I bought a yoghurt maker in a recent promo as I tend to go through quite a lot of shop-bought ones and thought I would give it a try.
The first batch has turned out well - Full cream UHT + a Nestle LC1 probiotic given 12 hours heat (I like it thick!).
Anyway - a question for seasoned yoghurt makers - how often do you buy a new starter yoghurt as opposed to starting the next batch off with one of the previous batch? Or don't you?
Yoghurt making question
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- Blaze
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Yoghurt making question
Mother in law used to reckon on 3 batches before it stopped working, but that was years ago when people talked about "live" yoghurt. I think in those days it was recommended to use semi-skimmed or canned milk. I didn't like it, it looked like junket or blancmange !!
I'm sure things have changed and you can make much tastier yoghurt today - and I much prefer thick and creamy ones.
I'm sure things have changed and you can make much tastier yoghurt today - and I much prefer thick and creamy ones.
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Yoghurt making question
I did the same as you N. I made one batch that could just be called yoghurt, but after that the next six tries all died. Stuffed the machine to the back of the cupboard. Anyone want one?
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Yoghurt making question
Well, my yoghurt maker is working well - and I decided to get a fresh pot each time and mix with 1 litre of UHT full cream for seven mini-pots - and 12 hours heating to make it nice and thick.
Anyway, by mistake I grabbed a "slightly sweetened" yoghurt instead of "unsweetened". I reconned that by the time it was diluted with milk any sugar would be undiscernible.
Wrong! The yoghurt was much more acidic tasting. I am not sure if this is the effect of the sugar or whether they use a different microbe to make the base. Thoughts?
Anyway, by mistake I grabbed a "slightly sweetened" yoghurt instead of "unsweetened". I reconned that by the time it was diluted with milk any sugar would be undiscernible.
Wrong! The yoghurt was much more acidic tasting. I am not sure if this is the effect of the sugar or whether they use a different microbe to make the base. Thoughts?
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Yoghurt making question
To answer the original question, I tend to buy a new probiotic starter yogurt every 4 weeks or so. I buy a pack of four for around 1 euro.