Forum Yoghurt making

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You can always add gelatine like they do in the shops? Heat a small amount just so the gelatine melts and stir through , this should help set the rest. from memory 1 gelatine leaf sets 200ml

I can see now why they say that one can find some great donper frozen yogurt business opportunities on resources of this kind, you don't find this kind of information everywhere. I like frozen yogurt, I like it a lot but I couldn't keep a recipe of my own, I usually buy it readymade.

moreta,

Aweosme post and was wondering if you had any success in adding fruit or a fruit sce to yr yoghurt and how long it would last, i have successfully made a batch of yoghurt but have also added a strawberry sce to it and wondered how long it would last???????????

thanks in advance Skye

My understanding is that it's the protein in the liquid that sets into yogurt when cultured by the bacteria. So adding milk powder or whey or protein powder will make it a thicker set and that's also why you can't make true yogurt from rice milk or almond milk. 

Any flavourings should be added after the yogurt has been through it's cold set stage and I keep fruit separate as it's very acid and seems to alter the yogurt texture - I guess that's why store bought one's have stabilisers etc added.

I also use yogurt in bread making (here in Adelaide our water is very alkaline and a little yogurt assists rising and can give a nice tang). I've also replaced buttermilk in the EDCBK scone recipe with some yogurt mixed with milk when I want scones without making butter first.

you're right

The youghurt recipe from the indian cookbook works well every time for me.

I have also had great success with the edc recipe - but prefer the one from the indian cookbook - as it does not have milk powder. - just because then it is one less thing i need to buy!!!

I made yoghurt last night using kefier drinking yoghurt as the starter.  It didn't thicken up at all.  I don't want to waste the milk-can I repeat the process with another yoghurt starter or is it ruined? TIA

Hi there, tried your recipe this week... I didn't want to use 1 litre of milk, so used 600 ml. heated that then cooled and added 1/4 pot yoghurt and milk powder. Let it set in thermoserver in microwave over night then put in fridge.

It's still runny. The milk we have is Paris Creek biodynamic, organic, fresh pasteurised, non-homogenised milk.

any suggestions to help me make it thicker??

I have had my TM only a couple of weeks and loving it. The first batch of yoghurt came out reasonably well albeit at little thin. My husband is enjoying it but finds it bland. Any suggestions on the best way to sweeten it. I thought of honey but would you suggest during the setting process or on serving it ? Tried the frozen berries but it still lacked a little. Thanks in anticipation of any helpful flavouring ideas... 

Hi. what fantastic comments on yoghurt making - such a help to a newbie like Me!  My question is hiow to make sweetened yoghurt too.  I've had success with the EDC recipe - nice and creamy and set, but sooo sour!  Kids didn't like it at all, but it made great yoghurt bread!  I'd like to be able to make kid  friendly yoghurt that can replace the bought fruit stuff in their kindy lunchboxes!

All comments  greatly appreciated!  Thanks

i added the yogurt by mistake when it was 80 degrees is it a bin job now and what if u dont have a thermo server

My kids like their yoghurt a little sweeter than the EDC recipe so I have added some honey to mine and it was delicious. 

do you know how to make sweet yogurt as i made the yogurt from the recepie book and it was natural yogurt so a little sour?

i tried making yoghurt from the edc looks like its a big fail is there any way you can thicken it up if its runny

 Turn it into lassi?  Add into a curry? Smoothies?

So I made your no fail yogurt and it didn't set. So sad. What can I do with not set yogurt? Don't want to waste it.

Hi all I guess I should have come back to update my posting. I use the Thermomix to bring the milk up to temp if necessary and I stir in the culture. I also get it at cheese links and it keeps in the freezer. I use such a small amount it seems to last forever.

After the mix, only a few seconds at 2 or 3 speed I pour into the thermoserver to keep it at tempurature as long as possible. Do not stir or shake the container after the setting starts. Also someone asked about what to do if they have no thermoserver. Any container is OK but try to keep it warm. place is a spot where there are no drafts or wrap with a towel.

Leave to set at least 12 hours. The longer the set the more tart the result. 

Re the question of lowfat milk. due to the removal of so much of the solids this will be a very runny result but you can add milk solids (low fat dry milk) before adding the culture. This will give a better result.

