Home made Total style yoghurt

[FiddleDeDiddleDeDoo]

Has anyone got a good recipe to make Total style yoghurt? I have an Easiyo flask and have tried a few times with varying results. I manage to get a good texture by straining it a bit, but the taste isn't quite there. Any suggestions?

I haven't done it for a while but I used to make yogurt in the lakeland yogurt maker (not the easiyo), and strain it through muslin to get thick greek-style. As far as I can see the two main variables will be: what sort of milk (skimmed/semi/whole UHT) and what bugs are in there. Using a different live yogurt as the starter might make some difference - I always went for a mild probiotic one as that's what I prefer. (I tried to use some Total once, it didn't work at all, presumably that means it's not actually a live yogurt)

Plenty of fat, so full fat milk with added cream is the best! And simmer the milk on very low for a long time, 30 mins or more.

Don't use uht, it makes the most rank, flavourless shite.

Total has cream in it. So as the others said, try mixing cream and full-fat milk to make it.

Thanks for ideas! I was using a spoonful of Total, a couple of spoons of milk powder, and UHT full milk. It wasn't bad but not quite right. Will try the cream and other tips.

I use 1litre Jersey milk and a 600ml carton of cream. I simmer the milk for 15 mins and them add the cream off the heat. Cool to 47C, whisk in the starter and then I strain it into 2x 800ml vacuum flasks. I leave it around 7-8hrs before tipping it out into a colander lined with muslin. I leave mine overnight in the fridge but you can adapt to taste. It may need a good whisk before you pot it up which makes it a bit runny but it will set up again in the fridge. For a starter I like the Asda Extra Special Greek yoghurt.

If you want a good sour taste you need proper milk not uht

For those like me not able/willing to go the extra mile and scalding proper whole milk and cream:

I found the best results with a Yeo Valley plain yoghurt as a starter (full or low fat seems to make no difference). If you're using the Lakeland bulk maker, don't leave it too long (max 8hrs) I also add 5ts of milk powder and use full fat UHT, then strain overnight / however long I've got. Over time the culture seems to produce more and more sour yoghurt, I prefer it creamy so then I start again with a new shop-bought starter.

And I have no idea how that compares to the original TOTAL brand flavour...

Why don't you try straining 2 large pots of bought cheapo natural yogurt through a fine wire sieve lined with kitchen roll overnight. Lovely thick Total style yogurt.