Lovely looking yoghurt consistency...could you recommend a recipe?
Ours is just soy milk and the vegan yoghurt culture (the only differenceis that this is grown in a vegan base, not a dairy base which would give me anaphylactic shock, otherwise it's the same bacteria. ).
Thank you so much. I will try. My thinking goes to use a fermented almond yoghurt as a starter onto almond milk...or soy on soy...and see what comes best...
Soy milk has proteins very similar to dairy milk which is why it is a good substitute in recipes. It makes yogurt much more easily than other plant based milks (pea protein milk might be an exception).
Thank you indeed. As I went on walking to work,I was thinking, how will I sustain a 40c temp for 48 hours, so here is your answer, I actually am thinking into buying a yoghurt maker. Possibly no way around it.
The culture is kept in the freezer. The amount provided lasts 2 years because we make a full 2L pot each time. I'm pretty sure it is likely passed its use by date, but it hasn't affected it at all. I can't say for sure on stuff you buy, but it should be similar. Go with the best quality soy milk you can afford and don't worry too much about sugars! We've found it isn't needed if you're happy to ferment for longer.Thank you indeed. As I went on walking to work,I was thinking, how will I sustain a 40c temp for 48 hours, so here is your answer, I actually am thinking into buying a yoghurt maker. Possibly no way around it.
Brilliant point about the differences, so soy milk is easiest, thank you for that.
And there is your precious chemistry knowledge about the sugar required for fermentation...
Let me snoop around the German Amazon, which delivers quickly to my address, to see what they have of y makers...
2 y it lasts, Goodness, that is good, I will look for that starter culture too...if I succeed, that will be a huge step up in my diet. Could also use it in baked goods then...
I can eat through 400g of yoghurrt in a day, effortlessly, LOL...
Thank you so so much. Valuable first hand advice. I will update here on the forum on my progress. I am so happy about the prospect of making my own yoghurt. Yeeey
If and when you have time, would you say this yoghurt maker is ok, for a beginner?
There are a number of "issues" or features with this that I moved away from. My first Aussie yoghurt maker was very similar. I still have the jars, and yes it made yoghurt but it was a pain. You've got to sterilise a big container and add the culture. Sterilise a suitable stirring "stick". Both types need this, but your next step will be to sterilise the 7 jars and 7 lids. You'll need a funnel or similar, also sterilised. Then you've got to pour the mixture into each one, without overfilling and without spilling it, then put the lid on. Repeat 6 times more.
Oh thank you, I never thought about sterilizing. Sometimes I don't manage to put away my dishes into the dishwasher, let alone sterilize, 7 jars, when I am on the " fly" between errands...
Oh thank you for the advice. No, sadly, I do not. My kitchen is not advanced at all. It is only my curiosity that is, not the gadgets, or the furniture...but perhaps it will be...when it grows up...
My microwave also has a yoghurt setting that will only run for 6hrs and for some reason I don't understand, says not to use soy milk.Oh thank you for the advice. No, sadly, I do not. My kitchen is not advanced at all. It is only my curiosity that is, not the gadgets, or the furniture...but perhaps it will be...when it grows up...
We typically just scald the inside and lid of the large dedicated yoghurt container. That has always been enough because it is the only thing we use that container for and we only make plain yoghurt in it. If we want flavored yoghurt, we add the flavouring afterwards.