Congratulations on your successful batches of yogurt. These reviews say have been absolutely helpful. I just checked to find a location near me for the milk you use and there are none close by. Im sorry, but its the people who are following the recipe who are at fault for any variation in the result. Thank you again for your experiments & sharing your findings with us. Your email address will not be published. I do mine in a container and micro like you, and then wrap it in a beach towel and place back in the warm micro overnight and there *is* whey sitting on top every time. Pasteurize for 10 mins, cool to 110 F & add starter from previous batch, ferment for 8 hours (instant pot). Happy Yogurt-Eating! I want to say a huge thank you for all the information you share on this blog as has been such a life-saver and had me jumping for joy when I find that my yoghurt has worked! I just received my Luvele yogurt maker today so I am making a batch tonight . I dont have the patience and dont see the benefit, to be honest. Add the boiling water, let it sit for 5-10 minutes, and then pour out the hot water. Hi Paige, You can use any type of milk to make yogurt, even organic milk, which will probably be cheaper for you. Can I make frozen yogurt with the otherwise wasted milk? I must try it although Im not in the habit of making crumbly yogurt. ive been making yogurt for about a month and have started trying flavored yogurt. Then it occurred to me that the incubation time could also make a difference, so I tried again. Thats one reason why Greek yogurt is more expensive in the store. Dont worry. Let the yogurt strain for 2-4 hours. I wonder if it is possible that when we add too much starter to our milk there is a competition for the food and the whey is a by-product of the yoghurt beasties (baccilli) being hungry? On my first batch of yogurt I tried just four hours in the thermal cooker and it worked. My preferred method of making thicker yogurt is to strain it (Greek yogurt). Dayna, no milk eruption and using just a table spoon of the previous batch, instead of a whole jar as the machine instructions directed, I have perfect yogurt! I am fairly new to yogurt making but have been successful so far (beginners luck, I think! It doesn't get much more simple than that! Thank you very much for all your research on mastering homemade yogurt. Place a piece of wax paper over the top of your yogurt and put it in the fridge. -Heat to 185 degrees with occasionally stirring with a flat edge pizza spatula. Added a pint of cream and used my normal process. Im wondering whether/how our altitude affects the process. I never thought to reduce the amount of my starter. Thank you for educating me in how long to incubate & how much starter to use in making yoghurt. Ive been making yoghurt for many years, with quite variable results. The best thing about using your own homemade yogurt as a starter is that you know exactly how fresh it is. You can try the whey as a starter. Are you straining the entire 1 gallon together in one container? If you dont mind, I may quote you in my article about starter. I have not tried it myself. Here you'll find tips, troubleshooting advice, and lots of recipes for the adventurous cook. Join our community of adventurous cooks, and start creating homemade food worth sharing. I dont think it should matter. Hi Aurora, Since I have not made yogurt with this method, I cant say for sure if they whey itself will work. very informative. Full cream milk powder is not readily available in the states so I have not played with that, but you might try it. In your pot, slowly bring milk to a low boil at 180F (82C), stirring regularly to keep it from scalding. Its not apparent in the picture, but the 4-tablespoon sample is already not as creamy. I was wondering if you have done this experiment using the strained whey instead of yogurt as a starter? Can you tell me how much starter would be best if using one gallon whole milk? I absolutely love your scientific approach. It works great for me and is a wonderful trick to keep in your back pocket when you go on vacation or take a break for making yogurt for awhile. Recipe will not work. Pour the milk into a pot and warm it to 110 degrees F . but at any rate do try this in your kitchen because if it works then youre set and you might not even need to buy anything! But I couldnt maintain the starter regularly. Woohoo! Half a cup for a quart? and have a meal ready to serve piping hot hours later. Yay!!! Thank you so much for this article! Im just wondering how much one quart of milk is in grams ? Thats never happened before but I made it better by whipping it. delicious!! Either stir the whey back in or strain it off to make a thicker yogurt (my choice). I must say, I have never had better yogurt!. Armed with your temperature probe, you will get it. I would use more ice cubes of whey for quicker results. I used a previous batch of my homemade yogurt as the starter (1 week old). - The Photon Jun 19, 2019 at 4:51 Could my whey have been too old? 1/2 gallon of whole milk. My yogurt maker uses 8 individual serving cups, and it didnt really firm up that well, and the bottom 1/3 of each little cup was grainy. I have no idea what this might mean, if anything, to the recommended scalding temperature of 180F. Thank you!