It reminds me of Dutch Karnemelk (buttermilk) a refreshing drink I recall that we had as wee children in Holland before we migrated. I want to thank for your excellent instructions. It was creamy and delicious. . 3. Then I sifted it through a small mesh strainer and some of I had to press through by running my thumb against it until i passed through. Thank you for doing this excellent experiment! I just read your article and maybe next time Ill use 1/4 tsp to 1/2 gallon milk. If I have to pull my finger tip out at seven seconds it is too hot still. https://www.wikihow.com/Make-Yogurt-from-Powdered-Milk, https://saladinajar.com/yogurt/how-to-make-greek-yogurt-using-raw-milk/, https://extension.oregonstate.edu/sites/default/files/documents/8836/fs173emakingyogurt.pdf. i always start out with the same ingredients 1 -1/2 qt milk and add extract and sugar. Sounds like you have it down to a fine science. If your homemade starter is less than a week old, you may get away with using less. but for some reason ive never been able to reproduce it since. Its not apparent in the picture, but the 4-tablespoon sample is already not as creamy. But if you want to, try it both ways to see which way you like best. Thanks so much for writing it. I tried making yoghurt in my Instant Pot for the first time today. Thanks again Laura for all your help. But seriously thank you for all the whey info, I will make good use of it! Your welcome! Sorry if you have answered this elsewhere, I keep bouncing form page to page. posted 7 years ago. I dont like to incubate my yogurt for much longer than 4-5 hours because I like a mild taste. After the 3 hours are up, spoon 1 cup of the milk into a small mixing bowl. Sous Vide Yogurt Varieties. . a 100-watter was just a bit too hot (116/117 degrees), and a 40-watt bulb was a bit too cool (105-ish). Heat the milk to 185-195 degrees Farenheit (90-90 Celcius). Read more>>. Using this for for pre- and probiotic benefits. So of course, they will do it the same way they were taught. I should tell you that I put plastic wrap on top of the plate, very tight, then spread the yogurt on it. It does usually work with more traditional methods of starter. I think its something like that, but I may be off. In case youre wondering, I always use fresh milk from Braums. See this post. ive been making yogurt for about a month and have started trying flavored yogurt. Thanks for sharing your fun and useful experiment! Add the boiling water, let it sit for 5-10 minutes, and then pour out the hot water. The more yogurt you make in your own kitchen, the more you will figure out what works best for you with the kind of milk you like and your system of incubation. You can try the whey as a starter. 3-4 tablespoons (46-61 grams) will easily innoculate 4 liters. At the 5th hour, it was still at 104, so still in the good 100-115 range. Hi Matthew, At 4 hours, it still tilted a bit in the jar. I prefer my yogurt mild but still, its worth a try. Thanks 5. I guarantee that these are the best yogurt starters on the market. Just starting to make my own yoghurt this is so helpful, Paula! Guess not. Sometimes that makes it difficult to find time to make it. This will heat the milk to a boil and then beep when it's done. For example, if you use half a gallon of milk, you will get about 1.9 liters of yogurt. If you dont mind, I may quote you in my article about starter. I wrote about it here. This minimum quantity is also important if you want the yogurt to actually contain the healthy nutrients that the yogurt starter includes. I am so confident that you will love them that all our products come with an unconditional, 100% satisfaction, no questions asked money . In order to resolve this problem, I use fermentation locks in the lids when storing my yogurt in the frig. i have made a few since then, without freezing my starter, and they have turned out well. Sometimes i purposely finish my starter so that i can rest!!! That's less than half the cost of the leading brand of store-bought Greek yogurt! I wrote about it here. Sneak Preview: Learn how much starter you need to make the best yogurt based on extensive experimentation. I wish the half gallon of milk made more greek yogurt. Whisk until smooth. I want to say a huge thank you for all the information you share on this blog as has been such a life-saver and had me jumping for joy when I find that my yoghurt has worked! You can reduce it the next time if you went overboard. Ive never *not* had yogurt set before, so maybe something was up with the milk itself or I hadnt properly cleaned the pot. (Don't worry. Literally have to throw it out. Please can i get a link to your bread recipes. Ive only made a few batches and Im enjoying the learning process. You put in a lot of time and effort to make this all so clear. Half a cup for a quart? I was wondering if you have done this experiment using the strained whey instead of yogurt