I have been reading Sandor Katz's Wild Fermentation and Jessica Pentrice's Full Moon Feast and all the online resources about homemade yogurt. My first batch using 1T of Fayeh yogurt in a quart of 2% milk warmed in a cooler of hot water has a beautiful texture, but tastes too milky. For the second try, I am using 1T of Redwood Hills Farm yogurt and a quart of whole milk warmed in a thermos.
Good luck w/ this batch! Another recipe to try is from Madhur Jaffrey's World of the East Vegetarian Cookbook (wonderful book!):
ReplyDelete1 quart milk
2 Tbsp favorite active-culture yogurt
Put milk in heavy pot and bring to boil. As soon as milk bubbles, turn heat to very low and simmer for 1 minute. Turn heat off and let the milk cool until slightly warm to touch (100-110 F). If skin forms, stir it in. Put yogurt into a non-metallic bowl and slowly whisk in the milk in small batches. Cover the bowl w/ a towel and wrap w/ a thicker towel (2 dishclothes are fine) and place in an undrafty place until the yogurt has set. (If you have a gas oven w/ a pilot light, that's ideal.) Takes 6-9 hours to set.
Thank you Ms. Mayhew! I think that second TB of yogurt culture is the key to a less milky flavor! I will post my results!
ReplyDeleteI've never had great success with yoghurt, but I never thought about leaving in a cool oven. I could leave in the bottom warming oven of the Aga overnight .... will try tonight and see how we get on. Thank you.
ReplyDelete