Homemade yogurt

 



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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