Taste Method
I taste the yogurt to know when the yogurt is done if especially if something looks different about my batch.
Underdone yogurt will have a taste of “raw milk”.
Done is silky, cultured and smooth.
* It is much like a custard and needs to have the center set without the sides getting too hard. This can be done with a shape (like tall/thin and slender) so there isn't too much in the middle to get stalled.
* Gradually the raw milk is overcome by the cultured taste. This is the peak of excellence where the culturing should stop and it should be refrigerated.
Overdone yogurt, turns a bit sour as the yeast begins to over-grow. Use less time next time.
Think of it as a bell curve…
The first line is under done
The top of the bell curve is done
The third line is over done.
Under Done Over
Find the perfection by tasting it. Write down your culture time and temperature for next time.
Adjust the temperature and or time for
* outside ambient temperature
* volume of yogurt being cultured
* Seasonal temperatures
Intermediate Protocol
Ready to try something else?
A very nice “intermediate” method for a batch is to let the yogurt “culture” for 93 degrees till done at 12 hours.
Then unplug or discontinue the heat and let it slowly cool down for about 4 hours before being refrigerated.
The cultures don’t all do best at the same heat. This lets all the cultures have fun and come to fruition.
If the idea stresses you, stay with the beginners until you want more.
Write again for the advanced protocol when you feel ready.
When it comes to making yogurt, the taste is the best indicator of when it's done. You want it to be tangy and slightly sour, but not too much so that it's overwhelming. The texture should be thick and creamy, with no lumps or separation. To achieve this, you need to keep the temperature consistent during incubation. You can use a thermometer to check the temperature of the yogurt, aiming for a range between 110-115°F (43-46°C) for about 8-12 hours. You can also use a yogurt maker that maintains the temperature for you. Once the incubation period is over, place the yogurt in the refrigerator to chill and set further. Whether you're a beginner or a seasoned cook, there's always something new to learn. Master classes can cover a variety of topics, from basic knife skills and kitchen organization to more advanced techniques like sous-vide cooking and pastry-making. Not only will you gain new skills and knowledge, but you'll also have fun and meet like-minded individuals who share your passion for cooking. In conclusion, mastering the art of yogurt-making takes practice and patience, but it's worth it for the delicious and healthy results. And if you're looking to expand your culinary horizons, I highly recommend checking out "goody kitchen master classes" to take your cooking skills to the next level!
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