This is the problem with starting to make your own ANYTHING. It's invariably better than what you might buy and once you get used to the better product, you can't NOT make it.
ANYWAY.
In case you were thinking of trying the method I linked to before, I feel I should tell you what I have learned about improving that method.
If you follow that method exactly, the yogurt is kind of bland. I like yogurt to be pretty tangy. The longer the milk sits at a warm temperature with the culture, the tangier the yogurt. Which is why I now let the milk cool to about 115 degrees instead of 120 before mixing in the starter and then I leave it in the cooler for at least four hours, usually closer to five.
Another thing I've learned is that you can turn your stove burner to high when the milk is beginning to heat, to get it up to temperature faster, but as it gets hotter, you have to turn the heat down to medium high and stir with a flat-edged spoon quite frequently, scraping the bottom of the pot with some vigor. Otherwise you'll have one hell of a mess on the bottom of your pot that MAY irritate whoever ends up having to wash that pot. In our house, that is sometimes the MiL, so I try to avoid that particular irritation.
Also, the most irritating part of the temperature gauging is actually getting the warm water for the water bath to the right temperature. I heat a big pot about three quarters full and then add cold water until I get to the right temperature. It's annoying and there's a lot of cussing and slopping of water about, but it must be done.
In conclusion, I should note that I always need at least five quart jars instead of four. Makes sense, since a gallon is four quarts and then I'm adding a full cup more of the starter. It took me awhile to remember this, though. And I don't actually measure the starter anymore--I just kind of dump in what looks like a cup--so sometimes I end up with almost five full quart jars. Which is no problem, because we'll eat that without any trouble.
There! Yogurt wisdom for you! Aren't you glad you stopped by today?
8 comments:
Thanks, good to have someone who has tried this and can tell you a little better way to do it.
I wondered why you like Greek yogurt the best and is there some way to make that at home? Beth
word verification - amingste
in the middle of a group of unwashed sheep
I love Greek yogurt, having just discovered it, but does anyone know if it contains more fat?
So glad I don't like tangy anything, 'cause yogurt making sounds like way too much work for me. After I add a bunch of splenda plus banana, blueberries and grape nuts to my morning store bought yogurt, I'm thinking home made vs store isn't really that critical. However, good for you!
I make a gallon of yogurt almost every week for my husband and me. We actually like the little flecks of yogurt skin that end up getting mixed up in the goop. A little texture.
Jenny
Greek yogurt is much thicker than regular yogurt, because much of the liquid has been drained out of it. The texture is a lot like sour cream. So yes, I could make it at home if I wanted to drain the yogurt, but frankly, I don't need one more step.
And I should imagine it is higher in fat per cup than regular yogurt, since it has less liquid in it. But a lot of people make it by draining low fat or fat free yogurt, too.
So , it doesn't really taste any different , it is just thicker without the liquid?
Jenny , do you make yours the same way Kristin does? Beth
Since we're talking yogurt--have any of you in the Midwest or East noticed that Dannon Coffee Yogurt has suddenly disappeared? If you can still find it at your grocery store, I may consider moving.
I think if I take up making ONE.MORE.THING, Bubba may leave me. So, I will leave the yogurt making to y'all for now and just fantasize about this incredible product while giving my Fage stuff the whale eye.
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