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Rebecca Wraenna Profile
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The Yogurt Thread


So here is what I used to make homemade yogurt-

Two quarts 1% milk
one cup powdered non fat milk
four tablespoons Cascade Fresh yogurt, at room temp. (or anything with live cultures)
2 TBLS sugar (optional)
pinch of salt (optional)

I heated the milk to 185 F, then I poured it into a glass bowl. (Now would be the time to add sugar and salt, if using. I have discovered they are not necessary.) I put the glass bowl in a tub of cool water, and whisked it until it was at 115 F. (I have read that 90-120F is the best range to add the yogurt for starter, anything hotter will kill it.) Add the room temp yogurt & powdered milk, and whisk to distribute. Now I pour the yogurt into two clean quart jars, seal them, and put the jars in a water bath in a pail with a lid. The water temp was about 110 degrees. Directions I read said keep it as close to 100F as possible. I set the pail on the floor on a towel, and dressed it in a ratty old sweatshirt. (It looked nice.) Then, I covered it with a heavy quilt. You're supposed to leave it alone for at least seven hours. I did one jar for seven, and one for ten. The longer it sits, the tangier and thicker it becomes. I wonder how long is too long?

3/14/2012, 5:20 am Link to this post Send Email to Rebecca Wraenna   Send PM to Rebecca Wraenna Blog
 
TexasMadness Profile
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Re: The Yogurt Thread


We had an old discussion here too about making yogurt, including my faulty yogurt maker!

[sign in to see URL]

I've since changed my yogurt making from that post (gee, that was over three years ago!!!). I now follow more of the protocol of Frankhauser - he's a PhD Biology/Chemistry guy who has goats and makes all sorts of cheeses with the milk. He has a very informative webpage that appeals both to the nerdy science person in me and also the cook who just wants clear directions.

]Here's his page on yogurt.

The main difference is in the temperature and therefore the time. He prefers to incubate it at 122F rather than the more typical 100F. I've found my yogurt to be much more consistent and thick but not tart. He only incubates for about 3 hours, but I prefer closer to 5 for the goat milk (it takes longer to get thicker). I'm just now experimenting again with cow milk, so things could be different.

I really prefer using the dehydrator since you can set the temperature and walk away. I've not had the best results using either an insulated bucket with water bath, or something on the stove or my "proof" feature on the oven (hovers just around 95F-100F). Unfortunately, my dehydrator is at the farm!

Rebecca, as you said, the longer you go, the tarter it gets. I've done a 12 hour one once at 100F (following a bulgarian yogurt recipe). It was INTENSE and no amount of sweetener ever hid the tart under taste. I'm sure you could let is sit for even [sign in to see URL] do you really want to!?!?! emoticon
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Rebecca Wraenna Profile
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Re: The Yogurt Thread


Thanks for the link! We are almost out again, and I am going to have to make more. I think I will look over this guy's directions again before I start.
3/16/2012, 3:47 am Link to this post Send Email to Rebecca Wraenna   Send PM to Rebecca Wraenna Blog
 
Rebecca Wraenna Profile
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Re: The Yogurt Thread


I have been keeping my milk temp as close to 120 as I can when I add the starter, and then trying to incubate closer to 120 as well. The yogurt seems to be better the warmer it is! The batch I finished last night was the best yet!

The one before it was not so good, the starter was slightly frozen on the inside still, and it brought the temperature down. Had the finished product been any more runny I would have considered it a failure. It tasted okay, but was hard to eat with a spoon!
5/1/2012, 8:05 pm Link to this post Send Email to Rebecca Wraenna   Send PM to Rebecca Wraenna Blog
 
TexasMadness Profile
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Re: The Yogurt Thread


I haven't made any in quite a few months - I think the last time was the time it screwed up back in March. Willa just isn't eating as much yogurt and I haven't missed it much. But now thinking about it again...

I need to get a new thermometer or the dehydrator back (still at the farm). Might make another batch soon!
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Rebecca Wraenna Profile
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Re: The Yogurt Thread


Last night I was supposed to take the yogurt out at 9:30 PM... and I FORGOT! I didn't take it out until seven AM the next morning. So that was 21 and a half hour yogurt. I tasted it, it actually was not bad! And certainly quite thick. Stuck it in the fridge, and will try some for a late lunch today. Has this even happened to you, Texas?
5/18/2012, 6:35 pm Link to this post Send Email to Rebecca Wraenna   Send PM to Rebecca Wraenna Blog
 
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Re: The Yogurt Thread


Not for that long! I think the longest I tried was 12 hours, but I did that purposely to see if I could get the goat yogurt to thicken [sign in to see URL] did, but was TART and GOATY.

Seems like it's being pretty forgiving for you - that's great! Encourages you to keep making it!
5/19/2012, 2:23 am Link to this post Send Email to TexasMadness   Send PM to TexasMadness
 


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