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Yogurt Methodologies

Z-Cook said:
I've always made yogurt without a machine, same method and temps as mentioned above, except I don't simmer to reduce the milk. I think that method is quite common in Europe. I know that in India milk is often reduced by simmering for a variety of dishes and foods to slightly thicken and make richer. Similar in some ways to the way clotted cream is made by simmering full cream milk.

I have a couple of lidded glass jars I always use and I usually let them sit in a warm spot overnight sometimes a little longer to set the yogurt. A machine might be really handy.
How are you liking using this one?
Click to expand...
I like this machine I purchased. It replaced an appliance I wasn't using so no impact on counter space. This last batch was a Greek one and it came out excellent.
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I've got all kinds of leftover whey to bake with too so that's a plus with it being winter. No excuse to not bake bread! Might mix up a long ferment dough for some plain white bread like Morning Glory was mentioning.
 
Barriehie said:
I like this machine I purchased. It replaced an appliance I wasn't using so no impact on counter space. This last batch was a Greek one and it came out excellent.View attachment 140276

I've got all kinds of leftover whey to bake with too so that's a plus with it being winter. No excuse to not bake bread! Might mix up a long ferment dough for some plain white bread like Morning Glory was mentioning.
Click to expand...
That looks like quark (kwark)!
Very thick
Are you going to make yoghurt ice cream as well?
 
Barriehie said:
I like this machine I purchased. It replaced an appliance I wasn't using so no impact on counter space. This last batch was a Greek one and it came out excellent.View attachment 140276

I've got all kinds of leftover whey to bake with too so that's a plus with it being winter. No excuse to not bake bread! Might mix up a long ferment dough for some plain white bread like Morning Glory was mentioning.
Click to expand...
Whole milk? Did you strain/how long?
 
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