Reply to Homemade yogurt

Forum Index » Food, Cooking, and Restaurants

Reply to "Homemade yogurt"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous]I make a half-gallon of yogurt in the IP about every 3-4 weeks.  My family loves it.

I use South Mountain Creamery milk, but any milk will do.  I've heard that non-UHT milks work better than UHT, but haven't tried a UHT milk to verify.  I prefer whole milk for the creamier taste.

I like the cultures from New England Cheesemaking if I don't have an existing yogurt to start from:
https://cheesemaking.com/collections/starter-cultures-for-cheese-making?_=pf&pf_t_culture_type=yogurt

Hit the yogurt button until you get to the boil option.  Let it cook until it beeps, then open the lid and let it cool to 115.  Then add the cultures and hit the yogurt button.  I let mine go anywhere from 8 hours to 16 hours, depending on what's convenient for me.  The longer culture times make a yogurt that's a little thicker and tangier.

If you want it really thick, chill it and then strain through a double layer of cheesecloth to drain off some of the whey.  Save the whey - it's delicious in place of water in baked goods, oatmeal, or smoothies.  I freeze extra in an ice cube tray for smoothies.[/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics