faffa's 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

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

yes it mine GD Eve

[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??

yes it mine GD Eve

DH looks just beautiful, such a lovely head of lack hair!

[Greyhoundmum]

Sorry that is meant to be black hair!

[fundj&e]

and u meant GD

[fundj&e]

how many wines 2nite GHM

[Greyhoundmum]

That is one downside to Tapatalk no spell check! Only one wine!

[judydawn]

Have another wine GHM, I'd like to see what Tapatalk comes out with then 

[fundj&e]

Have another wine GHM, I'd like to see what Tapatalk comes out with then 

[Greyhoundmum]

My starts has arrived from Cheeselinks. I ordered the thick one as I like the yoghurt firm. How much do I use?

[judydawn]

GHM, go over to faffa's other yoghurt thread here and in her first posting you will find the information you need.

[Greyhoundmum]

Thank you so much JD I knew I had read it somewhere before !!

[Lori]

I didn't quite read through all the previous posts (just 3 pages worth  . I made my first batch of yoghurt yesterday with great success, I followed the original recipe but substituted the 3 tablespoons of plain starter yoghurt to a small tub of Brownes creamy vanilla yoghurt (which is equivalent to 3 tablespoons & has live cultures in it). I let it set for 8hrs wrapped inside a sleeping bag, put it in fridge overnight & today we had the yummiest creamiest thick yoghurt! It didn't even need sugar added, just ate it straight. Won't be buying yoghurt from the store anymore!

[fundj&e]

welcome to the forum Lori

[andiesenji]

I didn't quite read through all the previous posts (just 3 pages worth  . I made my first batch of yoghurt yesterday with great success, I followed the original recipe but substituted the 3 tablespoons of plain starter yoghurt to a small tub of Brownes creamy vanilla yoghurt (which is equivalent to 3 tablespoons & has live cultures in it). I let it set for 8hrs wrapped inside a sleeping bag, put it in fridge overnight & today we had the yummiest creamiest thick yoghurt! It didn't even need sugar added, just ate it straight. Won't be buying yoghurt from the store anymore!

I'm glad you had a good result, Lori.

However, I do have a warning.  Culturing yogurt that contains sugar or other additives can be problematic because the sugars can FERMENT - this is not the same as incubation - fermentation of the sugars will produce alcohol - not a lot and a low percentage but it does not take much alcohol, less than .05 percent, to inactivate the yogurt cultures which are beneficial and allow growth of pathogens, some of which will GROW even under refrigeration.
This has happened by accident - in production facilities, in transport and in stores.

It is better always to use PLAIN YOGURT and add the sugars and flavorings after the incubation period.

If you see any pink color in the yogurt and get a faint scent of alcohol DO NOT FEED THIS TO A CHILD, ELDERLY PERSON OR ANYONE WITH A COMPROMISED IMMUNE SYSTEM OR ANYONE THAT IS ILL. 

I walked into a local market one morning some two or three years ago and the dairy cases were a mess with tops blown off numerous containers of one particular "organic" yogurt, different flavors.. 
The stuff had fermented, produced enough gas to blow the lids off or split them and it was a mess to clean up.  None of the plain yogurt was affected.

[judydawn]

It is better always to use PLAIN YOGURT and add the sugars and flavorings after the incubation period.

Thanks Andie, when making my batch with a starter today I did consider adding some vanilla essence during the final stages but thought perhaps not - mainly because it cannot then be used in a savoury dish but after reading your posting, it was the right thing to do.