tag:blogger.com,1999:blog-8066877917844499643.post3787673864554622524..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Not crying over sour milk - YogurtThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8066877917844499643.post-46386225722780318322010-01-21T22:05:59.613-05:002010-01-21T22:05:59.613-05:00You should try making kefir.
Its easy b/c it requi...You should try making kefir.<br />Its easy b/c it requires no heating (when you have the grains), and it's fun to experiment w/.<br />It would be interesting to see what you came up w/ given all the varieties of kefir yeasts there are.<br />Plus it is a very healthy source of pro-biotics.Unknownhttps://www.blogger.com/profile/11854229041374694068noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-61436481561286069762008-07-22T10:11:00.000-04:002008-07-22T10:11:00.000-04:00Another good comment, thanks for the input I'll ce...Another good comment, thanks for the input I'll certainly try a hotter temp next time I make yogurt. <BR/><BR/>If you are interested in contributing full posts (with pictures and a tasting) to the site let me know, I’d love to have some other people submitting stuff on the areas that I don’t know as well as beer.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-4834236712573480102008-07-19T01:34:00.000-04:002008-07-19T01:34:00.000-04:00Nice post.My experience is all in cow's milk yogur...Nice post.<BR/><BR/>My experience is all in cow's milk yogurt, but I thought this might be relevant:<BR/><BR/>heating the milk to 120 is insufficient to gain the changes in casein structure that you want for yogurt. You want to heat to 190 deg F and hold it there for maybe 5 minutes, then cool it down. <BR/><BR/>I think you will find much better results. <BR/><BR/>Everything else stays the same.<BR/><BR/>Also, for incubation, I use a higher temperature range at first, around 127 F (not greater than 130, that will definitely kill the culture). <BR/><BR/>1) heat to 190 F<BR/>2) cool to 127. add the culture and blend well (I use my hand blender since I have one)<BR/><BR/>3) use any incubation method you like, between 108 and 130 F. <BR/><BR/>I put the yogurt in mason jars in a styrofoam cooler, and top them with the lids.<BR/><BR/>Then I heat up about a gallon of water on the stove, using my thermometer, to 127 F or so and pour that in the cooler to act as a heat capacitor. <BR/><BR/>Then I leave the thing for a good 6 hours or, if I am making yogurt at night, I leave it until the AM when I wake up.<BR/><BR/>That's a long culturing time, but it works for me and I like the results.<BR/><BR/>Have fun!moociferhttps://www.blogger.com/profile/01325412523164314073noreply@blogger.com