Once milk is at boiling point, what temperature should it cool to before adding it to live yougart?!
Answers: I have a yougart maker - six jars on a hot plate- which I haven't used for many years. I have forgotten how I used to use it, temperatures etc. help much appreciated! Milk has just come to boiling point so some urgency..........
I also make natural yogurt at home.
I add the live culture yogurt to the milk when its luke warm. I'd say between 30-40 degrees celsius.
good luck!
oh...boy....it's been a lot of years here too....isn't it 90-100 degrees or room temperature?It has to be a low temp.or you will kill the live culture.Then doesn't it sit overnight at around 100 degrees?
Hope someone tells us both!!!!
Edit:I found it....100-110---degrees...
How to make homemade yogurt
Sterilization of yogurt-making equipment is imperative
Homemade Yogurt
It is easy to make your own at home with one of the many yogurt machines currently on the market, but a machine is not necessary.
You will need a candy thermometer to measure the temperature, a large container for mixing, a whisk and sterilized glass or porcelain containers for storage.
Sterilization is important. Undesirable bacteria could ruin your yogurt. Run your clean equipment through the rinse cycle of the dishwater or boil for one minute in a large pot. Heat source options include a wide-mouthed Thermos container, oven, heating pad, crockpot or hot sun.
Check these recipes for full details:
? Homemade Basic Yogurt
? Homemade Flavored Yogurt
? Making Yogurt Without a Yogurt Maker
If using a starter yogurt, be sure it is still active and enough is used. The temperature should be 100 to 110 degrees F. Too high heat or too low will ruin it.
The utensils must be clean and once the milk mixture is set to incubate, it should not be moved. If the result is too tart for your tastebuds, then let it incubate for less time. If the whey is separating from the yogurt, it most likely has incubated too long or it was stirred or moved during incubation.
No need to worry about spoilage if you watch the timing. The lactic acid that causes fermentation attacks the perishable protein in milk. The longer it sits souring, the more lactic acid is produced. It can rest at 100 degrees F. for a good 8 to 10 hours with no danger. However, beyond that time limit, mold becomes a distinct possibility. Mold will feed on that protective lactic acid rendering the yogurt defenseless. The optional addition of sugar should be done after your yogurt has ripened. Sugar helps preserve fruit added to yogurt and lengthens its storage period.
I am a former chef and both ladies are right, but you do not have to boil the milk, getting it to blood temp and then stirring in the yougart or cultures, is enough, the milk is fine just at 95-100 degree, otherwise you kill the helpful bacteria, if you like a creamier one add some light cream or half and half to the milk when warming.
I used to make a french thick cream known as creme fraiche, all it requires is whipping cream and buttermilk, you mix a quart of whipping cream with 1/2 cup of buttermilk, left out in the room temparture setting overnight and then chilled to thicken, if you do it for the yougart, place them on a tray with a piece of plastic wrap over them and on top of the refrigerator to allow them the set, chill then eat, fruits can be added later.