Yogurt is sooo easy!

[Thurston Garden]

I am having the last of my batch today at lunchtime....well not all of it, need to save a couple of spoons for making the next batch!

[Green Rosie]

Well it worked - a little bit runny but got the thumbs up from the men in the house.

Now I've got to search out yoghurt recipes - any suggestions/favourites? Might do Tandoori chicken tomorrow as I have the ingredients luking in the fridge.

[Thurston Garden]

Well it worked - a little bit runny but got the thumbs up from the men in the house.

easy aint it! My second batch is cooling and will be ready for lunch tomorrow!

The book did say that boiling its gently for a few minutes helped to thicken it. I will be experimenting....

[Thomzo]

Just stir in a teaspoon of your favourite home-made jam. Loverly.

Zoe

[Green Rosie]

Well it worked - a little bit runny but got the thumbs up from the men in the house.

The book did say that boiling its gently for a few minutes helped to thicken it. I will be experimenting....

Let me know how you get on .....

Just stir in a teaspoon of your favourite home-made jam. Loverly.

Zoe

A favourite of mine too - plus I am looking forward to my delicious apple and cinnamon muesli with my own HOME-MADE Yoghurt.

A first for me and I am dead pleased. Thanks Thurston Garden for pushing me into making it

[Thurston Garden]

A first for me and I am dead pleased. Thanks Thurston Garden for pushing me into making it

I am pleased as Punch too.... (if only he was as good looking as Punch I hear you all say )

Might have to put a (non copyright infringing) recipe on my blog....

[QuakerBear]

I've done it with skimmed milk before, it doesn't set but is definately yoghurt and still tastes good. Semi works best for me.

Why not go Mediteranian and have it with some honey for your pudding.

[hamster]

Right, I'm going to have another go tonight!

How did it go Hamster? Success I hope

Nope.

It smells quite yoghurty, but it looks.... well, it looks like a pint of milk with some yoghurt whisked into it, to be honest, i.e. what I had when I started. Grrrr.

Would a thermos flask really make a difference? I had been told that putting it in a cool oven, turned off, would have the same effect (I mean, surely people were making yoghurt long before we had invented thermos flasks) but I'm beginning to have my doubts.

Surely making yoghurt can't be impossible. All you lot can do it.

Humph.

[Thurston Garden]

My second batch was a bit runny too. Perhaps I did not boil the milk long enough. Only practice will tell!

[Green Rosie]

Mine was definately runny but tasted fine and was really good with muesli this morning. Next time might try making it with real milk.

Why do you have to scald the milk BTW?

[Millymollymandy]

I made yoghurt using a thermos flask. I think it needs to be kept warm for many hours, which a slightly warm oven turned off couldn't do as it'd cool down too quickly.

[Green Rosie]

Just off to marinade some turkey in my yoghurt for tandoori tonight

[red]

I haven't tried it myself but.. to make a thick 'greek' style yogurt, you strain it a bit through a muslin,


I have strained (shop bought) yogurt completely into a labneh, which turns out like a cream cheese . you can then salt and herb it and spread on toast...

now I am going to have to get around to yogurt making..

[Jandra]

I got inspired by this post and tried it today. Hurray, Succes!!
It set so well I had to shake the thermos quite vigorously to get the yoghurt out.

Thanks for the recipe!!

Jandra

[ina]

I tried to make it once in a thermos but it didn't seem to work. I got some very runny liquid and something more solid but that didn't seem too edible... any idea where I went wrong? Too long? too short? too hot? too cold?

Probably too hot - or left in a rather too warm place for too long.

I make my yoghurt on the radiator in winter (and sometimes, when I've got it on a bit higher, it goes like yours), and in a thermos in winter. It's best with a food container thermos - easier to get out! Btw, there's no need to boil the milk for several minutes, as some of you are doing.

I just bring it to the boil, add a tablespoon full of dried skimmed milk per litre (to make it more "set" - that's how the commercial dairies do it, too), whisk it in; cool it down quickly (I stick the pot in a sink full of cold water and keep whisking until the temperature is right - about 38 degree C), mix in a tablespoon full of old yoghurt, and decant into plastic container. On the radiator I use a flat ex-icecream tub; flat containers are better, as they have a better distribution of heat. Stick on radiator, with a board underneath if the heat is too great, and a towel on top to keep the warmth in, and leave for at least 6 hours - up to 10. I usually leave it overnight.

You could make it in an airing cupboard, too, if you have a nice warm one.


Should have added: The reason some people boil it for so long is to evaporate water - that gives you the thicker, creamier (i.e. fatter) Greek style yoghurt. If you add skimmed milk powder instead, you get a thicker, but not fatter yoghurt.