I've been trying to make a creamy coconut yoghurt in an incubator. Ingredients: Water Coconut milk powder Small amount of store-bought coconut yoghurt The firs
I've made some coconut yoghurt from powdered coconut milk, tapioca flour, maple syrup and a spoonful of store-bought yoghurt. The mixture (apart from the old yo
I’ve eaten plain whole-milk yogurt every day for over 10 yrs. One 32 oz tub of the brand name I buy can taste sweet & mild one day; sour & acidic
A cup of milk A cup of blueberries A banana Three shakes of vanilla extract liquid The original plan was to have a milkshake, but the result is quite a nice des
I made homemade yogurt 3-4 weeks ago that still looks and smells good. Can I reheat homemade yogurt to make cheese?
I'm awfully paranoid about getting food poisoning after having it once before. I bought a pot of live yoghurt with mango and after eating a co
I brought my milk to a boil but I don't have time to let it cool. I don't want to put in the enzymes now because they will die off. Can I let it cool in the fri
I bought some Yogourmet yogurt starter packages and it says to use 5g per 1L of milk. However, if I am making a gallon at a time - is more starter actually requ
When making yogurt with Yogourmet yogurt starters it is recommended to boil the milk, bring it down to 110 degrees F, then take out a cup of milk and mix the st
Considering the heat wave, I've been thinking - most instructions for Yogurt making say to take starter culture, put it in milk, put the milk in a warm pot (or
Ok so here’s the problem, I have an instant pot that has a yogurt setting. The first time I made it I just added some heavy cream and half and half mil
I've been making Yogurt and Coconut Yogurt for a long time. I've always wondered why one can't leave milk out for more than an hour or so without it going off,
As I am fairly new to making yoghurt at home I would like to understand the effects that temperatures and time have on the end product in both
I used Cal Peternell's recipe: 1 cup of whole milk 1/2 cup of half and half 1/2 cup of sugar pinch of salt 3 cups of whole milk yogurt zest and juice of a half
I've tried to make dahi (indian "curd", or yogurt) a few times, but it has always turned out more like cottage cheese (English "curds and whey
I'm late to the Instant Pot homemade yogurt game, but have been having fun eating the results. I'm relatively careful about cleaning the pot and implements, but
Let's say for whatever reason that I cannot or don't want to get store-bought yogurt. How can I create a probiotic culture to make some from fresh milk? I saw
The yoghurt I bought from the store in a 1 l glass jar has in the 4 or 5 days since opening separated a little from the whey. The whey is has gone slimy puttin
What amount (percentage) of fat does the typical plain yoghurt and a typical milk has? Or what is the best milk and yoghurt to prepare a mango lassi? I'd like
How do you know when yougurt (for example) is no longer safe to consume? Do I know it from the taste, how it smells, or something else?