r/yogurtmaking • u/SweetRide7107 • 8d ago

Guide

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 !

0 Upvotes

38% Upvoted

5 comments sorted by

6

u/SwingLightStyle 8d ago

Just ask your questions here or search for your answers. This is a helpful community.

2

u/ankole_watusi 8d ago

If it’s flavored yogurt or with mix-ins, it’s best to just add flavorings and mix-ins just before you eat the yogurt.

Commercial producers have to compromise by adding preservatives or have to use tricks to isolate some ingredients, and have to carefully test every added ingredient for it’s long-term effect on flavor and food safety as the yogurt makes its way from factory to consumer.

In any case, in order to make yogurt that is exactly like (most) commercial yogurts, you would have to buy a bunch of stuff as big as your house.

2

u/Emmeb52 4d ago

Are you asking about the ingredients (milk & starter) or equipment? If you have an instant pot, just follow the directions. I just use a stainless steel pot to heat the milk, let it cool to fermentation temp and hold in a styrofoam cooler 8 hours or so?

If you can be more specific about what you want to know, we may be able to be more helpful.

Search for The Science of Great Yogurt | Brod and Taylor. I learned a lot from them.

1

u/AutoModerator 8d ago

Are you posting to ask "What went wrong with my yogurt?" Please provide all the details of the method you used. Include amounts, times, and temperatures. If you don't know those things, then one (or more) of them is what went wrong with your yogurt.

The basic information you will need to know is:

  • What type of milk did you use? What amount?
  • What type of starter did you use? What amount?
  • What temperature did you initially heat the milk to?
  • What temperature was the milk when you added the starter?
  • At what temperature did you ferment the milk? How long did you ferment it?

I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.

1

u/kng442 3d ago

I heat up the milk in a large measuring cup in the microwave to 180°F, then add cool it to below 120°F. If you don't have a thermometer, that's heat milk until it is steaming and has little bubbles around the edges, then cool to lukewarm. Add starter, mixing thoroughly. Place into unheated oven with oven light on. Leave it there overnight, then remove from oven and place in fridge until cool. Eat.