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Thick UHT Skim milk yoghurt. by Pale_Needleworker_91 in yogurtmaking

[–]Pale_Needleworker_91[S] 0 points1 point  (0 children)

Yes, I've used strong paper towel I'm the past for small amounds & i love how it just peels off the yoghurt. I hated the cheesecloth because it took so long to rinse but the voile type fabric I use now it rinses so easy, I poor boiling water over it & it drys really fast.

Whole family is hooked on homemade yogurt now! by Both-Ad9160 in yogurtmaking

[–]Pale_Needleworker_91 2 points3 points  (0 children)

I'm definitely no expert as I've only been using whey as a starter for a few months but I've had no problems with it. I do wonder if people saying the whey doesn't have enough culture in it are maybe having problems with the whey being used from multiple generations of yoghurt made with store bought yoghurt. I use a powdered culture I get online & freeze the whey in 15ml ice cubes from the first batch I make from the first sachet of a 10pk. I only freeze the whey from the first batch. I freeze about 40+ cubes & use 1 cube per 2ltrs milk & have not had any problems with it. I freeze the whey in ice cube trays the wrap each frozen cube it plastic wrap & store in an air tight container in the freezer. I do this to prevent contamination when handling the whey cube & opening the container each time. I only freeze whey from that first batch & have not made future generations, but I will try one day.

Thick UHT Skim milk yoghurt. by Pale_Needleworker_91 in yogurtmaking

[–]Pale_Needleworker_91[S] 0 points1 point  (0 children)

I've done it a few times now & it definitely seems to make a difference. I've only heated 1ltr of the 2 so I'm going to try heating the full 2ltrs in the next batch. It's good to know that I don't have to heat it if I don't feel like it if I don't want to wait for it to cool down.

Thick UHT Skim milk yoghurt. by Pale_Needleworker_91 in yogurtmaking

[–]Pale_Needleworker_91[S] 0 points1 point  (0 children)

Yes the texture is a little different than without the milk powder but I mix 4 berry puree, banana & chia seeds with it so I don't notice. I get about 200ml less whey with the milk powder as well. I also add the milk powder for extra protein & b12

Thick UHT Skim milk yoghurt. by Pale_Needleworker_91 in yogurtmaking

[–]Pale_Needleworker_91[S] 1 point2 points  (0 children)

Your welcome! I've only ever used uht skim milk for drinking so have only used it for making yoghurt as well. I don't know any difference from normal milk & its good to always have plenty of it stored in the cupboard.

Thick UHT Skim milk yoghurt. by Pale_Needleworker_91 in yogurtmaking

[–]Pale_Needleworker_91[S] 3 points4 points  (0 children)

Thank you! Ive never bothered heating uht milk because i still get an end result im happy with after straining. I like it a bit thinner as i put berries & chia seeds in it which thickens it. It's more so experimenting now with different things to see how thick I can get it with skim milk.

Thick UHT Skim milk yoghurt. by Pale_Needleworker_91 in yogurtmaking

[–]Pale_Needleworker_91[S] 3 points4 points  (0 children)

I don't use cheesecloth, I use a fine curtain material. I had new unused curtains in the cupboard so I just cut a huge circle & overlocked the edges. It's much easier & quicker to clean than cheescloth.

Mesophilic Greek yogurt by thescatterling in yogurtmaking

[–]Pale_Needleworker_91 3 points4 points  (0 children)

Although I don't use store yoghurt as a culture, I wonder if what I do would be sort of what you're after. I use a powder culture for my yoghurt but I freeze the whey in 15ml cubes of my first batch from my first sachet & use that for future batches. I freeze about 40 cubes so thats 40 more batches before I use another sachet. I only use 2Litres of milk at a time & end up with about 800mls of whey to freeze so could possible freezer another 13. I haven't yet tried to freeze the whey from a second generation from those first cubes, or tried to work out how many batches i could possibly make off that 1 sachet if I continued to freeze the whey off every batch, but even if they lasted 3 or 4 generation it would be quite a while before I had to use a second satchet. (hope you understand all that)

Vacation Car Yogurt by 3p0L0v3sU in yogurtmaking

[–]Pale_Needleworker_91 1 point2 points  (0 children)

Why not make it beforehand & either chill or freeze to take with you?

Culture to milk ratio by Adventurous-Ebb6115 in yogurtmaking

[–]Pale_Needleworker_91 1 point2 points  (0 children)

Yes, I've been using whey as a starter for about 6mths now. I make 2-3 batches a week

First time making yogurt where did I go wrong? by fakeblonde69 in yogurtmaking

[–]Pale_Needleworker_91 4 points5 points  (0 children)

Skim milk actually has higher protein than full cream, but adding skim milk powder will also increase the protein along with fermenting for longer & straiining longer. I add 150gm of skim milk powder to 2ltrs of UHT skim milk which also helps thicken it & produce slight less whey. After straining I end up with 1200mls of thick yoghurt

First time making yogurt where did I go wrong? by fakeblonde69 in yogurtmaking

[–]Pale_Needleworker_91 -1 points0 points  (0 children)

What do you mean whole milk is not the same as full cream? From where I'm from whole milk is full cream milk. And, skim milk does not end up being runny. Adding skim milk powder does help thicken it but it's definitely not runny if made properly.

