The homemade yogurt experiments continue! I have a pretty good system down, but this time the flavor was more mild than I like. I like a more tangy yogurt — something that you taste and really know you’re eating yogurt.
- 8 c milk
- coat bottom of Dutch oven pot with ice cube, add milk, and heat to 180°
- intended to hold at 180° for 5 min, but it actually got to 187°, which was a little warmer than my target
- cool to 115°, a combination of letting it sit and stirring to speed things up
- whisk 2 tbsp yogurt into 1 c 115° milk (used a new carton of Maple Hill Creamery plain yogurt)
- add to pot, stirring gently
- cover pot, place in oven, with light on (proofing function not used this time)
- checked at 3 hr 45 min (it wasn’t at all thickened at this point)
- took out of oven after 8 hours
- scooped into (2) quart jars and refrigerated until next morning, then whisked smooth
- strained one quart into Greek style yogurt using paper-towel-lined strainer, for 3 1/2 hours
Not tangy or thick enough for my taste, so next time I’ll:
- watch the initial heating process more closely to keep it at 180°
- leave oven light off (I think the heated Dutch oven will provide enough warmth for incubation)
- leave in oven for 9 hours
HOMEMADE YOGURT POSTS
- Testing my chocolate yogurt cake recipe for upcoming book - from Instagram: I’ve been wanting to write a whole grain baking book for awhile and this week made a lot of progress on it. Today I’m testing and photographing my chocolate yogurt cake recipe. http://ift.tt/2jnUl96 I’m writing a whole grain baking book! Basically it’s the guide I wish I’d had when I bought my Komo … Continue reading Testing my chocolate yogurt cake recipe for upcoming book
- Whole wheat oat bread with yogurt and milk - When you’re in the mood for a substantial, enriched whole grain sandwich bread, this is a great one to try. It has more sugar and oil than my standard basic wheat bread — which is probably why I love it so much!
- Homemade yogurt, take 5 - Everything worked great this time -- this is the process I'll try to keep replicating.
- Homemade yogurt, take 4 - It basically worked, but incubation was too short and flavor was too mild
- Homemade yogurt, take 3 - The incubation period was too long or warm, resulting in a yogurt that's not smooth but otherwise tasty
- Homemade yogurt, take 2 - Different method, fantastic results
- Homemade yogurt, take 1 - Didn't thicken up properly, but still usable as a substitute for buttermilk