Post by sadye03 on Oct 8, 2018 11:06:08 GMT -5
I just tried my first batch of raw milk yogurt. I did already read the older treads about yogurt and how most people get it but i decided to try it raw since I did see a few posts by people that have success with it. I don't remember who it was now.
So this is how I did it:
I hand milk and the last quarter I made sure to milk into a quart (I pour my milk onto ice packs into a larger stainless pail as my quart fills normally). As soon as I was done I took it to the house where i had half a container of siggis plain yogurt waiting. I strained milk into clean quart and whisked the yogurt in it. I put the whole quart uncovered into a deep bowl that I filled with water at 120 degrees. I then put them in the oven that I had prewarmed and turned off. I turned the light on and left it sit overnight. The lowest my oven goes is 200 so I couldn't leave it on low but with the light it keeps it pretty warm.
After 12 hours I pulled it out and put it in the fridge to get cold. I dumped it into a bowl after it was cold. It is pretty thick. No floating whey. I tasted it and it was very milk. Barely tasted like yogurt but more like milk. On the bottom of the quart was some grainy thicker stuff that was much more tangy like yogurt.
So my question did I not stir in the yoghurt enough? Did I get closer to clabbered milk than yogurt? Maybe I should have left it sit longer? Not warm enough in incubation? The texture was slightly slimy but not gross. More like if you buy the cheap plain yogurt at the store. But it definitely didn't have much tanginess except in the thick stuff on the bottom.
I want to try again but not sure what I should change or if I should just try using the heated method and give up on the raw milk method. Just curious if anyone has any suggestions.
So this is how I did it:
I hand milk and the last quarter I made sure to milk into a quart (I pour my milk onto ice packs into a larger stainless pail as my quart fills normally). As soon as I was done I took it to the house where i had half a container of siggis plain yogurt waiting. I strained milk into clean quart and whisked the yogurt in it. I put the whole quart uncovered into a deep bowl that I filled with water at 120 degrees. I then put them in the oven that I had prewarmed and turned off. I turned the light on and left it sit overnight. The lowest my oven goes is 200 so I couldn't leave it on low but with the light it keeps it pretty warm.
After 12 hours I pulled it out and put it in the fridge to get cold. I dumped it into a bowl after it was cold. It is pretty thick. No floating whey. I tasted it and it was very milk. Barely tasted like yogurt but more like milk. On the bottom of the quart was some grainy thicker stuff that was much more tangy like yogurt.
So my question did I not stir in the yoghurt enough? Did I get closer to clabbered milk than yogurt? Maybe I should have left it sit longer? Not warm enough in incubation? The texture was slightly slimy but not gross. More like if you buy the cheap plain yogurt at the store. But it definitely didn't have much tanginess except in the thick stuff on the bottom.
I want to try again but not sure what I should change or if I should just try using the heated method and give up on the raw milk method. Just curious if anyone has any suggestions.