Lakeland - my foray into yoghurt making

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Re: Lakeland - my foray into yoghurt making

Postby KC2 » September 13th, 2019, 10:40 pm

Our local large Tesco sells Polish kefir for £1.49 for a large bottle (kilo).
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Re: Lakeland - my foray into yoghurt making

Postby suffolk » September 14th, 2019, 6:11 am

Folk looking for a yoghurt culture may find this interesting https://homesteadfarmsupplies.co.uk/yog ... ed-sachet/
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Re: Lakeland - my foray into yoghurt making

Postby PatsyMFagan » September 14th, 2019, 8:46 am

Home made kefir is the same cost as whatever milk you use... I think to buy, a 500ml bottle is more than £1 ???
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Re: Lakeland - my foray into yoghurt making

Postby StokeySue » September 14th, 2019, 8:53 am

I have tasted various posh brands in Whole Foods Market, and I bought some from the Polish shop to make a cold soup

All liquid, and not much different from cultured buttermilk in my opinion
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Re: Lakeland - my foray into yoghurt making

Postby PatsyMFagan » September 14th, 2019, 9:13 am

StokeySue wrote:All liquid, and not much different from cultured buttermilk in my opinion


That's about right Sue …. I take a glass of my stuff each morning. Yesterday's batch tastes really smooth .. much like what you buy. I must have got to it just in time, before it over-fermented.
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Re: Lakeland - my foray into yoghurt making

Postby scullion » September 14th, 2019, 5:15 pm

mine is usually much thicker but maybe that's because it gets a day on the counter and at least a night in the 'fridge.
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Re: Lakeland - my foray into yoghurt making

Postby PatsyMFagan » September 14th, 2019, 5:29 pm

Mine usually gets about 3 days in the fridge, then 6-8 hours on the counter.I make enough for about 3-4 days at a time.
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Re: Lakeland - my foray into yoghurt making

Postby scullion » September 16th, 2019, 4:19 pm

i have been reading the relevant section in 'the art of fermentation' (katz) where he says that commercial yoghurt has only two strains of bacteria in and therefore if they are weakened for some reason the culture becomes unstable, whereas, if a full yoghurt culture is obtained, with a much more diverse bacterial makeup, then the culture can last indefinitely and also produce a thicker yoghurt without the need for added milk powder. he also says that the thicker, turkish yoghurt is simmered for longer to evaporate more of the water to produce that consistency before adding the culture.
his comment on kefir is also that there's a much reduced microbial content in commercial kefir to produce a consistent, saleable product compared to the diversity of that made from 'grains' domestically.
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Re: Lakeland - my foray into yoghurt making

Postby StokeySue » September 20th, 2019, 12:41 pm

Interesting that Mr Katz also thinks a team of bacteria will be better than one or two

Well, I made a batch overnight with Mad Millie’s squad of four and a litre off semi-skimmed milk, nothing else as I wanted to see the effect. I’d have used whole milk, but Morrison’s didn’t have any whole uht

Nice creamy yogurt, a much better flavour to my taste than Yeo Valley, even straight from the tub.

I have frozen some portions to see if I can continue the chain.

I will play around with milk powder as personally I like really thick yogurt
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Re: Lakeland - my foray into yoghurt making

Postby StokeySue » October 6th, 2019, 11:19 am

Update
Made a batch overnight with a frozen cube of the previous Mad Millie yogurt and (possibly slightly too much) milk powder

So set it wobbles, tastes pretty good too

Cracked it. :D

Now for bread
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Re: Lakeland - my foray into yoghurt making

Postby suffolk » October 20th, 2019, 8:47 am

We made our first batch yesterday with the new Lakeland yoghurt maker and the Mad Millie starter. We have had a delicious greekstyle yoghurt with our muesli/porridge this morning. A definite success :chops:
And plenty of whey for bread/scones :chef:
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Re: Lakeland - my foray into yoghurt making

Postby StokeySue » October 20th, 2019, 9:28 am

That’s good
Might make a batch later. And some bread.
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