Barriehie
Forum GOD!
Since the acquisition of my IP making yogurt is simply a matter of pressing a few buttons. Back in the 1980's we had a much less machine dependant method and that's the one I'll post today.
When I make yogurt it's got five ingredients:
Take your milk and half and half and bring it up to 180 °F/82 °C. This denatures, breaks down, the proteins. The whey molecules will unfurl into long chains to form a web that contributes to thickness! (Does this sound like heating cornstarch???) Not heating it up can, will most likely, yield a watery runny batch. Also if you don't heat it and are straining it you're lessening the protein content in the yogurt.
Now remove your pot from the heat and stir in your powdered milk. Put a towel in the dryer, medium is fine. Now, with a thermometer, start cooling your pot until it reaches 110 °F/43 °C. Lactobacillus will die around 115 °F hence 110 °F. Now that it's cooled down whisk in your live yogurt from the last batch and securely wrap your warm towel around the pot. Make sure to cover the top and setting it on a piece of cardboard will help too.
About 4 hours or so later you should notice it thickening. I jiggle the pot. You don't want to be putting anything in there that could introduce bacteria! Leaving it overnight usually works.
When I make yogurt it's got five ingredients:
- Whole milk
- Half and Half
- Powdered milk
- Yogurt from the last batch
- Warmed towel
Take your milk and half and half and bring it up to 180 °F/82 °C. This denatures, breaks down, the proteins. The whey molecules will unfurl into long chains to form a web that contributes to thickness! (Does this sound like heating cornstarch???) Not heating it up can, will most likely, yield a watery runny batch. Also if you don't heat it and are straining it you're lessening the protein content in the yogurt.
Now remove your pot from the heat and stir in your powdered milk. Put a towel in the dryer, medium is fine. Now, with a thermometer, start cooling your pot until it reaches 110 °F/43 °C. Lactobacillus will die around 115 °F hence 110 °F. Now that it's cooled down whisk in your live yogurt from the last batch and securely wrap your warm towel around the pot. Make sure to cover the top and setting it on a piece of cardboard will help too.
About 4 hours or so later you should notice it thickening. I jiggle the pot. You don't want to be putting anything in there that could introduce bacteria! Leaving it overnight usually works.
