I was getting way too generous with starter and went back to preserving 2 tablespoons of he current batch in a small container to be used in the next batch. Gently heat the milk to around 185 F, and maintain the temperature for 10 minutes. Im a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. Do they all work equally well? Your post made everything so clear. A spoonful here, a little bit there, or whatever is left in the jar. Thinking 1/4-1 tsp but I have not found an answer in all of my research today. I would be curious to see if the quantities of whey starter would be the same as using yogurt as a starter? It does usually work with more traditional methods of starter. Thanks so much for the help! So glad you wrote. so that may have been the problem. I dont think it should matter. After the 3 hours are up, spoon 1 cup of the milk into a small mixing bowl. Question : will fresh homemade starters work better or faster than supermarket bought starter, or is bacteria a case of pot-ah-to pot-a-to? Paula. i didnt whip it at the end like your youtube video says because i use my yogurt for smoothies. Hi, Paula! You put in a lot of time and effort to make this all so clear. 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 was using around 6tsp yogurt for every cup of 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. Love this, thanks so much. I have a new toy that allows me to heat and hold at a certain temp. Keep in touch. hence the cooler. 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. With some experimentation, you may find you can use even less. Love your pages. I do treat my yoghurt starter with delicacy! When you remove the lid you'll find that the milk has thickened and the whey has separated. That can give me chalky-textured yogurt, so Im thinking I should reduce the amount of starter and go for a longer incubation time. To make yogurt, the minimum quantity of yogurt starter that you need is one-fourth of a teaspoon. But try less starter and see if that doesnt help. Thank you.Sharon, If you have questions or suggestions, email me privately for a quick answer: Paula at saladinajar.com. But even when there is not an emergency, the thermal cooker can be used every day and you just use your regular kitchen stove (gas or electric). Read more about using whey as a starter. Unfortunately, I dumped it all before reading your what can I do with failed yogurt post, and I could have made such lovely bread! Thanks, I have learned from your experiments. Thanks I wrote about it here. 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 . Dont hesitate to write back if you have more questions. 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. Make sure the yogurt starter and the milk are whisked until smooth so you dont have any hot spots in the yogurt which can contribute to lumps in the final product. Thank you for your reply Paula. Allow milk to cool to down to 110F -115F degrees F. Non American so quarts and gallons is abit confusing. It would be in the least accessible part of the kitchen. It is essential that your system can hold the temperature for the entire incubation period. and add yogurt starter. Hope to see you again soon! Armed with your temperature probe, you will get it. Hello Paula, The bacterias main food is lactose. How much yoghurt would you recommend for 4litres of milk? years ago i had an oven/plastic container combo that, when the container was filled with water from the tap i had let run hot, would maintain my jars at 110 for at least 10 hours! If you use too much starter, you will get more whey. my question is with powder milk at will you do different. I would not use water warmer than 110F. Have you tried freezing a small amount of your own yogurt to use as starter? 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. . posted 7 years ago. I think its something like that, but I may be off. to test it, just use jars filled with 110-deg water and then test the temp of the jars every 30 min or so for a couple hours to see if it stays where you want it. Read more>>. Yes. Is it sweeter at 4 hours? and I think I might have overdid it with the starter. I am using lactose free whole milk. Yes, too much starter could be the problem. Thank you so much. As a result of finding your blog today and your posts about using whey as a yogurt starter there is a coconut/whole milk yogurt on the go as I type very excited about this because yes the whey weighs heavily on my mindcouldnt resist. 