream jersey milk. It was quite thick, but I did drain it to make it thicker. It was devine. :)
Cookie, I also bought some rennet with my yogurt cultures to make haloumi. :) Will have to wait until I finish loosing weight :'(
My friend swears that mungalla (not sure of the spelling ) yogurt as a starter is very successful and a great taste.
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My friend swears that mungalla (not sure of the spelling ) yogurt as a starter is very successful and a great taste.
Do you mean Mundella, ElleG? ???
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Amy, I do t think so. It is from a dairy on the Atherton Tableland. Sold in Cairns. I think pronounced Mun garl a. Very nice organic yogurt.
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Okay, thanks ElleG :) We probably don't get it over here, which is why I've never heard of it :-)) But we do have a brand called Mundella which is really yum :D
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None of my health food stores stock the youghurt starters :-\ I will go back and see if any of them will order for me, but I wanted to try this recipe TODAY (:D) so I bought a pot of Jalna natural yoghurt. Do I still just use 1/8 tsp? It doesn't seem like very much...
???
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No you need more of that Amy, not sure how much it was and am about to go out so cannot research it for you. I think it is 1/4 cup but someone will tell you.
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Thanks Judy. I will wait in suspense... :-))
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amy JD is right a 1/4 cup is the right amount to use
http://www.superkitchenmachine.com/2009/3581/thermomix-yogurt-recipe.html i think most of us use this one
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Thanks Uni! You're a gem :D :D :-* :-*
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Prego Amy
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Prego Amy
Lol I have no idea what that means so I'll just put a smiley ;D ;D
I'm soooooo excited I have just cooked my milk and am waiting for it to cool :D Can anyone tell me roughly how long this might take? ???
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Can I just confirm again that it is 1/4 cup? I just reread the link and it says 1/2 - 1 cup? Have I missed something? ???
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i have used 1/4 of a cup with no pros
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Thanks Uni! :D Again... :-)) ;D
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;D ;D ;D ;D ;D
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it looks good Amy, are u happy with it ;D
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You wouldn't believe how happy I am with it Uni :D :D :D
My first attempt at yoghurt!! YAY!!! ;D
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i do believe you amy ;D
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YAY Amy well done ;D ;D ;D ;D ;D ;D ;D
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Thanks faffa!! :D And thanks for such an awesome recipe :-* :-* :-* :-*
I've just been eating my yoghurt straight out of the container, but does anyone have any other recommendations for how I could eat/serve it? I'm sure it will be scrumptious just with fruit and on my porridge tomorrow morning, but I just wondered what else people do with it? I haven't actually eaten much natural yoghurt before. I usually buy flavoured stuff.
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i like mine with honey and flaked almond ;D
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gosh I try just about anything in it at least once :-)) :-))
I love it with lemon curd :D
Meusli
nuts and dried fruit
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I eat mine with muesli for breakfast, or with chopped nuts or stewed fruit for morning tea. You can also use it in place of cream or sour cream in most recipes.
It's also great to marinate chicken with the Tikka paste. :)
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Wow, some great ideas there already! Thanks girls!! :-*
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I just made another batch of this delicious yoghurt ;D (Well, actually, I made it yesterday ;))
I was wondering how others transfer their yoghurt from the thermoserver to another container? Last time I just poured it, but I was wondering if there might be a better way? The yoghurt did seem to go runnier after pouring.
I'm also wondering whether I should stir it a bit? Or would that make it runnier?
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i gently ladle mine out :D
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Thanks Uni, I'll try that :D
Will the yoghurt get upset if I use a soup ladel? :-))
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it needs to be a yoghurt ladle amy, i will try and find a photo for u
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...are you pulling my leg Uni? ???
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;D i told you i was mean
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LOL!! :D :D :D :D :D
I actually thought you were serious.... :-))
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I was going to pm a few ladies to go along with me, but that would have been nasty :-))
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I would've laughed Uni, don't worry ;D I love a good joke ;)
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:-* good to know bella
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I strain my yoghurt, through a piece of fine curtain, for an hour or two. This makes it nice and thick and then I use it for all sorts of things. Can be used instead of cream or sour cream and I have even used it to make the ricotta gnocchi when I didn't have any ricotta left. Tasted just fine. Nobody could tell the difference. The liquid from straining can be used instead of milk in cakes and other recipes.
Lucyluu
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I was thinking of buying one of these (http://www.ebay.com.au/itm/NEW-MODEL-Luvelo-Yoghurt-Maker-1-75L-STAINLESS-STEEL-Yogurt-RRP-89-95-/160691970146?pt=AU_SmallKitchenAppliances&hash=item2569fce062#ht_5423wt_1007) to put my yoghurt in instead of the thermoserver. It keeps the temperature right so you don't have to worry about blankets, etc. I also like the idea of the small containers - just a nice size for a 2 year old's mouth... lol.
Question, though - I want to buy the starter that is mentioned in faffa's original post, but I was thinking of just using 1 litre of milk, because I think 2 litres would make too much for me DS to get through. Would I still use 1/8th of a teaspoon? It's kind of difficult to accurately measure 1/16th of a teaspoon... :-/ Or is near enough close enough?
(by the way... 2 more sleeps to go...!)
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(by the way... 2 more sleeps to go...!)
YAY!!! :D :D :D
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Question, though - I want to buy the starter that is mentioned in faffa's original post, but I was thinking of just using 1 litre of milk, because I think 2 litres would make too much for me DS to get through. Would I still use 1/8th of a teaspoon? It's kind of difficult to accurately measure 1/16th of a teaspoon... :-/ Or is near enough close enough?
It would seriously be only a couple of granules for 1 litre. :D When you get it, measure out on a spoon the 1/8 or use a 1/4 teaspoon and 1/2 fill it then look at it and you will know what I mean. The starter is granulated, not powdered. ;)
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For anyone wanting to use skim milk, like I do, I just thought I would let you know that the Devondale long life skim milk has less "bite" to it than Harvey Fresh long life skim milk ;)
I used Harvey Fresh for my first batch, but then Devondale was on special at WW so I bought that and I will definitely be using it every time from now on :D
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If you use long life milk, do you need to heat it to 90 degrees for 20 minutes, or can you skip that step?
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If you use long life milk, do you need to heat it to 90 degrees for 20 minutes, or can you skip that step?
I followed the recipe exactly Amanda, and it turned out really well with the long life milk. I hadn't actually considered skipping that step, but I don't think I want to risk it in case I ruin a whole batch of yoghurt :(
So... TM should be pretty close now?! :D
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I have been using long life milk for ages jakodai, and I do skip the first step. Works beautifully.
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it needs to be a yoghurt ladle amy, i will try and find a photo for u
. . . . . and you'll find it here, Amy!! ;D ;D ;D
http://www.la-tavola.it/scheda.php?cod_prod=10434&id_cat=3&id_scat=3
Uni?? Are you there . . . .?? ;D ;D ;D ;D ;D
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it needs to be a yoghurt ladle amy, i will try and find a photo for u
. . . . . and you'll find it here, Amy!! ;D ;D ;D
http://www.la-tavola.it/scheda.php?cod_prod=10434&id_cat=3&id_scat=3
Uni?? Are you there . . . .?? ;D ;D ;D ;D ;D
LMAO :D :D :D :D - I think I want one ;) ;)
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thats too funny GF. see Amy i wasnt lying ;D
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ROFL ;D ;D ;D ;D
I want one too!!!
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So... TM should be pretty close now?! :D
It's here!!
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Well I guess it will be a little while before we hear back from you jakodai - have fun today.
