Ok, I've got the stuff in the incubator! We'll see how it turns out...hopefully I did it right and I will have yummy yogurt in the morning!
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I think it is 8 hrs for the least tart yogurt. That was what a previous poster stated, he and his family have made it from scratch for generations.It worked great!!! It's kinda sour, so I think I left it in a bit long, so nest time I'll check it sooner, but it's still really good! Will def make more!!!!
That was ingenious, making it in an incubator. I don't have an incubator, but wonder if I could get the right temps w/ my cookie tin water heater??? I have been having trouble w/ consistant low enough temps w/o being to low. I didn't want to have to go buy another appliance b/c of the extra money, but more b/c of a lack of space and a tiny kitchen.Ok, I've got the stuff in the incubator! We'll see how it turns out...hopefully I did it right and I will have yummy yogurt in the morning!
Yes... I saw a reference once that had suggestions for how much powder milk to use for different % milk. I have tried 1% and skim milk yogurt, but the texture isn't as smooth. You end up replacing long stringy protein molecules for the globulous fat molecules to get the consistency back which results in a lumpier texture. I would start at about 1/3 more powder milk for 1% as 2% milk (and experiment to get results you like).I have made many many batches of this delicious yogurt in the past and it never failed. Thank You, Miss Prissy.
Question to all you "yogurt makers": I have normally used whole milk or the 2% milk and added the milk powder to get a thicker consistency in the yogurt. A friend now was asking about the 0% fat milk and that her yogurt always turns out very thin. So I tried the 1% myself the same way I always made it in the past and it turned out to be very thin yogurt as well compared to what I had in the past, but still yummy. So does the fat content impact the consistency and if so, would I just add more milk powder?
P.S. If you have a Reptipro 5000 egg Incubator that hasn't been used to hatch poultry eggs this works really good for the incubation.