tag:blogger.com,1999:blog-5089828552519076506.post6142088919315408882..comments2024-03-19T20:00:57.287+10:00Comments on down to earth: Yoghurt - make it yourselfUnknownnoreply@blogger.comBlogger41125tag:blogger.com,1999:blog-5089828552519076506.post-75808770278518211652017-08-30T10:38:06.623+10:002017-08-30T10:38:06.623+10:00Imogen, I can't tell what went wrong without b...Imogen, I can't tell what went wrong without being there. You may have used a started yoghurt with no live cultures, you may not have used enough of a weak yoghurt. The longer you leave it to sit outside the fridge, the stronger the flavour will be so if you don't want a strong yoghurt, strain the yoghurt you made and remove some of the whey. That will make it thicker. You can do that by placing an open weave cloth in a strainer/colander, add the yoghurt and let it sit while the whey drains off. Use the whey in your baking instead of milk.rhonda jeanhttps://www.blogger.com/profile/08962112306968959985noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-30501145871723584972017-08-30T09:22:44.091+10:002017-08-30T09:22:44.091+10:00Hi Rhonda. I know this post is old so you may not ...Hi Rhonda. I know this post is old so you may not see this comment. but I made your yogurt from your most recent book (which I love). This morning I went to check on it under my blanket near the heater and the consistency was more like think egg whites. Not like the nice thick one I expected. Do you know what I could have done wrong? It was probably there for around 10 hours- Is that long enough? Anonymoushttps://www.blogger.com/profile/15304341882559763815noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-54740302115020630652014-01-24T12:40:07.079+10:002014-01-24T12:40:07.079+10:00Great article, I've got a question but don'...Great article, I've got a question but don't know where to find the answer.<br /><br />I've been making my own yoghurt for some time. I simply take 1 litre of room temperature organic UHT milk, a tiny bit of yoghurt culture (from greenlivingaustralia) mix it up and incubate for ~12 hours in an easyio using the standard level of hot water as per easyio instructions. It makes good yoghurt but runny compared to store bought stuff. <br />I have avoided putting in extra milk solids (powder) into my yoghurt like all store yoghurt because it seemed a bit unnatural. The obvious result is that my yoghurt has always been runny which I have had to accept.<br />Cheers, James<br />The other day I had a brain fart and managed to fill my canister with room temperature water rather than boiling water without noticing. After 15 hours I go to pull out my yoghurt but the water was cool and my yoghurt was still milk! Not wanting to let it go to waste, I replaced the water with boiling water and let it properly incubate for a further 10 hours or so. The result was a quite thick and stronger tasting yoghurt.<br />The question I have is, is this safe? I've read that raw milk left at room temperature will clabber but UHT milk will go rancid. Leaving the UHT milk at room temperature for 15 hours seemed to do something that thickened the yoghurt but am I running the risk of culturing bad bacteria?Anonymoushttps://www.blogger.com/profile/04457496671735640926noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-42293207508961219932013-08-24T20:53:27.937+10:002013-08-24T20:53:27.937+10:00Thank you for your article - very informative. I h...Thank you for your article - very informative. I have a question though - sometimes when I add the warm milk to the culture, the mix curdles. What am I doing wrong? :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-84893126747674243702012-05-19T07:32:28.153+10:002012-05-19T07:32:28.153+10:00I didn't know you could freeze the starter cul...I didn't know you could freeze the starter culture, I presumed that would kill it off, thank you! I miss my yoghurt maker very much, maybe I should call it into action again! I think I was making a mistake with the gelatine yoghurt as i could never get it to thicken much, even with adding the powdered milk.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-29180851983967662512012-04-03T14:54:17.780+10:002012-04-03T14:54:17.780+10:00Thanks for this post, Rhonda!
