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strain it after for an even better yogurt.
Sue and I have been making yogurt in our instant pot for some time now.We use whole milk and let the fermentation go for 9 and a half to 10 hours. We find that there is so little whey that straining is unnecessary and the result is very smooth.The starter was Stonyfield plain. It's yummy
Oh, interesting. I never tried the squeezing step, just relied on gravity. But that makes sense if you've ever made cheese. I'll try it on the next batch for some ultra-thick yogurt.
I use skim and add powdered milk, and I don't strain. I also use the blender after having added powdered milk. The whey is nutrient dense, so I want to keep it.You can use vanilla-flavored or plain yogurt as a starter. I never add sugar.I used to put it in the ice cream maker for a dessert, and added mango syrup. Haven't done that in a while. The mango syrup was in the Hispanic section of the supermarket.DB, that farm is in my town.
High Lawn, right? I may be imagining things, but I do find that milk makes a better yogurt than Garelick or Hood.I also use an immersion blender to mix in the powdered milk. I always feel bad/guilty dumping out the whey from the 1/2 batch that is strained. I know there are good uses for it!
I cook basmati rice in yogurt whey if I have it around. Also, I use it in place of buttermilk for baking and marinating sometimes.
2nd batch of yogurt using the other quart of ultra filtered milk. This time I just heated the milk to 115 degrees and put it in the container i wanted to store it in inside the thermous. Perfectly thick results. Maybe next time I will be super brave and just stick it in the oven with the light on. The thermos easily kept it warm overnight. I havent really felt the need to strain this yogurt. It's already pretty thick.
are you using whole milk?
You can use your own yogurt as starter 3-4 times.You do not need Greek yogurt as a starter, any yogurt will do. I have used some of DH's vanilla flavored when I had nothing else. Works fine.
Why only 3-4 times? I’ve been using our yogurt for months and all seems fine. We also make a huge batch and it will last a while in the fridge. Hmm, I suppose I can see the combination of these two things being problematic if you get a weird strain taking over in your yogurt!
After many successful tries I have a fail. I tried incubating in a small cooler instead of a thermous. This would have been batch #4 or 5 so maybe I need new starter? It got thick but not as thick as normal. Also not super sour. I let it go 12 hours and then worried about safety. Trying to decide whether to strain it. I often eat it in a smoothie or with chia seeds so thin is ok. Ultra filtered milk so still pretty high protein (14g per cup).
You don’t think it was because it was in the cooler, and didn’t maintain a hot enough temp ?
BTW: https://www.today.com/food/fairlife-dairy-still-under-fire-over-alleged-animal-abuse-t156127
Do you think that article from June 2019 represents the current state of affairs at Fairlife?
I didn't read that whole article but if it's the one I'm thinking of, whacko animal rights activists actually infiltrated the farm, got jobs, then perpetrated abuse so they could film it and release it. But my first yogurt batch in a while was a success! I might even try to strain some to see if I like the thicker version of homemade
Hmm, as I understand it, the animal rights activists went undercover at the farm, pretending to be there for work but actually there to do video surveillance of the operation. So yeah, they were there under false pretenses. However I think the animal abuse they captured on video was real, perpetrated not by activists but by regular employees of the farm. Grisly stuff that needed to be exposed.
Could be. I only saw right after it was released and the allegations of it being staged.I have no love for factory farms OR most animal rights activists.
Same. There's not much to choose between megalomaniacs and wackadoodles.