Yogurt Methodologies

Z-Cook said:
I've always made yogurt without a machine, same method and temps as mentioned above, except I don't simmer to reduce the milk. I think that method is quite common in Europe. I know that in India milk is often reduced by simmering for a variety of dishes and foods to slightly thicken and make richer. Similar in some ways to the way clotted cream is made by simmering full cream milk.

I have a couple of lidded glass jars I always use and I usually let them sit in a warm spot overnight sometimes a little longer to set the yogurt. A machine might be really handy.
How are you liking using this one?
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I like this machine I purchased. It replaced an appliance I wasn't using so no impact on counter space. This last batch was a Greek one and it came out excellent.
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I've got all kinds of leftover whey to bake with too so that's a plus with it being winter. No excuse to not bake bread! Might mix up a long ferment dough for some plain white bread like Morning Glory was mentioning.
 
Barriehie said:
I like this machine I purchased. It replaced an appliance I wasn't using so no impact on counter space. This last batch was a Greek one and it came out excellent.View attachment 140276

I've got all kinds of leftover whey to bake with too so that's a plus with it being winter. No excuse to not bake bread! Might mix up a long ferment dough for some plain white bread like Morning Glory was mentioning.
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That looks like quark (kwark)!
Very thick
Are you going to make yoghurt ice cream as well?
 
Barriehie said:
I like this machine I purchased. It replaced an appliance I wasn't using so no impact on counter space. This last batch was a Greek one and it came out excellent.View attachment 140276

I've got all kinds of leftover whey to bake with too so that's a plus with it being winter. No excuse to not bake bread! Might mix up a long ferment dough for some plain white bread like Morning Glory was mentioning.
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Whole milk? Did you strain/how long?
 
Yogurt with fruit.

Has anyone ever fermented the fruit with the yogurt or the fruit just gets added in/on when you eat it???
 
Barriehie said:
Yogurt with fruit.

Has anyone ever fermented the fruit with the yogurt or the fruit just gets added in/on when you eat it???
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Added, but sounds interesting. Fruit gives off water and sugars etc when mixed with other things - it would be like macerating it. I add fresh fruit and also cooked fruit and dried fruit to yogurt too.

Ive fermented fruit for things like chamoy, but that's a horse of a different kettle of fish 🙂
 
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Barriehie said:
Yogurt with fruit.

Has anyone ever fermented the fruit with the yogurt or the fruit just gets added in/on when you eat it???
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in short - no. I just add it when I eat. I don't really want 2L of a set flavour, plus our yoghurt stays fresh for about 10 days (which is roughly how long it takes us to get through 2L without cooking with it). If I added fruit, beforehand that would reduce dramatically I suspect, unless you juiced the fruit first and only added strained juice with no liquid.
 
Z-Cook said:
Added, but sounds interesting. Fruit gives off water and sugars etc when mixed with other things - it would be like macerating it. I add fresh fruit and also cooked fruit and dried fruit to yogurt too.

Ive fermented fruit for things like chamoy, but that's a horse of a different kettle of fish 🙂
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Hmm, I think I've seen those, dried and salty crusted fruit bits, at Morelo's. I'll have to look when I'm near there again. Good doin off thought! 🤔
 
badjak said:
I haven't but I was thinking about it since your yoghurt is very thick and could probably handle it
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my main concern is how quickly the youghurt will go bad with fruit added in from the start. I think it will significantly shorten the fridge shelf life
 
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