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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH LACTIC ACID COAGULATED - Normally No Whey Removed => Topic started by: Cheese Head on August 28, 2011, 11:08:07 PM

Title: Yogurt Making, John's #13 - Yogurt Machine Method, With Powdered Milk
Post by: Cheese Head on August 28, 2011, 11:08:07 PM
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 (http://cheeseforum.org/forum/index.php/topic,603.0.html) and Wiki: Yogurt Making Recipe (http://cheeseforum.org/Recipes/Recipe_Yogurt.htm):

RECORDS

NOTES
Title: Re: Yogurt Making, John's #13 - Yogurt Machine Method, With Powdered Milk
Post by: Gürkan Yeniçeri on August 29, 2011, 10:14:00 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.
Title: Re: Yogurt Making, John's #13 - Yogurt Machine Method, With Powdered Milk
Post by: Cheese Head on August 30, 2011, 02:28:57 AM
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!
Title: Re: Yogurt Making, John's #13 - Yogurt Machine Method, With Powdered Milk
Post by: Gürkan Yeniçeri on August 30, 2011, 05:05:11 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.