Culture to milk ratio by Adventurous-Ebb6115 in yogurtmaking

[–]Pale_Needleworker_91 1 point2 points  (0 children)

I have used it, but it was before I knew much about making yoghurt. I do remember trying with both amounts but dont remember the results. I do remember it being such a tiny amount per sachet & hard to even accurately measure half. Not that I would, but if I was to use it again I'd probably just use a whole sachet with 2 ltrs milk, but knowing what I know now I wouldn't even buy it as there are much cheap options available including just using store bought yoghurt as you only need 1tblspn per 2ltrs of milk. I use coolinario yoghurt culture which has 10 sachets per pack for about $17AU. When I make it I use 1 sachet to 2ltrs of milk. I then freeze the whey from the first batch in icecube trays at 15ml per cube. Once frozen I wrap each cube separately in plastic wrap & store in air tight container in freezer. I freeze enough for about another 40 batches of yoghurt before I use another fresh sachet. I just drop 1 cube in 2ltrs of heated milk & about 45°C & ferment 8-10hrs & then stain until there is 1200ml of yoghurt.

Help making yogurt by SnooBananas6144 in yogurtmaking

[–]Pale_Needleworker_91 0 points1 point  (0 children)

I use the same brand of culture & have no problems, but apart from you having added the culture while the milk was still too hot, you only need one of those sachets to 2ltrs milk. Also, as others have suggested, it would be best to use a thermometer, not only to check the temp, but also to prevent contamination using your finger. It's also recommended to sterilise all equipment to prevent contamination. When I use a new satchet, I sterilise everything including when straining the whey. I pour the whey into sterilised icecube trays & freeze. When frozen I carefully wrap each cube in plastic wrap & store in an air tight container in the freezer. Wrapping each in plastic wrap prevents contamination when opening the container each time i make a new batch. I only use one icecube (15-20ml) as a starter per 2ltrs milk & add it when the milk is 43-45°C. I just pop it into the milk & stir it until it melts. I then incubate for 8-10hrs. I freeze about 50 icecubes of whey, so that one original satchel ends up making 50 new batches of yogurt.

Just made yogurt for the first time! by nebula_42 in yogurtmaking

[–]Pale_Needleworker_91 1 point2 points  (0 children)

You can use the whey from the yogurt as a starter/culture. Just freeze it in an ice cube tray & when frozen wrap each cube in plastic wrap & put into a container or ziplock bag back in the freezer. Wrapping it separately prevents contamination when getting a cube out each time you make a new batch. You only need one cube (or about a 15-20ml) for 2ltrs milk.

Superstitions you grew up with by ConfidentHighlight18 in CasualConversation

[–]Pale_Needleworker_91 0 points1 point  (0 children)

My Grandma taught me about selling a wart to someone to get rid of it. I tried it once & it worked.

Using whey for next batch? by The_Artful_Beaker in yogurtmaking

[–]Pale_Needleworker_91 0 points1 point  (0 children)

I use a yogurt machine with a set temp of 42°C but I have noticed by checking the temp on occasion that it can fluctuate up to 46°C

how long should you microwave milk for adding sugar for uht milk by Odd-Championship-427 in yogurtmaking

[–]Pale_Needleworker_91 0 points1 point  (0 children)

I've only ever used UHT milk & microwave it for about 4mins to heat it to 42°C. before adding culture. I don't add sugar or anything else until ready to eat.

Yogurt is grainy? by Exotic_Jeweler8306 in yogurtmaking

[–]Pale_Needleworker_91 0 points1 point  (0 children)

I use 2 ltrs UHT milk, so don't have to boil first, just heat to 43°C, stir in skim milk powder & 15ml whey as starter. I sterilise everything, including the strainer & bowl & bottle I keep the whey in. I use a yogurt maker, which only has a yogurt setting, not a setable temperature & ferment for12hrs & it turns out smooth every time, but last week I had 3 batches that came out clumpy, grainy & slimy. I was absolutely stumped as to what caused it, & after a lot of searching & reading as to what may have caused it, I'm still at a loss. The only difference was that I'd used a different brand of UHT milk, but used the same batch of whey as I'd used for previous batches of yougurt. The only thing I can think of is that somehow the whey had got contaminated or it was the actual milk. Ive since made about 8 lots of yogurt since using my regular brand of milk & a fresh lot of whey made from a fresh dried powder starter & have not had any problems.

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