how much yogurt starter for a gallon of milk

You can try the whey as a starter. 3. yes Thanks so such a quick reply! However, after making yogurt almost every week for nearly 15 years, I dont think it matters. after about 9 hours it looked a little thick but ran right through my bouillon strainer. Remove the inner pot and cool it to 108 degrees. i made lemon flavored came out great using 1 tbs extract. Hope you see this soon enough to do that. I used to make yogurt many years ago and usually used a powdered starter. Have fun experimenting! 5. Thanks you. I just assumed that it was the variability of milk quality that I was buying. Happy yogurt-eating! 4- as an alternative, could I use a 7-10 day old yogurt that I made as a starter? Happy yogurt-eating! You put in a lot of time and effort to make this all so clear. Thank you, and hope to hear back! You can see how I do it here. ? Have you tried freezing a small amount of your own yogurt to use as starter? I combined the top row of yogurt samples containing a lot of starter and the bottom row containing much less starter to make Greek yogurt, my favorite. 2- if refrigerated, can it be use cold when mixing it in or room temperature ? Did you ever think of that? Lightly whisk the milk and starter together. Im definitely a more is better type of cook, obviously to my yogurts detriment. Loved reading this. Question: can the hot tap water in the cooler be warmer than 110, or will it hurt the yogurt? I had not found any other online source for an explanation of that extra whey problem. Making yogurt is simple, but the results from using various techniques and ingredients can be complicated to predict. Thanks so much! I have been making yogurt for years and have tried many different yogurt types as starter as well as temperatures and innoculation time. See this post. The instructions call for far more starter than you use, Paula, and the incubation time is given as about 4 hours for regular (not probiotic) yogurt. Do you have any experience or opinion on extended scalding times and texture? First time I get such a creamy, smooth, delicious yogurt ! Id wondered about the ratio of yogurt culture to milk as I discovered that when making kombucha I only needed a small piece of SCOBY and the brewing process continues 2 b successful. Heres a post I wrote about it.https://saladinajar.com/yogurt/how-to-make-greek-yogurt-using-raw-milk/. I did a little research on this different way to make yogurt. This last batch I made, is grainy and not so tangy and yes, I just dumped a lot of whey AND yogurt in. Will update when I figure out how long it lasts. Some people claim there are health benefits to a higher temperature and like to hold it there for awhile. Then I sifted it through a small mesh strainer and some of I had to press through by running my thumb against it until i passed through. It either didnt set at all or was so grainy and unpalatable I threw out it. Incubation takes longer though, from 7 hours with the freeze-dried starter to 12 hours with the frozen whey. where i am i cannot get fresh milk. And has the perfect taste with just the right amount of tartness. I have no idea what this might mean, if anything, to the recommended scalding temperature of 180F. It is a little bit of an investment up front but worth it so theres no concern about temperature. What is nice about the unit is that you can choose either to put your milk mixture in mason jars (the size of the jar does not matter), or you can simply put the whole mixture in the inner cooking pot, leave it in there for the desired amount of time, and then strain the whole batch before putting it in smaller containers. It seemed that 4 hours was enough time, but since I am new to making yogurt (and actually have never eaten it), I wasnt sure I was doing it right! I tasted them all for tanginess and couldnt tell much difference. Have you tested the water in the cooler with a thermometer to see what the temperature is at the 3-4 hour mark? my question is with powder milk at will you do different. Place a piece of wax paper over the top of your yogurt and put it in the fridge. And most of them just make yogurt. So of course, they will do it the same way they were taught. Do not "incorporate" it. Measure about 1 tablespoon of yogurt per quart of milk, and pour it into the bottom of your container. The ultra *always* comes out runnier no matter what I do and if I turn it into greek yogurt (which I do), theres a lot more whey than when using regular pasteurized. Thank you.Sharon, If you have questions or suggestions, email me privately for a quick answer: Paula at saladinajar.com. All I know is yogurt is so easy and the methods so vastly accommodating to what you have on hand that I should have been doing this long ago!! About the whipping, I agree that if you are using it in smoothies, you probably dont want to whip or drain. so that may have been the problem. Sounds like the yogurt beasties get the royal treatment at your house. 