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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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Is there an easy way to store yogurt and have it maintain its consistency?

I have recently got into making low fat, high protein and low effort yogurt. My procedure uses a single 4 pint dish for the whole process, starting with "cooking" the milk in the microwave, ...
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3 votes
1 answer
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Where on the S Curve are the recommended yogurt fermentation times?

In this answer to a previous question of mine it was mentioned that the fermentation phase of yogurt making has 3 phases of growth - lag, logistic and plateau. This means that the growth rate follows ...
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20 votes
5 answers
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What is going on genetically that restricts the number of generations a yogurt starter will last?

There are recommendations online that if you use supermarket yogurt as a starter for home made yogurt then you should not use the resulting yogurt as starter for another batch, or at least not more ...
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1 vote
1 answer
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Oat yogurt is lacking the right creamy structure

I've been on a journey of trying to develop a recipe for home made oat yoghurt. my current recipe is as follows: blend 80g rolled oats with 400g water heat to 80c and add N1 amylase let it rest for ...
Davy Landman's user avatar
5 votes
1 answer
249 views

Fermenting lactose water solution as if it were milk with lactic acid bacteria

I have been fermenting milk for the last 10 years and used various commercial lactic acid bacteria cultures and starters.  I am well aware that there are thermophilic and mesophilic cultures and ...
Alex's user avatar
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15 votes
3 answers
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Making caramel sauce with yogurt instead of milk

One style of caramel recipe dissolves sugar in cream or milk and heats that until it browns. Is there any reason this wouldn't work with yoghurt? Is there a known such recipe? It's impossible to ...
ariola's user avatar
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3 votes
2 answers
202 views

Why doesn't clabbered raw milk become lactose free when left to ferment for a few days?

We know that in yogurt fermentation, not all of the lactose is consumed by the lactic acid bacteria (primarily Streptococcus thermophilus and Lactobacillus bulgaricus) fermenting the milk, though the ...
The Testosterone Fanatic's user avatar
1 vote
1 answer
222 views

Should non-dairy yogurt thickeners be added before or after fermentation?

I want to make a yogurt similar to a brand I like (Siggi's Plant-Based). It's very thick and holds its structure extremely well. The ingredients are: Cultured Coconut Milk (Water, Coconut Cream), Pea ...
michael.greenwald's user avatar
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0 answers
32 views

How effective are thermophilic cultures at preserving milk at room temperature? [duplicate]

The thermophilic kind that you seed with plain yogurt from the store. I use Fage usually as a seed. I usually make it the "warm oven" method, where I get the oven to 150 or so, turn it off,...
Him's user avatar
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1 vote
1 answer
577 views

What is the science behind skyr setting without rennet

I've read from multiple sources that rennet used to be one of the ingredients in making skyr but it's not used anymore outside of traditional recipes. I do understand that acid + heat causes milk to ...
Reverent Lapwing's user avatar
1 vote
1 answer
219 views

Is it safe to eat yogurt made at 90 degrees F with a culture that requires at least 115 degrees Fahrenheit? The yogurt looks thick and smells fine

I tried to culture Bacillus coagulans for 36 hours in my yogurt machine that is supposed to go to 115 degrees F. However, the peak temp reached was an only about 100 degrees. Is it safe to eat yogurt ...
Airicas's user avatar
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1 answer
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What's the purpose to use milk together with yogurt for a yeast dough?

I've seen some recipes which suggest using yogurt together with a milk while making a yeast dough, staying silent about the actual purpose of doing so. As for me, such dough isn't well-balanced. Can ...
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7 votes
2 answers
6k views

Milk curdles while heating to make yogurt…is it safe to eat?

I had some old milk in the fridge that smells like it’s on the edge. I decided to make yogurt with it. While I was heating it, lots of curds started to form. Is it safe to eat the yogurt that I’m ...
milesmeow's user avatar
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1 answer
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Yoghurt maker getting up to 54.2C/129F. Is that normal?

I just got a new yoghurt maker, nothing fancy just a heating bed with a lid and jars. But after 12 hours passed, I noticed the jars were too hot, and after testing them they were at 54.2C/129F. Is ...
Pat's user avatar
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1 answer
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Yoghurt starter says to make the yoghurt at 20C/68F. What's different about it instead of the usual 43C/110F?

Yoghurt starter says to make the yoghurt at 20C/68F. What's different about it instead of the usual 43C/110F? Does the incubating temperature depend on the type of starter?
Pat's user avatar
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1 answer
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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 ...
neydroydrec's user avatar
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0 answers
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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 ...
Rita Di's user avatar
23 votes
1 answer
3k views

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 ...
Very Amateur's user avatar
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1 answer
2k views

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 ...
Aayla Secura's user avatar
1 vote
1 answer
345 views

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, ...
neydroydrec's user avatar
0 votes
1 answer
136 views

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 ...
bakingfanatic's user avatar
2 votes
1 answer
216 views

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 ...
Clarissa's user avatar
2 votes
1 answer
1k views

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 ...
Lawrence Weathers's user avatar
0 votes
2 answers
112 views

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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1 vote
4 answers
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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 ...
Avatrin's user avatar
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5 votes
1 answer
3k views

Can I use Yakult as a yogurt starter?

I'm wondering if we can use Yakult as a yogurt starter to obtain drinkable yogurt?
Sean's user avatar
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-1 votes
1 answer
13k views

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 ...
Carla is my name's user avatar
0 votes
1 answer
317 views

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 ...
Olivia Alfrey's user avatar
0 votes
1 answer
260 views

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 ...
Alfred's user avatar
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1 vote
2 answers
114 views

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 ...
Ell's user avatar
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2 votes
2 answers
423 views

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 ...
Ryan's user avatar
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0 votes
1 answer
73 views

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 ...
Vivian's user avatar
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0 votes
2 answers
216 views

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 ...
thelawnet's user avatar
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4 votes
1 answer
213 views

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 ...
Melissa Cristóvão's user avatar
1 vote
1 answer
231 views

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, ...
BBS's user avatar
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2 votes
1 answer
1k views

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 ...
Sean's user avatar
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0 votes
0 answers
172 views

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 ...
Sean's user avatar
  • 280
0 votes
2 answers
549 views

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: ...
user avatar
0 votes
2 answers
4k views

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 ...
Nguyen Ngoc Long's user avatar
2 votes
1 answer
164 views

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 ...
Sean's user avatar
  • 280
20 votes
3 answers
1k views

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 ...
AnoE's user avatar
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2 votes
1 answer
42 views

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 ...
Carrie's user avatar
  • 21
2 votes
1 answer
587 views

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.
graham crackers's user avatar
2 votes
1 answer
312 views

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? ...
Julia's user avatar
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2 votes
1 answer
443 views

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 ...
mbjb's user avatar
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2 votes
1 answer
107 views

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 ...
Curious's user avatar
  • 21
3 votes
1 answer
169 views

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 ...
Daemon Beast's user avatar
3 votes
3 answers
271 views

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 ...
Vivian's user avatar
  • 368
5 votes
2 answers
4k views

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'...
OJFord's user avatar
  • 260
10 votes
1 answer
3k views

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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