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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 October 05, 2009, 10:22:20 AM
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This batch is not my 12th, just 12th recorded. It was made using Salton Brand Model YM-9 Electric Yogurt Making Machine (http://cheeseforum.org/forum/index.php/topic,603.0.html) and standard Yogurt Recipe (http://www.cheeseforum.org/Recipes/Recipe_Yogurt.htm) using store bought US made Abali Brand plain Yogurt (http://cheeseforum.org/forum/index.php/topic,2024.0.html) from local Eastern Mediterranean store as starter culture and using Tapioca Flour/Starch (http://cheeseforum.org/forum/index.php/topic,1993.0.html) for thickener:
RECORDS
- Oct 4, 2009, 9:00AM: Fillled clear plastic after market container with store bought pasteurized homogenized 1% cow's milk from jug in fridge to 1 litre level. Placed in wall type microwave, zapped for 5 minutes & 30 seconds to re-pasteurize milk, covered to avoid skin forming and placed in freezer to cool.
- Oct 4, 2009, 9:40AM: After 40 minutes, temp cooled to 109 F/42 C. In bowl, tried mixing 2 fluid ounces of Abali yogurt plus 1 fluid ounce, (15 ml) of Tapioca Flour/Starch plus 2 fluid ounces of milk powder, but mix too dry to blend. Trickled in 2 cups warm milk while whisking continuously to maximize dilution. Poured cultured-Tapioca'd milk into container of milk while whisking in steadily. Placed in yogurt machine, put lid loosly on container and cover on machine, plugged machine in, and set reminder dial to 10 when started fermentation.
- Oct 4, 2009, 7:00PM: Unplugged machine after 9 hours, took picture of excessive whey build up, stirred little, not thicker on bottom like last batch, sealed lid on yogurt, and placed in fridge to set.
NOTES
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My last batch came out like that too. I bought milk at Wal Mart again. It never works for cheese but I thought I'd try yogurt - Nope.