What can I do with.....

[douglas99]

well, it was yoghurt, or supposed to be.

Put a batch on last night, for this morning, it seems to have separated into curds, and liquid.
I made it with a fruit starter yoghurt, so it has a very slight fruit taste.
It doesn't taste bad, it's not quite cheese, and it's certainly not yoghurt.
It may simply have been on too long, or something else may have happened.

Apart from throw it away and start again, any ideas?

 

[paul-1976]

Wring all the whey out through muslin cloth and see what happens if you let it mature.

 

[Yorksman]

Get a microscope and see what you've cultivated:

 

[Thommothebear]

Its probably cottage cheese, warm milk becomes cottage cheese if it comes into contact with anything acidic.


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[czj]

I've had this happen to me too. I put in crushed black pepper and chopped spring onion for a great lowfat spread (maybe even nicer than the yogurt I was aiming for)

 

[mo1905]

Sorry, throw it away and start again !

 

[Totto]

I find yoghurt very difficult to make. Sour-milk is so much easier as the bacteria only need about 22-25 C instead of 37-40 as the yoghurt bacteria do. Even so it needs to be stirred occasionally while fermenting or it will get lumpy.

If I do make yoghurt, I only make a small batch in a thermos flask.

I live near a dairy farm and buy my milk from them.

 

[AnnieC]

Does anyone use the Easiyo yogurt maker and their packet yogurt mixes I was thinking of making my own yogurt this way.

 

[noblehead]

Better to buy it Douglas

 

[douglas99]

Well, it finished up in a spinach and ricotta(type) cannelloni.
It wasn't bad, a bit of garlic and black pepper in the cheese, a bulgur wheat and quinoa pasta, and a fresh tomato and herb sauce.

I might have another go at cheese making!

 

[Thommothebear]

Proper cottage cheese is very easy, heat the milk until it just boils, take off the heat, wait a few minutes then add either some white wine vingar or lemon juice, a tablespoon should be enough, mix well then just let it cool, then strain. The yield from a pint of milk is quite high.

lakeland do cheesemaking kits but you don't really need them


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[Westie2]

I use a yoghurt maker from Lakeland. Sometimes I stir the whey back into the yoghurt, otherwise I strain it using muslin. The longer it drains the firmer the yoghurt/ soft cheese becomes. The whey is then used to enrich my bread.
I have the yoghurt daily, sweetened and served with added fruit.


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[douglas99]

I bought the yoghurt maker from Ideal World (yes, the shopping channel, but in my defence, it was the cheapest on google,, at £8 delivered, but I had to pretend I couldn't hear them on the phone when they cold called later. They stopped after a couple of times)

Good idea on the whey.
I've got a loaf in now.

 

[luceeloo]

Does anyone use the Easiyo yogurt maker and their packet yogurt mixes I was thinking of making my own yogurt this way.

My mom does and it's lush. Sometimes it has an odd texture if the temperature isn't perfect. The Greek yoghurt works very well.


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[Beachbag]

I use a yoghurt maker from Lakeland. Sometimes I stir the whey back into the yoghurt, otherwise I strain it using muslin. The longer it drains the firmer the yoghurt/ soft cheese becomes. The whey is then used to enrich my bread.
I have the yoghurt daily, sweetened and served with added fruit.


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I use the Easiyo maker ( basically just a flask) and packs from Lakeland. I like the Greek one best, it has about 6carbs per 100g which is fine for me.

 

[ClumberQuean]

I shall have to try and make cottage cheese ! The quality of my yoghurt varies :-(


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