Homemade yogurt...and kefir

[npsmama]

Is there a reliable way of making yogurt without using a yogurt maker?

Also, how do I know my concotion is OK to eat?

Finally does anyone have any kefir grains please?

Thanks

[ina]

I make yoghurt either on the radiator (when it's on, which means only during the colder months of the year), or in a food thermos. The only time it's not been ok to eat was when I'd forgotten about it in the fridge for a week or so... And it was growing something either reddish or blueish!

I think if you don't use a yoghurt maker, you have to experiment a bit with temperature/place/length of time leaving it in the warm place. An airing cupboard would be good, too. I generally leave mine over night; 8 - 10 hours.

[Hillbilly]

HI

Don't have any Kafir grains no (have you done it before? I can't get used to the taste..)

My yoghurt method.

1 litre organic full milk
1 tbsp organic live yoghurt (YeoValley is nice) - bring milk to boil whilst sterilising a large bowl, wooden spoon and sugar thermometer in boiling water.

Once milk is at a rolling boil, remove from heat and cover with muslin cloth or similar until reaches 37 deg (critical temp). Take 1 large tbsp of the live yoghurt and put in large bowl. Add a little of the cooled milk and blend to form a paste. Add rest of milk slowly. Cover with muslin and leave in airing cupboard for 7-9 hours (might be more depending on temp). Once set, cool as quickly as possible then eat. It'll be fine. take a tsp and test it with some strawberry jam

[Shirley]

http://www.thekefirshop.co.uk/

Was one of the links at the top when I was reading this message.

[ina]

whilst sterilising a large bowl, wooden spoon and sugar thermometer in boiling water.

Once milk is at a rolling boil, remove from heat and cover with muslin cloth or similar until reaches 37 deg (critical temp).

This is the fully scientific method... Mine is a bit more home-spun - dip finger in to test temperature, forget about sterilising bowl etc

Must add that I use semi-skimmed milk, but I whisk 1 tablespoon of dried milk powder (also semi-skimmed) into the boiling milk, to make the endresult firmer. (You could, alternatively, let the milk boil for a while to make it thicker - but I think that uses too much energy, plus there is an increased danger of milk boiling over the top, or burning!)

[npsmama]

thanks - i'll report back the results!

[den_the_cat]

its not proper homemade yoghurt but I use easiyo (a mix of milk powder and whatever else they stick in it), and it has a kind of thermos which you fill with hot water and add the mix to, I'm sure the thermos and plastic container could be used with a standard yoghurt culture and its less than £15 for the starter kit so its not that expensive to try out.

I have to say for anyone who wants to reduce containers/trips to the shop etc but is inherently lazy like I am its great, I just mix some up before I go to bed and have a litre of fresh yoghurt by the morning. No thought or milk thermometers required.

[QuakerBear]

Many Indian families still make yoghurt everyday. This is how we do it.

1. Buy a tub of yoghurt you like the flavour of, your's will taste similar to this.

2. Heat one litre of milk in a pan. Full fat gives thick yoghurt, skimed gives watery yoghurt and semi is in between. Bring your milk to a lightly rolling boil, take it off the heat and allow to cool for 5 minutes. Put it back on the heat, bring to boil again. Take it off the heat and allow to cool for 5 minutes. Some say you should bring it to a boil three times, why not experiment.

3. Put one heaped (as much as runny stuff will heap ) tablespoon of your yoghut into the milk and stir once.

4. Cover the milk (I do mine in a tupperware becaue the lid seals tightly)

5. Keep the yoghurt somewhere reasonably warm overnight, say a kitchen.

6. In the morning your yoghurt is ready to eat. Keep it in the fridge and use as you would the shop bought stuff.

7. When you next make yoghurt don't use shop bought stuff for stage 3, use what you've got left of your own. Thus you have self perpetuating yoghurt

[Berti]

also , you could pour the mixed milk with culture in a wide necked thermos, and leave it overnight or the like....
keeps temp well.

berti

[Wombat]

its not proper homemade yoghurt but I use easiyo (a mix of milk powder and whatever else they stick in it), and it has a kind of thermos which you fill with hot water and add the mix to, I'm sure the thermos and plastic container could be used with a standard yoghurt culture and its less than £15 for the starter kit so its not that expensive to try out.

I have to say for anyone who wants to reduce containers/trips to the shop etc but is inherently lazy like I am its great, I just mix some up before I go to bed and have a litre of fresh yoghurt by the morning. No thought or milk thermometers required.

I use easiyo too, but I use a locally made yoghurt as a starter, mix sugar (yes I'm evil) and chopped fruit in and bob's your uncle. The Easiyo stuff is imported from NZ, not far for us but more so for you lot!

Nev

[farmerdrea]

Hi - out of curiosity, why do you boil the milk before you allow it to come the the desired temp? When I do make it, I usually just do it straight out of the cow, which is just about blood temperature. I keep it warm in the oven overnight, wrapped in a dishtowel for extra insulation.

Cheers
Andrea
NZ

[Thomzo]

I made my first batch following Quakerbear's instructions. I don't think my kitchen is warm enough as all I had the following morning was milk with lumps in. I put it in the fridge and 2 days later (yesterday) it was perfect. This morning it had all curdled but I stirred it through and it seems alright.

Will try again but use the thermos next time.

Anyway I used some of the home made yogurt to make yogurt and applejuice bread. Which is delicious. Will post the recipe as a separate thread.

Cheers
Zoe

[ina]

Hi - out of curiosity, why do you boil the milk before you allow it to come the the desired temp?

It's to kill off any potentially present unwanted bugs in it, that might interfere with the good yoghurt "bugs"... If you use the milk straight from the cow, and it's perfectly healthy, you are unlikely to have any problems, as there's not been any time for unwanted bugs/cultures/whatever to build up. Equally, if you use UHT milk, you don't need to boil, just warm it to the required temperature. Since I generally use milk that's been in the fridge for a while (to use it up before it goes off), I prefer to be on the safe side and boil it. It also reduces the milk a bit and makes the yoghurt firmer. (I think Greek yoghurt is traditionally made by boiling the milk for quite a while.)

[herbalholly]

I've just made some according to QuakerBear's instructions. Can't wait to have a look at it in the morning. I've been meaning to try this for ages. Instead of leaving it somewhere warm like a kitchen I've put it in the slow cooker on low. I hope this works ok. woop woop. Can't wait to see what happens.
Also can't wait to plant out some of my seedlings but that should be another thread!!

[herbalholly]

I got this book from the library:
Wild Fermentation by Sandor Ellix Katz

It's great. My first batch of yoghurt (before I got the book) didn't work out. But since finding the book I've made yoghurt and sauerkraut. There are also a million other recipes like for making miso, tempeh, vinegar, and all sorts. I really like it.