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 Karoun Brand Arz Plain Yogurt (http://www.karouncheese.com/) from local Lebanese store as starter culture:
RECORDS
- Feb 6, 2009, 4:00PM: 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 & 30 seconds to re-pasteurize milk, stirred with probe on digital thermometer, 181 F/83 C, placed in machine to cool.
- Feb 6, 2009, 5:50PM: After 100 minutes, temp cooled to 110 F/43 C, poured 2 fluid ounces milk powder into bowl, added 2 fluid ounces of US Karoun Brand Arz Yogurt, stirred together thoroughly, trickled in 1 cup warm milk while stirring continuously to maximize diliution. 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 6 when started fermentation.
- Feb 7, 2009, 6:00AM: Unplugged machine, sealed lid on yogurt, and placed in fridge.
NOTES
- Diluted culture & milk powder was little lumpy when trickled into milk, next time use whisk.
- Tasted a 2 days old, delicious very similar to the original store bought as expected as used it as starter. Best tasting yogurt yet, in my opinion.
No offense but I don't read these posts as I have little interest in Yogurt, but I peek in every now and again and DAM John you are a Yogurt Making Machine, at least by the number of batches.
Yep, nothing to making yogurt, tres facile.
I was actually just recording my jobs for my self until I got the system down pat. Which I have.
This new thread is just to record results using this different starter.
Hope you like the Real California Milk label on right side of container ;), heard they had some nice cows out there.
You might not have seen the commercial, they might only air in California but they are really funny.
Nope those adverts were US wide, there's one of those adverts linked here (https://cheeseforum.org/Gallery/Videos_Fun.htm).
Well I figured that I would let John work out all the kinks, then when he's got it, I will make yoghurt again. Save me all the work. ;D
Tea, so far this is my best/favorite yogurt.
It's basically the method (re-pasteurize and maximize dilution of culture by whisking with a little milk before whisking into the milk), and the starter you use. So far like this Lebanese yogurt as starter better than Dannon brand and better than the expensive manufactured culture I bought.
The only things left to vary now are milk type and amount of milk powder added.
Nice looking yogurt Giovani! I love that stuff I make about a gallon a month now that the kiddies are gone. It's a good way to get your calcium and vitimins from the fruits. Makes a good dressing for fruit salad too.
I have been using a salton yogurt making machine as well, and I love brow cow yogurt and I have found last time I tried to use it as a starter the yogurt came out runny! I put maple syrup in it like they do theirs, what causes it to be runny do you know? Didn't stop me from eating some cuz I am using whole milk and its delicious!
I have made successful yogurt with High Country Mountain (or something the the dark blue container) and with stoneyfield organic. Can I just buy the cultures somewhere?