Re:For South Asian Cooks, Yogurt Starter Is an Heirloom
by em-bee on Thursday February 28, 2019 @02:49AM
(#19269725)
i use a yoghurt machine, which is really no different from a babybottle heater. iaw. something that heats the milk to a consistent temperature and keeps it there.
step 1: put the cold milk in together with the starter. turn on the machine and get yoghurt 12 hours later.
step 2: let it cool down to room temperature.
step 3: put in fridge to cool down further. (i prefer yoghurt cold)
as a starter i use any yoghurt from the store.
different yoghurt starters yield different results.
once it's done i freeze a few spoons full of it for the next batches. an icecube tray or a home popsicle maker works well for that.
i keep several generations frozen so when one generation doesn't work out (i don't like the resulting texture) then i can go back to a previous generation.
step 1: put the cold milk in together with the starter. turn on the machine and get yoghurt 12 hours later.
step 2: let it cool down to room temperature.
step 3: put in fridge to cool down further. (i prefer yoghurt cold)
as a starter i use any yoghurt from the store.
different yoghurt starters yield different results.
once it's done i freeze a few spoons full of it for the next batches. an icecube tray or a home popsicle maker works well for that.
i keep several generations frozen so when one generation doesn't work out (i don't like the resulting texture) then i can go back to a previous generation.