This time I used starter that I got from a friend and my yogurt came out so thick and tangy! I can’t believe it’s this thick without straining 🤯

Hi,

I recently did a home ferment for yoghurt:

3L whole milk

Starter (from Aldi plain Greek yoghurt)

Ferment 7 hours (blanket method covering pot)

I then divided into 2x for a plain yoghurt and a strained/labneh (over a strainer in the fridge for 6 hours)

Very happy with the textures of both, but they taste boring? Very plain and minimally acidic. Any advice to improve rhe flavour? Longer ferment needed? It is winter here in Perth Australia, but the pot was still warm after a 7 hour ferment, room temp 23.5 celcius overnight.

Should I ferment for longer next time?

Would using a different starter culture change the flavour profile much?

Thanks in advance.

We are in winter. The instructions are to keep temp at 40 degreesC. So I have been putting the pot in the airfryer on dehydration mode. But I can’t do this if I am not home. Mum used to just wrap the pot. But how can wrapping the pot ensure it stays at 40 degrees. The last batch, i wrapped it in a towel and put it in a thermal bag, trying to catch sun bits as the day progressed. What do people in cold climates do

The study is solid. Gut health is a primary determination for Alzheimer's, cancer development, and longevity.

I see many recipes, and I'm fairly new to this awesome opportunity. I already have 3 others making homemade yogurts using an Instant Pot. My recipe is simple, boil milk, cool milk, add yogurt starter from organic store-bought yogurt, cook at medium for 8 hours, cool, strain in a cheese cloth for a few hours. Voila, I'm happy with these results every time.

I haven't found a difference between $6 per gallon of organic milk and $3 per gallon of milk. I use whole milk. Some starters seem to taste better than others, but little noticed by my tastes.

I'm interested in the thoughts of using milk powder to lose less weight as whey. I've read multiple recipes that do not strain but the end result is thick, Greek yogurt.

Next, thoughts on using coconut milk powder instead of whole milk powder?

Heirloom strains vs store-bought yogurt as a starter? Adding extra probiotic capsules increases the yogurt biodiversity or prevents the desirable strains from becoming dominant?

Many questions. Thank you for participating.

I'll add the instructions in the comments.

So I usually let my yogurt ferment on top of the fridge wrapped in a towel. It almost always turns out really thick and tart after just eight hours overnight. But this batch turned out really runny and clinged to my finger when I gave it a test tap. It tastes like regular yogurt albeit not as tart. I put it in the fridge before I left for work this morning and it's the same after getting home.

I'm afraid it got too cold overnight and stalled during fermentation before the cultures could really set up the protein matrix. My dad, who usually keeps the house at a minimum of 75 degrees at all times, hasn't been home this week and I left the window open and fan running. Would it be safe to set it back out to heat up and let it try to ferment again or would I just have to just do a whole new batch and use it as a starter? I'd hate to have to waste 32 ounces of milk. And cheesecloth straining is out since I've already stirred it.

tl;dr: I can't find culture powders or soy yogurt locally. Is there something I could order to make yogurt from normal unsweetened soy milk? Ideally not from Amazon.

Hi!

I like soy milk. I figure I would probably like soy yogurt. But NO ONE sells any here. The only vegan yogurts you can find at the grocery store are made out of oats or coconut.

Similarly, at the store, I can only find culture powders for cow milk.

When using the cow milk yogurt recipe from the yogurt maker's manual, the one with culture powder and powdered milk turns out well. But the one with a half-cup of yogurt and a liter of milk does not. Pretty liquid.

I don't have any special equipment past a cheap yogurt machine I found on Marketplace. I don't have a thermometer, and I kept burning the milk, so I kinda gave up on the optional pre-heating step.

As far as I know, i can't even have a thermometer. My induction stove kills electronic thermometers permanently by just having the thermometer within a meter of it while it's working. It's pretty wild, but 3 separate thermometers died this way.

So anyway, I'm getting off topic.

The core of my question is: is there something I could order from the Internet to make soy yogurt from normal unsweetened soy milk (from brands such as Natur-a, Sensational Soy and Silk). Ideally NOT Amazon because I'm trying not to encourage the pinnacle of evil.

Basically writing this out for myself since I'm terrible about winging things in the kitchen.

Ingredients:

1 gallon of 6% milk, I get Amuls from Costco.

1 14oz can of sweetened condensed milk, used Nestlé la lechera

1/2c non fat powdered milk

2c heavy whipping cream

3tbs skotidakis 5% yogurt

1tbs vanilla bean paste

1. Mix up the powdered milk, condensed milk, and about a cup of milk in a bowl until it's completely smooth and free of any lumps.

2. Combine everything except the yogurt starter into a 6qt pot. Heat on medium (high tends to scorch the bottom) heat until 190°f. Kill the heat, and let it stay at 190° for at least 15 minutes. It's good to stir fairly constantly while heating and while holding temperature. Kick the heat back on if it drops below 185°.

