Author Topic: Yogurt (Read 4192 times)

jen51 · « **on:** August 29, 2012, 07:13:46 PM »

I've been on a yogurt making kick lately. Does anyone else make their own yogurt? It's suprisingly simple to make, and very delicious and nutritious. :)

However, I've been having a hard time getting it to set up properly when making it with fruit. It turns out a runny mess everytime I try to add fresh fruit. Any clues as to why that might be? If I use fruit preserves it works well, but I would rather not do that in order to avoid the sugar.

Nadir · « **Reply #1 on:** August 29, 2012, 07:25:33 PM »

Quote from: jen51

I've been on a yogurt making kick lately. Does anyone else make their own yogurt? It's suprisingly simple to make, and very delicious and nutritious. :)

However, I've been having a hard time getting it to set up properly when making it with fruit. It turns out a runny mess everytime I try to add fresh fruit. Any clues as to why that might be? If I use fruit preserves it works well, but I would rather not do that in order to avoid the sugar.

I have made it, when we lived out bush, in a wide-necked thermos flask. I used full-cream powdered milk with a spoon of good quality plain yoghurt as a starter, so it is quite cheap to make.

Jen, are you adding the fruit after you have made it. It seems like a silly question but you never know?

I suspect that it might just be a natural reaction to combining the two. Is it really a problem that it does not set?
Even the best yoghurt tends to separate at least a little; and commercial yoghurt makers often add gelatine so theirs will set. Gelatine is a good food.

jen51 · « **Reply #2 on:** August 29, 2012, 07:49:48 PM »

Well, I started off by mixing the fruit in while I mixed the culture in, after the milk was heated. It didn't work, so then I heated the fruit with the milk thinking that it would help if the fruit was cooked down. That didn't work either, lol.

I should probably be content putting fresh fruit in after it is done and cooled. I think more than anything, though, I'm bothered that I haven't succeeded. Sigh.

Also, my yogurt doesn't set up firm. It has a runny consistency, which doesn't bother me. I was thinking about that just this morning, as I was eating it- that it's not as firm as the store bought stuff. When I try it with fruit, though, it causes bigtime seperation and awful looking chunks.

That sounds like an interesting way to make yogurt, Nadir! I use plain yogurt for the starter as well. So far, my favorite flavor has been honey vanilla.

Telesphorus · « **Reply #3 on:** August 29, 2012, 11:46:02 PM »

Never allow a bias (caused by a lifetime of consuming store-bought food)for the processed textures and colors put you off the natural home-made product.

The flavor is typically far superior - the texture and color is for the children, who are extremely sensitive to that sort of thing.

Heck, my little brother, for years (into his teens), would only drink milk from a milk bottle with a blue cap. If the cap was a different color he didn't want to drink it.

Nadir · « **Reply #4 on:** August 30, 2012, 01:01:08 AM »

Quote from: jen51

Well, I started off by mixing the fruit in while I mixed the culture in, after the milk was heated. It didn't work, so then I heated the fruit with the milk thinking that it would help if the fruit was cooked down. That didn't work either, lol.

Also, my yogurt doesn't set up firm. It has a runny consistency, which doesn't bother me. I was thinking about that just this morning, as I was eating it- that it's not as firm as the store bought stuff.

Jen, I'm not surprised that it didn't work then. Make sure that you make the yoghurt before adding the fruit. Because fruit is an additive not an essential ingredient. What temperauture do you have your milk at?

Commercial yoghurt makers probably have more consistent conditions than you can in a home kitchen. And add gelatine sometimes.

Try adding dry fruit (chopped apricots are good) then you'll have less moisture content. Enjoyment is the important factor. Tele's right! We tend to have pre-conceived ideas about what it SHOULD be like (caused by a lifetime of consuming store-bought food). Spot on, Tele.

PenitentWoman · « **Reply #5 on:** August 30, 2012, 05:47:50 AM »

Wait on the fruit, and strain with cheesecloth. I've had both success and failure, but recipes labeled "Greek" (thick) are better.

Kefir is much easier.

...now I'm craving Greek food. Gyros and Tzatziki yogurt sauce. :)

Belloc · « **Reply #6 on:** August 30, 2012, 09:17:20 AM »

Quote from: jen51

I've been on a yogurt making kick lately. Does anyone else make their own yogurt? It's suprisingly simple to make, and very delicious and nutritious. :)

However, I've been having a hard time getting it to set up properly when making it with fruit. It turns out a runny mess everytime I try to add fresh fruit. Any clues as to why that might be? If I use fruit preserves it works well, but I would rather not do that in order to avoid the sugar.

