OT - how my yogurt came out
I'm gonna try straining the runny one tomorrow and see if that makes it better.
And I'm gonna make a few more jars, since at least one turned out good, because I still have almost half a gallon of milk left and I pick up more Sunday.
Kelly
Please note: I AM NOT A DOCTOR. If you want medical advice, talk to your doctor. Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me. If you want to know what your surgeon thinks, then ask him or her. Check out my blog.
Kelly
Please note: I AM NOT A DOCTOR. If you want medical advice, talk to your doctor. Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me. If you want to know what your surgeon thinks, then ask him or her. Check out my blog.
Put two tablespoons plain yogurt (as a starter) in the bottom of each of two pint sized mason jars.
Cool the mil****il it's still warm but cool enough that you can stick your finger in it (I know, precise, huh?). Pour it into the jars.
Put the lids on the jars and shake well.
Take the lids off the jars. Keep the jars about about 115 degrees for four hours. (To do this, I stood them in a pan of ho****er. I tested the temp with a thermomenter every 15-20 minutes and added more ho****er as needed so it did not cool off too much.)
Then put the lids back on the jars and put them in the fridge to chill for eight hours. Don't shake, don't stir, don't disturb them at all during that time.
Then stir. And eat.
Kelly
Please note: I AM NOT A DOCTOR. If you want medical advice, talk to your doctor. Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me. If you want to know what your surgeon thinks, then ask him or her. Check out my blog.
I like your signature about not being an expert nor playing one on tv! Ha!
So, neither am I a yogurt expert - but I think the reason to raise the milk to 180 is to pasteurize the milk - basically, to kill any bacteria present that will compete with or kill the yogurt bacteria - then cooling it is, again, to lower the temp not to kill the yogurt bacteria when you add it - then keeping the temp at a raised temp for a few hours is to allow the yogurt culture to grow in its best environment. I never have seen the last phase as that precise - like you mentioned checking it every 15 to 20 minutes.
I do mine at night, bring it to 180, cool it, add the yogurt, put it in a jar - then I sit it in the oven -off - but with the oven light turned on. The oven light generates a little heat. I leave it overnight and then refrigerate the whole next day before I eat it. It's a little less labor intensive.
MSROMAGNOLA
Met my first goal, met my second goal, met my surgeons goal. Now I have a new goal!
Kelly
Please note: I AM NOT A DOCTOR. If you want medical advice, talk to your doctor. Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me. If you want to know what your surgeon thinks, then ask him or her. Check out my blog.
Lots of people talk about straining, but for me it's just too messy and too much trouble. I prefer to add the powdered milk to thicken it.
MSROMAGNOLA
8 cups milk in the crock pot. Put on low for 2.5 hours.
Turn off crock pot and let sit for 3 hours
In a bowl, mix 1 cup plain yogurt, 2 cups of crock pot milk, and a package of plain gelatin...whisk it up good.
Pour slowly back into the crock pot, mixing as you pour.
Cover the pot with the lid. Wrap a towel around it and let sit for 8 hours or overnight.
This will give you regular yogurt...if you want greek, after the 8 hours, strain it through coffee filters for 2 hours.
I just made some with goat milk mixed in with the cows milk...it's OK, but I probably won't do it again.
