Questions tagged [yogurt]

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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Can one prepare yogurt in sealed glass jars?

I prepare yogurt, which I place in 200 ml jars with lug/twist off caps. When I prepare the yogurt, the milk is first heated at 145F and cooled to about 108F before adding yogurt inoculant. The content ...
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Calculating calories carbs and fats and proteins in homemade whole milk and cream Greek yoghurt [duplicate]

I make homemade yoghurt using 4 litres of whole milk and 2 cups of 10% cream. I ferment this for 24 hours, then I put it in the fridge for four hours, and then strain it overnight to make a very thick ...
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Yogurt + tahini = paste?

I had dip made with Target store brand plain nonfat Greek yogurt, minced garlic, powdered ginger, lemongrass paste, salt, and nothing else; the dip was soft and creamy. I added some Sprouts store ...
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24-hour homemade yogurt: cheesy smell and whey, is it safe?

I’m on a SIBO diet which allows only yogurt that’s been fermented for 24 hours or more. I read plenty of articles about how to make this (and I’ve made standard 8-10 hour yogurt before). They all say ...
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Yogurt from raw cow milk has a gelatinous consistency

I've been making yogurt for a couple of years now, using commercial milk from the super market, with some very good success. Recently decided to up my game by sourcing the milk directly at the farm, ...
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why does commercial labneh uses different ingredients from traditional?

Labneh is also called yoghurt cheese. It is traditionally made by draining yoghurt. The store bought labneh however has many additional ingredients in addition to milk and live cultures which make up ...
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24 hour yogurt calcium content

How much calcium in 24 hour yogurt? I use a half gallon of Organic whole milk & starter. I have heard yogurt has more calcium than milk after fermentation, but can find no measurements (or %DV)for ...
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Yoghurt making in a bread machine [duplicate]

I am trying to understand why my bread maker which has a yoghurt program and a yoghurt pot that sits in the bread bin, does not require heating the milk where as a electric yoghurt maker with ...
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intermittent solid crust on top of yogurt

I make 14 cups of yogurt at a time. Occasionally one of them will have a firm layer on top that you can lift off in one piece. There is usually a dark ring around the edge. I'm using whole milk and ...
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How long does homemade yogurt take to waste

I have been making yogurt this last weeks with a yogurt maker. Just heat milk and add ferment or a previous yogurt (not sure if this is the correct word in English) Easy and delightful. I store the ...
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Reducing acidity in Northern Indian Cuisine (chana masala)

I have been buying various spice mixes to make Pakistani/North Indian food myself. My issue is that in dishes with yoghurt and/or tomatoes, the end result always winds up being too sour. It happens ...
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Can I use Yakult as a yogurt starter?

I'm wondering if we can use Yakult as a yogurt starter to obtain drinkable yogurt?
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Is yoghurt mixed with milk safe?

I have always been told that you shouldn't drink milk and eat yoghurt together. So today in the kitchen channel when they made a smoothie with milk and yoghurt I was shocked. Since I couldn't find ...
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Icing Made with Yogurt powder

I am looking into making icing using yogurt powder. My question is, would it still need to be refrigerated after I make it. The ingredients in the product I am look at are nonfat milk solids, whey ...
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Heating milk in yogurt-making

I'd like to make yogurt with non-fat dried milk enriched with canned (full-fat) evaporated milk. Since both these products have already been heated in the manufacture, do I need to heat/cool the ...
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How can I intensify the chocolate flavour in my yoghurt?

When I want a healthy dessert, I add grated dark (70%) chocolate to natural yoghurt. If I want some sweetness, I add dried cranberries. The cranberries definitely have a much stronger flavour, but ...
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How is unsweetened plant-based yogurt possible?

For plant-based (soya, almond, cashew, etc.) unsweetened yogurt, how does the yogurt bacteria grow and develop without sugar? From online recipes for soya yogurt, one tablespoon of sugar per 1 liter ...
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Yogurt has stopped thickening properly

I've been making yogurt for a bit less than a year, in a multicooker. My first starter was a single-serve cup of skyr, but since then I've just been using the last of the previous batch as the starter ...
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Are these Indonesian milk products cheese, yogurt, or curd?

