Yoghurt

Cooking it, growing it, eating it. Tell us your favourite recipes and tips, or ask for ideas.
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Cooking it, growing it, eating it. Tell us your favourite recipes and tips, or ask for ideas.

Yoghurt

Postby Bev » August 8th, 2012, 10:33 pm

Have any of you made your own yoghurt? I've been reading up on it, seeing a few youtubes on it, and am seriously considering making my own. My only issue is how to find the perfect place where I can incubate the yoghurt at 110ยบ F for 8-12 hours.

Anyway, I'm considering it after having a hard time finding a particular brand of Greek yoghurt made in Australia called "Wallaby" Greek Yoghurt. It's smooth, creamy, and not tart (and it's made from 2% organic milk--so lower in fat than some that are as much as 10% milk fat.) It's the only yoghurt I enjoy plain (or made into tzatziki or french-onion dip for veggies and chips.)

My plan is to make my own from my organic milk using the Wallaby yoghurt as my starter. And, I would love any input from others who have tried.
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Re: Yoghurt

Postby Bev » August 9th, 2012, 5:10 pm

Just to report, my first attempt at making yoghurt has been a success. I strained it further to get Greek Yoghurt, and it tastes light and creamy like the Wallaby brand.
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Re: Yoghurt

Postby Sprocket » August 9th, 2012, 6:51 pm

I've made it a few times. The end result has always tasted ok, but been rather sloppy.
Brendan Behan once went on a lecture tour of Canada. On his arrival, a reporter asked him why he'd come to Canada. Behan replied "I saw an advert that said 'Drink Canada Dry', and I thought 'I'll try anything once!'"
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Re: Yoghurt

Postby Bev » August 9th, 2012, 8:27 pm

Mine would have been too, Sprocket. Goopy would be how I would describe it. Straining it made it thicker and creamier. Out of four cups milk, I ended up with a two pints of whey and a little over a cup of Greek yoghurt. I'm not sure if it was using the Wallaby Greek yoghurt as a starter is the reason, but it has a very mild taste with an aftertaste that reminds you more of cream cheese than yoghurt. I really love it, especially for savory recipes like Tzatziki or a french onion dip for veggies.

On the cost, though, I'm saving about half. So, it's still expensive.
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