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Post by auntieannie on Nov 4, 2020 8:30:10 GMT 2
Last week or week before, I bought a yoghurt maker. One of these insulated boxes that has a compartment for hot water and another for the milk and ferment.
The only thing I don't understand is that it says it keeps the heat for x amount of time and that it takes y amount of time to prep the yoghurt.
My practical mind thinks they should make it so it would last the time to make yoghurt.
Oh well... first try will be today. later.
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Post by auntieannie on Nov 4, 2020 22:47:44 GMT 2
So, yoghurt is hopefully being made as I write. I put a woolly blanket around the maker to lengthen warmth conservation.
I was surprised that the directions didn't call for the milk to be gently warmed. They also didn't think it was important to mention to people that, should they use yoghurt to as a starter... that the yoghurt should be live. Obviously because they want people to use the ferments that go with the yoghurt maker...
They are definitely not a british company as they mention that it is "as simple as making a cup of tea". i can tell you the person who came up with that didn't live through the horror of a "tea round".
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Post by sophie on Nov 5, 2020 2:46:23 GMT 2
Making yogurt at home is relatively easy if you get the temperature thing under control. I had the best success with using the Instant Pot. I haven’t been making it this year as I haven’t had the time to deal with doing one more thing.
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Post by shrjeff on Nov 5, 2020 6:08:46 GMT 2
we used to make it by simply putting milk and some live yoghurt into a pot and putting it in an oven with the light on for warmth... leave it overnight and voila!
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Post by auntieannie on Nov 5, 2020 8:35:14 GMT 2
yes, I saw it made in India. The milk there was half cow, how buffala. Extra creamy! use the last of the previous yoghurt, add the gently warmed milk and leave at ambient temperature for a few hours (under a net). then put in the fridge to slow to process.
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Post by auntieannie on Nov 5, 2020 20:12:30 GMT 2
I haz home-made yoghurt!
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Post by slowcoach on Nov 13, 2020 15:06:14 GMT 2
Was it good, different?
Did you make more?
I decided to take it up again, against my own advice, a few months ago. It was OK, but not exciting enough for a continued effort.
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Post by auntieannie on Nov 13, 2020 21:52:30 GMT 2
So the second batch is finishing getting ready right now.
I found the first batch interesting, it is much lighter than bought yoghurt, but then I use kefir as a base, so maybe shouldn't call it yoghurt.
I would agree with you that it isn't exciting, but what started me making it was the amount of refuse created by bought yoghurt. I was not comfortable with that. Especially in winter, when I have no other place to put the citrus peels(mostly mandarines) than in the bin. this makes the bin fill much faster, even if I leave the peelings to dry first.
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Post by lumi on Nov 14, 2020 4:36:05 GMT 2
I've been interested in making yoghurt for a few years nows but not sure it is worth the effort and a bit worried about it spoiling and making us sick. Especially here in Singapore galore where temperatures are hot and it is humid, year round. But those who make it here say it tastes great and they prefer it to bought yoghurt. Interesting that you are both saying it is nothing special in taste.
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Post by auntieannie on Nov 14, 2020 9:41:20 GMT 2
Lumi, the home made one in India was divine. And one advantage is you know what’s in it and that you are not adding sugar to it
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Post by slowcoach on Nov 14, 2020 12:02:55 GMT 2
lumiMy preference is for yoghurt prepared in the Greek style, so there is little comparison to basic home made yoghurt. On the other hand I wouldn't eat most other shop bought yoghurt. It is just not very nice. So it has to be Greek style with no additives and that includes, fruit, not just the colourings, flavourings, and certainly not sugar, nor crystalised cane juice. But my biggest dislike is reserved for the plastic pots, the portion pot was the work of planet hating swamp life. When I did make yoghurt regularly, it was for some reason naturally very very acid, that I do like, but it proved elusive wen I tried again this year. FWIW, back then milk wasn't routinely homogenised.
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Post by lumi on Nov 14, 2020 12:52:13 GMT 2
Interesting. We only by greek yoghurt with no added fruit, sugar etc so perhaps I wouldn't like the homemade one as much. That said, there is an amazing Australian yoghurt I really miss which I believe had no sugar added and had a layer of real passionfruit on the top. A 1kg tub of that would be much appreciated right now but alas we are limited in what we can buy in Asia as dairy isn't popular with the locals.
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Post by kerouac2 on Nov 14, 2020 21:41:58 GMT 2
Frankly, I cannot imagine making yogurt myself unless I had to supply at least 10 people. There are quite a few items which require more time and money than I can justify making myself. I first understood this on the Belgian coast one evening when I saw that all of the local families were coming to the local friterie with containrs to get a load of chips for next to nothing instead of making them themselves. Before then I would have never imagined local Belgians not preparing their own potatoes.
Back to yogurt, though -- I am surprised to see people here apparently finding it difficult to find yogurt without sugar in it. In France, although every imaginable fruit (or sweetened) yogurt and style (Greek, Bulgarian, Swiss, French, creamy, non creamy, low fat, no fat, goat, ewe, etc.) is available, the biggest seller has always been plain unsweetened yogurt. Then again, the yogurt section in any French supermarket is as big as the chocolate section in Switzerland or the coffee section in Belgium.
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Post by lumi on Nov 15, 2020 1:15:00 GMT 2
Even the bread here is horridly sweet, so yoghurt with sugar in it is no surprise. The locals have a rather sweet tooth and so have adapted the more Western food items to suit their preference. I even buy milk from Australia as I have tried an Asian brand and the taste was so bad I had to waste it (and for me, I never waste food even if I don't like it so to throw something away is very rare).
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Post by mockchoc on Nov 28, 2020 2:34:38 GMT 2
Frankly, I cannot imagine making yogurt myself unless I had to supply at least 10 people. There are quite a few items which require more time and money than I can justify making myself. I first understood this on the Belgian coast one evening when I saw that all of the local families were coming to the local friterie with containrs to get a load of chips for next to nothing instead of making them themselves. Before then I would have never imagined local Belgians not preparing their own potatoes. Back to yogurt, though -- I am surprised to see people here apparently finding it difficult to find yogurt without sugar in it. In France, although every imaginable fruit (or sweetened) yogurt and style (Greek, Bulgarian, Swiss, French, creamy, non creamy, low fat, no fat, goat, ewe, etc.) is available, the biggest seller has always been plain unsweetened yogurt. Then again, the yogurt section in any French supermarket is as big as the chocolate section in Switzerland or the coffee section in Belgium. I don't understand this as when you make your own you can make as much or little as you wish. 200mls fine.. 2000mls takes the same time. I takes all of two minutes to make at the most in the first place. I think you should try it.I would never put sugar in it either. Full fat all the way! I couldn't make chocolate like they do in Switzerland or coffee like Belgium so get your ass in gear and make yogurt
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Post by auntieannie on Nov 28, 2020 8:38:51 GMT 2
I agree with mockchoc! and it's not expensive! a lt of milk, part of a live yoghurt, and you leave it in the yoghurt maker... (mine uses some boiling water to keep everything warm). that's about the easiest thing ever! takes no time and is cheap.
but maybe Mr K doesn't like yoghurt.
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Post by kerouac2 on Nov 29, 2020 14:15:23 GMT 2
I have at least 5 kinds of yogurt in my refrigerator.
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Post by auntieannie on Dec 14, 2020 23:04:11 GMT 2
gah! second time in a row that it didn't work!
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