Valerie's Yoghurt & Yoghurt Cheese

[Thermomixer]

Stringy and gluey sounds like a bad bug has gotten into the mix.  Not sure though.  Happened to me years ago - may have to track down a reference.

[versaceyoyo]

It just doesn't have that 'tang'.

MJ my texture is good (although I did have to strain it first) byt it doesn't have the tang either - is that what other peoples' taste like?  I really like the tang and am hoping with subsequent batches that mine thickens up a bit and gets tangier.

[cookie1]

I used hi-lo milk and I find that it gets more tang as it ages.

[faffa_70]

the lower fat the milk the tangier it is - if you really want tang, you need to use skim milk  know this from experience trying to make yoghurt even cheaper and using milk that is out cheap.

Using organic full cream (unhomogenised as well it was) made a creamy creamy yoghurt with absolutely no tang to it at all 

[gertbysea]

I have been using a 2% fat organic milk from Mungalli farm in the Tablelands. at this time of year the milk seems very rich so my yoghurt and yoghurt chees is creamy and tangy. Maybe too tangy for some but I like it. If I do not have sour cream I can use this yoghurt.

Those in and around the Cairns area can get Mungalli products in Coles.

Gretchen

[Ceejay]

Mmmmmm Mungalli milk... we can get here in SEQ at health food stores and organic suppliers.. love it but I will buy local organic milk products in preference due to freight and energy concerns. 

[gertbysea]

I'm surprised it travels that far. Nah I wouldn't buy it either.

Gretchen

[versaceyoyo]

my first batch was made on barambah organic full cream milk and yoghurt and it was very creamy with no tang but after a few days developed a tang.  interesting.

[andiesenji]

I use whole milk (Horizon organic) and always have plenty of tang.  I do leave it in the yogurt maker for 12 hours - I prefer the longer time as I feel the flavor, not just the tang, develops more fully.

[debs]

Hi, I havent had much success with yoghurt recently but am going to try again. I was just wondering what people use when they only make 1L of yoghurt. Do you still use the thermoserver or find another 'keep warm' thing?

thanks,
deb

[judydawn]

I did a 1kg batch and put it in my Easi-yo container Debs.  If I didn't have that I would have used the thermosaver.

[cookie1]

I make 1 litre at a time too and do the same as Judy.  Into the Easi-yo container.

[versaceyoyo]

I did 1 litre in an ordinary thermos flask and it worked well.

[andiesenji]

The "trick" to yogurt with good consistency (the gluey and stringy stuff means some organism that is not compatible with the casein in the milk has contaminated the culture) is first heating the milk to the temp where the protein strands are able to relax and this is
82° C.
Then cooling the milk to 45° C  and then adding the culture and then maintaining the mile at a fairly constant temperature above 25° C for a minimum of 8 hours - I know some recipes specify shorter times but in my experience the consistency is not as good and I usually extend it to 12 hours, which for me produces a better flavor. 

If you are having difficulty using store-bought yogurt, which has to be "pure" with absolutely no additives, no preservatives,  do try the  yogurt cultures from cheeselinks  and I am sure you will be much happier.
You can save some of the finished yogurt to make more but it does have to be re-started after about four batches.

I buy my cultures here in the US from the New England Cheesemaking company and get perfect results every time.   I do make repeat batches, using about 1/4 cup of the yogurt, mixed with some of the whey, which I save, but start with a new culture after three batches (2 liters in a batch).

[debs]

Thanks for the replies.

Judy/Cookie -  I have the easiyo thermos as i used to make the yoghurt from powdered milk.  Do you use the container inside the thermos with warm or hot water?

Andiesenji - Thanks for the cheese links link, will check that out.