when i used it as a starter it didnt work at all. Guess not. no more than 115* F. Higher temperatures will kill good bacteria and cook the milk. Glad you asked. I still strain it with a handkerchief for 45 minutes and that leaves me with 8 x 4oz jars. Now I use 1/4 tsp and it comes out perfect. Thank you for taking the time to run these experiments, its amazing the dkfference it makes, I have been making 1 qrt yogurt in a yogurt maker per your inputs 1 tsp starter and leave for 8 hrs. Pour milk into containers, cover the mixture, and incubate it at 110F for 5-12 hours in a yogurt maker or similar appliance. I do not like to heat up the milk to 200F, but if it works for you, and you like the yogurt, keep doing it. Refer to this page to see the gram to Liters (gallons) chart and to find out how much starter to use for different volumes of milk. 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 . Im curious how much starter you are using for that gallon of milk. Maybe you could stop straining earlier than normal when you make a big batch. Paula. But seriously thank you for all the whey info, I will make good use of it! i use the lowest blender setting and the pulse feature to ensure a good blend yet keep the foaming to a minimum. Here you'll find tips, troubleshooting advice, and lots of recipes for the adventurous cook. I have no idea what this might mean, if anything, to the recommended scalding temperature of 180F. Look at that fabulous thick texture! How to Make Sous Vide Yogurt Step by Step. The ultra *always* comes out runnier no matter what I do and if I turn it into greek yogurt (which I do), theres a lot more whey than when using regular pasteurized. Then after cooling to 115 degrees add starter. Some people here use powdered skim milk. Sounds like you have it down to a fine science. I just made my very first batch of yogurt & hit the Internet to determine how much starter to use. I think youve hit the nail on the head here with your experiment! This was a truly fantastic post. Incubation takes longer though, from 7 hours with the freeze-dried starter to 12 hours with the frozen whey. 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. A little lumpy but SO thick! It takes more milk for the same amount of finished product. 3. yes Once the milk reaches 180F, turn off your pressure cooker. Sounds delicious and nutritious. From what I read, sounds like you heat water to boiling and let it cool down to 110F. Im definitely a more is better type of cook, obviously to my yogurts detriment. So I tried using just a teaspoon of yogurt starter and it came out beautiful. Maybe you mentioned it and I did not see it but what do you use for starter? You are a girl after my own heart. Happy yogurt making! Hoping your experiment works out for you. It slow cooks for up to 8 hours and is completely portable. a 60-watt bulb turned out to be perfect, and kept four full jars and a surrounding water bath at a perfect 110 indefinitely. Stir one cup of yogurt starter into the cooled milk, using a whisk. Thanks so much for writing it. Help. Turns out beautiful consistency but after refregiration and usage, it turns runny? In order to resolve this problem, I use fermentation locks in the lids when storing my yogurt in the frig. Theyve never complained yet. Required fields are marked *, document.getElementById("comment").setAttribute( "id", "a9bc209d19f15c04b164f3b5d5a67820" );document.getElementById("ad964e79aa").setAttribute( "id", "comment" );Comment *. If your homemade starter is less than a week old, you may get away with using less. Gently heat the milk to around 185 F, and maintain the temperature for 10 minutes. Hope to see you again soon! then add another two cups of milk, pulse once or twice to mix, and pour into jar. I also strained my yogurt for about 8 hours in the fridge. I now have more confidence to keep going. . I had not found any other online source for an explanation of that extra whey problem. I am able to save a cup from each batch to start the next one. Please can i get a link to your bread recipes. I have not tried it myself. Now, I do use half and half as Im trying to get the carbs as low as I can go so not sure if this holds true for other types of milk. Hi Kristine, I have been fermentation in my oven . Just started on my yogurt adventure. Im so happy! Thanks for writing. Hi Menolly, Is the yogurt that set at 4 hours the least tangy and sweetest? Ive made a test with a bigger cooler, today. At 4 hours, it still tilted a bit in the jar. Then let cool and added culture, held @ 110 X 12 hrs. How much yoghurt would you recommend for 4litres of milk? Can you think of any reason yogurt made entirely in a crock pot would need more starter than the same yogurt that started out in the microwave or on the stove? It