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So... TM should be pretty close now?! :D
It's here!!
:D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D
Judy's probably right lol ;) Have fun Amanda! How exciting for you after so long!!! ;D
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I just made another batch of yoghurt and when I took the lid of TM to pour it into the thermoserver there was a big dollop of froth on top. Has anyone else had this happen? Does it mean my yoghurt is not going to work? :-[
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In answer to my own question: no, the froth didn't seem to spoil my yoghurt. Phew! :D
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I'm making this tomorrow! I bought some yoghurt to use as a starter and I'm just going to amuse the thermoserver for now. If it goes well and DS & I like it, I'm going to buy the yoghurt maker that I posted a link for previously, and the yoghurt starter.
I bought the devondale long life milk Amy, didn't you say that it was less bitey? It's or a toddler so I don't want it too strong.
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YAY!!!! ;D ;D ;D I'm soooooooo excited for you Amanda :-*
Yeah, Devondale has less of that sour bite than Harvey Fresh. Its much nicer, so probably better for a toddler! I have used both Jalna and Paul's pot set yoghurt as my starters, and they both work well. I think I will just keep doing it like this because it's cheaper, and I love the yoghurt it makes! :D
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Sorry, that should be use, not amuse... Stupid auto correct! Lol
My biggest concern with the starter is the cost of always buying more when I run out. Once I've bought the starter and it's in the freezer I don't have to worry about buying more. Then again, I'm sure I can make lots of yoghurt from one pot, and the cost isn't THAT much really. I forgot to look at he use by date when I bought it (very unlike me) but with the way DS goes through yoghurt I'm sure it won't go to waste! Lol.
If I wanted to add some puréed fruit to the yoghurt, when is the best time to do that? Will the yoghurt go runny if I mix it in when I'm serving it up? Will the yoghurt not set if I mixed it in before I leave it to sit?
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I was thinking of buying one of these (http://www.ebay.com.au/itm/NEW-MODEL-Luvelo-Yoghurt-Maker-1-75L-STAINLESS-STEEL-Yogurt-RRP-89-95-/160691970146?pt=AU_SmallKitchenAppliances&hash=item2569fce062#ht_5423wt_1007) to put my yoghurt in instead of the thermoserver. It keeps the temperature right so you don't have to worry about blankets, etc. I also like the idea of the small containers - just a nice size for a 2 year old's mouth... lol.
Question, though - I want to buy the starter that is mentioned in faffa's original post, but I was thinking of just using 1 litre of milk, because I think 2 litres would make too much for me DS to get through. Would I still use 1/8th of a teaspoon? It's kind of difficult to accurately measure 1/16th of a teaspoon... :-/ Or is near enough close enough?
(by the way... 2 more sleeps to go...!)
The YoLife yogurt maker should now be available in Australia and has two lids - and 7 small jars and a large 2-liter jar that is used with the high dome lid (or you can use 3 1-quart or 1-liter jars.
The vendor here is Tribest (http://www.yolifeyogurt.com/index.asp) - owns the patents.
I've had one of these for a few years and recently bought another - have also sent one to my daughter.
This is one Au vendor (http://stepfamily.asn.au/online_store/shop.php?c=2&n=3760931&i=B001D09LLU&x=YoLife_Yogurt_Maker)
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Sorry, that should be use, not amuse... Stupid auto correct! Lol
My biggest concern with the starter is the cost of always buying more when I run out. Once I've bought the starter and it's in the freezer I don't have to worry about buying more. Then again, I'm sure I can make lots of yoghurt from one pot, and the cost isn't THAT much really. I forgot to look at he use by date when I bought it (very unlike me) but with the way DS goes through yoghurt I'm sure it won't go to waste! Lol.
If I wanted to add some puréed fruit to the yoghurt, when is the best time to do that? Will the yoghurt go runny if I mix it in when I'm serving it up? Will the yoghurt not set if I mixed it in before I leave it to sit?
Lol gotta love auto correct :-))
No, yoghurt doesn't go to waste in this house either! Using the Jalna or Paul's yoghurt is just cheaper and a lot more convenient for me. I can just go to WW and buy it whenever I want ;)
You would need to add the fruit just before eating it. If you add it before the yoghurt probably won't set :P
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Question, though - I want to buy the starter that is mentioned in faffa's original post, but I was thinking of just using 1 litre of milk, because I think 2 litres would make too much for me DS to get through. Would I still use 1/8th of a teaspoon? It's kind of difficult to accurately measure 1/16th of a teaspoon... :-/ Or is near enough close enough?
I only make 1 litre at a time too Jakodai and use a Cheeselinks starter. I rang them when I first got it to ask how much should I use and the person I talked to said that she just sticks the end of a knife into the granules and lifts out only a few, far less than you'd think. That is what I do now, you'll be surprised at just how little you need. Good luck. :)
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I only make 1 litre at a time too Jakodai and use a Cheeselinks starter. I rang them when I first got it to ask how much should I use and the person I talked to said that she just sticks the end of a knife into the granules and lifts out only a few, far less than you'd think. That is what I do now, you'll be surprised at just how little you need.
Are you able to take a photo of how much next time JO so we can see how much you use please? I think a litre at a time would do us as well.
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Good idea CP, will do that for you. Will be either late this week or early next. :D
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thanks JO :-*
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My biggest concern with the starter is the cost of always buying more when I run out. Once I've bought the starter and it's in the freezer I don't have to worry about buying more. Then again, I'm sure I can make lots of yoghurt from one pot, and the cost isn't THAT much really. I forgot to look at he use by date when I bought it (very unlike me) but with the way DS goes through yoghurt I'm sure it won't go to waste! Lol.
Jakodai, you don't need to keep the original pot of yoghurt for the starter. Just use some for your first batch, and then keep some of that for the next batch and so on. You'll know when it's becoming less active as the yoghurt won't set as well. I made yoghurt regularly for a year without having to buy another pot as a starter.
Sue
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Jakodai, you don't need to keep the original pot of yoghurt for the starter. Just use some for your first batch, and then keep some of that for the next batch and so on.
I know, but because I'm making it primarily for DS (2 years) I'm a little anxious to do it. He's almost always unwell and seems to have a lot of trouble kicking bugs & infections when he does have them, so I worry a bit. I know I'm being paranoid, but I'd rather just play it safe.
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I know, but because I'm making it primarily for DS (2 years) I'm a little anxious to do it. He's almost always unwell and seems to have a lot of trouble kicking bugs & infections when he does have them, so I worry a bit. I know I'm being paranoid, but I'd rather just play it safe.
Does he have any food allergies or intolerances Amanda? ???
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Does he have any food allergies or intolerances Amanda? ???
Nothing that I'm aware of, but he has asthma and eczema. And he has glue ear, which causes a lot of ear infections that turn into throat infections and then chest infections. When he gets an infection he can't kick it on his own and his dr doesn't like giving him antibiotics. He always seems to be unwell, so I try not to risk anything if I can help it.
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Does he have any food allergies or intolerances Amanda? ???
Nothing that I'm aware of, but he has asthma and eczema. And he has glue ear, which causes a lot of ear infections that turn into throat infections and then chest infections. When he gets an infection he can't kick it on his own and his dr doesn't like giving him antibiotics. He always seems to be unwell, so I try not to risk anything if I can help it.
Oh, your poor little boy :( And it must be very hard for you too Amanda. Hopefully he will grow out of it?
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Oh, your poor little boy :( And it must be very hard for you too Amanda. Hopefully he will grow out of it?
I don't think he'll grow out of the asthma, it's a hereditary thing and no one in my family has. The glue ear will hopefully be fixed soon with grommets. HOPEFULLY!
