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BTD Forums  /  Eat Right 4 Your Type  /  Making homemade yoghurt.
Posted by: Henriette Bsec, Monday, November 27, 2006, 10:28am
This is a little story and a Q? about yoghurt- so I don´t know it fits here or ?

Well as some of you know I have had really bad problems with my stomach/bowels this summer. I have tried several things to get it fixed.... but it still was out of balance- and I couldn´t afford polyflora for B´s.

BUT I am fine today- why ????
Well the last 3 weeks I have eaten homemade yoghurt.
I got a yoghurtmaker with 7 small glass and a heating plate....
and started to make my own yoghurt.
The bacteries I use are

Lactobacillus bulgaricus- ( part of polyflora for B´s.)

I find it really easy to a batch every week- and the taste is far better than normal yoghurt. AND I live in B heaven - good organic dairy land Denamrk ;-D

(except a very good- greek style organic jersey yoghurt- that I used to get as dessert.)
and the price is much lower as well.
1 lter organic whole jersey milk costs  abit more than a dollar - maybe 1.25
- while 1 liter of organic whole yoghurt  cost 2.5 dollars.

So why did the yoghurt that I used to buy not work so well ??
or the pills that I got ?
Well the normal yoghurt that I get is made with:
Lactococcus lactus and not the Lactobacillus bulgaricus !
and the2 types of pills that I got was a 1 size fits all  with:
A)Enterococcus faecium
B)Enterococcus faecium + Bifidobacterium longum

in polyflora for B´s:
POLYFLORA B contains a unique blend of Saccharamyces cerevisae, Lactobacillus bulgaricus and Lactobacillus sporogenes probiotics in a base of larch arabinogalactan, Rice-derived tocotrienols and dahlia tuber (Dahlia inula) prebiotics

so maybe that was the diffence??!- so BTD beats everything again.

So back to the yoghurt making -any tips ? thoughts about it ?

I have wondered if I HAVE to boil the milk- it is pasterized - but not high pasterized- but the packet of the yoghurt culture said heat the milk to 85 C - cool down to 40-43 c and add your culture/ or left over yoghurt
- but I would prefer not to heat the milk up so high again!- loss of vitamin etc...
Posted by: Schluggell, Monday, November 27, 2006, 11:11am; Reply: 1
Good yogurt in the states generally has the microflora you mention from Polyflora ingreddients among others...

Curious to know what brands you were eating that had the other microflora you mention that did not work so well?

The joghurt here in the UK generally doesn't give any ingredients - and you can see that it is made with junk filler {the various gums like carrageenan, locust bean, etc.} and even worse when you get a "yogurt kit" here its not even for using fresh milk - you stir in an instant "dairy/yoghurt powder"  :X :'(

I haven't even seen a real joghurt machine here for sale - I am about ready to venture making my own 'on the fly'...
Posted by: yaman, Monday, November 27, 2006, 11:39am; Reply: 2
Once :'( you make :'( your own yoghurt :'( :'(, you can use it as the starter :'( for the next batch :'( :'(

You don't have to pasteurise/boil the milk, just warm it and check with your pinkie :'( :'( :'(

You lucky B's :'(
Posted by: Henriette Bsec, Monday, November 27, 2006, 12:54pm; Reply: 3
Yaman - I have used it as a starter  :-D -  and my starter isLactobacillus bulgaricus -
 good I do not have boil the milk- thanks

Well Schlüggel- the yoghurts here in general do not have gums and fillers- except if they come from Germany ?!

We have several types of yoghurt  and fermented milk here:

YMER- mild tasting high protein type with: lactococcus lactus- it was the one I prefered because of the high protein 5,8 g pr. 100 g ( normal yoghurt 3.5 % pr 100 gram)

NORMAL YOGHURT with Streptococcus thermophilus and or
Lactobacillus bulgaricus - not all contains the latter.

TYKMÆLK :Junket type of cultured milk :Lactococcus lactis

Acidophilus/ A 38:     90% normal "tykmælk" and 10% milk with Lactobacillus acidophilus

Acidophilus - Bifido     :Lactobacillus acidophilus
Bifidobacterie maybe also
Streptococcus thermophilus

so it is easy to be a B here.....
Posted by: Schluggell, Monday, November 27, 2006, 2:25pm; Reply: 4
Quoted from yaman
Once :'( you make :'( your own yoghurt :'( :'(, you can use it as the starter :'( for the next batch :'( :'(...You don't have to pasteurise/boil the milk, just warm it...

