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yogurt
how can i make yogurt using my bel yogurt maker
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Ingredients:
soya milk
live soya 'yoghurt'
Method:
Heat the soya milk to lukewarm, stir in two or three tablespoons of live soya 'yoghurt' (several brands are now available), and pour into a thermos flask.
Leave for eight hours or overnight, then refrigerate and use as plain yoghurt.
Excellent for desserts, lassi, sauces, and for making a very good soya cream cheese.
soya milk
live soya 'yoghurt'
Method:
Heat the soya milk to lukewarm, stir in two or three tablespoons of live soya 'yoghurt' (several brands are now available), and pour into a thermos flask.
Leave for eight hours or overnight, then refrigerate and use as plain yoghurt.
Excellent for desserts, lassi, sauces, and for making a very good soya cream cheese.
Very similar to Barrowman, I heat a pint of milk, simmering for 25 - 30 mins until it has reduced a bit ( I use a glass disc thingymejig to prevent it boiling over) and when it has cooled to 120 degrees ( youghurt on my thermometer) I add a teaspoon or so of any natural youghurt and pop it into my bel maker. Then as Barrowman says wait overnight. I add sweetener to mine at the time I add the youghurt. Makes about a kilo.
Good luck.
Good luck.
I've made yoghurt from ordinary milk (even semi-skimmed) for many years using just a wide-neck vacuum flask.
First, fill the flask with boiling water. This serves to
sterilise the flask and also to heat it.
Pour sufficient milk into a saucepan almost to fill the flask,
and bring to the boil. Then lift the saucepan from the heat so that the boiling milk subsides, and then lower onto the
heat again. Do this continuously, lifting and lowering, and simultaneously stir gently with a wooden spoon. The reason for this is to sterilise the milk - it has to be boiling continuously for two minutes to achieve this. Stirring with the wooden spoon prevents some of the milk burning on the bottom of the pan. Remove from the heat when the two minutes are up.
The milk now has to cool. Jayemcee says 120 degrees, so maybe that's correct. I just put my little finger in and when it doesn't hurt the temperature is right. Mind you, getting the correct temperature is crucial. Failures are almost always because the temperature wasn't right when the mixture was put into the flask. Too hot and the bacteria are killed. Too cool, and they won't multiply.
Then stir in a good teaspoonful of live natural yoghurt.
Empty the hot water from the flask (which needs to be warm or it will cool the milk too much), then pour in the milk/yoghurt mixture. Close the flask and leave overnight, or about eight hours.
The flask has to be of the wide-neck variety or the thick
yoghurt won't come out easily.
If you want really top-class yoghurt, use milk from Jersey cows. But even semi-skimmed milk will do the trick, and will of course have much less fat.
First, fill the flask with boiling water. This serves to
sterilise the flask and also to heat it.
Pour sufficient milk into a saucepan almost to fill the flask,
and bring to the boil. Then lift the saucepan from the heat so that the boiling milk subsides, and then lower onto the
heat again. Do this continuously, lifting and lowering, and simultaneously stir gently with a wooden spoon. The reason for this is to sterilise the milk - it has to be boiling continuously for two minutes to achieve this. Stirring with the wooden spoon prevents some of the milk burning on the bottom of the pan. Remove from the heat when the two minutes are up.
The milk now has to cool. Jayemcee says 120 degrees, so maybe that's correct. I just put my little finger in and when it doesn't hurt the temperature is right. Mind you, getting the correct temperature is crucial. Failures are almost always because the temperature wasn't right when the mixture was put into the flask. Too hot and the bacteria are killed. Too cool, and they won't multiply.
Then stir in a good teaspoonful of live natural yoghurt.
Empty the hot water from the flask (which needs to be warm or it will cool the milk too much), then pour in the milk/yoghurt mixture. Close the flask and leave overnight, or about eight hours.
The flask has to be of the wide-neck variety or the thick
yoghurt won't come out easily.
If you want really top-class yoghurt, use milk from Jersey cows. But even semi-skimmed milk will do the trick, and will of course have much less fat.
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