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Oh, your poor little boy :( And it must be very hard for you too Amanda. Hopefully he will grow out of it?
I don't think he'll grow out of the asthma, it's a hereditary thing and no one in my family has. The glue ear will hopefully be fixed soon with grommets. HOPEFULLY!
It would be good if you could get one of the problems fixed, so really I hope the grommets work for you too :)
Sorry, I have to mention that as soon as I saw the word "grommet", I thought of cheese ;D
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Hi Ladies,
My first try of yoghurt last night seemed to work!! YAY. But I'm wondering what temperature it should get to after the 5 or 8-10 hours of setting??
I don't have a Thermoserver yet and used our camping slow cooker to insulate my mixture overnight. It's basically a stainless steel pot inside of an insulated container. Overnight my yoghurt mixture went from 37 degrees down to 26 degrees. I'm wondering whether that may be TOO insulated - should it get cooler than that? I tested it at about 9 hours and it was set and scooped out well. I've just put a couple of scoops in the fridge and have pulled out the stainless steel pot out of the insulated container and will let it sit on the bench a little while longer to see if that makes any difference - or should I just put it into the fridge? I want to keep going and try Valerie's Yoghurt Cheese balls with half the mixture, so maybe I'll just do that with half.
Any thoughts you have would be great.
Thanks
Sandra
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good Q CraftyMum
i use the thermal cooker 2, and never thought about the temp :-))
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Hi Ladies,
My first try of yoghurt last night seemed to work!! YAY. But I'm wondering what temperature it should get to after the 5 or 8-10 hours of setting??
I don't have a Thermoserver yet and used our camping slow cooker to insulate my mixture overnight. It's basically a stainless steel pot inside of an insulated container. Overnight my yoghurt mixture went from 37 degrees down to 26 degrees. I'm wondering whether that may be TOO insulated - should it get cooler than that? I tested it at about 9 hours and it was set and scooped out well. I've just put a couple of scoops in the fridge and have pulled out the stainless steel pot out of the insulated container and will let it sit on the bench a little while longer to see if that makes any difference - or should I just put it into the fridge? I want to keep going and try Valerie's Yoghurt Cheese balls with half the mixture, so maybe I'll just do that with half.
Any thoughts you have would be great.
Thanks
Sandra
Just put it in the fridge. It may firm up a bit more after chilling. It needs to be at the optimum incubating temp for a minimum of 5 hours (37° C or 100° F.) and then if it cools a bit (down to 30°C or 85°F) it will continue to "work" for an addition 3-6 hours and then should be chilled so that unwanted bacteria or molds do not invade from the air.
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Thanks :)
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I have a centuries old yoghurt maker that I bought about 15 years ago. I can't even remember what brand it is but I love it because it fits the easi-yo (sp?) large containers in it. I also have a Salton yoghurt maker that I bought about five years ago when my much loved one looked like it was dead (we had a faulty power point....long story....involved the purchase of a couple of new appliances before we realised) I tend to use the old one the most because I can use multiple containers in it. I'm a bit ADHD (have I ever said that before :) ) when it comes to making things and I just bung 1 litre of milk in the microwave for 9 minutes, let it cool to about 40C and then dump a couple of tablespoons (give or take) of yoghurt in as a starter. If I don't have any yoghurt around then I grab some starter out of the freezer (I get mine from Green Living Australia) and use a very little bit of that.
I normally make it before I go to bed and just let it "cook" overnight. I then let it cool in the fridge for the day and drain it off in a special drainer I bought. We like a greek style yoghurt so I usually drain in for a few hours and then decant it into another container....I use the whey to make bread. The drainer I got was the Cuisipro Donvier Yogurt Cheese Maker....if I'm feeling nice to my daughter I will make labna for her (it disappears very fast), but I normally just use it to make greek style yoghurt.
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I normally make it before I go to bed and just let it "cook" overnight. I then let it cool in the fridge for the day and drain it off in a special drainer I bought. We like a greek style yoghurt so I usually drain in for a few hours and then decant it into another container....I use the whey to make bread. The drainer I got was the Cuisipro Donvier Yogurt Cheese Maker....if I'm feeling nice to my daughter I will make labna for her (it disappears very fast), but I normally just use it to make greek style yoghurt.
Thanks for that. At the moment my whey is running down the sink! I'll catch it next time :) Do you use the whey instead of water when making the bread?
I'm going to have a go at Labna once it looks the right consistency. Are there particular 'marinades' to use - i was just thinking of olive oil with whatever herbs I can find in the garden - basil, oregano, some garlic, but don't have any chilli :(
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i do use they whey instead of the water CM
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Stacelee, thanks for the recommendation of the yoghurt strainer, I'm going to have a look around on-line for one, I think it's a great idea and will make it much easier for me. Thanks again. :)
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I can't remember where I read it but somewhere it said you can use any liquid to make bread....I regularly use whey or my other favourite...beer. We had a heap of home brew in the fridge that my husband was never going to drink so I baked my way through that. I'm now onto the miscellaneous stubbies that we are always given at Christmas by different suppliers, we had to become a dry workplace for health and safety reasons so we don't distribute alcohol to our staff any more (too many legal implications). I'm not a beer drinker and my husband only drinks it when it is really hot (the weather not the beer) and most of our friends are wine drinkers.
I usually make labna and store it in the fridge in olive oil with some peppercorns, crushed garlic and some basil or thyme. If I'm really pressed for time (as opposed to thyme ;) ) I will just dump a bit of italian herb mix from the pantry. It never lasts very long in our house particularly if there is any rye bread sitting around.
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Julie,
I bought mine from Amazon a couple of years ago and had it shipped via a freight forwarder. I think they will ship it direct to countries other than America now....it is available for international shipping. I've bought a lot of stuff from Amazon now, I have a aebleskiver (sp?) pan, and some clothing coming for my son....I try and get stuff locally but some things I either can't get here or I just can't pay the markup that some suppliers put on stuff. I've never seen the yoghurt cheese maker on any australian websites which is why I don't feel guilty about Amazon.
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Blast...should look before I post....I've just made a liar of myself....there are a quite a few places in Australia that have them now....just do a google search :)
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Stacelee. Found them at Everton on line, only $18.95 plus 7.90 postage. One on its way. :D
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This yoghurt really need to carry the warning "addictive: you will not want to stop eating it!" ;D ;D
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I only make 1 litre at a time too Jakodai and use a Cheeselinks starter. I rang them when I first got it to ask how much should I use and the person I talked to said that she just sticks the end of a knife into the granules and lifts out only a few, far less than you'd think. That is what I do now, you'll be surprised at just how little you need.
Are you able to take a photo of how much next time JO so we can see how much you use please? I think a litre at a time would do us as well.
Here's the photo of the granules CP.
The yoghurt drainer arrived yesterday, so I put the pieces into the top rack of my dishwasher as recommended.
Last night I used just under 1 litre of milk to make yoghurt and then put it in the incubator overnight.
This morning I transferred it into the drainer and it just fit in. Put it in the fridge and after 2 hours, checked it and removed the whey from the bottom of the tub and put the container back for another hour. Checked it again and it was perfect as Greek style. Didn't want it to go any further or it would become cheese. ;D I have 400ml whey. I've read it's good to use in place of water in bread recipes?
So happy with how it works, little things like this make all the difference. I will be trying to make goat's cheese, a recipe someone posted on here soon to see how that goes. :D
(http://i260.photobucket.com/albums/ii26/ragdoll128/misc/IMG_2111.jpg)
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How long does everyone set their yoghurt for? I want it to set, but I don't want the flavor to be too strong, because it's primarily for DS.