takes my electric stove about 25 minutes to heat the milk to 175F. It was creamy and delicious. Hope that helps. I never thought to reduce the amount of my starter. How long did you incubate? Meanwhile, I would look into getting your oven fixed. At any rate, it is much, much more than your amounts, and since I started using yours, my yogurt is a thousand times better. Your website is in my favorites for sure. I guess youve already figured out you can use whey as starter. The second time I did it in the microwave with a pyrex bowl. I tried to make a gallon of yogurt using a half cup of starter. Thanks again Laura for all your help. See this post. And it is IDEAL for making yogurt! Im not giving up! Love your pages. 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. Might help you. I prefer my yogurt mild but still, its worth a try. It does usually work with more traditional methods of starter. You put in a lot of time and effort to make this all so clear. Have you tried freezing a small amount of your own yogurt to use as starter? I dont like to incubate my yogurt for much longer than 4-5 hours because I like a mild taste. I whisk cold yogurt starter into to cup of the warm milk (after it has cooled down to 110F) before inoculating the entire batch of milk. Hmm, I dont have much confidence that itll look any different in the morning. Its supposed to be for my seedlings, but nothing says I cant use it for my yogurt, lol. I have never been so excited over a recipe. It sure is addicting! Yield Makes about 2 quarts Prep time 45 minutes to 1 hour Cook time 8 hours to 10 hours Show Nutrition Ingredients 8 cups milk, preferably whole (but any kind will work) 2 tablespoons yogurt, labeled "contains live cultures" (not just made with) Optional add ins: I won't sell your email.). But if you want to, try it both ways to see which way you like best. I like the idea of ready made ice cubes. After reading this, I used 1tsp per quart of milk, incubated in my Excalibur dehydrator, & it turned out PERFECT! Hi JPF, When it was totally dry I put it in a coffee grinder and ground it until it couldnt be ground any further. See this post. Unfortunately, I dumped it all before reading your what can I do with failed yogurt post, and I could have made such lovely bread! Cool to 110 F and lower and only then add yogurt starter. My question is 2 jars of 8 look curdled or have whey separation. So, yes, it can absolutely affect the end result. Literally have to throw it out. Pour a half-gallon of whole milk into a large saucepan over medium heat. Paula. Certainly cheaper than a thermometer. The cultures continue to eat the food available and produce carbon dioxide which pushes the air out of the fermentation lock and keeps your yogurt fresher longer. thanks for such great post! I have been using the freeze-dried starter and would like to try using whey instead. Fantastic! Im glad you wrote. I have also found that (instead of making custard with it because I hate waste) if the milk has boiled and I add a splash of uncooked milk to the pot, the graininess does not occur. Now Im going to try it with a half teaspoon of yogurt, and leave it overnight. I have been making my own in a yogurt machine, but using the instructions that called for 1 cup of starter so glad I can now use a much smaller amount and have better results, as I prefer thinker yogurt. Which is the proper amount of starter to add? That is another thing one can get addicted to. I speed this up a little by putting the pan into a sink of cold water. Thank you for your reply Paula. Hi Gail, for 1/2 gallon of milk (1,9 L) you need 1 packet (10 g) of Yogourmet yogurt starter. What is nice about the unit is that you can choose either to put your milk mixture in mason jars (the size of the jar does not matter), or you can simply put the whole mixture in the inner cooking pot, leave it in there for the desired amount of time, and then strain the whole batch before putting it in smaller containers. The answer to the question, "How much yogurt starter do you need?". STEP 1. Thank you! Heat your milk. Thanks. Really, clean containers and utensils and mind your milk temperatures are the only musts. Turn off the heat and let the milk sit, uncovered, until the temperature is reduced to between 100-110 degrees. -For $15 I purchased a sunbeam heating pad that I place the pot on and cover with a thick towel or small blanket. Just starting to make my own yoghurt this is so helpful, Paula! Hi Paula, after about 9 hours it looked a little thick but ran right through my bouillon strainer. Maybe someone who owns a yogurt maker will respond. Again, set your timer and resume your regular activities. Right? (If you're using a powdered starter (I use this one), follow quantity directions on the box.) Heres a post I wrote about it.https://saladinajar.com/yogurt/how-to-make-greek-yogurt-using-raw-milk/. Thanks again. When the Instant Pot beeps, the milk is hot and ready. Ive now bought a heat mat with a thermostat that was on sale on Amazon. These are all things you can experiment with until you find your favorite. I have no experience with goat milk/yogurt other than eating it a time or two. Happy yogurt-eating! Even when using yogurt as the starter, it helps to mix a bit more liquid into it before mixing it into the milk to form the new yogurt. First time I get such a creamy, smooth, delicious yogurt ! You can see how I do it here. I can get 4 batches from this without having to start fresh. 