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    National Center For Home Food Preservation

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    Gail Aid
    This document provides instructions for making yogurt at home. It lists the ingredients as 1 liter of milk, 2 tbsp vanilla, and 60g of commercial yogurt containing active cultures. The procedure involves heating the milk, cooling it, thinning the commercial yogurt in warm milk, mixing the thinned yogurt into the warm milk, incubating the mixture in an off oven or dehydrator for 4-12 hours until set, then refrigerating. The yogurt making process allows the milk proteins to solidify and the cultures to ferment, resulting in a tart and creamy homemade yogurt.

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    © All Rights Reserved
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    National Center For Home Food Preservation

    Uploaded by

    Gail Aid
    34 views3 pages
    This document provides instructions for making yogurt at home. It lists the ingredients as 1 liter of milk, 2 tbsp vanilla, and 60g of commercial yogurt containing active cultures. The procedure involves heating the milk, cooling it, thinning the commercial yogurt in warm milk, mixing the thinned yogurt into the warm milk, incubating the mixture in an off oven or dehydrator for 4-12 hours until set, then refrigerating. The yogurt making process allows the milk proteins to solidify and the cultures to ferment, resulting in a tart and creamy homemade yogurt.

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    yogurt

    Original Title

    Yogurt Making

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    This document provides instructions for making yogurt at home. It lists the ingredients as 1 liter of milk, 2 tbsp vanilla, and 60g of commercial yogurt containing active cultures. The procedure involves heating the milk, cooling it, thinning the commercial yogurt in warm milk, mixing the thinned yogurt into the warm milk, incubating the mixture in an off oven or dehydrator for 4-12 hours until set, then refrigerating. The yogurt making process allows the milk proteins to solidify and the cultures to ferment, resulting in a tart and creamy homemade yogurt.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    34 views3 pages

    National Center For Home Food Preservation

    Uploaded by

    Gail Aid
    This document provides instructions for making yogurt at home. It lists the ingredients as 1 liter of milk, 2 tbsp vanilla, and 60g of commercial yogurt containing active cultures. The procedure involves heating the milk, cooling it, thinning the commercial yogurt in warm milk, mixing the thinned yogurt into the warm milk, incubating the mixture in an off oven or dehydrator for 4-12 hours until set, then refrigerating. The yogurt making process allows the milk proteins to solidify and the cultures to ferment, resulting in a tart and creamy homemade yogurt.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Laboratory no.

    __

    December 8, 2015

    AS 182- Dairy Cattle Science II


    YOGURT MAKING

    Group Names: Argabio, Joelman T.


    Aligno, Rex
    Caracol, Shenna

    INGREDIENTS
    1 liter of milk
    2 tbsp vanilla
    60g/2oz commercial yogurt contains active cultures
    PROCEDURE
    1.

    Heat the milk. Pour the milk into the Dutch oven and set over medium to medium-high
    heat. Warm the milk to right below boiling, about 200F. Stir the milk gently as it heats to make
    sure the bottom doesn't scorch and the milk doesn't boil over. According to the National Center
    for Home Food Preservation, this heating step is necessary to change the protein structure in
    the milk so it sets as a solid instead of separating.

    2.

    Cool the milk. Let the milk cool until it is just warm to the touch, 112F to 115F. Stir
    occasionally to prevent a skin from forming. (Though if one does form, you can either stir it back
    in or pull it out for a snack!) You can help this step go faster by placing the Dutch oven in an ice
    water bath and gently stirring the milk.

    3.

    Thin the yogurt with milk. Scoop out about a cup of warm milk with a measuring cup and
    add the yogurt. Whisk until smooth and the yogurt is dissolved in the milk.

    4.

    Whisk the thinned yogurt into the milk. Pour the thinned yogurt into the warm milk while
    whisking gently. This inoculates the milk with the yogurt culture.

    5.

    Transfer the pot to the (turned-off) oven. Cover the Dutch oven with the lid and place
    the whole pot in a turned-off oven turn on the oven light or wrap the pot in towels to keep the
    milk warm as it sets (ideally around 110F, though some variance is fine). You can also make
    the yogurt in a dehydrator left at 110F or using a yogurt maker.

    6.

    Wait for the yogurt to set. Let the yogurt set for at least 4 hours or as long as overnight
    the exact time will depend on the cultures used, the temperature of the yogurt, and your
    yogurt preferences. The longer yogurt sits, the thicker and more tart it becomes. If this is your
    first time making yogurt, start checking it after 4 hours and stop when it reaches a flavor and
    consistency you like. Avoid jostling or stirring the yogurt until it has fully set.

    7.

    Cool the yogurt. Once the yogurt has set to your liking, remove it from the oven. If you
    see any watery whey on the surface of the yogurt, you can either drain this off or whisk it back
    into the yogurt before transferring to containers. Whisking also gives the yogurt a more
    consistent creamy texture. Transfer the to storage containers, cover, and refrigerate.
    Homemade yogurt will keep for about 2 weeks in the refrigerator.

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