Archive for Over the Gate Join in for a friendly chat over the gate about home and country matters. (Nominated Charity The British Heart Foundation)
 


       Over the Gate Forum Index -> Around the Kitchen Table
Woodburner

Making yoghurt

I haven't made yoghurt for more years than I care to remember, but I've finally got round to it a couple of times recently. Trouble is, it's not setting properly, it's going gloopy.
If it's something I'm doing wrong then it could be that I'm letting the milk cool too much before adding the culture, or it's still too hot, but 'Aunty next door' never seemed too fussed about temperature, and I only remember hers going wrong once in about 8 years! (She used to supply all of us, so made a big bowlful or even two every day.)
Could it be my culture?  I used the same brand of Greek style yoghurt each time.
Alternatively, and this is what I suspect the most: I have occasionally seen milk go like this in the bottle, and have read that homogenised milk instead of going sour, can go off in strange and subtle ways, so I'm wondering if it's the homogenisation that's the problem.

TIA
MrsWW

I've ordered myself an electric yoghurt maker in order to remove the guesswork.
Woodburner


I've actually got one somewhere, but it takes piddly little pots.
I'll see if I can dig it out in the interests of removing a variable, and also I can try a few variations of milk and starter all in one go without using four pints at a time.
kaz

We used to have an electric one but, as you say, the pots were small - it would have been on permanently for the 6 of us  

Let us know how your experiments go.
MrsWW

The one I've ordered has a one litre pot. The one my Mum had thirty plus years ago had several little pots.
Woodburner

MrsWW wrote:
The one I've ordered has a one litre pot. The one my Mum had thirty plus years ago had several little pots.


That'll be the same one as mine then!    

I like the sound of a one litre one.  
MrsWW

Well, the machine arrived this morning and the first batch is "cooking" as I type. It will be chilled overnight and I'll taste it at breakfast tomorrow. This batch was made with blue top milk heated to required temp and a dollop of plain greek yoghurt as starter.

My aim is to make greek style yoghurt as this is my favourite so I think some straining through muslin will be happening during my trials.
Rena

Hi Mrs.WW!!

What is 'blue top milk'?
MrsWW

Rena wrote:
Hi Mrs.WW!!

What is 'blue top milk'?


It's full fat pasteurised milk Rena. I can't stand those skimmed/semi-skmmed versions. Same reason I use proper butter and none of the messed about with "spreads".
Rena

MrsWW wrote:
Rena wrote:
Hi Mrs.WW!!

What is 'blue top milk'?


It's full fat pasteurised milk Rena. I can't stand those skimmed/semi-skmmed versions. Same reason I use proper butter and none of the messed about with "spreads".


My kinda lady!!!

After milking my own cows for years.... We can only handle full fat milk. As for 'spreads' .... well... We'll just say after learning margarine is one molecule away from plastic... (Not to mention what's in it!!)... It ensured our already firm ban on it ever coming into the house!
MrsWW

I would love to know of a farm near me where I could get "proper" untreated milk but I don't think that's likely.

Really looking forward to trying my first ever homemade yoghurt in the morning with fresh fruit and a drizzle of honey.
Rena

Please let us know as well..... I'm a complete failure at making yoghurt so am watching this thread with great interest.
Pilsbury

Here is a link to small independent dairies group on Facebook if it might be useful to you.

Bah I can't get the link to work.
search Facebook for small UK independent dairys , there is a group
12Bore

Pilsbury wrote:
Here is a link to small independent dairies group on Facebook if it might be useful to you.
Bah I can't get the link to work.
search Facebook for small UK independent dairys , there is a group

https://www.facebook.com/groups/417341528307159/
This one Tony?
Pilsbury

Yep, cheers, just couldn't get it to work off my phone last night lol
MrsWW

Thanks guys, will have a look at that link.

Well, it worked! Not as thick/creamy as I would like but nevertheless, it's yoghurt. I'm going to try various milk types and from each pot I will eat half as is and strain the other half as per greek style yoghurt.
Woodburner

Rena wrote:
MrsWW wrote:
Rena wrote:
Hi Mrs.WW!!

What is 'blue top milk'?


It's full fat pasteurised milk Rena. I can't stand those skimmed/semi-skmmed versions. Same reason I use proper butter and none of the messed about with "spreads".


My kinda lady!!!

After milking my own cows for years.... We can only handle full fat milk. As for 'spreads' .... well... We'll just say after learning margarine is one molecule away from plastic... (Not to mention what's in it!!)... It ensured our already firm ban on it ever coming into the house!


I never did trust it, even as a kid I figured "How can they possibly know it's better for you than butter?! It hasn't been around long enough for a genuine trial."

Just going to nip out to a not too far farm shop that does dairy . . . I'll let you know how I get on
Seabird

Mrs WW I'm with you 100% on butter - haven't used 'spreads' for years.

I used to have one of those 6 pot electric yogurt makers, way back in the 70s. I think I got the most successful results for 'set' yogurt using sterilised milk - the kind we used to get in tall slim bottles with a cap like a beer bottle top. (it used to make lovely custard too). Totally wore the yogurt maker out and never replaced it, but have been tempted lately to have a go using the thermos flask method.

Back in the Midlands we had a farm nearby which sold untreated milk. There used to be a steady flow of elderly Asians walking up and down the hill from the Birmingham bus stop, carrying enormous containers of milk. I think untreated milk must have been a religious requirement, so they sent the old people who had the bus passes!!
Woodburner

Seabird wrote:
. . . have been tempted lately to have a go using the thermos flask method.

Aunty only ever used a large bowl, even in the depths of winter.

Seabird wrote:
Back in the Midlands we had a farm nearby which sold untreated milk. There used to be a steady flow of elderly Asians walking up and down the hill from the Birmingham bus stop, carrying enormous containers of milk. I think untreated milk must have been a religious requirement, so they sent the old people who had the bus passes!!


More likely, because it makes much better cheese, and quite possibly affects the quality of yoghourt too!
Rena

MrsWW wrote:
Thanks guys, will have a look at that link.

Well, it worked! Not as thick/creamy as I would like but nevertheless, it's yoghurt. I'm going to try various milk types and from each pot I will eat half as is and strain the other half as per greek style yoghurt.


Okay.... You've inspired me to give it another go (I even have Greek yoghurt on hand!)

One other question - does your store milk have to be homogenised as well as pasteurised? Ours does and I wonder if that might affect the end product?
MrsWW

Mmmm, you've got me there Rena but I am only a beginner.

Second batch now started using sterilised milk, milk powder and my own yoghurt starter from my first batch. I'm enjoying this experimenting with different milk products but will only ever aim to use full fat, ie, nowt taken out.
Woodburner

Better if it's neither Slight exaggeration there. ;) The pasteurisation doesn't matter, Aunty always scalded the milk first. I'm still suspicious of homogenised milk though.

As to my gloopy woes, I think I've found the reason, even before I've started my tests in the yoghurt maker. Somewhere from the depths of my memory, I remembered Mum talking about junket many years ago, so I asked her what it was she had told me about it. . . . yep, it's gloopy! She also mentioned that "junket isn't made with a culture, it's acid or something, that makes it set." Which also fits with my wondering if it was just the acid in the starter yoghurt that was causing what little setting there is. I suspect that the starter yoghurt has been pasteurised AFTER it was set, so doesn't have any live bacteria . . . So, I won't bother trying the Greek yoghurt as starter for a third time, but I will probably try the 'yoghurt' that I made with it, just for curiosity's sake


ETA d'oh!  Slightly misread your post Rena :?  Yes and no to both. It is possible to get unpasteurised milk if the herd it certified TB free or something like that, but in practice,  I can't find any. Similarly, it doesn't have to be homogenised, but because it seems to keep better it gets better sales, so while in theory we should be able to buy it, I can't find any un-homogenised either. :(
Seabird

If I remember correctly, junket is made using rennet which is the acid from a cow's stomach (??)
Rena

Seabird wrote:
If I remember correctly, junket is made using rennet which is the acid from a cow's stomach (??)


That's what it is alright.... I've only ever heard of it being used in cheesemaking though.
MrsWW

Out of the different "recipes" I've tried so far, I'm sticking at this one for now: 1.5 pints sterilised milk, 2 tblsp powdered milk, 1 heaped tblsp of yoghurt from a previous batch. This gives a very thick, smooth and creamy greek style yoghurt that doesn't need straining.

Had some for breakfast with stewed plums and a drizzle of honey and it was delicious.
Rena

Oh yum! That sounds great! Must get to this sooner than later, we go through plenty of yoghurt here!
Seabird

Rena wrote:
Seabird wrote:
If I remember correctly, junket is made using rennet which is the acid from a cow's stomach (??)


That's what it is alright.... I've only ever heard of it being used in cheesemaking though.


A long long time ago my school pal's mother used to make junket as a pudding. It was sweetened and sometimes flavoured with fruit flavours. It was very nice, but I haven't the foggiest idea what she used to flavour it. I'm still in touch with her daughter so I'll ask. Watch this space.
avvy

I remember my mum using rennet tablets that were already flavoured . (they looked just like the fizzer sweets you can still buy)
Seabird

aaaah - that was probably what she used.  
MrsWW

I now have orders from my Mum and my neighbour for my yoghurt. The yoghurt maker seems to be going constantly.
Rena

Oooooooooo how I would love to live in your neighbourhood!! So glad it is going soooooo well!
WhatCameFirst

Mrs WW, these guys deliver raw milk, and not too far away :http://www.hookandsonfarmshop.co.uk/
MrsWW

Thanks Sue, I'll have a look at that.
Woodburner

Update, the first batch were all gloopy although the non homogenised, full cream organic one with greek starter was a bit better set nearer the bottom.
I think my yog maker is clapped out from age or lack of use, as it barely warmed at all, so I'm using warmed milk this time, and only using the yog maker to compensate for the otherwise greater heat loss from small pots.

The best discovery from the first batch was that our milkman delivers the best milk I have tasted in years. (Organic, full cream, non-homogenised.)

Since then I've found a really nice non greek yoghourt. Lancashire Farm. It comes in a nice sized tub too.  
MrsWW

My yoghurt maker remains in daily use. A double batch awaits my Mum when she comes up for her weekly visit shortly. She eats yoghurt every day so I make her enough each week to last until her next visit. I reckon the machine has paid for itself several times over already. I'm thrilled to bits with it.

I'm thinking of using some of my yoghurt mixed with various flavourings to make frozen yoghurt lollies/pots when the warmer weather gets here.
Woodburner

Hehe, just like Aunty

Well, the second lot is set. Properly set, too, from the look of them. The first tub had a different starter, and has more liquid settled out than any of the rest. The rest look more or less alike, so I think I may have found a really good starter.

Strangely, this time the yog maker ran at a decent temperature. The higher start temperature doesn't seem to have done any harm though, so next time I will try the bowl method again with the thick but not greek starter, and the organic full cream milk. It won't happen for a few days though, as I am well stocked now

       Over the Gate Forum Index -> Around the Kitchen Table
Page 1 of 1
Create your own free forum | Buy a domain to use with your forum