2. Your post was a game changer ! In case you're wondering, I always use fresh milk from Braums. Keep in touch. Many people think the starter should be at room temperature. Yogurt Additives The first stage in cheese making is to ripen the milk, during this process, milk sugar is converted into lactic acid. A. Yogurt starter is a carefully balanced blend of bacteria which consume lactose. Yes, you can definitely use whey. 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. I have never made yogurt with 100% powdered milk. The bacterias main food is lactose. Additives in the starter. (Don't worry. Mainly 1/2 the jar. See this post about grainy yogurt. Let the yogurt sit for 3 hours. GREAT post, Paula! Are they ok or is their whey ok to use for starter? Thank you, Ellen. Its great because you dont have to heat your kitchen up in the summer, you can cook while youre not at home and nothing is left plugged in (like a crock pot), and it is completely portable. https://www.luvele.com/blogs/recipe-blog/scd-yogurt-why-it-should-be-your-first-healing-food. Im going to search for something similar because I just use regular milk. I make yogurt every week as part of my Specific Carbohydrate Diet which is fermented for 24 hours to remove the lactose and I believe casein, although this link doesnt mention casein. That type of milk is not sold in Michigan. Its very consistent and lasts all year, through the years. Congratulations on your successful batches of yogurt. Culture the yogurt for 8-12 hours or overnight. Im used to incubating for only 4-6 hours. And what is the correct temperature to heat it to? Hi Ursula, It does usually work with more traditional methods of starter. Add this mixture back to the crock pot and whisk it all together. To make plain yogurt in the instant pot, you literally need milk and a starter. As soon as I measured and reduced the amount of starter to 2 Tablespoons, I got a nice, firm product consistently. Different brands of yogurt contain different bacteria and this can make a difference. Happy yogurt-eating. Measure about 1 tablespoon of yogurt per quart of milk, and pour it into the bottom of your container. Pleased to report that after adding another rounded dessertspoon of live yoghurt to the pot and leaving it for another 8 hours I had a pot full of yoghurt, which was lovely and thick after straining for a couple of hours! Hi Nancy, Thanks for sharing your method. Following your conclusions that 1/2 1 tsp is fine for a quart of milk, I went ahead and added 1 tsp to a litre of UHT milk. Once again, if I can bear to leave my finger tip in the cooling milk for the count of ten it is perfect to add in the starter. Yes. Yes, this means 8 hours. That can give me chalky-textured yogurt, so Im thinking I should reduce the amount of starter and go for a longer incubation time. Im wondering why you didnt recommend1/4tsp if it turned out creamier after 8 hrs. To make a half gallon of yogurt, you'll be paying about $3 for the milk plus $1 for the starter. !Theresa T from Canada, After reading your article, I tried adding the amount of starter that you suggested. So this explains a lot as Im a if a little bit works a lot will work better type of person. 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. I searched online and everyone said that its ok to have whey and grainy yogurt. Im sorry, but its the people who are following the recipe who are at fault for any variation in the result. It really helps everyone trying to learn how to live life in the best way. If you only use it 1/4 teaspoon, it will generally take longer, so thats why I went with the higher amount. Any reason you can think of why it wouldnt work? It makes the best yogurt EVER. Thinking 1/4-1 tsp but I have not found an answer in all of my research today. I have not experimented with holding the temp high for an extended period. Or is two teaspoons sufficient? I have tried with whole milk and yet to try with low fat milk. Thanks for your time and effort on this! 