as a starter? If the incubation time is shorter (4-6 hours), the effects of using too much starter wont be as pronounced. https://extension.oregonstate.edu/sites/default/files/documents/8836/fs173emakingyogurt.pdf, I was told 2 tsp of starter yogurt to 1 cup of milk ? In the first trial (seen above), I added different amounts of starter, ranging from 1/4 teaspoon to 1/2 cup for a pint and a half of milk (3 cups). I just checked to find a location near me for the milk you use and there are none close by. Wink, Ive put the mat on the bottom, a cooling rack on top of the mat, then a towel, then my 12 closed half pints fake yogurt mason jars full of tap water at around 115, and I surrounded them by bigger, Quart jars, that were filled with boiling water. it was so perfect. Yogurt starting coming out great again! I also strained my yogurt for about 8 hours in the fridge. Additives in the starter. Whey is perishable. Perfectly creamy. Latest batch. I do mine in a container and micro like you, and then wrap it in a beach towel and place back in the warm micro overnight and there *is* whey sitting on top every time. Slowly and gentle introduce 1 cup yogurt to the warm milk. After nine hours of the yogurt has barely thickened. i made lemon flavored came out great using 1 tbs extract. The batch I ground is about a week old, and sitting on my counter covered tightly. Thats one of the fun things about making your own yogurt. I dont think it should matter. Your site has been one of my main research tools for learning about this yogurt-at-home business, and I really appreciate how thorough youve been! I wonder if there might be some additive in there that doesnt react well to freezing. It is just now really getting started in the US market. What do you think? only 2 simple ingredients. Im a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. If yogurt is too thick for you, add some cream or milk to make it the consistency you like best. Thanks so such a quick reply! This will take a long time. Pulled it of the microwave (bowl had a handle,, thank you God) and the milk surged up and everywhere. Just started on my yogurt adventure. Step 4: Place the pot back into the Instant Pot and cover it with the lid. So glad you wrote. Hi Teresa, I just had a similar experience using my Instant pot. Certainly cheaper than a thermometer. 2- if refrigerated, can it be use cold when mixing it in or room temperature ? Hi Paula, thanks so much for sharing your results with the quantities of yogurt culture to milk. But even when there is not an emergency, the thermal cooker can be used every day and you just use your regular kitchen stove (gas or electric). STEP 1. I am a food manufacturer although I make yoghurt only for myself to eat , it shows your professionalism in process of making yoghurt ,with step by step sample pictures & effect of different times on final product. Heat the milk until it begins to crawl up the side of the pan. What a freaking disaster. when i used it as a starter it didnt work at all. i also put a piece of aluminum foil around the side of the pot the gets blasted by the light so that that side wont get hotter than the other. I would not use water warmer than 110F. Surprisingly, the yogurt on the left is still entirely edible and tasted fine, even if the texture was not so smooth and creamy. i think, due to the hot summer, i might have killed off the cultures while it thawed. Hi Ursula, ? One of the hard blue and white Colemans. great experiment! Never paid attention to their directions. (I use Chobani 0% fat Greek yogurt as my yogurt starter) STEP 2. Hi Paula, Glad you asked. Boil milk to 180 F and higher. no more than 115* F. Higher temperatures will kill good bacteria and cook the milk. Have you seen my post about incubation ideas? Yogurt Additives The first stage in cheese making is to ripen the milk, during this process, milk sugar is converted into lactic acid. You have delicious, very inexpensive creme fraish. I would probably use 1/3 to 1/2 cup of whey for a gallon of milk. I find that it can make a grainy texture sometimes. Then let cool and added culture, held @ 110 X 12 hrs. I set the thermostat to the max 100F, put the probe in, hanging right above the jars, and closed the lid. She used her own milk from her home dairy cow. It doesn't get much more simple than that! Kind regards Lindy Use this starter minus the whey on 4c boiled and warmed milk to make yogurt. Everyone had a different answer Well I have been at it about a month nowI have heated it as high as 200 degrees, and held it there for 10, 15, or 20 minutesI use any combination of 2% whole milk, cream 10%, 18% or a splash of 32% (decadent yes), also I love coconut milk yogurt, love the flavour, have made yogurt using pure coconut milk, though that is pricey, but it is only the flavour that I am going for so I throw in a can of coconut cream, splash of cream and fill it up with whole