gyn_paul Posted June 26, 2010 Share Posted June 26, 2010 I eat tons of yoghurt in a week, It's one of my staple foods. So I grabbed a yoghurt maker in Idle (or was it Alki ?) when it appeared a few weeks ago. And although it does what it says on the tin, the product is not as thick as I would like. I've tried full, and semi, and dosing it with live from yoghurt, and dried starter culture, and there appears little difference in the end product (in thickness at least).Would adding dried milk powder make any difference, or am I going to have to make batches and then strain it (like Greek Yog) ? Link to comment Share on other sites More sharing options...
Russethouse Posted June 26, 2010 Share Posted June 26, 2010 You need Clairs expertise but heres a thread about it to be going on with : http://www.completefrance.com/cs/forums/1858118/ShowPost.aspx Link to comment Share on other sites More sharing options...
EmilyA Posted June 27, 2010 Share Posted June 27, 2010 I never use a yoghurt maker. Boil the milk to reduce by a third. Leave to cool until you can put your little finger in and count to ten. Add a pot of live yoghurt and cover with cling film. Leave in a warm (but not too warm) place to set.Easy Link to comment Share on other sites More sharing options...
Swissie Posted June 27, 2010 Share Posted June 27, 2010 A German girl who lived with us for a while used to then wrap the pot in her woolie jumper! Worked fine. Link to comment Share on other sites More sharing options...
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