making yoghurt

[littlebabybird]

I have a very faint memory of making yogurt a very very long time ago, (mid 1970's)

what i think we did was boiled a pint of milk let it cool to blood temp ish
and bunged it in dads flask with 2 tbsp of live yogurt. in the morning we had yogurt.

now is that right?
i dont want to poison any one

lbb

[littlebabybird]

[grannyjanny]

That's how I remember it too although I did have a yoghurt maker. I used to save marg containers, sunlife I think. They were round. Iwould put the yoghurt in it & then swirl runny honey in it then put it in the freezer. Take it out about 10 mins before needed. The girls loved it & didn't know it was yoghurt.
Janet

[PurpleHeather]

Yes that was what we did, you could add a tablespoon of marvel to it to make it richer.

For best results it has to be 'live' yoghurt, not pasteurised and Greek yoghurt turned out the nicest.

Instead of a flask, you can put the blend in a covered dish in the airing cupboard.

For people who can not take animal milk, you can do the same job with soya milk.

I think we stopped bothering when yoghurt worked out cheaper to buy ready made. It took ages to clean the flask thoroughly, bicarb and boiling water. It was all quite messy really.

[macmac]

I make yoghurt using Easiyo it's a simple system so easy.Available from QVC ,Lakeland,Julian Graves.You buy dried sachets, mix with cold tap water in the container provided,pour boiling water into the "maker"-its just a type of plastic thermos,put the container into the maker and app 6hrs later you've got a litre of yoghurt."simples"Loads of types greek , custard, flavoured,low fat.I've used it for years and so have many friends

[Ishard]

In the summer you don't need a flask just a large bowl.

3 steps to yogurt........ 5 for paneer (soft curd cheese)

Add 4 pints semi/whole milk room temp to a large bowl
Add 1/4 pot large live yogurt and mix
Cover with cling film or plate and place on kitchen counter top and leave till morning.
Now flavour

Paneer
Add lime/lemon juice to yogurt (and a little salt if you wish) and allow to separate Put separated curds in old tights (washed) or muslin and hang over taps for 24 hours to drain off until solid.
Now flavour


My favourite is shape the cheese into a round and roll it in cracked black pepper then let it dry for a few days in the fridge. YUM!

Dont make things complicated or you will never do it again  ;D

Oh I forgot to say if you want to make more later then save some of the yogurt you make in the fridge for next time.

[daxzen]

love it!

[Ishard]

I also forgot to say that if you omit the salt when making the panneer it can be made into sweet things.
Add rose water and Icing sugar
Vanilla and I/sugar
Cardomen and I/sugar
Chopped mint and I/sugar
Strawberries and I/sugar
Raspberries/blueberries and I/sugar

Cook up some puff pastry and place the above on it. People will think you are so clever.  ;)

[Digeroo]

I read this thread about putting yoghurt in a muslin bag to make greek yoghurt, but did not fancy scraping the yoghurt off the muslin.  When you make jam you boil it at a very high temperature afterwards.

I came across something on the web which suggested using a coffee filter, think they meant a paper one.  But I have a plastic one so decided to give it a try.  Not very big but holds 90% of a large tub of yohurt.  It is working a treat and almost clear whey is coming out.  It will be so much easier to remove the yoghurt from the plastic and to keep it clean.

Seems also that most of the carbohydrate are filtering out as well so better on the waistline.