In Indonesia there are various traditional milk products (excluding tofu, which is made from soya milk, which isn't really milk at all) This is one I found on an Indonesian e-commerce site: This is ...
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Help with homemade vegetable yogurt

After making several batches of failed vegetable yogurt (10 is a good estimate), I'm at my wits end and running desperate. My attempts have been with either coconut or almond milk. Coconut milk, I've ...
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1 vote
1 answer
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Sterilizing Mason Jar for Oat Yogurt?

Making homemade Oat Milk into Yogurt for the first time! Unfortunately I made an oversight and pulled a Mason Jar out of the cabinet and just washed it with soap and hot water let it mostly air dry, ...
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How to add fruit puree into yogurt without making it too liquid?

What is the best way to flavor our yogurt with fruit puree without making it too liquid? I desire its consistency would be like the store bought one. Another question: can we preserve yogurt that has ...
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Fruit yogurt tastes chalky

I made an experiment today making mango yogurt by adding mango puree BEFORE incubation. I used canned mango, pureed and strained it to eliminate fibers. I also added in the mixture condensed milk and ...
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How do I make Vietnamese Yogurt more tart?

How do I make Vietnamese Yogurt more tart? I've been using several online recipes to make Vietnamese Yogurt. The ones I buy from the store are much more tart then my own results. My results: ...
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Yogurt made with heavy cream

I like to make yogurt from heavy cream so when it's frozen, it keeps creamy texture when stored in the freezer in several days. Do you think this works? Does high fat content affect incubation process ...
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1 answer
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Frozen yogurt with inverted sugar

I wanna make frozen yogurt from homemade yogurt. I heard that inverted sugar can help prevent crystallization so I want to add it to my yogurt, because I don't want rock-hard frozen yogurt and I just ...
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20 votes
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Why is DIY yogurt not as stable as sourdough starter?

I have a sourdough starter which is now close to 15 years old. It has survived everything - including long pauses where it stood in the fridge for over a month or longer. It is incredibly stable and ...
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Premixed ingredients for yogurt

I failed to read the recipe before I started to make my first batch of yogurt. I poured the whole milk and mixed in the premade yogurt. Can I still boil till 200 degrees, then let cool and then add ...
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Can yogurt be used as a substitute for yeast in pizza dough?

I am making some pizza dough, but I don't have the yeast, is there a way to substitute it with yogurt? If so what proportions would I use, to keep the dough at the same consistency.
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2 votes
1 answer
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What is the purpose of raita?

Raita is usually served with spicy dishes like biryani. If the purpose was that the curd in raita would give some relief from the hot, spicy food, then why are chillies and onion added to raita? ...
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2 votes
1 answer
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Is it possible to make yoghurt directly in the milk carton using sous vide?

I recently got a sous vide circulator as a gift. I've made yoghurt before but using jars and a thermometer, and the method is heating it to 82 degrees, cooling it down to 46, then adding the culture ...
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2 votes
1 answer
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Yogurt, overcoked

I have a yogurt maker - I heat the milk, add the starter and plug it in. Easy peasy! After 7 - 9 hours, I (usually) unplug the maker and put the yogurt in the refrigerator overnight and it's ready to ...
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3 votes
1 answer
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Should you layer Greek yoghurt on porridge oats or mix it in with the porridge oats?

I am experimenting with creating overnight oats with Greek yoghurt. However, I was not sure whether to layer the yoghurt on top of the oats with multiple layers of oats and yoghurt, or to mix in the ...
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2 votes
2 answers
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Dairy substitutes for various purposes

I've been considering trying to reduce my dairy consumption for environmental reasons (I've long since reduced my meat consumption), but I'm not sure what to use for various substitutions. I ...
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5 votes
2 answers
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Is natural yoghurt & soured cream a good replacement for khatta dahi (Indian sour yoghurt/'curd')

Dahi is a natural unpasteurised yoghurt eaten as-is and an ingredient in India, aka curd in Indian English (different to curd in Br/Am E. though). Khatta dahi is more soured (khatta means sour). What'...
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What milk and yoghurt is the best for mango lassi?

