Comments on: How to Make Yoghurt

By: Starr

Starr — Sat, 24 Jul 2010 15:21:08 +0000

Hi,
I have been reading about making yoghurt for a few weeks, (trying to buy some natural yoghurt with no success… you know small country towns) but
Mum used to make it when we were kid and she doesn’t know what the fuss is about. So between her and the reading I have a few tips that you might be interested in.

Mum made the milk ‘warm like a babies bottle’ sat it on the bench and yoghurt was created by morning… she tossed a towel over it but didn’t worry to much. She said it always turned out fine.

Fruit, honey and any flavours can be added when you warm the milk… I have read this but not tried it

Yoghurt seems to turn out badly it you use old yoghurt as a starter, temp variations just makes the time until it is ready different

Straight from the cow milk will create layers because the milk is not homongonised. That is done to break the fat globules and evenly disperse it in throughout the milk. So the cream will seperate from the milk if you use cows milk.

The cultures used for each brand are listed on the side of the container usually Acidoffilus and Bifodofilous (spelling may be wrong) Bornhorffen has both but is a bit tangy.

Lenght of time from start to finish makes the yoghurt more tangy (6 hours mild… 12 hours tangy)

Also draining the whey from the yoghurt in cheescloth (or new Chux) for 2 hours makes Greek yoghurt (it is the whey that makes the yoghurt tangy) draining it longer makes Labne or yoghurt cheese

So I read a lot! I will let you know when I finally get the yoghurt and make my own… these are just tips from similar websites and books, hope it helps

By: Justine

Justine — Thu, 15 Jul 2010 12:39:01 +0000

Oops was meant to say ‘Easy Yo’ not ‘eady to’ bad typing!!

By: Justine

Justine — Thu, 15 Jul 2010 12:37:41 +0000

Paul I think given you use cold milk for the Eady to method it would need to be UHT milk in the fridge, or a batch of milk you have heated and then cooled to fridge temperature. I have no tried this yet but intend to. I will post back my reults.

By: Paul

Paul — Sat, 22 May 2010 02:32:04 +0000

Hi again, Well I tried mixing cold Milk and culture from a batch of Easy Yo youghurt I made and placing it in the easy-yo flask…..BUT with no success. The finished product was very runny and resembled curdled milk. I used Coles full cream milk (Maybe its not real milk..you never know these days.) Do I need to heat the milk first ?
Paul

By: Paul

Paul — Sun, 09 May 2010 22:59:49 +0000

Hi, Has anyone tried making Yoghurt with fruit/pulp in the pot during the culturing process. Jalna claim theirs is all made and cultured in the pot.
I would like to make a similar version. Any advice appreciated.
Thanks

By: Lenore

Lenore — Tue, 06 Apr 2010 09:57:09 +0000

An Inidan family I know went home to India for a long holiday and when they returned they did not have any of the starter to make their yoghurt. I gave them a packet of my EZY Yo yoghurt powder and they used this for their starter. Since then they have been using their own starter which was made originally from this packet .

By: Lily

Lily — Fri, 25 Dec 2009 09:51:29 +0000

You are right David. In Northern India almost every family makes its own yoghurt everyday. The same culture is used for years and years. I am not sure what bacterias are present in the Indian yoghurt because it has a very different consistency and taste from any of the store bought yoghurts. I love its taste and consistency.

By: Pamela

Pamela — Mon, 21 Dec 2009 00:21:18 +0000

Enjoyed your message John and your explanation re the link between unpasturised milk, parasites IgE and allergies. Could you please explain what IgE is. I have never heard of it. Pamela

By: John

John — Fri, 18 Dec 2009 11:35:17 +0000

Just found this site and am interested in how others are making yoghurt. I have the easy-yo and have found that it works best with the prepared easy-yo mixes. I have substituted UHT milk for water to get a much creamier result and that worked well. I have also tried the easy-yo with commercial yoghurt as a starter, mixed with regular and UHT milk, without any real success. I don’t think it keeps it warm for long enough. I have had great results with the bring to boil, cool (so you can keep your finger in it for more than 10 seconds), add starter, wrap and let sit. The easy-yo maker is designed to start with a cold mixture and uses a specific amount of hot water to create the right temperatures, if you vary from this you won’t have the right temps for the bacteria to flourish.

P.S. Given the discoveries of the role that IgE plays in allergies, science is on the path to explaining why food and environments devoid of parasites and other “bad bugs” is causing allergies. Therefore it stands to reason that allergy sufferers who consume unpasteurised milk may be consuming enough parasites to keep IgE busy and unable to react to the simple things that cause allergies.

By: Pamela

Pamela — Thu, 17 Dec 2009 23:37:37 +0000

Co-incidentally, I have been experimenting with the easy-jo maker when I stumbled across this website. Sophia, think you will find that the runny substance is whey, and you simply siphon it off. In the old days, they didn’t have pasteurised milk. I have been using Unpastuerised milk (Cleopatra brand - legally they label it as cosmetic milk). I mixed the milk and a little bit of the easy-yo packet yoghurt product. Used a bit too much of this powder to begin with - but it is amazingly delicious. Pasteurising was developed because, without refrigeration, milk quickly went bad. Unpasteurised milk is full of nutrients and natural minerals and vitamins. Since the inception of the pasteurising process, many people have developed allergies. It has been suggested that they is a link between pasteurised (which is Milk that has been heated to very high temperatures) and allergies.
Happy yoghurt making.
Pamela