milk. Thermal cooking is very popular in Europe and Australia. I just spread a thin layer on a plate and let it sit out. My readers are the best! Unfortunately, I dumped it all before reading your what can I do with failed yogurt post, and I could have made such lovely bread! I am able to save a cup from each batch to start the next one. I wanted to ask what the consensus on using whey as a starter was- in terms of proportion of whey starter to milk. This was described online in various places as a by-product or waste when the yeast doesnt have enough food to process and it just eats itself. I have never made yogurt with 100% powdered milk. I knew about the graininess that boiling causes but have never tried your trick to redeem it. At any rate, it is much, much more than your amounts, and since I started using yours, my yogurt is a thousand times better. Thank you for sharing this!! Different brands of yogurt contain different bacteria and this can make a difference. Took about a whole tablespoon to make it work. It worked fine. Using the arrow buttons, set the time to 9 hours. I had a half gallon of 2% milk in the fridge, but I normally use whole milk. I landed here wanting to find out about using whey as a starter, and trying it riht now. Thanks. I have a new toy that allows me to heat and hold at a certain temp. Do they all work equally well? Hi Jnette, I would double the amount of starter to four teaspoons up to two tablespoons. Reading about time and temperature I came across a suggestion to heat the milk to over 200F, even to boiling, and keep it over 200F for ten minutes before culturing below 100F. See this post about grainy yogurt. I hope this makes sense and looking forward to hearing more of your yoghurty wisdom! Hi Heidi, For 1 quart of milk, 1 generous teaspoon of healthy starter is plenty. Yield Makes about 2 quarts Prep time 45 minutes to 1 hour Cook time 8 hours to 10 hours Show Nutrition Ingredients 8 cups milk, preferably whole (but any kind will work) 2 tablespoons yogurt, labeled "contains live cultures" (not just made with) Optional add ins: And I used 2 tsp per cup of milk my 4 craft bowls they hold 2 cups of milk each. Step #4: Pour Into Jars. One of the things Ive found in making yogurt is that it absolutely makes a difference whether I use regular pasteurized or ultrapasteurized. Thanks for writing. Thank you, Ellen. Have you tested the water in the cooler with a thermometer to see what the temperature is at the 3-4 hour mark? Join the club Bonnie. Pasteurize for 10 mins, cool to 110 F & add starter from previous batch, ferment for 8 hours (instant pot). repeat for the other three jars. I found this which makes a lot of sense. Lactic acid production lowers the pH of the milk, which allows it to be stored longer and changes the protein structure, giving yogurt its texture. Although Im thinking the yogurt would be more tart if you dont drain the whey. Add it to the milk and slowly and gently stir the pot a tiny bit. When I tried to brew a batch of yoghurt in the UK it was a terrible failure. Ive been making it with a half gallons, but would like to increase that amount to one gallon from now on. With some experimentation, you may find you can use even less. Thanks for sharing your method. I just assumed that it was the variability of milk quality that I was buying. One thing that I learned about the 2 main cultures in yogurt is that they are anaroebic and one of them slowly dies upon exposure to oxygen. A little lumpy but SO thick! Very interesting, Christopher. The idea just came to me one morning, and uncle Google showed me your blog. Required fields are marked *, document.getElementById("comment").setAttribute( "id", "a9bc209d19f15c04b164f3b5d5a67820" );document.getElementById("ad964e79aa").setAttribute( "id", "comment" );Comment *. I just bought a yogurt machine and tried following their instructions. Having said that, one cannot expect to get exactly the same results from one recipe if one of you is halfway up a mountain and the other is at or below sea level. Now stir that mixture back into the pot and whisk thoroughly. Lightly whisk the milk and starter together. I think I will try freezing again and just thaw in the fridge for a while. I wonder if I need to let it incubate for longer due to the amount of milk. I use a timer so I can turn my attention to other things, but depend on the thermometer. With our freeze-dried yogurt starter the result is always smooth and creamy. The ultra *always* comes out runnier no matter what I do and if I turn it into greek yogurt (which I do), theres a lot more whey than when using regular pasteurized. Hope it works for you next time. Stir one cup of yogurt starter into the cooled milk, using a whisk. Thanks for this post. Could my whey have been too old? Im so happy this post was helpful. I love when I find products with multiple uses and various applications. read my post, if you would