Faffa's best yoghurt recipe

[Greyhoundmum]

Hi Dashingden, can you tell me ? Is the yoghurt brand you used readily avail in supermarkets?

I have wanted to make yoghurt for a while and never sure which good brand to use for the first time starter.

[Greyhoundmum]

I recently made new shear curtains,  why did I throw out all the left over fabric, would have come in useful!

[fundj&e]

GHM you can find the Jalna pot set natural yoghurt in C or W I use this brand 2

[Delightful Den]

GHM I got my Jalna pot set yoghurt from a small IGA store. The hard part was finding a natural one, a lot of this brand that they carried was flavored. I could not get it from my local Coles.

[Wonder]

That's the starter I've been using and it's great. I must remember to keep some of the yogurt before staining to use in the next batch this time. I strained some to make tatziki which the whole family loved and left some straining to marinate as cheese. Haven't got around to tat but hopefully I will tonight.

[Wonder]

My kids are loving the yoghurt made with the AB culture and then strained to give a thick creamy greek style yoghurt, it's seems a little wasteful with the amount of whey that is produced - 1ltr milk produces 500g yoghurt. Cheeselinks are advertising a C6 culture which is for greek style yoghurt, has anyone tried this and know if you still need to strain the yogurt? It's also much cheaper than the AB starter so thinking there must be some difference.

[JulieO]

Wonder, I would email Cheeselinks (or ring) and ask your question.  I've rang them in the past with a question and they were more than happy to put me right. 

[andiesenji]

You can get a Greek type yogurt with a lot less whey if you add cream to the milk.

I routinely use what is called Half and Half here in the states.  It is half milk and half cream.  I use essentially the same culture as Cheeselinks sells  (mine is from the New England Cheesemaking company)

The yogurt is very thick and firm without straining.  You can save the whey, mix it with a tablespoon or two of the yogurt and keep in in the fridge and use it for your starter for two or three additional batches. 

I also use heavy cream to make yogurt which substitutes for clotted cream.  It is very thick with very little whey.  It is also less "tangy" and really has a flavor similar to clotted cream.
It can be sweetened to make a very thick spread for scones, etc.

[Wonder]

Thanks Andi, by the sounds of it Greek yoghurt isn't for those watching their weight! I'll try mixing some cream into my next batch and see how it goes. Also a great tip on using the whey for the next batch, I don't have time to make bread except for some weekends so am finding I'm having to throw most of the whey away and it seems such a waste.

[fundj&e]

you can freeze some of the whey wonder

[Delightful Den]

Wonder I used the whey in place of water when making bread.

[francesmct]

I've been making yoghurt for a few weeks now.

From doing some googling, I've realised if you buy ultra pasteurized milk (I buy organic macro or aldi brand) you can actually skip the first step altogether.

So to make mine I just mix the milk and starter and heat for 8 mins at 37 deg. Does anyone else do this? Should I be concerned about the safety of this method? I've had excellent results so far and am making yoghurt every couple of days this way.

[fundj&e]

hello and welcome to the forum francesmct

i think your safe it been pasteurized

[francesmct]

Thank you.

I ask because listeria is mentioned on another thread.

Most recipes want the milk heated to 80 or 90 deg and I'm not doing that.

[Wonder]

Dash I did use some of the whey in bread and some other baking but some weeks I just can't find the time to make bread and were ally don't eat enough even when I can make it. I have frozen some as well but making Greek style yoghurt every week produces a surprisingly large amount of whey.