4 ms·
You should follow the guidance and use a candy thermometer to kill the nasties. Once you make a few batches, you can usually eyeball it, different milks will a
by Spooky23 2y ago
You should follow the guidance and use a candy thermometer to kill the nasties.
Once you make a few batches, you can usually eyeball it, different milks will act subtly different at temperature. Heating also changes how milk components can consumed by the cultures. I get milk from a farm that doesn’t homogenize it the same way as store stuff - the skin develops on the surface sooner.
Personally, I prefer to use a yogurt maker that keeps it at a consistent temperature. But you can make great yogurt in a variety of lower tech scenarios.
- fuzztester 2y agoyes, and even in a no-tech scenario, as i said here: https://news.ycombinator.com/item?id=42029736 https://news.ycombinator.com/item?id=42029736 :)
- ahartmetz 2y agoAlso noteworthy but little-known is that unprocessed milk from a farm has up to 5% fat - you can't buy milk with that much fat in a supermarket.
- satvikpendem 2y agoI just add heavy cream to the milk for yogurt, has the same effect and is delicious.
- Moru 2y agoIn Finland they sell some small portion-bowls with a thin solidified cream layer on top. It's not yoghurt but something we Swedes call "Långfil" [1]. It has a very funny consistency, it doesn't stick to the spoon as normal youghurt and is very delicious! [1] https://sv.wikipedia.org/wiki/L%C3%A5ngfil https://sv.wikipedia.org/wiki/L%C3%A5ngfil
- OJFord 2y agoIf you happen to be in the UK - Graham's Dairy milk (sold in supermarkets) is 5%. But you're right that 'whole milk' is 3.5% or greater, typically 3.7% for supermarket own brand. Gold top or Jersey is 5%.
- ahartmetz 2y agoI'm in Germany. "Full fat" is 3,5%, sometimes premium milk has 3,8% and I think that's the highest I have seen. When I was little, we had milk from a farm in the village and I sometimes went to fetch it.