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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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When should I add fresh fruits in homemade yogurt?

I just bought an Instant Pot and want to use it to make yogurt. I found a recipe online for fresh fruit yoghurt that I want to try (https://recipes.instantpot.com/recipe/fresh-fruit-yogurt-in-the-...
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1answer
37 views

Add fresh yogurt to whipping cream to make creme fraiche?

Can I use fresh yogurt instead of cultured buttermilk, to add to heavy cream (35%) and make creme fraiche? I learned that adding cultured butter milk to heavy whipping cream makes creme fraiche. I ...
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1answer
118 views

Is it possible to use jam instead of sugar to make a dough?

I followed this recipe to make a dough for cookies to dip in milk: 300g flour 1 egg 70g sugar 60g milk 50g butter 10g yeast However I replaced sugar with jam (~100g) and butter with yogurt (~200g). ...
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1answer
81 views

Curries with yoghurt-based marinade [duplicate]

When cooking a curry using meat that has been marinaded in yoghurt tikka masala for instance, I have noticed that it often curdles/splits/gets grainy when cooked. I use 3.5% fat yoghurt, Balkan style -...
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1answer
286 views

What is the difference between the dairy products quark and skyr?

What is the difference, if any, between the two dairy products quark (consumed in German-speaking countries) and skyr (traditional in Iceland)? They are both similar to what the result would be if ...
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2answers
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Why is my yogurt sour at the top and non-sour at the bottom

I make yogurt with a yogurt maker and the yogurt is nice and thick, but it is very sour at the top only and the rest is almost sweet, like a sweet fresh cheese. Why isn't it sour all over? This is ...
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399 views

Greek yogurt substitute in baking?

So this recipe (lemon rhubarb pie), calls for 3 tablespoons of Greek yogurt. What would be a good substitute for Greek yogurt? creme fraiche or cream cheese? And will it affect the final product?
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Weird yeast bit in yogurt, wondering if it is still safe to eat

Took a bite of my usual yogurt (bought from the store just an hour before) and got a funny membrane with it. I spat the membrane out (gross, I know) and examined it. It was white and smelled like ...
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1answer
74 views

Yogurt Fail Questions

I just tried to make yogurt and ended up making something else (the question is what). I just finished the process of bringing the milk up to 180 f and then bringing it down to 110 f and was ready to ...
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0answers
44 views

Is it safe to eat yoghurt that's gone a bit sour? [duplicate]

I have some full cream, plain, unsweetened yoghurt in the fridge and I haven't been keeping close enough eye on its expiry date. It expired 2 days ago and looks/smells ok (no mould or funny colours or ...
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119 views

What types of bacteria / probiotics are in yogurt made from tamarind or chili pepper?

Can someone please tell me what types of bacteria and/or probiotics would be (if there is any) in yogurt that was made with no starter cultures, just from tamarind or chili pepper?
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1answer
165 views

Yogurt not turning out since relocation

When I started making Greek yogurt, I lived in western Washington state and never, ever had an issue. Now that I've relocated to SoCal for work, every batch of my yogurt turns out awful (barely any ...
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0answers
18 views

Making yogurt with soured fresh milk? [duplicate]

I typically make yogurt with packaged starter from fresh raw milk that I first pasteurize and then make the yogurt. However, I have some fresh milk that is a couple days past the expiry date and I'm ...
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5answers
584 views

How to mark yogurt jars?

I have started making homemade yogurt, and I usually keep two types at the same time. One is a lactobacillicus bulgaricus strain, the other is a bifidus strain. They taste differently and look exactly ...
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1answer
92 views

Is Dahi Thermophilic or Mesophilic?

Is Dahi (Indian homemade yogurt) Thermophilic or Mesophilic?
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1answer
112 views

What is the difference in the making of yoghurt to produce carbonated (like Kefir) vs non-carbonated yoghurt?

What is the difference in the making of yoghurt to produce carbonated vs non-carbonated yoghurt? I'm not a proper cook, and am just researching this 'cos i'm curious.. Yoghurt is fermented milk, and ...
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387 views

Do you need to sterilize jars when making yogurt?

I recently bought an Instant Pot and am curious about its much-touted yogurt-making capabilities. From this video it looks simple enough. What the video doesn't address, though, is the question of ...
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2answers
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Controlling variables in homemade yogurt

Making yogurt at home is a fairly straight-forward process. Heat milk to 180F (82C), cool that milk to at least 110F (43C), add live cultures, usually in the form of yogurt with said cultures, ...
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370 views

Do all yogurts have live active cultures?

Most homemade yogurt recipes/protocols call for yogurt products that have "Live Active Cultures" printed on its box. I would like to ask if regular, snack yogurt will suffice for making homemade ...
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0answers
67 views

homemade coconut yogurt turned out with lots of water on top; is it still edible?

I Made coconut milk yogurt w/dried yogurt culture. I was told to incubate for 24 hrs., maybe it was a little too warm...there are curds on bottom and yellowish water for the most part. Is the product ...
3
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1answer
92 views

Homemade plain yogurt

I want to make an homemade plain yogurt,I heard you have to use your leftover yogurt to make some at home.Can I use sweetened yogurt to make my homemade yogurt or is it compulsory to use the plain ...
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0answers
330 views

Nutrition: Yogurt vs Milk [closed]

I'm generally a fan of having quite a bit of whole milk/yogurt made with whole milk (no flavoured stuff, no extra sugar). I'm also quite finicky about calories. I have found that the low sugar content ...
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3answers
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Mesh size for straining yogurt?