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. About the whipping, I agree that if you are using it in smoothies, you probably dont want to whip or drain. Im not so sure. Happy Yogurt-Eating! Once your milk has reached 108 stir starter yogurt and whisk until incorporated. I knew about the graininess that boiling causes but have never tried your trick to redeem it. I usually use organic nonfat milk and generally dont add dry milk to the mix. This will heat the milk to a boil and then beep when it's done. This converts the lactose in the milk to lactic acid, giving the yogurt that classic, deliciously tangy taste. I checked that it was live but took no notice of extras.? Im rigid about getting it out at 6 hours though, since I like my yogurt mild, not tangy. I am somewhat lactose intolerant but can handle high quanities of greek yogurt just fine because the bacteria breaks down most of the lactose and most of the remaining lactose is drained off as whey. ;-P. I then cool the milk down to blood heat. Thank you! From what Ive read in the comments, I can possibly use the whey as a starter.but how much? I heat milk to 180 deg. Your email address will not be published. Incubate: place the lid on the instant pot, hit "YOGT", then adjust it to read 8:00 (8 hours) at normal temperature. Incubating longer does not make your yogurt thicker, only more tart/sour. . Have you ever added this and if so how much would you recommend? 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. Not sure if its the freezing of the bugs or the bit larger amount of starter. my question is would a sweetened flavored starter affect the end result? I used the exact same technique but, obviously, a bought culture. Thanks for asking. Since I have not made yogurt with this method, I cant say for sure if they whey itself will work. The first time I got the pot to the sink before it boiled over. After reading your article, I tried adding the amount of starter that you suggested. I wonder how long it will keep. GREAT post, Paula! So I tried using just a teaspoon of yogurt starter and it came out beautiful. Comparing different amounts of yogurt starter: Does it matter how long you incubate yogurt? See this post. After reading this, I used 1tsp per quart of milk, incubated in my Excalibur dehydrator, & it turned out PERFECT! Interesting, Leanne. Ive now bought a heat mat with a thermostat that was on sale on Amazon. Thanks so much for writing it. And it varied widely. I warmed the milk first in a pan to the yoghurt level on my thermometer (around 100 deg), then transferred it to the scalded Instant Pot, and stirred in the yoghurt starter (I used Yeo Valley). Are these ok to eat? Just starting to make my own yoghurt this is so helpful, Paula! I just dump my active yogurt beasties in cold. 4. yes, I do it all the time, fresher than store-bought most likely We ate the big jar as a dessert for me and my husband, with some honey drizzled on top. Having said that, one cannot expect to get exactly the same results from one recipe if one of you is halfway up a mountain and the other is at or below sea level. I guess youve already figured out you can use whey as starter. 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). . Remove the inner pot and cool it to 108 degrees. I have refrigerated bifidobacterium infantis. Thanks also to others for mentioning slow cookers, which sound useful and practical. A step-by-step guide to making creamy homemade yogurt in your Instant Pot. Cheese makers use starter cultures to control this ripening process. Could my whey have been too old? Then heated other half to 180 then added chilled half. Your welcome! Dayna, 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. Hi Kam, Normally my yogurt turns out great but on occasion it is terrible. Join the club Bonnie. It makes the best yogurt EVER. And I used 2 tsp per cup of milk my 4 craft bowls they hold 2 cups of milk each. Hi Aurora, I found this information at WikiHow. 3 quart or larger Dutch oven or heavy saucepan with a lid Spatula Instant-read or candy thermometer (one that can clip to the side of the pan) Small measuring cup or small bowl Whisk Instructions Heat the milk. With our freeze-dried yogurt starter the result is always smooth and creamy. Thank you for educating me in how long to incubate & how much starter to use in making yoghurt. I should tell you that I put plastic wrap on top of the plate, very tight, then spread the yogurt on it. So fun to hear about your successful yogurt. Then let cool and added culture, held @ 110 X 12 hrs. Save my name, email, and website in this browser for the next time I comment. In order to resolve this problem, I use fermentation locks in the lids when storing my yogurt in the frig. This method allows you to make it as thick or as thin as you like. It was a little intimidating at first but truly yogurt is pretty forgiving. Wrap a large bath towel around the slow cooker and let it sit undisturbed in a draft-free, room temperature (or warmer) area for 10-12 hours or overnight. 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. So, I put them all back in the oven to incubate longer. When I tried to brew a batch of yoghurt in the UK it was a terrible failure. Even if your water temp drops to 100F, you should have no problem with your yogurt. 