Sorry finley, could you post a picture of this yogurt? thanks!
Thanks! I actually ended up buying another yogurt (didnāt have the picture with me at that moment), but I read on the label that it had like 4 or 5 bacteria. I will try tonight.
Oh, that wonāt be enough. Youāll need thousands of the little buggers to get it going.
xD
Chus, go to the organic foodstores, they have packets of live bacteria for your yogurt.
Chus, go to the organic foodstores, they have packets of live bacteria for your yogurt.[/quote]
They used to have that years ago ā¦ all flavoured crap.
Living or pasturized and dead? Thickener added? Stabilizers?
Chus, go to the organic foodstores, they have packets of live bacteria for your yogurt.[/quote]
They used to have that years ago ā¦ all flavoured crap.[/quote]
Organic no do flavored crap.
Packets have live bacteria and thatās all. I know, I have bought them.
Chus, go to the organic foodstores, they have packets of live bacteria for your yogurt.[/quote]
They used to have that years ago ā¦ all flavoured crap.[/quote]
Organic no do flavored crap.
Packets have live bacteria and thatās all. I know, I have bought them.[/quote]
There was a time many years ago that they promoted the hell out of home yogurt makers and sold those crap live yogurt flavoured very expensive packs ā¦ people bought into it, then stopped because of all the trouble involved and cheaper supermarket premade crap yogurt. Now a few companies make good living yogurt, but itās expensive still. Never saw the stuff you posted about as I alway brought them from Europe.
Sorry, but your statement made it look like you knew what I was talking about -which was specifically the one sold at organic stores- and called it crap, flavored crap.
Today I finally found the time and the energy to start this small kitchen adventure. I āsterilizedā (kind of) the glass and boiled the water, and when I was going to mix the yogurt with the milk, I found that the yogurt was soooo lean, water-like, so Iām not sure if this is gonig to work. I mean, may be the bateria are still there and they just canāt make that āyogurtā in the bottle any thicker because thereās not enough fat/sugar on it, butā¦ well, I dunno.
For making the culture temperature stable I decided to put the glasses inside a port with warm water, that I might warm up again in an hour or so. The pot is also in a closet, as insulated as possible
EDIT:
the yogurt claims to have the following bacteria:
- Streptococcus thermophilus
- Lactobacillus acidophilus La5
- bifidobacterium lactis Bb12
- lactobacillus bulgaricus
J80, there are thinner yogurt drinks (liquids) in little bottles, and then there are eating yogurts (thick like pudding) in little cups. As long as they have ę“»č (live bacteria) on the label, I doubt it matters which you use, although I think Iāve only used the thick yogurts as starters.
Sounds like youāre doing fine so far. Donāt disturb (stir/shake/tip) the yogurt till it sets, which could take 8-14 hours in this weather, depending on how consistent you keep that water bathās temperature. I find yogurt to be quite forgiving and easy to make, though. Good luck!
I opened one of the glasses and it looked nice! It wasnāt very thick though, so I tried and gave a bit to my gf and after deliberating for a while, put some water to 45Āŗ and the glasses inside again. Tomorrow morning Iāll put them in the fridge, and Iām sure that the yogurt will be more consistent
The taste was sour/acid, which is no surprise, yet it still had some somewhat sweet notes. Letās see how it tastes tomorrow.
Iām wondering if itās possible to add jam or honey DURING the process, not just at the end. I might try it the next batch.
Quick update: it is GOOD. And mixed with orange mermelade, itās SO GOOD
Good job! With none of the gutter oil, melamine or plasticizers theyāve been poisoning us with, either.
Yeah, only with whatever chemical stuff that the milk and the other yogurt hadā¦
I would love to have some old fashionable village near in the mountains where to buy raw milkā¦
[quote=ājesus80ā]Yeah, only with whatever chemical stuff that the milk and the other yogurt hadā¦
I would love to have some old fashionable village near in the mountains where to buy raw milkā¦[/quote]
Buy organic man, it is the closest. It tastes absolutely different from that chalk powder sold at 7-11.
This gives me an idea. I wonder if I can make my own sour cream at home. Iām guessing I canāt use the culture from yogurt. apparently need something called āDirect Set Starter Cultureā