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?
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.