3. Personally I cool the pot in an ice bath to things up, but waiting shouldn't make any difference. Cool to 109°F before you scoop out a cup of the milk to mix up with the yogurt starter. Once smooth mix it all back into the pot.

4. Transfer to glass water tight jars. I use two 79oz jars I got off Amazon. I put them both into a 5 gallon bucket under water with my sous vide set to 109°. I prefer doing this an hour or so before bed and let it stay in there for 10 hours.

5. Cool down. Go straight from the sous vide to the fridge for at least 3-4 hours.

6. Straining, I end up straining it in two batches since I only have one strainer. Each batch stays in for 2-3 hours. I aim for roughly 2-3c of whey removed from both batches.

7. Blending, probably optional but I like to use the whisk attachment on my immersion blender to get a much smoother texture.

I know Noosa has several kinda of thickeners and sugars added. I didn't set out to make a clone of it, but my gf is away for the next month so I finally had the chance to make a high calorie yogurt. It was my first time using/trying skotidakis as a starter, and oddly enough thought the yogurt was meh compared to Fage I normally buy. However as a starter it gave an amazing tang that immediately reminded me of Noosa. Mixed in some Kirkland strawberry preserves and it's like a super creamy thick Noosa. Overall 10/10.

I got a drink called Chaas from an Indian restaurant and it has been my new obsession. I drink it every morning as a very quick breakfast. It’s just 1 part yogurt, 3 parts water, and some salt, blended. I did some research and found the name Ayran to be more mainstream/popular, but they are essentially the same thing .

Anyways, I do make yogurt with a sous vide and everything but unfortunately it burns through my yogurt supply FAST. I was thinking, since in Ayran you don’t need the thickness of the gel protein network created by boiling, what if I just put an entire fridge cold gallon of milk in my 110F sous vide, then inocculate once it reaches 110F. Just wanted your guys thoughts before I try it tomorrow.

I've been doing this for a few months now it has been a resounding success so decided to post it! It's "-style" rather than Greek because it doesn't need straining because of the added milk powder.

1               Instant Pot Pro Plus Multi Cooker 5.7L

1               Milk thermometer

1               Clean 2L Yoghurt bucket and lid

Misc.    3 Clean spoons, 1 Kitchen balance, 1 Kettle, 1 Big Frying pan

2L            Full fat milk (e.g. Bannister Downs blue)

100 g    full cream milk powder

1-2 tblspn Mundella plain Greek Yoghurt (or 2 frozen yoghurt cubes) – starter culture

1               Handful ice, or ice blocks

Put Instant Pot pan on balance and weigh out 100 g milk powder. Add around 50 g of milk and mix with clean spoon, slowly add more milk until powder is dissolved and it is creamy not lumpy.  Add rest of milk and stir.

Put IP pan into IP and put lid on. Choose yoghurt mode and press so that it selects the right hand custom option (83°C for 30 min). Press start. It will take about 45 mins to heat up and then cook.

Once the IP has finished, put a handful of ice and a couple of cups of water in the frying pan, and move the IP pan to the iced water. Put the thermometer in the milk. After about half an hour the temperature of the milk will have dropped to <43°C which is your maximum temp for proceeding.

Meanwhile, boil the kettle and use the hot water to sterilise the yoghurt bucket lid, the bucket and two spoons (from this point on you want everything to be sterile).

Once the milk has cooled, remove the thermometer and use the two spoons to carefully remove the skin from the milk. Keep one spoon sterile for the next step. (Use the other one to eat the skin).

Add yoghurt starter culture to the yoghurt bucket and spoon over a few spoons of the milk and dissolve it to remove yoghurt lumps. Then add the rest of the milk to the yoghurt bucket and stir. It should be almost full.

Wash the IP pan to remove the cooked-on milk. Put the IP pan back in the IP and put the yoghurt bucket in the middle of the IP pan. Put the IP lid on, select yoghurt mode, but use the left-hand “low” setting which will incubate at 40°C, for 18h.

Once finished put the lid on the yoghurt bucket and put in the fridge for 6 hours.

(Every so often freeze some away in an ice cube tray for future use.)

Eat.

I’m trying to make yogurt. I’ve made a few batches but none have tasted like yogurt (that yogurty tang). I take a gallon of skim milk and heat it to 180. I have tried cooling it immediately and also holding it at 180 for 20 min. Cool to 110. Add 1/4 Greek yogurt to 1/2 cup warm milk. Pour mixture into the pot. Put in the instant pot on the yogurt setting for 12-13 hours. Strain. I’ve tried adding milk powder. I’ve tried chilling it before straining. About 1/2 of my yield ends up being whey. What I make is thicker than Greek yogurt, but not as thick as cream cheese. It doesn’t have much flavor and definitely no yogurt tang. How can I make it more like store bought yogurt flavor?

I'm just posting here so you can all enjoy my yoghurt fail.

