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Made yogurt
- Heat Milk to 85°C (185°F) for 30 minutes to prepare it for fermentation.
- Cool milk to 43°C (110°F) (optimal for fermentation).
- Add a few spoons of Stonyfield plain yogurt.
- Keep roughly around 43°C (110°F) for 7 hours.
- Refrigerate.
Of course, you can add fruit or sugar if you're into that kind of thing. I've been enthusiastically enjoying it plain.
I just did the initial heating slowly in a pot on my stove. Then I ended up pouring the milk in a ziplock and putting it in 43°C (110°F) water in my cooler. I made no attempt to maintain the temperature. The website I followed recommended using a heating pad (like you might use for cramps).
I used whole fat plain yogurt, and whole fat organic milk, Hannaford store brand I think.
My plan is to reduce / cut out dairy, as my cravings for sugar fade. But fermented foods with live cultures are generally supposed to be good, so I don't think this should be too bad. Although it's kind of scary easy for me to consume lots of calories of it, even plain.
Of course, you can use any plain yogurt with live cultures to seed, Stonyfield was just one I was familiar with.
I'm curious about yogurts that can be cultured at room temperature.
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That's the closest to a reason I've found. Sounds like breaking down the cells somewhat so it's more vulnerable to the bacteria that ferment it into yogurt.
"The main reason that milk is actually heated all the way to 185 F or so, is just so that the resulting yogurt will turn out thicker than if it hadn't been heated that high. At that temp, the whey proteins will denature and coagulate to enhance the viscosity and texture." - http://answers.yahoo.com/question/index?qid=20100130111958AA84IBA
Huh.
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