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Yogurt Methodologies

Barriehie said:
And it's good! 👌
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Fantastico! 👍

Barriehie said:
I've now got a quart of whey to use that I got from this batch and the last one. I think I'll take all my bought bread and make pudding and make me a rustic sourdough loaf with the whey. 🤔
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That's a thing isn't it. I've never known what to do with whey. I know Morning Glory mentioned whey a while back, too. Must do some research 💡💡
 
karadekoolaid Hey there, so I'm seeing references to Indian, like India, yogurt fermenting crocks that are unglazed crockery. Any input being versed in food things from India?
 
karadekoolaid said:
Indian cookery uses loads of yoghurt, but I can't say I've ever made any.
When we did make yoghurt, it was with a little machine.
Let me see if I can dig something up on my Indian websites.
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Thank you I just thought you might have it off hand. I've got a machine but am always curious to methods, pros, and cons. 🙏
 
Just had a quick look at 4 of my favourite Indian home cooks. They don't seem to care too much about what you put it in, but two things stand out:
1) Boil the milk (preferably whole milk) and stir a few times to prevent it sticking to the bottom of the pan. Once it's boiled, whisk it a few times and then simmer for about 10-15 minutes.
2) Allow to cool to 110-115F before you add 1-2 tsps of natural yoghurt (the starter). The temperature is very important, apparently. Mix well, then leave for about 6-7 hours.In winter, they recommend 2 tsps.
That's all I've got right now, but I'll take another look tomorrow.
 
karadekoolaid said:
Just had a quick look at 4 of my favourite Indian home cooks. They don't seem to care too much about what you put it in, but two things stand out:
1) Boil the milk (preferably whole milk) and stir a few times to prevent it sticking to the bottom of the pan. Once it's boiled, whisk it a few times and then simmer for about 10-15 minutes.
2) Allow to cool to 110-115F before you add 1-2 tsps of natural yoghurt (the starter). The temperature is very important, apparently. Mix well, then leave for about 6-7 hours.In winter, they recommend 2 tsps.
That's all I've got right now, but I'll take another look tomorrow.
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Thank you! That's about what I've got. I'm adding around 70ml of yogurt for starter per qt/liter. 110 is my machine temp and I do boil it to 180, breaks down the casein so it gets thicker.

Thank you! 👍
 
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?
 
I don't simmer either.
Just bring up to temps just below boil. Then cool and add some "old" yoghurt.
Put bowl in a cooler box to maintain temperature.
I actually quite often put it direct into one of those drink cooling things
Like this
 
I use this style yoghurt maker.
1433.jpg

It's brilliant for long ferments.
 
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