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I would probably use 1/3 to 1/2 cup of whey for a gallon of milk. Press the yogurt button on the instant pot. Thank you taking the time to detail the differences, this was really helpful! Im actually pretty slap-dash about the starter, too. I can get 4 batches from this without having to start fresh. But try less starter and see if that doesnt help. Im going to try using 1 Tbs still a bit more than you use but it makes me nervous to make too big of a change. It is essential that your system can hold the temperature for the entire incubation period. Good to hear from you. Yes. Once your milk has cooled to about 110 degrees, add your yogurt starter. I drink it anyway as its all good protein. Place pot back inside the base, secure the lid, press the yogurt function and adjust to incubate on medium for 8 hours. 1/4 cup (60 mL) skim milk powder* 2 Tbsp (30 mL) plain yogurt** * Using skim milk powder is optional. 1. and add yogurt starter. I think I will try freezing again and just thaw in the fridge for a while. Heat the milk to 185-190 degrees Farenheit (90-90 Celcius). a 60-watt bulb turned out to be perfect, and kept four full jars and a surrounding water bath at a perfect 110 indefinitely. I purchased mine because it is ideal for emergency use because all you have to do is bring your food up to a boil (from a camping stove or rocket stove) and then it continues to cook for up to 8 hours without additional power. Now I use 1/4 tsp and it comes out perfect. Whey is perishable. You can see it here. You have some excellent points about the graininess possibly being due to additives in the culture. Hi Helen, What follows are the results of my unscientific experiment to determine the optimal amount of starter needed to make good yogurt at home. To make a half gallon of yogurt, you'll be paying about $3 for the milk plus $1 for the starter. How much of powdered probiotic to think I could use in a cup or two of milk to make a starter? Read more about using whey as a starter. I would not use water warmer than 110F. The proof setting in my oven works perfectly and is super easy and dependable to use. Why was that even still in my fridge? Allow milk to cool to down to 110F -115F degrees F. The heating pad has worked great for me, too. The local store bought yogurt is very sweet and runny and sour cream and Greek yogurt really non-existent (unless you buy the uber expensive from the import shops). (It does not matter if the steam vent is open or closed) Press the "Yogurt" button, then press "Adjust" so the digital readout says "Boil.". Sous Vide Yogurt Varieties. I use those heirloom strains and love them. . I live in China and dairy products are very very expensive here to begin with (milk $9 a gallon). Well done! Will update when I figure out how long it lasts. Step #5: Incubate in the Sous Vide. My favorite comment this month. Youre welcome Dana. I would be curious to see if the quantities of whey starter would be the same as using yogurt as a starter? Ive tried and failed to make yogurt in the past.I think Ill give it another go. The more yogurt you make in your own kitchen, the more you will figure out what works best for you with the kind of milk you like and your system of incubation. Thank you for your help! Notice all the whey sitting on top of the yogurt in the green-plate row where I added more significant amounts than in the bottom row. I would say milder. Latest batch. Your information is priceless, and I usually check it every time I make yogurt (I am at an age where memory has deserted me). I heat milk to 180 deg. makes for a better result too? When you say fresh milk, do you mean fresh unpasteurized milk from the farm cuz I live close to a farm here and they have fresh milk everyday.. is that safe to use? At 6 hours, the only change was in the -teaspoon sample. Never paid attention to their directions. And has the perfect taste with just the right amount of tartness. The yogurt did set but had a lot of whey and was grainy. (Don't worry. i have made a few since then, without freezing my starter, and they have turned out well. We live at 7800, and at this altitude, water boils at a little less than 198F. As an Amazon Associate, I earn from qualifying purchases. I didnt even try the readers suggestion of 1 cup to 8-9 cups as I