Anyone ever made yoghurt?

(50 Posts)
MrsPennyapple Thu 14-Feb-13 15:51:06

I know you used to be able to get yoghurt makers years ago but haven't seen one in a long time. We get through loads of yoghurts as DD loves them, and I thought that I could save some money if I could make my own. I also make jam so could make nice fruity yoghurts.

I'm just wondering if anyone else does this, and if so, do I need a yoghurt maker, or is there another way to do it? Does it work out cheaper than buying them? (At least there would be fewer additives, even if not any cheaper.) Am I likely to poison everyone or is it pretty safe to do?

Eskino Thu 14-Feb-13 16:22:25

Yes! I love it, bought a yoghurt maker on amazon. Cost about £25 I think.

It's a bit cheaper than the bought stuff as I get 7 pots of natural yoghurt from 1 pot of natural yog (as starter) and a carton of uht milk. Then you can use one of the pots you made to start off the next lot iyswim.

I do it because its full of live cultures and it tastes bloody lovely. Bought yoghurt is full of added ingredients I prefer not to eat.

Moominsarehippos Thu 14-Feb-13 16:24:14

It's on special offer too! I have this one and it works well.

ItsAllGoingToBeFine Thu 14-Feb-13 16:25:21

Look at Easiyo - it's a really stupid proof system and ridiculously easy - no faff at all

Moominsarehippos Thu 14-Feb-13 16:27:37

Don't you need to buy their sachet things though? I just bung some uht milk and a tablespoon of live yoghurt in mine and off I go. It does need to be left somewhere where it won't be knocked (so ontop of the dishwasher wasn't a great idea) or in a draught.

MrsPennyapple Thu 14-Feb-13 17:29:10

Thanks, will check out those links.

PavlovtheCat Thu 14-Feb-13 17:35:04

Hugh Fernley-Whittingstall has a recipe for making yoghurt, without using a machine etc. I will try to find the recipe for you as can't recall it in detail but its something like, use a spoon of live yoghurt, milk and some milk powder, heat to a certain temp, stick in a thermos to cool, leave overnight, then done. Then, to make the next batch, keep back a spoon of the remaining 'new' live yoghurt and start the process again.

PavlovtheCat Thu 14-Feb-13 17:35:56

Oh, there, as moomin said sorry x-posts! add some of his fridge jam or home made fruit coulis and perfect breakfast!

PavlovtheCat Thu 14-Feb-13 17:39:02

here is Hugh's easy peasy recipe I am exceptionally lazy so never get around to it, but have just got into yoghurt and fruit so going to try it myself as I am eating my body weight in plain yoghurt right now grin

MrsPennyapple Thu 14-Feb-13 23:27:10

Just been looking at reviews on Amazon, a lot of people mention dried milk powder, does everyone use it?

bigbadbarry Thu 14-Feb-13 23:31:16

I've made yogurt using the Moro recipe which I CBS to go and look up right now but basically goes: boil up some milk until it has reduced by 1/3. Let it cool (I like this bit) until you can put your finger in for a count of 10 then stir I some live yogurt and some double cream, leave it somewhere warm for about 8 hours until it sets then keep in fridge. Is yummy.

Anja1Cam Thu 14-Feb-13 23:39:41

I've had the lakeland 'bulk' yoghurt maker (as linked above) for at least 15 years and it's great, it's used several times a week. Use some shop bought 'live' yoghurt (yeo valley probiotic or similar) to start, mix 1tablespoon of that with uht milk, put in yoghurt maker for 8 hours, pop in fridge and hey presto, 1 litre of yoghurt for the cost of 1 carton of cheap Aldi UHT milk. Then use a tablespoon of that for the next batch. After a while you may decided you prefer to refesh your culture with a new starter pot...
There are a few extra tweaks I do but in essence that's it.

Anja1Cam Thu 14-Feb-13 23:41:31

Ps forgot to say - the 'machine' just keeps it at a constant 40 degrees C - you may have other ways of doing that, my sister does it in her oven that has a special low setting for this purpose.

Moominsarehippos Thu 14-Feb-13 23:48:55

I use live goat yoghurt to make nice thick yoghurt. I tried using dried milk powder (someone suggested it) but that didn't make it thicker. The lakeland machine is great, or you could just pop the milk and yoghurt in a thermos next to your radiator/airing cupboard overnight.

Does it have to be UHT milk or can normal milk be used?

How long will a batch keep in the fridge?

Moominsarehippos Fri 15-Feb-13 00:03:33

If you use normal milk you have to boil it amd bugger about getting the temp right. With uht you just pour it in the tub, mix the live stuff in and bob's your uncle.

