Valerie's Yoghurt & Yoghurt Cheese

[A Canadian Foodie]

Meagan, here is a photo of the yoghurt in my thermosaver. I stirred it around a bit for you to see the thickness.  Nicest natural yoghurt I've tasted. 

THAT IS FANTASTIC! BRAVO! What a thrill to see a photoe on this blog - and one that is so lovely!
Three CHeers!

[cathy79]

I've marinated some in oil and herbs, and some in sweet chilli sauce.  Will give the verdict when I get it officially tomorrow night.

Served these last night.  The sweet chilli sauce balls were a big hit.  Everyone loved how they were bite sized balls that could be smeared on a cracker or just popped into the mouth.  The herb ones were a bit disappointing - the cheese was great, but not much extra flavour.  Maybe I was supposed to grind the seeds?

Also, they were delicious on a toothpick with a chicken meatball.

[A Canadian Foodie]

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Snoozie, when you pour it in your thermoserver, it is supposed to look like milk, with maybe a tiny froth from all the stirring.
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Yes - that is exactly what it looks like. 

[Snoozie]

How long does this keep for? lol My yoghurt got lost in the recesses of my fridge... it has a bit of a taste but not an awful taste IYKWIM? Maybe it's just because it's made? lol

TIA!

[Chelsea (Thermie Groupie)]

I had some in my fridge that had a tang but smelt fine.  I tried to use it for a starter.  No good. 

[Thermomixer]

The acidity levels will kill the bugs, and it will be sour, but unless nasty bugs get in it should be OK to use for some things.

[Meagan]

I just wanted to add to this that, they had no Jalna at the supermarket so I bought and used Mundella Premium Natural Yoghurt as my starter(not sure if it is available WA only or Australia wide) and it worked beautifully. I made it late afternoon and by the time it had cooled to 37 and I then did the second step it was 8pm so I put it in the thermoserver and left it overnight then into the fridge in the morning and I checked it this afternoon - looks great I am about to go and have a spoonful before I head to bed 

[cathy79]

Meagan, you've reminded me to update this thread.  My yoghurt 5hours in the thermoserver always seems to finish at 2am - the first few batches I diligently set the alarm got up at 2am and put it in the fridge.

I figured that I had to sort this one, so last time I just checked on it when I woke up, so it had approx 4 extra hours of setting.  Still worked, so no need to be too diligent about that part of the timing.

[A Canadian Foodie]

How exciting to see we are all making our own yogurt. I always have it on hand and won't be without it.  A couple of things that may be helpful:
1. After it sets overnight in the Thermo-bowl, i take it out and repot it so I can use the bowl.
2. It will keep a very long time in the fridge, but the longer it keeps, the stronger and tangier it becomes; you may not care for that
3. If you saw the video I put together on making the cheese, at a certain point it is excellent for a dip, and the longer you leave it, the more dense it becomes
4. The yogurt cheese will not start a yogurt, you have to save some yogurt as your starter
The cheese will get stronger and tangier the longer it is in the fridge, too; it will mold in about 3 weeks
5. If the yogurt cheese is formed into balls, and submerged fully in EVOO, they will keep indefinitely; this is what I do now - and just take out what I want to serve, or use, when I need some
6.For Fruit yogurt, I just add fresh fruit or berries, and when it is off season, frozen berries are great
7. The recipe I gave for the yogurt cheese ball marinade is deadly - I see no one has tried it, and you really should - everyone here goes nuts over these little appetizers served with crackers or mini melba toasts
Has anyone made tzitziki? The yogurt ready at the dip phase makes fabulous and effortless tzitziki
My recipe:
Tzitziki (Greek Yogurt Dip)
2 cups of soft yogurt cheese (yogurt hung to the dip ready, or  very thick, stage)
1 medium long English cucumber, grated, and wrung out in a tea towel until all liquid has been removed
2 cloves of garlic, minced
1-2 tablespoons of EVOO to taste
1 teaspoon of salt, or to taste
shredded fresh mint to taste

Love this on just about anything, but especially on Dolmades.
I love the salad spinner idea; that is the perfect solution for a soft yogurt cheese when in a pinch! Brilliant!

[JulieO]

When I made my yoghurt I made the full 2 litres, so I froze one litre.  Took it out of the freezer this morning and I've just had a look at it and it's as thin as water.    I won't be able to use it as yoghurt.  What I'd like to know is if I take 1/4 cup out of this to use as a starter, do you think it will work or should I buy another jar of pot set and start again?

I think I'll just make 1 litre for my next lot so I don't have this problem again. 

[cathy79]

I thought it could be frozen and used in smoothies etc.  I'm surprised it didn't work.

[JulieO]

Cathy, the flavour is still good, but just like water IYKWIM.  I'll use it up in drinks, but it can't be used as a normal thick-like yoghurt.  I know some have put 1/4 cup aside in the freezer to make their next lot, but I'm concerned it won't work.  I guess there's one way to find out. 

[judydawn]

My first lot of starter is still in the freezer JulieO - will not be making another lot again until I make another menu plan with yoghurt recipes so that I know how I am going to use it up (like I did with the first lot).  We are not great yoghurt eaters in this house so it was made for cooking more than anything else. I will be interested to see if your frozen batch works as a starter for the next lot.

[faffa_70]

icecream if it doesn't work Julie 

I freeze it all the time but use it frozen IYKWIM - icy poles for the kids and smoothies etc so never really see it defrosted to help you out.

[JulieO]

Thanks girls, I've just been to the shops and decided to get a small container of Jalna pot set again, just to make sure.  I will only make 1 litre next time as it does last for quite a while in the fridge, and I will use 1/4 cup of that to start my next lot.

We too aren't big eaters of yoghurt, but at the same time I find I need small amounts often to use in recipes and have found the one litre container I kept in the fridge was great for this. (I used the last up in the chicken tikka masala the other day).

I do keep meaning to make a nice fruit sauce type thing to have with some because it's the only natural yoghurt that I can eat on it's own without pulling a face, so can imagine mixing it with fruit/sauce would be really nice.  Trouble is I get pulled in so many directions on  things to make that sometimes these things can get missed. 

Faffa, you've just reminded me to go and churn the lemon custard from yesterdays failed LMP filling.