Make your own homemade greek yogurt happy simple living electricity kwh cost calculator

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Immediately remove the pot from the stove and carefully pour the hot milk into a glass or ceramic bowl or casserole dish. Put the dish on a cooling rack uncovered, and let the milk cool to between 105 and 110 degrees F. gas oil ratio units In our kitchen, this took about 50 minutes. (Note: remember to leave the dish completely uncovered at this stage, so the good bacteria from the air can start working their magic!)

While you’re waiting for the milk to cool, turn on your oven to the “warm” or “proof” setting. If your oven doesn’t have that setting, turn it to 150 degrees F. Combine the 2 tablespoons of milk you saved with the prepared yogurt in a small bowl and reserve. Resist the temptation to add more than 3 tablespoons yogurt. According to the Joy of Cooking, “you may wonder why so little starter is used and think that a little more will give a better result. It won’t. The bacillus, if crowded, gives a sour, watery product.” I used 2 1/2 level tablespoons of prepared yogurt and the resulting yogurt was thick, mild and creamy.

After many successful batches of homemade yogurt, I recently had a big FAIL. The only thing I’d done differently was to use our smaller, upper oven to incubate the yogurt instead of the lower oven I usually use. When I pulled the yogurt out the next morning it hadn’t thickened at all; it was simply a big bowl of warm milk. I was so disappointed! At first I suspected the milk, because I’d used the big-name brand of organic milk that is known to be ultra-pasteurized. But when I measured the temperature of the milk, it was 130 degrees – too hot.

I decided to experiment with the failed batch, and let the milk cool back to 110 degrees. Then I added 2 more tablespoons of yogurt mixed with 1 tablespoon of milk. (My thinking was that the too-high temperature had killed the live cultures from the previously-added yogurt.) I wrapped the bowl in a towel, put it in the lower oven with the oven light on, and let it be for 8 hours.

When I opened the lid, I was amazed to see that the batch was thick and creamy. In fact, it was one of the thickest batches I’ve ever made. The consistency was a little sticky, but after I strained the yogurt it was fine. So if you ever have a batch that fails, you may want to try again and try to find the right spot where you can keep the yogurt at that ideal temperature of about 110 degrees F. If your oven light doesn’t emit any heat, you can alternately put the towel-covered dish on a heating pad set on “low,” or put it in a cooler with a snug-fitting lid and several jars of hot water to maintain the heat. Good luck!

I have been making my own yogurt in my large oval croc pot that holds 1-gal+1qt. I mix 1%+2% milk. gas 10 8 schlauchadapter I cook on high for about 3 hrs until 180 degrees. Now cooling takes literally from 4 hours to 4.5 hrs to get back down to 110-115F. So plan your day I start my process at 1pm so by 830pm I am ready to add the starter and cover with my very thick beach towel. By 7AM the next morning I can see the yogurt has set. I put straight in the Frig and cool down over night to set even better. The NEXT day I scoop out and start putting in my prepared large colander with muslin cloth into a old stock pot that fits in the frig and the whey will drip and I discard throughout the day. I put a piece of wax paper on top with a plate. NOW when I see that its GREEK thickness I stop and pour that in my large glass bowl and whip with my whisk. PURE HEAVEN. Its so delicious you think you are eating vanilla ice cream. Very low fat all I used was a mix of 1 and 2 %. Now I make from all that my frozen yogurt and its the best you will ever eat! I have a 2 qt Cuisinart. I chill the bowl in the freezer over night and prepare 4 cups yogurt, 1/2 c sugar, 1 tablespoon vanilla and pinch of salt. In 20 min I have the richest creamiest delicious dessert !! add blueberries, fruit on top, get creative.

Loved your detailed instructions & pictures – thanks! Also loved reading everyone’s experiences with the process & their helpful hints, so I thought I’d throw in my two-cents worth!! Since I didn’t have any good glass or ceramic bowls with lids, i splurged on a new glass 2 qt .measuring bowl (Anchor Hocking – oven & microwave safe) with a heavy plastic tight-fitting lid that was fine in the oven-incubation process. It was great to only use 1 bowl for the whole procedure!!

Because I started making this later than planned (9pm), I didn’t want to spend a long time time stirring & then cooling down ( maybe 2 hrs., according to some comments.) So I opted out for heating it in the microwave to 180 ( mine took abt 20 min. – but some microwave brands differ in cooking time) Then I put the bowl straight into a sink with cool water covering just the lower part of the bowl & it cooled down to 110 really fast – maybe 10-15min. I also added 1/3 cup of dry milk to the recipe to increase the protein content. The pre-heating & oven –

One more FYI that might be helpful to your readers. 5 gases in the atmosphere I just found out that I am allergic to whey products -cow’s milk, cottage cheese, yogurt, whipped cream etc. – all the good & familiar things I was used to eating!! I was especially missing my greek-style yogurt since it is such a easy go-to food with lots of protein when you’re on the run or want a quick meal or snack. So, after complaining to my doctor, he said that if I made my own homemade yogurt, the heating process would denature the protein molecules & it would be “digested” before I even ate it- or something to that effect!! I’m hoping this will work for me, because sheep & goat’s milk yogurt is even more expensive than greek yogurt & I can only find it at Whole Foods. Also if you find out that you’re allergic to whey (milk) products, you could possibly be allergic to gluten (wheat) products as well, because the protein molecules are very similar in both. Check it our with your doctor!! Happy cooking & eating to all!!!

