Help with home made yogurt recipe
I saw this Alton Brown recipe for home made yogurt
wondering if anyone has tried this and if anyone had any problems with it?
I would liek to make a thicker greek yogurt.
so not sure if i would need more powdered milk in it or not.
also.. would like to help stabilize and gelatinize it a lil so it doesnt break easy..
what stabilizer do you recommend?
How I Make Homemade Yogurt
You will need:
-Cooking thermometer that measures liquid up to 200-F.
-Microwaveable 4 cup container
4 cups cold milk (2 % or whole)
1/4 cup commercial plain yogurt (make sure label states it contains live cultures)
-Add milk to microwaveable container and microwave until it reaches 180-F. Do not boil.
(Heating the milk to 180-F modifies the whey proteins in milk causing it to make a thicker yogurt. The milk is already pasteurized, so we are not heating it to kill germs.)
It takes about 7 minutes, using my 1100-watt microwave, to heat 4 cups of cold milk (40-F) to 180-F.
-Stir well and allow milk to cool to 100-F to 110-F. The temperature must be in this range or yogurt cultures will die if too hot and will not grow well if too cold.
-Stir Yogurt Starter into the 4 cups of warm (not hot) milk.
-Pour milk into yogurt maker and leave it for 12 to 14 hours until it reaches the desired thickness.
Place finished yogurt in the fridge. Be sure to save at least 1/4 cup for your next batch.
Makes 4 cups of yogurt.
How To Make Vietnamese Yogurt
I made this recipe recently and it's really good.
It has a delicate sweet / sour flavor combination. It's not as sour or as tart as regular yogurt. I really like it. The finished product has a delicate sweet / sour taste, but doesn't taste heavily of sweetened condensed milk. You can eat it for breakfast or as a dessert.
Google "Vietnamese Yogurt" for more info, suggested uses, etc.
1 - 14-oz can sweetened condensed milk
2 cups boiling water
1 - 12-oz can evaporated milk (or 1-1/3 cups fresh milk - I used fresh milk)
2/3 cup regular plain yogurt (used as a starter)
Heat 2-cups of water to boiling. Remove from heat and stir in sweetened condensed milk. Whisk until the sweetened condensed milk is completely mixed. Set aside and allow to cool to 105-F or below.
In another bowl, mix 2/3 cup regular plain yogurt into the evaporated or fresh milk. Whisk well until the yogurt is completely mixed and no lumps remain.
Check the water/condensed milk mixture and make sure it's 105-F or lower. Any higher and you will kill the yogurt starter and the recipe will fail.
If temperature is right, whisk the water/sweetened condensed milk and the yogurt/milk together until they are completely mixed.
If you have a yogurt maker, incubate for 6-hours, until the Vietnamese yogurt is set up (thickened) and has a sweet / sour / tart taste. It's not sour like regular yogurt. The finished product is not thick like regular yogurt, but more like a milkshake.
If you don't have a yogurt maker, heat your oven to 200-F and TURN IT OFF. Place yogurt mixture in a large bowl and cover with plastic wrap. Place in OFF oven for 6-hours. Leave oven light bulb on, it will help to keep incubating yogurt warm.
Place finished Vietnamese Yogurt in fridge and chill before eating.
Makes about 4-cups.
OK. This is what you do. First, buy a home proofer. I use a Brod and Taylor one. It works beautifully. Second. Get a starter from a non fruit whole milk yogurt. After you make your first batch, save some of the yogurt or if you drain the yogurt, a cup of the whey. Mix 1/2 cup dry milk powder into the yogurt starter. Let it come to room temp while you bring 2 quarts of whole milk to 200 F on the stove (this is to kill competing bacteria). Place the pan in a large pan filled with ice and cold water and cool to 110F . You will need an instant read thermometer to do this. Once the milk has cooled to 110F, stir in the starter and place in the proofer set at 110 F for four hours. Once set, cool in the fridge and then use. To drain the yogurt, place four sheets of paper towels over a colander suspended over a pot. Place 4 cups of yogurt over the paper towels and cover with two more paper towels. Weight with a saucer and a cast iron frying pan for 20 minutes. Save the whey for starter. use drained yogurt as a spread or sweeten to taste.
I've been making yogurt by trial and error, and ended up with a recipe very similar to the one you've linked to. I've listed how my recipe varies below. But to answer your questions directly first:
* Yes, this recipe should work, can't see any problems with it. Do be sure to stir in your powdered milk VERY well or you'll get gritty results.
* As noted by reply above, greek-style yogurt is strained. However if you are like me and just wanted a thicker, smoother yogurt than the normal supermarket stuff in the plastic tubs, this should do it.
* The amount of powdered milk recommended in this recipe looks approximately right. However, there are many variables including which powdered milk you use and what temperature you manage to maintain in the incubation process. So my advice would be to start with the stated amount, then add a table spoon more with each proceeding batch till you get the desired results.
* As for stabilizer, I am not sure what you mean by "break", I assume you mean that the yogurt separates into thick "curd" and watery "whey" components. I've found that using powdered milk prevents this from happening. I do get a slight bit of whey when I "harvest", which I drain with the back of a spoon and drink. But after that, my yogurt sits in the fridge for 3 or 4 days and stills stays a thick, homogenized solution. I also use it for baking and cooking and it holds up fine. Maybe you can try to see if that holds for you?
How my recipe varies:
* Additional 1 TBS powdered milk. By trial and error I've found that 1/2 cup works great in summer and I use 1 heaping TBS more in winter.
* No honey
* I heat in microwave up to 170 F before letting it cook to 110 F, then adding the yogurt.
* I pour it into a heated thermos and let it sit in the pantry overnight, no heating pad or light bulk or additional heating element..
Because I have no additional heating elements, time varies according to the room temperature. I have found that I use more powdered milk in winter than in summer. The longer the yogurt incubates, the thicker and more sour it gets. To get the thickness I want in winter, it takes so long that the results are too sour, hence needing help from additional powdered milk.
I got most of my tips from maria lorraine's mother of all homemade yogurt thread here:
By trial and error, I ended up with almost exactly the same ingredients as the recipe
I wonder if you've seen the mother of all greek yogurt threads:
I second Maria Lorraine's thread---yogurt so thick you can eat it with a knife and fork. And yummy. I use Stoneyfield organic plain fat free yogurt , skim milk and fat free powdered milk so it is all fat free but tastes so nice and rich. Sometimes I throw in an old vanilla bean when I'm nuking it.