I have some question...Thanks for this post, Rhonda!<br />I have some questions though. Do you leave it wrapped in towels when you place it in the oven? Does it have to lie on its side? Do you serve the soft cheese with crackers or how??<br />Thanks!<br />VanessaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-80254778677345821942011-10-16T06:03:13.759+10:002011-10-16T06:03:13.759+10:00I bought some yoghurt culture from Green Living Au...I bought some yoghurt culture from Green Living Australia, I think it comes out much cheaper, even with the shipping. First I make the yoghurt with the culture, then for a few next times (I don't really know how many times, some say until it doesn't turn out as thick, but I've never found that to be the case) I use the leftover yoghurt for culture. You only need the tiniest amount of the powdered culture, so even if you made yoghurt every once in a while (and only use the powdered culture), it still comes out cheaper.Lielinnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-60230693906564761842011-10-05T02:43:26.375+10:002011-10-05T02:43:26.375+10:00Thank you for this. I'm all about making every...Thank you for this. I'm all about making everything from scratch, but for some reason yoghurt has always scared me a little. I guess I feel like if I mess it up, I'll get sick, and haven't wanted to take that chance. This post really makes it seem nearly foolproof, as long as I follow a few simple rules. I'll be trying this out tomorrow!Amanda :: Grace & Gustohttps://www.blogger.com/profile/03596881530109181501noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-56311554554169680972011-09-23T19:44:23.203+10:002011-09-23T19:44:23.203+10:00I've just tried it for the first time, I had s...I've just tried it for the first time, I had some for breakfast with a spoonful of homemade pineapple jam....heaven! Thank you!!<br />However, it was a bit grainy. Is this normal or did I make a rookie mistake somewhere?Juliahttps://www.blogger.com/profile/05325103325604746151noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-68312449528285774242011-09-21T10:27:27.871+10:002011-09-21T10:27:27.871+10:00Hooray! Thanks for this post, Rhonda! I think I&...Hooray! Thanks for this post, Rhonda! I think I've been making a lot of mistakes when I was doing it previously. I made a huge batch (almost 3x your recipe), and I just left the "starter" for the next batch in the fridge with everything else. I also wasn't sterilizing the utensils, which I see is super important. Let's see if I can make better yogurt THIS time! :)Yvettehttps://www.blogger.com/profile/02124413074476321789noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-14744558350795643882011-09-20T04:39:12.966+10:002011-09-20T04:39:12.966+10:00Ramona, it good to "see" you again. I ta...Ramona, it good to "see" you again. I take the yoghurt from the freezer the day before and let it defrost in the fridge, but I would be happy to defrost it on the bench.<br /><br />Mette, I know some people don't like using powdered milk. It's fine to leave it out, it's only purpose is to thicken the finished yoghurt.rhonda jeanhttps://www.blogger.com/profile/08962112306968959985noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-42383388107165528782011-09-20T03:54:07.068+10:002011-09-20T03:54:07.068+10:00I have dabbled with making yoghurt before, but I t...I have dabbled with making yoghurt before, but I think I might give it another go and try the cheese too.MyCretanlifehttps://www.blogger.com/profile/09137407853642602465noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-78057153727451427402011-09-20T00:52:10.068+10:002011-09-20T00:52:10.068+10:00I make my own yogurt but havn't used the powde...I make my own yogurt but havn't used the powdered milk....maybe it will help mine to thicken up a bit. It really is easy to do and saves a lot of pennies!Only in Louisiana ~ documenting the adventures we call Life!https://www.blogger.com/profile/14145200924247548717noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-10714726286368085642011-09-19T23:32:17.967+10:002011-09-19T23:32:17.967+10:00My tip for yogurt making is to put the finished mi...My tip for yogurt making is to put the finished milk mixture in a insulated cooler stuffed with towel rags and let it sit overnight. It is still warm the next day and you get perfect yogurt. Saves energy too.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-43609141254631592362011-09-19T19:02:49.755+10:002011-09-19T19:02:49.755+10:00Hi Rhonda,
I was thinking about buying a youghut ...Hi Rhonda, <br />I was thinking about buying a youghut machine that keeps the temperature steady, but now I think I will try out your method instead :-)<br />One question: is the powdered milk important for the process, or can I leave it out?Mettehttps://www.blogger.com/profile/10746322101521757613noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-85332030355544675602011-09-19T18:53:03.160+10:002011-09-19T18:53:03.160+10:00I used to make a weekly jar of yogurt many, many y...I used to make a weekly jar of yogurt many, many years ago, but all I remember is that my equipment consisted of a cardboard box and a light bulb. May be time to start doing it again, one way or another. Thank you for this info.Quinnhttps://www.blogger.com/profile/17292701509476856967noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-10360628824577268742011-09-19T18:07:27.721+10:002011-09-19T18:07:27.721+10:00Thank you Rhonda for the very clear instructions. ...Thank you Rhonda for the very clear instructions. This week I am going for it - yogurt following your recipe and feta cheese via Gavins "Little Green Cheese". Just one question: When you take the starter from the freezer, how do you defrost it - giving it time on the benchtop or speeding the process up or using it in its frozen state?