Comments on: Homemade yogurts as the most exquisite dessert http://www.latartinegourmande.com/2005/12/06/homemade-yogurts-as-the-most-exquisite-dessert/ In Love with Beautiful Food Fri, 20 Nov 2009 17:33:17 -0500 http://wordpress.org/?v=2.8.5 hourly 1 By: Elisabeth http://www.latartinegourmande.com/2005/12/06/homemade-yogurts-as-the-most-exquisite-dessert/comment-page-1/#comment-846316 Elisabeth Fri, 23 Oct 2009 16:51:54 +0000 http://www.latartinegourmande.com/?p=11#comment-846316 I agree with Renee - my husband's family is from Greece, and mine from the former Yugoslavia; I have relatives in both countries, Bulgaria and I myself was born in Argentina. Never, ever did any of the people I grew up with or visited in the aforementioned countries use anything else other than their pinky fingers (yes!) to measure the proper temperature and the yogurt was always left out the entire night - all are still alive . . . In fact cheese is made with unpasteurized milk throughout all of Europe and stored outside of the refrigerator, something that drives scientists in the USA raving mad . . . perhaps there are things they don't understand, yes? I agree with Renee – my husband’s family is from Greece, and mine from the former Yugoslavia; I have relatives in both countries, Bulgaria and I myself was born in Argentina. Never, ever did any of the people I grew up with or visited in the aforementioned countries use anything else other than their pinky fingers (yes!) to measure the proper temperature and the yogurt was always left out the entire night – all are still alive . . . In fact cheese is made with unpasteurized milk throughout all of Europe and stored outside of the refrigerator, something that drives scientists in the USA raving mad . . . perhaps there are things they don’t understand, yes?

]]> By: Karina http://www.latartinegourmande.com/2005/12/06/homemade-yogurts-as-the-most-exquisite-dessert/comment-page-1/#comment-687540 Karina Mon, 19 Jan 2009 20:26:51 +0000 http://www.latartinegourmande.com/?p=11#comment-687540 This has been a great help to me in my first attempt at homemade yogurt - thank you! one question: is it alright (and safe) to incubate the yogurt for longer than 10 hours? I have read that 24 hours will make the yogurt lactose-free and unless mold appears, is perfectly healthy. is this true? i incubated for 13 hours yesterday (by mistake) and am wondering if the yogurt is safe to eat thanks again! This has been a great help to me in my first attempt at homemade yogurt – thank you! one question: is it alright (and safe) to incubate the yogurt for longer than 10 hours? I have read that 24 hours will make the yogurt lactose-free and unless mold appears, is perfectly healthy. is this true? i incubated for 13 hours yesterday (by mistake) and am wondering if the yogurt is safe to eat thanks again!

]]> By: Renee http://www.latartinegourmande.com/2005/12/06/homemade-yogurts-as-the-most-exquisite-dessert/comment-page-1/#comment-647282 Renee Sun, 07 Dec 2008 15:02:27 +0000 http://www.latartinegourmande.com/?p=11#comment-647282 My mother is Lebanese so I grew up with her making laban (yogurt) every week. The traditional way was to bring the milk to a soft boil, cool it down until your thumb could stay in the milk for 10 seconds without burning. Add the starter (first add milk to the starter to bring up to temp), then pour into a clean bowl, cover with a plate and wrap with towels to keep warm. Wait about 5 hours and check to confirm that it set. Then cover with paper towels to remove excess liquid. Refrigerate at the end of the day. This is what occurred everyday in Arab houses. Let me see if this gives a food scientist I know a heart attack :>)). My mother is Lebanese so I grew up with her making laban (yogurt) every week. The traditional way was to bring the milk to a soft boil, cool it down until your thumb could stay in the milk for 10 seconds without burning. Add the starter (first add milk to the starter to bring up to temp), then pour into a clean bowl, cover with a plate and wrap with towels to keep warm. Wait about 5 hours and check to confirm that it set. Then cover with paper towels to remove excess liquid. Refrigerate at the end of the day. This is what occurred everyday in Arab houses. Let me see if this gives a food scientist I know a heart attack :>)).

