I’ve been making my own yogurt lately a half gallon at a time. It’s dummy easy and comes out a bit thinner than most store yogurt. It works really well as a drink or smoothie base
I’ve heard of this homemade yogurt thing. I may have to give it a go depending on how much I need but for now I don’t mind buying the stuff at the store.
I know you didn’t ask for it but I’m really excited about what I’ve been up to so here’s the process: Heat milk to 180-185f basically right as it starts to foam, let it cool to 110, mix in a spoonful of yogurt (I started with store bought Greek then keep a starter from each batch to make the next), let it sit somewhere warm for 6-24 hours. The oven with the light on works well enough but there are lots of options. Then bam you’ve got more yogurt! I like to whisk mine to make it a bit smoother and I’ve been having a glass every morning with some cherry juice mixed in, 2 parts yogurt to 1 part juice
I do mine in a half gallon mason jar. I’ve got fermenting lids that help me pull the air out just in case but that shouldn’t be needed. I’d avoid letting it be exposed to too much air though so maybe not a pot for the souring stage
I’ve been making my own yogurt lately a half gallon at a time. It’s dummy easy and comes out a bit thinner than most store yogurt. It works really well as a drink or smoothie base
I’ve heard of this homemade yogurt thing. I may have to give it a go depending on how much I need but for now I don’t mind buying the stuff at the store.
I know you didn’t ask for it but I’m really excited about what I’ve been up to so here’s the process: Heat milk to 180-185f basically right as it starts to foam, let it cool to 110, mix in a spoonful of yogurt (I started with store bought Greek then keep a starter from each batch to make the next), let it sit somewhere warm for 6-24 hours. The oven with the light on works well enough but there are lots of options. Then bam you’ve got more yogurt! I like to whisk mine to make it a bit smoother and I’ve been having a glass every morning with some cherry juice mixed in, 2 parts yogurt to 1 part juice
Hmmm ok that doesn’t sound too bad to do. What vessel does it go in, just a pot? Is wider and shallower better?
I do mine in a half gallon mason jar. I’ve got fermenting lids that help me pull the air out just in case but that shouldn’t be needed. I’d avoid letting it be exposed to too much air though so maybe not a pot for the souring stage
Edit to add, I really like bon appetit videos, here is one about yogurt: https://youtu.be/D6IyyFc1RqI?si=NxZTYsx-2l3ED1e5
Ah ok, sick! Thanks!