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I set ours for around 5 hours minimum . . . or overnight is very convenient . . .flavour is fine for us but you might have to test this out to determine what is ok for your DS . . . good luck!!
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Sorry Amanda, I missed your comment!
I actually leave mine to set for about 24 hours... I make it in the morning of one day, and then leave it until the next morning. The flavour is never really strong ;)
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I start mine in the late afternoon or early evening and let it incubate until the next morning.
Remember, the higher the butterfat, the milder the flavor. I use half milk and half cream (commercial half & half in the US) to get a thicker, milder flavor, similar to Greek yogurt.
If I want a really thick result, similar to clotted cream and with the milder flavor, I use heavy cream.
If I want a tangier flavor, I use low fat milk - you can also get a sharp flavor if you use goat milk or part goat milk.
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I join the club, using Jalna for culture. Turn out beautiful ;D ;D ;D ;D
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That looks great Denzelmum! ;D ;D
How long did you let it sit for?
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I ran out of full cream milk so used Paul's Smarter White one time & was thrilled with the mild taste so have been using the low fat milk ever since. I drain my yogurt in a sieve lined with new chux cloth until 300 - 400 whey drains out. Love the thought of having a yoghurt drainer so have ordered one from Everton - this will make the process so much easier. When I decant my Greek yoghurt I blend it with a hand mixer to make smooth & it's delicious.
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That looks great Denzelmum! ;D ;D
How long did you let it sit for?
I left it for 5.5 hours
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I love Gippsland Dairy yoghurt. Does this taste like theirs?
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I love Gippsland Dairy yoghurt. Does this taste like theirs?
I don't think I've even seen that yoghurt DG. Are you in WA? Maybe we don't get it here...
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Amy I am in rural NSW. They are the best yogurts. So creamy
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I've put them on my list of things to try when I go on my road trip around Australia ;D It probably wont be for a couple of years but there's no harm in planning ;)
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I've put them on my list of things to try when I go on my road trip around Australia ;D It probably wont be for a couple of years but there's no harm in planning ;)
Drop by Melbourne, too!!!
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I've put them on my list of things to try when I go on my road trip around Australia ;D It probably wont be for a couple of years but there's no harm in planning ;)
Drop by Melbourne, too!!!
I'd love to!! :D
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Be sure to read the yogurt carton labels and make sure there is nothing in the product but dairy and the culture. Other ingredients can cause problems during incubation.
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How long do you think yoghurt cheese would last in the fridge? Is it ok to Judy pop it in a Tupperware container of does it need to be covered in oil?
Just had some on crackers with sweet chili sauce - yum!!
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Hate autocorrect!! ... just pop it in the fridge ...
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I've started making our yoghurt again with a starter from Cheeselinks and it's turning out great. I would like to find an easier way for straining the yogurt to give a nice creamy greek style and to make cheeses. I've used muslin in the past and find it messy and time consuming so I'm thinking of buying the suispro donvier strainer. Is anyone using one of these at the moment and do you find you loose much of the yoghurt when taking from the strainer back into a storage container? Also do you just put it in the dishwasher?
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Halley it's a personal choice, this recipe works well with a natural starter as well (just stick to the times and temps as that is where I have my success)
So when you say natural starter, do you mean just natural yoghurt that you can buy in C or W? ???
If so, would that be a cheaper option?
I am not a yoghurt maker Amy but I have looked into making my own and from what I read it is only the pot set yoghurts that you can use as a starter.
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I've started making our yoghurt again with a starter from Cheeselinks and it's turning out great. I would like to find an easier way for straining the yogurt to give a nice creamy greek style and to make cheeses. I've used muslin in the past and find it messy and time consuming so I'm thinking of buying the suispro donvier strainer. Is anyone using one of these at the moment and do you find you loose much of the yoghurt when taking from the strainer back into a storage container? Also do you just put it in the dishwasher?
See if you can find one of these (http://www.amazon.com/gp/offer-listing/B0002DU5J6/ref=dp_olp_0?ie=UTF8&condition=all) it is much better than the Donvier strainer.
The stainless steel mesh in the Donvier became corroded after only three uses and the yogurt had a metallic taste. I sent it back to Amazon and they gave me a credit.
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Thanks Andie, I saw a view reviews on Amazon that mentioned the metallic taste. I particularly like it becuase it seemed to be quite compact and have it own container. Can the one you link to be washed in the dishwasher? I was also looking at jelly bags which seems similar to this one.
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Thanks Andie, I saw a view reviews on Amazon that mentioned the metallic taste. I particularly like it becuase it seemed to be quite compact and have it own container. Can the one you link to be washed in the dishwasher? I was also looking at jelly bags which seems similar to this one.
I've put it through the dishwasher on the top rack - on its side. I've used it a lot and it has not discolored and the mesh is still fully intact, in spite of being scraped with a spoon - I try to remember to use a silicone scraper but sometimes forget...
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I'm able to purchase the one you've mentioned via amazon and it doesn't work out much more expensive than buying the cuispro one in Australia so might have to change my mind.
The yoghurt I made last night is nice and thick but would still prefer to drain slightly for a creamier texture. I'll have to just use muslin and put up with the mess for a few more weeks.
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I made this yogurt exactly as per the instructions and left to set overnight in the thermosaver in the microwave, the resulting yoghurt was very thick but not the greek yoghurt texture we use. I strained through a jam jelly bag for approximately 5 hours and the resulting yoghurt is very thick with a smooth creamy texture. DD who is very fussy has declared it nicer than the purchased greek style she normally eats and is having some each day on her CADA. I was surprised the amount of whey that was drained and have used it in a few loaves of bread without any noticeable affect on the taste of the bread. I'm going to try making some more today using the current batch as a starter and see how that goes. I found once it was strained to the thickness we like I ended up with around 500g from the 1 litre I started with.
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What sort of milk did you use Wonder?
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I used full cream Amy. I'm sure it would work the same using lower fat milk. It's the straining that gives the much creamier and thicker texture.
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Cool beans, thanks Wonder :)
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Amy I also purchased the cheeselinks started mentioned a few times in the thread. I tasted the yoghurt for the first time this afternoon with some CADA and there is virtually no tang to it at all, no wonder DD likes it so much it's almost like a thick cream. I think from memory if you use lower fat milk you get more of a tang so I might need to try that. I'm making a batch at the moment using some of the last batch as my starter and will then strain for even longer to try some yoghurt cheese and for tzatiki on the weekend to have with slow cooked greek lamb.
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That sounds good Wonder :D
Hopefully I will have some cheeselinks starter soon ;)
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To strain my yoghurt, I purchased an offcut of sheer curtain fabric,(about half a metre), double it then place that in a strainer and leave to drain overnight. Works really well and when the yoghurt is nice and thick it separates easily from the fabric. I usually end up with about 500grams of yoghurt from one litre of milk. I started with a carton of natural greek yoghurt (low fat) from the supermarket and I just make a new batch from the old batch each time. Have been doing so for about 5 months no problems and its always nice, thick and creamy.
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I'm going to do my first batch of yoghurt with proper yoghurt starter today. I'm so excited!
BTW faffa, I've just got to wait until Monday (pay day ;D), I hope you don't mind...
