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Yogurt - yogurt maker This recipe is so yummy that I bought a multi cooker which can make 4 qts at one time. In multicooker pour in:
1 gallon milk Heat to 170*-175* (sousvide setting at 180* for 20 min) This allows the thickest yogurt to be made. Especially begin culture with Straus Greek Yogurt. It was really good. Remove and place removable cooking pot in 8 qt pot of cold water to cool the milk. This gives you a crisp clean taste. Cool to 112*-115* Stir in 16 oz culture yogurt. *Whole milk yogurt without any pectin and stuff. Place removable cooking pot back into multi cooker. Hold yogurt for 12-24 hours at 104* (this is the preset temp for yogurt). I like an 18 hour yogurt best. *Be sure to turn off and on before going to bed because you can't set it to hold for 24 hours, only 12 hrs max. Set into fridge without jiggling for a day or or so before stirring or straining. Set aside 1 pint of yogurt to culture your next batch if desired. Strain without stirring first. Once you've stirred the whey can't escape through the mesh as well. Strain, usually I strain out 1-1/2 pints of whey. *Just a little straining gives you a much creamier cohesive yogurt and a little longer gives you a really thick result. I don't like to have too much whey left over and so much less yogurt so I like to strain out about a pint of whey. Straining is the difference between OK yogurt and really great yogurt! Sweeten to taste with local honey - about 1/4 to 1/2 cup. And I read that honey and yogurt are particularly nutritious together. (I have not found maple syrup to sweeten well, it tasted watery to me.) Keep airtight in fridge. Keeps for a few weeks for sure. After that I think it loses some of its fresh perky flavor.
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