Yogurt, the New Frontier

Discussion in 'THE KITCHEN' started by TheDeathryder, Feb 10, 2015.

  1. TheDeathryder

    TheDeathryder Active Member

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    I've been considering making my yogurt for quite a while now, and after minimal research, have found instructions to make a half gallon of plain yogurt. (skimmed over a few methods)

    http://www.thekitchn.com/how-to-make-yogurt-at-home-cooking-lessons-from-the-kitchn-125070

    It seems the process itself is quite simple, all you really need to do is use a yogurt from the grocery store as the base for the bacteria to do their thing. Now knowing the basics, I'm wondering how each individual bacterial strain reacts during the process of converting the milk, the lifespan of the bacteria, and also how readily it will take on other new flavors. Looks like I've found myself a new topic to study :flamer:
     
  2. MB3

    MB3 more fun than a ferret in you

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    i love making my own yogurt and cultured soy (soy yogurt)
    i basically just heat milk in a large dutch oven or pot to pretty hot, keep it there for some time, not too long, then let it cool down to , fuck I forget temp, maybe 95 F, forget what temp kills the beneficials (maybe 120?), but anyhow after it is safe temp, drop in some fresh yogurt or starter, stir, cover with a clean cloth, then throw the dutch oven or pot inside a gas stove -- pilot light and oven light both help keep it a bit warmer -- or other warm place (espec useful in winter for people in north like me). Usually overnight or so is good, but I have had to let it go a lot longer. Also agar can be added to the milk when it is hot to make it all thicker.

    after awhile, after too many transfers the taste can get a bit off and need a new master culture (starter or store yogurt), but for awhile you can save back 1/4 to 1/2 cup from the top of each batch and use next time. I have even added in part of a probiotic capsule (Garden of Life or Dr Ohhira Brands, the latter needs pricked for goo/paste to be squeezed out) before just hoping that more beneficial strains propagate but it can make the taste go south in transfers a bit faster.
     
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  3. rogue

    rogue ♥ Hooked on Mycelium ♥ Moderator Mushroom Doctor Supporter

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  4. TheDeathryder

    TheDeathryder Active Member

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    Not yet, I've been pretty busy lately because I thought I had to go to court on the 19th, but my lawyer set it up so that I wouldn't have to be there; so now I just have to appear once in march. So my mom decided we'd celebrate my birthday a day early and went out to Ft. Worth and went to a few book stores, and I actually finally found a comic book shop that has Magic; The Gathering tournaments almost daily. Hopefully now I'll be able to see about getting a car once my lawyer and credit card are payed off.

    Every year that I've played I've gotten an invitation to compete in the Grand Prix, so I'll definitely be looking forward to that; plus now I can get trained as a DCI sanctioned judge (lots of perks to the job, and very interesting to see how people can find ways to make various plays). I can also be both a judge and contestant in the big events, basically I'd be judging the rounds that I'm not playing. And the biggest perk of them all; If I play well enough, Wizards of the Coast pays my plane ticket to the next round's location! If I make it to the Pro Tour, that's definitely going to say something for my skills since it's been about 5 years since I last had the opportunity to play since the local shop went out of business since the owner got arrested by association.

    Almost forgot, judges also get cards throughout the year that are only given to judges, and I've seen those cards on the market for hundreds of dollars for a single card!
     
  5. rogue

    rogue ♥ Hooked on Mycelium ♥ Moderator Mushroom Doctor Supporter

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    Good to hear you're doing well. :super:

    Keep us posted...