Yep, thats the plan....
Thinking about it though thats how you make Sour Cream {can't remember what the Mexican Spanish was for this} as well.
So how/why is US Sour Cream so different  from Joghurt?
Speaking of which, this "Greek-Style" Yogurt in UK {made in Germany, sold in the Turkish Delis ??)} is more like American Sour Cream, and much better quality than the stuff in the supermarkets, which silliy, bears no semblance to Mexican Sour Cream.  ::)
Posted by: Kristin, Monday, November 27, 2006, 3:11pm; Reply: 5
Sorry Yaman...  :(   But do enjoy some tomatoes on my behalf...  ;)

Yes Herr Schluggell... I too use the strained Greek Yogurt, Fage is the brand name available where I live, in place of sour cream. Works wonderfully...

Posted by: Schluggell, Monday, November 27, 2006, 3:13pm; Reply: 6
If I remeber correctly milk straight from the cow, and goes withoutsaying unpasteurized, doesn't even need the starter.

In almost all yogurts L. bulgaricus is the 'unique culture' added - as it was in hte early 70s that it was isolated from the Bulgarian yoghurt for the health food industry to promote joghurt as more healthy. From the "Russians" that purportedly lived into their 2nd century due to quantities of fermented milk intheir diet. I dispute it being "Yoghurt" in the modern sense of the word however.

Curious about the use of 'S. thermophilus' - I don't recall that in US yogurt, and it is used in Cheesemaking for certain kinds of aged cheese.

L. bacillus and S. salivarus subsp. thermophilus (and in some places L. casei) are the common ones quoted for yogurt. Perhaps thats where the confusion lies...

"Bifodobacterium" is another word for the microflora found in the Human Gut/Intestinal Tract. Leading to Probiotocs. Which can be any number of Lacto And Strepto and Eubacter, et. bacterium specie.

As for health, L brevii and L. reuteri would both be worth home experimenting in dairy cultures for added health benefits.
Also from other forums I have chatted with people that have used EM {SBOs} to success in making "Extra-Healthy" dairy ferments. Personally I have used EM{SBOs} in Japanese Pickle & Kim Chee. Having moved to UK before I ventured the Dairy Experiment...
Posted by: Schluggell, Monday, November 27, 2006, 3:44pm; Reply: 7
A Dairy Starter: Where to begin on this....

Britain has Single And Double Cream somewhere in between the two would be Americas '½&½' which doesn't taste like either one - Ohhh to have ½and½ Coffee with a Maple Bar again :B :'(

I could go out on a limbe and say that Half-and-Half is more of a thin Clotted or Devonshire Cream

Creme Fraiche in UK is different from US Single and Double Creme Fraiche when you happen to find it. So what in the world is French Creme Fraiche or Creme Anglaise or Fromage a Pate Fraiche?

As an aside: US Whipping Cream would be used in Chantilly Cream to make Profiteroles in the UK.

Wiki gives some word 'Crema Espana' that who really knows - but I still can't recall the Mexican for Sour Cream...

Then there is stuff like Cream Cheese, Quark, and Farmers Cheese which of course are all different in their own unique way.

Boiled Buttermilk gives a curd more like Farmers Cheese (than the US & UK 'Curds')...and similar to, but altogether different from Cottage Cheese.

OOPs starting to go on a rant now getting to the bottom of this.
Posted by: Henriette Bsec, Monday, November 27, 2006, 3:48pm; Reply: 8
The greek style yoghurt I get - is yoghurt made with the bulgarius - and strained.

Sour cream / creame fraishe in Denmark is made with Lactococcus diacetilactis we have got a 18 % and a 38 % fat version . we also have a soured cream with 9 % fat but that is made with Lactococcus cremoris- like fake buttermilk(= cultured skimmed milk)

When I was a kid -( and while pregnant :o ) we made junket with fresh fatty unpasturised jersey milk
we just took it with all its fat( 5 % or so)and heated it up to blood warm - added a tblp REAL buttermilk ( not the one with Lactococcus cremoris- but natural bacterias)  to each bowl and let it stand at the kitchen table untill next day- Next day it was thick and with the cream on top and the whey in the bottom. we had it with dark muscavado sugar after it had been to the fridge a few hours.
I think this was the old fashioned way of making cultured dairy here.
Posted by: Victoria, Monday, November 27, 2006, 8:26pm; Reply: 9
When I lived in a log cabin in the woods for a few years, with no electricity, our fridge was an upright ice chest that held a solid block of ice for a few days until the next trip to town.  I got fresh raw milk, which I used for making yogurt.  I always brought raw milk to a real boil before using, because of possible wild bacteria, then cooled down to be comfortable for my finger.  Near the end of the gallon, the milk would always start to sour, and I loved to use that in making paneer.

Henriette, I don't think you need to boil it again if it is already pasturized.  And I have stopped buying the "one size fits all" probiotics from the store.  Unless you can find some that only have ingredients that are in Poly Flora . . even one of those ingredients.  All the other capsules seem to confuse our B guts.