Not sure how long it keeps - it never stays around that long! I assume a week or so?

dikkertjedap Fri 15-Feb-13 00:06:45

It is very simple. First you boil full fat milks for several minutes, vigorous boiling which kills all the bacteria. Then you let it cool to about 60 degrees and add a large tablespoon of bioyogurt. You leave this for about 3-4 hours at 60 degrees. Then quickly cool - I put it in a bowl in a sink with cold water with ice cubes. Then put in fridge.

madwomanacrosstheroad Fri 15-Feb-13 00:07:26

Just use ordinary milk. I used to wrap the bowl of yoghurt in a large blanket and put it in the airing cupboard. Just try how long it will be okay in thr fridge. You ll know by the smell and taste when its off. It will not do you any harm.

Its only DD1 and I who would really eat it, so I doubt we would get through a litre in a few days. If it would keep a week it would be perfect.

Really considering buying that machine linked from Lakeland.

dikkertjedap Fri 15-Feb-13 00:12:24

sorry, made a mistake, you should leave it at approx 45 degrees celcius not 60

erowid Fri 15-Feb-13 02:07:42

Yoghurt makers: Am I right in assuming that after you have made your yoghurt using these methods, you could then just add some fruit then freeze it to make frozen yoghurt? or is there another fancy step involved somewhere to make frozen yoghurt?

erowid Fri 15-Feb-13 02:10:19

Sorry that question makes me seem a little dumb blush

What I mean is, do you need to add anything other than fruit like sugar or another sweetener specifically to make frozen yoghurt?

Einsty Fri 15-Feb-13 04:25:54

I went through a stage of using dried milk powder and one tbs of Easiyo powder (can't remember proportions but could look them up). But TBH it had that powder taste which I found disgusting. This thread has inspired md to try again, with UHT this time


I really havent a clue, however, I did put yoghurt in the freezer once and it was in edible.

If you have an ice cream machine I would use that. If not, then I think you need to put the yoghurt into a shallowish container and keep going back every few hours and giving it a good beat to break up the ice crystals! I am not aware that you need to add anything to the yoghurt. Hopefully someone else can say for sure!

Forgetfulmog Fri 15-Feb-13 07:12:09

Sorry to hijack, but just looking at the Lakeland yoghurt maker & it looks really good; does anyone know if I could use it to make yoghurt with, say, longlife coconut milk (not a huge fan of Soy)?

Moominsarehippos Fri 15-Feb-13 07:18:32

Not sure if an ice cream maker would work. Some ice creams won't work anyway (like lemon curd ice cream, yuuuum) but I suppose the freeze-stir-freeze etc methos would work fine.

I really love the thick, tart yoghurt (like Bio 0% fat) but haven't managed to make mine as thick or tart.

I read that if you strain it through muslin you get thick greek style yoghurt.

dizzy77 Fri 15-Feb-13 07:42:44

I use a severin(sp) yogurt maker I got off amazon with a plug timer like you use on a heater. I must admit I've never heated/cooled the milk, I just normally give it around 9 hours from cold ingredients.

For the 7 jars in the maker, my recipe is 1x150ml pot commercial yogurt (usually yeo valley natural full fat), 2pts full fat milk and 3tbs milk powder, which adds extra protein so makes it a bit thicker. I whisk the milk powder with a drop of the milk in the bottom of a jug, then whisk through the yogurt with a bit more milk before topping up & mixing the rest and pouring in to the jars. I find it lasts about a fortnight in the fridge, it just gets a little sharper the longer it stays in there.

I haven't done it for ages and miss those little jars. I have also never paid that close attention to seek by dates on commercial yogurt tho so other people may be appalled by my approach.

joanofarchitrave Fri 15-Feb-13 07:45:35

I use the lakeland one - I'd always recommend getting two of the main pots so that you can have one in the fridge and one in the wash.

Sometimes I have left the yogurt accidentally for longer than 8 hours probably 18 hours at one point and it tends to just get thicker smile

dizzy77 Fri 15-Feb-13 07:49:27

joanofarchitrave pleased it's not just me who sometimes forgets about it! That's why we put it on the clock timer thing! I consider it all "good" bacteria anyway smile.

bruffin Fri 15-Feb-13 07:58:09

I have the lakeland bulk one as well. Just use cold uht milk and live yoghurt. I dont bother with milk powder either. The other bit of advice is that you are not supposed to move the yoghurt while it is cooking.
The easiyo relies on expensive sachets mixed with water to make the yoghurt and not really home made yoghurt

MrsPennyapple Fri 15-Feb-13 08:09:57

Did someone mention lemon curd ice cream? Sounds lovely!

I am definitely going to get a yogurt maker. Have looked at the Severin one, Will check out Lakeland as well.

