yogurt

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Nicky cigreen

Joined: 25 Jun 2007
Posts: 9891
Location: Devon, uk

Posted: Wed Apr 01, 20 8:27 am Post subject:

tahir wrote:

She used to bring a pan of milk to a simmer, let it cool slightly add some of the previous batch and put in the airing cupboard overnight

Very simple

Pretty much as I did, only I lack an airing cupboard hence the towels.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Wed Apr 01, 20 8:45 am Post subject:
Made a batch in an insulated flask overnight. I boiled the milk for about 10-15 minutes (using one of those glass discs to stop it boiling over) then let it cool before addding the yogurt and chucking it all in the flask. It's come out reasonably thick. Not Greek yogurt consistency but deffo slightly set.

Mistress Rose

Joined: 21 Jul 2011
Posts: 16121

Posted: Thu Apr 02, 20 7:37 am Post subject:

If you make enough for more than a few days, you need to heat it to above 60C to ensure that all the bugs are really dead. This equates to when the first wisp of steam starts to rise from it (found that out by having to keep red dye baths no hotter than that). After that, it needs to cool to blood heat, which is tested by putting well washed little finger into the milk, or using a thermometer. Doing it that way mine keeps in the fridge for a couple of weeks.

Shan

Joined: 13 Jan 2009
Posts: 9075
Location: South Wales

Posted: Thu Apr 02, 20 7:51 am Post subject:
I took mine to 85 deg C for 3 minutes then cooled to 37 deg C before adding culture. I still wish I could find the yoghurt article/recipe about different temperatures providing different outcomes. I did try searching but there are pages and pages of stuff mentioning yoghurt.

Midlandsman

Joined: 22 May 2014
Posts: 116

Posted: Fri Apr 10, 20 11:39 am Post subject:

Shan wrote:

I took mine to 85 deg C for 3 minutes then cooled to 37 deg C before adding culture.

I still wish I could find the yoghurt article/recipe about different temperatures providing different outcomes. I did try searching but there are pages and pages of stuff mentioning yoghurt.

I do similar - 81°C+ then cool to 41°C. The heating is to re-pasteurize(?) the milk I think. Above 81°C, as against normal pasteurization temp, is said to make it creamier.

MM

Mistress Rose

Joined: 21 Jul 2011
Posts: 16121

Posted: Sat Apr 11, 20 6:50 am Post subject:
We have started using full cream milk to which I add skimmed milk powder before re-pasteurising. Proportion I use is 2 rounded tablespoons to 1 1/2 pts milk. The whey then absorbs again, so more yoghurt and it still stays pretty thick.

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9891
Location: Devon, uk

Posted: Sat Apr 11, 20 10:31 am Post subject:
Full cream is the best - I'm not adding milk powder as I might need that if the milk deliveries stop interesting with my saucepan method is the yogurt is a lot thicker at the bottom, presumably because it is warmer down there. Dunno. it works.

gz

Joined: 23 Jan 2009
Posts: 8987
Location: Ayrshire, Scotland

Posted: Sat Apr 11, 20 2:26 pm Post subject:
That could be. I use a yoghurt maker and they advise putting 200 ml of water in between the maker and the container..like a Bain Marie..but it still has a thicker bit at the bottom

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Tue Apr 14, 20 7:46 am Post subject:
I reckon the thick bit sinks to the bottom. 🤣

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9891
Location: Devon, uk

Posted: Tue Apr 14, 20 10:31 am Post subject:

wellington womble wrote:

I reckon the thick bit sinks to the bottom. 🤣

could be!

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