No, have not eaten yogurt in a long time, used to like to get the cold, ice-cream like kind-we hada store nearby.

(oops, since I am not a dairy farmer, or yogurt maker, do hope I am ALLOWED to comment, eh Clelia?!

:rolleyes:

)

Belloc · « **Reply #7 on:** August 30, 2012, 09:20:10 AM »

Quote from: PenitentWoman

...now I'm craving Greek food. Gyros and Tzatziki yogurt sauce. :)

man, now, me too-thanks!!

About to blow my diet routine.....

Is it a possibility, that the heart, humidity, etc playing a factor-always hear that as a reason when food does not turn out, esp baked items.......
follow the receipe, do everything 100% and it does not turn out.....

I should disclaim-I am a not a trained cook, but, a fairly good one!! Trying some Maltese receipes now...similar to Italian, but some difference more nodding to Greek and Middle Eastern...

Marlelar · « **Reply #8 on:** August 30, 2012, 11:40:51 AM »

Ever try yogurt cheese? Hang a cup or 2 of plain, unflavored yogurt up in a muslin bag and let it drip for 8-10 hrs. Mix in garlic, herbs, and a pinch of salt. Tastes a lot like herbed chevre I used to buy in the store.

Marsha

Belloc · « **Reply #9 on:** August 30, 2012, 11:45:39 AM »

at room temp???

Elizabeth · « **Reply #10 on:** August 30, 2012, 12:31:43 PM »

I only WISH I was clever enough to make yoghurt. Maybe I used a bogus recipe. So, if it can be made out in the bush I know I was doing something wrong and gave up too easily!

PenitentWoman · « **Reply #11 on:** August 30, 2012, 01:06:09 PM »

Quote from: Belloc

Quote from: PenitentWoman
...now I'm craving Greek food. Gyros and Tzatziki yogurt sauce. :)

man, now, me too-thanks!! About to blow my diet routine.....

Is it a possibility, that the heart, humidity, etc playing a factor-always hear that as a reason when food does not turn out, esp baked items.......
follow the receipe, do everything 100% and it does not turn out.....

I should disclaim-I am a not a trained cook, but, a fairly good one!! Trying some Maltese receipes now...similar to Italian, but some difference more nodding to Greek and Middle Eastern...

I can't afford lamb, so my craving will remain a craving! ...But mmmm gyros with thinly sliced red onion and cucuмber. =)

There are a lot of reasons things don't turn out. With baking it really is a science. Especially bread baking.

With cooking, I usually don't follow recipes or at least not entirely. I never officially measure anything. I just guess and then take notes in a binder that I have so if it turns out well I can remember how I did it. I really just do not over think things. It always tastes better when I just go for it.

Plus, I usually narrate the process for my daughter so I can pretend I have a cooking show...hahaha...

I also try to remember to cook joyfully. It can be depressing to eat alone, but I cook with a smile anyway. Hopefully someday I'll be cooking for someone who loves me, and all the love I've put into developing each dish will have made it all the more perfect and delicious for that person. :)

They say the heart of the home is the kitchen, and certainly that is where my heart loves to be!

PenitentWoman · « **Reply #12 on:** August 30, 2012, 01:13:08 PM »

Quote from: Marlelar

Ever try yogurt cheese? Hang a cup or 2 of plain, unflavored yogurt up in a muslin bag and let it drip for 8-10 hrs. Mix in garlic, herbs, and a pinch of salt. Tastes a lot like herbed chevre I used to buy in the store.

Marsha

Yes!! Love it with garlic, fresh chives, and dried tarragon. Thank you for the idea of using a muslin bag. I bet that's easier than flat pieces of cheesecloth!

Belloc- I've always put it over a bowl in the fridge.

Belloc · « **Reply #13 on:** August 30, 2012, 01:25:23 PM »

dont like Lamb at all

jen51 · « **Reply #14 on:** August 30, 2012, 07:26:29 PM »

Quote from: Nadir

What temperauture do you have your milk at?

165ish. I broke my thermometer some time ago, but I figured out that when the milk starts to stick to the sides of the pot, it is hot enough.