Good question about frozen yogurt, I'm always on the lookout for tasty puddings I can make at home.

TomDudgeon Fri 15-Feb-13 08:21:57

I do it like this
Except I'm using the airing cupboard as we don't have an aga to use currently

Moominsarehippos Fri 15-Feb-13 09:00:59

Lemon curd icecream:

Approx 300g each of double cream and lemon curd (good shop or home made)
Whisk cream until really thick, stir in lemon curd
Pop into tupperware and freeze for 2 hrs
Take out of freezer (taste) stir with fork and pop back in freezer for 2 hrs
Take out of freezer (taste) stir with fork and pop back in freezer for another 2 hrs
Take out of freezer (taste) stir with fork and pop back in freezer for another 2 hrs

There may not be any left by then though. Maybe best to double ingredient quantities.

mistlethrush Fri 15-Feb-13 09:06:50

I used to make it using a food flask - that was the only equipment (oh and a saucepan for heating the milk) required.

You do need a pot of active yoghurt the first time.

So... warm 1l milk to blood temp, put in a spoonfull of the natural yoghurt, add in the warm milk, put the top on and leave it until its cold (8hrs?). Tip out into a bowl or box and put in the fridge...

Next time, use a spoonful of the yog you have made to add to the milk.

If its too runny for your likes, add a bit of skimmed milk powder to the warm milk before you put it in the flask.

MrsPennyapple Fri 15-Feb-13 11:01:16

Thanks Moomins I can see me having a go at that very soon!

Moominsarehippos Fri 15-Feb-13 12:14:01

It is so nice! I make lots of ice cream and this one definitely is the one that people ask for when they are coming over.

I made a really nice brown bread ice cream once. But we dont have a freezer now and I lost the recipe anyway.

That lemon curd ice cream sounds so nice. I have written it down for when we have a freezer again.

MrsPennyapple Fri 15-Feb-13 13:03:57

I've made ice cream a few times, my favourite being rhubarb crumble flavour.

Bought the lakeland yoghurt maker today. Buying UHT milk and starter yoghurt tomorrow. Quite excited about it really!

MrsPennyapple Wed 20-Feb-13 14:22:45

Ooh, let us know how it goes! I really, really want to get one, but I am getting married in May and my mum has asked for ideas for what to get us. I've told her no end of times we don't really need anything, but she kept asking, so I suggested a few items, and yoghurt maker is on the list. Wishing I hadn't said it now, as I really want to go and buy one IMMEDAITELY!!!

It didnt work. Followed instructions exactly and it was still milk after the 8 hours.

I will be getting a refund.

MrsPennyapple Sat 23-Feb-13 21:37:31

Oh, that's disappointing. Do you think it's broken? Will you try again with a different one?

I think (on reflection, once I calmed down) that my kitchen is too cold.

I need to get some more yoghurt as a starter and I will try once more. This time I will put it upstairs wrapped in a towel, and if it still doesnt work I will take it back.

I will probably give up sad

bruffin Sat 23-Feb-13 22:10:24

The temperature of the kitchen shouldn't make any difference as the lakeland one is electronically heated and youbshouldnt move the yogurt at all when it is "cooking"

I never had a problem with the lakeland maker except when I didn't use uht milk. Did you definitely use a live yogurt?

The instruction book said something about the kitchen being too cold.

The youghurt said on it "Natural live bio yoghurt." but it wasnt a big brand so maybe it wasnt strong enough.

The booklet said 10ml yoghurt to 900ml UHT milk. And it wasnt moved but now I am thinking maybe there were vibrations on the bench.

It smelt vaguely of yoghurt but was still milk, no lumps or anything.

bruffin Sat 23-Feb-13 23:05:15

The instructions i have just say that a cool draughty room will increase the yogurt making time, but that shouldnt stop it working at all. It does say the milk should be at room temperature not straight from the fridge.

The milk was at room temp. But then if the kitchens cold maybe the milk was cold.

I dont know. I followed the instructions exactly and it didnt work.

HarrietSchulenberg Sun 24-Feb-13 00:22:45

I had the Lakeland one and it worked fine but you do have to brew it for a lot longer if your kitchen's cold. I found that straining it through muslin was the only way it was palatable as it was too thin straight from the pot and I like really thick yoghurts. I freecycled it in the end as I found I made better yog in a flask in the airing cupboard, then I gave that up as well and just buy commercial pots of plain yog again and flavour them myself.

Cheeka Mon 25-Feb-13 14:21:20

Maybe try again using milk powder? I use 2 dessert spoons (mix to a paste with a splash of milk at the start).add uht milk then swirl 1dessert spoon of starter yogurt....I find coffee filter papers are brill for straining to make a thicker yogurt smile

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