Making yogurt

Mike said:

Why do we bring milk to "just below boiling", then allow it to cool
before adding yogurt starter?
Why not simply warm the milk to lukewarm and add the starter? - Mike

The final yogurt is thicker if you scald the milk.

Bob

Mike said:

Why do we bring milk to "just below boiling", then allow it to cool
before adding yogurt starter?
Why not simply warm the milk to lukewarm and add the starter? - Mike

To kill any bacteria that might be in the milk.

Randy

http://picasaweb.google.com/crmartin1

In article <[email hidden]>, Randy <[email hidden]>

Quoted message said:

Mike said:

Why do we bring milk to "just below boiling", then allow it to cool
before adding yogurt starter?
Why not simply warm the milk to lukewarm and add the starter? - Mike

To kill any bacteria that might be in the milk.

Randy

Since mom and I always used powdered milk, we skipped that step.
--
Peace, Om

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Omelet said:

In article <[email hidden]>, Randy <[email hidden]>

Quoted message said:

Mike said:

Why do we bring milk to "just below boiling", then allow it to cool
before adding yogurt starter?
Why not simply warm the milk to lukewarm and add the starter? - Mike

To kill any bacteria that might be in the milk.

Randy

Since mom and I always used powdered milk, we skipped that step.

I use a mixture of whole milk and powdered milk. It still turns out
thicker if I scald it. (now I can't remember if last time I scalded
both or just the powdered milk and cooled it with the whole milk)

Bob

In article <[email hidden]>,

zxcvbob said:

Omelet said:

In article <[email hidden]>, Randy <[email hidden]>

Quoted message said:

Mike <[email hidden]> wrote:
> Why do we bring milk to "just below boiling", then allow it to cool
> before adding yogurt starter?
> Why not simply warm the milk to lukewarm and add the starter? - Mike
To kill any bacteria that might be in the milk.

Randy

Since mom and I always used powdered milk, we skipped that step.

I use a mixture of whole milk and powdered milk. It still turns out
thicker if I scald it. (now I can't remember if last time I scalded
both or just the powdered milk and cooled it with the whole milk)

Bob

Ok. :-)

Our recipe was simple. 1 gallon of double made powdered milk (doubled
powdered milk per water recipe) and a couple of tablespoons of starter,
usually left over from the previous gallon of yogurt.

We started with Dannon brand unflavored.

Place gallon jar into a small ice chest filled with the hottest tap
water your tap provided (ours is set at 120) and let sit for 24 hours.

The yogurt was thick enough to stand up on it's own.

I may have to try scalding it next time I make it if it turns out
thicker. Why do you think it does that? Higher sugar content?

I like using powdered milk as it makes it fat free, but YMMV.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Quoted message said:

I like using powdered milk as it makes it fat free, but YMMV.

That's close to my normal routine, but I'm trying to add some weight
so this batch is with whole milk. Normally I make a strong batch using
the non-fat powdered stuff, nuke it until it's 120^, cool it to
110(?) and add 2T of Dannon. Put it in the over pre-heated to its
lowest and leave the light on overnight; then in the refer for some
time. - Mike

Michael Horowitz said:

Quoted message said:

I like using powdered milk as it makes it fat free, but YMMV.

That's close to my normal routine, but I'm trying to add some weight
so this batch is with whole milk. Normally I make a strong batch using
the non-fat powdered stuff, nuke it until it's 120^, cool it to
110(?) and add 2T of Dannon. Put it in the over pre-heated to its
lowest and leave the light on overnight; then in the refer for some
time. - Mike

Mike, I make yogurt 2-3 x a week (most of the time, whole milk).
Here's my routine. Put a 4 cup pyrex in the microwave for 2min35
seconds (110º) or let it cool to 110 if it is hotter. I

In a very small bowl, I put 2T yogurt in from either storebought
yogurt, or the previous batch of yogurt. I pour a little of the 110
milk into this small bowl, stir it well and add to the 1qt pyrex bowl
and stirl well. I get another 2T yogurt and add it to a very small
bowl. Then I pour a little of the 110 milk/yogurt mixture into this
small bowl and stir well, then add it to the 4 cup 100 milk/yogurt
mixture. I don't add any powdered milk.

When it is finished, I will do one of three things:
1) strain it a little while getting the consistency of Greek yogurt.
2) strain it much longer, using the whey for bread making.
3) eating it in a runny state, adding cereal/kasha, ground flax, wheat
germ, ground almonds and blueberries, honey and cinnamon; sometimes
adding pomegranate juice and cranberry or cherry juice, depending on
the consistency and whether I want it to taste fruity.
Dee Dee

"Michael Horowitz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

I like using powdered milk as it makes it fat free, but YMMV.

That's close to my normal routine, but I'm trying to add some weight
so this batch is with whole milk. Normally I make a strong batch using
the non-fat powdered stuff, nuke it until it's 120^, cool it to
110(?) and add 2T of Dannon. Put it in the over pre-heated to its
lowest and leave the light on overnight; then in the refer for some
time. - Mike

Don't you just hate people who are trying to gain weight <G>

Dee Dee said:

Michael Horowitz said:

Quoted message said:

I like using powdered milk as it makes it fat free, but YMMV.

Quoted message said:

That's close to my normal routine, but I'm trying to add some weight
so this batch is with whole milk. Normally I make a strong batch using
the non-fat powdered stuff, nuke it until it's 120^, cool it to
110(?) and add 2T of Dannon. Put it in the over pre-heated to its
lowest and leave the light on overnight; then in the refer for some
time. - Mike

Mike, I make yogurt 2-3 x a week (most of the time, whole milk).
Here's my routine. Put a 4 cup pyrex in the microwave for 2min35
seconds (110º) or let it cool to 110 if it is hotter. I

In a very small bowl, I put 2T yogurt in from either storebought
yogurt, or the previous batch of yogurt. I pour a little of the 110
milk into this small bowl, stir it well and add to the 1qt pyrex bowl
and stirl well. I get another 2T yogurt and add it to a very small
bowl. Then I pour a little of the 110 milk/yogurt mixture into this
small bowl and stir well, then add it to the 4 cup 100 milk/yogurt
mixture. I don't add any powdered milk.

Because having it taste good is more important than thick consistency.

Quoted message said:

When it is finished, I will do one of three things:
1) strain it a little while getting the consistency of Greek yogurt.
2) strain it much longer, using the whey for bread making.
3) eating it in a runny state, adding cereal/kasha, ground flax, wheat
germ, ground almonds and blueberries, honey and cinnamon; sometimes
adding pomegranate juice and cranberry or cherry juice, depending on
the consistency and whether I want it to taste fruity.

Well prepared. Great post.

Quoted message said:

Dee Dee

--Bryan

Omelet said:

Our recipe was simple. 1 gallon of double made powdered milk (doubled
powdered milk per water recipe) and a couple of tablespoons of starter,
usually left over from the previous gallon of yogurt.

We started with Dannon brand unflavored.

Place gallon jar into a small ice chest filled with the hottest tap
water your tap provided (ours is set at 120) and let sit for 24 hours.

The yogurt was thick enough to stand up on it's own.

I may have to try scalding it next time I make it if it turns out
thicker. Why do you think it does that? Higher sugar content?

I like using powdered milk as it makes it fat free, but YMMV.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Using powdered milk is very convenient.
Adding 1/4 stick of butter would certainly bring the fat content back
up.
Wonder if that would effect the bacteria's ability to make yoghurt? -
Mike