Yogurt Notes
Sources
Ingredients 1
- 48 oz Whole milk
- 16 oz Heavy Cream
- 1T - 2 oz Yogurt
Ingredients 2
- 56 oz Whole milk
- 8 oz Heavy Cream
- 1 T Yogurt as starter
General Method
- Heat the whole milk and heavy cream to the denaturing temperature and hold it at that temperature for denaturing interval.
- Chill to below 112F so the yogurt culture won’t be killed by the higher temperature
- Add Yogurt starter, mix well.
- Put the mixture in the fermentation container
- Hold the mixture at the fermentation temperature for fermentation interval.
Parameters
Denaturing Temperature
170-195F. Lower temperatures make yogurt more tart, higher temperatures result in a creamier, nuttier flavor.
Denaturing Interval
5 min - 30 min. Longer denaturing time (generally associated with lower temps) produces thicker yogurt.
Fermentation Container
Four 16 oz wide mouth mason jars in Anova Sous Vide.
Fermentation Temperature
86F - 115F. Or high/low method, starting at e.g., 120F for one hour and then reducing temp to e.g., 86F
Fermentation Interval
4h - 20h. Lower fermentation temperatures will require a longer interval. Longer intervals will create a firmer and more sour result.
Starter Proportion
1T - 4T per half gallon.
Method Using Immersion Cooker
Fill the immersion cooker with water and set to the denaturing temperature (e.g, 180F). I use hot water from the tap to fill it so that it starts at about 125F.
Using four 16 oz wide mouth mason jars. Fill each with whole milk or a mixture of whole milk and heavy cream (or half&half).
Use metal caps and bands to seal the jars tightly and place them into the cooker.
Let the cooker reach the denaturing temperature (typically 180F) and hold it at that temperature for the denaturing interval (typically 15 min)
Remove the jars from the cooker
Remove some hot water from the cooker and add cold water to produce a temperature of about 110F.
Place the jars back into the cooker and let them come down to 110F.
Remove the jars from the cooker and add 1/4 of the starter yogurt to each jar. Replace the caps and bands.
Set the cooker to the fermentation temperature, place the jars in the cooker and ferment for the fermentation interval.
Remove the jars and let them rest at room temperature for several hours or ovenight
Put them in the refrigerator
Notes
May 20, 2023
- Used 3oz cream, 13 oz whole milk, 1T starter per 16 oz mason jar
- Denaturing temp: 180F
- Denaturing interval: 15 min
- Fermentation temp: 101F
- Fermentation interval: 12.5 hours
Results: very firm and thick, nutty and slightly sour
June 2, 2023
- Used 3oz cream, 13 oz whole milk, 1T starter per 16 oz mason jar
- Denaturing temp: 185F
- Denaturing interval: 15 min
- Fermentation temp/interval: 102F for two hours, then 86F for six hours
Results: A bit runny and somewhat more sour
June 15, 2023
- Used 2 oz cream, 13 oz whole milk, 1T starter per jar
- Denaturing temp 195
- Denaturing interval 5 min
- Fermentation temp: 102F
- Fermentation interval: 8 hours