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BANGKOK 18 July 2019 13:37

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Speedo1968

Yogurt Maker - Where to buy in Khon Kaen and tips on making naturally

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Due to the temperature in Thailand you realy don't need a yogurt making machine.

Just put  put one of these small cups of yogurt in a bowl with half a liter milk stirring it to dissolve the yogurt close the bowl and put it away for 6 hours. 

 

 YOGURT MACHINE JUST WARMS UP THE MILK TO 30-33 DEGREES WHICH IS THE AVERAGE TEMPERATURE IN THAILAND. 

 

 

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19 hours ago, Speedo1968 said:

Electrical equipment you may be able to buy or just off the shelf items but unfortunately you will, as far as I know, still need cream and buttermilk or yogurt.   To this you add lemon or vinegar ( even balsamic will do ).

 

Thanks.  That's what I was afraid of.  I was hoping there would be some kind of cheat where I'd add milk powder to regular milk to substitute for cream- or something along those lines.

 

Back in China, I had a buddy who was a former UK chef and he had all kinds of tricks and cheats to make up for the unavailability of so many western ingredients there in China.  Many of those same ingredients are available in Thailand, but often at obnoxious prices.  Like cream...

 

On an aside, fed up with the ridiculous cost of apple cider vinegar in BKK, I started using pineapple vinegar instead.  Less than half the cost and my homemade pickles are great.

 

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The reason to use a yogurt maker is to keep a constant temperature which results in a much smoother yogurt.  Yogurt makers are very popular in India.

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45 minutes ago, impulse said:

 

Thanks.  That's what I was afraid of.  I was hoping there would be some kind of cheat where I'd add milk powder to regular milk to substitute for cream- or something along those lines.

 

Back in China, I had a buddy who was a former UK chef and he had all kinds of tricks and cheats to make up for the unavailability of so many western ingredients there in China.  Many of those same ingredients are available in Thailand, but often at obnoxious prices.  Like cream...

 

On an aside, fed up with the ridiculous cost of apple cider vinegar in BKK, I started using pineapple vinegar instead.  Less than half the cost and my homemade pickles are great.

 

I'm no cook by any means, I'm just taking up the homemade do it yourself thing as a hobby, pickles sounds like a great idea as well...  I left a batch of yogurt to strain on a cheesecloth overnight and it was actually too thick to eat as yogurt, but it did remind me a bit of sour cream.  Maybe more like a cream cheese?  I think leaving some yogurt to strain for 12-24 hours could be used as a sour cream substitute on for example burritos or potatoes...

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If you really want to go through the time, hassle, and mess of making some of the things mentioned above you can buy the REAL cultures in retail sizes from a place like this who will ship to Thailand

https://www.cheesemaking.com/cheeseculturesandmoldpowders.html

International Shipping

We happily ship supplies worldwide on a daily basis and would love to get a package out for you too.

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24 minutes ago, tlock said:

I'm no cook by any means, I'm just taking up the homemade do it yourself thing as a hobby, pickles sounds like a great idea as well...  I left a batch of yogurt to strain on a cheesecloth overnight and it was actually too thick to eat as yogurt, but it did remind me a bit of sour cream.  Maybe more like a cream cheese?  I think leaving some yogurt to strain for 12-24 hours could be used as a sour cream substitute on for example burritos or potatoes...

 

The issue I have with commercial yogurts is the sweetness, even in the plain flavors.  But that may be from added sugars?  Was your strained yogurt sweet?

 

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2 hours ago, sjeng said:

Due to the temperature in Thailand you realy don't need a yogurt making machine.

Just put  put one of these small cups of yogurt in a bowl with half a liter milk stirring it to dissolve the yogurt close the bowl and put it away for 6 hours. 

 

 YOGURT MACHINE JUST WARMS UP THE MILK TO 30-33 DEGREES WHICH IS THE AVERAGE TEMPERATURE IN THAILAND. 

 

 

I do  this all the time.

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Not the same as with a yogurt maker. Besides, you've already posted pictures of what you are willing to eat.

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6 hours ago, impulse said:

 

The issue I have with commercial yogurts is the sweetness, even in the plain flavors.  But that may be from added sugars?  Was your strained yogurt sweet?

 

 

I used Meiji both their regular Plain and their Bulgarian- those don't taste too sweet for me in the container, and the yogurt that I made with them were not sweet either.  You could also try straining some commercial yogurt directly, i've done that as well and it turns out greek style.

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16 minutes ago, tlock said:

I used Meiji both their regular Plain and their Bulgarian

 

Did you try Yolada ?  The best unsweetened yoghurt produced in Thailand. 

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4 hours ago, tlock said:

 

I used Meiji both their regular Plain and their Bulgarian- those don't taste too sweet for me in the container, and the yogurt that I made with them were not sweet either.  You could also try straining some commercial yogurt directly, i've done that as well and it turns out greek style.

 

They're great as Yogurt, but not worth a flip on a baked potato or chips as a sour cream substitute.  Even unsweetened, they're too sweet.

 

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4 hours ago, balo said:

 

Did you try Yolada ?  The best unsweetened yoghurt produced in Thailand. 

 

I was eating Yolida for a long time for lack of anything better.

 

But lately, I've found for me what is a better choice -- Caroline brand Greek Style nonfat, unsweetened yogurt. Comes in white with blue highlights 500 ml tubs that sell at Villa and Foodland for about 125b.

 

Ingredient list is only 100% pasteurized milk and the cultures. Only 4g of naturally occurring sugar per 150g serving. And the nutrition label confirms 0 grams of fat. I like the taste of this yogurt all by itself, but usually add a teapoon of low-sugar fruit jam for added flavor.

 

You have to be a bit careful in picking, since Caroline also makes several other similarly packaged versions that either are not fat free or other differences.

 

AFAIK, I've never seen Yolida produce an unsweetened, fat-free Greek yogurt.

 

 

 

 

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On 11/8/2017 at 1:58 PM, tlock said:

  I've been making homemade greek yogurt to use in various recipes (tzatziki sauce tastes great) and I've been able to add 1 more farang food to my Issan diet.

Wanna share your recipe/instructions for homemade greek yogurt???

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The secret to making Greek-style yogurt in Thailand using any non-sweetened yogurt:

6210000139.jpg

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11 hours ago, TallGuyJohninBKK said:

Wanna share your recipe/instructions for homemade greek yogurt???

 

10 hours ago, JLCrab said:

The secret to making Greek-style yogurt in Thailand using any non-sweetened yogurt:

6210000139.jpg

 

Yeah that's it.  I just strained out the whey with a cheesecloth in a strainer.  On a fresh batch of yogurt that was still warm i strain about 30 mins-hour.  On a pre-refrigerated yogurt maybe closer to 6 hours.  Here's a video of the straining setup: 

 

 

 

for tzatziki i just followed this recipe: http://allrecipes.com/recipe/20242/tzatziki-sauce/

 

Again- I'm no expert on this stuff, I was surprised how easy it was.

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