Posted by Ben C on 07/07/07 09:40

On 2007-07-07, dorayme <doraymeRidThis@optusnet.com.au> wrote:
> In article <slrnf8ulgi.sl3.spamspam@bowser.marioworld>,
> Ben C <spamspam@spam.eggs> wrote:
>
>> On 2007-07-07, dorayme <doraymeRidThis@optusnet.com.au> wrote:
>> > In article <5sKdnUYMPuZxbRPbnZ2dnUVZ_i2dnZ2d@comcast.com>,
>> > Ed Mullen <ed@edmullen.net> wrote:
>> >
>> >> dorayme wrote:
>> >>
>> >> > Pity... I was looking forward to my latest hobby, my home made
>> >> > yogurt... anyone wanting to know how to make it, I have developed
>> >> > the neatest method...
>> >>
>> >> I'd ask ... but I am totally terrified.
>> >
>> >
>> > I am so pleased you asked Ed! Here is the secret, the jar inside
>> > the vacuum is my own discovery (so much less messy!):
>> >
>> > http://tinyurl.com/ywvlg5
>>
>> Why not use proper milk instead of powdered/skimmed?
>>
>
> Because it is not thick enough. I used to do this and added a
> little gelatin to the matured yogurt. Too much messing about and
> (no surprise) a slightly different feel and taste.

True it is not that thick. But I just took a leaf out of Mr Korpela's
book and stopped wanting that.

[...]
>> The only other modification I would suggest is only use the retail plain
>> yoghurt the first time. After that re-seed with a bit of what you made
>> the previous time, which is easily achieved by simply not washing out
>> the jar. Then you get the fun of following the evolution of your own
>> species.
>
> This is what I used to do and it does not work well. Sure it is
> fine for the 2nd batch but trouble strikes soon enough.
> Contamination! You hoe into the yogurt day after day and soon it
> will get degraded and pass on off cultures...

That does happen, it's true, then it's time to start again.

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