This batch using Salton Brand Model YM-9 Electric Yogurt Making Machine (https://cheeseforum.org/forum/index.php/topic,603.0.html) and Canadian La Groupe M. Vachon (Rolmex Intl) (https://cheeseforum.org/forum/index.php/topic,543.0.html) manufactured yogurt culture from Amazon.com USA and beeman's thorough stirring dilution of culture:
RECORDS
- Jan 16, 2009, 10:45AM: 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 & 30 seconds to re-pasteurize milk, stirred with probe on digital thermometer, 190 F/88 C, placed in cool water bath to quench.
- Jan 16, 2009, 11:15AM: Poured 1/2 one package of manufactured yogurt culture into bowl, added 2 fluid ounces milk powder, stirred together, trickled in 1 cup warm milk while stirring continuously to maximize diliute. Trickled culture into container of milk while stirring steadily. Placed in yogurt machine, put lid loosly on container and cover on machine, plugged machine in, and set reminder dial to 11 when started fermentation.
- Jan 16, 2009, 10:00PM: Checked consistancy after 11 hours fermenting in machine, OK, different in that almost slightly more curd - plastic like, will check after night in fridge and also see if taste different.
- Jan 17, 2009, 7:00AM: Checked consistancy after overnight in fridge, good, no real difference to Batch #6 using Dannon as starter culture and beeman's thorough dilution method, probably as Manufactured Culture is fine powder and thus dilutes easier.
- Jan 20, 2009, 7:00PM: Consistancy is the same but taste is slightly more acidic than when using previous batches made using Dannon Brand Plain Yogurt as starter culture.
NOTES
- Next time zap for 5 minutes 15 seconds.
- No significant benefit and extra cost using this manufactured powdered yogurt culture, would not do again with this brand, 7.5 packages left to go.