IMPORTANT NOTE WHEN USING YOUR FREEZE DRIED YOGURT CULTURE: If you want a quality yogurt with the appropriate amount of sweetness/tartness/texture you must follow the instructions carefully. Higher incubation temperatures and longer incubation times will increase the tartness of the yogurt. Of course you can experiment with temperature and time to change the flavor and texture of the yogurt.
STORING YOUR CULTURE FOR FUTURE USE: If you do not plan on using the culture right away, store it in the freezer for many months. Keep the packet inside a small container or Zip Lock plastic bag.
The following recipe can be used with theMilkMan Yogurt Incubator:
You can use fresh raw milk, pasteurized whole milk, 1 or 2% milk.
Slowly heat milk to 85c (185f) and hold for 10-30 minutes prior to step No. 1. This step is very important and will insure a thick consistency.
1) Cool milk using ice/water bath to the temperature stated on the yogurt packet you are using. Usually this range is 105f (40.5c) to 115f (46c). If you're using one of our freeze dried yogurt Cultures you can use as little as 1/8 tsp with 1/2 gallon of milk (2L); or 1/16th tsp for 1 quart. After sprinkling the culture on the milk surface, allow 5 minutes for the culture to thoroughly dissolve then gently stir the culture thoroughly into the milk for 30 seconds.
2) Pour into theMilkMan Yogurt incubator (or your own incubator) and allow to set for 6-10 hrs or until it has set. Longer incubation gives a more tart yogurt.
3) Usually 6-10 hours will get the result you want. Shorter time will produce a slightly thinner and less acidic yogurt. Longer time will produce a slightly thicker and more acidic yogurt, dependent on the inoculation temperature you started with.
4) To make a Greek style yogurt drain off 25-40% of the whey using a very fine mesh draining bag. This will make your yogurt thick and creamy, especially after whisking for a minute or two. Our Medium Draining Bag works great for this step and it easily fits over a colander set inside a larger bowl. Drain your yogurt in the refrigerator for as long as 6-8 hrs; longer is thicker!
5) Once your yogurt is ready to eat, you may want to mix in a little honey, fruit or whatever you like or enjoy it plain.
Enjoy.
The CheeseMaker
