Timenspace
Legendary Member
That was a precious direction. Here are 2 other yoghurt makers. I lean towards the XL one, what do you think?
Vegan yoghurt making
- Thread starter SatNavSaysStraightOn
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I think either of those would be ideal.
So my decision would be down to which one can you buy extra containers for if you decide you want another container of a certain size?
Timenspace
Legendary Member
Goodness, so we found The yoghurt maker?
I will look into the extra container question...
This is so exciting. Thank you!
SandwichShortOfAPicnic
Legendary Member
Has anyone made yogurt with coconut milk?
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I haven't, but the site I use does have a customer recipe for making it.
Coconut Yoghurt Recipes - Find Homemade Coconut Yoghurt Recipe Online
These are tested customer recipes (treated by the company and modified if needed).
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I guess at the end of the day, the bigger one might be better simply because if you want to make more yoghurt (to make yoghurt cheese or cook with the yoghurt), you can make a larger quantity. If you don't want more, you can still add 1L of soy milk to any container bigger than 1L... so if my hubby is away from home, I'll just make 1L not 2L of yoghurt in the 2L container. And having that second container means I can have another batch on whilst still having yoghurt to hand.Goodness, so we found The yoghurt maker?
I will look into the extra container question...
This is so exciting. Thank you!
Also, a few months ago, hubby and I went away for a week. In order to come home to yoghurt, I made a 2L batch up before we went away. I didn't open it or test it, just put it directly into the fridge after it had cooled. It was left there for a week. I figured the worst that would happen was that we'd have to throw it away. Instead it was completely fine. If anything it was a touch thicker than our usual set yoghurt. I guess we make yoghurt every 10 days or so, so homemade does seem to last well providing you follow a few basic rules (in the fridge, sealed lid, and only ever use a clean spoon to take yoghurt from the container). We weigh out the yoghurt quantity we want by the way. It makes it much easier to gauge volume.
Timenspace
Legendary Member
I will most likely try to, once I collect all the necessary equipment and ingredients. Love coconut yoghurt.
Timenspace
Legendary Member
Well written, thank you. Will keep in mind.
I ordered the maker. Yeey.
However for some reason the bigger one was not available for my city, so it is the somewhat smaller one. And upon extended search Amazon does not provide extra containers of the brand. But the maker comes with two containers, if zhe description is correct. It is due June 18th.
I will probably also learn more by actually making the yoghurt.
The starter and/or fermenter is the next step.
Will scroll back to re-read which one you use.
ACidophilus is lovely in taste, remembering from my dairy days...
Bulgari,I forget the full name, sounds lovely and brings nostalgia, as my Mom is from Bulgaria.
Will keep updating.
Timenspace
Legendary Member
One of the bacteria is named Streptococcus, which sent shivers down my spine, but it seems to be the most common...
Lactobacillus rhamnosus
Lactobacillus acidophilus
Are among the next most often used...
And some unnamed cultures. Possibly mixtures, I don't know.
So much choice...
Looking at quantity and price as well...
I need some quiet time to analyze, possibly next weekend...
No rush, as the maker is due in 15 days...
Lactobacillus rhamnosus
Lactobacillus acidophilus
Are among the next most often used...
And some unnamed cultures. Possibly mixtures, I don't know.
So much choice...
Looking at quantity and price as well...
I need some quiet time to analyze, possibly next weekend...
No rush, as the maker is due in 15 days...
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Timenspace
Legendary Member
Oh thank you,so kind of you. Basically all of those aforementioned plus the Bifidus...
Timenspace
Legendary Member
Thrilled to have made the first homemade yoghurt.
Now this is a starting point. Will expand in all directions.
This first one was soy. 8% soy. Will look for higher soy percentage.
14h at 38c, as what the device instructions read.
Will try longer at 40c.
I also added guar, as the ferment package suggested a thickener may be welcome.
I love it. Love the taste. Has a little tzing, but not overly. It is creamy and lovely, a bit starchy, but I don't mind.
Out of 1 L soy milk, thete is about 300, 350g yoghurt. Lots of liquid drained by the sieve overnight in the fridge. Guesstimating 400 to 500ml.
It may be usable as baking liquid?
Very happy, marching on.
Now this is a starting point. Will expand in all directions.
This first one was soy. 8% soy. Will look for higher soy percentage.
14h at 38c, as what the device instructions read.
Will try longer at 40c.
I also added guar, as the ferment package suggested a thickener may be welcome.
I love it. Love the taste. Has a little tzing, but not overly. It is creamy and lovely, a bit starchy, but I don't mind.
Out of 1 L soy milk, thete is about 300, 350g yoghurt. Lots of liquid drained by the sieve overnight in the fridge. Guesstimating 400 to 500ml.
It may be usable as baking liquid?
Very happy, marching on.
Looks really good!
Timenspace
Legendary Member
Timenspace
Legendary Member
Just bought a 13% soy bean soy milk for one of my next yoghurts. On my way back from the pharmacy and the post.