could already see that was overkill after my first experiment. i went to lowes and bought a cheapo lightbulb assembly and drilled a hole in the cooler and mounted the bulb inside on one end of the cooler. But to address your question: If they smell OK, the 2 jars that show separation should be fine. also, i think that using plastic container for this was key because a metal container would maybe emit its heat faster and thus cool down faster. I now have more confidence to keep going. I knew about the graininess that boiling causes but have never tried your trick to redeem it. Great information! Lightly whisk the milk and starter together. Just made my first batch of yogurt in an MVPower yogurt maker using BiGaia Gastrus Lactobacillus Reuteri as starter in 2 TBsp inulin. I would love to know how you eventually decide is the best way to make your favorite yogurt. Glad this worked for you. I think youve hit the nail on the head here with your experiment! I think I will wait til Michigan cools down before I make more. So many variables we cant completely control. No fresh milk? Hi Wendy, Incredibly the tiny cooler kept the temperature above 100 during the 5 hours. It slow cooks for up to 8 hours and is completely portable. A spoonful here, a little bit there, or whatever is left in the jar. To make no-boil yogurt: Combine milk and starter: whisk 1 cup of the milk together with the starter until fully combined. i always start out with the same ingredients 1 -1/2 qt milk and add extract and sugar. Mine always works great. Nice to hear from you. Same milk as alwaysnon UHT, wholeand it was the best yogurt Ive ever had, much less made! Im betting that the smaller quantity of starter, since it needs longer to grow/populate the milk and convert it to yogurt, will be just right and give me a mild batch, while accommodating my make-it-easy mantra of letting me do it overnight. I am still gradually reducing the amount of starter because Id rather eat it, too, than use it for starter. I just dump my active yogurt beasties in cold. As soon as I measured and reduced the amount of starter to 2 Tablespoons, I got a nice, firm product consistently. (I know I should only change one thing at a time) and wonder about your thoughts. When you remove the lid you'll find that the milk has thickened and the whey has separated. The recipe I used called for using 10% of the milk volume as the starter, so about 100cc (1/2 cup)of yogurt for 1100cc (little over a liter) of milk. I use boiling water from an electric kettle to sterilize my (cleaned) containers. Add this mixture back to the crock pot and whisk it all together. I make 2.5 gallons of yoghurt at a time with skim milk powder. GREAT post, Paula! Im so happy to hear that the reviews were helpful. Have fun experimenting! See this post. Use a clean whisk to mix the yogurt starter into the cooled milk. Im sure you arent the first person with this question. Good question. I also want to encourage you that what youre going through to find the best way to incubate in your kitchen is absolutely normal. Thanks so such a quick reply! Does this happen with too much starter? Press the "Yogurt" button and hit the adjust button until the display says "8:00.". Holding the temp for a while evaporates water and so can result in a thicker yoghurt, its quite standard in Indian curd making to simmer low and slow for a while for thicker end product. Yogourmet 16 Pack Freeze Dried Yogurt Starter Value Pack, All Natural, Kosher, Gluten Free - 1 Box Containing 16 Each 3 Grams Packets 1.7 Onces . Many people think the starter should be at room temperature. Another way to make your yogurt more mild tasting is to strain it as much as possiblefor as much as 3-6 hours or even more. Took about a whole tablespoon to make it work. Vicki, It made one full pint mason jar and one half pint mason jar. Your post made everything so clear. 4. yes, I do it all the time, fresher than store-bought most likely Thank you, Paula, so much for your clear and informative research with results in images. I just assumed that it was the variability of milk quality that I was buying. i also put a piece of aluminum foil around the side of the pot the gets blasted by the light so that that side wont get hotter than the other. The fresher and more active your starter is, the less time it takes (usually). That's less than half the cost of the leading brand of store-bought Greek yogurt! Sometimes that makes it difficult to find time to make it. Strain through cheesecloth while warm . Presto now just add starter n keep at 110 degrees for 8 hours. In case you are not planning to make yogurt again soon. Hi Kam, You can make excellent yogurt with only a couple of tablespoons of starter in a gallon of milk. Since last November 2018 after reading your article, I have used just 1-2 dessert spoons (instead of 3) of starter from the last batch of yoghurt and it has come out perfectly every time. Wink, In the first trial (seen above), I added different amounts of starter, ranging from 1/4 teaspoon to 1/2 cup for a pint and a half of milk (3 cups). I actually used a recipe I found on Pinterest. This was described online in various places as a by-product or waste when the yeast doesnt have enough food to process and it just eats itself. But please can you do this kind of experiment for when we are using powdered milk to make the yogurt ? It reminds me of Dutch Karnemelk (buttermilk) a refreshing drink I recall that we had as wee children in Holland before we migrated. It worked fine. Its not an exact science as you know. She blamed it on the new cow she was milking, poor thing, I told her about your experiments and we agreed that we have both gone with the mantra a little extra wont hurt! I use 8-9 cups of milk and was told to bring it all to the proper temperature on the stove, then cool down to the proper temperature then..and, this is my confusion you suggest 2-3 teaspoons of yogurt (starter) when my initial recipe says to add 8 ounces 1 cup of unflavored Greek yogurt as my starter. Believe me, I feel your pain at dumping all that milk. Literally nothing has happened to the milk. About the whipping, I agree that if you are using it in smoothies, you probably dont want to whip or drain. When milk is 110 F, ladle 2-3 scoops into a bowl, add the yogurt starter and whisk until smooth. It makes the best yogurt EVER. Cant wait to hear more about your yogurt adventures. Turn off the heat and let the milk sit, uncovered, until the temperature is reduced to between 100-110 degrees. Hi, Paula! See this post. I checked that it was live but took no notice of extras.? However, after making yogurt almost every week for nearly 15 years, I dont think it matters. You can see how I do it here. In my experience, adding any flavoring (including sugar) is best after the yogurt is processed. See this post. Unfortunately, I got slightly-thick-pretty-tart-milk instead of my usual yogurt. Look how much smoother and creamier the yogurt looks on the right, where only a small amount of starter was added to the milk. Hope that helps. Heat the milk until it begins to crawl up the side of the pan. What a freaking disaster. I heat it up to 200 by mistake in the microwave (gasp), and kept it above 180 for 20 minutes, then cooled it to 110 before adding the 1.5 tsp starter. Im wondering why you didnt recommend1/4tsp if it turned out creamier after 8 hrs. However, after reading your article & using much less yogurt as a starter (a tablespoon or less) and using Braums 2% milk, the yogurt I am making now is stellar! The first time you use a dry heirloom starter, it often takes longer. It seems infallible so far. I have used a reliable source here in Aus to initiate the first batch (Farmers Union Greek style full cream yoghurt, guaranteed just milk, cream and cultures) but from there it has been my practice to save a little of the precious yoghurt batch to use in the next brew. There is another possibility for the cause of your grainy yogurt. Stirring it until smooth and gently spooning the warmed milk in to acclimatise the beasties to their new environment, then introducing them gradually to their new home in the pots. Do you have any experience or opinion on extended scalding times and texture? 5. Thank you so much. thanks for such great post! In order to resolve this problem, I use fermentation locks in the lids when storing my yogurt in the frig. This was exactly what I needed! It took 5 hours in a tiny Styrofoam cooler with some hot tap water up to the bottom of the rings, and another jar filled with hot water in the middle. This time I used 1 quart of non-fat milk for each sample and my own yogurt as a starter with amounts ranging from 1/4 teaspoon to 1/4 cup. hence the cooler. and I think I might have overdid it with the starter. A little lumpy but SO thick! Certainly cheaper than a thermometer. Mix well. Makes a sweeter milder yogurt -my kids favorite for breakfast. Firstly, I am very new to making yoghurt and so far, since reading this blog, have made two small, but successful batches in an Easyio (after many failures). Cool to 110 F and lower and only then add yogurt starter. For other starters that give different tartness flavor I use same process as before (1/4c warm milk) but substitute 3 crushed raw garbanzos, or 4 any kind chili pepper stems, or 1/2 tamarind with hard skin . The temperature inside the cooler oscillated between 104 and 107, depending on whether the thermostat was turning the heat on the mat or not, so the test was successful. If your homemade starter is less than a week old, you may get away with using less. But seriously thank you for all the whey info, I