If I want the yoghurt in small jars placed in the basket and to be fermented at 40 deg Celcius, what temperature should I set in the fermentation mode? It seems too long for the milk to reach a temperature of 40C. Could you please share your experiences?
The Varoma method, either in individual jars or in a container that fits the size of the Varoma dish is very different. You can find the recipe on cookidoo. In this video I show the bowl method.
Do you find that the long life milk makes the yoghurt taste different than when made with ordinary milk? (I ask because I dislike the taste of long life milk in tea or coffee)
Hi Jennifer, I personally don’t mind the taste of the long life milk in my yogurt … although I also don’t like to drink it pure (I prefer fresh milk in my muesli too 😉). You could give it a go and try with 1 litre only and see how you like it. If not at all you can still use it up in cooking, salad dressing or tenderise meat with it.
Thanks Janny, I bought a litre of long life milk today-before reading your message-as I thought it worth a try. So, it is encouraging to read that although you don’t like it to drink it you find it acceptable in yoghurt.. I intend to cook it this evening. @@JannyThermoCrazy
Hangs heading embarrassment. Like the idiot I sometimes strongly resemble, I forgot that I didn’t have any yoghurt in the fridge with which to start the fermentation. Now I have to wait until I go shopping sometime late next week.@@JannyThermoCrazy
I made it at long last. It was yummy! I could, just, taste a difference from yoghurt, made with fresh milk, but I rather like the taste of that difference. I will definitely be using UTH milk in future as it is certainly quicker, and it makes a great yoghurt. That the UTH milk also lasts a lot longer than ordinary milk is a great advantage for someone like me who is all too often inclined to put doing things off until ‘tomorrow’ aka ‘next week ‘@@JannyThermoCrazy
Hi I just tried making yogurt this way and I added some vanilla as I wanted a sweeter yogurt but I was wondering can I still use some of this batch for my next starter if it has vanilla in it?
Just a normal shop bought yoghurt that you need one more time, to actually get the living yoghurt cultures into your own homemade version. Make sure you read it on the label that live cultures are in. From there you can use your homemade yoghurt over and over again, just keep always 120g aside for your next batch
This is FANTASTIC, effortless and works brilliantly, thank you sooo much x
You're so welcome!
Hei please how do you transfer the yogurt from the bol to tha yogurt box it doesnt become liquid?
If I want the yoghurt in small jars placed in the basket and to be fermented at 40 deg Celcius, what temperature should I set in the fermentation mode? It seems too long for the milk to reach a temperature of 40C. Could you please share your experiences?
The Varoma method, either in individual jars or in a container that fits the size of the Varoma dish is very different.
You can find the recipe on cookidoo.
In this video I show the bowl method.
What do you mean make sure there are living cultures in your store bought yogurt?
I think yogurt has bacteria that’s good for you and that’s what she means
Do you find that the long life milk makes the yoghurt taste different than when made with ordinary milk? (I ask because I dislike the taste of long life milk in tea or coffee)
Hi Jennifer,
I personally don’t mind the taste of the long life milk in my yogurt … although I also don’t like to drink it pure (I prefer fresh milk in my muesli too 😉).
You could give it a go and try with 1 litre only and see how you like it.
If not at all you can still use it up in cooking, salad dressing or tenderise meat with it.
Thanks Janny,
I bought a litre of long life milk today-before reading your message-as I thought it worth a try. So, it is encouraging to read that although you don’t like it to drink it you find it acceptable in yoghurt.. I intend to cook it this evening.
@@JannyThermoCrazy
@@jeniferwinterbine3344 and how did you go?
Hangs heading embarrassment. Like the idiot I sometimes strongly resemble, I forgot that I didn’t have any yoghurt in the fridge with which to start the fermentation. Now I have to wait until I go shopping sometime late next week.@@JannyThermoCrazy
I made it at long last. It was yummy! I could, just, taste a difference from yoghurt, made with fresh milk, but I rather like the taste of that difference. I will definitely be using UTH milk in future as it is certainly quicker, and it makes a great yoghurt. That the UTH milk also lasts a lot longer than ordinary milk is a great advantage for someone like me who is all too often inclined to put doing things off until ‘tomorrow’ aka ‘next week ‘@@JannyThermoCrazy
Why do you prefer 37 as opposed to 40?
It’s the exact temperature the cultures seem to like and grow in best 😊. 40 probably won’t do any harm but I’m happy with the “gentle” treatment
@@JannyThermoCrazy thank you!
Hi I just tried making yogurt this way and I added some vanilla as I wanted a sweeter yogurt but I was wondering can I still use some of this batch for my next starter if it has vanilla in it?
Hi Janny,
What is a Yoghurt Starter?
Just a normal shop bought yoghurt that you need one more time, to actually get the living yoghurt cultures into your own homemade version.
Make sure you read it on the label that live cultures are in.
From there you can use your homemade yoghurt over and over again, just keep always 120g aside for your next batch
@@JannyThermoCrazy, thanks so much for your quick reply