Usually, I strain small batches of yogurt through a cheesecloth, but cleaning the cloth afterward is cumbersome. I'm thinking to buy an industrial stainless strainer (40cm / 16" diameter, 10cm / 4" ...
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3answers
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Unable to make yogurt in cold climate

I have read the answers to this question - How to thicken yogurt and I am not sure if my question is on topic or not - this is the procedure I followed to make yogurt in a mountainous region and I am ...
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I have been making Crockpot Yogurt (non-fat), and I am wondering why it keeps having a slightly gritty texture?

I have been making Crockpot Yogurt (non-fat), and I am wondering why it keeps having a slightly gritty texture? I am using a non-fat organic greek yogurt from the store as my starter. I am following ...
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1answer
347 views

I have been cooking yogurt cakes in the US for a while and each time it has to cook for an extra 20 min. Why?

I like the Gâteau au Yaourt (Yogurt Cake) as describe here (in French): http://www.750g.com/gateau-au-yaourt-r45540.htm I uses Yogurt (x1), Flour (x3, see below), Eggs (x3), Oil (x1/2 to x1), Sugar (...
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How long is yogurt good after the best by date? [duplicate]

I have a large, unopened container of yogurt that is a couple weeks past the best by date and I wondering if it is safe to eat. It still smells fine. How long past the best by date is yogurt usually ...
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1answer
974 views

Homemade Coconut Yogurt Turned Yellow on Top Overnight

I'm making my first little foray into the wonderful world of cultured food making, and have been trying my hand at Coconut Yogurt (this is attempt #4). I have a crock pot that I fill with water, plug ...
3
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1answer
130 views

Device to squeeze last yogurt out of carton

When you have a viscous liquid like yogurt in a tetra pak carton it is difficult to get the last of it out. What is the name of press which can be used to flatten the carton and squeeze out the full ...
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1answer
2k views

Should I refrigerate homemade yogurt before making Greek yogurt?

I have a yogurt maker and a so-called Greek yogurt maker; the latter is basically a fancy strainer. Both gadgets are from Euro Cuisine. My process for making yogurt is as follows: Scald milk at about ...
3
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1answer
3k views

How do I prevent curd from getting sour?

I usually take homemade curd in lunchbox to work. Since there is almost 4-5 hours gap between the lunch break and time when I get my lunch packed. I don't have refrigerator or any cool medium to store ...
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204 views

Can I use live yoghurt to kick-start fermentation?

I am making a type of fermented sausage from the Faroe Islands. The recipe says to keep them above 20 degrees (Celsius) for the first 12 hours, to make sure the lactobacilli multiply enough to ...
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992 views

How can I preserve yogurt for at least 2 weeks without preservatives?

How can I preserve a creamy yogurt for at least two weeks without using any preservatives?
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1k views

How long does an opened and unrefrigerated tub of yogurt last? [duplicate]

I have found online that unopened and unrefrigerated yogurt will last for a few days without refrigeration. However, is this also true for opened and unrefrigerated yogurt? By "opened" I mean that I ...
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1answer
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how to make a “biting” buttermilk

Some brands of fermented dairy products have a certain "bite" to them, literally a tingling sensation on the tongue when you eat them. I've found it in Danish buttermilk for example. (I've also ...
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Making yogurt I put the yogurt in before heating the milk

I've made yogurt before, but it's been awhile and I was distracted. I added the yogurt before heating the milk. Is there anything I can do to fix this?
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What are the reasons for cakes collapsing whilst in the oven?

I often make various cakes, some of the options are: - yogurt: with eggs and yogurt, baking powder + baking soda, AP flour - vegan: with apple sauce, various flours, baking powder + baking soda the ...
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Using fermenting muesli to make muffins

I make a large bowl of Swiss muesli for summer meals. The basic ingredients are 1 part yogort, 1 part almond milk ( could be soy or regular milk), 1 part muesli mix (I like to use Alpen cereal) and ...
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1answer
71 views

Can I pasteurize milk in a jam jar?

The InstantPot manual says that I can use a bottle or container to make yogurt. It says to first pasteurize the milk (using the steam function to heat it to at least 180F/83C) then cool to 115F/46C ...
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1answer
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I've tried to make yougurt but I've got soured milk - what went wrong?

I've tried to made home-made yogurt. I've tried to follow the receipt first by pasteurizing milk to kill the bacteria, waiting until the milk is 107 degree and adding culture. I've used incubator for ...
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substitute for dairy products? [closed]

I am a cookery student. As a part of my course, I need to create dietary menus. I have chosen dairy free. Because I am allegy to dairy it can help me to understand how I can produce dairy free food. I ...
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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
111 views

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
90 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
1k 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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634 views

Do commercial yogurt starters (i.e.: store-bought yogurt) actually degrade over time?

I've seen quite a few sites make the claim that commercial yogurt starters will stop working after a few generations (example), so home yogurt makers should use "heirloom" starters. However, many of ...
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1answer
292 views

How to make skyr more fluid

I am currently trying skyr, an Icelandic yoghurt/cheese. I am preparing this mostly with fruits, nuts and cereals. I would appreciate if anybody has a suggestion on how to make it more fluid in order ...
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10k views

Does the yogurt set from 500 ml milk result in 500 g yogurt?

I want to prepare 500 g yogurt. I have 500 ml skimmed milk. So, will the resultant yogurt be of 500 g? If not, then how much skimmed milk do I need to get 500 g yogurt?
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2answers
475 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
608 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 ...