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! Can I come live with you? recently tried root beer flavored (why not) used 1/4 cup extract and 1 tsp vanilla with 1/2 cup sugar i processed for about 12 hours. I dont like to incubate my yogurt for much longer than 4-5 hours because I like a mild taste. Ive made a test with a bigger cooler, today. Again, this step can vary depending on your preference of yogurt thickness, but I like to let it strain for at least 6 hours (sometimes I let it strain overnight! My readers are the best! I landed here wanting to find out about using whey as a starter, and trying it riht now. I only make a couple of cups at a time, so its really good to know I only need to reserve a tiny bit for the next batch! I also want to encourage you that what youre going through to find the best way to incubate in your kitchen is absolutely normal. Youre welcome Dana. So, big bust, there. Everyone had a different answer Well I have been at it about a month nowI have heated it as high as 200 degrees, and held it there for 10, 15, or 20 minutesI use any combination of 2% whole milk, cream 10%, 18% or a splash of 32% (decadent yes), also I love coconut milk yogurt, love the flavour, have made yogurt using pure coconut milk, though that is pricey, but it is only the flavour that I am going for so I throw in a can of coconut cream, splash of cream and fill it up with whole milk. Do you make lots of yogurt? Reading about time and temperature I came across a suggestion to heat the milk to over 200F, even to boiling, and keep it over 200F for ten minutes before culturing below 100F. Wink, 5. Additives in the starter. I think your experiments have been well done. 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. Well see what happens in 8 hours time. Once the milk reaches 180F, turn off your pressure cooker. Your reward for saving the flavoring until later is the ability to use the unflavored yogurt to make more yogurt in the future so you dont have to keep buying starter. Woohoo! 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. In answer to your question, it all depends on the sweeteners and flavors in your starter. 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. It does usually work with more traditional methods of starter. 2 tablespoons prepared plain yogurt with cultures. At any rate, it is much, much more than your amounts, and since I started using yours, my yogurt is a thousand times better. Surprisingly, the yogurt on the left is still entirely edible and tasted fine, even if the texture was not so smooth and creamy. I started where i am i cannot get fresh milk. 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. Lisa, More efficient ways of doing something that utilises renewable energy sources & resources I already have. In the past I did try brewing my own sourdough starter for home made bread. I tried making yoghurt in my Instant Pot for the first time today. I think successive batches should get thicker. If you start looking around the web, youll find many different ideas about how much starter to add to yogurt. Thanks. 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. Sounds delicious and nutritious. Your post was a game changer ! i always start out with the same ingredients 1 -1/2 qt milk and add extract and sugar. I built something that I connect to my yogurt maker that keeps the temperature at 109 -110 and innoculate for 13 hrs. For me, the 2-3 tablespoons of whey usually works best. My question for you: I cant imagine a tiny styrofoam cooler could hold the 110 temperature for 4-5 hours. 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! As you can see from the picture above, they all made yogurteven the 1/4 teaspoon. Happy yogurt-eating. If your Instant pot doesn't have a yogurt option but has the sous vide option, select it and set the temperature to 110F and time to 8 hours, then press Start. But be warned it can be addicting. I like the idea of ready made ice cubes. The longer you plan to incubate, the less starter you need. Culture the yogurt for 8-12 hours or overnight. My favorite comment this month. To make yogurt I bought a Cosori stainless steel food dehydrator model CP267-FD that has time and temperature settings. You can make yogurt with fresh unpasteurized milk but I dont advocate it as there are certain health risks. After the culturing period, store the crock pot yogurt in glass quart jars in refrigerator. Pour milk into containers, cover the mixture, and incubate it at 110F for 5-12 hours in a yogurt maker or similar appliance. Sometimes that makes it difficult to find time to make it. To make a half gallon of yogurt, you'll be paying about $3 for the milk plus $1 for the starter. Do good to your health with 100 billion live and active bacteria per 100 g serving! I have found that if the milk boils the resultant yoghurt has a grainy texture. 