Today was my first day attempting to ferment greek yogurt. To save time, I decided to use a pan on the stove instead of a crock pot to speed up the heating process. It only took about 20 minutes to heat up the 8 cups of raw milk to 185 degrees as opposed to 2.5 hours in the crockpot. The cooling process only took about 30 minutes to get it from 185 degrees to 110 degrees.
Above was the first step. I poured 8 cups of raw organic milk into a pan and set the stove on low heat until the milk reached 185 degrees. It was important to not let the milk get to a boil though. I didn't notice much going on other than it smelled like mac and cheese!
Above was my next step. After the milk had reached 185 degrees I took it off the burner and let it cool down to 110 degrees which only took a half hour. Once it reached 110 degrees I poured in this starter culture that I had in my freezer. I made sure it was stirred into the milk well.
Next, I poured the milk/starter culture mixture into 3 mason jars and put them in a pan of hot water and covered them with a lid and some kitchen towels to keep warm. This sat on my stove for 6 hours. At this stage in the process, the 'yogurt' was still the consistency of milk- really runny.
Above was the last step in my greek yogurt process. 6 hours passed and I took the jars out of the warm water. The yogurt was still really runny. But since I was making greek yogurt, I had to strain out the whey. The whey appeared to be a yellowish-clear substance in the bottom of the bowl. The yogurt was still a bit runny, but I put the 3 strained jars of greek yogurt in the refrigerator over night and surprisingly, the yogurt turned out to be the consistency I wanted. It was bitter at first but I added maple syrup to fix that!
Hope you all enjoyed!
No comments:
Post a Comment