faffa's Yoghurt

[fundj&e]

make tzatziki, the cucumber  will take the tanginess away

Place yoghurt in a sieve allow the excess whey to drain away
keep the whey and use it for when u make bread

is tanginess a word 

[Amy :-)]

is tanginess a word 

If it wasn't already, you just invented it Uni

[chrissa]

Tzatziki - great idea.  Thanks.

Now how do I make my next batch of yoghurt with less tanginess (spell check says its a word ! )

[Greyhoundmum]

Hi Chrissa, maybe add to it for serving such as vanilla or honey or chia seeds or passion fruit pulp, berry coulis jam etc etc. Sorry to hear your dog is poorly,hope the tests X-rays goes OK.

[Amy :-)]

How long did you leave your yoghurt to set for Chrissa?

[Wonder]

Chrissa I've found low fat milk tends to be tangier than full cream. We strain all of ours to make a greek style and we find it very mild. We only end up with half the quantity after straining.

We make a lot of tatziki and I've found the George Calombaris one is our favourite
http://marcellinaincucina.blogspot.com.au/2010/11/my-favourite-way-to-eat-homemade-pita.html

[chrissa]

I set it overnight in a thermos. Texture was ok although I'm draining it now to make the tzatziki



I've got about 300 ml of whey

Wonder, I used full cream milk.  So you're saying low fat is even more tangy !   I wanted to make a vanilla one but when I added a little vanilla essence to it, it just made it too runny and it didn't taste nice.  The tanginess was still there.

[Katiej]

Chrissa same thing happened to my yoghurt. It was quite tangy and I liked it, but my DH did not.

I strained some, mixed some with honey, some with vanilla, some with strawberries but nothing I did changed his mind, it was still way too tangy for him.

[fundj&e]

just  enough whey to make the no fuss bread

[Wonder]

Chrissa, we drain ours for quite a long time (min 4 hours) and then if it's a little too thick we stir back through some of the whey. I use a jelly strainer and if I use 1ltr of milk we only end up with a little under 500g of yoghurt. If you added vanilla bean paste it would stay the same thickness.

I've only made it with low fat milk as we only have full cream in the house normally, we really didn't notice much difference but I think it was Andie in another thread that mentioned the differences using low and full fat milk.

[chrissa]

Yep, your absolutely right Wonder.  I found Faffa's advice on another thread about yoghurt for kids that "that if you are using low fat milk or skim milk your yoghurt will be tarter than if your use full cream milk "

Wow, I can't imagine it being any more tart than it already is

The picture of the drained yoghurt was after almost 3 hours (as soon as Uni mentioned tzatziki I had it in the strainer !)

Its a really nice thick texture now and I added vanilla bean paste instead of the vanilla essence and it tastes ok.  I can live with that 

It probably tastes too healty compared to the store bought yoghurt I had for breaky this morning.

I've kept some of it for my starter for next time, so I will still make it again.

PS  I'm usually on my Ipad but at the moment I'm on my work computer and I've only just realised that my photos on the web page are sideways.  They show ok on tapatalk on the Ipad.

For those of you that I've given a sore neck from looking at my pictures, I'm sorry 

[Wonder]

I'm glad you found it chrissa, I was a bit worried I made it up

[jomarko]

If you are doing the EDC recipe for yoghurt, but don't uses the powdered milk - do you have to cook it to 90 degrees, then cool it, then add yoghurt then cook it at 37 degrees?

Can you just add yoghurt to 37 degree milk, cook for 10 minutes then set overnight?

Thanks
Jo

[Kimmyh]

You need to cook milk at 90 degrees. Something to do with killing off bacteria so yoghurt culture can work. Yoghurt culture to work needs 37 degrees not any higher.

[andiesenji]

Actually you have to cook it to 90 degrees so some of the components in the milk change significantly and allow the growth of the GOOD CULTURES which produce the yogurt.

This is from a post I made back on May 4 2010:

As I mentioned in an earlier post, as did Thermomixer, there is a chemical change in the milk after the pre-heating to a specific temperature, that allows the yogurt culture to change the structure of the milk solids - the casein proteins, of which there are four types in cow's milk.
Without this process the culture can't "invade" the cells efficiently and there is the possibility that an undesirable organism (that is less fussy about the structure of the milk proteins) can propagate and produce what you describe as a "slimy" end result.

Pasteurization does not kill ALL the bacteria in milk.  There are always some organisms that are not exactly pathogenic but are also undesirable.   Without the heating to a high enough temp to inactivate these organisms, you will give them an opportunity to take over and actually prevent the development of the desirable bacteria.

Following is a quote from the California Milk Board:
"Yogurt is formed by the growth of two bacterial organisms in milk; Streptococcus thermophilus and Lactobacillus bulgaricus which turn the milk sugars into lactic acid. These are two separate bacteria that are active at different times during processing. Some times you will also find yogurt that contains other ""Probiotic"" cultures such as Lactobacillus acidophilus, Bifidobacterium longum, and Bifidobacterium infantis which are bacterium normally found in your intestines. Together these bacteria aid in digestion and the synthesis of vitamins. Here are the required steps. Heat milk to between 180 and 200 °F. Heating the milk is done for a few reasons. First, to sterilize/pasteurize the milk so that the yogurt bacteria/culture has a hospitable place to grow in. It is not desirable to incubate contaminating bacteria that might be present in the unsterilized milk. Heating should be done even with pasteurized milk to help make a smooth thick yogurt. Heating the milk also helps stop the whey from separating out quite as much. You must then cool milk to 115 °F and add yogurt culture. (If the milk is too hot it will kill the yogurt bacteria.) Stir in yogurt culture gently until dissolved. Hold temperature at 105 to 110 °F for approximately 8-10 hours. This allows your ""good"" bacteria to grow. The methods listed in the post are suitable for this. Finally, you must refrigerate the processed yogurt for at least two hours. Refrigeration help slow the continued bacterial growth. If yogurt is not refrigerated it will become sour."