Yogurt, What I’ve Learned

About a month ago I read a post on the New England Cheesemaking blog about making yogurt. What caught my attention was this: Heat the milk to 185F and hold for 20 minutes (this will release certain milk proteins to make a thicker yogurt).  Then cool to 108-112F and add the culture.  Use the Yogotherm…

Yogurt

I made another batch of yogurt using the same starter. I read that if I added powdered milk that the yogurt would turn out thicker and more like store-bought yogurt. It did! I added 1 1/2 cups powdered milk to 1/2 gallon of milk as the milk was heating. Then I added the starter. It…

Yogurt

I made another batch of yogurt using the same starter. I read that if I added powdered milk that the yogurt would turn out thicker and more like store-bought yogurt. It did! I added 1 1/2 cups powdered milk to 1/2 gallon of milk as the milk was heating. Then I added the starter. It…

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Yogurt

Last night I made 1/2 gallon of yogurt before bed. I used the Wonder Box that I made earlier this year. You can learn more about Wonder Boxes and find a pattern for one here. I made two Wonder Boxes so that I could use it for two batches of cheese or whatever I wanted…

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Yogurt

Last night I made 1/2 gallon of yogurt before bed. I used the Wonder Box that I made earlier this year. You can learn more about Wonder Boxes and find a pattern for one here. I made two Wonder Boxes so that I could use it for two batches of cheese or whatever I wanted…