I put foil over the container to keep the water from evaporating. Perfect steaks too! I noticed it gets firmer the longer it stays in the fridge. Best yogurt to date, such silky texture just as promised and so easy!!
Thank you. If you are interested in topic: make money reviewing beauty products — you should read about Bucksflooder first. If you are interested in topic: earn rupees online in india — you should read about Bucksflooder first. The dough was easy to put together last night and I was able to bake them while my ten month old took a nap.
They were SO delicious — crispy edges that were just right and just like in the title a perfect soft and chewy center. These will be great to add to my list of cookies to gift to friends.
Thank you again for sharing such wonderful recipes! Looking forward to trying more of them in the future!!! What a brilliant answer to the yogurt question, clear, concise and informative. How refreshing to have a searched question answered so well. Well after spending the last hour or two standing over a pot of milk, and THEN reading this I will make the next batch with out the 2 hour prep and see. I wondered as I was making it why pasteurized milk would need to be reheated.
Sometimes a little research saves much labor and time. I will let you know how my batch turns out and the subsequent one following your method. I too am making the greek style yogurt so I will be up in the middle of the night for the straining process completion. SIGH…… Thanks for your kindness in sharing your experience. As it turns out, yes. But first, a little background. As I see it, there are two possible reasons. What about you guys? Do you heat your milk to degrees for yogurt making?
Why or why not? Next Post: Paul Wheaton of Permies. I just added the same suggestion about sous vide! If, for example, you set a timer on your yogurt maker to incubate for six hours, it's fine to just leave the mixture in the maker at room temperature for several more hours. Likewise, if you're incubating in a thermos or other vessel that gradually loses heat, as the temperature drops, the incubation will slow.
Once the yogurt has set, simply pop it in the refrigerator in the same container you incubated it in. If incubating in a thermos or other insulated container, be sure to transfer the yogurt to a non-insulated container before refrigerating so the temperature will drop. Or spoon it into one or more lidded glass , plastic, or ceramic containers. It will keep for about two weeks, though the flavor will be best for the first few days and then become sour-tasting over time. Even now that they're professionals, the Ammiratis still add their flavorings after incubation.
English agrees: "I always make yogurt plain, and then flavor it at the time of serving. That way, you don't have to worry about fruits going 'off' in the jar before you eat them, or flavorings thickening weirdly. There are a number of ways to thicken yogurt , either before or after incubation. One of the simplest techniques is to whisk in a small amount of nonfat powdered dry milk along with the starter, although, as the Ammiratis note, this will change not only the texture but also the taste of the finished yogurt giving it a slightly chalky flavor.
English also says you can add a small amount of unflavored gelatin or pectin prior to incubation. To thicken yogurt without sacrificing flavor, simply strain the yogurt after incubation. Mendelson feels that we've gotten too used to "yogurt dolled up with additives meant to give it the consistency of a thickened pudding " and says that "draining whey from the yogurt is the only good way to thicken it!
The longer the yogurt is drained, the thicker the final consistency will be; if luscious Greek-style yogurt is your goal, let the yogurt drain overnight. Whole Milk: "I'm a whole-milk sort of gal," says English. Organic and Local Milk: While many people choose organic or local, grass-fed milk for ethical reasons or because they prefer the flavor, English says "organic, UHT [ultra-pasteurized], or regular milk all perform the same, in my experience," though she chooses to use milk from pastured cows.
Mendelson confirms that while "ultrapasteurized milk doesn't have the best flavor," it "can be successfully inoculated with lactic acid bacteria.
Powdered Starter Culture: While you won't find them at every grocery store, powdered cultures tend to have set amounts of live bacteria and therefore perform consistently. Powdered cultures can be found at some grocery and health food stores, or online.
Store-bought Yogurt: Mendelson never uses powdered starter. She prefers to use store-bought plain yogurt. Pick a yogurt you like the taste of and check the label to be sure it has live, active cultures. The yogurt should not be flavored or sweetened, but the fat content doesn't matter. Ideally, the yogurt shouldn't have any additives or thickeners, though these will be diluted so much once you combine them with milk that it's not the end of the world if there's a little pectin or other thickener.
