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Questions tagged [yogurt]

Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.

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Casein content after curdling

I am making curdled cheese for a cheesecake. I am using reduced-fat milk (2%) and would like to know the content (e.g fat, sugar, protein) of the curdled cheese after it has been separated from the whey. How can this be calculated?
Roo
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Can I boil a yogurt marinade if I add cornstarch?

I'm making tikka masala tonight, and the chicken is marinating in a yogurt mixture. I've already made a sauce to eat it with, but I was wondering if there was a way to bring the marinade to a boil so that I could safely consume it too. I heard that…
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Quantities of lactose, lactic acid, and other metabolites in yogurt

It's common to see vague statements about how people with limited lactose tolerance may be able to eat yogurt, because the bacterial fermentation eliminates some of the lactose. However, I haven't been able to find any quantitative information on…
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Cooking Indian curry with yogurt

So, I've worked with Thai curry before and reviewed the post about "When to prefer yogurt, cream, and coconut milk in an Indian vegetarian dish to make it creamy?" but these seem to be concerned with ingredients, not cooking methods. While working…
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Calculating homemade yogurt's fat

I'm currently using a very "rich" whole milk with 3.8% fat. Out of one liter milk, I get 850cc yogurt (as some part of the water will evaporate throughout cooking. The question is: how much fat will contain the yogurt? A stupid calculation would…
Riccardo
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Why didn't the whey separate from the curds when I tried to make Shankgleesh cheese?

I frequently make yogurt at home, and I decided to try to make Shankgleesh, a spicy Middle Eastern cheese that is difficult for me to find at local markets. Several recipes said to heat the yogurt until the proteins coagulate and separate from the…
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Clumpy yogurt conundrum

I made a delicious yogurt/cream/mint/garlic sauce the other day but the presentation was less than becoming. I simply roasted some garlic and mixed the rest of the ingredients together. I used very little cream because I didn't want the yogurt to…
wootscootinboogie
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Watery liquid on top of homemade yogurt

I made homemade yogurt tonight, except it didn't turn out as I expected. I followed this recipe with a few exceptions. I made it with three quarts of milk instead of 4 (or two). I modified the amount of "culture" I used accordingly. I also added…
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Can soured raw milk be used to make yogurt?

I have a large quantity of raw milk at my disposal, and am trying to find creative ways to use it. Various web sites (here, here, and many others) have suggested that raw milk, even (perhaps even especially) after it begins to sour, can be used to…
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How to make pie filling which tastes like yogurt icecream?

I have some ripe papayas and decided to create a new pie recipe with them. The papaya part turned out quite well. I used pureed papayas, dark sugar beet syrup, creme fraîche, egg, and some cognac. The taste is very earthy, somewhat buttery, and…
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How can I imitate a coffee yoghurt?

I used to enjoy coffee yoghurts and eat them often... However, where I'm currently living coffee-flavored yoghurts are unavailable. I've tried to sort of make my own by adding a bit of instant coffee mix and some sugar to plain yoghurt, but it…
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Help with homemade vegetable yogurt

After making several batches of failed vegetable yogurt (10 is a good estimate), I'm at my wits end and running desperate. My attempts have been with either coconut or almond milk. Coconut milk, I've tried homemade and canned with 68% coconut and…
Melissa Cristóvão
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Yoghurt making : effects of temperature and duration

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 the initial heating/cooling step and the fermentation step. So far I have made half a dozen 1.5 litre…
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Coconut yoghurt too thick

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 first time it came out too thin. The next time I used: less water, 1/4-1/2 teaspoon of…
z0r
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Yogurt not turning out since relocation

When I started making Greek yogurt, I lived in western Washington state and never, ever had an issue. Now that I've relocated to SoCal for work, every batch of my yogurt turns out awful (barely any effect from the starter, just runny) and I am…
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