faffa's Yoghurt

[dede]

That's handy to know Faffa. Will have to look into it. I have just checked my second batch and all looks lovely and thick. Got a few different things yesterday to flavor it to see what the kids like and don't like. And my first batch actually tastes pretty good now the mixed berries have been in it for a couple of days.

[Halex]

Wow, will lok into that.

Surprise, i went to the yoghurt i made to use to make a cake this mrning and its nearly all gone!!!!!  Dh mst have hoed into it, so pleased.

Now that means i need to make more.

So i have enough left of my yoghurt but has not been left alone, i also have the mundella yoghurt whch has only been opened once, which onevshoud i use?

Hally

[Halex]

Very interesting site, anyone made camembert or anything similar?
H

[Wonder]

Faffa, which starter do you use, how long do you store it and what is the shelf life? Sorry for all the questions but I would love to make some yogurt again but we aren't big eaters so I only make a half batch at a time.

[Halex]

Hi sonder,i had a look at thecsite inwould buy the $33 thicker one. Will be buying this when we return from holidays.

I cant belive my yoghurt has nearly all  gone, i thought i would beg everyone to eat it. I made this recipe.

Hally

[andiesenji]

I use the starter from cheese links as well now Hally - that way I don't have to worry about the kids eating all the yoghurt and not leaving me a starter. (if the three older boys get stuck into a batch when I am not home they will bowl over the 2kg between them  ) It is about $40 for enough starter for 250L of milk so very economical!

Faffa, I apologize for forgetting that you too had mentioned using the culture from Cheeselinks. 
Here in the US I order mine from New England Cheesemaking supply - I also get my cheesemaking supplies from them. 
I recommend them to anyone in the States and they now have some vendors in Canada that carry their products. 

[judydawn]

I'd use the Mundella whilst you still have it fresh Hally, let the boys finish off your batch.

[faffa_70]

No problems Andie   I like you just want people to have success. I find it so easy and have so much success with yoghurt  

I use the thick one (which is the one that Andie posted) if you buy the sterile bottle as well for $1.00 and keep it in the freezer it will keep pretty much forever.

One tip though is to make sure you order it on a Monday. I made the mistake of ordering it on a Thursday. Cheeselinks are fabulous in the fact that they send it out express post the next day with it's own little freezer block etc  ...but mine sat in transit all over the weekend as express post to me is always at least 2 days so I didn't get it until the Tuesday.

The starter was fine as it was the middle of winter, but I did learn from that - especially for the summer so thought I would share  

[jkmt]

Thanks for that tip Faffa. I bought the 'mild' Cheeselinks one. I think it is a bit less tart that usual - still have to sweeten it to get my kids to go near it though!

[faffa_70]

Jen what milk are you using to make your yoghurt? I find that hilo or skim milk makes a much tarter yoghurt than full cream milk 

[dede]

I found that too Faffa. My first batch is with light milk and the second with full cream milk. I did find the full cream milk one better than the light milk one. Interesting to know. Does it make a difference which powdered milk you use?

[Halex]

Interesting about the milk, my yogurt had a sweet taste compared to some natural yoghurts i have bought in the past.

Hally

[faffa_70]

I don't use powdered milk with the starter from cheese links, and I also stopped using it before when I was using my own starter from the previous batch so I can't answer that one really 

[Frozzie]

doesnt the powdered milk replace the starter??? yoghurt making here they tend to just say an individual tub of yoghurt to cant remember how much milk and a little powder but I know the results are more sure with a starter

has anyone tried making yoghurt with either sheep or goats milk??  Im to avoid cow dairy produts for the moment ..the book that came with my yoghurt maker uses the same process so will be trying that out....prefer sheep to goats milk though...but luckily living in the region where I am, they produce goats cheese and milk etc and I have found a local one that is qutie mild and doesnt have that shocking aftertaste 

[andiesenji]

doesnt the powdered milk replace the starter??? yoghurt making here they tend to just say an individual tub of yoghurt to cant remember how much milk and a little powder but I know the results are more sure with a starter

has anyone tried making yoghurt with either sheep or goats milk??  Im to avoid cow dairy produts for the moment ..the book that came with my yoghurt maker uses the same process so will be trying that out....prefer sheep to goats milk though...but luckily living in the region where I am, they produce goats cheese and milk etc and I have found a local one that is qutie mild and doesnt have that shocking aftertaste 

I've made yogurt with goat milk and I found it a bit too "tangy" and with a strong flavor - almost the flavor of chevre,  and I personally don't care for it but I made it for someone else.  Of course it all depends on the food the goats consume.  I got the milk from a friend who had her goats out to pasture in the spring and they were eating a lot of weeds, not their regular mix of hay and grain.  The commercial goat milk should produce a milder yogurt. 
I haven't tried milk from sheep for yogurt but I have used it for cheese.
I've also made yogurt from buffalo (water buffalo, not American bison) milk and it was very good.

Powdered milk is mixed with liquid milk to increase the amount of protein it has nothing to do with the starter culture. 
I don't like the flavor so I don't use it.