Making Yogurt
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i've made yogurt a few times already, but i cant find anywhere how to make hard yogurt, i know that after you leave the milk and yogurt culture over night you get a much dense consistence than milk, but i want harder consistence, not sure if by adding flavorless gelatin i will get what i want.. any suggestions ?
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can i use soy milk?
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Common mistakes: 1) the milk must not be too hot or it will kill the yogurt/starter bacteria. bout 110F is best (like for baby's milk) 2)Mix the yogurt starter with a small amount of milk first, then slowly add more milk so the starter is evenly distributed throughout the milk. Once get these small things you'll be making great fresh yogurt with ease that is sweet tasting rather than that sour stuff you get a the store. Enjoy!
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I have the yoghurt maker by Salton which makes the yoghurt in one big batch, which I prefer. All the machine does is keep the milk at about 80 degrees F so that the yoghurt culture can grow. A lot of people don't use the machine they just put it their oven with the light and/or pilot on and that does it for them. Bon Apetit!
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Bonjour, Mireille. After I watched your video, I bought a yogurt machine and made my yogurt. It was so easy and I like the taste. So I'm going to make my own yogurt from now on. Thank you for the video. Merci.
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@1091Floyd21 boiling it kills other microorganisms that could contaminate your yogurt such as bacterias like yeast and fungi like mold.
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after you mix a yogurt culture with milk at the right temperature (~110F; lukewarm) you can just let it sit covered in a warm place (~80F) for a few hours and it will be yogurt.
Though I do wish I had invented this machine... Ah, marketing...
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I once read that one of the main reasons that the milk used in making yogurt is pasteurised is to kill any lactic acid bacteria. What is the purpous of doing this if the starter culture of lactic acid bacteria has to be later added again when the milk has cooled.
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don't be silly she is very slim, she's just wearing a baggy shirt
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What is that machine called? I could sure use one especially because I'm a yogurt fanatic.
Koopalo 3 years ago 6
And you'll save even more money putting the yogurt in big mason jars, wrapping them in towels and stuffing them in something to insulate them. A picnic cooler, for example. I've been doing it that way since I started making my own yogurt and it turns out fantastic every time. The amount of time you incubate it determines how sour it will be. If it's too thin for your liking, strain it through a clean, non-terry cotton cloth for a short time. You can then use the whey to make soup and bread.
LadyWeasel 2 years ago 4