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amywhich starterdidu buy fromcheeselink
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amywhich starterdidu buy fromcheeselink
;D ;D ;D
I'm not sure Uni. Faffa ordered it and had it sent to me :D :D :D As far as I know its just yoghurt starter ;)
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This (http://shop.cheeselinks.com.au/Cheese-and-Yoghurt-Starters-Mould-Spores-and-Aroma-Cultures/Type-C-aBY-Yoghurt-Starter-p37.html) is the one Uni ;)
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I made my first batch of yogurt last night using Jalna pot set natural yoghurt as a starter. It worked really well.
I drained it for about 4 hours this morning using a cheese cloth lined colander. It came out nice and thick. I am going to make some bread right now using the whey.
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thanks faffa, i hope you are feeling better .
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Hi Dashingden, can you tell me ? Is the yoghurt brand you used readily avail in supermarkets?
I have wanted to make yoghurt for a while and never sure which good brand to use for the first time starter.
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I recently made new shear curtains, why did I throw out all the left over fabric, would have come in useful!
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GHM you can find the Jalna pot set natural yoghurt in C or W I use this brand 2
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GHM I got my Jalna pot set yoghurt from a small IGA store. The hard part was finding a natural one, a lot of this brand that they carried was flavored. I could not get it from my local Coles.
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That's the starter I've been using and it's great. I must remember to keep some of the yogurt before staining to use in the next batch this time. I strained some to make tatziki which the whole family loved and left some straining to marinate as cheese. Haven't got around to tat but hopefully I will tonight.
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My kids are loving the yoghurt made with the AB culture and then strained to give a thick creamy greek style yoghurt, it's seems a little wasteful with the amount of whey that is produced - 1ltr milk produces 500g yoghurt. Cheeselinks are advertising a C6 culture which is for greek style yoghurt, has anyone tried this and know if you still need to strain the yogurt? It's also much cheaper than the AB starter so thinking there must be some difference.
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Wonder, I would email Cheeselinks (or ring) and ask your question. I've rang them in the past with a question and they were more than happy to put me right. :)
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You can get a Greek type yogurt with a lot less whey if you add cream to the milk.
I routinely use what is called Half and Half here in the states. It is half milk and half cream. I use essentially the same culture as Cheeselinks sells (mine is from the New England Cheesemaking company)
The yogurt is very thick and firm without straining. You can save the whey, mix it with a tablespoon or two of the yogurt and keep in in the fridge and use it for your starter for two or three additional batches.
I also use heavy cream to make yogurt which substitutes for clotted cream. It is very thick with very little whey. It is also less "tangy" and really has a flavor similar to clotted cream.
It can be sweetened to make a very thick spread for scones, etc.
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Thanks Andi, by the sounds of it Greek yoghurt isn't for those watching their weight! I'll try mixing some cream into my next batch and see how it goes. Also a great tip on using the whey for the next batch, I don't have time to make bread except for some weekends so am finding I'm having to throw most of the whey away and it seems such a waste.
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you can freeze some of the whey wonder
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Wonder I used the whey in place of water when making bread.
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I've been making yoghurt for a few weeks now.
From doing some googling, I've realised if you buy ultra pasteurized milk (I buy organic macro or aldi brand) you can actually skip the first step altogether.
So to make mine I just mix the milk and starter and heat for 8 mins at 37 deg. Does anyone else do this? Should I be concerned about the safety of this method? I've had excellent results so far and am making yoghurt every couple of days this way.
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hello and welcome to the forum francesmct
i think your safe it been pasteurized
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Thank you.
I ask because listeria is mentioned on another thread.
Most recipes want the milk heated to 80 or 90 deg and I'm not doing that.
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Dash I did use some of the whey in bread and some other baking but some weeks I just can't find the time to make bread and were ally don't eat enough even when I can make it. I have frozen some as well but making Greek style yoghurt every week produces a surprisingly large amount of whey.
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i have heard of that 2 francesmct , please dont take my advice would not want you to get sick
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It was my first attempt at yoghurt using proper yoghurt starter today (thanks faffa! :D)
But I think I must have gone wrong in the process somewhere because the yoghurt is definitely not as thick as I was expecting. Or maybe I just had my expectations to high? 1 jar was a little bit runny but still had a bit of substance to it. The other jar was just milk :(
I was hoping that someone with more experience with the cheeselinks yoghurt starter might be able to help me find where I went wrong?
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It was my first attempt at yoghurt using proper yoghurt starter today (thanks faffa! :D)
But I think I must have gone wrong in the process somewhere because the yoghurt is definitely not as thick as I was expecting. Or maybe I just had my expectations to high? 1 jar was a little bit runny but still had a bit of substance to it. The other jar was just milk :(
I was hoping that someone with more experience with the cheeselinks yoghurt starter might be able to help me find where I went wrong?
Did you heat it to the required temp and then cool it to the required temp and stir the milk thoroughly so the temp is even throughout? Those exact steps are important.
If it is too hot it will kill the culture. If you don't heat the milk to the maximum temp, the proteins in the milk will not "jell" and clump together. Did you maintain it in the required incubation temperature for at least 8 hours?
I use the exact same culture, available here in the U.S. and I've never had a fail using the commercial cultures. I often allow the incubation to go longer, for 12 to 18 hours, because I like a "tangy" flavor.
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That's such a shame Amy. I use the cheese links starter and follow faffas instructions to the letter and never had a failure. As Andie says the most important part is te cooling to the correct temp and incubating. I do mie at night and put in a warmed thermoserver overnight in the microwave because it's still cold overnight here.
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I'm sure I followed those steps exactly Andie. I have made it twice more since I posted last. The first time both jars turned out really good, the second time (a couple of days ago) I have ended up with one of the jars like milk again.
Wonder, I use two Easiyo jars for my incubating because nights are so cold here at the moment. Maybe I am using those wrong? ???
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Sorry we can't be of more help Amy. I didn't have much luck before I started using the cheeslinks starter but each batch since then has worked well, we still strain for a little while because we prefer the thicker creamier greek sytle yoghurt but i could stand a spoon straight up in the yoghurt before I strain so it is quite solid.
I did notice the batch I made last night wasn't as thick as normal and think it may have been a result of the bowl having some residue from the pasta sauce we cooked for dinner. After the first 20 minutes of mixing there was a little foam on the top and it had a slightly red tinge to it, I wondered if it would impact it at the time but thought I would keep going. The yoghurt was still thick but not like each of the previous batches. Do you think there could have been some residue in the bowl?
I've seen or used the Easiyo so no idea about the jars. I put ours in the microwave after someone else mentioning it's a smaller area to keep warm.
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Thats okay Wonder, its probably some tiny thing that I haven't even noticed I'm doing :-))
I use long life milk, but I read that its okay to use. There is always froth on the top when I finish the 20 minute mix at 37 degrees, but since its happened every time I thought it was normal?
I always pull the TMX apart and give it a really good clean and dry. I don't think there would be any residue left in there :-\
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Maybe it's the long life milk? There could be something in it that reacts with the culture process. PM faffa, but I don't think she is on the computer much nowadays.
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The local health food store advises people who use the milk that is packaged for storage at room temp - I think it is comparable to long-life milk - to add 2 drops of calcium chloride to each liter when using it for yogurt or kefir.
Mix it before the milk is heated to 180° F or 87° C.
Cooling it to 40° C., and making sure the entire batch has dropped to that temp because milk can hold heat in "hot spots" no matter how it is heated.
It should be held during incubation between 85 and 100° F or right around 35° C., for the entire 8 to 12 hours of the incubation period.
Acid can inhibit the action of the culture - which may have been your problem, Wonder.
