My yogurt making process. I shared a little information with you last week about the doctor suggesting an expensive yogurt for my mom, and the affordable option I found with just a little research. 

I spent several hours researching the ingredients of a very expensive yogurt one of Mom’s doctors recommended. When I found the yogurt starter at Amazon I ordered it and got right to experimenting. I’ve had a few missteps, but this is my process for now.

• Gather up your equipment and ingredients.
  • One half gallon of milk
  • Yogurt starter
  • Quart jars
  • Food thermometer
  • Plastic wrap
  • Insulating system
    • Dutch oven with lid
    • Pot Pouch or small cooler

• Heat the milk to 185*
  • I used a microwave for this. I cover the top of the jars with plastic wrap then put two quart jars in for six minutes.

• Cool to 118*
  • After carefully taking out the jars, I pop a food thermometer through the plastic wrap and set the jars out to cool. I find it takes about one hour to cool from 180* to 118*.
  • The plastic wrap helps reduce the skin that develops on top of the milk during the cooling process.
• Use 1/8 teaspoon starter per pint
  • I suggest spooning out three or four tablespoons of milk into a little bowl to mix the starter in then putting it into the jar.
  • Place a lid on the jars.
• Add liquid flavor
  • I like mine with honey and vanilla. I put three tablespoons of honey and 1/2 teaspoon vanilla in a quart.
  • Add the liquids BEFORE your incubate, otherwise you will end up with a yogurt drink.
• Insulate between 8-12 hours.
  • Place jars in the Dutch oven, or small cooler
  • Run hot tap water and adjust until it is around 110*.
  • Add enough water to reach just under the neck of the jars.
  • I put the food thermometer the water to monitor the temperature at a glance.

• Set the Dutch Oven in the Pot Pouch, place the lid on, and enclose tightly.
• Let stand undisturbed for 8-12 hours. The longer the tarter.

• Refrigerate 2 hours
  • Remove jars from incubation, check for firmness. If watery place back in insulation for four more hours or so.
  • If your yogurt is set (firm) refrigerate for two hours to stop fermentation.
• Enjoy adding fruits just before eating.
  • I found adding liquids at this point makes the yogurt watery, but adding fruits gently just before eating works out nicely.
  • Consume within two weeks.

And there you go. My yogurt making process.

I also suggest a “dry” run on the incubator to make sure it holds heat properly. You need to hold the internal temperature between 90* and 110*. This is the optimum temperature span for the yogurt fermentation. Set up your incubating system and let it go for 12 hours. If the temperature is less than 90* after that period you should look at using something else.

I would love to know about your yogurt making.

 

Tags: #DIY, #MIY, #probiotic, #yogurt