Yogurt - Revision history

Dlk at 12:35, 10 August 2022

2022-08-10T12:35:46Z

Dlk at 12:27, 10 August 2022

2022-08-10T12:27:35Z

Dlk at 12:18, 10 August 2022

2022-08-10T12:18:40Z

Dlk at 12:17, 10 August 2022

2022-08-10T12:17:25Z

Dlk: /* Ingredients */

2022-06-06T14:43:08Z

Ingredients

Dlk at 14:42, 6 June 2022

2022-06-06T14:42:20Z

Dlk: Dlk moved page Homemade Yogurt to Yogurt without leaving a redirect

2022-06-06T14:03:18Z

Dlk moved page Homemade Yogurt to Yogurt without leaving a redirect

Dlk at 22:48, 27 April 2022

2022-04-27T22:48:43Z

Dlk at 00:12, 25 April 2022

2022-04-25T00:12:41Z

Dlk at 00:11, 25 April 2022

2022-04-25T00:11:51Z

@@ Line 21: / Line 21: @@
 ==Directions==
-# Combine the milk, cream, and dry milk powder (if using) in a saucepan.  Scald the mixture (bring to 181&deg;F.)  Remove from heat and let stand, cooling to 120&deg;F, about 75 minutes.  (Do not attempt to accelerate the cooling process by placing in the refridgerator or a cold water bath.  This will inhibit yogurt culture development.)
+# Combine the milk, cream, and dry milk powder (if using) in a saucepan.  Scald the mixture (bring to 181&deg;F.)  Remove from heat and let stand, cooling to 120&deg;F, about 75 minutes.  (Do not attempt to accelerate the cooling process by placing in the refrigerator or a cold water bath.  This will inhibit yogurt culture development.)
 # Prepare sous vide water bath, with 5 quarts of water in the container.  Preheat to 110&deg;F.
 # Whisk yogurt into warm milk until thoroughly mixed and distribute the mixture evenly between 4 Weck canning jars, approximately 3 cups in each jar.
@@ Line 27: / Line 27: @@
 # Remove jars from water bath and let stand at room temperature for 1-2 hours.
 # Line a large sieve with cheesecloth and strain yogurt.  Let yogurt strain for 30 minutes, scraping and stirring in the thickened yogurt from the sides of the strainer once or twice.  Yogurt volume will be reduced by roughly 50% at the end of this process, to about 24oz total.  Adjust the straining time to get the thickness of yogurt you prefer.
-# Ladle yogurt into storage container(s) and refrigerate until fully cooled and set, about 8 hours. (Yogurt can be kept refrigerated for up to 2 weeks.)
+# Stir yogurt to an even thickness and then ladle into storage container(s) and refrigerate until fully cooled and set, about 8 hours. (Yogurt can be kept refrigerated for up to 2 weeks.)
 ==Source==

@@ Line 16: / Line 16: @@
 |-
 |align=right|1
-|cup plain yogurt with live, active cultures
+|cup plain yogurt with live, active cultures (Use prior batch as a starter or purchase new from the grocery store.)
 |}
 ==Directions==
-# Combine the milk, cream, and dry milk powder (if using) in a saucepan.  Scald the mixture (bring to 181&deg;F.)  Remove from heat and let stand, cooling to 120&deg;F, about 75 minutes.
+# Combine the milk, cream, and dry milk powder (if using) in a saucepan.  Scald the mixture (bring to 181&deg;F.)  Remove from heat and let stand, cooling to 120&deg;F, about 75 minutes.  (Do not attempt to accelerate the cooling process by placing in the refridgerator or a cold water bath.  This will inhibit yogurt culture development.)
 # Prepare sous vide water bath, with 5 quarts of water in the container.  Preheat to 110&deg;F.
 # Whisk yogurt into warm milk until thoroughly mixed and distribute the mixture evenly between 4 Weck canning jars, approximately 3 cups in each jar.
 # Place Weck canning jars into sous vide water bath and cover loosely with lids.  Cover water bath to prevent evaporation.  Let milk incubate for 12 hours.
 # Remove jars from water bath and let stand at room temperature for 1-2 hours.
-# Line a large sieve with cheesecloth and strain yogurt.  Let yogurt strain for 30 minutes, stirring once or twice.  Yogurt volume will be reduced by roughly 50% at the end of this process.  Adjust the straining time to get the thickness of yogurt you prefer.
+# Line a large sieve with cheesecloth and strain yogurt.  Let yogurt strain for 30 minutes, scraping and stirring in the thickened yogurt from the sides of the strainer once or twice.  Yogurt volume will be reduced by roughly 50% at the end of this process, to about 24oz total.  Adjust the straining time to get the thickness of yogurt you prefer.
-# Ladle yogurt into storage container(s) and refrigerate until fully cooled and set, about 8 hours. (Yogurt can be refrigerated for up to 2 weeks.)
+# Ladle yogurt into storage container(s) and refrigerate until fully cooled and set, about 8 hours. (Yogurt can be kept refrigerated for up to 2 weeks.)
 ==Source==