What amount (percentage) of fat does the typical plain yoghurt and a typical milk has? Or what is the best milk and yoghurt to prepare a mango lassi? I'd like to prepare a typical mango lassi, based ...
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3 votes
2 answers
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Slimy whey in store-bought yoghurt

The yoghurt I bought from the store in a 1 l glass jar has in the 4 or 5 days since opening separated a little from the whey. The whey is has gone slimy putting me off breakfast. On this site it has ...
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1 answer
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How can I make a yogurt starter culture from scratch?

Let's say for whatever reason that I cannot or don't want to get store-bought yogurt. How can I create a probiotic culture to make some from fresh milk? I saw videos explaining how to make yogurt ...
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5 votes
2 answers
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Homemade yogurt hygiene; can the results be dangerous?

I'm late to the Instant Pot homemade yogurt game, but have been having fun eating the results. I'm relatively careful about cleaning the pot and implements, but I assume that at some point I'll let ...
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1 vote
1 answer
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Interpreting recipes from a different culture (specifically India) [closed]

I've tried to make dahi (indian "curd", or yogurt) a few times, but it has always turned out more like cottage cheese (English "curds and whey") than like yogurt. This isn't necessarily bad (the whey ...
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2 answers
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Why is my Frozen Yogurt Grainy?

I used Cal Peternell's recipe: 1 cup of whole milk 1/2 cup of half and half 1/2 cup of sugar pinch of salt 3 cups of whole milk yogurt zest and juice of a half lemon BUT... Instead of half and half ...
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4 votes
2 answers
1k views

Yoghurt making : effects of temperature and duration [duplicate]

As I am fairly new to making yoghurt at home I would like to understand the effects that temperatures and time have on the end product in both the initial heating/cooling step and the fermentation ...
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39 votes
3 answers
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When making yogurt, why doesn't bad bacteria grow as well?

I've been making Yogurt and Coconut Yogurt for a long time. I've always wondered why one can't leave milk out for more than an hour or so without it going off, yet when adding cultures or probiotics ...
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1 vote
1 answer
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Help! What have I made? Is it safe to eat?

Ok so here’s the problem, I have an instant pot that has a yogurt setting. The first time I made it I just added some heavy cream and half and half milk with a couple generous tablespoons of yogurt,...
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1 vote
1 answer
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Do I have to heat up Yogurt?

Considering the heat wave, I've been thinking - most instructions for Yogurt making say to take starter culture, put it in milk, put the milk in a warm pot (or a yogurt maker) for several hours and ...
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17 votes
3 answers
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Why is it recommended to mix yogurt starter with a small amount of milk before adding to the entire batch?

When making yogurt with Yogourmet yogurt starters it is recommended to boil the milk, bring it down to 110 degrees F, then take out a cup of milk and mix the starter, then add that mixture back into ...
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2 votes
2 answers
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Do you need more yogurt starter for more milk?

I bought some Yogourmet yogurt starter packages and it says to use 5g per 1L of milk. However, if I am making a gallon at a time - is more starter actually required than it would be for just 1L?
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Can you boil milk and let it fully cool then bring it up to 100 degrees F for yogurt?

I brought my milk to a boil but I don't have time to let it cool. I don't want to put in the enzymes now because they will die off. Can I let it cool in the fridge and bring it back up to 110 degrees ...
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1 answer
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Yoghurt after use by date [duplicate]

I'm awfully paranoid about getting food poisoning after having it once before. I bought a pot of live yoghurt with mango and after eating a couple of spoonfuls remembered I didn't check use by date ...
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-1 votes
1 answer
108 views

Can I make cheese from old homemade yogurt?

I made homemade yogurt 3-4 weeks ago that still looks and smells good. Can I reheat homemade yogurt to make cheese?
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