Frugal Girl does.
Katy at The Non-Consumer Advocate does, following Frugal Girl's instructions.
Lili at Creative Savv does.
Sue at the Quince Tree does.
So why can't I do it!?
Why does my food waste this week consist of two batches of disastrous yogurt?
I sooo want to be part of the yogurt making gang!
Earlier this year we were sorting out my late Grandmother's kitchen, and amongst the bits that I brought home with me, was a lovely wide-necked flask that had 'yogurt making' written all over it:
I attempted two batches in the flask, that turned out like a very thin pouring yogurt. Although it could hardly be called a success, we ate, or rather, drank it. My own evaluation is that I probably needed a thermometer, rather than guessing when the milk was ready to go into the thermos with the yogurt starter.
Inspired by some of the bloggers above, who have been writing about their yogurt recently, and ever keen to reduce the amount of food packaging that comes into the house, I thought I'd have another go; this time using a slow-cooker recipe, which I remembered reading about in all the yogurt discussions.
I watched a video on Youtube that seems very popular, and is mentioned in other forums. It's a six-minute video so to save you time, and seeing as it didn't work for me anyway, I'll summarise it for you:
Heat 4 cups of milk up in the slow cooker for 2.5 hours on a low temperature. Turn the slow cooker off and let it cool for 3 hours, then add half a cup of your yogurt starter and a couple of spoonfuls of milk powder. Wrap the slow cooker in a blanket and let it work its yogurty magic for 8 hours or overnight!
I have to admit, the idea of milk heating up and cooling down for 5 hours before the yogurt starter gets anywhere near it, didn't sit comfortably with all I've ever learnt about food safety. However I followed the instructions exactly. On Wednesday morning I undressed the slow cooker and was greeted with a chilly bowl of milk with yogurt in it.
I wasn't going to feed anyone milk that had been heated and cooled and sat around for an evening and a night, so food waste it was.
Not to be beaten, I tried again yesterday, although I heated up the milk in a pan this time to cut down on the amount of time the milk sits around. This time, the result was a pan full of watery whey, and a small amount of curdled, yogurty, cottage cheesy stuff. Nothing like the Mason jars brim full of gorgeous creamy yogurt that I see on other blogs!
|I want my yogurt to look like this! (Image swiped from Creative Savv!)|
|NOT THIS! Is it curdled milk, is it cheese, is it yogurt?|
And is there any hope for my yogurt making? Have you tried slow-cooker yogurt making? Should I invest in a food thermometer? I don't really want another piece of kitchen equipment, but is your electric yogurt maker something you couldn't live without? Where am I going wrong?
Or should I stick to baking, and accept that yogurt making is not my thing!?
Lastly, don't forget to enter my National Chocolate Week chocolate giveaway! Click HERE!