@MrsA2 just sent you this information also to you in a conversation should be easier to find if needed in future.
Thought should also post on here for any other yoghurt makers just a few tips and also
@MrsA2 asked for links to equipment and starters I use.
@DJC3 Ive updated my tips and organised them a bit better you may be interested in the updated version??
Yoghurt Making Tips
Equipment needed:
You can use an instant pot or a sous vide or just a warm place but I use a yogurt maker. There are a lot of yoghurt makers out there but you need to get one that allows you to adjust the temperature and settings as different strains of bacteria are used to culture yoghurt some of which have very different temperatures and I always use a longer time to ferment to make sure that my yoghurt is packed full of bacteria.
I use the progress yoghurt maker that I have found works very well as you can easily adjust both the temperature and the time and as all my yoghurts I do a slightly lower temps and longer times to get more friendly bacteria and a thicker yoghurt this is really useful. It also uses just one large container with a lid that sits in my fridge when fermentation finished see:
https://www.amazon.co.uk/Progress-E...cphy=9041129&hvtargid=pla-1391780665666&psc=1
Temperature
The yoghurt maker has set and adjustable programmes.
C-1 is fixed at 42° and only 12hrs – I used once and didn’t give me results the C2 programme gave me, it was okay but a bit thin. In my opinion yoghurts need at least 24 hours provided you keep at a low enough temperature. I gather commercial yoghurts only ferment for 4 hours so are never going to give you the bacteria count and many add emulsifiers to give the right thickness!
To change temp set to Program C-2 and adjust temp and time. I use 41 and 24 hours for bio yoghurt and 38 and 37 hours for Lactobacillus Reuteri yoghurt.
A Yoghurt thermometer is useful especially if you use the heating method to make the yoghurt eg:
https://www.amazon.co.uk/gp/product/B0007VKEBC/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1
A few tips for Yoghurt Making
It’s a good idea before you start to watch a few yoghurt making videos and one site Id recommend to start with – despite it American measurements is :
https://culturesforhealth.com/blogs/learn/yogurt-greek-yogurt
This one uses their own starter only available from America but I’ve put a link here to a UK company that sells a range of starters including the lovely Bifido one.
https://www.amazon.co.uk/gp/product/B011050G20/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&th=1
There are other UK companies I just happened to use this one and am now happily re-culturing from the yoghurt – you only need a few spoons of your batch of yoghurt to reculture on so a few packets should last years – keep any spare packets in the fridge !
Pre heating the milk or not?
Pre- heating the milk
I do include this step now as I use a litre of organic milk (avoid fully skimmed) and heat until boiling point (I use a non-stick spoon to keep the milk moving to stop it catching or burning). I make sure that the temp has gone above 80 I then simmer for about 5 - 10 mins – still stirring - to allow it to thicken and then put a lid on the pan and put to cool on one side – this usually takes at least an hour so do it ahead of the yoghurt. You can stir a few times to stop a skin forming but the skin does blend into the yoghurt I find. Only make the yoghurt when the boiled milk has reached the temp you need for the yoghurt which is 38 for Lactobacillus Reuteri and around 41 ish for some other Strains (you can check in the Supergut book by Dr William Davis) for the right temperature for your bacteria. I’ve found a yoghurt thermometer useful
Starting at Room Temperature?
If you use a UHT Organic Milk like Moo you don’t need to heat the milk before making your yoghurt BUT it would not be thick enough as the bacteria find it hard to eat the lactose in the UHT milk if it hasn’t been heated I found so you need to add some food for your bacteria to munch on and thicken your yoghurt. I do this by adding 2 teaspoons of inulin but make sure that you whisk it in as otherwise it can form lumps!
Which Starter Culture?
I use these
For my bio yoghurt I use the following starter and the company does a whole range that you may want to try but love this one in particular which I do for 24 hours on 41 and then reculture from a few spoons of previous yoghurts. I also use their L Gasseri and rhamanos culture see:
https://www.amazon.co.uk/gp/product/B011050G20/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&th=1
I Lactobacillus Reuteri to use as starter culture
You need to crush 10 tablets for your starter as they are tablets for babies/infants and so low strength but you can then reculture on after your first batch from the tablets.
https://www.amazon.co.uk/gp/product/B00J9JYWAW/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1
1 have also successfully cultured from a small pot of Fage yoghurt But I much prefer the yoghurt that comes from the starter packs and the Bio gastrus L Reuteri bacteria. I have recultured both of these on. The supergut book gives a L Reuteri yoghurt recipe that starts from room temp and aslo uses inulin to get the bacteria going However I have discovered that actually you don’t need the Inulin if you breakdown the protein in the milk and cream by boiling and then simmering a bit about an hour before mixing with bacteria – after carefully taking its temp so that you don’t kill the friendly bacteria with heat!!
I hope I don’t make it sound too complicated as it isn’t just a bit fiddly at first working out what works best but you soon get the hang of it. Keys are keeping the bad bacteria out and looking after the good bacteria and reward will be wonderful tasting thick creamy yoghurt that keeps for a good week or more in the fridge. I always have 2 different types on the go and mix them together as their tastes and textures can be very different. I do sometimes use the strainer but prefer one that isn’t too thick Some strained can come out like clotted cream – which is great if that is what you fancy.