If you are straining the curd for cream cheese be very carful not to break up the curd when you transfer to the cheese cloth.

Good eating.

look nice.thx for your post

Thanks Moreta  for the info on the yogurt/cheese, I'm going to give it a shot  :-)  If I can make cream cheese that would be awesome!

In terms of flavor for yogurt the shorter the setting time the sweeter the flavor.

Hi, I've tried my first batch of yoghurt.  It has set nicely and isn't too waterey but it's super creamy and only has a slight yoghurt taste.  Should I leave out the milk powder or cook it longer?  It almost tastes like eating thickened cream.

Any advice would be much appreciated.  Thanks.

Hi, I've tried my first batch of yoghurt.  It has set nicely and isn't too waterey but it's super creamy and only has a slight yoghurt taste.  Should I leave out the milk powder or cook it longer?  It almost tastes like eating thickened cream.

Any advice would be much appreciated.  Thanks.

Hi Cameron - I am going to try the one in the recipe book tomorrow or Sunday  - problem I only have a small thermos so may have to invest in a bigger one...ps only had my TM since Wednesday and have made bread, applesauce, beetroot relish and orange juice....bought the giner to make ginger beer too so that should be exciting.

I like cherry yoghurt but anything fruity will do.

I have tried the coconut milk yoghurt recipe on the community - twice. The first time it did not thicken at all - i did have a variation. So when i tried it the second time - exactly to the recipe it was thick to a layer of about 1cm. and then very thin - water consistency below that. After hving it in ther fridge a few days it did get thicker to a deeper level but again not all the way through - I ended up chucking the thin stuff. The thickened part was delicious - i was just wondering if anyone had advice? I would like it to be thick - dollop style. Any ideas. Thanks

I'm a tad confused after reading so many comments on yoghurt making!My main question is - can I use low fat or skinny milk to successfully make yogurt. Also, I don't have a thermoserver - can I use a bowl instead?  My first attempt using low fat milk didn't set at all...

Hi Mandy there is a coconut youhurt recipe on the Thermomix community.

The Super Kitchen Machine is also a great website with good recipes and hints. There is even a recipe for making your own coconut milk.

http://www.superkitchenmachine.com/

We eat the Tom Ka Gai often and it is a success every time. I add fish sauce and a little palm sugar.

Quirky Jo's website is also really helpful for Milk Allergy recipes.

http://quirkycooking.blogspot.com/p/dairy-free-substitutes.html

Hope this helps the Thermomix is great for allergy cooking and makes life easy.

Soorry I am unable to highlight the links on this post!

Hi, my 2 year old daughter has cow's milk allergy and cannot tolerate yoghurt or soy yoghurt. The naturopath said to give her coconut yoghurt which you can only buy at the health food store. Does anyone know the recipe to make it in the thermomix?

Thankyou, Mandy x

Hi All, I made my first batch of yogurt last night and it is magic. Just followed EDC recipe and it is thick, creamy and has a nice tang. I actually used Meredith's dairy sheep's milk yogurt as my starter but used the parmalat unhomogenised cows milk to make it. I wondered if anyone has made sheep's milk yogurt. I'm debating whether to try and source some sheep's milk or to just be satisfied with my initial results. Thanks Amanda

Hi Sharon, I am interested in reading your recipe. So you don't use a bought yoghurt as your starter, is that right? I had a look at the Cheeselink site. But would like to see how you use the culture. Would you mind sharing?

Thanks Amie

Hi everyone - I've also been making yogurt for a couple of years now and did a bit of research on it as it was the topic of my Go-Getters talk!. After speaking with quite a few technical people in the industry this is what I learned.

All utensils must be very clean before beginning - I swish some boiling water through my TM Bowl and Thermos/Thermoserver before starting cos I don't know what anyone else has done in the bowl before me!

Fat levels of milk are nothing to do with yogurt thickness - they influence "mouth feel". Yogurt will be thick if the milk has a high enogh level of protein to be cultured (therefore I add 50g no-name brand skim milk powder to each litre of milk - it has NO  additives and is made in Aus - you can add more if you like your yogurt thicker, or you can drain your cultured yogurt as described by KMS above). If you don't want to use milk solids then whey (protein) powder (available as non lactose) can be purchased in health food stores.