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Hi Amy, I only use long life milk
This is what I do and it works every time. I do drain it in a muslin lined bag because we like it thicker.
pour 1 ltr of milk into thermo
add 2 tablespoons of yoghurt (saved from last lot)
Mix 5 seconds speed 3
heat 10 minutes/37degrees/speed 2
then pour into my easiyo thingo
then make another batch and pour into a wide neck thermos
always make 2 litres at a time. Then leave overnight and then wait til kitchen gets a bit warmer, about 10am.Then pour it into bag to drain.
Not the proper way, but works for me. ;D ;D ;D
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Why don't you make it with all that beautiful raw milk SJ?
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First time I had raw milk, last weekend and already had yoghurt in fridge.
CP, use yoghurt lots, breakfast with muesli, and use with everything that calls for cream or sour cream also make lots of yoghurt cheese. So easy to make cheese with varoma some herbs and citrus peel.
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Thanks for the advice Andie, CP and Sue :) :)
Sue, I think I will give your method a try sometime ;)
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Amy, its really easy and never fails. :) :) :) :)
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Another question. if I am using natural pot set yoghurt rather than the proper starter is it still 1/8 of teaspoon?
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GHM - have you seen this method? This is the one we use atm . .http://www.superkitchenmachine.com/2009/3581/thermomix-yogurt-recipe.html
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Made yoghurt 3 times and have had no success. :(
Stringy first 2 times and 3rd slightly better but still not 'set' so very runny.
I have tried 2 different pot set natural yoghurt ( Jalna and Paul's ), also bought a milk thermometer to try getting temps exact.
Used thermosaver all 3 times but not with a towel. I pre-warned it the first 2 times but not with the 3rd attempt.
I really want to make it work!!!! Any tips????
I have an easyio thermos which I might try next, do I need to pre-warm it or add boiling water?
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Hi Bec. I had my first yoghurt success yesterday. I used Jalna yoghurt as the started. I used hi lo milk and a temp probe. One added I'd placed in pre warmed thermoserver and left on the bench all night untouched. Lovely thick and creamy. I used the method in the post above yours which is Valerie's.
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Hi Bec,
I set my yoghurt in the easy yo, as I can then just put the container in the fridge, without having to decant the yoghurt.
As the yoghurt is already luke warm, (not cold like when you use the easy yo sachets), I fill the thermos with warm water.
Hope this helps,
Sue
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Hi Bec, have you thought of purchasing a starter from cheeselinks? The link is on this thread or you can just google it. I've not had any trouble since purchasing the starter and while it seems a little expensive to begin with there's no waste and you are able to extend it by using some of made yoghurt as a starter for subsequent batches although I haven't treid that yet.
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I used Valerie's recipe the last time which had the most success.
I might order some of the yoghurt starter.
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The yoghurt starter seems expensive to start with but it gives you enough starter for 250 litres of milk or 250kg of yoghurt!!! I have never had a failure with the starter and never have to worry about whether I have enough starter left/saved or if it is still any good. ;D ;D
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Thanks faffa. So you recommend the one in the opening post, can't remember what it's called.
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I want to make my second batch of yoghurt tomorrow. I froze some of the batch I made last week, if I defrost that will it be OK as starter or will freezing have damaged cultures in any way???
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Not sure GHM suspect freezing might kill yeasts but not necessarily. Nothing to lose, give it a go
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The cultures in yogurt are inactivated by freezing and often do not work well to make a new culture.
They will reactivated after being consumed but don't have the strength of yogurt that has never been frozen.
I suspect this may be the reason some of you are having problems developing a good yogurt from the commercial "pot-set" yogurts because they may have been frozen.
Because of some new laws here in the U.S. some states are requiring that yogurts sent across state lines have to be "pasteurized" which essentially kills the cultures, which is no problem for people who are just eating it as food, but for people who want the active cultures, these are useless.
The Cheeselinks cultures are the same as the ones I use here and you can "re-culture" them at least three or four times. I have one Bulgarian culture that can be re-cultures several more times.
I've never had a failure using the dried cultures and I have been making yogurt for decades.
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I'm heating up some milk in the TMX now to make my first batch of yogurt. I have only used 1 litre of milk as I plan to use the Easiyo to set it as I don't have a Thermoserver. Should I reduce any of the cooking times as I'm only making a half serve?
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Vieve, I'm about to make 1/2 batch of this as well so will reduce all times by 20%.
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Thanks Judy. I'll reduce the cooking time by 20%.
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I normally only make a half amount and just leave the cooking amount the same but that's just because I'm lazy and have the times already programmed into my head and don't want to think about it!!
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I have been scared of making yoghurt for ages, but Katie shared her starter with me, so no more excuses - this weekend is it! I might start with a half batch though ........
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Katie shared hers with me to Karen - she's a great sharer, got to love that girl ;D
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Very disappointed this morning - my yoghurt was a total failure. Completely liquid, no different to milk. I was very careful with the temperature, and even checked with a cheese-making thermometer that I had, that it was below 37 degrees before adding the culture. And it sat in the thermoserver on the bench all night, undisturbed. ??? ??? ??? Maybe I will try again today with a different milk.
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Karen - we wrap the thermoserver in a thick towel or blanket. It's disappointing when that happens - and there seems to be very little explanation as to why it happens.
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That still happens to me too Karen :(
I wondered if there might be a little bit of vibration when we open and close the cupboards under the bench :-\ I don't know sensitive yoghurt is but its was just a thought :-))
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It really is a puzzle as to why some succeed and some fail with our yoghurt making. I wonder if it is all to do with the type of milk used. You can't get more basic than what I used the other day though - home brand UHT skim milk because that was all I had in the house, not because it was my preferred choice. My very first yoghurt ages ago turned out like yours Karen but that wasn't using the starter granules. This time, using the granules it was thick but not as thick as some people's. Last night I strained it to see just how thick it could become. For eating with fruit added, the first lot was fine but for cooking I would want it to be as thick as the strained one. My next batch will be with Pura full cream milk like Katie used.
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My first batch failed completely and was still milk the next day, just like yours. My second batch was great.
Did you use organic milk Karen? I did the first time, but the second batch I used Pura brand full-cream milk. I don't know if that had anything to do with it though.
Fingers crossed your next lot will work out perfectly :)
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My first batch did the same Karen. I read somewhere to wrap the thermoserve in a towel and place gently in microwave overnight. This keeps it warmer for longer. Since then I have never had a failure with my yoghurt and I am not game to change. :)
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It is strange why some work and some don't, because the method is very simple ....... maybe it is to do with the milk?? Katie, I did use the Paris Creek organic biodynamic milk, which is why I will try a different milk next time. I will also try wrapping the thermoserver in a towel or blanket, although it wasnt a cold night at all here last night.
What have others done with their "failures"?? I threw mine down the sink, even though I didnt really want to waste it, but it was milk that had been heated and sitting out all night, and I wasnt convinced that the cultures worked enough to stop nasty bugs growing.
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I just used my milky failures as I use milk Karen. I poured it on cereal and even put it in my tea. It was actually very nice ;D
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i freeze it in zip lock bags and make smoothies,cakes ............. :-))
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Righto then ...... at least I know what to do with my next failure!
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I tipped mine down the sink also Karen. I didn't really think about it until JD asked me why I didn't just keep it and make smoothies or something.
I guess I thought the same as you - it's milk that has been heated and it's been sitting out of the fridge all night.
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Karen I use my failures in bread making.
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I'm going to try to make yoghurt again today to use up some milk. Although my last attempt was pretty runny, once it was strained it was perfectly usable and pretty tasty. I'm going to use Faffa's recipe (with Jalna Potset yoghurt as the starter) and only use tepid water in the Easiyo jar instead of boiling water. Hopefully I'll have better results this time round.
