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- April 22 (roughly)
- I made yogurt using a bodybuilding forum's recipe
- I used Fage yogurt as starter
- I used organic milk from Honest Weight Food Co-op (I think)
- I left it overnight in the oven slightly warmed, with the light on. I re-warmed it once in the night.
- It came out perfect. A little tangy, a nice texture
- May 1 (roughly)
- I used the same recipe as above
- I used my old homemade yogurt as starter (perhaps it was too old?)
- I used organic milk from Honest Weight Food Co-op (I think)
- I used a hot plate to keep the milk at what I thought was the perfect temperature
- It never really thickened. It could have been caused by using the old homemade yogurt as a starter, or perhaps the hot plate didn't work well. I'd prefer to use a non-electricity method for keeping it warm anyway.
- May 11
- I used the recipe from the Professor's Cheese Making web site
- I used 1/2 gallon of organic milk from Honest Weight Food Co-op
- I used a whole small container of 2% Fage yogurt as the starter from HWFCo-op
- I used a cooler filled with water wrapped in blankets, with warm water and ball jars to keep it warm
- I let it sit for 3 hours
- It came out pretty good. It was a little bit thin, and not really tangy to speak of. Next time I would try letting it sit for 6 hours.
- I strained half of the yogurt, and made frozen yogurt out of the strained yogurt.
- June 1
- I used the recipe from the Professor's Cheese Making web site
- I used 1/2 gallon of Price Chopper brand 2% milk
- I used a whole small container of Dannon plain yogurt
- I used a cooler filled w/water wrapped in blankets, with warm water and ball jars to keep it warm
- I let it sit for 7.5 hours.
- It was a cool night and the water temperature dropped significantly, from 122 degrees to 105 degrees.
- It ended up pretty thick. I poured off some whey, and a white mass was left behind (I haven't tried it yet, though - it's cooling in the fridge now)
Possible improvements
- Add some powdered milk
- Let it sit longer (6 hours)
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