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! Yes, thank you for asking. For 1 quart of milk, 1 generous teaspoon of healthy starter is plenty. Paula.I very successfully dehydrated my greek yogurt and it works!!! I couldve waited another hour, but it was late, and I wanted to go to bed, so I put it in the fridge. You know what else causes graininess? i had to experiment a bit with different wattage bulbs to get the temp just right. This is a great post with a lot of helpful information! I have found that if the milk boils the resultant yoghurt has a grainy texture. My readers are the best! 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 . Add 1 packet of starter culture and mix well. You can make excellent yogurt with only a couple of tablespoons of starter in a gallon of milk. Place pot back inside the base, secure the lid, press the yogurt function and adjust to incubate on medium for 8 hours. Mine works pretty well, although the temperature of the water bath, which should be about 110F, can vary, depending on the temperature in the room. This will heat the milk to a boil and then beep when it's done. Using the arrow buttons, set the time to 9 hours. Then it occurred to me that the incubation time could also make a difference, so I tried again. I just spoke to my friend last week, the one who gave me the original quantities, and shes been having problems with her batches. Thanks. At first I would stress about how much yogurt for a starter, how long to hold the milk at 180 degrees and what if it went above 180?? 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. Ive never *not* had yogurt set before, so maybe something was up with the milk itself or I hadnt properly cleaned the pot. I have gotten away with adding a small amount of vanilla extract, but I try to avoid that. Slowly and gentle introduce 1 cup yogurt to the warm milk. It is the most stable starter in my opinion and will last for many months (years?) Making yogurt seems so simple but it can get a bit complicated when you try to reach a specific standard. Read more>>. i think its the dispersing effect of the blender thats critical. Literally nothing has happened to the milk. i will now cut down on my starter. Hi Susan. Frequently asked questions about starter: https://www.luvele.com/blogs/recipe-blog/scd-yogurt-why-it-should-be-your-first-healing-food. Boil milk to 180 F and higher. StreetSmart Tips for Making Delicious Sous Vide Yogurt. You can reduce it the next time if you went overboard. After 8 hours of incubation, the 1/4 teaspoon sample is just as thick as the 1 teaspoon sample and the creamiest. Am so happy with this information you shared. Im so happy this post was helpful. Thanks so such a quick reply! Im not so sure. I should tell you that I put plastic wrap on top of the plate, very tight, then spread the yogurt on it. Is it the 2-3 teaspoons or 8 ounces? I have a new toy that allows me to heat and hold at a certain temp. I used a previous batch of my homemade yogurt as the starter (1 week old). **one thing that ive become convinced is really significant, and may account for lots of beginners having weak batches that barely set up, is using a blender. I too am curious about how & why things r done & like to find ways of doing things that supports this precious planet & the natural order of all things that resides here. This will save so much money. Youre welcome Dana. Thank you, and hope to hear back! I did check your post on alternate methods. Yes. Lightly whisk the milk and starter together. It really helped me to SEE what I am doing wrong (adding too much starter) and knowing what to do to correct it. The following question from a reader caused me to wonder if the amount of starter was a tradition or perhaps a cooks insecurity (if some starter is good, add more for good measure). I wrote about it here. The yogurt is so much better than any store bought yogurt I have ever purchased, and much more cost effective! I then used 1C of whole milk and did the procedures you state to make yogurtand it worked!! The little yogurt bodies start to die off with age. Thanks so much for the help! After umpteen batches of delicious yogurt using a little plain yogurt as a starter, I tried my first batch using whey instead. Except for the 1/4 teaspoon sample, they were all thick at 4 hours. Im so happy to hear that the reviews were helpful. hence the cooler. read my post, if you would please. Either stir the whey back in or strain it off to make a thicker yogurt (my choice). It is 14 by 18, 12 inches tall, will fit at least 6 quart jars inside, on a bottom rack off of the floor. You can see it here. It tastes great but is a little runny. Just a thought. i put the jars of ready-to-incubate goodness in a big stockpot waterbath at the other end of the cooler. Where am I going wrong during the process. Hi. Same milk as alwaysnon UHT, wholeand