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I had success with this recipe this time! I used PuraLight milk (last time I used full fat organic biodynamic milk), preheated the thermoserver with boiling water for about 1 minute then dried it out, and wrapped the thermomserver in a blanket.
Now that I have the method working, I might try again with organic milk - just not the full-fat stuff. Dont like that layer of yellow fat floating on the top after cooking the milk :P :P :P
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Karen, I am using organic full cream milk (and did last batch as well). Do you think it might be the milk that is contributing to the unsuccessful results?
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I really dont know VieveMS - if it is the milk, I cannot understand why ??? ???. All I know is that KatieJ had a failure with her first batch using organic milk, and when she switched to Pura milk it worked. My first batch failed (using organic milk) but my second batch using Pura milk worked. I was wondering if it had something to do with the milk being unhomogenised???
Did yours work using organinc milk?
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So the light Pura milk worked well Karen, I was going to try full cream but would rather make it with light.
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Pleased to hear your yoghurt worked this time Karen.
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Second batch of yogurt is in the Easiyo setting so now I have to wait patiently to find out if it worked or not. Fingers crossed this lot will be a bit thicker than the lost lot. If it isn't, I'll experiment with a different milk.
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Judy I only normally make our yoghurt using full cream milk but there was lots of pura light start out for 50c on the weekend so got 2 ltrs. The yoghurt seems the same texture as that using the full cream milk. I always strain ours because we like it very thick and creamy but I'm sure most people would have been happy with the thickness as it was.
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Thanks Wonder.
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I like the yoghurt when it is fresh but it doesn't seem to freeze well, defrosts very watery and curdled looking anyone else find this?
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I never worry about freezing, it keeps for quite a while in the fridge.
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My second batch of yoghurt was definitely thicker and creamier but I still needed to strain it to drain off some of the liquid. Next time I will try some non-organic milk to see if it makes any difference.
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Actually organic milk should be better than the more processed milk. I have made yogurt starting with raw milk - it is of course pasteurized when it is heated past 150° F.
You can incubate it longer but it is the amount of butterfat that determines how thick the finished product will be.
I use half cream and half milk to get an extra thick result -- some people add powdered milk but I don't like the flavor of the stuff we get here which is skim milk.
We used to have a full-milk dried product but it has been off the market for years. It was fine when mixed with regular milk for a richer yogurt, did not have the "odd" flavor of the newer product.
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Andie, I would have thought that organic milk would be better too - but it was a complete failure the one time I used it, and normal commercial worked fine. I will have to try with organic milk again sometime, but after I had finished the heating phase, there was a definite layer of yellow fat floating on top of the milk, and if you dont disturb the yoghurt as it is setting, how does that fat get reincorporated into the yoghurt??
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I tried this again last night with organic biodynamic milk (Paris Creek reduced fat, with the blue lid), and it worked perfectly ;D
No idea why it didnt work last time ??? ??? I did everything the same.
Dont know who was more excited - me or the kids. I love the fact that with TMX they see us making things from scratch and not just buying them from the shops. Although it did start a long conversation about why I put "bugs" (ie yeast and cultures) into some things to cook, but then make them wash their hands to get the bugs off before they eat ........
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Andie, I would have thought that organic milk would be better too - but it was a complete failure the one time I used it, and normal commercial worked fine. I will have to try with organic milk again sometime, but after I had finished the heating phase, there was a definite layer of yellow fat floating on top of the milk, and if you dont disturb the yoghurt as it is setting, how does that fat get reincorporated into the yoghurt??
After heating the milk to the highest temp and then cooling it to the temp where the culture is added, I use a whisk to mix it vigorously so the culture is distributed evenly throughout the milk.
I do this with regular milk, half & half and with heavy cream. It works every time. Sometimes a longer incubation period is needed, if the incubation temp has not been kept to the optimal - the stuff will set at room temp if left for 24 hours and it will not spoil.
In the summer, when the ambient temps are above 80° F., I leave the container out on the counter - as long as I don't have the AC on in the kitchen wing.
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I have a question for all the expert yoghurt makers out there ...... I have lots of milk that is close to the use-by date (but still OK and not going off), will turning it into yoghurt extend the "life" of the milk?
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I am no yoghurt expert Karen but if it hasn't reached it's use by date yet, I would make a batch then use it for something like the strawberry yoghurt sorbet in QFITT - or in your case perhaps use your frozen raspberries. Once frozen the life would be extended.
Mango frozen yoghurt (http://allrecipes.com.au/recipe/9262/mango-frozen-yoghurt.aspx)
Frozen Yoghurt Lollipops (http://www.taste.com.au/recipes/3378/frozen+yoghurt+lollipops) - perhaps good for you party next weekend.
Lemon Curd frozen yoghurt (http://www.taste.com.au/recipes/17756/lemon+curd+frozen+yoghurt)
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Yes. Turning the milk into yogurt will extend the life - for at least three weeks or so.
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Thank you so much Judy and Andie!! I just knew that one of the "gurus" on here would know the answer to that :-* :-* :-* Right - time to get off the forum and start making yoghurt :D
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KarenH we keep yoghurt for up to three weeks without ny problem, I always use milk that is just at use by.
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I did the same thing today - made yoghurt with milk that was at its due date. It's still in the EasiYo so I am not sure if its worked (my yoghurt making is still a bit hit or miss) but now I am conflicted as to whether I leave it as yoghurt or turn it into a yoghurt ice-cream. Something to think about overnight....
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Strangely, last night I found 2ltrs of milk that had mysteriously ended up in the outside fridge and the use by was today. I made it into yoghurt last night and will strain tonight. Fortunately we needed more yoghurt and it meant I didn't need to waste the milk.
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Seems to be a yoghurt kind of day ;D
Thanks for your help today Wonder (on the other thread). Much appreciated. I'm looking forward to my yoghurt for brekkie tomorrow already
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No worries. I made mine last night and left it in the microwave overnight and forgot all about it today, I was in such a hurry to leave for an early meeting I didn't even think of it. It will be interesting to see if it's any thicker than normal after the longer resting time uninterrupted.
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This batch of yoghurt was my best yet - nice and thick and I haven't needed to strain at all. I ended up using the same brand milk (full cream organic) so maybe being a little older helped in the setting process. Or maybe it was because, like Wonder, I forgot about it and left it on the bench for almost 24 hours ???.
Anyway, I have decided to turn some of it into yogurt sorbet. I'm using the Strawberry Yoghurt Sorbet from QFITT but will probably use raspberries instead of strawberries. I also didn't have any milk (used it all to make my yoghurt) so have substituted cream. The yoghurt mixture is in the freezer for 12 hours so I'll post a review in the next couple of days once it is finished.
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Just found another recipe for yogurt sorbet but this is more of a savoury version/palette cleanser. It is Andrew Fielke's Cucumber, Yoghurt & Lemon Myrtle Sorbet (http://www.andrewfielke.com/wp-content/uploads/Cucumber-Yogurt-Sorbet-with-Lemon-Myrtle-1.pdf). Even better, it's already converted for TMX ;D
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About the "use by" dates on dairy products.
In my experience, those are not exactly accurate - in fact, I go by how the milk tastes. I buy organic milk (Horizon is the brand available in my area) which has a use-by date that is much further away from the date of sale than others, (as is the Lactose-free milk products)
The regular milk I bought a week ago has a use-by date of January 1, 2013. I currently have a carton open (used on my breakfast cereal) that has a "use-by" date of November 7 but it is still sweet and good.
