Today I made the thickest, creamiest ,sweetest yoghurt I ever came across.
I had a bit of a problem with runny yoghurt & skiffed yoghurt. I recently changes suppliers of stabiliser. The old stabiliser said to add 80g to 10 litres, as where the new supplier's said anything from 0.9 to 1.5%. Um... There's a huge gap between 0.9 & 1.5%
So I used 1%, but the reswults were unsatisfactory.
I usually use 5litre skimmed milk & 5 litre full cream Jersey milk. But this time I used 10 litres of full cream jersey milk & the full 1.5% stabiliser. I seperated it into 10 1litre containers & put it into the fermentation room. After 5 hours, I removed 1 container every hour until 10 hours total. It's was a very interresting way to see what time Vs. temp works best for was 8 hours @ 43'C.
Next time I'm gonna do some probiotic yoghurt as well.
If anyone has any more good yoghurt tips that I can add, That will be super!!!
