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YOGURT
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Author:  Steve S [ Tue Jan 25, 2011 10:50 pm ]
Post subject:  YOGURT

Finding the price for a decent yogurt rather excessive I found on the internet some recipes
on how to make your own and have based my first attempt on Permaculture Living Blog

Yogurt Recipe
• 1 litre milk
• 5 tablespoons of powdered milk
• 2 tablespoons of fresh yogurt
• Boiling water
• Double boiler (or a mixing bowl over a saucepan containing boiling water)
• Measuring jug (for pouring milk into the thermos)
• Thermos (preferably wide-mouthed)
• Towel (to wrap the thermos)

PROCEDURE FOR HEAT TREATMENT
To each litre of whole milk, mix in 5 spoons of skim milk powder.
Heat to 90°C.

If heating in a saucepan on the stove, stir continually to avoid burning milk on the base of the pan.
Upon reaching 90°C, remove the milk from the heat source, cover and allow cooling to 42 to 44°C.

Note that Starter addition must not be done until the temperature is under 45°C.
If starter is added with the milk too hot then the starter will be killed.
It is wise to mix the starter in well, so that it is evenly distributed throughout the milk.


With a 1.8 litre thermoflask I have used 1.5 litres of milk, 8 spoons of powder milk and 3 well heaped spoons of JALNA Organic Yogurt as starter.
Mixed the powder milk with small amount of milk before mixing it with the rest of milk and taking it to 90ºC in a “double boiler”.
Mixed the starter with some cooled down to 45ºC milk before adding it to the rest of the milk and putting it into the thermoflask for the night.
The rest of “Jalna” starter was divided into the same amount lots in small zipbags and frozen for next use.

In the morning I have spooned the yogurt into sterilized yogurt containers and put them in the fridge to set.

The resulting yogurt was surprisingly pleasant, even if a bit tangy.

My second attempt was exactly the same but with a “defrozen” starter and the yogurt was the as good as the first attempted.

Attachments:
File comment: Powdered milk stirred with some milk before being added to the rest of milk used
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File comment: and heated to 90ºC
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File comment: yogurt emptied from the flask next morning, ready to be botled
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Author:  Steve S [ Tue Jan 25, 2011 10:59 pm ]
Post subject:  Re: YOGURT

I found the 1.8 L flask rather small so have purchased a 5.5 litre Magic Cooker (an oversized thermoflask with a ss pot fitting snugly inside). ($ 60).

On my next attempt I have used 4 litres of milk with a cup of powder milk per litre as recommended on some US sites, even 1½ cup per quart being recommended.
Also added 1 spoon of sugar per litre.
This time I did start in the morning and left the bacteria make their magic for only six hours instead of about 11 to 12 hours as on previous occasions.

The resulting yogurt is very thick because of the higher amount of powder milk
and without any hint of tanginess (only six hours in the thermoflask).

Higher amount of starter will speed the process.

Some other resources:
http://www.uga.edu/nchfp/publications/n ... ogurt.html
http://www.cheeselinks.com.au/infoyoghurtmaking.html
http://scdoz.blogspot.com/2009/09/yoghurt.html
http://fiascofarm.com/dairy/yogurt.htm

Attachments:
File comment: heated to 90ºC
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File comment: and cooled to bellow 45ºC in the sink before adding yogurt starter (ready in the smaller pan)
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File comment: resulting yogurt after 6 hours in the magic cooker
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Author:  Steve S [ Tue Jan 25, 2011 11:08 pm ]
Post subject:  Re: YOGURT

Nearly 5 litres of yoghurt ready to be bottled

Attachments:
File comment: yoghurt ready to be bottled
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File comment: and put in the fridge to set
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Author:  gnash [ Wed Jan 26, 2011 10:36 pm ]
Post subject:  Re: YOGURT

Good work...:)

Author:  Snags [ Sat Jan 29, 2011 4:04 pm ]
Post subject:  Re: YOGURT

Excellent well done and thanx.
I make my own but with powered stuff in an Aldi yoghurt maker, turns out fantastic.
When I made it with milk and skim milk powder I didn't get the thickness I wanted.
I will try your first method without the sugar as I like my yoghurt sour and thick.
The tips were don't move it during the setting process and UHT is supposed to be better than regular,(though my mum, just used to make it with old milk, before it was ready to be turfed).

Author:  earthbound [ Sat Jan 29, 2011 5:58 pm ]
Post subject:  Re: YOGURT

Nice, boy that's a lot of yoghurt.... :shock:

What's next Steve, gunna try some cheese?

Author:  Steve S [ Tue Feb 15, 2011 11:43 pm ]
Post subject:  Re: YOGURT

Snags, the sugar is there as nutrition for the bacteria (in the starter),
it will not sweeten the yogurt.
Not in that quantity.

That “powered stuff” from Aldi, what does it contain,
is it dry milk powder with starter powder mixed in?


Waggly remember how to make butter EB, was always my job to work the manual centrifuge and to pound it
when still at primary school but we newer made cheese at home and I’m not game to start it now.
Cottage cheese is something different but not worth doing it.

That lot of yogurt is gone so had to do another batch.
Exactly the same except I had to get a fresh starter and I put a flat grater in the boiler to keep the pot off the “boilers” bottom when heating the milk.

Didn’t notice any difference in texture or taste between the previous batch and these one.
Next time I may try adding some fruit or berries but will have to puree them. Hopefully it will not settle to the bottom.

Would be nice to make the yogurt in the small pots itself as Yalna is doing because transferring it from the big pot into the small ones spoils the texture.
Maybe an esky with hot water bottles in it will do as good job as the thermos or the Magic Cooker. Will try it, maybe, one day.

Attachments:
File comment: Cooling down the milk before adding starter
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File comment: One pot full and another four to fill
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Author:  big worm [ Wed Feb 16, 2011 11:24 am ]
Post subject:  Re: YOGURT

great one more thing i have to do....i hate you :learn:

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