Valerie's Yoghurt & Yoghurt Cheese

[faffa_70]

or make ice cream as Bron would say JD 

[judydawn]

Now, that's a better idea.  Thanks Kathryn.  I have some frozen strawberries I want to use up, some grated white chocolate and the liquid yoghurt.  I reckon I could turn that into ice-cream.

[judydawn]

It's in the TMX as we speak, will let you know tomorrow how it turned out.

[judydawn]

Yes, not too bad at all. Blitzed a few cubes tonight, added another couple of frozen strawberries and a dash of milk and a spoonful of icing sugar.

[faffa_70]

You are a true hero JD  Well done

[ryan]

Hello, I am struggling with this recipe a bit and hope someone can help.

I have now made 2 batches with only varying success. The first batch was better than the second but the consistency was very "stringy" so I ended up freezing it to make frozen yogurt (passion fruit, very delicious ). The second batch didn't set and is still very runny in the thermoserver in the fridge. I have followed the instruction to the letter both times.

With the second batch (to try improve the texture) I tried someones advice and let it cool until the 37 light went off then I heated it until the light went on. This seems to have been counter productive though.

I have used the same yogurt as a starter both times. It is made by Mundials and contains the "a,b,c" and no additives etc.

Can anyone suggest what else I can try? Or can anyone in WA tell me what yogurt they have had luck with as a starter?

Cheers.

[rainbow]

Hi   I think I used Jalna Biodynamic yogurt for my starter and I use the recipe from the EDC book and get a lovely thick yogurt.  It's just trial and error which can be a bit of a pain sometimes. 

[andiesenji]

Hello, I am struggling with this recipe a bit and hope someone can help.

I have now made 2 batches with only varying success. The first batch was better than the second but the consistency was very "stringy" so I ended up freezing it to make frozen yogurt (passion fruit, very delicious ). The second batch didn't set and is still very runny in the thermoserver in the fridge. I have followed the instruction to the letter both times.

With the second batch (to try improve the texture) I tried someones advice and let it cool until the 37 light went off then I heated it until the light went on. This seems to have been counter productive though.

I have used the same yogurt as a starter both times. It is made by Mundials and contains the "a,b,c" and no additives etc.

Can anyone suggest what else I can try? Or can anyone in WA tell me what yogurt they have had luck with as a starter?

Cheers.

I suggest that you order  yogurt starter  from cheeselinks
that way you are guaranteed to have a very good product and can save some of each batch to start a new one.

[~ - Jules - ~]

For those of you who use low fat milk (but with a full fat starter yoghurt), do you therefore have to buy a new starter each time?  If so would it be better to buy the starter from the cheeselink?

I made my first batch of this last night (took 2.5 HOURS to get to 37degrees from the 80), but was nice and thick this morning before I put it in the fridge, when I get home I will see how it tastes

[~ - Jules - ~]

Well got home, and it is actually rather thin and stringy :S

[judydawn]

Back to the drawing board Jules    For something so easy, yoghurt is really hard to get right isn't it?  Personally, I have given up and just buy it when I need it which isn't very often so it doesn't bother me.  Good luck with your next batch.

[andiesenji]

For those of you who use low fat milk (but with a full fat starter yoghurt), do you therefore have to buy a new starter each time?  If so would it be better to buy the starter from the cheeselink?

I made my first batch of this last night (took 2.5 HOURS to get to 37degrees from the 80), but was nice and thick this morning before I put it in the fridge, when I get home I will see how it tastes

To cool the milk down more rapidly there is a simple solution.   Freeze a skinny plastic bottle of water (fill it only half full so it won't split)
Use the frozen bottle to stir the hot milk while checking the temp with a probe thermometer.   It should not take more than five minutes, at the most, to reduce the temp to 37° C. 

I use this method, with a bigger container, to cool large stockpots full of stock or soup that is going into the fridge or freezer.  Less chance of contamination than when it is left to cool at room temp.

[JulieO]

Andi you always have some good tips, thanks for sharing them with us. 

[andiesenji]

Here's my latest batch (1/2 gallon) of yogurt, made with the regular culture purchased from New England Cheesemaking supply.

This has not been strained, the consistency is exactly the way it is when it has finished "working" and has been refrigerated overnight.




This batch incubated for twelve hours because I like it fairly "tangy" and for my taste this is perfect.   

[JulieO]

Andi that looks perfect.     I'm thinking it may be a good idea to buy a starter from cheese links here to see if there's any difference to using the pot set yoghurt.  I'm happy with my incubator so I think this is the next step.