Comments on: Getting back to basics: yoghurt at home http://whipup.net/2007/05/27/getting-back-to-basics-yoghurt-at-home/ handcraft in a hectic world Thu, 24 May 2012 21:39:38 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: lizhttp://whipup.net/2007/05/27/getting-back-to-basics-yoghurt-at-home/#comment-130786 liz Sat, 09 Jun 2007 02:32:31 +0000 http://whipup.net/2007/05/27/getting-back-to-basics-yoghurt-at-home/#comment-130786 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, strainedBring 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! 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!

]]> By: Theresehttp://whipup.net/2007/05/27/getting-back-to-basics-yoghurt-at-home/#comment-126871 Therese Tue, 29 May 2007 15:13:01 +0000 http://whipup.net/2007/05/27/getting-back-to-basics-yoghurt-at-home/#comment-126871 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. 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.

]]> By: Clairehttp://whipup.net/2007/05/27/getting-back-to-basics-yoghurt-at-home/#comment-126816 Claire Tue, 29 May 2007 12:20:09 +0000 http://whipup.net/2007/05/27/getting-back-to-basics-yoghurt-at-home/#comment-126816 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 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.

]]> By: artesprithttp://whipup.net/2007/05/27/getting-back-to-basics-yoghurt-at-home/#comment-126686 artesprit Tue, 29 May 2007 01:53:54 +0000 http://whipup.net/2007/05/27/getting-back-to-basics-yoghurt-at-home/#comment-126686 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! 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!

]]> By: urusuruhttp://whipup.net/2007/05/27/getting-back-to-basics-yoghurt-at-home/#comment-126544 urusuru Mon, 28 May 2007 17:20:00 +0000 http://whipup.net/2007/05/27/getting-back-to-basics-yoghurt-at-home/#comment-126544 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 use prewarmed glass or ceramic containers wrapped in foil and put in the oven with the light on and door closed. Works everytime.

]]> By: Shayhttp://whipup.net/2007/05/27/getting-back-to-basics-yoghurt-at-home/#comment-126345 Shay Mon, 28 May 2007 03:15:30 +0000 http://whipup.net/2007/05/27/getting-back-to-basics-yoghurt-at-home/#comment-126345 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? 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?

]]> By: stringyhttp://whipup.net/2007/05/27/getting-back-to-basics-yoghurt-at-home/#comment-126328 stringy Mon, 28 May 2007 02:34:14 +0000 http://whipup.net/2007/05/27/getting-back-to-basics-yoghurt-at-home/#comment-126328 Love these ideas, thanks for posting them :) Love these ideas, thanks for posting them :)

]]> By: Clairehttp://whipup.net/2007/05/27/getting-back-to-basics-yoghurt-at-home/#comment-126279 Claire Sun, 27 May 2007 22:29:03 +0000 http://whipup.net/2007/05/27/getting-back-to-basics-yoghurt-at-home/#comment-126279 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. 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.

]]> By: corinahttp://whipup.net/2007/05/27/getting-back-to-basics-yoghurt-at-home/#comment-126182 corina Sun, 27 May 2007 14:32:22 +0000 http://whipup.net/2007/05/27/getting-back-to-basics-yoghurt-at-home/#comment-126182 I love your "home made", I use to do a lot of them in my grandmother house. I love your “home made”, I use to do a lot of them in my grandmother house.

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