2. A lot of the flavor of yogurt depends on your starter and the type and brand of milk you use. That way, its pure fresh milk. I love the way you check the temperature. I incubated mine for 8 hours. Happy Yogurt-Eating! However, after reading your article & using much less yogurt as a starter (a tablespoon or less) and using Braums 2% milk, the yogurt I am making now is stellar! read my post, if you would please. The extent of the whey layer was always present. I won't sell your email.). btw, dont forget, when testing your oven, if you were to just test it after 8 hours or whatever, you wont know if the temp went way up and then back down during that time. Thanks for your time and effort on this! This step involves taking the freshly made yogurt and moving it into a strainer to let the liquid whey drain off in the fridge. Mix well. So sorry. Sounds like a similar-minded soul. Wow, Paula! I am fairly new to yogurt making but have been successful so far (beginners luck, I think! https://instantpot.wpengine.com/faq/ The longer you plan to incubate, the less starter you need. It was very successful and delicious. On my first batch of yogurt I tried just four hours in the thermal cooker and it worked. Thank you for your guidance. We live at 7800, and at this altitude, water boils at a little less than 198F. A spoonful here, a little bit there, or whatever is left in the jar. Once the milk reaches 180F, turn off your pressure cooker. My favorite comment this month. Remove the rubber gasket from the instant pot lid (to keep any other flavors from affecting the yogurt) and set the lid onto the instant pot. Your reward for saving the flavoring until later is the ability to use the unflavored yogurt to make more yogurt in the future so you dont have to keep buying starter. When I tried to brew a batch of yoghurt in the UK it was a terrible failure. -Heat to 185 degrees with occasionally stirring with a flat edge pizza spatula. Meanwhile, I would look into getting your oven fixed. I am able to save a cup from each batch to start the next one. The amount of milk you use will produce approximately half that amount of yogurt. https://www.wikihow.com/Make-Yogurt-from-Powdered-Milk, https://saladinajar.com/yogurt/how-to-make-greek-yogurt-using-raw-milk/, https://extension.oregonstate.edu/sites/default/files/documents/8836/fs173emakingyogurt.pdf. I actually used a recipe I found on Pinterest. But if you dont want to drain the whey, I can imagine how this technique would give you a thicker end product. Ive made several batches and am thrilled to see an actual experiment that shows what happens with different amounts of starter. i didnt whip it at the end like your youtube video says because i use my yogurt for smoothies. Lately, I have been buying yogurt from Aldi. I wanted to ask what the consensus on using whey as a starter was- in terms of proportion of whey starter to milk. Surprisingly, the yogurt on the left is still entirely edible and tasted fine, even if the texture was not so smooth and creamy. You can take it on the road with you and it will cook while you drive. I use boiling water from an electric kettle to sterilize my (cleaned) containers. The yogurt is so much better than any store bought yogurt I have ever purchased, and much more cost effective! Yogurt Additives The first stage in cheese making is to ripen the milk, during this process, milk sugar is converted into lactic acid. Hi Kathleen, These reviews say have been absolutely helpful. My yogurt comes out thick with no straining needed. It goes all the way way to 100. How much of powdered probiotic to think I could use in a cup or two of milk to make a starter? It is a little too thin, especially if you want to strain it for Greek yogurt. Kath. The instant pot will automatically bring . The use of ones own body temperature is so simple, portable and can be used anywhere. Having said that, one cannot expect to get exactly the same results from one recipe if one of you is halfway up a mountain and the other is at or below sea level. If you use whole milk, you may not need the thickening effect of the added powder. Recipe will not work. then add another two cups of milk, pulse once or twice to mix, and pour into jar. My question for you: I cant imagine a tiny styrofoam cooler could hold the 110 temperature for 4-5 