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Has anyone made yoghurt?
Wed 13-Jul-16
9:49 am
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bonniet

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Tue 12-Jul-16
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Hello,

We have been going through natural yoghurt like there is no tomorrow recently. I remembered staying on a croft in the Isle of Lewis ages ago, where the crofter made her own natural yoghurt in a casserole dish. If I remember she warmed the pot in the oven, got the mixture to almost boiling point and then left it covered until the morning - and it was the thickest, loveliest yoghurt you have ever tasted.

I did have a yoghurt maker once - but it involved buying granulated flavoured culture and I felt that rather defeated the object (as well as not being very natural).

I would love to know a bit more about how to do it, from anyone here who makes their own?

"A pretty face is fine, but what a farmer needs is a woman who can carry a pig under each arm"

Building the dream while chained to the desk...my blog The Part Time Smallholder

Wed 13-Jul-16
1:30 pm
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Ambersparkle

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Wed 22-Dec-10
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I make it all the time, made some yesterday, as have a dodgy Stomach, and eat it a lot. For this you will  need a pint /20 ml Glass Measuring Jug

A small tin of Carnation, or non branded, similar

tip all the Carnation into the Jug

fill with boiling water, up to about three quarters full,

add two heaped Dessertspoons of plain Yogurt, I always use Greek, but any will do.

Two heaped Dessertspoons Milk Powder, mix everything in well, it will be a bit lumpy.

If there is a biggish Space at the top, we are aiming for a full Pint, add WARM/TEPID Water, never boiling, as you now have your live Culture in, and it will kill it.  When your Jug is full, tip into a wide Mouth Thermous, although again, any Thermous will do.

Leave for 8 Hours, it should be just right, and set. Tip into a Basin, and leave to get cold before removing to Fridge. If you want a thicker Yogurt, strain through Butter Muslin.  You can then add anything you like to it.

 When you said your Friend used boiling Milk, she would have allowed it to cool to Blood Heat, before adding Culture/Yogurt.     Anything you need to ask, please do so.  Forgot to say, you can use Yogurt from this Batch to start at least two new Batches, after that it gets too sour for me.

Wed 13-Jul-16
4:47 pm
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bonniet

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Aah, brilliant thanks. That sounds doable. I do remember her sticking her little finger in it so that must have been the blood heat bit. I guess the warm casserole dish was instead of the thermos, as it would have kept warm to a degree overnight.

Fascinating stuff - I will give it a try, thanks.

"A pretty face is fine, but what a farmer needs is a woman who can carry a pig under each arm"

Building the dream while chained to the desk...my blog The Part Time Smallholder

Wed 13-Jul-16
8:05 pm
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Ambersparkle

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You are welcome.  You will find it is not the same consistency, as bought Yogurt, maybe it is because of the use of a stabilizer in bought Yogurt.  The Skimmed Milk gives it Body.  I always strain mine a bit to make it thicker, then use. I make runny Jam, which I use to stir into Yogurt.   If you leave it to Drain, it will become a Cream Cheese, that you can stir anything into.  As well as this the resulting Whey, makes lovely Scones, and Soda Bread.

Fri 15-Jul-16
1:44 pm
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brightspark
Wilts

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Wed 30-Dec-09
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Yes, like Tina, we've made it pretty much the same way.

I use a large tin of Carnation, and refill the tin with hot water, add to the milk, and then stir in a couple of spoonfuls of ordinary yogurt (we like the Greek type too !). Leave overnight. (I use a yogurt maker, filling 6 pots with this amount.)

"Work for a cause, not for applause
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Sat 17-Sep-16
8:49 am
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Aly
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I make it every week. I have a yogurt maker. A litre of whole milk, small pot of natural yogurt and a tablespoon of creme fraiche. Whisk together and put in pots. Makes seven pots and stays in the yogurt maker overnight. We also add homemade jam to it!

Trying to enjoy life as it is

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Wed 1-Feb-17
12:16 pm
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Ambersparkle

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So easy, and you know what is in it, and you can save enough from each Batch to start the next Batch, up to about three Times. give it a try. x

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