faffa's Yoghurt

[Amy :-)]

I have been asked to up date this to my current method ... stay tuned lol

I think I will wait for your update before I try this one faffa

[judydawn]

I have started a new topic with an updated posting from Faffa following requests from members.

[Amy :-)]

I have started a new topic with an updated posting from Faffa following requests from members.

Judy, thats absolutely fantastic You are truly a wonderful wonderful woman!

[judydawn]

Thanks Amy and thanks to Kathryn for providing us with her latest version for us all to follow.

[faffa_70]

Thanks JD  working your magic again!! 

[Greyhoundmum]

Can I ask , if you choose not to use the powdered milk do-you alter the ingredients ?

[goldfish]

GHM - have you seen this method?  This is the one we use atm . .http://www.superkitchenmachine.com/2009/3581/thermomix-yogurt-recipe.html

[Greyhoundmum]

thanks Goldfish, I have yoghurt on the go and i think I am doing a combination of EDC Valeries and Faffas so who knows how it will turn out!! could not   find the Jaina pot set yoghurt to use but bought Casa brand looks and tastes nice. will report back tomorrow.

[Greyhoundmum]

Well with baited breath i lifted the lid on my yogurt that had been sitting undisturbed on the bench in the therm server overnight........nothing had happened ... i still had what looked like just milk in the bowl.  I am assuming that the pot set yoghurt i used to start it wasn't live enough??

[judydawn]

Disappointing isn't it GHM - it's strange how some people have success everytime, others it's hit and miss. 

[Greyhoundmum]

I went and bought the Jalna brand of pot set I know there has been succes with that one.  I wasn't too disappointed it was only milk that got tipped away, not like when you have a failure and it's dinner!!!! Will try again tomorrow 😄

[andiesenji]

A fail can usually be attributed to a DEAD CULTURE!  And this is often due to exposure to heat that is too high.  Some cultures can survive exposure to heat slightly higher than 46°C but some are more sensitive and you need both cultures for the best results.

You do have to make sure the milk is cool enough throughout that when you add the yogurt to it the heat will not kill the cultures.

Be sure and stir the milk well and check the temperature with a probe thermometer.  My TMX heat sensor is nowhere near accurate.
with the TMX temp set on 37°  liquids will be at 50° and sometimes higher when measured with my extremely accurate Thermapen.

The optimum temp at which I add the culture is 40° C.   and I maintain it at around 30-35° C.  for at least 8 hours.

Sometimes shippers will allow dairy to freeze and that may also inactivate the desirable cultures.  I just don't trust commercial yogurt products any more.  One of the so-called "organic" brands here in the U.S. was recently cited for not handling products properly. Freezing their yogurt products inactivates the "pro-biotic" culture that they use in their advertising.  They sell the same product just changed the label.

[Greyhoundmum]

has anyone tried freezing their home made yoghurt?

[fundj&e]

i freeze 1/4 cups in zip lock bags to use in cooking or for smoothies

but cant remmember if i use it as a starter

the natural pot set yoghurt i do freeze for a starter

[Greyhoundmum]

i freeze 1/4 cups in zip lock bags to use in cooking or for smoothies

but cant remmember if i use it as a starter

the natural pot set yoghurt i do freeze for a starter

Thank you that sounds like a great idea.  Is that a newborn baby you have there??