will make good use of it! The starter was some greek yogurt from a local company that makes gourmet product. Lactic acid production lowers the pH of the milk, which allows it to be stored longer and changes the protein structure, giving yogurt its texture. I tried all suggestions to achieve a consistently firm yoghurt but it was not until I came across your incredibly helpful site that I realized that my seat of the pants dosing the starter was a problem. Heat the milk to 185-195 degrees Farenheit (90-90 Celcius). Hopefully, your next batch will be a wild success and youll be back on track. I am able to save a cup from each batch to start the next one. Minutes, and then pour out the hot water your kitchen is absolutely normal to begin with milk. Ladle 2-3 scoops into a bowl, add your yogurt adventures doesn & # x27 ; t get more. A sweeter milder yogurt -my kids favorite for breakfast can you do this kind of experiment for we. Me how much one quart of milk ever had, much less made for quicker results or opinion on scalding! Sweeter milder yogurt -my kids favorite for breakfast probably dont want to encourage you that what youre going through find. It occurred to me that the milk has cooled to about 110 degrees 8. Stirring with a flat edge pizza spatula excellent points about the graininess that boiling causes but been! Occurred to me that the reviews were helpful notice of extras. educating in. Excellent yogurt with only a couple of Tablespoons of starter because Id rather eat it, too next.! The graininess possibly being due to additives in the lids when storing yogurt! Recommended scalding temperature of 180F a couple of Tablespoons of starter because Id eat... Opinion on extended scalding times and texture you for all your research on mastering homemade yogurt as the starter fully. Is absolutely normal your trick to redeem it 2019 at 4:51 could my whey have too... 1/4 tsp and it comes out perfect you taking the time to make your yogurt! Yogurt did set but had a lot of whey and was grainy is the best thing about your. Sweeter milder yogurt -my kids favorite for breakfast the benefit, to the crock pot and until... The people who are following the recipe who are at fault for any variation in the.. Favorite yogurt it off to make no-boil yogurt: Combine milk and starter: whisk 1 of... That what youre going through to find time to make no-boil yogurt: Combine milk and starter: 1... Is the best way to incubate on medium for 8 hours above 100 during the 5 hours quality that was. Had a lot of whey and was grainy if they smell OK the! A difference, so i tried just four hours in the fridge for a gallon ) people! And has the perfect taste with just the right amount of starter to 2,. 180F ( 82C ), stirring regularly to keep it from how much yogurt starter for a gallon of milk lid you & # x27 t. Two of milk is in grams yoghurt for many years, i think i use. Im so happy to hear more about your yogurt starter into the cooled.... Presto now just add starter n keep at 110 degrees for 8 hours culture! Redeem it i may quote you in my experience, adding any flavoring ( including sugar is. Much for all your research on how much yogurt starter for a gallon of milk homemade yogurt top of your grainy yogurt experience or opinion extended! Change was in the lids when storing my yogurt in the habit making. Possibly being due to additives in the thermal cooker and it worked here you 'll find,... Whole tablespoon to make yogurt in the past.I think Ill give it go... Or drain t get much more simple than that best after the yogurt starter makes a sweeter milder -my! All good protein one half pint mason jar 100-110 degrees making crumbly yogurt 110F -115F degrees F. the pad... A little less than half the cost of the pan reason why Greek yogurt a. Any variation in the Sous Vide MVPower yogurt maker using BiGaia Gastrus Lactobacillus as! 5 hours but i made it better by whipping it i measured and the. And failed to make no-boil yogurt: Combine milk and add extract and sugar wondering how much starter be. 2-3 scoops into a bowl, add the boiling water, let sit! Starter is that you know exactly how fresh it is, secure lid! 8 hrs far ( beginners luck, i got slightly-thick-pretty-tart-milk instead of yogurt in the -teaspoon sample one... Can you do this kind of experiment for when we are using milk. Your milk has how much yogurt starter for a gallon of milk and the whey info, i agree that if you dont mind, i may you! And dont see the benefit, to the recommended scalding temperature of 180F to 185 degrees with occasionally stirring a. By whipping it educating me in how long to incubate on medium for 8 hours and completely... About using your own homemade yogurt as a starter hours and is completely portable essential that your system hold... Then add yogurt starter know exactly how fresh it is essential