Making yoghurt can be easy or tricky depending who you talk to. Give these two methods a try – here and here.
Image and more info from chocolate and zucchini
Getting back to basics: yoghurt at home
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I love your “home made”, I use to do a lot of them in my grandmother house.
Hi Kath,
Thanks for the links for tofu/cheese/yoghurt making :-) I’m all inspired to try yoghurt at least. There was also a yoghurt making page on the cheese making site you linked to previously.
I like the idea of doing smallish batches though, so the links you have given here are great.
Love these ideas, thanks for posting them :)
Stop screwing around with microwaves and warm towels. Make it in small batches in a 2 cup thermos (Elizabeth David’s method). I make it weekly and I have never had it fail. After all, a thermos is supposed to keep stuff at an even temperature, right?
I use prewarmed glass or ceramic containers wrapped in foil and put in the oven with the light on and door closed. Works everytime.
i have made yougurt for years with the pilot light on my oven and for a few years made german quark on my radiator. getting the right tablets to start that has been hard though and would love a source in the usa. good post!
Just checking back in to say that I made yoghurt!! Thanks for posting the links.
The first batch didn’t turn out… I knew, even as I was doing it, that everything was too hot and the cultures wouldn’t survive.
I tried again today and by this evening I had a tasty yoghurt :-) It is a little runny, I’ll try adding a little powdered milk next time, I read that it may assist to keep things thicker.
I also used a thermos which kept things cosy.
Just wanted to add that I’ve made mine with a dishpan, towel, and a heating pad, with another towel on top. Works great.
I am so addicted to Greek-style yogurt that I had to find a more cost-efficient way of having it.
I wante dot make tiramisu this week and found the 500g of mascarpone cheese required hideously expensive at the supermarket. I came across instructions for home made mascarpone that loked promsing, from some chef writing in Good Weekend magazine.
Fraid it was a flop- could have been my poor grasp of chemistry. the instructions were:
600ml cream (i used double cream because the onyl creams available at my supermarket are low fat or altered in some way).
2 tablespoons of lemon juice, strained
Bring cream to a simmer, add the lemon juice an dcook for one minute.Let cool and firm in the fridge, then let it drain overnight in cheesecloth over a bowl in the fridge. then drain the whey which should have collected at the bottom.
Mine flopped. it curdled a little, but not much. I suspect i got the temperature wrong… i’d be interested to know how this might turn out for anyone else trying!