Delicous but want improve bables and test different methods.
Heat up 1lt of milk to 85 degrees
Colled down to 43 to 46
mix with 60ml of starter yougurt ( next time don't over mix
added hot water to the bottom of the machine (next time don't add)
closed the lids - next time don't lock the lids
fermented for 10h 9 next time try 8h)
Recepie to try
- Scalding milk at 180-190°F denatures whey proteins, creating a smooth, gelled consistency in your yogurt.
- Precise incubation temperatures influence yogurt complexity; a steady 110°F ensures timely setting while permitting room for flavor development.
- Allowing yogurt to mature at room temperature post-setting fosters a more potent culture, enhancing depth and tang in subsequent batches.
ngredients
1/2 gallon (1.8 liters) milk (see note)
2 tablespoons (30 ml) yogurt with active live cultures (see note)
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