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13 comments

[–] [Deleted] 3 points (+3|-0)

i tried making yogurt for a while but i wasnt very impressed with it, yours looks better

[–] [Deleted] 3 points (+3|-0)

How were you trying to make it?

I cheated a little bit I feel cause I used a packet mix for my first try but I'm going to try just mixing raw yoghurt with milk next time.

[–] phoxy 3 points (+3|-0)

Looks good! Nice and firm!

Is that it? Milk and yoghurt?

[–] [Deleted] 3 points (+3|-0)

I used a commercial packet mix that came with the insulated container for this first time but I think that's all you need to make yoghurt isn't it? Milk at room temp and a certain amount of live culture yoghurt for certain volume of milk (I'll research that tomorrow - BEER!! tonight :D) then let it sit overnight in the incubator container. You fill it to a certain mark with boiling water then sit your yoghurt on a stand/.

[–] [Deleted] 3 points (+3|-0)

the raw yogurt and milk way. it was cool to see it work every time but the flavor was pretty meh. now i just eat a lot less yogurt though i eat more cheese.

[–] jobes 3 points (+3|-0)

How was it?

[–] [Deleted] 3 points (+3|-0)

Really nice, its got almost a fizz taste? if that makes sense, its really creamy and slightly sour. Good firm texture. I sort of forgot to put it in the fridge when I saw supposed to so it fermented for about 4 hrs longer than recommended which might be why it tastes a bit fizzy.

What do you think @Phoxy

[–] phoxy 3 points (+3|-0)

The fizziness might be CO2 carbonating it just a little. (Try fermenting in a pressure vessel for more fizz! :-) )

Longer fermentation increases the sourness but could also increase the fizz factor to a point (until the milk sugars are used up).