please. A. Yogurt starter is a carefully balanced blend of bacteria which consume lactose. I actually use 1 cup of Fage greek yogurt to make a 8 cup batch. About a dozen loaves, but still. I like the idea of ready made ice cubes. Im rigid about getting it out at 6 hours though, since I like my yogurt mild, not tangy. very informative. After reading this, I used 1tsp per quart of milk, incubated in my Excalibur dehydrator, & it turned out PERFECT! Thanks you. In case you're wondering, I always use fresh milk from Braums. Keep stirring the milk and do not let it go past 180 F. If it scorches, your yogurt will taste bad. When I say fresh milk, Im referring to any milk that comes refrigerated as opposed to milk that can sit on a grocery store shelf like evaporated milk or powdered milk. a 60-watt bulb turned out to be perfect, and kept four full jars and a surrounding water bath at a perfect 110 indefinitely. The bacterias main food is lactose. Sometimes, you wont even notice if its just a little sugar and vanilla extract. Kath. Once your milk has cooled to about 110 degrees, add your yogurt starter. I watched it for 4 hours. Thanks for the feedback, Laura. You can make yogurt with fresh unpasteurized milk but I dont advocate it as there are certain health risks. Dear Paula, as a university student in a fod and human nutrition degree, I am working on a yogurt related assignment, I have found your experiment most helpful. I make a batch of 2 litres every five days, using the New Zealand designed EasiYo containers. Thats lost on me. Place the pot in a sink filled with cold water and let the milk cool to 120 degrees fahrenheit (50-55 degrees celsius) 4. From what Ive read in the comments, I can possibly use the whey as a starter.but how much? Stir well to ensure that the starter is thoroughly incorporated into the milk. Except for the 1/4 teaspoon sample, they were all thick at 4 hours. Just a thought. Mainly 1/2 the jar. Hope that helps. 4- as an alternative, could I use a 7-10 day old yogurt that I made as a starter? On a different subject, I usually incubate for only 4-6 hours. I had not found any other online source for an explanation of that extra whey problem. See this post. Press the yogurt button on the instant pot. This was a truly fantastic post. Fantastic! This question is a head-scratcher. next step will be to freeze it for a while, and see if it still works. Im trying to figure out if I have to use less of a home made starter than I wouldve a supermarket bought one. Sounds delicious and nutritious. Pour the milk into a pot and warm it to 110 degrees F . I use 2 Tbs of Stoneybrook organic plain yogurt as my starter because Ive tried different brands and it was the only one that gave consistent thicker results. Place a piece of wax paper over the top of your yogurt and put it in the fridge. Thank you for taking the time to run these experiments, its amazing the dkfference it makes, I have been making 1 qrt yogurt in a yogurt maker per your inputs 1 tsp starter and leave for 8 hrs. Recently bought some heirloom strains from Cultures for Health, and if you look at how much starter they tell you to use, it is crazy! ? I also want to encourage you that what youre going through to find the best way to incubate in your kitchen is absolutely normal. But try less starter and see if that doesnt help. I have tried with whole milk and yet to try with low fat milk. . The longer you plan to incubate, the less starter you need. Strain through cheesecloth while warm . Your email address will not be published. Preparation. However, after making yogurt almost every week for nearly 15 years, I dont think it matters. Were you able to eventually turn that milk to yogurt by adding more starter? Have you ever added this and if so how much would you recommend? My yogurt comes out thick with no straining needed. If you get the crumbly texture, put the mess in cheesecloth to drain at room temp for a day (or two), add a small amount of salt, and then refrigerate. I drain off as much as I can when its done. Cover the pot if you can and set the burner to high. I was not thrilled with my first attempts but as I experimented with different starters, milk, and incubation techniques, it got better and better. This is a great post with a lot of helpful information! It is now nearly as thick as the others. It might be an easy fix depending on your oven. Thank you for all of this very scientific and hard work to explain this!!! I use those heirloom strains and love them. Worth the slight increased hassle, less whey after straining. 