Anyone else remember how nice yoghurt was before some marketing executive decided to load it with corn starch or tapioca and call it "Thick and Creamy"? First, thick does not mean creamy....there's false advertising straight up. Today's yoghurt doesn't taste too different than glue made from flour and water.
I bought some yoghurt in Italy a couple of years ago...runny and delicious...no thickened muck to hide the fruit flavour. I'd travel back almost for that reason alone.
How about we start adding a few scoops of corn flour to our beer and marvel at the improved head it has?
Select to expand quoteHarrow said..
Anyone else remember how nice yoghurt was before some marketing executive decided to load it with corn starch or tapioca and call it "Thick and Creamy"? First, thick does not mean creamy....there's false advertising straight up. Today's yoghurt doesn't taste too different than glue made from flour and water.
I bought some yoghurt in Italy a couple of years ago...runny and delicious...no thickened muck to hide the fruit flavour. I'd travel back almost for that reason alone.
How about we start adding a few scoops of corn flour to our beer and marvel at the improved head it has?
I hear your pain, I lay awake most nights dreaming of runny delicious yoghurt. I would go to Italy any way I could just to bring home the yoghurt. The adverse affects of Euro Covid would be worth it. Hopefully one day, one day.
Just get some kefir powdered yoghurt starter from your local health foods shop. You can use it in coconut milk if you want a vegan product.
Select to expand quoteMr Milk said..
Just get some kefir powdered yoghurt starter from your local health foods shop. You can use it in coconut milk if you want a vegan product.
I was wondering if you'd chime in. Thanks for reminding me, I was thinking of that. Now, I just need some of that Nowra Dairy Co-op chocolate yoghurt from yesteryear. And the Mandarin that used to come in those round plastic tubs with the little fins on the side when I was a kid....mmmm.
Im no expert in yoghurt but agree there are a lot of crap out there,
My choice is
Ruby and Roy's
rubyandroys.com.au
Select to expand quoteCraig66 said..
Im no expert in yoghurt but agree there are a lot of crap out there,
My choice is
Ruby and Roy's
rubyandroys.com.au
That's Greek style, as they say on the website, with the watery whey strained out to make it thick. I like the whey!
I like Skyr. Yeah it's technically not yoghurt, it's thick, full of protein, and it's the best
Have eaten homemade yoghurt all my life, almost as easy to make your own as it is to complain about the mass produced stuff.
delishably.com/dairy/Step-by-Step-Directions-for-Homemade-Yogurt
Select to expand quoteRails said..
Have eaten homemade yoghurt all my life, almost as easy to make your own as it is to complain about the mass produced stuff.
delishably.com/dairy/Step-by-Step-Directions-for-Homemade-Yogurt
Yep, make 4 litres per week. Cheaper and way better.
That link is way too complex though. I bring 4 litres of milk to the near-boil. Take it off the heat and let it cool until you can just touch the outside of the pot with your inner forearm.
Sterilise tupperware - just put boiling water straight from the kettle into the pots, then turn upside down on a dishrack to dry
Mix starter culture (about 100ml), a splash of vanilla, and a tin of powdered milk into the milk. Put into the containers you've already sterilised
Put in an esky. I add a couple of litres of boiling water in a container into the esky to keep it warm, but I'm in tasmania. In a warm place this isn't needed.
I mix it in the morning, and get it out when I get home from work.
If you want runny yoghurt, let the milk cool to room temperature before mixing in culture. if you want it thick, put it in at the temperature I said here.
First batch, get your culture from a high quality natural yoghurt - I recommend Jalna. Don't go farmers union - their yoghurt's nice but the culture gives your homemade yoghurt a slimy texture
Thereafter, some of the yoghurt batch you make, put it into a dedicated small container. Never eat from that small container - keep it clean so you don't contaminate your culture.
If you don't want 4 litres, just make a smaller batch
Total preparation time 5 minutes, but need to have good timing to get off the heat, and to mix the yoghurt when it has cooled to the right temperature
Select to expand quotebrady said..
Yep, make 4 litres per week. Cheaper and way better.
That link is way too complex though. I bring 4 litres of milk to the near-boil. Take it off the heat and let it cool until you can just touch the outside of the pot with your inner forearm.
Sterilise tupperware - just put boiling water straight from the kettle into the pots, then turn upside down on a dishrack to dry
Mix starter culture (about 100ml), a splash of vanilla, and a tin of powdered milk into the milk. Put into the containers you've already sterilised
Put in an esky. I add a couple of litres of boiling water in a container into the esky to keep it warm, but I'm in tasmania. In a warm place this isn't needed.
