This batch using Salton Brand Model YM-9 Electric Yogurt Making Machine (https://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 (https://cheeseforum.org/forum/index.php/topic,2024.0.html) from local Eastern Mediterranean store as starter culture:
RECORDS
- Sep 6, 2009, 8:15PM: 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.
- Sep 6, 2009, 9:00AM: After 40 minutes, temp cooled to 115 F/45 C. In bowl, mixed 2 fluid ounces of Abali yogurt and 2 Tablespoons (1 fluid ounce, 15 ml) of Tapioca Flour/Starch (https://cheeseforum.org/forum/index.php/topic,1993.0.html), (note, no normal milk powder as using whole milk). Trickled in 2 cups warm milk while whisking continuously to maximize dilution. Trickled 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 9 when started fermentation.
- Sep 7, 2009, 6:00AM: Unplugged machine, sealed lid on yogurt, and placed in fridge to set.
NOTES
- Sep 10, 2009: Eat some of yogurt, not thick, should have added powdered milk, also, bottom of container was very thick, settling?
Curious to hear about this one. I'm sure there's a good additive to make a smooth/creamy/thick homemade yogurt that acts like the storebought stuff. Starch/pectin/soluble fiber/something. I recently tried low-methoxyl pectin (Pomona's Universal Pectin). It gels in the presence of calcium, so it seemed like it was made for producing a thick, smooth yogurt.
I don't know if I used too much (3 tsp:1 gallon milk), or fermented too long (~4 hours in a 110* oven), but it ended up grainy, and too thick, and wouldn't dissolve on the tongue, and would break apart into semi-hard lumps instead of a smooth curd and whey.
So, I'm back to my standby -- making 2 gallons at a time, and then straining off the whey, blending, and ending with just shy of 4 quarts of lovely Greek style yogurt. Always smooth, always thick, and it's oddly satisfying to make for $4.50 what it'd cost me about $30+ to buy in the store.
Anyway, I hope your starch thickened attempt comes through. Question: It doesn't need to be heated to boiling to gel?
And have you noticed any differences in quality between microwaved and stove-simmered milk? I recall hearing horror stories about how the microwave harms the proteins, etc... but I'm more than willing to believe that's some sort of luddite scare tactic.
mako, I just made another batch (https://cheeseforum.org/forum/index.php/topic,2265.msg17389.html#msg17389) after which re-read your post.
Thanks for the info on your results with low-methoxyl pectin. I get grainy yogurt if I don't stir my culture enough.
Good thoughts, maybe Tapioca Flour does need to be boiled like Corn Starch, I don't know, plus how would I do that without killing the yogurt culture? I'll have to think.
I've only ever microwaved my milk, never direct heated, so don't know the difference. Assume you are heating yours as 2 gallons is too much to microwave?
I've never used the microwave for yogurt. Do you just nuke it to get the high heat?
QuoteGood thoughts, maybe Tapioca Flour does need to be boiled like Corn Starch, I don't know, plus how would I do that without killing the yogurt culture? I'll have to think.
In my experience it doese have to be cooked to get the best texture. I add the tapioca flour to the hot milk mixture and stir continuously until temp reaches 180 again. It will be thickend but not as thick as when fully set.
Thanks Christy, will try that method of adding Tapioca Flour in next batch!
I hope it works out for you John. I wanted to mention that often I stop short of 180F, like maybe 170F. Once it starts to thicken you run the risk of scorching so be careful...
Just to be clear. That's 2 tablespoons of Tapioca Starch for a litre of milk. Right? So, that would convert to around 8 tablespoons a gallon.
Don't want to end up with concrete. ;D
Sailor, correct, I'm using that dosage rate based on Christy's Yogurt Recipe (https://cheeseforum.org/forum/index.php?topic=1971.0) which uses Tapioca Flour.