So we covered the basic method to make yogurt using the cheat's method with Easiyo powder in the last blog. But there are oodles more ways to play around with making yogurt.
Some folks like the "pot set" type of yogurt with more of a tart taste, so here is a way to make it.
When your yogurt container is almost empty and contains a dessertspoon of yogurt in the bottom and around the sides, don't wash it out. Put milk in it again, add some milk powder (a dessertspoon or maybe two) and shake it like crazy for approximately half a minute.
Put the container into the canister with the boiling water surrounding it and leave for 12 hours.
The yogurt that was remaining will contain enough culture to inoculate the milk and turn it into yogurt again. If you like you can add a dessertspoon of Easiyo powder. Try both methods to find out which you prefer.
Once you get into yogurt making, not only are you going to start saving lots of dollars, you will also let your imagination drive you forward to start experimenting.
Wait until the yogurt has set before adding fruit and sweetener, ie honey or sugar.
To turn your yogurt into cream cheese strain it through a loose weave cloth over night to drain off the whey. There you have a delicious cream cheese as a base for dips, cake icing, a spread or cheese cake.
Do you make tzatziki? What else can we do with yogurt?
I love learning new ways to use my home made products and to stretch my dollars further.
Tell me anout tzatziki. I make a few cultures but havent heard of this . i would like to try it.
ReplyDeleteI have kefir grains that i culture my milk with. Delicious! I also make combucha with a scobie.
Thanks for the mayonnaise recipe!
Polly Memphis,Tn, U S A
Prettypolly333@gmail.com
ReplyDeletePrettypolly333@gmail.com
ReplyDeleteTell me anout tzatziki. I make a few cultures but havent heard of this . i would like to try it.
ReplyDeleteI have kefir grains that i culture my milk with. Delicious! I also make combucha with a scobie.
Thanks for the mayonnaise recipe!
Polly Memphis,Tn, U S A
Hi Polly, Tzatziki isn't a culture, but a Greek dish. Grated cucumber, garlic, salt, lemon juice. So delicious with lamb, as a dip and with so many foods. I've recently been given a sample (with the recipe) by a Greek yia-yia (Grandmother I think) that was to die for. It has dill and olive oil in it as well. Now waiting for my cucumbers to bear so I can make lots of it, but I'll post the recipe very soon. :)
DeleteDoh!! Why have I never thought to simply add some milk and powdered milk to the last remaining bit of yoghurt in my Easiyo container. I've been missing a trick for years!!
ReplyDeleteHi Sally
ReplyDeleteI've been cheating with Easiyo for a few years now and I have weaned most of my family onto the real-food version of yoghurt. It's just my sugar loving teen who resists!
Usually I do as you suggest and add a blob of yoghurt to a new container, a couple of spoonfuls of milk powder and top up with milk. I do find that after 5 or 6 batches the whole thing becomes too acidic. I think the balance of bacteria must change but when that happens I use it just for smoothies, muffins or naan bread and start again with a couple of spoonfuls of Easiyo powder and milk powder.
I have tried straining it a couple of times to make a more greek yog texture and some whey. I used the whey to make sour cream but it wasn't well liked so I haven't bothered since.
Loving your blog - only just discovered it so I am enjoying reading the older posts.
Rachel
Rachel, I find the yogurt made from the last batch is "grainy" in texture and not my favorite taste so we use it for cooking, smoothies, etc. (Cheapest to make) The yogurt made fresh with two spoons of Easiyo culture, fresh raw milk and two spoons of powdered milk (as in Yogurt Cheat) is smooth, thick and delicious for eating on its own. Do you make sour cream using a spoonful of yogurt added to a tub of cream? I do, it's delicious. Leave on the bench over night to culture before putting back in the fridge. It keeps in the fridge for over a week, if your family doesn't get to it first. :)
DeleteI never throw whey out. It's great for making bread or pancakes.
DeleteOh whey! Delicious in so many ways. In smoothies too. When I make large cheeses I always have way to much whey to ever use it all up. :) The pigs and chooks also get their share. We should do an interactive blog on how we use our whey. Now there's a thought!
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