Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: BecciM on May 04, 2013, 10:26:44 pm
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I tried yoghurt last night from this video http://youtu.be/mOVXbF_uhfk
It didn't work, and seeing as I'm not keen on wasting money experimenting I thought I'd ask all of you for ideas why :)
I used Greek Yoghurt. In hindsight I'm not sure this was a good choice.
I heated up the milk to 90deg, then let it cool, but for too long. When I put the tmx back in the housing it didn't register a temperature at all. So I put it on for 2 min at 37 deg.
Then I added the 120g yoghurt to some milk, mixed and added back in. Cooked it at 37deg for 20 min. Poured into thermoserver and left on the bench for 8 hrs.
And I still have sloppy milk. It hasn't thickened at all.
What did I do wrong?!
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I just use the one in the EDc and I have never had a failure.
Might be best to use a thermometer next time and not add milk to the pot set yogurt.
Is it too sloppy to strain through a chux and make cheese from it?
Gert
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Hi BecciM. Funny thing - I just watched this video this morning (found it on Facebook). Hmmm - I wondered if it would work.
I make my yoghurt exactly to the EDC cookbook and it works everytime - nice and thick and creamy. There are a couple of threads on the Forum but I am happy with this one as I make it all the time. Have thought about sending away for cultures etc but just started with a good accidopholus yoghurt and then make my own from there.
800 g full cream milk
50g milk powder (I use skim)
3 tbsp joghurt (I set mine in little jars in a maker so use about half of one)
Place milk and powdered milk into TM bowl and blend for 10 seconds speed 7
Cook for 30 min 90 degrees speed 1
Allow to cool to 37 degrees
Add yoghurt and blend gently 4 seconds on speed 4
(At this stage I add honey and vanilla bean paste - because that is what my DH likes)
Cook 10 minutes at 37 degrees speed 1
I then pour into jars and leave to set in yoghurt maker for 6 hours - have not tried the Thermoserver although I have threatened to do so with some plain yoghurt for myself and for cooking.
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Thanks for your replies.
Yes Gert it is much too sloppy, it's all the same consistency as it was when I poured it in to the thermoserver. I will try the EDC one, this video just looked to be very simple. Do you think I could still use the thermoserver for it?
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Deniser, thank you for your detailed reply. Will also give your recipe a go. I love the sound of honey and vanilla bean paste. Yum!
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Becci - can't see why the Thermoserver won't work. I think that is what most people use. Just that I had a (cheap) yoghurt maker here at home so I use that. Only two of us so a litre at a time is plenty and if I am in the mood could add different flavours to each little pot after done in the TMX. Have thought to use the thermoserver sometimes so will give it a go - whichever one of us tries it first will have to post. Good luck.
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Thanks for your replies.
Yes Gert it is much too sloppy, it's all the same consistency as it was when I poured it in to the thermoserver. I will try the EDC one, this video just looked to be very simple. Do you think I could still use the thermoserver for it?
I always use the thermoserver and don't touch it.
Gert
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I used greek yoghurt to make mine yesterday. fail. didn't thicken at all. I also didn't use the thermoserver because the recipe said use a bowl. will try natural yoghurt next time and the thermoserver. any other suggestions?
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I use my thermosaver all the time. Just don't touch it for a few hours and also strain it for a half hour as we like the texture of greek yoghurt. Not sure where you live but if it's in Adelaide then I could give you a starter.
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I use my thermoserver all the time. I run it under very hot water and then quickly dry it just before pouring the yogourt in. Once in I also wrap the thermoserver in 2 tea towels and don't touch it and leave it over night. For Greek yogourt strain it but I just use as is and I make it on a regular basis. To start out I buy a small little container of plain organic yogourt with live culture in it but after that I just keep some back from each batch and use that for the next batch
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I've even resorted to wrapping the thermoserver in a doona :-)) :-)) but I haven't taken the precaution of heating it first. Thanks for pointing that out, Woerd. I've also used the Jalna Greek yogurt - and it worked. . . I 've also had the occasional failure but can't pin it down to any particular cause.
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I use my thermoserver (per-heated with hot water) , wrapped in a towel and put in an esky. Use the last of one batch of yogurt to make the next and leave it about 12 hours to set. Always works but I find it gets a bit watery after a few rounds so use a commercial live plain yogurt as a starter every so so often. Keep meaning to get some yogurt starter from cheese links or green living Australia.
