Yogurt Methodologies

[Z-Cook]

Any thoughts or consensus on how much yogurt to add as the starter to whole milk?

The recipe I've used for a long time says no more than 1/2 tsp per litre/qt because it may not set, but posts here use more. My yogurt is usually set well but also quite watery.

SatNavSaysStraightOn uses soy milk but posted an amount used somewhere - a tablespoon?

1-2 tsps of natural yoghurt

I'm adding around 70ml of yogurt for starter per qt/liter.

 

[SoCalZone10]

I just used half of a jar for 3 jars. This last time I had too much and they were very thick.

 

[Barriehie]

Any thoughts or consensus on how much yogurt to add as the starter to whole milk?

The recipe I've used for a long time says no more than 1/2 tsp per litre/qt because it may not set, but posts here use more. My yogurt is usually set well but also quite watery.

SatNavSaysStraightOn uses soy milk but posted an amount used somewhere - a tablespoon?

I'm using a good dollop with a spatula, around 1/4 cup, adding to 24 oz. of milk and half-and-half. Eight oz. of half-and-half and 16 oz. of milk. It goes in the machine, 110 °F, for at least 4 hours and sometimes 6, depends on when I start, and comes out pretty thick. The milk and half-and-half are scalded at 180 °F for 5 minutes before cooling and adding.

 

[Barriehie]

Have to add that the brand of yogurt you're starting with makes a difference. Initially I was using Dannon and my yogurt, via the IP, was runny. They didn't have Dannon one day and I got Yoplait. World of difference. The Yoplait made a much thicker yogurt even though the containers said the same thing for the ingredients.

 

[SoCalZone10]

I have the Greek Yogurt Chobani

 

[Barriehie]

I have the Greek Yogurt Chobani

I've never used that one. Do you have a yogurt maker? When I go to add my Greek yogurt to the pot I mix it with the same volume of milk so it's thinner and disperses more evenly.

 

[SoCalZone10]

I've never used that one. Do you have a yogurt maker? When I go to add my Greek yogurt to the pot I mix it with the same volume of milk so it's thinner and disperses more evenly.

I don’t, I just use my pot to boil the milk up to 180F and then let it cool for 112-115F then I mix in the Chobani Yogurt.

 

[Z-Cook]

I just used half of a jar for 3 jars

What size is a jar?

 

[Barriehie]

What size is a jar?

That wouldn't matter. If she's making 3 volumes of yogurt you'll need 1/2 of 1 volume of yogurt for starter. So, if you're wanting 32 oz. of finished yogurt divided by 7 = right about 4.5 oz, call it 5, of starter yogurt added to 27 oz. of milk.

Enlarged to show texture.

 

[Z-Cook]

That wouldn't matter. If she's making 3 volumes of yogurt you'll need 1/2 of 1 volume of yogurt for starter. So, if you're wanting 32 oz. of finished yogurt divided by 7 = right about 4.5 oz, call it 5, of starter yogurt added to 27 oz. of milk.

Enlarged to show texture.

Of course! You're so clever!

 

[Barriehie]

So, take

Of course! You're so clever!

Thank you. Math major somewhere at some time...

 

[SoCalZone10]

They are tall 32 Oz Ball jar if you must know, but Barriehie is right.

 

[Z-Cook]

That explains it! Numbers guy!

 

[Z-Cook]

They are tall 32 Oz Ball jar if you must know, but Barriehie is right.

He is

 

[Barriehie]

That explains it! Numbers guy!

He is

They are a useful construct. Never know when you'll need the volume of a donut...