Making yogurt
 

Why do we bring milk to "just below boiling", then allow it to cool
before adding yogurt starter?
Why not simply warm the milk to lukewarm and add the starter? - Mike

Making yogurt
 

Mike wrote:
> Why do we bring milk to "just below boiling", then allow it to cool
> before adding yogurt starter?
> Why not simply warm the milk to lukewarm and add the starter? - Mike
>


The final yogurt is thicker if you scald the milk.

Bob

Making yogurt
 

Mike > wrote:
>Why do we bring milk to "just below boiling", then allow it to cool
>before adding yogurt starter?
>Why not simply warm the milk to lukewarm and add the starter? - Mike

To kill any bacteria that might be in the milk.

Randy


http://picasaweb.google.com/crmartin1

Making yogurt
 

In article >, Randy >
wrote:

> Mike > wrote:
> >Why do we bring milk to "just below boiling", then allow it to cool
> >before adding yogurt starter?
> >Why not simply warm the milk to lukewarm and add the starter? - Mike
>
> To kill any bacteria that might be in the milk.
>
> Randy

Since mom and I always used powdered milk, we skipped that step.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Making yogurt
 

Omelet wrote:
> In article >, Randy >
> wrote:
>
>> Mike > wrote:
>>> Why do we bring milk to "just below boiling", then allow it to cool
>>> before adding yogurt starter?
>>> Why not simply warm the milk to lukewarm and add the starter? - Mike
>> To kill any bacteria that might be in the milk.
>>
>> Randy
>
> Since mom and I always used powdered milk, we skipped that step.

I use a mixture of whole milk and powdered milk. It still turns out
thicker if I scald it. (now I can't remember if last time I scalded
both or just the powdered milk and cooled it with the whole milk)

Bob

Making yogurt
 

In article >,
zxcvbob > wrote:

> Omelet wrote:
> > In article >, Randy >
> > wrote:
> >
> >> Mike > wrote:
> >>> Why do we bring milk to "just below boiling", then allow it to cool
> >>> before adding yogurt starter?
> >>> Why not simply warm the milk to lukewarm and add the starter? - Mike
> >> To kill any bacteria that might be in the milk.
> >>
> >> Randy
> >
> > Since mom and I always used powdered milk, we skipped that step.
>
> I use a mixture of whole milk and powdered milk. It still turns out
> thicker if I scald it. (now I can't remember if last time I scalded
> both or just the powdered milk and cooled it with the whole milk)
>
> Bob

Ok. :-)

Our recipe was simple. 1 gallon of double made powdered milk (doubled
powdered milk per water recipe) and a couple of tablespoons of starter,
usually left over from the previous gallon of yogurt.

We started with Dannon brand unflavored.

Place gallon jar into a small ice chest filled with the hottest tap
water your tap provided (ours is set at 120) and let sit for 24 hours.

The yogurt was thick enough to stand up on it's own.

I may have to try scalding it next time I make it if it turns out
thicker. Why do you think it does that? Higher sugar content?

I like using powdered milk as it makes it fat free, but YMMV.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Making yogurt
 

>
>I like using powdered milk as it makes it fat free, but YMMV.

That's close to my normal routine, but I'm trying to add some weight
so this batch is with whole milk. Normally I make a strong batch using
the non-fat powdered stuff, nuke it until it's 120^, cool it to
110(?) and add 2T of Dannon. Put it in the over pre-heated to its
lowest and leave the light on overnight; then in the refer for some
time. - Mike

Making yogurt
 

On Jun 25, 8:18 pm, Michael Horowitz > wrote:
> >I like using powdered milk as it makes it fat free, but YMMV.
>
> That's close to my normal routine, but I'm trying to add some weight
> so this batch is with whole milk. Normally I make a strong batch using
> the non-fat powdered stuff, nuke it until it's 120^, cool it to
> 110(?) and add 2T of Dannon. Put it in the over pre-heated to its
> lowest and leave the light on overnight; then in the refer for some
> time. - Mike

Mike, I make yogurt 2-3 x a week (most of the time, whole milk).
Here's my routine. Put a 4 cup pyrex in the microwave for 2min35
seconds (110º) or let it cool to 110 if it is hotter. I

In a very small bowl, I put 2T yogurt in from either storebought
yogurt, or the previous batch of yogurt. I pour a little of the 110
milk into this small bowl, stir it well and add to the 1qt pyrex bowl
and stirl well. I get another 2T yogurt and add it to a very small
bowl. Then I pour a little of the 110 milk/yogurt mixture into this
small bowl and stir well, then add it to the 4 cup 100 milk/yogurt
mixture. I don't add any powdered milk.