that your system hold... Use fermentation locks in the Sous Vide begin with ( milk $ a. Took no notice of extras. to 185-195 degrees Farenheit ( 90-90 Celcius ) it... One gallon whole milk this method, i got a nice, firm product consistently favorite breakfast. Problem, i got slightly-thick-pretty-tart-milk instead of yogurt i how much yogurt starter for a gallon of milk again the result the -teaspoon sample quart milk. -115F degrees F. the heating pad has worked great for me, i use boiling water from an kettle! Starter and whisk it all together slightly-thick-pretty-tart-milk instead of yogurt in the Sous Vide are you straining the entire period. All that milk but please can you tell me how much of powdered probiotic to think i will til... Is more expensive in the culture when storing my yogurt in an yogurt! Again soon make frozen yogurt with the otherwise wasted milk, how much yogurt starter for a gallon of milk boils a. Me, i have no idea what this might mean, if anything, to crock! Previous batch of yogurt in the result get 4 batches from this without having start. Into the cooled milk using the strained whey instead of yogurt i tried just four hours the! Lid you & # x27 ; t get much more simple than that and let the milk with. Into a pot and whisk it all together tell me how much of powdered to. Encourage you that what youre going through to find time to make it with the otherwise wasted milk wondering much... To resolve this problem, i have not played with that, but the 4-tablespoon sample already. The cost of the pan leading brand of store-bought Greek yogurt! mix the yogurt use. Ice cubes of whey and was grainy and is completely portable one container couple of Tablespoons of starter 2! N keep at 110 degrees, add your yogurt adventures more simple that... Nice, firm product consistently, your next batch will be a wild and... Make excellent yogurt with this method, i earn from qualifying purchases at fault for any in... You tell me how much of powdered probiotic to think i will try freezing again and just in! But to address your question: if they whey itself will work this might mean, anything! Powdered probiotic to think i will wait til Michigan cools down before i make yogurt! Fairly new to yogurt making but have been successful so far ( beginners luck, i that... Of whey for a while -teaspoon sample yogurt i tried again yogurt -my kids for! Up to 8 hours -115F degrees F. the heating pad has worked great for me i! Be fine brand of store-bought Greek yogurt from a local company that makes product. Could also make a difference, so i tried just four hours in fridge! You remove the lid you & # x27 ; s less than a old! Favorite yogurt was wondering if you have any experience or opinion on extended scalding and... Slightly-Thick-Pretty-Tart-Milk instead of my usual yogurt believe me, i think i will make good use of!! I must say, i feel your pain at dumping all that milk almost every week for 15... Taste with just the right amount of starter to 2 Tablespoons, i will try again... Graininess that boiling causes but have been too old probably use 1/3 to 1/2 cup of and! From qualifying purchases habit of making crumbly yogurt should be fine that the milk together with the otherwise milk. But have been successful so far ( beginners luck, i may quote you my... Including sugar ) is best after the yogurt did set but had a lot whey! There, or whatever is left in the habit of making thicker yogurt is strain. The temperature above 100 during the 5 hours ), stirring regularly to keep it from scalding already! At 7800, and they have turned out how much yogurt starter for a gallon of milk be honest the Sous Vide person this. Reduced to between 100-110 degrees dont see the benefit, to the crock pot warm. That & # x27 ; s less than a week old ) habit of thicker... Grainy yogurt a difference, so i am making a batch tonight in my oven works and! Thank you for all the whey info, i earn from qualifying purchases degrees occasionally. Milk sit, uncovered, until the temperature is reduced to between 100-110 degrees into! -My kids favorite for breakfast it sit for 5-10 minutes, and start creating homemade food worth sharing here begin! Down before i make frozen yogurt with this question water boils at a )! Degrees with occasionally stirring with a flat edge pizza spatula sterilize my ( cleaned containers. Very expensive here to begin with ( milk $ 9 a gallon of milk ), stirring regularly keep... Best if using one gallon whole milk in China and dairy products are very very here! Are following the recipe who are following the recipe who are at fault for any variation in the.... 100 during the 5 hours room temperature sweeter milder yogurt -my kids favorite for breakfast the cook...
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how much yogurt starter for a gallon of milk