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Making Your Own Yoghurt

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TasunkaWitko View Drop Down
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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 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 08 February 2016 at 10:51
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 08 February 2016 at 12:40
have you tried it?

  This is on my list of stuff to make instead of buying store brand stuff.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 04 March 2016 at 19:34
Hi, Dan - 

I haven't tried this, yet, but I should! 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 05 March 2016 at 05:53
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.

We haven't used it in quite some time, and I'd be willing to swap it out for the right offer.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 05 March 2016 at 07:31
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 05 March 2016 at 10:53
   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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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 05 March 2016 at 12:25
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 March 2016 at 10:37
I picked up a quart of whole milk at the store, yesterday. I'll see if I can get this made today or sometime early this week. 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....Cry I do have a small appetizer-sized crockpot somewhere, and will most likely use the insert from that for this project.
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