Previous Batch of Homemade Yogurt: "Since I've been making yogurt for so long, I simply use [some of] my previous batch to inoculate the next," says English. There's no easy rule for determining the number of times you can use the same mother culture, she says. Yogurt Maker: Yogurt-making machines come with a container or several containers made of glass or plastic that hold the mixture, a heating device that keeps the mixture at the correct temperature, and a timer that can be set for the desired yogurt incubation time.
If you make a lot of yogurt, a machine with a timer can be a good investment. Thermos: There are many other ways to keep the mixture warm and safe from drafts and jostling.
Since our household uses about 2 litres of yogurt a week, the simplification of the procedure is welcome. An entire batch can be prepared in about 10 minutes in the ice chest, the water temperature checked and adjusted an hour or so later, and in the morning have yogurt ready to put in refrigerator. Never do I get the graininess that can occur sometimes from the denaturing process etc.
The differences in consistency can be a personal preference. Occasionally, if the incubation temperature is lower than it should be, and I end up with yogurt with a viscosity only slightly thicker than milk. It still tastes great and works well in beverages or smoothies. Some people may actually prefer this.
With a wide variety of milk, bacterial cultures, and procedures, there are myriad varieties of yogurt that can be made at home. This is part of the fun! There's a specific culture of yogurt that can be fermented at room temperature without keeping the milk warm that produces the desired texture. The "Caspian Sea" yogurt strain works well with room temperature fermentation and, in my experience at least, required no heating. I was able to obtain this strain a few years back from friends who were growing it; it works as long as you're regularly using and replenishing it, but it can spoil eventually.
I believe you can find vendors for this kind of product at health food stores or online, but I don't know how you'd be able to distinguish quality or efficacy, so I can't speak to the best way to obtain the culture.
Keep in mind, though, that this is a much more viscous and lower-acid yogurt than you may be used to. Because of these characteristics, it became quite popular in Japan and among Japanese immigrants to the US, which is how I first encountered it.
I have been making yoghurt using per cent powdered milk and not only do I not heat it above fermentation temperature but it makes the thickest creamiest Greek yoghurt I have ever eaten.
Just mix the milk up with loads of extra milk powder because this really affects the thickness of the yoghurt. Some of these comments puzzle me because normal pasteurised milk has already been super heated during its process.
I could understand if it was straight from the cow.. I make yoghurt without pre-heating the milk and it has come out super 6 or 7 times now. I use the cheapest milk from the supermarket. Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. Making yogurt without heating milk? Ask Question. Asked 8 years, 8 months ago. Active 1 year, 11 months ago.
Viewed 75k times. Improve this question. Community Bot 1. Felix Felix 1 1 gold badge 2 2 silver badges 6 6 bronze badges. Add a comment. Active Oldest Votes. According to Harold McGee On Food and Cooking pp 48 "These treatments improve the consistency of the yogurt by denaturing the whey protein lactoglobulin, whose otherwise unreactive molecules then participate by clustering on the surfaces of the casein particles.
Improve this answer. Sobachatina Sobachatina I almost want to make this a separate question, and I deleted my answer in favor of what seems to be superior knowledge but: why would the acid from the bacterial action not denature the proteins much as the heat would? I have to admit that this starts to get to the limit of my understanding but Harold McGee has the following to say: " heating the milk improve the consistency of the yogurt by denaturing the whey protein lactoglobulin, whose otherwise unreactive molecules then participate by clustering on the surfaces of the casein particles.
Actually I'm going to put the full quote in this answer. Now here is the reason why you need to heat the milk and failing to do so results in sub-par yogurt: As the milk is heated, the microstructure of the protein micelles changes, they become bumpy.
Anon Anon 49 1 1 bronze badge. Your answer would be better if you explained why you think UHT milk removes the need to heat it? I would have thought any pasteurised milk would be OK from a safety point of view so would there be any other reason UHT would be better? As explained in other answers, the heating is not to kill bacteria, it's to have a certain effect on the proteins in the milk.
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