Normally when I want to make yogurt, I use a thermophilic process:
1. Heat/boil a gallon of milk to kill (reduce) whatever is in it. 2. Let it cool down to about 115-120°F (45-50°C). 3. Stir in a few tablespoons of store-bought yogurt, or "back-slopped" yogurt from the previous batch. 4. Hold it at 115°F/45°C for 8 - 16 hours. 5. Store in fridge.
You can use a yogurt maker, but some Instant Pots come with a yogurt function and if your oven can keep the temperature at 115°F/45°C, then you can just put a covered pot of it in there.
I got a couple of these on clearance with the intention of using one as a starter culture. It supposedly contains these active cultures:
L. lactis subsp. lactis, L. lactis subsp. cremoris, L. lactis subsp. lactis biovar diacetylactis, Leuconostoc subsp. cremoris, S. thermophilus, L. bulgaricus, L. rhamnosus, L. casei, L. acidophilus, Bifidobacterium sp.
My bottle is almost identical (some of the names are reformatted):
L. lactis subsp. lactis, L. lactis subsp. cremoris, L. lactis subsp. lactis biovar diacetylactis, Leuconostoc spp., S. thermophilus, L. delbrueckii subsp. bulgaricus, L. rhamnosus, L. paracasei, L. acidophilus, Bifidobacterium spp.
Filmjölk is described as a mesophilic yogurt - with the strains added to cold milk, not boiled, and fermented at room temperature, i.e. 70-78°F (21-26°C). However, some of the strains listed above, such as thermophilus and bulgaricus, are clearly found in thermophilic process yogurts.
So should I just make it the thermophilic way like usual, do it at room temperature, or try to do each version? Is there a middle ground (such as keeping it warm for 4 hours, and then letting it drop to room temperature)?
Thermophilic vs. Mesophilic Yogurt Making
Normally when I want to make yogurt, I use a thermophilic process:
1. Heat/boil a gallon of milk to kill (reduce) whatever is in it.
2. Let it cool down to about 115-120°F (45-50°C).
3. Stir in a few tablespoons of store-bought yogurt, or "back-slopped" yogurt from the previous batch.
4. Hold it at 115°F/45°C for 8 - 16 hours.
5. Store in fridge.
You can use a yogurt maker, but some Instant Pots come with a yogurt function and if your oven can keep the temperature at 115°F/45°C, then you can just put a covered pot of it in there.
I got a couple of these on clearance with the intention of using one as a starter culture. It supposedly contains these active cultures:
My bottle is almost identical (some of the names are reformatted):
Filmjölk is described as a mesophilic yogurt - with the strains added to cold milk, not boiled, and fermented at room temperature, i.e. 70-78°F (21-26°C). However, some of the strains listed above, such as thermophilus and bulgaricus, are clearly found in thermophilic process yogurts.
So should I just make it the thermophilic way like usual, do it at room temperature, or try to do each version? Is there a middle ground (such as keeping it warm for 4 hours, and then letting it drop to room temperature)?
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