@@ Line 16: / Line 16: @@
 |-
 |align=right|1
-|cup plain yogurt
+|cup plain yogurt with live, active cultures
 |}

@@ Line 1: / Line 1: @@
 I adapted an America's Test Kitchen recipe for homemade yogurt for my sous vide immersion heater.
-I use [https://weckjars.com/product/743-mold-jar Weck 743 glass canning jars] as my yogurt containers, each of which holds about three cups of yogurt.  My measurements are based on using four of these jars.  Adjust the amount of milk according to the capacity of the jars you use.
+I use [https://weckjars.com/product/743-mold-jar Weck 743 glass canning jars] as my yogurt containers, each of which holds about three cups of yogurt.  My measurements are based on using four of these jars.  Adjust the amount of milk in the recipe according to the capacity of the jars you use.
 ==Ingredients==
@@ Line 21: / Line 21: @@
 ==Directions==
-# Prepare sous vide water bath, with 5 quarts of water in the container.  Preheat to 120&deg;F.
+# Combine the milk, cream, and dry milk powder (if using) in a saucepan.  Scald the mixture (bring to 181&deg;F.)  Remove from heat and let stand, cooling to 120&deg;F, about 75 minutes.
-# Combine the milk, cream, and dry milk powder (if using) in a saucepan.  Scald the mixture (bring to 181&deg;F.)  Remove from heat, place the saucepan in a cold water bath in the sink to speed cooling, and allow to milk to cool to 120&deg;F.
+# Prepare sous vide water bath, with 5 quarts of water in the container.  Preheat to 110&deg;F.
 # Whisk yogurt into warm milk until thoroughly mixed and distribute the mixture evenly between 4 Weck canning jars, approximately 3 cups in each jar.
-# Place Weck canning jars into sous vide water bath and cover loosely with lids.  Cover water bath to prevent evaporation.  Let milk incubate for 15 hours.
+# Place Weck canning jars into sous vide water bath and cover loosely with lids.  Cover water bath to prevent evaporation.  Let milk incubate for 12 hours.
-# Remove jars from water bath and refrigerate until fully cooled and set, about 8 hours. (Yogurt can be refrigerated for up to 2 weeks.)
+# Remove jars from water bath and let stand at room temperature for 1-2 hours.
 ==Source==

@@ Line 10: / Line 10: @@
 |-
 |align=right|1
-|cup heavy cream (substitute whole milk if unavailable)
+|cup heavy cream (if unavailable, substitute whole milk)
 |-
 |align=right|&frac12;

← Older revision	Revision as of 14:03, 6 June 2022
(No difference)

@@ Line 7: / Line 7: @@
 {|
 |align=right|7&frac12;
-|cups ultra-pasteurized whole, 2 percent low-fat, 1 percent low-fat, or skim milk
+|cups whole, 2 percent low-fat, 1 percent low-fat, or skim milk
 |-
 |align=right|&frac12;
@@ Line 13: / Line 13: @@
 |}
-==Directions==
+==My Sous Vide Directions==
 # Bring milk to 115 degrees in saucepan over medium heat, 2 to 5 minutes. (If your milk gets hotter than 115 degrees, let it cool to 115 degrees before proceeding. Higher temperatures can kill some cultures.) Off heat, whisk yogurt into milk until very well combined. Divide mixture evenly between two 1-quart Mason jars (they will be very full; a funnel can be helpful for this step). Add lids, then screw on rings until just finger-tight.

← Older revision		Revision as of 00:12, 25 April 2022
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	[[Category: Food]]		[[Category: Food]]
	[[Category: Recipes]]		[[Category: Recipes]]
		+	__NOTOC__

← Older revision		Revision as of 00:11, 25 April 2022
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	Adjust the incubation time to produce the effect you desire: The longer yogurt ferments, the more lactic acid is produced, and the more sour and thick it becomes. Chilling stops fermentation and allows the gel to set fully (it will loosen when stirred or served).		Adjust the incubation time to produce the effect you desire: The longer yogurt ferments, the more lactic acid is produced, and the more sour and thick it becomes. Chilling stops fermentation and allows the gel to set fully (it will loosen when stirred or served).
		+
		+	==Source==
		+
		+	Cook's Illustrated - March/April 2022
		+
		+	[[Category: Food]]
		+	[[Category: Recipes]]