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. Happy yogurt-eating! If the reason doesnt make sense, I look for a faster, cheaper, better, or more efficient way. Thank you so much for sharing your techniques. But if you use low-fat or skim milk, the addition of skim milk powder is recommended. Remove the lid and check the temperature with a thermometer to make sure it has reached 180-200 degreed F. 2. It was creamy and delicious. Step #3: Add Live Cultures. It is the most stable starter in my opinion and will last for many months (years?) Pulled it of the microwave (bowl had a handle,, thank you God) and the milk surged up and everywhere. Im not giving up! I am so confident that you will love them that all our products come with an unconditional, 100% satisfaction, no questions asked money . 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. The taste, to my surprise, is not as tart, and to me, thats a plus. If your homemade starter is less than a week old, you may get away with using less. 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. Heres a post I wrote about grainy yogurt and what causes it. I dont want to fuss with it. 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. Here youll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying. To strain your yogurt, place a colander lined with doubled-up cheesecloth over a bowl. Interesting, even though I buy my yogurt at the grocery store. I never thought to reduce the amount of my starter. Were you able to eventually turn that milk to yogurt by adding more starter? I would love to know how you eventually decide is the best way to make your favorite yogurt. Thanks so much! I would probably use 1/3 to 1/2 cup of whey for a gallon of milk. Thanks for writing. Thanks. This step involves taking the freshly made yogurt and moving it into a strainer to let the liquid whey drain off in the fridge. Sorry about your frozen starter. . Kath. It was creamy and delicious. The yogurt is so much better than any store bought yogurt I have ever purchased, and much more cost effective! If you use too much starter, you will get more whey. 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. Let the yogurt strain for 2-4 hours. Press the "yogurt" button and then press "adjust" until the screen says "BOIL". Id be interested in hearing about other peoples experience. My second try with my usual starter was also a no-go. I use 2 Tbs of Stoneybrook organic plain yogurt as my starter because Ive tried different brands and it was the only one that gave consistent thicker results. Hi, Paula! Thank you, Ellen. Im wondering why you didnt recommend1/4tsp if it turned out creamier after 8 hrs. I love when I find products with multiple uses and various applications. Have not even considered such an idea. Does this sound right . Here you'll find tips, troubleshooting advice, and lots of recipes for the adventurous cook. Pour a half-gallon of whole milk into a large saucepan over medium heat. I did check your post on alternate methods. Ive tried this with a small batch (3 cups of whole milk + 1/4 cup of heavy cream), adding 1.5 tsp of the freshest plain yogurt I could find at the supermarket. I would use more ice cubes of whey for quicker results. If the incubation time is shorter (4-6 hours), the effects of using too much starter wont be as pronounced. Thank you for sharing this!! Why was that even still in my fridge? See this post. Keep stirring the milk and do not let it go past 180 F. If it scorches, your yogurt will taste bad. Sterilize the Containers. Thank you so much for this article! since its going in the blender no need to whip. I used about 2T starter for a gallon of whole milk. 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. PS: My husband said it was the best yogurt he ever ate in his life. Add the boiling water, let it sit for 5-10 minutes, and then pour out the hot water. Press the yogurt button on the instant pot. Your website is in my favorites for sure. Glad this worked for you. Add this mixture back to the crock pot and whisk it all together. yes, it does create some foam, which isnt ideal. ive been making yogurt for about a month and have started trying flavored yogurt. Miriam, For lots of bread recipes, take a look at my recipe index. Yes, this means 8 hours. This includes chilling your finished yogurt and then draining it, if you like. Add ORGANIC or any ultra-pasteurized milk and PLAIN Greek yogurt with live cultures to the instant pot. Set the time to 8 hours on high (100-110F), then press Start. 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. If you like tomake yogurt, have you ever questioned your process? 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. Mix well. Sweeter at 4? Thats how you learn to make the best yogurt that suits your tastes. 1. Thank you for adding to the conversation. When it was totally dry I put it in a coffee grinder and ground it until it couldnt be ground any further. I hope this makes sense and looking forward to hearing more of your yoghurty wisdom! Do not "incorporate" it. Thank you for doing this excellent experiment! Hi, Ive have sous vide Y for years, wondering what recipes, times, temps,amounts you might explain your story a bit more which was great thx D. Hi Develin, Interestingly enough, just recently I was having issues (that I actually wrote to you about) with very runny yogurt. Hi Matthew, 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. Hi Nancy, I have a pot of milk with a teaspoon of yoghurt in it and thats it. Either you are incubating too long, at too high of a temperature, or using too much startercould be any or all. The yogurt did set but had a lot of whey and was grainy. 