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0
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2answers
142 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 ...
2
votes
3answers
4k views

Is it possible to make yogurt and cheese from spoiled milk?

I get raw milk and to somehow pasteurize it, I boil it. The milk strongly curdled showing that it is spoiled and rotten (definitely, not suitable for drinking). Is it totally bad milk and I should ...
3
votes
1answer
94 views

Killed Enzymes in Yogurt

We are big dairy eaters in our home, so I successfully make about a gallon of Greek yogurt every few weeks. Today I started my process as usual, but with so many things happening at once (just had my ...
2
votes
2answers
87 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 ...
3
votes
1answer
209 views

Why didn't the whey separate from the curds when I tried to make Shankgleesh cheese?

I frequently make yogurt at home, and I decided to try to make Shankgleesh, a spicy Middle Eastern cheese that is difficult for me to find at local markets. Several recipes said to heat the yogurt ...
0
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1answer
48 views

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

How long can we keep yogurt in the refrigerator and still consume it?
2
votes
1answer
3k 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 ...
1
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3answers
21k views

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 ...
0
votes
7answers
4k views

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 ...
1
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1answer
66 views

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. ...
1
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1answer
228 views

Why does sourness taste in yogurt increases with time?

If we let curd for more days, the yogurt become more and more sour why ?
12
votes
3answers
9k views

How to make yogurt without any existing yogurt

How does one make yogurt when there isn't any existing yogurt to use as a starter?
3
votes
9answers
29k views

How to get the flavors to meld when I add fruit and sugar to plain yogurt?

I've recently taken a liking to greek yogurt. So far, I've been buying the Chobani low-fat and non-fat yogurts, which all have flavoring added. I've recently bought a container of plain greek yogurt, ...
2
votes
3answers
5k views

How to fix a sauce with overheated yogurt that has separated?

I was trying out some healthier recipes from the New American Plate cookbook, one was a Greek lamb casserole with lots of green beans and potatoes. The lamb was marinated in plain yogurt to which ...
1
vote
1answer
162 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 ...
13
votes
8answers
4k views

How can I get homemade yoghurt to thicken properly?

Pretty much always when I make yoghurt myself, the homemade version comes out much thinner, much more liquid, than the store-bought yoghurt that is used to produce my yoghurt. How can I make it ...
1
vote
4answers
2k 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 ...
1
vote
2answers
115 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 ...
12
votes
11answers
8k views

Can UHT milk be used to make yogurt?

So I know you can't use UHT milk to make cheese, because of the way the proteins get denatured at that temperature. But can you use it to make yogurt?
2
votes
1answer
60 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 ...
13
votes
6answers
18k views

What type of yoghurt should I use for making curry?

I've seen a lot of recipes specifying "yoghurt" when making an indian-style curry, but very rarely do they specify what type. The problem is compounded for me in that I live in a country where I ...
0
votes
1answer
35 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 ?
4
votes
1answer
60 views

Calculating homemade yogurt's fat

I'm currently using a very "rich" whole milk with 3.8% fat. Out of one liter milk, I get 850cc yogurt (as some part of the water will evaporate throughout cooking. The question is: how much fat will ...
1
vote
1answer
384 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 ...
2
votes
1answer
831 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 ...
0
votes
1answer
298 views

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 ...
3
votes
4answers
6k views

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: ...
4
votes
2answers
5k views

Why isn't my homemade yogurt smooth?

Last week I successfully made my own greek yogurt! I was and am very excited that I finally got it to work. But now the problem is, the yogurt I am making is just not very smooth. Store bought greek ...
5
votes
3answers
5k views

Making yogurt without heating milk?

Most recipes for yogurt indicate that you should eat/boil the milk, then cool it. Is it possible to skip this step, and use milk straight from the fridge? Would the result be terribly different?
0
votes
1answer
53 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 ...
0
votes
2answers
103 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 ...
9
votes
4answers
2k views

Home-make yogurt: add sugar / something else with the starter?

I've read some recipes in the internet and this question about how to make my own yogurt. Some recipes say to add a little sugar with the starter, so that "bacteria would have something to eat". So, ...
9
votes
5answers
11k views

How do you know when a cultured item is no longer safe to consume?

How do you know when yougurt (for example) is no longer safe to consume? Do I know it from the taste, how it smells, or something else?
2
votes
3answers
9k 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 ...
0
votes
1answer
2k 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. ...
13
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7answers
14k views

In baking, can yoghurt replace butter?

By baking, I mean cakes / muffins / biscuits. This is mainly to cut down on fat. I've tried replacing butter with yoghurt in all of these and the results were OK. Are there any cases where it's not ...
6
votes
2answers
1k views

What does “curd” mean in a South Asian recipe?

I've seen the word "curd" used in a few South Asian recipes (like, notably, some "Butter Chicken" recipes). In one video, it kind-of looks like it might be cottage cheese (or something like that), ...
2
votes
2answers
2k views

Rinse meat after marinating in yogurt?

I have a few recipes that require marinating meat in yogurt (usually poultry), but none of them are particularly clear on what to do with the meat after marinating, but before cooking. For example, I ...
1
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1answer
325 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?
14
votes
6answers
18k views

What causes yogurt in sauces to split? How to prevent it?

A lot of my favorite curry recipes have a yogurt based sauce in them, but on a pretty regular basis when I make them, the yogurt ends up splitting into basically curds and whey. What causes that, and ...
2
votes
6answers
1k 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 ...
5
votes
3answers
1k views

What causes the texture difference between Greek style yogurt and regular yogurt?

In the US, Greek-style yogurt and regular yogurt are both made with cow's milk, yet they have a distinctly different texture. When I described the texture of Greek yogurt to my nutritionist, she ...
2
votes
5answers
2k views

How can I imitate a coffee yoghurt?

I used to enjoy coffee yoghurts and eat them often... However, where I'm currently living coffee-flavored yoghurts are unavailable. I've tried to sort of make my own by adding a bit of instant coffee ...
2
votes
4answers
5k views

When to prefer yogurt, cream, and coconut milk in an Indian vegetarian dish to make it creamy?

Firstly, I have noticed all the curried dishes we eat in an Indian restaurant feel "creamy". Now, I don't know whether they add cream, or yogurt, or coconut milk? In which kinds of dishes do we need ...
3
votes
3answers
2k views

I'm trying to make yogurt, but it won't turn out. Can someone help?

I followed this recipe. It follows the pattern outlined here but with different temps: Get milk. – I’m using 1 cup of 2% (no powdered milk). Get a starter. – I have tried Dannon Oikos plain greek ...
2
votes
1answer
180 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 ...
3
votes
3answers
3k views

Watery liquid on top of homemade yogurt

I made homemade yogurt tonight, except it didn't turn out as I expected. I followed this recipe with a few exceptions. I made it with three quarts of milk instead of 4 (or two). I modified the amount ...
0
votes
1answer
216 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 ...
1
vote
4answers
7k views

Can soured raw milk be used to make yogurt?

I have a large quantity of raw milk at my disposal, and am trying to find creative ways to use it. Various web sites (here, here, and many others) have suggested that raw milk, even (perhaps even ...
3
votes
1answer
191 views

Beans Cultured with Yogurt

Is the store-bought yogurt a good "starter" to culture cooked beans to reduce the gas-producing oligosaccharides? Does it contain the right kind of bacteria to ferment the beans or is it only good for ...