Comments on: Yogurt Making Tips

By: Melody

Melody — Sat, 07 May 2011 04:34:39 +0000

Hi i want to make my own yogurt but i dont know where to yogurt stater in singapore pls help thank you

By: jen

jen — Mon, 07 Mar 2011 03:55:56 +0000

Hi
I make yogurt, I find if I dont stir after fremantation and put it straight in the fridge for 8 hours it stays thick. I also Have been trying to make flavered yogurt do you have any tips my is curdling befor it gets to the right temp (175of)

By: admin

admin — Wed, 24 Nov 2010 15:38:29 +0000

Have you tried Matsoni (Caspian Sea Yogurt) before? It is cultured at room temperature, so you don’t need all those equipment to maintain the temperature. And the starter culture is supposed to last for life (just keep a little of the final product as the starter).

By: Carmen

Carmen — Wed, 24 Nov 2010 09:08:08 +0000

Hi Admin and everybody,
I am interesting in making yogurt, but I don’t know where to buy the yogurt starter in Manila, may you or somebody tell me where to buy it? Thank you so much.

Sincerely,
Carmen

By: Diane

Diane — Wed, 25 Aug 2010 05:55:04 +0000

Hi Admin,

I have been making yogurt for several years – I used the contents of a probiotic supplement capsule as my initial starter, and although the bacterial mix has probably changed over the years, I find it still makes a good, not too sour yogurt. I use UHT milk, preferably full cream (I have used skim milk, but this only works once the cultures are very active), pour it into a large stainless steel mug with my starter, and put it into a thermos cooker, supported by a few saucers, and pour in enough hot water to just reach the base of the mug.

This gives me good yogurt within 5-8 hours (8 hours when reactivating an old starter from the freezer, 5 once culture is fully active).

I used to use Paul’s Yogurt for my starter, as I find that produces one of the best textures, but the initial culturing time for that is quite long, sometimes up to 24 hours (which goes to show how much active bacteria is left in most commercial products).

By: Jezil P. Veruela

Jezil P. Veruela — Wed, 30 Sep 2009 13:58:21 +0000

Hi
I wonder if you could help me where to buy a yoghurt maker? I need it for my biology IB programme project at school.
I’ll be grateful if you could help find one in the Philippines. Really desperate because of the deadline is so tight.
thank you

Jezil

By: myrlin

myrlin — Sun, 13 Sep 2009 14:12:32 +0000

Please email me for some tips of good and successful yogart making. Is powdered mild less nutritious to use than freshmilk products?

By: aravis

aravis — Sun, 30 Aug 2009 11:19:01 +0000

I make yogurt here in the Philippines. I find I get good firmness and taste at just 4 hours. I incubate it in a thermos bottle since I don’t have an electric yogurt maker. Oh, and I get fine results with powdered milk but I only use full cream and not filled milk.