Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.

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What are best practices for using Yoghurt as a Marinade?

I'm cooking for 30, Lamb Chops are on the menu and I want to do them in a Yogurt Marinade. I've done Yogurt Marinades with mixed results and I wonder if there are some best practices? specifically: ...
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2answers
72 views

What features should I look for in a vessel for making Indian curd (yogurt / Dahi)?

What is the most suitable vessel to make perfect curd without any liquid in it? If that true that a clay vessel will be good for it because clay will absorb liquid and the remaining thing you get will ...
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1answer
50 views

Why yoghurt comes out different every time?

When I make yoghurt at home the result is different every time even though I follow exactly the same procedure: Bring a gallon of milk to 85°C Cool to 43°C Add yoghurt culture from the previous time ...
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1answer
414 views

Where does the chlorine taste in yogurt come from?

My parents used to make yogurt some years ago. When they tried to make some last month, it turned out very firm and smooth in appearence, but tasted like chlorine. The taste is so strong that even ...
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0answers
191 views

How do I recognize that yogurt has turned bad? [duplicate]

Possible Duplicate: How do you know when a cultured item is no longer safe to consume? How does one tell when yogurt turns bad? Month-old yogurt smells the same as just purchased. The only ...
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4answers
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Substitutions for greek yogurt?

Are there any available substitutes for greek yogurt? I don't have any in the fridge. Looking for a substitution besides regular yogurt or any yogurt based substitution. Looking to make a creamy like ...
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6answers
2k views

What type of yogurt is most similar to the yogurt used in authentic Middle-Eastern cuisine?

While looking at different recipes to make "yogurt sauce" commonly found in Middle Eastern cuisine, I noticed a descrepancy between the type of yogurt the recipe calls for. Some recipe calls for plain ...
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1answer
83 views

Why does yoghurt need to feed on milk products? Why not plain sugar?

My understanding is that yoghurt is is the biproduct of a yoghurt culture, a bacteria, eating lactose and excreting the yoghurt. My question is - why does it need to be lactose that the yoghurt ...
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406 views

Why does sourness taste in yogurt increases with time?

If we let yogurt for more days, the yogurt become more and more sour why?
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15k views

Homemade Yogurt Nutrition Info

How does one calculate the nutrition of homemade yogurt? I'm using 2% milk and a packet of yogurt culture. Does anything change during cooking that makes the nutrition info of the final product any ...
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107 views

What's the difference between heirloom and direct-set yogurt cultures?

Yogurt cultures seem to come in two varieties: heirloom and direct-set. The difference between the varieties is that one is a carefully selected mix of bacterial strains (direct-set), and the other ...
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2answers
404 views

I failed to make yogurt, what have I made?

In the past I have successfully followed the instructions at makeyourownyogurt.com to make yogurt using siggi's as a starter for the first batch and from then on used the last of the previous batch as ...
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1answer
13k views

Is it ok to use sour cream as substitute of sour yogurt?

I've seen many recipes that use sour yogurt as a main ingredient, but I've been unable to find sour yogurt where I live, and I wonder if it's ok to use sour cream instead of sour yogurt. I know ...
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1answer
1k views

How would I make a Paleo yogurt-based frozen custard?

OK, I've been tasked with making a Paleo dessert, and I'd like to try to make a frozen dessert. Here are the ground rules for Paleo desserts: only fermented dairy (yogurt is fine, milk and cream are ...
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1answer
45 views

“Overly sour yogurt is a sign of inconsistent inoculation” - What is inoculation?

From here: http://cooking.stackexchange.com/a/13533/6168 Overly sour yogurt is a sign of inconsistent inoculation From: http://www.thefreedictionary.com/inoculation The act or an instance of ...
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1answer
110 views

How to catch culture out of yogurt?

