Can You Use Vanilla Yogurt as a Starter

How did I come with learning how to make yogurt? Ever since I ramped upwards my cooking a few years ago, I've been on this quest to DIY/make as many things at dwelling equally possible. Similar what? Well, most recently I've turned my attentions to dairy products, this homemade cottage cheese and bootleg crème fraîche, simply to name a few. Oh, and DIY marshmallows. And now, yogurt.

After weeks and weeks of exhaustive research (seriously – at this signal you lot tin ask me *anything* about yogurt making), I discovered that there are countless combinations of milks and cultures, and therefore, endless outcomes. I had to figure out what I wanted my homemade yogurt to taste like, and for someone who was raised on crappy grocery store brands, that was sort of similar asking a five twelvemonth sometime where the nearest gas station is. Undaunted, I set out to educate myself on the vast assortment of flavors and textures that result from dairy fermentation.

For a while now I've been seeing a yogurt stand at the farmers market called Saint Benoît. What initially caught my heart were the cute little crockery pots that they packaged their wares in. I'm nothing if not a sucker for creative nutrient receptacles, so I bought one and brought it dwelling house. And holy bovine juice, Batman! This stuff was practiced. This was what I wanted my yogurt to taste similar.

Homemade Yogurt Civilisation Primer

It turns out that Saint Benoît uses some chichi French culture that wasn't available in the US, simply as luck would accept it, yogurt making is such that y'all can simply use a yogurt that yous fancy as a starter for your ain batch. Depending on several factors – such every bit the milk you utilize and incubation time – your homemade yogurt should turn out similarly. I picked upward a pot of the Saint Benoît patently stuff and a few pints of organic Jersey milk from the local Whole Foods Marketplace, then hitting up my yogurt-making friends for details.

Homemade Yogurt Thickness

Now, in that location's a affair that a lot of home yogurt makers use to thicken their concluding product: powdered milk. Permit me just say that I've been scarred since babyhood because my mother – anoint her single mother-of-two soul – used to buy milk when it was on sale, mix information technology with h2o and powered milk to get in last longer, and then freeze it. Needless to say, I stopped drinking milk altogether and only the thought of powdered milk makes my stomach plough over and over like a hot dog on i of those footling roller racks. I won't be using powdered milk, thankyouverymuch. Besides the weird kiddy-trauma, I think the idea of dehydrated milk is kind of gross.

Anyways. If yous desire your homemade yogurt to be then thick that you can literally piece it, go ahead and use powdered milk. My recipe below volition requite you something that'southward plenty thick, as long equally you let it incubate for at least eight hours. The longer you incubate your yogurt the thicker (and more than tart) it will become. Also, the lower fatty milk you use, the thinner the yogurt will exist.

Learning How to Make Yogurt

A note on starters when learning how to make homemade yogurt: you can't utilise flavored yogurt as a starter culture – the flavorings inhibit the fermentation procedure. This means you tin't flavor it until the next twenty-four hours, after the batch is finished and refrigerated. Also, the yogurt starter must be fresh and unpasteurized, otherwise the cultures will have been killed off by age and/or heat exposure. Leave the Dannon on the shelf and splurge for a overnice, local, organic brand. You lot'll be more guaranteed of freshness and the resulting flavor will leave you rolling on the flooring, hugging your yogurt maker.

Likewise, a notation on incubators: I have this model of yogurt maker, and I like it because you can make a lot of yogurt – 64oz. The trivial cups are kind of annoying to wash, and then I've been eying this model, and accept heard good things virtually it. It's certainly cheaper, and you can supersede the plastic container on the inside with glass if you lot and then wish. You can but as hands make homemade yogurt without whatever newfangled contraption at all, using a heating bad or a warm oven. Bank check out those forum posts I linked above for more information on that.

Finally, if you lot find a clear liquid on your bootleg yogurt either before or after it's been fermented, that'due south totally normal. That's whey, which tin be poured off and used for a mega-poly peptide shot in your soups and baked goods. People who are learning how to make yogurt often freak out nearly this stuff, simply it'south non simply normal, information technology's a sign that you're doing something correct!

• 3 cups whole milk ideally organic
• 1/4 cup apparently yogurt I recommend using your local organic brand for freshness and season

• Wash everything that will be coming in contact with your homemade yogurt so that there are no competing bacteria anywhere in your product line. You don't have to be super anal, simply clean on a bones level. Estrus milk in a bucket over a medium flame, stirring regularly to prevent a pare from forming. If information technology does form, just remove it with a spoon. Heat milk until bubbles start to grade at the edges and steam begins to ascension from the surface - that's 180F if you're using a processed thermometer. This step kills off competing bacteria in the milk.

• Note: Do not walk away from your milk while it is heating! Information technology just takes a few minutes to heat to 180, and information technology will quickly boil over, scorching the milk and making an atrocious mess. Seriously no bueno, especially if you're using expensive organic milk.

• Once the milk has reached the proper temperature, remove it from the oestrus. You want to cool the milk downwards until information technology'due south reached 115F, which is the ideal temperature for culturing. If y'all're milk'due south to a higher place 120 the cultures will fry, and if it's beneath ninety nothing will happen. If you don't have a thermometer, the milk is at most 115 when y'all tin can comfortably put your finger in information technology for twenty seconds.

• Adjacent, in a separate loving cup, combine starter yogurt with a few tablespoons of the warm milk. Mix well, and then quickly pour into the residuum of the milk. Mix the whole batch until information technology'due south completely incorporated, and then cascade into your yogurt maker of pick. After 8 hours, gustation the yogurt, making sure not to agitate it also much lest you acrimony the fermentation gods. If you'd like it thicker or more tart, by all means incubate information technology up to some other half-dozen to vii hours. Bear in listen that as well much incubation volition crusade the protein to completely fall autonomously and you'll stop upward with a huge mess of curds and whey, then unless yous're Piddling Miss Muffet, don't push button your fermentation much past 12 or 14 hours.

• Once your homemade yogurt is done, air-condition immediately for at to the lowest degree twelve hours before eating. After that, season to your heart'south content. I like it with local raw honey and a few slices of kiwi. *yogurtgasm*

Serving: 4 ounces | Calories: 122 kcal | Carbohydrates: ix g | Protein: 7 chiliad | Fatty: 7 g | Saturated Fat: four g | Monounsaturated Fat: 2 g | Cholesterol: 27 mg | Sodium: 97 mg | Potassium: 301 mg | Vitamin A: 250 IU | Vitamin C: two.5 mg | Calcium: 240 mg | Iron: 0.two mg

This content was originally posted on FearlessFresh.com.

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Source: https://fearlessfresh.com/how-to-make-yogurt-diy/

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