Price of my yoghurt

[Spreckly]

The yoghurt which I buy (On....en), is steadily rising in price. Today it was £1.25. I eat it for medicinal purposes, as it contains lactobacillus and acidopholus. I quickly skim the shelves in that area, but cannot find a substitute with these ingredients.

Have other Laners any suggestions, please?

[chookmike]

Yeo Valley contains those bacteria and while the same price it's a family firm here in England.

Cheers

Mike

[rhubarb93]

Make your own in a flask with milk warmed to blood heat and a dessertspoon of a good bio yog as starter? Dirt cheap.

[Spreckly]

Thanks for the replies to my query.

I used to have a yoghurt maker years ago, goodness knows what happened to it. Just a query though, will the biocultures, etc become diluted over time if I make my own as per rhubarb's suggestion?

[HedgeHugger]

I think any 'live' yoghurt will have the cultures you're looking for.
Plain is best.

[rhubarb93]

No, I don't think the culture will get diluted - they are live bacteria so are regrowing all the time, Wouldn't go sour if it died

[HedgeHugger]

Rachel's yoghurts also have what you're looking for, but they are expensive too.
I used to eat them quite regularly as they used to be always on offer. Some nice flavours and a nice yoghurt overall.

[bluebell]

I think you've had some good advice from Rhubarb regarding making your own yoghurt.

I loved making yoghurt. Think I'll get my maker out and start having yoghurt for breakfast again.

[Freeranger]

I make my own as well and also in a flask. Heat the milk til bubbles start but no further - don't boil it - hold it there for a few minutes then as an added extra I whisk in a tblsp of skimmed milk powder. Let it cool to blood heat then put it into the flask. I don't think the cultures become diluted but you are at risk of multiplying the bad ones as well as the good, so be really strict about sterilising everything.

[rhubarb93]

FrreRanger, do you know what the extra skimmed milk does? I had it in my recipe too but have also made it without and it seemed OK

[Freeranger]

No, I don't! I know that sounds daft as why would I carry on with it? Anecdotally, I think it makes the yogurt a bit thicker and maybe by giving extra milk proteins (which you are denaturing by heating)

[secret squirrel]

We use an ****yeo. You can get them all over the place. The mixes that go in them come in LOADS of different flavours and varieties, full fat and low fat . They still work out much cheaper than buying tub by tub and I make a litre at a time.
Easy, clean method.
My favourites are Greek yoghurt with honey. Yum, and Greek with Coconut,which is a good all rounder but extra useful for using In things like curries.
Lorna

[Spreckly]

I found a tub of Morr......ns own make yoghurt last week, price 50p. It contains the acidopholus (sp?), and lactobacillus which I go for, but it is very tart. I have not therefore tried making my own yet.

[albertajune]

If too tart, when made you can add a little honey or icing sugar to taste. I have done both.

[Spreckly]

Honey and icing sugar sound delicious, June.