Yogurt

I think it was about a tablespoon of yoghurt to a flask ful of milk. Of course if you can get hold of goat's yoghurt to use as a starter - even better!

Thanks Deedaa!
I guess the very small amount of cow milk might not matter for my colitis.

See my post above about making goat's milk yoghurt AlieOxon I usually used cow's milk yoghurt to star it off and it seemed to work perfectly well. Never tried making icecream with it as making ice cream at home was a pretty outrageous idea in the 70's. I did freeze the milk itself though when I had too much. It freezes very well because it's naturally homogenised.

Maybe I should try it then Jess.

I am getting addicted to 'Rachel's' Greek style yoghourt with ginger, it is delicious.

I would have thought it would be exactly the same as making it out of cows milk allie

Anyone make goat milk yoghourt?

I wanted to make icecream in the heat, but all the recipes need either goat cream or dried goat milk, and I can't get either locally; and delivery costs too much for a small amount!

I only make it now if I have the wood burner on as i can put the bowl on the top to keep it warm! Otherwise I buy a large tub of Total yogurt!

I 'discovered' Easy yo in New Zealand. I have been using it here for several years, but sometimes buy a very large pot of natural Greek-style yoghurt in Lidl which, although I haven't costed it, seems to me probably more economical than the Easy yo sachets. Their fruit-flavoured sachets, in my opinion, taste horribly synthetic. I prefer to add my own fruit, such as stewed apricots.

I used to when the family was young, more economical , but as now I am the only one indoors who likes it I just buy from the shop.

Mamie & Deeda use same method as mine but I prefer to use milk powder. I think it makes a better consistency yogurt. When I had an airing cupboard I put in there to set. Also make a cheese by draining the whey off tbrough a muslin. Yummy on toast wth zaatar herbs for breakfast. Yum!

When I kept goats I used to make my own yoghurt in a thermos flask. The rule was to heat the milk until you could just hold one finger in it while counting to 10. It then went into the flask with a tablespoon of live yoghurt. After standing overnight I would have a flask full of yoghurt. After someone from a dairy told me I was being terribly unhygienic using my finger I started using a thermometer, but I could never get the yoghurt to set as well as it did with the finger test.

Thanks Jess! Great reply- hadnt tbought of it that way before.
Plenty of soya yogurts in shops but not the real thing then.
I will stick to traditional yogurts then.

I would be fascinated to know the answer. My scientific head says it would not because:
Yoghurt works by bacteria changing lactose (milk sugar) into lactic acid, which curdles the milk and gives the acidic taste. There is no lactose in soy.
If someone is lactose intolerant they might tolerate yoghurt, depending I guess on the thoroughness of the conversion. If they were milk-protein intolerant they would not be helped as the milk proteins are coagulated but they are still present.
Suspect soya yoghurt is thickened and flavoured by some other mechanism.

Has anyone made soya yogurt using the easy
yo flask yogurt maker?
Does it work?

Has anyone made soya yogurt using the rasy yo flask yogurt maker?
Does it work?

Have now looked up Easy yo and Lakeland sell boxes of 5 sachets for £10.99. Each sachet makes a litre of live yogurt which contains all the good bacteria calcium etc.so it's not much more than Asda Greek yogurt really, if I am doing my sums right.
Am tempted to give it a go, especially with the flask thing I could use to make my own afterwards. We have berries in the garden which would be nice with it.
Making ice cream? Now you've got me thinking! Perhaps I could freeze the yogurt............

I had one before you could buy decent plain yogurt. I don't think it's worth it these days. I can buy 500gm of lovely plain Greek Yogurt from ASDA for £1. Now an ice cream maker! That is a very different matter.

You don't need any of that stuff. I boil the milk to reduce it by a third, which makes it thicker and creamer. Cool until you can put your little finger in and count to ten. Add live yoghurt, from bought pot initially then from existing batch of yoghurt. Leave to set in warm place.

Lakeland have the Easyyo maker and the sachets. After reading this thread I looked for the maker online, and have just bought one from Lakeland. Mine looks like a new version. The old version is now half-price in Lakeland. The new one comes in a "starter pack" with a sachet of powder, a tube of berry topping and a cookbook of millions of things to cook with yoghurt.

You are right - the packs of sachets are not cheap, about £10 a pack. I think I will be using the powdered milk for a lot of the time and just using a sachet when a fresh start is needed.

Easyyo themselves have a big sign on their website saying "free yoghurt maker" but you have to commit to about £30 worth of sachets to get it. If you eat a lot of it, it might be worth while.

Easyo yoghurt makers are brilliant. Easyo is not a machine - but very easy and reliable.
I usually buy skimmed dried milk from coop or asda to make it (not easy-yo's expensive packets - which are very popular down under but only available mail order here)

I usually start with a pot of Yeo valley as it has a mix of cultures and seems to work well. I will also start with a couple of tablespoons of home made, but i don't keep doing this for more than a couple of cycles.
About 7 rounded tablespoons of dried milk seems to be about the right amount in an easyyo.

I have a litre sized yoghurt maker - bought it it in Lakeland - I then transfer the made yoghurt into pottery containers I originally bought full of yoghurt and pop a bit of film on the top. It takes eight hours to make and I often leave it overnight. I do find it a tad on the runny side so sometimes add milk powder to the mix. You need to use UHT milk and the full fat one makes a slightly thicker one than than semi skimmed.

I used to, when I lived in Hongkong and couldn't easily get it, but unless you prefer the texture of home-made (runny and prone to separation in my case), i suspect it comes under the category of Why Bother. I had a little set with 6 small pots that sat in a thermostatically-controlled container.
I have plain unsweetened yoghurt for breakfast every morning with porridge and fruit, Yeo Valley Greek style if I can get it and the supermarket's own brand if I can't. Much nicer than anything I ever managed to make myself!

I have a youghurt maker ,was just thinking must
get it out
yes you do keep a pot to start another one off I used to make it in a flaskbut can't remember quantities I think its a teaspoon natural yoghurt to 1/2pint blood heat milk I will check for you. I eat mine with fru
it with out sugar but I used to sweeten
it with icing sugar Yoghurt with fresh raspberries yum, yum.