Select to expand quoteHarrow said..AusMoz 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?
Never tried the banana
Select to expand quotecisco said..
Jalna Coconut flavoured yoghurt!! Yum!!
Oh please! It's way too expensive for its quality and the taste is ordinary.
Jalna- is Greek for shyte! Petit Miam!
Select to expand quoteAusMoz said..cisco said..
Jalna Coconut flavoured yoghurt!! Yum!!
Oh please! It's way too expensive for its quality and the taste is ordinary.
Jalna- is Greek for shyte! Petit Miam!
Hard to beat $1.20 a litre for the home made stuff that actually tastes better than anything you can buy. Still, thanks cisco for the idea of doing a coconut version!
Hmmm, how much Malibu can I add at the incubation stage without killing off the bacteria? 
So, tried a different culture today and can't believe just how much difference it made!
For the last month I'd been using S. thermophilus (St) and L. bulgaricus (Lb) that originally came from a tub of plain Greek yoghurt. Yesterday I used some Jalna as the starter which contains aBc bacteria (lactobacillus acidophilus, bifidobacterium & lactobacillus casei) and it tasted totally different. The original one I'd used is quite tart, while the second was smooth and slightly nutty. Will be using the second for smooth vanilla and coconut, but keeping the first for plain and any fruit flavours where a little zing is wanted.
Anyone else been trying different bacteria and have any preferences?
Mmmmmm.....mandarin! Not quite as good as the lemon, but still pretty good. Been making a litre just about every day since October last year and have managed to keep the original culture alive.
I've reduced the powdered milk to 20 grams per litre and it's still getting plenty of body. The main influence on this seems to be maintaining the milk at 80 deg C for about 30 minutes before cooling and adding the culture, (the Instant Pot makes that a snack to do). In the end, I stuck with the St and Lb culture mix as the aBc culture was becoming stretchy, (like the EasiYo banana flavour used to).
Select to expand quoteHarrow said..
Mmmmmm.....mandarin! Not quite as good as the lemon, but still pretty good. Been making a litre just about every day since October last year and have managed to keep the original culture alive.
I've reduced the powdered milk to 20 grams per litre and it's still getting plenty of body. The main influence on this seems to be maintaining the milk at 80 deg C for about 30 minutes before cooling and adding the culture, (the Instant Pot makes that a snack to do). In the end, I stuck with the St and Lb culture mix as the aBc culture was becoming stretchy, (like the EasiYo banana flavour used to).
That is impressive! And I'm not one to be impressed easily!!!!
Sorry Harrow, I just dribbled on my phone looking at the pic!!!!! Nice work!!!!!!