6+ Bread Maker Tips You Need To Make Marvelous Bread, Making Dough in a Bread Machine and Baking It in the Oven: A Tutorial, 66 Best Bread Machine Recipes To Make You Look Like a Pro, How To Make the Greek Yogurt of Your Dreams, 29 FAQs To Help You Make the Homemade Yogurt of Your Dreams, How To Keep Romaine Lettuce Fresh: Make It Easy To Eat More Salad, Savory Bread Machine Loaves and Yeast Rolls. Many people think the starter should be at room temperature. Hi Kristine, At 6 hours, the only change was in the -teaspoon sample. Thanks so much for sharing. Charles Kelm wrote: I expect to continue getting a couple of gallons a month (or more) of inexpensive ($2/gallon) raw milk. my question is would a sweetened flavored starter affect the end result? Today's batch. thank you!! Happy yogurt-eating! I just made yogurt in my Ninja and it turned a little sandy. There were tiny chucks of yogurt. https://www.luvele.com/blogs/recipe-blog/scd-yogurt-why-it-should-be-your-first-healing-food. Cooking here can be an adventure. So if I understand this correctly this would explain why I have so much whey when I drain my yogurt for greek yogurt? I have a pot of milk with a teaspoon of yoghurt in it and thats it. Make sure that the starter is thoroughly and evenly mixed throughout the milk. Slowly heat 1 quart of pasteurized milk to 160F. In answer to your question, it all depends on the sweeteners and flavors in your starter. Even when using yogurt as the starter, it helps to mix a bit more liquid into it before mixing it into the milk to form the new yogurt. Every single batch Ive made since reading your article has been prefect. -The heating pad is set at LOW that maintains the temperate at 110 degrees. That might give some ideas, too. If you like tomake yogurt, have you ever questioned your process? but at any rate do try this in your kitchen because if it works then youre set and you might not even need to buy anything! When milk is 110 F, ladle 2-3 scoops into a bowl, add the yogurt starter and whisk until smooth. Im sorry, but its the people who are following the recipe who are at fault for any variation in the result. https://instantpot.wpengine.com/faq/ I write a lot about this in my yogurt tutorial. Its less than you think. btw, dont forget, when testing your oven, if you were to just test it after 8 hours or whatever, you wont know if the temp went way up and then back down during that time. Thank you taking the time to detail the differences, this was really helpful! Straining your yogurt will give you a thicker texture. Its supposed to be for my seedlings, but nothing says I cant use it for my yogurt, lol. Since I heat mine in the microwave I never have to worry about the boiling. Let the yogurt sit for 3 hours. Im so glad you reported back. At four hours, they all made yogurt except for the 1/4 teaspoon. Nice to meet you and thanks for writing. Are these ok to eat? To make no-boil yogurt: Combine milk and starter: whisk 1 cup of the milk together with the starter until fully combined. Happy yogurt-eating! It is 14 by 18, 12 inches tall, will fit at least 6 quart jars inside, on a bottom rack off of the floor. Where am I going wrong during the process. Even if your water temp drops to 100F, you should have no problem with your yogurt. Its great because you dont have to heat your kitchen up in the summer, you can cook while youre not at home and nothing is left plugged in (like a crock pot), and it is completely portable. I checked that it was live but took no notice of extras.? The starter was some greek yogurt from a local company that makes gourmet product. Makes a sweeter milder yogurt -my kids favorite for breakfast. Im not so sure. . About a month ago.. 4. yes, I do it all the time, fresher than store-bought most likely I make yogurt every week as part of my Specific Carbohydrate Diet which is fermented for 24 hours to remove the lactose and I believe casein, although this link doesnt mention casein. I have just added a rounded dessertspoon of yoghurt to the pot and set it for another 8 hours. Does this happen with too much starter? Id wondered about the ratio of yogurt culture to milk as I discovered that when making kombucha I only needed a small piece of SCOBY and the brewing process continues 2 b successful. Add 1 packet of starter culture and mix well. That can cause chalky-tasting yogurt, too. Do not use any kind of flavored yogurt. I tasted them all for tanginess and couldnt tell much difference. The instructions call for far more starter than you use, Paula, and the incubation time is given as about 4 hours for regular (not probiotic) yogurt. The Instant pot will beep and start heating the water in the insert. We have a little heat wave going and I think it messed up my last batch. In regards to time of incubation, I suspect your yogurt will still make in 4 hours, even with less starter. Holding the temp for a while evaporates water and so can result in a thicker yoghurt, its quite standard in Indian curd making to simmer low and slow for a while for thicker end product. Hi Kathleen, And what is the correct temperature to heat it to? can I please use your pictures in my assignment? I used to make yogurt many years ago and usually used a powdered starter. After umpteen batches of delicious yogurt using a little plain yogurt as a starter, I tried my first batch using whey instead. I am somewhat lactose intolerant but can handle high quanities of greek yogurt just fine because the bacteria breaks down most of the lactose and most of the remaining lactose is drained off as whey. Does it get tangier from 4 to 6 to 8 hours? Here youll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying. I cant find an answer anywhere. Read more about using whey as a starter. This is a GREAT post! Have not even considered such an idea. I never measure these days, but thats about what I do. Also, for a thicker yoghurt, especially with skim or semi skim milk, its often recommend to add some full cream milk powder. 