ksbrain
Well-Known Member
As far as I can tell, making yogurt is very simple.
1. Heat milk to 180, hold for ~15 minutes to kill nasties
2. Cool milk to 110, just open and uncovered is OK
3. Pitch 1-2 TBSP active yogurt cultures
4. Allow to ferment at ~110 for 6+ hours
5. Cool and serve (optionally strain thru cheesecloth)
Am I missing something?
SWMBO started a crock pot yogurt today while I was at work, before I could properly advise. I am just trying to get a grip on the basic process and filter through the internet garbage. Most of the yogurt recipes online don't seem to understand why they do the things they do (much like many online beer recipes). I think you all will understand why and put it in beery terms I can relate to.
1. Heat milk to 180, hold for ~15 minutes to kill nasties
2. Cool milk to 110, just open and uncovered is OK
3. Pitch 1-2 TBSP active yogurt cultures
4. Allow to ferment at ~110 for 6+ hours
5. Cool and serve (optionally strain thru cheesecloth)
Am I missing something?
SWMBO started a crock pot yogurt today while I was at work, before I could properly advise. I am just trying to get a grip on the basic process and filter through the internet garbage. Most of the yogurt recipes online don't seem to understand why they do the things they do (much like many online beer recipes). I think you all will understand why and put it in beery terms I can relate to.