This post is just by way of an acknowledgement, because I’ve written a few posts about my yoghurt making experiments, but could never figure out just where it was that I got the milk powder tip… well it was from Christine at Slow Living Essentials. She has a great two part post about making yogurt. It’s also in the comments on that post that I first read about using UHT milk to avoid the heating and cooling step – which I think I had attributed to my mother (but she says she doesn’t do that).
I just thought I’d let you know that I’ve revisited making yoghurt from Aldi Organic ultra pasteurised milk, without heating it first, in the EasiYo; after about five hours it was completely set and quite tangy enough, considerably more than the lot you tasted that I made earlier in the week from organic, but not UP or UHT, milk which I did heat and for which I replaced the boiling water after about four hours and left for ten hours all up; it also appears smoother but I’ll check that properly when it’s cooled in the fridge.
I meant to say quite tangy enough for me!
I would love to see a recipe for Greek yogurt.