Thanks for the recipe. I’ve made this twice now and the first time i let it strain too long (only an hour) and it resembled cottage cheese. I had to add about a cup of milk back in just to make it creamy. It was nice a thick but only created about 2 cups of greek yogurt which wasn’t worth it considering the time and that i had used organic milk which is about $4 for a 1/2 gallon by me. I made it again this week and used store brand milk at about $2 but this time i didn’t drain it long enough (maybe 15-20 minutes) and it still resembled regular yogurt. I use a yogurt-cheese bag rather than a cheesecloth which is super fine (explains why one hour the first time gave me cheese). gas tracker I also think it’s not setting up firm enough. The first time i didn’t refrigerate it at all but this time it was in the fridge for 10 hours (i was at work). I have an old gas oven with no light and my warm setting runs between 150 and 175. When my oven is off it runs between 70 and 80 degrees. Do you have any suggestions as to how i can create a firmer yogurt? Both times in was incubating for 8-9 hours.

I’ve been making my own yoghurt for some time now with great success and little variation from batch to batch. I use something called any ‘Easiyo’ which I bought for a couple of dollars from a charity shop, but even new they cost less than $20. It’s basically just a wide-throated plastic thermos with a frame to hold a jar inside. It makes 1 litre (about a quart) of unstrained yoghurt and has been designed so that the given amount of boiling water (1.1 litres)poured into the outer container and the amount of milk in the jar (which is only immersed about two inches) balance to hold the temperature at a pretty precise figure for the necessary time.

I find that the yoghurt gets thicker in the refrigerator so I do this before straining to the required thickness. To strain I use a piece of well-washed fine weave cotton (sheet) placed inside a sieve over a jug. I turn a flap of spare clothe over the top to avoid microbial or fungal contamination. Afterwards I hand-wash the cloth in dishwash detergent, rinse it in weak vinegar then water and hang it in the sun to re-energise 😉

If I’m feeling too poor to remember the ethics of exploiting dairy farmers and their already exploited cows, I buy the cheapest long-life (ultra-pasturized) supermarket milk I can find, and unfailingly get great results – very annoying. The only ‘failure’ I have had was using the best quality milk available to me – organic, full-cream, biodynamic milk from Jersey cows – the full monte. It was also non-homogonised, so all those tiny natural globules of milk fat resulted in a grainy textured yoghurt.

I’ve seen lots of great ideas in the comments. I use the cooler technique with glass quart jars and lids and some with boiling water in them to maintain the temperature because I make so much at once. I also sterilize things — including spoons, pot, containers – to not introduce unwanted bacteria. The whey can be used in so many other ways — (with acidity)ricotta cheese, cottage cheese…. electricity lessons for 5th grade Need to Google and go to quite a few sites to see lots of variations. Basic thick yogurt is made with very high fat milk. The milk used in Greek natural — as she mentioned with sheep, Jersey cows — their milk is much higher in fat than say Holsteins. Milk from the animals, heated, and then made into cheeses, yogurt, etc will be rich and thick. Our regular “whole” milk has lots of fat removed so they can sell cream. Putting some cream back will help. Whey has sugar in it, so taking it out also does take out some sugar.There are lots of cookbooks out there for ways to use yogurt, so do remember that you can have lots of options. gas meter in spanish Temperature is critical — so it your attempts aren’t working, do figure out a way to keep that 100-110F. Another way to get better drainage faster — stir the yogurt before straining (I use basic, cheap coffee filters – buy them bulk). Unfortunately, look at different yogurts you like — many use thickening agents. Very many. I also freeze yogurt in thick baggies then into a big thick bag– into the deepest part of the freezer (to avoid freezer burn). I have good starter for each time rather than using from made batches and losing the quality over time. I also have starter for whenever I want — like after a vacation or maybe an illness. It sure feels liberating doesn’t it! Thanks for posting and helping others!! Saving money feels great….

1. The step of heating the milk to 85deg C (185F) does much more than pasteurize the milk, (kill undersirable bugs). Fresh raw milk is remarkably resistant to spoilage due to the presence of certain live enzymes. Unfortunately, these same enzymes also antagonize the yogurt-making bugs, so the high temp is necessary to de-activate these natural preservatives.

When I make Greek Yogurt, I use a bain-Marie to heat the milk, stirring it constantly so it doesn’t skin-over. I keep it at 85deg C (185F) for 30 minutes (yes, one half-hour) which results in a thicker product. I cool the upper pot in a sink full of cold water before I pitch in the starter. The rest of the procedure is standard, and the author does a good job describing what to do.

As far as homogonization goes, that requires special equipment to force milk through a set of very small orifices, rupturing the membranes of the suspended fat globules. Not something to do at home. Just mix the butterfat back into the yogurt. (I skim mine and eat it straight-up when I am in the mood for an extra-rich treat!) It is not likely to separate when you make Greek yogurt, in any event.

I grew up in India with my mom getting fresh milk and pasteurizing it at home by boiling. For making yoghurt she would just reheat the refrigerated milk slightly and add starter. origin electricity login I tried this number of times here in US when I was new at cooking, never worked. Then someone suggested boiling it again and then cooling down before adding starter and success! I don’t know why this is so since the milk here in US is already pasteurized. So my method is pretty simple. Every day I put milk in a pyrex container in the microwave. Turn it off just when it starts to boil, leave in it for 2 minutes so it doesn’t boil over me, then take it out and leave it on the counter to cool. Then I keep poking my finger in to see if i can bear the heat for 2 seconds. If I can, then it’s time to add starter, mix and set in in a corner for 3 hours, well wrapped in a towel. Refrigerating it just when it is “almost” but not completely settled will give a more thicker yoghurt without any whey on top, very important if you’re using lowfat milk like me.