Yoghurt making
Posted: Sat 08 Aug 2020 8:53 pm
This is for Dippersgirl especially.
I have a great fondness for creamy thick yoghurt, and best I have found here is Musanin, but still a bit tart for my liking at times. So, been making my own for a while now, using Musanin as a starter. Other makes might work, but haven't tried them.
Heat 1 litre of full fat milk slowly ( I just use the Koop carton) until it is is just a tad too hot for your knuckle to bear, but don't bring to boiling point. If you can put your knuckle in for a few seconds, then it will be fine to add 2 heaped tblsp of starter yoghurt (Musanin in my case). Whisk and then put in a food flask, and leave overnight and then put in fridge to set.
I then like to strain it, to make a thicker yoghurt, using a sieve with a cheesecloth over a bowl, and leave in the fridge.
I don't think it is much cheaper than buying yoghurt, as after straining, there is about 1/2 litre, but for a creamier yoghurt, it's well worth it, and not too much effort.
As for the left over whey. I use it in bread making instead of water, and my dog loves it too, been using that instead of water when mixing up dried and tinned food. Better just trying a wee bit first though, to see if your dog likes it.
Am sure it would do fine in other baking recipes. Probably ok for cats, but I haven't checked, not having any, so better check first.
There are other ways of keeping the yogurt warm, rather than a food flask. Supposedly my oven does this, but I haven't tried yet, also slow cooker method. Plus in the winter, I wrap a tea towel round, just to keep the food flask cosy, as my kitchen can be rather cold.
I have a great fondness for creamy thick yoghurt, and best I have found here is Musanin, but still a bit tart for my liking at times. So, been making my own for a while now, using Musanin as a starter. Other makes might work, but haven't tried them.
Heat 1 litre of full fat milk slowly ( I just use the Koop carton) until it is is just a tad too hot for your knuckle to bear, but don't bring to boiling point. If you can put your knuckle in for a few seconds, then it will be fine to add 2 heaped tblsp of starter yoghurt (Musanin in my case). Whisk and then put in a food flask, and leave overnight and then put in fridge to set.
I then like to strain it, to make a thicker yoghurt, using a sieve with a cheesecloth over a bowl, and leave in the fridge.
I don't think it is much cheaper than buying yoghurt, as after straining, there is about 1/2 litre, but for a creamier yoghurt, it's well worth it, and not too much effort.
As for the left over whey. I use it in bread making instead of water, and my dog loves it too, been using that instead of water when mixing up dried and tinned food. Better just trying a wee bit first though, to see if your dog likes it.
Am sure it would do fine in other baking recipes. Probably ok for cats, but I haven't checked, not having any, so better check first.
There are other ways of keeping the yogurt warm, rather than a food flask. Supposedly my oven does this, but I haven't tried yet, also slow cooker method. Plus in the winter, I wrap a tea towel round, just to keep the food flask cosy, as my kitchen can be rather cold.