]]> By: Alexia http://www.latartinegourmande.com/2005/12/06/homemade-yogurts-as-the-most-exquisite-dessert/comment-page-1/#comment-472997 Alexia Sun, 15 Jun 2008 01:43:49 +0000 http://www.latartinegourmande.com/?p=11#comment-472997 Julie, I am sorry - I just noticed that you let the milk cool down to 35-45C. Yogurt bacteria become inactive at temp lower than 37-39C. Also, if you add "cold" culture (yogurt straight out of the refrigerator) to the lukewarm milk - let's sat at 45C - the temp of the mixture will probably drop way below or close to the temp that bacteria become inactive (37-39C). To be on the safe side, bring the culture at room temperature and add it whwn the milk has cooled down to 48-50C. You also need to take into consideration that even in the cooler, the temp will drop a few degrees during incubation. The most important thing is to maintain an incubation temp of 42-46C. To summarize, yougurt bacteria becomes inactive below 37-39C and is destroyed at temp 53-55C and above! The other thing that you may also want to try is to add 2TBS of dry milk powder per QT of milk. It icreases the protein consentration in the mixture and produces a much thicker yogurt. It also adds more calcium. Also, please make sure that your culture is as fresh as possible (at least 10-15 days to the expiration date listed on the store bought yogurt - this goes for the milh too). I use FAGE TOTAL (it comes out the best) or PLAIN DANNON Yogurt as my culture. Avoid yogurts that have pectin, preservatives, or gellatin. Julie, I am sorry – I just noticed that you let the milk cool down to 35-45C. Yogurt bacteria become inactive at temp lower than 37-39C. Also, if you add “cold” culture (yogurt straight out of the refrigerator) to the lukewarm milk – let’s sat at 45C – the temp of the mixture will probably drop way below or close to the temp that bacteria become inactive (37-39C). To be on the safe side, bring the culture at room temperature and add it whwn the milk has cooled down to 48-50C. You also need to take into consideration that even in the cooler, the temp will drop a few degrees during incubation. The most important thing is to maintain an incubation temp of 42-46C. To summarize, yougurt bacteria becomes inactive below 37-39C and is destroyed at temp 53-55C and above! The other thing that you may also want to try is to add 2TBS of dry milk powder per QT of milk. It icreases the protein consentration in the mixture and produces a much thicker yogurt. It also adds more calcium. Also, please make sure that your culture is as fresh as possible (at least 10-15 days to the expiration date listed on the store bought yogurt – this goes for the milh too). I use FAGE TOTAL (it comes out the best) or PLAIN DANNON Yogurt as my culture. Avoid yogurts that have pectin, preservatives, or gellatin.

]]> By: Alexia http://www.latartinegourmande.com/2005/12/06/homemade-yogurts-as-the-most-exquisite-dessert/comment-page-1/#comment-472988 Alexia Sun, 15 Jun 2008 01:19:16 +0000 http://www.latartinegourmande.com/?p=11#comment-472988 Julie, please check this website. It comes with easy to follow instructions and many helpful photos. I think this is the best method to master the basics regarding yogurt making. Once you make it using this recipe then you can experiment with varying the incubation time and temperature - the longer the time and the higher the temperature the more tart the yogurt becomes. Using a crockpot is not a good idea unless it has a setting for 105-115 degrees F (proper incubation temperature range). If you incubate at temperatures much higher than that your yogurt comes out like sour cottage cheese. Also, if you incubate at temp lower than 100-105 F your yogurt will not coagulate or it will come out watery. Please have all your equipment ready beforehand so that you do not allow the temp to drop too much after adding the culture. If you do not want to fuss with the water cooler method as Dr. Fankhausser illustrates, you may just put one glass jar with boiling water inside the cooler (be careful not to let it touch the yogurt jars). Place a trerrycloth towel over the jars, close the cooler, and then wrap the cooler itself with a blanket or two keeping it away from any air drafts. Here is my favorite recipe and method. The only thing that I change is the incubation time. I like tart yogurt, so I incubate for 8-10 hours. Good luck!! http://biology.clc.uc.edu/fankhauser/cheese/yogurt_making/YOGURT2000.htm Julie, please check this website. It comes with easy to follow instructions and many helpful photos. I think this is the best method to master the basics regarding yogurt making. Once you make it using this recipe then you can experiment with varying the incubation time and temperature – the longer the time and the higher the temperature the more tart the yogurt becomes. Using a crockpot is not a good idea unless it has a setting for 105-115 degrees F (proper incubation temperature range). If you incubate at temperatures much higher than that your yogurt comes out like sour cottage cheese. Also, if you incubate at temp lower than 100-105 F your yogurt will not coagulate or it will come out watery. Please have all your equipment ready beforehand so that you do not allow the temp to drop too much after adding the culture. If you do not want to fuss with the water cooler method as Dr. Fankhausser illustrates, you may just put one glass jar with boiling water inside the cooler (be careful not to let it touch the yogurt jars). Place a trerrycloth towel over the jars, close the cooler, and then wrap the cooler itself with a blanket or two keeping it away from any air drafts. Here is my favorite recipe and method. The only thing that I change is the incubation time. I like tart yogurt, so I incubate for 8-10 hours. Good luck!!

http://biology.clc.uc.edu/fankhauser/cheese/yogurt_making/YOGURT2000.htm

]]> By: JULIE http://www.latartinegourmande.com/2005/12/06/homemade-yogurts-as-the-most-exquisite-dessert/comment-page-1/#comment-355199 JULIE Fri, 22 Feb 2008 17:19:58 +0000 http://www.latartinegourmande.com/?p=11#comment-355199 Hey there! I’ve tried making home made but I keep getting a ‘gunge’ i.e. a viscous, gelatinous (but lovely tasting) yoghurt. I have to admit the appearance doesn’t make me want to eat it…any ideas??? (I heat milk to boiling then left to cool to 35-45°C. Then added yoghurt and put in bain marie at 45°C in pressure cooker (not on stove but just to keep the heat in) and left over night)…really gooey, yuk! Have tried with raw milk AND then with pasteurised and same results….help!!! Julie Hey there!
I’ve tried making home made but I keep getting a ‘gunge’ i.e. a viscous, gelatinous (but lovely tasting) yoghurt. I have to admit the appearance doesn’t make me want to eat it…any ideas??? (I heat milk to boiling then left to cool to 35-45°C. Then added yoghurt and put in bain marie at 45°C in pressure cooker (not on stove but just to keep the heat in) and left over night)…really gooey, yuk! Have tried with raw milk AND then with pasteurised and same results….help!!!
Julie

