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So, my previous described batch was pretty much perfect, I realized. Good medium-sour taste, good 'texture', much like the European Yogurt that it starts from. Can I replicate it?
I tried batch 3 just now, and the answer is "not quite". The taste is fine, but it's a bit firmer: it can actually hold some shape.
I made it the same way: add milk from the fridge to the jar containing the dregs of the previous batch, shake[1], stick in oven for maybe 18 hours.
Pickiness of texture aside, it certainly tastes good; I ate like 1/3 of it straight away before stopping.
[1] I've read you shouldn't stir the incubating yogurt, that the bacteria don't like being disturbed. (How can they tell? They're so small!) But I can't avoid the feeling that it's better to disperse the starter, rather than letting it grow up from the bottom and walls. I suppose I could test not shaking it, sometime.
I tried batch 3 just now, and the answer is "not quite". The taste is fine, but it's a bit firmer: it can actually hold some shape.
I made it the same way: add milk from the fridge to the jar containing the dregs of the previous batch, shake[1], stick in oven for maybe 18 hours.
Pickiness of texture aside, it certainly tastes good; I ate like 1/3 of it straight away before stopping.
[1] I've read you shouldn't stir the incubating yogurt, that the bacteria don't like being disturbed. (How can they tell? They're so small!) But I can't avoid the feeling that it's better to disperse the starter, rather than letting it grow up from the bottom and walls. I suppose I could test not shaking it, sometime.
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Date: 2016-08-30 20:11 (UTC)From: