So I made yoghurt (yogurt, yogourt, yoghourt, yog), seriously I had to look it up here to figure out how to spell it properly.
Anyway, I’ve never made it before, always wanted to. I picked up an unused yogotherm at a yard sale years ago and never got around to it. Luckily the insulator made it through all my various purges over the last couple years of renovations… Yesterday I saw some starter at the grocery store and thought, why not!
So, I went with the easy method, following the instructions on the package. There are MANY other ways to make yoghurt, which I may explore with you some time later. Today we’ll just chat about the wimpy way.
I used a package of Yogourmet since the name of it is hilarious. Here is my insulator as well:
Yay for the 70s!
Next up, the instructions:
I tried to follow these to a T. I used my beer making thermometer since it uses similar temps, and as soon as the milk hit 180 I took it off the stove. Here are the pics up to that point:
1 package of starter for each quart or litre of milk ( I used 2)
Heat the milk to 180F
I clip my thermometer to the side to keep it clean. Keep it off the bottom of the pan. Also, watch closely, the temperature changes faster the hotter it gets.
I put some excess milk to warm (up to lukewarm from fridge temperature) to mix the starter into.
Once the milk hit boiling temperature (180F) I took it off the burner and put it in a sink with cold water to cool it down. You can leave your thermometer clipped to the side, you will need it.
I found that I had to stir the milk a few times to get accurate readings, as there were hot and cool spots in the milk. It took about 8-10 minutes to get it down to 108-112F. I think I accidentally dropped to 105F and I’m hoping it’s OK. I assume it needs to be warm enough for the cultures to grow (and not too warm either). Hopefully they’re not too picky!
While it was cooling I mixed the starter into the lukewarm milk I had on the stove. I mixed it with a stainless steel spoon. I prefer glass and stainless steel, it’s easier to keep clean.
Once the heated milk hit the right temperature I pulled it out of the sink, brought it to the counter (have a mat ready) and poured in the dissolved starter. I gave it a good mix, being careful not to scrape the bottom (for some of the solid stuff stuck there).
Finally, I poured it into the incubator:
And noted the time. I will check the yoghurt at around 3:15 I think…
I’ll update with the finished product, even if it sucks!