Author Topic: Faffa's best yoghurt recipe  (Read 137798 times)

Offline fundj&e

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Re: Faffa's best yoghurt recipe
« Reply #15 on: June 05, 2012, 02:24:00 am »
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 ?
i don't need a recipe i'm italian

Offline Amy :-)

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Re: Faffa's best yoghurt recipe
« Reply #16 on: June 05, 2012, 02:58:20 am »
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? ???

Offline cookie1

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Re: Faffa's best yoghurt recipe
« Reply #17 on: June 05, 2012, 12:57:52 pm »
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.
May all dairy items in your fridge be of questionable vintage.

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Offline ElleG

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Re: Faffa's best yoghurt recipe
« Reply #18 on: June 06, 2012, 12:23:40 am »
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.

Offline Amy :-)

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Re: Faffa's best yoghurt recipe
« Reply #19 on: June 06, 2012, 12:32:02 am »
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? ???

Offline ElleG

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Re: Faffa's best yoghurt recipe
« Reply #20 on: June 06, 2012, 12:45:29 am »
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.

Offline Amy :-)

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Re: Faffa's best yoghurt recipe
« Reply #21 on: June 06, 2012, 12:49:06 am »
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

Offline Amy :-)

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Re: Faffa's best yoghurt recipe
« Reply #22 on: June 06, 2012, 03:22:58 am »
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...

 ???

Offline judydawn

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Re: Faffa's best yoghurt recipe
« Reply #23 on: June 06, 2012, 04:12:27 am »
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.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Amy :-)

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Re: Faffa's best yoghurt recipe
« Reply #24 on: June 06, 2012, 05:57:11 am »
Thanks Judy. I will wait in suspense... :-))

Offline fundj&e

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Re: Faffa's best yoghurt recipe
« Reply #25 on: June 06, 2012, 06:01:20 am »
 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
« Last Edit: June 06, 2012, 06:03:48 am by fundj »
i don't need a recipe i'm italian

Offline Amy :-)

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Re: Faffa's best yoghurt recipe
« Reply #26 on: June 06, 2012, 06:06:40 am »
Thanks Uni! You're a gem :D :D :-* :-*

Offline fundj&e

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Re: Faffa's best yoghurt recipe
« Reply #27 on: June 06, 2012, 06:09:26 am »
Prego Amy
i don't need a recipe i'm italian

Offline Amy :-)

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Re: Faffa's best yoghurt recipe
« Reply #28 on: June 06, 2012, 06:34:59 am »
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? ???

Offline Amy :-)

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Re: Faffa's best yoghurt recipe
« Reply #29 on: June 06, 2012, 06:59:01 am »
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? ???