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I have never had a failure using Jalna yoghurt and Helene's recipe. I too preheat thermoserver with boiling water, wrap it in a towel and leave it in the microwave for 12 hours. I have even used the vanilla flavoured Jalna, it's less tart.
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Make sure that the milk isn't too hot when you add the culture or yogurt, and don't mix it too much.
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I've read that if the container you are pouring in to isn't 100% clean (it might have other bacteria in it) that it can result in runny yogurt. Heating the thermoserver will not only help the yogurt set but will also help to kill any unwanted bacteria that might be lurking inside.
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I've read that if the container you are pouring in to isn't 100% clean (it might have other bacteria in it) that it can result in runny yogurt. Heating the thermoserver will not only help the yogurt set but will also help to kill any unwanted bacteria that might be lurking inside.
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I may of had a yoghurt failure too. I followed the EDC with 10% fat greek yoghurt as my starter. Put it in a pyrex glass dish with a lid but didn't put it in a cool oven because my oven has an open gas flame. Left it in the pantry for 5 hrs. Just took it out after 5 hrs to put it in the fridge and its thickened to drinking yoghurt consistency but no thicker. Will leave it overnight in the fridge and see the result in the morning.
Should I have put it in the thermoserver instead to set?
Do you need the 'cool oven' if you have a thermoserver?
What can I do with the yohurt I have if it stays runnier than yoghurt should be? Suggestions welcome. Thanks!!
:)
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This is the way my DD taught me to make yogurt - works beautifully for us . . . (please excuse all the caps. I've just copied and pasted from my written instruction . . ;D)
2 LITRES MILK - PREFERABLY FULL CREAM
PUT MILK IN TMX JUG, COOK TIME: 20 MINUTES TEMPERATURE: 80 DEGREES SPEED: BETWEEN 2-3
LET MILK COOL TO 37 DEGREES (if you've removed the jug to allow it to cool faster, to test if the temp is right, simply place it back in the and the temp should show 37)
WHEN THE MILK HAS REACHED THIS TEMP ADD 1/4 CUP YOGURT - THE BEST YOU HAVE - I USE JALNA GREEK FULL CREAM YOGURT TO START OFF WITH
GIVE IT A BIT OF A MIX WITH THE SPATULA
THEN COOK TIME: 20 MINUTES TEMPERATURE: 37 DEGREES SPEED: 2-3
At the end of that time, pour the milk into the thermoserver, put the lid on, and then for more insulation, wrap the thermoserver in a couple of big towels (or a sleeping bag has been used on occasion) and then leave for at least 5 hours - or overnight.
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Thanks goldfish. I think my yoghurt cooled down too quickly.. will put it in the thermoserver next time.
Will use the drinking yoghurt in smoothies and pancakes/pikelets tomorrow I think :)
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So I used the drinking yoghurt in my pikelets and froze the rest to pop in smoothies or to make frozen yoghurt.
I made another batch of yoghurt according to the EDC book and it turned out beautifully. I put the yoghurt mixture into the thermoserver and wrapped it in a blanket and left it for 5 hrs. Also rinsed out the thermoserver with boiling water just before adding the yoghurt.
Perfect thick creamy greek style yoghurt. Amazing.
Thanks all for your help :)
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So I made another batch from the previous yoghurt. This time I added 800ml full cream milk and 200ml cream. I also added a tbsp of agave syrup. It isnt as thick but tastes like the vanilla store bought yoghurt you get in those 1L tubs. DH loves that stuff. I think the trick for really thick yoghurt is adding the milk powder :)
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I tried making yoghurt from a bought yoghurt and for me it failed !
I now use the greek yoghurt culture from Green Living and add 1/4 cup of milk powder to 1 litre of UHT full cream milk and the yoghurt is very, very thick. It gets thicker the longer it's in the fridge. It cost me $15 and that makes 100 litres of yoghurt. You only use the very smallest amount on the end of a steak knife. It works perfectly every time. It's quite mild tasting and the kids love it mixed with a little bit of icing sugar and fresh fruit (strawberries are the best yummmmmyyyy).
This is where I got my culture:
http://www.greenlivingaustralia.com.au/yoghurt_culture.html#yoghurtculture