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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH LACTIC ACID COAGULATED - Normally No Whey Removed => Topic started by: alvinjohn on December 18, 2011, 04:08:20 AM

Title: Yoghurt, Oven Method - Temperature
Post by: alvinjohn on December 18, 2011, 04:08:20 AM
Hello all, i will be making yoghurt for the first time as i am new here and this hobby.

I will be doing the overnight oven method and i am concerned about step # 2 which say to warm the milk to 50 degree centigrade.  I'm just thinking that this might be a clerical error that have been overlooked and that the correct temperature should be 85 degree centigrade as it is in step # 3 of the water bath method.

I'm not trying to be a wise guy here but just using some logic and also trying to avoid failure on a first try.

Thanks
Title: Re: Yoghurt, Oven Method - Temperature
Post by: Webmaster on December 18, 2011, 06:06:11 AM
Welcome, sorry, will correct, it is the higher temperature, John.
Title: Re: Yoghurt, Oven Method - Temperature
Post by: Cheese Head on December 20, 2011, 01:43:37 AM
Nope, sorry, I think it is the lower for the oven method (http://cheeseforum.org/articles/wiki-yogurt-making-recipe/) as the milk with culture once placed in the much hotter oven stays at that temp for a much longer time than the other methods. Sorry about that.

I found none of the methods great so ended up buying this simple machine (http://cheeseforum.org/forum/index.php/topic,603.0.html).

What did you do and how did it turn out?