| T O P I C R E V I E W |
| Phils Ann |
Posted - May 23 2007 : 1:12:01 PM
I know Aunt Jenny and others make yogurt that is essentially raw. I've tried twice, using cow's milk, and each time the yogurt was extremely soupy, and a bit curdled--not at all like the pasturized milk yogurt. My second batch worked until it was quite tart, so I'm thinking the timing was adequate. What I did was heat the milk gently until it was about 103-108 degrees, then place it into a warm (same temp) water bath and keep it insulated for 8-9 hours.... and then, chill. Any suggestions? Thanks!
Ann
Sairy Hill Thicket
There is a Redeemer. |
| 6 L A T E S T R E P L I E S (Newest First) |
| Alee |
Posted - May 25 2007 : 12:58:21 PM
When you buy commercial yogurt in the store that is ultra firm, they actually add gelatin to it! The soupier kind is stuff without gelatin added. If you don't like gelatin because of the animal by-products (I don't eat gelatin because it is usually made out of pork which I don't eat) you could try using Chill-Over to give a little more set to your yogurt. I would be really interested to hear if anyone has good luck using Chill-Over in their yogurt as I am hoping to start making some yogurt this summer.
Alee |
| MariaAZ |
Posted - May 25 2007 : 09:28:45 AM
Years ago when I tried yogurt making, I followed instructions to heat the milk then cool and incubate. The yoghurt turned out quite firm, but had a slight cooked taste I didn't like. It could have been that my thermometer was off, but I am real hesitant to heat milk up to 180.
I am back to making yogurt (store-bought milk; no access to raw) and have been experimenting with heating temperatures. The lower the temps, the softer the yogurt. I've heated it as high as 160 degrees F, and so far that batch has been the firmest. I'm now experimenting with draining some of the whey off of the yogurt to create a thicker end product.
Visit my blog at www.craftyfool.net |
| Phils Ann |
Posted - May 24 2007 : 1:42:30 PM
When I make yogurt from store (pasturized) milk, I heat it to 180, then cool to 115 and incubate. It works fine. I wanted this to not be pasturized by me since I have the raw milk to begin with. I used culture from a 1st batch of yogurt the first attempt, then used a packet of Bulgarian yogurt culture for the 2nd batch--so they were both fresh cultures. In fact, I later used the raw milk soupy yogurt to start a pasturized batch that worked out well. HMMMM???! I may need to heat that milk and allow it to be semi-pasturized.
Ann
Sairy Hill Thicket
There is a Redeemer. |
| BackyardTreasures |
Posted - May 24 2007 : 09:18:00 AM
I don't have my recipe right in front of me, but I believe as Aunt Jenny said it's heated more than you did. I think it's actually something like 165 degrees or so. I've never kept it in a warm water either. After I heat it and then cool it to the correct temp for incubation, which I think is around 100 degrees, I put it in an insulated 1/2 gallon picnic jug and wrap it in a warm towel. This has always worked out fine for me.
~~Anne
www.homesteadblogger.com/BackyardTreasures |
| stonethistle |
Posted - May 24 2007 : 08:19:17 AM
The cow milk yogurt should not be soupy. I make yogurt with goat milk and we have to add organic tapioca to thicken it. Make sure that your culture (previous batch of yogurt) is not old!
www.stoneandthistlefarm.com
If you can't buy organic AND local, choose local. Support the local farmers who feed you! |
| Aunt Jenny |
Posted - May 23 2007 : 1:40:31 PM
I need to check my recipe (havn't had fresh milk in a few months with Mona dry...and see, but I think I heat it a little warmer at first..I will get back to you.
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
