Author Topic: Yogurt Making, John's #13 - Yogurt Machine Method, With Powdered Milk  (Read 838 times)

Offline John (CH)

  • Old Cheese
  • *****
  • Location: Katy, Houston, Texas, USA
  • Posts: 4,069
  • Cheeses: 60
Just back home in Houston TX after trip to Vancouver, Canada, 6PM here and 105F/40C outside, hot hot hot!

After 18 months eating store bought mass manufactured yogurt I'm finally making it again so I can live healthier. Made this batch using my Salton Brand Model YM-9 Electric Yogurt Making Machine and Wiki: Yogurt Making Recipe:

RECORDS
  • Aug 28, 2011, 5:50PM: Dumped 2 tablespoons of nonfat cow's milk powder as thickener into clear plastic after market container, filled with store bought 2% pasteurized homogenized cow's milk from jug in fridge to 1 litre level mark. Stirred with spoon to dissolve milk powder, placed in microwave, zapped for 6 minutes to denature milk, had to stir once to even out temperature as top starting to boil/foam over. Measured at 187 F/86 C, left container on countertop without lid to cool.
  • Aug 28, 2011, 8:00PM: Checked, milk at 98 F, added 1/2 package of almost 2 year old (to me) manufactured freeze dried yogurt culture, stirred with spoon up and down for 1 minute to distibute, placed container in machine and lid on machine to ferment and set dial to 8 as reminder when started fermentation.
  • Aug 29, 2011, 700AM: Unplugged machine after 11 hours fermenting, checked consistency, good, no whey on top, placed in fridge to mature.
  • Aug 29, 2011, 5:00PM: Checked consistancy after 10 hours in kitchen fridge, thicker, checked taste, quite tart, little too sour for my preference.

NOTES
  • Next time when microwaving, stir after 3 minutes.
  • Next time use less powdered starter or ferment for less time.
« Last Edit: August 29, 2011, 06:10:44 PM by John (CH) »


Guests, join the CheeseForum.org community to remove this ad.


Offline Gürkan Yeniçeri

  • The one who masters temperature and humidity can make any cheese.
  • Old Cheese
  • *****
  • Location: Canberra / Australia
  • Posts: 644
  • Cheeses: 26
  • It's not a hobby, it's an addiction, a good one.
    • Artizan Peynirci
Re: Yogurt Making, John's #13 - Yogurt Machine Method, With Powdered Milk
« Reply #1 on: August 29, 2011, 05:14:00 PM »
I usually add 100g of full fat milk powder (skim powder doesn't give enough body I think) to 1 litre of UHT milk, mix it well add the culture and put in the machine from night. No heating, no scalding. In the morning, it goes into the fridge. Recently, I also started adding 2 tbsp kefir along with the culture and the acidity was just perfect.

I experimented with topiaca flour but didn't like to add "heating step" to my already busy schedule.

Oh BTW, I have the exact same machine but different brand. I also add water into the container to create a water jacket around the yogurt cup. Water is a better heat transmitter than air.

Offline John (CH)

  • Old Cheese
  • *****
  • Location: Katy, Houston, Texas, USA
  • Posts: 4,069
  • Cheeses: 60
Re: Yogurt Making, John's #13 - Yogurt Machine Method, With Powdered Milk
« Reply #2 on: August 29, 2011, 09:28:57 PM »
Hi Gurkan, yep understand that with UHT you can skip the cook and denature step, but here UHT is rare and thus about 3X the price of regular store bought P&H cow milk. That said I'll but a liter/quart and give it a try.

My wife bought the non-fat powdered milk, once that's gone I'll try the whole dry milk, or I could also buy whole rather than 2% milk.

On using water around container, good idea except I assumed my/our unit did not have a thermostat, but just a dumb heater so if added water it wouldn;t go or stay at correct temp.

Cut the grass, at 102F tonight, wow.

Cheers!

Offline Gürkan Yeniçeri

  • The one who masters temperature and humidity can make any cheese.
  • Old Cheese
  • *****
  • Location: Canberra / Australia
  • Posts: 644
  • Cheeses: 26
  • It's not a hobby, it's an addiction, a good one.
    • Artizan Peynirci
Re: Yogurt Making, John's #13 - Yogurt Machine Method, With Powdered Milk
« Reply #3 on: August 30, 2011, 12:05:11 AM »
With the water around it, I was checking the temp and it was 42C/107.6F constant. You might be right about no thermostat.

I didn't check the temp without the water jacket though.