- How to culture without a yogurt maker
- Testing your yogurt maker
- How to thicken homemade yogurt
- Increased culturing time for homemade yogurt
- Flavoring your homemade yogurt
- How to make cultured butter
- Raw milk buttermilk
- Using cultured buttermilk in recipes
- How to use sour cream
Yogurt Tips and Tricks
How To Culture Yogurt Without A Yogurt Maker
If you’ve come to love store-bought yogurt but not the price, it might be time to make your own yogurt at home, and for a fraction of the cost.
Testing Your Yogurt Maker
Making yogurt for the first time can be simple, but sometimes there are snags along the way. If you've done some troubleshooting, and determined that your yogurt maker may not be operating properly, try testing the appliance.
- Heat water on the stovetop to 110°F.
- Fill the yogurt maker's container with the heated water.
- Make sure the unit is full enough to give a good reading.
- 2-quart Yogurt Makers require at least 1 quart of liquid to maintain a good culturing temperature.
- Yogurt Makers with serving-size containers must be completely full to maintain a good culturing temperature. Avoid leaving empty jars.
- Turn the appliance on and run for 6-8 hours, just as if you were making yogurt.
- Using a handheld thermometer, test the temperature of the water every 1-2 hours.
Thickening Homemade Yogurt
While many people enjoy yogurt fresh from culturing, you might find you want to improve the texture and consistency of your homemade yogurt by thickening it. There are lots of methods for thickening yogurt.
Take a look and see if one is right for you. Straining yogurt to make a Greek-style yogurt is a good way to have a yogurt with a thicker concistency.
Culturing Yogurt Longer
Required culturing time varies between starter cultures. As the warmed milk is combined with the yogurt starter, the bacteria begin to feast on the lactose in the milk and produce lactic acid, and the culture proliferates and spreads throughout the milk.
The longer the culturing process goes on, the longer the culture has time to multiply, thereby increasing the amount of bacteria and acids in the yogurt while decreasing the lactose content of the milk. There are benefits and perils of a longer culturing time.
Flavoring Homemade Yogurt
Yogurt is a delicious way to boost probiotic intake. It can be a meal by itself, or it can be a topping, side, or even an ingredient. Here are five ways to enhance the creamy flavor of yogurt. Flavoring yogurt could be done to sweeten it up or make it more savory.
Buttermilk Tips and Tricks
Make Cultured Butter
Making cultured butter at home can be easy and rewarding. While most recipes call for simply agitating cream until it turns into butter, culturing the cream first yields an even tastier butter. Try making cultured cream and turning it into cultured butter using your buttermilk.
Raw Milk Buttermilk
When using raw milk to make buttermilk, there are several factors to consider. How will the bacteria content of the raw milk affect the buttermilk culture? What is the consistency of raw milk buttermilk? What are the potential risks?
Take a look at the discussion of these special considerations are links to detailed instructions for making raw milk buttermilk.
Using Cultured Buttermilk in Recipes
Cultured buttermilk is rich and tangy and teeming with live probiotic, so why not grace your baking with a bit of cultured heaven? Try using cultured buttermilk in your favorite recipes.
How to use Sour Cream
Sour cream is incredibly versatile and lends the richness of cream to any dish, while providing the lightening properties of buttermilk and yogurt to baked goods.