Comments on: How to Make Yoghurt http://www.permacultureliving.com/2008-03/how-to-make-yoghurt.html The day by day fun and experiences of living and learning permaculture in Brisbane, Australia Sun, 15 Jan 2012 08:13:19 +0000 hourly 1 http://wordpress.org/?v=3.1.2 By: Melanie http://www.permacultureliving.com/2008-03/how-to-make-yoghurt.html#comment-27958 Melanie Mon, 08 Aug 2011 12:51:49 +0000 http://www.permacultureliving.com.au/2008-03/how-to-make-yoghurt.html#comment-27958 Hi David, I hope you still read these posts. I would be very interested if you or any one lese knows of the name of a culture that I could get and keep as a survivalist to create yoghurt without getting a renewable source of culture? Thank you and I hope someone may have an answer! Hi David, I hope you still read these posts. I would be very interested if you or any one lese knows of the name of a culture that I could get and keep as a survivalist to create yoghurt without getting a renewable source of culture? Thank you and I hope someone may have an answer!

]]> By: Lynda Yelland http://www.permacultureliving.com/2008-03/how-to-make-yoghurt.html#comment-20191 Lynda Yelland Wed, 23 Mar 2011 23:18:05 +0000 http://www.permacultureliving.com.au/2008-03/how-to-make-yoghurt.html#comment-20191 Hi, has anyone made their own yoghurt from soy milk? I'm ready to go with an easy yo maker I got for a bargain on TradeMe, but hesitant to start as the milk is so expensive I don't want to waste it. Any suggestions would be appreciated. I have a store bought soy yoghurt as the starter. Hi, has anyone made their own yoghurt from soy milk? I’m ready to go with an easy yo maker I got for a bargain on TradeMe, but hesitant to start as the milk is so expensive I don’t want to waste it. Any suggestions would be appreciated. I have a store bought soy yoghurt as the starter.

]]> By: fred heyer http://www.permacultureliving.com/2008-03/how-to-make-yoghurt.html#comment-16175 fred heyer Mon, 24 Jan 2011 07:44:56 +0000 http://www.permacultureliving.com.au/2008-03/how-to-make-yoghurt.html#comment-16175 hi, I have noticed that Bornhoffen yoghurt does not separate (curdle) even when unrefridgerated. Does anyone know why that is? I have emailed them but got no reply. I would like to know how to make such a yoghurt. Here are the cultures used: Streptococcus thermophilus 1.0 x 10^8 cfu/g Lactobacillus helveticus 1.0 x 10^8 cfu/g Lactobacillus acidophilus 1.0 x 10^6 cfu/g Bifidobacterium bifidus. 1.0 x 10^6 cfu/g Fred Heyer Cairns hi,

I have noticed that Bornhoffen yoghurt does not separate (curdle) even when unrefridgerated. Does anyone know why that is? I have emailed them but got no reply. I would like to know how to make such a yoghurt.

Here are the cultures used:

Streptococcus thermophilus 1.0 x 10^8 cfu/g
Lactobacillus helveticus 1.0 x 10^8 cfu/g
Lactobacillus acidophilus 1.0 x 10^6 cfu/g
Bifidobacterium bifidus. 1.0 x 10^6 cfu/g

Fred Heyer
Cairns

]]> By: Starr http://www.permacultureliving.com/2008-03/how-to-make-yoghurt.html#comment-6462 Starr Sat, 24 Jul 2010 15:21:08 +0000 http://www.permacultureliving.com.au/2008-03/how-to-make-yoghurt.html#comment-6462 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 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 http://www.permacultureliving.com/2008-03/how-to-make-yoghurt.html#comment-6365 Justine Thu, 15 Jul 2010 12:39:01 +0000 http://www.permacultureliving.com.au/2008-03/how-to-make-yoghurt.html#comment-6365 Oops was meant to say 'Easy Yo' not 'eady to' bad typing!! Oops was meant to say ‘Easy Yo’ not ‘eady to’ bad typing!!

]]> By: Justine http://www.permacultureliving.com/2008-03/how-to-make-yoghurt.html#comment-6364 Justine Thu, 15 Jul 2010 12:37:41 +0000 http://www.permacultureliving.com.au/2008-03/how-to-make-yoghurt.html#comment-6364 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. 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 http://www.permacultureliving.com/2008-03/how-to-make-yoghurt.html#comment-5898 Paul Sat, 22 May 2010 02:32:04 +0000 http://www.permacultureliving.com.au/2008-03/how-to-make-yoghurt.html#comment-5898 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 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 http://www.permacultureliving.com/2008-03/how-to-make-yoghurt.html#comment-5828 Paul Sun, 09 May 2010 22:59:49 +0000 http://www.permacultureliving.com.au/2008-03/how-to-make-yoghurt.html#comment-5828 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 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 http://www.permacultureliving.com/2008-03/how-to-make-yoghurt.html#comment-5570 Lenore Tue, 06 Apr 2010 09:57:09 +0000 http://www.permacultureliving.com.au/2008-03/how-to-make-yoghurt.html#comment-5570 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 . 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 http://www.permacultureliving.com/2008-03/how-to-make-yoghurt.html#comment-4170 Lily Fri, 25 Dec 2009 09:51:29 +0000 http://www.permacultureliving.com.au/2008-03/how-to-make-yoghurt.html#comment-4170 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. 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.

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