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Author Topic: yoghurt  (Read 5497 times)

Offline auds

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yoghurt
« on: July 25, 2012, 10:08:19 am »
I have been making my yoghurt successfully for a while now but dont ever get to use it up before it goes off.

I am thinking of trying to half the recipe.  Any suggestions regarding reducing the cooking time would be appreciated.  Would I just half the cooking time or maybe 3/4?

cheers all  :)
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Offline JulieO

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Re: yoghurt
« Reply #1 on: July 25, 2012, 10:58:13 am »
Auds, how much are you making now?  2 litres?  I only make 1 litre at a time and I follow Andi's method.

Place milk into TM bowl.  Heat for 15min/90°C/speed 2-3.
Allow to cool until 37C light comes on, then add culture.
Mix 2 mins/speed 2. 
Pour into incubator (or thermoserver if that's what you use) and follow usual instructions.  :)
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Offline fundj&e

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Re: yoghurt
« Reply #2 on: July 25, 2012, 11:06:17 am »
i do what you do julie, but only heat milk for only 10mins is that bad  :-))

auds i have added yoghurt many times in bread dough instead of water
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i don't need a recipe i'm italian

Offline JulieO

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Re: yoghurt
« Reply #3 on: July 25, 2012, 12:45:50 pm »
No, I shouldn't think so Fundj, I'm just following what was posted about 2 years ago when I first started making it.  

I can remember firstly cooking for 20 mins at 80C, then cooking further 20 mins after the culture was added, but then was told that wasn't necessary (either by Andi or Thermomixer, sorry I can't remember now and am unable to locate the post).  
The new instructions were as above and I've been doing it that way since.  If it's working for you at 10 mins then I can't see a problem.  Andi would know, she's very knowledgable about this sort of stuff, though I haven't seen much of her recently.  :)
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Offline gertbysea

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Re: yoghurt
« Reply #4 on: July 25, 2012, 12:49:03 pm »
Quote from: auds on July 25, 2012, 10:08:19 am
I have been making my yoghurt successfully for a while now but dont ever get to use it up before it goes off.

I am thinking of trying to half the recipe.  Any suggestions regarding reducing the cooking time would be appreciated.  Would I just half the cooking time or maybe 3/4?

cheers all  :)

If you are not using it all Auds why not make half into yogurt cheese ?

G

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Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.

Offline auds

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Re: yoghurt
« Reply #5 on: July 25, 2012, 03:03:28 pm »
I usually make 800ml of milk with the culture.  I would rather make half that.

Wouldnt know how to make yoghurt cheese  :o
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Offline fundj&e

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Re: yoghurt
« Reply #6 on: July 25, 2012, 07:33:52 pm »
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i don't need a recipe i'm italian

Offline gertbysea

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Re: yoghurt
« Reply #7 on: July 25, 2012, 11:04:53 pm »
Quote from: auds on July 25, 2012, 03:03:28 pm
I usually make 800ml of milk with the culture.  I would rather make half that.

Wouldnt know how to make yoghurt cheese  :o

Have a look at that site uni gve you. It is so easy and you are halfway there already.

Gert
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Gretchen in Cairns, Australia

Life is like an onion; you peel off one layer at a time and sometimes you weep. Carl Sandburg.
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