Catalyst Cooks

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Yogurt Day 2 (not all Yogurts are created equal) August 19, 2010

I’m making yogurt.  It’s a great experiment.

And, like most experiments, some things went wrong.

Because I’m stubborn, I tried again yesterday.

I learned today that I’ll be trying again some other day.

I did correct some of my REGRETS and MISTAKES.

I used a mix of half and half with my milk (instead of straight skim milk), to try to increase the creaminess.

Verdict?  It worked.  The yogurt can hold blueberries on the top!

However, I did some more research today and based on that I am going to make two more changes to my base products next time.

  • I am going to buy organic, whole milk for the next batch- preferably from Jersey (vs Holstein) cows.  This will probably mean a visit to the coop, vs buying it at a big box grocer.
  • I am going to more carefully choose my starter yogurt. 
    • The Old Home yogurt (pictured above) contains bifidus cultures, which apparently tend to override the better cultures of Lactobacillus bulgaricus, L. Acidophilus and S. Thermophilus.  I want to choose the best starter yogurt to perpetuate in my own batches.
    • Any yogurt you choose as a starter shouldn’t have any sweetener, fruit, pectin, gelatin or other additives.

(On a side note, I just watched the movie “The kids are alright” and I hope that my starter yogurt’s paternal strain doesn’t call me asking about his new yogurt kids.  If you haven’t seen the movie then nevermind!)

I corrected my error from yesterday, and instead of using a Mason jar to heat the milk, I used a metal saucepan. 

Verdict:  This worked great, because when I was done heating the milk, I was able to put it into an ice bath and cool it down to 110 degrees right away.

I should have stirred the milk more during this step, however.  Next time I will.

When the milk was sitting at 110 for 7 hours, I didn’t disturb it as much as I did yesterday.  But I did have to adjust the temperature of the crock pot to get it to stay at a constant 110 degrees.

Verdict:  The yogurt is definitely creamier today, but I still had to move it around a bit to keep the temp.  A big no-no!  Yogurt is not to be disturbed when it is reproducing. 

So, off to the store, to buy a new starter yogurt, some fancy dancy milk, and a heating pad.  Part III to come!

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4 Responses to “Yogurt Day 2 (not all Yogurts are created equal)”

  1. […] Yogurt Day 2 (not all Yogurts are created equal) « Jen the Catalyst Says: August 19, 2010 at 9:19 am […]

  2. Molly Says:

    I have a heating pad you can borrow.

  3. […] been making yogurt, and making mistakes making […]

  4. […] prone to do, I thought I would outsmart the way everyone has always made Viili and instead follow the method I’ve been using to make regular yogurt.  (Meaning, I’d boil the milk to 185, chill it to 110, introduce the Viili starter, and put […]


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