Home made yoghurt

[Callyv]

Hi all, how many of you make your own yoghurt? Do you record variations in flavour etc? I’ve been making it for years using a thermostatically controlled pot. In the past I used UHT milk, a spoonful of milk powder and some live yoghurt, either Yeo valley or home made. However I’ve recently swapped to St. Helens farm goats yoghurt because of ibs so decided to buy their goats milk and make my own. The first batch separated and was luscious Greek style and mild . The next batch I’ve made using the home made stuff and it tastes more sour. It’s still straining, 1 litre of milk makes around half litre yoghurt and works out cheaper but I’m wondering if I’d prefer the flavour if I used bought yoghurt to start it?

[AnnieW55]

I’ve only been making my own yoghurt (and kefir) for a year. I have a heated maker (I don’t control the temp) and there are 8 pots that fit inside. Each pot holds up to approx 120ml - ideal for me as a the only yoghurt eater in the house as it is 7 pots and 1 for the next starter. So far I have used whole milk mixed with 5% Fage or Yeo Valley full fat yoghurt. I don’t do any straining. The taste is relatively stable but the thickness does vary sometimes.

I was going to use goat yoghurt as a starter this weekend but couldn’t get any so will try again next weekend.

[Callyv in reply to AnnieW55]

Good luck finding the goat yoghurt, Tesco always seem to have the large pots, not sure about individual ones, they also sell goat milk which is far milder and creamy than I’d imagined.

[AnnieW55 in reply to Callyv]

Thanks. A large pot it may have to be! I forgot to look for the milk but it’s on my shopping list now, thank you for the reminder.

[adhdnaturally]

I make kefir these days. Originally from milk, but recently I went daily free. I struggled a bit making kefir from coconut milk but its working since I bought a new batch of the grains that are specifically for non dairy. And it’s MUCH nicer than the bought stuff!

[Redwind]

I have a Lakeland Easyo. It is basically a large vacuum flask. You buy the sachets of powder, all flavours as well as fat free Greek style, mix in large pot with water and shake. Then you fill the flask to a certain level with boiling water, but the pot in, lid on and leave overnight. Makes gorgeous yoghurt. I use mostly the Greek but occasionally flavoured variety.

[Callyv in reply to Redwind]

I’ve used the sachets in the past, my pot is similar but I do like to experiment. About three years ago I threw away an entire carton of Greek yoghurt sachets as they were two years out of date and forgotten about in the back of the cupboard☹️

[Gonti in reply to Redwind]

Hi Redwind - can I use the Easy o pots with live yogurt or do you have to use sachets?

[Redwind in reply to Gonti]

I wouldn’t have thought you could use live yoghurt.

lakeland.co.uk/70491/EasiYo...

[Callyv in reply to Redwind]

My pot is similar to this, designed for use with sachets but I use live yoghurt and it works. I am concerned it may be slightly warmer than is ideal, maybe next time I’ll put a thermometer in there

[Penel]

Hi Callyv

I make a 24 hour fermented yoghurt in a temperature controlled yoghurt maker, using full fat organic milk and a pot of Fage Total yoghurt. It gives a lower lactose content and a mild taste, it’s quite thick so I don’t bother to strain. I buy a fresh pot of yoghurt for each ferment.

I shall have to research goats milk and long fermentation.

[Callyv in reply to Penel]

Interesting, I didn’t realise the total one would work, I must try

[AnnieW55 in reply to Callyv]

I use Fage or Yeo Valley plain, full fat, live yoghurts as a starter. I don’t use a fresh Starter pot each time though, maybe every second or third batch.

[Callyv]

Interesting that you say boil the milk, my new recipe says to heat to almost boiling and another I have used says to boil. The first time I did it recently I accidentally boiled the milk and am wondering if that made it milder in flavour?

[AnnieW55]

Thanks. I’m in the UK and I know I can get it in store - I just have to remember to look for it.

[AnnieW55]

I don’t boil my milk, I just heat it (it is already pasteurised) and mix with yoghurt starter or some previously made yoghurt.

[Callyv]

Lakeland is a uk company, mine was from ideal world a tv seller, not sure if they are over there