This batch using Salton Brand Model YM-9 Electric Yogurt Making Machine (https://cheeseforum.org/forum/index.php/topic,603.0.html) and beeman's yogurt recipe (https://cheeseforum.org/forum/index.php/topic,732.0.html) but with 1% vs whole and 2 fluid ounces vs 4 of powdered milk so that can compare with my previous batches:
RECORDS
- Jan 14, 2009, 6:00PM: Fillled clear plastic after market container with store bought 1% pasteurized homogenized cow's milk from jug in fridge to 1 litre level. Placed in wall type microwave, zapped for 5 minutes to re-pasteurize milk, stirred with probe on digital thermometer, 171 F/77 C, zapped for 30 more seconds, 181 F/83 C, 6:06PM left in microwave for expended pasteurization.
- Jan 14, 2009, 6:16PM: Checked temp, 162 F/72 C, dropped quickly, zapped 60 seconds, 187 F/86 C.
- Jan 14, 2009, 6:26PM: 20 minutes re-pasteurizing up, removed from microwave, placed in water bath to quench.
- Jan 14, 2009, 6:45PM: Temp down to 110 F/43 C. Poured 2 fluid ounces of nonfat cow's milk powder into bowl, stirred in 1/2 cup Dannon unflavoured plain active yogurt to dilute powder. Trickled 1 cup warm milk into bowl while stirring to dilute yogurt/powder. Tricked milk and yogurt and dissolved powder back into milk while stirring thoroughly. Placed in machine to ferment over night, placed lid lightly on container and cover on machine and set dial to 7 as reminder when started fermentation.
- Jan 15, 2009, 6:00AM: Checked consistency, better, slightly thicker and less graininess! A little whey on top as normal. Placed in fridge and unplugged machine.
NOTES
- Next time zap for 5 minutes 30 seconds.
- Did get thicker consistency using beeman's methodology, is it as held at high temp for 20 min and ultra pasteurized or because did better job diluting yogurt starter culture or both? Next batch just pasteurize and use beeman's yogurt diluting method and see consistency.
Last picture . . .
Quote from: Cheese Head on January 15, 2009, 03:38:06 AM
Last picture . . .
So, what is your considered opinion? Worth the extra effort, certainly looks good with no grain.
Yep, certainly better product less grainy and thicker product, lots better, thanks for the ideas.
FYI, just posted first picture of my Batch #7 (https://cheeseforum.org/forum/index.php/topic,770.msg4656.html#msg4656), first using this manufactured starter culture (https://cheeseforum.org/forum/index.php/topic,543.0.html).