 | | 
22.12.2008, 21:31
| Member | | Join Date: Apr 2007 Location: Zurich
Posts: 139
Groaned at 0 Times in 0 Posts
Thanked 62 Times in 35 Posts
| | Home-made yoghurt
After some of the excellent posts I've seen on this forum relating to advice on recipes (thinking of the recent Zopf speciality in particular) I thought I'd try it out for some advice on yoghurt making.
Recently I bought a yoghurt maker.
It's very simple: all you have to do is heat up some milk at around 80 deg cel. for some 10 minutes to kill off any unwanted bacteria, then cool to below 40, add a "good" culture (or some live yoghurt) and leave in the yoghurt warmer for 6 - 12 hours.
Whilst the maker works okay, the yoghurt I'm making is a little slimey - it hangs together a little too much and the consistency is not as good as what you buy.
I have experimented with milk - and normally go for bio-milk or milk straight from a farmer but this does not help with the consistency.
Any advice on this would be very welcome.
Also, I am wondering about adding fruit and perhaps some sugar. I have tried the latter and found that it changes the whole process. My deduction here is that sugar in some way aggravates the bacteria. But if this is the case, surely adding fruit (such as strawberries) would also change the process and adversely affect the quality of the yoghurt.
Thanks again for any advice.
PS I'm on to beer-making now, but this I do have some experience in!!
Cheers - and a happy Christams to all!!
| The following 2 users would like to thank AjarnPat for this useful post: | | 
22.12.2008, 21:44
|  | Forum Legend | | Join Date: Apr 2008 Location: ZH
Posts: 8,103
Groaned at 57 Times in 53 Posts
Thanked 12,980 Times in 4,732 Posts
| | Re: Home-made yoghurt
After watching the professionals making joghurt in the Flumserberge, I, like them, add dried milk powder (Magermilchpulver - from the Migros) to the litre of milk.
i.e. 1 Liter of Milk, 1 Bio natural joghurt, six teaspoonsful of dried skimmed milk powder.
When I first made our joghurt, I used Pasturised Milk. About five years later, while living in England, my joghurt seemed a bit slimy and someone suggested UHT milk, which I have used for it ever since.
I add no sugar and no fruit and I often don't warm the milk. If I mix the ingredients straight after breakfast with milk at room temperature it is ready before I go to bed in the evening.
Maybe the addition of powdered milk would help with the Bio milk too. A Reform House might even have Bio Milk Powder.
Good luck
__________________ Longbyt | The following 4 users would like to thank Longbyt for this useful post: | | 
23.12.2008, 18:23
|  | Member | | Join Date: Jun 2008 Location: Wallisellen, Zürich
Posts: 177
Groaned at 0 Times in 0 Posts
Thanked 69 Times in 54 Posts
| | Re: Home-made yoghurt | Quote: | |  | | | After some of the excellent posts I've seen on this forum relating to advice on recipes (thinking of the recent Zopf speciality in particular) I thought I'd try it out for some advice on yoghurt making.
Recently I bought a yoghurt maker.
It's very simple: all you have to do is heat up some milk at around 80 deg cel. for some 10 minutes to kill off any unwanted bacteria, then cool to below 40, add a "good" culture (or some live yoghurt) and leave in the yoghurt warmer for 6 - 12 hours.
Whilst the maker works okay, the yoghurt I'm making is a little slimey - it hangs together a little too much and the consistency is not as good as what you buy.
I have experimented with milk - and normally go for bio-milk or milk straight from a farmer but this does not help with the consistency.
Any advice on this would be very welcome.
Also, I am wondering about adding fruit and perhaps some sugar. I have tried the latter and found that it changes the whole process. My deduction here is that sugar in some way aggravates the bacteria. But if this is the case, surely adding fruit (such as strawberries) would also change the process and adversely affect the quality of the yoghurt.
Thanks again for any advice.
PS I'm on to beer-making now, but this I do have some experience in!!
Cheers - and a happy Christams to all!! | | | | | hi
i have sometime tried making yoghurt as well. but also had the same problem as you a bit slimy. one of my friends suggested that you can buy a dried yoghurt culture in a reformhouse. i went to ask for it, it is there but for three small packs (like dried yeasts) it costs 15 sfr. which i found expensive. so i never tried.but the friend of my used this to make her own yoghurt and than you can always save some culture from your own made yoghurt.
just thought of sharing it with you.
regards
| This user would like to thank pink pompom for this useful post: | | 
23.12.2008, 20:03
| Member | | Join Date: Apr 2007 Location: Zurich
Posts: 139
Groaned at 0 Times in 0 Posts
Thanked 62 Times in 35 Posts
| | Re: Home-made yoghurt
Hi, Thanks Pink PomPom,
Yes, I still have the packet of dried culture they gave me - should try it out.