hours. Well see what happens in 8 hours time. Which one looks more appetizing to you? Even when using yogurt as the starter, it helps to mix a bit more liquid into it before mixing it into the milk to form the new yogurt. Woohoo! Pour heated milk into clean canning jars and cool, either by sitting on the counter or in a cool water bath until the temperature drops to 115F. Happy yogurt making! Firstly, I am very new to making yoghurt and so far, since reading this blog, have made two small, but successful batches in an Easyio (after many failures). Vicki, Just started on my yogurt adventure. It takes more milk for the same amount of finished product. Turns out beautiful consistency but after refregiration and usage, it turns runny? Normally my yogurt turns out great but on occasion it is terrible. Also, for a thicker yoghurt, especially with skim or semi skim milk, its often recommend to add some full cream milk powder. Full cream milk powder is not readily available in the states so I have not played with that, but you might try it. Many yogurt instructions will tell you the longer you incubate, the thicker your yogurt. I purchased mine because it is ideal for emergency use because all you have to do is bring your food up to a boil (from a camping stove or rocket stove) and then it continues to cook for up to 8 hours without additional power. a 60-watt bulb turned out to be perfect, and kept four full jars and a surrounding water bath at a perfect 110 indefinitely. . I have used a reliable source here in Aus to initiate the first batch (Farmers Union Greek style full cream yoghurt, guaranteed just milk, cream and cultures) but from there it has been my practice to save a little of the precious yoghurt batch to use in the next brew. Lock the lid. However, I found your blog, tried again using the instant read, voila! You can use any type of milk to make yogurt, even organic milk, which will probably be cheaper for you. Add it to the milk and slowly and gently stir the pot a tiny bit. Presto now just add starter n keep at 110 degrees for 8 hours. Hi Matthew, I wrote about it here. Added a pint of cream and used my normal process. This converts the lactose in the milk to lactic acid, giving the yogurt that classic, deliciously tangy taste. I absolutely love your scientific approach. I was getting way too generous with starter and went back to preserving 2 tablespoons of he current batch in a small container to be used in the next batch. Wow! Could this be why there is so much discrepancy across the web regarding the amount of starter required to make yogurt? I made a batch of yogurt a while back to see if I could make it in my new thermal cooker. Nice to hear from you. i have made a few since then, without freezing my starter, and they have turned out well. on the bottom rack of your oven, then put the yogurt jars directly above it on another rack. I just made my very first batch of yogurt & hit the Internet to determine how much starter to use. Can I make frozen yogurt with the otherwise wasted milk? Ive put the mat on the bottom, a cooling rack on top of the mat, then a towel, then my 12 closed half pints fake yogurt mason jars full of tap water at around 115, and I surrounded them by bigger, Quart jars, that were filled with boiling water. Notice all the whey sitting on top of the yogurt in the green-plate row where I added more significant amounts than in the bottom row. I have no experience with goat milk/yogurt other than eating it a time or two. What temperature should the starter be before adding it to the warmed milk? Maybe you could stop straining earlier than normal when you make a big batch. It makes the best yogurt EVER. Hope to see you again soon! Good question. I hope this makes sense and looking forward to hearing more of your yoghurty wisdom! Keep in touch. But to address your question: If they smell OK, the 2 jars that show separation should be fine. Hi Kristine, At 4 hours, it still tilted a bit in the jar. I would rather eat it instead of using it for starter. Let the liquid whey drain off in the jar yogurt almost every for. Quot ; it or twice to mix, and kept four full jars a! Was- in terms of proportion of whey starter to use put the yogurt use a 7-10 day yogurt! Always present the thicker your yogurt and put it in smoothies, you may not the. Whey drain off in the jar liquid whey drain off in the thermal cooker shows what with... Beautiful consistency but after refregiration and usage, it still tilted a bit in the cooler with a to! Without freezing my starter, and they have turned out well and usage, it still tilted a bit the... 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