Milk with less butterfat will not keep as long (seems odd to me) but again, I taste it and use it until I can detect a bit of a sourness - at that point I heat it to 95° F and mix with some of my buttermilk base and turn it into buttermilk for cooking. It usually takes 8 hours at room temp to culture this.
I do this if I have plenty of yogurt on hand.
If I have a lot of buttermilk, I freeze it.
I don't throw out anything that has nutritive value. I have recipes that use "sour milk" mostly developed during the depression when it was considered criminal to toss out anything that could be used. I was born in 1939 near the end of that decade and I grew up with the frugal and thrifty ideas from that era.
There are many sites with recipes but this one is helpful. (http://www.keeperofthehome.org/2009/04/dont-cry-over-sour-milk-using-your-raw-milk-gone-bad.html)
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I just made this again with a bottle of milk which was about to expire.
It didn't set. About the top inch in the thermos was ok but the rest was just watery.
Grrrrrr
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My first batch did the same Karen. I read somewhere to wrap the thermoserve in a towel and place gently in microwave overnight. This keeps it warmer for longer. Since then I have never had a failure with my yoghurt and I am not game to change. :)
This is exactly what I do and no failures, but I place it in the oven (off) overnight. I use Aldi brand fresh skin milk and pop 100-150g Aldi skim milk powder in at the start, apart from that I use Valerie's online recipe, not the EDC recipe. Very thick result. Beautiful eating on it own if you like that sort of thing. It's thick n creamy like Greek yog.
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If you have a heating pad you can use that. I have a large one that is 24 inches long and even wrapped part way around a container it will maintain the temp.
Of course it is now winter here and I keep my house fairly cool. During the summer when the temps are in the 90s (F) I don't even need to use the incubater.
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I made yoghurt yesterday, all good.
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I experimented with this recipe making vanilla bean yoghurt last night. I only did 1/2 the recipe, because I didnt want to waste the milk if it didnt work. I sliced open a vanilla bean and put the seeds into the milk, then dropped in the bean as well for the first 20 minutes of heating, and for the cooling time. I took the bean out just before adding the cultures, and left overnight as usual in the thermoserver wrapped in a blanket.
This morning - beautiful, thick, creamy vanilla yoghurt that was not overpowering in flavour (but definitely noticeable!) and not overly sweet like the commercial varieties of vanilla yoghurt.
Am thinking of trying with lemon myrtle leaves next time .......
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You have inspired me Karen! I just went online and bought the cheese starter. :-D
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How did your yoghurt making go jackodai??
I tried making lemon myrtle yoghurt by infusing lemon myrtle leaves while the milk was heating, but the yoghurt didnt set. Maybe there is something in lemon myrtle oil that inhibits the yoghurt cultures.
Anyway, I turned the milk into lemon myrtle custard using the EDC custard recipe - very delicious!!
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Not so great... I added some vanilla extract to the milk when I cooked it to add some flavour, and it set perfectly, however it was incredibly bitter. I really didn't want to have to add sugar to it, but I think I'm going to have to.
Did I read somewhere that the longer you let it set for, the more bitter it becomes? Or am I imagining things? I let it sit in the yoghurt maker for nearly 8 hours.
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Karen I leave my vanilla bean in for setting and still even when it has set .... the flavour then gets stronger as it sits in the fridge :) (still sets perfectly!)
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Karen I leave my vanilla bean in for setting and still even when it has set .... the flavour then gets stronger as it sits in the fridge :) (still sets perfectly!)
Thats really interesting - will have to try that next time!
Sorry to hear your yoghurt didnt work out as you wanted jakodai - maybe it was something in the extract that made it bitter?? I used a whole bean, and it wasnt bitter at all - even the kids ate it quite happily. Dont give up though - maybe try making plain yoghurt and flavour it after it has been set?
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Thanks Karen, I'll give it another shot with things settle down a bit - I have a lot on at the moment. How long do you normally let yours sit for?
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The thing that should be emphasized in making yogurt is that ANYTHING that is not milk or the yogurt cultures, can have an EFFECT on the development of the culture, usually bad.
NEVER add anything except the culture to the milk. Sugar will inhibit some of the important enzymes from fully developing and can cause growth of unwanted bacteria in the culture that stops the BREAKDOWN OF LACTOSE.
This is important because it is the lowering of the lactose that makes yogurt more digestible than whole milk.
Alcohol, even small amounts, can inhibit the growth of the most important components of the culture and vanilla extract contains alcohol.
Make the yogurt WITHOUT any additives and when it has fully cultured, then add the flavorings to it.
Fruits, both fresh, frozen and canned can FERMENT in the process of incubating the yogurt and that fermentation produces alcohol, which will inhibit the development of the desirable enzymes.
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Made the basic recipe yesterday and turn out beautiful. Used some for making Indian curry and DD's fav - mixing it eith homemade swberry jam. Beautiful strawberry yoghurt fir breakfast. :D
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Thank you, Andiesenji. I wasn't sure how flavouring it after it had been made would go - whenever I mix set yoghurt (commercial) it turns to liquid, so I searched online and found some posts where people flavoured their yoghurt before they made it, so to speak.
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Andi - thank you so much for that explanation! Makes things a lot easier when you know exactly what to do and why!! Very much appreciated!
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Have made this yoghurt many times, with great success each time, we all love it,will never buy yoghurt again, just have one query, as I only make one litre at a time is it necessary to heat for the full 10 minutes the first time, because it reaches the 50o well before the 10 minutes is up, thanks for the recipe, Bugsie
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I made yoghurt yesterday, all good.
I usually make with 1 litre ( as per recipe in Indian Cookbook) and place in warmed Easiyo container, with great success, using 3 tablespoons of previous batch as the starter, and its gone in no time - I know wish to make 2 litres using the warmth of fan in my oven , so do I double the amount of starter?? Pls advise, Bugsie
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I made yoghurt yesterday, all good.
I usually make with 1 litre ( as per recipe in Indian Cookbook) and place in warmed Easiyo container, with great success, using 3 tablespoons of previous batch as the starter, and its gone in no time - I know wish to make 2 litres using the warmth of fan in my oven , so do I double the amount of starter?? Pls advise, Bugsie
After making the first batch with a purchased starter, I do 5 or 6 subsequent batches using 1/4 to 1/3 cup of the yogurt for 2-quart or 2 liter batches. I get one Bulgarian starter that will produce a good result with 10 batches but after that I have to start all over again to make sure I get CONSISTENT results.
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We've been making yoghurt using the Greek yoghurt culture from Green Living. It's soooooo good ! My kids don't usually eat a lot of yoghurt and at the moment our local fruit and veg shop has 500gm strawberries for $4 so the kids are going nuts with this yoghurt (ok and me too) with fresh strawberries and a very small amount of icing sugar. I'm making a litre per day using my easiyo. But, today I've ordered an electric yoghurt maker off ebay. This one :
http://www.ebay.com.au/itm/170975837218?ssPageName=STRK:MEWNX:IT&_trksid=p3984.m1497.l2649
I like that it has a timer and that it will keep the yoghurt at constant temp which is a bit harder in cooler weather. Green living suggested trying UHT milk, and it saves the need to heat the milk. So I do this if I'm in a hurry or sometimes use ordinary milk and heat etc. It's also a bit bigger, so hopefully I might not have to make it quite as often !
Does anyone else use an electric yoghurt maker ?
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Debbie a few members have electric yoghurt makers here is a thread about it.
Electric Yoghurt maker question (http://www.forumthermomix.com/index.php?topic=5658.0)
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Well if it's the best I'd better give it a go ;D
I think I'll try it with vanilla.