Following Longbyt's advice, (using different/UHT milk) I tried heating the milk hotter and longer before cooling - and perhaps I am imagining things, but it really was not so slimy this time.
So I shall continue with further experiments - trying UHT and trying using unboiled milk and see what results I get.
I would prefer to use milk straight from the farmer since it is cheaper and unprocessed.
I have yet to try adding some skimmed milk powder, but will do so in due course - got to eat all that I've made first though!!
My aim is to produce yoghurt that is cheaper, healthier and nicer than that you buy in the shops - so I'll keep on tryin'!!
Thanks for the ideas and advice so far.
Cheers
| 
24.12.2008, 23:29
|  | Forum Veteran | | Join Date: Feb 2008 Location: France, near Geneva
Posts: 865
Groaned at 8 Times in 7 Posts
Thanked 2,777 Times in 728 Posts
| | Re: Home-made yoghurt
Heating the milk really does help. It causes the soluble whey proteins to bind to the casein micelles & makes them stick together better on acidification. I'm away form my reference collection at the moment. Can get back later with the ideal time/temperature combination.
As suggested adding extra milk powder helps too. That may or may not need the heat treatment for best texture.
| This user would like to thank FrankZappa for this useful post: | | 
24.12.2008, 23:51
| Member | | Join Date: Apr 2007 Location: Zurich
Posts: 139
Groaned at 0 Times in 0 Posts
Thanked 62 Times in 35 Posts
| | Re: Home-made yoghurt
Great - I look forward to your advice on temp and times, Frank.
Cheers,
Happy Christmas!
Pat
| 
01.01.2009, 14:07
| Member | | Join Date: Apr 2007 Location: Zurich
Posts: 139
Groaned at 0 Times in 0 Posts
Thanked 62 Times in 35 Posts
| | Re: Home-made yoghurt
Found your reference collection, yet Mr Zappa?
Looking forward to starting the NY off with some good home-made yoghurt!
Cheers,
| 
01.01.2009, 15:44
|  | Newbie 1st class | | Join Date: Dec 2007 Location: Zurich
Posts: 14
Groaned at 0 Times in 0 Posts
Thanked 2 Times in 2 Posts
| | Re: Home-made yoghurt
When making yoghurt at home I have always used a traditional receipe.
Take 1L milk and heat until warm but not boiling.
At same time warm your oven - do not leave oven on
Pour mik in bowl and add two tablespoonful any natural yoghurt. Do not mix
Wrap bowl with milk in a thick tea towel or cloth and place in warm oven.
Leave overnight and in the morning your yoghurt will be ready.
You may then sweeten or add whatever you wish in your home made jogurt.
For those who can not tolerat milk, this method is also good with soya milk
have fun and wishing you all a very happy 2009
| 
01.01.2009, 16:00
| Forum Legend | | Join Date: Aug 2008 Location: OOO
Posts: 3,724
Groaned at 79 Times in 55 Posts
Thanked 1,683 Times in 1,017 Posts
| | Re: Home-made yoghurt
Milk turned sour makes some bloody good yoghurt too.
| 
01.01.2009, 16:53
|  | Newbie 1st class | | Join Date: Dec 2007 Location: Zurich
Posts: 14
Groaned at 0 Times in 0 Posts
Thanked 2 Times in 2 Posts
| | Re: Home-made yoghurt
Hello Sada,
So sad to hear this did not work out for you, however I can say I have been using this method for years and have never had any problems.
| 
01.01.2009, 16:54
|  | Newbie 1st class | | Join Date: Dec 2007 Location: Zurich
Posts: 14
Groaned at 0 Times in 0 Posts
Thanked 2 Times in 2 Posts
| | Re: Home-made yoghurt
Hello Sada
Please ignore my mail sent just a few mins ago. In my hast I did not read your mail properly. Apologies again | 
01.01.2009, 18:17
| Forum Legend | | Join Date: Aug 2008 Location: OOO
Posts: 3,724
Groaned at 79 Times in 55 Posts
Thanked 1,683 Times in 1,017 Posts
| | Re: Home-made yoghurt
No problem, there's nothing to apologize for.
| 
15.02.2011, 15:26
|  | Junior Member | | Join Date: Apr 2010 Location: Zürich
Posts: 72
Groaned at 0 Times in 0 Posts
Thanked 63 Times in 20 Posts
| | Re: Home-made yoghurt
Just a quick couple of links on UHT milk and why it may be bad for you, especially if you have a gluten intolerance.