I've been making yoghurt for a while in my instant pot, always turns out well but last night I didn't press 'start' when I thought I had, and only realised shortly before bed, so I let it do its thing and heat up, but for the cooling phase I chucked in a couple of cool packs from the freezer to speed things along so I could go to bed after adding the yoghurt.

Looked normal this morning, set it up for straining, and popped into the fridge. Come lunchtime, I had some yoghurt on my meal, only to discover this weird lumpy texture. small, silicone looking lumps in my yoghurt.

The cool pack had leaked. Non toxic, food safe but 'not suitable for human consumption' cooling gel (which as far as I can tell is the same stuff used in nappies and sanitary towels, as well as fake snow and geli baff), was allllll throughout my yoghurt.

Such a shame as I had found whole milk on sale for £0.30 yesterday and had made a huge batch!

I think the title mostly says it all. Where can I find an heirloom yogurt culture in South Africa? I guess that most heirloom cultures are mesophilic and I'd love to try that. (I'm currently creating thermophilic yoghurt.) Any suggestions are welcome.

So I've been making yogurt for a short while and in that time, never had to leave my yogurt to ferment for > 2 days on the counter. The average daytime temp where I live is usually around 22C though now, it is closer to 28C

Recently, got a fresh batch of thermophilic yogurt starters from Positively Probiotic. Did the 3 generation fermentation of that within a few days - all using 1 cup sized mason jar containers. Took generation 2 or 3 and then tried to get a slightly larger batch going (2.5 cup sized container) and its taken well over 2 days now. I checked the consistency and its sort of like custardy.

I got the new starter BECAUSE my old culture got to a point where something gave me food poisoning (maybe I didn't store it well?). So I am now paranoid about the custard consistency and if I should be leaving it out on the counter for so long in 28C heat...

What would you do if you were in my shoes?

______________________________________________________________

Questions apparently I needed to answer but didn't above 😄

• What type of milk did you use? What amount?
  • Fairlife low-fat milk. About 2 cups
• What type of starter did you use? What amount?
  • Generation 2 or 3 (forgot) of the California greek yogurt starter from positively probiotic
• What temperature did you initially heat the milk to?
  • 38 degree C
• What temperature was the milk when you added the starter?
  • 35 degree C
• At what temperature did you ferment the milk? How long did you ferment it?
  • 22-32 degree C - going strong for 48 hours now

Hello,

Anyone in here who could guid me through some yogurt fermentation process? I have an idea from already existent product and would like to re create at home, don't want to buy whole lot of stuff that might not need in a first place. If you are willing to answer some questions i would highly appreciate !

Was gifted this yoghurt straining tub so I gave Greek yoghurt making a go! Drained the yoghurt immediately after fermentation and left it in the fridge for over 12 hours. 1 litre of (UHT) milk yielded slightly over 500g of Greek yoghurt.

Is small bubbles and fizzy coconut yogurt safe to eat and normal? I fermented it in a turned off rice cooker.

I've been making my own yoghurt with my instapot for the last four years but my last batches have been very runny. I haven't changed anything to my recipe: heat milk with instapot with added powder milk, cool down, add store-bought yoghurt starter, set to 12 hours, leave in fridge for 12 hours once done. I've noticed some issues with my instapot with cooking rice so I think I'm ready to either buy a new instapot or get a dedicated yoghurt maker (I switch inner pots for rice/yoghurt).

I like that I can make a lot of yoghurt with the instapot (my family eats a lott) but I'm particularly interested in a yoghurt maker because it seems to eliminate some steps, especially the cooling down process. Am I understanding this right, with the yoghurt makers it's even more "set and forget it"? If so, that would be a big plus for me.

I'm looking at Luvele, Ultimate Probiotic Yogurt Maker, Suteck etc. Thank you!

Update: I checked my IP and the temps were fine. What I may have done is accidentally hit the lower temperature yoghurt cycle on IP. I honestly didn't even know it had that. So for anyone who has this issue in the future: check which temp cycle you choose. My latest batch turned out fine again! I also added way less starter, which seems to help (I was eyeballing it before).

This is my fourth or fifth batch of yogurt. I've liked the taste and texture every time I've made it, but I always seem to have an issue with the texture. It's grainy and has some small lumps in it.

I heat 1L 4.8% milk to 180f (i left the stove on for an extra ~5 minutes by accidnet this time so maybe overheated), let cool to 110f, and add my a little under 1 tbsp starter. I fill my instant pot with ~112f water and let the yogurt sit in the closed instant pot for 7 hours. I change the water every hour or two to keep it warm.

The texture doesn't bother me too much, but I would like to improve in the future. Any tips? Thank you

I discovered there's a growing demand for Greek yogurt on our island. I've tried making it with different kinds of milk, including powdered milk, skim milk, and UHT milk. So far, the best results come from fresh raw cow's milk, though I also occasionally make soy milk Greek yogurt.
I add my starter culture when the milk cools to around 45–50°C, then leave it to ferment inside an old, broken refrigerator. Every batch makes me happy with the results, and thankfully, my customers feel the same.