A2 milk has a type of protein that is good for yogurt making and is supposedly good for lot's of other health issues (I want it for digestability and immune system issues). Our local (SA) boutique dairy has a herd of Jersey cows that are A2 - there may be one near you.

90C is necessary to do something (sorry can't remember the technical detail) to the proteins prior to culturing (it wasn't anything to do with a bacterial issue). 

The actual culturing process contains many stages where each good bacteria (there are usually 3 different bacteria working away to make yogurt, not just accidophilus) does it's own thing in a certain sequence within a particular temperature range , therefore "seeding" (using held back yogurt from previous batches) may cause problems with successive batches in a home situation. That's why you may find that a batch goes "slimy" after awhile and you need to purchase a new good quality very fresh unflavoured commercial yogurt and restart the process.

As I want maximum probiotic effect (and it's a huge convenience issue) I use a mail order commercial freeze dried culture from Cheeselinks - Type C ABY (strong flavour thick set) as it only costs $33 for a small packet of grains, it keeps in the freezer, you use 8 grains/litre milk and it makes 250L of yogurt! I've made UHT Organic Yogurt, A2, UHT Soy and Goat yogurt from it.

Sorry to be long winded but I thought it may be helpful to others.

Hi All,

I’ve been making yoghurt regularly in TX for ages (2 – 3 times a fortnight).  Basically I follow the cookbook version doubling the quantity, and without the milk powder.

I use the supermarket Parmalat/Pauls organic unhomogenised full cream milk (2 x 1 litre cartons because 2 litre pack is homogenized) and the Jalna biodynamic organic yoghurt as my initial starter yoghurt.

I haven’t tried with A2 milk but I do know that Jalna have an A2 yoghurt if you want an A2 starter sometime.

I do 2 litres of milk 90C for 30 minutes speed 1.  Put TX into fridge and leave for about 40 to 60 minutes then check has reached 37C by putting back on base until right temp (give it a little whiz on speed 2 and then check temp again).  I put about ½ to ¾ cup of yogurt in and mix on speed 4 for about 10 seconds. Then 37C for 20 minutes, speed 1.

I pour this into Thermoserver (JUST fits) cover, throw towel over it then leave on bench for 6 hours minimum. Then pop in fridge for the night.

Next day I put a bowl under my Varoma, line Varoma with cloth, pour yoghurt into it and put it back in fridge. Spoon some of the yoghurt (about ½ to ¾ cup) into a jar for next batch – before it gets gobbled up!

I do this because husband likes yoghurt really, really thick although the yoghurt is fine without draining.  I keep the whey and use in smoothies, cooking rice, etc etc.  Yoghurt batches do get thicker over time although I tend to start again fairly often with Jalna because cycle gets broken when we go away on trips etc.  Hope my experience with it helps! Cheers Kerry  

I have been making yoghurt with the normal full cream milk following the recipe in the book and and my Easiyo Thermos have had great success. I am now trying to make it with A2 milk and have found that the whey separates from solid part of the yoghurt. Has anyone else had this happen. Any helpful hints would be appreciated. Janny

Thanks for that Moreta. I will give it a try when I get to our local organic supermarket, who just sent me an email saying they now stock cheese, yougurt and kefir cultures, timely.

Chrissy, I make quark (cream cheese) all the time but not sure if the thermomix would be any advantage. You add a culture (available from cheeselinks and others) stir this in well and warm to 20 C. As 20 C is really cool to 20 C in WA I have never bothered to use the thermi just for the stir. After the culture is added the mix is left  for 12 to 24 hours to quietly become quark and I am not ready to leave the mix in my bowl so it would need to be transferred. The thermoserver would be a good option. After it has "set" (It becomes like yogurt) you carefully transfer to very fine cheese cloth and drain for 12 to 24 hours. This time is dependant on how dry you want the end product. I have a cool room so I just hang the bag from a shelf and take it down when I think it is right. I use UHT milk as quark does not use rennet so the homoginization does not hurt. I usually get several UHT when on sale so it is very ecconomical cream cheese.

