This process worked really well, and it’s one I’ll attempt to replicate again next time.
- 8 c milk
- coat bottom of Dutch oven pot with ice cube, add milk
- heat to 170° over medium, then turned down to low heat and continued to heat to 180°
- held at 180° for 5 min
- 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
- after 1 hour, turned on light and proofing function for several hours
- pulled out at 8 hr 45 min, spooned into jars, and refrigerated
I had thought that the heat in the Dutch oven would keep the incubation temperature up without the light or proofing function on, but it started to cool a little so I turned them on for most of the time.
The flavor and texture are both great!
This time, I didn’t turn any of the yogurt into Greek style. I didn’t want to have to make anything with the whey, and having the regular yogurt will give me the flexibility to make a thinned-yogurt substitute for buttermilk. I have a feeling there will be some more Buttermilk Oatmeal Bread in my near future.
HOMEMADE YOGURT POSTS
- 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