Post by Deleted on Jul 1, 2005 18:06:50 GMT -5
I'm not having much luck with yogurt and the natives are getting restless around here. Today I tried Fankhausers illustrated yogurt recipe
biology.clc.uc.edu/Fankhauser/Cheese/yogurt_making/YOGURT2000.htm
because he goes into some detail and I feel like such a dummy that I need it all spelled out for me! I used as starter our favorite local Jersey dairy's thick, tart organic yogurt and our own raw Jersey milk. I have the jars on the heating pad and covered with a towel (rather than the cooler method he suggests), so we'll see what happens this time. But even if it turns out okay, (I'd be shocked! ;D) I just don't feel good about torching the milk (up to 180 degrees) as he and so many others call for - if I can find another way.
So I was hoping that maybe some of you who have luck making yogurt at lower temps could take me by the hand and step me thru it.
Several of the many things I'm unclear on:
What exactly does it mean to "scald" milk? Is there a certain temperature that goes with that? And is the purpose of this to destroy competing bacteria?
To what temperature can you safely heat milk without destroying the enzymes?
When we're talking about the incubation temperature, is that the temperature that the yogurt itself must be kept at (do I need the thermometer IN the yogurt?) Or is this the temp that the air or water surrounding the jars should be at?
Is it better to have the yogurt set up in individual containers, or have it set up in the big pot and transfer to containers after it's set?
Is it done whenever it seems jelled and gets more tart the longer you leave it?
We like our yogurt thick and pretty tart. I surely do appreciate any tips you can give me!
biology.clc.uc.edu/Fankhauser/Cheese/yogurt_making/YOGURT2000.htm
because he goes into some detail and I feel like such a dummy that I need it all spelled out for me! I used as starter our favorite local Jersey dairy's thick, tart organic yogurt and our own raw Jersey milk. I have the jars on the heating pad and covered with a towel (rather than the cooler method he suggests), so we'll see what happens this time. But even if it turns out okay, (I'd be shocked! ;D) I just don't feel good about torching the milk (up to 180 degrees) as he and so many others call for - if I can find another way.
So I was hoping that maybe some of you who have luck making yogurt at lower temps could take me by the hand and step me thru it.
Several of the many things I'm unclear on:
What exactly does it mean to "scald" milk? Is there a certain temperature that goes with that? And is the purpose of this to destroy competing bacteria?
To what temperature can you safely heat milk without destroying the enzymes?
When we're talking about the incubation temperature, is that the temperature that the yogurt itself must be kept at (do I need the thermometer IN the yogurt?) Or is this the temp that the air or water surrounding the jars should be at?
Is it better to have the yogurt set up in individual containers, or have it set up in the big pot and transfer to containers after it's set?
Is it done whenever it seems jelled and gets more tart the longer you leave it?
We like our yogurt thick and pretty tart. I surely do appreciate any tips you can give me!