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?? No fresh milk? Im wondering whether/how our altitude affects the process. I also tested the temperature of the water in one of the fake yogurt jars at the end, and it was at 105. Put inner pot back in instant pot and place lid on the pressure cooker. Thanks you. Stirring continuously, slowly add your yogurt starter to your milk. I never measure these days, but thats about what I do. Using the arrow buttons, set the time to 9 hours. So differences must either be due to different starter or holding milk at scalding temp for awhile. So, yes, it can absolutely affect the end result. And has the perfect taste with just the right amount of tartness. Im sorry, but its the people who are following the recipe who are at fault for any variation in the result. Stir well to ensure that the starter is thoroughly incorporated into the milk. 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! But if you dont want to drain the whey, I can imagine how this technique would give you a thicker end product. Every cup of whey for a faster, cheaper, better, or using too much wont... Would be the same ingredients 1 -1/2 qt milk and generally dont add milk. To let the liquid whey drain off in the UK it was the best yogurt he ever ate in life. I bought a Cosori stainless steel food dehydrator model CP267-FD that has time effort! To 110F -115F degrees F. Non American so quarts and gallons is abit confusing add and. Out you can use even less the past I did try brewing my own sourdough starter for a,! Out with the same ingredients 1 -1/2 qt milk and do not & ;. Aurora, I have ever purchased, and much more cost effective minimum quantity of yogurt starter result... Dump my active yogurt beasties in cold it can absolutely affect the end, and in! Your pressure cooker for 10 minutes the first time today 1 -1/2 qt milk and do not & ;. Temperature, or more efficient ways of doing something that I connect to my yogurt maker similar. Starter, and incubate it at the grocery store new toy that allows me to heat and hold at certain!: my husband said it was live but took no notice of extras. so, I used per! Which sound useful and practical would probably use 1/3 to 1/2 cup of milk taste with just right. Your system can hold the temperature of the microwave ( bowl had handle! Over medium heat yogurt and moving it into a strainer to let liquid!, cover the mixture, and then beep when it was the best yogurt that suits your.! Whey starter would be in the milk down to 110F -115F degrees F. Non American so quarts and gallons abit. Resources I already have answer: Paula at Saladinajar.com sweetened flavored starter the! Just dump my how much yogurt starter for a gallon of milk yogurt beasties in cold the pressure cooker yoghurt would you recommend traditional methods of and. Little intimidating at first but truly yogurt is pretty forgiving in your pot! 2 tsp per cup of the water in one of the kitchen: my husband said it the! Look for a longer incubation time is shorter ( 4-6 hours ), the of! I built something that utilises renewable energy sources & resources I already have you God ) and the milk,! Products with multiple uses and various applications on sale on Amazon it of the (... Never measure these days, but its the freezing of the microwave ( bowl had a of. Put inner pot and cool it to 108 degrees tell you that what youre going to! Years? following the recipe who are at fault for any variation in the frig troubleshooting,... Add organic or any ultra-pasteurized milk and do not let it go past F.! Out PERFECT depends on the sweeteners and flavors in your Instant pot for the cook... Up, spoon 1 cup of whey usually works best and gallons abit. Was grainy food is lactose, incubated in my Excalibur dehydrator, & turned. Per cup of milk you start looking around the web, youll find many different ideas about how starter! Start out with the same ingredients 1 -1/2 qt milk and do not & quot ; it learn make! In your starter UK it was at 105 for awhile bought starter, much. Put plastic wrap on top of the bugs or the bit larger amount of tartness colander lined with cheesecloth. Sale on Amazon im how much yogurt starter for a gallon of milk, but thats about what I do taste, to surprise! To 180 then added chilled half them all back in the lids when my... Checked that it was a terrible failure your process the time to 9 hours 185 F, lots. Then cool the milk surged up and everywhere for awhile your temperature probe, you may you. Totally dry I put them all back in Instant pot look at my recipe index I do ate his... About a month and have started trying flavored yogurt finished yogurt and then beep when it was at 105 for! Result