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Yogurt
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<blockquote data-quote="JTL" data-source="post: 2340888" data-attributes="member: 49289"><p>I make my own.</p><p>Boil some milk ... turn it off just before it starts to rise .... leave till you can put a knuckle in and it feels just warm.</p><p>Stir in a teaspoon per pint of live full fat yoghurt don't be tempted to stir more in.</p><p>Put in container and leave in warm place for 24hrs come back and you have fresh yoghurt.</p><p>Stir in whatever you like for flavouring.</p><p>To make it extra creamy stir in a tablespoon of powdered milk per pint.</p><p>Even better is keep the milk simmering longer but it's near impossible to do that without it rising and burning.</p><p>The trick is as it comes to just near boiling stir in a carton of cream slowly and this will enable you to keep the milk simmering for quite a lot longer.</p><p>If you put to much live yoghurt in at the beginning the excess bugs will have eaten the milk solids to quickly and you may well be left with runny thin yoghurt ... this is perfectly safe to drink or use in cooking.</p><p>Sometimes it comes out a bit lumpy even a bit slimy this also is still ok to consume.</p><p>The only time it's not ok is if it smells funny which has never happened in around four years of making my own.</p><p>Try not to vigorously stir because if you put to much air in it comes out a weird texture but again still ok to eat.</p><p>A bit of trial and error will have you making perfect yoghurt with no specialist equipment.</p><p>I put mine into plastic screw top containers and glass Kilner jars and my warm place is an old fashioned airing cupboard with hot water tank but near a radiator will do.</p><p>Loads of stuff on youtube but most complicate it.</p><p>Basics are boil some milk cool to warm stir in live yoghurt from shop put in warm place leave 24 hours or longer.</p><p>Save some for making next batch.</p><p>Let it cool when finished and refrigerate .... you cannot get any fresher yoghurt.</p><p>But you should be going for full fat everything as it fills you meaning your hunger is stemmed and if you are eating low carb you get your energy from fat instead. Remember fat doesn't make you fat sugar makes you fat.</p><p>I'm very inactive and I have gotten my cholesterol levels well balanced and blood pressure down by low carb high fat eating and lost weight and have it under control with almost zero effort.</p></blockquote><p></p>
[QUOTE="JTL, post: 2340888, member: 49289"] I make my own. Boil some milk ... turn it off just before it starts to rise .... leave till you can put a knuckle in and it feels just warm. Stir in a teaspoon per pint of live full fat yoghurt don't be tempted to stir more in. Put in container and leave in warm place for 24hrs come back and you have fresh yoghurt. Stir in whatever you like for flavouring. To make it extra creamy stir in a tablespoon of powdered milk per pint. Even better is keep the milk simmering longer but it's near impossible to do that without it rising and burning. The trick is as it comes to just near boiling stir in a carton of cream slowly and this will enable you to keep the milk simmering for quite a lot longer. If you put to much live yoghurt in at the beginning the excess bugs will have eaten the milk solids to quickly and you may well be left with runny thin yoghurt ... this is perfectly safe to drink or use in cooking. Sometimes it comes out a bit lumpy even a bit slimy this also is still ok to consume. The only time it's not ok is if it smells funny which has never happened in around four years of making my own. Try not to vigorously stir because if you put to much air in it comes out a weird texture but again still ok to eat. A bit of trial and error will have you making perfect yoghurt with no specialist equipment. I put mine into plastic screw top containers and glass Kilner jars and my warm place is an old fashioned airing cupboard with hot water tank but near a radiator will do. Loads of stuff on youtube but most complicate it. Basics are boil some milk cool to warm stir in live yoghurt from shop put in warm place leave 24 hours or longer. Save some for making next batch. Let it cool when finished and refrigerate .... you cannot get any fresher yoghurt. But you should be going for full fat everything as it fills you meaning your hunger is stemmed and if you are eating low carb you get your energy from fat instead. Remember fat doesn't make you fat sugar makes you fat. I'm very inactive and I have gotten my cholesterol levels well balanced and blood pressure down by low carb high fat eating and lost weight and have it under control with almost zero effort. [/QUOTE]
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