![]() Use an instant-read thermometer to check the temperature of the milk. Then, heat the milk over medium-high heat, stirring it continuously so it doesn’t scorch. First, pour 8 cups (2 liters) of milk into a Dutch oven. Make sure the yogurt contains live active cultures, which are what turns the milk into more yogurt. To make your own yogurt at home, all you need is milk and some store-bought yogurt. However, with the taller jars, either a larger cover may be needed or towels may be used to cover the gap between the supplied cover and bottom (heating and control) unit. You can use a gallon size container or 4 wide-mouth quart containers to make as much as a gallon at a time. It allows the user to use more than cup-sized containers, although they are supplied in several sizes with the yogurt maker. This unit is capable of producing a quality yogurt result in as little as 2 hours as the temperature setting is well above popular home yogurt culturing temperatures. For example, one yogurt maker provides a factory set regulated temperature with a time - display and cut-off feature. There are yogurt makers which combine some of the features found in some of the above categories.You cannot adjust the temperature setting in this type. Another type has an (optimal) factory temperature setting which is maintained regardless of environment.There are two types within this category: The temperature regulating yogurt makers are more expensive as they require more electronic components to be able to maintain temperature settings.With larger families, they can become impractical because of the time it takes to make a given quantity of yogurt. ![]() They generally come with smaller cups and must be used repeatedly throughout each week to provide for daily consumption of yogurt. They are designed for average home temperatures but higher or lower environmental temperatures can change the time it takes to make the yogurt and quality of the yogurt produced. They tend to be less expensive because they are designed with no control over the temperatures needed to properly incubate the yogurt bacterial culture(s) in the dairy product used. The untimed, resistance heated yogurt makers are generally popular because of their low cost.There are several categories of retail yogurt makers available today, if you decide to use a yogurt maker (which is recommended.) Yogurt makers allow for the safest and timeliest incubation of the yogurt bacteria. Additionally, you could place the container of yogurt in warm water in a sink, large bowl, or small picnic cooler.Ĭhoose a yogurt maker. It is best to maintained the temperature below 120✯ (49✬), don't allow it to go below 90✯ (32✬) blood temp to 110✯ (43✬) is optimal. Note that light exposure may degrade the nutrition in the milk. If you have none of these things, you could use a sunny window or a car in the sun.Other methods include using a food dehydrator, a rice cooker's warm setting, a heating pad set to low, or a crock pot set on its lowest setting.Or, you could use the bread proof setting if your oven has one. This method is tricky make sure that it doesn't get too hot. You could also use the pilot light in your oven, or preheat the oven to the desired temperature, turn it off, and then leave the oven light on to maintain the temperature.Turn your oven on periodically, as needed to maintain the temperature.The proper way to use a yogurt maker is detailed in the following steps. The most common way is to use a yogurt maker. ![]() Choose the method that is most convenient and consistent for you. Use a thermometer to make sure the temperature stays consistent. Pick your method for incubating your yogurt.There are many methods available for incubating yogurt. In a pinch, you can use a flavored yogurt, but the taste of the resulting cultured yogurt will not be exactly the same as using plain yogurt.Alternatively, instead of using existing yogurt, use freeze-dried bacteria cultures (available in specialty stores or online), which are more reliable as a starter.The different flavors are due to other bacteria than the two main bacteria needed to create yogurt. You will find that different kinds taste a bit different. Taste various plain yogurts before you get started. Yogurt cultures die over time so try and find the freshest yogurt that has a tart flavor, but no added flavors or other additives. Be certain it has "active cultures" on the label. ![]() The first time you make your own yogurt, use store-bought plain (unflavored) yogurt. The easiest way to add this is to use existing yogurt. This will prevent it from being too cold when you add it in. Let the starter yogurt sit at room temperature while you're waiting for the milk to cool. The starter is the bacteria that you add to the milk, which in turn cultivates more bacteria-bacteria that is necessary for the creation of yogurt. ![]()
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