<br /><br />Autumn has arrived here in Sweden with a bang. Lots of lovely mushrooms to pick in the woods as compensation.<br />Belated birthday congratulations and I hope Hanno feels better now,<br />Greetings from Uppsala/Ramona KAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-80434349968491537882011-09-19T16:55:15.584+10:002011-09-19T16:55:15.584+10:00p.s- i forgot to add that i also started using UHT...p.s- i forgot to add that i also started using UHT milk instead of fresh (because i can buy it at the same cost) and it totally eliminates the need for heating the milk to the right temperature... simply mix together and put in the yoghurt maker and perfect yoghurt every time! that kind of time saver is HUGE for a busy mum like me! my mum has a cow and i've convinced her to start making it with her raw milk as well!<br />amyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-42578219691674095222011-09-19T16:45:45.452+10:002011-09-19T16:45:45.452+10:00hi rhonda
i am an avid yoghurt maker! i used to ma...hi rhonda<br />i am an avid yoghurt maker! i used to make it in my crockpot and with yoghurt i bought in the store, but found the results varied (as the temperature would vary in the kitchen etc na di hated sometimes being disappointed with the results)...i finally gave in and bought a $20 yoghurt maker from aldi that has the little jars and some yoghurt starter from a cheesemaking website and i have had excellent results every time... i decided to buy the starter as it worked out cheaper for me to do that than buying yoghurt from the store (it also keeps in the freezer for a LONG time with no variances in results) i also love keeping my finished yoghurt in the separate little jars... i make some sweetened and some plain and it all sits there like little bought jars ready to go! and what's even greater is i have some old jam jars that are the same size that fit in the yoghurt maker as well so i can make multiple lots if i want... my children love it and want to eat it straight from the jars!<br />amyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-47399019514430903852011-09-19T16:43:24.720+10:002011-09-19T16:43:24.720+10:00Have not had homemade yoghurt for ages. My mum use...Have not had homemade yoghurt for ages. My mum used to have an electric yoghurt maker. I shall have a go at your version soon. Many thanks for sharing this in such brilliant explanatory fashion!Anonymoushttps://www.blogger.com/profile/09114653674812242486noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-24345636219895386452011-09-19T15:52:28.175+10:002011-09-19T15:52:28.175+10:00I've made (4) gallon batches of yogurt/greek y...I've made (4) gallon batches of yogurt/greek yogurt/cream cheese using the crockpot method. It is the easiest thing ever. I love the savings and doubt I'll ever have to buy much store yogurt ever again. Isn't that a great feeling. Next, I want to make ricotta from the whey. Then, mozarella sounds like something I could handle.<br /><br />I have a question if you ever use goat milk. I know you can make yogurt from goat milk, but does it have cream, and can you make goat butter, and if so, can it be used like cow butter?<br /><br />thanks,<br />brenda from arkansasAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-80692729251714453312011-09-19T14:01:42.905+10:002011-09-19T14:01:42.905+10:00Hi Rhonda, I have my yoghurt all wrapped up on th...Hi Rhonda, I have my yoghurt all wrapped up on the bench as I type this. I normally use a commercial yoghurt maker but not a commercial mix. Today you inspired me to try it your way. I hope it works because I don't have a thermometer at the moment so I guessed at the temperature.<br /><br />I also made the Rouladen on the evening that you posted the recipe. I have put up a post on my blog with a photo of the meal as well as some ideas I've tried from other blogs. http://greenhavengoodlife.blogspot.com/2011/09/show-and-tell.html<br /><br />Have a lovely day!Lindahttps://www.blogger.com/profile/10975556587020883049noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-65683910889648291482011-09-19T13:37:37.044+10:002011-09-19T13:37:37.044+10:00Dee, thank you so much for remembering Hanno's...Dee, thank you so much for remembering Hanno's birthday. He's 71 today! We're taking it easy because he's not feeling well but he reads the comments every day so I know he'll be delighted to see your message.rhonda jeanhttps://www.blogger.com/profile/08962112306968959985noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-24326288703924888832011-09-19T13:14:13.408+10:002011-09-19T13:14:13.408+10:00Happy Birthday to Hanno for todayHappy Birthday to Hanno for todayDeehttps://www.blogger.com/profile/05140641738152408291noreply@blogger.comtag:blogger.com,1999:blog-5089828552519076506.post-69808068781986980692011-09-19T10:55:38.746+10:002011-09-19T10:55:38.746+10:00Yummy! To me yogurt is like bread, and other chees...Yummy! To me yogurt is like bread, and other cheeses, it makes itself! Good job.goatldihttps://www.blogger.com/profile/09578007710288051720noreply@blogger.com