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I'm making my own yogurt tonight and was curious if it was advantageous in using two different yogurts? My thought process is that different types of beers use different types of yeast and thought that maybe establishing two types of yogurt cultures would give my home-stuff some nice zest.
Thoughts?
Any advice when it comes to flavoring home-made yogurt? I was just going to let the yogurt thicken before adding puree strawberries.
For anyone that want to make home-made yogurt, on paper is sounds easy. Here's the recipe.
You need a cooking therometer and two pots. Create a double boiler with two pots. Bring milk (whole, 2%, skim) to a boil at 185-190F. Let cool to 110F then add a half cup or so of store bought yogurt. Let is sit at 110F for ~7hrs. Flavor. Cool in fridge. Serve.
I like to make my own yoghurt. I have a yoghurt maker that controls the incubation temperature, although this is not essential. I get to pick the milk (I like organic whole milk) and control flavorings and sweetness. (Flavored commercial yoghurt is usually too sweet for my taste.)
There are a few common bacterial strains (mostly varieties of Lactobacillus and Streptococcus) that are used to make yoghurt because of their ability to ferment lactose. I have found that commercial yoghurt can be quite variable in their ability to provide "active" cultures for yoghurt making, regardless of what their label says. Even different containers of the same brand of yoghurt may have variations in effect as far as fermenting the milk. --may work very slowly or may work relatively fast, without any other (obvious) variables.--Kind of trial and error.
I make my own yogurt, too. I believe the "zesty-ness" or tangy-ness you're after is related to the length of time it's "cooked," not the type of bacteria that is involved.
What starter would you all recommend? I haven't made it in years, but have recently dug out my yogurt maker. I have used yogurt with active cultures as a starter in the past. Is there something better to use?
How are you keeping it that temp? Heating pad or electric blanket?
Made it last night with a heating pad.
I brought the milk up to 185 degrees. Cooled it to down to 120 -110. Tossed in the yogurt starter.
Put a cutting board down. Put a heating on it. Put a towel on the heating pad and wrapped it around the pot. Oh yeah, the pot has aluminum foil over it and a thermometer in it. Then I piled a bunch of towels around everything. Managed to work around the cooking thermometer. Kept it at ~110 over night. Bammm - made yogurt.
I threw it in the refrigerator for a couple days. Tasted it tonight. Delicious.
Next is to make some Yogurt Cheese.
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heating pad
