Faffa's best yoghurt recipe

[fundj&e]

Just a plain natural yogurt that is potset works well Amy, like Jalna brand

i use this brand 2 the full fat one, which one do u use mandi ?

[Amy :-)]

Just a plain natural yogurt that is potset works well Amy, like Jalna brand

Thanks Mandi

Just a plain natural yogurt that is potset works well Amy, like Jalna brand

i use this brand 2 the full fat one, which one do u use mandi ?

This is a good question... can I use a low-fat version?

[cookie1]

Thanks for this. I think I'll get some starter from Cheeselinks. I think I'll get some rennet too as I love the haloumi from Recipe Community.

[ElleG]

I have had success with cultures  from Green Living Australia. I use two cultures in my yogurt. One is the Greek yogurt culture and the other is a probiotic culture, which can also be used to make drinking yogurt.

I have decanted a small amount of each culture into sterile yellow lidded jars. I store the four bottles in the freezer and the ones with the small amount are the working jars to ensure the main supply is not contaminated.

The method i use is very similar to Faffas. Only differences are I heat to 90 degrees and make sure it stays at 90 for at least 10 mins, then after cooling cook for10 mins at 37.

Green Living Australia recommend adding milk powder to make the yogurt thicker. I do this sometimes, but am iffy about doing so sometimes i am positive i can taste the powdered milk flavour. Also I add 2 to  3 drops of calcium chloride to make it thicker. The last lot of yogurt I made with full cream jersey milk. It was quite thick, but I did drain it to make it thicker. It was devine.

Cookie, I also bought some rennet with my yogurt cultures to make haloumi.  Will have to wait until I finish loosing weight 

My friend swears that mungalla (not sure of the spelling ) yogurt as a starter is very successful and a great taste.

[Amy :-)]

My friend swears that mungalla (not sure of the spelling ) yogurt as a starter is very successful and a great taste.

Do you mean Mundella, ElleG?

[ElleG]

Amy, I do t think so. It is from a dairy on the Atherton Tableland. Sold in Cairns. I think pronounced Mun garl a.  Very nice organic yogurt.

[Amy :-)]

Okay, thanks ElleG We probably don't get it over here, which is why I've never heard of it But we do have a brand called Mundella which is really yum

[Amy :-)]

None of my health food stores stock the youghurt starters I will go back and see if any of them will order for me, but I wanted to try this recipe TODAY () so I bought a pot of Jalna natural yoghurt. Do I still just use 1/8 tsp? It doesn't seem like very much...

 

[judydawn]

No you need more of that Amy, not sure how much it was and am about to go out so cannot research it for you.  I think it is 1/4 cup but someone will tell you.

[Amy :-)]

Thanks Judy. I will wait in suspense...

[fundj&e]

 amy JD is right a  1/4 cup is the right amount to use

http://www.superkitchenmachine.com/2009/3581/thermomix-yogurt-recipe.html i think most of us use this one

[Amy :-)]

Thanks Uni! You're a gem

[fundj&e]

Prego Amy

[Amy :-)]

Prego Amy

Lol I have no idea what that means so I'll just put a smiley

I'm soooooo excited I have just cooked my milk and am waiting for it to cool Can anyone tell me roughly how long this might take?

[Amy :-)]

Can I just confirm again that it is 1/4 cup? I just reread the link and it says 1/2 - 1 cup? Have I missed something?