I mix it in the morning, and get it out when I get home from work.
If you want runny yoghurt, let the milk cool to room temperature before mixing in culture. if you want it thick, put it in at the temperature I said here.
First batch, get your culture from a high quality natural yoghurt - I recommend Jalna. Don't go farmers union - their yoghurt's nice but the culture gives your homemade yoghurt a slimy texture
Thereafter, some of the yoghurt batch you make, put it into a dedicated small container. Never eat from that small container - keep it clean so you don't contaminate your culture.
If you don't want 4 litres, just make a smaller batch
Total preparation time 5 minutes, but need to have good timing to get off the heat, and to mix the yoghurt when it has cooled to the right temperature
"A tin of powdered milk". How much do you use in grams per litre? (We're I buy mine it comes in big plastic bags.)
How many batches do you get before your need to get a new starter culture?
We go through a couple of litres of yoghurt a week, so I'd be happy to keep tipping 100ml from each batch into the next, but in the past I've only ever managed 2 or 3 generations before it starts to go bad. I'm probably not being careful enough with cleanliness, or maybe not the right starter. I'll try the Jalna.
P.S. Just found a host of articles warning about the concerns of powered milk containing oxidised cholesterol.
Our current culture we started in 2017, after coming home from a year overseas. Indestructible.
We buy bags of powdered milk and put them into old powdered milk tins, coz the bags are annoying. I just got the tin out of the cupboard and it says 400g. So 100g/litre, but honestly the entire process is pretty unscientific. If the tin is only half full, that's what I put in!
Important point - if the milk is too hot when you add the culture you'll kill it. As I said, I don't use a thermometer, just the inside of forearm. It sounds like you like it runny, so cooler is better anyway. The temperature makes more difference to the thickness than the addition of powdered milk.
I'm not that fussed about the risks of oxidised cholesterol. It looks like it causes problems in mice, genetically modified so that they don't contain the normal receptors for lipids so they develop heart disease faster. I think I'm cool with that. Cutting down on the pies would probably be more important for me
Now that the other two Covid threads are locked, it's time to bastardize this one. (frivolity)
The results from the Lactoferrin studies are trickling in.
Will all this mess go away if everyone just starts eating a cup of yoghurt a day.
ijrhs.org/article/2020/8/1/105530ijrhs813
Select to expand quotepsychojoe said..
Now that the other two Covid threads are locked, it's time to bastardize this one. (frivolity)
The results from the Lactoferrin studies are trickling in.
Will all this mess go away if everyone just starts eating a cup of yoghurt a day.
ijrhs.org/article/2020/8/1/105530ijrhs813
Respectfully, if you want to "bastardize" this thread as well then just go away. 
Select to expand quotepsychojoe said..
Now that the other two Covid threads are locked, it's time to bastardize this one. (frivolity)
The results from the Lactoferrin studies are trickling in.
Will all this mess go away if everyone just starts eating a cup of yoghurt a day.
ijrhs.org/article/2020/8/1/105530ijrhs813
In before the tin foil hat lockdown
Select to expand quoteHarrow said..
Anyone else remember how nice yoghurt was before some marketing executive decided to load it with corn starch or tapioca and call it "Thick and Creamy"? First, thick does not mean creamy....there's false advertising straight up. Today's yoghurt doesn't taste too different than glue made from flour and water.
I bought some yoghurt in Italy a couple of years ago...runny and delicious...no thickened muck to hide the fruit flavour. I'd travel back almost for that reason alone.
How about we start adding a few scoops of corn flour to our beer and marvel at the improved head it has?
You must be high AF
Hope you found some munchies duuuuuude
Select to expand quoteTonyAbbott said..
What uses are there for the whey that is strained?
My dogs love it, compost loves it, good for baking
My wife makes her own yoghurt. She has a Luvele (aussie made) yoghurt maker. All natural, no additives etc. She makes 2L at a time which lasts her a week. We use the Whey which is produced in some of the pot plants (they love it too).
Success! Used the yoghurt function on our mulitcooker, sitting the jar in a water bath. Near impossible to go wrong as the multicooker automatically raises and holds the milk at 85 deg C to pasteurise and then holds it at 40 deg C to incubate for how ever many hours you choose.