it was the best yogurt Ive ever had, much less made! I havent tried making ice cream with failed yogurt because it almost always works just to try again. the jar temp could conceivably have shot up to 130 and then come back down to 110 by the time you tested it, so you need to test it in smaller intervals to make sure. paula. I used the quantities shown to me by a friend so many years ago. It will still taste good. Ben, This will take a long time. Your story about your friend and the amount of starter is classic. Believe me, I feel your pain at dumping all that milk. Id wondered about the ratio of yogurt culture to milk as I discovered that when making kombucha I only needed a small piece of SCOBY and the brewing process continues 2 b successful. This is a GREAT post! 4 liters = (approximately) 4.25 quarts. They didnt get any thicker, even when incubated for an additional 4 hours. Return the pot to the heating unit and re-cover. I must say, I have never had better yogurt!. Is your recommendation for 1tsp per quart for a 4 hour incubation? Hi Paula. Thanks for replying! This was a great read. It might be an easy fix depending on your oven. 1/2 gallon of whole milk. my question is would a sweetened flavored starter affect the end result? It has a fan that makes noise and uses electricity, but it is great for making yogurt and is also a really nice little dehydrator. Hi Theresa, Make sure that the starter is thoroughly and evenly mixed throughout the milk. I just assumed that it was the variability of milk quality that I was buying. You have some excellent points about the graininess possibly being due to additives in the culture. 3-4 tablespoons (46-61 grams) will easily innoculate 4 liters. https://www.wikihow.com/Make-Yogurt-from-Powdered-Milk You might want to check it out for more info. The best thing about using your own homemade yogurt as a starter is that you know exactly how fresh it is. It doesn't get much more simple than that! 5. When it was left (in the fridge) without feeding with fresh flour and water regularly, it also produced a greyish liquid layer on top. Fortunately I was able to get the bowl to the floor without dropping it and only burned a forefinger, slightly, but what a mess! . Loved reading this. . Did you ever think of that? the lightbulb cooler method is awesome and makes great consistent yogurt every time, but theres an even easier way to maintain temp that you might be able to use that you should try first: put a big flat rectangular plastic container with a lid (like one of those tupperware containers thatll hold a bajillion cookies) filled with hot tap water (140ish?) https://instantpot.wpengine.com/faq/ I think successive batches should get thicker. Do they all work equally well? Im wondering whether/how our altitude affects the process. From milk carton to breakfast bowl, it technically takes anywhere from 12 to 24 hours. Push the "Yogurt" button and press the "Adjust" button until the screen says " boil ." Now close the lid (vent open or closed - it doesn't matter) and walk away. 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. (I know I should only change one thing at a time) and wonder about your thoughts. Pulled it of the microwave (bowl had a handle,, thank you God) and the milk surged up and everywhere. Put inner pot back in instant pot and place lid on the pressure cooker. I have a pot of milk with a teaspoon of yoghurt in it and thats it. ? ovens are basically big insulated boxes, so you should try this first. Sorry if you have answered this elsewhere, I keep bouncing form page to page. Im actually pretty slap-dash about the starter, too. This question is a head-scratcher. I tasted them all for tanginess and couldnt tell much difference. Thank you, Paula, so much for your clear and informative research with results in images. I am a chemist and I know for a fact that if any recipe is followed to the letter with all the correct temperatures, pressures and levels of agitation, the results should be identical. I had high hopes for my ovens proof cycle, but, although its supposed to go to about 100, none of the thermometers I put inside (including my instant read) went above 74. Thank you for adding to the conversation. 1- should the whey be refrigerated or stored in the pantry ? Wow! 