Does anyone know much about yoghurt making?

[aubergenie]

In the spirit of the credit crunch, I've just made some yoghurt in my slow cooker for the first time, and it looks pretty good! [proud emoticon]

Now that I know it works, I want to experiment a little.

How can I make a really rich, creamy yoghurt? At the moment, I'm straining it in the fridge, but obviously this is going to affect the volume. Is there any other way to achieve this? I already used full fat milk. I know that some bought yoghurts have got cream in. Can I just replace some of the milk for cream before making it, or would the cream go in at the end?

My mum who was hippy is seventies used to put a tin of condensed milk in her yog culture (she had one that looked like cooked rice when you rinsed it) a few days before guests came to give them extra creamy yog. I guess the richer the milk feed the richer the end result. Hers was a Bulgarian type I think.

Thank you LGoodLife. I'll give it a try.

I used to make yoghurt from evaporated milk - one can of evaporated milk plus one can of boiling water (makes perfect temperature) plus a good dollop of active yoghurt in a pot wrapped in foil then left in the airing cupboard

it was lovely and thick

Are condensed milk and evaporated milk the same thing? I meant the one without added sugar. You can tell I don't buy it often.

I don't think they are the same, evaporated milk is runnier and less sweet I think

condensed milk can be eaten with a spoon while evaporated milk can be drunk from the can

Tell me how you make it in your slow cooker please. I keep eyeing up those yoghurt makers but havent gone for it yet. Slow cooker would be ideal as no outlay.

Ah evaporated. We used to eat a lot of that when I was a child.

I definitely don't want it sweet, so I'll try that. Thanks!

2 to 4 tablespoons of milk powder added to the milk at the heating stage will do the trick. Cheaper than some of the other ideas I think.

THBS - you don't need a yogurt maker or slow cooker. Yogurt is a breeze to make.

1000ml Low-fat milk
2 Tablespoon Natural or plain yoghurt
2- 4 tablespoons milk powder (optional)

1. Heat milk (and milk powder) in a saucepan over a gentle low heat until it begins to boil.
2. Remove the saucepan from the heat.
3. Pour milk into a clean heatproof container(preferably glass of unchipped earthenware) and set aside to cool until it becomes lukewarm.
4. Add the plain yoghurt into the milk, give it a gentle stir and then cover the jar.
5. Wrap container in a towel or put in an esky (is that an australian specific word??) allow the contents to set.
6. This takes about 8-10 hours.
7. Once the yoghurt is thick, chill it in the refrigerator.
8. The yoghurt can be kept for up to 6 days.

Once you have the yogurt you can start the process again using a tablespoon of your home made yogurt.

oh I forgot to add, the yogurt you use to start with must contain live bacteria (usually the greek ones, and jalna, vaalia etc(again that may be aussie specific))

The hairybabysmum I basically followed the same method that AllThreeWays gives, but I warmed up the slow cooker before I poured the cooled milk into it. Then I put the lid on and switched it off and put a towel on top of it to keep it warm overnight.

As long as the yoghurt that you use is marked "live", it will work.

Allthreeways -thanks for your message. Is an esky what we call a flask?

Now I need to eat all this yoghurt so I can experiment with the next batch.

LOL no not a flask, it's a insulated picnic hamper/cooler...what do you call them?

But wide mouth flasks work too

Thanks...am going to have a bash at making my own then.

I assume you just add fruit after or can you add it at the warm stage??

Add fruit/honey...um chocolate powder P at the end....after it has set

I find Jam is quick and easy

Allthreeways - Ah. I think we just call it a coolbox.

Good luck thehairybabysmum!