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Making Your Own Yoghurt |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 07 February 2016 at 12:37 |
Making Your Own Yoghurt From Time-Life's Foods of the World - Middle Eastern Cooking, 1969: A bowl of creamy yoghurt, accompanied by fresh fruit, is a cooling meal in the Middle East at any time of day. Desert nomads long ago discovered how to turn fresh milk into a long-lasting, semi-solid fermented food by adding a “starter” from a previous batch of soured milk. The product is called laban in Jordan, maast in Iran, yaourti in Greece and yoghurt in Turkey. The best yoghurt is homemade yoghurt. Few Americans ever make it, possibly because like all living things, the bacterial cultures that transform milk into yoghurt are somewhat unpredictable, but you can experiment with the process, using unflavoured commercial yoghurt as the culture or “starter.” Pour one quart of milk into a heavy, 2- to 3-quart enameled casserole with a tightly fitting lid. Stirring constantly to prevent any skin from forming on the top, heat the milk slowly until it reaches a temperature of 180 degrees on a candy or deep-frying thermometre. Remove from the heat and, stirring occasionally, allow the milk to cool to lukewarm (110 degrees on the thermometre). Immediately stir in 1/4 cup of commercial yoghurt. Put the lid in place and wrap the top and sides of the casserole to keep it warm. Then place the casserole in a warm, draft-free spot where it can stand undisturbed. After 6 hours or so, remove the wrapping. At the stage the yoghurt should be jelled and somewhat firm. Transfer it to the refrigerator without shaking the casserole or stirring its contents, and chill the covered yoghurt for 4 hours, or until it is firm. A quarter-cup of it can serve as your “starter” next time. |
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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I remember back when I was a kid my parents had a little contraption for incubating yogurt, but I don't ever remember them actually using. I might give this a try one of these days though, just for kicks.
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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have you tried it?
This is on my list of stuff to make instead of buying store brand stuff.
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Enjoy The Food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Hi, Dan -
I haven't tried this, yet, but I should!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Haven't made it that way, Dan. But we have a yogurt maker; essentially a drum that keeps the culture at the proper temperature. As I recall, it makes about 1 1/2 quarts at a time.
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But we hae meat and we can eat
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Tom Kurth
Chef's Apprentice Joined: 10 May 2015 Location: Alma, MO Status: Offline Points: 251 |
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Is store bought (pasteurized) milk OK to use? Does the pot have to be enameled or will stainless steel cookware be alright?
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Best,
Tom Escape to Missouri |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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I'm going to see if I can get the other Instant pot that has a yoghurt setting...then I'll bring my other Instant pot to work. I'd like to hear more on how the yogurt turned out though, what were your thoughts?
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Enjoy The Food!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Store bought milk is just fine, Tom. We've used both whole milk and 2%, and both worked fine.
Consistency turns out about the same as commercial plain yogurt. It can be stiffened up somewhat by setting it to drain in a strainer, over a bowl, in the fridge. Depending on how long you leave it, you get everything from thickened yogurt, to Greek style, to yogurt cheese. I've never made it in anything but the yogurt maker, which is some sort of engineering plastic. My guess is an enameled pot would be better, because dairy has a tendency to permanently stain SS. Glazed ceramic would likely be a good choice, too. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I'll see if I can get this made sometime before I die; it just makes sense to have it on hand, and there's no reason not to make it at home.
I would love to have a crock like the one in the photo of the opening post, but alas.... |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I am copying this over from another thread: some great information and "real-world experience" from John (Gunhaus) on making yoghurt:
His description makes it sound easy, and I'll hopefully give it a try, before too long. I am also posting this link on the subject: https://www.thekitchn.com/how-to-make-yogurt-at-home-cooking-lessons-from-the-kitchn-125070 I have not yet read it very thoroughly, so I can't comment on it; however, it was recommended to me a few weeks ago by the folks at FarmSteady when I enquired about any information they might have on making yoghurt. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Adding to the collective knowledge on the subject, here is a link to an ongoing discussion on the fermented dairy products of Scandinavia, including how to make various Scandinavian yoghurts:
http://foodsoftheworld.activeboards.net/scandinavias-fermented-and-cultured-milk-products_topic4958.html |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Here is a little snippet that I picked up while reading about some Bulgarian Yoghurt that I bought:
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kenmiller
Scullery Servant Joined: 13 May 2019 Location: edinburgh Status: Offline Points: 17 |
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My mother was use to of making yogurt in this way.
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