When I make yogurt, I freeze some of the yogurt for the next time. However, I concentrate the yogurt by pouring it into a cloth, and extracting the yogurt whey (I do not know if it is called whey like ...
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1answer
276 views

Doogh/Ayran from scratch

I have found several recipes online for making doogh or ayran (I love this stuff sooo much), and they all seem to involve diluting greek yogurt with either water or soda. I want to make my yogurt ...
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1answer
1k views

Marinating in yogurt

I'm currently letting some wild turkey (the bird, not the whiskey) marinate in some plain yogurt. I saw this somewhere on TV or online. Does anyone know what's actually going on chemically when the ...
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1answer
3k views

Is it possible to make homemade yogurt using chocolate milk?

Making yogurt from a small quantity of live culture yogurt can be gussied up using cinnamon by adding the spice to the milk prior to boiling it. Is it possible to make chocolate flavoured yogurt ...
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1answer
826 views

How can I know when my yogurt is ready (in a generic, basic, non-us yogurt maker)?

I've bought this yogurt maker (the only one I've been ever able to find in the country I'm living), and it only has a simple on/off button. Somewhere in the manual, it's written that "Good yogurt ...
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1answer
54 views

Does yogurt maker keeps object at optimal temperature maybe around 40 centigrade, or current temperature of object?

First of all, I'm in Korea, and sorry for my bad English. I'm trying to make yogurt at home, so I've searched out the best yogurt machine on the internet. Something weird is that most yogurt ...
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1answer
60 views

Can you freeze yogurt

Can you freeze yogurt? It was on sale, and I am going to use it to make smoothies.
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1answer
64 views

Soon-to-be cultured milk with fresh fruit safe for consumption?

Recently my cousin started to make yogurt. She told me that she puts diced, fresh fruit (strawberries, peaches) into the inoculated milk (pasteurized or sterilized, I don't know. 1) and then let this ...
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1answer
40 views

best dairy-free yogurt for meat marinade (Biriyani)

I am cooking biriani for a party and one of the guest is dairy-intolerant. In biriani, marinading the meat with yogurt+spices is an essential step, and I dont have experience with non-dairy yogurt. ...
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1answer
40 views

What precautions need to be taken while using sour culture for setting yogurt?

The home made yogurt culture I have is sour. Is it possible to get non sour yogurt from sour culture? What precautions need to be taken while using sour culture for setting fresh yogurt?
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1answer
125 views

Malai Chicken Curry is curdling in the Pan

I am trying to prepare a rich, creamy malai chicken curry but it's turning out to be a disaster as the marinade curdles when I put in into the pan. Here are the steps: I marinated the bite-sized cut ...
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2answers
218 views

Cooking Indian curry with yogurt

So, I've worked with Thai curry before and reviewed the post about "When to prefer yogurt, cream, and coconut milk in an Indian vegetarian dish to make it creamy?" but these seem to be concerned with ...
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1answer
889 views

Is it safe to eat yougurt after the expiration date that smells alright? [duplicate]

Possible Duplicate: How do you know when a cultured item is no longer safe to consume? I have some yogurt that expired. Is is safe to eat it? Since yogurt has microorganisms in it would it ...
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5answers
3k views

homemade coconut flavoured yogurt?

I love there store bought coconut flavoured yogurts. I usually make my own but i cant find any type of coconut aromas around (even synthetics). Is there some way to do some similar yogurts? I use ...
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6answers
971 views

How to set yogurt in the room temperature between 20 to 16 degree Centigrade?

It is winters here, and the yogurt never sets the way I used to set it during summers. If for example, we have 1/2 litre milk, what is the near exact temperature (for heating the milk), and the near ...
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2answers
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What's the role of milk or yogurt in sponge cake?

Most recipes for sponge cake use a quantity of yogurt which sometimes is replaced with milk, or even soja or almond drinks. In those recipes (flour, sugar, eggs, butter/oil, yogurt/milk, some ...
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2answers
238 views

Homemade yogurt & flavours - Keeping it thick

I am getting a really thick yogurt with fresh whole milk + cultures. What I do is: get the milk (3,8% fat) boiling (95°C) keep heating the milk, lowering the temperature to 85/90°C for ten minutes ...
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42 views

How to prevent greek yoghurt getting more sour

My mum has always liked making home made yoghurt, but the major problem with it has been the fact that it gets more sour over time. The night after she makes it the flavour is usually a perfect ...
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1answer
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added more yogurt to curry - can I fix it?

