Wednesday, June 13, 2007

Homemade Yogurt Records

Homemade Yogurt

Goat milk yogurt

I'm trying to find a great homemade yogurt recipe through trial and error. My general approach is after the table.

YogurtMilkStarter Additional IngredientsMixing Utensil Incubation TimeComments
12c Straus 2% milk
2c Straus skim milk
1/2c Straus nonfat plain yogurt1/2 c powdered nonfat milk
1T honey
Whisk8 hoursFirm and mild, but grainy with pockets of whey
22c Straus 2% milk
2c Straus skim milk
1/2c Stonyfield plain whole milk yogurt1T honey Whisk12 hoursFirm, tangy, and pretty smooth (still a little grainy)
34c Meyenburg 1% goat milk1/2c Stonyfield plain whole milk yogurt (previously frozen)1T honey Whisk11 hoursSmooth, nicely tangy, very liquid (almost drinkable)
44c Straus 2% milk1/2c Stonyfield plain whole milk yogurt (previously frozen)1T honey Whisk12 hoursFirm, tangy, pretty smooth (a little grainy), unpleasant creamy skin on top
54c Meyenburg 1% goat milk1/2c Stonyfield plain whole milk yogurt (previously frozen)1/2c powdered nonfat milk
1T honey
Whisk11 hoursLike #3, but with an unpleasant creamy skin on top
64c Clover organic 1% cow milk1/2c Stonyfield plain whole milk yogurt (previously frozen)1T honey Whisk11 hoursFirm and mild, some pockets of whey and unpleasant creamy skin on top; pretty smooth
74c Clover organic 1% cow milk1/2c Stonyfield plain whole milk yogurt (previously frozen)nothing Whisk11 hoursFirm, pretty good texture, but especially yucky skin on top
84c Clover organic 1% cow milkYo'gourmet freeze-dried yogurt starter (5 g)nothing Whisk11 hoursFirm, tangy, smooth, and no nasty skin on top! I'd say the freeze-dried starter is the way to go
94c Clover organic 1% cow milkYo'gourmet freeze-dried yogurt starter (5 g)nothing Spoon11 hoursJust like yogurt #8, but fewer bubbles at top. Still too tangy and firm, but otherwise good.
104c Clover organic 1% cow milkYo'gourmet freeze-dried yogurt starter (5 g)nothing Spoon4.5 hoursThis and yogurt #3 are the best yet. Softer and less tangy than yogurt #9, as desired.
114c Meyenburg 1% goat milkYo'gourmet freeze-dried yogurt starter (5 g)nothing Spoon4.5 hoursThe freeze-dried starter is powerless against the liquidity of goat milk. This yogurt was just slightly thickened goat milk. Not good.
124c Clover organic 1% cow milkYo'gourmet freeze-dried yogurt starter (5 g)nothing Spoon3.5 hoursStill good, but not as firm as #10.

Homemade Yogurt (Version 1)

I've been playing around with our new Euro Cuisine yogurt maker. This was my first attempt at making yogurt in it, based largely on Alton Brown's Fresh Yogurt recipe. It takes approximately 1 hour to prepare the milk for the yogurt maker (mostly waiting for it to cool).

See this journal entry for my comments on this recipe.

Ingredients:

  • 2 c 2% milk
  • 2 c skim milk
  • 1/2 c powdered nonfat milk (makes yogurt firmer)
  • 1 T honey
  • 1/2 c plain yogurt with active cultures, to be used as starter (Stonyfield seems popular; I used Straus nonfat plain yogurt)

Directions:

  1. Whisk 2% milk, skim milk, powdered milk, and honey in a 2 qt Pyrex measuring cup. Take yogurt starter out of fridge to come to room temp.

  2. Microwave milk mixture on high until it reaches 180F, ~12 minutes, whisking every 2-3 minutes.

  3. Place measuring cup on a wire rack in a cool spot and let cool to 115F (takes ~30 minutes with frequent stirring). Meanwhile, sterilize yogurt jars by pouring boiling water into them and letting them sit for 5 minutes, then pouring out water. Place jars upside down on a clean dishtowel.

  4. When milk mixture is 115F, mix 1/2 c of the milk mixture with the yogurt starter, then mix that into the remaining milk mixture. Now your milk is innoculated with lots of friendly bacteria!

  5. Pour innoculated milk into sterilized yogurt jars, then place jars in the yogurt maker (without lids). Let warm overnight, ~8 hours.

  6. Put lids on jars and refrigerate for at least 3 hours before eating yogurt. Yogurt will last in the fridge for about 2 weeks.

(makes 1 quart of yogurt)