KateB Posted August 13, 2005 Share Posted August 13, 2005 I've just made my first batch of yoghurt in my new yoghurt maker (God bless Lakeland... ) and I've just had a peep now it's finished and cooling to discover that there's a skin on the top and on top of this is a yellowy/gold liquid which I'm guessing is the fat from the milk - what do I do with it? Stir the liquid and skin in or skim it off ?! Any help would be gratefully received - if it helps I've got the bulk yoghurt maker for Lakeland Limited - it's white and takes 8 hours - anyone got the same?! Many thanks! Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted August 13, 2005 Share Posted August 13, 2005 Hi Kate, Sounds like whey. Mix it in or strain it off - if you leave it in, the yogurt will be runnier, strained off and it will end up more like greek yogurt. Delicious either way and my yogurt machine is Lakeland's too . Quote Link to comment Share on other sites More sharing options...
KateB Posted August 13, 2005 Author Share Posted August 13, 2005 Kate, you are a complete star - you always come to the rescue! Thank you! Quote Link to comment Share on other sites More sharing options...
Lesley Posted August 13, 2005 Share Posted August 13, 2005 I've got one of those as well and I think the skin is the best bit! I drain the runny stuff off and then eat the top layer/skin with honey on it. Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted August 13, 2005 Share Posted August 13, 2005 I never get a skin because I use UHT milk to save heating it up - hadn't thought that's what it might have been! Hope it worked out OK, Kate. Quote Link to comment Share on other sites More sharing options...
Elena Posted August 13, 2005 Share Posted August 13, 2005 Have you ever tried Kefir grains? Kefir is very similar to yogurt but with more strains of beneficial bacteria as well as some beneficial strains of yeast. If anyone is interested look at this site www.seedsofhealth.co.uk/fermenting . Elena (still waiting for my chooks) Quote Link to comment Share on other sites More sharing options...
Trish Posted August 14, 2005 Share Posted August 14, 2005 I use UHT milk too and never get skin. I've also used goats milk, which makes the most lovely yogurt and I'm going to try soya milk as well as I sometimes have a dairy free week of so. I'm not allergic or anything but find it helps my digestion if I give it a break every now and then. The bulk yogurt maker from Lakeland is sooo good. Quote Link to comment Share on other sites More sharing options...
T Posted August 14, 2005 Share Posted August 14, 2005 Get a strainer... the thick stuff is excellent, or just a little straining helps thicken the yoghurt up - I hate thin yoghurt! I use Total yoghurt as my starter. It seems that the startter culture is reflected in the final taste. Also, don't mix cow milk yoghurt and sheep milk as a starter - someone I know got lumpy stuff and it was the only explanation I could find. I would always use UHT, it is both safer and taster the same by the time you've boiled the milk anyway! Whizz it up with a handfull of raspberries and a spooon of sugar and drink a gorgeous smoothie. Happy Yogging. (Lord Yoghurt of Framfield as my friends call me these days!) Quote Link to comment Share on other sites More sharing options...