This is the second batch which was just a spoon of the first batch stirred into a litre of milk, incubated for 8 hours. Family opinion is that it's smoother than the store bought yoghurt. Will start experimenting with varying incubation time, maybe adding some milk powder to make it slightly heavier, and thinking about fruit flavouring options. Will try stewing some fruit and stirring it through.
My wife uses Long Life Milk (UHT), this means that she doesn't have to raise the milk temp to 85C. Either full cream or skim milk works but she adds skim milk powder to the skim milk to thicken it a bit. Always sterilize all utensils with boiling water before use.
She ferments the milk at 40C for 24hours in order to increase the probiotics in the milk.
Select to expand quoteStorm
She ferments the milk at 40C for 24hours in order to increase the probiotics in the milk.
How does she do that?
Select to expand quoteBuster fin said..Storm
She ferments the milk at 40C for 24hours in order to increase the probiotics in the milk.
How does she do that?
Funny one mate!
Meant to say the Yogurt maker's timer is set for 24h which increases the probiotics.
My sister used an insta pot to make yoghurt . Simple . I will try making it myself
Select to expand quoteSparkEV said..
My sister used an insta pot to make yoghurt . Simple . I will try making it myself
Yeah, I'm using Instant Pot too. If you have the Duo Nova model then it couldn't be easier. The Yoghurt 'BOIL' setting automatically raises the milk to 82 deg C then switches off. You can just leave it sitting like that for up to half an hour to allow the proteins in the milk to properly denature (the yoghurt sets better if you do that).
Then when the milk has cooled to around 40 deg C, (put the container in a large bowl of cold water if you want to speed the cooling), add a spoon of plain yoghurt as a starter and use the middle Yoghurt setting that holds the milk at 42 deg C. Select from 8 to 24 hours depending on how tart you want it to taste. Just be sure to use a clean spoon when adding the yogurt a starter. When it's done, set aside a spoonful in a clean container to use as starter for the next batch.
For one of my 1 litre batches, I added 2 teaspoons of vanilla and two teaspoons of stevia at the same time as adding the starter. Perfect over a bowl of oats or muesli.
Stevia?! Oats?!
You're killing breakfast.
Yoghurt is the meal. Add lots of fruit, fresh if it's there, dried if it's not, and some nuts; pine nuts, and sometimes a sprinkle of hemp hearts.
Ahhh breakfast.
You forgot the fresh basil, finely ground into a paste and lightly stirred through. Sounds odd, until you try it.
Actually that sounds really good. Pine nuts and basil are a natural pairing anyway
I been doing the easiyo packet stuff. Works well, last a while, I use cheese cloth to put it in to make yoghurt cheese- then make tzatziki from there. One yoghurt that does all- breakfast, lunch and dinner items.
Select to expand quoteAusMoz said..
I been doing the easiyo packet stuff. Works well, last a while, I use cheese cloth to put it in to make yoghurt cheese- then make tzatziki from there. One yoghurt that does all- breakfast, lunch and dinner items.
I used to do the EasiYo, but I'd highly recommend trying the totally homemade version and see what you think of it. Depending on how much you use, you'd pay for an electric yoghurt incubator (or multi-cooker with yoghurt function) in no time.
Have done a batch almost every day for the last month and have fine tuned the method. Now adding 1/3rd cup of skim milk powder per litre and incubating for 12 hours. Made a terrific creamy lemon batch using lemon oil and full cream milk powder instead of skim. The vanilla bean is pretty good too.
Select to expand quoteHarrow said..AusMoz said..
I been doing the easiyo packet stuff. Works well, last a while, I use cheese cloth to put it in to make yoghurt cheese- then make tzatziki from there. One yoghurt that does all- breakfast, lunch and dinner items.
I used to do the EasiYo, but I'd highly recommend trying the totally homemade version and see what you think of it. Depending on how much you use, you'd pay for an electric yoghurt incubator (or multi-cooker with yoghurt function) in no time.
Have done a batch almost every day for the last month and have fine tuned the method. Now adding 1/3rd cup of skim milk powder per litre and incubating for 12 hours. Made a terrific creamy lemon batch using lemon oil and full cream milk powder instead of skim. The vanilla bean is pretty good too.
You had me at Lemon oil, you big tease!
Select to expand quoteAusMoz said..
You had me at Lemon oil, you big tease!
I'll try making yoghurt cheese this weekend. Thanks for the idea, it sounds great!
When I used to do the EasiYo, the banana flavour was always 'stretchy'. A bit like silly putty, it was really weird. Ever notice that?