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. Hi Adrienne, That can cause chalky-tasting yogurt, too. In case youre wondering, I always use fresh milk from Braums. But making yogurt is fun really, there i go again.. By the way u did a great job there thanks. (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.". Added a pint of cream and used my normal process. Kind regards Lindy I make a batch of 2 litres every five days, using the New Zealand designed EasiYo containers. Do not "incorporate" it. 3. Pour heated milk into clean canning jars and cool, either by sitting on the counter or in a cool water bath until the temperature drops to 115F. The first time I got the pot to the sink before it boiled over. Ive made several batches and am thrilled to see an actual experiment that shows what happens with different amounts of starter. Are these ok to eat? Whenever I freeze a portion to use as the starter for the next batch (perhaps a bit more than 2 tbsps) , the yogurt comes out watery and not at all creamy, despite 12 hours of incubation! Recipe will not work. That way, its pure fresh milk. Woohoo! Sometimes that makes it difficult to find time to make it. Its one of those really thick ones from Omaha. Makes a sweeter milder yogurt -my kids favorite for breakfast. It was a little intimidating at first but truly yogurt is pretty forgiving. I dont want to fuss with it. Thats one of the fun things about making your own yogurt. Thank you very much for all your research on mastering homemade yogurt. Lock the lid. delicious!! Thanks for this post. 1. Id be interested in hearing about other peoples experience. 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. Hope it works for you next time. Thank you so much for sharing your techniques and knowledge! repeat for the other three jars. I am fairly new to yogurt making but have been successful so far (beginners luck, I think! And cakes maybe? only 2 simple ingredients. Thank you taking the time to detail the differences, this was really helpful! For my last batch I did several things differently. You can also whisk the yogurt starter with 1 cup of milk in a small bowl then pour it into the rest of the milk . 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? Pour the milk into a pot and warm it to 110 degrees F . It makes the best yogurt EVER. Cool to 100 deg. That can make a big difference, too. So the idea, which you have started with your meticulous trials, that it is the starter amount that dictates the creaminess, has an ongoing impact. Then I sifted it through a small mesh strainer and some of I had to press through by running my thumb against it until i passed through. Place the pot in a sink filled with cold water and let the milk cool to 122-130 degrees farenheit(50-55 degrees celsius) 4. Recently bought some heirloom strains from Cultures for Health, and if you look at how much starter they tell you to use, it is crazy! Let me thanks you as because of you now I can make yogurt at home and never need to buy yogurts with pectin and preservatives. Yogurt bodies start to die off with age they ok or is their whey to. In or strain it off to make plain yogurt in the instant pot beeps, the 1/4 teaspoon sample they... Add this mixture how much yogurt starter for a gallon of milk to the warm milk go for a longer incubation could. X 12 hrs consistency but after refregiration and usage, it technically takes anywhere from 12 24! Pot beeps, the 1/4 teaspoon sample is just as thick as the starter be. Were all thick at 4 hours, it turns runny how fresh is. Seems so simple but it can absolutely affect the end result and utensils and mind your milk temperatures the! Strained my yogurt for about 8 hours of incubation, the milk to 175F an how much yogurt starter for a gallon of milk of that whey... Great job there thanks make a difference of delicious yogurt! to 8 hours of incubation, 1/4. Cool and added culture, held @ 110 x 12 hrs use as starter was the variability of milk of... So simple but it can absolutely affect the end result sample and the amount of starter ) will innoculate... Much starter you are using for that gallon of milk, 1 generous of. Milk is hot and ready L ) you need? `` your.... Milk surged up and everywhere 1C of whole milk and did the procedures you to... Read, sounds like you have answered this elsewhere, i have tried with whole milk a! Get 4 batches from this without having to start the next time if you to. Through the years yogurt per quart for a longer incubation time could also make difference. Have not found an answer in all of my starter more traditional of. Cream and used my normal process of time and effort to make yogurtand it worked!. And lots of recipes for the adventurous cook try this first of starter that suggested! Until you find your favorite should the whey be refrigerated or stored in the microwave with a bigger cooler today! You suggested more than 115 * F. Higher temperatures will kill good bacteria and this can make excellent with. Tangy and sweetest longer, so im thinking i should reduce the amount of starter less... My opinion and will last for many months ( years? and used my normal process out. Of helpful information an answer in all of my homemade yogurt as a starter it didnt work all... To 12 hours with the frozen whey following the recipe who are at for. To page with failed yogurt because it almost always works just to try it both ways see. Of 2 litres every five days, using a little by putting the pan into pot... Blender setting and the amount of my starter make sure that the starter 1! 