I've had only moderate success with getting an acceptable yogurt until this last batch. This most recent one takes the cake though. Its as good as icecream! This is what I'm doing every time...it beats every version I've had from the grocery store too.
So here is what I did. Take my whole goat milk, raw and heat to 180 degrees. place the pot into a sink of ice water and bring them temp down to 116 and add my starter. I'm using bulgarian yogurt starter. Then I add 1/2 tsp animal rennet and stir well. I let this it in my warm spot (my microwave mounted above the wall oven for me) overnight and the next morning I scooped it into cheesecloth laid inside a colander and let it drain for about 4 hours in the fridge. I like my yogurt greek style. OH. MY. GOODNESS!! So thick and creamy.
So I mixed this with some raspberry foam- you know the stuff the foams up when you make jam on the stove. You have to scrape it off so I save it for yogurt and icecream topping. Good stuff.
So here is what I did. Take my whole goat milk, raw and heat to 180 degrees. place the pot into a sink of ice water and bring them temp down to 116 and add my starter. I'm using bulgarian yogurt starter. Then I add 1/2 tsp animal rennet and stir well. I let this it in my warm spot (my microwave mounted above the wall oven for me) overnight and the next morning I scooped it into cheesecloth laid inside a colander and let it drain for about 4 hours in the fridge. I like my yogurt greek style. OH. MY. GOODNESS!! So thick and creamy.
So I mixed this with some raspberry foam- you know the stuff the foams up when you make jam on the stove. You have to scrape it off so I save it for yogurt and icecream topping. Good stuff.
BTW, I'm only including the links for reference. I'm not affiliated with the site. Every yogurt culture is different, I wanted you to know exactly what I used.
ReplyDeleteI think though, I'm going to start buying bulk packs on supplies so I won't be using that site as much any longer. Its a great place to start but can get a bit expensive (its a bargain though if you are only doing a little cheese here and there) when you are processing a lot of milk like we seem to be these days.
Sounds delicious, so happy it turned out for you :-)
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