What do you add to already-made yoghurt?

[LBR]

I like putting in jam or maple syrup, or fresh fruit, when I'm not on one of my "only eat it plain" kicks.

What you add to yours?

[Annpan]

The really good stuff*, a spoonful of local honey or, if that isn't available, a teaspoon of dermerra sugar..... hmmmm

I tend to use home made in muesli too, but I wouldn't waste the really good stuff on that.

*ie. Yeo Valley, if anyone has found a better brand, do share

[LBR]

Annpan, I make my own. I have one of those yoghurt makers that has little individual glasses. I use organic milk, and sometimes add cream. MMmmmmm. It's much nicer than anything I've ever bought.

[Annpan]

I have just never managed to get it quite right, I use a thermos cup on a radiator... I don't have the funds, or space for a fancy wotsit. I do use organic milk, not cream though.

Mine is fine for having with other stuff, but it is a bit slimey and bland to have just with honey.

[LBR]

Annpan,

If you don't have a yoghurt maker, I've found this recipe foolproof. The little glasses are handy, but it can be made in one big container.

Heat a pint of milk to 180 degrees (Fahrenheit) or almost boiling. [Boiling and letting it cool will work just fine, too.]
Cool it to between 105 and 110 degrees.

Stir into the cooled milk 2 - 3 tablespoons yoghurt which is 70 degrees. [I just put a spoonful in each yoghurt glass and mix while pouring in the milk.]

Do not let the milk be cooled to below 106 degrees when you add the yoghurt and put it in the jars. Cover the jars.

Place in warmed oven or insulated container. [Such as one takes on a camping trip.]

If you'd like to drink it, sort of kefir consistency, then 3 - 4 hours will do.

For firmer custard: 7 - 8 hours. [I sometimes leave mine 10 - 12, because I'm not home or am sleeping.]

Too much yoghurt starter gives a watery, sour result. The bacillus doesn't like to be crowded.

If the milk is too hot when you mix in the yoghurt starter, the heat will kill the starter and you won't get yoghurt.

Yoghurt that is not older than 5 days works better for starter.

Milk that is free of antibiotics works better.

(Instructions from Joy of Cooking by Rombauer and Becker)

[Annpan]

LBR, Sorry, I think you mis-understood me... I know HOW to make it and do it regularly (when I get in the habit, and I have a batch on the go)
It just seems to always taste a bit, well, just not as nice as Yeo valley, it is not as creamy but it is more than that... it is hard to explain.
I think it has something to do with the plastic it the thermos cup, I must try to get one with a glass inner bit.

I make mine in the morning, stick it on the top of a storage heater and refrigerate it at night, for the following mornings breakfast.

[LBR]

Ooops, sorry. Thought it was the consistency. The plastic could indeed be the culprit. I don't like eating things that have been stored in plastic or drinking tea out of a plastic cup because the food or tea tastes of plastic.

I got my yoghurt maker at a thrift shop. They don't show up too often, but I see them occasionally.

[Rosendula]

I've only recently started making my own yoghurt. I like to add home-made redcurrant or blackcurrant syrup, but unfortunately we very rarely have any of that. Equally nice, and very quick is
- chopped raisins/sultanas and honey
- banana and honey
- dried strawberries and honey (leave it for a while for the strawberries to go soft)
- honey and more honey

[Mainer in Exile]

I add either strawberries or cherries and a bit of sugar, or a mixture of dill, garlic, chopped cucumbers, and a couple other herbs for a tzatziki.

[LBR]

Mainer, I'd forgotten all about the savories. Thanks. I do like this forum.

[Thomzo]

I add some fresh fruit and then freeze it. I've got an ice-cream maker so the paddle pulverises the fruit a little so you get the flavour in the yogurt and the bits as well.

I've just bought some lolly moulds so I'm going to have a go with those once I've finished the current contents.

Annpan. I agree aboutYeo Valley. I know what you mean about home made yogurt. I use a metal lined insulated flask and it's a bit better than you describe but still not the same consistency as shop bought. But then I do use skimmed milk so I thought that was the reason why.

Zoe

[Millymollymandy]

I eat chopped up fruit with plain yoghurt every day as part of my lunch. There's no need to add any sugar or honey then.

[ina]

Funny enough, I don't eat as much yoghurt in summer... Probably because it's easiest to make on the radiator, and that's off just now!

One of my favourites is yoghurt with prunes and walnuts. Otherwise, any soft fruit I happen to have (in winter also frozen or bottled).