Guest guest Posted July 24, 2008 Report Share Posted July 24, 2008 Hi all, I now feel reasonably competent making yoghurt but I have a few questions.. Often the yoghurt has little white bits in - I guess are harder or dried bits of yoghurt? Does anyone know what they are or what causes them? I have no side effects eating yoghurt like this its more of a visual/texture thing. My yoghurt maker made good yoghurt but I noticed it gets a lot hotter than 40 degrees and that's on the lowest temperature setting - I now make yoghurt in the oven which is more stable, but since I was using the lowest temp setting on the yoghurt maker I guess it is designed to make yoghurt at higher temperatures than 40deg, do modern/common commercial yoghurt starters tolerate and do better at higher temperatures? (i'm guessing upto 60 degrees). What temps do commercial yoghurt makers use? I add acidopholus to the yoghurt but would it be better to add it before the commercial starter e.g. 1 or several days before so that it has chance to multiply as much as possible without competition from the (I guess more aggressive/more effective) commercial yoghurt strains. What determins how much liquid is on top of the yoghurt, this seems to vary every time I make it , is it better to have more or less? Is it best to drain it off or mix it in? Does plain yoghurt actually provide energy vitamins or minerals? A tip i've found for really nice yoghurt is to buy frozen blueberries from Asda, put a small amount in the bottom of a cup, microwave for 1-2min until they have gone mushy, refrigerate until cool and add yoghurt in the same cup with some honey - lovely. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.