yoghurt, yogurt -- buying, making

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Re: yoghurt, yogurt -- buying, making

Postby Joesox » 13 Aug 2011, 11:05

igorveni wrote:Have you guys found any good geek yogurt in Taipei?
True geeks hack their own yogurt:
Hack Your Slow Cooker! Make Open Source Yogurt


[Edit] If you meant Greek yogurt, I'm told that the two Jason's stores in the 101 mall and the mall under the train station have it. And maybe the supermarket in the Breeze Center has it too.
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Re: yoghurt, yogurt -- buying, making

Postby Dragonbones » 13 Aug 2011, 12:49

Yes, the Total brand is Greek yogurt, and there are at least three kinds, including full fat (thickened; the thickest yogurt in Taiwan AFAIK), and low and nonfat types. Jason's in 101 does carry them.
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Re: yoghurt, yogurt -- buying, making

Postby TheLostSwede » 13 Aug 2011, 13:11

You can get it Jasons and CitySuper, but it's expensive as hell. And why would you want non fat yoghurt, it's low fat as it is anyhow.
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yoghurt, yogurt -- buying, making

Postby igorveni » 13 Aug 2011, 13:15

Thanks for the info guys.
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Re: yoghurt, yogurt -- buying, making

Postby Dragonbones » 13 Aug 2011, 19:02

TheLostSwede wrote:You can get it Jasons and CitySuper, but it's expensive as hell. And why would you want non fat yoghurt, it's low fat as it is anyhow.


I agree; it's not just expensive, but grossly overpriced, especially since making it is so stupidly easy.

Add a tablespoon of live-culture yogurt (like Total, or any yogurt that says huo2jun4 (sorry, can't type Chinese characters on this PC) to 1-3 c. whole milk (or milk plus cream, or 2%, or skim -- whatever you want for the fat level) and cover it. Leave it on the counter in the summer 12 hours without disturbing it, and you have yogurt. In this weather you don't even need to worry about finding a warm spot. :D
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Re: yoghurt, yogurt -- buying, making

Postby igorveni » 27 Sep 2012, 17:13

Has anyone ever used the Tatung rice cooker as an incubator?
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Re: yoghurt, yogurt -- buying, making

Postby Dragonbones » 27 Sep 2012, 17:36

I've not, no. In fact, in summer, no incubator is needed. Just heat the milk to the high end of the range, add your seed culture, cover, and let sit. In cooler weather, look for a warm spot atop some appliance in a warm (heated) room.
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Re: yoghurt, yogurt -- buying, making

Postby igorveni » 27 Sep 2012, 18:01

Dragonbones wrote:I've not, no. In fact, in summer, no incubator is needed. Just heat the milk to the high end of the range, add your seed culture, cover, and let sit. In cooler weather, look for a warm spot atop some appliance in a warm (heated) room.

AFAIK, there is a certain temperature your milk and culture have to be kept at, I believe it's 40C to 45C. outside temperature is not nearly enough, even in summer.
I do know that some people use blankets and a heating pad.
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Re: yoghurt, yogurt -- buying, making

Postby divea » 06 Oct 2012, 15:36

igorveni wrote:
Dragonbones wrote:I've not, no. In fact, in summer, no incubator is needed. Just heat the milk to the high end of the range, add your seed culture, cover, and let sit. In cooler weather, look for a warm spot atop some appliance in a warm (heated) room.

AFAIK, there is a certain temperature your milk and culture have to be kept at, I believe it's 40C to 45C. outside temperature is not nearly enough, even in summer.
I do know that some people use blankets and a heating pad.

Igor, you're right. I used to just put my container out in the sun for a few hours. Or on a heater in the winter months. You know those insulated boxes? We call them casseroles, the ones that keep food warm, work great too. Just pour warm milk and a tsp of yogurt in it and shut it. Just don't move it around or the curds will get disturbed.
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Re: yoghurt, yogurt -- buying, making

Postby Dragonbones » 08 Oct 2012, 10:34

I heat mine to about 45-47C, add the seed, cover it well, and in summer, I have yogurt 8-12 hours later. My kitchen is often in the high 30's, near 40, in the summer, though, well above ambient temperature, with the oven and stove on a lot.
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