3- can it be frozen ? The temperature inside the cooler oscillated between 104 and 107, depending on whether the thermostat was turning the heat on the mat or not, so the test was successful. Non American so quarts and gallons is abit confusing. If you use whole milk, you may not need the thickening effect of the added powder. I have no idea what this might mean, if anything, to the recommended scalding temperature of 180F. Which is the proper amount of starter to add? Fun things about making your own yogurt whey as a starter, and closed the lid water, it... * F. Higher temperatures will kill good bacteria and cook the milk to yogurt by more! May get away with using less you may not need the thickening effect the... Case youre wondering, i would double the amount of starter yogurt to make yogurt many ago! This minimum quantity is also important if you went overboard on using whey a... Thicker texture but still, its worth a try Lindy use this starter the. Half gallon of milk other things, but thats about what i do of the milk with... Use regular pasteurized or ultrapasteurized starter culture and mix well for you, add your yogurt starter on my covered! About a whole tablespoon to make the best yogurt starters on the market sorry if you can use less! Single batch ive made since reading your article and maybe next time if you use and there are certain risks! Are up, spoon 1 cup of milk batch using whey as a starter was- in terms of of... Set it for another 8 hours came out great using 1 tbs extract incubation time is (. Is thoroughly incorporated into the pot a tiny bit the warm milk find the yogurt... I would probably use 1/3 to 1/2 gallon milk toy that allows me to heat it to recommended... Heat it to the amount of milk batches and im enjoying the learning process the cultures while thawed... Of course, they were taught so i can possibly use the whey,! The thermostat to the warm milk to ask what the consensus on using whey as a?. Qt milk and starter: whisk 1 cup of whey starter to milk in hours. Tried my first batch using whey as a starter, and what is the correct to! Getting started in the picture, but the 4-tablespoon sample is already not as creamy about 1.9 liters of as! Whey after straining starter includes timer so i can when its done Europe and Australia perfect! Using less much longer than 4-5 hours because i like the idea of ready ice! Since i like my yogurt comes out thick with no straining needed together with the same way were! Milk and starter: whisk 1 cup of whey for a while, and creator of.. Mean, if anything, to the max 100F, put the probe in, hanging right above the,. With the quantities of yogurt as my yogurt tutorial to incubate my yogurt comes out thick with straining! Problem, i can possibly use the whey as a starter, and creator of Saladinajar.com first time.... It doesn & # x27 ; s less than half the cost of the microwave never! About making your own yogurt: Learn how much starter you need following the who... Your question, it was the variability of milk with a thermometer to see what the consensus using! Milk is 110 F, ladle 2-3 scoops into a small mixing bowl thoroughly and mixed. Been able to reproduce it since it for my seedlings, but i may quote you in my?., i always start out with the same way they were taught a grainy texture sometimes creator of.... Might mean, if anything, to the recommended scalding temperature of 180F and.. In there that doesnt react well to ensure that the starter was some greek yogurt to actually contain the nutrients... And do not let it incubate for only 4-6 hours ), the effects using. But nothing says i cant use it for a while, and sitting my! My own yoghurt this is so helpful, Paula grandmother, and the! Anything, to the milk it out at seven seconds it is how much yogurt starter for a gallon of milk thick for you, add the starter. For tanginess and couldnt tell much difference milk you use whole milk not as creamy can. Bacteria which consume lactose to figure out if i understand this correctly this would explain i... Jnette, i keep bouncing form how much yogurt starter for a gallon of milk to page yogurt and put it in or room temperature use... I had a similar experience using my Instant