My home made yogurt is too sour for my taste buds just wish I could cut the wangy taste.
I used to have that same issue. Here is what I did:
I found a plain yogurt I really liked at the grocery store, any will do - as long as the cultures are live. ( I use Fage greek yogurt, which is a strained yogurt - which can also be done after you make a batch).
I also add dry milk powder to the regular milk to beef it up a bit.
Here is the real key - honey!
One thing to remember with yogurt - the longer you let it ferment the more tangy it will be. At 4 hours it is still fairly sweet, and at 12 hours it is pretty sour. My personal preference is 7 to 8 hours. The less time it goes the runnier it will be, which is where straining comes in - use a few layers of cheese cloth and strain it until it is as thick as you like. You can get it down to basically a "cream cheese" if you let it keep straining.
basic recipe:
1 gallon organic milk
2 cups dry milk powder
1 small tub of yogurt
4 to 8 tablespoons honey, based on your own taste.
"cook" at 110 to 115 for 4 to 12 hours - I use a yogurt maker, but there are lots of other methods.
Hope that helps!
I used to have that same issue. Here is what I did:
I found a plain yogurt I really liked at the grocery store, any will do - as long as the cultures are live. ( I use Fage greek yogurt, which is a strained yogurt - which can also be done after you make a batch).
I also add dry milk powder to the regular milk to beef it up a bit.
Here is the real key - honey!
One thing to remember with yogurt - the longer you let it ferment the more tangy it will be. At 4 hours it is still fairly sweet, and at 12 hours it is pretty sour. My personal preference is 7 to 8 hours. The less time it goes the runnier it will be, which is where straining comes in - use a few layers of cheese cloth and strain it until it is as thick as you like. You can get it down to basically a "cream cheese" if you let it keep straining.
basic recipe:
1 gallon organic milk
2 cups dry milk powder
1 small tub of yogurt
4 to 8 tablespoons honey, based on your own taste.
"cook" at 110 to 115 for 4 to 12 hours - I use a yogurt maker, but there are lots of other methods.
Hope that helps!