I've always hated it anyway, so although I'm not in a position to verify the claims made in these articles, these are definitely pandering to my prejudices. http://www.foodrenegade.com/just-say-no-to-uht-milk/ http://www.thehealthyhomeeconomist.c...-trojan-horse/
Thanks for the yogurt tips tho - definitely going to try the in-the-oven method!
| 
15.02.2011, 19:21
|  | Forum Legend | | Join Date: Apr 2007 Location: romandie
Posts: 9,971
Groaned at 101 Times in 92 Posts
Thanked 9,106 Times in 4,522 Posts
| | Re: Home-made yoghurt
The milk in Switzerland is so good and abundant there is no need to buy UHT milk.
Anyway, I make yogurt with out a yogurt maker. Just warm up the oven then leave the yogurt in the warm oven for 6-8 hours. Sometimes I'll go back and warm the oven again by putting it on low for a minute or two. In the winter you can keep the yogurt on the heater.
The first day it can be runny (someone described slimey... that's not the word I'd use. lol.) But the next day it should be firmed up even thought it's in the fridge.
| 
15.02.2011, 23:21
|  | Forum Veteran | | Join Date: Feb 2008 Location: France, near Geneva
Posts: 865
Groaned at 8 Times in 7 Posts
Thanked 2,777 Times in 728 Posts
| | Re: Home-made yoghurt | Quote: | |  | | | | | | | | I'm pretty dubious about the scientific foundation of both of these, altho' the references in the first are fine. It's the writer who's lost the plot..
What does gluten intolerance have to do with milk, UHT or otherwise? I really don't see the connection.
PS I agree UHT tastes horrible. We drink microfiltered - no bugs and no heat treatment.
| This user would like to thank FrankZappa for this useful post: | | 
04.11.2011, 08:34
| Newbie 1st class | | Join Date: Feb 2011 Location: Basel
Posts: 18
Groaned at 0 Times in 0 Posts
Thanked 4 Times in 4 Posts
| | Re: Home-made yoghurt | Quote: | |  | | | After some of the excellent posts I've seen on this forum relating to advice on recipes (thinking of the recent Zopf speciality in particular) I thought I'd try it out for some advice on yoghurt making.
Recently I bought a yoghurt maker.
It's very simple: all you have to do is heat up some milk at around 80 deg cel. for some 10 minutes to kill off any unwanted bacteria, then cool to below 40, add a "good" culture (or some live yoghurt) and leave in the yoghurt warmer for 6 - 12 hours.
Whilst the maker works okay, the yoghurt I'm making is a little slimey - it hangs together a little too much and the consistency is not as good as what you buy.
I have experimented with milk - and normally go for bio-milk or milk straight from a farmer but this does not help with the consistency.
Any advice on this would be very welcome.
Also, I am wondering about adding fruit and perhaps some sugar. I have tried the latter and found that it changes the whole process. My deduction here is that sugar in some way aggravates the bacteria. But if this is the case, surely adding fruit (such as strawberries) would also change the process and adversely affect the quality of the yoghurt.
Thanks again for any advice.
PS I'm on to beer-making now, but this I do have some experience in!!
Cheers - and a happy Christams to all!! | | | | | Hi I live in Basel Switzerland and want to purchase a yoghurt maker. Do you know where I could purchase one in Switzerland?
Thanks
Last edited by Longbyt; 04.11.2011 at 09:00.
Reason: email removed as per forum rules
| 
04.11.2011, 15:59
| Junior Member | | Join Date: Nov 2011 Location: luzern
Posts: 30
Groaned at 0 Times in 0 Posts
Thanked 0 Times in 0 Posts
| | Re: Home-made yoghurt
Great!!!!!!
I will try it!!!!   | 
04.11.2011, 21:20
|  | Forum Legend | | Join Date: Apr 2007 Location: romandie
Posts: 9,971
Groaned at 101 Times in 92 Posts
Thanked 9,106 Times in 4,522 Posts
| | Re: Home-made yoghurt | Quote: | |  | | | Hi I live in Basel Switzerland and want to purchase a yoghurt maker. Do you know where I could purchase one in Switzerland?
Thanks | | | | | You can get them at the Fust or the Coop, or anywhere they sell house hold appliances. But as I said above, you don't need one. Just a warm place to keep it. In the winter you can keep it near the heater if the heating isn't on too high.
good luck.
|
Currently Active Users Viewing This Thread: 1 (0 members and 1 guests) | | Thread Tools | | Display Modes | Linear Mode |
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts HTML code is Off | | | All times are GMT +2. The time now is 01:08. | |