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talyenSince I am job-free, I've made yogurt from scratch twice now. I feel like I'm still experimenting with the whole process. The first time, I made it using a half-gallon of good quality whole milk, and turned one quart into greek-style, which significantly reduces the resulting amount of yogurt.
Yesterday, I changed several parts of my process. I started with a gallon, which was awkward since my pot is NOT great for pouring, so I had to ladle everything into the jars and that was just weird. Seems like this should be more of a sterile process than it is (also with the cheese cloth for greek style, but it works so I guess it's ok). I doubled the sugar, too, after feedback from kid #1. And I used skim milk.
The resulting yogurt was somewhat too sweet for me but just right for the kid, and too soft for me but just right for the kid. I think the lower fat of the milk makes it even softer, so I really need to strain it for my own taste. And with a gallon, that is do-able. Straining the yogurt to make greek-style halves the amount of resultant yogurt, and adds a day to the process, so it's not trivial. Plus, it's messy to try to get the yogurt out of the cheesecloth and into the jars - haven't worked out that part of the process yet.
Yes, I know there are yogurt-makers out there, but no job, remember? And besides, this is science-y.
Yesterday, I changed several parts of my process. I started with a gallon, which was awkward since my pot is NOT great for pouring, so I had to ladle everything into the jars and that was just weird. Seems like this should be more of a sterile process than it is (also with the cheese cloth for greek style, but it works so I guess it's ok). I doubled the sugar, too, after feedback from kid #1. And I used skim milk.
The resulting yogurt was somewhat too sweet for me but just right for the kid, and too soft for me but just right for the kid. I think the lower fat of the milk makes it even softer, so I really need to strain it for my own taste. And with a gallon, that is do-able. Straining the yogurt to make greek-style halves the amount of resultant yogurt, and adds a day to the process, so it's not trivial. Plus, it's messy to try to get the yogurt out of the cheesecloth and into the jars - haven't worked out that part of the process yet.
Yes, I know there are yogurt-makers out there, but no job, remember? And besides, this is science-y.
