Skip to main content

View Diary: Making yogurt at home saves money, cuts trash (w/poll) (27 comments)

Comment Preferences

  •  Make sure to get the milk very hot (1+ / 0-)
    Recommended by:
    AmericanRiverCanyon

    The milk needs to come very close to the boil, if not boiling completely I guess (which can get messy). You want the milk to be frothy. Then, just let it cool, add the starter yogurt & cook. Super easy!

    •  Goal: keep milk at 185 for 30 minutes (2+ / 0-)
      Recommended by:
      AmericanRiverCanyon, allep10

      You're right, B Amer. The point is to keep the milk at 185 degrees F (85C) for 30 minutes or at 195 degrees F (90C) for 10 minutes. As the marvelous Harold McGee explains, this will "improve the consistency of yogurt by denaturing the whey protein lactoglobulin, whose otherwise unreactive molecules then participate by clustering on the surfaces of the casein particles ... [creating a] fine matrix of chains that is much better at retaining liquid in its small interstices."

      An easy way to do this at home is to bring the milk just to a boil, then let it cool slowly to a temperature that the starter will thrive in.

Subscribe or Donate to support Daily Kos.

Click here for the mobile view of the site