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So, yogurt making........

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  • 17-12-2012 8:50pm
    #1
    Closed Accounts Posts: 6,543 ✭✭✭


    I have a bit of a fetish, ok it's a full blown addiction for Glenisk vanilla yogurt, I like their Greek yogurt too.

    I've sort of been toying with the idea of making my own yogurt, but I can fact the fact and admit that I know SFA about the entire process.

    If I were to pursue this, what do I need to know in terms of equipment, ingredients, processes and expense :confused:

    Many thanks...


Comments

  • Registered Users Posts: 14,907 ✭✭✭✭CJhaughey


    Buy an Easiyo kit, once you have that its pretty easy to make your own yogurt both from their packets and your own milk with added culture.


  • Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    There are videos on Youtube about making yogurt in a slow cooker, it doesn't look too complicated.
    I've been meaning to try it http://www.youtube.com/watch?v=hrX-dAPd5vY


  • Registered Users Posts: 615 ✭✭✭donalh087


    Simple.

    1. Bring 2 litres milk close to the boil. If you want to flavour it stir in a capfull of vanilla and a little sugar.

    2. Allow to cool until you can just hold your finger in there for 10 seconds.

    3. Whisk in 2 tablespoons of live yoghurt. Then pour into a flask for 12 hours or put it in a bowl and cover with clingfilm and leave in a warm place overnight. It WILL set.

    4. Whisk again before putting into containers.


  • Registered Users Posts: 193 ✭✭mirekb


    I make it all the time as follows:

    1tblsp plain, live yoghurt
    1 ltr organic milk (makes a difference and is still cheaper than buying the yoghurt!)

    Heat up the milk until you can't leave your finger in (just before it scalds)

    Pour into a cooling bowl (I just use a big ceramic mixing bowl)

    When you can hold your finger in for a count of 10 mix a few ladlefuls with the yoghurt and then add it back into the milk.

    Wrap up tightly in clingfilm and then an old towel and bung in the hotpress for a few hours, or overnight. You get different tastes and textures depending on how long you leave it set. Then I decant some into small pots with compote underneath and use other bits for cooking etc. Remember to keep some for your next batch and every now and then use a pot from the supermarket to freshen up the bacteria.

    It couldn't be easier!

    Edit:donalh087 - great minds!


  • Closed Accounts Posts: 6,543 ✭✭✭Conmaicne Mara


    Thanks for all of the replies :)


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