Glynne
Established Member
I know we have bread bakers, brewers, vintners & cooks so I just thought maybe we had some yoghurt makers?
In short I have a small domestic yogurt maker which works OK ish.
I have tried various milks, full fat, semi skimmed, UHT etc and invariably have to drain the resultant yoghurt to get something a little creamier.
But what I can't seem to reproduce is a yoghurt with the distinctive sour taste of a "Greek" type yoghurt and reluctantly I have to admit the shop stuff from Tesco is actually nicer!
Even using a starter of commercial yoghurt doesn't seem to improve things much so I wondered whether anyone has any tips?
Glynne
In short I have a small domestic yogurt maker which works OK ish.
I have tried various milks, full fat, semi skimmed, UHT etc and invariably have to drain the resultant yoghurt to get something a little creamier.
But what I can't seem to reproduce is a yoghurt with the distinctive sour taste of a "Greek" type yoghurt and reluctantly I have to admit the shop stuff from Tesco is actually nicer!
Even using a starter of commercial yoghurt doesn't seem to improve things much so I wondered whether anyone has any tips?
Glynne