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Post by sss3 on Sept 23, 2017 20:33:14 GMT
What is process of putting yogurt in CP? Not cooking process. Temp of cp; time to leave in. When taking out of cp, does it tend to turn a little runny? Thanks.
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Post by kkbhf on Sept 23, 2017 21:07:08 GMT
I'd assume incubating would be like what I do using a dehydrator... 100°F±5°F for 4hrs minimum. It will get thicker and tangier the longer you incubate it, but I wouldn't go longer than 24hrs. I prefer texture and tang reached at 6hrs.
A little layer of clear, or maybe slightly greenish tinged, liquid on top can happen. It's OK, just stir it back into the yogurt.
If you exceed 120°F the bacteria will die off, below 90°F the milk will sour.
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Post by sss3 on Sept 23, 2017 21:28:40 GMT
Just an FYI I tried yogurt in CP and it curdled. Guess temp too high.
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Post by kkbhf on Sept 23, 2017 21:37:31 GMT
P.S. If you want to make a spread similar to cream cheese: Filter your yogurt through coffee filter paper, or cheese cloth, in the fridge for 24 to 48hrs to separate out the whey.
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Post by kkbhf on Sept 23, 2017 21:40:47 GMT
Just an FYI I tried yogurt in CP and it curdled. Guess temp too high. I think you're probably right.
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Post by feather on Sept 23, 2017 22:11:14 GMT
If you exceed 120°F the bacteria will die off, below 90°F the milk will sour. Yes, the milk that turns to yogurt must stay in a very small temperature range for the beneficial bacteria to flourish while the not so good bacteria are held off. Then to thicken, strain it through a cheese cloth or tea towel for a few hours.
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Post by solargeek on Sept 23, 2017 23:13:34 GMT
Just an FYI I tried yogurt in CP and it curdled. Guess temp too high. I make my yogurt right in the mason jars that I'm going to keep it in. Then after I've completed the process of making it – – the Prairie homestead.com has a wonderful recipe – – I keep it warm for the required amount of time in the crockpot. I put water, 105° temperature, Up to the three-quarter line on the jars inside the crockpot. I put plastic covers on top of them rather than metal. And every hour check it. Often times I only have to turn the crockpot on once or twice to keep at that temperature. Makes fabulous yogurt without much trouble at all. I also use the method using her recipe, with the cooler. But I find I have to add more hot water to the cooler to maintain the 105° temperature than into the crockpot. It's also easier to just turn the crockpot on for 15 minutes then it is to keep boiling water and pouring it into the cooler.
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Post by comfortablynumb on Jul 10, 2018 3:12:35 GMT
I found it best to bring the milk to a boil first. Then cool it to about 100F, put it in the crock pot add the yogurt starter, and put a temp probe down one side. I set mine on low, plugged into a timer to kick it on for 10 min every hour. This kept a gallon of it at 100-115F pretty constantly.
I used stonyfields yogurt for a starter as it has like... 7 or so different kinds of bacteria. A 1/4 cup per gallon did it perfect. The rest of the stonyfields tub got frozen in 1/4c cubes.
Mine took about 8 hours for mild and 14 hr for sharp.
I used a large nut milk bag to hang and drain it, you can drain it down to greek style or down to cream cheese.
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