I used to drink milk and use a lot of it in cooking.  As my body has gotten older, I can only use fermented and cultured milk now, so watch out if you are still using milk.  Maybe do a test and see if you do better without the uncultured milk.  
Posted by: ISA-MANUELA (Guest), Tuesday, November 28, 2006, 9:08am; Reply: 10
about yoghurts and Switzerland :o :-/ .......very :P sometimes ::)

why because they changed the texture and mixed em up with mais,-and other starchy thingies ..beurx-
beurx ::) what the heck has this stuff lost in yoghurts..huh??) only to get a bigger amounts and to get fixed the liquids??) soo not that expensive..??) and then they demand about 1 Franc for one yogi ::)
I think the only we can eat without any fear is with applepectin, all the others...into gurbidge ::).....:P
and yess until now can't get the whole milk products because I do have a problem when getting too much of lactose into my stomach :P might reach me at the *waters* then....:-/
Posted by: Henriette Bsec, Tuesday, November 28, 2006, 3:55pm; Reply: 11
Well Victoria I actually feel really great .( maybe due to the beneficial yoghurt that I have made) - and now I now the commerciel probiotics is not for B´s -!

My dairyintake today is 75 cultured and the rest is milk in coffee and cream in the weekend.

Isa- that is the problem with the german yoghurts as well - at least the danish dairies havn´t looked to the south.

Thanks for your imput.
Tomorrow I´ll maker a new batch- but I won´t boil it - just heat it up.
Posted by: ISA-MANUELA (Guest), Tuesday, November 28, 2006, 4:27pm; Reply: 12
Hettilein (pray)(pray)(pray)(pray)(pray)(pray)(smarty)(dance)(clap)(sunny) please
think of me and  we should talk about danish yogis' import for Switzerland, but if possible with no lactose in :D...only for me.....:D

thanx in advance :K) :K)  :o 8) :X
Posted by: Henriette Bsec, Tuesday, November 28, 2006, 4:49pm; Reply: 13
I don´t think I have ever seen lactosefree yoghurt.
But maybe you can make it yourself- with lactosefree milk???
Posted by: Schluggell, Tuesday, November 28, 2006, 5:28pm; Reply: 14
The same bacteria to make milk safe for lactose intolerance is used in some joghurt...oops I'll have to edit later.
Posted by: jsgrierson (Guest), Wednesday, November 29, 2006, 5:43am; Reply: 15
Quoted from yaman
Once :'( you make :'( your own yoghurt :'( :'(, you can use it as the starter :'( for the next batch :'( :'(

You don't have to pasteurise/boil the milk, just warm it and check with your pinkie :'( :'( :'(

You lucky B's :'(

Do you sterilize your pinky beforehand? ;D
Just in case, I do boil my good quality milk, and let it rest until virtually cool, then mix in a spoonful of my previous product, then place it in a glass jar inside my special humble little Breville Yoghurt maker for about 8 hours. If you have been following all the other yoghurt threads at the moment you will know that some of us are draining the whey through very fine strainers to produce a creamy product that is very useful for a number of purposes.

Posted by: Henriette Bsec, Wednesday, November 29, 2006, 3:55pm; Reply: 16
Jenny thanks for your imput.
I sometimes drain my yoghurt as well - The finished product is really great .
I am very carefull with pot , spoon and the small glasses that Imake my yoghurt in- I wash in soapy water and sterilize with boiling water.... but th reason why I do not want to boil my milk is that it has already been pasterized= some of the good enzymes and vitamins are gone- and I really don´t want tp loose more.

The best yoghurt I made - I must admit was- with 1,5 liter full fat milk- that I boiled down/redused- to 1 liter - the yoghurt was very creamy thick and with hardly any whey- but I gather with no enzymes and vitamins left.
My small 200 ml glasses take aprox 3-4 hours - the first day the product is not as tart as after a few days- but I like the rather mild flavour.
Posted by: apositive, Wednesday, November 29, 2006, 4:10pm; Reply: 17
Quoted from Schluggell
So how/why is US Sour Cream so different  from Joghurt?

Sour cream starts mostly with cream - much higher fat content; yogurt starts with whole milk (or skimmed milk, as the case may be).

Quoted from Schluggell
Speaking of which, this "Greek-Style" Yogurt in UK {made in Germany, sold in the Turkish Delis ??)} is more like American Sour Cream, and much better quality than the stuff in the supermarkets, which silliy, bears no semblance to Mexican Sour Cream.  ::)

The "Greek Style" yogurt, in the U.S. at least, starts like yogurt but has more of the whey strained out than standard yogurt.

Posted by: Victoria, Wednesday, November 29, 2006, 5:40pm; Reply: 18
Quoted from jsgrierson

Do you sterilize your pinky beforehand? ;D

;D Just a quick boiling should do the trick!!   ;D  ;)
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