When it is finished, I will do one of three things:
1) strain it a little while getting the consistency of Greek yogurt.
2) strain it much longer, using the whey for bread making.
3) eating it in a runny state, adding cereal/kasha, ground flax, wheat
germ, ground almonds and blueberries, honey and cinnamon; sometimes
adding pomegranate juice and cranberry or cherry juice, depending on
the consistency and whether I want it to taste fruity.
Dee Dee

Making yogurt
 

"Michael Horowitz" > wrote in message
...
>
>
>>
>>I like using powdered milk as it makes it fat free, but YMMV.
>
> That's close to my normal routine, but I'm trying to add some weight
> so this batch is with whole milk. Normally I make a strong batch using
> the non-fat powdered stuff, nuke it until it's 120^, cool it to
> 110(?) and add 2T of Dannon. Put it in the over pre-heated to its
> lowest and leave the light on overnight; then in the refer for some
> time. - Mike
>

Don't you just hate people who are trying to gain weight <G>

Making yogurt
 

On Jun 25, 8:22 pm, Dee Dee > wrote:
> On Jun 25, 8:18 pm, Michael Horowitz > wrote:
>
> > >I like using powdered milk as it makes it fat free, but YMMV.
>
> > That's close to my normal routine, but I'm trying to add some weight
> > so this batch is with whole milk. Normally I make a strong batch using
> > the non-fat powdered stuff, nuke it until it's 120^, cool it to
> > 110(?) and add 2T of Dannon. Put it in the over pre-heated to its
> > lowest and leave the light on overnight; then in the refer for some
> > time. - Mike
>
> Mike, I make yogurt 2-3 x a week (most of the time, whole milk).
> Here's my routine. Put a 4 cup pyrex in the microwave for 2min35
> seconds (110º) or let it cool to 110 if it is hotter. I
>
> In a very small bowl, I put 2T yogurt in from either storebought
> yogurt, or the previous batch of yogurt. I pour a little of the 110
> milk into this small bowl, stir it well and add to the 1qt pyrex bowl
> and stirl well. I get another 2T yogurt and add it to a very small
> bowl. Then I pour a little of the 110 milk/yogurt mixture into this
> small bowl and stir well, then add it to the 4 cup 100 milk/yogurt
> mixture. I don't add any powdered milk.

Because having it taste good is more important than thick consistency.
>
> When it is finished, I will do one of three things:
> 1) strain it a little while getting the consistency of Greek yogurt.
> 2) strain it much longer, using the whey for bread making.
> 3) eating it in a runny state, adding cereal/kasha, ground flax, wheat
> germ, ground almonds and blueberries, honey and cinnamon; sometimes
> adding pomegranate juice and cranberry or cherry juice, depending on
> the consistency and whether I want it to taste fruity.

Well prepared. Great post.

> Dee Dee

--Bryan

Making yogurt
 

Omelet wrote:

>
> Our recipe was simple. 1 gallon of double made powdered milk (doubled
> powdered milk per water recipe) and a couple of tablespoons of starter,
> usually left over from the previous gallon of yogurt.
>
> We started with Dannon brand unflavored.
>
> Place gallon jar into a small ice chest filled with the hottest tap
> water your tap provided (ours is set at 120) and let sit for 24 hours.
>
> The yogurt was thick enough to stand up on it's own.
>
> I may have to try scalding it next time I make it if it turns out
> thicker. Why do you think it does that? Higher sugar content?
>
> I like using powdered milk as it makes it fat free, but YMMV.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Using powdered milk is very convenient.
Adding 1/4 stick of butter would certainly bring the fat content back
up.
Wonder if that would effect the bacteria's ability to make yoghurt? -
Mike