Post by Shibumi-Mandeville near FBHS on Dec 4, 2020 19:39:45 GMT -6
Bit of a lame thread but thought I'd share. I'm bored.
Decided to make some homemade yogurt. First time. Not a huge yogurt fan, but I do like it. Don't buy often because I realize I find half eaten containers in the back of my fridge.
Anywho..... It looked ridiculously easy so I gave it a go. Cheap and better (IMO) than store bought.
Gallon of milk (or any volume you want or can handle). Heat to 180F and hold for 5 minutes. This kills any cultures. Let cool or actively cool to 109F. At a time when it's below 120F, remove a cup or two and mix with a cup of yogurt with active cultures. I used plain. Mix so it's dissolved then incorporate back into the batch. Mix well. At this point pour into whatever sized mason jars you want (sterilize first). Keep the jars at 109F for 5 hours.... Then let cool and refrigerate.
So it's all stupid easy except the 'keep at 109F for 5 hours' part. Read online or youtube for ways to do this. For me luckily I have a sous vide machine... So I submerge in a water bath at 109F and walk away.
At 5 hours the active cultures should have multiplied and and thickened the yogurt to some degree. It will thicken more overnight when chilled.
So for the cost of a gallon of milk you end up with a gallon of yogurt. Good for the fam or give as gifts.
I decide to use whole milk. You can use something else. My second batch I finished today I put two cans of coconut milk in. No sweetener added. It made a total of 5 quarts. Great base yogurt with a mild coconut aftertaste. Should be great with some honey or fruit and nuts.
Oh.. I don't strain it. Many recipes talk about it. I couldn't be bothered and for the 2 batches I've made the yogurt is absolutely smooth without it..... No need whatsoever for straining. All I can think is if you don't do a good job of stirring while heating maybe you have clumps of milk protein. Who knows.