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YOGURT MAKING HINTS & TIPS
» When using store-bought yogurt as your culture, the average
fermentation time is 6 hours. Check your recipe for accuracy.
» When it comes to texture, everyone has dierent preferences. If you
prefer a thin, pourable yogurt, you do not need to heat the milk rst
(although it must be pasteurized whole or skim milk).
» If you want a thick consistency, we recommend heating the milk rst
to 180°F (unless your culture recommends a lower temperature). This
allows the protein to break down in the milk, resulting in a thickening
during fermentation.
» If you choose to heat the milk, hold the temperature to 180°F (or lower
if your culture recommends) for about 20 minutes. Cool the milk until
it reaches 110°F.
» You can now add the culture to the milk without destroying the
culture. Whisk well to incorporate.
» Thickening the yogurt rst will reduce the hours needed to ferment.
Check your recipe for best results.
» Other thickening agents can help produce the consistency desired. Do
not add more than one to your yogurt mixture:
Dry milk powder – add ¼ - ½ cup dry milk powder to 3-4 cups milk.
Cornstarch – 1½ - 2 tablespoons to 3-4 cups milk.
Tapioca starch – add 1½ - 2 tablespoons to 3-4 cups milk.
If you don’t prefer the whey that collects on the top of your yogurt
after fermenting, pour it o and use it in other recipes.