Hamish McPanji
Honorary Master
So you are going to sit there and pronounce yoghurt until you get it right?
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Homemade yogurt
- Thread starter Eskomisaloser
- Start date
So you are going to sit there and pronounce yoghurt until you get it right?
SoulTax
Executive Member
I need to start up again. I recently bought a Yoghurt maker and have run 2 batches through it. The first was half cream and half full cream milk. Reason for this is that higher fat content is a lot closer to how yoghurt was originally made. Much healthier and tastes better as you dont need to think of adding sugar or fruit to flavour it.
So the first batch tasted awesome. I possibly took it out a little early, so I need more time on it to allow the flavour to mature. The second batch was a write off. Used whole organic, non standardised milk and it just stayed watery. That may have been the temperature, but it is probably the milk too.
Will fire it up again.
So the first batch tasted awesome. I possibly took it out a little early, so I need more time on it to allow the flavour to mature. The second batch was a write off. Used whole organic, non standardised milk and it just stayed watery. That may have been the temperature, but it is probably the milk too.
Will fire it up again.
P
Picard
Guest
Damn right he should.
And thereafter he can use my mom's technique to make yoghurt.
rrh
Expert Member
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Some good suggestions, I think I'll try out Picard's suggestion first before buying a machine. Now to try and find some live cultures.
Looked at all the "major" brand yoghurts in Checkers & Woolies Saturday last.
According to their containers it appears that only the Woolies yoghurts contain active/live cultures ??
Eskomisaloser
Expert Member
Darn grammar Nazi's 
.... Yoghurt, yoghurt, yoghurt, yoghurt, yoghurt.... happy now?
Yup, I was also looking on their website at their ingredients. I was thinking of getting a tub of "Fat Free Plain Ayrshire Yoghurt 150g" to start with.
http://www.woolworths.co.za/store/f.../product-details-index.jsp?productId=20187736
.... Yoghurt, yoghurt, yoghurt, yoghurt, yoghurt.... happy now? Yup, I was also looking on their website at their ingredients. I was thinking of getting a tub of "Fat Free Plain Ayrshire Yoghurt 150g" to start with.
Ingredients said:
http://www.woolworths.co.za/store/f.../product-details-index.jsp?productId=20187736
Yes, I know.
I irritates me to no end when Afrikaans people say "yoghurt", "Joo-gurt".
***!!!
It's pronounced if Afrikaans basically the same why as in English ... "Jou-ghurt", where the "gh" is pronounced the same way as the "gh" in the sport of "gholf".
"joo gurt" is actually the correct pronunciation in Afrikaans. It's not the same as English... not even remotely.
The pronunciation you refer to that's "basically the same as English" is one of those cross-language type deals that happened.
(Prof. Ilse Feinauer is my source)
P
Picard
Guest
Lol. That's a name I didn't expected to see on this forum.
Last edited by a moderator:
Sodan
Expert Member
Maybe I'm dof (and I probably am), but I still don't get it: what is the (step-by-step) process to make homemade yoghurt? What components would I need, and how long does the process take?
There are a lot of tutorials online,
You need milk and live cultures (these can be attained from a tablespoon or so of yoghurt where cultures exist)
Step 1: Heat milk till its just under boiling
Step 2: Allow to cool down to 40 degreesish
Step 3: Stir in tablespoon of cultured yoghurt
Step 4: Transfer to yoghurt maker or hot water bath
Step 5: Wait 8 or so hours
Step 6: Profit
P
Picard
Guest
It's a bit late, but I have to ask ... do you know her?
Verimark used to sell those DairyWhizz contraptions for making the stuff at home. You pour hot water into the outer tub and your milk and yoghurt starter mix into the inner tub.
I think I've seen them in supermarkets over the years, but not recently. If you can find one, they are really easy to use and maintain a constant warm temp that the cultures need to stay active. You just warm up some milk (don't boil), add a tablespoon of proper, live plain yoghurt to it, transfer into the DairyWhizz and wait 12 or 24 hours. If you want to make it from scratch, you can buy packs of the powder starter culture. You can buy them at health food shops.
I think I've seen them in supermarkets over the years, but not recently. If you can find one, they are really easy to use and maintain a constant warm temp that the cultures need to stay active. You just warm up some milk (don't boil), add a tablespoon of proper, live plain yoghurt to it, transfer into the DairyWhizz and wait 12 or 24 hours. If you want to make it from scratch, you can buy packs of the powder starter culture. You can buy them at health food shops.