Author Topic: Made Simple Thermophilic Starter Culture From Live Yogurt  (Read 8986 times)

Offline John (CH)

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Made Simple Thermophilic Starter Culture From Live Yogurt
« on: May 03, 2008, 07:27:46 PM »
Followed the directions in this forum here for recipe for Simple Thernophilic Starter Culture from live yogurt.

Tried keeping at 110 F / 44 C in water bath in microwave machine by regular 1 min zaps, got too tedious so put in water bath in saucepan on stove. Even on lowest gas level on smallest ring, the culture would get too hot, so had to heat and turn off let cool and repeat, very time consuming. May be easier with electric cooker on lowest setting. Pictures attached:
« Last Edit: May 03, 2008, 11:11:32 PM by Cheese Head »


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Offline reg

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Re: Made Simple Thermophilic Starter Culture From Live Yogurt
« Reply #1 on: May 04, 2008, 07:59:26 AM »
John have you tried heating your product by using the kitchen sink with hot (boiling if necessary) water ?

reg
reg

Offline John (CH)

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Made Simple Thermophilic Starter Culture From Live Yogurt
« Reply #2 on: May 04, 2008, 08:22:59 AM »
Reg, good idea, directions recommended maintaining 110 F / 44 C on electric stove smallest ring set at lowest setting for 8-10 hours, we have gas which was too hot unless in hindsight I would have put a huge pot water for bath. Your idea of kitchen sink bath with hot water would work well as retains heat longer so less maintenance. Two more pictures from this morning, recipe made enough for this morning's Mozzarella and ice cube tray for next 5 US gallons cheese making . . .
« Last Edit: May 04, 2008, 08:34:06 AM by Cheese Head »