Amber in AUS Posted October 29, 2009 Share Posted October 29, 2009 THANKYOU!! We just made our first batch yesterday afternoon, potted this morning and it looks fab :) Thanks for sharing your recipe's, tips and tricks. I used malted milk instead of powdered milk because i ran out of powdered milk and didn't have time to pop to the shops. I am hoping for a sweet, thick, rich yogurt for desert tonight. Looking good at this point. Total cost to produce 2kg yogurt $3. Total cost 2kg store bought (our usual brand) $11.20. Quote Link to comment Share on other sites More sharing options...
melissel Posted October 29, 2009 Share Posted October 29, 2009 THANKYOU!! We just made our first batch yesterday afternoon, potted this morning and it looks fab :) Thanks for sharing your recipe's, tips and tricks. I used malted milk instead of powdered milk because i ran out of powdered milk and didn't have time to pop to the shops. I am hoping for a sweet, thick, rich yogurt for desert tonight. Looking good at this point. Total cost to produce 2kg yogurt $3. Total cost 2kg store bought (our usual brand) $11.20. Amber, can you link to a thread, if there is one? I'd love to check that out. Did you use a specific recipe/method that you can share? I was just thinking about this today while I was contemplating paying $4.59 for another tub of Greek-style yogurt *sigh* Quote Link to comment Share on other sites More sharing options...
Amber in AUS Posted October 29, 2009 Author Share Posted October 29, 2009 Hi Melissa, Always happy to share. I first read about it on this thread http://www.welltrainedmind.com/forums/showthread.php?t=134829&highlight=yogurt Then i checked out the blog mentioned http://foursquares.squarespace.com/home/2009/7/26/homemade-yogurt.html Then i did a couple of google searches. I found that the blog recipe was infact VERY good. This is the recipe i used, except like i said malted milk instead of powdered. I didn't drain it at all because the consistancy looked OK to me. Maybe we have runnier yogurt here than you do?? Anyway i will see once it sets :D Quote Link to comment Share on other sites More sharing options...
5knights3maidens Posted October 29, 2009 Share Posted October 29, 2009 Thanks so much for posting this. I need plain yogurt, badly. ;) This sounds really good. :001_smile: Quote Link to comment Share on other sites More sharing options...
BigMamaBird Posted October 29, 2009 Share Posted October 29, 2009 Oh! I'm so excited to try this!:D Quote Link to comment Share on other sites More sharing options...
Melanie Posted November 3, 2009 Share Posted November 3, 2009 I'm sorry I've missed this post - I've been away. So, how did the yogurt work out for you? I'm curious to hear how the malted milk tasted! Quote Link to comment Share on other sites More sharing options...
jonesloonybin Posted November 3, 2009 Share Posted November 3, 2009 Did you seperate the yogurt into smaller jars? When did you add flavoring? Thanks! Quote Link to comment Share on other sites More sharing options...
SonshineLearner Posted November 3, 2009 Share Posted November 3, 2009 My mom use to use "non-instant" dry milk for thicker yogurt. Also, Amber.... do you buy malted milk in bulk over there?? I know what it is... I don't have any to look at the ingredients.... Is it just sugar and?? hmmm I don't really have a guess for the rest of the ingredients.. Sounds interesting:-) Carrie Quote Link to comment Share on other sites More sharing options...
Tammyla Posted November 3, 2009 Share Posted November 3, 2009 I'm spoiled for homemade yogurt now, but I make mine in a regular old mason jar that gets wrapped in a towel sans the powdered milk. The crock-pot recipe sounds interesting too. Quote Link to comment Share on other sites More sharing options...
amy g. Posted November 3, 2009 Share Posted November 3, 2009 I make a gallon and a half a week, but I put it in quart jars in a Styrofoam ice chest filled with warm water. Quote Link to comment Share on other sites More sharing options...
Amber in AUS Posted November 6, 2009 Author Share Posted November 6, 2009 Just coming back to this thread now. Sorry i missed all the responses. Going to try respond to everyone now. Well, it turned out great. It was a little runny in the end and a little tart but we still ate it and enjoyed it. I think i just left it to set for too long in the crock pot and perhaps it wasn't warm enough either. Plus it also turns out that the culture that i used was a little on the cheesy side and not a very great tasting yogurt in itself. We are going to try a different starting culture when we do another batch tomorrow. The malted milk worked fine i think. It is malted barley and/or rice with milk solids and some vitamins and minerals. The one i have actually doesn't have any additional sugar. I didn't get it in bulk but you probably can. I have restocked the powdered milk now so will use that this time. I didn't transfer mine to smaller pots until it was set in the crock pot in the morning. Since looking at a few more recipes i have decided to pot after mixing through the culture and let it set in the pots not in the crockpot. I have been experimenting with where to put it to set and think it will work OK on top of the oven wrapped in towels with the oven on. I have tested the temp there at between 35 and 38C so right around the 100F mark which is apparently the right temp to activate the cultures. My plan is to let tomorrows lot set during the day for about 6 hours which is much less than the last batch. Hopefully we will get a better taste & consistency :) Quote Link to comment Share on other sites More sharing options...
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