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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1 answer
64 views

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 ...
20 votes
5 answers
5k views

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 ...
3 votes
3 answers
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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 ...
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 ...
4 votes
4 answers
27k 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 ...
4 votes
1 answer
236 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 ...
15 votes
3 answers
4k views

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 ...
8 votes
2 answers
5k 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 ...
3 votes
2 answers
194 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 ...
3 votes
2 answers
4k views

Can you freeze yogurt

Can you freeze yogurt? It was on sale, and I am going to use it to make smoothies.
1 vote
1 answer
139 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 ...
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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,...
5 votes
1 answer
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Making drinkable yogurt

I like the taste and consistency of danactive drinkable yogurt. Google searches on making drinkable yogurt suggests adding water or milk to store bought "set" yogurt. Another said to use kefir and ...
1 vote
1 answer
429 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 ...
1 vote
1 answer
193 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 ...
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1 answer
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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 ...
0 votes
1 answer
250 views

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 ...
2 votes
2 answers
5k 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
3 answers
257 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 ...
0 votes
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 ...
21 votes
8 answers
114k 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
1 answer
700 views

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?
0 votes
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 ...
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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 ...
23 votes
1 answer
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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 ...
1 vote
1 answer
278 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, ...
0 votes
1 answer
249 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 ...
0 votes
1 answer
124 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 ...
2 votes
1 answer
194 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 ...
4 votes
4 answers
14k 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 ...
2 votes
1 answer
799 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 ...
0 votes
2 answers
105 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 ...
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?
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4 answers
1k views

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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11 answers
102k 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?
-1 votes
1 answer
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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 ...
0 votes
1 answer
291 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 ...
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 ...
19 votes
18 answers
55k 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?
9 votes
3 answers
5k views

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-...
4 votes
2 answers
2k views

Why do they put the fruit on the bottom?

Why do they put fruit at the bottom of the yogurt? Why not at the top, or just mixed in?
1 vote
2 answers
99 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 ...
2 votes
2 answers
400 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 ...
0 votes
1 answer
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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 ...
0 votes
2 answers
211 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 ...
3 votes
2 answers
6k views

Why does the sour taste in yogurt increase with time?

If we let yogurt sit for more days, the yogurt becomes more and more sour. Why does that happen?
5 votes
13 answers
39k 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 ...
4 votes
1 answer
202 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 ...
2 votes
1 answer
584 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.
3 votes
1 answer
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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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