]]> By: ksklein http://www.latartinegourmande.com/2005/12/06/homemade-yogurts-as-the-most-exquisite-dessert/comment-page-1/#comment-338016 ksklein Wed, 06 Feb 2008 09:58:40 +0000 http://www.latartinegourmande.com/?p=11#comment-338016 I have a yogurt maker too, but have never used it so far. Here in Germany you just can get too many good yogurts at the super market. But I should try it soon as we do eat a lot of yogurt. I have a yogurt maker too, but have never used it so far. Here in Germany you just can get too many good yogurts at the super market. But I should try it soon as we do eat a lot of yogurt.

]]> By: Nicki http://www.latartinegourmande.com/2005/12/06/homemade-yogurts-as-the-most-exquisite-dessert/comment-page-1/#comment-336528 Nicki Tue, 05 Feb 2008 04:28:59 +0000 http://www.latartinegourmande.com/?p=11#comment-336528 This inspired me to buy my own yogurt maker (the euro cuisine that you have) after I searched online to find an alternative to spending so much money on Fage. I made my first batch last night and, even though I made a few mistakes, it still came out way way better than American store bought yogurt. I can't wait to experiment more so please let me know if you have any tips or cool recipes. Thanks! This inspired me to buy my own yogurt maker (the euro cuisine that you have) after I searched online to find an alternative to spending so much money on Fage. I made my first batch last night and, even though I made a few mistakes, it still came out way way better than American store bought yogurt. I can’t wait to experiment more so please let me know if you have any tips or cool recipes. Thanks!

]]> By: Alexia http://www.latartinegourmande.com/2005/12/06/homemade-yogurts-as-the-most-exquisite-dessert/comment-page-1/#comment-333818 Alexia Sat, 02 Feb 2008 08:20:11 +0000 http://www.latartinegourmande.com/?p=11#comment-333818 It is still a good idea to boil the milk even if it is reconstituted from milk powder. Every time you open your powder milk container some bad airborne bacteria, spores, etc. may contaminate the dry milk. Boiling the reconstituded milk kills the bad bacteria, which would otherwise contaminate your yogurt. Even if you are absolutely certain that your dry milk powder is free from any airborne bacteria, etc. it is advisable that you boil the water that you use to mix the milk powder with. Taken into consideration that the milk-yogurt mixture must stay at temperatures way below the safe food holding temperature zone one must make sure that contaminants are eliminated to the highest degree possible. I agree, yogurt cheese is absolutely delicious... :-) It is still a good idea to boil the milk even if it is reconstituted from milk powder. Every time you open your powder milk container some bad airborne bacteria, spores, etc. may contaminate the dry milk. Boiling the reconstituded milk kills the bad bacteria, which would otherwise contaminate your yogurt. Even if you are absolutely certain that your dry milk powder is free from any airborne bacteria, etc. it is advisable that you boil the water that you use to mix the milk powder with. Taken into consideration that the milk-yogurt mixture must stay at temperatures way below the safe food holding temperature zone one must make sure that contaminants are eliminated to the highest degree possible. I agree, yogurt cheese is absolutely delicious… :-)

]]> By: Mary http://www.latartinegourmande.com/2005/12/06/homemade-yogurts-as-the-most-exquisite-dessert/comment-page-1/#comment-118558 Mary Sun, 01 Apr 2007 02:29:06 +0000 http://www.latartinegourmande.com/?p=11#comment-118558 From the More-With-Less Cookbook, I learned that a closed oven with the light on makes a good incubator for yogurt. I use a ceramic or stainless steel bowl covered with a ceramic plate to hold the heat. I stick in a batch (made from powdered milk, water, and culture from the previous batch) in the lighted oven before I go to bed. In the morning, it's perfect yogurt. It is my understanding that there is no need to scald the milk if it is made from powdered milk. It's so easy. I get the powdered milk at the Aldi stores which comes out to 10 cents a cup. It takes me all of a minute to whisk together the warm water, powdered milk, and yogurt starter. I do love draining it for yogurt cheese. From the More-With-Less Cookbook, I learned that a closed oven with the light on makes a good incubator for yogurt. I use a ceramic or stainless steel bowl covered with a ceramic plate to hold the heat. I stick in a batch (made from powdered milk, water, and culture from the previous batch) in the lighted oven before I go to bed. In the morning, it’s perfect yogurt. It is my understanding that there is no need to scald the milk if it is made from powdered milk. It’s so easy. I get the powdered milk at the Aldi stores which comes out to 10 cents a cup. It takes me all of a minute to whisk together the warm water, powdered milk, and yogurt starter. I do love draining it for yogurt cheese.

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