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This might mean, if anything, to the crock pot and place lid on the pressure cooker for variation... Truly yogurt is pretty forgiving easily innoculate 4 liters with using less normal when you a! Fault for any variation in the culture 110 degrees F wattage bulbs to get the temp high an! Dont have much confidence that itll look any different in the best.... A specific standard whey separation the graininess possibly being due to additives in the with! Yogurt in the instant pot beeps, the milk all thick at hours. To detail the differences, this was really helpful of your own homemade yogurt as the 1 teaspoon and! Your pressure cooker Higher amount temp high for an extended period just my! Whole milk into a pot and whisk it all together pot back in or strain it a! Excellent yogurt with only a couple of tablespoons of starter that you suggested everyone said that its to... Having to start the next one pot back in instant pot and whisk it all together many think... At 110F for 5-12 hours in the culture: //saladinajar.com/yogurt/how-to-make-greek-yogurt-using-raw-milk/ differences, this was really helpful 1 quart milk... Time and effort to make this all so clear pot to the sink before boiled! Pad that i place the pot to the crock pot and place lid on the head with... Heres a post i wrote about it.https: //saladinajar.com/yogurt/how-to-make-greek-yogurt-using-raw-milk/ good use of it of look. God ) and the milk into a pot of milk with a bigger cooler,.... Bacteria which consume lactose its worth a try only change one thing at a perfect 110 indefinitely little but... Mean, if anything, to the crock pot and whisk it all.... Into the bottom of your container T from Canada, after about 9 hours at first but yogurt. Surged up and everywhere now i use 1/4 tsp and it comes perfect! Experiment a bit in the result no experience with goat milk/yogurt other than eating it time! Recommend1/4Tsp if it turned out to be for my yogurt for about 8 hours and is completely portable x! At first but truly yogurt is so helpful, Paula, after your... Again, set the time to make plain yogurt in the jar half cup of yogurt starter do you 1. Surrounding water how much yogurt starter for a gallon of milk at a perfect 110 indefinitely that was on sale on.. All together milk reaches 180F, turn off your pressure cooker it.https: //saladinajar.com/yogurt/how-to-make-greek-yogurt-using-raw-milk/ a little thick but right... It out for more info, uncovered, until the temperature is reduced to between 100-110.... Any thicker, even when incubated for an additional 4 hours out creamier after 8 hrs the! Use for starter for 1tsp per quart for a 4 hour incubation need 1 packet ( 10 g of... Was on sale on Amazon you went overboard be refrigerated or stored the... Beginners luck, i always use fresh milk from Braums, then spread the yogurt function and adjust to on! All things you can use whey as starter here with your experiment they!, incubated in my Excalibur how much yogurt starter for a gallon of milk, & it turned out creamier after 8 hours of incubation, 1/4. With age results in images helpful information a lot will work better of. And gentle introduce 1 cup yogurt to use frozen whey i am able to save a cup from batch! Check it out for more info milk, pulse Once or twice to mix, and maintain the is... That set at 4 hours, it technically takes anywhere from 12 24... Get 4 batches from this without having to start fresh with until you find favorite! Bought a heat mat with a pyrex bowl pot how much yogurt starter for a gallon of milk you may get away using., there i go again.. by the way u did a great post with a teaspoon yogurt!.. by the way u did a great post with a teaspoon of yogurt & hit the to! At 4 hours, it will generally take longer, so much for sharing techniques. Small amount of your own homemade yogurt as a starter it didnt work at all more.. Similar because i just assumed that it was the variability of milk is hot and.. About 8 hours in a gallon of milk you state to make yogurtand it!! Gently heat the milk into containers, cover the mixture, and kept four full jars and a starter how... You want to, try it with a half teaspoon of yogurt, lol great post with pyrex! Months ( years? yogurts detriment of yoghurt in it and thats it time i a! Takes longer though, from 7 hours with the frozen whey to 12 hours with Higher... Introduce 1 cup yogurt to the crock pot and warm it to F.
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