Moreta

I haven't ever tried Quark, but yogurt cheese is a staple in our house. My DH loves is marinated in sweet chilli sauce and both the boys and I love it in garlic infused extra virgin olive oil. It is so easy to make!!

Would love to see a recipe for quark in the TMX if anyone has one, I'd love to try it?

We also go through heaps of cottage cheese, anyione know how you could make that in the TMX?

I believe it is more sharp. Quark is really the same as cream cheese. According to my training Quark is usually made from skim or low fat milk but uses the same technique. Yogurt uses a different culture so should have a different flavour. I suggest you try making the yogurt cheese and see if you like it. Apparently greek yogurt also drains some of the wehy from the yogurt to give it the thick texture you see in it. I find yogurt more tart than quark or creame cheese but both have their place. 

Thanks Moreta---does that mean it tastes similar to quark?

Heather, Yogurt cheese is yogurt (either home made or bought) that is carefully transferred to a fine cheese cloth and drained. You can determine how firm it is by how long you let it drain. It is similar to cream cheese in texture but the taste is usually somewhat sharper.

moreta

 These comnments are reflecting what I have been wonderfing. I am currently making quark and you do not heat the milk to 80 or 90 first if it has been pasteurised ---but you do if it has not.. I was wondering if the same applied to yoghurt. Maybe a bit of trial and error,  now that I know that I have a recipe that worked with yoghurt, with the heating to 80 first---thanks Chrissy

I am curious to know what yoghurt cheese is like---and how much it differs from quark.  I am going to a course on making feta in a few weeks---maybe that will answer a few questions

I have done some cheese making including yogurt and what I was taught was most cheeses and yogurt use pasturised milk. Either bought that way or as part of the process if you start with raw milk. The thing that ruins milk for cheese is homoginisation. I know you can easily buy non homoginised milk in Qld and probably other eastern states but in WA it is very hard to find unless you live south of Perth and have access to the dairy region. You mention your pasturisation as ultra pasturisation. Has anyone tried using UHT milk. I use this to make quark and sour cream as it is something I can get at a good price and keep to use when I need it. But it only works for cheeses that are not based on renit. I have not tried it for yogurt.

@Mc.sarah I was making yogurt a while back and my step dad, who is a vet and believes heaps in the benefits of raw unapstruised milk, also questioned this. He seemed to think it was useful in killing any bacteria that could have contaminated the already pasturised milk and in the USA this first step in the yogurt making process is called ultra pasturisation. But then we expereimented and didn't do the first step and the result was a much runnier yogurt. We decided that by ultra pasturising the milk you are also killing the good bacteria in the milk so that the good bacteria in the yogurt can be more prolific.  So not only are we kiling the bad bacteria we are also minimising the good stuff in the milk so that the good stuff in the yogurt can breed/grow better and easier. I am yet to see what the result is with raw milk (I think it would also result in runnier yogurt) as I can't justify the cost of raw milk when I know I'm going to pasturise it. I hope that makes sense.

That is what my yogurt making knowledge says to me as well. Also just in case people don't know, there is absolutley no point using unpasturised (RAW) milk to make yougurt with when using the recipe I posted above, as the first step of heating the milk to above 80 degrees for over 15mins is pasturisation. As much as I love and believe in the health benefits of raw milk, don't waste your money buying it over already pasturised milk.  This goes for all raw milk goats rue and dairy.

Pippa, My understadning is that you put water in the Easiyo to make the yoghurt heat to 37 (or there abouts), if you have already heated to the right  temperature there is no need to add the water.

I do not have an EasiYo thermos---only a Thermomix---hence the questions. I havejust made a lovely batch ( the first of many ---I hope) just using thermomix and thermoserver.

I am about to make some, but just wondering why you don't put hot water in the EasiYo thermos?  

Success!  Eating my yoghurt for breakfast.!

Many thanks for the recipe and hints.

I just left mine in the thermoserver in the fridge. It didn't last too long (as in was eaten by kids), and I have two so wasn't a drama.

Well the next batch is in the microwave-hopefully thickening. How do you know it is thick without disturbing it?  And do you transfer it to another container to cool it?   Does this disturb it?

Many thanks for that. I had been reading that recipe but after 2 failures wanted a bit of a push. I can't wait to try again.

Many thanks for the encouragement.