Guest guest Posted May 28, 2002 Report Share Posted May 28, 2002 - >Some people note that the yogurt isn't firm yet when >it's supposedly done, but after refrigerating it, it firms up quite a >bit. Again, I'm not sure why. Just a theory, but probably a solid one: heating the dairy prior to incubation denatures some of the protein, leading to the firmer texture. I don't heat my (raw) milk and cream prior to incubation, but the yoghurt comes out fine anyway. It's definitely thinner than storebought or preheated, though. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2002 Report Share Posted May 29, 2002 Some yogurt is thicker because it has something added to it, such as gelatin. The Stonyfield organic yogurt I get at the co-op has pectin in it. The full fat version version separates quite readily, so I can use the whey portion in small amounts just by pouring it off after I have dug into the yogurt and let it sit for a bit. The low fat version seems to be less inclined to separate - perhaps more pectin. Peace, Kris , gardening in northwest Ohio ----- Original Message ----- From: " Idol " <Idol@...> < > Sent: Tuesday, May 28, 2002 2:20 PM Subject: Re: Re: yogourt > - > > >Some people note that the yogurt isn't firm yet when > >it's supposedly done, but after refrigerating it, it firms up quite a > >bit. Again, I'm not sure why. > > Just a theory, but probably a solid one: heating the dairy prior to > incubation denatures some of the protein, leading to the firmer texture. I > don't heat my (raw) milk and cream prior to incubation, but the yoghurt > comes out fine anyway. It's definitely thinner than storebought or > preheated, though. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2002 Report Share Posted May 29, 2002 Thanks for your replies. Astrid ----- Original Message ----- From: skroyer <scott@...> < > Sent: Tuesday, May 28, 2002 1:16 PM Subject: Re: yogourt > Astrid, > > The reason for heating is to reduce the populations of competing > microbes and allow the culture being used to predominate. Many > people are able to make yogurt fine without using those high heat > methods. Yogurt does like warm temperatures though, so you'll want > to keep it a little warmer than just room temp. The initial 180 > degree temp though is unneccesary. > > Some people *have* reported difficulty getting the right consistency > and flavor unless they first heat to 180. I'm not sure why this > disparity exists. It may be the quality of the culture being used, > the quality of the milk, or the temperature that the milk is being > cultured at. I'd definitely recommend trying it without heating it > first though. Some people note that the yogurt isn't firm yet when > it's supposedly done, but after refrigerating it, it firms up quite a > bit. Again, I'm not sure why. > > Good luck! > > > > > > Quote Link to comment Share on other sites More sharing options...
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