I've accidentally added more yogurt than I should've (I tipped the box of yogurt rather than spoon it out) and now the flavour / smell of yogurt and its sourness are overpowering and coming through. ...
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1answer
336 views

What's the point of “draining” yogurt?

I'm making a recipe for tandoori chicken, and it told me to "drain" 1 cup plain yogurt "for 15 minutes in a fine sieve or cheesecloth." I did as it asked and absolutely nothing happened, yogurt did ...
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1answer
492 views

Is soy yogurt considered a fermented food?

I've heard that fermented soy products are healthier than non-fermented soy. Would soy yogurt be considered fermented or just "cultured" - or is it the same thing?
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1answer
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Is it possible to make yoghurt at home with dairy-free milks (soy, coconut, etc)?

I regularly make my own yoghurt from cow's milk by adding live yoghurt and leaving it to incubate for a few hours. Is it possible to make dairy free yoghurt (from soy milk, or coconut milk, or other ...
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1answer
729 views

Shelf life of a yogurt product

I made kubideh kabobs with saffron rice for my fiance and I last night, and it was a huge success. However, my fiance wished we had some mast o khiar (yogurt-cucumber sauce) to go with it, as what we ...
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1answer
743 views

Substitute yogurt powder for confectioners sugar when making royal icing

When making treats, I try to make them as appealing as possible and like to decorate them. I have been looking for an icing recipe that can be used for decoration that doesn't include sugar. Most of ...
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9answers
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Getting butter from yogurt

The common way for taking butter from milk is to shake the cream captured from milk. There is also a traditional way to shake yogurt to separate butter. However, I was unable to find any instruction ...
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1answer
49 views

Cooking protein marinated in yogurt

I'm currently on a no-dairy and low sugar diet. I thought to marinate lamb in yogurt, but some of the yogurt got stuck to the lamb afterward and I cooked it anyway. I think the yogurt gave it nice ...
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2answers
171 views

Homemade yogurt aftertaste

My homemade yogurt is wonderful: thick and fresh, made out of whole milk and cultures, no sugar, just a bit of organic vanilla powder. There's only one thing I dislike: the aftertaste is quite cheesy ...
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1answer
405 views

Does repeating freeze -> chill -> freeze -> chill spoil yogurt?

I brought a 3 KG yogurt store in a container. The container mention to store it at temperature between 2 degree to 7 degree. So, I put my 3 KG yogurt in the freezer. When I want to eat, I put to ...
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1answer
90 views

How long can we preserve yogurt using a refrigerator? [duplicate]

How long can we keep yogurt in the refrigerator and still consume it?
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1answer
9k views

Adding vanilla flavor to non-fat plain greek yogurt

Having read the question Adding flavor & sweetness to plain greek yogurt, I still have a question. I enjoy vanilla-flavored greek yogurt. I know pure vanilla extract is a very strong flavoring. ...
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2answers
2k views

Cream Cheese vs Yogurt Cheese: what / how much difference does the bacteria make?

This recipe for homemade cream cheese looks extremely similar to making yogurt and then straining it. In fact, the final step for culturing the milk goes: After 12 to 18 hours, the cheese should ...
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1answer
72 views

How to prep a #5 plastic container for making yogurt?

I made a batch of yogurt that went poorly. I use a Salton yogurt machine which uses a #5 plastic bucket. If this were beer, the recipe would call for baking the container to ensure that all the past ...
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1answer
75 views

What is the shelf life of cookies made with Greek Yogurt?

After baking cookies with greek yogurt, How long would they be good if stored in the freezer or fridge? Will they still be safe to enjoy? Is this the same with greek yogurt cakes/pies?
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1answer
52 views

Is carob bean cooked when used as a thickener?

Many yoghurts contain carob bean gum as a thickener. Does anyone know if this is raw or cooked carob bean ?
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Can I use a yoghurt marinade in sous-vide cooking?

I want to cook a Indian-inspired chicken dish. The recipe calls for yoghurt in a marinade for the chicken. I am fine with the marinade, but I also want to cook the chicken sous-vide. I now wonder ...