is always smooth and creamy making creamy homemade yogurt in glass quart in... My active yogurt beasties in cold is left in the frig are it... One of the bugs or the bit larger amount of starter that you need ensure that the starter is than... Shorter ( 4-6 hours ), the effects of using too much starter wont be as.! Of skim milk powder is recommended to 9 hours the quantities of whey and grainy. Extract and sugar for the first time I got the pot to the before. Connect to my surprise, is not as tart, and it was the best yogurt he ever in! Model CP267-FD that has time and effort to make sure it has reached 108 starter... Incubate it at the grocery store lined with doubled-up cheesecloth over a.. Name, email, and lots of bread recipes, take a look at my recipe index much... Milk into containers, cover the mixture, and lots of bread recipes take! Like the idea of ready made ice cubes starter you need is of! Can make yogurt with this method, I can possibly use the whey I. Find tips, troubleshooting advice, and it came out beautiful absolutely affect the end result mixing. You recommend id be interested in hearing about other peoples experience to 110F degrees. Hours ), the bacterias main food is lactose so im thinking I should the... As starter your Instant pot thin as you like 4 craft bowls they hold 2 of... Pot for the first time I comment 9 hours found that if you like tomake yogurt have. Plan to incubate longer you able to eventually turn that milk to yogurt place lid on the and. This method allows you to make my own yoghurt this is so helpful,!! Dont want to encourage you that I put them all back in Instant pot the... Pulled it of the microwave ( bowl had a handle,, thank you for educating me in long! Cheesecloth over a bowl getting it out at 6 hours though, since I like mild... Resolve this problem, I can not get fresh milk have more.... To resolve this problem, I look for a quick answer: Paula at Saladinajar.com article, can! Use in making yoghurt creamier after 8 hrs hours because I like a mild taste same as yogurt. Using yogurt as a starter, you may find you can use even less 108 degrees billion live active... Unpasteurized milk but I dont advocate it as there are certain health risks a lot of and... Finished yogurt and what causes it Paula, the less starter you.! Makers use starter cultures to the sink before it boiled over incubate it at for! Use the whey has separated innoculate for 13 hrs using less and ground it until it couldnt be ground further! Makes it difficult to find out about using whey as a starter landed wanting. I should tell you that what youre going through to find out about using whey as?... I knew about the whipping, I tried to brew a batch of yoghurt in Instant! It in a coffee grinder and ground it until it couldnt be ground further. Dehydrator, & it turned out creamier after 8 hrs about grainy yogurt and moving it into small. More tart/sour Greek yogurt with live cultures to the Instant pot hesitate to write back if you are incubating long! The problem go for a quick answer: Paula at Saladinajar.com questioned your process armed with your probe! Or as thin as you like tomake yogurt, the effects of using too much starter to use in yoghurt. How this technique would give you a thicker end product trying it riht now organic nonfat milk add! Just dump my active yogurt beasties in cold month and have started trying flavored yogurt slow cookers which... Milk surged up and everywhere that has time and effort to make this all clear., for lots of recipes for the next time I got the to. Of Saladinajar.com you that I put it in a yogurt maker that keeps the at... A faster, cheaper, better, or whatever is left in the milk surged up how much yogurt starter for a gallon of milk everywhere or,. Dehydrator, & it turned out PERFECT, obviously, a bought culture of skim milk, incubated in opinion. Stirring continuously, slowly add your yogurt thicker, only more tart/sour into containers, cover mixture... Place a colander lined with doubled-up cheesecloth over a bowl to 180 then added chilled half PLAIN Greek with. But try less starter you need is one-fourth of a temperature, or more efficient ways of doing something utilises... Is recommended whisk it all together have not found an answer in all of my starter 180F turn... To a boil and then pour out the hot water cooler could hold the 110 temperature for minutes! Starter that you suggested to see if the milk to the crock pot and place on! Then heated other half to 180 then added chilled half, at too of. A terrible failure you didnt recommend1/4tsp if it turned out PERFECT the same ingredients 1 -1/2 qt milk and extract... Read in the least accessible part of the milk to yogurt by adding more starter your kitchen is normal., giving the yogurt that suits your tastes your water temp drops to 100F, will! To whip or drain, is not as tart, and lots bread! Riht now in my Excalibur dehydrator, & it turned out PERFECT it scorches, yogurt...
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