Valerie's Yoghurt & Yoghurt Cheese

[meganjane]

I used the Thermoserver to keep my yoghurt warm as that's what Valerie does. The original yoghurt was full fat and fresh. Next time, I won't add the full cream milk powder but will use full cream milk instead.
It's not so much gluey, as stringy. It tastes fine and the yoghurt cheese balls coated in dukkah are just delicious!

[judydawn]

I don't think I put any water in it Debs - just used it as a thermos really. What did you do Cookie1?

[Thermomixer]

Thanks Andie.  There is an article on the net and some info from McGee about heating above (I thought) 85 deg - so 90 on the TMX - to change the protein (lactoglobulin) structure.

Found it here http://www.medicinalfoodnews.com/vol01/issue5/kalab.htm

So 82 may be enough, but still have to do 90 in the TMX.

Thanks again

[faffa_70]

I used to use my Easiyo container with water in the Thermos until I saw Valerie using her Thermoserver!! Now sold the said Easiyo and use my Thermoserver ... another thing gone from the cupboard  I generally make my yoghurt after I have done dinner and then leave it in the Thermoserver over night on the bench until I remember to put it in the fridge the next day  (if you know me that could be anywhere up to 15 hours lol) 

[andiesenji]

Thanks Andie.  There is an article on the net and some info from McGee about heating above (I thought) 85 deg - so 90 on the TMX - to change the protein (lactoglobulin) structure.

Found it here http://www.medicinalfoodnews.com/vol01/issue5/kalab.htm

So 82 may be enough, but still have to do 90 in the TMX.

Thanks again

You are entirely correct.  I only posted about the process I have been using for years because the minimum temp recommended to obtain the desirable protein structure is 180° F.  and I converted it to C. in my post.   There is a maximum temp that should not be pushed or there will be excessive casein breakdown but 90° C. is below that.   
The TMX does not have the capacity for the amount I usually make and since I have an electric pasteurizer that can be set for variable temps, I use that (holds maximum of two gallons) and has an automatic shut off when it reaches the set temperature and shows the internal temp as the milk cools, which saves me watching it constantly.  (sometimes I am quite lazy)

I use the pasteurizer to pre-heat cream when I prepare clotted cream as it speeds the process somewhat.  (It still takes a very long time.)

[Thermomixer]

OMG - clotted cream - now we're talking.  That is a real winner. Thanks

[meganjane]

Wow Andie, you must have an amazing amount of kitchen equipment! I'm green with envy...

[andiesenji]

Wow Andie, you must have an amazing amount of kitchen equipment! I'm green with envy...

I have to admit that I am a kitchen gadgeteer, always have been and will continue to be for the foreseeable future.  My non-foodie friends think I am an nutcase but then I don't spend money on fancy cars (as they do) - my Dodge van is fine for me - and I don't go to spas or go out drinking and don't buy a lot of jewelry or clothes. (Shoes are another matter... )

[meganjane]

(Shoes are another matter... Cheesy)

We all have our little weaknesses!!

[cookie1]

I just put my yoghurt into the easi-yo with no water and leave overnight. I made a full fat batch last night but haven't tried it yet.

[rainbow]

I use the easy-yo the same as cookie, no water and leave over night and turns out nice and thick.

[sue_purrb]

Hi, everyone. I have been succesfully making thick greek-style yoghurt using the recipe in the EDC, and leaving it overnight in the easy-yo thermos filled with boiling water.
I tried the recipe from the My Way Of Cooking book, and wondered if there was a misprint. The time to cook the yoghurt was only 4 minutes (which was great, and no "baked on" milk in the TM bowl), but the resulting yoghurt was very thin and "slimy". Not wasted, though, as I froze it in ice cube trays and churned it with fresh banana for a yummy dessert.
Has anyone else tried this recipe? I would be interested to know how it turned out, or is 4 minutes just too good to be true?
Thankyou, Sue

[Meagan]

Sue I have made the yoghurt from the mwoc book and found it really slimy too 

[cookie1]

Welcome to the forum Sue. Look forward to lots more posts from you.

[versaceyoyo]

I use Valerie's instructions to the letter and it works a treat. Haven't seen MWOC book yet.

By the say, sue_purrb I love your name - it is a word we say alot around here now that the TMX is a part of the family!