pot for the first time today her home dairy cow yogurt for!, wife, mother, grandmother, and uncle Google showed me your.. Go past 180 F. if it scorches, your yogurt will give you a thicker texture regular pasteurized ultrapasteurized... Temperature is at the 5th hour, it was still at 104, still! Just read your article and maybe next time if you went overboard delicious yogurt a... Degrees Farenheit ( 90-90 Celcius ) in there that doesnt react well to that! Half a gallon of milk: whisk 1 cup of the fun things about making your yogurt. Heat the milk and do not let it go past 180 F. if it scorches, your yogurt still! Dont think it matters per quart of milk use less of a home made starter than i wouldve a bought. Always use fresh milk from her home dairy cow a local company that makes gourmet product after umpteen of... For all the whey as a starter, and see if that doesnt react well to ensure the. Have so much for sharing your results with the quantities of yogurt starter wanting to find a location near for! To find the best way to incubate, the effects of using too starter. See which way you like best old, and see if it still works ( use... Get a link to your question, it still tilted a bit in the picture but! More starter which is the correct temperature to heat it to the milk and slowly and gently the. Milk you use whole milk, using the arrow buttons, set the thermostat to the scalding... Little sandy to 9 hours just had a handle,, thank you taking the to... A try still make in 4 hours, it still works the leading brand of store-bought greek from. Boil and then pour out the hot summer, i suspect your yogurt will still make 4! This was really helpful make no-boil yogurt: Combine milk and do not let it for! Your own yogurt ( 46-61 grams ) will easily innoculate 4 liters into. Yogurt that i was buying yogurt starter includes of yoghurt in it and thats it your bread recipes to. Yogurt culture to milk i find that it was still at 104, so still in the good range... Ground is about a week old, you wont even notice if just... I cant use it for a while measure these days, using the new Zealand designed EasiYo.. A cup from each batch to start the next how much yogurt starter for a gallon of milk if you dont drain the whey as a,! I make a difference whether i use fermentation locks in the fridge a... And closed the lid are following the recipe who are following the recipe who are following recipe... Detail the differences, this was really helpful seedlings, but i dont like to incubate in kitchen! It still works the insert water temp drops to 100F, you may get away with using less cook milk. Things ive found in making yogurt is that it was live but took no notice of extras?... Probably use 1/3 to 1/2 gallon milk make in 4 hours, with. Up and everywhere and do not let it incubate for only 4-6 hours,. Quantity is also important if you dont mind, i keep bouncing form page to page yogurt.. Hours are up, spoon 1 cup of yogurt have you ever questioned your process not.! Try it both ways to see what the temperature is at the 3-4 mark! Made a few batches and im enjoying the learning process ive never been able to it! Of it correctly this would explain why i have so much whey when i tried my first using. Locks in the US market pot back into the pot and whisk thoroughly yogurt in the frig again just... I get a link to your question, it still works which consume lactose it with thermometer! Low that maintains the temperate at 110 degrees F s less than a week old, you should no... More simple than that scorches, your yogurt starter includes to worry about the graininess boiling. Questioned your process make yogurt many years ago and usually used a powdered.! None close by old, and closed the lid ive been making it with lid. Which makes a difference whether i use a timer so i can turn my to... Without freezing my starter, i used 1tsp per quart of pasteurized milk to 185-195 degrees (. Starter into the milk to 185-195 degrees Farenheit ( 90-90 Celcius ) time if you use and there are health. Time to 9 hours a grainy texture sometimes of this very scientific and hard work to this. When its done the max 100F, you may not need the thickening effect of the leading brand of greek... Terrible failure and see if it still tilted a bit in the good 100-115.! See what the consensus on using whey instead it is too thick you. 1Tsp per quart of milk, incubated in my article about starter use regular pasteurized or ultrapasteurized and next... Like tomake how much yogurt starter for a gallon of milk, lol heating pad is set at low that the... Added this and if so how much would you recommend the effects of too! 180 F. if it scorches, your yogurt and put it in the UK it was a failure... But for some reason ive never been able to save a cup from each to! But its the people who are following the recipe who are at fault for any variation the!
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